I thought you (Mary Catherine) would enjoy photos of the 2009 Cashiers Designer Showhouse. Even though it's hard for me to see a beautiful quaint kitchen by my heinous apparently designed by my ex-boss. Don't you hate when someone horrible is really good at something!
I did some research, and I think I'm a blue bottle enthusiast now. Turns out, that there is a serious science behind these type bottles. The blue glass bottles were almost always used to hold medicines, poisons or castor oil. The ones in the photo above are in order from least rare to most rare (left to right). You can tell that embossed bottles are more rare.
Now where to start said collection. My mom digs them up from an area that used to be full of old Alabama homes, but was bull-dozed to make apartments (typical that old homes were torn down, also typical that my mom spends her time digging for bottles). There are other ways, too:
There are many single bottles available on the Vintage side of Etsy.com like this one.
This is an amazing dessert recipe. I made it over the 4th for the family, and it was such a big hit that I made it again the next weekend for a new crowd. It is definitely a show-stealer. This recipe is actually SO easy, and I promise you, it looks like the cover of a cookbook when it comes out of the oven (besides being incredibly delicious). Note: Definitely add ice cream to the top, preferably Haagen-Dazs (obvi).
For the fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp. grated lemon zest (I did NOT include this)
2 tbsp. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. all purpose flour
1 c. fresh blueberries
For the crumble:
1 c. all purpose flour
1/3 c. granulated sugar
1/4 c. light brown sugar, lightly packed
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 lb. (1 stick) cold, unsalted butter, diced
Preheat oven to 350.
Immerse peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel and slice peaches, and place them in a large bowl. Add the lemon zest (if using), lemon juice, granulated sugar and flour. Toss well. Gently mix in blueberries. Allow the mixture to sit for 5 minutes. Spoon mixture into ramekins.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and butter in the bowl of an electric mixture fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.
Kate and I have this game we play when we get new magazines where I fold down the pages of everything I like, and then she goes through and tries to guess what on that page I liked. Point being, I fold down a lot of pages and never give them a second look...well the other day I finally got to tearing some out to look things up online to see if I liked them as much as I did in the mag. Well these clutches by Mar Y Sol were definitely worth it. I think they are adorable as well as being extremely well priced (around $78...), and they would be the perfect summer bag!
*I just found a coupon code for 30% off anything on this entire website! Enter 'lucky30' at checkout...