Minimalist Children's Posters

I love these!

Can you guess 

what stories they are 

before reading 

the names?

Via: Square Inch Design Blog

Posted 1 Year Ago: "Lauren Moffatt"
3 Years Ago: "Soup Swap" 

Penguin iPhone

I am needing
a new iphone case.

Mine is about ready
to go bye bye.

And I have
my eyes
on this one...

Via: Society6

Posted 1 Year Ago: "Living in a Tower"
3 Years Ago: "memo" 

Fall West Elm

I love these 

Fall inspired 

home additions.

Via: West Elm

More Penguin Classics

I found more

lovely

book covers

designed by

Ruben Toledo!

Via: Penguin Classics

Posted 1 Year Ago: "Parisian Wedding Dress"

Fall Soup Swap

 I was able to
help throw a
Soup Swap Party
the other day.

I love throwing
festive parties!

Posted 1 Year Ago: "Spiral Cellars"

Fall Apple Cake

My fall 

has been filled 

with lots and lots 

of canning!

Tomato Sauce

Apple Sauce

Fruit and Berry Jams

Apple Butter

And since apples 

are finally in season 

here in Montana, 

I have been trying 

so many recipes 

that contain apples!

Here is a 

wonderful 

Fall Apple Cake 

recipe 

that I made 

the other day.

It will make 

your mouth 

water!

Fall Apple Cake 
Adapted from: Smitten Kitchen

4 apples
3/4 tablespoon cinnamon
3 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs


1. Preheat oven to 350 degrees.

2. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

3. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. 

4. Mix wet ingredients into the dry ones, then add eggs. 

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. 

6. Bake for about 1 hour, or until a tester comes out clean.

Posted 1 Year Ago: "Plumo"

3 Years Ago: "Second Half" ... also see the "First Half"

Split Pea Soup

I tried

something

new 

today!

Split Pea Soup

And it was

delicious!

Split Pea Soup

Adapted from Everyday Food

6 cups chicken broth

16 oz dried green split peas

1 yellow onion, diced

4 carrots, sliced

1 celery stalk, diced

2 large cloves garlic

1 tsp dried thyme

2 bay leaves

1 lb. ham hock

salt and pepper

1. In a large bowl, bring broth to a boil. 

2. Add split peas, onion, carrots, celery, garlic, thyme, bay leaves, and ham hock. Then season with salt and pepper.

3. Cover and cook on med-low for 2 hours, or until the split peas begin to break down. Stir occasionally.

4. When the peas being to break down, remove the ham and slice the meat off the bone. 

5. Add the ham back into the soup and mash the peas up a bit.

6. Taste to adjust seasoning if needed.

Posted 3 Years Ago: "Present...for me"

1 Year Ago: "Magical"

 

SCARFSHOP

Just look at

these

beautiful

scarves!

Via: SCARFSHOP


Posted 3 Years Ago: "The end..."
1 Year Ago: "Pop Pop Portraits" 

Fall Inspiration

Oh how

I love

Fall. 

Here are a few

of my recent

Fall
inspirations
that I posted
on my
Pinterest...
 

All Found Via:
Brassy Apple 
The Itsy Bitsy Spider Crochet
Bathwater
.la douleur exquise.
tumblr

Posted 3 Years Ago: "Lavender Oatmeal Bars "
1 Year Ago: "Peter Rabbit"

State Fair Magnets

Love Love Love

these 

magnets.

Via: Anthropologie


 Posted 3 Years Ago: "And finally it's the weekend"
2 Years Ago: "Gone for 2 months"
1 Year Ago: "House Love"

Decorating for the Fall

Yesterday

Micah and I

visited the

Apple Barrel!

We came out with

some beautiful

pumpkins...

and one great

corn stalk!

And since

its officiall

fall...

I also bought

a huge crate

of apples!!!

This moring

I made

Apple Pie Oatmeal...

 

Posted 1 Year Ago: "Pumpkin Spice Scones"

2 Years Ago: "Alice by Annie"

Inspiration of Vintage and Blue

Recently

I have been

really inspired by

a mixture of

vintage

floral patterns

and this

beautiful

blue color...

Images found via:

Flickr

Ravelry

Live & Enliven

Little Green Notebook

Posted 3 Years Ago: "October Walks"

2 Years Ago: "Baked Garlic Pilaf"

1 Year Ago: "Rosemary"

Retro

These put 

a smile

on my

face.

Found via: Laughing Squid


Posted 2 Years Ago: "Pumpkin Coconut Bread"
1 Year Ago: "Not Yet Fall"

Blackberry Tart with Mascarpone Filling

I know berry season

is kinda over...

but I still have

tons and tons

of summer recipes

that need

to be made!

And thankfully

I made this one

last night...

It was

delicious!

 

Blackberry Tart with Mascarpone Filling

Adapted from: Annie Eats

For the Crust: 

1 egg yolk

2 tbsp cold water

1 tsp vanilla 

1 1/4 cups flour

1/3 cup sugar

1/4 tsp salt

8 tbsp butter, cut into chunks

For the filling:

2/3 cup mascarpone cheese

1/2 cup sour cream

1/3 cup honey

1/2 tsp vanilla

pinch of nutmeg

zest of 1/4 lemon

For the topping:

Fresh blackberries

Directions:

1. To make the crust, in a small bowl mix the egg, cold water, and vanilla. Set aside.

2. Combine flour, sugar, and salt into mixer. Add butter and mix on med-low speed, just until it resembles a coarse meal. 

3. Add the egg mixture and mix on low speed just until the dough comes together.  Wrap in plastic and chill in the refrigerator for 30 minutes.

4. Meanwhile, preheat the oven to 425 and grease your tart pan.

5. When the dough has chilled for 30 minutes, roll out onto a floured surface. Then CAREFULLY transfer to your tart pan.

6. Cover the dough with parchment paper then fill with pie weights (or, like I did, dry pinto beans) then bake at 425 for 5 minutes.

7. After 5 minutes, reduce the temp to 350, remove the pie weights and parchment paper, and bake for another 15 minutes.

8. Cool completely on a cooling rack before filling.

9. When the tart shell is cooling, make your filling by mixing all the filling ingredients together.

10. Once shell is cooled, fill with mascarpone filling and top with fresh blackberries.

Posted 1 Year Ago: "Little Green Shop" 

2 Years Ago: "KG & AB"

3 Years Ago: "Breakfast at dawn"

October Calories

Oh 

October,

my favorite

month!

Yet it is also

the month

where this

quote

takes effect...

found via: here