It’s that time of year when holiday cake recipes are cooking, baking, and taste of the holidays making in the Places In The Home test kitchen.
Grandmother’s Tennessee Pound Cake with Nutmeg is tradition on a cake plate, and Wilshire Walnut and Spice Cake is a newly developed recipe worthy of center stage on the holiday dessert table.
The warm and inviting colors, textures, and patterns found in this house of the year kitchen by Susan Burns Designs offers holiday cake recipes baking inspiration.
Reflecting on holidays past brings back memories of recipes baked with love and taste traditions.
Crammed between the pages of a beloved cookbook inherited from an aunt is a collection of handwritten recipes cooked, baked, tested, and penned in the kitchen of my paternal grandmother.
Truth in baking disclosure:
The cupboard was bare of mace, and most importantly, what is mace?
Mace is a spice native to Indonesia. The flavor is sweet and woody reminiscent of nutmeg, however, not quite as sweet. Some describe the taste of mace as a blend of cinnamon and pepper.
Nutmeg stands as the spice I have plenty of, and so 2 teaspoons found its way into the batter.
Grandmother’s Tennessee Pound Cake with Nutmeg
Ingredients
3 cups granulated sugar
3 sticks salted butter
6 eggs
3 cups all-purpose flour; sifted
2 teaspoons nutmeg or to taste
Directions
Preheat oven to 300° F. Using a mixer, cream butter and granulated sugar together until mixture reaches a fluffy texture. Add eggs one at a time to creamed butter and sugar.
Reduce mixer speed to low; slowly add sifted all-purpose flour and nutmeg to wet ingredients.
Using a wooden spoon or cake spatula, spoon batter into greased and floured tube pan.
Bake at 300° F for 1 hour or until knife inserted in the center comes out clean.
Remove cake from tube pan and transfer to cake stand or platter of choice.
Building upon a traditional holiday recipe, this next cake highlights the spices, fruits, and nuts associated with the taste of the holidays.
Wilshire Walnut and Spice Cake
Ingredients
1 cup vegetable oil
2 cups granulated sugar
2 eggs
1 teaspoon nutmeg
1 teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 cup chopped walnuts
3 cups fresh apples, peeled and chopped
1 cup shredded coconut
1 cup golden raisins
1 Tablespoon candied lemon peel
Directions
Preheat oven to 350° F.
Grease and flour Bundt pan.
Peel and chop apples; sprinkle with lemon juice.
Mix together sugar and oil; add eggs one at a time and beat until creamy.
Add vanilla.
Using a whisk, combine flour, salt, baking powder, baking soda, nutmeg, and cloves together.
Add dry ingredients in small amounts to sugar and oil mixture.
Next, add chopped apples, walnuts, candied lemon peels, coconut, and golden raisins.
Stir until incorporated.
Using a wooden spoon, evenly spoon mixture into a greased and floured Bundt pan.
Bake in 350° F oven for approximately 1 hour 10 minutes, or until toothpick inserted in center comes out clean.
Meyer lemons are pucker power packed with bright flavor that complements two of my favorite fall spices– nutmeg and cloves.
Candied Lemon Peels
Ingredients
6 lemons
6 cups cold water, divided
1 teaspoon salt, divided
2½ cups sugar
Directions
Peel lemons by taking off long thick strips. In a medium saucepan, combine 4 cups water, ½ teaspoon salt, and lemon peels. Bring to a boil; reduce heat to medium and simmer 10 minutes. Remove pan from heat, strain mixture and reserve liquid.
Return liquid and lemon peels to pan. Add in ½ teaspoon salt and bring mixture to a boil over high heat. Reduce heat to medium and simmer 10 minutes. Remove pan from heat, strain mixture, and reserve lemon peels.
Add 2 cups water and sugar to pan. Cook over medium heat, stirring occasionally until sugar dissolves. Reduce heat to low. Add lemon peels. Gently simmer for 45 minutes being careful not do let the sugar caramelize. Remove from heat and drain.
Place lemon peels onto a piece of parchment paper that has been sprayed with nonstick cooking spray. Allow candied lemon peels to dry for at least 6 hours or overnight.
Store candied peels in an airtight container in refrigerator for up to 1 week.
In preparing and feasting anticipation of traditional and new traditional Thanksgiving dishes sure to impress plate and palate, it is my pleasure to share with you all a collection of company worthy Thanksgiving dishes for your gather together holiday celebration.
Autumn-spiced pecans introduce the taste of the season as appetizer or garnish.
Autumn-Spiced Pecans
Ingredients
1 pound pecan halves
½ cup sugar
1½ teaspoons apple pie spice
1½ teaspoons smoked paprika
½ teaspoon kosher salt
1⁄4 teaspoon ground red pepper
1 large egg white
Directions
Preheat oven to 300°. Spray a large rimmed baking sheet with cooking spray.
In a large bowl, stir together pecans, sugar, apple pie spice, smoked paprika, salt, and red pepper.
In a medium bowl, beat egg white with a mixer at medium speed until foamy. Add egg white to pecan mixture, stirring until coated. Spread mixture in an even layer on prepared pan.
Bake, stirring twice, until egg white begins to dry, about 20 minutes. Let cool completely, stirring occasionally.
Traditional favorites set our Thanksgiving table, but there’s always a place at the table for new traditional dishes and decor accents and accessories.
New for Thanksgiving 2020 is this wonderfully rustic DIY place card idea.
Pick up a package of pine wood discs and a permanent marker in your personal choice of color.
Design and decorate to taste and theme and assign the name of each diner to a disc.
Let’s talk getting an idea of the holiday kitchen accessories perfect for the holiday decorating season.
With the present state of health affairs we all find ourselves in I say if we’re spending more time at home let’s start sooner than later decking the halls, dining rooms, and kitchens.
One good thing about staying close to home and being Covid 19 safe is the scads of internet time it affords decoristas to check out the latest and greatest home for the holidays goodies.
It’s never too early in my humble and holiday opinion (think Black Friday).
Besides, who wants to play the waiting game and run the risk of the dreaded sold out and not available notice?
With that thought in mind, coupled with the knowledge Thanksgiving is quickly approaching, I’m sourcing and sharing kitchen accessories and accents in holiday and not so holiday finery.
Images of Christmas from 1900 yesterday depict the hustling and bustling times of the spirited and decorated holiday kitchen.
Check out the back in the day Philco Port-O-Sound Cart.
Music is a key part of my kitchen plan and prep routine, a natural stress reliever, brings back and makes memories old and new, and delivers as a grand communicator.
Vintage wares and groovy sound system style caught my eye, but the apron is sending true kitchen keepsake love my way.
Feast your eyes on Mama Places In The Home modeling her mother’s apron which is almost identical to the one in the image.
Necessary holiday kitchen accessories for the holiday kitchen include a sassy apron in seasonally appropriate colors and patterns.
Do you include home decor items on your Dear Santa gotta have it list?
Lost on me is the notion of home decor accents and accessories being off limits for Christmas gift giving and/or receiving.
Who came up with that?
A decoristas love of all things house that make a home does not take a break at the holidays, and the gift of holiday kitchen accessories and accents is the gift that keeps on giving.
Working with an in the style of premise, let’s look at a few items dripping in vintage chic that classically make the leap from yesteryear to current decor styles.
Christmas morning comes early when you find a forgotten set of copper molds bought sometime last year on a Goodwill run.
Chic is served in the holiday kitchen in many ways, but I especially like the blending of old with new, classic with current.
The Woodward Style Iron Patio Bar Cart becomes a classic statement piece stylishly prepped for kitchen duty.
Using a Hershey’s Crystal Kiss Candy Dish as a counter decoration holder for sweetener packets, sugar in the raw, or coarse sea salt is a crystal clear reminder of holiday traditions.
Spending an afternoon checking out the many talented artists and wares the internet has to offer is part of the source and ye shall find show and tell.
You never know what unique pieces you’ll find as was the case with these Thanksgiving turkey decoupage oyster shells.
I believe they’ll be focal point worthy as salt and black pepper cellars.
In keeping with the rustic and natural theme associated with Thanksgiving, farmhouse, and a woodland Christmas, artisan wood bark natural decorative bowls become an eye catching addition to your holiday kitchen accessories portfolio.
We’ve covered copper, now let’s toast this beauty that can pull double duty as a champagne bucket/wine cooler when celebrating and as an anything but everyday utensil holder when not.
Decorating a kitchen backsplash , window(s), or wall with a wreath is a year round decorative delight, and at the holidays it gives such a festive look.
Further the presentation with additions and accents in not just for the holidays colors, textures, and patterns.
Farmhouse style is a design style darling for today’s kitchen decor, and these mixing bowls in hobnail white are sure to become a favorite kitchen element all year long.
Between traditional convenience and today’s technology and performance lies my hand mixer preference.
The Oster 270-Watt Hand Mixer with HEATSOFT Technology softens cold ingredients with gentle heat while mixing- cutting out the need to bring non-room temperature ingredients to room temperature.
Copper is a delightful color complement to the shades of the fall and Thanksgiving color palette, however, I’m thinking the KitchenAid Artisan Empire stand mixer in holiday happening red is the way to mix things up.
Cooking, baking, and delicious treat making goes with the seasonal territory, and remember, Santa does love his cookies.
No time like the present for getting into the holiday spirit.
Fall into winter is the season of cozy, and hot chocolate is the official unofficial warm beverage most of us love to settle in with.
Setting up a hot cocoa bar is easy and never fails to impress and please the home for the holidays crowd.
Grab an inexpensive silver tray from the dollar store, fill with equally inexpensive theme of the season mugs, and you’re off to the races.
Pick your garnishes and place in glass containers, jars, small bowls, porcelain creamers, vintage gravy boats- you get the idea.
Snacks, appetizers, charcuterie boards, and yes, a hot cocoa bar/station will still be a part of our holiday sip and snack times with a few tweaks to keep with safe and smart gathering.
Oohs and aahs over presentation is a gift to host, hostess, and guests alike.
Construct a central presentation board, and from there go with individual items, single portions, and serve yourself beverage or cocktail bars.
Fall into winter themed charcuterie boards dressed with seasonal cheeses, meats, fruits, nuts, jellies, and preserves tempt and delight.
Serving ideas include:
Assemble individual charcuterie boards.
Layer glass jars with cheese bites, seasonal dried fruits, sweet breads and nuts, a couple of breadsticks, garnish with fresh herbs, and voilà.
Prepare individual trays for beverages including all items to mix, mingle, spike, and jingle.
Simply and elegantly single serve to guests.
We can’t spread the germs, but we can spread the holiday joy!
This Baxton Studio Romilly 7-Drawer Black and Oak Brown Dresser checks all the boxes in regards to function, form, affordability, and the signature feature required by decoristas, style.
But wait, Darleen.
Did I understand you to reference it as a dresser?
Good eye, decoristas!
True, it is marketed as a dresser, but the dual tones, serpentine shaped frame design, and ample amount of drawers qualifies it as an excellent furnishing option for use as a sideboard-buffet-server.
Ella asks it, and revelers answer with a chorus of festive New Year’s Eve celebrating and entertaining.
Pinterest
As for Dave the Builder and me, hardcore party animals we are not.
Our party of choice is to host a casual come as you are ringing in the New Year open house in at home style with a few family members, close friends and beloved neighbors.
I keep the decorations traditional, festive, sparkly, and inexpensive.
Gold and silver glamour is the party color palette, and gold glitter ball confetti and silver tissue pom poms signals we’re gonna party in style like it’s 1999 and beyond.
Speaking of party tunes, here’s our updated New Year’s Eve playlist.
New Year.
Classic tunes.
Good times.
Fun and stylish decorations that you can pick up well in advance or even the day of hit all the right New Year’s Eve celebrating and entertaining and decorating notes.
Metallic and/or glitter spray paint and a collection Styrofoam balls in various sizes makes a fun NYE DIY project that results in focal point presence.
Holiday clearance sales quickly become a decorista’s best friend.
Hit up a holiday clearance sale for everything from party supplies to glitter accents to string lights and lanterns.
A quick and easy table decoration tip that always looks grand is to intermingle battery operated string lights and flameless LED battery operated candle filled lanterns or glass holders from table end to table end (think table runner).
Don’t you love the no worries convenience and safety of using flameless candle? I haven’t used a real candle for luminary purposes in years.
Flameless LED battery operated votive and tea light candles give good style, eliminate safety concerns and unless the batteries die, light the party night.
A sand timer and clock become perfect centerpiece accents and sidekick to a bottle of New Year’s Eve bubbly.
New takes on classic and traditional Thanksgiving to Christmas dinner side dishes as delicious as these are sure to become must-have favorites at the holiday table.
Roasted Sweet Potato, Pear, and Onion
Ingredients
2 Bartlett pears, about 14 oz, cored and cut into wedges
2 small red onions, cut into wedges
2 small sweet potatoes (about 1 lb), cut into ½ inch-thick half-moons
6 sprigs thyme, plus more for serving
3 tbsp. olive oil
Kosher salt
Pepper
Directions
Heat oven to 425°F. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes.
3 pounds small unpeeled red potatoes, roughly chopped
½ cup whole buttermilk 1 cup salted butter, softened
4 ounces herbed cream cheese (about ½ cup)
4 ounces Parmesan cheese, shredded (about 1 cup)
1 ½ teaspoons kosher salt
½ teaspoon ground white pepper
¼ cup chopped fresh chives
Directions
Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
Place buttermilk and butter in a microwavable glass bowl, and microwave on high until warm, 30 to 60 seconds. Add warm buttermilk mixture, cream cheese, Parmesan, salt, and white pepper to potatoes, and coarsely mash with a potato masher to desired consistency. Sprinkle with chives just before serving.
Reheating Instructions:
Slow Cooker: Spoon potatoes into a 4 to 6 qt. slow cooker. Cover and cook on high until heated through, about 2 hours.
Oven: Reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.
Cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate with a slotted spoon; reserve skillet.
Add shallot and thyme to reserved skillet. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add vinegar and corn. Cook, tossing until heated through, 4 to 5 minutes. Remove from heat and stir in honey and reserved bacon.
Oh my Melting Sweet Potatoes (with Maple-Pecan Sauce) goodness! Click on over to Dessert for Two and get the recipe for this delicious take on traditional sweet potatoes. Click here.
Winter Squash-and-Mushroom Medley
Ingredients
3 cups peeled, seeded, and chopped carnival squash
3 cups peeled, seeded, and chopped butternut squash
3 cups peeled, seeded, and chopped hubbard squash
2 (8-ounce) packages wild-mushroom medley
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
¾ teaspoon coarse salt
¾ teaspoon ground black pepper
Garnish: fresh thyme
Directions
Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil.
In a large bowl, mix together carnival, butternut, and hubbard squash and mushrooms. Add melted butter, olive oil, salt, and pepper, and stir to combine. Place on prepared baking sheet. Roast for 25 to 30 minutes, or until tender and brown. Garnish with thyme, if desired.
In a 6-qt. electric or stove-top pressure cooker combine all of the ingredients.
Lock lid in place. Set electric cooker on high pressure to cook 2 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Stir before serving.
To prepare the honey garlic butter roasted carrots recipe:
Preheat your oven to 425°F (220°C). Lightly oil a baking sheet and set aside. Quarter the carrots lengthwise, keep them attached near the base of the stem.
Melt butter over medium heat in a saucepan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Make sure not to burn the garlic. Remove from heat and stir in honey and whisk to combine.
Arrange carrots on the prepared baking sheet and brush them with the honey garlic butter sauce. Toss carrots to coat them evenly and arrange them in one layer. Sprinkle with salt and pepper and bake for 15 minutes, or until carrots are tender.
Remove roasted carrots from oven and transfer to a serving plate. Adjust seasoning if necessary. Garnished with fresh chopped parsley.
Thanksgiving dinner shines the spotlight on Thanksgiving side dish recipe ideas.
Corn pudding, sweet potato casserole, green peas with mushrooms and pearl onions, buttermilk cornbread, and cornbread dressing pleases the Southern faithful. Pondering Thanksgiving side dish recipes ideas provided me with delicious inspiration for dishing a new holiday side dish.
Cane Syrup-Roasted Carrots with Garlic-Herb Yogurt Sauce
Ingredients
¼ cup cane syrup
1 tablespoon unsalted butter, melted
1 teaspoon fresh lemon juice
¾ teaspoon ground cumin
2 (16-ounce) packages peeled small rainbow carrots with tops (halved, if large)
¼ cup plus 1 tablespoon olive oil, divided
1¾ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
½ cup plain Greek yogurt
2 tablespoons water
1 teaspoon chopped fresh mint
1 small clove garlic, grated
½ teaspoon chopped fresh parsley
½ teaspoon lemon zest
Garnish: fresh mint leaves, chopped fresh parsley
Instructions
Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
In a small bowl, stir together cane syrup, melted butter, lemon juice, and cumin. Set aside.
Divide carrots between prepared pans. Toss carrots with ¼ cup oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast for 15 minutes.
Brush carrots with cane syrup mixture, and roast until tender, about 18
minutes more.
In a small bowl, stir together yogurt, 2 tablespoons water, mint, garlic, parsley, and zest. Add remaining 1 tablespoon oil, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper, stirring to combine. Drizzle yogurt sauce over carrots. Garnish with mint and parsley, if desired.
½ teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg (optional)
Green onion slivers (optional)
Directions
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish. Layer half of the potatoes, half of the apples, half of the sliced green onions, and half of the bacon in prepared dish. Sprinkle with half of the salt and half of the pepper. Sprinkle with half of the cheese. Repeat layers. In a medium bowl combine the cream, garlic, and, if desired, nutmeg. Pour cream mixture over layers in baking dish. Cover with foil.
Bake for 1-1/2 hours. Uncover; bake for 15 minutes more or until potatoes are tender when pierced with a fork and top is golden. Let stand for 10 minutes. If desired, sprinkle with green onion slivers.
Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 ½ to 2 hours or until meat is tender.
Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.
Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.
Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.
Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until heated through. Serve warm.
Preheat oven to 400°. Coat a 2-quart baking dish with cooking spray; add
2 tablespoons melted butter to bottom of dish.
Using a mandolin or knife, slice sweet potatoes to 1⁄8-inch-thick rounds. Holding slices together, place in pan. Tuck in garlic among slices. Brush sweet potatoes with remaining 3 tablespoons melted butter. Season with salt and pepper.
Bake until potatoes are tender and crisp, about 1¼ hours. Garnish with thyme, if desired.
Visit the canned good aisle at your favorite grocery store. There you will hopefully find several cans of Margaret Holmes Seasoned Italian Green Beans.
Buy them. We are six for Thanksgiving dinner, so I go with three (3) cans, allowing for leftovers. I add a heaping tablespoon of bacon grease (a staple of the Southern kitchen) and 1½-2 cups of water. Pearl onions and/or sliced mushrooms dress up this side dish for the holiday table.
Our 4th of July celebration finds me taking a few minutes between festivities to wish you all a Happy 4th of July while I enjoy a cup of tea and some quality keyboard time.
I love the lead up to the big celebration, but life, like decorating and design, is all about balance.
We’re about to get this patriotic pops party started in bing, bang, boom fashion, and I bet you are doing the same at your own Happy 4th of July celebration.
Tradition rings red, white, and blue true in a patriotic color palette.
Variations and creative interpretations of the patriotic color palette allow for fresh takes, takes primed for impressing the eye of the new traditional loyal.
Drum up the drama and set off the visual fireworks in shades, hues and tones of regal reds, shades of white, and brilliant blues.
A space defined, detailed, and draped in an updated interpretation of the classic red, white, and blue color scheme pops the color in new traditional style.
Don’t shy from purchasing a lamp(s) with a shade that does not float your boat or without a shade at all.
Celebrate your independence from the unremarkable, run-of-the-mill, and lackluster by creating a custom piece by replacing or purchasing a shade(s) suited to your taste, color preference and the canvas of the space.
It’s beginning to look a lot like Christmas. Let’s take a look at the history of Christmas ornaments, shall we?
History shows the decorations used to trim and bedeck Christmas trees included white candy canes, fresh apples and pastries shaped in the likeness of flowers, hearts and stars.
Garlands of glass beads, tin figures and the famous glass bauble made in Lauscha, Germany by Hans Greiner captured the eyes and the hearts of admirers. Artisans crafted the original ornaments in the shape of fruits and nuts.
William DeMuth created the first American-made glass ornaments in 1870. American businessman F. W. Woolworth discovered glass bauble ornaments on his travels to Laucscha, Germany in the 1880s subsequently importing the Lauscha ornaments to the United States.
The F. W. Woolworth Company went national in 1910 with 1000+ stores introducing glass Christmas ornaments into its inventory.
Over the 20th century, Woolworth’s would import 200,000 Christmas ornaments and top $25 million in sales from Christmas decorations.
Over the last decade, decorating the Christmas tree has become more than strictly a holiday ritual and more of a trip down memory lane starring Christmas ornaments notably in what Christmas means to me magnificence.
Small in size, but oh-so-large in representation of our individual style, personal interests, defining milestones, landmark events, choice destinations, memories of yesteryear; Christmas ornaments become delicate, shiny, glittery and wonderful winter wonderland pieces to add to or start a these are a few of my favorite things collection.
East Tennessee is our second home, and even though we will spend Christmas at home in Louisiana, the GSMNP ornament will allow us to be home for Christmas if only in our Great Smoky Mountains National Park dreams.
Our Canadian snowbird eats, sleeps and drinks all things hockey, namely, the Winnipeg Jets.
Food truck popularity serves as an appropriate token of let’s eat fun.
Christmas ornaments somehow become more than objects of beauty, they become ornamental objects of ourselves and treasures from our lives and the lives of those we love.
Now for an array of Christmas ornaments celebrating the food, music, landmarks and culture of Louisiana and ones that capture the essence of the there’s no place like home for the holidays sentiment.
Dagmara Landscape Printed Glass Ball Ornament
I fell in love with the Dagmara landscape printed glass ball ornament at first sight.
Monochrome topography fittingly depicts a scene reminiscent of the homes, buildings and churches along the parish roads and bayous of Louisiana.
The announcement of Ultra Violet as Pantone Color of the Year for 2018 coordinates with the holiday color fest.
A splash of non-traditional color livens the look, and complements the colors featured in the all I want for Christmas Limoges oyster plate and oyster ornament.