August really did fly by (especially since most of it was spent planning and organizing!). I did manage to find some quieter moments before the wedding though.
Here are this months instagram picks:
Friends, today is a big day. Why? Check out the date of this post. See that? First post on August 30th, 2011. Which means,
{via}I remember so clearly wanting to start blogging again for so long and how excited I was to get Squirrelly Minds up and running. The squeal of joy I got when I saw the first post up still sounds clearly in my head!
So friends, to celebrate this lovely lovely milestone, Squirrelly Minds is doing its first giveaway with not one, not two, but THREE items! All on three separate days so stay tuned!
Today’s giveaway is a $25 gift certificate to my favourite craft supply Etsy shop Chickydoddle!
I frequent this shop when I need washi tape or twine. That’s where my whole collection comes from. And you could win a $25 gift certificate to spend!
Here’s what you need to do:
Stay tuned for more giveaways.
HAPPY BIRTHDAY SQUIRRELLY MINDS!
Hi there fellow Squirrelly Minds readers! I’m Adina from Gluten Free Travelette and I’m so honored to be guest posting for Tan while she’s off having a wonderful time with her wedding and honeymoon!
To celebrate, I thought I’d share a pie that I actually ended up making for my own wedding. The night before our wedding I was defrosting the rhubarb for our gluten free wedding pies and realized that I didn’t have enough to make the number of pies I had planned – so I improvised. I grabbed a pint of fresh blueberries and ended up with a Rhuberry Pie!
A couple of tips before we get to the recipe; I use Gluten Free Girl’s pie crust recipe for my crust and posted a breakdown of her flour mix specifically for the piecrust here. If you don’t need to be gluten free, feel free to use ½ cup all-purpose flour instead of the sweet white rice flour and cornstarch mixture. To make the lattice crust, I love these instructions from Simply Recipes.
Ingredients
1 recipe piecrust (top and bottom)
1 lb rhubarb, chopped (about 4 large stalks)
10 oz blueberries, washed (about 1 pint)
¼ cup sweet white rice flour + extra for rolling out your piecrust
¼ cup cornstarch
1 tbsp psyllium whole husks
1 tsp powdered ginger
3 tbsp butter, cut into ¼ inch pieces.
1/3 cup honey
1 egg, beaten
Make
Heat the oven to 425 degrees.
In a large bowl, toss the chopped rhubarb and blueberries. Set aside.
In a small bowl, whisk together the sweet white rice flour, cornstarch, psyllium, and ginger.
Add the flour mixture to the large bowl and toss to coat the rhubarb and blueberries.
Add the butter chunks and honey to the large bowl and mix to coat the rhubarb and blueberries.
Roll out your bottom piecrust according to your recipe and place in your pie dish.
Carefully, pour and press the fruit mixture into the pie dish.
Roll out your top piecrust and either place gently on top of the fruit, cutting an X in the top as a vent, or cut in strips and make a lattice top.
Brush the top of the crust with the beaten egg.
Bake for about 45 minutes or until the fruit filling is generously bubbling.
Allow to cool completely before enjoying.
Makes 1 pie!
Discover artist Radcliffe Bailey at his home tucked away in Atlanta. The home has a Southern past and yet a very modern look. Made mostly of glass and concrete the home stands still in the woods allowing the artist see for miles through the beautiful floor to ceiling windows. Clean angles move you through the space, while the furniture rests lower in your sight line. There isn’t much more than needed in each room…
To me it almost seems like an escape route to creativity; engulfed by acreage and forest, with not a hum of a distraction! So peaceful! A home like this opens up endless inspiration to just the right person
Squirrelly adj.
1.) Unable to concentrate, focus, or otherwise stay on task
2.) Hyper or energized
Minds n.
1.) The human consciousness that originates in the brain and is manifested especially in thought, perception, emotion, will, memory, and imagination.
