Here is our flyer for the Girl's Night Out! Copy and paste it so that we can spread the word about the show and the event!!!
Wednesday, September 23, 2009
Sunday, September 20, 2009
Barn Barn Baby!
Last weekend we took a little drive to Rathdrum, Idaho... to see one of my favorite barn sales. The Vintage Barn! I was at her first one just a few years ago and I think she might of had 3 other people besides herself
(Rolane Hopper~The Hostess with the Mostess) doing the sale. All I can say now is "WOW" it has grown so much in just a few years.
Something that I am hoping for our show (Funky Junk Sisters)! The end of summer sale had about 50 vendors... each one was just eye candy for me. You will have to go to her website www.barnbarnbaby.com to mark your calendar for next years sales.
This was so cool! If I had a place to put it right now... I would of bought it!
I just loved the colors mixed with the rust!
I never knew rakes looked so cool!
I have a fetish with schwinn bikes... Love them!
This would make a great island for a kitchen! It just might show up at our show... From Ann Caster of Nestting.
These were also at Ann's booth! She also does more shows from her Fire Station! How cool is that?!
This was from the Junebug booth! I would show you more, however, my sister wants to blog about the show too.
Don't forget about the Funky Junk Sister's Show!
You need to buy tickets to the GIRL'S NIGHT OUT on October 23rd... we are raising money for breast cancer awareness! Help support a great cause...!!!
Saturday, September 19, 2009
Country Sampler Magazine Ad!
We are in Country Sampler this month... I am very excited! It is small, but so worth it! This is a wonderful magazine to get into and spread the word about your products. It is time for growth! I have been wanting to do some advertising and wasn't quite sure where to start... then out of the blue I received an email from one of their advertising specialist. With a great special for their fall issue. Everything is done so far in advance... I didn't have anything ready for a christmas product, except one last sign that was left over from last christmas. 
So what the heck! I wrapped it up and sent it off with my payment. Now the wait is over!
I am now offering vinyl lettering, signs, jewelry, and furniture... growing in other areas are clothing and kitchen accessories (more to come shortly) In the near future we will also be offering burlap pillows made by moi! You might even find me doing a few website designs.... that is a work in progress.
Sunday, September 6, 2009
An End to Summer!
Where has the time gone? Summer is over and the kids are going back to school... We need one last summer party! Labor Day is perfect!!! Here are a few recipes that I found on Martha's site that would be great for a summer ending party~ Happy Labor Day! xoxo
Ingredients
Serves 8
1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
2 tablespoons whole fennel seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
1 whole four-pound side of salmon, skin on, small bones and excess fat removed
Olive oil
Directions
Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.
Ingredients
Serves 10 to 12
4 pounds russet potatoes (about 8)
Coarse salt and freshly ground pepper
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
2 tablespoons hot water, plus more if needed
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika
Directions
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine chopped eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl; whisk to combine. Thin mixture with hot water, if desired. Stir in reserved potatoes, celery, red pepper, onion, cornichons, scallions, and chopped parsley. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
Spice-Rubbed Grilled Salmon
Ingredients
Serves 8
1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
2 tablespoons whole fennel seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
1 whole four-pound side of salmon, skin on, small bones and excess fat removed
Olive oil
Directions
Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.
Martha's All-American Potato Salad
Ingredients
Serves 10 to 12
4 pounds russet potatoes (about 8)
Coarse salt and freshly ground pepper
3 tablespoons cider vinegar
3 large eggs
1 cup mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
2 tablespoons hot water, plus more if needed
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice (1/2 cup)
1 medium onion, finely diced (1/2 cup)
10 cornichons, cut into 1/4-inch dice (1/4 cup)
3 scallions, thinly sliced (1/2 cup)
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika
Directions
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.
Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.
Combine chopped eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl; whisk to combine. Thin mixture with hot water, if desired. Stir in reserved potatoes, celery, red pepper, onion, cornichons, scallions, and chopped parsley. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.
Lemony Spiked Sweet Tea
Ingredients
Serves 8 to 10
7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
1 cup Bacardi 151 or other high-proof golden rum
Fresh mint sprigs, for garnish
Directions
Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
Serve over ice, in tall glasses garnished with mint sprigs.
Serves 8 to 10
7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
1 cup Bacardi 151 or other high-proof golden rum
Fresh mint sprigs, for garnish
Directions
Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
Serve over ice, in tall glasses garnished with mint sprigs.
Friday, September 4, 2009
The Life of a Housewife!
Something that I was thinking about today... while I was trying to do so many of my daily duties. Am I a typical housewife? With all of the day to day things that we women have to do are we really called housewives anymore? Yes, we clean the house and take care of the children... but, it seems to me that we do so much more than that!
My day started off cooking for the kiddos and then mopping the floors... next, it was off to my home office to take care of some computer business and before you know it is time for lunch. I have to feed the kids again. After that... the laundry calls what a chore that is! Back to the computer to help promote our businesses (plus a little bit of facebook) and designing new signs for one of my stores. Time flies browsing the web! Now the animals want something from me FOOD. While I am outside I might as well do some cleaning up around the yard. Time for dinner! This evening activities included going to a nephew's football game. Tomorrow there are a whole bunch of other things to do... finish shopping for back to school.
I am not sure you would say that this is a typical day for some it just might be. Thinking we should be called Super Housewives.
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