Wacky Weekday

Princess Emma loves to have her nails painted.  Other Mother has become pretty good at doing all different designs.  So I thought I would post this one for them to have fun with.

To celebrate this week's release of the Brave Blu-ray combo pack, Disney / Pixar teamed up with butter LONDON to create a custom nail bar with Scottish Tartan nail art designs inspired by and as seen in the movie, Brave. Katie Hughes, butter LONDON’s Global Color Ambassador designed the custom tartan-inspired nail design. Are you Brave enough to give this trend a try?

HOW TO: Paint two coats of butter LONDON’s Nail Foundation Flawless Basecoat for a beautiful, natural looking nail. Paint a brush-width strip of butter LONDON’s Queen Vic down the outside part of your nail. With a thin, long nail art brush, paint a thin line of butter LONDON’s Stag Do down each side of Queen Vic. With the same brush and colour, paint two small horizontal lines below the cuticle (try to keep the lines from going as low as the middle of the nail). Clean the brush in some acetone or nail lacquer remover and paint two horizontal lines of butter LONDON’s Sprog at the tip of the nail, as well as one vertical line down the right side of the nail. Apply butter LONDON’s Matte Finish Topcoat, and you’re good to go!  Here is a video to help.



I have 4 more pumpkins to roast so I wanted a great homemade pumpkin pie recipe.  I found it here along with a video to guide me along the way.  You can try it out from All Recipes too.

Oh and how about these headbands by Henry Happened.  Quick and easy to make with dollar store flowers.

28 Photos

See how to make this recipe!

• READY IN14+ hrs

Mrs. Sigg's Fresh Pumpkin Pie

"Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!" - Beth Sigworth 

 

Original recipe makes 1 - 9 inch pie

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar

• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated mil
  k

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.