No-Sew Scrap Fabric Bunting

In preparation for our Easter festivities this Sunday, I whipped up this easy, no-sew, fabric bunting to stretch over our outdoor dining area.  Everything’s better with bunting, right?  All you need is rope (I chose a rustic-looking jute variety straight off the shelf from Home Depot), and one inch wide scraps of colorful fabric (I used quilting fabric).  Oh, and to get a little sparkle, I also added chandelier crystals every so often.

Choosing colors at random, I tied the swatches of fabric every six inches or so (the fabric scraps were approximately eight inches long each), but I certainly did not try to make them perfectly spaced–symmetry is overrated.  I just tied a single knot.  Good enough.  That rope is grippy.

Then, every few feet (again, never measuring perfectly), I attached a crystal with fine wire.

I wish I had video of these little pretties fluttering in the breeze….they look like little birds, and the chandelier crystals bounce some lovely sparkle around the yard.

I’m thinking that after the party on Sunday….the bunting stays.  Me likey.

The Cocktail Inspired by a Sugar Scrub

So…..because this idea formed in my pea brain while I was concocting a fun little sugar scrub, we are going to go ahead and name this cocktail….you guessed it!–The Sugar Scrub.

Allrighty then.

You will need:

–2 oz. fresh squeezed and strained grapefruit juice

–1 oz. coconut-flavored rum

–1/2 oz. dark rum

–3/4 oz. simple syrup

–1 teaspoon rosewater

–granulated sugar for the rim (or sugar crystal sprinkles, like I used)

–grapefruit peel for garnish

Rim your glass with sugar or sprinkles, then fill it with ice.  Mix all wet ingredients together well in a shaker, pour over your ice, then garnish with a bit of grapefruit peel.  Enjoy your bathtub cocktail.

P.S.  Don’t you love my adorable chicken napkins!?  A sweet little gift from a friend (thanks, Susan!!)

Rose and Vanilla Bean Crème Brûleé

Just in the nick of time for Valentine’s Day, am I right?  Rose flavoring in food is not everyone’s cup of tea, but let me tell you something….I adore it.  I love roses, I love the smell of roses, and I am quite content to put all of that loveliness in my mouth.  And then, of course, this is crème brûleé, which is something that I do not possess the will or desire to say ‘no’ to, ever.

For this recipe, you will need:

-2-1/2 cups heavy cream

-1 whole vanilla bean

-2 tablespoons rose water

-7 large egg yolks

-1/2 cup granulated sugar

-approx. 6 additional tablespoons of granulated sugar for the brûleé-ing

-fresh rose petals for garnish

Start by preheating your oven to 325 degrees (F).  Put six ramekins (6oz size) into a roasting pan.  Set this aside.  If you intend to heat water on the stove to use for the ramekins’ hot water bath, do that now (I usually just use hot water straight out of the tap).

Split your vanilla bean and place it in a medium saucepan, along with the cream and the rose water, and turn the heat on medium.  Warm the cream mixture slowly, until bubbles form around the edge of the pot.  Remove it from the heat and let it ponder life while you go to your mixer.

Whisk together the sugar and egg yolks until the mixture begins to thicken and turn slightly lighter in color.

Strain the cream mixture and then VERY slowly, add it in bits to the egg/sugar mixture.  If you do this too fast, your eggs will scramble and it will all be for naught.  When everything is blended, divide the mixture evenly amongst your six ramekins.  Fill the baking dish about halfway with scalding, hot water from the tap (or from your pot of boiled water).

Carefully place the baking dish on the middle rack of your oven and bake for 35-45 minutes or until the custard is set around the edges and just wiggles a little in the center.  Remove them from the oven, remove the ramekins from the water bath, and let them cool to room temp.  Refrigerate them for a couple of hours (or up to three days).

When you are ready to serve them, remove them from the fridge and immediately coat the entire surface of each custard with a good layer of granulated sugar (about 1 tbs.).  Using a kitchen torch, gently melt the sugar, rolling it around a bit to coat the whole surface.  Let it cool and harden, embellish with rose petals, and then serve.

Enjoy!

Donut Burgers, Again

This is a fun little recipe I came up with for Easter Brunch that was such a hit, I’m planning to bust it out again for New Year’s morning.  I’m thinking they’ll go quite nicely with some fresh eggs from the Ladybirds, and something a little bubbly to drink (perhaps a pretty pink Kir Royale?  My new favorite cocktail!)

To make 30 donut burgers, you’ll need:

-30 glazed donut holes

-2 lbs ground sausage meat

It’s overwhelming, I know.

Form the sausage into little balls (about the size of a ‘super ball’–you know, the kind you used to get out of the machine at the supermarket?) and then flatten it into little patties and cook them in a pan until they are done to your liking.  Let them cool a bit on a paper towel to drain, and then gently slice your donut holes in half.  Build your burgers, people!  Of course, I recommend trimming them out in some festive ribbon-adorned toothpicks, but maybe that’s just me!

Kir Royale Love

A few months back, we stumbled upon the brunch experience at Wistaria Restaurant, and noticed a cocktail on the menu that we were strangely unfamiliar with: the Kir Royale.  Upon badgering our poor waiter, we discovered that it was a champagne cocktail made with Créme de Cassis (a currant liqueur).  Sign us up.

After several glasses amongst us, and more badgering, our lovely waiter delivered us enlightenment in the form of this hastily-scrawled recipe.

To make one of these lovely, lovely cocktails, you will need:

-1 bit of orange peel, to rub the inside of the glass before pouring, and also to use as garnish

-1 blackberry, or other berry for floating prettiness

-1 oz Créme de Cassis liqueur (or some other sort of dark berry liqueur would do just fine)

-Extra-dry champagne/sparkling wine

According to the waiter, you’ve got to rub the inside and the rim of the glass with the orange peel, and then let the glass rest.  Then you pour in your liqueur, top with champagne, and float your garnish.  It’s as simple and brilliant as that.

The Texan sips his manly drink with proper form.

 

 

White Chocolate Jalapeno Cookies

They look innocent enough, don’t they?  I just love a cookie that bites back.

You will need:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 cup white chocolate chips

1/2 cup minced fresh jalapenos

Let’s do this!

Start by preheating your oven to 350 degrees F.

Cut 5 fresh jalapenos in half lengthwise.  This is decision time.  If you can’t handle much heat (don’t make these cookies!!), remove all the seeds and pith from the peppers.  If you like some spice, leave about half of them.  If you have intestines of steel, leave them all.

Coarsely chop your pickings, toss them in the food processor, and mince them up into pretty fine-sized pieces.  Set aside.  And, for the love of all that is holy, do not rub your eyes.

In the bowl of your trusty stand mixer, cream together the butter and both sugars until fluffy and light in color. Add in egg and vanilla and blend.

Miss Gertrude makes her contribution.

Next, in a separate bowl, mix together flour, cornstarch, baking soda, and salt. Slowly add this mixture to the wet ingredients until just blended.  Stir in white chocolate chips and jalapeno paste.

Using a tablespoon, drop dough onto a prepared baking sheet.  For a little extra snazzle, sprinkle on some festive sprinkles, and pepper the tops with extra chips.

Bake for approximately 10 minutes, until barely golden brown around the edges. Remove from oven, let cool, and enjoy the sweet, sweet burn.

Fronch Porch Festiveness

Another batch of holiday decorations to share!  I’ve already posted pics of our light display, but I thought I’d show how it all looks during the daylight hours, too.

My twist on a holiday color scheme? Coral, mint, and cream. These are some of my favorite colors and a subtle nod to the iconic Christmas red, white, and green. The tart coral-orange of the front door is echoed in the rocker pillows and rug, while shades of mint show up in the wreath and the ceramic pots planted with glorious cream poinsettias.

The wreath has undergone a few changes since I first put it out….originally it was filled with little white pom-pom embellishments, but sadly, a five-day-long rain extravaganza kind of did those in.

Now, in addition to some strands of tiny rice lights, the wreath is sporting a festive banner made from paper stencil letters (from Home Depot), coated in mint-green glitter and strung on baker’s twine.

I really love cream-colored poinsettias. And red ones, and pink ones, and multi-colored ones….this year, I practiced some Herculean restraint and just went with the cream. Throw in a few white pansies, my standard porch lanterns, and my dad’s childhood show-riding boots, and we’ve got ourselves a nice, quirky little vignette.

Love them boots.

The twiggy window stars look adorable during the day, and strung with rice lights, look great at night, too!

The front planters get a dose of holiday color with the addition of cream poinsettias, white pansies, and white ornamental kale tucked in amongst the preexisting lavender and sage.

And let’s finish this post off with another glimpse of how it all looks lit up at night….Cheers!

Our Wintery Mantel

Just wanted to share some photos of our completed holiday fireplace mantel decor….

A nice little jumble of earthy elements like pine cones, evergreen, and branches, all lit up with fairy lights, candles, and some silvery mercury-glass elements.

Homemade icicle ornaments continue the mercury glass vibe.

DIY tinfoil and glitter icicles….click here for the tutorial!

The crocheted doilies were made as a wedding present for us by the Texan’s grandmother and great aunt.  They are just too pretty to use, so I framed them and hung them on the wall. Usually they reside in the guest bedroom, but they look so much like snowflakes that I thought they’d go well with the holiday decor here.

The old glass plant terrarium contains a miniature winter scene.

Oh, hi Frosty!

More icicles, doilies, and other odds and ends. A small rosemary tree makes everything smell yummy!

There is just something magical about mercury glass and candlelight.

The framed radiator grill that is peeking out from behind the display is my decorative disguise of the ugly center channel speaker that the Texan insisted must reside directly below the TV. Along with 600 hundred other surround-sound speakers carved into every corner and wall of the living room. I conceded that battle.

All the wintery goodness topped off by my glittery, reclaimed wood ‘CHEERS’ sign.

Oh, Tree.

The tree is finally decorated!

It wouldn’t be a Farmhouse photo session if Abbie didn’t show up in a few shots.

The photo-bomber in all her Christmas glory.

Twinkly and bright.

Cheer-Inspired Tablescape

This casual holiday tablescape was directly inspired by a seasonal staple here at the Farmhouse: Shiner Cheer.  Yes, this festive table was inspired by beer.  Are you really that surprised?

Come on! This is gorgeous packaging.

Ever since the Texan introduced me to this seasonal nectar of the Gods, I’ve been hooked.  It is profoundly delicious (dang those Texans know how to make some good beer) and the pretty packaging doesn’t hurt, either.  I am a sucker for pretty packaging.  We literally wait on pins and needles for it to come out every year, and it is darned hard to find in Los Angeles.  But we manage.  This year we drove 60 miles for it.  Priorities.

For me? You shouldn’t have.

I am in love with this color scheme: cream, minty-teal-green, and orangey-red (dare I say….Farmhouse Red?!).  These are my colors, and they repeat themselves ad nauseam throughout our house.  So it was a no-brainer that my holiday table would resort to this color scheme.

In the background, you might notice that our tree is, as of yet, still undecorated. Sigh.

We like it casual here.  I use basic white dinnerware for everything, because it goes with everything.  This table cloth is a fitted sheet (which hugs the oval table in a very pretty way!), with a strip of raw-edged canvas drop cloth set over it as a runner.  The centerpiece is an informal gathering of scavenged, broken branch pieces, craft-store red berries, and strands of mini-lights placed around a set of three chippy-painted candlesticks.

The napkins are wrapped in a simple bind of red grosgrain ribbon, with a Shiner Cheer bottle cap accent.

Let there be cheer!

It only seemed fitting that I show the reclaimed wood sign I’ve got on the mantel, currently….I love the gold-glittered letters against the aged wood.

I walk away from the photo session for one second and leave the door open, and in waltzes a very wet Millie seeking refuge from the rainstorm outside.

Gertie is close on her heels. Wet chickens!

Oh, boy did I get the look of death when I shooed them back out into the rain!

Wishing everyone a case or two of Holiday Cheer!