The Beautiful mind of mine: marraskuuta 2009

keskiviikko 25. marraskuuta 2009

Lämpöä ja valoa talven keskelle.......

Nämä ovat todella kauniita, näyttäviä sekä tunnelmallisia. En todellakaan tiedä minkä näistä valitsisin joulupöytää koristamaan... mutta jotain tällaista näkyy pian Linkola residencessä, se on varma.

Tietysti seinälle myös lämpöä.. paljon....

Tervetuloa talvi!

A glass of red wine.

Rich red wine,
Bitter like an acorn,
Ripe like a cherry,
Sparkling like a ruby.

The glass at my mouth,
The wine comes out,
Consuming my lips,
Just like a kiss.

My mouth is immersed
My tongue overwhelmed,
My senses on fire,
My soul is in love.

My insides are burning,
A warm toasty fire.
I lean back a moment
to remember this time.

I'll never forget,
This night that I'm sitting,
Here with my love,
and a glass of red wine.

-James M. Branum-

But of cource you need a good place for special wine bottle....

This "WINEGrapeLeaf HangingRack" is my faforite!!!!!

keskiviikko 18. marraskuuta 2009

•¤•¤ Gorgeous images •¤•¤

Hair Stories

“This game is over. I’m not doing this anymore; I’m not fussing with my hair because hair does not define my womanhood.”
Is this true or...

Jada Koren Pinkett Smith; September 18, 1971

Blueberry Lemon Ricotta Crepes. Yummyyyyy!!!

This is an elegant dish for a special brunch or breakfast. Top these crepes with blueberries or blueberry sauce, along with a little whipped cream and strands of lemon zest.

Ingredients:

Crepes

2 large eggs

3/4 cup milk

1/2 cup all-purpose flour

2 tablespoons melted butter

2 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

1 cup ricotta cheese

1 egg, beaten

1/3 cup powdered sugar

Finely grated zest of 1 lemon

2 teaspoons lemon juice

1/2 cup fresh blueberries

2 to 3 teaspoons melted butter

1 tablespoon granulated sugar combined with 1/2 teaspoon cinnamon

Preparation:

Crepes: In a blender, blend 2 eggs with milk. Add the flour, 2 tablespoons melted butter, and 2 tablespoons sugar, salt, and vanilla. Blend until smooth. Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.

To cook, heat a lightly buttered 7" or 8" crepe pan. Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan. Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over. Cook for a few seconds, just until lightly browned. Place on a plate and repeat with remaining batter. If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
Heat oven to 350°. Butter a 9x13-inch baking dish or spray with cooking spray.
In a bowl, gently combine the ricotta with the beaten egg, powdered sugar, lemon zest and juice. Fold in blueberries. Spoon about 2 tablespoons of the cheese mixture on a crepe; roll up gently, burrito style, tucking ends in to keep the filling from leaking. Arrange the filled crepes in the prepared baking dish; brush with butter, sprinkle with cinnamon sugar, and bake for 20 minutes.

If you like blueberry sauce................
Use this blueberry sauce on sponge cake or ice cream.

Ingredients:
1/3 cup sugar

1 teaspoon cornstarch

1 cup water

Juice and zest of 1/2 lemon

1/2 cup red currant jelly

2 cups fresh blueberries

Preparation:

In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.

MEGA YUMMO!!!!! :0)

tiistai 17. marraskuuta 2009

The outdoor kitchen

The outdoor kitchen - about a third of what money is spent on remodeling homes spent on outdoor kitchen / living areas.

There is a growing trend to increase the space outside our homes to provide more residential areas and places to enjoy the outdoors during the summer and winter.