Bags...the defining accessory.

Bags are something of which I am fond of...and on any holiday...I am given to surrender to....not break the bank or max out the credit card...just whatever I feel at that moment.... I can be impulsive and do not research or plan which bag to buy but rather I let the spirit of the moment guide me. I like to touch them, open them up, check out the inside, try them on, walk around, "test drive" them, they need to perform and feel good. It is a tough decision for me, I do not change bags often, I am a creature of habit.
Having said that, I am not investing a substantial sum on these, they are accessories that are functional.
I am off to Seattle soon and the idea of a new bag has crossed my mind more than once, maybe something summery?
If it were you....what would you buy? Would you research and plan? How much would you be willing to spend?

My humble collection...

Furla Carmen Shopper

Elliot Lucca leather bag

Elliot Lucca

Italian Berge leather tote

Vintage eel skin evening bag

Reptile vintage evening bag

Banana Republic leather clutch

 Every day Roots cross body bag,

 aka the workhorse!

Spencer and Rutherford leather wallet

 Does the bag that I can afford to carry label me?
I say a resounding YES.


I am of the opinion that bags send signals, they scream of economic class, taste, and are quite possibly the most important accessory for a woman.


I recognize the classics Chanel, Louis Vuitton and Hermes...however they are not on my radar, with my humble budget and lifestyle they would seem out of place...(unless of course I found or was gifted a vintage one, and it would need to be genuine, never a fake or knock off!)


A few months ago, while at the Market, in front of me at the check out I spied a Chanel black leather quilted bag...carried by a lady of style, older, adorned by diamonds, and large pearls, clad in classic black, nothing screaming or too obvious...but she did open that lovely bag to pay for her purchases and I must confess there was a moment that I held my breath...maybe I made a sound, because she turned to look at me and smiled. 
I wonder if there is a Chanel in my future...a girl can dream!

Roast Beef Sunday's best friend....the ever humble Yorkshire Pudding

I love roast beef Sunday dinners, a tradition in our family, I learned early how simple the dinner can be. Start with a good joint of beef, prime rib is my standard but can be costly, a standing rib is the next best.

I serve this roast with a variety of vegetables, and Yorkshire pudding with gravy. Some people find this pudding to be a bit of a challenge.

Mr HB gave me The Joy of Cooking back in 1974 and I have been using it ever since. You can see by the photo that the cookbook is falling apart! I do love to cook...I am very happy when hostess-ing a dinner here with family and friends.

(I double the recipe and use 2 large muffin size pans)
Have all the ingredients at room temperature.
Put a small amount of oil into each section of the muffin pans and heat in a 400 degree oven for about 7 minutes until very hot.

Oops! I have a dirty oven!

Yorkshire Pudding makes 12

Sift into a large bowl 1 and 3/4c all purpose flour and 1 tsp. salt

Make a well in the centre and pour in 1 c. milk, in a smaller bowl beat 4 large eggs until fluffy then beat into flour and milk.

When blended add 1 c. warm water and beat until bubbles form.

Remove hot pans from oven and divide batter among the muffin pans.
Cook at 400 for 20 minutes, then reduce temperature to 350 and cook another 15 minutes.

They should rise up over the top of the pan...taste wonderful with gravy.

Roast beef Sundays are not complete without Coleman's Hot Mustard and a variety of Hot and Extra Hot Horseradishes. We are always on the hunt for the best horseradish, Woodman's and Beaver Brand seem to be the favorites.

I hope that this works for you if you try the recipe, It really is very simple!
Your guests will most certainly be impressed!

Beef dip, bubbly and blog beautification.

Mr. HB and I rushed off to the Vet hospital tonight with our elderly cat Stickley as she was limping and meowing a lot...when we got there she rallied and "dodged another bullet"...huge relief...she is over 17 years old, that makes her 84 in people years, and you may wonder how I know! (they have a chart in the treatment rooms)

I made a quick late dinner which was quite tasty but not low cal...fried onions, mushrooms, leftover roast beef in soft buns, served with heated up gravy which was thinned it out with bouillion....voila, beef dip sandwiches. Not my usual fare but really delicious and considering it was 8 pm and I had not eaten anything since my salad at noon, I was quite peckish.

I sipped some bubbly tonight and "dressed up the blog" with many more photos...I have been hopping around visiting many talented bloggers admiring and lusting after the exquisite vignettes.
Hope that you like the "makeover" I think it is an improvement.

Just 2 more sleeps sweetheart!

OK, I admit it I am excited!

There has been such an excitement in the air at school, a BUZZ...

I will be adding to that buzz with a bit of sugar...Valentine hearts for all students who remember to bring their library cards today!

The Vancouver 2010 Olympics are about to commence... the Opening Ceremonies are scheduled for 4pm PST and Mr. HB is setting up the PVR to record.

Who will light the torch?

Will it be Wayne Gretzky?

In my humble opinion, I feel that if the athletes have made it this far they are all winners.

Good Luck to all!

Happy Valentime's!

 Hearts....

Shiny red shoes, flowers...

Enjoy your weekend!

Easy Peasy Pizza dough.

I have been using this recipe from 1986 and still find it to be one of the easiest recipes ever.
You'll need to remove your jewelry as it gets a wee bit messy.

1 1/3 c. warm water, 1 tbsp. dry yeast, 1 tbsp. sugar. In a large bowl mix sugar and warm water then sprinkle yeast on top, let sit for 5 minutes. It will get a bit bubbly.
Add 3 c. flour, 2 tbsp. olive oil, 1 tsp salt and stir.

 It forms a large mass and then you get your clean hands involved! Flour your counter and knead the ball of dough until it is smooth and flour is mixed in.

Oil the same large bowl and roll dough around to coat it in the oil, cover with a tea towel and let rest away from drafts about 1 hour.

Oil your hands, punch down the dough, divide into 2 balls, and stretch to fit 2 medium pizza pans.

Add pizza or tomato sauce and toppings of your choice and top with grated cheese.

Preheat oven to 400 and cook approximately 20 minutes, some convection ovens cook quicker than others so keep an eye on it!