It turns out that there are several traditional gifts that one gives to new homeowners (and no, an Olive Garden gift card isn't one of them!) I made a little basket of gifts with a wish for warmth and love in their new home and here it is:
the clever cape cod
Thursday, October 4, 2012
for the love of christa: happy housewarmimg
It turns out that there are several traditional gifts that one gives to new homeowners (and no, an Olive Garden gift card isn't one of them!) I made a little basket of gifts with a wish for warmth and love in their new home and here it is:
Thursday, September 20, 2012
play like a raven
So to show my allegiance to all things Baltimore, I crafted up a purple and black wreath that I think even Ray Lewis would enjoy. My sparkly little roosting Raven is straight from the Halloween aisle and my plaque serves as an homage to the poem and namesake of my beloved team.
I bet it won't be long until Dave talks me into making a Panthers wreath - it is only fair for a house divided. Until then, GO RAVENS!
Tuesday, September 18, 2012
baby, you can drive my car
| 9.5 years and we are still together |
Today, Penelope, my very first (and only car) logged 200,000 miles. The moment flew by but when I saw all of those nines go to zeros I thought about just how incredible the journey has been. I got Penelope on my 18th birthday as a present from my late grandfather. At the time, it was a super hip car and those of you that know me know that "hip" isn't exactly a word that one associates with me. Penelope and I have been all over this great country and she has been such a low maintenance and fun car to drive. I've crammed her with boxes, canvases and cookbooks and moved six times. She was gas efficient before gas efficiency was "a thing." She's delivered me safely to the slopes through Frostburg blizzards and has always made me feel secure during downpours and the worst Charlotte traffic.
We've been through a lot. I've cried on her steering wheel over boys that were wrong for me and words that I wish I could take bake. I've fallen in love with her windows down and the radio up. I've dropped way too many French fries on her carpet and inbetween her seats. There are dings in the paint from epic southern hail storms and gashes on the upholstery from trying to fit 2x4s in through the tiny space that is her trunk.
While I know our days together are numbered due to her increased age and my love of travel, I also know that I won't have as great of a car as Penelope in the future. They don't make cars like her anymore, this I am sure of.
So thanks for taking me where I've needed, wanted and dreamed to go, Penelope. Thanks for a great trip.
Monday, August 13, 2012
that's alright mama
Well it sure has been awhile! I started my new job four weeks ago, and needless to say, the breaks have been on when it comes to our Clever Cap Cod. Between work during the week and visitors every weekend, I just haven't had much time to DIY it up.
What I have had time to do is make randomly themed connections between my new role as a chef in an assisted living community, and well, Elvis. Lets face it, Elvis is the best - especially to our residents that remember bopping in their high school gymasiumss to the King's early hits. Some of our ladies just swooned at the sight of those big blue eyes or those gyrating hips!
So I took Elvis' favorite combination of peanut butter and bananas, printed out a few pictures of that handsome mug, turned on "Blue Suede Shoes" and made us all some smoothies. Here's the recipe!
4 bananas
1/2 cup smooth peanut butter
2 cups skim milk or vanilla soy milk
2 cups ice
Vanilla, optional
Blend all ingredients, serve with a big straw and a side of Hunka, Hunka Burnin' Love.
Serves 4
Thank ya, thank ya very much!
Thursday, July 19, 2012
man-ish cave
Friday, July 6, 2012
dreams of delhi
| aqua + butter yellow |
Still thinking about the perfect wall color - any recommendations would be welcome. After all, it is a big commitment.
| Room service, please! |
Thursday, July 5, 2012
pillows of heaven
I'm not Italian, not even a slice. And I often find myself at a lose when it comes to making popular dishes in an authentic Italian way. My sauce never turns out as savory, my meatballs are never as plump and my eggplant Parmesan tends to be kind of bland. Sure, I can follow the recipe just like anyone else, but there's something missing - at least to me. The reason? Well, I know some pretty spectacular Italian cooks, and perhaps I'm just plain spoiled with all of that amore of theirs - the thing that keeps my Italian from being an aria rather than a 50's pizza parlor tune.
| Little pillows, pre-boil |
Oh, and I paired mine with a blissful orange tarragon Alfredo, brocollini, and sauteed mushrooms - you can go crazy, but even some garlic and butter will do these little gems right Fancy or not, ditch the Italian restaurant tonight and try this homemade goodness for yourself.
| Gnocchi, cooked and tossed in orange-tarragon alfredo |
Ingredients
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil
Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
| Finished! |