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Farmhouse Style Light

Two years ago the Cottager and I made a trip to Portland for our anniversary. On the way we stopped at a Cabela’s near Olympia, and purchased a pretty bonnet ceiling light complete with seeded glass, from a clearance shelf for just under $US 12.00. And then it sat around waiting for a purpose.

Recently I found a YouTube video for a recessed light conversion kit, available from Home Depot. Together these became my solution for a truly ugly recessed light at the cottage. Here it is, as was.

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And here is the conversion kit.

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And here is the  light in its new and improved version.

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Total cost was about $50, including a rather expensive old fashioned incandescent light bulb that casts a lovely, yellow candlelight-like glow over the table.  Not task lighting, of which there is more than enough, but very atmospheric. And in my view a big improvement. Love it when I find a use for something this way.  We have a couple of recessed lights in our home which we will also now convert, including one situated between our bedroom closets that does not manage to cast any light into either one.

Driftwood Art

My sister made this. I am very jealous. She was always the artistic one. I have strong artistic impulses but no real eye or talent. She found this beat up and broken glass insulator in the boathouse of our family cottage near Nelson. Two pieces of driftwood and two nails later, she had created something I would pay to own. So cool that it perfectly holds a tea candle, making it both beautiful and useful.

Hello Again

I see it’s been nearly a year since I posted anything here. I’ve missed writing about cottage life, and a variety of other topics which interest me. I always hoped to get back to it. Writing used to be fun; then it wasn’t, so much. Perhaps it can be again?

I’ve taken a year off of work, for a variety of personal reasons. It has allowed me to take better care of myself, which is wonderful. I’ve been eating better, and exercising more, reading a lot, travelling a bit, walking my dog, hanging out at the cottage, teaching myself to play the ukulele (yes, really) and just generally enjoying each day. But always, always, I have intended to start writing again. I just haven’t been able to make a start. So here is a start.

So, whats new at Keats View Cottage? In a material vein, the bed is new; the barbecue is new; these fishing float lights on the mantle are new: I really like these!

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More importantly, I have a new pleasure in spending time on the Sunshine Coast. Instead of squeezing in a weekend here and there, I have been spending a week at a time at the cottage. This has allowed me to do the usual home projects and gardening but also to spend long hours walking the beach, sipping coffee on the porch, getting to know people in the community better and considering what I want for the future. This gift I have given myself is, truthfully, the best gift ever.

My work involves a lot of writing, and over time, it seems the writing I was obliged to do drained most, if not all, of the pleasure from the act of writing. I’d like to get this back, if I can.

But I don’t want to look too far down the road, or raise my expectations too much. Reactivating this blog is a good starting point, because it’s true purpose was always to keep a record of the years as they whizzed by. While the cottage was a convenient focal point, what is most interesting when I look back is to see what we were doing at any given time, and what activities and ideas interested the Cottager and me (and the Urchins, of course.)

So now I have lost a whole year of recording those things, and although quite a bit of it hasn’t been “the best of times”, I’m still sorry not to have that record. And I feel motivated to write here, if nowhere else, once again. For those fifty or so folks who have continued to follow my blog throughout this long silence, your interest is appreciated. Thanks for hanging in there. More soon, I hope.

Went to look for this recipe on my blog today…and it’s not there. Let’s fix that!

Super easy, feeds a crowd and perfect for a fabulous weekend like this one.

Five ingredients, one pot, 10 minutes until its in the freezer. Caramel. Do you need more persuading?

INGREDIENTS

Two squares margarine or butter (1 cup)

1 cup brown sugar

7 cups rice krispies

1 – 2 litre carton vanilla ice cream

Caramel ice cream topping

Optional: sliced strawberries or bananas

METHOD

In a large pot on the stove top, combine margarine or butter with brown sugar and melt while stirring constantly but do not bring to boil. Remove from heat and stir in rice krispies, a cup or two at a time.
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Spoon half this mixture into a 13 x 9 inch pan and press down gently with back of spatula to smooth and compress into a smooth layer.  Unwrap brick of ice cream – no need to soften – then use a heavy chef’s knife to slice it into approximately one inch thick slices and cut to fit neatly in pan as required.
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Smooth briefly with a spatula, then pack remaining rice krispies mix on top and press down gently. Drizzle cake with some prepared caramel sauce to garnish, but not too much. This dessert is quite sweet already. Cover with foil and freeze at least six, and, ideally, 24 hours.

Best served with some lovely fresh fruit to give the impression it is good for you.

Our buffed-up master bath is grey and white. Very soothing, but requiring a few pops of colour. These two different wine crates came from the garages of friends in the neighbourhood. One became a wall shelf for a few items too tall for the vanity drawers. The other is now a stool – style table for accessories beside the tall tub.

From the canvas over the tub I choose red ochre as an accent colour for this small project.

I used craft store acrylic paint, and only put on two coats as I wanted these items to look a bit rough. Once dry,  I sprayed them with some varnish to protect the paint.  The cloth in the back of the wall shelf is a place mat from a sale table at Pier 1 and can be changed out easily when I find something I like better. Cottager cut some molding for the rough front edge, and I filled the joints and gave the frame a coat of BM Cloud White. These small practical additions make me feel that I have put something of myself into the project.

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Change something. Anything at all.  This week I changed my hair.  Been thinking about it for ever. Finally did it. Chop, chop. Free!

Also changed this bookcase. Cheap and ugly old thing needed a facelift. Three coats of Regatta Blue later, it has new ‘pop’ and a new purpose at the cottage.

Regatta Blue is a Sherwin Williams colour. I am getting a bit choked with Benjamin Moore. Their prices keep going up, and I have had some strange advice on one or two occasions as well. This quart of paint cost $20 at Sherwin Williams. They were having a sale. Forty percent off EVERY can of paint. Period. Can’t say I’ve seen that at BM.  The paint was lovely to work with. Think I’ll be hooking up with Sherwin again in future.

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Rental season starts next week. Have spent the last two days turning the cottage inside out: Washing bedding,  cleaning corners with an old toothbrush and setting up everything for the vacationers to come.  And now it is done, and I feel pretty tired and a little less blue.

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Valentine’s Day falls on a Saturday this year, so why not pass on getting sucked into the commercial hype of it all and show your love with a unique breakfast treat.

This looks great just out of the oven and tastes even better. I adapted this slightly from a recipe given to me by Mary Wallgren, from the Idaho branch of my mom’s family.

You will need a blender and also a cast iron skillet. If you don’t have the skillet, perhaps you should? Next thing you know you will be making frittatas and oven-fried chicken.

If you are really frugal, pick up a grotty cast skillet at Value Village and recondition it. There are instruction for this process on-line. It is a bit of a dirty job.

INGREDIENTS

Filling:

2 apples, peeled,cored, sliced
2 T brown sugar
2 T butter or margerine
1 tsp lemon juice (optional)
1/2 tsp cinnamon, or to taste

Batter:

3 eggs
3/4 cup flour
1/4 tsp salt
1 T granulated sugar
1/2 tsp orange peel zest (optional)
3/4 cup milk

3 T butter or margerine
confectioner’s sugar for dusting

METHOD

In a bowl, stir together apples, cinnamon, brown sugar and lemon juice until apples are coated.

Melt 2 T butter or margerine in a regular skillet on the stove top, add apples and saute until apples are tender – at least 5 minutes. Turn off heat and set this skillet aside for now.

Place your 11 inch cast iron skillet into cold oven, and set to 400 degrees.

Now, into blender put your three eggs, and blend really well.
Reduce blender to low speed. Add flour, salt, granulated sugar and orange zest.
Then slowly add milk.
Stop blender and scrape down sides to ensure all flour is being combined.
Blend again for one minute.

Carefully remove cast skillet from oven using two oven mitts.
Place on cold stove top and add 3 T butter or margerine, moving it around with a spatula until melted but not browned. Carefully add batter from blender, then distribute cinnamon sugar apples on top and return to oven using two oven mitts. Bake 25 minutes, until edges are puffed and brown. Test centre with finger to ensure fully cooked.

Dust with icing sugar, cut into wedges and serve with maple syrup.
Caution: Don’t forget and touch the pan. Hot!