My French Find

Tongue and Cheek Antiques  is an online shop with fabulous antique market (brocante) finds directly from France. The shop belongs to Corey Amaro and has an eclectic selection of wonderful French Finds. Here are a few of my favorites below. Click on the caption below the photos to be taken to her shop!

Group of Medals and Things

Silver Spoons

Angel Element

Remember to also visit Corey's blog ~ Tongue in Cheek. (All photos here are from Corey Amaro's Brocante ).

Through My Lens - Wordless Wednesday

gossamer skies by Denise Dion-Sullivan

In the Studio

As many of you know I love the sea and don't know that I could ever live too far from it. I recently opened a new shop on Etsy called 'Denise Dion Designs'. This shop will feature handcrafted jewelry designs featuring Romantic Vintage, French themes and Simple Chic, as well as Sea Inspired designs.  Lately I have been drilling lots of sea glass and beach stones.  

I have found I really enjoy drilling. There is a zen like quality to the rhythm you develop drilling from piece to piece. The hours seem to fly by!

Here are a few new simple pieces I have put in my shop with a sea theme. I hope to do more in the coming months so make sure you visit often. Each item is shipped in a lovely creme organza bag.  For a limited time you can take advantage of my FREE SHIPPING offer! Just use the 'freeship' code in the coupon code box at checkout and you will have free worldwide shipping! Click on any of the captions below the photos to be taken to the item in my shop.

anchors away

mermaid in blue

mermaid tear

starfish keychain

cyan mermaid

sand dollar keychain

Peace will come when people live

In friendship, side by side,

And cherish understanding

More than hatred, greed and pride.

Peace will come when people see

All people as the same,

And no one has to live in fear,

In ignorance, or shame.

Peace will come when people

Who are needy can reach out

For shelter, food, or love,

And no has to do without.

Peace will come when people

Learn to listen and to care

About the rights and dignity

Of people everywhere.

Peace will come when love and trust

And kindness know rebirth,

And on that day all people

Will rejoice in peace on earth.

Amanda Bradley

Reflections

Simple Living ~

Friday Food Feature ~

This is one of my favorite breakfasts - a bowl of French dark roast, accompanied with a whole grain bran muffin with luscious Bonne Maman raspberry preserves. Okay, it isn't the healthiest breakfast but on an occasional Sunday morning, it is the optimal way to begin a new week! This delicious jam is a kitchen staple in our home. It is imported from France and available at most grocery stores in my hometown and probably yours as well. Click on the photo to be taken to their website where they have wonderful recipes. 
photo by Denise Dion-Sullivan

My French Find

I absolutely love the website 'The French Bedroom Company' . Located in the UK there is so much more than furniture for your boudoir. Visit their website and be enchanted by the selection. If only the store was closer and not over the pond...might be dangerous for my household.

Through My Lens - Wordless Wednesday

rooted by the sea by Denise Dion-Sullivan

In the Studio - Treasury Tuesday

Here is a timeless treasury with a theme of 'something old,something new' by Embroidery Land on Etsy featuring vintage sewing items. Thank you for including my faux bois wood grain flex hoops from my supply shop,  'The Artists Closet'. Click on any of the individual boxes to visit the Etsy Shops. 

Monday Musings ~

A bit of Monday morning humor - have a great week!

via

Reflections

Simple Living

Friday Food Feature ~

Strawberry season is just around the corner. Looking forward to indulging in this dessert!

Chocolate Fondue - Fondue au Chocolat

8 oz. Semi-sweet Baking Chocolate (or use your favorite high quality dark chocolate with 70% cocoa content.)
1 cup Crème Fraîche (or heavy cream)
1/2 cup Strawberries
6 Apricots (cut in quarters)
2 Pears (peeled and cut in slices)
1/2 Seedless Grapes
3 Clementine's (peeled and separated)

How to Make It:

1. Prepare all fruits. If you are not making the fondue right away, put fruits in refrigerator.
2. Break chocolate into pieces. In a double-boiler, melt chocolate. Make sure that the water in the double boiler just simmers.
3. Once chocolate has melted, slowly stir in cream, until it is smooth. Continue to make sure water does not boil.
4. Serve right away with fruit.

My French Find

Bianca and Family

Bianca and Family is a shop that restores and personalizes vintage furniture for children. Their wonderfully eclectic vintage and designer furniture is from all over France and Europe. Fabulous stuff like this sweet rabbit lamp below. Click on the photo caption above to be taken to their website!

Through My Lens - Wordless Wednesday

seaside window by Denise Dion-Sullivan

Today is 'National Chocolate Chip Day'. Celebrate by whipping up a batch!

Chocolate Chip Cookies

• 2 CUPS MINUS 2 TABLESPOONS (8 1/2 OUNCES) CAKE FLOUR
• 1 2/3 CUPS (8 1/2 OUNCES) BREAD FLOUR
• 1 1/4 TEASPOONS BAKING SODA
• 1 1/2 TEASPOONS BAKING POWDER
• 1 1/2 TEASPOONS SALT
• 2 1/2 STICKS (1 1/4 CUPS) UNSALTED BUTTER
• 1 1/4 CUPS (10 OUNCES) LIGHT BROWN SUGAR
• 1 CUP PLUS 2 TABLESPOONS (8 OUNCES) GRANULATED SUGAR
• 2 LARGE EGGS
• 2 TEASPOONS NATURAL VANILLA EXTRACT
• 1 1/4 POUNDS CHOCOLATE Chunks

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 

In the Studio - Treasury Tuesday

Here is a great treasury of colorful, Spring Trends by Black vs White Photography on Etsy. Featured are a wonderful assortment  of brightly colored creations. Thank you for including my colorful, heart shaped Millefiori beads in popular 'Tangerine Tango' from my supply shop 'The Artists Closet'. Click on any of the individual features to visit the Etsy shops. 

Monday Musings ~ Keeping Lilacs Fresh

I live on a country road next to what once was a lilac farm. We have several varieties of lilacs on our property and when they bloom the air is filled with their glorious scent. I love bringing the flowers into the house although as you might have also discovered, the blooms last but a few days. Here are a few tips I have found to keep them fresh so they continue filling the house with their intoxicating smell. 

• Collect the flowers early in the morning or in the evening. 
• Use a container or bucket of lukewarm water and place the cut stems immediately in the water. 
• It is best to harvest lilacs before all the buds have opened. Once inside the house remove all the lower leaves so there won't be any submerged in the water.
• Recut the stems on a angle before putting them in the vase. 
• You might also split their woody stems which helps increase their water intake. 
• It's important to make sure the vase is always filled with clean water on a daily basis.
• Enjoy the smell!

Mothers Day 2012

Mothers Day is a time we honor our mothers, yet I have to admit it is also a time I reflect on being a mom. I wouldn't be a mother if it weren't for my two wonderful sons, John and Evan. I found this song by Barbara Streisand that I wanted to share with my sons. She wrote it for her sons but the sentiment would be that which lies in every mother's heart.

If I Could
I'd protect you from the sadness in your eyes
give you courage in a world of compromise
yes I would
If I could
I would teach you all the things I've never learned
and I'd help you cross the bridges that I've burned
yes I would
if I could
I would try to shield your innocence from time
but the part of life I gave you isn't mine
I've watched you grow
so I could let you go
if I could
I would help you make it through the hungry years
but I know that I can never cry your tears
but I would
if I could
if I live in a time and place where you don't want to be
you don't have to walk along this road with me
my yesterday won't have to be your way
if I knew
how I'd try to change the world I brought you to
and there isn't very much that I can do
but I would
if I could
if I could
I would try to shield your innocence from time
but that part of life I gave you isn't mine
I watched you grow so I could let you go
if, if I could
I would help you make it through those hungry years
but I know that I can never cry your tears
but I would
if I could
yes I would
yes I would
if I could

Simple Living ~

Friday Food Feature ~

T'as la Pêche is a wonderful French idiom which literally translated means "you have the peach". But it is actually a friendly greeting used when some one is in a great mood, is full of energy and excited - ready to "seize the day"! I was in this sort of a mood this weekend when I made this delicious recipe, so even though it isn't a French Recipe, my attitude was and I thought I would share it with you!

Peach Cobbler

from Lee Bailey’s COUNTRY DESSERTS

Ingredients

Crust:
1 ½ c sifted all-purpose flour
¼ tsp salt
5 T unsalted butter, frozen
¼ c solid vegetable shortening, frozen
5 tablespoons ice water

Filling:
7 very large ripe peaches, pitted and skin removed
1 cup sugar
1/2 stick unsalted butter

fresh whipped creme or vanilla ice cream

Instructions1. Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9–inch ovenproof dish. Set aside.
2. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the frozen butter and shortening. Process until mixture is the size of small peas. Add ice water and process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Refrigerate. Meanwhile, cut the peaches into thick slices and set aside.
3. To assemble the cobbler, roll the dough out on a floured surface. Dust with flour and roll back onto the rolling pin. Unroll over the dish, allowing excess dough to hang over sides. Place peaches into dish. Sprinkle with the sugar and dot with the butter pieces. Place loose ends of the pastry over the top.
4. Put cobbler into the oven and turn temperature down to 425 degrees.
5. Bake for 45 minutes, or until top is golden. Serve with fresh whipped creme or vanilla ice cream - Delicious!

My French Find ~ Smallable

“Make life easier for parents and more amazing for little ones”....

That is the goal of a unique internet shoppe with a great idea called SMALLable.  Only found on the internet this French boutique is designed to meet the needs of children ages 0 to 16 years.  SMALLable offers so many wonderfully whimsical items in the world of fashion, design, toys and home decor. Check it out by clicking on the captions under the photos.

Animal Coat Hook

Birds T-shirt

Baby Bretton T-shirt

Guy Sleepers

Design your own - Superhero Cape

Through My Lens - Wordless Wednesday

Spring's Happy Faces by Denise Dion-Sullivan

In the Studio - Treasury Tuesday

Gorgeous treasury of Monet inspired designs by fellow jewelry designer, 3 Pearls on Etsy. Thanks so much for featuring my 'Monet inspired' lampwork glass bead necklace which can be found in my jewelry shop Denise Dion Designs. Wonderful collection and Monet is my favorite artist!  Feel free to visit the shops by clicking on the individual boxes.

Monday Musings ~ Amazing shots

Reflections

Supermoon Alert -

Friday Food Feature ~

Peppermint Patties

5c sifted powdered sugar
1 can sweetened condensed milk
1T  peppermint extract
3 1/2c  melted, dark chocolate

 Mix all three ingredients in a stand mixer until it forms into a dough. Sprinkle your board with powdered sugar and roll out to 1/4 inch or the thickness of a York Patty. Cut out the disks and place on a cookie sheet lined with parchment paper. Place in the refrigerator for 30 minutes. Dip peppermint patties in the slightly cooled melted chocolate and then refrigerate for about 30 minutes. Enjoy! 


photo and variation of recipe via

My French Find

L.Tremain

Around the Middle Ages, the French discovered the secret of using butter crocks to keep butter fresh and spreadable. Before the age of refrigeration, butter was often kept in earthenware pots, often submerged in water. The water-submerged butter crock (like the one I use in the above photo) is a modern day version of an old idea.

This design of butter crocks will keep butter fresh at room temperature on your counter for several weeks without spoiling. If the temperature goes above 80° F, the butter may slip out but won't necessarily spoil. You just have to remember to change the water at least once a week (I use cold water). The butter is protected from the air, and it remains at room temperature and won't tear your bread. It's also very easy to use in recipes. These types of crocks can be found on many websites such as L. Tremain. The informational below was taken from the L.Tremain website to introduce the concept of the butter crock and how it works. Click on this link or the link beneath the crock above to be taken to their website for complete tutorial and FAQ's on the official Butter Bell Crock:

1. Pour 1/3 cup of cold

water into the crock base.

2. Pack one stick of softened

butter into the lid. Press firmly.

3. Replace lid into the base. 

Now your crock is ready for use!

Through My Lens - Wordless Wednesday

waiting by Denise Dion-Sullivan

In the Studio - Tuesday Treasury

Beautiful treasury entitled 'Hazel' curated by Mollie Ann from Rough Magic Creations on Etsy. Thank you for featuring my sterling silver skeleton key necklace from my shop 'Denise Dion Designs'.  Click on any of the boxes to be taken to any of the Etsy shops: