July 30, 2009

flowers for Carson...

Porter's Attendant, Melissa, made this bottle for Carson...she just painted an empty plastic bottle (we are trying to recycle objects around the house). The flowers are from our garden out back. Carson loves this!!!

my yarn stash....

ORGANIZED!!!! ahhhh...love it so organized and pretty. I have way more yarn, but it needs to be wound into 'cakes' before I display them (they are tucked into those baskets).

July 23, 2009

I'm craving these right now...

photo and recipe info borrowed from: Wright Eats Blog

Coconut and Chocolate Macaroons
From Room for Dessert, by David Lebovitz
Makes 30 Cookies

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350 degrees F.

Form the dough into 1½-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

July 12, 2009

hello 'knitty'?....

here's what I got today for my birthday...(and yes, it's real):