I love still lifes of fruit.

I LOVE still lifes like the one above, found here. Maybe over Christmas break I will finally break out the oil paints and be able to do some lovely fruit paintings of my own!

An early Christmas surprise for me and the kitchen....

This hutch is an early Christmas present from Nick and his wonderful parents. Ours is in cream, however, not black. I love it so much- it is just gorgeous.

Swap Ornaments...

Here are the completed ornaments for the Swap! They're going out late, but hopefully they will be loved anyway! Merry merry Christmas!

Jolly Jellies...

Here is a belated photo of our Jellybean Halloween Costumes!

Photo inside of a Photo...

I have about a million photos waiting to be turned into posts, but I keep forgetting to actually sit down and do them. In the meantime, here is a picture of a picture in my office--Nick and I a couple of weeks before we were married last April!

Original Ornaments

Hey! Look what I'm doing! Hopefully it'll send a couple of gorgeous, original ornaments my way....for the very first

Dunlap Christmas tree!

Find more information here if you would like to play, too!

Chilliness and Soup.

The weather is f i n a l l y lovely enough to have our windows open in the evenings, and, for me, this has stirred up the irresistible impulse to go crazy experimenting with soups. The incident last week involving steaming chowder, a sharp left turn, and a milky car has proved to be no deterrent.
Here is the infamous Potato Bacon Soup.

Potato Bacon Chowder

4 large baking potatoes, peeled, chopped into bite size chucks and boiled til fork-pierceable

2/3 cup butter

2/3 cup flour

3/4 teaspoon salt

1/4 teaspoon pepper

6 cups milk

1 cup sour cream

1 med. onion chopped small

10 bacon strips cooked and loosely crumbled

1 cup shredded cheddar cheese

fresh rosemary

Melt the butter in a deep soup pot over medium heat. Dump in the onions, and cook until translucent. Stir in the flour, salt, and pepper, and cook for about a minute. Whisk in the milk and bring just to a boil, then lower the heat and cook, stirring for about 3-4 minutes. Whisk in the sour cream. Mash half of the potatoes and keep the other half intact. Add all potatoes and bacon and cheese and heat until warmed through. Garnish with sprinkles of fresh rosemary.

Serves 6!

Peaceful Office.

I am venturing to assert that roses can brighten anyone's office, even on the blahiest of days. These are from our tiny but enthusiastic "rose garden"-- the pink one being a "Chicago Peace?" I think?!? Or a"Love and Peace?"

An "Office Peace?"

Division.

Last weekend we divided and replanted one bed of our Bearded Iris rhizomes. We had enough to spread to three other areas of the yard, plus about thirty that we had to give away! Next weekend we will probably be digging up the other beds, so if you would like some bearded iris bulbs, call us and claim some! They will be gorgeous in April!

Nicholas

I love you.

You're my dream.

Many happy returns...

I had the best birthday ever.

Ingredients: The Best Husband (may include traces of the following: pancakes, floating helium-filled objects, flowers, homemade cards, Ipod nanos, Bisonwitches, the drive-in theater, wine, homemade birthday cake.)

Thanks to everyone who made my day so very special.

Especially you, Nicholas. I love you!

Happy Happy!

Sick sweeties...

We are SO relieved that these little babies are okay....they were both violently ill this weekend. I can't imagine what its like to have a sick child; sick kittens almost did me in.

Already addicted.

Second stage of the white quilt! (Just for you, Michelle!)

My mother -in-law told me that you know you're addicted to quilting when you start scheming up new projects before the current one is complete. I guess I'm addicted; I can hardly wait to start another one...

I miss you

Come back home to me.
I miss you so much

Belle and the Bathroom

Rain...

N and Belle watching all the lovely rain

The first quilt...

I am so excited for this weekend...the first stages of my first quilt...more photos to come!

Emily's Wedding...

These photogrpahs are from Emily and Colby's wedding...so gorgeous!
I love you so much, Emily!

Chilly New York....so long ago

Time is sprinting merrily by...this photo is from our engagment trip in New York City- almost eight months ago!
Pictures from Paris soon to come!
I love you, N!

Kitten Days...

For the fellow plum-lovers...

This plum cobbler was an impulsive bake....it happily
turned out to to be the most fantastic marriage of tartness and sweetness.
Taken from www.elise.com/recipes.

PLUM COBBLER

INGREDIENTS:
3/4 cup plus 2 Tbsp of white sugar
10 fresh plums, sliced and seeded - about 4 cups
2 Tbsp corn starch
1/4 teaspoon ground cinnamon
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk1 egg, lightly beaten

Preheat oven to 350°F.
In a large bowl, combine 3/4 cup white sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2-quart casserole. In a medium bowl, combine the remaining 2 Tablespoons of sugar, flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Drop batter on fruit, or if desired, spread batter in stripes. Bake in a 350°F oven for 35 minutes.
Serves 6. Serve with whipped cream (optional).

N

This little babydoll grew up to be my husband and best friend. Happy Year, N! I am the most blessed person on earth because of you. I love you!

1 John 4:19 "We love because he first loved us."

Death by Namaino Bars...

CHOCOHOLICS:

As requested, here is the recipe for the divinely decadent Namaino Bars, consumed at last night's lovely Reich/Oliver/ Dunlap dinner party! This is taken from joyofbaking.com. Enjoy!

Namaino Bars

INGREDIENTS:

Bottom Layer:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/3 cup (30 grams) unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker crumbs
1 cup (65 grams) coconut (either sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans, coarsely chopped

FILLING:
1/4 cup (56 grams) unsalted

butter, room temperature
2 - 3 tablespoons milk
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230 grams) powdered sugar (confectioners or icing) sugar

TOPPING:
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

METHOD:

Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Yield: Makes about 25 squares

a little more Belle & Sebastian....

N and Bellie



Sebastian pretending he's a tiger..





Belle dreaming of bigger and better things...




Bellie and her favorite friend Rj...

M

Here's to my gorgeous
best friend and all the
encouragment she gives
me on a daily basis!
You are such a blessing to me, M!
I can hardly wait to see you!
Hooray for mimosas!

The Little Babies...

Sleepyheads!

Belle & Sebastian

Belle & Zebrafriend

Belle making friends with my shoe!

Honeymoon Tart

This recipe is a reproduction of a fruit tart we had on Easter morning in Paris on our Honeymoon! It turned out delightfully similar....ENJOY!



FRUIT TART
(joyofbaking.com)

1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter
1/4 cup (50 grams) granulated white sugar
1 large egg, lightly beaten

Pastry Cream:
1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Apricot Glaze:
1/2 cup (125 grams) apricot jam or preserves
1 tablespoon Grand Marnier or water or combination of the two (can also use other liqueurs)
Topping:
2 - 3 cups mixed fruit, such as raspberries, blackberries, strawberries, kiwifruit, bananas, plums, pineapple, melon, etc.

Sweet Pastry Crust: In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't over mix or the butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Don't overwork or pastry will be hard when baked.
Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling.
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile, in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.
Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.
Apricot Glaze: Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.) Let cool until it is only slightly warm.
Variation: If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk 1/2 cup (125 grams) of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit using a pastry brush.
To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto a cardboard cake round.
Spread a thin layer of apricot glaze or melted chocolate over the bottom and sides of tart to prevent the crust from getting soggy. Let the glaze dry between 20 - 30 minutes. Spread the Pastry Cream into the tart, filling about 3/4 full. Level with an offset spatula.
To decorate the tart you will need 2 to 3 cups (480 - 620 ml) of mixed fresh fruit (such as berries, bananas, oranges, kiwifruit, plums, pineapple, and melon). Prepare the fruit by gently washing and drying. Peel and slice the bananas, plums and kiwifruit. The strawberries will need to be sliced also. Arranging the fruit on the tart can be done either randomly or in concentric overlapping circles, starting at the outside edge. Try to cover all the pastry cream with fruit so that no pastry cream is showing through.
After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. Do not put it on too thick or it will look like Jell-O. Try not to get any glaze on the tart shell. The idea is to make the fruit look shiny. If not serving immediately, refrigerate. Take out about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.
This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
Serves about 8 - 10 people.