hair grow


Hello friends!

Diana placed third in a Polyvore contest!  Click on the link above to check out the contest results, or go directly to Diana’s set by clicking the rightmost image entitled ‘jh’.

You can follow both Diana and Katherine on Polyvore by clicking the buttons on the right sidebar.



paper dolls

I have loved paper dolls since I was a little girl.  I can now add these to my obsessed list—Downton Abbey paper dolls!  Being a fan of the hit PBS television show, Downton Abbey, I couldn’t resist printing some of my own.

image via

Print them for yourself, here.  Enjoy!



free local concert

Another wonderful free concert this Sunday, February 26 by the Central Kentucky Concert Band.  The concert is at 3 pm at Transylvania University’s Haggin Auditorium and will feature works by Mozart, Grieg, Doss, Dukas and more.

Hope to see you there!

i’m a little tea pot

Last weekend, I co-hosted a baby shower for my cousin.  I wanted to share the adorable centerpieces that we created for her baby shower brunch.  My great-aunt collected tea pots and this one featured below felt especially appropriate for celebrating the impending arrival of a baby girl.

I love using non-traditional vases to create your own unique flower arrangements.  Tea pots and glass or ceramic pitchers are some of my favorite ways to display flowers.

These spray roses, astromaria and baby’s breath were so adorable on the table.  Simple (and affordable) flowers in a unique and special vase/container can take your centerpiece from ordinary to extraordinary.

fat tuesday

I absolutely love this delicious slow cooker dinner.  It is so easy, so good and such an easy way to stick to all of your New Year’s resolutions—even on “Fat Tuesday!”


Bean and Turkey Sausage Slow Cooker

What you’ll need:

1 lb. smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 1/2 oz.) great northern beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 1/2 cups frozen corn

1 1/2 cups salsa

1 large green pepper, chopped

1 large onion, chopped

1/2 to 1 cup water (enough to fill cooker at least halfway)

3 garlic cloves, minced

1 tsp. ground cumin


Step by Step:

In 5-qt. slow cooker, combine all ingredients.

Cover and cook on low 5 to 6 hours or until meat is tender. Stir before serving.

Serve over brown rice.

Yields 6 servings.




great bun

I love buns!

pretzel buns


 bun buns







beach buns






hair buns!



There are lots of different ways to do a bun, but here is great video from Breath of Color on how to get a perfect ballerina roll.  I tested this last night to make sure it works…and it does!  I had a long sock, so I cut off the entire foot because I felt that the bun size with the whole sock was too large for my head.



P.S.  love the nails!

happy valentine’s day

Hit it! 

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chocolate madeleines

I’ve been going crazy on Pinterest today and ran across this pic of sugar dusted chocolate Madeleines.  I love the size and, of course, the scallop shape of Madeleines, and this chocolate version made me think of what a sweet Valentine’s Day treat they would make.

Unfortunately, the photo did not come with a recipe, so I wanted to share this one from


  • 3/4 cup (100g) all-purpose flour
  • Half cup (90g) unsweetened cocoa
  • Pinch salt
  • 4 large eggs
  • 1 cup (200g) sugar
  • 1.5 tsp vanilla
  • 12 tablespoons (6 ounces; 185g) unsalted butter, melted  and cooled
  • Butter for buttering the madeleine tins


  • Sift together the flour, cocoa and the salt.
  • Place the eggs, vanilla and the  sugar in a large bowl or the bowl of an electric mixer and whisk until thick and  lemon-colored. Fold in the flour, then melted butter.
  • Butter the madeleine  pans, then spoon in the batter, filling each about three fourths full.  Refrigerate the filled madeleine pans and the remaining batter for one hour.
  • Heat the oven to 425°F .
  • Bake the madeleines  just until they are firm and puffed, about 7 minutes. Remove madeleines immediately from the pan and onto a cooling rack. Wipe out the molds, let cool and continue baking the madeleines until  all of the batter is used.  Dust with powdered sugar if desired.  The madeleines are best when eaten slightly warm or  at room temperature the same day they are made.

You may wish to purchase a madeleine pan if you don’t already have one–the little scallops are so lovely that I think it’s worth it!  Here is a traditional madeleine pan from Williams-Sonoma:

A mini muffin pan would also work well with this recipe.