Tuesday

Reduce, Reuse, Recycle...

Over the last few months I have undertaken the arduous task of cleaning out my mother's home. I should say my home really because it is the house I grew up in from the age of four and, while I moved out some time ago, there are still some very strong attachments. Like any home, it is filled with memories: Christmas mornings, playing dress up, hugs, Sundays reading the comics, pancake breakfasts, phone calls,  birthdays, family dinners, Irish music, laughter, joy. It's walls also saw tearful fights, sicknesses, sorrow and anger. And every item in that house reminds me of the past. It is exceedingly hard to let go and necessary to do so.

In the course of going through a life, there are some things you find that seem like junk to you and you are tempted to get rid of them. If, however, you are thinking about doing some craft projects, it pays to look at things in a new light. Among the items in our home that I have decided to keep are a 1968 Rand McNally World Atlas, some Reader's Digest Condensed Books from the '60s and '70s and a beat up clip board. Why in the world would anyone want this stuff, you ask? Well, there are quite a few DIY projects that have been percolating in my brain the last month and now I have the tools to make them a reality!

Here's the stuff...




How gorgeous are the colors of these maps?! 



These are for a candle project. 


I can't wait to transform this!

Monday

How can you buy or sell the sky?

How can you buy or sell the sky, the warmth of the land? The idea is strange to us. If we do not own the freshness of the air and the sparkle of the water, how can you buy them?...We know that the white man does not understand our ways. One portion of land is the same to him as the next, for he is a stranger who comes in the night and takes from the land whatever he needs. The earth is not his brother, but his enemy, and when he has conquered it, he moves on. He leaves his father's grave behind, and he does not care. He kidnaps the earth from his children, and he does not care. His father's grave, and his children's birthright are forgotten. He treats his mother, the earth, and his brother, the sky, as things to be bought, plundered, sold like sheep or bright beads. His appetite will devour the earth and leave behind only a desert....

You must teach your children that the ground beneath their feet is the ashes of our grandfathers. So that they will respect the land, tell your children that the earth is rich with the lives of our kin. Teach your children that we have taught our children that the earth is our mother. Whatever befalls the earth befalls the sons of earth. If men spit upon the ground, they spit upon themselves.

This we know; the earth does not belong to man; man belongs to the earth. This we know. All things are connected like the blood which unites one family. All things are connected....All things share the same breath - the beast, the tree, the man... the air shares its spirit with all the life it supports.

Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.

Man does not weave this web of life. He is merely a strand of it. Whatever he does to the web, he does to himself.

- Chief Seattle, in response to George Washington




Saturday

Toffee Brownies

As I've mentioned in the past and will no doubt repeat in the future: I love me some Paula Deen. I love her unapologetic use of butter and the enormous joy she gets (and gives) from food.  So, when I'm feeling the need for comfort, I go to my culinary mama and say, "Mama Paula, what y'all got for me today?" She always answers. 


Now, I love playing in the land of Mama Paula's recipes. I love preparing my mise. I love that her recipes come out perfect every time. I love that they allow me to put my personal stamp on them. I love the down-homey goodness that they exude. But sometimes, I need a quick fix. I want easy, no sweat, instant gratification. Thankfully, Paula's knows how to do that too.




Toffee Brownies

Recipe courtesy Paula Deen, 2007

Prep Time:
8 min
Inactive Prep Time:
--
Cook Time:
25 min
Level:
Easy
Serves:
24 large/48 small brownies

Ingredients

  • 1 (17.6-ounce) package brownie mix with walnuts
  • Vegetable oil cooking spray
  • 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Friday

Home is where I want to be, but I guess I'm already there


There is nothing like staying at home for real comfort.
                                                                      - Jane Austen



The ache for home lives in all of us, the safe place where we can go as we are and not be questioned.
                                                                  - Maya Angelou




Where we love is home - home that our feet may leave, but not our hearts.
                                                    -Oliver Wendell Holmes



Where is home? Home is where the heart can laugh without shyness. Home is where the heart's tears can dry at their own pace.
                                                                   - Vernon Baker

Thursday

Walk in Balance

Since returning from South Dakota, I've been thinking a lot about the history of that land and how much our forebears could have learned from the Native Americans, had they chosen to do so.






Wakan Tanka, Great Mystery, teach me how to trust my heart, my mind, my intuition, my inner knowing, the senses of my body, the blessings of my spirit. Teach me to trust these things so that I may enter my Sacred Space and love beyond my fear, and thus Walk in Balance with the passing of each glorious Sun. 


                                                                                                                          ~ Lakota Prayer




Wednesday

There's gold in them thar hills!

The history books tell us that in the late 1800s the Black Hills of the Dakota Territory were subject to an influx of prospectors looking for gold. This dramatically changed that area forever, as towns sprung up in the wilderness and the native inhabitants were pushed out. Some were brought to great heights while others received only sorrow. All because it was decided that a particular mineral within those hills was highly valuable. Having now seen that land myself, I'd venture to say that what was left behind in those rocks retains it's own particular value.  

Among the many pictures I took while in the Black Hills are these close-ups of rock formations. Some have moss growing on them, others do not; some are rough, others are smooth. The colors within them range from green and a soft blue-grey to orange and pink. Looking at them, I was awed at the variation and beauty of the natural world. 









Maybe these photos will be the jumping off point for an art project. Maybe I'll pull colors from them for a re-design of one of our rooms. Who knows? I only know that, as far as I'm concerned, there's still gold in the Black Hills.

Tuesday

Somewhere in the Black Mountain Hills

Mr. B and I just returned from our visit to the Black Hills of South Dakota, a lush mountain range rising from the Great Plains, ripe with sorrowful history, whose rocks gave up the gold that both created the west and destroyed it. A place of incredible majesty, with views that will take your breath away. We travelled miles of forest, tall, dark ponderosa pine as far as the eye can see. We marveled at the colors in the ancient rock. We saw an actual bison! And the stars, oh my god, the stars. The Hayden Planetarium on acid and steroids to the power of 1,000,000. Insanely beautiful place that makes you reconsider life and god and the universe.

Just to the south and east of the Black Hills lie The Badlands, a 244,000 acre national park surrounded by Buffalo Gap National Grasslands to the north and west and the Pine Ridge Indian Reservation to the south. A blend of eroded buttes, steep slopes, slick clay and deep sand, interspersed with mixed-grass prairies, it is the polar opposite of the Black Hills, though just as awe-inspiring.

Called mako sica (bad land) in Lakota and mauvaises terres a traverser (bad lands to cross) by the French trappers, it was as forbidding as the hills were inviting. And no wonder, it's hot and sunny and open and dry with potentially extreme weather and potentially deadly wildlife (though I'm not too scared of the prairie dogs; they're just too darn cute!).



A land of enormous spiritual and historical significance to the Oglala Sioux (Ghost Dance, Wounded Knee, and Leonard Peltier for starters), it is scientifically significant as one of the world's richest fossil beds, with colorful bands of sediment deposits dating back 69 million years. It has been eroding for a half million years and will someday be completely gone. And, it is also one of the most amazingly surreal and beautiful places you are likely to ever see.





My pictures don't even begin to do it justice.


At the entrance to the Badlands, is Cedar Pass Lodge, where Mr. B and I stopped for sustenance before traveling this wild terrain (fear not, dear reader, we were completely safe in our rented Chevy Tahoe). And since we were in South Dakota, we had Indian Tacos. The Indian Taco is essentially fried dough topped with meat and cheese and is therefore not, by any stretch of the imagination, health food. The fried dough, known as fry bread, can be made myriad ways and is, depending upon which Native American tribe makes it. Common at PowWows, it was named the official state bread of South Dakota in 2005.

The Indian Taco at Cedar Pass Lodge is a sort of a cross between a burrito, a taco and a flat un-sugared zeppole. It's homey and filling, the dough being pillowy and soft with a perfectly browned exterior, the fillings familiar and comforting. When you try it (and you ought to), feel free to experiment with your seasoning and toppings. (And don't forget that the fry bread itself makes a nice dessert when drizzled with a little honey!)


Cedar Pass Lodge Indian Tacos
The Badlands, South Dakota
serves 4

Fry Bread:
1/4 cup sugar
2 cups flour
1 tsp salt
3 tsp baking powder
1 cup water (or enough to make a soft dough)


Mix all ingredients together until well-blended and soft. Using a large spoon, drop dough onto floured surface and pat down to about an inch thick. Fry in 1 to 2 inches of oil at 350 until golden brown. 


Meat Topping:
1 lb. ground buffalo meat (or beef)
32 oz. refried beans
1-2 packages taco seasoning


Brown meat in a skillet, stir in refried beans and taco seasoning and blend. When heated through, spread meat mixture on top of fry bread. Top with shredded lettuce, diced tomatoes and onions, black olives, and grated cheese (the usual suspects: cheddar, Monterey Jack). Finish with sour cream and salsa. 





Wednesday

A Word to Husbands



I leave tomorrow for a wedding in South Dakota. In honor of the occasion I thought I'd share these words of wisdom from Ogden Nash. 

A Word to Husbands

- By Ogden Nash

To keep your marriage brimming
With love in the loving cup, 
Whenever you're wrong, admit it;
Whenever you're right, shut up. 

Tuesday

Word Art

When we re-did our dining room, there were a few things in there that we didn't quite know what to do with, that didn't really fit our taste or what we wanted our room to be. One of these items was an old canvas that someone had given Mr. B many moons ago, in exchange for carpentry work, I think. At any rate this Pollock wanna-be, with it's bright primary colors, more red and orange than anything else, unnerved me. It didn't have that chaotic harmony that I find oddly calming in a Pollock. It just didn't fit.


So off it went to the basement to wait out it's fate. Now you know I hate to see anything go to waste. I certainly wouldn't throw it away. I thought, "Well, maybe we'll have garage sale." That is until I did a little Pinterest-ing and realized I could re-use the canvas and didn't need to be particularly artistic to do so! I could jump on the quote-as-art bandwagon!

Such a simple way to create art and so easily personalized! We needed a picture of some sort over our bed and here I wouldn't have to spend a dime. I could use the Pollock-ish canvas and left over house paint! And I could have it say whatever I wanted! 

I started by completely placing the canvas on the floor and covering it in 3 coats of white paint with a roller. The irony of laying the canvas flat on the floor to paint in an attempt to cover someone's attempt at Pollock's technique was not lost on me. Now I had a completely white surface, but not a completely smooth one due to the previous paint drippings. I was ok with that. I like the texture. It makes it less sterile. 


a fresh start

Now, what did I want this piece of artwork, which would be above my bed, where I sleep, every night, with the love of my life, to say? I didn't want to merely copy my inspiration pieces. I did want to incorporate the idea of love into it, since that seemed appropriate for the boudoir. I thought it also might be nice to give a nod to the fact that we sleep in that room in whatever piece of writing I chose. I really liked the idea of using a poem as in the piece on the right (which showcases part of the e.e. cummings' poem "i carry your heart with me (i carry it in)").  I tried to think of all the love poems I have read throughout my life and whose words would be most apt for a bedroom. Then I thought, Neruda, of course! His love sonnets are some of the most beautiful, most romantic, most evocative poems ever written.  But which poem to use?

This, of course, led me to an afternoon spent reading poetry, which to me is never a wasted afternoon. After some reading and some thinking, I settled upon a verse from the following poem:

Sonnet  LXXIX - by Pablo Neruda

By night, Love, tie your heart to mine, and the two
together in their sleep will defeat the darkness
like a double drum in the forest, pounding
against the thick wall of wet leaves. 

Night travel: black flame of sleep
that snips the threads of the earth's grapes
punctual as a headlong train that would haul
shadows and cold rocks, endlessly. 

Because of this, Love, tie me to a purer motion,
to the constancy that beats in your chest
with the wings of a swan underwater,

so that our sleep might answer all the sky's 
starry questions with a single key, 
with a single door the shadows had closed. 


So beautiful! I decided upon the opening line's request, the first eight words.  I love the image and it fits my criteria of being a love poem and having something to do with the purpose of a bedroom (get your mind out of the gutter, to sleep of course).

I decided to freehand it partly because I didn't want to deal with stencils and partly because I was impatient to see how it would turn out. I did, however, measure the canvas so I could see how much space I had to work with and I wrote the words in pencil before painting to see the entire phrase.

You can barely see the letters, but I assure you they're there!

So I began. But part way through, I decided that the black and white would look too harsh for our bedroom. You'll note in the inspiration pictures that the one on the left  has an antiqued white finish and the cumming's poem is so tightly written that there isn't a lot of negative space. I decided to start over. So on went the white paint again.

Now what? I rummaged through our left-over paints in the basement. First, I decided to paint the background the pale blue that we have on the ceiling in our bedroom to tie in more smoothly with the bedroom palette. Then I used the fabulous grey that we painted our guest room/office for the letters. This color scheme was more soothing for our bedroom than black and white. I used a basic round-end brush to paint the letters and did touch-ups with a regular Purdy brush.


Since I was writing freehand, I tried to keep my hands relaxed and maintain a smooth line to the letters so it would look natural. I then went over each line to fill in any gaps.

coming along nicely

Since my canvas was 40" H x 60" W, I had a little over 13" of height for each line. I marked approximate letter placement in pencil prior to painting. Which is not to say there weren't errors. Please note the "t" in tie; I originally started my "t" too far up on the canvas and tried to make it look like a purposeful flourish. Then since none of the other words with "t" in them had that flourish I added it, only later to determine that it looked ridiculous. You can see my deletion of said flourish here.

bye bye silly flourish!

This is how it looked when I was done: 


I know it's a little off-center, but I don't care. I love it anyway. (I'm a little off-center myself.)

And on the wall in our bedroom:




Monday

The Archie Bunker Theory




A house that does not have one worn comfy chair in it is soulless. 
- May Sarton

Sunday

As good as La Grenouille

So I'm slightly obsessed with the blog Apartment Therapy (www.apartmenttherapy.com). Not just for the fabulous design photos and helpful pointers, but now for the recipes (which are at: www.thekitchn.com)! The other night I made the following for my friend Stella's birthday and by all accounts it was a winner. This recipe is a bit labor intensive but totally worth it! It is perfect for those chilly fall nights that I hope are coming!

A few notes: I used beef broth instead of chicken stock, which gave the finished sauce more body and richness. I browned the chicken thighs longer than 3 minutes per side because a) I like a good bit of browned crusty deliciousness and b) Mr. B is slightly paranoid about salmonella, trichinosis and sundry food-borne illnesses. Finally, I used WAY more than 2 ounces of Gruyere, but I'm a cheese nut, so that's to be expected.



Braised French Onion Chicken with Gruyère 
serves 4 to 6
3 tablespoons unsalted butter
2 pounds onions, sliced into thin half-moons
Kosher salt and freshly ground black pepper
4 garlic cloves, sliced
2 small sprigs thyme, leaves only
4-inch sprig rosemary
2 cups beef or chicken broth, divided
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
3 pounds boneless skinless chicken thighs
2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)
Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.
When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.
Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don't have a Dutch oven or another oven-safe dish with a lid, you can use a 9x13-inch baking dish. Just cover it tightly with a double layer of foil.)
Heat the oven to 325°F.
While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they've developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.
Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.
(At this point you can refrigerate the dish for up to 48 hours. Let it sit at room temperature for at least 15 minutes before baking, or else add about 5 minutes to the bake time.)
Bake at 325°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.


OMG! Make this now!

Saturday


Every child is an artist. The challenge is to remain an artist after you grow up.

- Pablo Picasso



Friday

Toe Crusher Three

Well, I managed to muster the courage to finally finish the ottoman!

First I decided which part of the pattern I wanted to showcase and centered it on the ottoman. I cut and trimmed it so it fit over the top and there was enough on the sides to cover. I pinned it to the batting, which was not very tight but placed it in the right vicinity.



Then I started gluing the fabric underneath using my batting as a guide. I worked very carefully in small sections so I could control the movement of the fabric. Once I had all four sides done, I trimmed the excess.

Now we're getting somewhere!

The corners were considerably more problematic. The legs are very curvy and appear to be permanently affixed to the base, so I needed to find a way to get the fabric to cover all the batting but not hide the design of the legs. First I pined the fabric in place, pulling it taut to get a nice corner. I followed the curve of the leg on the fabric in pencil. I then cut out the excess fabric  and folded the corners like I was wrapping a birthday present, securing the fabric with pins.




The last step was decidedly the most difficult. I wanted to be sure that the corners were neat and tightly secured. This took a bit of doing. I secured the fabric on the side of the legs first, leaving the corner last. As I glued each section of fabric, I pushed the rough edges under the base of the leg where it meets the table. I used a flat-head screwdriver to get in there nice and tight. Finally, I hot-glued the ends under.





So here's the finished product (drumroll please):



I'm pretty pleased with how it turned out! It's not perfect, but neither am I! And now I have a place to put my feet up. Hopefully, Mr. B will mind his toes!  

Thursday

Oatmeal Scotchies

Saturday night I actually sat through an entire football game without having an aneurysm. College football at that. It was apparently a vvvvvveeeeeeerrrrrrrryyyyy important game to certain members of Mr. B's family. The University of Louisville was playing the University of Kentucky. You might think, "How big of a deal can that be? Louisville is in Kentucky, right?" If you thought that, you'd be wrong. It is a big deal; UofL and UK have been rivals for years and their fans are intensely devoted. Since I was sitting in a room full of native Louisvillians, it isn't hard to guess who the favorite was. What, you might wonder,  helped me cope with an entire night of football? Why cookies, of course! And not just any cookies, oatmeal scotchies.

I've always been a big fan of the oatmeal cookie, but when I was growing up, they always had raisins. Now don't get me wrong, I love oatmeal-raisin cookies. They remind me of childhood. But another flavor that always brings me back to those innocent days is butterscotch. I have fond memories of eating butterscotch candies from the dish on my Aunt Ronnie's coffee table.  So you can imagine my delight when I first learned of this delightful butterscotch variation to the traditional oatmeal cookie.

This recipe makes 4 dozen cookies, so you might want to cut it down if that's too many for you. I don't feel the need; there are never too many scotchies as far as I'm concerned.


Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels



Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.


BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


PAN COOKIE VARIATION: 
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.