It's over.

So the big day has finally come. The little lady in this shot sums up how I feel about all of the hub bub that has been made about this event.



I'm over it!

P.S.  By the way, I think they make a lovely couple & her dress was just perfect.


Have a wonderful weekend! I will.

All that sparkles...

I have always been a fan of chandeliers. I love all types but I have an affinity towards the really sparkly crystal ones. Years ago I fell in love with this one at Zgallerie. The price tag was a bit much for me. I have a LOVE/HATE relationship with Zgallerie. I LOVE just about everything they sell but I HATE the prices. Well, I am not one to give up on my dreams. I was able to find a look-a-like here. If I purchased this online and didn't like it I would be stuck, (The company doesn't accept returns on this item. I hate that.) so that was out. I did however get an opportunity to go to NYC and see the chandy in person and lets just say it was under-whelming. It had no sparkle no pizazz.

With a heavy heart I left the not so dandy chandy behind and set out to make my own chandelier. I got lucky,on one of my many road trips between GA and NC I stopped in at the Pottery Barn Outlet in Gaffny SC and found the base of this Chandelier. It had no glass links but the rectangular shape of the base was just what I needed. I started ordering crystals online ASAP. I underestimated how many crystals it would take to fill this thing up (so I had to order more than once) but I ended up spending less than $150 on the whole thing.

Take a look:

I LOVE IT!! I want to add another layer of crystals just to make it a bit miore substantial but I think it looks pretty good just the way it is. What are your thoughts??

Laugh till I cry

There are few things that can make me laugh until I cry, this is one of them.

Your Welcome!!

Tasty Tuesday

Spinach Ravioli With Tomato Sauce



Ingredients


2 tablespoons extra-virgin olive oil

1 ounce Italian salami, finely diced, or pulsed in a food processor

4 cloves garlic, minced

1 28-ounce can San Marzano plum tomatoes, drained, juices reserved

5 or 6 fresh basil leaves, plus more for garnish

Pinch of sugar

Kosher salt and freshly ground pepper

1 1/2 pounds frozen spinach-and-cheese ravioli

1 ounce ricotta salata or parmesan cheese, grated

Directions

Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.


Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Weekend Recap

I hope everyone had a wonderful Easter weekend. I have been traveling quite a bit in the last few weeks so it was nice to be home for a change. The weekend was jam packed with Family, Food and Fun. Just the way I like it. Here is a photo recap of the weekend.

 The flowers in my "Garden" are so pretty. This is my current fave

 Grilled pork tenderloin, potato salad, and corn souffle= YUM

 What can I say about this that the pictures don't already say. Homemade cream cheese frosting. I got the frosting recipe here.



 My mini me has the cutest cousins ever.

Everyone had a great time on the egg hunt. No Golden Egg (Golden Egg=CASH) for the mini me. Next year, I will make sure she has a bigger basket, her eggs feel out of the basket faster than she could put them in..lol

The hubby can be so sweet sometimes...he went out in the middle of the night and picked up these lovelies for me. It was nice waking up,coming downstairs to make breakfast and seeing these on the table.
I think I'll keep him around.

How was your weekend?

Baby Eli

This past weekend my hubby and I had the honor of becoming this little guys Godparents.

He is such a bundle of sweetness. I need one in my life. It was so nice to finally meet him. He is so loved by me.

Plus, my mini me got to hang out with her cuzzo's. Who she likes to call her sisters. Shes an only child and she likes to call all of her girl cousins "sister"...so cute.

The trip was short but sweet. Looking forward to seeing everyone again this summer for mini me's birthday party.

Tasty Tuesday

I will be stuffing my face with this on Sunday morning and washing it down with Mimosas!!

Bacon & Egg Biscuits

Ingredients:


4 unbaked cheddar-herb biscuits, thawed (see related recipe at left)

4 thick-cut bacon slices, halved crosswise

2 Tbs. unsalted butter

8 eggs

1/4 cup heavy cream

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 plum tomatoes, sliced

1 Tbs. finely chopped fresh chives

Directions:

Bake the biscuits

Preheat an oven to 400°F. Line a rimless baking sheet with parchment paper.

Place the biscuits on the prepared baking sheet and bake until golden brown, 18 to 20 minutes. Remove from the oven, cut each biscuit in half crosswise and cover to keep warm.

Cook the bacon

Meanwhile, in a large fry pan over medium heat, cook the bacon until crisp and browned, about 7 minutes. Transfer to a paper towel-lined plate to drain. Discard any excess fat and wipe the pan clean.

Scramble the eggs

Add the butter to the fry pan and melt over medium-low heat.

In a large bowl, whisk together the eggs, cream, salt and pepper. Pour into the fry pan and cook until the edges begin to set, about 2 minutes. Using a heat-resistant rubber spatula, stir the eggs. Continue cooking, stirring occasionally, until the eggs are just set, about 2 minutes more.

Place 1 open-faced biscuit on each of 4 plates. Top each half with equal amounts of the bacon, tomatoes and eggs and sprinkle with the chives. Serve warm. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series

Fun Friday

What are your weekend plans? The family and I are making a quick trip out of town for a special family occasion. i will be sure to get lots of pics and report back on Monday.  So, how do you spend your precious weekends? Here are some of the things I love to do on weekends.

I try a little retail therapy.

I love to cook up big meals on the weekend.

After eating all that food I cooked its time to catch some ZZZ's.

But most of all I love to have family time on the weekends. We all get a chance just to hang out together and enjoy each others company. What a treat!

I hope you have a fantastic weekend. I know I will. See ya Monday!

(P.S.- This is what my family will look like in about a year or two. God willing. The hubby and I are officially trying for bambino # 2 ...hee hee)

Tasty Tuesday

This is what I think spring taste like.

Lemon Layer Cake


Ingredients


Lemon Cake

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, slightly softened

1 1/2 cups granulated sugar

2 large whole eggs, at room temperature

3 large egg yolks, at room temperature

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

1/2 cup whole milk

Lemon Filling

2 large egg yolks

1/3 cup granulated sugar

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, slightly softened

Pinch of salt

1 teaspoon finely grated lemon zest

1/2 cup heavy cream

Lemon Frosting:

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 1/2 cups confectioners' sugar

2 tablespoons heavy cream

2 teaspoons fresh lemon juice

1/4 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

Directions

1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.

3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.

4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.

5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the racks and cool completely.

6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.

7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.

8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.

9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.

10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

What a week!!

Well its been one hell of a week. Really its been two weeks. I might have eluded to the fact that i was going on a little getaway to Cancun a few posts back. Well, Cancun was just what I needed. Four days of relaxation. Chilling (Yes, I said chilling...HA) on the beach all day sipping fruity drinks is the way to go.

Below is just a taste of the many pics to come in my complete recap post.