Nebraska Junk Jaunt

Since moving to Nebraska, I have wanted to *do* the annual Nebraska Junk Jaunt. Mostly because my sweet friend helps her Mom each year with manning her booth and always tells me all about it (she knows of my love of junk and all things olden). Every year SOMETHING comes up that keeps me from jaunting. This year was no different. I long ago made plans with my daughters that will take us out of town. I was totally bummed but that is how it works sometimes. There is a little consignment shop near my work that is rarely opened BUT I noticed a sign on their door last week that said they would be opening for the Jaunt....AND they would be opened BOTH Thursday and Friday before the weekend. I was too busy on Thursday but decided that I'd scoot over there on my lunch hour on Friday.

I don't know about you but sometimes I just see something that I FEEL is supposed to be mine. I saw lots of wonderful antiques and decor items that caught my attention but nothing had THAT feeling -- UNTIL I wandered out to the back of the building and there IT was -- a 3 piece set of vintage wicker furniture. Now I have been searching for the right set -- suffienctly olden and aged enough that I wouldn't feel badly about painting it BLACK. I wanted a sofa AND a rocker...this set has both and another chair besides AND it has already been painted black (although needs some sprucing up). It was priced too high and I was walking away when I was asked how much would I be willing to pay -- I stated 1/2 of the asking price, SURE they would have NO willingness to go that low, but knowing that was what my budget could bear -- the gal asked me if I would LOVE the set -- YES, I WOULD -- she explained that she didn't want to get rid of it but had to downsize her home and no longer had a place for it. With the agreement that I would ♥ LOVE ♥ it, the deal was struck. Now, how do I get it into the back of a Honda Odyssey? Remember, I am on my lunch hour and about 30 miles from home so no multiple trips to get it home. Anyway, there was a VERY nice young man there purchasing another piece of furniture who took it upon himself to help this daffy damsel -- he spoke NO ENGLISH but we communicated thru gestures and he very carefully got it all into my car and it made it home. I pray God heaps special blessings on that young man :)

New paint and the original cushions will get a new coverings. I cannot wait to find the perfect, vintage looking fabric.

Last spring I *found* a wicker swing curbside (as in waiting for the trash pick up). Dear son and his girlfriend went and picked it up for me.

Now I'll finally get it painted black too and hung.

I'll be keeping my eyes peeled for another chair and a couple tables -- in the meantime I have an old GW find tray table that I'll paint black to serve as a coffee table in front of the sofa.

I cannot wait to serve tea on the porch!

AND I can just imagine reading to my little grandson (we've found out our little baby due in January is a BOY) on this rocker next summer! Life is GRAND!!

Adding this post to Susan's Met Monday!

Old-Fashioned Bake Sale ~ Pumpkin Doughnut Muffins

I never repeat posts or recipes -- well, until today that is. Last fall, I discovered this wonderful recipe in Martha Stewart's Everyday Food. My family was hooked. I've made them many. many times since then and made them to bring to work today to celebrate the arrival of Fall.


Pumpkin Doughnut Muffins
(Printable Version)

10 Tbsp butter, room temperature
3 c all-pupose flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/3 c buttermilk
1-1/4 c pure pumpkin puree
3/4 c light brown sugar
2 large eggs

sugar coating:
3/4 c granulated sugar
1-1/2 tsp cinnamon
1/4 c butter, melted

Preheat oven to 350°F. Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture; and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Makes 12 muffins.

Posting to Honey's Potpourri Friday & Michael Lee's Foodie Friday!

On this date.....

On this date in 1960 there was a partial eclipse of the sun. I know that because I was also born on that date. My daughter said the eclipse thing must be why I am so *special* (said with THAT tone, lol). The year I was born was a leap year. I was born on a Tuesday -- *Tuesdays child is full of grace* -- since I was born in leap year, this is only one of a handful of times my birthday makes it to Tuesday in my lifetime. My son said that makes this day *special* (he was using that same tone his sister used, lol). I was born on the verge of an equinox......well, those kids aren't going to let me get too full of myself, lol. My favorite part of my birthday is that it ushers in my favorite season of the year -- Let me be the first to wish you Happy Fall Ya'll (yeah, I know it is a tad early, but better early than late)!!

Old-Fashioned Bake Sale ~ Banana Bundt w/Caramel Glaze & Candied Walnuts

One of my favorite kitchen collections is my Nordicware Bundt pans. I try to use them as much as possible. Bundt cakes are fun and so easy -- no frosting and decorating necessary. Perfect for something quick for company or to go with a steamy cup of coffee. This recipe fits that bill perfectly!


Banana Bundt Cake w/Caramel Glaze & Candied Walnuts
(Printable Version)

Cake:
1-1/2 cup sugar
1 cup sour cream
2 eggs
4 Tbsp butter, softened
4 mashed super ripe bananas (about 1-1/2 cups)
1 tsp pure vanilla extract
2 cups flour
1/2 tsp salt
1 tsp baking soda

Caramel Glaze
Candied Walnuts (commercially prepared ones can be used)

Prepare candied walnuts. Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by using a pastry brush to brush the inside surface with solid shortening then dust with flour. Set aside. With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts. Serves 12.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.

Posting to Honey's Potpourri Friday & Michael Lee's Foodie Friday!

Sew What?!

photo credit: Cath Kidston

Well, September is crusing along -- what have you been sewing?

I thought I'd share some projects that my bloggy friends have posted on their blogs. All of these are simple tutorials for WONDERFUL projects. Hope you are inspired!

Yvonne's Making Napkins with Mitered Corners

Yvonne's Apron Strings - Making a Simple Apron

Ellen's Lunch Bag

Ellen's Pintuck Pillows

Crystal's Reversable Half Apron

Liz's Reversable Baby Sling

Shannon's Baby Swaddler

Amamda's Pleated Tablerunner

Tara's Flannel Baby Blankets

Please post a comment with any sewing projects you've blogged about. Happy Stitching!!

Football Snacking

I've lived in Nebraska since 2006. Most of the native Nebraskans can be described as a pretty even-tempered lot -- except when you are talking Husker Football! It took me a few years to catch the fever but now I bleed RED just like a native. Now that Nebraska is playing in the BIG 10, we can catch every game on BTN (Big Ten Network) -- YIPPEE!!

This afternoon I'm having a friend over to view the game and have been searching out game grub all week. I finally settled in my version of a dish I spyed on Pintrest (oh, how addicted I am to Pintrest, lol). First, let me tell you as a low carb eater, pizza is something I don't indulge in often. Occasionally, I do this thing where I peel off all the cheese and toppings and leave behind the crust -- not pretty and only at home, lol. So, when I saw there was such a thing as Pizza Dip, I thought I'd died and gone to heaven. GO BIG RED!!!


Skillet Pizza Dip
(Printable Version)

2 8oz pkg cream cheese
1 tsp garlic powder
1 cup prepared pizza sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 lb Italian sausage, cooked and drained
4 oz pepperoni
1 small can sliced black olives
fresh basil leaves, chopped
red pepper flakes (optional)

Preheat oven to 375°F. Place 10-inch cast iron skillet on low heat. Place cream cheese and garlic powder in skillet and stir to melt cream cheese. Once melted, remove from heat and smooth out evenly in bottom of skillet. Sprinkle 1/2 of the Parmesan cheese over cream cheese mixture. Carefully cover with pizza sauce. Reserve 1/2 cup of the remaining cheese and sprinkle the rest over pizza sauce. Arrange sausage and pepperoni over cheese. Sprinkle with olives and reserved cheese. Bake in preheated oven for about 20 minutes until the cheese is melted, bubbling and golden brown. Sprinkle with chopped basil and red pepper flakes. Serve with toasted french bread slices. Serves 10-12.

Served with french bread -- the only thing I dip in is a fork, lol. Oh, so good!!

Linking up with Yvonne's On The Menu Monday!