Wednesday, January 30, 2013

new... new... new...

 1.) Side Table, Demi
{F009.13}
SOLD

2.) Occasional Table/Desk
{F513.12}
SOLD


3.) Mirror, Black
{A476.12}
SOLD

4.) Tea Cart, Black
{F407.12}
SOLD
5.) Chair w/Handhold, Red
{F378.12}
6.) Windsor Chair, Black
{F505.12}
SOLD
7.) Windsor, Keyhole
{F370.12}
SOLD

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  

Ready-to-Finish Finds!



SOLD

SOLD

SOLD
SOLD
 

SOLD
 

If you have any questions on
measurements or prices
please contact the rustic rooster
{760} 436-2171





Tuesday, January 29, 2013

getting creative... {love}

Every year I get all these fabulous ideas for my kids Valentine's day party treats... Oh they dance around in my head for days. The excitement build and then Bamn... Work or something else grabs my attention. I always pull it off at the end and The kids love it.  I feel my heart warm with pure joy! This year I'm going to try soooooo hard to be pro active and get everything done asap. Not the night before! Hmmm do you think I can do it? I can... As Little Thomas the train said, I think I can, I think I can!
 
Well... I think I can! 
 






 
So what do you all have planned for your kids Valentines Day treats?
  

Friday, January 25, 2013

new... new... new...

1.)  Bookcase, Tall
{F518.12}
SOLD
2.) Chairs, Seafoam
{we have two}
SOLD
 
3.) Side Table w/Drawer
{F008.13}
SOLD

4.) Bookcase, Black
{F519.12}
SOLD

5.) Cabinet, White
{F003.13}
SOLD

6.) Side Table, Yellow
{F276.10}
SOLD

7.) Table w/20" leaf
{F503.12}
SOLD

8.) Nautical Blueprint,
Submarine Diver's Magnetic Telephone

9.) Vintage Trunk, Gray
{A015.13}
SOLD
 

10.) Dough Bowl
{A611.12}
  

If you have any questions on
measurements or prices
please contact the rustic rooster
{760} 436-2171


Wednesday, January 23, 2013

natasha's pick...

engagement chicken



Want to put a ring on it in 2013? Then make this "Engagement Chicken"! And for those of you that have already got a ring on it, make it anyway and make sure that baby stays on that finger!


Ingredients

  • 1 (4-pound) chicken
  • 1/2 cup freshly squeezed lemon juice
  • 2 whole lemons, plus 1 sliced crosswise, for garnish
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • Fresh herbs, such as 4 sprigs rosemary, 4 sprigs sage, or 8 sprigs thyme 

 

Directions

  1. Preheat oven to 400 degrees with rack set in upper third.
  2. Remove giblets from chicken and rinse chicken inside and out with cold water. Set chicken, cavity-side down, in a colander to drain for 2 minutes. Pat chicken dry with paper towels and place breast-side down in a medium roasting pan fitted with a rack; pour lemon juice all over chicken, inside and out. Season chicken, inside and out, with salt and pepper.
  3. Pierce whole lemons three times with the tines of a fork; place pierced lemons inside cavity. Using kitchen twine, truss chicken to enclose. Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes.
  4. Remove roasting pan from oven and, using tongs or two wooden spoons, turn chicken breast-side up. Return chicken to oven and cook until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork, 1 hour to 1 hour 15 minutes.
  5. Let chicken stand 15 minutes before carving. Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken. Garnish with lemon slices and fresh herbs; serve.

    *Serves 2 to 4



    If you do it right, this could soon be you!


Tuesday, January 22, 2013

i'm feeling blue...

 
 OMG I'm so in LOVE with Springs 2013 color selection...
 
 Monaco Blue
 
This color reminds me of...
 
Beach walks by the sea... Moonlight cocktail parties... Farm fresh picnics...  Dinner with friends...  

 


 
 


 
 
So what do you all think of Monaco Blue?
 

Saturday, January 19, 2013

i need a drink...

It's been a long week!
Come on in and take a seat! 
What would you like? 

 Gin and Tonic, Margarita on the rocks,  Summer Breeze {my creation}, Wine, Sangria, shot of tequila... You name it lets make it! 

Getting just the right bar cart for your home... Is like making the perfect drink! Ok in my book at least! 
 
Whether your cart is inside or outside... Old or new... Colors, textures, height, supplies and fluff need to be just right. When you  go to make a drink for your guests or yourself... You don't want to walk around the house looking for ingredients. It all needs to be right in front of you.
  

A fresh bowl of lemons or limes always add fabulous color to your bar. Decanters are classic and extremely eye catching. A definite must on any bar cart. I love fresh flowers to add a pop of fun. If your outside and it's summer... Eucalyptus leaves or sunflowers... Its winter and you want more of a cozy romantic feel go for tigs or red roses, short and tightly bunched together.

 I'm sure my husband is laughing so hard right now... Because I'm not really a big drinker and I'm talking all about bars! 
ha ha... We all got to start somewhere! 

Here's a cocktail I think we should all try! 



THE SHUCKS DELUXE
Ingredients:
  • 4 large peaches, pits removed and cut in half
  • 2 tbsp. sugar
  • 2 tbsp. lime juice
  • 3 ounces vodka
  • 1 tbsp. lime juice
  • 1 tbsp. honey
  • 1 cup sprite
  • 4 slices of peaches, garnish
  • 2 rosemary sprigs, garnish
Prep:
  1. Using a food processor, add in the 4 peaches (pits removed), sugar and lime juice. Pulse until pureed. Pour the contents into a fine sieve over a bowl to catch the nectar. Using the back of a spoon, push through all the nectar you can and toss the bits that don’t make it through.
  2. [To make Rosemary Simple Syrup] Combine 2 cups of water, 2 cups of sugar, 3 tbsp. corn syrup and 1/4 cup rosemary leaves in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and rest for 20 minutes. Strain into a glass and refrigerate until chilled.
  3. Using a cocktail shaker filled with ice, add in vodka, lime juice, honey, 2 tbsp. rosemary simple syrup, 4 tbsp. peach nectar and shake. Pour into two cocktail glasses filled with ice and top with Sprite and a splash of water. Garnish with two peach slices per drink and a rosemary sprig.
  4. Serves 2.

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