Bahhhh!!! and Blue.

As you have read earlier, I had some kind of virus. Well, I got over that, and what do you know, my computer crashes. Needless to say, I have to use the computer in Scott's office when he isn't studying with it-which is few and far between. He's still asleep, so I have to jump on this opportunity! :) Here's what I have been thinking about for the past few days...Source UnknownMartha StewartDomino Magazine

Dump Cake

Oh so easy... oh so delicious. This was a childhood staple. This cake or cobbler or whatever you want to call it has such a funny name that does not do it justice. It means that all you have to do is dump everything in a cake pan, and voila, you're done!

So here are your ingredients:
*2 cans cherry pie filling
*1 can crushed pineapple in juice (add juice too)
*1 box yellow cake mix
*1 stick of butter

Directions:
*Preheat the oven to 350 degrees.
*Melt the butter.
*While the butter is melting, pour all of the cherries and pineapple into a cake pan. Mix the fruit together so each is evenly distributed.
*Then pour the cake mix onto the fruit. Make sure it is in all of the corners and the sides. And don't break up the clumps; those are the most delicious parts when it is cooked!
*Dump the butter on top.
*Then bake it around 45 minutes or until the top is golden brown and the sides are bubbly.

*This has to be eaten warm, and it is delicious with vanilla bean ice cream.

This makes a ton for two people, so I usually try to half it. One of the teachers at my school had a baby, so I bought the disposable aluminum square cake pans. I put one can of cherries in each, and I just halved everything else. So, I had some for me and some to share. It's just too good not to share.

Rare Treasures that You Can Make

By wisdom a house is built, and by understanding it is established; by knowledge its rooms are filled with rare and beautiful treasures. Proverbs 24:3-4

Grosgrain Ribbon Wreaths from The Long Thread

Country Living

Easy Cake Plates from Vintage Plates and Glasses

'I-Do' It Yourself
Complete Directions to your own burlap table runner at EAB Designs.

Lazy Day Friday

Well, despite my best efforts, I caught the bug that's going around. It feels like a combination of allergies and up and down fevers, but thank goodness I have avoided swine flu so far. Up until about 2 hours ago, I had been out of bed once all day, but I'm starting to feel better, and let's hope it stays that way.
I was looking at one of my favorite blogs, fancy vintage, and I started to think about how much I love vintage things, especially in the kitchen. I found some of these vintage aprons at Jessie Steele and thought I would share them with you.I love the contrasting fabrics and the tie for a hand towel!It has pink and poppies!You can't go with with citrus yellow and green. It's one of my favorite color combos.This reminds me of an apron that I received at a wedding shower. I love it!And finally, this one is pure vintage. Even the fabric screams 1950's.

So go out and find some vintage things of your own, and be sure to share them with us!

What a Crazy Week!

I know I have had a rediculous lack of posts this week! I am trying to keep up with absent students, battling swine flu with vengeance and everything that I normally do. Needless to say that this is taking a backseat until life gets back under control; hopefully sooner than later. In the mean time, here is something for you to feast your eyes upon. :)

Bur... It's Cold Outside

These are some fabulous things for the fall... Enjoy them as much as I do!

All compliments of Burberry.

Funny Pumpkins

So this may not be one of my most creative or stylish posts, but I felt like I needed to put up something light and fun. :) This week has been so hectic, so sorry for the lack of posts, but these pumpkins are really cute and do just the trick at making me smile. If you would like to carve your pooch's portrait onto a pumpkin, here is the link. It's from Better Homes and Gardens.
There were other dogs on there too, but of course, I was partial to these!

Pretty Please, With Sugar On Top

I stumbled across these cake stands and absolutely had to share them with you. They are by a designer called Clara French. She makes cake pedestals and dessert plates, and they are absolutely wonderful! Here are some of my favorites... and if you happen to ever get one, you must let me admire it!

Tailgate Time

Yesterday we went tailgating with some friends of the family, and I thought what better dessert than something that looks like a football. I made these cookies because they were easy make and easy to hold. The only tricky part about these cookies is that you had to smoosh the cookies into the shape of a football. I figured in out by the last one, but make sure you use floured hands.
Here's all you have to do:
1- Buy one roll of sugar cookie dough, and place it in the freezer for 30 minutes.
2- Cut the dough into 1/2 rounds; shape into a football using floured hands.
3- Place on the cookie sheet and bake for 9-11 minutes.
4- Let cool for 15 minutes, then decorate. I used the squeezable chocolate icing for cookies and white gel icing. This made everything look neat. I don't think they would have turned our very well if I had used a knife of cake spatula.

And that's it! Everyone loved them, so you should definitely take them to your next tailgate party!

Mum's The Word

Best Chicken Potpie

Ingredients

• 1 chicken (3 or 4 pounds) (I used chicken tenders)
  
• 4 cups low-sodium chicken broth, skimmed of fat
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 1 cup plus 5 tablespoons all-purpose flour
• 2 1/4 teaspoons salt
• 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
• 2 large egg yolks
• 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
• 12 pearl onions, peeled and cut lengthwise if large
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large
• 1 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon (SO GOOD!!!)
  
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream
  

**For the pie crust, I bought a pre-made one to save time.**

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
3. Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
4. Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
5. Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.

This was so good! This was the second time that I have made this, and it tasted even better the second time around. The entire house smelled like thyme and lemon, but it wasn't overwhelming. This is such a wonderful, comforting, fall food!

Thanks to Martha Stewart :)

Lovely Art

I was wandering around another blog (Brabourne Farm), and I found this artist. Her name is Janet Hill, and she makes quick oil paintings based on a quick impression. Here are some of my favorite on etsy.

I love this one! It's called Beauty Sleeps.

Can my kitchen look like this, please?