Wednesday, April 20, 2011

Monday, April 18, 2011

What I Read?


And it was so entertaining.

I guess that is always a good thing
when it come to books.

Sunday, April 17, 2011

Lost in a Good Book

Sorry you
did not
see me

I was lost
in a 
good book.

Posted 1 Year Ago: "Philippa Holland"
2 Years Ago: "HOLME"

Friday, April 15, 2011

Rosemary Ranch Chicken Kabobs

Back when
it was sunny
and warm
(2 weeks ago)...

I made this
for dinner...

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce 
1 tbsp fresh minced rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp pepper
1 tsbp sugar
5 boneless, skinless chicken breast, diced

1. Mix all ingredients in a bowl and marinate for 1 hour (at least).

2. Skewer on kabob sticks and grill until chicken is done.

3. So easy, so yummy!

Thursday, April 14, 2011

Wednesday, April 13, 2011

Tuesday, April 12, 2011

Feeling a bit Under the Weather

Both Micah
and I
have been
the past
two days.

So yesterday
we spent
the day

 I just love
this picture
at a glance
you can't tell
if it is really

or if
it is 

 Posted 1 Year Ago: "Summer Dress"

Sunday, April 10, 2011

Thursday, April 7, 2011


The flowers 
in my garden
are beginning 
to bud!

Spring is just 
around the corner.

Here are some
lovely images
of beautiful flowers
I hope to grow
this year.

All Image Sources
can be found
via my 

Posted 1 Year Ago: "Easter Cupcakes"

Wednesday, April 6, 2011

English Onion Soup

This was

English Onion Soup.

English Onion Soup
Adapted from: Jamie Oliver

olive oil
handful of fresh sage
4 garlic cloves
1 red onion
1 white onion
1 shallot
1 leek
salt and pepper
4 cups beef broth
sliced baguette (or any other type of crusty bread)
1 cup grated gruyere

1. In a large pot, heat the butter and olive oil on med-low heat. 

2. Mince the sage and the garlic and add it to the pot. Give it a good stir, then add the onions. Season with salt and pepper and let cook (stirring so that it does not burn) for a good 50 minutes. Don't try to speed up this process...the flavor really comes out when you cook it nice and slow.

3. When the onions are nice and glossy, add the beef broth and bring to a boil. Once boiling, bring to a simmer and cook another 15 minutes. Taste and adjust seasoning if needed. 

4. When soup is done, preheat your oven to broil. Ladle the soup into ramekins. Take pieces of your sliced bread, butter one side then place on top of your soup. Sprinkle with cheese and broil until cheese is melted. 

5. Savor. Yumm. 

Posted 1 Year Ago: "Easter Photo Shoot"

English Onion Soup

Tuesday, April 5, 2011

I am

 Great inspiration
for my

Posted 1 Year Ago: "Easter Brunch"
2 Years Ago: "I am off"

Monday, April 4, 2011

Spring Outfit

I can't wait
till Spring
is here.

so I can
wear an
like this!

 And with

Posted 1 Year Ago: "Happy Easter"
2 Years Ago: "Ruche"

Saturday, April 2, 2011

Friday, April 1, 2011

Blueberry Ginger Pie

I made
a pie
the other

Blueberry Ginger Pie

I used my
for the 
first time.

Blueberry Ginger Pie
Adapted from Martha Stewart

Double Batch of your favorite Pie Crust Recipe
8 cups blueberries
1 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 tablespoon grated peeled fresh ginger

1. Preheat oven to 450 degrees, with rack on lowest position.

2. Line a 9-inch pie plate with half of your rolled out dough.

3.  In a large bowl, toss the blueberries, sugar, cornstarch, lemon juice, and ginger together. Then pour the filling onto the bottom of your crust.

4. Place the other half of the dough over the filling. Pinch both top and bottom crust together, then cut a few slits into the top crust to let the steam out while baking (or in my case, I used my pie birds!).

5. Place pie on a rimmed baking sheet. Bake 30 minutes, then reduce heat to 375 and back another 50-60 minutes, or until the pie is bubbling. (If the edges begin to brown to quickly, then cover them with a bit of foil...I had to).

6. Let pie cool, and serve with vanilla ice cream.

Posted 1 Year Ago: "Fish & Chips" 
2 Years Ago: "French Breakfast Puffs"