Thursday, November 17, 2011

Emerald Green

Emerald Green is my
favorite color.

I love love love it.

And I love love love these...

Via: Anthropologie  

Monday, November 14, 2011

More iPhone Cases

I'm still in need 
of an iPhone case. 

Everyday I go without one 
is a day I  fear 
that I will drop my phone 
and it will crack...
or break...
or shatter into 
a million pieces.

Hence the reason 
I am obsessed with these...

Via: Society6

Sunday, November 13, 2011

Fall Nail Colors

A friend asked me the other day 
what my favorite nail colors 
for the fall were.

Here are three 
that are in constant rotation 
on my fingers...

Friday, November 11, 2011

Q & A

I am not that diligent
when it comes to keeping up
with my journal.

Well, lets be honest...

I don't even know
where my journal is
or if I still even have one.

But I think 
if I had this journal...

I would be excited 
to write in it 

Read more about it here.
Via: Bas Bleu

Thursday, November 10, 2011

Goat Cheese & Leek Crostini

Two things I love:
Goat Cheese & Leeks...

Which made this Crostini completely divine. 

Goat Cheese & Leek Crostini
Adapted from Smitten Kitchen

3 leeks, cut lengthwise and white and pale green parts sliced 1/4-inch thick
2 tbsp butter 

olive oil
kosher salt
freshly ground black pepper 

6 slices of baguette
2 ounces goat cheese crumbled

1. Heat a large skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. 

2. While leeks cook, brush bread slices with olive oil.  Run under broiler until lightly toasted. 

3. Once leeks are done cooking, spread the goat cheese on top of the toast and sprinkle with caramelized leeks. 

Tuesday, November 8, 2011

365 Lucky Days

I love this type of Art.

What would it be called?

Cross Stitch?


I love the inspiration
that you find
on this Artist's Blog:
365 Lucky Days

And I love what Lucky says:  

"So I have had this goal for a while,
to make something every day for one year.
With any goal you need
and that is why I am committing myself,
in blog format,
to create with love
a new work of art every day
for the next 365 days."

Posted 1 Year Ago: "The Kissssing Blog"
3 Years Ago: "3 Days"

Monday, November 7, 2011

Sunday, November 6, 2011

More changes to come...

I am 
playing around 
with my blog.

So stay with me, 
many changes 
are to come.

The Hive

I love these 
vacation maps!

Created by
Lindsey Bee
she describes 
her art work as:

"a way to
document your
in a whimsical,
unique way." 


You send her your 
vacation stories and such, 
and she creates 
a beautiful print 
for you.

View her Etsy site:
The Hive

Posted 1 Year Ago: "Crumb Cake Muffins"

Saturday, November 5, 2011

Pear Upside Down Cake

Fall Pears are in season!

So here is a 
delicious recipe 
that includes pears.

Pear Upside Down Cake!

(it will blow your is that good)

Pear Upside Down Cake
Adapted from Martha Stewart

4 tablespoons unsalted butter
1/2 cup packed brown sugar
2 ripe pears, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

1. Make the topping: Melt butter in a small pot over medium heat. Add brown sugar, stirring until dissolved. 

2. Pour butter and sugar mixture into a cake pan and swirl to coat the bottom. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

3. Preheat the oven to 350 degrees. 

4. Make the batter: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
5. In a second bowl, cream butter and sugar until light and fluffy, about 2 minutes. 

6. Add vanilla extract; beat to combine. 

7. Add egg yolks, one at a time, beating to combine.

8. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, just until the flour is incorporated.
9. In a separate bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff. 

10. Using a rubber spatula, fold egg whites into the batter. 

11. Transfer to cake pan by carefully spreading the batter evenly, as to not disturb the pears.
12. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. 

13. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. 

14. Serve with a hot cup of coffee. 

Posted 1 Year Ago: "Eat Cake"

Friday, November 4, 2011

Recipe Card Templates

I just love 
these free 

I printed these out
and they are
so cute!!

Get them via: 

Thursday, November 3, 2011

Halloween Party

Me and a few friends 
were able to 
throw a 
Halloween Party 
last Saturday.

There were
costumes, games, prizes...
and of course 
lots of yummy 
We made a 
pumpkin cobbler 
which was to die for!

The recipe 
will be 
coming soon.

Posted 3 Years Ago: "Are you board..."
1 Year Ago: "Miss Pandora"

Tuesday, November 1, 2011

2012 Calendars

It's November 1st
and that time
of year

Time to start
looking for
a new

And so far
I have found
these lovelies...

Found Via: