neVer forgeT

"While 32 of our friends and classmates are in heaven trying to explain what a Hokie is, 

I stand here sure in the fact that I wouldn't want to be anything else."

♥

4.16.07

HGTV Green Home 2010

This year's HGTV Green Home is an absolute dream. No really. This IS my dream.

Modern farmhouse? Check.
Wrap around porch? Check.
White kitchen and dark wood floors? Check and check.
Sunlight pouring in? Check.
Industrial details mixed with southern charm? Let's just get to the pictures already and you'll see for yourself!

I'm all ready to move in!

Kaiah gets a visit from her BFF Anny

As we drove home to Northern Virginia for Spring Break, Derek and I kept wondering what in the world Kaiah would do without Anny for a whole week. Kaiah and Anny, now 10- and 8-months old, respectively, had a rough start Believe me when I say that six months ago, I never thought they would end up inseperable.

The very first day that Anny came home from the shelter, she was brought outside to meet Kaiah, Jackson, and Sam (more on them later). She was nervous, but we heard that she had been the bully of her litter. Kaiah did not know what to make of her! She had been playing with 85-pound Jackson and 60-pound Samantha for most of her life. What was this little thing? Kaiah, being the gentle, yet curious, ball of fur that she is, was going to find out. She laid her self down right in front of Anny, with her nose just inches away from Anny's sweet little face. And then...Anny barked! Kaiah's ears shot straight back as if some immeasurable wind had just blown into her face. She quickly returned to wrestling with the big dogs. That little thing had some nerve!

Somewhere between then and now, they became the best of friends. They enjoy staring competitions that resemble something out of an old western movie, tackling each other while making crazy noises, and laying in the grass as they plot how they can next cause trouble. Oh, how they love to cause trouble.

So imagine the chaos that ensued when Anny appeared in my parents' driveway. The two of them were overwhelmed with disbelief, shock, and of course, excitement. They spent the day playing and causing trouble. You didn't really think they could go one day without causing trouble did you? They decided to get loose and explore the golf course, finding mud to swim in along the way. Yes, I said mud to swim in, because that's just what they did. We eventually got them showered and clean and they enjoyed the rest of their day. Just a few more days left until they are causing trouble reunited again in Blacksburg.

Cheese Table by Sunday Suppers

This cream and white spread would be a beautiful addition to any celebration, from a wedding reception to a dinner party.

{Karen Mordechai for Sunday Suppers}

Rasberry Crumb Breakfast Bars

I found this tempting recipe on Smitten Kitchen and tried it out this weekend. These bars are great for grabbing as you run out the door. They're just plain delicious, too!

Raspberry Crumb Breakfast Bars

Adapted from Baked: New Frontiers in Baking

For the crust and crumb:

1 1/2 cups all-purpose flour

1 cup firmly packed dark brown sugar

1 1/4 cups rolled oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour

1 pound raspberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.