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 

Tuesday, November 15, 2016

finding the look...



You know when you find a look you love and you become completely obsessed over it for days... Well, I'm sure doing that right now! I can't get any of these images out of my head.  This dining room is extremely simple and neutral. It has added in textures, but kept it very calm and simple! The perfect classic base! I can imagine adding in pops of color through pottery, flowers... And table scape. I believe the best way to achieve this look is to start small and eliminate the furniture you don't need in the room... Then move to the big items like your table. Analyze it... Is it simple? Can I bring other textures in comfortably? If not, say good by graceful and get a new one that will achieve all of that. The transformation will be huge!  Finding a style that has a long lasting elegance is very hard to do... But you sure can!I think the one above is a winner! 

xoxo 
Alexandra 




Thursday, November 10, 2016

please

xoxo
Alexandra

Tuesday, November 8, 2016

t r u t h {tuesday}



..10 Ways to L O V E Yourself.. 

  1. Probably the most important key is to stop criticizing yourself. If we tell ourselves that we are okay, no matter what is going on, we can make changes in our lives easily. It is when we make ourselves bad that we have great difficulty. 

  2. We must also stop scaring ourselves. Many of us terrorize ourselves with frightful thoughts and make situations worse than they are. We take a small problem and make it into a big monster. 

  3. Another way is to be gentle and kind and patient with yourself. Most of us suffer from the expectation of immediate gratification. We must have it now. Impatience is a resistance to learning. We want the answers without learning the lesson or doing the steps that are necessary. 

  4. We must learn to be kind to our minds. Let’s not hate ourselves for having negative thoughts. We can think of our thoughts as building us up rather than beating us up. 

  5. The next step is to praise yourself. Criticism breaks down the inner spirit, and praise builds it up. Acknowledge your Power. We are all expressions of the Infinite Intelligence. 

  6. Loving yourself means supporting yourself. Reach out to friends and allow them to help you. You really are being strong when you ask for help when you need it. 

  7. Love your negatives. They are all part of your creation, just as we are all part of the Universe. The Intelligence that created us doesn’t hate us because we make mistakes. This Intelligence knows we are doing the best we can and loves all of Its creation, as we can love ours.

  8. Take care of your body. This was the topic of my email last week, however it bears repeating. Think of your body as a marvelous house in which you live for a while. You would love your house and take care of it, wouldn’t you? So, watch what you put into your body. 

  9. I often emphasize the importance of mirror work in order to find out the cause of an issue that keeps us from loving ourselves. Look in the mirror first thing in the morning and say: “I love you. What can I do for you today? How can I make you happy?” Listen to your inner voice, and start following through with what you hear. 

  10. Finally, love yourself now – don’t wait until you get it right. If you can love and approve of yourself now, then when good comes into your life, you will be able to enjoy it. Once you learn to love yourself, you can begin to love and accept other people too. 

Loving yourself is a wonderful adventure; it’s like learning to fly. Imagine if we all had the power to fly at will? How exciting it would be! 

Let’s affirm: 
I love myself just the way I am. 

xoxo 
Alexandra 

Monday, November 7, 2016

monday {menu}


INGREDIENTS
  • 1½ cup frozen mango chunks
  • ½ cup frozen pineapple chunks
  • ½ banana
  • 1 cup coconut water

Toppings
  • ½ cup mango and pineapple chunks
  • ½ cup blueberries
  • ¼ cup coconut flakes
  • ¼ cup chai spiced granola
INSTRUCTIONS
  1. Add the coconut water, then fruit into a high-powered blender. Blend on high for one minute, until thick and creamy consistency.
  2. Pour into a bowl and add your toppings.

xoxo 
Alexandra 

Sunday, November 6, 2016

happy sunday...



xoxo
Alexandra 


Saturday, November 5, 2016

mia

Sorry for being a little MIA... My kids have been on fall break. We were supposed to jet off to Hawaii like we did last year, but the prices tripped literally the second we stepped of the plane from that last trip {hahah}... So that adventure was taken off the table. Next we were going to jet off to Cabo... Hit a tiny little hiccup with Passports... Which we later fond out that we didn't even need passports for Cabo {ughhhhh}... So to quickly find fun for my littles... We went to a few places to spread the time and fun out. Are you ready?!?!  







Oh my we sure had a good time! We were tired and super dirty by the end {6 loads of laundry}. I guess that's a true sign of a great trip! My family as you all know means the world to me... So taking time off from work to enjoy a vacation with them was a done deal {wink}! Seeing their little faces light up with joy is really all I need. This vacation was a definite adventure... We laughed at pretty much everything and ran from a few things {huge water slides}... But in the end we all came together as one!  I will only have these moments with my little ones for a little bit longer, so I want to embrace every second with them as much as possible. We have already started planning our next few adventures and we can't wait. 

xoxo 
Alexandra  




Related Posts Plugin for WordPress, Blogger...