Feeling like my heart will burst this Thanksgiving out of love for my family and this new little girl that has entered our lives. Today was her due date but we’re so glad we got to spend an extra ten days with her! I’ll post some more photos of her early days next week but for now all I want to do is snuggle her! Have a wonderful Thanksgiving.
This Debbie Bliss sweater had been in progress for a looooooong time but when Emily was born I knew I better get my rear in gear and set a deadline of my baby shower weekend to finish it. I literally finished it that morning and Emily kindly modeled it for me when she was up visiting a few weeks ago. The design was a riff on a real Debbie Bliss pattern that I made for Fia a few years ago but since I had found that sweater a little shapeless and because I love knitting in the round I made some changes this time around. I knitted the bottom to the decorative row in the round but then realized after that in order to keep it from rolling I’d need to add stitching to the bottom and arms….I ended up using seed stitch. It was made with a lot of love and I was thrilled to see that Emily fits in it….for now!!
Here’s to being in the right place at the right time….with my camera! On the day before Thanksgiving as I was heading to Anna’s house for our photo shoot I drove by this! Every fall a bunch of women bake apple pies which they sell twice a week as a fundraiser for our local church. On this the final day of pie sales they decided to really attract an audience and dressed up….they were very amenable to having their photo taken and I was thrilled when I saw that it had made the cover of the Charlotte News!
I was thrilled that Dave & Emily’s beautiful Shelburne Farms wedding is being featured on Rustic Wedding Chic!
CLICK HERE TO CHECK IT OUT!
Congratulations, Dave & Emily!
This is a recipe that came together because we had a piece of salmon in our freezer but hadn’t bought any other ingredients. It was before the frost so we still had a selection of fresh herbs in our garden from which to choose. It was delicious but I’d recommend not favoring tarragon too heavily into the mix as it does tend to overpower the other subtler herbs….enjoy!
Salmon in an Herb Crust (4 Servings)
1 c. loosely packed fresh herbs (parsley, thyme, chives, mint, tarragon, rosemary)
3 T. light brown sugar
2 T. Dijon mustard
2 t. salt
1 t. pepper
1 1/2 lbs salmon (3/4 lb. for 2 people)
Heat the oven to 450
In a bowl mix all the ingredients. Make it like a paste – add mustard or sugar in order to achieve the desired consistency.
Place the salmon skin side down on the baking sheet and spread the herb mixture evenly over the top. Thinly slice the lemon and lay a few pieces, overlapping, down the center of the fish. Bake for 15-20 minutes or until the salmon is just opaque in the center.
Serve and enjoy!