FITD: A Beginner's Guide to Cooking Thanksgiving Dinner

Growing up, most of my Thanksgivings were spent either at home or with friends, and although I had certainly helped my Mom cook Thanksgiving dinner (help as in prep cook and then back to watching Lifetime movies), I never actually had to cook a whole Thanksgiving meal until I was 35.

In 2009, my Beloved and I set up shop together, and we decided to have his parents over for Thanksgiving. Well, as you can probably imagine, this threw me into a complete tailspin. I so wanted to impress his Mom and to have everything be perfect.

Unfortunately, the one person who could assist me (my Mom) had to work. So, she did what Moms do best. She wrote down a painstaking guide (about ten pages single-spaced) on how to cook Thanksgiving so that I could cook Thanksgiving exactly how she and my grandmother did.

(And it is actually pretty funny to read.) 

When I lost my Mom in 2011, I simply did not know if I had it in me to host a Thanksgiving dinner. It was just too painful. But I did.

I put on my big girl panties, dusted off those Thanksgiving instructions, and got to work.

And, amazingly enough, a day that I was sure would fill be with sadness brought me much joy. And many wonderful memories.

Over the years, I have given out those instructions to young people setting up housekeeping for the very first time. Or friends of the family who wanted Mom's words.

This past week I've been sharing a lot of Thanksgiving recipes with friends, and I thought a blog post might be in order to synthesize Mom's instructions for a Thanksgiving novice--or for those of you just seeking an additional reference.

 

An Overview

One thing my Mom always said about cooking Thanksgiving is that it's a lot of work--whether you're cooking for five people or ten--the amount of effort required to get everything ready is the same.

So in that light, give yourself some time. Don't wait until Thanksgiving Day to start your preparations and begin  cooking. You'll only overwhelm yourself.

Take Inventory 

Once you get into the habit of cooking Thanksgiving dinner, this will become a bit easier. About ten days before Thanksgiving, take stock of your supplies. If you are using silver, look to see if the silver needs polishing. Check your table linens.

Same thing with things like foil, flour, seasonings, and other dry goods. (I am notoriously bad for purchasing spices I already own because I forget that I own them. To date, I have three things of poultry seasoning and three bottles of cumin. Who needs three bottles of cumin?)

As  you are taking inventory, think about your menu. Obviously, some things are standard: turkey, gravy, stuffing, potatoes, cranberry sauce. But are there Thanksgiving traditions from your family and guests that could be incorporated?

Embrace (the old and the new) Tradition

There in nothing more strongly rooted in memory than a holiday--from the food to events--and often, we do things because it's the way it's always been done. Over the years, my mother has had to gently remind me that other people have Thanksgiving traditions, too. I now add giblets to stuffing and make homemade cranberry sauce.

As since my Beloved is Norwegian, we also have lefse and flatbread.

The Recipes

I will divide up the ingredients according to recipes and provide guidance to basic Thanksgiving recipes.

The Turkey

Probably the most intimidating. But, remember, you're not on Naked and Afraid. And the turkey is already dead, so it can't eat you.

• Two disposable aluminum turkey pans
• One turkey of your choosing
• Butter/Oil
• Tin foil
• Turkey baster
• Meat thermometer
• s/p  

One of the questions you may ask: should I get a fresh turkey? I will tell you. I have done both. And both have come out equally good. A frozen turkey will probably less expensive.

I do a fresh turkey simply out of convenience and space.

For this example, however, I'm going to assume that people may use a frozen turkey.

Don't wait until the day before to thaw out your turkey. Take your turkey out of the freezer and place in the sink the Monday or Tuesday before. If the turkey thaws more quickly than you would have liked, simply place it back in the fridge.

Once you have your thawed turkey, removed the giblets from the inside of the turkey and set aside. (I do this the day before.) Wipe down your turkey both inside and out with paper towels and clean up any excess liquid. Place turkey back in the aluminum pan and put back in your refrigerator.

(I will discuss giblets when I talk about gravy. )

The next day when you are ready to roast your turkey, let the turkey rest for about 20 minutes and again wipe down the bird.

Rub down your turkey with butter and add salt and pepper. Stuff the turkey and cover in foil.

(Many people have differing opinions on cooking temperature for a turkey. My Mom was one who chose to cook a turkey on low overnight. Since she gave me standard cooking instructions, that it what I use.)

1. Preheat your oven to 350 degrees. 
2. Cover your stuffed turkey with foil. 
3. On average, a 20-lb. stuffed turkey should take about six hours. 

Okay, now these are Mom instructions:

"If you have an 18 pound turkey, take it out of the fridge at 9 in the morning. Preheat your oven at 350 degrees. Rinse off your turkey again, pat it dry, put it in the turkey pan, and let it sit for about 20 minutes at room temperature. There are roasters with racks, but a good one is not cheap. I’ve always used the Aluminum pans. If after 20 minutes, there is any juice in the bottom of the pan, wipe that out with a paper towel. Your turkey is ready to be stuffed."

Thoughts while the turkey is cooking:

"I usually put about a can of chicken broth in the bottom of the turkey pan when I put it in the oven. Grandma taught me to do it this way.  Also some people sew the turkey shut with cooking string. I don’t do that. I stuff the turkey, and then cover that part with extra foil just to hold the stuffing in. I usually cover the whole turkey with foil. It will probably take several strips of foil to do this. I have found that I get more broth when I do it this way. But, it’s very important that you brown the turkey.

If you cook at 350, it should take about 5 hours for your turkey to cook. You won’t see too much going on for the first few hours. When you hit 2.5 hours, you can open your oven and uncover it enough so that you can see if you are starting to get much broth. If you are, you can use your turkey baster to start removing some of the broth. Then cover it back up. You can do this every 30 minutes or so. The closer you get to it being done, the more broth you should have. Strain it, and put in a pan on the stove. (This is the pan you will make your gravy in)

When you have reached the 4 hour mark, uncover the turkey. Now is the time that you want to start browning it. Check it every 15 minutes to see if it is browning. After 45 minutes, it should be browned for you. If not, let it go a little longer. You also have the option of turning the oven up to 375 or so if you need to brown it more. Just watch it. After it’s browned, if your meat thermometer says it isn’t done, then cover it back up, so it doesn’t brown anymore."

Remember that your meat thermometer is your very best friend when cooking anything--but especially turkey and stuffing. Ideally, your temperature for turkey should be around 165 degrees with your stuffing being around 170.

Once these temperatures have been reached, remove your turkey from the oven and let it rest for about 30 minutes.

And that was the hard part!! :)

Grandma Kelley's Stuffing

I know there are some people on the fence about stuffing: is it safe, etc.? I've had this my entire life, and all has been well. Should you decide to cook the stuffing outside the turkey, simply place the finished stuffing in the oven and cook at 350 until done.

Having said that, here's the recipe for my Grandma's stuffing.

• One of your aluminum pans
• 1.5 loaves of white bread
• 1-2 sticks butter
• 1 whole yellow onion
• 1 bag celery
• Poultry seasoning
• Chicken broth
• s/p

Usually, on the Tuesday before Thanksgiving, I chop the onion and celery (and that's I as in my Beloved.) You want to chop the celery and onion as fine as possible.  Once they are chopped, you will want to cook them in one pond (four sticks) of butter. I know that seems like a lot.

Keep that heat on a low setting. Keep a mindful eye and stir on occasion. You don't want to burn the butter. Your onions should be soft and translucent, and your celery should be nice and soft.

Guess what?? That was the hard part!!

Place in a Tupperware dish until ready to cook your turkey.

I like to rip up my bread the day before Thanksgiving. I'll grab that extra aluminum pan and rip up that bread into pieces. I use at least a loaf. And I'll cover in foil and set aside.

On the day of Thanksgiving, I will take that bread and cover in salt, pepper, and poultry seasoning.

A good tip: use your pepper before the poultry seasoning. Once the poultry seasoning is in there, it's difficult to tell how much pepper you have used. I like a lot of poultry seasoning--at least half a bottle.

Once you've done that--grab the onion/celery mixture and microwave for about 30 seconds to a minute--add mixture to the bread and mix with your fingers. Slowly add chicken broth--1/4 cup at a time and mix well. Stuffing should be most but not soupy.

Add stuffing to the turkey cavity (also known as up the chicken's butt :) ). Secure with foil. Any extra cook separately.

Now your turkey is ready to go.

Mashed Potatoes

I usually determine one potato per guest with a couple of extra--we already have so much food.

This is simply the easiest dish to prepare in advance.

• 4-6 potatoes
• Butter
• Milk
• Sour cream (optional) 
• s/p

One thing, my Mom and I disagree on is the peeling of potatoes. I love skins on my potatoes--which is lucky--since I hate peeling them.You can do this two days before.

Boil your potatoes until fork tender. (Use water or chicken broth.) Drain potatoes. Using a masher, mash potatoes and add butter and milk until desired consistency. Sour cream helps with smoothness of texture. If you have a mixer, don't be afraid to make a nice whipped potato.

Gravy

(As is in, "Oh Good Gravy!") Gravy is still something I struggle with. I think I may have mastered it last year, but in the words of my one remaining granny, "Life is too short to worry about homemade gravy. You're made for better stuff."

I still can't help myself. Homemade gravy, it is.

• Gravy flour
• Gravy separator
• Gravy base from turkey
• Turkey drippings

Remember when I talked about your turkey? Well, when you cleaned out that turkey the day before and removed those gross giblets? Well, we'll start with those.

Take those bag of giblets and cover in a small sauce pan. (Remove giblets first. :) ) Cook on a low heat for one-to-two hours until you have a nice broth.

Keep giblets for stuffing or for gravy or toss.

Save that broth, and put in the refrigerator. 

It won't be much.

When you have gathered the broth from your turkey while cooking, strain the fat from it, using a gravy separator.

Take the broth from the giblets and heat. In a separate container, mix in the heated gravy and a bit of the gravy flour and shake or mix until a thick, lumpless gravy occurs.

Take your broth from the turkey and heat on high. Slowly. Very slowly. And your gravy mixture. Keep stirring until mixture thickens. Add salt and pepper.

And voila--your gravy.

 

Cranberry Sauce

When I grew up, it came out of a can. Now, I follow the recipe on the back of the cranberry bag. Super easy (and beautiful to plate), you can do this the Tuesday or Wednesday before.

 

Dressing Your Table

I choose to set and dress my table the night before. That way, on the day itself, I can focus on the turkey and some last-minute cleaning.

I hope this offers a guide to some basic Thanksgiving foods and that you have a wonderful holiday.

Oh--you may wonder why I didn't include dessert? :) Because my Beloved's Mom brings the Thanksgiving pies.

A few images of last year's effort.

(all images courtesy of Framed In The Doorway) 

FITD love and Happy Thanksgiving!

xo,

B

FITD Style: Back-to-school Special





Who says that all the back-to-school fun belongs to the Littles? The grown-ups deserve a little fun, too!!

 

Some of my very best picks for Fall!!

 

Because sometimes you need a little graphic tee. Know what I mean? 

 

via

 

 

Or some new book inspo...

 

via

 

 

Whether you want to jazz up your work space or your home work space, think Poppin. Work happy.

 

via



Some Gucci sunnies...

via

 

A little something from Louboutin...

 

via



 

Or a new fall coat...

 

via



And Mama's favorite juicebox...

 

via





Enjoy!!

FITD love!

B

FITD Food: Pasta Al Limone

I made this simple pasta recipe a few weeks back, and it turned out so well that I absolutely had to share it.

If you have a weakness for lemon like me, then this dish is perfect. It's a simple, light meal that you can make during the week for a quick dinner.

Pair with a crisp white wine, French bread, and a green salad, and you have a lovely meal to share with guests.

(Note: Although this recipe does not call for protein, I opted to add chicken breasts.)

For the Chicken

1. Pre-heat oven to 350.
2. Wipe down pan with EVO.
3. Wipe down chicken breasts with EVO.
4. Add lemon juice
5. Top with a bit of lemon zest.
6. Add sea salt/ground pepper.
7. Cook until done: 30 minutes.

Modifications

I used a gourmet sea salt purchased at a spice store and doubled the amount of lemon suggested in the initial recipe. Don't be shy about tossing in EVO to the pasta while cooking and adding fresh ground pepper and dried basil for more zip.

I also used a lighter whipping cream, but truthfully, with the flavor of the lemon and the olive oil, you could even omit the cream altogether.

Suggested Wine Pairings

• Geyser Peak Sauvignon Blanc ($)
• Cakebread Sauvignon Blanc ($$)
• Mount Eden Vineyards Estate Chardonnay ($$) 

(image courtesy of Framed In The Doorway)

Enjoy!!

FITD love,

B

FITD Travel: Up North, Unplugged

In the summer months, Minnesotans pack up their trucks, attach a boat to a trailer hitch, and make their way Up North (Up Nort--as my friend and I call it.) to partake in fishing, camping, and other outdoor activities.

Although I enjoy nature in theory, I'm not really what you would call a nature girl. I don't fish. I don't hunt. And I don't camp. (I'm more of a glamping girl.) In fact, my Beloved's sister had me convinced for two whole days that fish have no nerve endings because I was so horrified in the manner in which fish are killed and fileted. (And bear in mind that I'm not vegetarian. I just prefer my animal products in all of their packaged glory.)

And, yet, I really adore getting out-of-town and heading to Northern Minnesota. It's a beautiful part of the country. I love to sit by the lake. I love to hear the loons. To me, it is a very soothing respite.

Here's what I have a hard time with: being unplugged. About 20 miles outside of Duluth, my cell signal starts to peter out. (Damn you, T-Mobile.) Then I start to get The Twitch. How will all of my 452 Facebook friends know that I've been to some random restaurant in the middle of nowhere?

Oh the horror.

We spent a leisurely week journeying to International Falls, Ely, Grand Marais, and Duluth--with sketchy service at best. What's a pseudo nature girl to do?

Take a walk. Admittedly, once you call it a hike, I'm out, but taking a walk around where you are staying is wonderful. It's nice to be alone with your own thoughts and the fresh air. During our time in International Falls, we stayed on Rainy Lake, and it was nice to just walk around.

Create. The nice thing about being unplugged is that you can use that time to pursue other pastimes rather than the Top 26 X, Y, or Z thing on Buzzfeed. Getting away is an excellent opportunity to work on that scrapbook you keep meaning to finish or to just journal.

Engage the locals. I love talking to and meeting new people. Just yesterday, I met this guy in Grand Marais who is really active in that tiny house movement. He sold his 3,000 square foot home, and now he and his wife live in a one-room cabin. Just recently, they got electricity after living there for four years--apparently, there is still no plumbing. Good for him, though.

We also got an amazing recommendation for lunch at historic Naniboujou Lodge. (The French onion soup is amazing.)



The historic Dining Room ceiling

Shop around. Admittedly, most of the small stores in small Northern Minnesota towns tend to run  a bit touristy--and as they should. But you may just run into a perfect little antique shop or flea market. Our visit in Grand Marais coincided with Fisherman Days--an annual festival celebrating, well, you guessed it: fishing. Local vendors came to showcase their wares, and we walked away with some pretty awesome maple syrup.

It's also a wonderful way to add to any personal collections you may have. (My nickname is Moose, so I am obsessed with moose paraphilia.)

See the sights. There really is nothing better than being a tourist. Often times, my Beloved I and will stop and mosey and do something just because we can. This trip we stopped at Grand Portage National Monument and learned all about the Voyageurs, a group of French Canadian traders.

We also stopped at the border and waved at Canada. (Hey Canada!!)

Employ the Save for Later feature on Facebook. When you are able to score that wireless connection, tag those posts on Facebook that you want to save and read them later.

Savor the moment. You're making memories. :) Like this.

Images of Rainy Lake

 

 

FITD love!

 

 

xo,

 

B

 

 

(all images courtesy of Framed In The Doorway)

FITD Travel PSA: An Open Letter to Spirit Airlines

What I enjoy about blogging is writing about places and ideas and things that are meaningful to me--whether it's making chocolate-covered strawberries or discussing a trip to Key West, I try to keep my blog fun, upbeat, and positive.

My next blog post was going to be about turning 40 and my trip to Las Vegas. And I will blog about that. But before I do that, I feel compelled to write a blog post about my experience with Spirit Airlines and why you should not fly them.

Dear Spirit Airlines:

You don't know me. You don't know that I turned 40 this year and had planned a girl's weekend with my BFF for the last weekend in June. And that we planned on what we were going to do, where we were going to eat, what we were going to buy. We'd been planning for months.

We even coordinated our flights to arrive around the same time, so we could make the most of our time together. Since we only get to see each other once a year, this trip was something we were both looking forward to.

The plan was to get to the hotel, sip a drink, and sit poolside.

Except there was nary a pool to be had. Nary.

And do you know why? Because y'all messed up.

Now, I realize that I'm partially to blame. After all, I had been warned. Your low-cost fares came at a price: the nickel-and-diming (which I was actually okay with), the lack of customer service, your propensity for delayed flights--something I did not know until after the fact.

But I digress.

Imagine my chagrin when I go to your website to check in the night before and see that my flight is delayed by 20 minutes. Which would be fine except that I have a connecting flight. (And BTW, your status bar on your website shouldn't be called Loading Awesome. It should be called Loading Awful. And I'm thinking of changing your name to Shady. It seems to fit.)

No matter. I remain optimistic.

I continue to remain optimistic until the next morning--when I see my flight is (still) delayed.

I did what any reasonable person would do. I called you. And you know what? You have the worst customer service on the planet. Ever.

No matter. I (continue) to remain optimistic.

I get to the airport--and, hey, the ticket agent is awesome. She assures me that in spite of the tight connection, I should have no problem making my connecting flight.

My good mood is instantly restored.

Until I make it through security and spend 90 minutes waiting for my flight only to be called to the gate and told that my flight was going to delayed further and that I was going to miss my connecting flight. 

My only flight option? 9:00 that night. (Except it wasn't really nine--it was more like 10:00 p.m.) Because, oh dear, Spirit doesn't partner with any other airline to perhaps make your travel experience more convenient when they FUBAR it.

Now, again, Spirit, I get it. I know the President was in town, and there was a grounding of airspace. (Dear President Obama, sigh. I really, really wish you would have picked another time.)

Except other flights were leaving. Nothing to warrant a three-hour delay.

No matter. I thank the gate agent who was kind enough to upgrade me to a bigger seat. The $20 he saved me really helped. Especially since I had to figure out what to do with nearly ten hours of my time.

I decide to go to the Mall of America since I can't go home.

Oh, but wait! Whoops--the hotel reservation is in my name, and my BFF can't check in. So, I have to make 30 minutes worth of phone calls.

But, again, no matter. I try to put on a happy face and pretend I'm a tourist. I visit the Barbie Dreamhouse Experience. I also bought myself a pair of pajamas and a toothbrush--because, to be honest, you're not exactly instilling confidence in me at this point.

Ca-ching, ca-ching?? Wait? Is that the sound of money being spent?

Why, yes it is!! Again, my choice, but I can almost certainly say that if I'd been on your on-time flight, that wouldn't have happened.

Oh--and that pesky thing called time. Pffft. Whatever.

Upon my return to the airport, I find that my flight has (yet again) been delayed. My visions of Vegas are beginning to feel like a pipe dream.

When my flight was (yet again) delayed, I decided to take action. I approached the gate agent and very calmly explained my situation. I believed I used the words "egregious and unprofessional" when describing your airline.

I asked, "What can you do for me?"

The response I got: "Nothing."

Nothing.

Now, I can tell you, I am used to waiting. I flew as a non-rev passenger for 20 years with American where my Mom was a loyal employee. I'm used to stand-by. I'm used to being bumped.

However, as a paying customer--I expect to be treated as such.

You took away nearly a day of my trip.

But wait--this is just on the flight out to Vegas!! You were (yet again) delayed upon my return trip--causing me to have to board my dog overnight.

I would like to propose an option for you: rethink your business model. If your flights are delayed 50% of the time, that's a problem. If people who have flown with you and will never fly with you again, that's a problem. If I mention that I flew Spirit Airlines and the response I get is, "You didn't!!" That's a problem.

If a gate agent cannot assuage a customer with food/drink voucher, that's a problem.

I cannot get back the time you took from me on a most special occasion, but rest assured: I will never fly with you again. Ever. And I will most arduously persuade others from doing so.

Sincerely,

Brandy

FITD DIY: Tile Coaster Tutorial

Whenever I'm at someone's house, and they offer me something to drink, for the most part it is accompanied by a coaster. And then I'm like, "Note to self. Must buy decent set of coasters, so I can live as civilized human being.

(I think the last time I owned anything resembling a coaster was back in college when I left the bar with one of those cardboard numbers.)

So, call it Providence, call it divine intervention, call it what you will, but on the phone today with my BFF, I discovered that she, in fact, was making coasters.

After a quick rundown of how it was done, I was running to Home Depot for supplies on how to make coasters of my very own.

And guess what? Not only is it super easy, it is also inexpensive, and if you're into any paper crafts whatsoever, you will most likely have what you need on hand.

What You'll Need

• Set of tiles from Home Depot/Lowes--mine were 4"x 4".
• Set of self-adhesive felt pads
• Mod Podge (sold at Michael's and Target)
• Craft paper/stickers/stamps
• Acrylic sealant (I am using what I use on my canvases.)

Directions

First, you're limited only by your imagination. :)

1. If you're using craft paper, cut down the craft paper to the size of your tile. (I do this by brushing my tile with Modge Podge and placing the paper against the tile and cutting around the edges. 
2. Decorate your tile with stickers or more paper or however you wish. Brush a layer of Mod Podge and let dry overnight.
3. Affix the self-adhesive felt pads to the back of tile--one in each corner. (Feel free to secure with gorilla glue if needed.)
4. Spray with protective sealant and let dry.

And voila--you are done!! Perfect for teachers' gifts and kids' crafts or just a wonderful, homemade gift.  I can't wait to make more! (I love the cherry theme in mine.)

 

 

 

 FITD love!!

xo,

B

 

(images courtesy of Framed In The Doorway)

 

FITD: Living In Style: Part 1

I just read Rachel Zoe's Living In Style, and I have to say: I loved, loved, LOVED it, Her tone and voice were so engaging, and her message was very Framed In The Doorway. (I also loved Style A to Zoe.)

I was so inspired by reading her book that I decided to interview myself on my own blog about my thoughts on style, fashion and living the good life--especially as I turn 40. (YAY!!!)

Let's talk a little bit about style. Tell us a bit about your personal aesthetic.

For me, it starts on the inside. The quote from Diana Vreeland absolutely sums it up: "The only real elegance is in the mind; if you've got that, the rest really comes from it.." I think of my style like a story. The core piece remains the same. I just keep adding lovely bits to it.

To me, the most important thing is to remain intellectually engaged: Everything else stems from that.

My style is pretty classic. I prefer the old to the new. Quality over quantity. I appreciate anything with a sense of history.

What's your daily uniform?

I always joke that I have an outfit for every occasion. (I have a gardening outfit.) But my day-to-day wear tends to be pared down: denim, cami, jacket, cute shoes. And accessories, of course. :)

How do you splurge?

I tend to invest in good-quality denim and high-quality handbags. I buy a pair of jeans every other year and wear them often. In terms of handbags, I prefer a lovely leather with very little logo action. I tend to be pretty hard on stuff. I want something that's going to last.

You're turning 40...how has that adjusted your fashion/beauty routine?

I love turning 40!! I love all of my birthdays. :)

Umm....for me, not all that much, I tend to be pretty mindful about certain things--to the point where I'm evangelical. (Sorry to all of my friends who hear me proselytize.) Take care of your skin, take care of your skin, take of your skin!!!

I also tend to edit my closet.

So, your new fave accessory is...?

A pink sunhat!!

Fashion pet-peeves?

Romper, overalls, jumpsuit....anything that mimics an adult onesie. (Outside of my hoodie-footie!!)

You're stuck on an island?

Where's my lipstick?!?!

Living the good life?

Is simply that. It's not about material things. It's about living well. It's about living in the small things. Making memories. As Ms. Vreeland would say, “Oh, but I think that thoughtfulness and manners are everything.”

FITD love!! And thanks to Rachel for another great read!!

This post: To Be Continued,

xo,

B

FITD: In The Garden....

After months of living under a blanket of white, we, here, in Minnesota are introduced to a new color. I believe the rest of the world calls it green.

In honor of color and warm temps, let us celebrate my most favorite time of the year: PLANT season!! (Okay, it's really, "I can sit outside season.")

(I hereby declare this day National Planting Day.)

We have had two glorious days--most of which we spent working in the yard

The promise of good weather made me hightail it to the plant place yesterday.

Now, I don't know about y'all, but something overtakes me when I'm in a nursery. I enter a fugue-like state, and suddenly, my cart is full.

And although I begin my planting and don't finish, I still go back to the plant store the next day because I need more colors.

Admittedly, I don't own the greenest of thumbs, but I love when I plant something, and it looks amazing until I forget to water it or an Act of God happens.

But, for now, it looks like this. :)

First Round of Goodness

Fairy Garden: After a Long Winter

How the Gnome Felt About That

Crazy for Geraniums

Ditto

Little Sweetie



Today's Haul

A Patch of Lovely

A Guest From the Fairy Garden

Marigolds: Will They Last?

Hope you've had as much playing in the dirt as I did!!

FITD love!

xoxo,

B

(all images courtesy of Framed In The Doorway)

FITD Style: WOW BAR

I have been enamored with the dry bar concept since 2011. Living in Minnesota, well, sometimes, it just seems like it takes FOREVER for trends to get here.

WOW BAR opened in Edina in 2012. (I was on the email list for months and would check the website daily.) When they finally opened, I booked an appointment immediately. (I also might have cried a little.)

Anyway, if you're not familiar with dry bar: oh it's so fab.

Basically, they do blowouts. And to say Basically and Blowouts minimizes what they do. They are artists. In under an hour, they give you an amazing shampoo and a smashing 'do, which you can keep for days.

Today, I had a second WOW BAR experience. I had an event and wanted to look my best. I was met by Kristen, a lovely young woman, with the most amazing bubbly personality and vision. Sometimes you just meet people with a good spirit and that was her. Some people are just beautiful inside and out

So if you've never had a dry bar experience. Picture it like this: you go into a beautiful place. You have a wonderful shampoo experience. You pick from a Lookbook Menu to discuss your 'do. And  magic simply is magic.. You leave feeling fabulous.

Somehow between the wonderful drop-down blow dryers, and the multiple curling irons, art simply happens.  Whether you choose this on a weekly basis or on a special occasion or just for your, WOW BAR is...WOW.

And that happened to me today.

So, thank you again. I'm honored to mention you in a blog post. You are Framed In The Doorway.

FITD love!!

xoxo,

B

(images courtesy of Framed In The Doorway)

FITD Food: Chocolate-covered Strawberries

Chocolate and strawberries....is there a food pairing that is any better? (Okay, yes there is. Bacon. Bacon with everything.)

Chocolate-covered strawberries are like the rock stars of food: generally adored, often publicized, and easy (to make).

So, here you go:

*Ingredients

• 1 pkg strawberries
• 1/4 vegetable oil
• chocolate of your choice
• wax paper

*Ingredients are approximate.

Directions

1. In a Pyrex measuring cup, pour in the oil. Add a small handful of chocolate. 
2. Microwave about 20 seconds at a time. Stir until chocolate is melted.
3. Add more chocolate/oil as needed.
4. Dip strawberries into chocolate mixture and place on wax paper. Chill until the chocolate has hardened.

 A few notes: chocolate is fragile. If you choose to do this on the stove, use a double boiler. Make sure you don't overheat the chocolate. You want it warm. Not boiling. Stir and let sit at room temperature.

Showcase your skills by placing the berries in a cute gift box. Perfect for holidays, special occasions, or just because.

(Mine were for Mother's Day.)

Enjoy!

FITD love.

xoxo,

B

(all images courtesy of Framed In The Doorway)

FITD Flights of Fancy: Headed off to The Barre

As I approach my fortieth year, I am looking for ways to get my body strong and fit--especially around my core area. And although I'm good about doing cardio, I really hate, hate doing any kind of strength training . I get bored easily, so I need to be motivated.

I'd been wanting to check out Barre classes after the studio moved to the area, so finally after just talking about it, I acted upon it and signed up for a free class online.

The studio itself is light and airy with a view that overlooks the lake. There is a lounge area to rest before and after class, and bottled water and tea are provided for your convenience.

The Movements

Since I've only done this one class at this studio, I don't know if this is a standard curriculum. The exercises are isometric with small repetitions, working each major muscle group until point-of-failure.

(I failed a lot.)

The Props

Yoga mats are provided--along with medicine balls, free weights, and straps.

Tips

• Wear fitted, breathable clothing so that your instructor can see your posture and alignment.
• Leave your dance shoes at home. Although very basic terminology and concepts are used, this is not a dance class. Instead, opt for socks. (My studio requires them and suggests the ones with the grippers on the bottom, which they sell in the studio.)
• It's not how high you lift your leg. Exercises can be modified to suit your needs.
• Hydrate. I had to stop and drink lots of water. 

This class was a lot of fun and an amazing workout!! I'm excited to check out another class soon. Thank you The Barre Wayzata for a wonderful experience.

Barre Socks :)

FITD love!

xo,

B

FITD Food: Lemon Water

Oh, I am such a fan of my "fancy water." My Beloved gives me such a hard time about my love of Gerolsteiner--he calls it my Geritol. (I tell him it has restorative properties.)

Anyway, I'm doing my best to cut back on my Diet Coke consumption. (Shut it. Just because I folloiw the Diet Coke truck on the highway in solidarity does not mean I have a problem--I'm just being respectful to the Gods.)

I have a few mason jars lying around (as in a lot) and decided it was time to get creative and cut expenses.

Ingredients

• One big mason jar
• One lemon
• Ice
• Water

Directions

1. Cut up lemon and place into jar.
2. Add ice and water.
3. Enjoy!!

(image courtesy of Framed In The Doorway)

FITD love!

xo,

B.

P.S. When you're done with your lemons, toss them down your garbage dispoal with some icue cubes and a dash of baking soda. Show room new, I gurantee it.

FITD Food: Spicy Mexican Chocolate Cookies

Since the pairing of bacon with just about anything sweet, it sure seems like the sweet-savory-spicy food movement keeps on growing.

Some things seem to work really well. (Chocolate-covered Ranch Doritos, I'm looking at you here. Thanks for the memories. Maybe next time we can include your brother, Chili Cheese Frito.)

While others--like chocolate covered bacon--don't seem to work--at least for me. (Dear Bacon, I nearly broke off a life-long relationship, and then you redeemed yourself by partnering with the Holy Doughnut. My faith is restored, and I'm sorry I ever doubted you.)

Anyway, I came  across a reference to Spicy Mexican Chocolate Cookies in a book I was reading and thought to myself, "Well, damn, that sounds just fine to me. I'm on it."

If you like chocolate infused with red pepper, this recipe is for you.

(A little note before we begin. This recipe calls for a hand-held or stand-alone mixer.)

Ingredients

• 2 1/4 c flour
• 1/2 c unsweetened cocoa powder
• 2 t cream of tartar
• 1 t baking soda
• 1/2 t course salt
• 2 t cinnamon (divided)
• 1/2 t chili powder (divided) I used a Mexican hot and spicy kind I found at the store
• 1 c (two sticks) unsalted butter
• 1 3/4 c sugar (divided)
• 2 large eggs
• 1 t vanilla
• parchment paper

Directions

1. Preheat your oven to 400 degrees and line two cookie sheets with parchment paper.
2. Combine flour, cocoa, baking soda, salt, 1 t cinnamon, 1/4 chili powder, and cream of tartar in a medium bowl.
3. In your mixer, add 1 1/2 c sugar and slowly beat in butter on medium speed until mixture is light and fluffy--about five minutes. You will need to scrape down the sides of your bowl and the wisk. (Unplug your mixer while doing sp.)
4. Add vanilla and eggs (one at a time) and mix thoroughly.
5. Slowly add your flour mixture and mix until smooth.
6. Form dough into little balls and roll in sugar-chili mix.
7. Bake 10-12 minutes until done. (The tops should split.)

Sugar-Chili Mixture

• 1/4 c sugar
• 1 t cinnamon
• 1/4 t chili powder

The texture and consistency is like that of a gingersnap.

So, there you have it!!



(image courtesy of Framed In The Doorway)

 

FITD love!

xo,

B

It's a LUSH Life...

Sometimes a girl just has to feel a bit pampered, so when I want to spoil myself, I hit LUSH for a bit of indulgence.

So, I was super excited when these spring pretties showed up on my doorstep.

These bath bombs are so lovely and fragrant that it is almost a shame to use them. Almost. In the meantime, they will sit in a crystal bowl in my living room. 

A small blog post for Wednesday...

FITD love!

xo,

B

(images courtesy of Framed In The Doorway)

FITD Flights of Fancy: DIY Lamp Tutorial

Oh, what a wonderful spring-like day here in Minnesota! When the weather turns nicer, I feel like I can accomplish anything.

Today, I took Duchess Elizabeth out for her first walk in ages where she proceeded to assert her dominance with the 80-pound German Shepard up the road.

I also swung by Home Depot to pick up the last piece for a little DIY I've been working on.

Springtime gives me the itchy britches in the worst way. It's not yet warm enough to start gardening...and yet I feel the need to be creative.

After doing a little research on Pinterest, I thought it would be fun to make my own lamp! (And this idea is perfect for anyone--if you're like me--who can't leave an antique shop without buying vases, jars, etc. which have no purpose and sit around the house collecting dust. )

Turn those bad-boys into awesome bits of ambient light!

What you'll need:

• Base (I used a Target vase I found on clearance.)
• Drum-style lampshade
• Make-a-lamp- kit (Home Depot has them.)
• 8" Harp
• Finial
• Clear electrical cord. Your kit will come with a standard white one. You may want something different. (optional)

What you'll do:

Admittedly, tools and assembly aren't my strong point, so my Man (who excels at all Man things) did the hard labor.

1. Assemble and wire your kit according to instructions.
2. Attach harp to the socket and place desired lampshade and add finial.
3. Add light bulb and voila!!

(image courtesy of Framed In The Doorway)
 

FITD love!

xo,

B

FITD: Pho-tastic

I've been wanting to try this recipe for a while--given my love of Asian/spicy food.

With the snowy weather (still), and my interest in making something new (because I'm tired of all of my recipes), I attempted to make pho (pronounced fa) this evening.

And may I say? I'm a goddess. For real. I am.

I deviated a bit from the recipe I had because of what I had on hand, but in any case, let's get the party started.

Ingredients

• 4 cups beef broth
• 4T Fish or Oyster Sauce
• 2T minced garlic
• Two finely chopped Thai chilis (we have a plant)
• 1 package rice noodles
• A batch of chopped scallions
• Fresh cilantro
• Been sprouts
• Sirloin of beef sliced thinly

Directions

First off, this recipe is easily customizable. You prefer Tofu? Awesome. Bean sprouts suck? Whatever. Do what you like. This soup is both light yet satisfying.

1. Freeze beef for about an hour. ( easier to slice.)
2. Soak rice noodles in cold water for about 30 minutes.
3. Chop up scallions and peppers, and along, with the garlic--add to the beef broth and oyster sauce.
4. While broth is cooking, slice your sirloin into paper-thin slices and set aside. (Use a very sharp knife.)
5. Wash and chop your cilantro and set aside.
6. Line oversized bowls with rice noodles, bean sprouts, and beef,
7. Once you broth has reached a high boil, pour over noodle mixture and submerge beef parts for a few seconds until cooked.
8. Top with cilantro and enjoy!

(A note: my pho turned out much spicier than traditional pho. I rule.)

(image courtesy of Framed In The Doorway)

 FITD love!

xo,

B

FITD Tulip Fancy: Happy Spring

I just love, love, love when I get inspired to do a blog post from a passing comment. I love it more when I get to acquire knowledge in the process.

I adore tulips. Always have. Since moving to Minnesota, I always tell myself that I will plant bulbs in the fall, so I can have tulips of my very own. So far, the spirit has been willing, but the flesh continues to be weak.

When I was a teen-ager, I went to the Tulip Time Festival in Holland, Michigan. What a wonderful experience!!

As a young adult at my first grown-up job, I worked in downtown Dallas in a cubicle facing a window that looked towards downtown. During tulip season, I would visit the local florist, buy a tulip, and place it in a bud vase in front of the window.

I bought my first tulips this year, and oh, I am so happy!!

I posted a picture on Facebook and received this advice from a dear friend: "Pop a penny in the vase it will stop them growing all crazy." 
 
Done and done!! Thank you for the tip. <3

(image courtesy of Framed In The Doorway)

(image courtesy of Framed In The Doorway)

 

Enjoy!!

FITD love!

xo,

B

FITD: Fine China

Although I do not often entertain formally, I enjoy treating myself (and my guests) to dining on formal china. To me, it says, "I welcome you in my home, and you will have the best I have to give." Whether you are 25 and just starting out or in your 40s and have decided that you want to start a china collection of your very own, this post is for you.

Choosing Your China

Like anything else, you should choose something that makes you smile when you see it. It should make you feel good. I started my china collection when I was in my late 20s, and I enjoy it just as much now as I did then.

I know many young people today eschew the practice of registering for a formal china pattern upon marriage. But if you do--and I hope you do--please consider these thoughts.

How you are at 25 isn't how you'll be at 80.

China is about longevity. It is something you acquire over time to share with friends and family. I know it's hard to conceptualize how you will feel--20, 30, or even.40-years down the line, but think about that when you are researching patterns.

For my part, I went with a very classic, simple Nantucket pattern that can be used for both formal and informal occasions.

Consider Your Price Point

Wedgwood and Royal Doulton, to me, remain the epitome of wonderful craftsmanship.
I love my Wedgwood and have carted it around for years. I firmly believe if I drove my Wedgwood through a train tunnel on a motorcycle--not only would it be fully-intact--but there would be a tea tray cozied up next to it with a nice pot of Earl Grey . on the other side

They also remain on the higher end of the scale in terms of pricing.

But continue to do your research. Lenox is wonderful--as is Restoration Hardware for contemporary pieces.

Dream Big but Start Small

Whatever you decide--start with basics.

An initial place setting should contain a dinner, salad, and dessert plate--accompanied by a cup and saucer.

If possible, acquire your place settings in pairs--even if it takes you a little bit to save.

It may be tempting to buy that awesome soup tureen--but start with the basics first.

One of my favorite stories is the one my Mom told me about our formal china. Back in the '70s, she saved the "green stamps" she earned from the grocery store and would trade those stamps in for pieces of china.

Take your time. It's okay.



Back to Basics



Cupcakes and Coffee: Wedgwood Style

Incorporating Family Heirlooms into Your China

Even if you've inherited your china from your great-grandmother, that articular style may not suit you--and yet, you hang onto it for sentimental reasons. (I have a few pieces like that.) Consider using particular pieces in lieu or in addition to pieces within your china pattern.

(For example, I don't feel the need to add a sugar and creamer to my collection because I already have some depression-era pieces that I prefer.)

Mixing the Formal with the Informal: St. Patrick's Day 2014

Formally Dressed: Thanksgiving 2013

Caring for Your China

This goes without saying, I am sure, but it is best to wash your china (and silver and stemware) by hand. (I have put my Wedgwood cups and saucers through the dishwasher without a problem--but it is best to err on the side of caution.

Washing my Hand is Best

All in all, have fun and enjoy the process!!

FITD love!

xo,

B

(images courtesy of Framed In The Doorway)