My Experience at Charlotte + Lily

When accepting an internship at Charlotte and Lily, I was not sure what was in store.

Hi, my name is Sarah. Originally from Newtown, CT, I moved to Myrtle Beach when I was 18 to pursue a degree at Coastal Carolina University. I am now a senior at CCU, majoring in Communication + Journalism. I love learning about new trends in society and connecting them to my studies and every day life. My passions include social media, design, crafting, hiking, spending time with my dog, and traveling. 

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The first weeks in the studio were different than any other internship I’ve experienced. Everyday is a learning experience in the custom wedding invitation industry. It’s amazing to see how each individual project is so customized and fitted to the client’s personality. Laura’s eye for style & constant attention to detail and Joe’s problem solving & handiness make them a great team!

I never imagined my senior internship would be working at an invitation studio as C +L's social media coordinator, especially one like this. It has been so much more than a social media focus for me. From learning how Laura draws up clients invites to learning about letterpress, I’ve learned so much about custom stationery.

Every dimension has to align perfectly for an invitation to work. Seriously, it has to be perfect. If you don’t believe me, there have been numerous days where I've watched Laura and Joe spend four plus hours figuring out how to cut a single wedding invitation so that the rest of the invitation suite was entirely aligned. 

I’ve also learned the importance of getting to know your clients. I admire Laura so much for her effort to make her clients feel like family. She loves to please them and make them feel special during throughout the whole experience. Things like ordering Chinese food for a couple during their consult because it's their favorite or simply supplying another couple with their favorite beverage, Laura loves to make the best experience possible for her clients. 

One of my favorite learning experiences was watching Laura and Joe emboss a nautical wedding invitation. They were hand embossing anchors on over one hundred invites. It was so cool to watch how they sprinkle a powder like substance over the invitation, and then heat up the area with a really hot dryer that turns the powder a glittery, gold masterpiece. It is one of my favorite details for a custom invite!

With their four hands, a lot gets done around here. I’ve loved every experience since I’ve been here, most importantly because I am free to be myself and any ask questions. 

I also find it pretty amazing how I’ve got to see how their studio grow. It first started out as a five-year empty space and has turned into an inspirational and chic design studio.

I am very lucky to be a part of the Charlotte and Lily team. Feeling blessed does not even begin to cover this learning experience. Working under such great people that make their dreams reality every day is something I really admire and strive for in my future. Thank you Laura & Joe! 

—Sarah

The Team's Favorite Recipes

Calling all food lovers! Who doesn’t like a good home cooked meal? Here at Charlotte and Lily, we're BIG time foodies. Even the namesake of our studio, Charlotte, enjoys a good homemade snack every now and then.

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Since we gush over the thought of homemade food, we want to share some of our team’s favorite recipes!

Made with love, we write all of our favorite recipes on handmade Charlotte + Lily recipe cards so that we can share them with our closest friends and family. Perfect for bridal showers, these cards are the best way to gather new recipes for future-wives-to-be!

Charlotte’s Peanut Butter Banana Dog Treats
If you’re just like us, you know a thing or two about spoiling your pup. These dog friendly treats are Charlotte’s absolute favorite! And let's be real, what dog doesn’t love peanut butter? 

Ingredients:

  • 2 ripe bananas

  • 1 cup peanut butter

  • 1 cup flour (whole wheat preferably)

  • ¼ cup water

  • dog bone cookies cutters

Instructions:

  1. Preheat oven to 350°.

  2. In a large bowl, mash up the bananas until they are soft enough to mix.

  3. Add the peanut butter, flour and water.

  4. Mix until the dough forms. If the banana or dough is sticky, add more flour as needed.

  5. Roll out the dough and cut into shapes!

  6. Bake for 15-20 minutes on a non-greased cookie sheet. Bake longer for a harder treat.

Give your dog the freshly baked banana peanut butter dog treats (wait for them to cool a bit), and watch them enjoy!
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Grandma Fitzpatrick’s Macaroni and Cheese
The next recipe is family famous, Joe’s all time favorite. This mac and cheese is guaranteed to melt your heart!

Ingredients:

  • ½ box (8 oz.) elbow macaroni, cooked

  • 2 cups cheddar cheese, grated

  • Salt and pepper to taste

  • Onion, minced

White Sauce (for each cup)

  • 2 tablespoons butter

  • 2 tablespoons flour

  • ¼ teaspoon pepper

  • 1 cup milk

Melt butter. Blend in flour seasonings. Stir until smooth and bubbly. Remove from heat, stir in milk. Bring to a boil. Boil for 1 minute.

Instructions:

1. Layer macaroni and cheese, salt and pepper, mince onion ending with cheese on top.
2. Make two cups of white sauce and pour over macaroni and cheese mixture.

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Beef and Broccoli Stir Fry
Our team loves to get creative and stir up healthy food, too! Sarah swears by this easy make beef and broccoli stir fry and believes it beats any local chinese restuarnt's version. 

Ingredients:

  • 3 tablespoons cornstarch, divided

  • 1/2 cup water, plus

  • 2 tablespoons water, divided

  • 1/2 teaspoon garlic powder

  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips

  • 2 tablespoons vegetable oil, divided

  • 4 cups broccoli florets

  • 1 small onion, cut into wedges

  • 1/3 cup reduced sodium soy sauce

  • 2 tablespoons brown sugar

  • 1 teaspoon ground ginger

  • hot cooked rice

Instructions

  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.

  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

  5. Return beef to pan.

  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

  7. Cook and stir for 2 minutes.

  8. Serve over rice.

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Italian Strawberry Tart
We could never forget dessert! Laura has had this recipe since college and it’s still her favorite go-to when sharing with all of her loved ones.

Ingredients:

  • 1 ½ cups flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 teaspoon cinnamon

  • 6 tablespoons unsalted butter, softened

  • ¾ cup sugar

  • 2 eggs

  • 2 tablespoons whole milk

  • 1 pint strawberries, hulled and cut in half, plus additional whole strawberries for garnish (optional)

  • Fresh whipped cream (optional)

Instructions:

  1. Preheat oven to 350°. Lightly grease a spring-form pan.

  2. Mix together the flour, baking powder, salt, and cinnamon in a bowl.

  3. In a separate bowl, beat the butter and sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not overmix.

Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in  circular pattern of 2 or 3 rings. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with whipped cream strawberries, if desired.
(Makes 6 to 8 servings)