Starting a new thing.

Starting new things can be fun, confusing and challenging to say the least. I am very excited about my Etsy store and can’t wait to see where it goes. I wanted to give ya’ll some links so that you can stay connected to what i’m up to.

Etsy: https://www.etsy.com/shop/BurlapandButter

Follow me on Wanelo: http://wanelo.com/burlapandbutter

Follow my Burlap and Butter Board on Pinterest: http://www.pinterest.com/catchtheflash/burlap-and-butter/

Also Selling on Ruffled blog: http://ruffledblog.com/community/burlapandbutter/

And in case you missed it, our wedding was featured on DIY Bride. So cool!
http://www.diybride.com/blog/2013/09/27/ana-brandons-rustic-diy-budget-friendly_wedding/

So there you are!

Stay tuned for more things to come:)

Have Empty Jars?

 

 

Hey friends, I was just realizing yesterday how much i use empty jars and other glass things. I use them for storage in my pantry, fridge and freezer. As decoration and  now as storage in my craft room. I just wanted to share a few ideas with you:)
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What do you use jars for? Please share!

Fancy French Toast

I don’t get to make breakfast very often, but oh, how i love breakfast food. Breakfast for dinner is one of my favorites. Here is my take on French toast. I don’t have the exact measurements, but if you have ever made french toast then you know its really hard to mess it up.
Ingredients:
French Bread
Eggs
milk
Vanilla
whipping cream
strawberry cream cheese
Nutella
Strawberries or any fruit you like.

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irst Slice your French Bread

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eat a couple eggs, a little milk and about a teaspoon of vanilla together. It should be slightly more runny than scrambled eggs would be.

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Next  beat about 1 cup of whipping cream with and electric mixer until slightly whipped. Then add some strawberry cream cheese and whip it some more until its thick and creamy.

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Back to the bread. Dip both sides of the bread in the egg mixture and then move it to a hot buttered pan.

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Cook until browned and then flip and cook the other side.

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Spread the Nutella on your finished French Toast.

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Top with Strawberry whipped cream and fruit.
That is some fancy French Toast! I hope you enjoy!

Custom Mail Box

One of the best things about wedding planning for me was finding all the treasures. I LOVE antique stores. Sometimes i would come home empty handed and other times i would strike gold. On a mountain trip getaway with my friends, we found many cute antique stores. With lots of patient searching, we found some amazing things…including an old mailbox. Here’s what i did with it!

All i did was Spray paint it with black matte.

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Then i wrote our name on it with a chalk marker.  I think the chalk marker was very easy to write with and its lasted three  months now.

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Here’s a picture of how we used it at the wedding. Perfect for cards and small gifts. I can’t wait to work this into our house decorations:)

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The last two pictures were taken by the lovely Katelyn Owens. Visit katelynowensphotography.com to see more of her work!
Thanks for reading

Upcoming DIY projects

 

Here’s a sneak peek at some DIY wedding projects for this summer! Stay tuned as i will be taking you step by step through these fun and easy crafts.

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Burlap and lace flower ring bearer pillow

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Flower girl headbands

 

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Monogrammed handkerchief (that is a very funny word to spell!)

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Mail box for cards

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Bridesmaid gifts

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Groomsmen gifts

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Garter set. One to toss and one to keep.

More to come!

A bag for a Sweet

Hello friends, I know its been awhile, but i’m still here! The good news is that we have all our our wedding decorations back in our hands. I am so excited to get to work decorating this house!

At our wedding we had a candy buffet with mini paper bags for guests to fill and take home as a thank you gift. Here is a little demo for you to see what i did. I used a combination of different stamps to make the design that i wanted. Great idea for weddings and parties!
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There you have it,  a simple but very fun detail.

Do you like our beautiful wedding pictures?
Check out: www.katelynowensphotography.com

Thanks for reading!

Remember those vintage mason jars?

My very first blog post seems so long ago. Do you remember the antique mason jars? Well, here’s a little refresher: http://burlapandbutter.wordpress.com/2013/01/17/my-version-of-antique-mason-jars/

They were beautiful center pieces at our wedding. Here are the pictures from the wedding that i promised to show you.
Our amazing Photographer, Katelyn Owens, took these pictures. She just got her NEW website up and running. You have to check it out!
http://www.katelynowensphotography.com/
Enjoy!
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Chicken with Coconut Ginger Rice

I got the inspiration for this dish from a baby and toddler cookbook. I thought i should give it a shot, but of course with all things i make, i had to add some of my own creativity. I think its pretty delicious and something different from the weekly meal routine.

(serves 4-6 people)

What you’ll need:

2 cups Panko Crumbs
2 eggs, beaten
4 Tablespoons coconut oil
4 boneless, skinless chicken breasts
1 yellow onion finely chopped
3 Tablespoons finely minced fresh ginger root
1 can of coconut milk
3 1/2 cups chicken stock
2 cups of jasmine rice
1/2 cup coconut flakes
2 Tablespoons fresh cilantro
1 lime
Salt and pepper

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Onions always make me cry…actually, more like WEEP! Those glasses in the picture really are my onion goggles. I will never cut another onion without them.

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This is ginger root. (in case you’ve never seen one!)  A little goes a long way. I think this piece is about the size of my thumb!

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Put 2 Tablespoons of coconut oil, all the onions and ginger into a medium size pot. Cook them for about 3-5. Look for the onions to turn translucent.

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Then you are going to add the coconut milk, chicken stock and rice. Cook that for about 5-7 minutes or until most of the liquid is absorbed. The rice will not be fully cooked yet. Set it aside.

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Slice your chicken breasts into smaller portions as close in size as possible, so they will cook evenly.  Season the chicken with salt and pepper.

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First dunk the chicken in the egg and then roll it in the panko crumbs.
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Heat the coconut oil to med/high heat in a pan. Place the chicken in the pan and brown for about 3 minutes on each side. Don’t flip the chicken too much or else the panko crumbs will fall off and the chicken will loose its juices.

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Now its time to put everything together!
Taste the rice and add salt and pepper if needed. Spread the creamy coconut ginger rice into a large baking dish. (I think i used a 9/13 in. )
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Place the chicken snugly on top of the rice, sprinkle with coconut flakes and bake at 400 degrees for 20-25 minutes.

When its done i like to sprinkle some lime juice and cilantro on top. The flavors in this dish are amazing and the rice is so creamy and comforting. I hope you enjoy it as much as we did!

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