Coastal Leanings

The Simple Joy.

To the Sea, to the Sea.

I must go down to the seas again,

for the call of the running tide

Is a wild call and a clear call

that may not be denied.

My style has slowly evolved from Early American Primitive into New England Coastal Cottage.  Throughout my little shangri la are small references to the place that I long to be, all against a coastal inspired light palette.

Little Cottage Lamp filled with Seashells.

Sea Inspired Colors on a vintage tin.

Old Maritime Pewter.

Shiplap and Portal Inspired Mirror.

Gifts from the Sea in a Hurricane Lamp.

Coastal Design for leisurely reading.

Nautical Lantern from the Rafter.

Vintage Ship Model and Poets Lantern.

Nature’s Rubies

Nature's Rubies


Dough Crossing.


Kneadful Things.


Three smaller loaves for sharing.


Ready for the oven.


Deliciously crusty and golden.




I love this recipe because it can be made on the spur of the moment because it doesn’t require the pre-softening of butter or leaving eggs out in advance.  I make one substitution to the recipe below, using craisins instead of currants.

Besides cranberries (or craisins) I love this recipe because it uses orange, one of my favorite flavors.

This is an Ina Garten recipe.  As usual, she makes great impact with few ingredients.



Cindy, Lillie and Samantha

Orange Cranberry Irish Soda Bread


  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants


Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  Bake for 45 to 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.  Serve warm or at room temperature.