Friday, November 29, 2013
Wednesday, November 27, 2013
On any given day this is where you might find me. Snuggled up on my English Roll Arm sofa reading my latest Vogue, Elle Decor or House Beautiful. The sofa gives comfort while the 12ft. windows let in the perfect amount of daylight. The only thing better would be a fireplace nuzzled in this room.
This is Kohler and I's last Thanksgiving holiday as two......soon we'll be three! With that being said we hope you savor each bite, enjoy the conversation of family and friends.... and most importantly have a happy and safe Thanksgiving holiday!
Monday, November 25, 2013
Since the ripe age of three... I could be found wearing a hat. It has become my trademark. It is my "go-to" accompaniment for my ensembles. Whether you're going for the beanie casual or the refined fedora look, there's a hat style for all. Here are four of my favorite winter trends this season.....
THE FLOPPY HAT
THE BASEBALL CAP
Friday, November 22, 2013
Inspire us! We want to hear from you. What interior design questions can we answer? What styling tips do you want answered? Need help with entertaining? Beauty questions? Would you like to see more tutorials? We'd love to help you become inspired. Email us @ firstname.lastname@example.org.
Wednesday, November 20, 2013
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon
- 3/4 cup all-purposed flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon chopped nuts (optional)
- 1 cup confectioners' sugar
- 6 ounce cream cheese
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the lemon juice, flour, baking soda, cinnamon, ginger, nutmeg and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with chopped nuts (optional).
- Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Enjoy!
Monday, November 18, 2013
It's that time of year when it's time to pull your warmer pieces from your wardrobe. A puff vest or a fur vest are staple pieces that should be in every girls closet. They add an elevated level to any outfit. Pair your vests with plaid, jean, wrap belts, blazer jackets, sweaters and leather jackets. The key to this look is layering...... you can't layer enough! Mix your patterns and colors while staying in the same color palette. Most importantly, have fun with it and think outside the box.
Friday, November 15, 2013
|Brown Kraft Paper, Hemp, Cardboard, and Jingle Bells|
|Brown Kraft Paper, Galvanized Cardboard, and Ribbon|
|Brown Craft Paper, Hemp, and Monogram Ornament|
|Brown Kraft Paper, Twine, Greens, and Pine Cones|
|Newspaper, Twine, Ribbon, and Herbs|
|Brown Kraft Box, Burlap, Red and White String, and Yarn|
|White Kraft Paper, Burlap, Lace, Yarn, Ribbon, and Ornaments|
|Brown Kraft Paper, White Pin, String, and Olive Leaves|
Wednesday, November 13, 2013
Stuffing, my favorite part of a Thanksgiving meal. There is something about my Mother's homemade stuffing....... I simply can't eat enough!
- 1 lb crusty italian or french bread (cut into 1/2 inch cubes - 10-12 cups)
-4 tbs butter (1/2 stick)
-1 tsp dried thyme leaves
-1/2 tsp ground black pepper
-2 large eggs
-2 celery stalked (diced)
-1/4 c minced parsley leaves
-1 tsp dried sage (rubbed btwn fingers)
-3/4 tsp salt
-2 c low-sodium chicken broth
-Spread bread crumbs in a single layer and let dry overnight (use 2 large pans)
-Preheat over to 400'F
-Bake bread 12-15 min.......... Reduce heat to 350'F
-Heat butter in large skillet over medium heat..... add onions & celery...... saute until soft
-In large bowl mix bread, vegetables and remaining ingredients
-Pour into a greased 3-Qt baking dish...... Cover with foil and bake until steamy (30 min)
-Remove foil and bake until crusty (10 min)
I hope you enjoy as much as I do!