In this edition, I’d just like to show you these totally awesome colored glass vases. I have a thing for colored glass, and I have a MAJOR thing for these vases!

Oooooh.

It is February and where I live we’re facing at least six more weeks of cold cold wintery weather. I have been keeping my fingers warm with this most excellent pair of upcycled mittens.

We picked these cozy mittens up at a craft fair this past autumn from Handcandy Mittens , a local vendor out of Mannsville, NY.

The outside of my mittens were once one rainbow-y sweater, and the insides are lined with super cuddly new fleece. These mittens are no doubt the warmest I have ever owned, I spurn all other forms of hand warmers; henceforth I renounce all gloves . Handcandy mittens, I am yours forever.

Image from handcandymittens.com

S’more Ebelskivers

(oh yes)

I followed the basic ebelskiver recipe and added a few simple extras:

I melted the butter on the stove, then added the cocoa powder and extra sugar. I think next time I would add the milk, too.

The graham crackers become a tasty outer coating by crumbling them and dropping them in each well once the butter has melted.

With filled ebelskivers, Each well receives enough batter to fill it about halfway. The filling is placed in the center, then covered with enough batter to fill the well to the top.

Upon flipping them over, you’ll see how awesome the graham cracker crust has become after simmering in (real) butter for a few minutes. These smell amazing, by the way!

The marshmallows tended to blow out the sides in sweet gooey lobs of heavenly yet tongue-scorching goodness. You have been warned.

Little dood seriously enjoyed these! You can tell by the glee on his face. That mark on his forehead is a smudge of chocolate. It looks like a bindi. I know he’d marry chocolate if he could (so would I!).

Isn’t this amazing? They have this enviable assortment of odd items and antiques that really comes together to create an inviting atomosphere.

Most of this decor is serendipitous. For example, the house came with the vintage wallpaper, but the large framed painting is a family heirloom of sorts:

There are more modern elements in the house as well, such as this wee shelf in the newly remodled downstairs bathroom:

I love the bird!Justin and Jen have succeeded in creating a comfortable atmosphere that is self-expressive and unique. In other words, this is one cool place to chill!

Right, Bug? (Bug agrees)

I know.

I can totally make this at home, and make it tastier to boot. A girl needs a break sometimes, and we hardly get to go out for a meal like grown-ups do.

Looks good though, huh? (those are the “too hard” pieces of Mr. Persnickity’s roll)

They’re doing the all-you-can-eat pancakes promo again. It is my informed opinion that pancakes shouldn’t be anything other than all-you-can-eat.

This Saturday I made ebelskivers. If you haven’t met, allow me to introduce you!

How do you do?

Ebelskivers hail from Denmark, and it is quite clear that Danes know their way around filled pancakes.

In order to explore the endless sweet and savory possibilities awaiting you in ebleskiverland some special equipment is required:

I like them even MORE because tools are required!

This eblelskiver pan and the special turning tongs came from William Sonoma and were a gift to me from my grandma.

The recipe is pretty basic. You do need to separate eggs and there is some egg white whipping involved, but don’t panic! These are skills everyone who likes to bake should master and this batter is more forgiving than your favorite sweatpants so where better to practice than here?

1 c. All purpose flour

1 1/2 tsp. Sugar

1/2 tsp. Baking powder

1/4 tsp. Salt

1 c. Milk (or buttermilk if you’re feeling it)

2 T. Melted butter (use the real thing if your morals allow you to)

2 Lg. eggs

1/2 tsp. Pure vanilla extract

Sift together the flour, sugar, baking powder and salt.

Soft as a cloud.

Separate the egg yolks from the whites. Combine yolks, milk, melted butter and vanilla, whisk untill blended. Add these wet ingredients to the dry ones and stir with a wooden  spoon until well blended but still lumpy.

Now, the egg whites. Take your hand mixer, stand mixer egg beaters or a fork and some elbow grease and whip those egg whites until they are stiff and lovely without forming dry peaks, thusly:

Fluffy egg whites are sexy, no?

Fold about 1/3 of this fluffy astonishment into the batter, ever so gently:

Use your rubber spatula.

Once that is incorporated, fold the rest in and get ready for the awesome to begin! Heat up your pan and melt some butter in the bottom of each well:

Real butter, accept no substitutes!

OK, if you are using a filling, you will place about 1 T. of the batter in each well, then 1 tsp. of filling, then top it off with another T. of batter. For unfilled version, just fill the wells with 2-3 T. of batter.

Just like pancakes, when bubbles begin to form you turn them over with the little turners:

Bubbly goodness!

Here is the action sequence as photographed by my 4 year old son:

In just about 2 more minutes, your ebelskivers are ready! Dust with powdered sugar and serve!

Heavenly!

If you decide to explore the universe of savory ebelskivers, omit the vanilla extract from the basic recipe and go to town!

These little round pancakes are full of sumptuous potential, enjoy your adventures and feel free to share your favorites here!

Now I am in a mental state which supports caring about my physical environment and I also own curtains, there was an interest in hanging them. So far I have completed the bedroom facing the parking lot and the morning sun, two things late sleepers loathe.

This was no small feat considering I was standing on a rocking chair the whole time. Which reminds me, I need to add a step stool to my shopping list.

Office supplies are sexy, especially pads of blank paper. Reams of paper bound in various forms have always enticed me, and I have plenty of half full or entirely empty notebooks and pads of paper jammed into my home. Some of them I have been lugging around for the better part of a decade at this point. Isn’t that funny?

When I began working at a certain fine stationary company I suddenly had access to some of the best scrap paper in the world; chunky velvety cottons and crisp luscious bamboos, not to mention scraps of Stardream Metallics, Chyoigami, and Savana Bubinga to name a few. The sight of beautiful paper in the scrap bin pains me, so now I (and most people related to me) have piles of the stuff that I have mercy rescued over the past few years.

For Christmas this year, I decided to gut some books that deserved to die (hello Jackie Collins) and made some nifty hollow books as gifts. In the process, I discovered that cutting paper brings me joy, so I am in the process of learning about different ways to cut paper in meaningful ways. I even went as far as buying some knives, scissors, and a self healing cutting mat. SO, now I have something ot do instead of (or while) I sip my fine craft beers. Here is a snap of my first effort, a pattern I printed from <a href=”http://papercutting.blogspot.com/”> this cool blog </a>.

It is kinda rough, but the point is I enjoy cutting paper. Lucky for me Valentine’s Day, the Holiday for cutting paper, is nearly upon. Yes, if you know me you will probably be receiving some sloppy cut paper Valentines from me.

P.S. I just ordered a new camera, so pictures should be improving soon!

Here is a picture of one of these beauties, in her nakeds because the sauce will be applied tomorrow at our office dessert party (partaaaaayyy!):

The pie pan is a stoneware 9″ family heirloom I snagged when my mama toad wanted to upgrade to Anchor Hocking everything. Well, if I am not mistaken, this pan belonged to my Great-great-grandma, and I remember mama toad using it all through my childhood. (papa toad too, for his blackberry pie that one time).

The beer is something else, let me tell you! First I would like to begin by explaining to you that Dogfish Head is my favorite brewery. Fins down. Dogfish Head Website, swim over now!!!

SO, I enjoy ALL of Dogfish Head’s amazing brews, and tonight it is Fort

Just because I am a sick fuck, I mixed some Triple Sec into my last glass. Well, I HAD to buy a tablespoon of Triple Sec for the pie sauce, WTF am I supposed to do with the rest of it?!?!?

Tastes good, feels good, Toad like.

So, tomorrow is the dessert party, and I am toadally down with eating nothing but desserts for lunch. I will skip breakfast, even. Hooray for holidays!