Tuesday, November 30, 2010

giveaway I thought you might like!
I added a few things to my shop and will continue all week!  Images for postcards I had done.  
here is one of the images they came up with :

I also saw this on facebook and loved it!

Sunday, November 28, 2010

Four things

1.  First thanks so much I love you all and value all the support brought my way!  Really it has brought me such peace.

2.  There will be a spectacular shop update in all my shops today.

3.  Third  this is a kick ass recipe for dinner rolls from my ever loving haunt

******Herb Dinner Rolls*******

•1 cup of water

•2 tbsp of butter, softened

•1 egg (hold under warm water before breaking it)

•3 1/4 cup of bread flour

•2 tbsp fresh basil, chopped

•1 tbsp fresh parsley, chopped

•1 tsp dried oregano

•1/4 cup of sugar

•1 tsp salt

•3 tsp regular active dry yeast

Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a cookie sheet. Divide dough into 15 pieces and shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with butter then cover with a cloth.

Let the dough rise in a warm place 30 to 4o minutes or until doubled in size.

Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown. Enjoy.

maybe something you could whip up for Christmas or just because!  
I am crushing on this blog.   There I said it! 
4.   I was featured on another blog and it was nice to see so thanks to her!
I hope everyone had a wonderful Thanksgiving and Holiday weekend!
Kathleen xxoo

Wednesday, November 24, 2010


I have been dealing with the loss of my father in the past week or so. I really appreciate the well wishes of my friends and
family that pop on here to keep tabs on me......If I have not replied yet on Etsy or in email I will get to it, but know I have
read them all. Replying just became to hard and emotionally draining. I have been getting my feet back firmly on the ground and I finally have arrived back at home.

Here is my father and mother  in an older pic  that I love.   I will miss you daddy. 

Have a great day and tell your father you love him today.

Kathleen xxoo

Friday, November 12, 2010

“You must give up the life you planned in order to have the life that is waiting for you.”

– Joseph Campbell

Wednesday, November 10, 2010

Roasted Acorn Squash with Grain and Warm Spice Salad

First off check out the bike giveaway at the bottom of the page.  It is only going on till the 17th of this month so snap to it!  click on the link and it will tell you how to put your own button on your website to register.   I love the idea of being able to cart all over with massive amounts of flea market finds, children, and or groceries! 

Secondly this recipe is lovely and light.  Vegetarian.  Simple.   I copied and pasted the recipe for you but here is the link to the site as well.  maybe you will fall in love with something as well!

 I still have been procrastinating doing my pictures.  Please send me some lovely, ambitious thoughts today I need them.  The weather changed cold and I guess the thought of leaving my warm nest isn't  particularly attractive.

Roasted Acorn Squash with Grain and Warm Spice Salad

1 acorn squash, cut in half and seeds scooped out

1/4 cup wheatberries*

1/4 cup couscous*

1 cup torn, packed spinach

1/4 cup golden raisins

2 TB pine nuts

1/4 cup finely diced red onion

2 cloves garlic, minced

1 carrot, finely shredded

2 TB lemon juice

2 TB apple cider vinegar

1 1/2 TB olive oil

1 TB honey

1/4 tsp. each: cinnamon, cumin

1/8 tsp. each: cloves, curry powder, turmeric

salt and pepper to taste

1.Preheat oven to 350 degrees. Place squash, cut side up, on a baking sheet or in a glass dish. sprinkle with salt and pepper, and dot with a little butter on the inside. Bake 30-35 minutes or until tender when pierced with a knife.

2.Meanwhile, cook grains according to package directions.

3.Place spinach in a large bowl and set aside.

4.Toss together the raisins, pine nuts, onion, garlic, and carrot in another bowl, set aside.

5.Whisk together the lemon juice through the spices in a small bowl and set aside.

6.When the grains are done cooking, drain if necessary and toss immediately with spinach, causing it to wilt slightly. Add in the raisin mixture and dressing, tossing well to combine. Spoon into squash halves and enjoy!

* These are just the grains I happened to have on hand. And in fact, the couscous was a harvest grain blend. Feel free to use whatever grains you like or keep handy. Even a mix of lentils and wild rice would be nice!

Tuesday, November 9, 2010

Baklava and Jewelry! yay

I tried this tonight and OH MY GOD!   It was really good.    I found a new site that I have been hooked on  so far everything I have made has been pretty amazing.  Take a look around.



4 cups walnuts (chopped)

1/2 cup sugar

1 tablespoon cinnamon

1 cup butter (melted)

1 pound phyllo pastry (thawed)

3/4 cup water

1/2 cup sugar

1 stick cinnamon

2 inch slice lemon peel

2 inch slice orange peel

3/4 cup honey


1. Mix the walnuts, sugar and cinnamon in a bowl.

2. Brush the bottom of a 9X13 inch pan with butter.

3. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets in the pan.

4. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

5. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.

6. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

7. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.

8. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.

9. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets on top of the nut mixture.

10. Slice the baklava with a sharp knife.

11. Bake in a preheated 350F oven until golden brown on top, about 25-35 minutes.

12. Bring the water, sugar, cinnamon, lemon and orange to a boil, reduce the heat and simmer for 10 minutes.

13. Add the honey and simmer for 2 minutes.

14. Remove the cinnamon, and peals from the syrup.

15. Pour the syrup over the baklava when it comes out of the oven.

16. Let the baklava cool for a few hours.
New Jewelry-
Some new things that have not made it to the shop yet, but they should be in there tomorrow.   There are a few more pieces and I will post them tomorrow. 

Some rings that are sculptural wire (Fingers look so sexy up close!)  It looks like I have chicken skin.

Snowflake Necklace

                                                                                     Snowflake Earrings

Thursday, November 4, 2010

Few new pieces

I  worked my butt off all weekend hoping to add some new things to the shops .  I organized,  get outside, and start taking pictures then huge gusts of wind come slap me around.  They were strong enough to  start taking my props, jewelry, and me out.  I was a trooper and stayed out in that freezing cold for about and hour then said......screw this!  I think the final straw honestly was my procrastination of calling the "tree guy".  There is a branch that is sickly or dead above  my deck  where I was standing.   Better safe than sorry.
I have a few things listed on here and on Flickr, but they  haven't made it to Etsy yet, and I really don't know when they will sadly.  Today is a warm blanket and hot cocoa kind of day!  

Woven Sterling Bracelets

Pod Earrings

Heather Earrings (Shiny Finish)

Large Textured Leaf

Dream catcher Earrings

Hope you are having a wonderful wind free day!

Kathleen xx

Tuesday, November 2, 2010

Something to put a smile on your face today

I saw this video today and laughed my butt off.   mostly looking at the people around them going WTF!

Its a Village People Invasion!

kathleen xx

Monday, November 1, 2010

My Evil Princess Vampire

That is the title she chose and the outfit we tried to compile.  She didn't want fake blood on her and kind of threw a hissy.  She did get over it and liked the end result.  This is her before our trip out the door to stampede the neighborhood for our candy loots!

Closeup of her Evilness

I cannot believe I took this picture in front of  my messy desk!

She helped carve this year and did two of her own pumpkins.  Less intricate this year but more fun!

Chicken Pot Pie

So I have had an amazing week in  jewelry.  I have sold a few pieces from my new shop.   I have received a few special orders and a wonderful man called me to make something special for his bride of 30 years!  So very sweet indeed.

This is a favorite of mine I thought I would share.  I also do not  put the pie crust (yes I use pre made shhhh!) on the top of mine.  I cut the pie crust  into  squares, brush them with olive oil, butter, or whatever I have on hand and bake them in the oven.  I just found over time the crust falls into the pot pie and get completely soggy.  Sorry if you like it that way, but I tend to toss it.   Another option is garlic toast (toasted Italian bread rubbed with a clove of garlic---saves on the calories also!).

Chicken Pot Pie


3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Pinch of salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

4 tablespoons 4

2 medium  yellow onions, chopped

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into cubes you should have 4 to 6 cups.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot  melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.


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