Sunday, September 25, 2016

happy sunday...

Saturday, September 24, 2016

simple and classic

I love the simplicity of this bathroom. It looks so clean and classic! Just adding in a small antique hutch for a linen closet and a Persian rug is absolutely fabulous! You really don't need much in a bathroom. A towel, toothbrush, some hair products... And of course a gorgeous antique hutch and Persian rug {wink}. Happy Saturday every one... Go clean out your bathroom today!  

Monday, September 19, 2016

hurry... hurry... hurry...

S A L E . S A L E . S A L E 

 1.) Blue small drop-leaf side table
31" W x 26" H x 26" D - When opened
13" W x 26" H x 26" D - When down

 2.) Truly "old" antique french leg side table {my great grandmothers}
18" W x 18" D x 28" H great shape..

 3.) Round sweet wicker end table
24" D x 28" H
..cute and sweet in any room..

 4.) White Wicker coffee table
36" W x 20" D 19" H perfect condition..

 5.) Swivel barstool
{$47.00} blue..

 6.) Black chair
..strong and sturdy..

 7.) Work table/Bar/Outside buffet
23" D x 55" W x 42" H perfect condition..

 8.) Old pine cabinet
13" D x 23" W 25" H
..old pine..

Hurry... These pieces won't last long! Were dropping prices to clean out our garage space... So it's a win win for everyone! E-mail me if you're interested in anything {}. Hurry!!!!  

Sunday, September 18, 2016

happy sunday...

Friday, September 16, 2016

come here kitty kitty...

the tipsy cat... M E O W


1 1/2 oz. Cathead Honeysuckle Vodka
3/4 oz. Elderflower Liqueur
3 Slices of Cucumber
2 Slices of Fresh Lemon
Splash of Club Soda


1. Muddle the cucumber and lemon slices in the bottom of the cocktail shaker with the elderflower liqueur.
2. Add the Cathead Honeysuckle Vodka.
3. Double strain mixture to a martini glass.
4. Add a splash of club soda.
5. Garnish with a cucumber and lemon slice.

Wednesday, September 14, 2016

r & c magazine

I don't even know how I forgot to tell you all... Yikes so sorry! I was in a magazine. Yes a magazine... Maybe not National, but a good old fabulous local publication! It was  fun to see my clients Family Room in bright lights... lol. Thank you Ranch and Coast Magazine for making my head bigger! Just kidding {wink}! I had a blast working with this family. Re-designing their family room was amazing! This was definitely a house I could move into! One day... Check out my clients before and after {here}!

Tuesday, September 13, 2016

window shopping

Don't you just l o v e to look at kitchens... Weird I know, but omg they all look so dreamy and inviting! Yes, I could definitely cook in all of them! My mother is gearing up for a kitchen, laundry room, master bedroom  and pantry remodel {beyond excited for her}. I wonder if she's going to call me for design help... HaHa!    

Sunday, September 11, 2016

happy sunday...

Saturday, September 10, 2016

portion control

 Flower Shaped S'more Pie Pops

  • 2 Frozen Deep Dish 9" Pie Crusts, defrosted
  • 1 Hershey's Creamy Milk Chocolate Bar
  • Mini Marshmallows
  • 1 egg, beaten
  • 6" Lolly Pop Sticks
  1. Preheat the oven to 350F.
  2. Remove the defrosted pie crusts from the pie plate and roll flat.
  3. Using a flower shaped cookie cutter, cut out as many shapes from each pie crust as you can. Set aside half of the pieces.
  4. Arrange half of the shapes on a parchment lined baking sheet, being sure to offset them to leave room for the lolly pop sticks.
  5. Brush the beaten egg onto each of the shapes to cover completely.
  6. Gently press the lolly pop stick into each of the shapes, pressing down and embedding it slightly.
  7. Add a square of chocolate, and some mini marshmallows.
  8. Take the pieces of cut out pie dough that had been set aside, and place them on top of the chocolate and marshmallows. Pinch the dough with your fingers to stretch it out if it's not large enough to cover the chocolate and marshmallows.
  9. Gently press down the edges of each shape, then use a fork to completely seal the edges.
  10. Bake at 350F for 20 to 25 minutes until golden brown.

Tuesday, September 6, 2016

wish me luck

For the last few weeks I've been craving slow cooker oatmeal... It just sounds so good to me. Now with the weather slowly changing and school back in session I think I found the perfect recipe. I did make it years ago and and everyone liked it. But, one thing that I do remember is that it was a little blah and needed more flavor. Hmmm I think I know why this recipe grabbed my attention... Brown sugar and cream! Doesn't it look absolutely delicious! So last night I made it. I'll let you all know how it goes this morning... Wish me Luck! 

{recipe here}

* How To Cook Steel-Cut Oats for Breakfast the Night Before *

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)

1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
3. Pour in the water and add the salt. Stir.
4. Bring to a rolling boil.
5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Additional Notes:
• Cover and refrigerate any leftovers. 
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

Sunday, September 4, 2016

happy sunday...

Saturday, September 3, 2016

good morning

.Toasted Buckwheat and Pomegranate Breakfast Bowl.
{serves one}

1/2 cup greek yogurt
1 tbs honey
2 tbs pomegranate seeds
2 tbs cinnamon toasted buckwheat {recipe to below}
1 tsp bee pollen
In a large bowl, spread greek yogurt in a thin layer. Top with pomegranate seeds, buckwheat and bee pollen. Drizzle honey on top and serve.
.Cinnamon Toasted Buckwheat.
1/4 cup buckwheat groats
1/2 tbs butter
1/2 tbs cinnamon
In a nonstick skillet over medium heat, melt butter. Add buckwheat groats and cinnamon and toast, stirring constantly to prevent groats from burning, about 4 minutes.

Friday, September 2, 2016


I truly wish at this moment I had one of those little signs that you hang on your door knob that says, Do not disturb this momma is sleeping {till further notice}! I'm beyond excited to sleep in tomorrow am. This week has been so fast and furious for me. I blinked and  it's already Friday. Crazy! Its been a very good week... But man I am sure tired. You know what, I'm actually pretty lucky... My kids don't bother me in the morning on the weekends. They let me sleep in {smile}. HaHaHa Watch I'll be up at 6:15am tomorrow! Hope you all can catch up on your ZZZZZZZ's this weekend! 

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