~Freewheelin by Endless Road~
Photo by Nichole Bohner Photography
For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!
Friday, February 18, 2011
support local music & my bro: NW Ohio
Check out my brother on vocals & lead guitar! Click the link below & hear he & his band Endless Road covering Tony Rio's Freewheelin' on NYE 2010!!!
~Freewheelin by Endless Road~
Photo by Nichole Bohner Photography
For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!
~Freewheelin by Endless Road~
Photo by Nichole Bohner Photography
For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!
Friday, February 11, 2011
inspirations
via amy atlas
via apartment therapy
a giant frame housing tons of polaroids - i adore! via house love
via oncewed
Thursday, February 10, 2011
Wednesday, February 09, 2011
shoe love
I'm thinking about all the warm places I could wear these strappy, petal pink numbers while it's cold & crazy & wintery outside!
via christinlouboutin
via christinlouboutin
Monday, February 07, 2011
I would like a life w/ some adventures...
I would like a happy life with some amazing adventures, real friendship, love (real & true), a place to make & share my art, a nice piece of land, & the chance to gather with family & share it all.
Inspired by: artequalshappy.typepad.com
Sunday, February 06, 2011
Superbowl: Bloomin' Onion
In honor of the Superbowl, Amy & I tried our hand at making a deep fried Bloomin' Onion via this recipe from foodnetwork.com
ALMOST FAMOUS BLOOOMING ONION RECIPE
For the Dip:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon* drained horseradish (*we used 1/2 a tablespoon)
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
For the Onion:
• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion:
(Check out the illustrations here for some extra help: how to slice a Bloomin' Onion)
How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.
Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 1/2 -4 minutes, then turn the onion over and cook until golden, about 3 1/2 -4 more minutes; drain on paper towels. Season with salt and serve with the dip.
ALMOST FAMOUS BLOOOMING ONION RECIPE
For the Dip:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon* drained horseradish (*we used 1/2 a tablespoon)
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
For the Onion:
• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion:
(Check out the illustrations here for some extra help: how to slice a Bloomin' Onion)
How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.
Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 1/2 -4 minutes, then turn the onion over and cook until golden, about 3 1/2 -4 more minutes; drain on paper towels. Season with salt and serve with the dip.
Friday, February 04, 2011
Thursday, February 03, 2011
girl scout-style cookies: samoas
via instructables
Ingredients:
Basic Shortbread Recipe:
• 1 cup (2 sticks) butter, room temperature
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
Topping:
• 3 cups) shredded unsweetened coconut, toasted
• 15-oz soft caramels
• 1/4 tsp salt
• 3 tbsp milk
• 8 oz. dark or semisweet chocolate
Directions:
1. Prepare Dough -
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. At low speed, add in the milk and vanilla. Separate the dough into halves and wrap in plastic or store in tupperware. Refrigerate until the dough is as firm as a stick of butter.
2. Toast Coconut -
While the dough is refrigerating, preheat your oven to 350F. Toast the shredded coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cool while shaping and baking cookies.
3. Cut -
Ensure you've got the oven at 350F. Line two baking sheets with parchment or silicone liners. Once your dough is firm enough to roll out without making a big mess, roll dough on lightly floured surface. (This dough is made to be soft enough to withstand the incorporation of more flour during this phase.) Once your dough is rolled to about 1/8" - 1/4" thickness, use a cookie cutter to cut out whatever shapes your heart desires. (For traditional-like Samoas, cut out a hole in the middle!) Re-roll the scraps and repeat.
4. Bake -
Bake your batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of getting browner in the hotter parts of your oven. Cool your cookies on the sheet for about 5 minutes, and transfer to a wire rack. Let cookie sheets cool before putting new cookies to be baked on them.
5.Prepare the Topping -
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty, about 3-4min. (If you're using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk.) Stir the toasted coconut into the caramel mixture.
6. Top Cookies -
Using a knife, an offset spatula, or whatever device floats your boat, spread the caramel mixture on top of your cookies. Be generous.
7. Add the Chocolate -
Lay out a sheet of waxed paper. Chop up your chocolate and microwave it in 30 second bursts, stirring between each, until nice and melty. Dip the bottoms of your cookies into the chocolate and place on waxed paper.
Use the remaining melted chocolate to drizzle over top of the cookies once they're all dipped. A spoon works for this, but you could also use a piping bag or the corner snipped off a plastic baggie. Store in an air tight container for best results.
Ingredients:
Basic Shortbread Recipe:
• 1 cup (2 sticks) butter, room temperature
• 1/2 cup sugar
• 2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
Topping:
• 3 cups) shredded unsweetened coconut, toasted
• 15-oz soft caramels
• 1/4 tsp salt
• 3 tbsp milk
• 8 oz. dark or semisweet chocolate
Directions:
1. Prepare Dough -
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. At low speed, add in the milk and vanilla. Separate the dough into halves and wrap in plastic or store in tupperware. Refrigerate until the dough is as firm as a stick of butter.
2. Toast Coconut -
While the dough is refrigerating, preheat your oven to 350F. Toast the shredded coconut on a baking sheet for about 10-15 minutes, stirring frequently. Let cool while shaping and baking cookies.
3. Cut -
Ensure you've got the oven at 350F. Line two baking sheets with parchment or silicone liners. Once your dough is firm enough to roll out without making a big mess, roll dough on lightly floured surface. (This dough is made to be soft enough to withstand the incorporation of more flour during this phase.) Once your dough is rolled to about 1/8" - 1/4" thickness, use a cookie cutter to cut out whatever shapes your heart desires. (For traditional-like Samoas, cut out a hole in the middle!) Re-roll the scraps and repeat.
4. Bake -
Bake your batches of cookies one sheet at a time for 10-12 minutes, rotating the cookie sheet 180 degrees, halfway through baking. This ensures that all the cookies turn the same color instead of getting browner in the hotter parts of your oven. Cool your cookies on the sheet for about 5 minutes, and transfer to a wire rack. Let cookie sheets cool before putting new cookies to be baked on them.
5.Prepare the Topping -
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty, about 3-4min. (If you're using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk.) Stir the toasted coconut into the caramel mixture.
6. Top Cookies -
Using a knife, an offset spatula, or whatever device floats your boat, spread the caramel mixture on top of your cookies. Be generous.
7. Add the Chocolate -
Lay out a sheet of waxed paper. Chop up your chocolate and microwave it in 30 second bursts, stirring between each, until nice and melty. Dip the bottoms of your cookies into the chocolate and place on waxed paper.
Use the remaining melted chocolate to drizzle over top of the cookies once they're all dipped. A spoon works for this, but you could also use a piping bag or the corner snipped off a plastic baggie. Store in an air tight container for best results.
Thursday, January 27, 2011
homemade sprinkles
'Sometimes you just want to say, I made this 100% from scratch!'
via bravetart
via bravetart
I know how this looks. I know having a recipe for homemade sprinkles essentially brands me as some kinda baking weirdo, culinary elitist, or just someone with too much time on her hands.
But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine. Yet, sometimes you just want to say, “I made this 100% from scratch!” Sometimes, you need to make your own sprinkles.
UPDATE : 
CHECK OUT THIS STEP-BY-STEP TUTORIAL via thekitchn (w/ lots of great picts!)
8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings
as many piping bags as you have colors, fitted with a small, plain tip
Mix the first four ingredients until a semi-thick paste forms.
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment or wax paper, pipe out as many long, thin lines as you can. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break.chop the lines into fairly long pieces for "jimmies" or quite short for "hundreds and thousands".
Store in an airtight container, indefinitely.
Thursday, January 20, 2011
Friday, January 14, 2011
party games pt. 1
Having a few peeps over this evening & if we head down the game route, thinking this might be a good one: the name game, via inchmark. (Ha! A break from Cathphrase, which I basically have memorized & Progressive, which Brad cheats at!)
It's great for groups of about 6 to 12 adults, and requires nothing more than paper and pens. Cut some paper up into little strips (you'll need a decent amount). Each person grabs a handful of paper strips and a pen and writes one name on each. Names can include celebrities, historical figures, people you all happen to know, fictional characters, etc. It's best to try and think of names that are well known but a little obscure. Remember that both teams will be using the names, so if you make it TOO obscure you'll be hurting when you pull that name yourself.
All the names are folded in half once and put in a large bowl (the folding is important since you don't want people to see other names). Divide your people into two teams, alternating turns between the teams. Each person takes a turn. Reach into the bowl and pull out a name, then try and get your team to guess who it is. There aren't a lot of rules about what you can and can't do. Obviously you can't say the person's name, and you can't do any "rhymes with" tricks.. but you can list movies they've been in, or sing the theme song for their show, or name the books they wrote.
For example, if you pulled out Wes Anderson, you'd say "He's the director who's really skinny and he did Royal Tenenbaums and Rushmore.. and they always star Bill Murray and the Wilson brothers!" Your team tries to guess as quickly as they can. The turns are timed (1 to 2 minutes) and you win by scoring the most points for your team. If you get stuck on a name, you can throw it back in the bowl and choose another, but you lose a point. The team with the most points at the end of the bowl wins.
It's great for groups of about 6 to 12 adults, and requires nothing more than paper and pens. Cut some paper up into little strips (you'll need a decent amount). Each person grabs a handful of paper strips and a pen and writes one name on each. Names can include celebrities, historical figures, people you all happen to know, fictional characters, etc. It's best to try and think of names that are well known but a little obscure. Remember that both teams will be using the names, so if you make it TOO obscure you'll be hurting when you pull that name yourself.
All the names are folded in half once and put in a large bowl (the folding is important since you don't want people to see other names). Divide your people into two teams, alternating turns between the teams. Each person takes a turn. Reach into the bowl and pull out a name, then try and get your team to guess who it is. There aren't a lot of rules about what you can and can't do. Obviously you can't say the person's name, and you can't do any "rhymes with" tricks.. but you can list movies they've been in, or sing the theme song for their show, or name the books they wrote.
For example, if you pulled out Wes Anderson, you'd say "He's the director who's really skinny and he did Royal Tenenbaums and Rushmore.. and they always star Bill Murray and the Wilson brothers!" Your team tries to guess as quickly as they can. The turns are timed (1 to 2 minutes) and you win by scoring the most points for your team. If you get stuck on a name, you can throw it back in the bowl and choose another, but you lose a point. The team with the most points at the end of the bowl wins.
Tuesday, January 11, 2011
boot luv
Got these for $24.99 at Old Navy last week!
Also luv these Justin Boots that my bro got Lib for Christmas!
And I've wanted these these Frye Boots, literally for 10 years.
salty & sweet
This made for some fab & relatively easy Christmas presents. I made a couple batches & then filled up mason jars w/ the mix, tied 'em up w/ a few ribbons, & done!
White Chocolate Snack Mix
• 2 cups white chocolate chips, melted
• 1 cup mini twist pretzels
• 3 1/2 cups cereal: Cheerios, Chex, or similar
• 1 cup almonds
• 1 cup salted peanuts
• 1 1/2 cups M&M's
• 1 cup raisins
DIRECTIONS: Melt white chocolate chips in large bowl. (I do so in the microwave in 30 sec. increments, stirring in between each 30 interval. Note that it's easy to scorch chocolate in the microwave, if you put it in for too long &/or forget to stir!) Add all other ingredients, stirring to coat. Once all of pieces are coated, lay them out on sheets of wax paper. Once dry, break up & store in an air tight container
NOTE: Don't be afraid of adding &/or subtracting other cereals, candy, or nuts. This is one recipe you can't really mess up!
White Chocolate Snack Mix
• 2 cups white chocolate chips, melted
• 1 cup mini twist pretzels
• 3 1/2 cups cereal: Cheerios, Chex, or similar
• 1 cup almonds
• 1 cup salted peanuts
• 1 1/2 cups M&M's
• 1 cup raisins
DIRECTIONS: Melt white chocolate chips in large bowl. (I do so in the microwave in 30 sec. increments, stirring in between each 30 interval. Note that it's easy to scorch chocolate in the microwave, if you put it in for too long &/or forget to stir!) Add all other ingredients, stirring to coat. Once all of pieces are coated, lay them out on sheets of wax paper. Once dry, break up & store in an air tight container
NOTE: Don't be afraid of adding &/or subtracting other cereals, candy, or nuts. This is one recipe you can't really mess up!
mint cookies via megasimple.blogspot
I tried making these fab Andes Mint Cookies from my friend Megan's awesome blog - if you haven't checked out megasimple.blogspot.com do so now!
You can find the recipe on her blog, here!
You can find the recipe on her blog, here!
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