Wallpaper - Moss Green

Vintage Wallpaper - Nudes

Chevron Wallpaper

Mac and Cheese from Martha Stewart

Ingredients - Serves 8

6 tablespoons unsalted butter, plus more for baking dish

Coarse salt and ground pepper

1 pound medium pasta shells

1/4 cup all-purpose flour

1 teaspoon dry mustard powder

4 cups whole milk

4 ounces sharp white cheddar cheese, coarsely grated (1 cup)

4 ounces Havarti cheese, coarsely grated (1 cup)

4 ounces Muenster cheese, coarsely grated (1 cup)

1 teaspoon Worcestershire sauce

6 slices white sandwich bread

Directions

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

Mod Kitchen and Shack

Serious Personality

Negative

Red White and Blueberry Trifle from Martha Stewart

INGREDIENTS

Serves 6.

1/4 cup plus 1/3 cup sugar

1/4 cup fresh lemon juice

1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

1 bar (8 ounces) reduced-fat cream cheese, room temperature

1 cup heavy cream

3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried

3 cups fresh raspberries (two 6-ounce containers)

DIRECTIONS

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Garden Party

One day when I have a cutting garden we'll have fresh cut flowers all season long.

As Baseball and Apple Pie

Peanut Butter Pie with Cookie Crust

CRUST

▪ 30 chocolate wafer cookies (about 6 ounces)

▪ 1 tablespoon granulated sugar

▪ 6 Tablespoons unsalted butter, melted

Using a food processor, grind cookies to a fine powder. Transfer to a bowl and stir in sugar. Pour the butter over the mixture and mix until well combined.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

FILLING

▪ 1/2 cup (3 ounces) semisweet chocolate chips

▪ 1/2 teaspoon light corn syrup

▪ 8 ounces cream cheese, at room temperature

▪ 1 cup creamy peanut butter

▪ 2 tablespoons vanilla extract

▪ 3/4 cup firmly packed dark brown sugar

▪ 1 & 1/2 cups heavy cream

Melt chocolate chips in microwave or double boiler. Stir in corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.

Using an electric mixer, combine cream cheese, peanut butter, vanilla, and brown sugar on medium speed until well combined and smooth. Set aside.

In another bowl, use the mixer to whisk the cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.

HOT FUDGE SAUCE

▪ 6 ounces milk chocolate, finely chopped

▪ 6 ounces dark chocolate (64% cacao), finely chopped

▪ 1 cup heavy cream

▪ 1/4 cup light corn syrup

Place both chocolates in a heat-proof bowl. Set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Stir in corn syrup. Remove from heat and pour over chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.

Spoon onto pieces of pie before serving.

After sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in microwave on medium heat for 30 seconds. Stir and repeat until warm.

Work Inspiration

Would love to do my blogging from right here!

Carrot Salad with Harissa, Feta and Mint

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Spicy Broccoli Tofu Stir-Fry

serves 2

Ingredients:

1 block firm tofu


Vegetable oil


2 dried chiles, crushed


2 cloves garlic, minced


3-inch piece of ginger, peeled and grated


3 cups broccoli florets, chopped into bite-sized pieces


1/2 cup vegetable broth


1/4 cup fermented black beans


2 tablespoons sesame oil
Soy sauce, to taste

Directions:

Heat a small saucepan of water to boiling, then turn off the heat.

Drain and chop the tofu into 1 inch blocks and place in the hot water. Keep it there until you're ready to use it then drain carefully.

Heat a small amount of vegetable oil in a large skillet or wok.

Cook the chiles until fragrant, then add the garlic and ginger and cook over medium heat until soft and golden.

Add the broccoli and cook, stirring constantly over high heat until crisp-tender.

Add the vegetable broth and turn the heat the medium.

Add the black beans and simmer until most of the broth has simmered away.

Add the tofu and drizzle the sesame oil over.

Cook, stirring, just until the tofu is hot through.

Season to taste with soy sauce and serve over white rice.

Floating Bar

DIY Jewelry

Step 1

Make Center Piece

Cut an 18-inch length of nylon-coated beading wire. String 12 beads onto the middle of wire, and thread opposite end through last bead to make the bottom circle. For middle circle, string 5 beads onto each end. Add 1 more, and thread opposite end through it. For top circle, string 5 beads onto each end. Add 1 more bead and a metal crimp, and thread opposite end through each. Close crimp with needlenose pliers; trim ends.

Step 2

Make Right and Left Pieces

Cut a 55-inch length of wire. String 7 beads onto the middle of wire, then loop in far-right bead of center piece's middle circle. Add 3 more beads to left end, and thread opposite end through last bead to make bottom circle. For second circle, add 5 beads to right end. Add 2 beads to left end, then loop in far-right bead of top-center circle. Add 3 more beads to left end, and thread opposite end through last bead. For third circle, thread 5 beads onto each end. Add 1 more, and thread opposite end through it. Repeat to add more circles to reach nape of neck, and close final circle with a crimp. To make the left piece, follow steps above. On final circle, loop in a bead from right piece's last circle as the 12th bead, and close with a crimp.

Penne Frittata with Basil and Ricotta


Makes one 10-inch frittata

Serves 10 to 12

Ingredients:

* 6 large eggs

* 1/2 c whole milk

* 1/2 c fresh ricotta cheese

* 1/4 cup finely grated Parmesan cheese

* Coarse salt and freshly ground pepper

* 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)

* 1/4 cup chopped fresh basil

* 1 tablespoon extra-virgin olive oil

* Garnish: fresh basil

Directions

1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

Roasted Beet Salad

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1/8 teaspoon salt, or to taste

1 bunch roasted beets, peeled and cut into 1/2-inch wedges

4 boston lettuce leaves

2 tablespoons coarsely chopped walnuts, lightly toasted

1 1/2 oz crumbled blue cheese (1/4 cup)

Toast nuts in a shallow baking pan in a 350 degree oven until golden, 5 to 10 minutes.

Wisk together oil, vinegar and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets among 4 plates, then top with nuts and cheese.

Anchor

Instead of a headboard, wall molding and wall paper. This is a cost affective way to make a statement and use less of expensive wall paper.

Yellow and white makes the room really cheerful. With the right wallpaper you could play off the different tones and switch up the accent colors of pillows and throws each season.

Pomegranate Yogurt Pops

Makes roughly six 3-ounce popsicles

1 cup plain Greek-style yogurt


1/4-1/2 cup whole milk


1 tablespoon honey


1 cup pomegranate juice

Scoop the yogurt into a

2-cup measuring cup.

Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured.

Stir in the honey. Stir thoroughly for an even honey flavor, or you can leave it in streaks.

To Make Layered Pops

Pour an inch or so of yogurt into the bottom of each popsicle mold. Freeze this until the yogurt is just set, about 45 minutes. Pour an inch of pomegranate juice on top and freeze until just set, another 45 minutes or so. Repeat in layers until the pops are filled. If your molds don't come with their own sticks, insert wooden popsicle sticks along with the third layer. Freeze another 2-3 hours or overnight, until the popsicles are solid.

To Make Swirled Pops

Pour an inch of yogurt into the popsicle molds, then an inch of pomegranate juice, and repeat until the molds are filled. Use a chopstick or skewer to gently swirl the liquids together. If your molds don't come with their own sticks, insert wooden popsicle sticks after 1 hour of freezing. Freeze at least 8 hours or overnight, until the popsicles are solid.

Run the molds under warm water and gently wiggle the sticks to free the popsicles from the molds.

Vegan/Gluten-Free Chocolate Cupcakes w/ Coconut Icing

makes 1 dozen

For the cupcakes:


2 tablespoon ground flax meal 


1/3 cup warm water 


3/4 cups brown or white rice flour


1/2 cup teff flour


3/4 cups granulated cane sugar


1/2 cup cocoa powder


1 1/2 teaspoons baking soda


1 teaspoon salt


1 cup almond milk


1/2 cup sunflower oil


1 tablespoon cider vinegar


1 teaspoon vanilla extract


1/2 cup boiling water

For the icing:


1/2 cup virgin coconut oil


3 cups powdered sugar


2 tablespoons almond milk


1/2 teaspoon vanilla


1/2 teaspoon lemon juice

1/2 cup unsweetened flaked coconut, toasted

Prepare the cupcakes:

Preheat the oven to 350°F with rack in the middle.

Line 12 standard (1/3 cup capacity) muffin cups with paper liners.

In a small bowl, combine the flax meal and warm water. Set aside to gel, about 10 minutes.

Meanwhile, in a large mixing bowl, combine the dry ingredients with a whisk.

In another mixing bowl, combine the almond milk, sunflower oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and beat vigorously for about one minute. Stir the boiling water into the mixture. The mixture will be quite runny.

Pour mixture into the prepared cupcake pan. Bake 25 minutes, or until set in the middle. Set aside to cool before frosting.

Prepare the icing:

Place coconut oil in a bowl and beat vigorously to loosen. Add powdered sugar and beat to combine. Stir in almond milk, vanilla, and lemon juice until well-combined.

Frost the cooled cupcakes with the coconut icing then sprinkle each cupcake with a spoonful of flaked coconut.