my place to write about things I love to collect, bake, eat, grow & make.
Tuesday, January 25, 2011
Vintage coat.
I found this super vintage coat in Milwaukee over the weekend. It's labeled Lepp and Company, Racine and Kenosha, and has a real beaver fur collar and three great wood buttons. It needs a little repair to the inner lining, and I need to get it cleaned, but once that happens it will be a great addition to my coat collection. Plus it was only $15.00, marked down from $60.00.
Monday, January 24, 2011
More WTWTA.
My original copy of this book from my childhood. A super great gift from my aunt and uncle, from 1983. I think every little one should have a copy of this......it's my favorite.
Monday, January 17, 2011
Christmas Vinyl.
A little late, but this is an amazing Christmas gift my brother got for me from Etsy. The vinyl is near-perfect, and the sleeve is in great shape with the WTWTA artwork that I love. I display my original copy of the book on a shelf in my living room, and this will be displayed there too.
Sunday, January 16, 2011
Ribollita.
I received this recipe from my friend and co-worker Al, and it sounded delicious. So for Sunday supper and a weeks worth of lunch I whipped up a batch. It was easy and is full of good-for-you ingredients, and it is delicious- thanks Al!
2. Add the tomatoes and their juices, along with the beans, broth & rosemary. Simmer, covered until the beans break apart, about an hour.
3. Add the kale and cook for 5 to 7 mins more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.
Tuscan Ribollita
Print This Recipe (Recipe Cookie Magazine)- 3 cloves garlic, peeled & smashed
- 1 small onion, peeled & roughly chopped (all i had was a red onion)
- 1 carrot, peeled & chopped
- 1 celery stalk, chopped
- 4 oz. pancetta chopped
- 1/2 cup olive oil
- 1 15oz. can whole peeled tomatoes
- 3 15 oz. cans cannellini beans, drained & rinsed
- 2 cups chicken broth
- 1 sprig fresh rosemary
- 1 bunch kale, roughly chopped
- 1/2 cup toasted bread crumbs
- grated parmesan
2. Add the tomatoes and their juices, along with the beans, broth & rosemary. Simmer, covered until the beans break apart, about an hour.
3. Add the kale and cook for 5 to 7 mins more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.
Friday, January 14, 2011
Cookie jar.
This is a vintage Red Wing cold-painted cookie jar. My mom grew up with the green version, so I've always known the pattern and versions of this in good condition sell for around $100. I was lucky enough to find this beauty at an antique mall in Racine, Wisconsin, and I paid $9 for it. I've thought about listing it on Ebay but it's really growing on me.
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