Sunday, January 15, 2017

happy sunday...




Tuesday, January 10, 2017

everything else... but


I'm on the hunt for antique maps for a client right now... And of course I find everything else but maps {ugh}. Does anyone else have this problem? If it's not one thing it's another... Of course I'm loving what I found for another client, but my new goal for 2017 has been to stay on task and check off my todo list one step at a time. So guess what I'll being doing today... You guessed it, looking for antique maps. Happy Tuesday! 





Monday, January 9, 2017

monday {menu}

Soulful Chicken Soup


ingredients 

2 pounds bone-in chicken thighs, skinned and trimmed 
medium carrots, cut into 1/2-inch pieces (1 1/4 cups) 
celery root, cut into 1/2-inch pieces (2 cups) 
medium leek, white and light green parts only, cleaned, chopped 
garlic cloves, peeled and smashed 
fresh thyme sprigs 
fresh sage sprigs 
fresh rosemary sprig 
bay leaf 
1 1/2 teaspoons table salt 
1 teaspoon freshly ground black pepper 
8 cups chicken broth 
2 cups wide egg noodles 
3 tablespoons finely chopped fresh parsley 
1 tablespoon fresh lemon juice 

preparation 

1. Place chicken and next 11 ingredients in a 6-qt. slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.
2. Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.


Sunday, January 8, 2017

happy sunday...



Sunday, January 1, 2017

hello 2017



Sunday, December 25, 2016

merry christmas



Wednesday, December 21, 2016

seasons greetings





Rustic Rooster Interiors will re-open January 2nd... 
Hope you all have a very Merry Christmas and a Happy New Year!  




Monday, December 19, 2016

breakfast is served


{recipe from here}


..Glazed Lemon Blueberry Scones..


Ingredients:

  • 2 cups (240g) all-purpose flour, plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large Eggland's Best egg
  • 1 teaspoon vanilla extract
  • 1 cup (190g) blueberries (fresh or frozen)

Glaze:

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2-3 Tablespoons (30-45ml) fresh lemon juice

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Sunday, December 18, 2016

happy sunday...






Saturday, December 17, 2016

let there be light



Adding the perfect lighting inside and outside a home is extremely important. You spend so much time making your home so beautiful that by the end sometimes the little details get lost or forgotten. I have noticed so many times that lighting has been neglected and it really bothers me. I had one client that was so determined to make sure all the light bulbs were on a 3 way switch because at different times of the day the light in her home was very different... So she needed to make sure her lights were shining bright and beautiful at all times. I l o v e d that idea... I now notice so much standing in a clients home or looking at an exterior of a home. It really makes a huge difference. You can't go too small on your outside lights... You should have statement lanterns on your porch. The best thing I can say is, Go big or go home! I hope I'm not coming off as too picky or judgmental, but I just feel that you spend so much money making a home stunning and then you stop... Why? If it's the funds... I recommend start saving and and make a goal to have new lights installed within 3 to 6 months after you complete your home. It's such a great investment!  I just love these 4 pictures above... They definitely stand out to me! 

What do you feel that is neglected the most in a home? 
Would love to hear all about it?


Thursday, December 15, 2016

Wednesday, December 14, 2016

wishing




If I close my eyes really really tight and click my heals three times... And will wish upon a star...  I know in my heart that this office space will be mine! I'm in l o v e... The cabinets are a perfect blue and kissed with antique brass hardware just nicely.  Oh my...  Or maybe its the cleanliness of the space as well that intrigues me. I love my little cottage work space at home, but I'm constantly looking for more inspiration. I would gladly move in holding my drink in hand! Yes please! 

What does your dream office space look like?Would you move into this one? 



Tuesday, December 13, 2016

truth {tuesday}




Do you listen... Do you really l.i.s.t.e.n to people? I was once told that I didn't listen... After hearing that I was beyond confused and yes slightly offended. How could that be true? Of course I listen... That's stupid I listen like crazy! That was the old me reacting because I was offended and hurt... I'm a very sensitive person. I wear my heart on my sleeve. Hey, we all make mistakes and we're all not perfect... We are human! But being able to stop what you are doing and recognize something that has been pointed out to you, is a gift. Not a lot of people will actually stop and try and change for the better. My philosophy in life is everyday is a new day... New start and a new chance to grow from our mistakes and our observations. You have a choice! I have changed in so many ways in the past few years that it's beyond crazy... In my personal life and in my business life. 


For example I'm more attentive in my design meetings and observe so much more when I'm with my clients... Not saying I still don't make mistakes {I'm human}, but I'm more open to listening harder! Notes do help! 

Trying to figure out what someone wants for their home is truly an art... Listening and watching every move a client makes is key. I had a meeting with a client yesterday that really opened my eyes up in a good way. I've been in this industry for over 17 years and i'm still learning. I think making mistakes and owning up to them with a client is the healthiest and most positive thing a designer can do. Its shows them you're real! So I make a promise to myself at every new meeting I go slower, I observe  and I communicate more so that hopefully nothing is misconstrued. Sometimes we're presented with these lessons so that we can grow in all aspects of our lives. 

So today just listen! Stop what you are doing and listen to your surroundings, your friends, your co-workers... Your family! Just listen. You don't have to have an answer right away. Think about it before you speak. Plus, if you get a text or an e-mail... Read it slowly {don't get offended and react to the text}. Listen to what they have said? As my father once told me, you need to sit on the other side of the room and feel how they feel. Its not always about you. Their is always two sides to a story... 

Let me know how your day goes... 
Did you slow down and not react?
Would love to hear all about it! 

Sunday, December 11, 2016

happy sunday...




Wednesday, December 7, 2016

too cute


Ingredients
  • 1 cup (200 g) smooth peanut butter (I used SKIPPY Smooth peanut butter)
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (212 g) light brown sugar, packed
  • 2 large eggs, cold
  • 2 teaspoons (10 ml) vanilla extract
  • 4 cups (508 g) all-purpose flour, sifted
  • 1/2 teaspoon (4 g) salt

  • instructions:

  1. On low speed, mix peanut butter, butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment, until incorporated.
  2. On low speed, add eggs and vanilla and mix until just combined.
  3. Sift salt and flour together and add to the mixture, stirring on low speed. (Tip - Before you mix, cover your bowl losely with a large tea towel, ensuring the tea towel does not get pulled into the machine, to trap the flour inside and prevent spilling). Mix until the dough collects around the paddle attachment.
  4. Roll your dough between two sheets of parchment paper and chill in the fridge for at least one hour. For a post on cookie thickness, see here
  5. Cut your cookie shapes out and re-roll as needed. Note that shapes which are re-rolled tend not to keep their shape as well, even if you follow all the correct steps. Keep your cookie shapes with most detail for the first round of cutting.
  6. Place cookie shapes at least 1/2 an inch or 1 cm apart on a baking sheet lined with parchment paper. 
  7. Place tray(s) of cookies in a fridge or freezer until thoroughly chilled; at least one hour.
  8. Bake at 350 degrees Fahrenheit for approximately 8-12 minutes. Larger shapes will need more time and smaller shapes less. Look for slightly golden brown edges. 
  9. Once cookies have cooled, decorate as desired!



Tuesday, December 6, 2016

bamboo loving...





It's very rare for me to give up a gorgeous bamboo coffee table... Truth!  I selected this one for a clients living room, but ended up using my clients original coffee table.  So here's your chance to purchase this one. It's in wonderful condition and stunning in person!

{$325.00}
41" Wide x 41" Wide x 16.5" High

E-mail me if your interested... alexandra@rusticrooster.com


Monday, November 21, 2016

monday {menu}

..🍋.Lemon Bars.🍋.. 

Ingredients


  • CRUST:
  • ½
    pound unsalted butter, room temperature
  • ½
    cup granulated sugar
  • 2
    cups all-purpose flour
  • teaspoon kosher salt
  • FILLING:
  • 6
    extra-large eggs, room temperature
  • 3
    cups granulated sugar
  • 2
    tablespoons grated lemon zest (4 to 6 lemons)
  • 1
    cup freshly squeezed lemon juice
  • 1
    cup all-purpose flour
  • Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.



Sunday, November 20, 2016

happy sunday...


xoxo 
Alexandra 

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