Wednesday, September 28, 2011

RoseVintage Giveaway!

We received over a 100 likes on our Facebook page! So we're celebrating by giving away a handpicked surprise gift from our RoseVintage inventory! See giveaway details on our Facebook or below. 

<<<<<G I V E A W A Y D E T A I L S >>>>>

It's very simple...
->Tell us why you want to win the handpicked surprise gift!
->What do you like about RoseVintage?
->If you could buy anything, what would it be?
->The longer answers the better!
->You have until next Saturday(one week from today).

Either post on our Facebook wall or email me at
Please recommend us to your friends & tell them about our extra special giveaway!

You'll love the gift :)

Saturday, September 17, 2011

Missoula Vintage Market

Oh my, did I have a fabulous day at The Prairie Sisters Vintage Market at the Western Montana Fairgrounds! It was the very first vintage market in Missoula. My friend Cassie & I arrived at 10:30 to find a beautiful display of tissue poms in lovely pastel colors, a cupcake stand, bbq, & a huge selection of vintage/antique sellers! I found some amazing stuff for RoseVintage! I met some fellow Etsy sellers which I'm super excited about! Especially Amber June Studios, so lovely! Enjoy the photos :)

Wednesday, September 14, 2011

Fall, please come soon....

I'm so ready for leaves in the grass, pumpkins on the porch, butternut squash ravioli, cozy sweaters & sweater tights, apple & pumpkin pie, pumpkin spice lattes, hot apple cider, Paddywax Wassail candles burning, and of course fall drives with my babe!

Monday, September 12, 2011

Alexa Chung For Madewell

Wild Mushroom Tarts! Yummy Goodness!

Okay, so I've been in the "food mode" lately. I love to pretend that I'm a chef. I've been a vegetarian for 6 years now. I tried the whole vegan thing for a few months but it didn't work out because I love cheese & ice cream(not together of course, haha). We have wonderful local organic dairy farms in Missoula. I've been searching for new recipes and I keep finding delicious mushroom ideas. This seems to be my favorite

Makes 4
300g Wild mushrooms
375g Pack puff pastry
1 Garlic clove, finely chopped
2 Tbsp Dijon mustard
2 Tbsp Creme fraiche
20g Parmesan, finely grated
A large knob of butter
1 Egg, beaten
A few sprigs of fresh lemon thyme

Heat oven to 200C/fan 180C/gas 6. Sprinke a little flour onto a work
surface and roll the pastry out to about 1/2cm thick. Use a small
saucer to cut out 4 pastry discs; transfer onto a lined baking sheet
and use the blunt edge of a knife to score a border on each (inset of
about 1cm).
Melt a knob butter in a hot pan, stir in the garlic, then add the
mushrooms. Cook for about 5 minutes, then take off the heat.
Mix the mustard, creme fraiche and Parmesan together in a bowl. Spread
a thin layer of the mixture into the centre of each tart, taking care
not to spoon over the border line. Divide the mushrooms between the
four tarts, brush the pastry borders with beaten egg and bake for 20
minutes. Season, sprinkle with some fresh thyme leaves and serve.

Thank you Appledrane for this lovely recipe!

Sunday, September 11, 2011

Farmers Market Pickled Beets

So I'm guessing you've seen the amazing beets at the farmers market recently? Are you wondering what to do with them? I say pickle 'em! I personally love anything pickled. If you haven't ever tried canning, it may be intimidating at first but it becomes really easy & fun! Beets are actually my favorite vegetable, so earthy & satisfying.



  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/8 teaspoon pickling spice
  • 1/4 teaspoon mustard seeds
  • 1/4 onion, halved
  • 1 small bay leaf (not California)
  • 3/4 teaspoon whole black peppercorns
  • 1/4 bunch fresh dill
  • 3 beets (1 pound without tops)

  • Preparation:

Bring all ingredients except beets to a boil in a 2 to 3 quart saucepan, stirring until sugar is dissolved. 
Cover and simmer 30 minutes.
Cool marinade, then chill, covered, 1 day to allow flavors to develop. 
Pour through a fine sieve into a bowl.
Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. 
Drain and cool. 
Slip off skins and cut into 1/2-inch pieces.
Stir together beets and marinade, then marinate, covered and chilled, 1 day.


Thursday, September 1, 2011

Vintage Belts

One of my favorite vintage things to buy is belts! I have a few great ones on RoseVintage(My Etsy Store)

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