Wednesday, September 23, 2009
Sunday, September 20, 2009
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
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
Sunday, September 6, 2009
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
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.
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
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.
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
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.