The Friday 5.

Boy am I happy to *see* you!
Today begins a new weekly feature here on the blog

that I am calling.....:

The Friday 5

Every Friday I'll be posting 5 fabulous things: a fabulous blog, a fabulous card, fabulous product, and 2 spots that I am leaving as miscellanous to do with as I please. These 2 spots can be a recipe, a great deal I found, the color of my lipstick, or even another blog or another card or more fabulous product. It's gonna be fun to change it up just a little around here once a week.

So let's get started, shall we?

Danni Reid's blog

I just love Danni's blog. I love her style, I love her spirit. She signs her posts with "hugs & all my love" and I think she actually means it! A truly refreshing place to spend a few minutes of your day.

This card by Kerri Michaud.

Fun patterned papers, stitching, buttons, hand-cut berry leaves - fabulous.

Jenni Bowlin BINGO cards.

So fun and versatile; and most places sell single cards or packs. I like to cut them in half and use the top part that has the word showing and then I have the bottom half with numbers that I can use on a birthday card sometime.

This incredible wreath by Amber Packer.

I have found that I am a papercrafter and not a stamper per se. So I am doubly tickled when I see people make other "things" out of the beautiful cardstocks and patterned papers we love so much. She cut the leaves, shaped them, has flower picks in there and a gorgeous bow. Absolutely fabulous.

The Lee Brothers' Buttermilk Sweet Potato Pie.

I'm not a fan of sweet potatoes. But doesn't sweet potato pie taste similar to pumpkin pie? I think for me, it's one of those things that I have never tried and just say I don't like it. So I am making this pie for Thanksgiving. I hear it's got a cheesecakeyness to it unlike regular sweet potato pie - and I'm all for that!

•1 9″ pie crust, prebaked
•1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into 1/2-inch dice
•4 tablespoons unsalted butter, melted
•2 tablespoons fresh lemon juice
•1/2 teaspoon freshly grated nutmeg
•1/2 teaspoon ground cinnamon
•1/2 teaspoon kosher salt
•3 large eggs, separated
•1/2 cup sugar
•2 tablespoons all-purpose flour
•3/4 cup buttermilk
•Garnish: whipped cream
1. Preheat the oven to 375 degrees F.

2. Pour 1 1/2 inches water into a 3-quart stockpot with a strainer basket, and bring to a boil over medium-high heat. Add the sweet potatoes, cover, and steam until fork-tender, about 20 minutes. Strain the sweet potatoes, place in a large bowl, and let cool to room temperature. Mash them. Place 1 1/4 cups of the sweet potato puree into a large bowl; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon and salt, mixing thoroughly after each addition.

3. In a small bowl, lightly whisk the egg yolks. Add the sugar, and beat until they’re lemon-yellow, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture, and stir until the eggs are incorporated and the filling is a consistent bright orange color. Add the flour gradually, stirring after each addition. Add the buttermilk, and stir to incorporate.

4. In a separate bowl, whisk the egg whites to soft peaks, about 1 1/2 minutes. With a wooden spoon or spatula, fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prepared crust, and bake on the middle rack until the center is firm and set, 35 to 40 minutes.

5. Remove the pie from the oven, and cool completely on a wire rack. Serve at room temperature (or cover with plastic wrap, chill in the refrigerator and serve cold), with a dollop of whipped cream.

So there you have it - the first edition of the Friday 5.
What do you think?

Happy Friday!