This weekend I spent some wonderful time gardening in my front yard. I filled the bed underneath the kitchen window with all kinds of plants and a wisteria vine that came from my parent’s Victorian farmhouse. I wanted the flowers to be in the same palette as the lovely purple wisteria, so I chose several lavender bushes, but also accented them with pops of yellow and white.
English Dwarf Lavender
I can’t wait until they are mature and fill the bed with their foliage and flowers!
Last night, I was lucky enough to attend a collaborative salon between The Makeshift Society, Skill Exchange, and The Bold Italic on tips & tricks for entertaining! After checking out The Bold Italic’s sweet space (complete with a typewriter installation), I added myself to the skill wall.
The skill wall was where you posted skills you can share with others (event styling!) & skills you want to learn (Photoshop!).
It’s hot, hot,hot today & nothing could be happier about the change in the weather than my succulents & cacti. These little guys just love the warmth and it makes them more beautiful by the minute. Check ‘em out!
They are so easy to make and AB-SO-LUTELY delicious! Here is a step-by-step from me to you, so that you can make them and see for yourselves why I’m a believer.
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step one : Preheat your oven.
step two : Choose your apple.
I prefer honeycrisp for all my apple-cooking needs, but there are so many delicious choices out there from Braeburn to Gala to good ol’ fashioned Granny-Smith.
step three : Prep the apples.
Use an apple corer to remove the core from the center of the apple (or just use a paring knife if, like me, you don’t own one). Use a peeler to go just around the middle portion of the apple (this prevents the apples from splitting while baking).
step four : Fill your apples with yummy goodness.
Place your apples in an ungreased baking dish. To fill your apples, you can use 1 teaspoon to 1 tablespoon of granulated sugar (depending on your sweet tooth) per apple + 1/8 teaspoon ground cinnamon. Mix it in a small bowl and then fill each apple with that ratio. Top each apple with 1 tablespoon of butter and fill the baking dish with 1/4″ of water.
step five : Baking time!
Bake your apples in your preheated oven for 30-40 minutes. You’ll know they are done when they are tender when pierced with a fork. They will also look something like this . .
One of my favorite artists is Rex Ray, from San Francisco. His prints are scattered throughout my house and I just love the designs and colours he uses. Our place is full of cool, pale-coloured walls and we love to decorate with fun, bright accents like these. Here are some photographs from our living room which has pale-lavender colored walls, dark furniture and a grey tweed couch.
The portrait was done by another artist – my fabulous sister, Elizabeth Zanzinger.
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You can even buy Rex Ray postcards from Chronicle in San Francisco – Love these!
One of my favorite parts about cooking is getting to wear cute aprons! (They also come in handy since I am known to be a little messy in the kitchen, but refuse to take off my fancy pants!)
My collection started when I was 17 and I have gotten one every year since! I have a small rack on the wall in my kitchen where they hang and I enjoy picking one out depending on my mood. Some were gifts and some I purchased, but I love each one. And of course, it’s always fun to feel like a fifties housewife!
We have an Anaheim chili plant that is happily producing in our backyard and I’ve been meaning to find a yummy recipe that incorporates them. My friend suggested that I make a salsa and told me what her mom typically includes in hers.
Disclosure : This is dangerously yummy!
4 anaheim chili peppers and 2 yellow chili peppers, roasted and semi-blackened in the broiler or on the stovetop (I did mine in the broiler . . I first de-seeded them and cut them into smaller pieces to broil, then diced them afterwards)
1/4 cup sweet onion, diced
2 roma tomatoes, diced
1/4 cup cilantro, chopped
salt & pepper, to taste
1/2 small can of tomato sauce
All you need to enjoy this salsa is a bag of chips and a friend! Enjoy!