My friend Jennifer is selling her AMAZING dreamy cottage in Atlanta—if you are interested, please contact her via the info on the flyer.  She has done an incredible transformation—she is my renovation hero!!!!  You can see more photos in this Picasa Gallery of this charming and oh so cozy chic home!

If you decide to purchase one of her pillows, please kindly let her know you read about it on Buffy’s blog.  Thanks!

Like many of us, I am doing some spring cleaning and am editing some lovely items from my collection.  If you are interested in purchasing any of the items, please contact me via the ads below:

• Shabby Mirror
• Shabby French Style Pillow
• Shabby French Style Chair
• Shabby Lady Statue
• Ralph Lauren Grassland Zebra Drapes
• Ralph Lauren Woodstock Garden Stripe Pillows (2)

It has been more than “awhile” since I’ve posted on this blog—I have been blessed to be incredibly busy and active in my life as a librarian since January 1—but I wanted to take pause for a moment and celebrate my two year anniversary in my little cottage house.  While much work remains to be done that I may never have the money to do, I am proud of the improvements I have made in two years.  I love coming home to my comfortable little cottage—it so feels like home and like me…it is my little haven.

Sometimes I can still hardly believe I was able to buy this house, but I am very grateful for my home, especially in these very troubling economic times.  I hope to celebrate many more years in my 1950s cottage house!

Be it ever so humble, there is no place like home.

Mom’s Red Velvet Cake

Originally uploaded by theunquietlibrarian

Here is my Red Velvet recipe:

1/2 cup shortening
2 eggs
1 1/2 cups sugar
2 Tbsp cocoa
2 (1 oz) bottles red food coloring
1 cup buttermilk
2 1/4 cups plain flour
1 Tbsp vanilla
1 Tbsp vinegar
1 tsp salt
1 tsp soda

Cream shortening, eggs and sugar. Make a paste of cocoa and coloring, add to creamed mixture. Add buttermilk and flour alternately beginning and ending with flour. Mix vanilla, vinegar, salt and soda fold into batter. Mix and pour into 3 – 8 inch cake pans. Bake at 350 degrees for 25 minutes.

Icing
2 (8 oz) pkgs cream cheese
1 stick butter
1 box confectioner sugar
2 tsp vanilla
1 cup pecans (optional)

Beat 1st four ingredients until light and fluffy. Add nuts if desired and frost cooled cake.