I have moved back to blogger! More design options 😀
So I have found a more interesting way to display my Pyrex, but my kitchen is not clean so I don’t want to show you just quite yet. Here are some pics of my new additions till I can get to cleaning!
Really. I promise the title of this post is true! And the best part? It’s all cooked by the microwave. Yes- delicious, pretty, and easy as cupcake. Gave some of these cupcakes to some friends (so nice to be my taste-testers) and they liked em.
Lemon Curd Inside Cupcake
I got the recipe from here, but I didn’t follow the recipe exactly- I followed one helpful comment from another baker on the website.
Microwave Lemon Curd
3 whole eggs
2 egg yolks
1 ¼ cup sugar
1 cup lemon juice
Zest of 3 lemons
½ cup unsalted butter, melted
– Whisk together sugar and eggs until smooth
– Stir in lemon juice, lemon zest, and butter
– Cook in microwave for 1 minute intervals, stirring after each minute until the mixture os hick enough to coat the back of a metal spoon
– Stores up to 3 weeks in the refrigerator in an air-tight container
– Took me 5 ½ minutes to cook
– The three lemons I zested did not yield enough juice to fill 1 cup, so I just added to the amount that the 3 lemons gave me with lemon juice concentrate to fill up to 1 cup.
Toile is perhaps my favorite fabric ever. According to HSN.com, toile is defined as a design featuring a white or off-white background with a repeated, frequently pastoral-themed pattern in a single color—usually black, blue or dark red. I am not a country girl at all, but I do appreciate the look of country- surprising since I grew up in Orange County,CA where the country style of design isn’t exactly embraced as well as in other states (ahem-utah & idaho). Toile is mostly associated with the French Country style- another favorite which I am planing on incorporating (along with shabby chic) to whatever home Ry and I buy in the future. But back to the main topic- the toile curtains.
I got the fabric for a steal at $3 a yard-making my total $14- the last half yard was free since I bought the whole bolt. I originally wanted puddling on the floor, but with only a limited amount of fabric I decided to add more focus on the top. The top has a 4” flange that gives it a relaxed ruffled appearance thanks to the tighter pole casing. I opted out of lining these curtains since I was on a pretty tight budget for the room. Also, I don’t know if I will be able to use these curtains again wherever we move to next. As for now, I will enjoy them where we are 🙂
Yes! It’s finally complete. For the first 1 and 3/4 part of our marriage we decided that decorating wouldn’t be the best use of our money. One night while we were lounging on our makeshift “couches” (2 twin bed pushed together in an L-shape), I spoke my thoughts to Ry and said “I think we should get a couch.” After realizing how cluttered the room kept looking, even with my cleaning efforts, Ry agreed. Twin beds don’t make the best couches- but nap time was great!
To explain my newfound style, I really love true Shabby Chic, but at this time I can’t spend all of my time antiquing- taking lots of time and patience- but I have decided to make it more of a lifelong journey of finding practical, useful, and of course beautiful things (a la Rachel Ashwell- I adore that woman). As for now my living room has become more cottage-like but I hope to incorporate more shabby chic as the years go by.
More pics and explanations to come!
Summers were the best! I miss my family. Some pictures that I cherish:
This is my all-time favorite curry adapted from a William-Sonoma recipe. This is what people ask me to make for them when they come over to my place for dinner. From my kitchen to yours, enjoy!
Chloe’s Chicken Curry
4 skinless, boneless chicken breast halves (about 1.5 lb total weight)
salt and pepper freshly ground
peanut or canola oil
mixed vegetables (1/4 lb frozen or raw) – my favorite is sliced zucchini squash or green beans
1 1/2 Tbsp. Thai red curry paste
2 cups (16 fl oz) unsweetened coconut milk (Chaokoh is the best brand in my opinion and I like my curry soupy so if you want less curry sauce add only 1 cup coconut milk)
2/3 cup chicken broth
1 Tbsp. fish sauce
6 sliced Green (spring) onions
1/4 slivered Fresh basil (makes this dish even more sublime 🙂 )
Steamed white rice (accompaniment to the curry) *This is also delicious with flat bread or Chinese pancakes
1. Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Set aside. Cut the chicken into thin strips and season with salt and pepper. In a large frying pan or wok over medium-high heat, warm the oil. Add the chicken and cook, turning occasionally until golden, 4-5 minutes. Using a slotted spoon transfer to a plate. *If using raw veggies, add to the hot pan and cook stirring frequently just until tender crisp (depending on which veggies you are using)-about 2-3 minutes. Transfer to the plate with the chicken.
2. Prepare the amazing coconut sauce- stir the curry paste into the pan over medium-high heat. Stir in the coconut milk, broth, and fish sauce. Bring to a simmer and stir, scraping up the browned bits (adds great flavor) on the pan bottom. Stir in the reserved lime zest and juice.
3. Return the chicken and veggies to the pan (*if using frozen add veggies now) and stir to combine with the sauce. Simmer until the chicken is opaque throughout and (if frozen) the veggies are cooked, 3-4 minutes. Stir in the green onions and basil. Spoon rice into bowls, top with curry, and serve. Eat!