Tuesday, January 25, 2011

Oh, Blogosphere. You kill me with your bounty of wonderful sites

Thanks to the brain of Lori What: , , , ,
Found this amazing post this morning and am now furiously looking at all the listed blogs to check them out for new gems. It's on up-and-coming blogs chosen by a blogger I adore Say Yes to Hoboken.


Here are my own goodies I found on the list:


I'll take a bright updated granny-floral with a clean white room any day of the week.

via the lovely Mary Stonecypher of Olivet. 


Yummy recipes that look like this: 
Two of the best and easiest things to have on a cold camping trip is a piece of torn campfire bread (also known as bannock) right off the skillet with a little garlic confit spread on top. The bread is crispy on the outside and soft, chewy and warm on the inside. The garlic confit is savory, a little sweet and spreads like butter. Just sprinkle some coarse sea salt and freshly cracked pepper on top. Campfire Bread / Bannock 2 C flour2 T baking powder2 T sugar (or less if you prefer it less sweet)2 pinches saltWater - Mix together all dry ingredients. Add water until the consistency is more like a wet dough.- Heat some butter or oil (or both!) in a skillet, pour in the dough and spread with a fork. Cook on one side until nicely browned. Turn over and cook until the other side is nicely browned. Probably 10-15 minutes total on a stove but could vary if cooking over campfire.-Cut into slices or just tear some off and enjoy! Garlic Confit As many garlic cloves as you’d like to use (I used about 5 heads of garlic here)a few sprigs of thyme2 bay leavesvegetable and olive oil -Peel garlic cloves and place in a sauce pan- Add in the herbs and enough oil (equal parts veg & olive oil) to barely cover the cloves- Simmer for an hour.    Is this a weird combination? I don’t know. All I know is that I love it. I’ve been having this for dinner all week.  Peas & Feta on Toast for 1 olive oilsmall onion, roughly chopped or thinly sliced1/4 C fresh or frozen peas (or more if you like)red wine vinegar1.5 oz feta, crumbledsalt and peppertoast, toastedfried egg (optional) - Heat oil in a pan and saute onion until edges are brown- Add in peas and stir for a minute or two until cooked. This doesn’t take long. Add a splash or two of red wine vinegar and stir in. Smash the peas slightly.- Add the crumbled feta and mix. Cook for a minute. Add salt and pepper to taste.-Spoon peas mixture onto toast. Top with a fried egg, if using.  
Can be found here with Debbie Carlos. 


This post by Len at A Little Hamster makes me want to work on some crossstiching. Also, her blog is adorsables. 



For some amazing Scandinavian style head over to this place: http://kitkadesigntoronto.com/. And, you just have to love their little design/logo:
Kitka
Look at that cat!


For some lovely pictures (like these below) check out House of Brinson. And, there are about a million recipes I want to try out over there, too!
 
at 9:42 AM

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