Saturday, September 29, 2012

Round Top-Warrenton Favorites

Mr. Ella and I just came back from Antique Week in the Round Top area. 
I snapped a few pics with
my not so good phone camera. 

If I was giving an award to my favorite space it would absolutely go to this one. I think the walls were
made out of an old airplane. 
Now that is taking repurposing to a new level!

I really wanted to take some of these gorgeous chunks of my favorite color home with me.

I also drooled over these very shabby and fabulous chairs...

I did buy this sofa and there was no extra charge for the dust and dirt from the fields!

Back at my Hacienda...

Monday, September 24, 2012

Oktoberfest in McKinney

This weekend is McKinney's Oktoberfest.
The Antique Company Mall is having vendors set up out front again for Fall shopping.

I will not be set up there, but we have some talented dealers with fun displays and 
wonderful wares to buy.

Take a Saturday off and come enjoy downtown McKinney!

Thursday, September 13, 2012

Paper Cowgirls

I want to let you all  in on a great event coming soon in Waxahachie, Texas. The Paper Cowgirls have pulled together another one of their fabulous workshops.
Some wonderful creative gals will be teaching the classes. 
There will also be vendors set up in the evening for everyone to get their ephemera fix. 
Check out photos at Fiona & Twig from a previous sale.
Step out and dare to become a Paper Cowgirl!

Thursday, September 6, 2012

Forward to Fall Cooking

I can't wait for the Fall change of cooking. Cooler weather will eventually come. Even in Texas...
Soups and breads are my very favorite foods to cook and especially eat when the leaves are falling in the crisp air.

I found this delicious Classic Butternut Squash  Recipe from Whole Foods Market on Pinterest and
can't wait to try it out. I am going to try the version with the apple and almonds and serve it with some hot cheesy bread. 

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.


Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled Rogue Creamery Gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai Flavors
Stir a tablespoon red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2-cup light or regular coconut milk. Season with salt and pepper. Puree soup and garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. NOTE: Pappadums are available on the snack food aisle.

Southwestern Spin
Add a tablespoon chopped chipotles in adobo to carrot, celery and onion mixture. Cook until vegetables are tender. Add squash, cook until tender, then add broth. Season with salt and pepper. Puree soup and garnish each serving with 2 tablespoons crumbled queso fresco, a tablespoon cumin-toasted pumpkin seeds and a tablespoon chopped fresh cilantro. NOTE: Canned chipotles in adobo sauce are available on the Mexican food aisle.

Bon Appetit!