Best Window Ledge Ever

Who needs a window box when you can have a ledge like this? I have finally tamed all the geraniums I am wintering over in the house. Now they can settle down and enjoy indoor life while the overgrowth can start putting out roots in a pitcher of water. It's frightfully cold outside this morning but we have cloudless blue skies and a little wind. I hired someone to clean my gutters next week which promises to be warmer. It's supposed to be 66° on Monday. I have such sympathy for the people of Buffalo with 7 feet of new snow thanks to the lake effect and a polar vortex. It is difficult to comprehend as I type this post in my cozy cottage with a cat under the bed and a dog sunning himself on a rug. Tabitha discovered the wicker dog bed I bought Webster at the firehouse auction and junk sale this past summer. He has shunned it and she has claimed it as an alternate to the basket on my bed. She's so smart! See you later. xo
photo source

Best Walk Ever!

Oh, how much do I love this handmade Plain Pebble Walk by Maggy Howarth. Her website will blow you away! 

A Perfect Kitchen

I love everything about this beautiful kitchen. I wouldn't change one single thing! via

I Made Soup Today

I made a big pot of soup today and it was so good. Split pea is one of my favorites but I didn't have any dried split peas so I improvised. First I chopped 1 large onion and one small one and sautéed them in a little olive oil. Then I added a large bag of frozen peas and what was left of some french green beans and added 4 cups of water. Then I peeled and chopped a russet potato and a sweet potato. Then I chopped three ribs of celery and a super large carrot. I added more water until it looked about right. I brought everything to a boil and then simmered the pot for about an hour. Then I buzzed the contents with my immersion blender until it looked like classic split pea soup. I didn't add any bouillon or ham hock or any seasoning at all. When I ate my big bowl for supper tonight I added some Bragg's Liquid Aminos and it was absolutely perfect and delicious. It warmed me inside and out. Webster had a ladle full on his kibble and he was so happy. He loves a good hot meal too. Have a great evening. xo image source

The morning sun on my bathroom door and towels was quite nice this morning.

Today looks like an excellent day to get my gutters cleaned. I hope I can find someone. Wish me luck. xo

I Love This Ad for L.L.Bean

I have those boots too. via

Farmhouse Apple Cake baked in Iron Skillet

Apples really shine in this traditional Italian farmhouse cake, where thin slices of the fruit are held together with just-melted butter, a couple of eggs, and a scant amount of flour. Top with crunchy turbinado sugar and bake it in a cast-iron skillet. It’s easy enough for a weeknight treat and impressive enough to join the classics on your Thanksgiving buffet. And it’s just the thing for keeping the doctor away.

Farmhouse Apple Cake

Serves 8

Ingredients:

5 Golden Delicious apples
2 large eggs
8 ounces sugar
2 ounces flour
1 teaspoon ground cardamom
4 ounces buttermilk
3 ½ ounces unsalted butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
2 tablespoons turbinado sugar
Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch cast-iron skillet.

Peel, core, and quarter the apples, then slice into very thin slivers using a sharp knife or a food processor with a slicing blade. After this is done, pop the skillet into the oven to preheat.

With a wire whisk, beat the eggs and sugar in a very large bowl until the sugar dissolves. Stir in the flour and cardamom, then add the buttermilk, butter, and vanilla. Blend thoroughly. Quickly stir in the baking powder, then fold in the apples.

Pour the mixture into the preheated skillet and sprinkle turbinado sugar over the top. Bake on the center rack until the cake is golden brown and cooked through, about 55 minutes. The cake is done when a small paring knife inserted into the center comes out clean. Cool on a rack and serve warm or at room temperature.

Recipe found HERE. I think it's a keeper, don't you? Use your favorite apple variety. Right now I have Gala and Stayman Winesap in my crisper. Happy baking. I love that this is baked in an iron skillet. 

Vintage Post Office Boxes

My post office still has boxes like this. I love spinning my combination each time I have mail in mine. via