Monday, August 30, 2010
Somewhat Successful
The weekend was somewhat successful. I got my long run done (it was not pretty) and we set up some of the game room, and my office is almost totally done... sooo pictures will come soon!!!
Thursday, August 26, 2010
HOME OFFICE
The plan for the weekend... after I go for an 11 mile run (YUCK!), do work, and go home to Philly for my bday BBQ!!!... is to get our game room and my home office squared away. The Game Room was a Living Room but we never set foot in it so we decided to add some "toys". The office has been painted and somewhat set up but the plan is to get them done this weekend!! Here are the BEFORE SHOTS
GAME ROOM/ LIVING ROOM
OFFICE
Wednesday, August 25, 2010
Dining Room Before and After
BEFORE
AFTER
DRAPES: IKEA
TABLE/CHAIRS: CRATE & BARREL
BAR & LIGHTS: IKEA
WALL SHELF: IKEA
SIDE CHAIRS: IKEA
MIRROR: TARGET
PAINT: BEHR PLUM MERLOT
LAMP/RUG: HOMEGOODS
Provencal Seafood Bisque
Saw this on another site, but sooo good!
Provencal Seafood Bisque Recipe
Print OptionsPrint (no photos)Print (with photos)
The soup is particularly good served with crusty French or Italian loaf bread for dipping.
Ingredients
3 slices of bacon, roughly chopped (can substitute olive oil or butter, 3 Tbsp)
1 medium white or yellow onion, chopped
1 large celery stalk, chopped
1 large carrot, chopped
2 garlic cloves, chopped
2 plum tomatoes, chopped
Zest of 1 orange
A pinch of cayenne
A large pinch of saffron
1 quart of shellfish stock, OR 16 ounces of clam juice plus 16 ounces of fish stock or water
1/4 cup heavy cream
Salt to taste
Method
1 Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.
2 Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.
3 Add the tomatoes and the garlic and cook for another 2-3 minutes, stirring often.
4 Add the orange zest, cayenne and saffron, then pour in the shellfish stock or whatever stock you are using. In a pinch you could even use chicken or vegetable stock, but the flavor of the soup will be different. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.
5 Get another pot ready. Fill a blender half-way with the soup and blend it on high for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup. Pour the puréed soup into the clean pot.
6 Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break.
Serve garnished with bacon bits or dill fronds, and alongside some crusty bread. A dry rose or light red wine would go well with this; I’d suggest a Beaujolais or a Pinot Noir.
Serves 4-6.
Provencal Seafood Bisque Recipe
Print OptionsPrint (no photos)Print (with photos)
The soup is particularly good served with crusty French or Italian loaf bread for dipping.
Ingredients
3 slices of bacon, roughly chopped (can substitute olive oil or butter, 3 Tbsp)
1 medium white or yellow onion, chopped
1 large celery stalk, chopped
1 large carrot, chopped
2 garlic cloves, chopped
2 plum tomatoes, chopped
Zest of 1 orange
A pinch of cayenne
A large pinch of saffron
1 quart of shellfish stock, OR 16 ounces of clam juice plus 16 ounces of fish stock or water
1/4 cup heavy cream
Salt to taste
Method
1 Cook the bacon on medium heat in a 6 to 8 quart pot until it is crispy. Remove the bacon from the pot with a slotted spoon. Set aside on a paper towel to use for garnish later.
2 Increase the heat to medium high and add the onions, celery and carrot. Cook for 3-4 minutes, stirring often, until the onions are translucent. Do not brown. Sprinkle some salt over everything as it cooks.
3 Add the tomatoes and the garlic and cook for another 2-3 minutes, stirring often.
4 Add the orange zest, cayenne and saffron, then pour in the shellfish stock or whatever stock you are using. In a pinch you could even use chicken or vegetable stock, but the flavor of the soup will be different. Simmer this gently – do not let it get to a rolling boil – for 20 minutes, stirring occasionally.
5 Get another pot ready. Fill a blender half-way with the soup and blend it on high for 1 minute, or until it is well puréed. Work in batches to purée the rest of the soup. Pour the puréed soup into the clean pot.
6 Put the soup on medium-low heat and add the cream. Stir well and taste for salt, adding if needed. Do not let this boil! Or it might break.
Serve garnished with bacon bits or dill fronds, and alongside some crusty bread. A dry rose or light red wine would go well with this; I’d suggest a Beaujolais or a Pinot Noir.
Serves 4-6.
Sunday, August 22, 2010
Thursday, August 19, 2010
Cupcakes
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Here is the latest baking attempt... cupcakes for a friend's birthday. I used vanilla pudding and they were pretty good. I'm not a fan of dry cupcakes!!  |
Wednesday, August 18, 2010
Weekend Project
This was my weekend project to keep my mind off my sad dog. He just had a tumor removed and all he did was mope around all weekend. I couldn't deal so I went to work!
SAD DOG
BATHROOM B4
BATHROOM AFTER
WALL PAINT: Behr Puddle
VANITY PAINT: Kilz Primer/ Behr Bitter Chocolate
VANITY HARDWARE: Crystal knobs and brushed nickel pulls Home Depot
MIRROR: Homegoods
TOWELS: Pottery Barn/ Bed Bath & Beyond
ACCESSORIES: Homegoods, Bed Bath & Beyond, Crate & Barrel
wow... I AM my mother!
I have always enjoyed decorating my house and doing creative things, but in recent months we have been lucky enough to renovate our kitchen as well as some other areas in our home. As a result I have spent more time painting, baking, etc... I am becoming my mother!! ha ha for those of you that know what that means it essentially means a Martha Stewart spinoff. Whatever it is I am thoroughly enjoying it.
As I spend more time looking up creative things on-line I find myself constantly searching blogs. So... I decided to start one of my own... For people that know me well... Well let's just say they are probably rolling around in laughter right now...
As I spend more time looking up creative things on-line I find myself constantly searching blogs. So... I decided to start one of my own... For people that know me well... Well let's just say they are probably rolling around in laughter right now...
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