Though the cherry trees don’t blossom and the strawberries don’t ripen, Though the apples are worm-eaten and the wheat fields stunted, Though the sheep pens are sheepless and the cattle barns empty,

even then,

I will be happy with the Lord.

I will truly find joy in God, who saves me.

The Lord Almighty is my strength.

He makes my feet like those of a deer.

He makes me walk on the mountains.

Habakkuk 3:17-19 (via tinygreyhouse)

Okay guys, while taking a break from hours upon hours of non-stop writing for miscellaneous zillion word papers for my online classes, I came across Elie Saabs Fall 2011 collection of HEAVENLYYYYY GOWNS. Let’s just say that in heaven, I hope I am wearing these dresses :) oh laaa laaaaaa… but you may need to hide-yo-kids on these photos cus models dont liketo wear undies, and designers like sheer fabrics… hmmm….

Night Blooming Cereus.See more photos at —-> www.daniellenicholphotography.com 

Night Blooming Cereus.

See more photos at —-> www.daniellenicholphotography.com 

Amazing 1920’s flapper top I bought today. It’s actually amazing story—- To shorten it, I’ve been following this top around too poor to buy it. But today fate found us together and at half the price! ahhh :) victory.

Amazing 1920’s flapper top I bought today. It’s actually amazing story—- To shorten it, I’ve been following this top around too poor to buy it. But today fate found us together and at half the price! ahhh :) victory.

Handmade gift to the best mom in the WHOLE WORLD! my mom :) I <3 you!


http://www.etsy.com/shop/lePastiche Similar flower gifts and accessories! 

My awesome antiquing find! :) the greatest luggage ever!

My awesome antiquing find! :) the greatest luggage ever!

Last Saturday I had a great weekend in Ormond Beach with my friend Angela. We made an especially great stop at panera for breakfast which lead me to order the most delicious thing I&#8217;ve ever had there: Spinach Artichoke Souffle.I decided I had to be able to make these at home and although I could not find the exact Panera recipe, I found something close&#8230;. It turned out really well and tasted almost identical! If you wanna try, here&#8217;s the recipe: 
Ingredients:3 tablespoons frozen spinach, thawed3 tablespoons minced artichoke hearts2 teaspoons minced onion1 teaspoon minced red bell pepper5 eggs2 tablespoons milk2 tablespoons heavy cream¼ cup shredded cheddar cheese¼ cup shredded Monterey Jack cheese1 tablespoon shredded Parmesan cheese¼ teaspoon salt1&#160;8-ounce tube Pillsbury Crescent butter flake doughmelted butter¼ cup shredded Asiago cheeseDirections:
Preheat oven to 375 degrees F.Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won&#8217;t sink into the eggs when it&#8217;s folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don&#8217;t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

Last Saturday I had a great weekend in Ormond Beach with my friend Angela. We made an especially great stop at panera for breakfast which lead me to order the most delicious thing I’ve ever had there: Spinach Artichoke Souffle.

I decided I had to be able to make these at home and although I could not find the exact Panera recipe, I found something close…. It turned out really well and tasted almost identical! If you wanna try, here’s the recipe:

Ingredients:
3 tablespoons frozen spinach, thawed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese


Directions:

Preheat oven to 375 degrees F.
Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

While folding laundry today, I realized I have an obsession. I&#8217;m obsessed with stripes and noone can stop me!

While folding laundry today, I realized I have an obsession. I’m obsessed with stripes and noone can stop me!

Stunning paintings by Leonid Afremov

Likes
Following
Follow me