Monday, November 22, 2010

I'm Dreaming of a White (and Cream) Christmas

At the beginning of the Christmas Season my first layer of decorating started with a very simplistic look. No fussiness or fancy bows here.

When most of that sold, I came up with this look and I liked it even better...

Next came a bed spring swag I conjured up then I adorned it with tiny bubble ornaments.

Up the aisle is Theresa's wonderful booth. She certainly has the touch.

And of course, Mr. Ella's booth. I think he is doing such a good job that I may have to let him do the Christmas decorating at home now. He didn't think about that, did he?

Colorado Nancy is a natural at great displays. Simple, but what a statement!

Come by this weekend and enjoy the downtown McKinney Christmas cheer...
I hope to see ya!

Thursday, November 18, 2010

I just wanted to remind everyone of my sale. It is CrAzY around here right now!

We will have wood and iron pieces.

A few fun art boxes, lots of bird items and even some real antiques.

And of course a bunch of rusty and crusty junque!

No extra charge for dust.

Can't wait to see ya,

Monday, November 15, 2010

Sale goodies

I want to share a few photos of some of the goodies that will be in my sale this week. I have been cleaning out our inventory in the garage and also clearing my studio. I probably will have a tough time getting a price on everything, but I will give it my best.

I am parting with some of my pretty platters, but only if they go to a good home...

You will find an old wooden chicken coop, open frames, cool drawers and all that is shabby .

This is for those who have a special place in their heart (and home) for all that is chippy, rusty or crusty.
Thanks for all of the great emails . I have enjoyed talking to you all!

(Sales will begin when the door opens. Cash & checks will be accepted forms of payment.)

Friday, November 12, 2010

Mark your calendars!

Ready, get set, mark your calendars!!

There is a reason I have been missing in action for some time now. I have been busy getting ready for an awesome sale!

Mr. Ella and I have been cleaning out the clutter and our growing inventory and we are ready to let it all go--to YOU!! We will even include irresistible prices... I will post some photos of a few of my favorite things later.

So, if you have been wanting an excuse to visit the Frisco, McKinney area, this is it.

( P.S. If you are a dealer, I have a secret for you. Email me...)

Wednesday, November 3, 2010

It's starting to feel like baking time...

Pumpkin Spice Scones
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. unsalted butter
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.

I found a great site for recipes. Nicole at
Pinch My Salt
is the best!
She includes easy to follow instructions and tutorials.
Now let's all get baking!!