http://thesoho.blogspot.com/2010/11/tuesday-giveaway.html
giveaway I thought you might like!
Shop
Tuesday, November 30, 2010
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 http://fortheloveofcooking-recipes.blogspot.com/2010/11/herb-dinner-rolls.html
******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!
http://hivennn.blogspot.com/2010/11/etsy-feature-gaia-metal-studio.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Hivennn+%28hivennn%29
I hope everyone had a wonderful Thanksgiving and Holiday weekend!
Kathleen xxoo
Wednesday, November 24, 2010
Loss
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.
Have a great day and tell your father you love him today.
Kathleen xxoo
Friday, November 12, 2010
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!
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 http://closetcooking.blogspot.com/ so far everything I have made has been pretty amazing. Take a look around.
Baklava
Ingredients:
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
Directions:
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.
Snowflake Earrings
Baklava
Ingredients:
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
Directions:
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
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!
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!
http://crowleyparty.blogspot.com/
Its a Village People Invasion!
kathleen xx
http://crowleyparty.blogspot.com/
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!
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!
Closeup of her Evilness
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
Ingredients:
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
Directions:
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.
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
Ingredients:
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
Directions:
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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