Thursday, March 31, 2011

Tuesday, January 11, 2011

Labor Day rules be gone


I think that I'm going to have to purchase these shoes before summer hits. They're so feminine and pretty that I can envision them paired with some dangly earrings and a skirt while I'm leaned up next to a tree and reading a book, sunbeams crossing through my tussled hair. It's a good sell to the husband anyway....wink.

It would be more typical to have a tiny handprint somewhere on that skirt, the hair tussled unpurposefully, and reading a book? -that's funny, maybe if it is ten pages long, made of cardboard and has lots of pictures to capture a child's interest.

Doesn't it sound like I deserve a new pair? Somehow, either scene sounds perfect to me.

Saturday, January 8, 2011

Kitchen Horny










I sometimes dream about a more beautiful and functional kitchen such as these. Wouldn't I look damn good pressed up against these cabinets?

(Image credits go to several people that I sweat and several folks that I have forgotten to remember, including Eastvold Custom, Tree City Woodworking, www.henrybuilt.com and Rainer Spehl)

Tuesday, December 21, 2010

Kid Clothe Envy



I've been in love with this kid's apparel collection out of Belgium every since I saw it on one of my favorite blogs called Black Eiffel, who's link you can find under "inspiration" on the right. Check out their collection at Maan for more colorful combinations of cuter than cute tweeds, patterns, sashes and more.

Monday, December 20, 2010

Merry Christmas!



This colorful and graphic nativity set is, by far, the coolest one that I've seen. You can purchase it at House Industries. The figures are made of solid maple in the U.S.A. and designed by Alexander Girard who was a New York born textile designer. Girard is known for his work with Herman Miller, George Nelson, and Charles and Ray Eames. His extensive folk art collection is housed at the Girard Foundation but you can take this set home for $530.

Tuesday, August 10, 2010

Bon Appetit


My attempt at getting the baby to take her medicine: Greek blueberry yogurt + whipped cream + pancreatic enzymes. It almost looks good enough to eat!

While I'm on the subject, little one is thriving. She just turned a year old and has been remarkably healthy. An accomplishment that I take great pride in considering the challenges that have surfaced in the last year.

She's taking her first steps, has a pretty impressive vocabulary, and is the most social baby I've ever met. She's a very lucky girl with lots of people to love on her. Thanks everybody for being such a great support and for helping to create our little community.

I continue to strive for more balance and hope to reach that magical place soon. If you have any suggestions, I'm all ears.

Friday, May 21, 2010

Cookie cookie cookies


I brought these compost cookies (complete with potato chips, chocolate chips and Rolo candy chunks) to a recent "Potato Pallooza" party. This crowd favorite was borrowed from Tastespotting, one of my go-to sites for food inspiration. Here is a copy of the much requested receipe for you to try.

Momofuku Milk Bar’s Compost Cookies
Recipe and image taken from www.lafujimama.com

Makes 15 6-ounce cookies

8 ounces (1 cup) butter
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon Kosher salt
1 1/2 cups Your favorite baking ingredients! (chopped chocolate, mini chocolate chips, Raisinettes, Rolos, Cocoa Krispies, etc.)
1 1/2 cups Your favorite snack foods (potato chips, pretzels, goldfish crackers, etc.)

1. In a stand mixer, using the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup on medium high speed for 2 – 3 minutes until the mixture is fluffy and pale yellow in color. Use a spatula to scrape down the sides of the mixing bowl.

2. On low speed, add the eggs and vanilla and mix until they are incorporated. then increase the speed to medium-high and start a timer for 10 minutes. During the 10 minutes, the sugar granules will fully dissolve and the mixture will become a pale cream color and double in size.

3. After the 10 minutes, lower the speed to low and add the flour, baking powder, baking soda, and salt. Mix for 45 – 6o seconds—just until your dough comes together and the dry ingredients have become incorporated. DO NOT overmix the dough. Scrape down the sides of the mixing bowl with a spatula.

4. Continuing on the low speed, add the mix of your favorite baking ingredients and mix for 30 – 45 seconds until they are evenly mixed into the dough. Then finally, add your favorite snack foods last, mixing on low until they are just incorporated.

5. Use a 6-ounce ice cream scoop to scoop out balls of dough onto a parchment lined baking sheet. When you have scooped out all of the dough, wrap the baking sheet tightly with plastic wrap and refrigerate for a minimum of 1 hour (or up to 1 week). DO NOT bake your cookies from room temperature or they will not hold their shape.

6. Preheat the oven to 400 degrees Fahreneheit. When the oven has come to temperature, arrange the chilled cookie dough balls on a parchment or silpat-lined baking sheet 4-inches apart. Bake the cookies for 9 – 11 minutes. Check the cookies at 9 minutes. They should be browned on the edges and just beginning to brown towards the center. If not (if they seem pale and dough on the surface), leave them in the oven for the additional 2 minutes. Cool the cookies completely on the baking sheet before transferring them to a plate or airtight container for storage.

* The cookies will keep fresh at room temperature for 5 days, or in the freezer for 1 month.