Friday, October 18, 2013

House of Dewberry....ENTER AT YOUR OWN RISK

I want to share with you a creepy Halloween story.

One cold blustery day in blogland, I was walking through the words, when I happened upon a bone chilling blog.  The hairs on the back of my neck awakened as terror crept in.   I broke out into a cold sweat and stood Frozen with fear.  

I  entered my email address in the tomb of subscription and was quickly possessed by her entrancing magic!!


I was instantly in love with her creative art, and was very privileged to receive some of that in a big box of Halloween.


Mysteriously, this appeared at the post office..........
A very scary gift tag....with my name on it.  How did they know??????

A creepy skeleton bag with skull ribbon....perhaps to hang me with and hide the body????

Some mood lighting for the poisonous spider weaving his his paralyzing web.

Creepy little skeleton man....sure to send shivers up my spine.
And a scary demon candle, certain to give me nightmares!!

All wrapped up in some crazy webbed threads which were spun to trap a soul.......

This amazing creation was fabricated by Sherry, the artist behind the HOUSE OF DEWBERRY
She created this little bendy skeleton man whose head flashes many colors....very quickly

He's bendy so he can hang on the amazing creepy candle which glows different colors.

You can visit Sherry's Etsy shop HERE...............

Thank you so much Sherry for all the amazing Halloween treasures, definitely my most prized decor!!

I party with

Pursuit of Functional Home

Tuesday, October 15, 2013

A No Knead Bread Recipe

I can't take credit for one single iota of this post as I didn't invent the recipe and I didn't even find it on the internet.  Mr. FT did the legwork for this one.
But I did make it cuz it's pretty much foolproof.

So here it is... a no knead recipe, which we must give credit where credit is due!  You can find the complete instructions and recipe at
Jim Lahey of Sullivan Street Bakery

3 cups flour
1 1/2 cups water (I used 1 3/4)
1/4 tsp yeast
1 1/4 tsp salt
olive oil for coating (I used canola)
extra flour, wheat bran, or cornmeal for dusting

 No sugar....weird hey
 So check out his recipe for "the how to" as he will explain it so much better than I ever could,
 plus I am too lazy to type it all out.

Dough all covered in plastic doing its thing

Getting it ready for its final rise

One thing I did different  on the advice of Mr. FT was oil a dinner plate really well and rest the dough on the plate with a tea towel lightly covering it.  Just make sure you put flour on the top of your dough    I tried Jim Lahey's towel method and the dough just stuck to it no matter how much flour I used....don't ask me why. 

This was a different loaf of bread I made.  I cut slits in the top to make kinda fancy but it got eaten before I had a chance to take pics.

Can't you picture the spinach dip inside??

Check out some more sexy pictures of blueberry jam and bread HERE!!!
 You should also spy his pizza method HERE!


Monday, October 14, 2013

Blue Blooded Diva Blueberry Jam

I love blueberry jam.

 Too bad we can't grow them here.

I am pretty sure I know why......

  I think they are jealous of my raspberry bushes, so they pretend that our soil isn't good enough!
 Blueberries are kinda stuck up.  They are the blue blooded, high maintenance Divas of the berry world.  There, I said it!

 How easy it is to go to the supermarket and just buy a case anyways....especially when you get a smokin deal! I bought a case of twelve 1-pint boxes for
 10 bucks!  You don't have to stand out in a blueberry patch, getting eaten alive by mosquitoes and have your heart jump started every few seconds cuz you think a sneaky mouse is coming for you.

  I was able to make 15 jars of jam and freeze a heaping bag full for smoothies.
I washed the berries and spread them on a cookie sheet with a tea towel to absorb the water.
Freeze overnight and pop them in a freezer bag the next morning.  This way they don't stick in a clump.

 As far as the jam goes, I just used the recipe from the pectin boxes.

  I made two separate batches using Certo light, which called for less sugar, and Bernardin pectin for the second batch, which used a fair amount more.  I actually preferred the batch with less sugar!  Go figure, me, a die hard sugar junkie!  It tasted less cooked, IMHO.

The usual jam making procedure...
 Harvest berries (from the grocery store)

wash thoroughly 

follow recipe on pectin box


Those jam jars are such posers!

I also made a batch of bread to make it even more sexy!

 If you want a fancy boutique bread, without kneading or fussing,  come back tomorrow for the recipe.  It would be a great loaf to hollow out for a spinach dip, as the crust is rather quite chewy and the inside is soft and spongy.