“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."

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!