A gypsy soul is a free spirit not confined to one place or stifled by one idea, but passionate about many!
We like to encourage other women to join in our restless journey and seek those inner passions
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017
Thursday, December 31, 2015
5th annual Burlap and Lace
Saturday, June 25th
(if you are interested in participating as a vendor - please get in touch with a gypsy)
1/2 cup chopped red bell pepper (chop veggies small)
1/2 cup chopped green bell pepper
1/3 cup chopped yellow onion
2 tsp olive oil
1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
8 large eggs
1/3 cup milk
Salt and freshly ground black pepper
1/2 cup shredded sharp cheddar cheese
Sliced avocados, for serving (optional)
Chopped chives and hot sauce, for serving (optional)
Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.
Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
1/2 cup half and half
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup Chopped Pecans
1 cup maple syrup
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
1/4 cup orange juice (or juice from 2 medium oranges)
juice from 1 lemon
club soda, to taste
Place the cinnamon sticks, apples, and orange slices in a large
pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice.
Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like
it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
If you'd like a cinnamon-sugar rim (highly recommended), simply
moisten the rim of your glasses with water, turn the glass upside down
and dip it into a mix of cinnamon and sugar. Pour in the sangria with
fruit2 and add a splash of club soda (this unsweetened fizz
is wonderful with the sangria!). Garnish with a cinnamon stick, if
Make ahead tip: Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.
Use a sweetened, unfiltered version of apple cider; it will be in the refrigerator section of your grocery store.
Feel free to add ice to your glasses of sangria. Don't add it
directly to the pitcher - this waters the sangria down. Which, clearly,
we don't want.
Want to make the holidays even
more special? Serve individual pumpkin pies! Use Libby's Pure Pumpkin
and Carnation Evaporated Milk in your favorite recipe, then simply pour
into a muffin pan lined with pre-made crust, and bake. It's so easy and
your guests will love them. (Thank you Pinterest)
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed
Cinnamon Pecan Oat Crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
!To make the Crumble
Preheat the oven to 375 degrees F.
Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
!To make the Soup
Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
Meanwhile, whisk the flour into the milk until smooth. Set aside.
Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!
This used to be a closet (in this bottom picture, there on the right)....We used salvaged materials and free stuff to convert this into a cozy storage bench, reading nook, etc. It is very comfortable as well.
Brian did such wonderful work on the bench seat and screen door. We used all salvaged materials in this project. The front panels of the bench seat were formerly old shutters. Went shopping in my garage for décor.
a little sneak peek at what I am working on for Holly Daze. It is hard to work on Christmas things when it's 80 degrees outside... but it helps when your air conditioner is turned to cold and you have holiday music playing. It's all good!!! Erin
Hello everyone... We have all been so busy with work and just our daily living, we (I) have gotten a little neglectful on posting on our blog. I will post some great things in the next few days, so don't lose hope.
This year for Holly Daze, it looks like it will be just me this year with a booth. Rhonda has had some other things going on that she does not feel she will have inventory; and Barb will, more then likely be helping her daughter with her booth. But we are always full of last minute surprises, so you never quite know.
I am making a few (just 4), one of a kind Santa wreaths - using a creative technique I learned when I worked at a small shop in California. I had one last year, but sold it before it even made it to Holly Daze. This year I have only made 4! I am also working on some vintage ornament wreaths, only a handful of these too.
So mark your calendar for the last Saturday in October
If you find yourself around the Sidney, Nebraska area.... or just want a great shopping excursion; let me tell you about my two favorite shops (both have FB pages too). French Door Antique Mall is on 10th Avenue and Mary Jo Putman has some GREAT things in her store - I am never disappointed. Tonia from The Heirloom Market has a space in there (she was a vendor this year at Burlap and Lace) and sells Miss Mustard Seed milk paint. Mary Jo is open during the week from 11:00-6:00, also Saturday hours too. Then make a stop over at Rusty Bucket Antiques and check out Lisa's shop. Lisa is open from 4:00-7:30pm, Tuesday through Friday (I don't know her hours on Saturday) Lisa has some fantastic classes in her shop too; if you check out the Facebook page you can see what is offered.