Francoise Rachez

I haven't

posted

about

photography

in quite

some time.

I guess

it has been

a while

since

I found

something

that I

loved.

But

the look

is over...

I love

this.

These

beautiful

photographs

were

taken by...

Francoise Rachez 


Posted 1 Year Ago: "Samantha Robinson"

Grilled Beer Chicken

Whenever

prep for

dinner

is to...

 

marinate

chicken

for hours...

then grill...

then eat...

I am

all for

that!

It's so

simple.

And this

recipe is

packed with

flavor.

Grilled Beer Chicken

Adapted from Rachael Ray

 

One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
6 chicken on the bone pieces

 

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for up to 6 hours.

 

2. Grill for 20-25 minutes or until meat is done.

 

Simple! And you don't spend all summer afternoon in the kitchen.

 

 

 

Posted 1 Year Ago: "Wedding"

 

 

Food To-Go

I am

always

on the

lookout

for new

and beautiful

items

that have

 to do

with

any form

of food

display.

So,

when I

found

these...

I was

instantly

in love!

Created by:

Imeon Designs

Lilly & Louise

I am

in love

with

these

cards!

Wouldn't

you just

love

to get

a card

from...

Lilly & Louise.

Such

beautiful

designs.

Chicken Tostada

When

I was

a kid

we ate

Tostadas

a lot.

It was

one of

my

favorite

meals.

And

after years...

It still

is one

of my

favorites.

Tostadas

(Chipotle Sauce adapted from Rachael Ray)

1 cup corn
1/2 cup heavy cream  
1/2 chipotle chile in adobo sauce, seeded and finely chopped, plus 1/2 tablespoon sauce
1/4 tsp lime zest
One 15-ounce can spicy vegetarian refried beans
1/8 cup of half and half (or you can use regular milk as well)
2 cups cooked, shredded chicken breast
1 tbsp prepared salsa
Chopped romaine lettuce, for topping
2 plum tomatoes, seeded and chopped, for topping
1 small red onion, finely chopped, for topping
Chopped cilantro (optional), for topping
Eight 4- to 6-inch flour or corn tortillas



1. In a small saucepan, bring the cream, chipotle, adobo sauce and lime peel to a boil over medium heat. Lower the heat to a low, slow boil and cook until reduced slightly.

2. In another small saucepan, combine the refried beans and heavy cream on medium-low heat to heat through. 

3. In a saute pan, reheat the shredded chicken and add 1 tbsp salsa for flavor. 

4. While those are cooking, fry up your corn tortillas till crispy.

5. Serve each tostada layered with refried beans, chicken, corn, lettuce, tomatoes, onion, cilantro, and chipotle cream sauce.

Confectionery

I would

love

a lolly

from...

Pandora Bell

Or
maybe a

Honey Nougat

This

Ireland

based

Confectionery

is  screaming

my name.

Swedish Style

I think

I have

found a

name

to my

particular

style...

Swedish Style.

And

I found

a blog

full of

Swedish Style!

Me and Alice

It's so

lovely.

Posted 1 Year Ago: "Napkin Rings"

Gingered Sour Cream Muffins

There are

so many

wonderful

reasons

to live

in the

Flathead

Valley

during the

summer.

One

of those

reasons

is the

Flathead

Cherries!

These

sour cream

muffins

have a

cherry

on top!

Gingered Sour Cream Muffins

Adapted from Coconut & Lime

Ingredients:
1 cup flour
1/3 cup sugar
1/4 cup sour cream

1/4 cup milk
2 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, at room temperature

whole cherries with stems attached 

1. Preheat oven to 400.

2. In a large bowl, whisk together flour, sugar, baking powder, ginger, baking soda and salt. Set aside. 

3. In a large bowl, mix together oil, sour cream, milk, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly.

4. Fill each well about 3/4 of the way.

5. Top each with a cherry. Bake 20 minutes or until toothpick comes out clean. Remove to rack and allow to cool before serving.

Caravan

I want...

to go

on a...

Caravan!


Posted 1 Year Ago: "Washington"

Perfume Party

What

a fun

idea

this is!

At this

bridal shower

they made

their own

customized

perfume.

Via: Green Wedding Shoes

Brown Sugar & Walnut Pound Cake

This

was a

first

for me!

The first

time

for

making

pound cake!

(But for looks

I made it

in a

Bunt

cake pan) 

Brown Sugar & Walnut Pound Cake

Adapted from Martha Stewart

1 pound (3 1/4 cups) all-purpose flour
1 tbsp. coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 tsp. pure vanilla extract
9 large, room-temperature eggs
2 cups toasted, chopped walnuts

1 cup powder sugar
2 tbsp heavy cream
1 tsp vanilla extract

 
1. Preheat oven to 325 degrees. Butter Bunt cake pan. 

2. Combine flour and 1 tablespoon salt in a bowl.

3. Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

4. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter. 

5. Divide batter between pans. Tap on counter to distribute; smooth tops.

6. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. 

7. For icing, combine the powder sugar, cream and vanilla on the stove top on medium heat and stir until drizzly. Drizzle over the top.


8. Serve cake with icing and whipped cream.

1 pound (3 1/4 cups) all-purpose flour

1 tablespoon coarse salt

4 sticks softened unsalted butter, plus more for pans

2 cups packed dark-brown sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 cups toasted, chopped walnuts

Read more at Marthastewart.com: Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

1 pound (3 1/4 cups) all-purpose flour

1 tablespoon coarse salt

4 sticks softened unsalted butter, plus more for pans

2 cups packed dark-brown sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 cups toasted, chopped walnuts

Read more at Marthastewart.com: Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Strawberry Mojito

My thoughts

exactly.

Via: Dear Colleen 

You could
 also
make a...

Strawberry Mojito!

Which
I enjoyed
on our
camping trip
last night.

Strawberry Mojito

4 strawberries, sliced

juice from 1/2 lemon

1 ounce white rum

1 ounce simple syrup

club soda

1. Mash the strawberries in the bottom of the cup along with the juice from 1/2 a lemon.

2. Add ice to the top of the cup.

3. Pour the rum and simple syrup over the ice.

4. Add a splash of club soda and stir.

5. Enjoy.

He is still Growing!

Our

puppy

keeps

getting

bigger and 

bigger.

Micah,

Silas,

and I

are going

camping

this weekend!

Summer

is so

beautiful

here.

On a

side note

having

Silas

in our

yard

really

keeps the

deer

away!

Thus

my flowers

are growing

so well.

Odd Places

House

Beautiful

did an

article

on...

11 Odd Places to Put Your TV.

These

were my

favorite.

Posted 1 Year Ago: "Romper"

Grilled Pepper Bruchetta

One

of my

guilty

pleasures

is to

watch

the

Food

Network.

I could

watch the

cooking

shows

for hours!

I saw

this

recipe

last 

summer...

and I

have been

waiting

that long

to make it.

It was

worth

the

wait!

Grilled Pepper Bruchetta

Adapted from Bobby Flay

3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced


1. Heat the grill to high.

2. Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.

3. Butter the bread on one side. Grill the bread on both sides until lightly golden brown. 

4. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

Posted 1 Year Ago: "Eggplant Parmesan" 

Summit-ed

I summit-ed

a mountain

the other

day.

No

biggy.

The tallest

peak...

yep,

climbed

that one

to the

top!

Posted 1 Year Ago: "Amazing-ness"

The most beautiful...

Wedding Dress

I have

ever seen.

via:

Green Wedding Shoes


Posted 1 Year Ago: "Wonderful Map"

Papermash

I just

found

this

beautiful

store!

Papermash

And

they sell

the most

lovely...

Straws...

Baker's Twine...

Beautiful Tape...

 More Tape...

and Doilies...

Posted 1 Year Ago: "Micah"

Mediterranean Pizza

Oh my.

This

was so

good.

Mediterranean Pizza

Crust:

3/4 cup warm water

1 packet rapid rise yeast

1/2 tsp salt

1/2 tsp thyme

1/2 tsp fennel seeds

1 tbsp olive oil

1 1/2 cups flour

 Toppings:

2 tsp olive oil

2 tsp fresh rosemary

3 garlic cloves, crushed and minced

1/2 cup chopped artichoke hearts (from a water packed can)

1/2 cup crumbled goat cheese

1/4 cup kalamata olives, sliced

thinly sliced red onion

1 tsp sea salt

1. Pour water into a mixer bowl then sprinkle the yeast on top. Stir and let sit for 10 minutes, until it starts to bubble.

2. Add the olive oil, salt, thyme and fennel seeds.

3. Mix on low, slowly adding the flour 1/4 cup at a time.

4. Shape dough in a ball and place in a olive oil lined bowl. Cover with plastic wrap and let rise for 2 hours.

5. Mix the 2 tsp olive oil, rosemary and garlic together and let sit.

6. Preheat the oven to 425 degrees and lightly flour surface with flour and cornmeal. Lay risen dough on the flour and form into the desired size of the pizza crust.

7. Bake crust for 5 minutes then take out of the oven and brush with rosemary-garlic oil.

8. Layer on the onion, artichoke hearts, olives and goat cheese.

9. Bake for another 15-20 minutes.

 

Russian Ballet

You may

or may not

know...

that

I was

trained

in

Classical

Ballet

for

11 years.

So I

absolutely

adore

these

Russian

Ballet

photos.

(Images via HERE)

Posted 1 Year Ago: "Chapter Books"