Thursday, April 25, 2024
mid-week peek...
Wednesday, April 24, 2024
positively primitive...
Tuesday, April 23, 2024
inspired by the calm, cool sea...
Monday, April 22, 2024
monday {menu}
{recipe from here}
Rainbow Vegetable Sandwich
INGREDIENTS
- 4 slices whole-grain bread
- 1 tomato, sliced
- 1 red pepper, sliced
- 1 carrot, shredded
- 1 yellow pepper, sliced
- 1 cup baby spinach
- 1/2 cucumber, thinly sliced
- 1/4 red onion, sliced
- 1/2 cup red cabbage, chopped
- 1/4 cup cream cheese
- 1 1/2 teaspoons dry ranch dressing mix
Sunday, April 21, 2024
Wednesday, April 10, 2024
Tuesday, March 19, 2024
Thursday, March 7, 2024
set up your private shopping appointment...
Schedule your own private shopping experience at the rustic rooster warehouse space... Click the link below to see available dates!
Monday, March 4, 2024
rooster update
OK I need to tell you all something...
This was a hard decision to make… But I’ve decided to pull out of the Antique Mall in Encinitas. I realized I had too much on my plate & I wanted to focus more on my interior design, coastal alley warehouse sales & our online shop.
As my dad would say, it’s just a business transaction. Make your decision & move on. It’s not that big of a deal. Things happen for a reason & you’re doing what you’re supposed to do. OK dad I’m trusting you!
It was a hard decision to make… I absolutely loved our little space & all of the employees. They were wonderful & so much fun, but I need to focus on other things right now.
I’m adding a feature on our website where you can
schedule an appointment to come in to shop our warehouse. I’ve already started
doing it & it’s great!
Thursday, February 22, 2024
Monday, February 19, 2024
monday {menu}
Maple Banana Bread
Ingredients
- 1 ¾ cups (245g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick/115g) unsalted butter, softened to room temperature
- ½ cup (100g) brown sugar (or granulated sugar)
- ⅓ cup (80 ml) maple syrup
- 2 large eggs
- 1 ¼ cups mashed bananas (3-4 bananas)
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) plain yogurt or sour cream
- ¾ cup (80g) walnuts or pecans, roughly chopped
- ⅓ cup maple syrup , for the topping
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan.
In a medium bowl sift together flour, baking soda, and salt. Set it aside.
Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add ⅓ cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed. On medium speed, beat in the eggs one at a time, beating well after each addition. Add mashed bananas and vanilla extract and beat until well combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the bread will be. Mix in the nuts, reserving a few for garnish.
Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.
Warm the maple syrup in a small saucepan over low heat until heated through (or for a few seconds in the microwave). Drizzle slowly over banana bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.
Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature. The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
Sunday, February 18, 2024
Saturday, February 17, 2024
Friday, February 16, 2024
Tuesday, February 13, 2024
garden {fruit & veggies}
Monday, February 12, 2024
monday {dog menu}
Cinnamon & Honey Dog Donuts Recipe
INGREDIENTS:
- 1 cup wholemeal flour
- 1 teaspoon cinnamon
- ½ cup applesauce
- 1 free range egg (beaten)
- 2 tablespoons honey
- 3 tablespoons warm water
- 50g plain yoghurt drops (for the icing)
INSTRUCTIONS:
Preheat oven to 350°F. Lightly grease six holes of a regular donut tray (this non-stick donut tray is an Amazon best-seller!)
1. Combine flour and cinnamon in large bowl.
2. Add applesauce, honey and egg to a small bowl and whisk until well combined.
3. Add the wet ingredients to the dry ingredients and mix to form a thick batter.
4. Mix in the warm water if the batter is too dry.
5. Fill each donut mould to the top.
6. Bake for 20 minutes or until cooked through. To test, insert a toothpick into the donut. If it comes out clean, the donuts are ready and can be removed from the oven. Allow to cool.
7. Melt the yoghurt drops in a small heat safe bowl over boiling water.
8. Dip each donut in the yoghurt. Set aside on a baking rack to set, and serve.