fun finds

 

fun finds

 

No, No, No... 3's not a crowd!

More the merrier in my eyes! haha

Wonderful vintage side tables, nightstands and old pine hutch tops will be available at our...

 Coastal Alley S A L E

Saturday, October  8th

{9am to 11am}

Take a closer look at these fabulous pieces that are for sale! 

i wish

 

I wish my creeping ivy look like this on my side fence... Seriously, how lush and stunning is it! I bet this owner sings to it every morning and maybe gives it a high five too! 

monday {menu}

 

Greek Yogurt 

Cream Cheese 

Lemon Coffee Cake

{recipe from... h e r e}

CREAM CHEESE LAYER

• 8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
• 1/4 cup sugar
• 1 egg
• 1 1/2 teaspoon fresh lemon juice

COFFEE CAKE

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 egg
• 1/2 cup Greek yogurt
• zest of one lemon
• 1 tablespoon fresh lemon juice (add more for stronger lemon flavor)

CRUMB TOPPING

• 1/2 cup flour
• 1/4 cup sugar
• 2 tablespoons cold cubed butter
• powdered sugar for dusting

---

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don’t have parchment paper, spray the dish with non-stick cooking spray.

FOR THE CREAM CHEESE LAYER

1. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.

FOR THE COFFEE CAKE

1. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
3. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
4. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
5. Spoon the batter into the prepared baking dish and smooth it out to the edges.
6. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.

FOR THE CRUMB TOPPING

1. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
2. Bake the coffee cake at 350 degrees for 40-45 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.
3. 

hello sunday...

 

saturday steps

 

Finally it's Saturday... And the weather is absolutely perfect! Today try and step up your game... In your house, with your kids or spouse or even with your friends. I'm at my daughters Field Hockey game down south... So I'm going to step it up in the cheering section! Not sure anyone wants to hear me, but Its on! Go Mavericks!  haha  

I love these stepping stones trimmed with moss and a beautiful ground cover flower.  Definitely my classic style! You can't go wrong with this beautiful look! So this Saturday Make your kind of steps forward beautiful!  

napkin fun

 

I wish I knew how to make decorative shapes {flowers or animals} out of napkins for my guests... How fun would that be! I could just hear it now... Oh Marge, you're a tiger tonight. lol haha Joan, you're a flamingo. Talk about a very colorful dinner party! Love it!

These Napkins are available for purchase at our...

 Coastal Alley S A L E 

Saturday, October 8th

{9am to 11am}

or 

message me to purchase earlier

glowing

 

{30.00 + tax & shop or free pick up}

Get them while they're h o t, h o t, h o t... Just kidding, but I know these beautiful brass twisted candlestick holders won't last long. Definitely prefect accessory on your table day or night! Or even like I set them up... On a bar! Hey, who doesn't need to see their alcohol glowing at a party. hahaha 

s h o p

Coastal Alley S A L E

Saturday, October 8th

9am to 11am

l o c a t i o n: In the alley "behind" the old rustic rooster storefront address... {behind this address} 930 S. Coast Highway 101, Encinitas, CA 92024

getting ready

 

10.5" Diameter 3 dinner plates

{$50 for the set of 3... + tax & ship or free pick up}

Hi! Happy Tuesday everyone... Today one of my many goals is to start getting ready for our next Coastal Alley S A L E... Saturday, October 8th {9am to 11am}. Seriously, we have so many fabulous pieces! If I could I would keep them all... Ok I've tried to keep them all. haha It's time to let go all of the rooster purchases that I've hoarded through the years.  Keep watching I'll post everyday a piece from our up and coming sale... If something catches your eye, Message me!  I can ship or open the garage space just for you to purchase {by appointment only}!   

monday {menu}

 

{recipe from... here}

BALSAMIC STEAK 

GORGONZOLA SALAD 

WITH GRILLED CORN

FOR THE MARINADE

• 1 lb sirloin steak
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• ¼ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• ¼ teaspoon garlic powder
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

FOR THE SALAD

• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 4 ounces Gorgonzola cheese, crumbled
• 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
• 6 cups mixed spring greens
• 1 corn on the cob, husk removed
• 1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA

• 2 tablespoons basil leaves, minced
• 2 tablespoons parsley, minced
• 1 clove garlic, minced
• 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE

• 3 tablespoons balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon dijon mustard
• Dash of salt and fresh ground black pepper

INSTRUCTIONS

1. Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
2. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
3. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
4. Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
5. In a small bowl, whisk together ingredients for vinaigrette.
6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. 
8. 
   
   
   

happy sunday

 

coastal alley s a l e

 

put your feet up

 

{photo from... here}

You can find me right here... I totally wish! Sitting with my coffee... Feet up, watching a romantic comedy. Now that's my kind of day! Pure heaven. Actually I know I would go stir crazy after about an hour and have to get up to do something. But this color combo is absolutely fabulous and right up my alley.  I'm definitely filing this one away for me and future clients! Happy Friday everyone! Hopefully you can put your feet up this weekend and relax! 

i wish + l o v e

 

{all pictures are from rustic rooster pinterest... h e r e}

Doing things with love definitely gets you very far in life and even in your work environment. Love just radiates like sun shining in through a glass window! It's uplifting and heart warming all at once! Sometimes we forget to take a moment and appreciate the little things around us. Even cleaning up your space for you and others can make everyone more productive and feel recharged. With just those small actions... We realize doing things in such a loving way is the only way to go forward with anything! I wish we had more of this look around town... So classic! I totally sound cheezie, but designing loving spaces is all I really like to do...  What would you like to do to show more love... In your work or home environment? Please share! 

monday {menu}

 

{recipe from... here}

GARLIC BUTTER PARMESAN BAKED BUTTERNUT SQUASH

INGREDIENTS:

• 1 large butternut squash with a long and thick neck
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1 fresh sage sprig
• 1 teaspoon Italian seasoning
• 4 garlic cloves, crushed
• 1/2 cup freshly grated parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt and freshly ground black pepper

DIRECTIONS

1. To make the butternut squash rounds: Preheat your oven to 425ºF (210ºC). Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in eight slices crosswise, about 1/2 inch thick.

2. Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic and sage leaves around the butternut squash slices. Combine olive oil and melted butter together and drizzle over the butternut slices. Finally, sprinkle each round with parmesan, Italian seasoning, and a pinch of salt and black pepper. 

3. Roast the garlic butter parmesan butternut squash in the oven for 25 – 30 minutes, depending on the thickness of your butternut slices – until tender and golden on the edges.

4. Remove from the oven, drizzle the baked butternut squash slices with lemon juice, then transfer to a serving platter with garlic and sage. Sprinkle with more coarse salt and fresh cracked pepper if you like. Serve the baked garlic butter parmesan butternut squash immediately. Enjoy!

happy sunday...

 

still holding on

I can't let summer go... I'm still holding on tight! Truth, I can't let go because its been way to h o t here in San Diego. No joke temperatures have reached way over 100 degrees and its been a dead still heat. So to think of fall makes me kind of cringe right now. Wearing a sweater or drinking a pumpkin spice latte isn't on the horizon at all for me. Halloween what? Baking are you kidding me! haha I'm still holding on to summer... Setting sail on the ocean and living life in adorable coastal cottages.  Whos still holding on?

 

ruff life

 

Hope you all are living life to the fullest and enjoying every moment you can! Sometimes we forget to let our hair down and just breath... and let go! Thought I would share an adorable dog just living life and enjoying! Happy Wednesday everyone...