Thanksgiving is almost here! I’ll be honest, I’m not normally into Thanksgiving all that much– I prefer to skip straight to Christmas– but this year I’m embracing it. I am excited to set my Thanksgiving table and am working on our recipe lineup now. I thought I’d share my finds for both of those things here, in hopes that it makes your Thanksgiving prep a little easier and more fun.
3. I ordered these napkins for our table this year and I’m very pleased. I was looking for a specific color and these made the cut. They’re 100% cotton and a great inexpensive option. I also thought these ones were pretty for fall.
4. Already discussed above, but thought they deserved a spot! Love these plates so much.
5. I love adding hurricanes to the table, and these ones are dreamy. I had to list them even though they’re on order (like everything else right now). I also love these taper hurricanes, which are available in the stores! Thisstyle is also great for fall– I have them and love them!
6. Bamboo flatware is so popular right now, but I do really love it on a Thanksgiving table. It’s still classic enough, but adds a fun natural touch.
I made Ina’s Butternut Squash and Apple soup the other night and it was so easy and delicious. It’s also very healthy! It’s getting added to our rotation for the month of November, so I thought I’d share it here for you to try. I made a couple substitutions – here is the recipe I used:
2 tablespoons unsalted butter 2 tablespoons olive oil 2 large yellow onions, chopped 2-3 large butternut squash, cut into cubes 3 sweet apples, such as McIntosh or Gala good quality bone broth salt & pepper cumin
Warm the butter and olive oil in a large pot over low heat. Add the onions, a couple dashes of cumin, some salt and pepper and cook until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Cut the apples into chunks, discarding the core.
Add the squash, apples, and 2-3 cups of bone broth to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Using an immersion blender, blend the soup until creamy.
Serve with some warm, fresh sourdough and goat cheese. Enjoy!
The sun is shining, air feels warm, and we just had a couple more of my favorite Adirondack chairs delivered. It’s almost summer! I’m now in full outdoor mode getting ready for pool parties and dinners outside, so I thought I would round up a few favorites and some new fun finds for the season:
It finally feels like spring! We had friends over in the backyard for dinner last night and it put me in the best mood– I love entertaining this time of year! With Easter coming up, I’ve been on the hunt for some new springtime recipes and thought I’d round some up here. Also adding a shopping list of some of my favorite entertaining pieces for spring. I made the cheese board above last year and am definitely doing a similar one again. I loved the addition of crudités on this one!
This little room is still a work in progress, but it is such a sweet space and I’m enjoying putting it together over time. Liv is using her brother’s crib (we moved him to a big boy bed, which you can see here) and I love that it’s getting passed down. I found this darling antique pine chest which I loved paired with this indigo lanai mirror. No surprise, I’m sticking to a blue and white palette, which I think can easily be made more feminine / masculine as needed. We have a window seat in this room so I’m working on finishing up pillows for it. I just found this darling one that fits perfectly in this space. Stay tuned for more details soon!
Valentine’s Day has passed, so I am officially counting down until sunny spring days. It is such a refreshing time of year… fresh flowers, cheery colors, warm days, the sweet Easter holiday… I just love it. Instead of Easter Basket ideas, I’m rounding up some fun finds and tried and true favorites for the season, for everyone. No surprise, it includes lots of rattan, blue and white…
We moved into a classic Cape Cod style home about a year and a half ago and the dormers that are part of the master bedroom were bare. I’ve been wanting to build a window seat in them since the second we submitted an offer! My dad loves a project like this, so I easily convinced him to build us the seats when he visited one weekend this past fall. My husband and I did some of the finishing work, ordered some cushions and pillows, and voila! our cozy seats were complete. One of the seats is in the hallway to the master and the other is right in the center of the bedroom– they both make the room feel complete and add so much charm. They also provide quite a bit if extra drawer space which is a huge plus.
The window seat fabric is Schumacher Wellfleet Ticking that I ordered myself and sent to this shop on Etsy to make the seats. Sarah did an absolutely amazing job– I highly recommend using her! I’m still playing around with pillows, but have a few linked below that I love, as well as some already saved in my Etsy shop. I also hope to add sconces on the sides when we do some other electrical work in the house at some point in the future. Lastly, I absolutely love these brass drawer pulls that I used.
This is my mom’s old recipe for ginger cookies and it’s really a good one! The best part is that it’s all made in one pan on the stovetop- super easy and super quick. We added candied ginger this time and loved the addition, so I added it to the ingredient list below. I’ve been eating them with a cup of this turmeric amber sun tea and it’s the perfect afternoon treat. Hope you enjoy!
Ingredients: 1 1/2 sticks salted butter 1 cup granulated sugar 1 egg 1/4 cup molasses 2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon ground ginger 1 teaspoon ground cloves 1/2 teaspoon cinnamon 1 teaspoon pumpkin pie spice chopped candied ginger pieces
Directions: In a medium pot on low heat, melt the butter. Turn off the heat and mix in the sugar, molasses, and egg. Sift together the dry ingredients and add to the saucepan. Refrigerate until the dough is firm. Mix into balls and roll in granulated sugar. Bake for about 12 minutes at 350.