PolaDROID

Yep, I did spell that right.
It is Poladroid.
It is a website that converts your digital prints
into Polaroids.

Here are a few pictures that you have not seen
converted into Polaroids.

This picture I like to call Jamima Puddle Duck

The memories of sailing in the summer

A good friends wedding

Beginnings of Fall

Me

Micah and Jericho
(taken at Thanksgiving)

My trip to California in May
and seeing my wonderful nephews
Sebastian and Elisha

Nepal 2007

This picture was taken of Micah about 2 years ago
during a retreat for work.

Our 1 year anniversary in the Grand Tetons.

6 inches

It snowed 6 inches last night.
And though I wont build a snowman
or make snow angles,
I will enjoy it all the same.

A view from our back porch.

One of my favorite things to see is snow piled up on branches.

Another thing I love to do in the winter time
is bury my feet in the snow.
Forget walking on the freshly scooped sidewalks,
I love to tromp around in the thick shin-deep snow.

I also love it when Micah un-buries my car for me!

Etsy Finds

Look at these gorgeoud items
that I found on Etsy today.

This was created by:
We Dream in Colour

This is by:
Victorianbird

This clutch by:
kailochic

Christmas Song

If you ever wanted to learn the words
to the famous Christmas song
"The 12 days of Christmas"

Then this wonderful art can help you along......

"Partridge in a Pear Tree"

"Two Turtle Doves"


"Three French Hens"

"Four Calling Birds"

"Five Golden Rings"

"Six Geese a Laying"

"Seven Swans a Swimming"

"Eight Maids a Milking"

"Nine Ladies Dancing"

"Ten Lords a Leaping"

"Eleven Pipers Piping"

"Twelve Drummers Drumming"


This art was created by the talented Jessica Hische.
And this blog is dedicated to Mark and Ashley Smith (and Trey).

Roasted Cashews

I made these last year and quickly became addicted to them.

Now I have a tradition to make them every year for Christmas.

Roasted Cumin Cashews

Ingredients:
1 egg white
1 tablespoon water
2 cans (9-3/4 ounces each) salted whole cashews
1/3 cup sugar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Directions:
In a large bowl, whisk egg white and water. Add cashews and toss to coat.
Transfer to a colander; drain for 2 minutes.
In another bowl, combine the remaining ingredients; add cashews and toss to coat.
Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 50-55 minutes, stirring once.
Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.

Now that's snow.

When I wrote about how it snowed the other week,
I am afraid I spoke too soon.
It was only two days later when it all melted.
But last night.....
10 inches.

I woke up this morning,
put my boots on
and tromped around.

Looking at the thermometer
that we have right outside our front door....
it said 10 degrees.

So I don't think that it will be melting anytime soon.

Maybe I need to invest in some "snow" boots.
Because "rain" boots do not do the job.

Co-workers

This was taken at our annual Christmas Party.
I'm in there somewhere.
Can you find me?

Evidently....

this is the worlds most fashionable bunny.

Meet Fifi Lapin.
And meet her creator here.

Saw it.....

Loved it.

Baz Luhrmann needs to make more movies
because I love them all.

More beautiful photography
I found today.
This is by i.anton.
You can see more work
on the flickr site here.

Gotta love....

Christmas Parties

now comes the withdrawals

It is finished.
Now comes the withdrawals.









I truly believe that those who were disappointed with the end of this series.....
have no clue what they were talking about and were mistakenly reading a different book.

Dare I say that this series was better than Mrs. Rowlings?

So now that I am going through serious character withdrawals
I am filling my time with......

Baking cookies (Pecan Snowballs)...











Admiring my present from Tiffany
(a wonderful picture by Jude)...









Wondering where all the snow went...









And counting down the days till my vacation.
10 work days left!

Christmas Style

I am beginning to realize that my Christmas style
is not very traditional.

I have found that I like things that only
hint at the Christmas season...
especially when decorating my house.

Like this wreath for example...

Or this amazing Christmas Tree Skirt
Does it not look like Peacock Feathers!



And these ornaments would go great on my Tree.









And lastly; it is so hard to find good
Christmas Linen (in my opinion).
But this is perfect.


I would have all of these in my house in a heartbeat.

Baking Season

What do you do on a snowy day.
Especially the first snowy day of the season.


You bake Christmas cookies.

Ginger Chocolate Chip Cookie Bars

2 sticks of butter, softened
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate chips

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows)

Yield: Makes 32 bars


Lemon Icing (for Sugar Cookies)
1 batch of your favorite sugar cookie recipe
1 cup confectioners' sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

**thank you RealSimple magazine.

To much Turkey

What do you do when you have way to much leftover turkey?
You get creative.

Lemon Turkey Pot-Pie
1 sheet puff pastry (9-inch square), thawed but cold
2 teaspoons poppy seeds
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
Salt
1 cup frozen peas, thawed
1/2 onion (diced)
1 celery stalk (diced)
3 tablespoons extra-virgin olive oil (EVOO)
1 pound leftover turkey
Pepper
1 leeks—stems split, thinly sliced and thoroughly rinsed
1 carrot, peeled and shredded
2 tablespoons chopped thyme
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
1/2 cup heavy cream
Grated peel and juice of 1 lemon

1. Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet. Sprinkle with the poppy seeds and bake until golden, 12 minutes. Let cool.

2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.
3. In a skillet, heat 2 tablespoons EVOO over medium heat. Add the turkey and onion, season with salt and pepper and cook for 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon EVOO to the skillet. Add the leeks, carrot, and celery; season with salt, pepper and the thyme. Cook for 3 minutes.

4. Scoot the leeks to the side and add the butter. Whisk in the flour, then the wine and chicken broth. Stir in the chicken and cream and heat through. Stir in the lemon peel, lemon juice, potatoes and peas. Fill the bowls with the chicken mixture and top with the crust.

*Thanks again to this chef...and her photo!