lockers

pb&j scones

recipe here.

finger puppets

Super cute finger puppets on etsy here.

blackberry ricotta scones

These scones are lookin pretty good...

Recipe here.

louisa jensen's artwork

Love these prints originally found in Purr Petite by Louisa Jensen. More here.

baby boy birthday cake

cloth diaper tips

Some helpful tips for cloth diapers from Bleubird.

baby mobile

sweet geometric baby mobile here.

apple pie

this delicious personal pie Here.

diy home

a cozy nook and sweet poster from this

"sneak peek"

bird bingo

Lovely game, pictured here by Bleubird.

See here on Amazon.

baby boy

Bluebird's baby boy... beautiful photo!

lovely

fall oatmeal

I'm going to make this for breakfast!

baby photo inspiration

from sharalee prang.

baby blanket

beautiful etsy baby blanket here.

bleubird baby etc

pics from bleubird blog...

random

sweet sneak peek

Love the unfinished walls and floor in this house.

And the front yard herbs.

More here.

birdie's bedroom

little girl's bedroom. one birdie in particular. 

from bleubird.

baby/black/office

Shared office and baby space. The black crib is quite beautiful.

Via this sneekpeak.

Lemon Meringue Pie

Recipe:

Lemon Meringue Pie

For the graham cracker crumb crust

• 9 full graham crackers — need 1 1/2 cups, ground
• 3 tbsp cane sugar
• 1/3 cup butter, melted
• 1 tsp cinnamon

For the pie filling

• 2/3 cup lemon juice — about 3 lemons
• 1 heaping teaspoon lemon zest
• 1 can sweetened condensed milk — go organic if possible
• 3 egg yolks

For the meringue

• 3 egg whites
• 4 tbsp cane sugar
• 1/4 tsp cream of tartar

Preparation

1. Make a pouch out of parchment paper, folding it in half and then creasing both edges over a couple times to close the sides. Place the graham crackers into the pouch. With quick rocking motions, lean your weight into a rolling pin and rock back and forth, crushing the cookies into crumbs. Move across the surface, horizontal and perpendicular, then check for any stray cookies and repeat if necessary. I enjoy the rustic quality of a toothier crust, but if you prefer a finer crust, just go over it with the rolling pin for longer, or give the crackers a whiz in a food processor.

2. Mix dry ingredients. Pour in melted butter and mix to combine. Use a rubber spatula or the back of a spoon to spread and press the mixture evenly into the pie tin. Check for evenness and carefully spread thicker areas to thinner, pressing until compact. Press up the sides of the tin, ensuring the crust edge is even all around. Chill.

3. Preheat oven to 325º F. Combine the lemon juice and zest and stir in condensed milk. Once incorporated, add the egg yolks and stir to combine. Pour into chilled crust.

4. Add cream of tartar to egg whites. Beat until just stiff enough to hold a peak. Gradually, add sugar and beat until glossy and thick. Pour onto filling, and with gentle sweeping motions, spread to the edges of the filling, until it reaches the crust. Play with the swirls using an offset spatula.

5. Bake in the oven for 15 minutes or less. Check after 10 minutes on the doneness of the meringue — you want brown-kissed peaks. Continue to bake and recheck if necessary. Cool and enjoy!

From DesignSponge

kids bookshelf

hairstyle