Bookcases provide a wonderful way to showcase things you love.  They are also quite functional in that they provide additional storage.  And, can’t we all use a bit more storage?

Here are some pictures (mostly from Pinterest) to provide inspiration for your bookshelves…

It’s fun to start at the back of the bookcase.  You can paint, wallpaper, add fabric or beadboard — to create an entirely different look with your bookcase and shelves.

See what a bright color can add to a bookshelf?  The coral color makes the objects on the shelves pop!

Bookshelves also make a great foundation for layering your items.  Start at the back and work your way forward.  This works great when placing artwork, trays or plates as your backdrop.

Adding baskets to bookshelves allows you to hide and store things … great for an office.

For more ideas on bookshelf styling, be sure to see my “Bookshelf Styling” board on Pinterest.

Sources:   Waterleaf Interiors (store in LA), Better Homes & Gardens, Pinterest

Pulled Pork Sandwiches

These sandwiches are great for nights where everyone is on a different dinner schedule.  Serve the sandwiches with a green salad, fresh fruit or steamed veggies — and you have a pretty healthy meal.  Add some french fries … and you’ve got a great tasting meal!

Serves 6

2 lbs. Pork Tenderloin (I buy the double pack at Costco.  I use one pack (2 pork loins) and throw the other one in the freezer)

1  1/2 cups of your favorite BBQ Sauce

1 cup water

1 Sweet Onion, thinly sliced

Sandwich Rolls – your preference (Ciabatta, Onion rolls, Trader Joe’s Pretzel Rolls)

Directions:

1.  Slice the pork loin into 2 or 3 inch hunks.  Add sliced onion, pork, BBQ Sauce and water to a crock pot.  Set crock pot to low and let it cook all day (at least 9 hours).

2.  Using a slotted spoon, transfer pork and onions to a large shallow bowl.  Using two forks, shred the pork.  Depending on preference, you may want to spoon extra liquid from crock pot over the shredded pork, being careful not to make pork too juicy for bread (soggy).

3.  Serve pulled pork on your choice of sandwich roll.  Serve with extra BBQ sauce.

NOTES:

• I buy Pork Tenderloin at Costco.  It comes in a double pack.  Each pack contains two pork loins.  I use one pack for this recipe and stick the other in the freezer.
• Our preferred BBQ Sauce is Sweet Baby Rays.
• If you have a Trader Joe’s close by, the round Pretzel Rolls are great with pulled pork.  The rolls come 4 to a pack.

Chile Verde

William Sonoma sells a Chile Verde Starter (about $14) that makes a very flavorful meal when combined with pork or chicken.  You can serve the chile verde with tortillas, over rice or just as a stew.

Serves 6

2 lbs. Pork Tenderloin or chicken breasts

1  1/2 Tbs. Canola Oil

1 jar of William Sonoma Chile Verde Starter

Rice or Tortillas

Optional Condiments:  Sour Cream, Cilantro, Avocado, Shredded Cheese

Directions:

1.  Cut pork or chicken Breasts into hunks.

2.  Heat Canola Oil in large skillet over medium-high heat.  Brown pork or chicken.

3.  Add browned pork or chicken to crockpot.  Pour jar of Chile Verde over meat and heat on low, cooking for at least 8 hours.

4.  When ready to serve, pull pork or chicken into chunks using two forks.  Serve over rice.  Or, serve with flour tortillas using desired garnish and condiments.

Have a wonderful Valentine’s Day!

Two years ago, I started collecting old architectural prints from local antique flea markets.  My plan was to put together a picture gallery on our stairway.  My husband had an appreciation for the black and white renderings and even picked out a few himself.  And I loved picking out pieces that would one day be part of the overall collection.

All the pieces have a European flair, including a couple of architectural elements we’ve seen on our trips to Italy (e.g., Bronze doors on the Baptistery in Florence).  Most of the prints are several hundred years old with a couple of prints from the 1600s.

I’m happy to say that the project is complete!  Well … almost complete.  I have a few more to add.

Here are the “before pictures”of our stairway.

As you can see, we have a challenging stairwell.  We have a ledge that cuts the walls in half.  And the curved wall adds extra complexity – both from a visual standpoint (different planes) and physically hanging artwork.

I would mat and frame the prints as I collected them.  Most of the frames came from Aaron Brothers – got to love their 1cent sales and their 40% off coupons!  I ended up stacking them on the ledge as they were completed.

At the end of 2011, I was ready to hang the pictures.  (Or I should say, instruct my husband where to hang the pictures.)  And, I won’t include the fact that I asked my husband to help me hang the pictures one week before our big Christmas party.

I had read several blogs and had talked to several friends about the best way to hang a collection of pictures.  It seemed like placing templates on the wall was the best method.  But after cutting 6 templates, I scrapped the idea and came up with an approach that worked for Jeff and me.  And, Jeff would get to use his laser level, so Jeff was sold on the method!

Step 1:   Measure the wall space to determine available work area.

For the pictures that would hang above the ledge, I knew I wanted an 8 inch buffer from ledge to the bottom row of the pictures.  I also knew I wanted an 8 inch buffer from the corner (where the two walls come together).  Based on where the shadows fall when the ceiling lights are on, I also knew how far down from the ceiling I wanted the highest pictures placed.

Step 2:  Mark off the work area on a floor surface to layout the pictures.

It’s a bit difficult to see in the pictures, but I used string to mark off the work area (on the carpeting in our living room and dining room).  I used large pins to hold the string in place.  I actually used two string borders (one representing the actual wall and ledge corners and the second for the 8 inch buffer space).  You can use masking tape, painters tape, yarn or other areas depending on your work surface.

This provided the perfect workspace for me to rearrange the pictures on the floor until I found the desired look.  Since I was doing two walls next to each other, I actually marked off two different areas so I could see how they would look together.  This was important for me because I was using different frames (black, pewter and gold) and had several pictures that were part of a series.

Step 3:  Layout pictures exactly how you want them, find the centers of columns and measure the distance from each picture.

I took a picture of the final layouts for both walls, printed them out and wrote down the distance between each picture.  With each column of pictures, I planned to center them.  On one wall, I had 3 columns and the other wall 4 columns of pictures.

Step 4:  Using measurements and level, hang the bottom row of pictures.

Since the bottom row of pictures was to be 8 inches above the ledge, my husband hung those 3 pictures first.  They were the basis for hanging the 3 columns of pictures.  He used the laser level to hang each column of pictures.

It takes a lot of basic math to calculate where to hang the pictures.  Since each picture has different hardware for hanging, we had to measure the following items:

• The center of each picture
• How far down from the top of the frame to the hanging hardware.
• For pictures with two hardware hangers, we needed to calculate the distance from the center of hardware to the center of the picture.

And the finished project …

Here are a few last minute valentine crafts to add some Valentine cheer for your special day.

These handmade valentines are originally from a Paper Crafts magazine.  Scrapbook Girl made these adorable hearts with scrapbook papers, buttons and beads.  Step by step instructions are available  here.

These fans made of scrapbooking paper look great hanging in windows or from chandeliers … or tucked between decorative items on a fireplace mantel or bookshelf.  Pictures are from EAB Designs.

This adorable heart wreath by Craftberry Bush makes for a cute display with the simple candles and jars of sand.

And this beautiful newspaper heart wreath, also by Craftberry Bush.

These adorable valentine vases and votive holders from Rhonna Designs are made from mason jars, decorative papers, lace and ribbons.

These cute bon-bon filled hearts are easy to make.  Instructions by Martha Stewart can be found here.

Happy decorating!

If you’ve visited here before, you may know that I love using apothecary jars in my home.  It’s a great way to add seasonal or holiday touches.  Or, to simply display collections of small items that you love.

This post is devoted to Valentine themed apothecary jars.  There are all kinds of fillers you can use for Valentine’s Day …

• Candy – one of my favorites for Valentines!  Any thing that’s a shade of red, pink and/or white will do.  Or turquoise or lavender …

Conversation Hearts, Gumballs, Candy-coated Pretzels…

Cotton Candy, Marshmellows, M&Ms, Salt Water Taffy, Chocolate Kisses, Jelly Beans, Cinnamon Hearts … 

Hot Tamales, Licorice, Good & Plenty, Red Licorice, Butter Mints, Dutch Mints …  You get the idea!

• Old Valentine Cards or Vintage Postcards – start saving your valentine cards each year and soon you’ll have enough for a display.

Years ago, I bought several vintage Valentine postcards at an antique flee market.  One is postmarked from 1908.  I always find a place to display them for Valentine’s Day.

• Sugar Cookies or other Valentine Treats

• Red and white ribbons
• Rose Petals — fresh (although you’ll need to replenish every few days) or artificial flower petals
• Christmas Ornaments — in red, silver or heart-shapes

I don’t pack away my red mercury ornaments after Christmas.  I use them for Valentine’s Day — along with my red and silver heart ornaments.

Sources:  Style Me Pretty, OurNiftyNotebook.blogspot.com,  HouseofSmiths.blogspot.com, Anders Ruff Custom Designs, andBeeinourBonnet.com.

I made sugar cookies for our Valentine Card-Making party.  I used my mom’s recipe, which is my all-time favorite sugar cookie recipe.  I haven’t posted it on my blog before, because the dough is a little tricky to work with, as it’s a bit sticky.  But after trying four different sugar cookie recipes, my family and I think this makes the best tasting sugar cookies.

Usually I have my great helper and baker, Natalie, to help make sugar cookies for our card-making party.  But, she spent the night at a friends’ house so I had to frost them all myself!   (If you’re like me, you probably enjoy decorating the first 8 cookies or so … then you’re ready for them all to be frosted!)

I made hearts, lips and cupcakes … perfect for a party of 12-13 year olds and their moms, right?

Back to the recipe.  The dough needs to be refrigerated before rolling and cutting the cookies.  And, the dough tends to be sticky, so you have to use a well-flowered board.  You end up working in a bit of extra flour into the dough as you’re getting it ready to roll out.  But again, the cookies taste oh so good!

I think sugar cookies taste best when frosted with butter cream frosting  (instead of royal icing or fondant).   You don’t get the smooth surface, but the cookies taste so much better.  I use the Butter Cream Frosting recipe on the back of the Powdered Sugar box.  Sometimes I use royal icing to outline the cookies and add decorative lines and squiggles.  I just ran out of time to pipe/outline the cookies this time.

Sugar Cookies

Ingredients:

3 cups Flour

1  cup Sugar

1  tsp. Baking Soda

2 tsp.  Cream of Tartar

1  cup Salted Butter, softened

2 Eggs, slightly beaten

3 Tbs. Milk

1  tsp. Vanilla

Directions:

1.  Sift together flour, sugar, baking soda and cream of tartar.  (If I don’t feel like getting out the sifter, I just whisk the dry ingredients in a large bowl).

2.  Add the butter and cut it in as you would for a pie crust (using a pastry blender).

3.  Add the eggs, milk and vanilla to the flour mixture.  Mix with a wooden spoon.  Dough will be sticky.

4.  Wrap dough in wax paper and refrigerate for at least 1  1/2 hours.

5.  Flour pastry board and rolling pin.  Roll out dough, sprinkling with flour as you go.  Roll dough out to desired thickness.  Cut into shapes, dipping cookie cutters in flour before cutting.

6.  Bake cookies at 400 for 8 to 10 minutes (depending on dough thickness and your oven temp).

I use Silpat Baking liners, which makes it easy to remove sugar cookies from cookie sheet.

Butter Cream Frosting

1 lb. Powdered Sugar

1/2 cup Salted Butter, softened

1/4 cup Milk

1 tsp. Vanilla

In a medium to large-sized bowl, add powdered sugar, butter, milk and vanilla.  Use a hand mixer to beat the frosting until completely mixed.  Separate portions of the frosting and add food coloring for desired colors.

I just returned from a “girls’ trip” to Park City/Deer Valley, Utah.  This was our 18th year of getting together at a ski destination for a few days of skiing, catching up, eating & shopping.  We started out as a bunch of single gals, most of us working in the tech industry.  Now years later, we’re all married or with significant others, have kids, pets and very different lives.

We live all over the U.S., but we still make time to come together for a great few days of “girlfriend time”.  As I explain to my husband each year, it’s much cheaper than therapy and oh, so much better!!!

This year, we went back to a favorite destination … Park City.  We were there during the first weekend of the Sundance Film Festival.  I’ve never seen Park City so crowded!!!  While it’s fun to see a few celebs, we did decide it’s best to go to Park City at the end of Sundance or avoid the festival all together.

During the festival, there is no parking on Main Street (and what limited parking you can find is expensive).   You have to get dinner reservations at least a month in advance.  And, most of the nicer restaurants only offer pre-fix meals.  Many of the hotels and rentals jack up the lodging prices.

Utah hadn’t received much snow this year.  The first day of the festival it started to snow.  And, I believe it is still snowing in Park City.   Beautiful!

We do love Park City because of the great restaurants & shopping.  But our big draw is really the Deer Valley Ski Resort.  In 30 years of skiing, it’s my all-time favorite ski mountain.  It’s well-groomed, limited crowds, no snow boarders and has amazing services & ammenities.  And, there are many great lodging options near Deer Valley.  We always love to rent a condo or home — which makes for an affordable place when split among friends — and also provides a great place to hang out after skiing.

Here’s my “best of” list if  you’re considering a trip to Park City …

Favorite Restaurants:

• Purple Sage – 434 Main Street.  A long time favorite of ours.  It’s known as an American Western Bistro.  The food will not disappoint.  Order the Butterscotch Pudding.  It’s amazing.
• Reef’s – also on Main Street.  We tried Reef’s for the first time this trip.  It was a delicious Mediterranean meal.  And, the service was exceptional!
• Cafe Terigo - Italian meets French at 424 Main Street.  Great for lunch or dinner.
  
• Chimayo – at 368 Main (look for the orange hanging lights).  Great Southwestern food.
• Empire Canyon Grill at Deer Valley – the best food on the Deer Valley ski mountain.  It’s become our destination of choice for lunch when skiing.

Restaurants we wanted to try, but couldn’t get in (due to Sundance crowds) …

• J&G Grill at the St. Regis.  J&G gets great reviews both on food and service.  Reservations are a must (and you need to get them well in advance for Sundance).
• Talisker on Main.  I tried to get reservations 2 weeks in advance of our trip.  They only had seatings at 10 pm.  The restaurant is small, but looks wonderful.  Next trip!

We’ve eaten at most of the restaurants on Main Street.  Some of the ones that have been around for ages (Grappa, Wahso) are no longer favorites.  And, if you’re in Park City during Sundance, you need to get reservations weeks in advance.

Favorite Shopping Spots:

• Silver Lake Village Shops at Deer Valley (on Royal Street) — it’s great to browse these clothing and ski shops, to see what the “beautiful, wealthy skiiers” wear.
• rootd — Cute home accessories and jewelry store at 577 Main.
• Butera Home — off Main Street on Herber.  Barclay Butera’s original home & design store is in Newport Beach.  It’s an all-time favorite store of mine.  His store in Park City is perfect for the mountain cabins and homes!
• Fatali Gallery at 556 Main St.  This gallery features the landscape photography of Michael Fatali.  You’ll see some of the most amazing photographs of Southwestern U.S. scenery.  It’s best to go to the gallery at night, when you can see the impact of lighting on the photographs.
• Olive & Tweed – fun fashion and jewelry on Main.

Lodging Tips:

• Some of the most beautiful homes and condos to rent are in the Deer Valley area.  We’ve used VRBO(Vacation Rentals by Owner) and some specific Deer Valley lodging websites to locate lodging.  If you are there to ski Deer Valley, here are the great areas (many ski-in/ski-out):
  • If you are there to ski Deer Valley, Silver Lake and Black Bear are great locations (many ski-in/ski-out).
  • If money is no object, the St. Regis is at the base of Deer Valley.  And, the Montage is between the Deer Valley and Park City ski resorts.
• If you are renting a home or condo, it’s great to stock up on food at Whole Foods Market (Redstone Center) or Fresh Market (closer to downtown Main Street).
• If you enjoy wine and beer, remember that the grocery stores don’t sell alcohol (with the exception of 3.2% beer).  Snow Creek Plaza has the best wine selection in Park City.

One of my favorite breakfast or brunch egg dishes is this Green Chile Egg Souffle.  I often serve this for Christmas or New Year’s Day brunch with baked french toast and fresh fruit.  Yum!

This recipe is very easy!  And, you can buy all of the ingredients at Trader Joe’s.  I have modified the recipe to include TJ’s Chicken Sicilian Sausage.  Sometimes, I only make half with sausage (and use just 1/2 pound of sausage).  I usually use TJ’s Shredded 3 Cheese Blend (Mozarella, Cheddar & Jack) instead of buying Jack & Cheddar separately.  And since my family doesn’t like olives, I always leave them out.

My other name for this dish is “Church Egg Casserole”.  I say it lovingly, as you will always see some version of this egg dish at biblestudy breakfasts, brunches or other womens’ church events.

Green Chile Egg Souffle

Ingredients:

10 Eggs, well beaten

1 lb. Sausage, cooked and crumbled (optional)

7 oz. Green Chiles, chopped

1 cup Cottage Cheese

1 lb. Jack Cheese, grated

1/2 lb. Cheddar Cheese, grated

1 stick of Melted Butter

1/2 cup Flour

10 drops Tabasco

1 small can of Olives, chopped (optional)

Optional Garnish:   Sliced Avocado, Salsa and Sour Cream

Directions:

1.  Prepare a 9 x 13 inch baking pan with cooking spray.  Preheat oven to 400 degrees.

2.  Cook sausage in a skillet, crumbling or chopping the sausage into small bite-sized pieces until lightly browned.  (If you use TJ’s Sicilian or Spicy Sausage, remove sausage from the casings before cooking).  Spoon the cooked sausage (using a slotted spoon to drain grease) into the prepared 9 x 13 pan, spreading sausage evenly on the bottom of the pan.

3.  Beat eggs in a large bowl.  Add the remaining ingredients and mix well.  Pour the egg mixture into the 9 x 13 inch pan.

4.  Bake for 15 minutes at 400 degrees.  Lower the oven temperature to 350 degrees and continue baking for 30 to 40 more minutes.  Egg dish should be lightly browned on top.

5.  Let egg dish cool for about 5 minutes.  Slice into squares and serve with desired garnish.

This is the other new dessert recipe I made this Christmas.  Oh, I do believe that this in now a favorite of mine!

This Butterscotch Blondie Bar (with caramel, peanuts & pretzels) is also from Bon Appetit.  The combo of salty and sweet is to die for!!!  I didn’t change a thing with the recipe.

Natalie told me that this is the dessert she wants for her birthday — it’s her new favorite.  :)

Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Blondie Ingredients:

1  1/2 cups Flour

2 tsp. Baking Powder

1 tsp. Kosher Salt

3/4 cup Unsalted Butter (1  1/2 sticks)

2 cups (packed) Light Brown Sugar

2 large Eggs

1 tsp. Vanilla

Peanut-Pretzel Caramel Ingredients:

4 cups Roasted, Unsalted Peanuts

2 cups Sugar

1/4 cup Honey

1/4 cup (1/2 stick) Unsalted Butter

1/2 cup Heavy Cream

1  1/2 cups coarsely crushed pretzels (1 1/2″-wide twisted pretzels)

Directions:

1.  Preheat oven to 350 degrees.  Line baking pan (13x9x2″ metal pan) with parchment paper, leaving a 1 inch overhang on the long sides of pan.

2.  Whisk flour, baking powder, and salt in a medium bowl; set aside.  Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan (7-8 minutes).  Transfer to a medium bowl.

3.  Add brown sugar to butter.  Using an electric mixer, beat until well combined and mixture resembles wet sand (2-3 minutes).  Add eggs and vanilla; beat until smooth (batter will be thick).  Using an offset or regular spatula, evenly spread batter in prepared pan.

4.  Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached (20-25 minutes).  Let cool completely in pan on a wire rack.

Peanut-Pretzel Caramel:

5.  Preheat oven to 350 degrees.  Line a rimmed baking sheet with parchment paper.  Spread peanuts over sheet in an even layer.  Bake, stirring frequently, until golden brown and fragrant (5-7 minutes).  Set aside.

6.  Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves.  Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber (12-15 minutes).  Add honey; return to a boil, stirring often, about 1 minute longer.  Add butter; stir until blended.  Add cream (mixture will bubble vigorously).  Whisk until smooth.

7.  Stir in peanuts and pretzels to caramel mixture.  Pour over cooled blondie.  Chill until cool, about 30 minutes.

8.  Run a knife around short sides of pan to release blondie.  Using parchment paper overhang, lift from pan.  Cut lengthwise into 4 strips.  Cut each strip crosswise into 10 bars.

Do Ahead:  Chill for up to 1 week in an airtight container.  Bring to room temperature before serving.