Recessed sewing table

Not my idea, nor my plans, but I couldn't be any more thrilled with the result! The table will be finished in the spring with a multi-layer stain/paint/distressing effect, when things warm up. A little too cold for stains/paints right now. In the meantime, I'll use it as is, and love it all the while!

The hole drill got a little warm!

The jigsaw took care of the straight edges.

A router to add a rounded edge to the opening, and give it a more polished look.

Now for the supports on the underside.

The supports viewed from the top.

And in place...sewing machine now recessed!

The plans can be found here. There were no measurements, as every table is different, as is every sewing machine. What tips can I offer? Make sure you leave plenty of room for your plug ins to the right of your machine. And measure, measure, measure. It was very straight forward, and something anyone could do with the right tools. I have lost quick access to the front storage box on the machine base, but it was an easy sacrifice to make for the benefit of a recessed machine.

Have I said how much I love my new table?

I would suggest scouring Craigslist for used craft/dining tables. That's what I did, and I found my table for $70, and it's good size at 36" x 52". It came with a full length bench, as well. Just make sure you get one that's solid wood.

With my fabric shelf in place, my craft room is really taking shape. Much more to come, but to say I'm thrilled so far, would be an understatement. A pink chandelier is calling my name for the room, too.  Hum...

The gift is in the wrapping, too

I like handmade things. The older I get, the more I like them. I have always loved a well wrapped gift, too, with coordinating ribbon, wrap, cards, etc.

This year I made gifts for Christmas, as I often do, and, as is always the case, I needed a nifty way to wrap them up. I decided to put all that beautiful craft paper to good use, and make my own. I've made paper boxes before, but this year I wanted something a little different. I stumbled upon a blogger who made pyramid boxes. Perfect! I re-sized the dimensions to fit my needs, and made my own out of 12" x 12" patterned card stock.

More on what I put inside after Christmas...don't want to spoil the surprise for the recipients.  =)

Interested in this little box? You can find the original template and instructions here, and it fits 8-1/2" x 11" card stock. For a larger box, just upscale your dimensions, and use larger card stock. This was a very easy project that produced a lovely result.

Cauliflower and potato mashed potatoes

This is one of those times I feel like I just made the right combinations, for the best possible result. These mashed potatoes are superb. Creamy, fluffy and packed full of flavor.  They have the added benefit of being a little more healthy than your run of the mill mashed potatoes, thanks to the addition of the cauliflower.

Ingredients:

1 head cauliflower
Olive oil
Kosher salt
Fresh cracked black pepper
4 lbs. russet potatoes, peeled and quartered
1/2 head cauliflower
8 ounces cream cheese
4 tablespoons butter
2 garlic cloves, finely minced
Whipping cream (or half and half)

Directions:

Heat oven to 450 degrees.

Break cauliflower into small florets, and toss with olive oil to coat well. Spread onto a large baking sheet, season with salt/pepper, and transfer to the preheated oven. Roast until well charred, about 20 minutes.

Place prepared potatoes into a large kettle, and cover with water. Set to boiling. Cook potatoes until fork tender, 20-25 minutes.

Into the bowl of your stand mixer, add the cream cheese.

Into a small skillet, add the butter, and melt. Cook butter until milk solids begin to brown. Quickly add garlic, and saute until fragrant, about 30 seconds. Transfer to the bowl of your stand mixer.

Add roasted cauliflower to your food processor, and pulse until well pureed. Transfer pureed cauliflower to the bowl of your stand mixer.

When potatoes are done, drain, and add to the bowl of your stand mixer, along with the cream cheese, brown butter and pureed cauliflower. Fit your mixer with the paddle attachment, and mix on low speed until combined. Slowly add whipping cream, while the mixer is running, and beat until you reach the desired consistency. Serve warm.

Note: if you need to keep mashed potatoes warm while waiting for other dishes to finish, place them into a slow cooker, and set heat to low.  The potatoes will stay warm, without drying out, for up to an hour.

Pumpkin spice latte

It's that 'pumpkin' time of year again, and one of my favorite fall things is a pumpkin spice latte. Not long ago I swore off of Starbuck's because I was tired of paying nearly $5/cup for the occasional latte, and I'd found myself disappointed in the quality and consistency of their product one time too many.

We have been making our own lattes for a long time, and rarely buy them now, but on occasion we do, either because we are out of coffee, out of town, or some other random occurrence that doesn't allow us to make them at home. With our choice to cease patronizing Starbuck's, where would I get my pumpkin spice latte when fall rolled around? A little experimentation in the kitchen would answer that question.

I played around with spices, and other ingredients, and came up with a pumpkin spice latte recipe that I think is very good. The right amount of sweet, spice, and that coveted pumpkin punch...just right for my taste. Perhaps it will satisfy your taste, as well. This one is creamy and and full of seasonal spices.

This recipe is written for a single serving espresso machine (one 16 ounce latte, or two 8 ounce lattes - your choice), but you can make adjustments for a regular coffee maker, so long as you use strong coffee, and warm your milk to finish off the beverage. Steamed milk is not required, unless you want foam atop your latte vs. whipped cream.

Ingredients:

Syrup
1/2 cup pumpkin puree
1/2 cup sugar
1 cup half and half
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon vanilla

The drink
3 tablespoons prepared syrup (depending upon your taste)
2 shots espresso
8 ounces steamed milk
Whipped cream

Directions:

In a small saucepan, combine all syrup ingredients. Heat over medium heat, stirring constantly, until sugar dissolves. Remove from heat, transfer to an air tight container, and store in the refrigerator up to a week. Use daily, or as desired.

To make your latte, in the bottom of a 16 ounce coffee mug, add syrup and freshly poured espresso shots. Stir well to combine. Add the steamed milk, and top with whipped cream and a sprinkle of fresh grated nutmeg or cinnamon.  If you prefer foam, and have steamed your milk, use that instead.

Note: if your syrup separates in the refrigerator, make sure you stir it well prior to use.

The traveled road, page five

A few nights ago the moon was full, and it was a 'harvest moon'. With no moon shooting skills to lean upon, and only a fundamental knowledge of my gear (though the knowledge is growing, it's far from complete), we headed out. What did I learn? The moon is hard to shoot! What makes it hard is the light from the moon relative to anything surrounding it.  The contrast is hard to manage within a single image, but I'm still proud of these two shots, from the same location, but with different lenses, apertures, exposures and focal lengths...

This, right as the moon came up from behind the rocks. A bit of 'peek-a-boo'. I like the detail on the rocks here, and the tree to the left of the moon.  I shot this with my 70-210mm lens.  I love that lens.  Older, but cheap, and it's pretty dang sharp, even further out.

This one was fun because I was playing with my newly acquired 'starburst' skills. I used the 12-24mm lens here, f/22 for 30 seconds.

Not far from home we have been able to find some pretty places from which to shoot. We live in a very beautiful place. I often forget. These evening treks remind me that we have incredible beauty just a few minutes from home.

The traveled road, page four

We set out for some camera practice for Cliff last night, and had a destination in mind. What we intended to focus on was different from what eventually caught our eye: a pump pump house in Terrebonne, in a rather affluent area, just sitting off the side of the road. The gnarled tree added so much visual interest to the setting, we just had to see about capturing it. As we were setting up, the moon made an appearance, which turned out to be the icing on the cake.

To be honest, I think this is a pump house and setting made to look old, rather than an old one blended into a new landscape. No matter, the visual interest was so compelling, we couldn't resist.

I'm always amazed at what you can stumble upon, in your own hometown, if you just get out and about. Sometimes it's about finding new things, and sometimes it's about seeing old things with a new eye, a more appreciative eye, an eye filled with gratitude.

Gratitude: the quality of being thankful;

readiness to show appreciation for and to return kindness.

September 18, 1993...

(photo by Baron Spafford, 1993)

It was, in every way, a perfect day. I don't remember a lot, because it was such a whirlwind, but I remember some things perfectly clear - seeing your face when my father gave me away.  I remember your eyes as we were reciting our vows, and I remember hugging you, knowing I was where I was supposed to be.  20 years later, I feel the same way...I am where I am supposed to be, with the most wonderful, caring, kind and giving soul I have ever known.

I love you...with all my heart.  I hope there are 20 more years, and then another 20...life is sweeter because I have the incredible honor of sharing it with you.