NEST … inspired by this lovely naturally styled easter table





Naturally styled Easter setting via casa tres chic

I especially love the sculpted egg hangings and the egg crate filled with collections. Something to think about for next year and start collecting treasures.

Happy Easter weekend!


CREATE … naturally dyed easter eggs and a finished lacy easter skirt

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I posted a progress shot a couple of weeks ago of the Easter skirt made using vintage lace and here’s the finished skirt using this Oliver and S pattern. It was really fun to make and a very simple pattern to use.

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The kids all decorated eggs using cray pas, which work so well, and then dipped them into natural dyes using turmeric and berries. Here are some other examples of natural egg dyes. We just used what we had available at the house. They had fun decorating, but maybe even more fun making the straight pin stands for the eggs to dry on (found via pinterest).  You can take a look at my Easter pinterest board here for other fun ideas.

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Have a safe and happy Easter with your family!


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NOURISH … one tasty lamb slider w/ gougere buns |farm to table lunch at robert sinskey vineyard


Wisteria vines in bloom at the Robert Sinskey Vineyard

On a recent trip to Sonoma our great friend Joanna made reservations for a farm to table lunch at the Robert Sinskey Vineyards. We had a tour of the vineyard, cellars, kitchen garden, and then concluded with a farm to table wine tasting and lunch. It was perfect weather, fantastic wine, and definitely the best lamb burger I’ve ever tasted. It was actually a lamb slider, with lambs they raised, made with gougeres for the buns. Gougere is essentially a french cheese puff pastry but makes an excellent bun for a slider. The recipe is below. I did eat the bun there with the gluten but at home I modified it to be gluten free replacing the flour with Pamela’s Baking Mix. They were amazing!! (you could experiment with other GF flour mixes as well). They make a great breakfast addition to sausage sliders too. Erin, the chef was kind enough to send me the recipe for the lamb sliders and said that I could share the recipe here on the blog. You will find it at the end of the post and MUST find a way to make it. SO, SO good! Another tasty treat on the lunch platter was a prosciutto from La Quercia in Iowa.



These gougeres are so amazing with the cheese and rosemary/thyme combination.

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LAMB SLIDERS from Robert Sinskey Vineyards

1 lb ground lamb
1 clove garlic, minced
1 shallot, minced
1 T. rosemary, minced
1 t. toasted fennel seed, ground
1 tsp.  aleppo pepper or espelette pepper ( I used aleppo pepper from Penzeys)
1 t. kosher salt ( I used sea salt)
Several grinds of fresh black pepper.
(optional) queyere cheese for melting on top
Combine all ingredients.
Before forming all sliders, make a little patty and cook it off so you can adjust the seasoning to suit your preference. Form the rest into small sliders (about 2-1/2″ round) and cook until medium well. Melt cheese on sliders (optional)
Serve with the above Gougeres.



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