It's almost
mid-summer...
and I am
desperately
wanting a
Maxi Skirt
like this!
wanting a
Maxi Skirt
like this!
Tuesday, June 28, 2011
Monday, June 27, 2011
Work Work Work
Work has
got me
swamped
again.
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
Well...
It's another
dreary day
in Montana.
I don't
have much
to share,
except...
I now
want to
cross stitch!
Via: Ruffled
Wednesday, June 15, 2011
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.
Relaxing
Today
is one of
those days...
where
I really
feel like
relaxing.
My dream
would be to...
one day relax
in a place
like this.
Via: tinywhitedaisies
Sunday, June 12, 2011
Vintage Chanel
Chanel Perfume
is one of my
favorites.
I wear it
everyday.
So obviously...
I love this
Vintage
Poster.
Via: DesignM.AG
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.
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.
Monday, June 6, 2011
Thursday, June 2, 2011
Monday, May 30, 2011
Memorial Day Inspiration
Saturday, May 28, 2011
Friday, May 27, 2011
Brooke Fraser
I just
discovered
this artist
yesterday...
And she's
amazing!
I love
every song
on this album.
Thursday, May 26, 2011
Vintage Vogue
From what
I read...
This is a
Vintage Vogue
Magazine Cover.
Does anyone know
if that is true??
Because
I love this!
Via: whatstobedonewithher
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Sunday, May 22, 2011
Saturday, May 21, 2011
Thursday, May 19, 2011
Wednesday, May 18, 2011
Monday, May 16, 2011
Minneapolis
Again,
sorry for my
absence...
I have been
on vacation
in Minneapolis...
Celebrating
Luke's graduation!!
Wednesday, May 11, 2011
Cup of Garden Soup
Last months
Better Homes & Gardens
magazing...
featured this soup
by Jamie Oliver.
It was so
tasty!
Cup of Garden Soup
Adapted from: Jamie Oliver
1 tbsp. olive oil
2 strips bacon, finely chopped
1 clove garlic, finely chopped
1/2 red onion, finely chopped
2 carrots, chopped
2 stalks of celery, chopped
1 zucchini, diced
1 leek, chopped
1/2 tsp, dried oregano
1/2 tsp, dried thyme
1 tsp, dried basil
1 bay leaf
2 14.5 oz cans diced tomatoes
1 large potato diced
1 cup diced cauliflower
1 15.5 oz can chickpeas, drained and rinsed
4 cups vegetable broth
1/2 cup small pasta (or broken long noodles)
salt and pepper
1. Heat a large sauce pan over medium head and add the olive oil. Add the bacon and fry until it starts to golden. Then add the garlic, onion, carrots, celery, zucchini, leek, oregano, thyme, basil, and bay leaf. Cook slowly for 15 minutes, stirring now and then until the vegetables begin to soften.
2. Add the tomatoes, potato, cauliflower, chickpeas, and vegetable broth. Cover and bring to a boil. Once it begins to boil, turn to low and simmer for 30 minutes (or until the potatoes are done).
3. Add 2 cups of water to the pan and return to boil. Add pasta and cook until done.
4. Check if it needs more seasoning to you liking, then serve!!
Tuesday, May 10, 2011
Monday, May 9, 2011
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