November 7th, 2013
Daniel’s birthday was Monday, so he took the day off and we had a picnic lunch at Duke Gardens. My mom let me borrow her absurdly cute picnic basket, and Daniel looked adorable lugging it around the gardens until I settled on the perfect secluded spot.
I paired these scrumptious prosciutto and roasted red pepper sandwiches with heaps of grapes and blackberries, and a thermos of steaming hot chocolate since it was a little chilly out. After eating we laid back on the blanket and watched the clouds. It was a cliché picnic, but we thoroughly enjoyed ourselves. When was the last time you went picnicking?
November 5th, 2013
My holiday cards are ready to go! The new 2013 designs are below, but I’ve got lots of old favorites in the shop too.
I’m offering an early bird special on my holiday line. Now through November 12th use the coupon code HOHOHO to save 15% off all items in the holiday section. Click here to shop!
These thank you postcards aren’t really holiday specific, but I thought they’d be perfect for sending all those post-holiday thank you notes!
October 31st, 2013
This year I had the most fun ever carving my pumpkin. I scraped out the seeds, got my drill, and drilled holes all over it. I know pumpkin drilling has been done many times before, but I don’t think I’ve seen one turn out quite like this. I went a little crazy! It was hard to make myself stop, because the whole process was surprisingly therapeutic (and as messy as it sounds). How did you decorate your pumpkin this year?
Here’s the pumpkin archive:
October 29th, 2013
Every fall I make this spiced cider. It’s sweet but not too sweet, slightly citrusy and perfectly spiced. Somehow it’s like squeezing everything I love about fall into one steaming mug. Make some to sip on while you carve your pumpkin this week. You have to try it!
1 gallon apple cider
2/3 cup real maple syrup
5 cinnamon sticks
16 whole cloves
16 whole allspice berries
1 orange peel, torn into pieces
1 lemon peel, torn into pieces
Pour the apple cider and maple syrup into a large slow cooker. Pile the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel on a square of cheesecloth. Fold the sides up to enclose the bundle, and tie it up with kitchen twine.
Drop the spice bundle into the cider mixture. Put the lid on the slow cooker. Leave the end of the twine sticking out of the pot so you can move the spices without opening the lid completely.
Cook on high for 4(ish) hours. Periodically reposition the spice packet to allow the flavor to disperse. If the cider begins to boil, turn the slow cooker down to low.
Drink up! Garnish with a cinnamon stick or orange slice. For an extra kick add a splash of spiced rum or honey whisky.
(My awesome grey plate was made by Lindsay of Suite One Studio!)
October 24th, 2013
Last weekend Daniel and I took a couple extra days off and headed to the North Carolina mountains for a mini-vacation. We rented a little cabin on Lake Lure, which is definitely the most beautiful North Carolina lake I’ve ever seen. Our cabin was built for two, welcomed dogs, and had a hot tub on the deck overlooking the lake. You can’t beat that! We managed to squeeze a lot into our short trip. We canoed on Lake Lure, hiked up Frying Pan Mountain on the Blue Ridge Parkway to see the fall leaves from the lookout tower, fished for our dinner, stopped in Bat Cave, NC to stock up on fresh apple cider and apple butter,
skinny-dipped relaxed in the hot tub, practiced our ukuleles, and hiked to Catawba Falls. Autumn is definitely the best time of year to visit the mountains!
I’m still catching up on e-mail, so if I owe you one thanks for your patience!