next coastal alley s a l e

 

happy sunday...

 

xoxo 

Alexandra

twin bed {for sale}

Truth... I'm absolutely in love with this twin bed. It's in perfect condition & looks absolutely fabulous in my sons room. But... Of course their is always a B U T...  My son doesn't want it in his room. He's hit the age where he now wants a bigger bed. I get it! I thought I could slide this one by him one last time. lol 

So I'm selling this twin bed for the cost I got it... $200.00. It has the headboard, footboard & side rails all together. I even had wood slats cut that were super strong & solid so the matters wouldn't fall through. Please e-mail {alexandra@rusticrooster.com} me if you're interested.

t w i n   b e d 

      $200.00 

39" Wide

77" Length

40" Height of Headboard

 

happy sunday

 

friyaaaaa

 

..all images from rustic rooster pinterest..

This is all I want... Really! I don't want pumpkin spice & everything nice! I want a blueberry cheesecake, new balance runners from J-Crew, a long sun dress and an adorable cottage on Nantucket. That's it! These images bring me joy. I feel like we get so caught up in the wrong things now a days that we don't take a moment to relax and enjoy the moment with yourself, friends or even family. Its hard because all we want to do is plan into the future, but doing so we forget to look at whats in front of us. So when I saw these pictures while I was designing a family room I just stopped and smiled. So with that said...  These images are my Friyaaaaaaaa!  What brings you joy.... Tell me! 

la jolla update

So I need to tell you all something... Mom & I pulled out of the Girard Avenue Market place in La Jolla. Oh Man that was a hard one to say good bye too. I thought it was going to be easy. It really was, but the fact that I was putting so much pressure on myself to make everything perfect and pretty wasn't going well for me. All I needed to do was drop off furniture and  everything was going to look great all the time & life is good right. Nope... Unfortunately, I was in a little bit of denial. We were selling like hotcakes, but my time to get down to replenish the space wasn't as open as I thought it was going to be.  Running around town with kids and then still meeting with clients I was starting to get super anxious. I tried,  I really did try! The space was absolutely adorable. Being at Girard with other fabulous creative people was wonderful! I loved that we all had our own style and complimented each other very well. Such a great mix. But The guilt and anxiety was taking a toll on me... and I dreaded getting a call that I needed to come in and replenish furniture & accessories. I was more mad at myself I couldn't be there all the time... So with that said, We are not at Girard Ave. Market place anymore. We will be having more Coastal Alley S A L E's... Stay tuned for our next S A L E date. Thanks for understanding... 

 

save the date

monday {menu}

Go have a picnic in the park!

 l u n c h or d i n n e r

Seriously, I don't know how long its been since we've done just that... Years! Tomorrow I plan on doing just that with my kids. Getting them outside and thinking outside the box. If I keep them on their toes I'm happy and they are too! 

Make a variety of sandwiches {turkey, ham, roast beef & peanut butter and jelly}, cut up some fresh fruit & make a big fruit salad... Grab a few bags of chips & sweet treats and your good to go... It's that easy! I love sitting outside feeling the ocean breeze and sun light on my face. Make it simple and enjoy!

How do you like to have a picnic? Fancy or pretty simple?  

xoxo

Alexandra 

the perfect tray {for sale}

Finding the right tray can be quite difficult... Well, for me it can be. I want something that's lasting and simply classic. A tray I can pullout each day and absolutely love it. When I do find it I grab it fast and never let it go! I know what I like. So I have decided to be pretty selective in finding trays for you all to hopefully feel the same way about and want to shop from me, rustic rooster. Contact me if you're interested in purchasing. 

{e-mail} 

info@rusticrooster.com 

{text} 

760.436.2171

SCALLOP RATTAN TRAY 

15.5" W x 20" L x 6" H

$178.00 

{+ tax & $15.00 ship} 

monday {menu}

{recipe from... h e r e}

a p p l e  f r i t t e r s

for the dough:

• 1 cup (8 fl. oz./250 ml) warm whole milk (110° to 120°F/43° to 49°C)
• 2 1/4 tsp. active dry yeast
• 3 Tbs. vegetable shortening, melted and cooled slightly
• 1 egg
• 1/4 cup (2 oz./60 g) sugar
• 2 tsp. salt
• 3 cups (15 oz./475 g) all-purpose flour, plus more for dusting
• Canola oil for greasing and fryin

for the filling:

• 2 apples, preferably Granny Smith, peeled, cored, and cut into 1/4-inch (6-mm) dice
• 1 tsp. fresh lemon juice
• 1 1/2 Tbs. unsalted butter
• 1 tsp. ground cinnamon
• Kosher salt
• 1 Tbs. cornstarch

for the glaze:

• 3 cups (12 oz./375 g) confectioners’ sugar
• 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. apple juice
• Kosher salt

directions:

1. Pour the warm milk into a small bowl, sprinkle the yeast on top and stir gently. Let stand in a warm spot until foamy, 5 to 10 minutes.

2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt and 1 1/2 cups (7 1/2 oz./235 g) of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 1/2 cups flour, increase the speed to medium and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3 to 4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.

3. Meanwhile, make the filling: In a saucepan, combine the apples, lemon juice, butter, cinnamon and a pinch of salt over medium-high heat and cook, stirring occasionally, until the apples are tender, about 5 minutes. Remove from the heat and stir in the cornstarch. Refrigerate until cool.

4. To make the glaze, in a bowl, whisk together the confectioners’ sugar, apple juice and a pinch of salt. Set the glaze aside.

5. Punch down the dough, turn it out onto a well-floured work surface, and roll out into a 14-by-10-inch (35-by-25-cm) rectangle about 1/2 inch (12 mm) thick. Scatter three-fourths of the apples over the dough and roll into a long log. Flatten the log slightly and scatter the remaining apples on top. Starting with a short side, roll up the log into a large ball. Using a rolling pin, roll out into a 7 1/2-by-10-inch (19-by-25-cm) rectangle about 1/2 inch (12 mm) thick. If apple pieces fall out, place back in the dough when shaping the fritters. Cut the dough into twelve 2 1/2-inch (6-cm) squares. Pull the corners of each square toward the center. Place on a parchment-lined baking sheet. Let rise in a warm spot, covered, until almost doubled in size, about 30 minutes.

6. To fry the fritters, set a wire rack or a baking sheet lined with paper towels nearby. Fill a large, deep pot halfway with oil. Heat over medium-high until it registers 325°F (165°C) on a deep-frying thermometer. Adjust the heat to maintain the temperature. Working in small batches, carefully place the fritters in the oil. Fry, turning once, until lightly golden brown and cooked through (cut one open to test), 7 to 9 minutes per side. Use a slotted spoon to transfer to the wire rack or prepared baking sheet. Let cool for 5 minutes. Toss the fritters in the glaze and serve warm. Makes about 12 fritters.

shop rustic rooster {o m g}

                                                                                           

coastal alley s a l e {coming soon}

feeling blue

No one is down and out over here... Or as I like to say, No bad b l u e s whats so ever! Just jaw dropping love for all things blue! I wanted to pick out a few things that caught my attention... From food, to style to the home accents. Everything works very well together! I don't know about you, but I'm a sucker for the classic blues. I try to do something different, but of course I come right back to my love... Good Old Blue! What color do you tend to gravitate towards? Reds? Yellows... Green? Tell all!

monday {menu}

{recipe from... here}

..Raspberry & Walnut Baked Brie..

     ingredients:

• 1 cup walnuts
• 1/2 cup granulated sugar
• 1 tbsp unsalted butter melted
• 1 wheel brie 13.2 oz
• 2 tbsp light brown sugar
• 1/4 cup honey
• 1/2 tsp balsamic vinegar
• 1/3 cup raspberries
• crackers or bread for dipping
• 
  

1. 
   

   instructions:

   Preheat oven to 350 F. Line a baking sheet with parchment paper and set nearby.
2. Add walnuts, melted butter, and granulated sugar to a small spatula over medium heat. Toss walnuts to coat and cook for 5 minutes until sugar has melted, stirring frequently so sugar doesn't burn. Once sugar has coated the walnuts, quickly transfer the nuts the parchment paper and spread out so that walnuts don't stick together. Let walnuts cool.
3. Place brie in a rimmed baking dish (or cast iron skillet). If you don't like the rind, trip off the top of the brie. Sprinkle top of brie with brown sugar.
4. Bake brie for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.
5. While brie bakes, add honey and balsamic vinegar to a microwave safe bowl and heat for 1 minute. Remove from microwave, stir, then add raspberries and toss to coat. Let raspberries sit in warm honey balsamic mixture for 2-3 minutes.
6. To serve, sprinkle candied walnuts on top of baked brie, then scoop out raspberries and arrange on top of walnuts. Drizzle honey balsamic mixture generously on and around the brie. Use crackers or bread for dipping.

   
   

   

   
   

w a l l p a p e r

{all images from rustic rooster... pinterest}

OH  w a l l p a p e r  I'm so happy you came back to us... Especially here on the west coast! I feel the West Coast has dabbled in wallpaper a little, but not much. What I mean by dabbling is people only put it up on one wall... Generally called an accent wall. Truth, I can't stand accent walls! OK yes I bluntly said it... NO... Do not do accent walls with "paint" or "wallpaper"! Go big or go home and put wallpaper up on all 4 walls in a room. So with that said, wallpaper you are amazing and I look forward to using you more and more in my projects... Even at my own home. I'm thinking of putting it in my bathroom. Keep you posted with that one. But, now lets focus on these gorgeous images above. I truly can't stop staring! Each picture is unique in its own right... Super dreamy to me. I could fall into the wallpaper rabbit whole if I let myself! West Coast people watch out... This designer is using it and can't wait! Happy Wednesday! 

tuesday coffee talk

  

Being at home, waking up late and then with all this glorious weather we're having it puts me in a summer state of mind. Pure heaven! So I can't help but stare at these images. Hmmm... Let's just pretend I'm at my beach house on Nantucket living the life i've always dreamed of. No Covid-19 discussion at all! Beautiful blooms growing everywhere... Wild and free! Sand between my toes mixed in with cool sea breeze kisses.  Now thats what I'm talking about friends. Adding in crisp cotton sheets, classic white one piece bathing suits to fresh flowers and cottage exteriors surrounding me. Need I really say more. All of these images are 100% me. I don't need much... I just need classic and simple. Finding simplicity on a daily basis is what I strive for these days... Hope you all are enjoying your coffee and dreaming big today! Lets do this more often... Coffee Talk! Happy Tuesday!

monday {menu}

{recipe from... here}

Lemon Blueberry Shortbread Tart

.INGREDIENTS.

SHORTBREAD CRUST

• 1 cup flour
• 1/8 tsp sea salt
• 1/3 cup powdered sugar
• 1/2 cup cold butter (cut into small chunks)

LEMON FILLING

• 3 large eggs (room temperature)
• 1/4 cup Meyer lemon juice
• 1 1/4 cup organic cane sugar
• 1 tbsp lemon zest
• 1/4 cup melted butter
• fresh blueberries
• powdered sugar

---

.INSTRUCTIONS.

1. Preheat oven to 425 degrees F. Grease your tart pan with coconut oil or butter.
2. In a food processor, add flour, sugar, and salt. Pulse to combine. Add in the cold butter one small chunk at a time. Continue to pulse until the dough starts to come together in clumps.
3. Remove the dough from the food processor and press into your tart pan using your hands. Smooth out the bottom and make sure it’s even. Press the dough up the sides of the tart pan. Using a fork, pierce the bottom of the crust multiple times throughout the pan. This will help prevent the crust from rising too much during baking.
4. Cover the dough and place in the freezer for 15 minutes.
5. Place the tart pan into the preheated oven and bake for 13-15 minutes or until golden brown. Remove from oven and place onto a cooling rack to cool.
6. While the crust is cooling, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the tart pan with the cooled crust onto a baking sheet to prevent spillage and pour the filling mixture into cooled crust. Place the baking sheet into the oven and bake for 25-30 minutes or until the center is almost set.
7. Remove tart from oven and transfer to a cooling rack. Once cooled, carefully remove the tart from pan, sprinkle with powdered sugar, top with fresh blueberries and serve.

happy sunday...