after a few months of being engaged, we are ready to start sending out the invitations! my sister took the photos and found a great vintage style print to use. we wrote a little poem after a night of wine and editing.
my sweet ameraucana, hazel finally laid her first egg! such a pretty blue color. we were so excited when she started roosting. maybe i am taking it a little too seriously but it feels like she is a woman now!
i might reference the satorialist too much. you know what? i am okay with that. he is amazing. the people he meets are amazing. the photos he takes are amazing. and i am always amazed when he references styles i have in the shop. so it was with extra excitement when he had a post that commented on oversized coats and the colors camel and white, because... i just so happen to have an oversized, white and camel coat in the shop!
i am so happy to be finally able to post a "on the home front" post. its been a crazy month with travel and work so it feels extra sweet to be able to take time to make homemade soup and bread.
our first full day home, i broke out an old recipe i got from a russian roommate i had and added a new black bread recipe i found on 101 cookbooks. she referenced a dill butter so i played around a little and made a great dill butter!
4 red potatoes 8 cups veggie stock
4 small yellow onions 6 oz tomato paste
1/2 green cabbage( i used purple) kosher salt and ground pepper
4 carrots bay leaves
1 red pepper 2 beets
4 celery sticks sour cream and green onions
1/2 stick butter crushed garlic
cut all veggies into small cubes.
saute yellow onions and cabbage in butter on medium heat until cooked and light brown.
add broth, potatoes, beets, carrots and boil for a few minutes.
add paste, pepper, celery, salt and pepper, and bay leaves.
simmer until beets and potatoes are soft.
remove bay leaves and blend soup.
place sour cream, chopped green onions and crushed garlic on table and allow each person to garnish to taste.
for the dill butter, I softened 1/4 cup salted butter, then blended in a medium bowl with 1 tablespoon chopped fresh dill.
this bread recipe is so easy. and thats coming from a woman who has made bread that baked into crumbles, never solidified, or was so hard it could be used as a weapon. my only thoughts to potentially remember or play with: properly grate carrots- or they will be visible and may be hard, and if you really like rye (like we do) try half rye flour/half bread flour instead of 1/4 rye flour. thanks 101 cookbooks!