2.23.2011

Sweet girl

My little one, in the middle of saying, "cheese!" Yes, she's wearing a shirt with a camera printed on it. Of course!
2011_0129_1.jpg
2011_0129_2.jpg
Fun news coming hopefully in the next week. Stay tuned!

Xoxo,
Kallie

2.17.2011

Spices

David has become quite a chef over the last year or so. Our two-tier cupcake tower where our spices sat was always a complete mess. Something needed to change. It took several months, but we finally decided to buy three dozen Weck jars and label them with Japanese masking tape to hold our spices. Ah, they're so beautiful. The final step was the need for a spice rack - a custom one. We only had so much space between the counter and cabinets, the jars don't stack, and we wanted a single line to always be able to read the label. I had a great time measuring and planning out the design. My amazing dad went to work in his garage/workshop a week later, and here is our perfect final product!

2011_0129_spicerack1.jpg
2011_0129_spicerack01a.jpg

A fine example of simple craftsmanship. Thanks, dad!

(I'll snap a color photo at some point - smoked paprika, mustard, sage, parsley, etc. all deserve to be shown in color, I'm well aware.)

Happy Thursday!
Kallie

all images © Kallie Brynn Photography

2.14.2011

Happy Valentine's Day!

I hope you're getting to snuggle up with someone you love today. And if not, maybe bake some of these delicious citrus sugar cookies!?

2011_0126_cookies1.jpg
2011_0126_cookies2.jpg

Citrus Sugar Cookies
3 cups all-purpose flour (I used unbleached organic)
1/2 tsp salt
2 sticks butter (organic)
1 cup sugar (Florida organic cane sugar)
1 large egg (4 grain cage-free)
1 tsp fresh finely grated orange zest
1 tbsp lemon juice

Whisk together flour and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy (the cane sugar will take longer and not be quite as fluffy). Beat in egg, orange zest, and lemon juice. Reduce speed to low. Add flour mixture, and beat until combined. (Dough can be refrigerated overnight or frozen for up to 1 month.)
Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14-16 minutes. Let cool completely.

Thanks, Martha! (Martha Stewart Living, December 2010, with my own recipe tweaks.)

Much love,
Kallie

all images © Kallie Brynn Photography
Related Posts with Thumbnails