11.28.2012

Sweet Little Lady

One more bunny crossed my path today...

Print by Sarah Edmonds (found at Annie's Art and Frame in Ballard)

Isn't she sweet?!?  If you aren't a Seattleite, you can find Sarah's work online here (I love Etsy).  Her graphic images would be the perfect addition to any nursery or playroom.

xo, k

Bunnies in the Park

Yesterday morning, the boys and I met some friends for a "nature walk" in our favorite park.  We had magnifying glasses, binoculars, bug houses... the five of us were ready!  Of course, Bubby was being... ummm... TWO and I was sure we'd frighten off any little animals we came across.  Let me just say, I was wrong.

About 10 minutes into our walk, my friend stopped me and the boys.  Thirty feet in front of us was a little black rabbit.  The Captain simply couldn't help himself!  He crept closer and closer to the bunny.  It was then that a second one jumped out from the bushes... followed by a third!  The first bunny scampered across the path into the blackberry bushes and we saw another movement in the grass from where they were all hidden.  A fourth, very small bunny was nestled down under the tree.  Further up the trail we spotted a fifth black, very small bunny hidden in more blackberry brambles.  It was such a magical moment.  Five black rabbits hoping through the winter landscape...

The Captain in pursuit... tip toe, tip toe, tip toe...

Do you see the little baby?  He was so adorable!

The Captain and Bubby up front (following yet another bunny!), their buddy bringing up the rear.  Oh, ya.  We rode scooters and bikes, thus the helmets.  :)

And now for some inspiration!  From the sweetest of bunnies... 

Sweet Beatrix Potter illustration (via)

A bunny bento box!  Handmade in France (via)

If The Captain could've gotten close enough (via)

To those with a bit more sass...
Michelle Mason's black bunny rug (sadly no longer available)

Last but not least, Sylvester the Sneak!  Made by the impossibly talented Lindsey Barnes of b. children's wear.

I love them all.

xo, k

11.22.2012

Happy Thanksgiving!

Today I am thankful for this motley crew...

A little morning snuggle with my boys... the moments I cherish most.

It's been a busy, but joyous year and I'm thankful for the good days and bad.  Today I will remind myself that "busy" is overrated and allow myself to enjoy the quiet snuggles, riotous laughter, and if the boys make a mess of the house?  So be it.  It's a reminder that I live in a house full of life!  THAT is something to be thankful for.

In just a few moments, the cooking will begin.  I harvested a dozen beets yesterday which will be roasted with olive oil and thyme.  Next up will be these amazing sweet potato biscuits.  I made them last year and they were a HUGE hit (I should've tripled the recipe.)  Then it's on to the glazed carrots (with Grand Marnier... yum!)  Finally, I'll wrap up my end of the cooking with Key Lime Pie.

I wish you all a Happy Thanksgiving!

xo, k

11.19.2012

Mmmm... Dessert!

So I know it's not a "traditional" Thanksgiving dessert, but it sure is in my family!  I've been making Martha Stewart's key lime pie for the last eight Thanksgivings.  Well... I did skip two years.  The first time was because I was 5 days past my due date and I barely wobbled my way to the dinner.  The second time I didn't make it was because I had given birth four days before.  I know, I know.  Laaaazy.  Ha!

In any event, it has become a welcome addition to our family's table.  It's the perfect, refreshing dessert after an uber-rich meal.

I hope you enjoy!

xo, k


Martha Stewart's Key Lime Pie

1 1/2 C. graham-cracker crumbs
6 T. unsalted butter, melted and cooled
5 T. sugar
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 C. freshly squeezed key-lime juice (fyi, it takes about a pound of key limes)
1 T. grated key lime zest, plus more for garnish
1 1/2 C. heavy cream, chilled

Directions:

1.  Heat oven to 375 degrees.  Combine graham-cracker crumbs, butter and 3 tablespoons sugar in a medium bowl.  Mix well.  Press into a 9-inch pie plate (this is best done with a ziplock baggie over your hand) and bake until lightly browned (about 12 minutes).  Remove from oven and transfer to a wire rack until completely cooled.

2.  Lower oven to 325 degrees.  In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice and zest.  Pour into the prepared, cooled crust.

3.  Return pie to the oven and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes.  Let cool completely on a wire rack (at this point I usually chill the whole pie while we eat dinner.)

4.  Shortly before serving, combine cream and remaining 2 tablespoons of sugar in the bowl of an electric mixer fitted with a wire whisk attachment.  Whisk on medium speed until soft peaks form.  Spoon over the cooled pie and garnish with zest.