Sunday, July 8, 2018

happy sunday...


x o x o
Alexandra 

Thursday, July 5, 2018

dreamy


I'm so motivated on sprucing up my backyard. I want tons of new and fabulous things, but have to go in baby steps. Plus, I want everything done a s a p! Typical me... But what I'm learning is doing one thing a day or one thing a week is good. If it puts a smile on my face verses stresses me out to get it all done, I'm A OK! Good things come to people who wait. hahah  So my first plan of attack is eliminate the junk and useless stuff that's currently in the backyard right now, then move things where they're supposed to go... Then sit and figure out the layers. That would be pillows, flower pots, flowers, candles and furniture. Wish me luck... 

x o x o
Alexandra 

Wednesday, July 4, 2018

happy 4th of july



Tuesday, June 5, 2018

sale {preview}




If I were you, I would definitely stop by our SALE... 

Saturday, June 16th 
from 
9:00 am to 11:00 am

NO JOKE... Our Coastal Alley SALE is in the ALLEY behind our old rustic rooster storefront {930 S. Coast Highway 101 - Encinitas, CA 92024}

xoxo
Alexandra 





Friday, June 1, 2018

coastal alley s a l e




xoxo 
Alexandra 

Sunday, May 20, 2018

happy sunday...



xoxo 
Alexandra 

Monday, May 14, 2018

monday {menu}



Lemon Vanilla French Toast with Strawberries
{Serves 4-6}

1 loaf vegan lemon vanilla challah or another challah/brioche, cut into 3cm/1in slices
375ml / 1 1/2 cups nondairy milk (I use oat)
4 eggs*
1/2 teaspoon vanilla powder or 1 teaspoon extract
1/4 teaspoon sea salt
Zest of a lemon
Coconut oil, for cooking


In a shallow bowl, whisk together the milk, eggs, vanilla, salt, and lemon zest. Dip the bread slices into the egg mixture, letting them soak for a minute each side.

Heat a large pan over medium heat with about a teaspoon of coconut oil. Once the pan is hot, cook 2-3 slices of french toast at a time, until golden, about 3 minutes each side. Repeat until all of the bread has been used. Serve immediately with coconut yogurt, strawberries, and maple syrup.


enjoy
Alexandra 

Sunday, May 13, 2018

happy mother's day


A mother is there through thick and thin... A mother will always weather the storm with you... A mother will be your fashion stylist... A mother will shut down a situation when need be... A mother will always be your biggest cheerleader... A mother laughs when your jokes aren't funny... A mother helps each and everyone... A mother stays up late and finishes the job... A mother holds you till you stop crying... A mother listens to everything... A mother teaches you when you need teaching... A mother holds your hand... A mother kisses you when you need a kiss... A mother cherishes every gift given... A mother is your best friend... A mother is your first friend... A mother is your last friend... A mother will never give up on her children... A mother loves you f o r e v e r

I have the most amazing mother who has taught me everything!  She has helped me grow into the woman I am today. She teaches me each and everyday how to raise my children with grace and style. Life isn't always red roses, but watching her keep her head up high and walk through thorns when need be has always captivated me. I will always cherish every day with her... And thank her for all that she has done. You have no idea how amazing she really is!  We have weathered storms like you wouldn't imagine... But I do know we have come out together even better. Strength comes within... Some have it and some do not. Thank you mom for being the best mom ever... I am truly blessed to have you in my life!

I know that I have been so so lucky with the most amazing little family ever. I wouldn't trade my angels for the world... They are my true rocks and I love them so much! I couldn't imagine life not being a mom. I understand that being a mom is a true gift... And I choose to cherish that gift f o r e v e r. I know caring words and positive guidance will help my babies grow in this world. I will never give up on them... Ever! I look forward to many more fabulous adventures with them. Our travels and life really has just begin! I do have to say, I was given the greatest gift ever! I love being mom! Thank you Taylor and Ryan... Mommy loves you! 

Happy Mother's Day 
to all 
the moms out there!

xoxo 
Alexandra  

Saturday, May 12, 2018

carefree and simple


Yes, please... Wrap it all up! 
I'm wearing this for summer! Super simple, carefree and I'm loving it! 

H A P P Y  S A T U R D A Y

xoxo 
Alexandra

Friday, May 11, 2018

to do list...


And just like that the week is all done... Were you productive? Did you get everything checked off your to do list? I have this college ruled notepad that I've been adding my to do list on and love it. So far it's  working. I know some like to put lists on the computer, but my old school notepad does the trick just fine for me. I think its the fact I can write my list down with a sharpie and  then check everything off with colored pens. I know we all try so hard to get stuff done in a timely fashion, but what i've come to realize If I just do 5 to 10+ tasks for the day I'm a total rockstar! Now, to push yourself harder to get that list done... Set a timer for 22 minutes and kick butt! Ask yourself, "What can I get done in 22 minutes?" I started to do it and ABSOLUTELY LOVE it... I really kick butt and work hard. Seriously, Try it! 22 minutes is all it takes to get TONS done. Then move on to the next project or get out of the house and have fun. Hope you all have a fabulous weekend. I'm looking forward to a little mother love this Sunday!!! Any special Mother's Day plans?

xoxo 
Alexandra  

Sunday, May 6, 2018

happy sunday...


xoxo 
Alexandra 

Wednesday, May 2, 2018

a bag a day...

{all images from rustic rooster pinterest}

Have you heard the word on the street... A bag a day keeps the doctor away. Ha Ha don't we all wish! I would be on cloud 9 if that was the case {wink}. I've restocked our leather Paloma bags.  Summers around the corner... So don't miss out on getting your bag while you still can! They really are the perfect beach {everything} bags!

e-mail me at:
alexandra@rusticrooster.com
or 
text me at:
(760)436-2171

xoxo 
Alexandra  

Tuesday, May 1, 2018

the right mix



{all images from rustic rooster pinterest}

I'm L O V I N G all of these images right now! Seriously how fun are they! From the 1960's bronco to the boho round beach bag, petal pink kimono style linen dress to the oh so chic bedroom image... I feel the need to freshen up a few things at my house. With summer around the corner and the windows and doors soon to be open wide... I've got to step up my game and do a few changes. Here's what I like to suggest to my clients when they need a little help on fleshing up.  Change out your tray on your coffee table, add a new vase next to your nightstand with fresh color flowers in it and new pillows are always fun and eye catching! Of course adding a new dress to your wardrobe wouldn't hurt either... Hey, live a little and enjoy! 



xoxo 
Alexandra

Monday, April 16, 2018

drink up


{drink recipe from here}

Fig, Vanilla Bean + Gin Cocktail
Yields 1 cocktail
Cocktail
1 1/2 ounces gin
1/2 ounce Fig + Vanilla Bean Simple Syrup (recipe below)
2 dashes orange bitters
2-4 ounces tonic
Ice

Fill a cocktail shaker with ice. Add the gin, simple syrup and bitters. Stir well. Strain into a glass with an ice cube and top with tonic to taste. Garnish with a fresh fig slice. Enjoy!
Fig + Vanilla Bean Simple Syrup
6 fresh figs, stems removed and halved
1/2 cup sugar
1/2 cup water
1 teaspoon vanilla bean paste (or scrape the seeds from 1 vanilla bean)

Add all the ingredients to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low. Cook, stirring frequently, for about 5-7 minutes or until figs break down. Allow to cool, and strain using a fine mesh strainer.





Sunday, April 15, 2018

happy sunday...





Monday, March 12, 2018

pine side table {for sale}


 Little pine side table w/ drawer
 {12.5" D x 23" W x 27.5" H}
$ 145.00
{F048.18}

Text me at {760.436.2171} or e-mail me at {info@rusticrooster.com} if you're interested in this piece.

Sunday, March 11, 2018

happy sunday...





Wednesday, February 28, 2018

for the love of cabinets


Large Vintage Pine Cabinet
59" W x 21" D x 81.5" H
$ 450.00

Vintage Pine Cabinet
41" W x 16" D x 44.5"H
$475.00

Vintage Yellow Cabinet
49" H x 13" D x 38.5" W
$395.00
* S O L D *

E-mail me at alexandra@rusticrooster.com or text {760}436-2171 if you're interested!

Monday, February 26, 2018

monday {menu}


V A N I L L A   B E A N   B U T T E R   C A K E

 
 

OK M A R C H and A P R I L are beyond crazy months for me... Let me repeat this, beyond crazy for me! 

1.) It's Taylor's birthday March 24th... 12 Years old! 

2.) St. Patrick's Day... Go green or go home!

3.) My Mom's birthday

4.) My sister in laws birthday
5.) It's Easter
 
6.) It's Ryan's birthday April 3rd... 10 Years Old!  

A N D

 
7.)It's spring break in April... Last Spring Break both kids have together! 

 
So yup, that's why I'm always truly broke those 2 months... Just keeping it real {wink}! Yes, I am that mom that throws a party and tries my hardest to make "each" kid feel so special! But, this year I asked {begged} if they could somehow have their parties together because on Ryan's 10th Birthday we will be boarding a plane to H A W A I I. They said, YES! So in honor of my kids birthdays I'm going to bake this Vanilla Bean Butter Cake... Or at least attempt to. Doesn't it look amazing! Please let me know if anyone has ever made this cake! Good, Bad... Tell all! I'm drooling over this bakers fabulous pictures {link to her site} Everything she makes looks so good! Cross your fingers and wish me luck! 


Vanilla Bean Butter Cake
  • 1-1/2 cups all-purpose flour 
  • 1-1/2 cups cake flour 
  • 1 tablespoon Fleischmann's® Baking Powder 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1/2 cup sour cream 
  • 1 cup whole milk 
  • 1 cup unsalted butter, softened 
  • 2 cups sugar 
  • Seeds of 1 vanilla bean 
  • OR 2 teaspoons Pure Vanilla Extract 
  • 1 teaspoon Pure Vanilla Extract 
  • 2 eggs 
  • 3 egg yolks
Preheat oven to 350°F.  Grease and flour two 9-inch round cake pans; set aside. 
Combine dry ingredients together; set aside. Combine sour cream and milk; set aside.
Beat butter on medium-low speed of electric mixer until creamy, about 2 minutes. Add sugar and vanilla bean seeds; mix on medium speed until the mixture is fluffy and pale in colour, about 2 to 4 minutes. Scrape sides of bowl.
Add eggs and eggs yolks, one at a time, beating on low speed until blended. Add vanilla extract; beat on low speed until blended.
Add in half of the fflour mixture.  Once this is incorporated, pour in the milk mixture while the mixer is running on low speed.  Once the milk is absorbed, add in the remaining fflour mixture. After the last streaks of flour are incorporated, mix the batter on medium-low speed for about 20 seconds until smooth. 
Pour batter into prepared cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean.
Cool cakes on a wire rack for about 15 minutes or until pans are cool enough to handle; remove cakes from pans. Continue to cool on wire rack until cakes are at room temperature.
Wrap each layer in a double layer of plastic wrap; chill in refrigerator for at least 2 hours or up to 2 days before cutting and frosting.  (Chilling makes the cakes easy to cut.)
When ready to frost, cut each layer horizontally in half; frost with Whipped Vanilla Buttercream Icing.
Whipped Vanilla Buttercream Icing
  • 2-1/4 cups unsalted butter, softened 
  • 6 to 6-1/2 cups powdered sugar 
  • Seeds of 1 Vanilla Bean 
  • OR 2 teaspoons Pure Vanilla Extract 
  • 2 teaspoons Pure Vanilla Extract 
  • 1/4 cup to 1/3 cup milk
Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 2 minutes.) 
Gradually add 6 cups powdered sugar, vanilla bean seeds,and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white.  If needed, add the additional powered sugar or milk until desired consistency. 
Assembly
1)Once the cakes are completely cool, cut them in half (horizontally) with a long serrated knife to create four layers of cake.
2)Place the bottom layer of cake on a cake stand or serving dish.  Spread on about 1 cup of the buttercream with an off-set spatula or the back of a spoon.
3)Top the buttercream with the next layer of cake and repeat.
4)Crumb coat the cake with a thin layer of buttercream and chill until set (about 15 to 20 minutes).
5)Tint the remaining buttercream (if desired) and frost the outside of the cake with a large off-set spatula.



Sunday, February 25, 2018

happy sunday...




Related Posts Plugin for WordPress, Blogger...