Month: May 2015

Pistachio and Cheese Sandwich

What is the perfect solution for a bad day? A Pistachio and Cheese sandwich! It’s comforting. It’s quick. It serves up a warm, comfy hug from the inside out. Ingredients Serves 2 1 loaf of Sicilian bread, sliced 4 slices of bacon 1/2 cup pistachios, shells removed, roasted and salted (available in our bulk aisle!) 3 oz. Mahon cheese, sliced 3 oz Piave Vecchio, sliced 1 Tbls butter Directions Preheat oven to 400º F. Lay bacon out on a rimmed baking sheet and bake in preheated oven for 12 minutes. Drain fat. Meanwhile, warm butter in a large skillet over medium heat, and slice  Sicilian Bread Place 4 pieces of bread in skillet and flip once, warming both sides. Add 1/2 of Mahon to each of 2 bread slices in the skillet and 1/2 of Piave Vecchio to each of 2 bread slices and place skillet into your preheated oven. Allow cheese to melt, 3-5 minutes. Pile up cooked bacon and pistachios on a cutting board and chop together into small pieces. Remove skillet from oven and back …

Decorate the House with Wooden Crates

Having a well-decorated and beautiful home does not necessarily have to do with how much you spend. Giving style to ambiance has much more to do with creativity and ability to give a unique touch to the place, and so reusing materials makes all the difference. The wooden crates used in street markets or to store wine are a good example of this. They are so versatile that you can create beautiful furniture to decorate the house. They can be used natural, varnished or painted; the sky is the limit to choose what can be created.  

Roasted Organic Rainbow Carrots

Makes 4 to 6 servings Ingredients 2 bunches of organic rainbow carrots with the tops removed, whole 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon fresh diced oregano 1 teaspoon fresh diced rosemary 1 teaspoon fresh diced  thyme 1 teaspoon fresh diced sage Directions Preheat oven to 400 degrees. Spread the carrots in a large baking dish and drizzle with olive oil. Season with the salt, oregano, rosemary, thyme, and sage.Toss to coat. Bake for 35 minutes, stirring occasionally, until carrots are tender and beginning to brown. Enjoy!  

Anderson Bailey

Anderson Bailey is the creative talent behind Bean and Bailey Ceramics. The collection has bowls, vases, planters,  and cups that feel right at home. Each piece is hand-crafted  by  Anderson Bailey and Jessie Bean. His studio is based in Chattanooga, TN, but the good news is that all of the collection is available for online purchase. Thank you Anderson and Jessie for these amazing inspirations ! http://www.andersonbailey.com   http://www.beanandbaileyceramics.com  

French 75 Cocktail

Ingredients 1 oz. Hendrick’s Gin 1/2 oz.St Germain  (elderflower liqueur) 1/2 oz. lemon juice 1-2 tsp. simple syrup (if you like it extra sweet) champagne ice berries & lemon for garnish Directions Shake gin, St. Germain, lemon juice & simple syrup in cocktail shaker with ice. Strain into glass. Top with champagne & garnish with berries & lemon. Enjoy! Via .Oregon Bride Photo: Lora Grady

5 Ways to Change your Home

  1-You can change your home in one day by painting the walls a new color.   2-Flowers and plants are an inexpensive way to change the house.   3-Hang posters, greeting cards, paintings, and objects on the wall.   4-Change pillows with changes of the seasons, such as wool for winter and linen for summer.   5-Buy a good rug.

Apricot Rosemary Jam

 Ingredients 1  quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed 2 cups granulated sugar 3 tablespoons finely chopped rosemary Juice of 1 lemon Directions Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy ! From Amazon – Weck Jar Photo: Monica Melsness