LOVE WHERE YOU LIVE: Dear Santa: All I Want is A Stone Cottage....

Thursday, December 23, 2010

Dear Santa: All I Want is A Stone Cottage....

Photo Credits:

http://www.hortensiacottage.co.uk/

http://www.french-country-cottages.co.uk/sites/french-country-cottages/pages/Home.aspx

http://www.e-countryproperty.com/listings/detail.asp?PropID=59952

http://en.wikipedia.org/wiki/Stone_Cottage

http://ecosalon.com/thatched-cottages/

7 Responses to “Dear Santa: All I Want is A Stone Cottage....”

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Penny @ The Comforts of Home/Lavender Hill Studio said...

December 23, 2010 at 8:28 AM

Me too Santa!! Preferably one in Provence or Umbria...

Merry Christmas...
Hugs,
Penny

Janine Marshall said...

December 23, 2010 at 4:16 PM

Hi Susan,

Just called in to catch up on a few of the previous posts!!! These stone cottages are timeless, aren't they. You can put one on the Santa wishlist for me too!! I think the first one is my favourite.

I love the ideas that you featured on the present wrapping. I don't think mine will be as creative this year....I shall have to remember these for future presents!

I really enjoyed the post featuring Kelley Proxmire. Anyone that uses wing-backed chairs is a legend in my book!!!! (I mean look at the lines of the white wing-backed in the dining room, drool worthy!!). Her rooms are gorgeous, aren't they and I didn't realise until your posting of Kelley's achievements. Wow!! That's great. Also great of you Susan, for featuring her. I guess that is the beauty of the blogging community. I love being such a small part of it.

Before I go I just wanted to wish you and your family a very Merry Christmas and Happy New year. I hope Santa comes and fulfills some of your wishes on your Santa wishlist!!

Thanks for all of your postings this year. I have throughly enjoyed calling in and will see you again in 2011.

I am off now to enjoy the beginnings of Christmas Eve (one of my favourite days of the year, I think it has a magic feel!!).

Love to you and your family Susan.

Take care
Janine
XXOO
Tasmania, Australia

Linda@ Lime in the Coconut said...

December 23, 2010 at 10:29 PM

ooooh...If he can fit one in your stocking, then I am sure it is yours!

Merry Merry Christmas to you!

La Petite Gallery said...

December 24, 2010 at 7:09 AM

I like the one with wisteria and Thatched roof On that note Merry Christmas and Happy New year,

Yvonne

a Broad said...

December 24, 2010 at 7:27 AM

We will be neighbors in our little stone cottages.. I too wish to live in the one with the wisteria growing across the front.
Happy Holidays !

kathi @ traybella said...

December 24, 2010 at 11:23 AM

just found your beautiful blog today by blog jumping. love the photos of the stone cottages. equally love the name of your blog.
i DO love where i live, but also long for a beautiful farmhouse in the country.
i'll be back to visit later!
merry christmas!
kathi

Completely Coastal said...

December 24, 2010 at 2:01 PM

A stone cottage by the sea, please!!!

Have a very Merry Christmas!!!!

I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

First off, I used fat-free organic milk. I also opted to go a bit lighter by using 4 egg whites and 1 whole egg -- not the 4 whole eggs, as dictated in the recipe below. Additionally, I used 1/2 cup real organic maple syrup rather than 3/4. I didn't have the crystallized ginger, so I chopped up some pecans and added a small dollop of yogurt. I love this dessert.

INGREDIENTS:

1 1/2 cups 1% milk

4 large eggs

3/4 cup maple syrup

3/4 cup canned unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoons whipped cream

1/4 cup chopped crystallized ginger

DIRECTIONS:

1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.

3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger. (Again, since I didn't have the cystallized ginger, I topped it with chopped pecans -- that I did have. Plus a little yogurt.)

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

This quinoa (keen-wah) salad is a favorite! Everytime I prepare it, someone asks for the recipe. If you're interested in reading about the nutritional benefits of this grain-like crop, go here.

I plan to share all the ingredients of this recipe, which I found on a bag of Eden Red Quinoa. However, *instead of the plum vinegar, I use apple-cider vinegar. Why? Well, the plum vinegar has a whopping 1,050 grams of sodium per teaspoon!! (yikes.) The apple-cider vinegar contains zero (0)!

Ingredients:
1 medium beet, peeled and diced (2 small)**
2 tbsp. extra virgin olive oil
1 tbsp. plum vinegar (*I use apple-cider vinegar)
2 tbsp. freshly squeezed lemon juice
6 red radishes (optional)
2 tbsp. finely minced red onion
1/4 cup chopped scallions or chives (optional)
1/4 cup dried cranberries (or cranraisins)
1 cup red quinoa

Preparation:
Rinse quinoa in cold water. Add 1 cup quinoa to 1 1/4 cup boiling water. Add chopped beet(s).Cover, reduce heat and simmer for 15 minutes. Let stand for 5 minutes and fluff. When cool, toss with remaining ingredients and serve. Or place in fridge, as it works as a cold salad.
Serves 4.

**Cut off the beet leaves, rinse to add to a green salad or in cut up into small pieces for a pasta salad.

The Scarlet Quinoa Salad, is a pretty red dish, as you might imagine. Think holidays? or anytime, like I do . . . .

Thursday, December 23, 2010

Dear Santa: All I Want is A Stone Cottage....

7 Responses to “Dear Santa: All I Want is A Stone Cottage....”

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I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

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