I can’t help but thinking that if your life were a fairy tale I would be your Prince Charming… you’ll probably end up in glass shard slippers.
Archive for January, 2012
But if you’re good cop then that is going to leave our children with a serious gap in love.
I think there are a lot of amazing photographers out there, but rarely am I truly blown away by someone’s work the way I was when I discovered Seth Casteel’s underwater dog photography. Aside from the concept (which is genius), the color, contrast, and execution is incredible. Seriously, go look at his website – the photos only get better.
Also, I can’t be the only one wondering what underwater cats would look like…
In keeping with her themed tradition, we attended a 1920′s birthday party last night for Celeste. Earlier in the week, I sent an email to a few people at work to see if anyone had any twenties inspired attire. My co-workers came through, and I ended up wearing not 1920′s inspired attire, but vintage 1920′s attire.
The dress was absolutely gorgeous, a greenish slip under silver hand-made lace, and a cloth flower accent on the side. The coat was sheared beaver, probably the softest fur I have ever felt that isn’t sea otter. And the hair was my failed attempt at finger waves and pin curls.
Regardless of what type of foodie I will or have already become, there will always be a special place in my heart for Lipton tea and Honey Maid Graham Crackers. Tea and cookies were an after-school ritual my Mom and I shared for years, usually over a game of Yahtzee or Rummy. Although I haven’t bought Lipton tea in years, and I almost never eat cookies of any kind anymore (preferring to consume my empty calories in the form of vino), I came across these courtesy of Lottie + Doof and they screamed ”cookies you must eat with tea.” After being wholly unimpressed by the use of honey in the original recipe in my first batch, I took it out entirely in favor of adding lemon zest to the mix. The result turned out to be a perfect tea cookie.
Lemon Poppy Seed Tea Cookies
- 3 cups flour
- 1/4 cup poppy seeds
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup sugar
- 8 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- Zest from 1 lemon
1. Heat oven to 350°F.
2. Whisk flour, poppy seeds, baking powder, and salt in a bowl – set aside.
3. Beat sugar, butter, and vanilla in a bowl until pale and fluffy. Add eggs one at a time, beating after each. Add lemon zest.
4. Mix in dry ingredients.
5. Form dough into a disk; halve. Roll each half on a floured work surface until 1/4-inch thick; chill for ~30 min.
6. Cut diamonds, or use whatever cookie cutter you have on hand.
7. Bake until golden, 12–15 minutes.