A Treasury

Treasury lists are very popular on Etsy.com.  Our bathtub caddy has been in quite a lot, which is fantastic and good exposure.  When you are on the first page of the site, you can scroll down and on your left you will find Treasury.  They are compilations of found items on etsy with a common denominator such as... navy blue, spa time or beachy, and you can submit them and they sometimes find their way to the front page.  Which I love to be a part of. 

 

Here is a Rustic Chic treasury I made to share with you.  It is much like my four fanciful things series that comes about on Fridays but I still love to share things that I find with you.  I feel you fancy it as well.  Thanks to you for your time and attention.  ~xo

 

 

 

one.  two.  three.  four.  five.  six.



A Survey

While I was making breakfast at home this morning I had an epiphany.  I was taking two pieces of raisin bread from the plastic bag and as I took the pieces out I took out and replaced the heel.  The heel being the end piece of the bread loaf.  I do like the heel on raisin bread and will eat it, toasted and slathered with butter.  I do not, however, eat the heel of white bread.  In fact, I remove it and put it back every time I get bread out of the bag.  Why I do this I truly don't know.  Is it because my Mom did it and I mimick what I saw growing up?  I don't know that I really believe that it helps keep the other pieces fresh so that's not really why. 

It made me wonder, does everybody do this?  Is it one of those "old wives' tales" that the replaced heel keeps the bread fresh?  And does it really?  Are there people who don't do this?  Does somebody out there do the non-wasteful thing and eat the heel on the first sandwich that is made? 

I want to know.  I really, really want to know what it is that you do.  Please leave a comment or email your answer to the question: Do you keep the heel in the bread bag and why or why not?

Most of the people I have asked so far say that they do put the beginning heel back in the bag and most have said that they believe it helps keep the rest of the loaf fresher.

I will post my findings in a later post.  Maybe by then I will also have preformed a test on the freshness theory! 

Thanks in advance!

That's Amore

Last night for supper I made Talapia with lemon sauce, asparagus, italian tomatoes and lemon poppy seed muffins... all in under 30 minutes. Sometimes timing is everything. Of these recipes I want to share the Italian Tomato side dish that I made because tis the season for homegrown tomatoes which are the best and it's simple. So for you tomato lovers... here it is.

Italian Tomatoes (for 2... cause that's all there is at our house :)

2 large tomatoes
4 Tbsp italian breadcrumbs
3 Tbsp olive oil

Preheat oven to 350 degrees. Slice tomatoes in half. Squeeze ever-so gently to get some of the seeds out. You can cut a few out. Place tomatoes in a casserole dish flat side up. In a small bowl combine breadcrumbs and olive oil. I also had fresh basil on hand from my herb garden so I cut about a tablespoon of that up and added it. You can also use just breadcrumbs and add whatever spices you like. Spoon the mixture on top of the tomatoes. Place in oven and bake for 30 minutes.

I am a tomato lover especially this time of year when they are fresh from our garden. I'll try just about any recipe that includes them!!!