bent objects update October 18, 2009
Terry @ Bent Objects just came out with his new book and these are some of my favorites
Yeah this is where those come from
Horror S'morer
Honeymoon Sweet
Zombies are nuts about brains
apple pie pops a success October 18, 2009
I made my own apple pie pops today and they are just like little apple pies.. plus they are sooo cute
apple crisp and mac & cheese kind of day October 18, 2009
It’s a rainy day and I still want to cook but this free download of apple stationery is more up my kind of thing right now.. here is a free printable download from Ez @ Creature Comforts.. she has great freebie downloads check her out.
UTTERLY ENGAGED October 13, 2009
I found this site today, UTTERLY ENGAGED – no I’m not getting married- I just love to plan a party this is a e-magazine and it is lovely – if you know of anyone getting married, the inspirations are boundless! Have fun exploring!
this page is from the inpiration Breakfast at Tiffany’s – I love the coffee cups!
a fall and winter side dish via Martha Stewart October 10, 2009
image via martha stewart
recipe from Martha Stewart website
Makes 6
- 2 tablespoons unsalted butter, softened, plus more for tin
- Coarse salt and freshly ground pepper
- 1 tablespoon packed dark-brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for tin
- 1 small red onion, sliced into six 1/4-inch-thick rounds
- 4 medium Yukon gold potatoes, coarsely grated
- 1 large egg yolk, lightly beaten
- Preheat oven to 400 degrees. Generously butter a large (six 1-cup) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle each cup with 1/2 teaspoon of each vinegar. Put a rosemary sprig in each cup, and cover with an onion round; set aside.
- Toss potatoes with chopped rosemary and egg yolk in a medium bowl; season with pepper and 2 teaspoons salt. Divide among cups; dot with butter.
- Bake until potatoes are tender and well browned, about 30 minutes. Remove from oven. Let cool 5 minutes. Run a thin knife around edge of each cup to loosen; invert, and serve.
