Pure Random

I can’t quite figure out what I wanted to blog about today, so I will talk about different subjects, and give you a peek at what is going on in my mind…

Warning, it is quite diverse and a few different subjects at one time.


(Not my picture. XD)

I did it! I actually tried baking with the fresh strawberries, and let me say, it was delicious! Let’s just say the cake didn’t last long enough to take a picture. My family (aka: Me, my husband and my daughter) LOVED it and it was eaten pretty quickly.

My daughter’s 2nd birthday is coming up, so I may try something like this again for her cake (I am baking it for her this year to try to save money for the zoo!) so this is definitely an idea that will be shelved and saved for future reference.


Have you seen this picture going around?

You know what I’m going to point out, right? ….

I hope you answered THE RUG! *laughs* LOOK!

It’s an older style more traditional rug but it fits in this room VERY well! I would have never thought of placing this rug in this room, but look how beautiful it looks? Isn’t it fantastic? So I tried to see if I can find a rug similar to this on eSaleRugs.com

I think I found some close ones… what do you think?



Then I found a colorful version. ;P


Now, the colorful one isn’t exactly the same, but I thought it was interesting!


And I am really excited! My baby is turning 2!! It’s amazing how fast time goes by! And we know what we’re doing for her birthday. She isn’t going to get many presents, but she is going to visit…..



We have been wanting to take her to the zoo since the first time she watched We Bought A Zoo! She loved that movie and it was her favorite for the longest time. And now, she gets to see a zoo! We figured that she is old enough now to actually enjoy it and have fun, so it’s the great “First Trip” (besides the cross country drive… but all she saw then was the backseat while wrapped in a blanket. *laughs*)

This is where we are going!

Riverbanks zoo and garden in Columbia, SC! I am truly excited. I will probably be taking a lot of pictures. My facebook friends are going to get a lot of new photos in a new album pop up on their feed soon after this. *wink*

I have been trying to plan this, but I think, in the end, winging it will just be the best thing. See what she wants to do and where she wants to go. Should be a blast.


That is a look at what goes on in my brain at one time. It is quite… amusing how it jumps so quickly to all of it and bounces back between them.

What is going on in your mind today?


In Celebration Of…

I am VERY excited about my new feature “Designer of the Week!”

And as I was preparing the entry, I realized, it’s not fair to my Designers if I do it at the END of the week, so why not wait until Monday to start it with a BANG!

But I still want to celebrate it’s coming, so … here is a recipe!

And as you scroll down and come back up here, you may look at me with curiosity. Why celebrate with WHITE cake? Why? Because all good cakes start with the basics! You can easily decorate this and do anything with it! Add chocolate swirls, add sprinkles to make it confetti cake, you name it! It becomes it!

Plus, White Cake is my favorite. *wink*


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.


Simple, Delicious, and striaght to the point!

Now I am ready for Some Designers of the Week!

Happy New Years!

Now, many of you are wondering why I said Happy New Year. It’s not January 1st, so it’s not the regular calendar New Year. It is not the Chinese New Year, so what is it?

Today is the first day of spring! And on the Iranian Calendar, it is the New Year! (There are actually many different New Years that we don’t often hear about. I just chose to write about this one because it’s a bit easier to remember and there aren’t notices everywhere like for the Chinese New Year! I mean, First Day Of Spring! What a nice day to have a New Year!)

I’m always looking for a reason to celebrate. *wink*

And to celebrate the New Year, what better way than a traditional New Year’s Dish and some Iranian inspired decor! (Yes, that means some Persian rugs! Nothing more classic. Plus, I love rugs, if you couldn’t tell.)

First, Food beFORe thought. ;D

We’re going to show a traditional New Year’s dish in the Iranian culture. Sabzi Polo ba Mahee. Basically Fish and Persian Herbed Rice.


4 c. Basmati rice
4 tbsp canola oil
1 large piece lavash bread or lettuce
1/2 c. scallion tops (greens only), washed & chopped fine
1 1/2 c. flat leaf parsley, washed & chopped fine
1 bunch (4-5 stalks) green garlic, washed but left whole
1 c. cilantro, washed & chopped fine
1 1/2 c. dill, washed & chopped fine

  1. Soak the rice in well-salted water for a few hours before cooking, changing the water once towards the end of the soak.
  2. Fill a large, heavy pot halfway with water and bring to a boil. Add a pinch of salt.
  3. Add the rice (and the water it was soaking in), and bring it back up to a boil.
  4. Stir gently a couple of times, and keep an eye on the grains – as they begin to turn translucent on the ends, occasionally take one out and chew it – you’re looking for something slight on the crunchier side of “al dente”, but chewable.
  5. Drain the rice in a colander, and run some water over it to rinse off the excess salt.
  6. Add the oil to your pot, along with 1/2 cup of water or milk (to make tahdeeg), and lay the lavash bread  on the bottom in one layer (an alternative to lavash bread is lettuce)
  7. Begin adding the rice and herbs into your pot, but “mounding” everything so that you have a pyramid of sorts at the end. You want to lightly “fluff” the herbs into the rice to incorporate as you go along. The garlic you want to lay about halfway through the mound in one or two layers as needed.
  8. With the handle of a wooden spoon, make a few holes around the mound of rice to create “steam vents”
  9. Wrap the lid of the pot in a clean kitchen towel and secure it, ensuring that the towel is well out of the way of any flame.
  10. Drizzle a couple of tablespoons water or oil over the top of the rice, and put the lid on (the towel will help absorb the steam so water doesn’t drip back onto the rice).
  11. Cook on high heat for 5-8 minutes until you see steam, and hear a sizzling/crackling coming from the bottom of the pot.
  12. Reduce to medium, and cook for another 15-20 minutes, keeping an ear and nose on things – you don’t want to smell smoke, but you do want to hear light crackling/popping.
  13. Finally, reduce again to medium-low, and cook a final 10-15 minutes. You’ll know it’s ready when you smell a “toastiness” from the tahdeeg on the bottom, and the top grains of rice are tender.
Serve this with the fish, which you warm slowly in the oven, and narenj (bitter orange, which is actually tart-bitter). If you can’t find narenj, lemons will do.
Traditionally, this dish is served with white king fish however I choose to use salmon. You can really substitute for any type of fish that you fancy cooked in any way you know best.
Now, for the design! There are many different style of rugs you can look at for Persian Rugs. They add a nice feel to a room!
Beautiful rugs! These are the authentic hand-knotted ones. There are machine made ones as well that aren’t as expensive if you are on more of a budget.
Wanna see how it can look in a home?
(Okay, one of them is more contemporary, but I couldn’t help it! It looked cute!)
And this is how I am celebrating this Iranian New Year. ;P