Looking for Some Pinkspiration???

 I have been pinning up a storm recently and the board I have been spending the most time on is the one simply titled PINK.

 

Let me share with you some of my Pink Pinterest images...

 

 

 

 

 

 

 

 

To see more of my Pink Pinterest board and perhaps pin some of the images I have collected, all you need to do is click HERE to follow the link.

 

Happy Pinning!!!

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Elizabeth & Co.

Hearty Beef-n-Beer Stew

 

 Since the kids were off yesterday due to the holiday, and there were no after school activities, I made this stew last night for dinner and it was well received by even the kiddies. (OK, with the exception that Michael does not care for cooked carrots in any form.) What I like best about this recipe is that the meat is cooked separately from the vegetables, so it can be prpared to whatever temperature you prefer. (Our family's taste runs on the side of medium rare.) Various cuts of beef can be used for this stew.

 

What is needed...

 

6-8 potatoes, unpeeled and sliced into quarters lengthwise

12-18 baby carrots

extra virgin olive oil

 sea salt

fresh ground pepper

3 cups of reduced or non-fat low sodium beef broth

1 1/2 lbs steak, (hanger, skirt or flat iron)

1 large shallot

2 cloves of garlic

1/2 c. dark beer (I used Guinness)

2T. Dijon Mustard

1 teaspoon low sodium soy sauce

1 sprig of fresh or 1 teaspoon of dried thyme

 

How to prepare stew...

 

 Preheat you oven to 425 degrees F. Toss the carrots and potatoes with 2 T olive oil and season with sea salt. Roast veggies in oven for 25 minutes, stirring 2 or 3 times until the potatoes turn a golden brown. In the meantime in a  medium size sauce pan, heat the broth to a gentle boil and then let simmer until the amount of broth has been reduced to a cup and a half, about 15 minutes.

 

 Heat about 2 tablespoons of olive oil in a large skillet and bring it to a medium heat. Season the steak with sea salt and fresh ground pepper and place it in the skillet. Cook steaks 6 minutes per side for rare, 7 minutes for medium rare, and 8 minutes for medium. Remove from skillet and keep warm.

 

Add a little more olive oil to the skillet used for the meat and saute the garlic and shallot for about one minute. Stir in the beer, beef broth, mustard, soy sauce and thyme. Then transfer your vegetables to the skillet and increase the heat to medium high. Cook your veggies until they are tender and the liquid becomes slightly thick. Slice steak against its grain and serve with the potatoes and carrots.

 

 

This is a very richly flavored stew, so for a wine to accompany this meal my choice would be a lighter bodied red wine like a Pinot Noir, or

a medium to light bodied white wine, perhaps a sauvignon blanc. No matter what your preference in wine is, this meal is one you surely will enjoy

 

Bon Appetite!!!

 

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StoneGable

Dolly is Cooking

 

Amazing Thrifty Finds at The Red Barn

Over the weekend I was at one of my college friend's home for a girls get together. It was fun catching up as the 5 of us went out to dinner and stayed up late drinking wine and chatting until we fell asleep. On Sunday 3 of us went to this wonderful antique shop just outside the Reading PA area called The Red Barn in Blandon. I have to tell you that this place was spectacular and you could easily find yourself spending hours upon hours just milling through store checking out all of the The Red Barn's fabulous treasures.

The first item I found was this beautiful transferware pitcher and saucer. I love the red and white pattern and it just so happens that it is a perfect match to a set of four dishes I picked up from the Christmas Tree Shop at the end of last week. The pitcher set was only $10 and the plates from CTS were $3.99 each.

The second item I keyed in on was this wonderful vintage Coca-Cola wood crate, complete with handles so it can be used as a coffee tray or simply to hold books and magazines. This box was a steal at only $15.

If you are ever in the area of Berks County Pennsylvania, The Red Barn in Blandon is a stop you won't want to miss!

You can visit the facebook page of The Red Barn in Blandon by clicking here.

Have a great week!!!

Linking up to parties at these wonderful blogs...

Coastal Charm

Nifty Thrifty Things

StoneGable ~ Cowgirl Up

Knick of Time 

Elizabeth & Co.

Savvy Southern Style

From My Front Porch to Yours

Have a Daily Cup of Mrs. Olsen

FRENCHCOUNTRYCOTTAGE

Common Ground

Create Your Own Glittery Flurry Candles

 

A beautiful way to make a table top sparkle is the addition of glittery candles. With this really easy project you can create your own glittery candles for only a few pennies worth of materials.

 

 

Just mix some Epsom salt and your choice of colored glitter together on a clean flat surface. Coat a dollar store candle with decoupage using a paint or foam brush. Or you can do what I did and cover it with spray on Mod Podge. Then roll the candle in the mixture. The main thing to keep in mind while coating your candles, is to make sure the tops remain Epsom salt and glitter free. I used both silver and incandescent glitter. Let candles dry and then arranged them on your table or tray. (I actually used a framed mirror to set my candles on.)

 

 

Below is a close up of the silver glitter candle.

 

 

And this is the incandescent look. 

 

 

So pretty and romantic, and just perfect for a winter tablescape. Add some glass hearts to the display along with a cherub or two and you have the perfect St. Valentine's day centerpiece.

 

Wishing you all a wonderful extended weekend!!!

 

XO

 

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No Minimalist Here

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