“I love people who make me laugh. I honestly think it's the thing I like most, to laugh. It cures a multitude of ills. It's probably the most important thing in a person."

Monday, December 6, 2010


I love Christmas and the music that is all over the radio and TV! Here are some of my favorite Christmas tunes! ENJOY!

"All I Want For Christmas is You"
Mariah Carey

"Little Drummer Boy"
Aly and AJ

"Feliz Navidad"
Jose Feliciano

"Last Christmas"
Glee Cast

"We Need a Little Christmas"
Glee Cast
"Have Yourself a Merry Little Christmas"
Martina McBride


Wednesday, December 1, 2010

Colors that POP!

I love a ring to dress up any outfit or just to wear around during the day. These rings are gorgeous and have great colors that really POP! They are not to expensive either. Always a plus!

The earrings are just such an amazing color I had to include them!


Wednesday, November 17, 2010

Holiday Glamour

These are great new makeup ideas for the HOLIDAYS!
Great gifts for Christmas and for Parties


Wednesday, November 10, 2010

Be Lazy!

Today really feels like fall in Ahtens. The leaves have finally changed and the air is crisp. Itt definitely makes me want to enjoy the day outside. Usually on a day like this lay down on the porch and reading is my favorite thing! This looks like paradise! Absolutely love all the colors and rustic feel of the screen porch.

Here are 3 books I have read this fall and have really enjoyed! Hope you try them and enjoy!


Thursday, October 7, 2010

Fall is here! That means sweet potatoes, pumpkins, honeycrisp apples and SOUP!
Chili is one of my favorite things to eat this time of year. Here are some of my favorite fall recipes!


  • 1 tablespoon canola oil
  • 2 cups diced yellow onion (about 2 medium)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1/2 cup diced seeded plum tomato (about 1)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)


Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.


  • 1/3 cup extra-virgin olive oil
  • 1/2 large onion, diced
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 2 pounds wild mushrooms, stemmed and diced if large
  • Kosher salt and freshly ground pepper
  • 1/4 pound cremini mushrooms, stemmed and quartered
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 cup canned whole San Marzano tomatoes
  • 2 bay leaves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel seeds
  • Pinch of red pepper flakes
  • 1 tablespoon fresh thyme
  • 1 1/2 pounds fresh gnocchi
  • Mascarpone and/or fresh mint, for topping


Use our simple, step-by-step instructions for making homemade gnocchi.

Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.

Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.



Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.



  • Butter
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup sugar
  • 1/4 cup packed light brown sugar
  • 2/3 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting


For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with aspatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.

PS.... If you toast the spice cake then put a scoop of ice cream on top or a spread of cream cheese... YUM!


Tuesday, July 27, 2010

This is my new Head Board! I got the fabric from Travis and Company while interning. Its Manual Canavos. I picked the style and trim out at Cynthia East Fabrics in Little Rock. Now I have to find bedding.....any suggestions?? oh and pillows!



This is my grandmothers recipe for an amazing blueberry pie. It is different because it has a creamier filling than most. Its delicious and blueberries are so good right now! Try it out!

buy graham cracker crumbs and follow the recipe on the box. Super easy!

preheat oven to 400 degrees

Mix 1 cup of sour cream, 2 tablespoons of flour, 3/4 cup of sugar, 1 teaspoon of vanilla, 1/4 teaspoon of salt, 1 beaten egg, and 2 1/2 cups of fresh blueberries.

Pour into the pan with the graham cracker crust and cook for 25 min.

Mix 3 tablespoons of butter, flour, cinnamon, and pecans. Sprinkle on top top of the pie and return it to the oven to cook for 10 more mins.

Friday, July 9, 2010

Im visiting family in Tampa and I went to one of my favorite restaurants here, The Columbia Restaurant. The spanish bean soup and 1905 salad are my favorite. In the summer they do a refreshing sparkling sangria!! YUM!

Spanish Bean Soup (Potaje de Garbanzos)
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½ lb. uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
¼ lb. salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo (Spanish sausage), sliced in thin rounds
2 potatoes, peeled and cut in quarters
Pinch of saffron
½ teaspoon paprika


Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans. Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. fry salt pork slowly in a skilled. Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

How the Columbia’s Spanish Bean Soup was created.*

Casimiro Hernandez Senior founded Columbia Restaurant in Tampa’s Historic Ybor City in 1905. He was of Spanish ancestry, and was very knowledgeable about Spanish cuisine. He took the classic cocido madrileno, a boiled Spanish equivalent of French pot-au-feu. Cocido was traditionally served in two steps, first the broth, then the main course of meats, garbanzo, and potatoes. He came up with the idea that all should be served together. That’s what became Spanish Bean Soup. It’s from Tampa. You cannot order Spanish Bean Soup in Spain. They don’t know what it is. Today Spanish Bean Soup is a favorite dish found in all six Columbia Restaurants located in Florida. This was created circa 1910.

Source: The Columbia Restaurant Spanish Cookbook, by Adela Hernandez Gonzmart and Ferdie Pacheco; 1995. University Press of Florida.

Sangria de Cava (Sparkling White Sangria)
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1 375ml bottle of Cava (or any sparkling wine)
¼ ounce Torres 5 Brandy (or any Spanish brandy)
¼ ounce Gran Torres Liqueur (or any orange liqueur)Splash of lemon-lime soda
1 Orange
1 Lime
Cherries for garnish
Simple Syrup*


Cut orange and lime in half. Fill large pitcher with ice and combine the wine, brandy, liqueur, lemon-lime soda, the juice of half of an orange and the juice of half of a lime. Stir. Add simple syrup to obtain desired sweetness. Slice remaining orange and lime into thin slices. Garnish glasses with orange, lime and cherry.

* To make simple syrup, combine one part water to one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use.


This is a great furniture, jewelry, and design store in Tampa. Its Magnolia In Hyde Park. Great things!


Wednesday, June 30, 2010

Delicious food~

Herbed Turkey Burger Recipe
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Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.
2 Tbsp olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
2 teaspoons kosher salt
2 teaspoons black pepper
1/2 cup loosely packed chopped parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
2 teaspoons chopped fresh thyme
1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).
4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (170°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.
Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.
Makes 8 turkey burgers.

Israeli Couscous with Asparagus, Peas, and Sugar Snaps6 Servings

From Bon AppetitIngredients 4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese
Test-Kitchen Tip To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
INGREDIENT TIP Some sugar snap peas have a tough string running along the top of the pod. To remove it, snap off the leaf end and pull the string.Preparation Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 13/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry. Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl. Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.



Monday, June 28, 2010

Happy Monday! I have been in Atlanta for a month now! I cant believe I am done in three days with my internship. Its been so amazing! I have met a lot of great people and really enjoyed working at Travis. Hopefully Ill be getting a headboard made from a fabric I found while working. This is some of thier fabric above. Mine is a blue/green soft texture. The heardboard looks like picture at the top! So excited to get my new queen bed!
The real thing I want to share were all the great places I have been eating in Atlanta. There are too many places to go that are delicious, but here are a few I have been too. AMAZING!
Check them out and if you are in Atlanta go to them!!


Thursday, June 17, 2010

This is from one of my favorite flower shops in Little Rock. Phil is amazing and does unique arrangements everytime! check it out!
The mornings are my favorite time of day. I love breakfast food and a cup of coffee while I watch TV of read a book. I wanted to go to the original pancake house that I have heard great things about, but I think I am going to have to wait until this weekend. Instead, I went to a coffee sshop this morning before work and a man sitting across from me gave me a wonderful compliment and then when he left told me he hope sI have a great day and anywhere I go he was sure I would light up the room. That made my day! The mornings are the best!

Go out today and give someone a compliment, it makes you feel good and them!

I have some awesome reciepes for waffles, gaspacho, and a quinoa salad that I will put up soon!


Tuesday, June 15, 2010

Peter Dunham, new designer I love!

He is based in LA and has great style. I just discovered him yesterday and fell in love!

Tell me what you think!