I will gladly pay you Tuesday for a Hamburger today... a memorial day Sunday Dinner

The beginning of Summer... Memorial Day Weekend!

Flags are flying, pools are open, parade routes are set, the smell of sunscreen is in the air!

 Its Memorial Day Weekend folks

BBQ grills around the country are firing up, some I'm sure for the first time this season! 

And the quest for the perfect burger is underway! We have a new tradition in the familia... the 1st annual Memorial Day Burger Off!

We have separated into 3 teams, Myself and the Tiny Diva... Chef and one teenager... and The biggest teen and Critter... the winner will receive... the ultimate burger trophy! {or a photo of a burger trophy}

Supplies have been purchased and the kitchen is set... its every team for itself!

And while I'm awaiting my turn at the grill... here is a fantastic burger recipe I found while searching for my winning recipe! I hope you enjoy!

LAMB BURGERS

courtesy of marthastewart.com

Ingredients

• 1 large eggplant, cut into 3/4-inch wedges
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 3 tablespoons chopped fresh mint leaves
• Zest of 1 lemon, plus 2 teaspoons lemon juice
• 1 1/2 pounds ground lamb
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 4 plain or whole-wheat buns
• Fresh goat or feta cheese, crumbled

Directions

1. Heat a grill to medium-high. Clean and lightly oil hot grill. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board and coarsely chop. In a medium bowl, toss eggplant with mint and lemon zest and juice.
2. In another medium bowl, mix lamb, cumin, and coriander. Form into 4 patties. Season with salt and pepper. Grill 4 minutes per side for medium-rare. Serve burgers on buns with eggplant mixture and crumbled goat cheese.

Tips from Momma...

*a great side with this would be a cous cous salad... or A medley of yucca, beet, and sweet potato chips YUM!
*if you don't want to grill these... they will be just as good inside on the stove, and Martha even suggests you can use one skillet if you cook your eggplant first! 

Happy Memorial Day Friends!
Hug a Vet today, and say thank you...

Be good to each other!
♥ Tawny

"Out on the road today, I saw a BLACK FLAG sticker on a Cadillac"

Remember when summer was all about sleeping in, and laying out? When the tape deck blasted tunes from your car stereo or your boom box while you splashed around in that carefully picked out bikini at the lake...

Those fantastic days filled with sun and friends, and the nights that you never wanted to end.

{Oh and that time that Christine and I tried to lighten our hair with lemon juice and hers just turned orange... mine did nothing at all.}

Summer camps where you always united in song with people you swore you would never forget and someday see again...

Summer romances that swept you off your feet and made your head dizzy...

Sneaking your first smoke, and beer... {shhhhhhhhhh don't tell my mom.}

Fast cars and cute boys... sleep overs and sunburns.

Some of the most influential moments of my life happened in those 3 precious months...

I guess all I'm trying to say is whether your 16 or 36... heck 66 for that matter, make the summer of 2011 one that you will never forget!

Happy Summer Friends!
Be good to each other!

♥ Tawny

Three Red Apples.... new artist feature!

I know I told you guys a long time ago that I would start doing more artist features here on the blog... and well, that kinda got forgotten put on the back burner for awhile...
until I came across one of the sweetest little shops ever!

I would like you to meet Annabelle from

Three Red Apples

Annabelle's work makes me think of clothes lines full of summer dresses and peony gardens along cobblestone paths... and tea time with gypsies. I simply love it can you tell?? ;)

Anyhooo.... I hope you enjoy learning about Annabelle and her little cottagie life in the UK

 {I know, cottagie is not really a word but it seems appropriate here..}

Enjoy!
1} Tell us a little about yourself, your family, and your life outside of the studio...
My name is Annabelle Ozanne. I'm a 32 years old French girl who, 15 years ago (eeek!!) crossed the Channel from Brittany to the UK to go to uni, met a boy, fell in love and never left. I live in a small cottage in Devon, England, with said boy (he will love being referred to as a boy, being an eternal kid at heart) and Jack-the-dog.

2} How long have you been creating/selling?
A couple of years ago, I lost my job as a web designer (a little blessing in disguise) which prompted some serious re-thinking. Unsure of what to do next, it took a good 6 months for the light bulb moment to come. It finally dawned on me that I could put my sewing machine and piles of fabric to good use. Until then I had done very little sewing. I stumbled upon some freehand machine embroidery and got hooked. My Etsy shop and blog soon followed.

3} What inspires your designs?
It can be anything, an object, a place, some fabric, a feeling, a memory, an aspiration, humour, people... Whatever it is, I have to be in a positive mood to feel creative - or is it that creating puts me in a positive mood? I think the two take it in turn like two old chums.

4} Out of curiosity, what are the tools/materials of your trade?
My (very basic) trusty sewing machine (a present from my man many Christmas’ ago), an embroidery foot, thread and as much fabric, mostly vintage, as I can get my hands on! I have also recently started throwing paint into the mix.

5} What is the one thing in the craft/art world you wish you could do? (ie. paper crafting, sculpting, etc.)
I would love to have a go at screen-printing. It looks so much fun! It ‘s certainly one I am saving for later, when I get a little spare time. I am currently dipping my toe into crocheting.

6} Any Advice to artist/designers just starting out...
Make what you love and make it your own. It’s easy to get distracted with so many talented folk online. Etsy is such a gold mine! When you are starting out it can be a little overwhelming, but if you make only what you would be proud to have in your own home, you’ve got to be on the right track.

7} Where can we find your work?
I have an Etsy shop (etsy.com/shop/threeredapples), and my own little online shop Three Red Apples
 I also like to share my various experiments (as well and other ramblings) on my Blog, and on Flickr.

{You can also follow sweet Annabelle on Facebook and Twitter}

So get to clickin folks and go spend a minute in the world of Three Red Apples... your eyes will thank you for it!

Be good to each other!

♥Tawny

Baby Baby Baby Ohhhhhh!!!!

I've been kidnapped... taken hostage... held against my will!
Send reinforcments, because in 24hours...

This happens.

Eight, count them... EIGHT... 7 year old girls will ascend upon OKC in a whirlwind of cupcakes and cotton candy... spending the evening in the citys oldest and most premier hotel... sipping soda and undoubtedly squealing uncontrollably at random.

Yes, I have lost my mind. {who are we kidding... that went ALONG time ago}
But there is NOTHING I wont do to put a smile on that little Divas face!

So tomorrow the festvities will finally get under way!
Its going to be a BieberTASTICLY great time!
There will be tons of pics to share... so stay tuned!

And with this madness over I might have a chance to take a breath and share with you some surprises I have up my sleeve! ;)

Have a fantastic friday! See you on the other side!

Be good to each other!
♥ Tawny

in the blink of an eye...

This happened...

He is the same age as I was when he came into my life... and it blows my mind how much stonger, and smarter he is than I was then... heck maybe even now.
I probably rely on him way more than I should, and the thought of only one more year with him tears at my heart more than I can ever explain, but I am so proud of the person he has become.

I love you London O...

♥ Mom

Tiny Bubbles in the wine make me happy make me feel fine...

Oh sweet Mothers Day Bubble bath!

Nostagia Soaps

♥ Tawny

My trip down the rabbit hole...

I hate when people tell me I cant do something... "Dont be silly Tawnya, that will just be a disater..."
It makes me angry, and it hurts my feelings.
It also pisses me off spurs me on just enough to prove them wrong.

I have a very silly dream... and everyday I peel back another layer of pure awesomeness.

Someday Lollipops Sugar Shoppe will be no more... LSS will crawl into its chrysalis and emerge a new... fresh ... fullfilling, something different.

And the whole unknown of that makes me nervous and thrilled all at the same time.

But now, while Im still in this fuzzy caterpillar phase, I will do what I have always done, I will jump in feet first... and learn while Im falling.

To those around me, get ready... your tummys will be full... your waistbands will expand... and as always I will be a basket case! But in the end... its going to be magical.

so here we go!

♥ Tawny




 

I would send you a bouquet of newly sharpened pencils ...

I dont think there is anyway that I could express just how thankful I am for the teachers that have been in my life...
My 3rd grade teacher Mrs. Greenshields taught me the love of reading through the works of Laura Ingalls Wilder... going as far at times to dress the part...

My 8th grade art teacher, Mr. Price taught me to be confident in myself... and my art.

There are so many more, that naming them here would take awhile... and now as I watch my children make their way through school I see the twinkle that each teacher has left on their little lives.
And for that I am eternally grateful!

So this week I am honoring all the teachers in our life... and asking you to do the same!

Here are some really cool ideas to help you show your teacher just how much She or He means to you!

Ok... seriously this is ADORABLE! You can find this and SO many other sweet pieces in
LoopLoft shop on etsy!

I found these really cute DYI ideas over at the idea room...

There are some cool tutorials there as well!

And there is always my favorite "go to" teachers gift... The Crayon Wreath... {spoiler alert DCS teachers... Sorry! LOL!}

This is one I made for Hobby Lobby... We did a whole inspiration sheet that you can find HERE filled with some other fun ideas!


This is What you need:

12" embroidery hoop, or basketry hoop
8" embroidery hoop, or basketry hoop
box of 64 crayons
Wire or ribbon for hanging
hot glue
Embellishments

Directions: Place the 8" hoop in side the 12" hoop with equal distance between all edges. Arrange the crayons along the 2 hoops. Hot glue the crayons to the hoops.
   Momma Tip: Keep the unglued crayons arranged on the hoops. It will keep the spacing.


Tie the ribbon or wire around the 12" loop creating a hanging loop. Place as many (or as little) embellishments/stickers/found objects as you like. Personalize with the teacher's name, if you'd like. Super easy :)!

Make sure to say thank you to your teachers this week... its a crazy hard job they have... and where would we be without them?

Be good to each other!

♥TAWNY

I like a teacher who gives you something to take home to think about besides homework. ~Lily Tomlin as "Edith Ann"

Dancing with Caterpillars on top of Bundt Cake...

Happy Easter friends!

I hope that no matter how you celebrated today you have enjoyed every last bit of it... with a side of pie and icecream! ;)

Unfortunatly my day was spent in the dark... literally.
Storms knocked out the power here in my corner of the 405 and so our Easter plans where put on pause just a bit.
Which is probably for the best... this weekend has been the upside down the rabbit hole kind of weekends. And sometimes those are better off letting go of, ya know what I mean?

I dropped a 10lb bag of sugar all over my kitchen floor...
ruined a bundt cake, burned the sugar for marshmallows...
had to settle the tiny diva who is petrified of The Easter Bunny... {that is a whole other story you will soon find here}, was told by the 9 year old critter that he knows the truth of said Easter Bunny and will no longer be fooled by my pranks leaving me crying that my babies are growing up too fast...
had to intercept a teenage boy with dog poop in an easter egg... {long story... sigh}
and the power was out for 12 hours...




Sometimes The Chef says I try and do too much, like while mixing the glaze for the bundt cake with one hand I was washing the dishes with the other... things dont always turn out right when you do that.

And he also has to remind me that nothing has to be perfect... the kids dont have to have homemade "peeps" and the chocolate bunnies I made them dont HAVE to be decorated to the nines... its chocolate... chocolate = happy kids.
And holidays dont have to be running around like crazy people... its time to take a step back from the crazy and take count of the things we are all gathered for. {He's not only cute... but smart to boot!}

And in the end I took his advice... {dont you DARE tell him he was right!}

So the bright side of things...
We had ice cream for lunch...
Easter dinner clean up was a snap...
we played a rousing game of "Phase10"...
have 2 chapters left in reading "Little House In The Big Woods"...
AND I made another bundt cake once the power was back on... and even though it didnt make it in time for our Chinese take out Easter dinner... it has made a great late night snack!

I thought while I was taking advantage of all this electricity and magical WiFi I have been missing and complaining about all day, I would at least share with you my Grandma Maggies Strawberry Cake recipe... Easter just isnt Easter with out it... not that its all that special, Im sure the same recipe is in every homemakers cookbook and foodie website around... but alas, its tradition... and I hope you enjoy!

MAGGIES STRAWBERRY CAKE




Ingredients

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2.In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3.Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Tips from momma...
*I have this thing for bundt cakes... so I put mine in my new bundt pan, just fyi
... if you would rather it be in a square pan, a round pan, or a pan shaped like Justin Bieber... more power to ya! ;)

* I dont know how you feel about a glaze icing or a cream cheese icing... but both are simply yummy on this cake... or just plain ol whipped cream will do the trick

*As with all my cakes I take them out of the oven when the tester comes out pretty wet... I dont know if any of you guys do this, but I have found if i let the cake sit in the pan for about 10 minutes before I turn it out... its perfectly moist!

Again I hope no matter how you spent your holiday it was fantastic, and as always...

Be good to each other!
See ya soon...

♥TAWNY

The art of doing nothing but a cream puff...

Really this post should be called the week of no blogging...
or The art of being entirely disengaged...

I just haven't been "feeling it" the past few days. Its all the tree pollen floating around, its cryptonite... all I can seem to accomplish is a simple click of the mouse to blog surf and minimal facebook updates... but enough about me.

How have YOU been?

Anything new in your corner of this little interweb?

The one thing that I have been doing, besides whining to the chef and swallowing antihistamines, is playing around with some sweet new recipes...

From new RI techniques {that's Royal Icing to you novices} that have seriously changed my life...

To the single BEST Swiss Meringue Butter cream in the universe...
It has been decided that all my birthday cakes from now on will be covered in sweet ruffles...

Ruffle Cake How To Here


Oh and a very tall, very yummy, Cookies and Cream Cake for a couple of my favorite people...



yummy right? ;)

And for this Sunday Dinner, I decided we should keep the "sweet" vibe we had going all week and I had the chef make my all time favorite treat! Hope you like!

ITALIAN CREAM PUFFS




Pate a Choux...

Ingredients:
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites

Directions
Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam...

Pastry Cream

Ingredients

1 tablespoon almond paste {you can also use any other flavorings you want... I really like Vanilla Orange myself! ;)}
1 1/4 cups half-and-half
1/2 cup sugar
Pinch salt
2 egg yolks
2 tablespoons cornstarch
1 tablespoon butter

Directions

In a nonreactive saucepan {AKA Stainless Steel}, combine the almond paste, 1 cup half-and-half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer. In a small bowl, combine the egg yolks, cornstarch and remaining 1/4 cup half-and-half. Whisk well. Remove the milk from the heat and add some of the hot liquid to the egg mixture and mix well. Add the egg mixture back to the simmering milk and place over the heat. Bring to a boil, and cook for 2 to 3 minutes, whisking constantly. Remove from the heat and stir in the butter. Pour into a bowl and place a piece of plastic wrap directly on top of the pastry cream. Cool completely. Can be used either at room temperature or chilled.

Chocolate Ganache:

Ingredients

2 cups heavy cream
1 1/2 pounds bittersweet chocolate, chopped into small pieces

Directions

Heat the cream until it just comes to a simmer. Remove from the heat. Place the chocolate in a heat-proof bowl. Pour the cream over the chocolate. Allow to sit for about 10 to 15 seconds. Then, whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally. Mixture should be a little thick, but still pourable.


We normally make them as single cream puffs, but it was decided last night as we were both getting ready to snuggle into bed that we would skip the time consuming filling of each puff and topping with the ganache we would layer everything and make a cake instead! Just as yummy with less the mess! :)


Have a SWEET week!

Be Good to each other!
♥TAWNY

Tickled Pink....

Everywhere I go Im looking through rose colored glasses! or at least thats the way it seems... and so is everyone else!




Pugly PixelHas stolen my heart this morning!

That is all.

Be good to each other!
♥ tawny

Sunday Dinner... picnic style!

The Chef and I have taken to spending friday afternoons at the lake with a blanket, good book, and a picnic basket... {weather permitting}

And that means we get to try out fun new "picnic~y" type recipes.
This is one we recently tried, and Im a bit in l♥ve with!


TOMATO, CORN AND AVOCADO SALAD




For the dressing:
1 1/2 C Packed fresh cilantro
1/2 C Good-quality extra-virgin olive oil
2 T Fresh lime juice
1 T Finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears Corn, kernels removed (about 3 cups)
1 1/2 pounds Grape tomatoes, halved (about 3 cups)
1 pound Fresh mozzarella, diced
2 medium Avocados, diced

Combine the dressing ingredients in a blender, using two teaspoons salt and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to four hours.

We enjoyed this with a crusty baguette, a bottle of Fisher Vineyards Moutain Estates chardonnay {2006} and some pretty yummy brownie style whoopie pies for dessert! YUM.Tastic.

I hope you enjoy!

Be good to each other!
♥ Tawny

Etsy things I ♥ right now...

The past few weekends have found me getting in the "spring spirit" around the house. We have cleaned out the closets, rearranged the studio, and added a fresh coat of paint to almost anything that will stand still... children and animals excluded.

And with the new look I have of course fallen head over heals for a few new things, such as...

These must be mine!


MyMiMi's etsy shop is a feast for my eyes! I reeeally think my living room needs a few of these pillows!

This wall decal is currently the inspiration for my bathroom wall... I cant wait for it to be finished!


There are so many cute decals in beepart's store! I think I could cover ALOT of very random things in fun pop art!

And who wouldnt love these!


Stacking nun dolls from MooShoo Pork? YES PLEASE!!

I cant wait to show you the new look Im giving the casa!
Have you caught spring fever yet?
I hope so!

Be good to each other!
♥ Tawny

Sunday Dinner... Itsa Pizza Pie!

Its spring!
{I know you knew this already... I just wanted to shout it out loud!}

Spring!

And that means trips to the farmers market, watching the little bursts of color appearing all around the yard, and outdoor cooking!

So its time to fire up the grill and enjoy!


GRILLED PIZZA MARGARITA



Ingredients

6 ounces Pizza Dough... {recipe following}
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Directions
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

Pizza Dough:

1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.


Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.


Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.


Directions:
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.


When the fire is hot {when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches}, use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.


Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.


Slide the pizza back toward the hot coals, but not right over them. Using tongs, rotate the pizza so that different sections receive heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, {about 6 to 8 minutes.} Serve at once, topped with the basil leaves and additional olive oil, if desired.


And just a few tips from momma...

#1. Keep an eye on the crust... cuz it WILL burn easy!
#2. Keep the dough well oiled {that will help it to crisp and NOT burn}
#3. Have your toppings ready and near by... so there is no leaving your crust unattended on the grill!


Be good to each other...
and Buon appetito!

♥ Tawny

Are we losing the magic or is it just me?

When I was a little girl I remember the ladies in my grandmothers neighborhood always stopping by in the middle of the day... sometimes just to gossip, or to peddle their Avon and Tupperware... and sometimes with some sort of wonderfully homebaked treat.

used slyly to lure you into the aforementioned gossip!

I can recall countless hours of them chatting over sweet tea and lemonade, hair up in scarves, perfume wafting across the room... just the normal day to day happenings of a housewife of that era.

And always there was that sharing of, "whats for dinner, did you try the such and such Marjorie brought to the ladies luncheon", and "I must HAVE that recipe!"
And to this very day you can go into my Grannys house and on every book shelf you will find a cookbook/recipe folder of some sort. Hundreds of carefully penned family dinners, desserts perfect for your next garden club luncheon and even kid friendly snacks!

But it seems that today all of that is changing...

Where as cookbooks USED to be passed down from generation to generation, and recipes shared between friends, I find myself sending a text or email for that amazing hot cheese dip I brought to your party last week, or linking a recipe online to my facebook page... are we now going totally digital?

I went to have coffee with a friend of mine the other day, and found that instead of all those treasured, stained, and lets face it, musty smelling books,
that clutter grace my kitchen shelves, she proudly displayed her new "digital right arm" {AKA: Ipad2} on the front of her frigidaire...


its funny cuz all I have on my fridge are school papers, notes, grocery lists and coloring pages! Oh and inapproperiate magnets... but thats another post.

Im going to admit... I was slightly jealous!
With a flick of the finger she could pull up not only foodie websites, and blogs... {this one included, thank~ya~very~much}
But magicly, poof! there was Julia! Right. In. Her kitchen.
Okay, not really JULIA, but Mastering the Art of French Cooking... right there on the screen!

As we sat and chatted about her new kitchen love I asked her... "but what about all your cookbooks?" She simply smiled and said, "those are things of the past lady!"
And as she was explaining how she boxed some of them up and took them to goodwill I was watching her daughters painting made in class the week before, and other fun photos of family and friends drift lazily across the screen.

I really dont know how I feel about this, on one hand the shiny digital screen that holds the world on her fridge calls to me... "look at me..." its says "How clean and convenient" it purrs... and I fell for it, sort of.
I love that technology makes it possible for me to take my favorite recipes and culinary tips with me into every kitchen I enter... But there is nothing more magical than opening up a cookbook stained with drops of tomato and smelling like garlic and onions, to find that magical recipe that traveled through so many loving hands to remind you of where you come from.

So the next time you see me and we share our favorite oatmeal cookie recipes, if you post it to my twitter feed... thats cool. And if you choose to bless me with a magical handwritten something, rest assured that it will find a place nestled in my grandmas recipe box, waiting to be handed down to my daughter someday... but not before I scan it to my zip drive and upload it to my digital reader!

Be good to each other!
♥ Tawny

Are you Amish? Are you my friend??

Then you MAY be lucky enough to recieve a delicious bag of fermenting, something and such, called Amish Friendship Bread!!

No Really. I'm not joking.

Its kind of like a baking chain letter, {but trust me you will be glad you kept this chain going} in the fact that it all starts with a simple ziplock bag of "starter" that is handed to you to work for 10 days and then pass a bit on.

Now Im sure your little minds are asking...
"dearest tawny, what do the Amish put in a bread starter?"
And the answer to that question is... yeast, flour, milk and sugar... at least thats what I'm told. Not knowing any Amish folks to ask... I will have to take the word of the giver of my batch of starter and google.

The starter and instructions

Now, once handed the starter bag its kind of boring... the first 5 days you just "squish, squash, and mush" the bag. So I hung mine on the side of our fridge with super magnets and every so often gave it a little squeeze and tickle! ;)
{dont be nasty! thats what the instructions said to do!}

Then on the 6th day you add a little more flour, sugar, and milk... into the bag and continue to... you guessed it, "squish, squash, and mush the bag" for the next 4 days.

Let me add here that this being my first ever batch of friendship bread I had no clue what was going to happen in that bag!
First there is a yeasty beer smell to the bag, and the starter got bubbley and bigger due to the fermenting. And the chef was a tad freaked when I told him I would be baking him yummy bread make from milk that had been hanging on the side of our fridge for 10 days.
{And lets be honest, I was a bit skeptical myself!}

Day 10 is when the magic happens!

I could give you the step by step process and all of the ingredients you add to the starter... but what fun would that be! :: insert evil chuckle here ::

okay, okay... dont cry! I will tell you in a sec! promise.

What I will tell you is this a simple quick bread style recipe... and wow, its GOOD!

This recipe makes 2 loaves of bread and 4 extra bags of starter {for you to give to friends}

The 1st loaf I left as is and didnt stray from the original recipe at all...

soooo good!

The second loaf I added a few berries I had in the fridge and some orange zest...

seriously, you can add ANYTHING to this stuff! Walnuts, cranberries and white chocolate chips would be divine! Someone make that for me okay?!

And let me just tell you, When the kids arrived home after school both loaves where diminished to crumbs within minutes!

SO... make a list of 4 of your favorite friends... make your own starter batch & start a friendship chain!

Or have a bread party and see who can add the yummiest ingredients to their bread!

No matter what you do... have fun and party like the Amish!

And if Im NOT invited to your fermenting party... at least drop me a line and let me know all about it!

Be good to each other!
♥ tawny

and the winner is!.....

Hey guys!

Have you been waiting on the edge of your seats?
Have you been up nights hoping and praying that it will be you?

Will you one day tell your grandchilden where you were the day you won the Cupcake L♥Ve giveaway from Oh! Lolli Studios?

I know I have been all a TWITTER about it! {See what I did there? LOL! ;)}

Okay so drum roll please....

{through random generator...} Comment number 12...




Mommydoll13! Congrats!

Be looking for my email so I can get your address to send you all your fun goodies!
Have fun making yummy cupcakes!

A HUGE thanks to everyone who participated!

And dont cry... there is still a chance to win something extra yummy from Lollipops Sugar Shoppe! GO HERE! My sweet blue faerie is hosting a simply chocolatey giveaway!

Have a sweet week and be good to each other!

♥ Tawny

Sunday Dinner!

The menu tonight is simple... but insanely good!

And after a day of thrifting and antiquing its the perfect ending to a perfect day!

We hope you enjoy!




Garlic Roasted Chicken
{Ina Garten's recipe is AMAZING!}

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted


Directions

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.


Happy Sunday!
♥ Tawny

Cupcake L♥Ve giveaway!

TGIF friends!

its been awhile since I have hosted a giveaway, and seeing as how Friday is THE best day of the week... I thought why the heck not!

So with out further adieu... New from Oh! Lolli Studios {but not on the site yet... gotta get more pics and stuff}

CuPcAkE L♥Ve


YOUR kit will include:

♥ 12 pink polkadot cupcake papers
♥ 12 pink mini cupcake papers
♥ 12 "Enjoy!" flag toppers
♥ Jar of our very own HANDMADE sprinkles... NEW from Lollipops Sugar shoppe!
♥ Cupcake tip & decorating bag
♥ Sweet spatula and measuring cup/spoon set
♥ Fun polymer cake testing wand
♥ Vanilla Cupcake recipe card


Isn't that FUN!

So here are the rules...

1. Post a comment... any comment! Do you like the idea of cupcake kits in the shoppe? What would YOU like to see in them? any themes you would like to see?

2. Follow the blog!

3. Become a fan on Facebook

4. Join me on Twitter

5. Spread the word! Link back to this post on facebook or twitter!

ALSO... not only can you win here... but the 100th fan on my facebook page will recieve a cupcake kit!

I will draw a winner Sunday evening!

Have a wonderful weekend friends!
Be good to each other!

♥ Tawny

Its just meeee.... peeking outta my igloo!

So the whole world is covered in snow... I love snow... I USED to love snow.

Now its only mildly entertaining when Im all snuggled on the couch in my jammies and comfy socks, wrapped in my grandmas quilt watching old movies and drinking hot chocolate... for MAYBE 48 hours, after that the cabin fever sets in!

But it has helped me get a few recipes tested... and I got some amazing new designs finished!



Oh! Lolli Studios

{the LaLa Loopsys still need their beads... but oh I l♥ve them so!}

Have you checked out Oh! Lolli Studios?
Its the sister "company" to Lollipops Sugar Shoppe... I have SO many plans for this new venture and be looking for some really cool couture party stuffs in the shoppe soon!

The Blizzard of 2011... or snowpocalypse as its been more commonly known has left us sipping hot cocoa and dreaming of spring {Chef and I have the raised beds and new iris garden all planned out!}
and of course there were snow angels...




Stay warm friends!
& be good to each other!

♥always... Tawny