I have a weakness for cherubs and/or angels. This little sweetness was only $5.00! I wish the pictures were not so dark and I hope you can see how pretty she is. I don't plan on painting this little girl but leaving it as is. It's kind of a washed gray color which will go great with my new cottage white look.
Here is the motherload! I saw these two little angels sitting in a corner and figured they would be pretty expensive. You could have knocked me over with a feather when I saw the price was only $20! I picked this up and put it in my buggy so fast before anyone else could get to it! Again, the color is perfect. I may try and put them on a pedestal somewhere but with my big burly man running around, that might not be a good idea!
And here is my favorite find....a white chandy for $19! I had two chandeliers in storage and sprayed one white the other day but left it outside. When I went to bring it in, it had started to rain, the chandy was on the ground and I was going to have to sand it off and start over so when I saw this one, I decided that it was worth $19 not to have to mess with the other one for now. This baby will be hung in my newly painted office very soon!
I put all three treasures together so maybe you can see them a little better here (please ignore the ugly orange seat cover on the dining chair - that's another project for this spring)
It's been a while since I posted a receipe so here's one that I call blueberry delight. When my hubby and I were dating, we met quite often at a little restaurant that served a meat and three. For dessert they had this blueberry congealed salad that he loved. No matter when we went there, the waitresses always held a piece back for him because he loved it so much (I have to admit, that made me a little jealous at times!). Recently I decided I would try and recreate my own blueberry delight for my sweetie. Believe me, it was and is a hit with him....in fact, I made this big ole pan of it the other night and it was gone by the 2nd day!
1 (3) oz. pckg. blackberry gelatin
2 cups boiling water
1 (15 oz.) can blueberries
1 (8 oz.) can crushed pineapple, drained
1 (8 oz.) pckg. creme cheese, softened
1/2 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 - 2 cups chopped pecans
In large bowl, dissolve gelatin in boiling water. Drain liquid from blueberries and pineapple and stir into the gelatin. Pour into 2 quart mold (or large pyrex dish) and refrigerate until firm.
Mix together softened creme cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle creme cheese layer with chopped pecans and chill for approximately 30 minutes. Invert (or cut into serving size pieces) and serve.
*NOTE: I add the creme cheese mixture AFTER the gelatin has set up and become firm. It makes it much easier to spread. I also add the pecans in with the creme cheese mix and then add MORE pecans on the top.
Y U M M Y!!!!