Sunday, February 16, 2020

happy sunday...



Monday, February 3, 2020

monday {menu}



{cookie recipe from... here}

L O V E Cookies

Ingredient... 

- 1 box of cake mix {Duncan Hines Devil's Food}
- 1/2 cup {1 stick} unsalted butter
- 2 eggs
- 1 1/2 to 2 tbsp. of flour
- 1-2 tsp. vanilla or other flavoring {optional}

Instructions...

Add all ingredients to a bowl & mix well. Use a cookie scoop to drop evenly sized portions of dough onto un-greased cookie sheets & bake at 350 for 10-12 minutes. Let cool on the sheet for at least ten minutes. Makes 2.5 dozen

Sunday, February 2, 2020

happy sunday...




Saturday, February 1, 2020

in the name of l o v e


{all images off rustic rooster pinterest... h e r e}

Hello everyone!

It's l o v e month... Happy February 1st! Some see this month in just red as some like to see this month in just pink. I like to mix it up & use both colors, but for today I'm sticking with soft & subtle pinks. Seriously, how beautiful are all of these images above. Very romantic & sweet... Finished off with a grapefruit cocktail! Perfection! 

All month I hope to post happy, inspiring & positive posts! We've had so many tragic losses around us, that my heart hurts. I  really can't handle anymore negativity & sadness. I need to only be around beautiful & inspiring things. I know God puts these tragedies in front of us to challenge us to be better people & help others... or just to open our eyes up & make us realize what we're not accomplishing in life. So with that said... Lets do a few challenges all in the name of L O V E!  Hope you stick with me as I chug-a-long here! 

I challenge you to do something very very sweet today!
For Example...
Write a l o v e note.
Say, "I l o v e you" to someone.
Buy chocolates for someone random.
Give your kids extra long hugs.


Just give love to all & be aware of it...  Oh, I have another great idea, Go get some fresh pink or red flowers for your home. Set them out for all to see & enjoy with you! 

Hope you have a great day... I'm off to a rugby tournament in San Clemente this morning with Ryan. Happy Saturday! 
  

Tuesday, January 21, 2020

tuesday {truth}




So I have this goal in 2020 {like I always do... year after year}... To clean up all my paperwork. Which includes pictures, award certificates to artwork and much more. I'm pretty organized, but this is one area I've been pushing aside. I see it and walk away. Its not out of control, but in my mind I think it is. So this year I'm tackling it! Everything has to be simple! No fuss... Just make everything easy and plain old simple! I want to be able to walk into my storage unit or house and say, Oh I need my home sale documents, to I want to look at my dads memory box and much more. No questions asked where it is. Seriously, don't you all want that!? I know you do... Its just finding the time and figuring how to do it. 

Here's how I got started on my adventure...  I was trying to figure out what series to watch while running at the gym and it came to me... Watch that Marie Kondo show... Tidying up. Well, I did and its fascinating. Clothes, books, shoes and accessories I'm good with, but she did help me go the extra mile in that department. Then I kept intensely watching how she organized paperwork, etc... {this is what I got out of it}

1.) Go through your documents. Eliminate things you do not need or want. Then create a pile that needs to be filed and then create a pile that you have questions on and will get to the next day.

2.) Eliminate all bad pictures of you. Then  get rid of duplicate pictures or the same or slightly different posses. Keep only one of those pictures.

3.) For artwork... Pick the ones you love! Then throw out the ones you don't like. The ones your questioning just keep in a pile. You can review them the next day. 

I then made a list of important names and events {divorce, home purchase, college, each family member name... etc.} Then I went to Walmart and got big plastic bins that all match

I got labels from Office Depot and labeled each bin. That makes a huge difference. I can see each box nicely and I'm very pleased. 

So If you want to start your journey... Go watch her show. Take what you need from it and start. My family thinks I'm crazy, but truth in the long run they'll thank me because its all simple for them and they don't have to deal with clutter and chaos! 

I do believe we think and function better in a clean environment. So if you're struggling in work or life, try to de-clutter and see what happens. Good luck and just have fun! 




Thursday, January 16, 2020

i wish



I wish this was my little beach house... I could just get out of town and disappear here! No questions asked!  Isn't it adorable. The cedar siding to the wrap around parch and of course the gorgeous hydrangeas! A definite must one day in my life! Whats your dream beach house look like? Please share with me...  


Monday, January 13, 2020

monday {menu}


{recipe from... h e r e}
..SAUSAGE LENTIL SOUP..
Ingredients

  • 1½ tbsp. olive oil
  • ½ yellow onion, diced
  • 1 large carrot, finely grated
  • 1 stalk celery, minced
  • 3 cloves garlic, minced
  • ½ lb. hot Italian sausage (uncooked)
  • ⅓ c. ham, cubed
  • 1 small tomato, diced
  • 2 c. water
  • 4 c. low-sodium chicken broth
  • 1 tbsp. apple cider vinegar
  • 1 c. dry lentils
  • 1 tbsp. fresh basil, minced
  • 1 tbsp. fresh parsley, minced
  • 1 bay leaf
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. paprika
  • ¼ tsp. thyme (heaping)
  • ¼ tsp. oregano (heaping)
  • ¼ tsp. red pepper flakes
Directions
  1. In a large stockpot or Dutch oven set over medium-low heat, saute the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
  2. Add the chopped ham, tomatoes, water, chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along woth the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender and the liquid reduces, about 40-45 minutes. Remove the bay leaf and serve immediately.


Sunday, January 12, 2020

happy sunday...




Tuesday, January 7, 2020

tuesday {truth}



Lets be real here people... Real talk in 2020

I would love to share a little story about me and how I got started in my design career! I’ll make it short and sweet!


I was finishing up my design internship with @jeffreymarksinc and was about to graduate from @sandiegostateuniversity. Like majority of students I started to panic about my future. What am I going to do? Then I had an idea!


Growing up with an entrepreneurial father and seeing his success I knew I didn’t want to work for anyone! I wanted to open up a furniture store, showcase my design style... Then get design clients from doing that. Easy right?! Yes and No! 


So I sat at the kitchen table and; discussed my idea with my parents... My father looked at me and said, OK I have a plan! You and your mom start the business together. I’ll give you $10,000. That money will be for everything. Rent, furniture, accessories... no joke, Everything! Do this for 2 years with your mom and work your tail off... We'll review everything in 2 years.

I sat at the kitchen table for a bit, got up  and said OK! I graduated and started hunting for a storefront. Found it and things were beginning to fall into place.  

2+++ years later my mom and I were having a blast and enjoying our venture together. Plus, I couldn't imagine my mom stopping and not working with me. She was more the rustic rooster storefront than me. She was 100% the rustic rooster!  

I bet you all were wondering about the $10,000 my dad gave me. Genius on his part! Now a days entrepreneurs take tons of loans out to get a business started and then have tons of debt to pay off... Such an awful cycle. They don't know how to budget, what to spend their money on wisely. They just spend and spend. Well, I didn’t and succeed. I was ahead of the game... I had a very savvy mom that was another genius with numbers. So our partnership was perfect! 


My mother and father pushed me in a way I don’t think students are pushed nowadays. I had to realize what’s important in my business. F Y I I never took a business course ever. I observed my father. That was my business school. My dad wanted to see if I truly had what it takes to do this. So I had to do the work! I had to paint the store,  I had to deliver furniture to customers, clean the storefront and office, be the best sales girl ever and much, much, more! 

Fast forward 20 years... I now work with design clients all over... and ♥️ it! I bring a classic east coast style to the west coast. I’m traditional and timeless all wrapped in one. 



I’ve realized working with a small amount of clients at a time is the key to my success. I can focus on each client without spreading myself to thin. We all can have fun and enjoy the project! 

We did close the storefront because of a few unfortunate life events, my father and grandmothers death and my divorce. Mom wanted a break to relax and I knew I needed to focus on my kids. Plus, I knew if my mom wasn't 100% in with me at work, I could handle it all on my own. So we shut everything down and I started working from home doing interior design. 

As I look back that was the best decision to do... Close the storefront and focus on my passion, interior design completely. Life is interesting... But everything does happen for a reason and is a true blessing in the long run!  

Dreams do come true if you work hard! Thanks dad for pushing me and thanks mom for being the best partner ever! If you just slow down you will see all your blessings you have!   

E-Mail: alexandra@rusticrooster.com for design inquiries in 2020




Monday, December 16, 2019

monday {menu}



{recipe from... h e r e}

b a n a n a
crumb cake

Ingredients...

  • 1/2 cup butter {softened}
  • 1 cup sugar
  • 3 ripe bananas {mashed}
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp sour cream
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Crumb Mixture...

  • 1/2 cup butter {softened}
  • 1 cup brown sugar
  • 1 cup flour
  • 3/4 tsp cinnamon

Instructions...

  1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
  2. Combine softened butter and sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas and combine.  Add eggs, one at a time and stir well after each addition.  Add vanilla and sour cream, mix to combine.  Note:  The mixture will seem thin but that is how it is supposed to be.
  3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.
  4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 days.

Sunday, December 15, 2019

happy sunday...






Saturday, December 14, 2019

get anchored {for sale}




1.) Navy Anchor Tote Bag
$ 19.00 
 {tax + ship}

The perfect bag for e v e r y t h i n g...
. market trips
.sleepovers
.meetings
.catch all
.beach bag


&  Y E S I can ship to you!









Friday, December 13, 2019

big plans




{all picture from rustic rooster pinterest... here}

Any big plans this weekend? I sure do! Friday, were decorating gingerbread houses with the cousins... Always a huge mess, but defiantly a memory maker! I think last year, I used a hot glue gun & burned my finger. Good times... But that didn't stop us {me}. Our houses turned out fabulous. This year I bought pre made ones from Sprouts. I'm hoping they're   still together when I open the boxes up. Keep you posted. On Saturday, we're going to Ryan's first pre-season rugby game. Always an adventure. His season hasn't started yet, but they're prepping the kids & seeing what level skills they're at. It's always exciting to watch.  Sunday, I'm attending my 1st 1/2 marathon training meeting by a running coach. Right now I'm training on my own with a schedule I found on pinterest {here}. I really like this schedule. You start slow & gradually increase your miles. I'm on week 8 & I feel great!  Busy weekend. Oh forgot to add in Christmas shopping. Shhhhh I haven't even started yet. Truth, I don't really care this year. I'm not stressing myself out! My kids will survive if they don't get the latest & greatest. Plus, the day after Christmas we leave super early for the east coast so I don't want too much to deal with. So do you have any big plans for the weekend... Do tell! Happy Friday everyone! 



Monday, December 2, 2019

monday {menu}

{recipe from... here}

INGREDIENTS

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
1/2 cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
4 tablespoons (84 g) unsulphured molasses
1 tablespoon (21 g) honey
1 egg (60 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon pure vanilla extract
Royal Icing, for decorating (optional)

DIRECTIONS
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  • In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.
  • Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up. Pull back the top sheet of parchment paper, dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Place the dough on a flat, portable surface like a cutting board and place in the freezer until firm (about 10 minutes).
  • Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.
  • Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). This will help them keep their shape during baking. Place in the center of the preheated oven and bake until just set, about 8 minutes. Remove from the oven and allow to cool completely on the baking sheets. Decorate the completely cooled cookies with royal icing, if desired. Allow the icing to set for 24 hours before stacking the cookies.



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