Monday, May 30, 2011

Happy Memorial Day!

Happy Memorial Day!

Thought you all might enjoy some shots of
our Nation's Capitol.
This was my first visit to D.C. and I
was just awed by the sights!


The State Capitol

The Lincoln Memorial and
The Washington Monument in the background.





The original Smithsonian Museum

Union Station




This ceiling is just amazing!

Union Station is so grand!

The pink roses were so beautiful around this fountain!

D.C. was a whirl-wind of a tour, but fantastic!
Already making plans of what I'd like to see next
year on our way to Lucketts!

Hope you all had a wonderful day and were able to
enjoy some great family time!

~Brooke



Saturday, May 28, 2011

Lucketts Revealed ~ Part 1 & Through The Garden Gate!

I can't believe it's Saturday night all ready!
I tell you, this week has been a whirl-wind,
where has it gone?
I've been cleaning and re-arranging things at the shop
to prepare for Brevard's annual
White Squirrel Street Festival
this Memorial weekend.
More to come later, but if you'd like
to read more about the festival,

Yes, they're real!

The Lucketts Spring Market started one week ago today
and I'm finally getting to share some of the
pictures.  I took 154 that weekend so, I'm
going to have to split up the posts!


When we arrived at the market grounds a long line
of anxious shoppers greeted us.



Once inside, it was a feast for the eyes and a vintage shoppers heaven!

Dealers made great use of all their surroundings.
I just love these chandeliers hanging from the tree!


So much to see! 
It was a beautiful sunny spring day, and
I came home with a bit of a sunburn! 


Isn't that storage unit with the metal bins fantastic!


This iron bed is so cool!
The gals running this booth were from
Chartreuse and Co., check them out!
I only wish I had gotten some more shots inside
their tent, but it was a little bit crowded!


This tent was A-MA-ZING!
Shop owners Pam and Ronnie Robbins
do a fantastic job with their displays and vignettes!
Check out their shop, Through The Garden Gate or their
blog for more inspirational ideas.
Below are a few shots of their wares,
hope you enjoy them as much as I do! 


Just love this wreath!


And I drooled over this lamp!


These stacks of books tied with burlap
 and vintage lace, fantastic!


The little bow atop the birdcage is adorable and so simple!


I'm going to try making some of these kraft paper flowers
on sticks.


The kraft paper flower wreath is pretty great too!

Drat!  I thought I had more pictures of their booth!
Aren't they wonderful?

Well, goodnight and more pictures from Lucketts tomorrow!
~Brooke

Monday, May 23, 2011

A Sneak Peak At Lucketts!

Just wanted to share a quick look at the
Lucketts Spring Market which took place this
past weekend in Leesburg, VA.


We had so much fun!
But with lack of sleep, fresh air and sunshine...


I'm a little bit tired today!
I'll post more pics later this week and share
the fabulous finds I brought home!


I'll also share with you my blog celebrity encounter with
the spectacular Miss Mustard Seed, Marian Parsons!

It's almost 11pm, I'm off to bed to get some much needed sleep!
~Brooke

Saturday, May 14, 2011

A Feast For My Mom!

I have been very remiss with my blog
the last couple of weeks.
I just haven't been able to find the
time to sit down and write.
Do any of you have that problem?

And then of course blogger went a bit haywire
this week and now this post is really late!
But, never the less, I wanted to share with you the
Mother's Day dinner I prepared
last Sunday.

I hadn't had my parents over for dinner
probably since Thanksgiving.
I wanted it to be special for my Mom
and she can be a bit difficult to cook for.
She's pretty much a meat and
potatoes kind of person and my Dad and I
are foodies, we love to try just about anything.
I love to cook and being single, I don't
 do as much as I'd like because I like to cook for others.
So, I had to come up with a menu that was a
bit of a compromise, nothing to boring and ordinary
for Dad and I, but nothing to exotic for Mom.

The menu I decide on is as follows...

Filet au Poivre
~Picture and recipe courtesy of The Pioneer Woman~
Have I mentioned how much I love The Pioneer Woman?

The Pioneer Woman's website is currently experiencing
some technical difficulties and I wasn't able to get a direct
link to the recipe on her site.
But never fear, the recipe is as follows...

Ingredients:
*2 Whole Beef Fillets
(I had 3 fillets and there was plenty of sauce!)
or Other Good Steaks
*2T Butter
*Kosher Salt and Fresh Ground Pepper
*2T Dijon Mustard
*1/4C Brandy
*2T (additional) Brandy
*1/2C Heavy Cream
*1T Good Peppercorns, Crushed

Preparation:
Preheat oven to 500 degrees.
Sprinkle both sides of steak with salt and freshly
ground pepper.
Melt butter in a medium ovenproof skillet over
medium-high heat.
When skillet is hot, brown steaks on both sides,
about 45 seconds per side.
Place skillet into the hot oven for about 3 to 5 minutes.
(You want the steaks to be nice and pink in the middle.)
Remove pan from oven and remove steaks to a separate plate.
Return pan to stove top over low heat.
Add Dijon and brandy, then whisk together.
Add heavy cream and crushed peppercorns,
whisking to combine.
Allow to bubble for about 45 seconds, then remove
from heat.
Spoon sauce over steaks and serve, DELISH!

Baked Potatoes with all the Fixin's
I didn't get a picture of a "fixed" potato, so you'll have to settle
for this boring, plain one.
But, that's my filet au poivre!

Spring Salad with Blue Cheese, Pears and Walnuts
~Recipe courtesy of Gooseberry Patch~
Christmas 2010 Magazine

Pear-Walnut Salad:
*4C Mixed Salad Greens,
torn and tightly packed
*2 Ripe Red Pears, Cored and Sliced
*1 1/2C Walnut Halves, Toasted
(I just used walnut pieces)
*2oz Crumbled Blue Cheese

Combine all ingredients in a large bowl,
toss gently.

Dressing:
*1/2C Olive Oil
*1/4C Sugar
*3T White Vinegar
*1/2t Celery Seed
*1/4t Salt

Combine all ingredients in a jar,
cover and shale vigorously.
Makes one cup.

Pour dressing over salad mixture
just before serving.
Makes 5 servings.


Recipe courtesy of The Pioneer Woman
Mmmm yeasty, buttery, rosemary-ness!



Strawberry Layer Cake
~Recipe courtesy of Martha Stewart Living~

For The Cake:
*2 Sticks of Butter, room temperature,
plus more for pans
*3C All-purpose Flour,
plus more for pans
*2 1/4t Baking Powder
*1/4t Baking Soda
*1t Coarse Salt
*1 3/4C Granulated Sugar
*4 Large Eggs, room temperature
*1 1/3C Low-Fat Buttermilk,
room temperature
*1T Pure Vanilla Extract

For The Filling:
*2 Pound Strawberries, sliced
*1/4C Granulated Sugar
*1T Fresh Lemon Juice
*1/4t Coarse Salt
*2C Cold Heavy Cream
*3T Confectioners Sugar,
plus more for dusting
*1 1/2C Store-bought or Homemade
Rhubarb or Strawberry Jam
(I used strawberry)
1. Make the cake: Preheat oven to 350 degrees,
with rack in center position.  Butter two 9"
round cake pans (2" deep); line with parchment
cut to fit.  Butter parchment; dust with flour,
tapping out excess.  Whisk together flour,
baking powder, baking soda, and salt.
2. Beat butter and granulated sugar with a mixer
on medium-high speed until pale and fluffy,
scraping down sides of bowl as needed,
about 2 minutes.  Reduce speed to medium,
and add eggs, 1 at a time, beating well after
each addition.  Beat in flour mixture, alternating
with buttermilk, beginning and ending with flour.
Beat in vanilla.
3. Divide batter between pans.  Bake, rotating
 halfway through, until tops spring back when
gently touched and a cake tester inserted into centers
comes out clean, about 40 minutes.  Transfer to
wire racks, and let cool in pans for 20 minutes.
4. Run a knife around edge of cakes, and invert onto
racks; remove parchment, and let cool completely.
5. Make the filling: Combine strawberries with granulated
sugar, lemon juice, and salt.  Let stand stirring occasionally,
for 30 minutes.  Strain, reserving syrup.
6. Whisk cream with confectioners sugar until medium
peaks form.
7. Trim cake tops.  Slice cakes in half horizontally.
Generously brush 1 cake layer with reserved syrup,
and spread one-third of the jam.  Top with one-third
of strawberries, then one-third of the whipped cream.
Repeat with 2 more cake layers.  Top with remaining
cake layer, bottom side up.  Refrigerate for at least 1
hour or up to 2 hours.  Dust cake with confectioners
sugar just before serving.
Serves 10.

Hope you all had a wonderful Mother's Day!
~Brooke~