now this is just plain cool

http://www.etsy.com/shop/pilotdesign

We Both Won!

In Mid January, I was asked by The Bright Side Project blog to host a give-away. This isn't just any blog, I had 206 answers to the simple question of: What is your go-to meal for friends, family, lover?

Holly's answer was my fave! She eluded to a recipe that I knew would make my taste buds go wild and I was right! I made this recipe last night for my favorite guy and it was proclaimed "The Most Delicious!"

Thanks Holly!!! It's so good I have to share... Oh! but first, Holly is an Etsy Seller too which endeared me even further! Check out her lovely shop that features Hand Painted Pottery, Baby & Family Gifts, Personalized Note Cards & more! Holly Slay

Italian Sausage & Spinach Stuffed Shells with Tomato & Bechamel Sauce

For the tomato sauce:

3 tablespoons olive oil

1 med. onion, chopped

2 large cans Italian plum or stewed tomatoes (cut the tomatoes up a little bit)

1 6-oz can tomato paste

1 tablespoon dried basil

1 teaspoon salt

pinch freshly ground pepper

1/2 teaspoon sugar

Soften onions in olive oil. Add remaining ingredients, simmer 40 minutes, stirring occasionally.

For the béchamel sauce

2 cups milk

4 tablespoons butter

3 tablespoons flour

1/4 teaspoon salt

pinch ground nutmeg & pepper

Melt butter in sauce pan, adding flour and stir to blend. Add milk, salt, nutmeg and pepper. Cook over low heat, stirring until you reach desired thickness.

For the meat filling

3 tablespoons olive oil

1/2 cup chopped onion

2 teaspoons minced garlic

1 10-ounce package frozen, chopped spinach, cooked & drained

1 pound sausage

5 tablespoons Parmesan cheese

2 tablespoons cream

2 eggs, beaten

Salt and pepper to taste

1/2 teaspoon oregano

Sauté onion in olive oil until soft. Add spinach, cook until all moisture is gone. Transfer to bowl. In same skillet, brown sausage. Drain and add to the spinach mixture. Add remaining ingredients.

To assemble

Cook, according to package, one box large pasta shells. Spread thin layer of tomato sauce in large baking dish. Place meat filling in pasta, arranging in baking dish seam side down. Spread remaining tomato sauce over shells, then béchamel sauce. Sprinkle with parmesan. Bake at 375 degrees until bubbly and beginning to brown on top (about 20 minutes). Enjoy!!

The Bright Side Project - FREE GIVEAWAY!

The oh so fabulous blog
"The Bright Side Project" is featuring Kitchen Stories today
with an chance to win a $35 gift certificate
to use on anything in my shop!!!
How exciting is that?
Head on over and check it out!

Creative Inspiration

I happened to be flipping through the pages of a photography magazine this weekend and found this incredibly thought provoking piece about where creativity comes from. Erik Wahl is a photographer and the keynote speaker at Imaging USA this week in Nashville and in the magazines' interview the question was asked:

You make an intriguing statement: Creativity is not a genetic trait. Where does creativity come from, then?

Wahl's answer:

"Creativity has been wrongly diagnosed as a genetic trait". "Rather, it is a learned and practiced skill --just like reading, writing, and arithmetic --into which every single one of us can tap.

Our minds have been trained from childhood to think in lockstep and conformity. Our school systems automated us to sit in straight rows; color within the lines; and respond with sequential, one-dimensional, regurgitated answers. We were taught to take all our wonderful, multidimensional answers and to narrow them down in search of only one right answer. Ultimately, our analytical systems blocked our natural paths to creative thinking. In a sense, we were trained to become creatively constipated.

Don't get me wrong - these left-brain analytical functions are important. In fact, they are absolutely, categorically, 100 percent necessary. Necessary, but no longer sufficient to compete in the rapidly changing global economic marketplace. Sales and marketing strategies that worked yesterday will not necessarily work tomorrow for the changing needs of customers. The success paradigm has switched from knowledge and experience-based learning to a new frontier that emerging organizations are successfully embracing; imagination-based thinking".

He essentially closes the interview regarding the state of our economy and says:

"The current economic state mandates creativity is no longer a luxury --it is a necessity. Those who embrace creativity are better equipped to succeed in the future".

I thought this was one of those highly inspiring interviews and so my take on it is: keep on thinking outside of those proverbial coloring lines!

She's All Excited!

I'm on a Christmas holiday in Montreal, Qc
and am super excited to see
Kitchen Stories Herb and Spice Blends
at La Bohemia Cafe on Rue St. Denis corner Duluth for sale.
Can you say: Super Fab from this Etsy gal?

Thank You

This is all I can say.... :-)

http://doubledippedlife.blogspot.com/2009/12/kitchen-stories-giveaway-oatmeal.html

Happy Drooling!
Deirdre

Time for an Update!

It's been ages since I've written but all this time has been consumed by either work or keeping my head on straight. Between my aging parents, my son who has gone off to college and messes at my big girl job, I've just havn't had much time to be here.

H1N1 has really played havoc on our society of late, don't you think? And I just have to believe that it's keeping people out of the malls --it has me for certain! We've had 3 cases of it in our little work group and most affected have been the parents with little children in daycare. Fortunately they've each recovered but I can't possibly ignore all those little babes who didn't make it or, the perfectly healthy 40 year old woman with only a mild case of respiratory discomfort. Wow, living can be so elusive.

On the positive, we do have Internet Shopping! I think I may be done for once before December 23rd this year! Call me paranoid or OCD about germs but that can't be all bad, considering the business that I'm in, right?

I just bought this cute jacket for myself... Purple is so HOT right now.

La Cuisine, it's rolling! Et mon bebe aussi

All I can say is that my arms are killing me (good for the definition, hopefully). It's a whole day project just to get 3 cabinets done between sanding, stripping, staining.... which takes forever to dry.

This coming week I'll strip the frame, put the final coat on the doors then, pack us and our gorgeous boy up for our trip back home to Montreal, where he will be studying.

I will miss him beyond belief.I guess Momma really did need a project eh.

The Kitchen - continued

I'm giving myself until Christmas to finish this kitchen project and doing it in stages like this suits me just fine. I mean come on? How long could you live with microwaved meals for? Yuck!

First section done and, I LOVE IT!!!

Oh how I do enjoy a good project

Welcome to my Kitchen !

I still can't believe we have lived in this house for 6 years now and I'm just getting to the dreaded kitchen renovation project. Here's the now --cabinets removed for refinishing

The look I have been trying to achieve


and this is what I've created by stripping the varnish, staining with red oak stain then again with red mahogany 2 sometimes 3 times then finally, when I'm super satisfied, a coat of poly.


If only great lighting was available during this photo shoot and I highly suspect I'll be doing this 'till Christmas