I love the simplicity of this table! Vegetables painted in bronze and silver are a fun way to accentuate the simplicity of the white tablescape.
I love lanterns! I have several lanterns in my home and I love using them in different ways to decorate throughout the year! I love the over dramatic feel the lanterns bring to the table. Giant pine cones spray painted in silver or gold, depending on your silverware/dinnerware are a great addition to place between the lanterns!
This is a simple monochromatic tablescape. As a result, the energy is more subtle and peaceful due to a lack of contrast of hues. There is also something special about eating at a candlelit table. Plus, if you want to have a budget friendly tablescape a row of candles is a great and inexpensive way to decorate your Thanksgiving table. Another great way to incorporate candles down your Thanksgiving table, would be to line different size mason jars down the center and place candles inside!
I hope you get a few ideas from these three pretty tablescapes for your Thanksgiving table!
Rachel AshleyRead More
Happy Halloween trick or treater’s! I hope you all are having a fabulous day so far! Last year I dressed up in a costume for work, although I am not in costume this year, I decided to stay in spirit and wear bright orange and black. Check out last years Pan Am costume here! Hope you all have a fabulous Halloween!
Rachel AshleyRead More
I love, love this post, because it incorporates two of my favorite things: Burberry and the color orange! Many of you know that orange was the accent color in my wedding three years ago; there is something warming and yet fun about the color orange, it just makes me happy! I know orange is one of those colors that can remind our parents of the 70′s and yet it has come around again full circle and is fashionable again, but thank goodness its not orange and brown together! And Burberry of course, what preppy girl, or anyone for that matter doesn’t like Burberry!? Burberry is is a British luxury fashion house, that is timeless, need I say more? I was strolling around town last week and walked by all these beautiful flowers and areas of green grass, it was such a pretty afternoon to take a walk and snap a few photos!
Dress: Forever 21
Purse: Michael Kors
Bracelets: Forever 21
Pearl Earings: Forever 21
Good Morning! I can’t believe the weekend is almost over! They go so quickly and are never long enough. I wanted to share with you a recipe I adapted from Giada De Laurentiis. She is truly my cooking inspiration and I like to think of her as my coach/teacher. Her recipes are always full of flavor and delicious! If you enjoy the flavors of pumpkin and like risotto this dish is for you. My husband wasn’t a huge fan, but I loved it! Try it out and tell me what you think!
4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
4 slices applewood smoked bacon, chopped
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme (I used dried)
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine, such as pinot grigio
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, the remaining salt, pepper and nutmeg. Remove from the heat. Fold the goat cheese into the risotto, the heat from the risotto will melt the goat cheese, giving the risotto a creamy taste. Lastly you can either fold in the crumbled bacon or garnish the risotto with it and serve.Read More
Good morning and happy Monday! Has everyone done their Thanksgiving grocery shopping? With the busy week I just had, I have not had the chance to go to the store yet. Over breakfast this morning, I started making my grocery list. Every year I enjoy making something new for Thanksgiving, of course I love the traditional Turkey, homemade cranberry sauce, stuffing, mashed potatoes and sweet potatoes, but I like to switch things up a bit and make a different dessert or something. This year my plan is to make an Apple Tart with Vanilla Pecan Crust, sounds decadent doesn’t it? This time last year I wasn’t nearly as busy, my house was half way decorated for Christmas and I had my entire menu planned out, this year I am slacking a bit. I wanted to share this recipe with you, that would be really fun to make with your grand-kids or children. Many of your children are on fall break and this would be a fun way to get your kids into the kitchen and spend some quality time with them. I don’t have children yet, but I know the years fly by and its important you spend quality time with your kids. For me, I know one of my favorite places to spend time with my future kids will be the kitchen!
***You will have to supervise on this recipe for sure, because the recipe will require a knife, but other than that it is pretty simple!***
P.S. Excuse the bad pictures, as these were taken on my camera crappy camera phone last year…lol. Now I have the iPhone 4S so my fun and quick kitchen pictures shouldn’t turn out like this again!
1 1/3 cups pumpkin seeds, cleaned and rinsed (I used The Sweet Lightening (Orange & White) squash)
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.
Roasted seeds will keep in an airtight storage container for up to 1 week.Read More