Small bathroom, big changes

Continuing with the nesting phase, my son will move from the nursery to the big boy's room.
His future room may be big, but his future bathroom is the size of a closet, literally! It was previously used as a closet and transformed into a bathroom.
In all changes I try to make around the house, I try do add comfort first before design/decor. In this tiny bathroom there was no heating or a vent system, making it cold in winter time, and damp if the shower was used.

A vent, and a small baseboard radiator are being installed, and a small change is being done to the skink space.

New vent:

The new space for the heater:

 The inspiration found on a rental at the Juquehy beach to add a small vessel sink on a shelf to have some counter space:

First pictures: Maison MY, last one found here.

A little break in heaven...

Because sometimes you just need a break from life to find yourself!
A few days spent in the paradise: Praia do Juquehy

Picture source here

F&F Fashion Fridays: growing belly fashion

Oh, the difficult task of dressing up a growing pregnant belly!

Pics source: Maison MY  Style 0-9 board

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Smelling cookies in a hot summer day

My fellow Baltimoreans suffer with the cold, I suffer with hot temperatures, here in Sao Paulo.

One of the issues we face, while living here, is that on days very hot, with very low precipitation, the pollution reach high levels, and we can't step out the house.

Well, what do you with a jumping toddler, that has recently discovered the pleasures of sweets? You bake cookies!

We decided to bake chocolate and peanut butter cookies. The recipe was taken from Better Homes and Garden. 

The outcome was spectacular! I was able to entertain my little one for a while, he tasted his first cookie dough, and was bragging to everyone that wanted to hear that he made the cookies!

Do you launder your linens?

If so, how do you do it?
There is nothing better than sit down for a great meal than the sight of crisp linens on the top of the table. And linens are abundant around my house...
 But what do you do with the inevitable stains and spills?

You can't have paper napkins in such a great setting, right?

Photo from Nell Hills blog.


The vision of perfection!

From the amazing Miss Mustard Seed.

F&F: Fashion Fridays: Fifty shades of grey...

In a snowy day in Baltimore, and a hot day in Sao Paulo...

Source: Maison MY style board

A very sweet 2014!

I know that many of you are making plans to cut on sweets for the new year.
But wishing to be a nice daughter-in-law to my Mother-in-law, I made two typical portuguese deserts: Papo d'Anjo (translated as angel's double chin) and Molotov (an egg's whites pudding).

Papo d'Anjo:
10 egg yolks
2 cups of water
2 cups of sugar
1 teaspoon vanilla extract
butter

Yields around 24 (will depend of the size of the forms/tins used)

Turn the oven to 350F (180C). Butter small forms, if you don't have them, use small cupcakes forms or mini-muffin tins.
Whip the egg yolks at room temperature during 15 minutes in a small hand mixer or 5 minutes using a kitchenAid mixer. You will want to have the yolks doubled 4-5 times, obtaining a creamy mixture.
Fill the forms up to the top. Set tins/forms in a bain-marie (about one inch of hot water in a shallow pan)   Bake for 20 minutes. Let them cool down (is a very quick process). With a toothpick make 3-4 wholes on them. Put the Papo d'Anjo in a serving bowl and pour the sugar syrup over. refrigerate at least 12 hours.

Molotov:
10 egg whites
10 tablespoons sugar
Liquid caramel
Salt

Turn oven to 400F (200C).
Whip the egg's whites with a pinch of salt until they triple of size. Add the sugar one tablespoon a time. The whites will be done when you can have a clear cut done with a knife.
You can add at this point some liquid caramel, or not. Pour the caramel over a bundt-style pan. Add the beaten egg whites, and pressed them down. Set pan in a bain-Marie for about 15 minutes. Turn oven off , and let the pan inside for another 30 minutes. During this time do not open oven door.
Turn Molotov over a serving tray. If you are having issues,, release the top with a knife.

Bom apetite!

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