Lilies …

Have a beautiful weekend.

My Three Little Terrarium Paintings …

I am so excited I completed three little paintings this week. I did the sketches for these paintings quite a while of go. Unfortunately I have been having quite a creative drought the last few months, ok probably six months and did not have the drive to paint them. It felt so good to create something.

The first painting is a ball jar terrarium. Inside the ball jar is a little pink house, two trees and six decorative buttons, oh and of course moss.



The second terrarium is setting on a potato masher. Inside this mini terrarium is a decorative mushroom, cute little buttons and hanging off the masher is a vintage owl ornament.

The last little terrarium is a vintage syrup pitcher. Inside the terrarium are two pretty little pink brush trees, a cute white house, moss and buttons. Hanging off the terrarium is a bright butterfly clip.

All three of these paintings will be added to my Etsy shop in the next several days. My Etsy shop has been sitting stagnant for the last couple of months, it will be nice to breathe some new life into it.

Antique Musical Photo Album …

Today I am participating in Vintage Thingy Thursday over at Coloradolady . Suzanne has a beautiful blog and today she is sharing her space with a bunch of vintage loving bloggers. If you are interested in seeing some beautiful antiques and unique vintage items stop over and visit.

Since it’s my first time linking up I wanted to share a very special antique. This musical photo album was given to me after my great-grandmother passed way. This beautiful album was my first antique. It is a little warn at places but I think if I was over hundred years old I would be too. The patent inside dates back to November 10, 1896. The music box still plays beautifully although I am not sure of the name of the song.




The album itself is full of beautiful photos of ancestors whose names I’m not sure I will ever know. I do know there are a few pictures of my grandfather, great-great-grandmother, and of my great-great-uncle.

One day I will have to bring out the album when I see my grandfather and see if he can help me put some names to faces.

There are so many beautiful pictures in the album, here are a few of my favorite photos.

I also found this in the album drawer along with a few other pictures. I think it’s adorable, I wish I knew who the women was in the picture.

Have a beautiful Thursday.

Rednesday, A Touch of Red ...

Today I am linking up with It's A Very Cherry World! for Rednesday. I love the color red especially red flowers. One of my favorite perennials is, Monarda Jacob Cline Bee Balm. When we first moved into our home my mother was kind enough to share her perennials with us. Over the last eight years the Monarda Jacob Cline Bee Balm has multiplied, spread and definitely become one of the most vibrant flowers in my gardens. The blooms are full of character.

I think they look like brilliant red fireworks.

On Saturday we picked an assortment of berries and sweet cherries. The cherries were so good. They were definitely my favorite fruit that we picked Saturday.

They are not only delicious but adorable too.

The last two red items I am going to share are my little vintage red bird ornament and one of my white and red enamel bowls. I love enamel ware especially the pieces with red trim. This little bird is one of my favorite vintage ornaments. He is a little warn and has had his wings glued on several times but I think he is so cute.

Adorable Vintage Vases …

I adore little vintage vases. They are one of my favorite vintage items that I collect. I love filling them with the colorful flowers from my gardens. I paid a measly dollar seventy-five for these three beautiful vases.

I am participating in Nifty Thrifty Tuesdays over at Coastal Charm .
Stop over and visit this beautiful blog and check out a few more thrifty shoppers.

MMM Monday, Raspberry Custard

On Saturday we went picking berries at a local farm. We picked red raspberries, black raspberries, blueberries, and sweet cherries. The kids had a blast; I think Abigail ate more blueberries than she put in the bucket.

Of course their favorite part was eating ice-cream after we were finished picking the fruit, ok it was my favorite part too.



Michael made several delicious pies with the fruit we picked, a cherry crumb pie, a colonial style mixed berry, and a raspberry custard.

Here is the yummy raspberry custard recipe.

Happy baking!

Pastry Crust:

2 cups all-purpose flour
½ cup toasted slivered or sliced almonds
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted butter, frozen, and cut into 1 inch pieces
1/4 to 1/2 cup ice water

Filling:

3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups heavy cream
1/4 teaspoon ground cinnamon
2 cup fresh raspberries

Pastry Crust:

In a food processor, place the flour, salt, almonds, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.
While the pastry is chilling, line two baking sheets with parchment paper. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether). On a lightly floured surface, roll each portion of pastry into a 7 inch circle. Place the eight pastry circles (four on each sheet) onto the prepared baking sheets and cover with plastic wrap. Place the covered baking sheets in the refrigerator to firm the pastry while you prepare the filling.

Filling:

In a large bowl, combine the eggs, sugar, cinnamon, and vanilla. Slowly add the cream being careful not to incorporate too much air. Add the raspberries to the unbaked pie shell and then pour custard over top. Bake for 30 to 35 minutes in a 400 degree oven, or until a knife inserted near center comes out clean. Cool on rack.

While Walking Through the Yard …

I hope everyone has a beautiful weekend, Happy Father’s Day!