Blooming on Bainbridge

How to Toast Pecans

2012-01-31T21:49:00.000-08:00

I'm a SOUTHERN girl.
Even though I live in the Northwest~
LOVE it...
would never wanna live anywhere else in the world...
I'm a SOUTHERN girl at heart.
There's certain things that Southern girl's specialize in.
One of those things just happens to be pecans.
All SOUTHERN girls know {or maybe they don't know}
I'm assuming they know....
to always TOAST PECANS.
I know because I've watched my Mother do it for years.
Toasting enhances the flavor of the pecan.
Even if my Mom is just sprinkling pecans on top of ice cream drizzled with chocolate she'll
always toast them first.
Maybe everybody in the whole world knows.
Maybe it's not just a SOUTHERN thing.
Whatever it is~
and whoever knows~
if you don't know how to TOAST PECANS~
I'm going to show you how.
It's easy~peasy.
Here's what you do.

You'll need a small baking pan.

Take the pecans out of the freezer.

Always keep pecans frozen until ready to use.

Preheat the oven to 375 degrees.

{I actually heat mine to 400 degrees~it depends on how hot your oven heats.}

This is where an oven thermometer comes in handy.

Pop over and see the oven thermometer Bridget uses for baking.

Measure the amount of pecans needed.

Pour pecans in the baking pan.

Let them sit long enough to thaw out if frozen.

You don't want to toast frozen pecans.

Make sure the oven is preheated to desired temperature.

Now they're ready to toast.

Bake at 375 degrees {or slightly higher} for 5-6 minutes.

Keep an eye on the pecans.

You do not want them to burn...that'll make you cry.

Take them out of the oven in 5-6 minutes.

The pecans are ready when you can smell the toasted aroma.

Chop them in little pieces or leave them whole.

I just break them apart with my fingers.

So there you have it.

~Toasted Pecans~

Here are a few favorite recipes with toasted pecans:

~Pecan Pie Tarts~

~Fancy Pumpkin Cakes~

~Homemade Granola Bars~

Almonds were toasted for the Granola Bars.

~Outrageous Brownies~

~Best EVER Oatmeal Cookies~

~Sandtarts~

ENJOY!

Do you toast pecans for your recipes?

I'd just love to know.

Just Call Me a GRIZZLY!

2012-01-30T13:42:00.000-08:00

I've made a discovery.
I'm a lot like a GRIZZLY!
Not just because my bee-hiney resembles a mama grizzly.

Or even because I'm always scouring for yuMMy food.

Mostly because I hibernate like a GRIZZLY!
It happens every year.
I'm extremely habitual in nature.
Every.
Single.
January.
I hibernate.
I cozy up in the warmth of my "den" and nestle there.
I think it's because I exert so much energy into the holidays on the farm.
In September the festivities begin.
Football~Halloween~Thanksgiving~Christmas
Holidays "in the country"~ on the farm ~are filled with FUN!
It's an emotional rush of FAMILY time!
After spending two weeks on the farm with the family at Christmas I'm ready.
Ready to burrow into the comforts of my "den."
I don't know about grizzlies...but I make use of hibernation.

I sew.

I eat.

I bake.

Find this fabulous Tovolo whisk sent by Bridget at Sur la table.

I mess up the kitchen.

I make plans in my new day planner.

Find this adorable day planner on Etsy at Much Ado About You.

I workout.

I heat up the workout room and do HOT yoga.

I order new boots from Sundance.

I keep up with local news.

I snuggle with the Fur~Ball.

I take walks.

I indulge in DEXTER marathons.

I chat on the phone with my sissy.

We chat about our goals and dreams for the New Year.

We inspire each other to~

LIVE and BE the best we can BE in this life.

Tomorrow is January 31st.

Tomorrow signifies THE END.

Tomorrow I'll wiggle my way out of hibernation.

I'll "wake-up" so to speak.

February 1st I'll BEGIN.

I'll pull my yoga gear out and head back to the Bainbridge Yoga House.

I'll pop by Pink Chalk Fabrics and pick up the fabric I've needed to pick up for several weeks.

I'll ferry to Seattle and get my hair and toes done at Robert Leonard Salon.

I'll be officially out of hibernation.

Do you hibernate?

I'd just love to know.

~xxooxx~

The bear you see here is not actually a grizzly. It's a Canadian black bear I captured

on a BEAR HUNT in Tofino.

One of my favorite places in the world!

Chocolate Glazed HEARTS with PINK Marshmallow Creme

2012-01-25T22:14:00.000-08:00

Valentine's Day is one of my favorite holidays.

Nothing makes my heart pitter~patter quite like HEART shaped cookies!

~Chocolate Glazed HEARTS filled with PINK Marshmallow Creme~

How yuMMy does that sound?

Here's what you need to make the Chocolate Cookie HEART:

3 cups all-purpose flour

1 cup unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

2 cups sugar

1 cup shortening

2 eggs

1/4 cup milk

Here's what you need to make the Dark Chocolate Glaze:

6 ounces semi~sweet chocolate

1/2 ounce unsweetened chocolate

1 1/2 tablespoons vegetable or canola oil

Here's what you need to make the PINK Marshmallow Creme:

1/2 cup {1 stick} unsalted butter (room temperature)

2 cups powdered sugar (sifted)

1 teaspoon vanilla

1 cup marshmallow creme
PINK food coloring

***Recipes adapted from Big Fat Cookies and The Ultimate Cookie Book***

Begin by making the Chocolate Cookie dough.
In a medium size bowl sift together flour~cocoa powder~baking powder~and salt.

Using an electric mixer, beat sugar with shortening until creamy.

Beat in eggs and milk.

Gradually add flour~COCOA mix.

Beat as much as you can...with the mixer.

Stir in any remainder flour mixture.

Divide the cookie dough into 2 parts. Cover and chill dough for 2 hours or more.

Preheat oven to 375 degrees.

Roll the dough out on lightly floured surface.

Using a heart shaped cookie cutter~cut the dough.

Place cut out cookies on baking sheet lined with parchment paper.

Bake 7-8 minutes until firm.

Transfer cookies to wire rack and cool.

Now it's time to make the Dark Chocolate Glaze.

Measure the chocolate.

Place chocolate in a microwave safe bowl.

Add the oil to the chocolate.

Pop the bowl in the microwave. Set the microwave for 30 seconds. Continue to

microwave the bowl of chocolate stirring in between 30 second intervals of heating.

Keep it stirred or it will burn.

You can also melt the chocolate in a double boiler.

Sit chocolate glaze aside to cool.

Now for the filling~

Sift the powdered sugar.

Cream together butter~powdered sugar~and vanilla.

Add marshmallow creme and continue to whip with an electric mixer.

Add just a splash of milk.

Add about 4 big drops of PINK food color.

Whip the frosting one more time.

Are you lovin' that PINK~puffy bowl of marshmallow heaven?

Now you're going to glaze 1/2 the cookies.

Use the back of a small spoon to glaze the cookies.

Sprinkle as you like.

Let the chocolate set.

Ice the remaining cookies with marshmallow creme.

Top the iced cookie off with a chocolate glazed cookie.

There you have it.

~Chocolate Glazed HEARTS filled with PINK Marshmallow Creme~

Dreamy.

These cookies are MAGIC!

Filled with LOVE~hugs and KISSES!

Guaranteed to make you wanna KISS your SWEET~HEART!

~xxoox~

ENJOY!

Chocolate SNOW Ice Cream

2012-01-22T17:14:00.000-08:00

As you know~

I had been craving SNOW Ice Cream since the last big snow on

Bainbridge Island.

I had also been dreaming of adding COCOA to the original SNOW Ice Cream recipe

in hopes of creating the yuMMiest CHOCOLATE Snow Ice Cream ever!

So that's what I did!

I whipped up some SNOW Ice Cream.

Then I got all fancy and fulfilled my dream of creating

CHOCOLATE Snow Ice Cream!

All you need is Cocoa and Snow Ice Cream!

Begin by adding 5 teaspoons of Cocoa to 4 cups of Snow Ice Cream {plus a little fresh snow}.

Give a gentle stir mixing in the Cocoa.

Give it a taste.

Add more Cocoa if needed.

I like it with lots of COCOA.

If it begins to melt...

add more snow to keep it cold and icy.

Can I just say~

this is as yuMMy as it looks!

If you like a FUDGESICLE...

you're going to love Chocolate SNOW Ice Cream!

We had lots of SNOW here on Bainbridge Island last week!

Meet GRACE!

Grace is one of my favorite friends here on Bainbridge!

She LOVES Snow Ice Cream!

Grace made Chocolate Snow Ice Cream by adding:

1 Egg

2 cups of Milk

Chocolate Fudge Sauce or Hot Chocolate Mix

to a big bowl of fresh SNOW!

Grace sprinkled her Chocolate SNOW Ice Cream with mini~marshmallows!

YuMMy!

She says you can also add SPRINKLES!

You can see why Grace and I are such good friends! ;)

Chocolate SNOW Ice Cream!

You're gonna LOVE it!

~xoxoxo~

***Thanks to Grace for sharing her recipe!***

How to Make SNOW Ice Cream

2012-01-19T20:22:00.000-08:00

Honest~to~goodness!

I'm being serious here.

I've been craving SNOW ICE CREAM since the last big SNOW on Bainbridge Island!

That means I've been craving creamy~luscious vanilla SNOW Ice Cream for over a year!
When the snow began to fall here on Bainbridge Island all I could think about was
SNOW ICE CREAM!
I grew up on SNOW Ice Cream.
My Mother always made it when it snowed.
Needless to say I've been satisfying my craving since we awoke to a blanket of SNOW Wednesday
morning here on Bainbridge Island.
Promise me.
Pretty please with SPRINKLES on top!
Promise me if it ever SNOWS.
Promise me you'll make SNOW Ice Cream.
Here's what you'll need:

and 4 basic ingredients.

Here's the recipe for a big bowl of SNOW Ice Cream:

You'll need something gigantic to scoop the snow.

Head outside in search of CLEAN snow.

Pile it high in a gigantic bowl.

You'll also need a reliable whisk.

Hugs and Kisses to Bridget!

She sent me the perfect whisk for making SNOW Ice Cream!

Add 2 eggs to a great big bowl.

Whisk the eggs until bubbly.

Add 4 cups of milk.

Begin whisking.

Whisk~whisk~whisk!

Whisk away and make some BUBBLES!

Add 2 - 3 teaspoons of vanilla.

It depends on how vanilla~y you like your ice cream.

I myself...added 3 teaspoons.

I LOVE vanilla!

Whisk!

Whisk to your heart's desire!

Add 2 cups of sugar.

***You can add Splenda or Stevia if you prefer no~sugar added ice cream.***

Keep on whiskin'!

See why you need a heavy duty whisk?

Now comes the FUN part!

Start adding big heaps of the SNOW!

Whisk and churn the SNOW as you add.

You'll be amazed to see the transformation!

Before you know it...

you'll have SNOW ICE CREAM!

It's a bit like magic...SNOW MAGIC!

Honestly.

SNOW Ice Cream is one of the best things I've ever eaten.

It's light~

it's fluffy~

it reminds me of childhood~

it's fresh~

it can only be made when it snows~

it's cold~

it's slushy~

it's seriously YUMMY!

If you're in the Northwest...
or anywhere it's WHITE outside...
ENJOY the SNOW!
xo

How to Make Perfect Oatmeal

2012-01-16T22:54:00.000-08:00

Years ago I would rip open a pack of instant oatmeal~
heat it in the microwave~
and enjoy it for breakfast.
I always made the instant. I didn't think I could ever make oatmeal from scratch.
My Mother on the other hand has always made the "real" thing.
I'm always asking her to show me exactly how she makes it.

When it gets cold and snowy out~

all I want for breakfast is warm~creamy oatmeal.

You may already know how to make oatmeal from scratch.

If you don't~

and you wanna know~

this post is for you.

Here we go!

Let's make the PERFECT bowl of OATMEAL!

To make oatmeal you'll need 3 basic ingredients:
Oats~Milk~and Salt

Make sure you use good oats. I get my oats from the bulk~bins at the market.
Don't use instant oatmeal.
{You knew that...right?}

This recipe makes one serving.

If you're serving two...then just double the recipe.

You'll also need topping options.

Justin's Almond Butter is perfect for topping the oatmeal~

Maple Syrup too!

Dried cranberries~cherries and apricots are yummy.

Toasted nuts and brown sugar can also be sprinkled.

Let's get started.

You'll be using a small saucepan. Lightly spray the pan with non~stick spray.

This keeps the oatmeal from sticking and makes the pan easier to clean.

Add milk to saucepan.

Heat the milk until it bubbles.

Add oatmeal to bubbly milk.

Add salt.

See the spoon~

get ready to use it.

Stirring the oatmeal and keeping it bubbly is THE KEY to success.

Bring the oatmeal and salt to a boil.

Set the timer for 4 minutes.

Lower the heat and simmer for 4 minutes.

***Keep oatmeal at a low bubble.***

Gently stir the oatmeal every now and again until timer goes off and oatmeal is thickened.

***DON'T LET IT GET GOOEY.***

A little bit of the milk should still be in the bottom of the pan.

Pour oatmeal into your favorite bowl.

I've been eating my oatmeal out of this bowl for years.

If by chance the oatmeal looks gooey...just add a splash or two of milk to the bowl.

Add the Almond Butter.

Sprinkle a little brown sugar.

***Toppings are optional.***

Drizzle maple syrup.

Sprinkle a few toasted nuts or dried fruit.

And there you have it.

~PERFECT OATMEAL~

You'll never eat instant again~

never~ever.

ENJOY!

You can find lots of yummy recipes made with OATS on the OATS Pinterest Board

hosted by Marla at Family Fresh Cooking.

If you live in the Northwest...

have FUN in the SNOW!

And eat some OATMEAL!

~xxooxx~

At the End of the Pier

2012-01-15T15:34:00.000-08:00

As you know we live on an island.
Everyone here on Bainbridge Island has their favorite spots they like to frequent.

One of my favorite spots is Crystal Springs.

Crystal Springs is a community located on the Southwest side of the island.

Most every weekend Greg~Doogan and I take a drive along the waterfront at Crystal Springs.

We're always on the lookout for cottages that might come up for sale.

Crystal Springs reminds me of classic old~timey summer camp-like fun.

Bon~fires on the pebbled beach...diving docks for swimming...boat buoys...

dogs sunning on covered porches...and walkers...lots of walkers.

The waterfront cottages along the way speak to me.

Oh the stories they could tell.

As we drive along I often picture what life must have been like 50 years or so ago.

Saturday we walked the pier at Point White.

The wind was whipping. It was COLD.

The SUN was beaming...bright and strong!

Walking the pier was invigorating.

It was like walking into the sunset...out over the windy water.

At the end of the pier we huddled up to thank God for this magical place we call home.

It's such an awesome feeling~

knowing without a shadow of a doubt HE placed us here.

"Thank you God.

You knew.

You always know.

Long before we ever do...you know where we're headed.

There's not one day we take it for granted.

May we SHINE as bright as the SUN...for you...always for YOU."

At the end of the pier~

HE's always near.

~xxooxx~

Happy Week my Friends.

Tortilla Roll Ups~BAMA Caviar~and a LUCKY Pom~Pom!

2012-01-12T12:58:00.000-08:00

You may or may not know this~

surely you know this~

if you don't know this...where have you been?

ALABAMA CRIMSON TIDE

WON the BCS NATIONAL CHAMPIONSHIP game!

Images via Google.

I'm almost positive it's because I wore my lucky pom~pom that I've been wearing and carrying
to games for the past 10 years!

Or...
It could be because ALABAMA has:
*FANS!
Fans who are deep rooted in Southern tradition! Fans who are spirited!
Fans who are LOYAL to the end!
Fans who LOVE their team.
*NICK SABAN!
Best coach in NCAA Football!
A classic~classy coach who gets the job done!
A no~nonsense kinda guy...who fights to the end!
Not to mention he's totally the cutest coach in the NCAA...{that's a biggie!}
*CHEERLEADERS!
Cheerleaders who represent spirited~CUTE~SOUTHERN charm in every sense of the word!
*MAJORETTES!
They glisten! They shine! They all wear the same color of RED lipstick!
They have big, wavy BLONDE hair and it stays looking great the entire game!
I wanna know what hairspray they use.
*TRENT RICHARDSON!
Excuse me!
He's only the sexiest running back EVER!
Trent Richardson is a BEAST~he's unstoppable!
My sissy and I have a HUGE crush on TRENT! {yes we do!}
*Million Dollar Band!
The title speaks for itself!
*AJ MCCARRON!
One of the classic~most outstanding quarterbacks in the history of ALABAMA football!
AJ is the perfect specimen of a quarterback!
Calm under pressure and ADORABLE too!

Images via Google.

BAMA may have won for any or all of these reasons...

but I feel certain my lucky pom~pom had something to do with it!

ALABAMA football calls for CELEBRATING and FOOD!

I whipped up two of my favorite tailgating traditions.

Tortilla Roll Ups~

and

BAMA Caviar~

Wanna make some FOOTBALL FOOD?

Tortilla Roll Ups recipe here.

Bama Caviar recipe here.

ENJOY!

Image via Google.

ROLL TIDE!

Linking up with TidyMom!

I'm LOVIN' Football Food!

Sausage Cheese Pinwheels~#FootballFood

2012-01-09T10:41:00.000-08:00

You may or may not know this but ALABAMA is playing in the
BCS National Championship game tonight!

If you didn't know it~

you do now!

ROLL TIDE!

Alabama football calls for tailgating! Greg decided to do a little tailgating in Seattle!

Believe it or not~

Alabama has lots of fans up here in the Pacific Northwest!

Early morning tailgating calls for Sausage Cheese Pinwheels.

You'll need:

Original Bisquick Mix {+ milk}

1 pound of Sausage

3 cups Sharp Cheddar Cheese {or cheese of choice}
Line a baking sheet with parchment paper.
Preheat oven to 400 degrees.

Begin by frying the sausage.

Drain the grease from the sausage.
Mix up the dough by following the recipe for biscuits on the Bisquick box.
Double the recipe.

Add the milk to the Bisquick mix.
Gently stir until the milk and Bisquck are almost together.
Flour a pastry mat with Bisquick.
Plop the dough down and gently knead 10 times or so.
Now your ready to roll the dough out.

Roll the dough in a rectangle shape about 1/2 inch or a bit more thick.

Add the sausage and cheese.

Sprinkle the sausage first.

Then add the cheese.
You may want to call for an assistant for the next part.

Especially if you're taking pictures.
Gently roll the dough forming a long tube of yuMMiness!

If you have time~wrap the dough in wax paper and let it chill before slicing.
You can even freeze it and slice frozen before baking.
If you don't have time to chill in wax paper...gently slice making sure you support the pinwheel
with your hand while placing it on the baking sheet.

Once you lay the pinwheels on the baking sheet~gently shape as needed so they are round.

Bake at 400 degrees for 15 - 20 minutes...just until golden and bubbly!

Serve HOT!

~Sausage Cheese Pinwheels~
Yell ROLL TIDE ROLL when you take the first bite!
xxooxx

In Need of COMFORT~ {Winter Veggie Soup}

2012-01-05T15:20:00.000-08:00

When I arrived home from Alabama~

leaving the family behind~

I was in need of comfort.

You know.

Comfort that pats and snuggles and loves your tears away.

Cooking brings me comfort...so I scurried to the market and picked up the winter veggies I needed to make this yuMMy~comforting soup.
~WINTER VEGETABLE SOUP~
You'll need:
2 tablespoons olive oil
1/4 cup or so white wine *optional
1 large onion, thinly sliced
2 - 3 leeks, thinly sliced {white and tender green parts}
3 garlic cloves, minced
1 heaping cup pearled barley
10 cups chicken stock
2 cups water
2 teaspoons dried thyme
1 bay leaf
1 1/2 pounds celery root, peeled and cut into 1/2 inch cubes
1 - 1 1/2 pounds parsnips, peeled and cut into 1/2 inch half moons
sea salt and pepper to taste
1 pound {or less} baby spinach
pinch of nutmeg
*1 - 2 cups roasted chicken {shredded}*optional
***Recipe slightly modified from original recipe posted here.***

Wash the leeks.
Slice the leeks~

Slice the onion and mince garlic.
In a large pot, heat olive oil.
Add the white wine {optional}.

When hot, add onion, leeks and garlic.
Toss in a sprinkle of sea salt.
Cook until tender~about 10 minutes.

Add the barley, chicken stock, water, thyme, and bay leaf.

Bring to a boil.
Peel and slice the parsnips.

Grab a~whole of that ugly~ole celery root.

Peel and slice that bad boy!

Cut celery root into cubes.

Add parsnips and celery root to soup.

Season with salt and pepper.

Simmer over moderate heat until the barley and veggies are tender~about 40 minutes.

Your house will begin to smell so yuMMy!

Take a roasted chicken from the market.

Slice off some meat {I just used the white meat}~

Tear off and shred a cup or two.

Add the chicken to the soup after the soup has cooked for 40 mins.

Tear open a bag of baby spinach.

Tear off the stems and add spinach to soup.

Toss in a pinch of fresh nutmeg.

Season to taste with salt and freshly ground black pepper.

Keep warm until your man gets home.

Serve it up with a dollop of light sour cream {optional} and rustic, toasted bread.

The bread you see here is our favorite whole grain bread from the market.

Dave's Killer Bread Peace Bomb Mini~Baguette.

Toast it with a bit of olive oil and a sprinkle of course sea salt.

Winter Vegetable Soup = COMFORT!

You're going to LOVE this soup!

Trust me.

You will.

***Pics were taken with iPhone~too dark outside to use camera.***

ENJOY!

~xxooxx~

~He Walked Over the Hill and Never Came Home~

2012-01-03T10:42:00.000-08:00

Several months ago I poured my heart out begging for prayers to bring Murphy home. Thank you from the bottom of my heart for the way in which you lifted sweet Murphy up. Thank you for the thoughts, prayers and emails expressing your concern and sorrow for the disappearance of Murphy.

Honestly~

Murphy's disappearance has challenged my faith like nothing before.

For the first time in my life I questioned the God that I have loved and trusted since I was a little girl.

Driving down the road~listening to old hymns in my car~I would pour my heart out to God.

"Why?"

"Why Murphy?"

"Of all the dogs we've raised on the hill in the country...WHY must Murphy be a mystery?"

I've begged God to bring him back. I've pleaded with God to place our Murphy back on this earth.

I wrote an article that was published on the front page of the paper in my parent's hometown.

I pleaded with the community to help bring Doogan's brother back to my parent's.

The city of Fayette, AL has lifted Murphy up in prayer and expressed an abundance of love and concern to my parent's.

Many calls have come in. People calling to say they've spotted Murphy in Fayette County Alabama.

Murphy was suppose to be the special dog my parent's would grow old alongside.

But the reality is~

Murphy walked over this hill...

and never came home.

Heading HOME for the holidays was bitter~sweet this year. My Mother and I had barely spoken about the disappearance of Murphy. She had written expressing she was not ready to face that Murphy might really be gone~forever.

For months I had nestled my sorrow in a tender, safe place within my heart.

For months I have held back the tears at the end of yoga classes.

For months Greg and I have walked the trails on Bainbridge Island in honor and prayer for Murphy.

For months I have grieved and ached over the loss.

I knew.

I had envisioned.

When I finally made it back HOME...to the farm...where Murphy would no longer be...I would fall on my knees and lay down my sorrow~

clinging to my parent's who had suffered this tremendous loss without me near.

I don't know how but I made it through Christmas beaming with JOY. God lifted that sorrow knowing it wasn't the right time to lay my grief flat out.

I had no idea if I could make it down the dirt road on a walk without Murphy.

But I did.

For my parent's sake~I was strong.

I cradled my sorrow...and waited on the perfect time to share the grief that had been building up across the miles.

Everywhere I looked I thought of Murphy.

My eyes were constantly scanning the woods.

I continued to pray for a miracle.

"Let me spot him God. Bring him home for a Christmas miracle."

In my mind I kept hearing myself cry out to everyone....

"It's a MIRACLE~Murphy is home!"

But it never happened.

God never brought him back.

Two days after Christmas I awoke in the wee hours of the morning. I knew it was time. It was time to share the grief that was swallowing~choking my heart.

Early that morning~

leaving Greg behind in bed~

I asked my Mother, my Dad and my sister to meet me at the cabin in the woods.

I needed somewhere away from everyone that was sleeping so soundly in the house.

I needed a place where I could freely share all that I needed to let go.

Before sunrise that day I poured my grieving heart out to my parent's and sister.

I told them I had begged God for a miracle.

I let my parent's know how sorry I was they had suffered the loss of their sweet boy.

My Dad began to share his thoughts about Murphy.

As he shared he was very slow in speaking his thoughts.

Daddy thinks it's time to honor Murphy~to move on~celebrating the JOY that Murphy gave.

Several times he could barely get through as he spoke.

I shared with them the bracelet Greg had given me to wear forever in memory of Murphy.

{devoted bracelet by Lisa Leonard Designs}

Up until that morning I had not been ready to wear it.

Yesterday, before I left the farm, my Mother and I took our last walk together down the dirt road.

I found this heart rock on the walk.

At the top of one of the highest hills I gave my Mother a heart created by Lisa Leonard Designs.

I had been saving the heart to give her in honor of Murphy.

"King of the hill" ~ Murphy xox

We hugged and cried and kept on walking.

At the end of the trek I found the hugest HEART rock we had ever~ever found.

I hauled it home to the farm.

He walked over the hill and never came home.

Murphy.

Sweet Sweet Murphy.

Gone but not forgotten...forever in our HEARTS.

~xo~

"If there are no dogs in HEAVEN~

then when I die

I want to go where they went."

will rogers

Holidays on the Farm..."In the Country"

2012-01-01T15:24:00.000-08:00

I know~

I haven't posted on this blog in almost 2 weeks.

Woopsie!

That's because I've been hangin' at my favorite place in the whole wide world.

With my favorite people in the world!

I've been hangin' on the farm in Alabama!

When I get to the farm it's like I've been completely removed from life as I live it from day to day.

Once I hit THE HILL it's all about COUNTRY life!

Life on the farm never changes.

This is an old truck we use to "haul~off" leaves!

This is the truck that carries us "to town." ;)

Everybody congregates to spend holidays "in the country."

We do lots of baking~

Lily~{my niece}

We keep the grill hot too!

Griff {my nephew~THE GRILL MASTER}

Check out Griff seasoning the New Years Eve steaks.

Griff and I have been prepping and baking the turkey together since Griff was 3.

Griff is the gourmet chef in the family.

Check out these pork tenderloin sandwiches.

Once we get to the farm~we seldom leave.

We play games~do crafts~and have loads of FUN just laughing and being SILLY!

Mom and I take lonnnnnnnng walks down the dirt road every morning.

We collect HEART shaped rocks along the way.

Bon~fires are a tradition on the farm.

We snuggle up and roast marshmallows and gaze at the STARS.

Tomorrow I'll be leaving this haPPy place I call "HOME."

I really don't know how I leave these faces that make my HEART beam so big it almost pops right out!

I love my life in the Northwest~

but it comes with a tremendous, heart~tugging sacrifice.

I have to stand STRONG.

I must be brave and courageous to leave the souls that I LOVE most in this world behind.

I try not to make a scene in the airport saying good~bye but I always do.

Last time I said good~bye to my parent's at the airport I buried my head in my pillow and

cried all the way through security.

Everyone in the security line was patting me telling me it was going to be okay.

Luckily Greg will be with me this time....he'll hold my hand.

To tell you the truth...I don't leave them behind.

They go with me.

Maybe that's why I can leave.

They're always in my HEART...everywhere I go....everything I do.

I can't wait to see the fur~ball!

He spent Christmas with very dear friends on Bainbridge Island.

Life on the farm!
It doesn't get much better than this.
Hoping your holidays were as magical as mine.
Happy New Year!
Let's make 2012 the BEST YEAR EVER!
~xxooxx~

Bridget's PINK and RED Christmas Cookies~MAGIC!

2011-12-19T21:40:00.001-08:00

I'm so haPPy you stopped by!
Guess who's here?
Guess who's here on Bainbridge to spread a little COOKIE~MAGIC!
Guess who's one of my besties in the whole wide world~not just in blog-land?
Guess who I chatted and giggled with for 2 solid hours on the phone last week?
Guess who's coming to SEATTLE~Bainbridge Island in March!?
Guess who's writing her very own COOKIE book?!
Guess who I blow about a million kisses to~at least once a week~all the way to Texas!
BRIDGET!
BRIDGET!
BRIDGET!
That's who!
Delighted to have you here my friend!
***********

Hey y'all! I'm Bridget from Bake at 350! I'm so, so happy to be here at Blooming on Bainbridge today! {I mean, how can you *not* be happy surrounded by the JOY that is Teresa...Blooming on Bainbridge is one of the happiest places on earth! Hi, Greg! Hi, Doogan!!!}

My theory is that blogs are like the eHarmony of friendships. As soon as I "met" Teresa online, I knew I had found my bloggy soul-sister.

Here's how most of our conversations go:
"YOU love ruffles?!? I love ruffles!!!"
"YOU love the song "Let it Be"?!? I love the song "Let It Be"!!!'
"YOU love Ina Garten?!? I love Ina Garten!!!"
"YOU love bright lipstick?!? I love bright lipstick!!!"

Well, you get the idea. One love that we share is the love of pink and red...together. So, I thought I'd bring a little pink & red Christmas to Bainbridge (figuratively speaking)...and show you how to decorate some at your house!

{I promise, they are easy to decorate...and you might just get a few extra goodies in your stocking of you set them out for Santa!}

Here's what you'll need:

ornament sugar cookies
royal icing, divided and tinted grey, red and pink {I use Americolor gel paste colorings and swear by them! For these I used Super Black (just a bit), Super Red, and Deep Pink.}
disposable piping bags
couplers and #2 decorating tips
squeeze bottles
toothpicks
meringue powder
silver sanding sugar
red sanding sugar (optional)

First, you'll use a #2 tip to pipe the top of the ornament in grey icing. Don't worry about making it perfect, you'll be covering it in sanding sugar.

Next, use another #2 tip and the red icing to outline the cookies. Also, section off areas you'd like to fill with different colors.

Now, you'll thin the red and pink icings with water. You'll want it to be the consistency of a thick syrup. Add water a bit at a time and stir gently with a rubber spatula. Cover with a damp dish towel and let sit for several minutes.

Stir gently with a rubber spatula, popping any large air bubbles that have formed on top. Pour the icings into squeeze bottles.

Fill (or flood) the outlines with the thinned icing. Use a toothpick to guide icing to the edges and to pop large air bubbles.

Want to get dotty? Fill an area in one color, wait a few minutes (I usually work about 6 cookies at a time, then go back to the first cookie), then drop dots of the other color on top of the wet icing.

How about doing a little marbling? Instead of dots, like above, pipe horizontal lines of the other color. Then, run a toothpick up and down through the icing.

Let the cookies dry, uncovered, 6-8 hours or overnight.

I like to add sprinkles and sanding sugar after the cookies are dry. That way your "add-ons" will go exactly where you want them, and you won't worry about smudging the icing or having it run off the cookie.

Set up a sanding sugar station. You'll need meringue powder mixed with water (I start with 1/4 teaspoon of each), sanding sugar, a small paintbrush and a coffee filter.

Paint the meringue powder mixture onto the cookie where you want the sanding sugar to stick. Over the coffee filter, sprinkle on the sugar. Shake off the excess; use the filter as a funnel to put back into the container.

In the end, you'll have a pile of toothpicks that looks like this:

And a pile of cookies that looks like this:

So, there you have it...a pink & red Christmas!

Thank you, Teresa, for letting me hang out on Bainbridge today!!! I'm SO going to make it there in person...SOON!!! :)

HaPPy Cupcakes for YOGA~Powdered Sugar Frosting

2011-12-11T23:11:00.000-08:00

Do you not LOVE cupcakes!

Cupcakes are haPPy!

That's all there is to it!

Cupcakes + Sprinkles + Powdered Sugar Frosting = PERFECTION!

These haPPy cupcakes are for the Bainbridge High School YOGA party at

Bainbridge Yoga House.

I used TidyMom's Perfect Cupcake recipe for the batter.

WoW~zee!

Look at all that cupcake batter!

I tripled the recipe!

LOVE these bright colors for the cupcakes!

Bainbridge Yoga House is a bright haPPy place!

These cupcake liners will fit right in! ;)

If you're looking for a fluFFy~cupcake...TidyMom's recipe is the best!

When I was growing up my Mother always iced the cupcakes she made with

Powdered Sugar Frosting.

For me...it's the yuMMiest icing of all for cupcakes!

Here's what you need to make~

Powdered Sugar Frosting:

*2 1/2 cups sifted powdered sugar

*1/2 cup butter

*1 tsp. vanilla extract

*1 1/2 tablespoons half and half cream

If you want to make Chocolate Frosting~

add 2 1/2 tablespoons of cocoa

Begin by whipping the butter.

Sift the powdered sugar.

Add the powdered sugar to the butter.

Continue to mix.

Add the vanilla.

Add the half and half.

***You can use milk if you don't have half and half cream.***

Now the FUN begins!

Time to frost and SPRINKLE the cupcakes!

Grab some food coloring and tint the frosting.

Bridget recommends AmeriColor Gel Paste.

Frost the cupcakes and SPRINKLE them with HAPPY!

I made Chocolate Frosting too!

Cupcakes are haPPy!

That's all there is to it!

Perfect for the high school YOGA party!

Don't you think!

~xxooxx~

The Christmas House

2011-12-05T22:49:00.000-08:00

Remember The Christmas House?

You know.

The magical little house on Bainbridge Island where I want to live.

I wanna live in The Christmas House because Carolee lives there.

That's one of the reasons.

Carolee sews the most amazing little things.

She sews pot holders out of scraps.

I seriously wanted to buy every one of these old~timey pot holders.

I just kept standing there staring at these pot holders in amazement!

As I was standing there Carolee was sewing a button on the sweater she was wearing.

Don't you just adore someone that sews as they walk about greeting friends?

Gotta LOVE Carolee!

Everything Carolee makes I adore!

Take a look at these beyond cute button Christmas trees.

Can you get over the cuteness!?!!

Several times a year The Christmas House is open for business.

The rest of the year Carolee and her hubby Bob travel the country on the look~out for

vintage goodies.

The Christmas House is celebrating it's 33rd year!

Carolee has been opening the doors of her Bainbridge home for over 30 years!?

That's because she LOVES it!

And Bainbridge Island LOVES Carolee!

Carolee is what the locals call "a gem on the island."

That's because she's a precious soul who is "valued for her beauty and perfection."

She's a "beloved, highly prized, rare person."

Vintage lovers travel from near and far to visit The Christmas House.

Everyone is greeted with a warm hello.

If Carolee knows you she may give you a hug and a kiss!

I got a kiss! {::wink::}

The Christmas House is MAGICAL!

If you love VINTAGE like I do....you know what I mean.

I take my time browsing through everything.

Greg follows me around carrying my basket of goodies.

He dare not rush me.

You can also make an appointment with Carolee.

Last week she let me pop by and go through some vintage linens.

I was asking Carolee all kinds of questions!

I wanted to know if her hubby minded her having a house full of VINTAGE!!

She said "no~as long as he has his workshop in the basement he's okay with it!"

You gotta LOVE a man who doesn't mind a house full of VINTAGE treasures.

Take a look at these 100% local wreaths.

A very talented Bainbridge resident named Sarah creates these beautiful wreaths.

She lives across the street from Carolee...she's LUCKY! ;)

We brought two of these wreaths home with us.

I also brought this handsome little elf home.

***He winked at me! I had to have him.*** ;)

The Christmas House!

Open Friday~Saturday and Sunday every weekend between Thanksgiving and Christmas.

MAGIC...that's what it is!

If you love VINTAGE~

If you live anywhere near Bainbridge Island~

If you want to get a big hug from Carolee~

you simply must pop by The Christmas House.

Trust me...

Thanksgiving Walk of Gratitude

2011-11-30T22:59:00.000-08:00

On Thanksgiving Day we take a walk of gratitude.

Last year when we took the walk the trails were covered in snow.

A storm had ripped through the forest leaving evergreens draped over the trail.

This year the trails were covered with leaves of gold.

Entering the forest here on Bainbridge Island never fails to take my breath.

It humbles and quietens the soul.

It brings me close to what's dearest to my heart.

Grateful.

God is blessing my life each day in so many lovely ways.

I'm so blessed to wake up each day to the lovely~ness of Bainbridge Island.

For the fur~ball....

for memories of Murphy~

~for a husband that loves every little thing about me...

for Bainbridge Yoga House....

for the sweetness and goodness of all my yogi friends.

Grateful.

God is opening doors that I have always dreamed of walking through.

For a close family...

who loves me and supports me across the miles.

For dear and loving, caring FUN~friends...

for the warmth of my home...

for the creative spirit glowing within my soul.

For blogging friends...

who cheer my days and share their hearts.

For all things great and small.

For all the things that warm my heart and make me smile.

For a God who has created such a spectacular world for me to enjoy.

For all these things I say "thank you."

Grateful.

~xxooxx~

~Granola Bars for YOGA~ #gratitude

2011-11-28T23:31:00.000-08:00

Thanksgiving morning Bainbridge Yoga House hosted a special yoga class.

We dedicated our practice to all that we were grateful for.

I took Granola Bars for everyone to grab on their way out.

I've always wanted to make homemade granola bars.

These were yummy...and easy!

Here's what you need:

Honey too~

I forgot to put it in the picture.

~Recipe adapted from Barefoot Contessa's Back to Basics Cookbook~

4 cups old~fashioned oatmeal
2 cups sliced almonds
2 cups shredded coconut
1 cup wheat germ
6 tablespoons unsalted butter
1 1/4 cup honey
1/2 cup light brown sugar
3 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup chopped pitted dates
1 cup chopped dried apricots
1/2 cup chopped dried cranberries
1/2 cup chopped dried cherries
{or you can just use 1 cup dried cranberries instead of cherries}
Preheat oven to 350 degrees.
Butter a large jelly~roll pan. Line with parchment paper.

Toss the oatmeal~almonds~and coconut together on a cookie sheet.

Bake for 12 minutes {stirring once or twice} until slightly browned.

Take out a big bowl.

Add the oatmeal mixture to the bowl.
Add the wheat germ.

Reduce the temperature in the oven to 300 degrees.
Place the butter~honey~brown sugar~salt~and vanilla in a saucepan.

Bring this to a boil over medium heat. Cook and stir this mixture for one minute.
Pour it over the oatmeal mixture in the bowl.

If needed chop the dried fruit.

Add the dates~apricots~cranberries~and cherries.

Stir well.

Pour the mixture in the jelly~roll {deep cookie sheet pan}.

Gently press with wet fingers.

Bake the granola bars for 25 - 30 minutes, until golden brown.

Let the bars cool for 2 - 3 hours.

I went to yoga while these were cooling. ;)

Turn the pan upside down.

The pan should lift right off. Peel the parchment paper off the bars.

Cut into squares.

Wrap in parchment paper and tie with baker's twine.

Deliver them to someone you're GRATEFUL for~

#gratitude

~xxooxx~

Lisa Leonard Designs + Christmas = MAGIC!

2011-11-26T18:23:00.000-08:00

A few weeks ago I emailed Lisa and told her the sad story about Murphy's disappearance.

Murphy is Doogan's brother~he lives on the farm in Alabama.

Placing an ornament in memory of Murphy on the Christmas tree at the farm

~"in the country"~

seemed like the perfect thing to do.

Lisa loved the idea.

When this sweet Lisa Leonard Designs ornament arrived I was moved to tears.

I'll present it to my Mother when I fly home for Christmas.

You can order one too.

Lisa Leonard Designs is offering three lovely Christmas ornaments this years.

You can order a heart {like mine}...a shining star....and a stocking.

I think Lisa Leonard Designs + Christmas = MAGIC!

Lisa makes me SMILE!

She lives her lovely life with passion and joy.

Can you believe how CUTE she dresses everyday?

She totally needs to come to Bainbridge and style me!

Do you not LOVE her hair!!!!

Pop over!

Take a peek at the Christmas ornaments.

You can read Lisa's blog here.

Follow Lisa on twitter and pinterest.

Lisa is LOVELY.

Lisa is sweet.

Lisa Leonard Designs ROCKS!

Type in code: ornament2011 for a 10% discount on total purchase.

Thanks for the sweet ornament Lisa...it's the sweetest thing ever.

We miss you Murphy~

Life "in the county" will never be the same without you "on the hill."

~xxoxox~

China~Gel Giveaway!

2011-11-20T21:33:00.000-08:00

This season the SNOW fell early.

SNOW falling means SKIING and SNOWBOARDING!

Greg and his buddy Matt hit the slopes @Crystal Mountain!

I stayed home and went to yoga. ;)

I don't ski.

I like to go snowshoeing.

Blue skies + fresh powder = PERFECT day on the slopes!

Greg called on the way home to make sure I had some Epsom salt.

He also asked if I'd rub him down with China~Gel!

Of course I said yes!

He's always rubbing me down with China~Gel after yoga.

China~Gel is a herbal topical pain reliever.

It helps to relieve muscle aches and joint pains.

When you rub it on it feels like an on~going HEAT massage.

I love it!

Sometimes I slather it on before I practice yoga.

~~Wanna WIN some China~Gel?~~

~~Sure you do!~~

~~Leave me comment.~~

~~What have you done lately to move and groove!~~

~~You might need a good rub down!~~

~~WINNER will be announced on Wednesday!~~

WINNER is:

Andrea @ Knitty Bitties!

Congrats Andrea! Yeah for Crossfit!

HaPPy Week!

*You can order China~Gel here.*

Did you go skiing this weekend?

~xxooxx~

OUTRAGEOUS BROWNIES!

2011-11-17T23:45:00.000-08:00

Be forewarned.
These brownies are not for the faint~at~heart.
In fact.
It takes a big HEART to make these delectable brownies.
They're expensive to make.
These brownies take lots of LOVE and oodles of JOY!
There's only one person I make these for...
and that's my Mother.
If you make these...
make sure the recipient is worthy of the delicious~ness.
You do not want to waste the effort on someone who would just assume enjoy a brownie
baked from a box.
These brownies are scrumptious.
I can remember the very first time I made these brownies for my Mother.
She was spending the week with me when we lived in the cottage under the pine trees.
We were watching The Barefoot Contessa on the Food Network and saw Ina make these.
I remember how anxious we were as they were baking. I had never used instant coffee
in a chocolate recipe before. The brownies were a bit more involved than any other brownies we had ever made. I'll never forget the look on my Mother's face when she indulged in the first bite.
"These are a delicacy."
That's what she said.
Funny thing is...that's what I've always considered my Mother to be...a delicacy of sorts.
Something "delightful or pleasing"...something "rare and luxurious."
My Mother loves the SWEET~treats I bake for her.
There's not a person in this world more appreciative of all that I bake.
There's just one thing that tugs at my heart as I bake for my Mother.
She lives 2600 miles from me...and that's no fun.
These are for you Sweet Mother.
Baked with LOVE straight from the HEART!
I don't know about you...but when I bake for my Mother I like to listen to music that brings
her close to me.

Now let's get to baking!
For these brownies you will need:

*1 pound unsalted butter
*1 pound plus 2 cups semi~sweet chocolate chips {divided}
*6 ounces unsweetened chocolate
*6 x-large eggs
*3 Tablespoons instant coffee powder
*2 Tablespoons real vanilla extract
*2 1/4 cups sugar
*1 1/4 cups sifted flour {divided}
*1 Tablespoon baking powder
*1 teaspoon kosher salt
*3 cups chopped {toasted} walnuts or pecans
Makes: 20 large brownies
*Ina Garten's recipe~directions slightly modified*
Preheat oven to 350 degrees.

Grease and flour a 13" x 18" jellyroll pan.
I used two pans. If you fill the jellyroll pan too full it will over~flow.

Melt the butter~1 pound of the chocolate chips, and the unsweetened chocolate.
***save 2 cups of the chocolate chips***
You can do this in the microwave...in a double boiler...or in a non~stick pan sprayed with PAM.

Keep an eye on this.

Stir as it melts.

Cool slightly.

Blend together the eggs~instant coffee powder~and vanilla.

Keep the mixer on a low setting.

Add the sugar.

Blend on low.

Now add the warm chocolate mixture.

Continue to blend on low until combined.

You'll begin to realize this is a really good recipe.

Just wait.

You'll see. ;)

No one will blame you if you blow the batter a kiss or two.

Believe me...it deserves a few kisses! ;)

Sift 1 cup of flour.

***save 1/4 cup of the flour***

Stir together 1 cup of sifted flour with the baking powder and salt.

Add the dry ingredients to the chocolate mix.

Blend on low.

Blow the batter another KISS or two. :)

KISS yourself.

This is serious JOY happening here!

Take the remaining 2 cups of chocolate chips and the toasted pecans.

Pour the chocolate chips and pecans in a medium sized bowl.

Coat the chocolate chips and pecans with the remaining 1/4 cup of flour.

This is intense...I know...but you can do it!

Do it in the name of LOVE! ;)

Toss it up.

Make sure the chocolate chips and pecans are coated with flour.

Add the chocolate chips and pecans to the chocolate mix.

Kiss it again!

I won't tell.

There!

All done.

Now it's time to pour up the batter.

Pour out a big clump.

Do not over fill the pan.

Bake the brownies for 30 minutes.

Or...until tester comes out "barely" clean.

DO NOT OVER BAKE.

Half way through the baking "rap the pan" {Ina's words} against the oven shelf allowing

air to escape.

This is intense...I know...WORTH IT! ;)

Cool in pans.

Ina says to refrigerate the brownies before cutting.

I went on a hike and left them on the kitchen island to cool. :)

Cut the brownies into BIG squares.

Serve with freshly whipped cream or vanilla ice cream.

~OUTRAGEOUS BROWNIES~

You are sure to fall in love.

Perfect for the holidays.

Enjoy!

xxooxx

Pecan PIE Tarts #LovethePie

2011-11-15T19:44:00.000-08:00

Do you love pie?
Do you love TidyMom?
Welcome to TidyMom's annual
Love the Pie celebration!

I'm tickled pink to be sharing one of my Mother's favorite holiday recipes!
Pecan Pie Tarts!
We have lots of traditional holiday recipes in our family~
*Christmas Cookies
*Sand Tarts
*Mom's Chocolate Fudge
Pecan Pie Tarts happen every year in my Mother's kitchen.
If you're looking for a bite of PECAN heaven to serve up during the holidays....
this is the perfect treat!
You will LOVE these tarts!
Here's what you need to make the pastry {pie dough}:

*8 ounces cream cheese

*2 2/3 STICKS {not cups} butter

*2 2/3 cups all~purpose flour {i use unbleached}

~mini~muffin tins~

Bring the cream cheese and butter to room temperature.

Blend the cream cheese and butter together.

Gradually add the flour.

Blend into dough.

Pop the dough in the fridge while you make the filling.

Here's what you need for the filling:

***you don't need the white sugar in the picture...don't ask me why it's there***

*6 Tablespoons butter

*6 eggs {room temp.}

*3 3/4 cups brown sugar

*3 dashes of salt

*1 1/2 teaspoons pure vanilla extract

1 1/2 cups toasted chopped pecans

Begin by chopping and toasting the pecans.

{I usually toast my pecans for about 5 minutes on 375 degrees. Don't let them burn.}

Melt the butter in a double~boiler or a non~stick pan. I sprayed the pan with PAM.

Add brown sugar to pan.

Add the eggs.

Add dashes of salt.

{A dash is a little finger sprinkle.} ;)

Add vanilla.

If you're baking for TidyMom....crank up some Carrie Underwood! ;)

Heat this mixture only until well blended.

Do not bring to a boil.

Preheat oven to 350 degrees.

Scoop out little balls of pastry dough.

Drop the little balls of dough in the mini~muffin pan.

Press them down and up the sides with your thumb.

If you have long~lovely~french manicured nails like TidyMom you may have trouble with this. ;)

When the pastry tarts are ready...

fill each tart less than 1/2 full with toasted chopped pecans.

Fill each tart with filling until almost full.

You can fill them a bit higher than I did.

{But not too high.} ;)

Pop in the oven.

Bake at 350 for 15-18 mins.

Reduce heat to 325 degrees.

Bake 10 more minutes.

Welcome to PECAN PIE TART heaven!

Let the tarts sit for several minutes.

Pop them right out of the mini~muffin tins.

Perfection!

Absolute perfection!

This recipe makes about 75 tarts.

Your friends and family will LOVE these!

Such a lovely treat for the holidays.

Yummy with whipped cream or vanilla ice cream.

Pecan Pie Tarts!

In honor of #Love the Pie @TidyMom!

Pop over to TidyMom and check out all the PIES!

You may win a BLOOM apron!

Bags by Bloom {and aprons too!} is sponsoring Love the Pie!

Check it out!

HaPPy HaPPy Day!

~xxooxx~

Thoughts on SEWING and a Handmade Business

2011-11-14T17:55:00.000-08:00

You may not know it but 8 months ago I set out to create an online handmade business.

{Much more on the details of this later.}

I signed up for the 3.0 Indie Business course.

I signed up for an online sewing class~Home Ec.

I bought myself a Bernina sewing machine...and I got busy.

I began sewing on vintage pillow cases and sheets. I sewed my heart out and loved every minute

of this challenge. Learning to sew was not easy. I was inspired and encouraged by friends such as:

Maggie~Gussy Sews

Andrea~Knitty Bitties

Jodi~Pleasant Home

Michelle~Keyka Lou

Jennifer~Sis Boom

Leigh-Ann~Freckled Nest

A month or so ago I phased into sewing product for the business.

I made decisions about designs and nailed down my product.

October was designated as a month for production.

I would finally begin making bags and aprons for the business.

Up until that point I had been sewing to CREATE the product.

I had been giving bags and aprons to friends and family. Everyone would let me know what

they liked and what I might change to better enhance the design.

Looking back now...I see this time...as the FUN time!

Even though there was the challenge of learning to sew...there was a freedom that flowed.

I was creating for the purpose of CREATING.

I wasn't focused on "perfecting" a product...just creating it!

Since moving into the production phase I have felt a difference in my sewing. Now that I am making products that I expect to sell I am much more critical of my work.

I find myself~

*spinning in circles over fabric selection

*becoming frustrated when I forget a step in the process of a design

*pondering what potential customers might like and not like.

*questioning my funky style and flair for the sake of selling product

*not being willing to sell a product due to a mistake that only I would ever see

*yanking out my thread in frustration and saying "I'll never be capable of doing this."

Deciding not to "do this" isn't even an option.

This is being DONE!

It's my heart's desire.

It's what I was meant to do after those years of teaching kindergarten and first grade.

Last week I spent some time sewing vintage linens. Vintage linens make my heart beam.

As I was sewing I was listening to Patty Griffin as she sang one of my favorite songs....

~Heavenly Day~

As I was sewing it hit me.

I've got to SEW TO MY HEART's DESIRE.

I can't sew and criticize.

I can't sew and doubt the abilities of myself as a seamstress.

The truth of the matter is I'm new to sewing.

I could sew for years and years and never perfect it.

There is just no~way I will ever sew product to PERFECTION.

But what I can remind myself of is that CREATING is not new to me.

I've been creating and loving fabric and ooooohing and aaawwwwwing over handmade aprons

and pillows and bags for years.

There's not one vintage apron that I've ever picked up that has been sewn to perfection.

That's why I have always loved something handmade.

Not because it's sewn to perfection...but because it's sewn with LOVE

and JOY....and tender CARE.

This is what I hope my bags and aprons will symbolize.

LOVE and JOY!

That doesn't require me to be a perfect seamstress.

I can sew with JOY.

I don't have to question my abilities and strive for perfection.

I can bloom.

These are my thoughts on sewing.

HaPPy Monday!

Pom~Pom LOVE!

2011-11-11T08:26:00.000-08:00

I'm lovin' pom~poms!

And ribbon!

And pom~poms!

And ziPPers!

And pom~poms!

And fabric!

And pom~poms!

And ric~rac!

And pom~poms!

What are you lovin'?

Linking up with Tidymom!

xxooxx

Holiday FASHION~Help Me!

2011-11-10T09:02:00.000-08:00

I have a problem.

I don't like to dress up fancy~smancy!

I like to be comfy.

I like to feel free to be ME!

Every year I am challenged by the decision of what to wear to Greg's office Christmas party.

Do you ever have this problem?

What I really wanna wear is this adorable flannel top from Sundance.

I really want an excuse to spend $88 on a flannel shirt.

I would wear the heck out of this adorable shirt.

I can just see it with my new RED clogs...can't you!

So my thought is this.
What if I created a FANCY look with the flannel shirt?
What if I paired the flannel shirt with my fancy black velvet pants?
What if I wore my fancy black velvet wrap over the flannel top...and wore some FANCY
earrings and bracelets?
No~no~no.
I promise not to wear my new RED clogs!
I would wear fancy black shoes and black tights.
What do you think?
Be honest.
I need help.
I do. I do.
I did find this ruffly top from Garnet Hill.

It is cute.
There's no doubt it's cute...and fancy.
Problem with this top is I live in the Northwest.
This top is $128!
Guess how many times I would wear this top?
Once.
I'd pair it with my black velvet pants and a fancy~smancy black beaded elegant cardigan.
But I would wear it once.
I would wear the flannel shirt millions of times.
I need help.
What do you think?
I'd just LoVe to know?
What do you wear to your hubby's Christmas party?
xo
p.s. If you want me to "splurge" and order the ruffled top I will. But I'm still ordering the FLANNEL! ;)
Take a look at this flannel shirt paired with this fancy skirt compliments of Susan!
LoVe it!

image via Pinterest

Healthiest SMOOTHIE Ever!

2011-11-08T21:45:00.000-08:00

Remember those Oatmeal Creme Pies?
Remember the Roll Tide Chili...and the cornbread?
As often as I try to eat healthy...I find it difficult not to indulge.
I give in and nibble on creme pies and chili and cornbread and Rotel Dip and pigs in a blanket
and Pumpkin Cake with Cream Cheese Frosting.
I wish I had more will power.
But sometimes I just don't.
Every now and then I have to STOP.
Stop and nourish my body with something really~really...
over~the~top....HEALTHY!
That's what I did when I made the HEALTHIEST Smoothie EVER!
The Whole Food Nutrition Cookbook is jammed full of healthy~whole food recipes.

Here's what you need to make this smoothie.

2 apples {cut into chunks}
2 pears {cut into chunks}
1 1/2 cups cold water
juice of 2 lemons
2 inch piece of fresh ginger {peeled and sliced}
5 kale leaves {rinsed and torn}
handful of spinach leaves
1 cup chopped cabbage
2 T. Flaxseed {ground}
6 strawberries
*recipe slightly modified from The Whole Life Nutrition Cookbook*

Begin with the apples and pears.
Cut into chunks.

Add the apples and pears to the blender.
If you have a Blendtec...you can join The Happiest Girl in the Whole U.S.A. Club.
Squeeze the lemons.

Add the cold water.

Blend it up.

Peel and slice the ginger.

Add the ginger.

Tear the kale leaves.

Roughly chop the cabbage.

Add the cabbage~kale~and handful of spinach.

Add the ground flaxseed.

Push it all down in the blender.

Blend it up.

Add the strawberries.

Blend it.

Pour it up.

Get ready to feel like the HEALTHIEST person in the world! ;)

Honestly.

When I took the first sip of this smoothie...I instantly felt HEALTHY!

Try it.

You will too!

Blowing Marla at Family Fresh Cooking millions of kisses for the Blendtec!

I love it~I love it~I love it!

Thanks Blendtec!

What's your favorite smoothie?

I'd just love to know!

Roll Tide CHILI

2011-11-06T20:07:00.000-08:00

Saturday night BAMA had a big game!

Greg and some buddies flew in for the game so I invited some girlfriends over

to cheer THE TIDE to victory!

I rarely make chili...but decided this game called for some traditional football food!

The fur~ball and I were ready to ROLL!

There was no~way BAMA was losing this game!

Here's the recipe card I've had for years.

Here's what I used to make the chili.

*2 packages of Chili seasoning

*almost 2 pounds of extra~LEAN ground beef

*2 cans kidney beans {drained}

*1 large can tomato sauce

*1 large can tomato bits

*1 small can creamed corn

*1 1/2 cups frozen corn

*2 large green bell peppers

*1 large onion

Toppings: lite sour cream, cheddar cheese, chopped green onions

~a friend brought yuMMy cornbread~

Begin by browning the beef.

Sprinkle a little chili seasoning on the beef while browning.

You can also season the beef with salt~pepper~and garlic powder.

Drain the oil from the beef.

Set the browned beef aside.

Roughly chop the bell pepper and onion.

Add a tsp. of olive oil to the hot dutch oven or pot.

{Same pot you used to brown the beef.}

Saute the bell pepper and onion for 10 mins.

Open all the cans.

Don't ask why I assume you don't know to open the cans on your own. ;)

Pour in the beans~tomato sauce~tomato bits~and cream corn.

Add the chili seasoning.

Bring these things to a bubble.

Add the frozen corn.

Cook on medium heat for 30 minutes.

Add the browned beef.

Simmer for an hour or so.

Chop green onions to serve as topping along with sour cream and cheese.

Ask a friend to friend some cornbread.

I wish I could say this ROLL TIDE CHILI guarantees a WIN!!!

Unfortunately it doesn't.

HaPPy Monday!

Oatmeal Creme Pies

2011-11-03T18:34:00.000-07:00

Remember Oatmeal Creme Pies?
You know...the Little Debbie's.

The ones on the kitchen counter at your Mamaw's house.
The ones that never tasted so good as they did in your Mamaw's kitchen.
What was it about those creme pies?
So good.
That's a ~~feeling~~ taste you don't forget.
I've always wanted to make some.
So I did.
I used an old recipe written in my Mother's handwriting.

How SWEET is that.
Here's what you need to make Oatmeal Creme Pies.

See the recipe above for measurements.
If you have trouble reading the recipe card...leave me a comment and I will clarify measurements.
Preheat oven to 375 degrees.
Begin by creaming the butter.

Add the white sugar.

Add the brown sugar.

Keep on whipping and creaming.
Add the egg and vanilla.

Continue mixing ingredients.

Mix the dry ingredients together.

Add the oats in with the dry ingredients.

Stir together.

Gradually add this mixture to mixing bowl.

Mix until combined.

Use a small cookie scoop to scoop dough.

Place the dough balls at least 2 " apart on baking sheet lined with parchment paper.

Bake the cookies @375 for 10 minutes.

Leave on pan to cool (and continue baking) for 2 mins.

Transfer to cooling rack.

Let the cookies COOL completely.

Here's what you need to make the creme filling.

See recipe above for measurements.

Begin by creaming the butter.

Sift the powdered sugar.

Add the powdered sugar to the butter and mix.

Add the vanilla and 2 T. whipping cream.

Mix on medium speed until combined.

Turn the mixer on high and whip the filling for about 2 minutes until fluffy.

Now comes the FUN part!

You know what to do.

Try not to pass~out on the kitchen floor when you take the first bite.

Seriously.

I mean it.

Seriously.

This is one of THE BEST things I have ever~ever~ever tasted.

Take me SERIOUS please! ;)

I resisted and didn't double the filling recipe.

Turns out...I had cookies left over.

No worries.

Double the recipe if you want plenty of filling. ;)

Oatmeal Creme Pies!

I know my Mamaw would LOVE these!

So would Little Debbie!

Linking up with TidyMom!

Cause I know she'll like them too! ;)

HaPPy HaPPy Weekend to you my friends!

xxoxox

So Far This Week~

2011-11-01T17:55:00.000-07:00

So far this week I've been~

Baking.

Rummaging through vintage fabric scraps.

Loving on the fur~ball.

Making my man haPPy with pigs~in~a~blanket.

{I totally forget how yuMMy these are.}

Re~purposing old linens.

Stocking up on Ginger~Ale.

Recycling.

Sewing.

And LOVING on the fur~ball some more.

What have you been up to?

I'd just love to know!

HaPPy HaLLowEEn ZiPPer Pouches

2011-10-27T18:58:00.000-07:00

I've had a terrible time with ziPPers!

Learning how to sew in a zipper has been a challenge!

I thought it was going to be easy...but at times I've felt defeated and frustrated.

But I keep on keeping on.

That's what you have to do when you're learning to sew.

Thanks to several zippered pouch tutorials and a whole lot of practice I think I've got it now.

With zippers you have to develop your own style~

do what works for you...

that's what I think.

In honor of Halloween~

I decided to have some fun with ziPPers!

Thus the pom~pom balls...and ric~rac!

HaPPy HaLLowEEn pouches...just for you!

This is not a tutorial on how to make a zippered pouch.

I'll leave that to the experts!

Here are 3 of my favorite zippered pouch tutorials:

Skip to my Lou~Lined Zipper Pouch

Gussy Sews~How to Sew a Zippered Pouch

Keyka Lou the Sewing Blog~How to Cover Zipper Ends

Here's what you need to make the Halloween pouches:

*Pom~pom fringe and Ric~rac

*Fun fabric in Halloween colors

*Flannel for batting {layered between exterior and lining fabric}

*BLACK zippers

{The zipper should be as long or longer than the width of the pouch.}

*BLACK thread

*Cutting mat and scissors

You can create these pouches in whatever size you like.

Just measure and create a pattern.

Pin the pattern on the fabric.

Trace around the pattern with a fabric marker.

Cut the pattern piece out.

Here are three pouches~ready to sew~in three different sizes.

Sewing with pom~poms and ric~rac makes me haPPy!

Each pouch is lined with contrasting fabric!

The eyeglass case is lined with soft flannel.

HaPPy HaLLowEEn Pouches!

Do you have any ZIPPER tips?

I'd just LoVe to know! ;-)

Linking up with TidyMom!

HaPPy HaPPy HaLLowEEn Weekend!

Pumpkin Cake with Cream Cheese Frosting

2011-10-25T22:30:00.000-07:00

This is a fact.

Pumpkin + Cream Cheese Frosting = Favorite Fall recipe....EVER!

If you like pumpkin...and the yummmmmmiest cream cheese frosting in the world...

{not exaggerating}

make this!

I mean it.

Make it!

Your family and friends will LOVE you to pieces if you do.

First you'll make the pumpkin cake.

You'll need:

2 cups all~purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

4 beaten eggs {room temperature}

16 oz. pumpkin

1 cup cooking oil

1 tsp. vanilla extract

1/2 cup or more of toasted~chopped pecans {to sprinkle}

*Cream Cheese Frosting*

Preheat oven to 350 degrees.

Begin by mixing all dry ingredients...including sugar.

Set aside.

Add the eggs to mixing bowl.

Beat the eggs until mixed.

Add the vanilla.

Add the pumpkin.

Not the entire big can...just around 16 ounces.

Mix until well combined.

Add the oil.

Mix until well combined.

On medium low speed...gradually add the dry ingredients until combined.

Don't over~mix.

There you have it.

YuMMy pumpkin cake batter.

Pour batter in lightly greased 9 x 13 pan.

Ready to bake.

Bake at 350 for 25~30 minutes.

{It's ready when cake tester comes out clean.}

While the cake cools...whip up the Cream Cheese Frosting.

*COOL the cake completely before frosting.*

{I stuck mine in the fridge.}

*Cream Cheese Frosting*

6 ounces cream cheese

1/2 cup {1 stick} butter~softened

2 teaspoons vanilla extract

4 1/2 cups sifted powdered sugar

***I doubled this recipe! I like LOTS of frosting!***

Sift the powdered sugar.

If you double the recipe...and sift NINE cups of powdered sugar...it takes about 2 days! ;)

Whip up the butter.

Add the vanilla.

Add the cream cheese.

{I used 13 ounces when I doubled the recipe.}

Whip it up.

Gradually add the powdered sugar

Whipping as you go.

Whip it good!

And you'll have this!

The yuMMiest frosting EVER!

Get ready to frost.

Make sure the cake is completely COOL.

Spread it nice and THICK!

{Note the word thick!}

Sprinkle toasted pecans.

Cover and chill in the fridge.

{I chilled mine over~night.}

Serve cold...or at room temperature.

Your choice.

Either way...you will LOVE!

I like it cold.

This is honestly delicious!

Scrumptious!

Heavenly.

Seriously.

This is good.

Perfect for the holidays!

Make it.

Rotel Dip!

2011-10-23T17:33:00.000-07:00

Rotel Dip!

It's a tradition!

You can make it....even if you don't ROLL with THE TIDE!

Here's what you need:

2 cans cheddar cheese soup

2 cans Rotel tomatoes

8 oz. cream cheese

16 or more ounces of Velveeta cheese

*1 pound of lean cooked/drained ground beef can be added to dip*

Tortilla Chips

Begin with the cheddar cheese soup.

Add Rotel tomatoes.

Heat on medium for 3-5 minutes...stirring.

Add cream cheese and stir on medium low heat.

Add cream cheese.

Stir over low heat until smooth.

Add about 16 ounces of Velveeta cheese.

You can add more or less Velveeta...depending on how spicy you like the dip.

Stir on low until smooth.

Serve it up HOT with tortilla chips.

It's good with chicken fingers too!

Paint your toes RED if you're cheering for THE TIDE!!!!

Good~ole Rotel!

It's a tradition!

Doogan's Favorite Spot

2011-10-22T17:57:00.000-07:00

I've mentioned Doogan's favorite spot before.

Aside from his cozy spot between Greg and I in bed...

This is his favorite spot in the house.

He's always on the look~out.

I'm certain he does plenty of wondering and daydreaming.

He doesn't have a clue how difficult it is to keep WHITE slipcovers WHITE!

You can pop here to see how I keep the slipcovers WHITE! ;)

Doogan has a favorite spot.

He's my boy!

~xo~

~The YOGA Bag~

2011-10-20T18:55:00.000-07:00

You may not know it~

but a friend of mine in yoga asked me to make her a YOGA bag.

She treated herself to a new yoga mat and a yogitoes towel.

She wanted a lovely new bag to carry it all in.

When she asked me to make the bag I wondered "why?"

"Why would she ask me to make her a yoga bag?"

Then I remembered I was a seamstress. ;-)

Sometimes I still can't believe I've taught myself to sew!

I was very flattered that she asked.
Truly I was.
So I said "yes."
"Sure! I'll make you a yoga bag."

She already had the fabric. She said I would love it.

And I did...I do!

I love the beautiful fabric!

Every time we'd see each other in yoga we'd chat about THE BAG!

You may not know it:

But as we chatted there was this little voice in the back of my scattered mind that kept saying:

"What are you doing?

You don't even have a pattern.

You've never made a yoga bag!

How will you design it?

You are new at sewing!

You couldn't possibly make a bag someone would enjoy carrying to and from yoga.

This is BIG!

How in the world are you going to do this?

Can YOU do this?"

I never let on to my sweet friend that I didn't have a clue how I was going to make

the yoga bag.

I just smiled and remained OPTIMISTIC!

I chose to BELIEVE that I COULD!

One thing she wanted was somewhere to put her water bottle

in the bag.

Every time I thought about attaching something in the bag that might hold a water bottle I got stumped.

That kind of sewing was for advanced sewers.

Surely I wouldn't have to use elastic!

I didn't have a clue about elastic!

But I kept smiling...and believing! ;-)

Thank goodness I have a friend who's a big~time....FOR REAL SEAMSTRESS!

She's a life~long quilter.

When I get stumped...she comes to the rescue.

{Don't you just love little fairies like that in your life...I do.}

You may not know it~

But I finished the YOGA bag today!
All the BELIEVING paid off!
I finished it!

I'm not going to tell you it was easy.
It was far from easy!

I totally had to man~handle this bag!

It was huge!

I had to change needles!

There was FORCE involved!

I had to let it know who was boss!

All in all I'm happy with it.

There are a few things I'll do different next time.

I've spotted some uneven seams.

I wish it was perfect...but it's not.

I do know this~

It was made with lots of JOY and plenty of LOVE!

It was made for a friend...and I like that.

I'm certain I'll make this bag again tomorrow...and maybe the next day!
There's a burning down deep that yearns to perfect it!
There's a feeling about this bag!
A good feeling.

The YOGA bag!
I'm lovin' it!

Linking up with TidyMom!

What are you loving today?
xo

Homemade HOT COCOA

2011-10-17T22:14:00.000-07:00

I love to snuggle up with a hot drink at night.

What better to snuggle up with than a cozy cup of hot cocoa.

Every since I baked these Rolled Cocoa Cookies for Bridget I've

been craving all things COCOA!

Hands down this is THE BEST homemade Hot COCOA you will ever make!
Here's what you need:

1 box {25 ounces} Instant Non~Fat Dry Milk
3 1/2 cups Nesquik Chocolate
1 3/4 cups {sifted} Powdered Sugar
1 {15 ounce} French Vanilla Creamer

Begin with a big mixing bowl.

Measure 25 ounces of Instant Dry Milk.
Add to bowl.

Measure the Nesquik.

Add 3 1/2 cups of Nesquik.

Measure and sift the powdered sugar.

Add 1 3/4 cups of powdered sugar to bowl.

Add 15 ounces of French Vanilla Creamer.

Take a big whiff!

Smells YuMMy!

Mix it up.

Make sure you smooth out little clumps of the mix.

Now it's time to shave some chocolate.

You'll want to squirt and sprinkle the hot cocoa.

Add 3 ~ 4 heaping {and I mean heaping} tablespoons of cocoa mix to mug.

Add a cup of hot H20 {almost boiling} to mix.

Stir well and add toppings.

Perfection!

Cozying Things Up for Fall

2011-10-17T10:19:00.000-07:00

I enjoy changing things up for the seasons.
When Fall rolls around I like to cozy up.

Cozying things up for Fall requires very little effort.

Just toss a few pumpkins here and there.

Switch summery pillows and throws out.

Replace them with wooly~warm~snuggly textures.

Tying raffia ribbon adds a cozy touch.

Little changes make the difference.

Splashes of color here and there.

Cozying up for Fall!

It rings in the season!

What do you do to cozy things up?

I'd just love to know!

HaPPy Monday!
Have a COZY week!
xo