Okay, this is going to be a bit confessional, just a bit.  I truly try to stay clear of most drama that floats in and around this fabulously creative Vintage World.  But the highs and lows I have experienced over the last year and half as a Vintor still makes me doubt my self like I was a high school student all over again.  My Facebook following has amazingly grown by leaps and bounds and the compliments sprinkle their way in from time to time.  So, why am I doubting myself? 
One word . . . Artist.

Yes, I am an Artist and have always looked at the world from Artist eyes.  Even when I was five, winning that Easter coloring contest I knew I liked the world to look pretty.  I feel most like myself when I'm creating something and can't do it it without involving all my passion.  Hence, when a piece I've created (or recreated) lingers in my inventory longer that a weekend flea market show, doubt creeps in.  I doubt my style, I doubt my merchandising, I doubt my price point.  Now to convince myself that "I'm to old for High School"!

Thanks for following me both here and on Facebook

  www.facebook.com/RusticRefined

Will do my best to keep my passion glowing in every piece and in every show and leave those doubts behind.

With Summer upon us,
I am reflecting upon images
of mine that draw me in . . . 

You?

Please ENJOY your Summer with memories, fun and most of all gratitude as you get to breath the air filled with sunshine.

Banana Chocolate Chip Cake

4 Eggs

4-1/2 cups Cake Flour

3 cups Sugar

3 teaspoons Baking Powder

2 teaspoons Baking Soda

1 teaspoon Salt

2 cups Mashed Ripened Bananas

1-1/2 cups Buttermilk

1 cups Shortening

1 teaspoons Vanilla

2 cups Chocolate Chips

• Allow eggs to stand at room temperature for 30 minutes. Grease 3 round 9" pans or a 13x9 sheet pan. Preheat oven to 350 degrees.

• Mix all dry ingredients. Add bananas, buttermilk, shortening and vanilla. Mix with electric mixer on low until combined, then add eggs and mix for 2 more minutes. Fold in chocolate chips. Spread evenly into pans.

• Bake for 30 minutes until wooden toothpick comes out clean from center. Cool upright on wire rack for 10 minutes. Then move wire rack over top of pan and flip over to remove from pan. Allow cake to completely cool on the rack.

FROSTING

16 ounces Sour Cream

2 cups Whipping Cream

2-1/2 cups Powdered Sugar

2 teaspoons Vanilla

• Mix all ingredients with electric mixer on medium-high speed until thickened.

• Assemble cake layers with frosting diluted between each layer. I LIKE TO SLICE AN EXTRA BANANA IN WEDGES WITHIN FOR ADDED INTEREST. Top the cake with lavish amounts as well, allowing the frosting to ooze down the sides. And finish it all off with chocolate bar shavings.

Keep cake refrigerated.