Wuthering Iris

Sunday, July 10, 2011

Thursday, July 7, 2011

Coconut Ice Cream

The weather

has been

wonderfully

warm!

Which calls for

lots and lots

of Ice Cream.

Coconut Ice Cream.

And there is

nothing better

than relaxing

in the sun

with a book

and some

Ice Cream.

Coconut Ice Cream

1 cup milk

1 (14oz) can cream of coconut

1 1/2 cup heavy cream

1 cup shredded coconut

1. Combine milk & cream of coconut in a blender and blend for a few seconds or until it is a smooth mixture.

2. Pour into a bowl and add the heavy cream. Chill in the refrigerator for 1 hour.

3. Once chilled, pour into a ice cream maker and freeze according to ice cream maker directions. Add the coconut 10 minutes before the ice cream is fully done.

Wednesday, July 6, 2011

Saturday, July 2, 2011

Photo Shoot

Micah and I

are in the middle

of the long

(desperately long)

adoption process...

and for that

we needed

family photos.

So we had

a photo shoot!

Photos taken by:

Erin Miles

Tuesday, June 28, 2011

Maxi Skirt

It's almost

mid-summer...

and I am

desperately
wanting a
Maxi Skirt
like this!

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!

Via: Simple Everyday Glamor

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

Erie Basin

I love

Vintage

Jewelry.

And I love it

when I find

things like

this...

Via...

Erie Basin

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.

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.