here's another one - mudroom inspiration:
maybe some day the house will look like this. for now, i'll just revel in all the nesting i got done this weekend! guess there's one good thing that came from all the heat & humidity...
update and details on baby are long overdue, but in the meantime i'm going to enjoy the hiccups that are making me smile as I try to go to sleep. can't wait to meet you baby girl...
Sea Salt Caramels
Directions
Active time: 30 minutes
Total time: 1 hour, 30 minutes
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.