3.31.2023

Frugal Fashionable Friday!

 Omg. This dress is not vintage, nor is it very practical for lots of wear, but damnit it is GORGEOUS and it is thrifted. $9.88 for this magical-floral-flowy-swirly princess-y feeling dress. 

The hat was thrifted as well - a whopping $3.99.





…the dress was so long I had to dig out my owned wooden platforms, not thrifted but well worth the money I spent on them many, many years ago…
…I mean THESE SLEEVES!!! How could I not get this dress?? I’m sure I’ll have an occasion to wear it one day, and if I have to, I’ll make an occasion… 


Happy Friday, y’all! I’m rotating roosters and keeping everyone safe here at the lovely farm of misfit rescues! 
xo
-s

3.29.2023

Ooops I did it again…

 I am fostering yet another farm animal that wound up at the local pound after being removed from a hoarding situation. This rooster came in with the goat I fostered a few weeks ago. 

Meet Cluck Norris. Our vet has all these farm scene murals on the walls and we were moved into two different examining rooms, so I fully took advantage of photo ops..

Cluck has a variety of ailments and I am hoping in a few weeks he has a better outlook because he deserves to decent life after what he’s been through. 

He is an excellent car rider and although I had a carrier for him, I decided to let him get the full experience of a car ride, sights and all…

Waylon is not sure how he feels about another Roo out here, but he’s been trying to make friends….


Happy Wednesday, lovelies. 

xo
-s

3.26.2023

weekend vibes & cornbread

Pet-sitting, a visit to grandma’s, some comfort food in the form of Welsh rarebit, and feeling cute in another thrifted dress. Rose decided to taste my thrifted hat, then proceeded to dislike the taste of this hat she just had to have, and stomp it. Waylon has been crowing each morning and it sounds pitiful, and he’s a late sleeper, starting to crow around 7:30/8. I’ll take it since his sleeping quarters are right outside our bedroom window and we’ve been sleeping with the window open the last few nights… 




I also have to share again my little seedlings that I have been experimenting with. I am giddy with excitement as they grow bigger each day and I hope so badly they grow into what I am expecting. Ya see, I am attempting to grow something that oddly enough I haven't seen around here - or perhaps I have been blind to it. Either way, I am not jinxing it by revealing what it is until it is totally in the 'home-free' zone.
Feel free to guess, and if you are right I will gift you TEN PLANTS when they are ready.


Now for the cornbread.... While my recipe isn't traditional, it tastes just like my mama's and grandma's but they both use good ol' iron skillets.

Sadly, I have ruined many and have never been able to keep one seasoned and cleaned properly. It’s ok though, just like not being born with a green thumb, eventually I’ll get wiser with age and figure it out....


First off, I’ve heard the debates for years about sweet vs. savory cornbread. I think whatever you prefer, is engrained in our genetics - what social class your family came from. Upper class folks seem to prefer sweet cornbread, while the po' folks in my experience prefer the savory. Our family - or rather my mom’s family (her cornbread always gives me ‘home’ vibes, and I’ll never turn it down), worked in cotton fields, grew their own food, raised and butchered their own chickens, and so forth. I’m not talking about generations past, I’m talking about my grandma picked cotton and raised several kids while doing it. I even remember scowling at having to pick beans in the garden when I’d spend the night with her. This is where I think the good ol’ savory cornbread comes from. Just the basics that were always on hand; corn meal, buttermilk, eggs, salt, and butter. No flour for fluffiness, no sugar. Just a plain cornmeal based bread. I never have buttermilk, but always keep plain stone-ground cornmeal on hand and this recipe can be made pretty much anytime. I use sour cream (but you can also use yogurt) in place of buttermilk because we always have it in the fridge. 


  •   2 cups cornmeal medium ground or coarse ground
  •   2 tsp baking powder
  •   1 tsp baking soda
  •   1/2 tsp salt
  •   1½ cup sour cream (can also be dairy free sour cream also)
  •   5 tablespoons melted and slightly cooled butter 
  •   1 large egg


Preheat oven to 375


Whisk dry ingredients together in a large bowl:


Put all 5 Tb butter into your baking dish (a pie pan will work or an 8” x 8” square dish), and put into the oven while it is preheating

Once oven has heated, take baking dish out, and let butter cool while you:


In a separate medium bowl, whisk sour cream and egg together:


Now pour melted butter in and whisk (this will leave enough butter in your baking dish for your cornbread to release easily).



Pour wet mixture into dry ingredients, then whisk with a fork until combined:


Pour into your buttered baking dish:


spread evenly


and bake for 35-40 minutes until a toothpick comes out clean and the top is golden.


xoxo
-s



3.24.2023

Frugal Fashionable Friday: Thrifted & Gifted!

I’m pretty sure this may be the first ‘worn’ post this year and I had a blast doing it. The dress, boots, and hat cost me less than $15. The dress ($7) was originally long sleeved and the buttons wouldn’t stay buttoned in the front, so I chopped the sleeves, and sewed up the front in about 5 minutes. The $7 ankle boots are SUPER comfy and I could have worn them alllll day! The sunglasses were purchased in Venice Beach at a sunglass stand back on Valentine’s Day 2009 and were dirt cheap and have held up pretty good! The leather hat was gifted to me several months ago and normally I cut grass in it, but it just felt like the right accessory for this getup!








Happy Friday! 

xo
-s