November 29, 2010

Old.... very old

Well, it was bound to happen. I turn 30 today. I don't know how it happened, but it did.

November 23, 2010

Candy making

Walnut caramels, 'Smore bites', peanut brittle and fudge.

We also made chocolate bark, rum balls, and some other fun things. The Toad is such a good helper.

November 19, 2010


2 c. sugar
3/4 c. hot water
1 c. light corn syrup
1/2 c. water
2 T. unflavored gelatin
2 t. vanilla
Confectioners' sugar

In sauce pan combine water, sugar and corn syrup. Cover and bring to rolling boil; uncover and cook to 240 degrees. In a mixer bowl soak gelatin in water. Slowly pour cooked mixture into gelatin mixture, beating constantly. when mixture begins to thicken, add vanilla. Beat under marshmallows stick to beaters (about 10 minutes) Pour into buttered 8X8 pan. When cool, turn out onto surface dusted with confectioners' sugar, cut into squares and dust each with confectioners' sugar.
Toad Tested and approved.

November 15, 2010

Upcoming events and other such nonsense.

Busy next few weeks…

This weekend it looks like I am shooting (paid) which is exciting. I’m still adjusting to the idea people will pay me to be a photographer. On that same note the following day I am shooting as well, though as a model. I am looking forward to that shoot. It is with one of my very favorite photographers ever, Bob Zandeigh. We’ve shot together several times, but not for a few years and I am eager to be in front of his lens again. He has a great eye, the emotion he captures in his pictures is fantastic.

And in just two short weeks from today, I hit the dreaded 3-0. My 20’s are officially behind me; I say that with a mix of indignation, incredulousness, and utter shock. I took 19 like a train wreck, so I guess it goes without saying that 30 will be harder. I don’t even know exactly where the last decade went. In any case, McHottness has already bought annual passes for universal studios for us as a family to take me out on my birthday or there abouts. It has become something of a tradition now that every year he gets family annual passes to some amusement park for us on my birthday. And we already have Social D tickets to a sold out show coming up, great venue. They were touring back east for the longest time, so it is nice to be able to get tickets here now.

Of course the holidays are quickly approaching. I booked a photo shoot for the family with another photographer friend of mine Josh Coffman, he did some of our maternity shots and several of my fine art shots from before. We wanted new ones that included the newest kids in the family. I’m looking forward to those. Sadly they won’t be done in time for holiday cards. Oh well. I’ve already gotten a head start on holiday baking, I stocked up on everything over the weekend to get going.

I’m trying to decide where to go for our 13th anniversary coming up and I am hitting a dead end in terms of making up my mind. Our anniversary being New Years is a blessing and a curse. There is *always* something to do, but it is hard to find openings. As of now I am down to a cabin at Big Bear Lake, a bed and breakfast in Morro Bay or Idyllwild, a room on the strip in Vegas or….. well, a few other things. Lol… I’m having trouble pinning one thing down. Vegas will be packed. Big Bear, Morro Bay and Idyllwild will be cold (which isn’t bad, but limits things like using our kayak or backpacking gear) I don’t know. Grrrr. I need to hurry up though or no place will have an opening.

November 07, 2010

Cinnamon Rolls....



1 cup warm milk
2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast


1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened


1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt


1. Mix everything until dough is slightly coming away from edges of bowl. Turn out on to floured surface and knead until smooth. Place back in bowl and let dough rest.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 9-12 rolls. Place rolls in a lightly greased baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving

November 06, 2010

Toad~ In Art Toad-Mode

Such a handsome kid, if I do say so myself.

Poe box

Working on a new project (of course) This started out life as a stationary box, but like all things I find lying around, it got revamped. It isn't quite done yet.

November 05, 2010

New toys!!

My darling husband McHottness surprised me today! I got a new scroll saw, Yeah!

I guess this means I have some dollhouse miniatures to work on then, huh?

Fun with bugs-Posted on Etsy

McHottness found this on our porch. (Gotta love country living, huh?) Luckily for me, his saved it for me...

November 02, 2010


It is our right and responsibility to make our voices heard… get out and vote today!