Monday, November 30, 2009

Friday, November 27, 2009

Favorites Friday- Lovely Lace

You know I normally have to have everything completely saturated with color, but these beautiful lace pieces looked perfect in pale!

A closer look at a few more fabulous artists inspired by lace:

The queens of lace jewelry, White Owl: Two sisters mixing up the old and new. They're already pretty popular in the blog world, with good reason! I simply could not choose just one piece for the collage- even three was tough! Definitely check out the entire shop.

Fox and Clover is Sabrina- an extremely talented (and patient!) artist using glass enamels to hand-paint intricate designs on un-recyclable reclaimed glass. She has many fantastic designs, but the lace ones caught my eye.

Lace embodied in luxury: WhiteFly casts vintage lace into solid sterling silver and 14karat gold, forever capturing every intricate detail!

And since I just couldn't pare down my jewelry choices, I included a separate collage for lace wearables and accessories!

Thursday, November 26, 2009


I've heard that this time of year is bad for ladybugs in some parts of the country. They've been known to swarm houses and cover ceilings.
I haven't seen any ladybugs, but I have seen this green version in my parents' backyard. Would that be a manbug?

Wednesday, November 25, 2009

Two Words: Pumpkin. Fudge.

Hey everyone look at me! I made something, and it was delicious!

Today we are making pumpkin fudge. If you're having a party or family over or something, this makes a great dessert. It's so rich and filling, a little goes a long way! And it's kinda unique and different. We love that.

Also the ingredients are things that you'll probably have on hand anyway, so it's good for an emergency dessert.
You'll need:

1 cup milk
3 cups sugar
2 tablespoons corn syrup
1/2 cup pumpkin
4 tablespoons butter

Find a large saucepan- it helps if it's heavy. Stir together the milk, sugar, corn syrup, pumpkin, and a dash of salt. When it comes to a good boil, turn it down to simmering. At first, it's going to be thin and frothy:

If you have a candy thermometer, excellent. Cook until it gets to 236 degrees.
If you don't, download a tutorial about the softball stage.

Get a glass or bowl of cold water. When the liquid starts reducing, occasionally test it to see if it's at the "softball" stage. Drop some from a spoon into the water. If it scatters into flakes, it's nowhere near done. It needs to stay together in the water:

If you're really not sure, you can actually stick your hand in there and pull out the glob. If it stays in a little round ball, you're good:

When the fudge is done cooking, it will be reduced to almost half. Mine took about a half hour. After I dumped in the spices, (TONS of cinnamon hehe) it looked thick and dark:

Set it aside and let it cool for awhile. While you're waiting, get out a small glass baking dish and butter the bottom and sides.
Now give it a few good stirs, and then complain to your husband that this is too hard and you need a big strong man to finish it. Make sure he's really stirring it up good- it has to turn into fudge after this step. When he asks if it's good enough, just keep asking him if it looks like fudge yet.

Enter Dad. Why stir something manually when you can do it with power tools?

Whichever way you choose to stir your fudge, this is how it should look in the end- Lighter in color, no shine or gloss, and obviously the consistency of fudge.

Then just spread it in the baking dish and give it a few minutes to firm up.