Friday, October 31, 2008

The 31st


The last day of October is one of my favorite days (Haloween)
but it is also one of my saddest days.
The month of October is by far my favorite month all year.
The colors, the cool down in the weather,
the calm before the storm (down pour of snow).
But I do view it as the kick-off to the best season of the year...

Winter.


The picture above was from 3 years ago.
It was the day Micah proposed to me.

Thursday, October 30, 2008

Approaching

My weekend officially starts tonight with.....




Drinks with the Woodwards...



Sushi night with the girls tomorrow...




Coffee training Saturday morning...



Hopefully time to relax in town on Sunday...



And our weekly game night with the neighbors.


And all this art was by Marcela Restrepo. I find it so relaxing.

Monday, October 27, 2008

Hello Monday

It's Monday and I am just sitting around
waiting for a scheduled meeting to begin.
But while I am waiting I thought,
I would show you these pieces of art
that I found while I was browsing the internet today.



They are by the artist/director Lotte Reiniger.



And they are from the animated movie
"The adventures of Prince Achmed".


I just thought they were so striking.

Saturday, October 25, 2008

Pumpkin & Penelope

What could make a girls night?
Pumpkin Swirl Brownies.......
and the movie Penelope.


Step one: bake the brownies.


Step two: clean up the brownie mess.

Step three: eat the brownies
(you can get the recipe from this website)




Step four: watch the movie.


Step five: enjoy this song at the end of the movie.
(You can here the song and watch the video below)


video


Soup Swap

I just got back from a Soup Swap.
What is a "Soup Swap" you might ask? Well...

1. It is so fun.
2. It is so delicious.
3. You should host one very soon (because the fall is the best time for soup, don't you think).

A Soup Swap is where there are a dozen or so ladies who get together for dinner, each lady bringing a pot of her favorite soup that has been freshly made.
Everyone then has a chance to go around tasting each kind of soup to there desire.

This is what I brought...and it was a hit! So I shall share it with you.















Chicken-Apple Chili

Ingredients:
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
Toasted tortillas, for serving
Chopped scallions, for serving


1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer. Serve with the tortillas and scallions.

**Much thanks to this chef.

Friday, October 24, 2008

memo


memo to self:
next decorating project = wallpaper made from old books


*taken from this blog: I ett litet hus

Monday, October 20, 2008

Second half

Here are some more photos from my
"Picture Day" with Katherine.




The picture above was taken by Katherine.






Sunday, October 19, 2008

Ode to Disney

If you know me, then you know of my complete
love and faithfulness to Disney.
So, in light of that, I will give you these photos
taken by Annie Leibovitz.


Rachel Weisz as Snow White.



David Beckham as Prince Phillip (from Sleeping Beauty).



Jessica Biel as Pocahontas.



Giselle Bundchen as Wendy, Tina Fey as Tinkerbell,
and Mikhail Barishnykov as Peter Pan.



Scarlett Johansson as Cinderella.

And if you are a fan like me, then you can go to this website
to see other photos like these.

Saturday, October 18, 2008

A walk in the park(s)

Today my friend Katherine and I spend the morning being creative. We visited the many state and city parks around where we live to take some fall pictures. And regardless of the drizzly weather we had a wonderful time.

I think that Bearch Trees are one of my favorite trees.
As a kid they served as a toy, wasting away many hours with friends playing "Rainbow Brite" with it's provision of "starsprinkles".
(Only a few will know what I really mean).


Walking the leaf scattered paths.


Catching the fallen leafs float by on the river.


Here is a picture of my friend Katherine.


This is the film from one of the cameras that we used.
I will display more from our second camera later.

Friday, October 17, 2008

Cranberry Bliss

My sister and I started a recipe exchange about 6 months ago.
I would email her with a recipe that I liked or that I recently tried
and she would reply with a recipe from her stock.



Two days ago she emailed me with the recipe
for these little bits of bliss.
If you are a fan of the Starbucks version,
then you will definitely like these.



Cranberry Bliss Bar

For Cake Base:
  • 2 sticks of butter -- softened
  • 1 and 1/4 cups brown sugar-- packed
  • 3 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 and 1/2 cups flour
  • 1/4 cup minced dried cranberries
  • 1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
For Frosting:
  • 4 ounce cream cheese -- softened
  • 1 and 1/2 cups powdered sugar
  • 2 Tablespoons butter -- softened
  • 1 teaspoon vanilla

For Garnish:
  • 2 Tablespoons minced dried cranberries
  • 1/3 cup white chocolate chips

Preheat oven to 350 degrees and lightly grease a 9x13 pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries and chocolate. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.


**Thanks you Jillian for this recipe.

Thursday, October 16, 2008

My choice

If you are a fan of Project Runway like I am, then you most likely watched the season finale last night. And I am so happy that my choice from the beginning (Leanne) won!

Here are some of the finale outfits that she designed....my favorites.









































































Heaven


If you have not already checked out this blog:
a picture is worth a thousand words
then you must go view it right now.
This was one of their latest posts
and it took my breath away when I saw it.
This is heaven to me.

Monday, October 13, 2008

Present...for me?


Pictures will soon follow.
But you can go here
to get an idea of what is
hiding beneath this artsy
envelope from Sweden.

Sunday, October 12, 2008

The end.....

of my summer flowers....
has just occurred to me today.

My poor fading plant.












But my day got better...
once I saw this movie.






Saturday, October 11, 2008

Lavender Oatmeal Breakfast Bars

1/2 cup whole wheat flour
3/4 cup oats
1/3 cup chopped almonds
½ tsp edible lavender buds
1 egg
1/4 cup yogurt
1/4 cup honey
1 tsp pure vanilla extract


Preheat oven to 350F and line a baking sheet with parchment paper.

In a large bowl combine the flour, oats, almonds and lavender and set aside.

In a smaller bowl whisk together the egg, yogurt, honey and vanilla extract. Add the egg mixture to the flour mixture and stir together with a large spoon or your hands until the dough comes together.

Pat the dough into a squares directly on the parchment paper, cut through with a sharp knife into 9 pieces and bake for 10-12 minutes. Do not overbake or you will end up with rocks under your teeth. Let cool and break the squares apart. Feel free to use a scoop and make drop cookies instead.

Serve with fresh whipped cream. If you serve plain then the breakfast bars tend to be a bit bland. But with the fresh cream (or even vanilla yogurt and some dried fruit of your choice), it adds some sweetness.


I woke up this morning and was itching to try this recipe.
I am glad that I did....It's a keeper!






Friday, October 10, 2008

And finaly it's the weekend

I haven't had much to talk about this week.
I haven't taken any photographs.
Haven't cooked anything new.
So I will leave you with a few....

photos from my last October walk.....




.....apple pie that was baked yesterday.....


.....booked that was finished last week.....


(I am now reading "Love in the time of Cholera")

.....play that may good friend Katherine and I
went to see 8 days ago.....


.....and my hopes of a fun filled weekend.