Sunday, October 31, 2010

put a fork in me

you may not know this-- but i am an undercover romantic.  and boy does this song get my heart-a-beating.  it kind of reminds me of when i was a kid, and how much emo-tion i felt when i first discovered my true love for music.

face it

a few things i have learned as of late:

*i still do not care for modern dance
*i wish i had freckles all the time
*i'm still a big wuss, and somehow have yet to acclimate to the winter temperatures in AK--even though i have lived here for 8 years, come december 1st.
*elephants are my new thing.  but only the extra round kind.
*i reaaaaallly realllly love taking pictures.  ok, we already know this--but i think i love it even more than before.
*although i am NOT ready for snow, i am ready for sled club.
*organic is the new way... right??

fake freckles make everything better

tasty pizza, scrabble, old scary movies & good company make for one h of a time.  yep, it does
dang girl, is right!

Thursday, October 28, 2010

Wednesday, October 27, 2010

strategy of life

thanks to my aunt kimmie's FB post today, i was able to prepare myself for one of the most important parts of life---roshambo, of course.   now i can concur ALL.  muhaha!

Tuesday, October 26, 2010


rollin down the street taking pictures---sipping on roo-ootbeer.  *laid back*  with my mind on my money and my money on my mind.

time, love and....

on behalf of the tenderness i am feeling today... i dedicate this song to all of you. 

Monday, October 25, 2010

best kind of help

i found myself the most handsome maid on this side of tudor!  what a lucky lady i am.

life spice

i decided that i need to add some spice to my boring life today... so i painted my nails.  the color is: antique rose by essie, but should be called life spice {but that's just my opinion}.
p.s. i feel like i have a headache in my mouth.  not fun


chris is going to DIE when he sees this.  he loves oreos & i like the idea of them but i hate the store-boughtness of them.   i WILL be making this recipe next sunday...

Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman
Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

i'm aliiiive

both the doctor and myself survived my root canal.  i'm sure he was wondering how a person is able to ask as many questions as i did, having my mouth open as wide as can be and stuffed completely full of thing-ama-bobbers.  none the less, i was able to ask question after question--it was my nervousness taking control!!!!

picture book

here's proof that k+a know how to have a good time...

klight+smash from Ashley Munson on Vimeo.

Sunday, October 24, 2010

R day

tomorrow is R day {root canal day}... i will go in with my chin up and my head held high.  you can count on that.
wish me luck....


sock season is most definitely the best season!
now my feets are up and i'm ready for bed.


 tonight my wonderful friends from About Face held lingerie fashion event!  it was at the opera warehouse & all of the proceeds from the event went to the anchorage opera.  i had a fantastic time, and as always, they did a phenomenal job putting the whole thing together!

 i love having a reason to get all fancied up!

Thursday, October 21, 2010

special announcement

i know all of you have been dying to find out ... white out made the cut.  thank you lord.   as you can see, this girl wasn't going to get much further without it.

remember this?

a sister kind of ring
do you know where yours is??
loves to know who you are.

pity party

i was a big bum all day yesterday because my mouth hurts. really bad. poor me and poor chris for having to deal with poor me. :-)  i didn't get to enjoy much of the day, but i did get to see the beautiful sun set and watch pretty in pink.  better than nothing, right??  right!

i'm going to the dentist tomorrow morning...wish me luck.

{p.s. did anyone else get a little choked up when andie comes to prom all by herself and good ol' duckie is there waiting to save the day?  and right after he gets his sweet little heart totally stomped on! {as we all know -- you can't be with girls if you're always in the "friend zone."}  ok, maybe i'm just a big boob, but i feel for him, i really do.}

Tuesday, October 19, 2010

pumpkiny goodness

i know it's not nov. 1 just yet... but is it really that terrible that i'm already thinking about which treat i will end my no-sugar-for-one-month-hiatus??  i have to start planning for my thanksgiving day treats don't i???
so let me have it, which shall it be??

pumpkin chocolate chip oatmeal cookies

pumpkin chocolate chip oatmeal cookies
2 c flour
1 c quick or old-fashioned oats
1 t baking soda
1 t cinnamon
1/2 t salt
1 c (2 sticks) butter
1 c firmly packed brown sugar
1 c sugar
1 egg
1 t vanilla
1 c cooked and pureed pumpkin (I use canned)
1 c semi-sweet chocolate chips (I usually use more)
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients (flour through salt). Set aside.
3. Cream butter. Gradually add both sugars and cream until light and fluffy. Add egg and vanilla and mix well.
4. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
5. Stir in chocolate chips.
6. Drop by tablespoonfuls onto baking sheet, leaving room for cookies to spread. Bake at 350 degrees for 10-12 minutes or until tops of cookies are dry and spring back when touched lightly. Remove from baking sheet and cool on racks.

Soft Cakey Pumpkin Cookies
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
pinch of nutmeg
2 large eggs, beaten
1/2 cup canola oil
3/4 cup sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped pecans

Heat oven to 325F.

In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom and nutmeg together. In another bowl, mix together the beaten eggs, sugar, oil. Beat vigorously until well combined. Stir in the pumpkin and vanilla until well incorporated. Pour in the flour mixture and stir until combined. Split the batter into 2 bowls if you want to have 2 separate kinds of cookies - add chocolate chips and half the pecans in one bowl and the butterscotch chips and the rest of the pecans in the other. Stir until combined.

Line 2 baking sheets with silpat mats or parchment paper. Drop batter by the spoonful, spacing the cookies at least 2 inches apart. Flatten cookies slightly. Bake for 15 minutes or until the tops feel dry and the cookies feel spongy. Cool on a wire rack & store in a covered tin. Makes about 24 cookies.

it's the lemon pepper on my popcorn

not digging these "trends" so much....

{i adore these boots.}
but these are nice, very nice.

disco inferno

these are beautiful ... but who the H could wear these??


one of the best.  

Monday, October 18, 2010

smoooochedy smooches

this evening we had chili dogs, believe it or not...
what kind of vegetarians are we, you may wonder to yourself?
and i will tell you this:
we are the kind of vegetarians that like our dogs made of tofu
and our chili made with tofu crumbles.
WITH extra, extra sharp cheddar cheese on top
{only the sharpest for the sharpest, wouldn't you say?}
now that's the kind of vegetarians we are!

glamorous gloss

too faced, but not really.

good gloss is hard to find
barely legal, is right.
and when you find it, it's there to stay! 
i loooooove this stuff. 
{thanks to my ladies at blush!}

domestic diva time


2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup safflower oil
Approx. 1/2 cup milk (more or less as needed)
Preheat oven to 450 degrees
Combine the flour, baking powder, and salt in a large bowl. Slowly pour in the oil, mixing with a fork or pastry cutter until the mixture is combined.  It will be quite crumbly.  Add the milk a little at a time, using just enough to bring the mixture together.
Gather the dough into a ball, and place on a lightly floured surface.  Knead the dough about 25 times, then smooth the dough into a ball and pat into a 1/2 inch thick round disk.  Use a approx 2 1/2 inch glass or biscuit cutter to cut out biscuits.  Gather the scraps, and repeat until all the dough is used.  You should have between 8 and 10 biscuits.  Place on ungreased baking sheet, and bake for 10 to 12 minutes or until golden brown on top.

{recipe from the great atlantis}


the best kind of kat
i'm so glad the sun decided to grace us with it's presence.  even if i'm at work!
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