Tuesday, June 28, 2011

Monday, June 27, 2011

Work Work Work

Work has 
got me 

I feel like it's 
piling up!

Will there 
ever be 
an end to it?

I think 
I would
not mind
if it was
piling up
on a desk
like this!

Sunday, June 19, 2011

Cross Stitch


It's another
dreary day
in Montana.

I don't
have much
to share,

I now
want to
cross stitch!

Via: Ruffled

Monday, June 13, 2011

Strawberry Rhubarb Crisp

I made this
for dessert
last night.

And it was
so good
that I had to
have a
second bowl
again today!

Strawberry Rhubarb Crisp 

8 ounces strawberries, quartered
8 ounces rhubarb, sliced 1/2 inch thick
1/2 cup sugar
1 tbsp cornstarch
1/4 tsp kosher salt

1 1/3 cup flour
2/3 cup brown sugar
1 tsp baking soda
1 tsp salt
1 stick & 2 tbsp cold butter
1 cup oats

1. Mix strawberries, rhubarb, sugar, cornstarch, & kosher salt together in a large bowl. Then spread mixture in a baking dish.

2. Combine flower, brown sugar, baking soda, and salt in a separate bowl. Add butter then, using a pastry blender, cut into the flower mixture. When the mix resembles a coarse meal, add the oats and mix together.

3. Spread the flower mix over the top of the fruit.

4. Bake at 375 degrees for 45-50 minutes. 


is one of
those days...

I really
feel like

My dream
would be to...

one day relax
in a place
like this.

Sunday, June 12, 2011

Vintage Chanel

Chanel Perfume
is one of my

I wear it

So obviously...
I love this

Saturday, June 11, 2011

Wednesday, June 8, 2011

Boeuf Bourguignon Soup

It was cold
and rainy today.

So that called
for soup.

Martha Stewart's
Boeuf Bourguignon Soup


Boeuf Bourguigon Soup

4 bone-in short ribs (2 inches thick, 2 pounds total)
Coarse salt and freshly ground pepper
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups beef stock
2 cups water

1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.

2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrot.

3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.

4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
5. Remove ribs. Separate meat from bones; discard. Cut meat into bite-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Ladle soup over bowls of herbed egg noodles and serve with horseradish chive bread on the side.

Thursday, June 2, 2011


Have you ever
browsed around
this site?

I love it!

Here are a
few of my