This year’s holiday decor will start off as a mix of Halloween and fall. It seems to me that the months are speeding by way too fast to be able to fully decorate for Halloween, Thanks Giving and then Christmas right on the heels of everything else.
Here’s the deal. I’m figuring that if I can combine holidays from the get-go, then I will just have to modify a little as each one arrives.
Nothing speaks “Fall!” to me like cooling temperatures, cozy sweaters and throws, color changing foliage, the smell of crackling fire places and hot drinks with PUMPKIN spice. Most often (I would say daily actually) pumpkin spice or just plain old cinnamon, chocolate and caramel or maple extract will be found in my giant mug of hot coffee. Oh! And, of course, heavy cream.
When I bought Ms Pumpkin at an art booth, I thought that the style and shape was perfect for my primitive/rustic Halloween decor. I knew that she looked too new and that I wanted to tea stain her to look a little more primmy, if you know what I mean.
Once again, my mother of invention was laziness. Since I really did not want to take the time to get a good tea stain, I wondered if this aging liquid would work on fabric as well as wood.
Age-It Easy truly does make it easy to age wood. I ordered this product online at Micro-Mark. The only thing that I have thought to use it on, before this, was wooden miniatures.
The process is simple. This aging liquid comes ready to apply in any way that you like. I used a paint brush. It seeped into the fabric fast. I did not have to use much of the liquid at all. Part of the reason that I did not want to make a watered down acrylic or ink wash was that I was afraid that it would come out too dark or streak beyond my control on the muslin.
You can see by the results that it works great. It is not as mottled as a good tea stain or even real aging would be. However, for a quick and easy aging process, I think that it turned out to be perfect. I will admit that if Ms Pumpkin was for anything other than a once a year use, then yes, I would give her a proper tea bath.
If you already own this for wood crafts, maybe you will want to think about using it to age fabric as well.
about a cup of cold, cooked shrimp cut into little pieces
2 avocados, sliced or chopped
2 or 3 leaves of leafy green lettuce per serving (optional)
1/4 cup Avocado Mayonnaise
a couple squirts of Dijon mustard
1/4 tsp lemon juice
1/4 cup finely sliced spring onion
1/2 tbs dried parsley
1/2 tbs smoked paprika
salt and pepper to taste
1. Combine all ingredients except avocado and lettuce into a medium sized bowl. Stir together.
2. Arrange lettuce, topped with a bit of avocado and then a scoop of the shrimp mixture onto plate. Serve cold with a couple slices of lemon if you like.
I’ve never made frittatas before. Can I just tell you how EASY they are!? Especially since they are baked in muffin tins. I made twelve of these mini delights today (12 because that is the size of my muffin tin). After enjoying a yummy taste test, I let the frittatas cool down. Then I stuck the rest into a baggie and zipped them into the refrigerator so that I can have quick breakfasts all week long. That is my kind of cooking time return!
I won’t make you wade through a bunch of blah, blah, blah and ad after ad. Let’s get right on to the menu, shall we?
NOTE: I made these frittatas with spinach, Rotel tomatoes with jalapenos and bacon. Why? OK, so you probably don’t even have to ask by now. I use what I have on hand when I am cooking. You can add or substitue all kinds of ingredients to this dish, so be brave and experiment!
8 large eggs
1/4 cup heavy cream
4 bacon slices, cooked and crumbled
about 2 cups fresh baby spinach and 1 tsp Ghee or butter
1/4 cup Rotel tomatoes with jalapeno chilies (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (also optional- I did not have enough cheddar so that is why I used a mix of cheese)
1/2 tsp salt
1/2 tsp pepper
PREHEAT oven to 350 degrees
PREPARE a 12 muffin pan with non-stick spray of your choice. (I like avocado spray because of it’s neutral taste and smell.)
1. In a small skillet greased with a little Ghee or butter, cook spinach over low heat just until wilted. Remove from pan and chop into small pieces.
2. Cook bacon and crumble into pieces.
Divide spinach, tomatoes and bacon evenly into each muffin cup
3. Crack all 8 eggs into a bowl. Add cream and salt and pepper. Whisk together until combined.
4.Divide egg mixture into each of the muffin cups.
5. Sprinkle cheeses evenly on top of egg mixture.
6. Bake at 350° for 19 minutes. Remove from oven, let cool a couple minutes and then serve warm.
You can make a large frittata in a cast iron skillet, but with the muffin tins, they are already proportioned out and ready to grab for those very busy days. Who am i kidding? They are great for the days when you oversleep and have to get to work FAST!
Fall and Halloween decorations will be combined at my house this year. I wanted to get a jump start since everything holiday-wise always seems to get away from me. I’m going to try to mesh styles as well as holidays this season. I figure that I can mesh Fall/Thanksgiving with Halloween and then I won’t have to use up as much time switching out decor before Christmas. I have Prims, cute collectibles and vintage style pieces that all need to go together.
I’ve already torn down the living room to make room for holiday redecorating. Now that the new furniture arrangement is in place, the next step is to add in a few new pieces with the old, so I’m starting with paintings.
Click on the pictures below for a download of a larger PDF image. I was torn as to whether to make the printable an 8 x 8 for a standard printer or to make the file larger so that you can resize to whatever you like. In the end, I decided to make the PDF 8x 8, but in a higher resolution.
Further posts will be coming on the holiday redo progress so be sure to check back. 🎃
Here’s the thing- I’m already trying out dishes for a Thanksgiving menu that will be Keto friendly. I’m getting prepared because I don’t eat the traditional TG dishes anymore. Mashed potatoes, sweet potatoes with brown sugar and lots of little marshmallows, corn, bread rolls, sugary, sweet deserts!? Nope!
Well, dear friends, if you are living the Keto way, try this stuffing. I want to shout, “The best Keto stuffing EVER!” However I will refrain. Even I know that it would be a pretty broad claim. But, oh boy, this recipe is so good that you can make it as a side dish or eat it as a complete meal along with a little salad. Not only does it taste good, but in real life, it’s pretty too. In my book, that means that it will be a crowd pleaser.
From a first course to the main meal, this soup can fit in anywhere, anytime. Les and I just had it for lunch paired with my Hearty Keto bread and, can I tell you? It was delicious. My version of this soup is loaded with broccoli and cheese to satisfy my hunger for rich, chunky goodness in a meal.
There is a good reason that I was keen on making a really good broccoli soup. Les and I were dining out recently when I ordered a rather expensive bowl of broccoli cheese soup as a starter. What a disappointment! I took one look and then one spoonful and wondered where the heck the broccoli bits were. Moreover, where was the broccoli taste? All that I tasted was bland cheese, cream and a whole lot of corn starch. YUCK! Talk about feeling ripped off. The good news is that with this recipe, there is so much taste that even your non-Keto friends and family will want to enjoy it along with you.