Monday, November 14, 2011

Comments and the beginning of a great week.

The wreath is gorgeous. We're having a bit of a reprieve from the cold here too. Stephanie does the nicest showcases.
That bed looks so inviting. Imagine a whole day of tea and reading there :-)
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Love your things! I'm your newest follower!
Lovely everything and thank you for sharing. I am your newest follower. Lots of hugs and have a great weekend.
Love all the rooms. My fiance and I will be moving soon and you have some spectacular inspiration. I'm happy I found your site!
I agree. Lovely rooms. Thank you for stopping by and saying hello.
Great inspiration!
By Jacqueline on Happy Friday!!! on 11/4/11

These are gorgeous! The colors are lovely! Enjoy the beautiful day, Kellie xx

I love comments, I read them constantly, and I thought today I will post them here.

Good Morning in this gorgeous Monday here in the NE.  (You know that the sun is not our friend around here,
however, we had the SUN just about everyday this past week, LOVE THE SUN!!!!! and warm temperatures.

The sale on the shop is until November 18th, just before Thanksgiving, so take advantage if you would like something.

Some wonderful easy appetizers for Thanksgiving:

Lets start with the Guru of appetizers,
Winter Squash Dip
Healthy and fun

Martha Stewart

Winter Squash Dip

For a festive presentation, serve this appetizer in a large, round, hollowed-out squash, such as a turban.
Martha Stewart Living, October 2007
  • YieldMakes about 6 cups
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  • 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper, to taste
  • 2 heads garlic, tops cut off to expose cloves
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 8 scallions, white and pale-green parts only, sliced 1 inch thick
  • 2 chipotle chiles (canned in adobo sauce)
  • 2 cups (16 ounces) sour cream
  • 8 ounces cream cheese, room temperature
  • 1 1/4 cups grated Parmesan cheese (about 4 ounces)
  • 4 teaspoons fresh lemon juice
  • Paprika, for sprinkling
  • Roasted pepitas (pumpkin seeds), for garnish
  • Breadsticks, for dipping


  1. Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.
  2. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.
  3. Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.
  4. Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

Recipe courtesy Paula Deen


  • 1 sheet frozen puff pastry, prepackaged
  • 1 tablespoon unsalted butter
  • 1/2 cup walnuts
  • 1/8 teaspoon ground cinnamon
  • 1 (8-ounce) wheel Brie
  • 1/4 cup brown sugar
  • 1 egg, beaten
  • Crackers, for serving


Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
festive brie served as appetizer for thanksgiving
Paula Dean's yum yum!

Decorations, place cards, center pieces, wreaths, tablecloths, lists, wines,
candles, flowers, the list is long. I like to start early, I made place cards myself,the
center pieces are just vases filled with acorns and PB organic candles, tons of
flowers, and more.
Tomorrow I will show you some awesome centerpieces and table ar