Dwellings of an Artist(s)

If you are ever passing through Vicksburg, MS, be sure and stop by Daniel Boone's Hwy 61 Coffeehouse on Washington St. They can make a perfect cappucino and for those of you who know about coffee you know that makes them legit. My parents went to highschool with Daniel and this has become one of their favorite hangouts. David is married to Leslie, an artist who owns the Attic Gallery on top of the coffeehouse. During Christmas I paid them a visit and had the honor of touring the couple's newly renovated living quarters on the top (third) floor. I hope they don't mind if I share some pics...

Craft beer by the gallon

I'm loving the package stores that sell draft beer by the gallon. I just discovered this last year. While we do enjoy similar beers, we have each gotten our own half gallon the couple of times we've gone this route. This weekend we went to the Highland Package Store on Highland Ave. They have a great selection of craft beers on tap. Honestly, it's too much for us to drink in a weekend. The beer will flatten after about a day and a half. You need about four people to share a gallon of beer. This time we got the Old Rasputin Nitro and Birmingham's own Avondale Battlefield IPA. 

A Tucked Away Little Gem We Call Home

Michael and I closed on our new house Dec.20th, which made for quite a hectic Christmas. We are all settled in now and had our first dinner guests last night, an impromptu event that lasted until about 4 AM. Great food, great conversation, and great company... I really don't feel so guilty for being in my PJs at noon this Sunday. Something about sharing a home cooked meal with friends really made our new place feel like home. 

This was the realtor's idea... carrying me over the threshold. Love Michael's veins popping out of his head!

Here are some pics of the house before we moved in. The previous owners belongings...

A kitchen reno is first on our list. Hope to complete within the next 18 months. 

Formal living room.

Den.

Upstairs guest suite. One of my favorite rooms, has a large window running alongside the wall you cannot see... best view in the house. 

Back patio - Michael's favorite place. 

Backyard. 

One of two goldfish ponds. Spent yesterday afternoon scooping out debris with my hands and cleaning the pump/filter. I have no idea what I'm doing with this but the one thing I listed in the closing documents was that we wanted the fish along with the house. So by all means I am determined to keep them alive and happy. Ordered some test strips, a thermometer, and clarifier online this morning. Anyone familiar with fish ponds? I could use some advice!

Front fish pond. This one has 11 fish! They are adorable. I can imagine enjoying wine out here when the weather gets nice. 

 We have a well established garden and I am excited to find out what will be blooming come spring. These are winter camilias. There are several camilia bushes that are now blooming. Dormant are azaleas and crepe myrtles and I have no idea what the rest of it is. Some of the landscaping was meant to provide privacy to the front of the house. It looks like a lot of maitenance but I am in love with my new secret garden!

 As for our first project, we have already replaced the carpet that is in the master and downstairs guest room. Michael actually picked this one out and it took a while for me to come around, but I think it has a classic, traditional feel to it and I like it a lot. We replaced an awful green carpet that looked original to the house, matching the green trim in the bedrooms.

Halloween Decor

Is this turning into a food blog? I've had so much fun cooking lately and it all started with that turn of the weather with Tropical Storm Lee. I had a craving for something fallish and made some pumpkin cupcakes I found on Pinterest. Since then I've tried several recipes that I've found on Pinterest and also some from the new Food Network show, The Pioneer Woman. Between those two resources Michael has been pleasantly surprised with my efforts in the kitchen. If I'm not careful he might take a permanent seat on the couch. Note to self.

Enough food for now... here are some pics of our Halloween decor! Below is a crow wreath inspired by a photo from Pinterest. I already had the wreaths (these are two wreaths from Michael's wired together for a fuller effect) and simply added the moss and wired the crow (also from Michael's). I was a little worried the crow would scare off my other birds I try to feed but they keep coming back.

Comfort for the Weary

My good friend, Carmen, sent me this book along with some Honduran coffee beans when she returned from her mission trip this summer to Honduras. I happened to be reading the book of Exodus, so it turned out to be a fantastic complement. Thought I'd share this quote for those of you who could use it today: 

"He has promised never to leave you or forsake you, never to forget, never to abandon. His love never ceases, and His care never dims. 

So if you find yourself in a difficult spot, remember: you are there by God's appointment, in His keeping, under His training, and for His time. 

And all evidence to the contrary, there's no better place to be." -Robert J. Morgan

Homemade Pizza Dough

Fig Prosciutto Pizza with Arugula

I'm not a big TV person, but I have started recording a show that I watch once a week now, Food Network's The Pioneer Woman. Ree Drummond is someone I would call an opportunitst, a person who makes the most of their situation. She won blog of the year and has a successful cookbook and now her own cooking show. I left many pictures out of this post because you can see them all at her website. For now, I want to share how you can make your own pizza dough, then give a recipe from her website for an unsual and delicious pizza - Fig Prosciutto Pizza with Arugula. 

Sous Chef Sam with his apron on. 

Battle CUISINE!

Pizza Crust

• 1 teaspoon Active Dry Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cup Olive Oil

Preparation Instructions

NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA! **I cooked 1/3 immediately, put 1/3 in the fridge, and 1/3 in the freezer (good for 2 3-4 days in the fridge and 2 weeks in the freezer). 

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. It will quickly take the form of a large sticky mess. 

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for 1.5-2 hours. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500 degrees.

Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet or pizza stone. 

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Then add your own toppings. Bake 12-15 mins, until crust is golden and cheese is bubbly. 

Sprinkle corn meal on your baking surface to keep the dough from sticking. 

Empty wine/beer bottle doubles up as a rolling pin. 

I love her recipe for the fig prosciutto pizza. We had some fig preserves in our pantry Michael's mom gave us for Christmas and I never knew how delicious they are until I opened them for this recipe. It forms the base of the pizza and is finger licking good. Even if you're not sure what you'd think about fig preserves, I strongly suggest giving it a try. The pizza turns out to have a salty sweet, crunchy chewy thing going on. Mmmm!!!

FOR THE PIZZA: (don't get caught up on exact ounces when buying ingredients)

• 2 Tablespoons Olive Oil
• 4 Tablespoons Fig Spread Or Jam
• Kosher Salt To Taste
• 12 ounces, weight Fresh Mozzarella, Sliced Thin
• 6 ounces, weight Thinly Sliced Prosciutto*
• 1 bunch Washed And Rinsed Arugula
• Freshly Ground Pepper, to taste
• 1/2 cup Shaved Parmesan

Preheat oven to 500 degrees.

Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.

Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings. (the arugula seems to melt onto the pizza)

Cut into wedges or squares and serve immediately!

Happy 40th Anniversary!

We spent Labor Day weekend in Gulf Shores and had a surprise guest, Tropical Storm Lee! Regardless of the weather, we enjoyed some family time together celebrating my parents' 40th wedding anniversary. CONGRATULATIONS mom and dad!! It was so nice sharing it with ya'll. Melissa took some great pics with her professional camera. Below are random pics from my cell, some via Instagram.