I woke up this morning to the sound of Reggie hitting the deck boards. His legs were all over the place, his head was shaking, his eyes were twitching. A flurry of movement later and before I knew it, Dad had called Kristen and Valerie home and Reggie was being hoisted by Dad into the van.
All I could do was cry. (I've been doing that a lot this week, haven't I?)
Kristen and Valerie came home and we drove off to meet Mom and Dad at the animal hospital with Reggie.
We got there and got Reggie's diagnoses.
All this time I was seriously thinking we wouldn't have Reggie greeting us Christmas morning. Hence the sobbing.
Turns out what he has isn't nearly as scary as it look, and it's treatable.
About three medications later Reggie seems to be perfectly normal. Thank you God!
You know--when I was thinking Reggie was a goner--I realized why exactly I had gotten that darn cold. If I hadn't gotten sick, then I would've been gone Saturday morning, wouldn't have charged by cell phone, I would've been at a strange place, and missed Reggie's passing. (Luckily that last part didn't happen)
For the past several weeks my sister Kristen and I have been planning our cookie exchange. It starts at 7.3o tonight and we're all wearing are pretty cocktail dresses.
Well, everyone except me. Because I'm not going.
Yes, the co-host of this shin-dig is out sick. ::cough cough::
I really have no idea how I picked this up so quickly. I come in contact with a lot of people on Tuesday, but Wednesday I had absolutely no symptoms. Thursday however I woke up with the worst sore throat ever.
So here I sit, Netflix just shorted out--again. I'm achy, coughing every few seconds, I still have a sore throat, and sniffles. It's now 4.27, and I should've been getting ready.
I think quiche is best served cold, so when I make at night, I always wait until morning to have it for breakfast. It can be served as breakfast, brunch, lunch or supper easily--quiche is so adaptable!
one pie crust (I make my own, but store-bought works like a charm)
one cup of either milk, half and half, or heavy whipping cream. (I always use half and half. recently though, I used heavy whipping cream and it was the best)
pinch of salt
half a cup of finely chopped onion
a cup of a cheese of your choice
and mix-ins like::
Preheat oven to 375 degrees.
Prepare crust by placing it in a nine inch pie pan.
In a medium sized mixing bowl, beat the eggs with the cream or milk. Add in the salt and a dash of pepper.
Dump in all of your mix ins. Stir thoroughly.
Put the filling in the unbaked crust and place in oven for about 45 minutes, or until a toothpick poked into the
If they have any more "frees" they'll be baking styrofoam.
Recently I've really been into gluten-free baking (by the way, the gf Betty Crocker brownie and cookies mixes are AMAZING) and I've had an interest in vegan baking too. While I was at Barnes and Noble yesterday, I happened upon the Babycakes cookbook.
Do you know what this means? A trip to NYC is what it means.
Luckily, they've got their cookbook, which is filled with delectable treats anyone can appreciate. The owner, Erin Mckenna was on Martha Stewart and has the videos on her website's blog
Going into Anthropologie online is a dangerous thing. All sorts of lovely things to make you wish you had gobs of money to buy everything in the store. Then, like Etsy, you start thinking that two hundred dollars for a skirt isn't really all that bad.
Lucky for you however, I will just include one picture from Anthropologie:
Hopefully with the sweater I bought at the thriftstore I can make this happen.
The one problem with Etsy is just how addictive it is. Seriously, if you spend too much time there you end up hearing yourself say things like, "Oh, $8o isn't THAT bad for a purse." "Sweet! That ring is only 3o bucks!"
Oh boy. I was browsing How to Eat A Cupcake today, and I saw she had posted this cake recipe. Long story short, I'm now making it for tomorrow night. No special reason really, but from what it sounds like this cake alone is cause for a special occasion. I'm going to be baking the cake layers tonight, so I'll keep you updated through the whole process like I did last week,(that was seriously a week ago? Yikes.)
3:31 pm:: Off to bake the layers.
4:30 pm:: Actually just getting started on the baking--I get distracted okay!
5:00 pm:: All done baking now for the day, I tied a bit of the cake, but I'm not letting you know what I think until it's all complete. Tomorrow we start the frosting!
9.25.09 12:22 pm:: Going to make the filling right now. Wish me luck!
12:59 pm :: all finished with the filling; it seems a little on the thin side right now, but we'll see what happens tonight.
3:20 pm:: Making the chocolate outside. We're getting closer!
3:42 pm:: all done with the chocolate. Now only to decorate it...
5:02pm :: My masterpiece is finished. oh, and you know how I said it's a triple chocolate cake? Well, that's for amateurs--mine is a five chocolate cake.
(my cake guts--pumpkin chocolate cake and cream cheese cinnamon frosting)
tomorrow's my birthday! in honor of the day's events, i'm planning on updating throughout the day--live-blogging to an extent. hopefully it'll all work out. the best part is that i get to blog about every little bit of the day, and this here blog gets updated--super!
sin the meantime i thought i'd tell you all the plans: rebecca, kristen, mom and i are all heading to panera for an early lunch and then off to shopping (always my go-to for birthday plans.) then, my other sister, valerie, is coming in from north carolina! i'm so excited, i haven't seen her since the very beginning of august, so we've got lots to catch up on. since valerie isn't going to be here for the initial celebration, we're all heading out to the williamsburg outlets on saturday. tons of pictures, money spending, and laughter ahead!
Ladies and gentlemen, it had now become clear to me that no one will ever be able to rid the world of horrendous items. No hope remains. Pack it up What Not to Wear, you're fighting a loosing battle.
You know what bothers me about these? Instead of offering a footless pair of colored support hose and having you pair it with the flip-flops in your own hopeless ways, it offers them together like that's a normal thing. Like a personal service, "Oh, now I can color coordinate my hose with my flip-flops, thanks Sanuk! It's always been a bother before!"
If this is where fashion is headed, kill me now.
p.s. Oh! To make you feel good about this purchase Sanuk has made them vegan. I guess just in case you had any doubts this means you can shop with a clear conscience. Super.
I made my own almond joys. No I'm not a weirdo--why do you ask? For a while now I've been thinking about making an almond joy cake, but today I figured it would be fun to try the actual thing. They came out wonderfully but I'm not quite happy with the chocolate coating on these, though nothing a little modifying wouldn't fix! Here's the whole recipe:
6 ounces semi-sweet baking squares (4 squares) 1 -11/2 teaspoons of paraffin wax, (it's really important that it's wax.)
Over a double broiler begin to melt the chocolate, add vegetable oil and stir to combine. Continue to melt until only a few lumps of chocolate remain. Remove from heat and stir until the heat from chocolate melts the last few lumps.
¼ cup butter ¼ cup coconut oil ½ teaspoon coconut extract 2/3 cup confectioner’s sugar 3 tablespoons half and half, milk, or heavy cream 1 ½ cups shredded coconut
In the bowl of a stand mixer combine butter and coconut oil until smooth. Add extract, sugar and milk. Beat on high until fluffy. With the mixer on low add the shredded coconut. Reserve for later.
Almonds: Toast 1/4 cups of almonds in oven at 350f for about 7 minutes. Pull out of oven and let cool.
With a spoon pour about a teaspoon chocolate coating onto wax paper and spread in an oblong shape. Continue for 15 bars. Place in freezer for 5 minutes or until hard. Using a teaspoon, spread the coconut filling evenly on the chocolate base of the joy bar. Place two almonds on the filling and freeze for 3-5 minutes. Either drizzle the rest of the chocolate on the spread it thickly on each bar. Freeze for 5 minutes. Enjoy!
Today while I was at the mall I stopped into H&M--boy do they have great stuff! I love all the colors, the patterns, and styles there. I tried on a few things and ended up buying a few as well.
All in all I ended up getting the blue scoop-neck shirt and the blue skirt, love them both! I wish the dark grey shirt-dress had worked but the pockets kept bulging out at the exact the wrong place. The more I look at the white shirt and button down the more I like them though. What do you think?
My absolute, hands down, favorite season is autumn. Love it. Dream about it.
Not really on the last part.
But anyhow, Wikstenmade (as always!) is really my go-to for fall clothing inspiration. Just look at these photos! Today I actually got so excited about fall I tried on my fall coat. Never mind the 90 degree weather.
(Rubbish Roll Sleeve Plaid Blouse discovered at Nordstrom Bp) (Women's Weekend Jeans discovered at Old Navy) (Love Squared Pintuck Roll Sleeve Blouse discovered at Nordstrom BP) (Madison Plaid shirt discovered at Delia's)
See? I actually do update my blog! Anyways, this summer has been one of the best fashion wise I think, the trend of effortless weekend clothing is just the greatest! Button down shirts and loose straight-leg jeans are the highlight in this post, all what the trend is about and it also happens to be what tends to be flattering on shapes like me.
What is or has been your favorite trend this season? Vote in the poll on the sidebar, I want to hear back from you!