By: Jessica Robinson
Growing up, I always have believed that you should be your own person. Let no one tell you what to do and do not follow in someone’s footsteps. Be your own person.
I found that I loved designing weddings. But the wedding industry is VERY cut-throat and deceitful. Some people are VERY fake and not very nice. I have always been the type of person to tell you the truth if you ask. Sometimes that gets me into trouble. I think mostly because people don’t always want you to know the truth, but I think it’s better to be honest than to tip toe around the truth. Thus making me realize more than ever that I needed to go back to my FARM ROOTS! I was born and raised on a small farm. It’s in my blood. I’m not a fancy girl, I’m a farm girl.
I’m a country girl throughout. I hate to dress up. I’m so much more comfortable in jeans and a T-shirt than a fancy dress and heels. (although I do own them) Take me for who I am and nothing else. So over the last few months, I’ve made a commitment to rid my life of negative and only include positive people in my life. I’ve been testing recipes for my book, The New England Kitchen and developing new ones. Some of the recipes were from my father’s very dear friend, Mr. Bendza. He passed away two years ago from cancer and before he died gave me all of his recipes. He was incredible at baking bread. Only problem is most of his recipes don’t tell you how much flour to add. So, we’re trying to figure it out as we go!
My wedding design company has grown significantly. I’ve had the pleasure of designing over 450 weddings and now only take on a hand-selected group so I can focus time on styled shoots and writing my books.
My hope is that you’ll follow this blog and learn about eating healthy, growing your own foods, gardening with the kids and many local finds. I will be writing about the best farms, orchards, wineries and farmer’s markets. You’ll also find backyard entertaining ideas, wedding inspirations and DIY tips. Of course, I’ll try to share a recipe or two, BUT I’m saving most of the recipes for The New England Kitchen book.