Hang the Rules Sauce Bearnaise

my bearnaise let me show it to you

sauce bearnaise

The best thing to put on your steak is sauce bearnaise.
But then there’s the complex double boiler action, all the wine and shallot reducing to do.
True, you can do it in a blender but, then you have to wash the blender.
Uh oh! No shallots! No fresh tarragon! No wine!
Please do not despair my friends, I have the solution to your problem.
Just, hang the rules!

Hang the Rules Sauce Bearnaise
Tools needed: Hand Blender

2 Egg Yolks (room temp)
2 teaspoons dried Tarragon
Salt & Pepper
1 tablespoon Lemon Juice
1 finely chopped Green Onion
1 & 1/2 sticks of Butter

In a 2 cup measuring cup or other narrow container whisk together the egg yolks, tarragon, salt & pepper, green onion and lemon juice.
Place the butter into a microwave safe container with a spout. (this is important for the drizzling technique of adding the butter)
Melt the butter in the microwave.
Stirring with your hand blender constantly, slowly drizzle the hot butter into the container with the egg/herbs mixture. Use your hand blender to emulsify the sauce.
I found using an up and down motion was the right technique for the narrow container I was using.
Taste for seasoning and serve immediately.

P.S. The above technique is demonstrated by Michael Ruhlman

Winter Sunrise

Winter Sunrise 2

The shed of leaves became a cascade of red and gold and after a time the trees stood skeletal against a sky of weathered tin. The land lay bled of its colors. The nights lengthened, went darker, brightened in their clustered stars. The chilled air smelled of woodsmoke, of distances and passing time. Frost glimmered on the morning fields. Crows called across the pewter afternoons. ~James Carlos Blake, Wildwood Boys

winter sunrise

Bear Paw French Toast

bear paw french toast
Also known as Dad’s French Toast. Around here Dad is the breakfast guru. He has a nack.

Bear Paw French Toast
6-8 pieces Texas Toast or Challah Bread
1 cup Flour
2 1/2 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Vanilla Extract
2 cups Milk
2 Large Eggs
2 cups Canola Oil (for frying)

For the Coating:
3/4 cup Sugar
4 teaspoons Cinnamon

Mix the ingredients for the coating and place in a shallow dish. Set Aside.
In a large bowl mix the flour, baking powder, sugar, vanilla, milk, and eggs to form a thin batter. Set aside.
In a high sided large saute pan heat the oil until about 350 degrees, or you can put in a small pinch of bread into the oil; when it turns golden brown and floats to the top of the oil, you’re ready.

Dip a piece of bread into the batter and let the excess drip off and place into the oil. Fry until golden and puffy on both sides. About 2 minutes a side.
Take the french toast out of the pan and pat off the excess oil.
While the toast is still warm sprinkle with the cinnamon sugar coating.

No Iron Napkins

Say you have folks coming around for dinner. You want to whip out your nice linen napkins but discover they’ve been jammed into the drawer of your sideboard for six months. Ugh! Guess you’ll have to get out your iron and your ironing board.
Nope! Just follow this little tip and you’ll have wrinkle free napkins in moments!

Image 12-28-14 at 9.49 AM (4)
Boo! Wrinkles!

Image 12-28-14 at 9.49 AM (5)
Fill a spritz bottle with warm water.
Lay your napkin on a soft surface. I use my couch cushion but you can lay down a towel.
Lightly spritz the napkin with the water. You want it to be damp not soaking wet.


Image 12-28-14 at 9.49 AM
With both hands smooth the damp cloth until the wrinkles disappear and the water dries mostly at your touch.

Image 12-28-14 at 9.49 AM (1)
Fold in half then spritz and smooth again.
Fold in quarters then spritz and smooth…
Spritz and smooth…spritz and smooth!
Easy right!

Image 12-28-14 at 9.49 AM (2)

Vegetable Beef Soup

vegetable beef soup

How was your holiday everyone? Were there lots of leftovers? Allow me to suggest this soup to try.
Most of what I used was leftover from my Christmas feast, what wasn’t I had stashed in the freezer.
That’s the beauty of soup! Broth, a few veggies, some leftover protein…Boom! Dinner.

Vegetable Beef Soup

6 cups Beef Stock
1 tablespoon Mixed Dried Herbs
Corn Starch Slurry (1 tablespoon cornstarch + 2 tablespoons cold water)
4 cups cooked Roast Beef
1 cup cooked Carrots
2 cups cooked Potatoes
1 cup frozen Corn (thawed)
1 cup frozen Green Beans (thawed)
Salt & Pepper (to taste)

Dice or shred the beef and set aside. Prepare and measure all the veggies and set aside.
In a large stock pot heat the stock to a boil and add the herbs.
Whisk in the cornstarch slurry. Stir until slightly thickened.
Turn the heat to low and add the meat and veggies.
Season with salt and pepperĀ to taste.
Heat through the meat and veggies in the soup.
Serve with crusty bread or rolls.

Happy New Year!

Hey there!
2014 was an epic year for the blog, thanks to you! New commenters speaking up, as well as many new subscribers.
Thank you guys, it’s so nice to hear from you. I love blogging, and to have an actual audience after 5 years of mainly talking to myself is inspiring.

I tried a few new things this year. Adding a new crafts page to the main directory with Weekend D.I.Y. Also a new feature, with a monthly post featuring “real world” fashion that, according to stats, you really liked a lot.

In the coming year we’ll have more of what you liked, and a few changes that will make WFH a worthwhile place to spend your free time. Let me know what you’d like to see more of on WFH!
Here’s to a great 2015!
Happy New Year,

Here’s a quick look back at what we got up to in 2014:

winter flowers2 2014

Friday Photos were a lovely addition last year. I hope to do more of these in the coming year.


Formerly “Sunday Surfing” the new Link Love was a reader favorite. I hope you all stayed in your jammies and grabbed a nice cuppa and had a leisurely look at the fun side of the internet.


We were introduced to many inspirational bloggers this year with Meet a Blogger. Many more to come next year I assure you!

Watermellon feta

We ate well this year!


Really well! Get your appetite whetted for more fantastic recipes and entertaining ideas!

No filter. Zero.

A photo posted by Kathleen Rear (@kathleenrear) on

We learned a few new things about packing light when we traveled to Maui this summer.

Mid August I added Watch This! to the blog line up. Trendy, fun, informative, and just plain mind-blowing videos from around the world were another reader favorite! More this year! Stay tuned.

9780374708832_p0_v4_s260x420 (1)
Probably my favorite feature last year was the monthly Bookworm series. Come by Goodreads and let’s be friends!