Thursday, 29 March 2012


When we got married, we put off buying a few items that didn't seem immediately necessary.  For example, we received a duvet as a wedding gift but we never got around to buying a duvet cover.  Another example?  We have never owned table lamps.

Inspired by an episode of Sarah's House from a few years ago, I decided it was time to create a source of light for our bedroom - actually, make that two sources of light.  Store bought, lamps can be kind of expensive.  They can be in the $100-$200 range, actually.  Sure, you can find less expensive versions at box stores like Wal Mart, but what's the fun in that?!  I was able to make my own lamps for $42.

How do you make your own lamps, you say?  So glad you asked, friend.

It all started at Winners where I discovered this vase a couple of months ago.  Remove the doo-dad from the top and you have found yourself a lamp base for $16.

I then found a lamp kit at The Home Depot.  It took me a little while to find it online, but when I sent hubby the link, he had no trouble finding it in store.  This is what it looks like.  (Coincidentally it was also $16.)

Hubby's role came next.  He drilled a hole at the back for the cord to go through.  I then rinsed the vase with water to remove the dust that had accumulated from the drill bit.  You must plug the top with something so the lamp kit doesn't rattle around in the base.  Hubby got two wine corks (one for each lamp) and drilled a hole in each so the cord could pass through.  Don't push the corks into the opening yet.

Push the cord through the hole in the back of the vase and up to the top.  Measure how long the cord must be, and give yourself an extra two inches.  Tie a knot so the cord won't pull through the base.  Slip the cord through the cork and then push the cork into the opening at the top.  Assemble the rest of the lamp kit now.  This is incredibly easy to do and the kit comes with instructions.

I bought a lamp shade at Winners for $10, so as I mentioned previously, the lamp cost $42 in total.  Not to mention, it's one of a kind!

Thursday, 8 March 2012


I.  Am.  Going.  Crazy.

As I try to sort through chest x-rays and questions like - what's going on in this lung/what's going on in this lung/what's different in this lung - I am pulling my hair out!  Who invented radiology??  I swear everything they "see" has got to be made up!!  Every CXR looks identical to me.

You can probably tell in less than 48 hours I will have finished two [count em - 2] exams.

Since I am desperately in need of a break, I thought I would quickly post about last weekend's study break.  A friend and I went to the market for a quick Korean lunch, which is my fave!

Mmm - sweet beef!

I didn't actually get a juice, just weirded out the sales guy by taking a photo.
H thought I must include a photo of the national food, kimchi!

Tuesday, 6 March 2012


What's that??

I'm neck deep in exam studying (a unit that combines the heart, lungs, and kidneys - brutal!) so I haven't seen R & R in awhile.  However, Leroy was pretty tuckered out last weekend and dozed in his favourite spot - the guest bed.  Hubby and I were away for a school event and left our baby with D and H.  That meant Leroy spent a weekend with a family that had - gasp - children!  And with children comes toys... Leroy is used to all the toys at our house belonging to him, so apparently he was a little confused about not being allowed to chew the stuffed animals at D and H's house.  After a weekend of playing with the kiddies and the family dog, "the guy" was spent!

Monday, 5 March 2012


I took a study break over the weekend (brief, mind you) to make hubby's birthday cupcakes!  They were a pinterest find from here.  The following recipe is literally word for word from Better Homes and Gardens, so I'm not taking credit for them.  Regardless, they are seriously delicious!!

Cherry Almond Vanilla Cupcakes
1/2 cup butter/margarine at room temp
4 egg whites at room temp
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk or sour milk*
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
12 maraschino cherries, halved

*Sour milk can be made by adding 2 tsp of lemon juice to 3/4 cup of milk.

Line a muffin tin with bake cups and preheat the oven to 350.  In a medium bowl, stir flour, baking powder, salt, and baking soda.  In another bowl, combine the buttermilk/sour milk and cherry juice.  
Beat the butter with an electric mixer and add the sugar, vanilla, and almond extract.  Don't beat too much (that's apparently the secret to a great cake).  Add the egg whites one at a time, beating briefly after each.  Alternately add the dry ingredients and the sour milk mixture, beating on low speed after each.

Pour the batter into the muffin cups until about 2/3 full.  Press a cherry half into the batter (it doesn't have to be completely covered by batter - the cherry will sink into the middle of the cupcake).

Bake for 15 to 18 minutes (I found closer to 18 in my oven) until they spring back when touched.  Cool before frosting.

Cherry Almond Butter Frosting
1/2 cup butter/margarine at room temp
4 cups powdered sugar
3 tbsp maraschino cherry juice
1/2 tsp almond extract

Mix or beat the ingredients together and add the amount of milk needed to create a nice consistency.