Hi guys I know we've had very little rain this spring so far especiall in NY, however it is still spring and you know what that means Showers, Showers, and more Showers. Here are my picks for a rainy day chic combo. Let me know what you think.
Friday, April 27, 2012
Tuesday, April 3, 2012
Bedroom Makeover Inspirations
Diy Hanging Jewelry Box

Saturday, March 31, 2012
Closet Door Revamp

To someting like this. Also involved in this project will be Lex'closet door and the linen closet in the bathroom. As always stay tuned, next up is the actual curtain selections... This should be fun. Until Next time...
Thursday, March 29, 2012
Spring is Springing In My Yard

Wednesday, March 21, 2012
Fav Living Room Looks

Birthday Party Update

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so these are some of my inspirations, I will of course take pics and let you all see how it turned out. Until next time!
Monday, March 19, 2012
My Obsession With Cornbread

here to familiarize yourself if you aren't already. I haven't tried it yet but I wanted to share this with anyone else who love this dish as much as I do. If you make it please let me know how it came out as I will do the same.
Dutch Oven Buttermilk Cornbread
Total Time:50 min
Prep
15 min
Cook
35 min
Yield:
8 servings
- Dutch Oven Buttermilk Cornbread
- Ingredients
- 2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (12-ounce) can creamed corn
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons lard
Directions
In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.
Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire.
If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to
30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.
Sunday, March 18, 2012
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