Southern Hospitality

I found fall!

It was right here is Texas, all along. Never made it to California, so I had to travel here to find it. 

Everyone knew I was from out of town, by the way my mouth hung open as I gazed into the trees.  The colors are like nothing you've seen before... well unless you live here. :) 

Staying with Anthony's parents in their gorgeous home, I felt spoiled. We even had a cute coffee bar upstairs, so we could enjoy a cup in bed. His mom is so thoughtful. I snapped some pictures around their home, because I was so in love with the decor. 

Deb really did a fantastic job styling and decorating everything. 

This chandelier was brought all the way back from Italy, they have moved it from their home in California. Who could blame them, it's gorgeous! Their home had a ton of custom work done by the builder. The floor plan is nicely laid out and flows from room to room. 

Treated to freshly baked croissants every morning. 

My bathroom had a Buddha statue and was very spa like. 

This amazing light fixture was actually carved from a tree in the front yard. It's suspended from the vaulted ceilings and adds just the right touch to their kitchen. 

A few more details. 

Deb has been hunting for all things peacock lately.

Another Buddha statue, guards the fireplace. 

The picture above, is taken from the landing that runs the length of the great room. It's the prettiest hand scraped wood, and I'm bummed I didn't get a picture of the underside. The home is filled with natural light from huge windows throughout. 

Maddie posing as a model in front of the kitchen cabinets. 

Yes, that is real pasta enclosed in the front paneling of the drawers. 

An inexpensive touch, that adds a ton of flare. 

My big fat Texas Thanksgiving

Traveling to Texas for the Thanksgiving holiday was such a fun experience!

Brought Maddie along for the trip and she had a great time being one of the "big dogs."

Why did I go to Texas? My sister's fiance's family lives there. The moms  conspired  planned to have both families together for the weekend, so everyone could spend it together. They opened their home for us, to stay with them (which is amazing and I will share some of my favorite decor) and we just felt right at home. With two sets of parents, one sister, one brother, one engaged couple and three dogs. The term full house, was an understatement. 

sunrise as we took off 

They live in a town named McKinney, which is about 45 minutes outside of Dallas. On Friday we went downtown to see it, what a cute place. Great restaurants and shopping, I was so in love with all of the home stores. I could have redecorated my apartment twice with all the decor I fell in love with. You really did feel like you took a trip through time. 

One of the vintage shops we went in, was actually converted from the old bank location. Three full size vaults were still in tact, at the back of the store. 

The town was hosting a Christmas market when we went. They had everything blocked off with vendors and food stands and rides. I actually went on the ferris wheel, I normally sit it out because my mom doesn't like to ride them.. and I don't want her to get lonely. 

Sister looking cute and matching the leaves.

So much charm, everywhere you turned. 

We ate at Rick's Chophouse which was very good. I can't say I ate any chops (I'm a vegetarian) but I did enjoy my delicious salad and extra spicy bloody mary. ;) It was very dark and masculine when you walked in, but I appreciated all the old brink and cool art. Even the bathroom was neat!

On the last day, we visited the best grocery store in the entire world. No.. the actual name is the Central Market.. but it was the coolest one I have visited. They had samples throughout the store including wine  what??

And they had a huge variety of local products and produce. Tons or organic and holistic things and the best nut butter bar. I tried to get a sample, but then my Dad brought me a paper cup. 

"taste testing" 

This was a cool bar where we stopped to get a drink after visiting the Christmas market. The catch is that they had no liquor license.. so you had to "become a member" in order to have a drink. 

my sister enjoying a refreshing root beer float

Kendal and Anthony being adorable.

Thanksgiving Tablescapes

With Thanksgiving right around the corner, I’m sure there is all kinds of 

Holiday prep happening at your place.

Did you make up the menu and decide on your desserts? Have you chosen who’s eating at your house and whether you’re going to attempt Black Friday shopping?

There are a lot of decisions that go into making this Holiday a memorable one.

Since I’m sure you’ve being stressing and planning your menu, have you given any thought to your décor?

You can’t have your turkey dressed and not your table…

I’ve pulled a few designs that I hope will give you inspiration to create your own table décor, or give you guidance you were looking for.

Happy Thanksgiving

 Beauty all around You

I love the idea of using seasonal pumpkins for your centerpieces. The small or the medium size, or a mixture of both to add height and contrast. In the photos below the white pumpkins really pop against the colorful table runner. How pretty would they be if you painted them silver or gold. 

Keep it Simple

 For the more modern and minamilist household I suggest a less cluttered table and pick one item as a focal point. The tablecloth or table runner, the centerpieces, candals or the place settings. Go for bold colors on the big items, and classic white dining peices. 

Creativity is King

You can learn how to make these charming paper flowers, here. 

What a way to impress your guests, by giving them a beautiful hand crafted table centerpiece. A DIY tablescape cuts on cost and is a great conversation starter. I live the mix of colors; blush, periwinkle and the rosy orange. You can pick whatever colors match your home. Or mix it up a bit with patterened scrapbook paper. 

dress up your dressings

I think stuffing is probably my favorite part of the Thanksgiving meal. 

I grew up with the traditional type; carrots, celery, that country homestyle flavor right out of the bird. But over the years as my passion for cooking has grown and with every cooking magazine or blog I read- I find that there are so many more recipes that I want to try.

 Don't get me wrong I looove my Mom's stuffing.

But I want to try some new ideas and new flavors- sweet, savory, spicy.. 

These are three that I am most interested in recreating.

Southern Cornbread Stuffing

• Cornbread 
• 1 cup self-rising cornmeal 
• 1/2 cup self-rising flour 
• 3/4 cup buttermilk 
• 2 eggs 
• 2 tablespoons vegetable oil
• Stuffing
• 7 slices oven-dried white bread 
• 1 sleeve crackers (recommended: Saltine) 
• 8 tablespoons butter 
• 2 cups chopped celery 
• 1 large onion, chopped 
• 7 cups chicken stock 
• 1 teaspoon salt 
• Freshly ground black pepper 
• 1 teaspoon sage, optional 
• 1 tablespoon poultry seasoning, optional 
• 5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Cornbread:
Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

New England Sausage, Apple Cranberry Stuffing

• 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
• 1 pound sweet Italian sausages, casings removed
• 1/4 cup (1/2 stick) butter
• 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
• 1 pound tart green apples, peeled, cored, chopped
• 2 cups chopped celery with leaves
• 4 teaspoons poultry seasoning
• 1 cup dried cranberries (about 4 ounces)
• 4 teaspoons chopped fresh rosemary
• 2/3 cup chopped fresh parsley
• 3 eggs, beaten to blend
• 1 1/3 cups (about) canned low-salt chicken broth

Directions

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

TO bake stuffing in turkey:
Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan:
Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bulgur Stuffing with Brussels Sprouts and Mushrooms

Directions

• 2 1/2 cups boiling water
• 2 ounces dried porcini mushrooms (about 2 cups)
• 1 ounce dried morel mushrooms (about 1 cup)
• 1 cup finely chopped onion
• 1 stick (1/2 cup) unsalted butter
• 5 cups chicken broth
• 2 1/2 cups bulgur (preferably coarse)
• 1 1/2 pounds Brussels sprouts
• 1 cup packed fresh flat-leafed parsley leaves

In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.

Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.

Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.

In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

source 1, 2, 3.