Wednesday, March 31, 2010


I'm dying to by a print of Julia Denos. I love all of her pieces. This particular piece would look beautiful in a nursery.

Tuesday, March 30, 2010

Blue Sky

Painting by: Julia Denos


Getting some, much needed, kitchen inspiration today!

Monday, March 29, 2010

Happy Monday

Photograph from: B COMME BON
Does this not look like a yummie breakfast? I've been trying to incorporate more raw food in my diet. I feel a lot healthier when I do this. Have a great week!

Sunday, March 28, 2010


Would love to know who painted this watercolour? I would like to purchase a print for my daughter's room.

Saturday, March 27, 2010


Love the vibrant colours in this photograph.
Photo by: Geninne

Tuesday, March 23, 2010


I'm really becoming quite taken with watercolour paintings. They're beautiful. I wish I knew who painted this beautiful picture (If anyone knows who painted this please leave a comment, thanks).

Sunday, March 21, 2010


I would love to learn how to paint with watercolours. If anyone knows who painted this watercolour could you let me know, thanks.

Saturday, March 20, 2010


I really like the built-in's that are in this master bedroom. It makes the room appear very warm and cozy. I wonder if we can do this in our bedroom?

Friday, March 19, 2010

We do...

I would love to do this somewhere in my home.

Thursday, March 18, 2010


I love the different shades of orange that adorn this living room. So bright and cheerful, but at that same time warm and inviting.

Wednesday, March 17, 2010

Monday, March 15, 2010

Baby No.2

Image from: Martha Stewart

My husband and I are talking about, the possibility of, adding to our little family. We have a lovely 6 year old daughter whom we love so much and now want to give her a sibling. I'm a little nervous about getting pregnant again because I'm 34 years old. I'm not a spring chicken. I just pray that I have the stamina and the patience to care for this new little person. My daughter has been asking for a brother or a sister for a few years now and I want to put my selfishness aside and do this for her. I don't want her to grow-up alone. I want her to have a brother or a sister she can turn to in case something (heaven forbid) ever happened to my husband or I.

Sunday, March 14, 2010

Saturday, March 13, 2010

Kiss Me I'm Irish


Serves 10

4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed


Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Helpful Hint:
To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.

Friday, March 12, 2010


Photograph by: Lottie + Doof

The Ultimate Lemon Butter Bar by Rose Levy Beranbaum


10 tablespoons unsalted butter (cold) (5 ounces = 142 grams)
2 tablespoons powdered sugar (0.5 ounce = 14 grams)
2 tablespoons granulated sugar (0.75 ounce = 25 grams)
1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)

Lemon Curd

4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
3/4 cup sugar (5.25 ounces = 150 grams)
3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams)
4 tablespoons unsalted butter (softened) (2 ounces = 57 grams)
Pinch of salt
2 teaspoons lemon zest (finely grated) (4 grams)
2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman’s fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.

In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

Place 1 oven rack in the middle of the oven.

Preheat oven to 325°F.

Pat the dough into the prepared pan. Use a fork to prick the dough all over.

Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

Have a strainer, suspended over a bowl, ready near the range.

In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

In an airtight container at room temperature, or in the refrigerator or freezer.

3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.

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