Tuesday, 29 April 2014

Through my eyes, today...

watercolor by Barbara Weeks of Drawing Breath

Hello Friends,
I have been spending some time at home, over the Easter vacation, and that gave me the time to visit some of my favorite blog friends and discover some new ones through Pinterest.


This lovely lady artist followed some of my boards and I am following back her Journaling board. I love watercolors, and although I haven't practiced for awhile, I associate them with the happiest times of my life, when my kids were younger and we'd spend time on the beach painting.




I leafed through one of my favorite magazines, Matchbook, and  loved this photo above,
 via Strikes our Fancy
It's an expression of sophistication, glamour and liht hearted fun, even success.



I loved this pair of needlepoint slippers via here.





And I enjoyed reconnecting with some fabulous craftsy ladies with a meaningful life to share, 
at My Paper Tales.

Caribbean Time, Watercolor Digital Print

By the way, Laura Trevey who is another favorite watercolor artist of mine, has written a well documented post on Pinterest, that you may want to read.

I hope your week is smooth and fun!
xoxo


Monday, 28 April 2014

DIY Art


I absolutely loved this piece of art when I found it on Pinterest
(I'm right here if you want to join me)

The Canadian lady who made this, is stylish and super helpful in her "how-to"

Here is how to DIY it yourselves!


Sunday, 27 April 2014

Spring in Blogland



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Spring in Paris by Carin Olsson (Paris in Four Months)

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From Bulgaria 
to Austria
 to America
to Paris,

I hope your Spring is blooming marvelous
!!!

xoxo

Lilly Pulitzer Summer love


Lilly Pulitzer Summer 2014- Northeast Harbour, Maine


Lilly Pulitzer Summer 2014 Collection- Osterville, Cape Cod



Love, Lilly, and the sound of happiness.

What I liked this week

think
  • What would you say to your 18 year old self?

  • Forgive yourself, often.
  • Worry less.
  • You can’t control everything.
  • People will let you down, but don’t give up on people – let go of the crappy ones.
  • Life is not fair, it doesn’t work that way.
  • Your time is just as important as theirs (and vice versa).
  • Not everyone is going to like you, that’s okay.
  • Speak more slowly, make eye contact.
  • Tell your parents “thank you” more often.
  • For gawd sake EAT something
via


My take on this 


  • Have more fun
  • Travel more
  • Get out 
  • It is all temporary

  • Cook
Honey Roasted Peanut Butter Banana Cream Pie from www.loveandoliveoil.com

Honey-Roasted Peanut Butter Banana Cream Pie (No Bake!)

Honey Roasted Peanut Butter Banana Cream Pie


Yield: 8-10 servings
Cook Time: 40 minutes
Total Time: 2 hours

Ingredients:

For Crust:

  • 8 ounces chocolate wafer cookies
  • 2 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted

For Filling:

  • 10 ounces (2 cups) honey roasted peanuts
  • 1 banana, peeled and cut into chunks
  • 1 tablespoon honey
  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  1. To prepare crust, crush cookies in the Vitamix on high speed until finely ground, using the tamper as needed to redistribute cookies. You should end up with 1 1/2 cups of cookie crumbs. Transfer to a bowl and stir in brown sugar. Add butter and mix until evenly incorporated. Press into the bottom of a 9-inch spring form pan or in the bottom and up the sides of a 9-inch pie pan. Freeze crust until filling is ready. Rinse any remaining crumbs out of the canister and pat dry.
  2. Place peanuts in the canister and secure lid with the tamper in place. Turn machine on at the lowest speed, and gradually increase the speed to Variable 10, then to High, using the tamper to keep the nuts moving. Continue to mix for another minute or so, until the peanut butter begins to flow freely through the blades. You may notice the sound of the motor change from a high pitch chugging sound to a low laboring sound. Stop the machine and transfer the peanut butter to a large bowl, scraping as much of the peanut butter out of the canister as you can.
  3. Don't worry about cleaning the canister at this point. Add banana chunks and honey. Turn to the lowest speed, then increase to Variable 5 for about 1 minute or until banana is liquefied (the slightly lower speed here will prevent too much of the banana from splattering up the sides). Pour into bowl with peanut butter and stir to combine.
  4. Wash and dry canister to remove any residual peanut butter. You want to be sure the canister is very clean at this point so your cream will whip up properly.
  5. Add cream, sugar, and vanilla to canister. Turn to the lowest speed, then increase to Variable 5 for about 10 seconds. Watch it very carefully, the second the top of the cream stops moving, turn off the mixer immediately. Over-mixing will result in butter rather than whipped cream.
  6. Stir the whipped cream in the canister to even out the consistency (the top might be slightly firmer than the cream on the bottom). Remove about 1 cup of cream and set aside to use as a garnish later. Add about half of the remaining whipped cream to peanut butter mixture; fold to incorporate and lighten the filling. Fold in the remaining whipped cream until smooth.
  7. Pour filling into prepared crust,  smoothing top with an offset spatula or butter knife. Spoon or pipe remaining whipped cream in a decorative manner around the edges of the pie. If using a springform pan,  you can cover the entire thing with aluminum foil without touching the cream. If using a pie pan, leave it uncovered. Refrigerate or freeze for 1 to 2 hours or until set or frozen. If frozen, let come to room temperature for 10 to 15 minutes before serving (it'll be easier to slice that way).

via

Deco



I love this apple print!



A Happy Turtle Lilly print.
Marvelous!

Hope your week-end is smooth and happy!
xoxo

Wednesday, 23 April 2014

Cat talk


via 

This illustrated quote comes from one of my favorite modern artists, 
the magnificent Lisa Congdon 
and her new book.


( Is there a Santa in Springtime? )


Here is our eldest, five year old Patcha the crazy cat. 
A darling, really.


And our naughty little Feta 
(named after feta cheese, you may have guessed)


Two darling little creatures
making us love and relax
and laugh.

Are you a cat person
a dog person
or
a fish person?

Or maybe 
a garden person?

Do tell!




Sunday, 20 April 2014

Happy Easter!









Eggs are painted

boiled and chocolate

Spring is in bloom

And children are eager to join in the feast

Christ is Risen.

Rejoice!

Saturday, 19 April 2014

A Lenten meal



It started with a tomato.
I added chopped fresh onion.
Zucchini and zucchini flowers.
The perfume wafting was admirable.
It should be a risotto.
Basmati rice added.
I added some canned beans to make it a meal.
Tasted.
Added some balsamic vinegar to give it an edge.
Risotto it is.
And a yummy one.







Wednesday, 16 April 2014

Just because...





Time after time
I tell myself that I'm
so lucky to be loving you
so lucky to be the one
you run to see in the evening
when the day is through

I only know what I know
the passing years will show
you've kept my love so young
so new

and time after time
you'll hear me say that I'm
so lucky to be loving you

I only know what I know
the passing years will show
you cab my love so young
so you

and time after time
you'll hear me say that I'm
so lucky to be loving you


Saturday, 12 April 2014

Easter time

Hello, Friends,
Can you believe it will be Easter in just one week?
Some photos form Easter 2013




Oh I was so looking forward to this season... I was, this year too, for all different reasons... 
Friends, we need to look at each and every day 
with delight for all the good that it has to offer.

Cookies will hopefully be made next week, and so will Easter eggs. 

And time will be had with family
with delicious meat after forty days of fasting.

And hymns we shall sing and feel the divine drama
and be freed with tears of sorrow and regret
and perhaps Joy.

xoxo

Irene








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