Sunday, October 31, 2010

The Ultimate Halloween Costume


Happy Halloween!

Halloween
is one
of my
favorite
holidays.

One day
I wish
that I
could
dress up
once more
and go
to a
glamorous
masked party.

I would
totally
wear this...



Found via: Thrilled

Posted 1 Year Ago: "For the past 2 weeks" and "Pokhara"
2 Years Ago: "The 31st

Saturday, October 30, 2010

Halloween Party



Since
it is
Halloween
Weekend...

I thought
I would
do a
Halloween
post.

Wouldn't
this be
such a
fun party
to throw!













Found on:

Thursday, October 28, 2010

Wednesday, October 27, 2010

Pan-Roasted Butterflied Chicken


I feel
like
I am
finally
in the
groove
again.


Micah
was gone
for a few
weeks...

so I
literally
had toast
for each
meal.

Not good.

But
now that
he is
back...

I am
cooking
again!



Pan-Roasted Butterflied Chicken
Adapted from Rachael Ray
 
6 cloves garlic, peeled
4 tablespoons snipped flat-leaf parsley
2 tablespoons tarragon
2 tablespoons snipped fresh chives 
Salt and pepper
1/4 cup extra-virgin olive oil
1 whole chicken, washed and patted dry


1.  Preheat the oven to 450 degrees.

2. Using a food processor, chop together the garlic, parsley, tarragon, chives, 1 teaspoon salt. With the machine on, drizzle in 3 tablespoons olive oil and process until a coarse paste forms.

3. Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.

4. Using your fingers, stuff the herb mixture under the skin, spreading it evenly. Rub the remaining 1 tablespoon olive oil on the skin and underside of the chicken; season with salt and pepper. 

5. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant-read thermometer registers 165°, about 45 minutes. Let the chicken rest for 15 minutes before carving.
 


Posted 2 Years Ago: "Hello Monday"

Sunday, October 24, 2010

Living in a Tower


If you
are from
Seattle...
then you
might be
surprised
to find
that a
family
lives in the
pyramid
atop
Seattle's
Smith Tower.









Isn't that
just the
coolest
thing!


Wednesday, October 20, 2010

Plumo


I just
love
everything
at...


Here are
a few
samples
of the
lovely
things
they have.















Posted 2 Yeas Ago: "Second Half"

Tuesday, October 19, 2010

Monday, October 18, 2010

Sunday, October 17, 2010

Tiny Prints


Invitations
like these
make me
want to
throw a
Halloween
Party!









They are
created by

I just
love them.

And
 they have
Cards!



Posted 2 Years Ago:  'Cranberry Bliss Bars"
(1 Year Ago: I was traveling around Nepal)


Saturday, October 16, 2010

Pumpkin Spiced Cream Cheese Muffins


I made
these for
breakfast
this morning.


And
with my
first bite
I was
literally
saying
to myself
how good
they were.





Pumpkin Spiced Cream Cheese Muffins
Adapted from Ezra Pound Cake & Annie Eats

For Cream Cheese:
4 oz. cream cheese, softened
1/2 cup powder sugar
1/2 tbsp vanilla

For the muffins:
1 cup flour

1 cups sugar
1 tsp baking powder
1/8 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tbsp pumpkin pie spice
1/4 tsp. salt
1/2 plus 1/4 cups pumpkin puree

1 egg
1/6 cup vegetable oil
1/4 tsp vanilla


For the topping:
1/2 cup flour
1/3 cup sugar
3 tbsp butter, melted
1/2 tsp cinnamon


1. Heat oven to 350 degrees F. 

2. Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it for about an hour.

3.  Topping: In a medium bowl, combine flour, sugar, butter, and cinnamon. Set aside.

4. Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.

5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.

6. Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 slices.

8. Fill the muffin cups with 1/3 batter. Place 1 slice of the cream cheese log right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. 

9. Sprinkle some of the streusel on top of each muffin.

10. Bake until golden, about 23 - 25 minutes. Cool on wire racks.


Friday, October 15, 2010

Calendar


It is
approaching
that time
of year
when
we all
need to
purchase
new
calendars.

These are
two calendars
that I
have my
eye on.




Via the
beautiful
Etsy sites:

and
Beau Ideal Editions


 Updated 1 Year Ago: "Nepal"
2 Years Ago: "Stewart + Brown"

Thursday, October 14, 2010

Conservatory


 This home
amazes
me.




Or maybe
it is
just this
room that
amazes me.

So beautiful,
I am
speechless.





Tuesday, October 12, 2010

Pop Pop Portraits



I love
these
fashion
illustrations
by...

Pop Pop Portraits.










Makes me
want to
copy
all of
these
outfits.


Updated 2 Years Ago: " The end..."
and 1 Year Ago I was in Nepal 
(so there was no post that day)