Initially, I was only planning to change up my living room, but went to the Home Consigment Center and realized that for less than a mortgage/rent payment, I could completely redo my house! I got all new things and consigned the pieces that no longer worked with my new style.

After getting so much great feedback from Wolf listeners on the videos I posted of my new home makeover, I was inspired again.

So in January, my honey and I decided to go to town on maximizing the look of our place using all the great stuff I found at the Home Consigment Center because you know, New Year, new look, right?.

Since it’s getting so cold out, and the Holidays were so pricey, we decided to entertain at home more and now the house is guest-ready!

click on the link above and check out the new Sara video!

LANITA FRANKLIN’S BUTTERMILK PIE

(chef at Yesterday Cafe)
- 1 3/4 cups sugar
- 1/4 cup flour
- 1 tablespoon vanilla
- 3 eggs, beaten
- 1/3 cup melted butter
- 3/4 cup buttermilk
- Unbaked nine-inch (23-centimetre) pie shell
1. Combine sugar and flour and whisk until flour is completely mixed into the sugar. Add vanilla and whisk until evenly mixed in with sugar and flour.
2. Beat the eggs well, then add them. Whisk well. Whisk in the melted butter and then add buttermilk and whip well before pouring into the unbaked pie shell.
3. Bake in a commercial convection oven for 45 minutes at about 350 F (170 C). (The temperature could be as low as 325 F (160 C) or as high as 400 F (200 C), depending on your oven.) Shake the pie a little to make sure it is not undercooked. It should barely shake in the middle. Crust should be golden brown and slightly flaky.
4. When you cut the pie, make sure you do not have a separation with a cakey layer near the top. The pie should have a custard consistency throughout. Buttermilk pies should be refrigerated after cooling, but remain fresh-tasting for at least a week.