Friday, October 30, 2009
Happy Friday everyone! Navy told me he really, really wanted to be a gangsta rapper for Halloween so here he is. We even made an album cover entitled, "A Thug Life 4-Eva."
Navy says "Happy Halloween to my homeys!"
Thursday, October 29, 2009
Photos from Hooked on Houses
Wednesday, October 28, 2009
Once upon a time there was a boy who loved a girl, and her laughter was a question he wanted to spend his whole life answering.
Photograph by Max Wanger
Tuesday, October 27, 2009
Had the chance to jet off to NYC last night, so here I am in a Starbucks on Park Ave. It's so great to be back in the old stomping grounds, even though it's a dreary, rainy day here. Only here for a few more hours so I'm going to make the most of it! Be back tomorrow!
Friday, October 23, 2009
Happy Friday everyone! This is a little video I took of Navy this morning. Poor little guy could barely keep his eyes open. Friday mornings are hard! Have a great weekend... see you Monday!
Wednesday, October 21, 2009
Tuesday, October 20, 2009
And what store wouldn't be complete without an adorable miniature schnauzer named Maisie?
Terra Rosa is open Tuesday through Friday 10-5 and Saturday 10-4
903 Hanshaw Road
Ithaca, NY 14850
Monday, October 19, 2009
Friday, October 16, 2009
Wednesday, October 14, 2009
1 butternut squash, peeled, cut in half and then cut into 1/2 inch slices
drizzle of olive oil
drizzle of balsamic vinegar
drizzle of molasses
2 tablespoons of butter
2 tablespoons of olive oil
1 large onion, diced
1 large carrot, diced
2 celery stalks, diced
dash of cinnamon
dash of cumin
dash of chili powder
32 oz. (one carton) of chicken stock
heavy cream to taste
Roast butternut squash drizzled with olive oil, balsamic vinegar and molasses and seasoned with salt and pepper in a pre-heated oven at 400 degrees for 30-40 minutes until golden brown. I like to slice the butternut squash instead of cubing it because it roasts faster.
Saute onion, celery & carrot in butter and olive oil until slightly browned. Add spices and cook for 2 minutes more. Add chicken stock and bring to a boil. Simmer for 10-15 minutes until all vegetables have softened.
In a food processor, blend roasted butternut squash, vegetables and chicken stock until smooth. Add a touch of heavy cream if desired.
The soup came out deliciously rich and creamy with just a hint of spice. Add a hunk of bread and butter and you've got an absolutely satisfying meal for a cold and blustery fall day.
Enjoy! (Thanks Theresa, for the inspiration!)
Monday, October 12, 2009
Friday, October 9, 2009
Thursday, October 8, 2009
Tuesday, October 6, 2009
Sharilyn at Lovely Design made these exquisite boxes to house her daughter's plates and bowls. I love how sturdy and professional they look. Instructions can be found here.
Jessica at How About Orange made these gift bows from a map and magazine pages. Use these directions if you're ever scrounging for a last minute flourish. Or make them ahead of time with your favorite patterned paper to make your gift stand out from the crowd.
Monday, October 5, 2009
With the sad news of another round of publications shutting their doors today, I can't help but wonder if this is the end of an era. Are online magazines now our future? I'll admit that I love the instant gratification of clicking on a picture and immediately perusing the website where I can purchase the item, but I do miss flipping through those tangible glossy pages. What do you think... can online magazines truly replace their printed predecessors?
Friday, October 2, 2009
Thursday, October 1, 2009
Semi-freddo Cookies and Cream
- 4 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons pomegranate molasses
- 15 gingersnap cookies
Salted caramel sauce:
- 1 cup sugar
- 1/4 cup water
- 1/2 stick butter
- 2 teaspoons kosher salt
Begin by whipping cream with confectioners' sugar until you get soft peaks. Add pomegranate molasses and stir 2 times gently to combine and just streak the pomegranate through the cream.
Take a large plastic bag and using a wooden rolling pin, smash the gingersnaps into rough pieces. To assemble, take a ramekin and add a layer of gingersnaps first, followed by cream, gingersnaps and finally cream again. Use an off-set spatula or the back of a knife to flatten the tops. Set in the freezer for 45 to 60 minutes to freeze. Run a knife around the edges when set and invert onto a plate.
Make the caramel sauce by adding sugar and water to a small saucepan and set over medium-high heat. Once the sugar has dissolved and the caramel reaches a dark amber stage, add butter and salt and swirl to combine. Remove from heat and drizzle over semi-freddo cookies and cream.