Last night I stayed up waaaaaaay too late decorating little jars of apple jelly my friend Chrystal made for our wedding favors. I carved a stamp and stamped squares fabric I had on hand for a simple and sweet (literally! AMIRITE?) little favor.
When I’m on a vacation, be it a month-long backpacking trip or weekend jaunt, each day I plan to leave a section of Walt Whitman’s Song of the Open Road. I might leave it in a B&B guestbook, tuck a note behind a hotel painting or write it on a dollar bill I spend at a hot dog stand. In any case, I’ll be tracking where I leave the poem here. I call it The Open Road Project. Track the poem’s progress here.
I’ve been slacking on this project lately. I’ve done a lot of traveling, but keep forgetting to leave the poem in my wake! Last weekend we went to Memphis for a lovely wedding and had a big old time. We ate at the fantastic Rendezvous BBQ joint, sipped cocktails at the Peabody Hotel, discovered an awesome little secret garden in the middle of the city, and watched two awesome people get married on the rooftop of the Madison Hotel. Of course, I forgot to leave the poem in any of these fantastic spots. As we were leaving town, I realized this and scribbled the 54th section of the poem on the coffee we’d grabbed on our way out of town. Better than nothing, I suppose!
You shall be treated to the ironical smiles and mockings
of those who remain behind you, what beckonings
of love you receive you shall only answer with passionate kisses
of parting, you shall now allow the hold of those who
spread their reach’d hands toward you.
Where the poem’s been so far:
I’ved used my spherical ice mold quite a bit– for cocktails, punch and iced tea. Wanting to branch out a little from the spherical mold, I picked up a few silicone ice cube molds to create large cubes of ice. These are great because they’re flexible, so the ice is easy to extract from the mold, which is not always the case with my hard plastic sphere. For the first batch of cubes, I added small lemon slices and basil leaves to each cube and added them to grapefruit mimosas for brunch-time sipping. Lovely!
For more recipes like this one, check out the Domesticity page!
Leftover Easter Eggs? No problem! Make some of these super tasty deviled eggs with capers and you shouldn’t have a problem getting rid of them. So tasty.
- 6 hard-boiled eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme
- 1 tablespoon minced drained capers
- salt and pepper to taste
- smoked paprika (optional)
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in thyme and capers. Season to taste with salt and pepper.
Spoon yolk mixture into white (or use a piping bag like we did). Sprinkle with smoked paprika. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
For more recipes like this one, check out the Domesticity Page.
My sweetheart and I are getting married in under two months, so it’s time to start really getting down to business. Clearly, I have my priorities straight– I’ve been assembling little bags of balloons and mini garlands made from paint samples (any colored paper would work), glue sticks and twine (any yarn or string would work). to put in welcome bags for some of our guests. These aren’t the most practical things in the world, but I thought it would be fun for our buddies to gussie up their rooms or tents a little.
I collected paint samples from hardware stores and assembled garlands by cutting them into little triangles and attaching them to twine with the magic of many many glue sticks. I then stuck them in treat bags with a few balloons, stamped some cardstock scraps and sewed the top of the bag closed on a machine. INSTANT PARTY IN A BAG!
I just finished a custom Etsy order for a ring pillow made with felt and antique lace.
Like what you see? Go get your own!
- 1/2 cup light corn syrup (or golden syrup if you’re across the pond)
- 1/4 cup butter, room temperature
- 3 cups confectioner’s powdered sugar (icing sugar)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- yellow food coloring
- 1 (12 ounce) bag milk chocolate chips
- hollow egg molds
Cream together the corn syrup, butter and vanilla. Sift in the confectioner’s powdered sugar and beat until incorporated.
Now to get fancy and separate the filling into whites and yolks. Take out about a third of the filling and stir in some yellow food coloring. Put the two bowls in the fridge, as they’re easier to work with once they’re set up a little.
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Stick them in the fridge.Melt the chocolate in a double boiler or in short bursts in the microwave. Fill the molds with the chocolate and swirl to coat the sides.
Once the molds are set, plop a filling ball into half of each mold. Using more melted chocolate, join the two halves of the egg together. Let set and demold. The freezer does wonders for this step. Don’t fret if your eggs break or turn out imperfectly. Just enjoy.