Tuesday, May 29, 2012


The nursery is complete...for now!  I'm sure I will change things up a bit once Graham is here and add some pictures but am happy with how everything came together.  

Crib:  Jenny Lind, Bedding:  Serena & Lily Sprout

Chevron Animal Prints:  ZeppiPrints, Keep Calm Wooden Sign:  WordWhipped, White Frame:  Local Antique Store, Grey Frames:  Purchased from Hobby Lobby and Painted with Annie Sloan Chalk Paint in French Linen

Glider/Rocker:  Best Trinity Chair, Chevron Ottoman:  aletafae, Drapes:  White linen fabric purchased from fabric.com, Greek Key Border Fabric purchased from Premier Fabric, Made by a local lady in Southaven

Twin Bed: Grandparent's basement (got to love free!) painted with Annie Sloan Chalk Paint in French Linen with Soft Wax, Wooden Cross:  Hobby Lobby, Euro Sham Cover:  TeaOliveLiving, Lumbar Throw Pillow:  SweetDreamsBedding

Bedside Table:  Garden Ridge, Bowl:  Anthropologie, Lamp:  TJ Maxx with shade from the Lamp Shade House in Memphis, Wooden Frame:  Gift

Changing Table/Dresser:  Young America Ma Marie Single Dresser  Rug:  Dash and Albert, Mirror:  Marshall's, Changing Pad Cover: SweetDreamsBedding, Lamp:  TJ Maxx with Burlap Shade from Lamp Shade House

Now we are just waiting on Graham's arrival in about 7 weeks!

Thursday, May 17, 2012

Peach Cobbler

I am WAY behind on the blog but I have a lot of things to catch up on.  First up is this YUM-O Peach Cobbler recipe from Southern Living I made last night.  Not sure if I have ever made a peach cobbler before but this recipe is super easy and delicious and I will definitely be making it again, soon.  I cut the sugar down by 1/2 cup because my peaches were very sweet.  Also I suggest serving with a large scoop of vanilla ice cream!

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Preheat oven to 375 degrees

Melt butter in a 13x9 inch baking dish

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.  Pour batter over butter (do not stir).

Bring remaining 1 cup sugar (or 1/2 cup) peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle with cinnamon or nutmeg, if desired.

Bake for 40 to 45 minutes until golden brown.  Serve cobbler warm or cool.