i bought this lovely vintage couch from Vintage Modern Living last night (that’s the couch, still at her house). it’s the exact size of two people sitting next to each other – i will be putting into a sunroom like area in the house (and will post a photo of it once it’s all arranged!). i love love love the soft gold and silver. i will have to find some nice gray pillows for it. in the meantime, it’s still sitting in the back of my car because we didn’t go pick it up until later last night. oops.
coming up: recipes for butterscotch pot de creme and “smashed” potatoes, february in books review and some craft/house related projects that were completed. hooray!
someone once told me that i am remarkable. and i didn’t understand it. who wants to live up to those kind of expectations, you know? i fought it, thinking “i’m just me and there is nothing remarkable about that.” but really, we should all be so lucky as to have someone tell us such a thing in our lives.
so i decided, that yes, i do want to accept it. i can be whatever adjective i want. i’ve been trying hard in the recent months to really do things that are meaningful to me, to fill my life with happiness, art, creativity, books and love and as much wonder and delight that i can fit in. and what’s living if it’s not doing that ALL THE TIME.
be remarkable. why not?
i plan to see this over the weekend – it’s on limited run, friday-tuesday at st. anthony main.
photo by barb
for christmas, scott gave some biscuit mix from north carolina. since i gained about 3 pounds eating biscuits while visiting him, i was pretty hesitant to make them – fearing a total biscuit binge. instead i found a recipe for quiche that used biscuit mix to make the crust. perfect. and delicious. originally found from eat better america, but i made all sorts of little random changes so here is MY recipe.
SPINACH AND CHEDDAR QUICHE
1 1/2 C biscuit mix
1 C (or so) spinach, chopped
1 C (or so) cheddar, shredded (i used sharp)
1 1/4 C milk (i used skim)
2 T oil (veg, canola, etc)
1/4 C boiling water
1/4 t salt
1/2 t ground mustard
mix biscuit mix, oil and boiling water until soft dough forms (add more water if needed), press (all the way up the sides) into a greased 9″ pie pan
sprinkle about half of the cheese on the crust, add spinach and top off with the rest of the cheese
whisk together eggs, milk, salt, mustard until blended, pour into pie pan over spinach and cheese
cover edges with tin foil (prevents too much browning) and bake at 400 for 35-40 minutes, until center is set
eat with a sprinkle of hot sauce over the top for optimal pleasure 🙂