

Welcome to our family blog!


Now it is on to deciding on the menu!

Close up after:
It makes the house look so much brighter :)
He will be building us one of these, as well as a night stand (which I didn't get a picture of). The gaps that are on the side of the furniture will not be there on the one he makes for us. The daybed in the picture was the first one he made. I can't wait for us to get it and put it in one of the guest rooms!
We will be ordering something similar this week.And this is the window with the curtains I sewed out of ones we used to have in our first apartment:
Not bad for my first sewing project in over 10 years!
Strawberry Romanoff (stolen from La Medaline):
½ cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy or vanilla
½ cup heavy cream
3 tablespoons sugar
4 cups fresh strawberries
Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
Fold cream into sour cream mixture and blend well. Serve with fresh strawberries.
I'll be making this for the upcoming sleepover!!
Last, but definitely not least:
The Belinni Bar!!
2 cups sugar
1 cup water
1 (16-ounce) bag frozen peaches, thawed
1 teaspoon grated orange peel
1 (16-ounce) bag frozen strawberries, thawed
1 (16-ounce) bag frozen blueberries or blackberries, thawed
4 to 6 (750-ml) bottles Prosecco, chilled
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.






