This Pine Torchon (cloth or towel) holder is just adorable
The French would use this to hang up different towels in their kitchen for different uses, hence the different printed labels ... Mains (hands), Verres (glasses), Assiettes (plates)and Couverts (cutlery).
Here are a couple of French wire items that I just posted on Etsy. This little basket opens up to different positions and could be used, to hold your fresh eggs, fruit, craft pieces, etc...
And this collectible is from the 1930's, has a beautiful patina complete with coiled wire edges, protective rubber legs, and a fashionable hand made French Tag. It is very sturdy and would be perfect for your office work, storing magazines or hanging on the wall and displaying your jewelry and gems or photographs...Ive included 6 hand stamped clothespins to display with.
Catching Up...From watching my grandson while his parents were in England, to catching a cold, my life has been somewhat disheveled, but I'm slowly pulling it together. Now, I happen to love Chocolate and it seems to go hand in hand with Valentines, so I thought I'd post this great recipe to make your
Holiday even Sweeter!
Crème Chocolate ~ Serves 2
¼ cup whole milk
1/3 cup heavy
3 Tbsp. finely
chopped semi-sweet chocolate
2 egg yolks
2 Tbsp. sugar
Set oven to 300
degrees. Heat milk and cream in a saucepan, over medium heat until steam
appears. Stir in chocolate until melted, and then remove from heat to
cool slightly. In a separate bowl, stir the sugar into the egg yolks
until dissolved. Pour the warm chocolate milk mixture into the egg and
sugar mixture and stir well to combine. Remove any foam from the top of the
mixture before pouring evenly into two small ramekins (½ cup or larger).
Set the two ramekins into a deeper baking dish, and add hot water in the baking
dish up to half the height of the ramekins. Cover the baking dish with foil,
and bake about 30 minutes, or until the desserts are just firm on the sides yet
still moist in the center. Remove from the oven, and carefully remove the ramekins
from the baking dish and water. Let them cool completely before covering
andrefrigerating for at least 90 minutes. The desserts can be refrigerated
overnight as well.
Garnish to your liking with mint leaves, or topped with whipped
heavy cream, chocolate shavings and orange zest.
I live in Genoa, Nevada, on the foothills of Lake Tahoe, where I am constantly inspired by my surroundings.
My creative mantra is based on these six “R” words….
Repurpose, recycle, reclaim, remake, redo and refine
I hope you enjoy my journey….