I don't usually go thrifting on Labor Day but since everything was 1/2 off I thought why not? I wandered a bit, then saw these L.L. Bean Blueberry service ware (retired) mugs. Only 50 cents each, and they sell for $10.00 each on eBay! I love the size and color-
Nice big vase, 50 cents
While these clothes hampers were not thrifted I did get these for $10.00 each in the dorm section at Target. I had been looking all over for new hampers, and didn't want to spend $30.00- $40.00 EACH. It's nice with a separate liner that pulls out. Sometimes you can find great deals in that off-to-college area, in the fall.
We're still finishing up various projects outside. Dave and I decided to jazz up our front entry way post. After much research Dave wrapped our boring front 4" x 4" with finish grade cedar in sizes ranging from 1" x 2" to 1"x 8". We like it!!! I'll coat with some clear stain poly for weather protection.
In house prep for spring painting Dave removed some cracked and rotting (bottom) of the 2" x 6"s on the sides of the garage doors. He bought some Royal Mouldings Vinyl Jambs and other other components. He saw these on This Old House and said it was the same price as new wood, but will last forever. Once it's painted it will look great! Easy install and more insulation for the garage door edges. Dave saved the usable old frames for flower boxes,etc.
Off with the old
Dave being shy :)
I picked out new house numbers for the front post, brushed nickel from Home Depot, $5.00 each
Old switch plates in dining room
New wood switch plates!
Sweet ‘n’ Spicy Lebkuchen-A friend was wanting this recipes a few days ago, and I found it online! These are SO GOOD!!!! I make these every winter, but they'd be good in the fall too. I LOVE the combination of the orange, raisins and almond.
These cookies hail from Germany and were traditionally sweetened with honey, but that has now been substituted with molasses. They have all the spice of a gingersnap and a texture that’s tender and chewy.
1 cup almonds
1 cup packed light brown sugar
1/4 cup honey
1/4 cup unsulfured molasses
1 large egg
Finely grated zest of 1 orange
1/2 cup dark raisins
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Toast the almonds in a medium-size nonstick skillet over medium-high heat for 6 minutes and set them aside.
With an electric mixer set on medium speed, beat together the brown sugar, honey, molasses, egg, and orange zest in a mixing bowl until smooth.
Combine the almonds & raisins in a food processor. Pulse repeatedly to finely chop the mixture. (You can also finely chop the ingredients by hand.) Stir the nut mixture into the sugar mixture. Sift the flour, baking soda, spices, and salt into a separate medium-size bowl. Then stir the dry mixture into the liquid a third at a time, stirring well after each addition. The dough will be quite dense and sticky.
Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap. Generously flour the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 1-inch-thick square and wrap it in the plastic. Slide the dough into a plastic bag or wrap it in aluminum foil and chill it until firm, several hours or overnight.
Heat the oven to 350 degrees. Line a baking sheet (preferably not a dark one) with parchment or lightly greased aluminum foil. Set the sheet aside. Transfer the dough to a generously floured sheet of waxed paper and roll it into a 1/4-inch-thick rectangle or square. Cut the dough into cookies that measure about 2 inches square, or a round biscuit cutter.
Transfer the squares to the baking sheet, spacing them about an inch apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1 sheet at a time. When done, the cookies will have formed a crust, but they should still feel soft to the touch. (Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they’re still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack and, while they are still quite warm, dredge them in confectioners’ sugar. Makes about 18 to 24 cookies.