Archive for November, 2006
I think I would have fit well in the fifties (save for some equal rights issues). I’m on the pink/silver/blue tinsel train and I like my fake tree. I wouldn’t mind hosting cocktail parties for my neighbors and I would love to throw on a bosom-flattering dress for such an ocassion. But, it’s well past the fifties so I guess I’m just retro. Hmph. Anyone interested in that cocktail party anyways?
I spent the Saturday after Thanksgiving decorating our house. I’m usually not one to break out the Christmas quite so early, but I received a whole loot of Christmas decorations for my birthday back in July and I was itching to get them on display. Isn’t that candy garland just delectable? I love this so much I had trouble finding the perfect place for it. Not sure I have yet. I didn’t want to hide it in the tree, but I may be moving it.
November 29th, 2006
My thanksgiving meal was spent over a bottle of wine with my husband. This is the second thanksgiving that we’ve turned it into more of a romantic holiday than a gathering, which is really nice. I cooked a large meal for two, as you can see, and we chatted all day and listened to music. As evening rolled around, I took Giada’s Apple and Walnut Torta over to a friend’s house for dessert and games. (Thanks Jen, we had a lovely time!) If I make this recipe again, I’m going to use brown sugar instead of granulated. It seemed to be lacking something, not sure what. I hope you all had a wonderful holiday weekend!
November 28th, 2006
Sorry I’m late posting this, later even than I said… Anyhow, if you would like this sweater, leave a comment. The first comment takes it. It’s a vintage wool sweater from the 50s, I’m guessing. The brand is called “Kid” and the tag says made in Italy. It’s really very pretty, but too warm for Seattle weather. Be sure to leave an email so I can get your address.
November 22nd, 2006
I made these coasters up because I was inspired by a vintage sailing book I found thrifting. It has all sorts of fun images and instructions. Everything is color coordinated in shades of aqua, orange, red, and white, which makes for gorgeous imagery. These are for sale in my Etsy shop for $7. I’ll make a few more before Christmas, too.
Also, I thought I would post my traditional Thanksgiving menu, in case anyone is looking for a different/additional dish to try. I’m from the Midwest, so some of these may look a little strange. Thanksgiving Potato Hash, Grandma’s Cranberry Salad, Acini de Petri Salad, Polish Mushroom Soup, Dried Cherry and Fake Italian Sausage Stuffing, Scalloped Chili Corn Casserole
P.S. Check in tomorrow for a belated Monday Giveaway!
November 20th, 2006
I realize this is a fairly simple task, but I didn’t find any tutorials with pictures online, so I’m posting this. And yes, I should have given myself a manicure first.
Cut a pattern from a circle. You can experiment with the size; I used a Mason jar with a 4″ diameter.
Pin the pattern to your fabric and cut around edge.
With a needle and thread, stitch along the outside edge of the circle, fairly close to the edge–about a 1/4″ away.
Continue stitching, leaving a tail of thread at both ends of the circle.
Take both tails of the thread and tighten by pulling the strings together.
Adjust and flatten yo-yo, and tie a square knot.
November 17th, 2006
Recipe courtesy Giada De Laurentiis
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 orange, zested
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
2 cups diced peeled apples (about 2 apples)
1/2 cup chopped walnuts, toasted
Ice cream, for serving
Preheat the oven to 350 degrees F.
In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
November 17th, 2006