Wuthering Iris

Wednesday, April 6, 2011

English Onion Soup

This was

dinner

tonight!

Steak
Potatoes
and
English Onion Soup.

English Onion Soup

Adapted from: Jamie Oliver

butter

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"

Tuesday, April 5, 2011

I am

loving

this!

Great inspiration

for my

Easter

tablescape.

Via: Tyler Nicole

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.

Especially

so I can

wear an

outfit

like this!

And with

these

bracelets.

Via: "Lesapea Musings" and "the(chloe)conspiracy"

Posted 1 Year Ago: "Happy Easter"

2 Years Ago: "Ruche"

Sunday, April 3, 2011

Sunday Morning Breakfast

Banana Bread

Posted 1 Year Ago: "St Kilda Jewelry"

2 Years Ago: "Friday List"

Saturday, April 2, 2011

Hamlet

I would love

to have this

hanging

in my

home.

Via: "Beggarstaffs"

Posted 1 Year Ago: "Fiesta Pork & Cheesy Polenta"
2 Years Ago: "Chica Lladro"

Friday, April 1, 2011

Blueberry Ginger Pie

I made

a pie

the other

day!

Blueberry Ginger Pie

And...

I used my

Pie Birds

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"

Wednesday, March 30, 2011

Ruben Toledo

I have been

known to

buy classic books

simply because

they have a

beautiful cover.

And after

seeing these

in Boarders...

I literally
had to

talk myself

out of buying
both of them!

Created by

the amazing

artist:

Ruben Toledo

Posted 1 Year Ago: "Crab Boil"

2 Years Ago: "Another Kitchen..."

Tuesday, March 29, 2011

Manor

I love

the look

of this

old Manor.

And I

think it's fun

just to say

"Manor"

Via: Flickr

Posted 1 Year Ago: "Unaccustomed"

2 Years Ago: "Galette"

Monday, March 28, 2011

Easter Inspiration

On my

Pinterest site

I have...

"Inspiration Boards"

And

just recently

I have created:

"Easter Inspiration"

Here are

a few

of the

images

that insipre

my Easter.

(Images Via: Martha Stewart, it's mary ruffle, Scotch Naturals, & we heart it)

Sunday, March 27, 2011

Sunday Morning Breakfast

Skillet & Eggs

(Adapted from Pioneer Woman)

Posted 1 Year Ago: "Tablescape"

2 Years Ago: "1930's and a Circus"

Friday, March 25, 2011

Fireplace

I would love

a fireplace

in my

bedroom.

Via: Apartment Therapy

Posted 1 Year Ago: "Spring Lookbook by {twin set}"

Thursday, March 24, 2011

Sketching

Wish I was

talented enough

to sketch

my daily

outfits.

This is just

lovely.

Created by

the wonderful artist:

Deanna Staffo

Posted 1 Year Ago: "Fey Handmade"

2 Years Ago: "Ginger Chicken & Bok Choy"

Wednesday, March 23, 2011

Coffee

Just so you know...

I just

love this.

Monday, March 21, 2011

My 30th Birthday Party

My birthday

was in

February...

And it has

taken me awhile

to transfer

my photos.

But here they are!

The pictures

from my

amazingly

beautiful

party.

Sunday, March 20, 2011

Sunday Morning Breakfast

Bacon & Egg Cups

The sun

is shining

today!

Each time

I wake up

to the sun

shining...

I get excited

for Spring!

Saturday, March 19, 2011

Guinness Cupcakes

On St. Patrick's Day,

Micah and I

had some

friends over

to celebrate

with a feast of

Corned Beef

and

Cabbage...

and

Guinness Cupcakes!

Guinness Cupcakes

Adapted from Design*Sponge

Cake Ingredients:
1 c. and 2 tbsp butter
1 c. Guinness
3/4 c. Dutch process cocoa, sifted
2 + 1/4 c. all purpose flour, sifted
2 tsp. baking soda
2 c. sugar
2 medium eggs
2/3 c. sour cream
1 tbsp. vanilla extract

Frosting Ingredients:
1 + 1/3 c. cream cheese
1+1/2 c. powdered sugar, sifted
2/3 c. heavy cream

Directions:

1. Preheat oven to 350F.

2. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

3. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

4. Pour into a lined cupcake pan and cook in the oven for around 30 minutes, or until a skewer comes out clean from the centre of the cupcake. This is a very moist cupcake, so make sure to watch it throughout the 30 minutes, you don't want a dried out cupcake.

5. Leave to cool for 10 to 15 minutes, placing the cupcakes on a wire wrack to cool completely.

6. As the cupcakes are cooling, make the cream cheese frosting: beat the cream cheese and powdered sugar together until smooth. Then ad the cream and continue to beat until light and fluffy.

7. Frost the cupcakes and devour!