Friday, January 23, 2009

Fabric Headboard

Since we are using a temporary bed frame right now, we are not blessed with a beautiful headboard. I got sick of looking at the stark white wall, and decided to make my own headboard, using a pretty fabric that I found online.

  • Wood or canvas frame, any size
  • Fabric (enough to fit the frame, plus a few extra inches on all sides)
  • Staple Gun

Make sure you line up the fabric so that you don't cut off any repeating motifs. Wrap it around the frame and staple (work on opposite sides of the frame so that the fabric doesn't stretch unevenly). Hang it up behind your bed!

Wednesday, January 7, 2009

I finally found a good recipe for my soufflé dish!

Hello again! As promised, here is a picture (and the Jacques Pepin recipe) from our yummy dinner the other night. And I couldn't resist including a picture of our sweet potato fries as well...

Cheese Soufflé
6 Tablespoons (3/4 stick) unsalted butter, plus more to butter dish
6 Tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 large eggs
2 1/3 cups grated Swiss cheese (about 6 oz.)
3 Tablespoons minced fresh scallions (or chives)

Preheat the oven to 400 degrees F.

Butter a soufflé or 6 -cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool (or else you'll have scrambled eggs).

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled saue, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.


I've been into a few different craft/sewing ventures lately, so I'll post an update on those within the next couple of days.

Monday, January 5, 2009

Monday, January 5

Hi everybody, and welcome to our first blog! I'm finally done with all of the wedding announcement/save the date letters, and i can stop making paper cranes for awhile. Phew! Ted and I made a really yummy dinner tonight, of sweet potato fries with paprika, and a Gruyère and scallion soufflé. I'll post a picture of the soufflé tomorrow--it was a big success! Good night for now, and I'll try to write more tomorrow.
Colleen (and Ted)