Sunday, July 31, 2011


Time to go
berry picking!

It looks
like the 
Flathead Cherries 
are ready
for picking!

Now I
just need
some cute
berry containers
like these.

Via: OliveSomeday

Sunday, July 24, 2011

Grilled Cilantro Lime Shrimp

Summer time
calls for

And if
you like

then you
have to
make this!

Grilled Shrimp with Cilantro, Lime, & Peanuts
Adapted from Martha Stewert

2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound shrimp, shells removed
2 teaspoons vegetable oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped

1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.

2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.

3. Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions.

Saturday, July 23, 2011

Update (and a martini)

you might be
where I have been
the past
few days...

My blog

But no worries,
it is now
And I can now
begin blogging

Which brings me
to my post

Have you ever
tasted a
Espresso Martini?

It is
to die for!

Especially when
shared with

And Creme Brulee.

Sunday, July 17, 2011

My life...the past few days.

What have I
been up to
the past
few days?


I have been
sipping on 

Watching our garden grow.

Yelling at Silas
for getting into
a bag of flour!
(Then taking a picture so I could blog about it later).

Visiting the
in Somers, Mt.
The next fair is being held Sept. 17th

Buying a cupcake
at the 
Vintage Fair.

Admiring my
that I found
at the
Vintage Fair.
(Pat Benatar & Joni Mitchell Records, 
Beatrix Potter Book, Antique thread, & a set of vintage dish towels)

And enjoying
fresh & homemade
cinnamon rolls
for my
Sunday Morning Breakfast.

Thursday, July 14, 2011

Cinnamon Rolls with Cream Cheese Frosting

Look what
 I made

Cinnamon Rolls...

Lots and Lots
of them.

Cinnamon Rolls with a Cream Cheese Frosting
Adapted from The Pioneer Woman

1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 tbsp active dry yeast
8 cups flour
1 tsp (heaping) baking powder
1 tbsp (scant) baking soda
1 tbsp (heaping) salt
1 cup melted butter
1 cups Sugar

Cream Cheese Frosting:
1 bag Powdered Sugar
1/2 cup Milk
1/4 cup Melted Butter
1/8 teaspoon Salt
1 packet cream cheese


1. Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 1 hour. 

2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute. 

3. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

4. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. Cover, then let rise overnight.

5. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form the dough into a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. 

6. Drizzle 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

7. Begin rolling the dough.  Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

8. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

9. For the frosting, mix together all ingredients listed and stir well until smooth. Taste and adjust as needed. Generously drizzle over the warm rolls.

Thursday, July 7, 2011

Coconut Ice Cream

The weather
has been

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. 

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