Tuesday, July 26, 2016

drink up

fresh peach gin and tonic


  • 1/2 rice peach, sliced
  • 2 ounces gin {I used Tanqueray}
  • 4 ounces tonic water {Fever Tree is my fave!}
  • 1 ounce freshly squeeze lime juice
  • crushed ice
  • rosemary sprigs for garnish
  • lime wedges for garnish


Fill a glass with a few peach wedges and crushed ice. Pour the gin over the ice, then the tonic and squeeze in the lime juice. Stir a few times to combine. Serve immediately with a rosemary sprig popped in for color. Don't forget to eat the peaches!

Monday, July 25, 2016

project clean out {sale}

Its been a very s l o w process to clean out the rustic rooster garage space,  but mom & I are doing it {guns a blazing}! Please help me sell these items! If you're interested e-mail me {alexandra@rusticrooster.com} or call {760.436.2171}
P L E A S E... Share & tell all!  

1.) Two brass Lamps {for the pair... as is, work perfectly & no shades}: {$60.00 + tax}

A N D...

2.) White round wicker side table: {$65.00 + tax}24" D x 28" H

Sunday, July 24, 2016

happy sunday...

Saturday, July 23, 2016


Stepping into the weekend with positive intentions! I have major floor envy right here... I took this picture in my clients bathroom {love}. Carrara hexagon tiles are my absolute favorite! So sweet and classic  all rolled up into one.  

Wednesday, July 6, 2016


Churros with Chocolate Sauce... Ole!

  • 1/2 cupsugar
  • 1 1/2 Tablespoonssugar
  • 1 1/2 teaspoonsground cinnamon
  • 1 cupwater
  • 1/2 teaspoonsalt
  • 2 Tablespoonsvegetable oil
  • 2 quartsvegetable oil
  • 1 cupall-purpose flour
For the chocolate sauce:
  • 3 1/2 ouncesdark chocolate, chopped
  • 1/2 cupheavy cream

Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Serve the churros with the warm chocolate sauce (recipe below).
Place the chopped chocolate in a small bowl. 
Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Tuesday, July 5, 2016

oh so pretty

Feeling oh so pretty is huge... Every woman understands what I mean. Lately {for the past few weeks}, I've been journaling when I wake up. This might sound silly to some, but I actually look forward to doing it before I start my day. I write my wishes and wants {goals} in life down and write about loving myself {curves, frustration, silliness and all}! Try it... It's interesting and slightly liberating! A hot cup of coffee in one hand and a journal in another. Loving yourself is very powerful. As my therapist once told me... Claim it to tame it! Get your thoughts out of your mind and on paper so you can see how to break down your problem{s} or how to achieve your goal{s}. These pictures bring beauty to my mind. Maybe it's the pink, but each image shows a feminine touch and elegance. Simplicity at its finest... Oh so pretty! 

Monday, July 4, 2016

happy 4th

Friday, June 24, 2016

deal {sale}

Round wicker end table
{$65.00 + tax}
24" D x 28" H
..cute and sweet in any room..

Saturday, June 18, 2016

all done

{2015 - 2016}

And just like that... 4th grade and 2nd grade are all done! This year at Paul Ecke Central has been absolutely amazing! The kids and families have been so wonderful to me and my little ones! Now it's time for summer F U N!

Monday, June 13, 2016

monday {menu}

Old Fashion Sour Cream Donuts
For the donuts
  1. 2 1/4 cup cake flour
  2. 1 1/2 tsp baking powder
  3. 1 tsp salt
  4. 1/2 tsp ground nutmeg
  5. 1/2 cup sugar
  6. 2 Tbsp butter, room temperature
  7. 2 large egg yolks
  8. 1/2 cup sour cream
  9. Canola oil, for frying
For the glaze
  1. 3 1/2 cup powdered sugar, sifted
  2. 1 1/2 tsp corn syrup
  3. 1/4 tsp salt
  4. 1/2 tsp vanilla extract
  5. 1/3 cup hot water
  1. In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
  2. In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well. Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. Wrap the dough in plastic wrap and chill for 1 hour.
  3. When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
  4. Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
  5. Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
  6. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
  7. Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.
  1. Use different sized cutters for larger/smaller donuts

Sunday, June 5, 2016

happy sunday

Saturday, June 4, 2016

growing up

So I'm in the very beginning stages of planning Taylor's new room. For some reason I've struggled with her room... It's the size and it doesn't have a proper closet. Kind of frustrating {ugh}. I asked her this time around if I could just surprise her and do it. She agreed! Yaaaaaa I think I'm more excited then she is! Just cross your fingers she likes everything... {mom problems}!

Friday, June 3, 2016


{Knott's Berry Farm 2016} 

I don't know about you, but I have moments where I literally lose it and realize I need to stop everything, recharge and have fun! It's not ok to take your frustrations out on the people you love the most. So when I get to the point where I'm not a nice mommy or I'm bitting off my nails... I know It's time to get out and play! For me all I need to do is just spend time with my little ones... And I become happy and whole again! So yesterday I stopped everything and took my kids to Knott's Berry Farm... I had tickets that I purchased a few months ago  so we decided to use them. Not going to lie that's not my first choice of excitement,  but they kids wanted to go! We laughed, we fought, we laughed some more {shhh fought a little more}... But over all the trip was once again an eye opening experience for me. It gave me time to listen to my little ones needs and for me to get out enjoy life {haha}! Seeing their happy faces at the end was all I needed! I think once every other week I need to do a recharge with my littles. I know they want to be with mommy more... And I definitely want to be when them more as well!  I call that a win, win in my books... {smile}! So my message to you all is... Get out and recharge so you can be happier and nicer to everyone around you! 

Tuesday, May 31, 2016

monday {menu}

  • {Breakfast smashed avocado tomato toast with poached egg}

  • 2 slices gluten-free or whole grain toast
  • 1 avocado
  • 1 wedge lemon
  • sea salt
  • 2 fried eggs
  • 1 tomato, sliced
  • salt and fresh ground pepper, to taste

Monday, May 30, 2016

memorial day

Today is a day to remember all that have died for our freedom... You are beyond respected and not forgotten! Always in our hearts for your passion to help and serve our country... Thank you for keeping us safe!    

Sunday, May 29, 2016

happy sunday...

Saturday, May 28, 2016

weekend vibes

Hope your Memorial Day weekend is starting off just right... {all images from here}

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