5 Senses Friday

This wonderful

Friday Blogging tradition
comes from

abbytryagain.

It's all about
documenting
the five senses
that you
experience
in the week.

Here are my
5 senses...

see:

St. Patrick's Day Shamrocks

(Picture taken during my last California trip)

smell:

Lemons

(Have you ever tried sticking lemon rinds down the garbage
disposal...it makes your kitchen smell wonderful)

taste:

Irish Soda Bread
(Went beautifully with Corned Beef and Cabbage on St. Patrick's Day)

touch:

Robe

(I could wear this robe everyday for hours and hours)

hear:

Records

(A wonderful gift from Lance. Now I can listen to the many records that my father gave me)

Jacquleen Bleu

I am in love
with this jewelry
by Jacquleen Bleu.

Spoons, Knives, and Pots.

I just thought
this art was neat.

Found via: BibliOdyssey

Summertime Cherries

One of the things
I love about
living on the
Flathead Lake
are the summertime
cherries.

All year
I look forward
to visiting
one of the many
Cherry Orchards
that are within
a few miles
from where
I live.

And with a basket
(and 10 dollars)
I can pick
10 pounds of cherries!

Most of them I eat
when they are fresh.

But this year
I was able to freeze
about 5 pounds.

And now,
as the area
slowly approaches
spring,
I can enjoy
summertime cherries.

Chocolate Cherry Muffins
Makes about 10 large muffins

Ingredients:
2 cups flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons salt
Zest of one lemon
6 tablespoons cold unsalted butter, cubed
1 cup bittersweet chocolate chunks
1 cup halved, pitted cherries
1 1/3 cups buttermilk
1 large eggs

Directions:

Preheat the oven to 350F degrees.

In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. Add the cubed butter to the bowl and rub in with your fingertips until the mixture resembles coarse meal.

In a small bowl, whisk together the buttermilk and the egg. Add this mixture to the dry ingredients, stirring until incorporated. Stir in the chopped chocolate and dried cherries.

Divide the batter among the prepared muffin cups. Bake until a cake tester inserted into the center emerges clean, about 40 minutes.

Cool the muffins in their tins for 5 minutes and then transfer the muffins to a wire rack to cool some more. Serve warm or at room temperature.

Polaroid

Yesterday I mentioned
that I had a new camera
to play with today.

For my birthday this year
Micah's Dad bought me
a Polaroid camera!

I have wanted one for so long...
and now I finally have one.

So I woke up this morning
excited to take some pictures
in the morning sun.

But unfortunately the sun
had other plans.
I was cloudy all day.

Being determined to
play with my gift.
I improvised.

Here are a few pictures
that I took.

I can't wait to take more!

Warming up.

It is warming up
her in the North.

It is suppose to
be 50 degrees
tomorrow!

So, in light of
Spring approaching,
the weather changing,
and me wanting to
capture the last bit of
Northern winter.

I have decided
that tomorrow,
I am going to spend
some much desired time
using my new camera.

And hopefully
I will get some good
shots to show you.

But for now,
here are some
beach pictures
that I took
a few months ago.

These pictures
make me so excited
for the warm weather
to come.

Before and After

Have you discovered this blog yet?

Design*Sponge

The masterminds
(and creative geniuses)
of this blog
amaze me every time.

Here are a few of my favorite
"before and afters".



The rose knobs
are what I love
the most.




Turning an old frame...




into a message board!




I need a desk.




I just love the detailed
sketch on the top .
It looks like Dandy Lions!




The blog also
showcases
amazingly stylish
homes.

This one is my
absolute favorite
so far.

Hardcover

One of my favorite
things to do
on a day off
(or any day really)
is to read.

I am one
who will read
pretty much
anything.

These hardcover classics
are absolutely beautiful.

I only wish
they were sold
in the US.

I have heard
through blogs
that they can
only be found
in Europe.

So sad.
But I can dream
of them placed
in my bookshelf.


So tell me....

What good books have you read lately?

Costume Lovers Beware...

...you might spend

way to much time
on this site.

The Costumer's Guide
is pure eye candy.

Here are a few
of my favorite
costumes
from a few of my
favorite movies.

Sleepy Hallow
I saw this movie
right after I graduated
High School.
I love this striped dress
seen at the end of the movie.

Pride & Prejudice
I can watch
this movie
over
and
over.

Shakespeare in Love
I loved this movie so much,
I even memorized lines from it
after it came out to buy.

The Phantom of the Opera
Even though
it was not as good
as the stage adaption,
I still loved it.
So beautiful.

Marie Antoinette
This movie is pure eye candy.
And this is only one
of the many costumes
that I loved.


The Series of Unfortunate Events
I could definitely have
this coat
in my wardrobe.


Interview with a Vampire
Yes, secret confession #1...
I love this movie.
Saw it in High School...
then read the books.
These (tragic) bright colored dresses
were my favorite.

Legend
Who did not want to be Lily
when this movie came out.

Emma
Beautifully Pink.

Atonement
Tragic but
one of my
favorite movies.
I would wear this
1930's dress
today...
the color is my
absolute favorite.

Orange Blackberry Muffins

Daylight savings.
Meaning we all loose
one hour of sleep at night.

Normally that would not bother me,
but I guess last night
I really needed the sleep...
because I slept till 11am.

And upon awakening,
I was greeted with
another few feet of snow.

Sigh.
I guess winter does not understand
that daylight savings
is the first day of Spring.

Warm Orange-Blackberry Muffins...

...are a good breakfast
on a cold day.

I am sad
that all my beautiful
Lavender
are covered
in snow.




It is a morning routine
on the weekends
to sit at the breakfast table
and brows the internet.



It is the 21st century
equivalent to reading
the newspaper.

Orange Blackberry Muffins

Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/2 cup butter, melted
Zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 cup blackberries, fresh

Powdered sugar, for topping (optional)

Directions:
1. Preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

3. In a large bowl, rub sugar and orange zest together with fingertips until the sugar is moisten and you can smell the orange. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. Stir in the blackberries. Divide the batter evenly among the muffin cups.

4. Bake for about 22 to 25 minutes. If you want, you can decorating the muffins with sugar. Just sprinkle on the sugar after the muffins have baked for 10 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin.

French Onion

It snowed again today.

When it snows outside
I can't help but be
in the mood for soup.

Dinner tonight:
Coffee-Coco Rubbed Tri Tip
Sauteed Greens
Mashed Potatoes
and
French Onion Soup

French Onion Soup

• 1 tablespoon extra-virgin olive oil
• 1 pound onions, thinly sliced
• 1 small clove garlic, finely chopped
• 1/2 teaspoon herbes de Provence
• Salt and pepper
• 1/4 cup dry white wine
• 1 cup beef broth
• 1/2 baguette, cut into small cubes
• 1 cup1 swiss cheese


1. Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.

2. Divide the soup among oven-safe bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.