From glamorous to rustic and natural, fall decor ideas come in many ways. Here are a few of my favorite ideas, enjoy!
Simple but elegant.
Use natural elements to create a sublime tablescape.
More glam and popping style.
Yummy goodies. store-bought waffle cones with goodies: yogurt raisins, roasted corn nuts, candied pecans and goldfish. Reese’s pieces and candy corn for a sweeter version! Tie on a ribbon or raffia bow.
Using ordinary natural elements to create a elegant centerpiece.
As you probably guessed I’m very fond of white pumpkins though any of these ideas can be used with other colors as well, just think how beautiful blue pumpkins would be! Have a great weekend! Be inspired.
We had a wonderful time spent with crowds of people, lots of good eats, fascinating shops, and tons of tourists (we live close by, so we don’t considerourselves tourists – smile!).
One of our favorite new places: SHED.
On the Plaza:
What I made for dinner today:
Pork Chops with Nectarine Jam and Grilled Nectarines
This was a knock-off from a Sunset Magazine recipe. I created my own version with pork chops instead of lamb chops…when you feed a crowd lamb can get really pricey. These grilled chops turned out so yummy, tender, and moist and the nectarine jam was delicious. It is kind of short notice for today’s eating, but you have the rest of the weekend to try it!
Sunset JULY 2014
Grilled Lamb Chops with Nectarine Thyme Jam
You couldn’t ask for a better partner for lamb’s mildly earthy flavor than nectarines, used here in a quick jam and sizzled on the grill. Choose fruit with red-tinged flesh for an especially pretty presentation.
3 soft-ripe yellow nectarines (1 1/2 lbs. total), preferably with very red skin
1/3 cup sugar
1/2 teaspoon lemon zest
2 firm-ripe yellow nectarines (1 lb. total)
1. Whisk together 2 tbsp. lemon juice, 3 tbsp. oil, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1 to 2 hours. Bring to room temperature 30 minutes before grilling.
2. Meanwhile, make jam: Put a small plate in freezer. Coarsely chop soft-ripe nectarines and put in a medium saucepan with 1 tbsp. lemon juice, 1 tbsp. water, the sugar, and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10 to 15 minutes. Boil gently, stirring, until a spoonful of jam put on the cold plate holds a soft shape, 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool.
3. Heat a grill to medium-high (450° to 500°). Cut firm-ripe nectarines in half and pit; brush with 1 tbsp. oil and sprinkle all over with salt and pepper to taste.
4. Grill chops (reserve marinade), turning once and basting with marinade, 8 to 10 minutes total for medium-rare. During last few minutes, grill nectarines, cut side down, until grill marks appear, 2 minutes. Cut fruit into wedges. Arrange meat and fruit on a platter and garnish with thyme sprigs. Serve with jam.
We have not hosted a family Easter Day in at least a decade, we’ve always celebrated out of town at grandmas’. It was so delightful to be able to cook and share our feast with three of our children and friends. Here was our menu:
More pics from Easter…lemon cake, Easter Tree, Peeps on the rum soaked carrot cupcakes, Easter banner…*We had fun blowing up Peeps in the microwave, who knew they grow 5X their size and turn into one big enormous blob!
“the Spirit of Him Who raised up Jesus from the dead dwells in you, …so then He will also restore life to your mortal bodies through His Spirit Who dwells in you.” Romans 8:11
Projects to Come:
Here are two projects that I am currently working – the “before”! Keep watching for their total makeovers!