Monday, December 24, 2012
Wednesday, December 12, 2012
Thanks so much for stopping by and for your support – even when I don’t deserve it!
Wednesday, October 24, 2012
|Fall Colors at French Hollow|
Sunday, October 21, 2012
This recipe makes six servings.
2 T good olive oil
|Photo by Becky Luigart-Stayner; Styling: Cindy Barr|
Wednesday, October 17, 2012
|Silver Coffee Service|
|Polished Silver Coffee Service|
Monday, September 3, 2012
|After Annie Sloan Paris Gray|
|Musee du Louvre Architectural Detail|
Never one to leave well enough alone, I found an inspirational photo of the Musee du Louve and decided that though Paris Gray was excellent start, I was not yet finished.
|Musee du Louve - my inspiration|
Voila! Thank you Annie for the lovely color - and thank you Louve for the inspiration.
Sunday, August 19, 2012
|Not Pretty Food - Just Yummy Food|
Scrambled Eggs and Tomatoes (Per Person)
2 eggs (I wish I had hens)
1 medium tomato
Olive oil (about 1/4 tsp)
Fresh or dried herbs ( a pinch each of basil, parsley and marjoram is my favorite)
Salt and pepper to taste
|Scramble Eggs Separately|
Remove the tomatoes from the pan, add a touch more oil if necessary and scramble the eggs until nearly done, but still a little runny. Return the tomatoes to the pan, scramble until well mixed and serve! Easy peasy and oh so good...
... though I will admit it isn't the prettiest dish I've ever prepared.
Friday, July 20, 2012
|Dill Head - Seeds Anyone?|
Saturday, July 7, 2012
|Fresh Herbs From the Garden|
|Chicken With Zucchini|
¼ cup fine breadcrumbs or whole wheat flour
¼ cup freshly grated Parmesan cheese plus more for serving
1 T fresh minced oregano
1 small red onion, coarsely chopped
3 cloves garlic, sliced thin
4 large tomatoes, chopped
1 sprig fresh basil
1/4 cup fresh parsley leaves, chopped
4 zucchini cut lengthwise into paper thin strips
1/4 cup part-skim ricotta cheese
Salt and pepper
On a plate, combine the bread crumbs, Parmesan and oregano. Place the egg in a shallow bowl. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg and then into the bread crumb mixture to coat completely. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned on one side, flip, and cook until chicken is firm and lightly browned on the other side. Remove from heat and keep warm.
Sunday, July 1, 2012
|Vanity Tray Before|
I found this lovely early 1900s Victorian vanity tray at the Wentzville flea market. It is small, about 6 inches, and very sweet, but extremely dingy, and it came with one piece of clear glass. I washed and polished it and added just a tiny bit of gilt - not too much, I just wanted to restore a little of the original glamour. I don't feel too gilt-y about that...
|Cleaned Vanity Tray Before|
|Vintage Vanity Tray with Mirror|
|Tenerife Lace with Cutwork Lace Center|
|Cutwork Lace Center|
|Cut Glass Boo Boo|
|Vanity Tray Refurbish With Tenerife and Cutwork Lace|
I do think refinishing to exact original is wonderful, but when it is not possible to do so, I think its better to create a beautiful useful piece than to let orphaned items languish in boxes, don't you agree?
Sharing with Potpourri Friday http://twenty-eight-0-five.blogspot.com
Sunday, June 24, 2012
|How can anything so lovely be called a weed?|
|Sweet Red Berries|
Saturday, June 16, 2012
|Two Inch Deep Hail|
Wednesday, May 30, 2012
|Pinwheels in the Garden|