Tuesday, January 26, 2016

Very Easy Art Project

I love vintage fern art work. I had in mind to make my own, so last summer I cut some ferns around my yard and placed them in between newspaper pages and put them underneath a heavy wooden box for about a month or so to let them dry. 
I never got around to do anything with them. I was planing on, at some point,  mode podge them to a piece of paper and frame them. 
I had framed vintage postcards of old Plymouth, my home town, hung in a narrow wall as you walk in my kitchen thru the garage, so this is what I see everyday as I enter the house. 
To be honest, they never made me jump out of my seat, so I am not even sure why I never replace them for something else. 
The other day I was cooking dinner when I had an uh-ha moment and the light bulb went on. All the sudden it hit me what to do with those postcards and the ferns!!!
I turned the postcards around, meaning, I place the back of the postcard, the part where you write, to the front, and I just placed the ferns on top of it, so the postcard is like the background. And the actual picture of the postcard is facing the wall now, so you cannot see it. Makes sense? I think it sounds way more complicated that it actually was!
Here are some pictures to help you understand what I did. 

So this is how the postcards looked:
(I took this picture at night, may be that's why it looks so yellowish) 

And this is how they look now:

Cute, huh? It only took a few minutes but I think it made a big difference! I love how they turned out. 
I hope you enjoyed my easy project!! Thanks so much for visiting and have a lovely day!! :)

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Monday, January 25, 2016

Clam Chowder

Hello my friends!
How are you doing today? I hope you are staying warm on this cold Monday.
On Saturday we had the first big storm of the winter. We got about 8 inches of snow. Brrrr!!!! Which makes perfect weather for clam Chowder!!

We had some friends over on Sunday to watch the Patriots game, so I made a big batch.
This is actually an award winning recipe. A friend of mine used to participate in the Santa Cruz Clam Chowder festival and his "Chowdah" won a few times!! I would like to share it with you today, as it is very easy and really delicious!

The Ingredients you will need are:

  1. 1/2 Lb. bacon cut in 1/2" dice.
  2. 5 medium red potatoes, unpeeled, cut in 1/2" cubes.
  3. 1/2  large green bell pepper cut in 1/4 "dice.
  4. 4 green onions, sliced length-wise and chopped in 1/4" dice.
  5. 3 celery stalks, sliced length-wise and then into 1/4" dice.
  6. 3 cloves garlic minced fine.
  7. 1 8 oz. bottle clam juice.
  8. 1 8 oz. container frozen fish stock (optional) or a second 8 oz. bottle of clam juice. 
  9. 1/2 cup water.
  10. 5 tsp. dry cooking sherry.
  11. 1/2 tsp. white pepper.
  12. 2 tsp. Worchester sauce.
  13. 1 tsp. Thyme.
  14. 5 drops Tabasco sauce.
  15. Roux ~ 4 TBSP. butter cooked over medium heat with 4 TBSP flour, about 5 minutes, whisking constantly, then cooled.
  16. 3 6 1/2 oz. cans chopped clams with juice.
  17. 2 cups cream or 1/2 & 1/2 or milk (depending on desired consistency, I use cream)
Cooking directions:
Saute bacon until browned. Meanwhile, make roux and then set aside to cool. 
When bacon is done, drain and set aside, reserving the fat. In a clean stock pot or large kettle, heat reserved bacon fat over medium high heat and sauté green onions, bell pepper, celery and garlic until just softened ( about 5 minutes). Add bottled clam juice, fish stock, if used, white pepper, Worchester, Tabasco, Thyme and water. Bring to a boil. Reduce heat and simmer gently for 5 minutes to blend flavors. Add potatoes and cook at a simmer for another 5 minutes or until they are just tender but not too soft (they will continue to cook when cream is added). Return pot to a boil and pour roux into pot in a thin steam, stirring constantly. When mixture thickens significantly (it will take only 2 to 3 minutes), add clams, Sherry, bacon and cream. Allow soup to remain just below boiling point for a few minutes (no more than 5) to thicken slightly and blend the flavors, but DO NOT BOIL. If not serving immediately, remove from heat and cover until ready to heat through and serve.

Makes about 2 quarts, serving about 4 to 6. Serve in heated bowls with plenty of sourdough French bread and sweet butter. Enjoy!!

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Tuesday, January 19, 2016

A highboy for the boys

Hello!! How are y'all doing? It was excruciating cold today, first day in the teens, ouch!! We are expecting a big snow storm this weekend too. Looks like winter has finally arrived to New England!

Today I will like to show you a highboy dresser I bought for the boys room.
I found it at the Brimfield antique show back in September. It wasn't in the best shape, but I saw potential and much needed storage on it. 
It sat in my garage for about two months, I new its destiny was the boys room, I just didn't know what to do with it.
The beds and the dresser are blue, so I was thinking blue too, but something was stopping me. I needed time to think about it. I needed to wait until the piece let me know what to do and how to paint it. I know it sounds crazy, but sometimes I just need to be patient and wait, and listen... And finally one day Mr. Highboy spoke to me loud and clear and told me "No, I don't want to be blue, I want to be red!" Red??? I was kind of shocked, but I said, "why not?" The boys room has a lot of blues and reds, so yes! red sounds good!! So red it was. I used Emperor's Silk by ASCP. 
And I absolutely love the result!!

Here is how I started, some of the veneer was missing and it had a few boo boos here and there. 

Some of the decorative trim was broken, so I just remove it all together. 

It had this cute pearl design in the center of the bottom part. I decided to continue this design in the place of the trim. I found the half pearls at Michael's and just glued them in place. 

A couple of coats of paint, clear wax, and there you have it!!

Hope you enjoyed this highboy make over! Thanks so much for stopping by. Have a great day!!


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