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“Luxury is not a necessity to me, but beautiful and good things are.”
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~ Anaïs Nin
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~ Anaïs Nin
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Above Painting: Blossoms by American Impressionist Theodore Robinson 1852-1896
Wednesday, April 18, 2012
Friday, October 28, 2011
Friday's Photos - Owen's House Once Again
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Over the years I have continued to receive many emails and comments about this post - which I did on Oct. 27, 2007. It amazes me that so many people became as enamoured with this set decor as I did.
For all of you who would like to see an absolutely incredible three dimensional, miniature model of this home - please follow the link - The Owen's House on Magnolia Street. You will be in Owen's House heaven!!
For all of you who would like to see an absolutely incredible three dimensional, miniature model of this home - please follow the link - The Owen's House on Magnolia Street. You will be in Owen's House heaven!!
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Happy Halloween!!
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Some years ago - back in 1998 to be exact - a movie came out called Practical Magic, written by Alice Hoffman (novel). It starred Nicole Kidman, Sandra Bullock, Stockard Channing and Diane Wiest. It also starred Aidan Quinn and Goran Visnjic. I fell in love with this movie and have watched it so many times through the years I've lost count. I must admit one of the reasons I have watched it so many times was to see the house/set it was filmed in and the surrounding property. Set decoration and production design have always been something I've loved as much as the movies themselves. This house was built entirely (and torn down) for the film on an island in Washington and what an amazing job they did. The design and feel of that house really inspired me. I have tried to glean as much as I can from the look of the set and incorporate into my own home here and there. I also wish I owned and ran the shop that Sandra Bullocks character does in the film.
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It's a great fall/Halloween flick and features music by Stevie Nicks and Sheryl Crow. It was also featured in Victoria Magazine article called, Casting a Decorative Spell, back in October 1998. Here is a little bit of that article.
_In turning Alice Hoffman's novel "Practical Magic" into a Hollywood film, Production Designer Robin Standefer had to conjure a fully decorated house --from scratch. One day she faced a barren patch of rented land on Washington's San Juan Island, then poof! a Victorian house grew. Here she shares the decorating tricks and secret sources that helped cast a decorative spells over this wonderful movie...Though this Victorian house looks as if it's been in place for a century, it's actually an architectural shell. Even the blossoms on the trees are fake -they're made of silk.
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The aunt's house is every bit a main character in the movie.... "I analyzed the descriptions of the stairways and the tangle of vines growing over the back door, and decided it had to be Victorian,"she (Robin Standefer) explains. "But it couldn't look haunted.It had to be clean and white, not fading and cobwebbed. The aunts never really age. Their magic keeps them young. What if they lived in a house that never really aged? The design, based on East Coast shingle style, evolved to include a lighthouse on top. "Women were traditionally light keepers and this was a house of women," says Robin.
The aunt's house is every bit a main character in the movie.... "I analyzed the descriptions of the stairways and the tangle of vines growing over the back door, and decided it had to be Victorian,"she (Robin Standefer) explains. "But it couldn't look haunted.It had to be clean and white, not fading and cobwebbed. The aunts never really age. Their magic keeps them young. What if they lived in a house that never really aged? The design, based on East Coast shingle style, evolved to include a lighthouse on top. "Women were traditionally light keepers and this was a house of women," says Robin.
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Wednesday, September 28, 2011
Fall Fav ~ Deepest Dish/Bowl Apple Pie
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(Photos Courtesy of Jupiter Images)
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My cooking urges are in overdrive now that fall has arrived -- and it's time to make one of my absolute favorite pies!! This is actually a deep-bowl, rather than a deep-dish, pie. I used my largest Fiesta mixing bowl (oven safe) but you can use a deep dish pan as well. Eight pounds of apples are tossed with cinnamon, cardamom, and sugar and then piled into an ovenproof bowl, tucked under a blanket of pate brisee (see below), and baked until bubbling. When the pie is served (with a spoon), a mound of crust and sweet fruit grace each plate. For savory contrast, serve with slices of cheddar cheese.
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Deepest Dish/Bowl Apple Pie
Ingredients - Serves 10
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Pate Brisee (Pie Dough)_
Recipe Below -- or you can find it ready-made among the frozen foods of most supermarkets. .
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5 1/2 pounds firm, tart apples, such as Empire
1 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons cinnamon
6 tablespoons unsalted butter
1/2 cup brandy
1 large egg yolk
Juice of 2 lemons
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Directions
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Heat oven to 450 degrees.
Place 3/4 of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, if necessary. Brush off excess flour; roll dough around rolling pin and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer to a parchment-lined baking sheet and refrigerate.
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Peel and core apples, then cut into 1/4- inch-thick slices. As you cut, place slices in a large bowl and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with cinnamon sugar.
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Divide butter between 2 large skillets and melt over medium-high heat. Divide apples between skillets and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
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Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat and set aside.
Transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water and brush mixture on edge of dough. Remove rolled pie dough from refrigerator and center over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge. Cut several steam vents into crust. Brush surface with egg wash and sprinkle with remaining 1 tablespoon sugar.
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Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake another 45 to 50 minutes. Let stand about 30 minutes before serving.Note: To garnish the pie with candied apple peel, toss strips of apple peel with sugar and arrange on a parchment-lined baking sheet. Heat oven to 400 degrees, turn off, and place baking sheet in oven overnight.
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Pate Brisee (Pie Dough)
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Ingredients -Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
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2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
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Directions
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In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month
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Recipe Courtesy of Martha Stewart
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(Photos Courtesy of Jupiter Images)
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My cooking urges are in overdrive now that fall has arrived -- and it's time to make one of my absolute favorite pies!! This is actually a deep-bowl, rather than a deep-dish, pie. I used my largest Fiesta mixing bowl (oven safe) but you can use a deep dish pan as well. Eight pounds of apples are tossed with cinnamon, cardamom, and sugar and then piled into an ovenproof bowl, tucked under a blanket of pate brisee (see below), and baked until bubbling. When the pie is served (with a spoon), a mound of crust and sweet fruit grace each plate. For savory contrast, serve with slices of cheddar cheese.
_
_
Deepest Dish/Bowl Apple Pie
Ingredients - Serves 10
_
Pate Brisee (Pie Dough)_
Recipe Below -- or you can find it ready-made among the frozen foods of most supermarkets. .
_
5 1/2 pounds firm, tart apples, such as Empire
1 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons cinnamon
6 tablespoons unsalted butter
1/2 cup brandy
1 large egg yolk
Juice of 2 lemons
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Directions
_
Heat oven to 450 degrees.
Place 3/4 of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, if necessary. Brush off excess flour; roll dough around rolling pin and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer to a parchment-lined baking sheet and refrigerate.
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Peel and core apples, then cut into 1/4- inch-thick slices. As you cut, place slices in a large bowl and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with cinnamon sugar.
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Divide butter between 2 large skillets and melt over medium-high heat. Divide apples between skillets and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
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Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat and set aside.
Transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water and brush mixture on edge of dough. Remove rolled pie dough from refrigerator and center over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge. Cut several steam vents into crust. Brush surface with egg wash and sprinkle with remaining 1 tablespoon sugar.
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Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees and bake another 45 to 50 minutes. Let stand about 30 minutes before serving.Note: To garnish the pie with candied apple peel, toss strips of apple peel with sugar and arrange on a parchment-lined baking sheet. Heat oven to 400 degrees, turn off, and place baking sheet in oven overnight.
_
_
Pate Brisee (Pie Dough)
_
Ingredients -Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
_
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
_
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
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Directions
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In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month
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Recipe Courtesy of Martha Stewart
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Friday, September 23, 2011
Loveliest Season of the Year
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When the trees their summer splendor
Change to raiment red and gold,
When the summer moon turns yellow,
And the nights are getting cold;
When the squirrels hide their acorns,
And the woodchucks disappear;
Then we know that it is Autumn,
Loveliest season of the year.
Autumn by Carol L. Riser ~
_It feels like Autumn at my house today, and I am a happy girl!!
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(Photos Courtesy of Jupiter Images)
Wednesday, September 21, 2011
Mid-Week Pause ~ Reflection
Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul. John Muir ~
Tuesday, September 20, 2011
The Importance of Eating Your Veggies
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Re-post
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One of the most dramatic findings to come out of the well-known Nurse’s Health Study (which tracked 87,000 nurses for eight years) was that those who ate just five large carrots a week lowered their risk of stroke by 68 percent compared to those who ate only one carrot per month or none at all! By the way, carrots also lower cholesterol because of their fiber content. A study from England showed that those who ate two large carrots a day for three weeks reduced their total cholesterol by 11 percent, which is roughly the same amount that’s achieved with statin drugs!
_Wow!!
_Selecting and Storing
_Carrot roots should be firm, and smooth. The deeper the orange-color, the more beta-carotene is present in the carrot. Look at the stem end and ensure that it is not darkly colored as this is also a sign of age.
_Carrots are hardy vegetables that will keep longer than many others if stored properly. Make sure to store them in the coolest part of the refrigerator. If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots.
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Carrot, Green Apple and Mint Salad
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1/3 cup plain nonfat yogurt
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1/3 cup plain nonfat yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon honey
1 pound carrots, peeled and trimmed
1 Granny Smith apple, cored
2 tablespoons roughly chopped fresh mint leaves
Salt
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Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
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In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
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Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
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Serve chilled.
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Nutritional Analysis Per Serving
Serve chilled.
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Nutritional Analysis Per Serving
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Calories 86
Total Fat 4 grams
Saturated Fat 0.5 grams
Protein 1 gram
Carbohydrates 13 grams
Fiber 3 grams
Calories 86
Total Fat 4 grams
Saturated Fat 0.5 grams
Protein 1 gram
Carbohydrates 13 grams
Fiber 3 grams
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(Courtesy of Ellie Kreiger's Healthy Appetite, Photos Courtesy of Jupiter Images)
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Monday, September 19, 2011
And The Winner Is...
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I am so excited and happy to announce the winner of the fabulous
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{Red Fir Shabby Apple Dress}
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drum roll please........ is...
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{Red Fir Shabby Apple Dress}
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drum roll please........ is...
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Thanks so much to everyone for entering. Thank you also Shabby Apple!!
It was a really fun giveaway.
I hope to host more in the future. xx's
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P.S. Happy Monday!!
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P.P.S. Hosting a giveaway & need a way to generate the winner randomly, try Random.org
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It was a really fun giveaway.
I hope to host more in the future. xx's
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P.S. Happy Monday!!
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P.P.S. Hosting a giveaway & need a way to generate the winner randomly, try Random.org
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Friday, September 9, 2011
Friday's Photos - Dress Giveaway via Shabby Apple!!
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This Giveaway is now closed. I will announce the winner Monday (morning) Sept 19!!
Here it is!!
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I'm so excited to announce this giveaway via "Shabby Apple" - an amazing vintage inspired online dress boutique, that offers absolutely beautiful women’s apparel, jewelry, & more!!
Honestly, I wish it were mine!!
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I'll make entering to win this gorgeous dress {seen above} -- Red Fir, from their Yosemite Collection, as simple as possible. Good Luck!!
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1. Follow the link "Shabby Apple" and check out all of their amazing dresses -- they are arranged by collections {which I love} and pick the one you like most.
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2. Return to barefoot in the orchard & post a comment telling me which one was your fav.
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3. You may also want to check out their blog - Shabby Apple ~ Apple a Day - & follow them. ;)
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Note: This giveaway will run for one week and ends at midnight PST - Friday September 16, 2011. I will announce the lucky winner and Shabby Apple will send you the dress, in the size you specify, directly. This giveaway is open to US residents only.
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Here are some more things from Shabby Apple {not included in the giveaway} that I love -- enjoy!!
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This Giveaway is now closed. I will announce the winner Monday (morning) Sept 19!!
Here it is!!
.
I'm so excited to announce this giveaway via "Shabby Apple" - an amazing vintage inspired online dress boutique, that offers absolutely beautiful women’s apparel, jewelry, & more!!
Honestly, I wish it were mine!!
.
I'll make entering to win this gorgeous dress {seen above} -- Red Fir, from their Yosemite Collection, as simple as possible. Good Luck!!
.
1. Follow the link "Shabby Apple" and check out all of their amazing dresses -- they are arranged by collections {which I love} and pick the one you like most.
.
2. Return to barefoot in the orchard & post a comment telling me which one was your fav.
.
3. You may also want to check out their blog - Shabby Apple ~ Apple a Day - & follow them. ;)
.
Note: This giveaway will run for one week and ends at midnight PST - Friday September 16, 2011. I will announce the lucky winner and Shabby Apple will send you the dress, in the size you specify, directly. This giveaway is open to US residents only.
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Here are some more things from Shabby Apple {not included in the giveaway} that I love -- enjoy!!
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Thursday, September 8, 2011
Good Morning ~ Good Coffee
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I love a good cup of coffee! Let me rephrase that -- I crave a good cup of coffee!! Coffee is the second largest traded commodity in the world after oil. A path that 500 million people are journeying and I am right there with them all.
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For all you Californian's, there is a website called delocator.net that helps you find independently owned coffee shops in your neighborhood or a neighborhood you may be visiting. I use it to find - coffee - wherever I go. It also helps support the underdog and promote a future that includes the culture of small businesses!
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My favorite local place: Flying Goat Coffee.
My favorite coffee: Espresso Con Panna (a shot of espresso topped with whipped cream).
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What's yours? Happy coffee drinking!! :)
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P.S. Wonderful Giveaway Coming Tomorrow!! Don't Forget To Check Back In!!
>
(Photos Courtesy of Jupiter Images)
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For all you Californian's, there is a website called delocator.net that helps you find independently owned coffee shops in your neighborhood or a neighborhood you may be visiting. I use it to find - coffee - wherever I go. It also helps support the underdog and promote a future that includes the culture of small businesses!
.
My favorite local place: Flying Goat Coffee.
My favorite coffee: Espresso Con Panna (a shot of espresso topped with whipped cream).
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What's yours? Happy coffee drinking!! :)
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P.S. Wonderful Giveaway Coming Tomorrow!! Don't Forget To Check Back In!!
>
(Photos Courtesy of Jupiter Images)
Wednesday, September 7, 2011
Mid-Week Pause ~ Reflection
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There is no meaning to a flower, unless it blooms. ~
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(Image Courtesy Jupiter Images)
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There is no meaning to a flower, unless it blooms. ~
(Image Courtesy Jupiter Images)
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