We miss you Thi (Tito), Rose and Bob!

The little headboard that I couldn't lift....

I found this three panel stained glass with my mama in law at the barn in Lake Alfred and fell in love. I told Nathan this would be an amazing headboard and since he loves lifting really heavy things and attaching them to the wall it would be a wonderful project.

Here he is checking for studs....

and measuring things.....

and voila! Our lovely headboard

Map math (i'm a mathemagician)

We started with old maps from this book....




added 6 Ikea Ribba frames ( http://www.ikea.com/us/en/catalog/products/30078337)

and all together made

the little piggy......

For the nights we feel like going to the Pig but we don't feel like leaving our house.

We put together a charcuterie, my farmer salad rip-off, and cigar city.
For the salad
5 pieces thick cut bacon chopped and cooked
arugula and mixed greens
2 poached eggs


For the Caesar Vinaigrette
1 egg
3 anchovies
2 spoonfuls dijon mustard
roasted garlic (about 6 cloves)
juice from half a lemon
salt and pepper
red pepper flakes
1/2 cup olive oil

Blend all ingredients with immersion blender and add 1/4 cup grated parmesan cheese.

Toss greens and bacon in vinaigrette. Shave parmesan cheese on top. Top with poached eggs.

Easter eggcellence

Terrarium

We found this awesome jar light this morning and fixed it up and turned it into a beautiful terrarium.

Peanut butter and sriracha noodles.

Cold Peanut Butter and Sriracha noodles


4 cups cooked udon noodles
1/2 onion sliced thin
1/4 cup soy sauce
2 tablespoons peanut butter
Siracha- to taste ( I added about a tablespoon)
1 teaspoon fresh grated ginger
1 tablespoon honey
2 tablespoons water
Sesame seeds

Sliced scallions
Cilantro
Lemon or lime wedges

Saute onion over med-high heat in olive oil for 3-5 minutes or until browned on the edges. Toss in cooked udon noodles and place in refrigerator until cool.

In a separate bowl whisk together soy sauce through sesame seeds and place in fridge. Just before serving toss cold noodles with sauce and garnish with scallions, cilantro and lemon wedges. This was great with seared sushi grade tuna. Leftovers were awesome too.
I also made these once with Very- Veri teriyaki sauce when I was out of soy sauce and that was great too.