D Is For The Decadent and Delicious Holiday Desserts Recipes We Love To Prepare and Present

D is for the decadent and delicious holiday desserts recipes we love to prepare and present.  These holiday desserts recipes aim to impress the sweet tooth of the gathered together.  Dessert is a four letter word to the calorie conscious crowd, but at Thanksgiving and Christmas (it’s coming!) I offer up a just desserts justification.  The holidays can find the cook, baker, host, hostess and holiday dinner maker stressed.  Stressed spelled backward is desserts.   Stress is bad, dessert is good.  Practice moderation, eat a piece of cake or pie and laisez le bon temps rouler!


Cranberry-Orange Tart with Browned Butter Crust


16 tablespoons unsalted butter, divided

1 ½ cups vanilla wafer crumbs (about 50 wafers)

2 tablespoons brown sugar

1/8 teaspoon salt, divided

Cooking spray

¾ cup fresh cranberries

¾ cup granulated sugar, divided

4 teaspoons cornstarch, divided

5 large eggs, divided

2 tablespoons orange zest

1 cup fresh orange juice

2 large egg yolks


Preheat oven to 350°.   Melt 6 tablespoons butter in a small saucepan over medium-low heat; cook 6 minutes or until golden brown, stirring frequently.   Let cool 5 minutes.   Place wafer crumbs, brown sugar, and 1/8 teaspoon salt in the bowl of a food processor; pulse to combine.   Drizzle melted butter over top of crumb mixture; pulse to combine.   Press crumb mixture into the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with cooking spray.   Bake 12 to 14 minutes or until crust is lightly browned.  Let cool completely on a wire rack.

Combine cranberries and 3 tablespoons water in the bowl of a food processor; process until smooth. Combine cranberry puree, ¼ cup granulated sugar, 2 tablespoons butter, and 1/8 teaspoon salt in a small saucepan over medium-high heat; bring to a boil.  Whisk together 1 teaspoon cornstarch and 1 egg in a medium bowl.  Drizzle hot cran­berry mixture into egg mixture, whisking constantly until combined.  Return mixture to pan over medium heat; cook, stirring constantly, about 3 minutes or until mixture thickens.  Pour mixture through a fine wire-mesh strainer into a bowl, pressing on solids with the back of a spoon; discard solids.

Combine orange zest and juice, remaining  ½ cup granulated sugar, remaining 8 tablespoons butter, and remaining 1/8 teaspoon salt in a medium saucepan over medium-high heat; bring to a boil. Whisk together egg yolks, remaining 1 tablespoon cornstarch, and remaining 4 eggs in a medium bowl.  Gradually drizzle hot orange mixture into egg mixture, whisking constantly.  Return mixture to pan over medium heat; cook 4 to 5 minutes or until mixture thickens, stirring constantly.  Pour mixture through a fine wire-mesh sieve into a bowl, pressing on solids with the back of a spoon; discard solids.  Spread orange filling into cooled crust, smoothing top.  Spoon cranberry mixture over filling; smoothing top.  Let tart cool to room temperature on a wire rack.  Cover and refrigerate 8 hours.

~My Recipes


Black Bottom Pumpkin Pie


½ cup chopped pecans

1 cup cinnamon graham cracker crumbs

1 cup crushed gingersnaps

½ cup butter, melted

1 cup semisweet chocolate morsels

2 cups whipping cream, divided

2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped

¾ cup sugar

1/3 cup all-purpose flour

2 large eggs

4 egg yolks

2 cups milk

1 cup canned pumpkin

1 tablespoon vanilla bean paste*

½  cup maple syrup

Garnish: semisweet chocolate shavings


Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes. Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until blended.  Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate.  Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

Microwave 1 cup semisweet chocolate morsels and ½ cup whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture.  Cover and chill 1 hour or until chocolate mixture is set.

Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 30 minutes.  Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.

Beat remaining 1 ½ cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form.  Spread or pipe over pie.

~Southern Living


Easy Pecan Pie Bars


1 can (8 oz) refrigerated crescent rolls

2 Tbsp butter or margarine, melted

¾ cup chopped pecans

½ cup corn syrup

½ cup sugar

1 tsp vanilla

1 egg, beaten


Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.  Unroll dough, separate dough into 2 long rectangles and place in 13×9-inch pan; press over bottom and ½ inch up sides to form crust.  Firmly press dough perforations to seal.  Bake 8 minutes.

Combine all filling ingredients except ¾ cups pecans in bowl and mix well.  Stir in pecans.  Spread evenly over hot, partially baked crust.  Bake 18 to 22 minutes or until filling is set and golden brown.  Cool about 1 hour; cut into bars.

~Sugar Apron

holiday-dessertsClick on the links below for full recipe

Cider- Spiked Apple and Pecan Tart

Fantasy Chocolate Pie

Double Chocolate-Espresso Truffle Pie

Pumpkin-Praline Layer Cake



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Filed under Christmas, dessert, Holidays, Recipes, Thanksgiving

There’s No Place Like Home For The Holidays: Company’s Coming For Thanksgiving Side Dish Recipes

Ah, the holiday side dish.  The holiday dinner would not be the holiday dinner without a serving (or two) of there’s no place like home for the holidays comfort food.  Company’s coming for the holidays, and what better time to dazzle the gathered together for holiday dinner with one of these Thanksgiving side dish recipes.


I don’t attempt to improve upon the traditional Southern and Louisiana influenced side dish recipes that please, but I love to mix things up with butter, onions, garlic, cheese and flour in new and tasty ways for our Thanksgiving dinner.  Allow me to share with you these holiday side dish recipes for your Thanksgiving and Christmas dinner consideration.



Roasted Cauliflower with Pecorino Romano

2  heads cauliflower, florets removed
1  tablespoon extra-virgin olive oil
1  tablespoon unsalted butter, melted
2  cloves garlic, minced
1  teaspoon kosher salt
½  teaspoon ground black pepper
½  cup grated Pecorino Romano cheese
1  tablespoon chopped fresh tarragon


Preheat oven to 400°.   Line a rimmed baking sheet with parchment paper.

In a large bowl, combine cauliflower, olive oil, butter, garlic, salt, and pepper. Spread in an even layer on prepared pan. Cook until tender, about 15 minutes. Sprinkle cheese evenly over cauliflower, and cook until cheese is melted, about 
5 minutes. Garnish with tarragon, and serve immediately.

~Louisiana Cookin’


Spinach Gratin ~ Adapted from Ina Garten’s “Barefoot Contessa Parties!”


3 pounds frozen chopped spinach, defrosted (5  (10 ounce) packages)
4 tablespoons unsalted butter
1 chopped yellow onion
¼ cup flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
1 cup freshly grated Parmesan cheese
1 tablespoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyere cheese

Transfer your thawed spinach to a large baking dish or bowl.  Set aside.  Preheat the oven to 425 degrees F.  Melt the butter in a heavy-bottomed saute pan over medium heat.  Add the onions, and saute until translucent, about 15 minutes.  Add the flour and nutmeg and cook, stirring, for 2 more minutes.  Add the cream and milk, and cook until thickened.  Squeeze as much liquid as possible from the spinach, and add the spinach to the sauce. Add ½ cup of the Parmesan cheese and mix well.  Season, to taste, with salt and pepper.  Transfer the spinach to a baking dish, and sprinkle the remaining ½ cup Parmesan and the Gruyere on top.  Bake for 20 minutes until hot and bubbly.  Serve hot.

~Ezra Poundcake


Grits with Wild Mushrooms and Sherry Broth


2 cups milk

2 cups water

1 cup stone-ground grits


1 ounce dried porcini mushrooms (1 cup)

3 cups boiling water

¼  cup plus 1 tablespoon extra-virgin olive oil

1 small carrot, thinly sliced crosswise

1 small onion, thinly sliced crosswise

1 medium celery rib, thinly sliced crosswise

3 medium garlic cloves, lightly smashed

4 ounces large white or cremini mushrooms, thickly sliced

¼ teaspoon fennel seeds

¼ teaspoon black peppercorns

2 bay leaves

2 parsley sprigs

1 tarragon sprig

5 thyme sprigs

1 cup dry white wine

1 cup dry sherry

1 stick (8 tablespoons) unsalted butter

Freshly ground pepper

1 ¼ pounds fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced

½  cup freshly grated Parmesan cheese

1/3 cup snipped chives


Preheat the oven to 300°.   In a large ovenproof saucepan, combine the milk with the 2 cups of water and bring to a boil. Whisk in the grits and 1 teaspoon of salt and bring back to a boil, whisking constantly.  Cover the grits with a tight-fitting lid and bake for 1 hour, or until the liquid is nearly absorbed and the grits are just tender; stir at least once with a wooden spoon while baking.

Meanwhile, in a heatproof bowl, combine the dried porcini with the 3 cups of boiling water and let soak until the porcini are softened, about 15 minutes. Drain the porcini and reserve 2 cups of the soaking liquid. Finely chop the porcini mushrooms.

In a large saucepan, heat 3 tablespoons of the olive oil.  Add the carrot, onion, celery and garlic and cook over moderate heat until the vegetables are softened, about 8 minutes.  Add the white mushrooms and the chopped porcini mushrooms and cook until the mushrooms begin to brown, about 8 minutes.  Add the fennel seeds, peppercorns, bay leaves, parsley, tarragon and 2 of the thyme sprigs.  Stir in the wine and sherry and cook over moderate heat until reduced to ½ cup, about 10 minutes.  Add the reserved 2 cups of porcini soaking liquid and boil until reduced to ¾ cup, about 15 minutes.

Strain the sherry broth into a small saucepan, pressing hard on the solids with a ladle or wooden spoon. Whisk in 3 tablespoons of the butter.  Season the sherry broth with salt and pepper.

In a large, deep skillet, heat the remaining 2 tablespoons of olive oil.  Add the fresh porcini mushrooms and the remaining 3 thyme sprigs and cook over moderately high heat until the mushrooms are golden brown, about 10 minutes. Season with salt and pepper.

Return the grits to low heat and vigorously whisk in the remaining 5 tablespoons of butter and the Parmesan cheese.  Stir in the chives, then season the grits with salt and pepper.  Spoon the grits into warmed shallow bowls. Top the grits with the sautéed porcini and spoon the sherry broth all around.

Make Ahead

The sautéed porcini and sherry broth can be refrigerated separately overnight. Gently reheat the porcini and the sherry broth separately.

~Food & Wine


Click on the links below for full recipe

Maple Roasted Dutch Carrots With Garlicky Carrot Top Hummus


Scalloped Potatoes with Green Onions 


Sheath Bread 


Creamed Caramelized Pearl Onions  




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Filed under Christmas, holiday dinners, Holidays, Recipes, Thanksgiving

There’s No Place Like Home For The Holidays: Thanksgiving Ideas For Gathering, Decorating, Entertaining, Setting and Feasting

Two weeks to go to the big day, and stylish Thanksgiving ideas for gathering, decorating, entertaining, setting and feasting abound.

blush-centerpiece-bouquet1Blush Bouquet

A cheese board is quickly becoming a necessity for a holiday dinner table.  White is such an elegant and versatile color choice, and is a perfect complement to both harvest and Christmas tablescapes. I look for pieces that will stand both the test of time and trend.  Those one time investment- lifetime of style serving pieces pay for themselves 10 times over. 

cheese-boardNocturne Cheese Board

An easy DIY project of painted pear place cards produces an elegant result.

Thanksgiving ideas

Bring a sense of personal style to the occasion.

hutchinson-appetizer-platesRalph Lauren Hutchinson Appetizer Plate

Simplify some of the entertaining steps by going with buffet-style dessert and self-serve beverage stations.


Turn on lamp(s).  Check.

bar-cartH & M

Fill a vase, jar or pitcher with cuttings, pine cones, raw corn, dry beans, brown rice, candles.  Check.

coffee-bean-branchesGood Housekeeping

Seasonal. Simple. Chic.  Check!


Love, love, love this idea for Thanksgiving leftovers bags or take-out containers from Courtney over at Pizzazzerie.   There are those who would argue that the leftovers are the best part of the gathering.  Send them on their way with a leftover goodie bag.  Project and free printables details provided here.


Are we having Thanksgiving ideas for gathering, decorating, entertaining, setting and feasting fun yet?  Stay tuned.

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Filed under cocktails, entertaining, Holidays, Meals, tablescapes, Thanksgiving

There’s No Place Like Home For The Holidays: Thanksgiving Problem Solving Ideas and Tips To Guarantee Holiday Crisis Avoided

As discussed in my last post, the holiday countdown to Thanksgiving is in full swing.  I’ve got three words for Thanksgiving.  Bring. It. On!  From roasting the bird to company’s coming impressive but easy recipes to cooking crisis avoided tips to holiday home decor suggestions to beat the holiday band, my There’s No Place Like Home For the Holidays 2015 series is updated, refreshed and ready with helpful Thanksgiving ideas, tips and problem solvers.


Hopefully these handy holiday ideas will keep the traditional or new traditional all things house that make a holiday home Thanksgiving express moving right along.


Angst and alarm over the holiday dinner is not on the menu.  This is the most wonderful time of the year, not the most dreaded.  I try to be as well planned and prepped for our holiday gatherings as I can.  I put the culinary drama on the back burner and let the cooking, baking, holiday decorating, online Black Friday shopping and there’s no place like home for the holidays good times roll.


Size does matter when it comes to all things Thanksgiving.  How much food is needed per person is the question on the mind of every holiday host and hostess. The good people at Pop Sugar  have got it down to a serving size science with their Thanksgiving cheat sheet.


Dressing? Stuffing?  What you call this quintessential Thanksgiving side dish seems to depend on both regional and cooking (in the bird or separately) location and tradition. Our Southern family is team dressing, and our Chicago and Canada family is team stuffing. The one thing we all agree on is that the base ingredient must be buttermilk cornbread.  A bread based dish can and will easily dry out when baked, and dry dressing or stuffing is a holiday side dish deal breaker.  Stock or broth, and the amount added to the crumble cornbread, is the key to moist dressing. You want the dressing consistency to be soupy but not soggy. The rule of you can add to but not take away from applies here.  Add  ½  cup of stock or broth at a time until the desired consistency is reached.

617UiWZPpwL._SL1500_Let the Stuffing Begin Serving Spoon

A frazzled host/hostess does not make a pretty holiday picture.  Don’t try to be a holiday hero, spread the holiday love and the holiday duties around.  Taking guests up on their gracious what can I do? what can I bring? offers makes it a shared event and helps to eliminate holiday hosting burnout.  Believe me, you’ll be glad you did! 

HCH2NEY_azSpode Five-Piece Delamere Dinnerware Place Setting

Turkey and gravy are the peanut butter and jelly of holiday cuisine.  It’s a traditional pairing of flavor deliciousness that takes culinary center stage on the holiday dinner table.  Cooking the perfect gravy can be tricky, but it doesn’t have to be.  Adding a pinch of salt to the flour before adding any liquid will help to eliminate lumpy gravy.  Gravy too thin?  Mix together two (2) teaspoons cornstarch and two (2) teaspoons chicken broth or water.  Stir or whisk into the warm gravy and simmer until the gravy thickens.  If the gravy separates, add a pinch or two of baking soda to emulsify the fat. Oh no, the gravy has a burnt flavor!  Remember the peanut butter reference? Simply add a teaspoon of peanut butter to cover up the burnt flavor.

antique-silver-sentiment-gravy-boat-oPottery Barn

A good carving set is essential to proper and easy turkey carving.  If the dreaded happens on the big day and your carving knife is duller than first period math, I’ve got a helpful solution for you.  To sharpen your knife, use the unglazed porcelain on the bottom of a coffee mug.  Hold the knife at a 30 degree angle and run it across the area a few times on each side.

carving-setSimply Calphalon 2-piece Carving Set

Our Thanksgiving day cocktail hour leans more towards the slow sip rule of thumb.  Tipsy Turkey Times is almost a guaranteed oh, s*!%.  Look at drunkity drunk drunk add family member or friend’s name here.  My formula for a safe cocktail hour is simple-  one (1) cocktail per person for the pre-dinner cocktail hour.  The sippers don’t mind, the tea teetotalers really don’t mind, and the booze hounds will get over it.  A time and a place as they say.  I like to consult the Serious Eats Booze-o-Matic Party Time Drink Calculator as a reference for our holiday set ’em up, Joe cocktail parties. 

upside- down- paris- apartmentThe Paris Apartment

We consult our dear friend, our trusted expert wine aficionado go-to, for wine pairing guidance when serving turkey.   For white wine drinkers, he suggests dry Chardonnay, white Zinfandel or Riesling.  A good Pinot Noir will please the palette of the red wine drinker.

cube-ice-bucketCube Ice Bucket

I  always get a big chuckle out of the “Party, party” episode of Frasier.  Martin’s ice logic holds true.

Martin: Hey, great party huh? Just as long as we’ve got enough ice. You got four bags, right?

Daphne: No, I got two.

Martin: Two?!  I told you to get four bags!

Daphne: Oh, here we go.

Martin: You never under-budget on the ice.  You never know, you might get a lot more rocks drinkers than you expected.  Or ice chewers.

Ice can be a hot commodity at a holiday celebration.  Ice cubes measure about ten (10) cubes per pound and the rule of thumb is one (1) pound of ice cubes per person. Cheers!

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Filed under Dinner, Holidays, home decor, kitchen accessories, Meals

The Holiday Countdown Is On!

At the time of this writing we are 20 days, 7 hours, 59 minutes and 8 seconds from Thanksgiving 2015.  The holiday countdown is on.

51bcaddcd9127e25990010ff._w.540_s.fit_Apartment Therapy

I am one busy worker bee and am loving every minute of there’s no place like home for the holidays preparation and decoration.


It’s the most wonderful and delicious time of the year!

f11b892e3369bb2ceafe92d18dd2f550Pinterest via Linda Lundgren

Mementos from the past mixed with today’s this is how we tradition set a beautiful holiday table.


Beginning next week I will be posting refreshed versions of my Places In The Home for the Holidays series.  We’ll talk turkey, holiday side dish and dessert recipes, holiday table decorations, holiday home decor suggestions and deck the halls gift ideas.  And just in case you are interested, at the time of this publishing we are now 20 days, 3 hours, 41 minutes and 6 seconds from Thanksgiving 2015.  The holiday countdown is on!

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Filed under holiday decorating, holiday dinners, Holidays

Louisiana Parade Of Homes

Part II of our Louisiana Parade of Homes features local residential properties reminiscent of Louisiana history and culture.


Bayous and stately homes line the brick streets of the historic Garden District.


Louisiana history is a melange of varied cultures and influences. The accent mark is well placed over the French and Spanish influence that frames our architectural elements, Créole and Cajun cuisine and the law of the Louisiana land. Louisiana law is different from the other 49 states.


Our state Civil Code is adopted from the Napoleonic Code. Originally based on ancient Roman law, the Napoleonic Code deals in civil law with French and Spanish codes.  What is known as counties in the other 49 are known as parishes here in Louisiana.  You say antiquated, I say unique.  History and tradition holds a court of a different kind here in Louisiana.


“Imitation is the sincerest form of flattery.”  

  Charles Caleb Colton


Neighborhoods are replete with Acadian, Southern Colonial, Spanish, Créole and French Louisiana architectural styles.



Southern opulence, historical influence and phenomenal curb appeal brings it all home.

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Filed under Architectural, architecture, homes, Louisiana

Halloween Happenings

October is an eventful month at the Places In The Home corral however, the corral is anything but ok these days when it comes to the business of all things house that make a home.  Let me ‘splain.  In the grand scheme of blogging things, one (me) simply can’t get the job done, posts written and images photoshopped unless the desktop computer and monitor work, and work they don’t.  This recent development is not my idea of frighteningly fun Halloween happenings, and trying to undo this sinister snafu without losing my mind and my religion is the trick.


Where there’s a will, there’s a way.  Although working on the notebook computer is no treat, the trick is to drink apply the principle of adjustment. Adjusting is the theme of this week.  Our city government announced this morning that local trick-or-treating will now take place on Friday evening.  The forecast is shaping up to be an ugly event making Halloween trick-or-treating on Saturday a washout.  Our Halloween celebration is still on, but with an adjustment or two of its own.  Call it a trick-or tweaking.


No rain event will poison the party atmosphere at our Halloween at Places In The Home party.


The welcome mat is out, the pumpkin is marked for carving, and in the words of Tom Bodett we’ll leave the light on for the trick-or-treaters.

we're-all-mad-hereBlame the madness on the Great Halloween Computer Crash, Charlie Brown!

I’ll redefine the term steaks are on the grill via a cast iron skillet on the stove, a liberal pat of butter, haunted house seasoning and a low and slow approach.  The food and drink will flow, and the Let’s Halloween playlist will rock the castle.

keep_of_Portchester_Castle,_2008-1The Keep of Portchester Castle, Hampshire, United Kingdom

For those of you who Halloween, have a safe and wickedly wonderful time.  For those of you who do not Halloween, have a safe and wonderful weekend.

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Filed under entertaining, Holidays, party ideas

Don’t Be Afraid Of The Dark Interiors

Dramatic, commanding, intimate.  Dark interiors are coming out of the shadows and into the trend spotlight.

Halloween-DraculaTurner Classic Movies

Although black is not the only dark color choice associated with dark interiors, it does seem to be the basis for dramatic back in black magic. Black is the new black- a perennial color classic and decorating color essential. What oomph the perfect little black dress lends to a fashionista’s wardrobe, a space dressed from floor-to-ceiling in the color black speaks to a decorista’s personal interior design and decorating style.

black-powder-roomAtlanta Homes & Lifestyles 

Visual allure produces a theatrical statement.


donna-mondi-interior-design-portfolio-interiors-stylesDonna Mondi Interior Design

Dark interiors keep beautiful company with deep accent colors rich in palette intensity, and therein lies the secret to the perfect design and decorating marriage.


My initial thought when sourcing the Vertigo pendant by designer Constance Guisset for Petite Friture?  Haute witches hat.

vertigo-chandelierPetite Friture

Dark interiors introduce a sophisticated warmth to the space.

d95b066e3c1683ef09a375d783092110Elle Decor


Dark interiors.  What say you?

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Filed under Color, decorating styles, home decor, Interior Decorating, Interior Design

Parade of Homes

This parade of homes is a love letter, a visual note of appreciation to the architects of modern marvels.


“Every great architect is – necessarily – a great poet.  He must be a great original interpreter of his time, his day, his age.” 

Frank Lloyd Wright


Mid-century modern architecture is the prominent feature of the local post-war suburbs historic district.  The houses of post-World War II subdivisions typically sit in the middle of large lots.   A notable design feature widely considered an essential architectural element, the expansive front lawn fashions suburbia whilst living city proper.


Fast forward 30+ years when contemporary came to town.

parade of homes



Dave the Builder and I have taken to the city streets with cameras and devices in hand, photographing local residential properties that exemplify distinctive architecture.  I will share our finds and favorites next week.

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Great Northern Bean and Chicken Soup

The culinary concept of the one-pot meal is brilliant.  Easy and quick from prep to finish are two of my favorite ingredients, and this easy and quick recipe for Great Northern Bean and Chicken soup hits a hearty high note.  For a weeknight dinner big on taste and easy peasy prep appeal, give this recipe a try.  Simple serves a satisfying dish.




Melt the butter in dutch oven (or just toss the butter in with the veggies like I do).  Add the sliced carrots, chopped celery and chopped onion.  Sauté until onions become translucent.


Add shredded chicken, beans, bay leaf, garlic, paprika, salt and pepper. Stir to incorporate all the flavor goodness together.  Add water, bouillon cube and chicken broth bringing to a boil.


Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.  Remove the bay leaf and serve with crackers or cornbread.


I discovered Nabisco Triscuit Brown Rice & Wheat Sea Salt & Black Pepper last Christmas and let me tell you, these have become a delicious snack cracker obsession at Places In The Home.  The zing of the black pepper and the savory balance of the sea salt kick up the taste of this soup to a tasty c’est si bon level.




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Filed under Dinner, Recipes