BK built these flower boxes for the backyard and we had a lot of fun ordering heirloom roses to plant in them. It's been fun to see these bloom and each time we get a new flower, we proclaim it our favorite.
We're going on a big trip in less than a month and I'm trying to organize our packing more efficiently as we'll be moving from place to place and will be in tropical beach weather and cooler possibly snowy conditions as well. These packing sets by Eagle Creek seem like an organizer's dream come true. Anyone use these?
Andrea was quick to spot this wooden llama on our thrifting trip and when she pointed it out to me, I immediately snapped it up. Good thing for eagle eyes and quick hands because the lady at the cash register acted like she would clobber us over the head with the llama and run off with it at first opportunity. She kept commenting on how "mid century" he was. Over and over again. And then eyeing and sizing us up as if to see who would win in a foot race. I don't blame her, I think I would do the same if I worked in any sort of thrift or vintage store. I'd be in the back hoarding all things owl and Pyrex.
I just got back from a nice visit to Chicago--I enjoyed catching up with my friend K and others, enjoying the cool weather, eating lots of great food, and doing lots of window shopping and actual shopping down Michigan Ave and other little unique neighborhoods. Here are a few pictures from the trip!
My welcoming party
Delicious pizza and salad at one of K's favorite neighborhood haunts
Pyrex measuring cups are a bit of an addiction for me. Once at an estate sale, BK found and held on to a large 8 cup pyrex measuring bowl for me and in that instant I fell a bit more in love with him--"yes! this man gets me!", I thought. This wee one was also a product of an estate sale. It's currently holding fresh thyme in the fridge for our ham and shallot pizza that's on the menu this week!
I love measuring glass measuring cups and thought this one was pretty cute with its big belly. Well a little googling and come to find it's actually a pitcher for measuring and making baby formula. Whoops. So no baby here, but I think this could be a great little pitcher for flowers in the meantime!
This delicious dessert recipe came to me via a fashionism friend--it's from Martha Stewart so you know it's got to be good! The cake batter is easy to make and it's a great way to use up all the fruit that you have in the house. BK is usually one to savor and eat his food slowly and he ate his piece of strawberry cake in record time--it gets a thumbs up from him!
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift
flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer
fitted with the paddle attachment. Mix on medium-high speed until pale
and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg,
milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer
batter to buttered pie plate. Arrange strawberries on top of batter, cut
sides down and as close together as possible. Sprinkle remaining 2
tablespoons sugar over berries. (I used Demetra sugar for that extra crunch)
Bake cake 10 minutes. Reduce oven temperature to 325 degrees.
Bake until cake is golden brown and firm to the touch, about 1 hour. Let
cool in pie plate on a wire rack. Cut into wedges. Cake can be stored
at room temperature, loosely covered, up to 2 days.