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Posts Tagged ‘french’

Inspiration: A french catalog ad of goodness. With chairs, and a pretty chaise lounge

My dear friends, as per my usual habit, I get quite excited about re-doing a room, and forget to take an ever helpful (brag-worthy) “before” shot. Well. Here she is again, with desperate resolve to remember “next time.”

However, as I’ve yet to paint the walls and do up the curtains of the master bed, there is still the distinct possibility of a sassy after-pic. So. I don’t feel completely forlorn yet 🙂

The goal of the most recent transformation was sassy elegance. Our room had been functionally arranged, but after acquiring a snazzy headboard (that perfectly matched the current bedroom furniture, compliments of Goodwill $35), I knew it was time to re-theme and retool. So Mr. T and I moved the bed, arranged new headboard, and hung artwork (pounding my fingers black and blue, like Anne Shirley). The frenchified bureau was the most significant accomplishment.

I expect once the walls and curtains are completed, I’ll have more grand accomplishments to share.

—-
The Graphics Fairy

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For any of you who know me well, you know that mid-January is one of my most highly anticipated times of the year. Why you may ask? Well. It is the oh-so-joyous time of the Starbucks Vanilla Vaudevillian Bean Cupcake. I pretty much swoon as soon as I see one of these little beauts. And this is for several reasons.

1. About four years ago was having a TRULY gray dismal, gorse-bush filled season, and yet that was the very moment when the very first Starbuck Cupcake, then called a “Sunshine Cupcake” [see picture below] entered my life.

It brought a sweet little glimmer of sweet hope, and I’ve always been grateful to the Lord for this little Ebenezer of faithfulness.

 

2. They are quite pretty. Simple and pretty.
3. They are not too sweet, just the perfect hint of sweetness, but not too much.

Sweetly enough, my friends and dear mother were able to track down a copy recipe of this cupcake, and low and behold managed to have it as our wedding cake. Perfection, I tell you perfection. This photo is complements of our dear photog, Naomi Elle.

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Oh la la friends! Elle Street is featured on Jenny Anne Photography today 🙂

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As promised here are the shoes I’ve renovated. They all had lovely potential before, but just needed some true appreciation and zazz. So, they have each been given zazz and a bit of love. I’m off to find more shoes tomorrow to further invigorate.

These little Valentine’s Day set have such a sweet Victorian, I think they are the prettiest little things ever. Who doesn’t like a little cream grosgrain bow draping over the side of their red pump??

This camel pair, are quite delicate. Only fitting to use a simple chiffon ribbon to accentuate the petite nature of the shoe. Besides, I’m convinced every basic shoe needs just a bit of zip.

& then of course, there are the little Black Beauties which I’ve been crowing about for two months. Finally decided to go with the black silk instead of an accent of another broach. Just love these.

The detail of the bow, in case you were just dying to look a bit closer.

Today will be sewing more on another little romantic lawn skirt, making pasta (with my new pasta maker, thanks Mum!), and some shopping. Busy bee. Perhaps I’ll have something to report tomorrow if I don’t get too excited along the way (and fail to document appropriately).

Ps. 25 days or so till Valentine’s Day!! I can’t wait 🙂 Got this darling image from the Graphics Fairy. Ohhhh my! Just LOVE all the images she’s shared, for us all to enjoy!

The Graphics Fairy

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Aren’t these the most beautiful shoes you’ve ever seen? These are my favs from the current shoe offering. I must say, after reading blog after blog and seeing cute adorable little flats with precious little bows and flowers, who isn’t just dying to make some at home? In my little shop, I try to stick with the traditional and ever versatile bow. But, who can resist a little flower or bit of silk?

Here is a lovely tutorial from Ms. Jewel Box Ballerina on how to make it yourself. Enjoy! I’ll post pics of my endeavors tomorrow.

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Have you ever looked in your fridge and wished that there were less packaging bits, and more fresh pure ingredients? Then when at the store the extra 25% $$ of the organic items poke us right back to our happily enriched lives.

I think part of the intense and evil cold I contracted over the weekend impacted my absolutely fiendish desires to grow my own oranges, churn my own butter, and hire pigs to sniff out my mushrooms. AND the overall “pure push” I’m now feeling. But in moderation, I do think a bit of the DIY-@Home is great for the moral if not for the body.

Usually the T’s are content with a lot of produce, meat, some pasta and of course cheese. But recently I have had the keenest desire for homemade diary and breads/starches. So, again I will commence my cooking escapades. Here is the running list. May add more depending on success of #3 & 4
1. Butter
2. Bread
3. Yogurt (again, I think WHOLE milk is the trick)
4. Sour Cream
5. Pasta

So. Yesterday, on a calm sweet Sunday afternoon, while my sweetheart was playing guitar, I took it into my head to make butter. I had purchased the only ingredient necessary: heavy whipping cream.
I had hoped to post pictures of the progress, but I was so eager to be done with it, I didn’t document as I ought to have. So. Here are the ingredients and output of my excellent Sunday afternoon:

I have to say, making butter really is the easiest thing on the planet. These are the steps I took:
1. Shake little container of cream until cream thickens into butter*
2. Separate buttermilk, using a cheesecloth is best, but a firm spoon pat is also fine
3. Eat butter on toast or some other delightful treat

* this time, I shook it in the little carton for about 10 minutes, then transferred it to a clear container, shook for another 5 minutes. At which point I’d made whipped cream, and was slightly fearful I’d committed my cream to whip instead of butter! But, then transferred the whip into mixing bowl. Used electric mixer to mix until it obediently separated into butter & milk. YAY!.

And that my friends is it. When I make it again, I promise to show the unromantic steps.

If you still must have pics of the process, I refer you to Ms. Joy’s “Joy, the Baker.” She did a great job, but I don’t think you need the big mixer — if you have a little hand one, that works great too 🙂

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I’m always eager to find others who snip, destroy, reinvent and lace up old clothing into new fabulous pieces. So here for your enjoyment, I found these delightful tutorials by Julia Barbee. She has a laid back way of explaining how to snip and sew. Love her boho, pieced together way of working.

This is a great sample of her tutorials. Check them all out for some expert advice!

And if sewing is a little beyond what your skill is, perhaps just snipping out some vintage paper dolls will give you that DIY fix. These really are too precious to resist. Wouldn’t you agree?

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Alright dear friends. For those who grace my FB area, y’all are well aware of my proposed attempts at a Chicken Liver Paté.

Now, to provide a smidge of context: On our honeymoon, Mr. T and I had the most fabulous paté sampler at a simply divine French Restaurant. I loved each of the patés and was eager to try them at home. So, when I found that I had spare livers from a wee cornish hen, I was ready and eager!

Here is the recipe I used for inspiration, though I modified it considerably.

Ingredients:
* 1 lb chicken liver
* 1/2 cup butter, softened
* 2 tablespoons lemon juice
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 cup grated onion (or more to taste)
* 1 -2 clove garlic, mashed
* 4 eggs, hard boiled
* 2 tablespoons cognac (optional)
* 1 cup chopped fresh parsley (optional)

So, I only had a few ounces of liver, so I made about an 1/8th of the recipe. Here are the little guys (don’t look SO eager to be a paté??)

Started by sautéing the livers wrapped in garlic and salt.

Once livers were fully cooked (i.e. a milky brown color). I set aside. The caramelized some diced onions in the same pan (allowing the flavors to blend a bit).

I then placed, livers, onions, 1 tsp of crushed garlic, 1 tsp kosher salt, and 2 hard boiled eggs into a little food processor and blended for about 90 seconds. I then scraped the sides, added more spices (salt, garlic, black crushed pepper), and blended until smooth (about another 90 seconds).

Once smooth, I scooped it out of processor and placed it in a custard dish. Wrapped the top and chilled overnight.

I have to admit, I’m a little wary of my creation. But, I think chilled an on toasted sour dough rounds, I will not be ashamed of my hard work.

If anyone is a pate expert. FEEL FREE to provide helpful tips!

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