Yellow may be color blocking the best of spring at the moment, but without a little pollen the vibrant and pastel colors accenting spring’s palette wouldn’t be.
New spring blooms provide a pretty in pink landscape throughout the neighborhood.
Fresh flowers, delightful fragrances, visually stunning table settings, and the scent and sight of spring’s calling card in the late afternoon or evening gorgeously set the scene, mood, and table for spring entertaining.
Recently I rewatched the episode of “Sex and the City” I Love a Charade – my idea of a spring on the beauty garden party and the essentials for success.
Blog posts, like the spaces and places in the home, benefit from seasonal updating. If you’re like me, all things fall home decor and recipes counts as a conversation worth having and a blog post worth reading.
Fall home decor and recipes suited for cozy days into evenings and scrumptious snacks and meals scripts a feels good to be home narrative.
Great serving pieces, serving trays, compotes, set of table linens, throw pillows, lamps, wall accents, rugs- it doesn’t take a complete space overhaul or remodel to introduce texture, color, or pattern of the season to your interior or exterior home decor.
Don’t forget the menu.
Talk about one of the most delicious ways to welcome fall home decor and recipes to a new season!
Let’s take a look at this season’s Gotta Have It list.
Warm colors mingled among textured accents, collected finds, and antique pieces set against the backdrop of layers of soft and comfy candlelight or a crackling fire in the fireplace invite cozy to settle in and stay awhile.
Glass Figural Pumpkin Acorn Trails – Threshold™
Bring a little pumpkin of your favorite spice and scent to your fall soiree.
4pk Glass Votive Set Vanilla Pumpkin
Getting into the fall of it all is fun, keeps things decoratively interesting, and doesn’t have to break the bank.
Late summer into early fall sunsets casts shadows full of nuance ready to shadow dance with rich colors, patterns and textures that highlight the very best of the season.
If I didn’t know better, I would think wooden dough bowls strictly exist for housing a natural bounty of fall’s most gorgeous finds.
She is of the belief it is in poor taste and the epitome of bad entertaining manners to have an empty cake stand or cake plate set out on the buffet or sideboard when having guests over.
Far be it from me to argue with that particular entertaining principle, so allow me to play the fall baking fairy furnishing y’all with my apple nut cake recipe complete with sprinkles of cinnadust.
This classic recipe is a c’est si bon fall favorite, and is cake stand or plate worthy.
Apple Nut Cake
Ingredients
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
2 eggs
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 cup chopped pecans
½ cup applesauce
3 cups fresh apples, peeled and sliced
Icing
½ cup firmly packed light brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup chopped pecans
Directions
Peel and slice apples. Add brown sugar, nutmeg, cinnamon, ground cloves and lemon juice to apples coating well; set aside. Mix together sugar and oil. Add the eggs and beat until creamy. Add vanilla. Combine salt, baking powder, baking soda and flour together.
Introduce dry ingredients in small amounts to sugar and oil mixture. Next, add apples, applesauce and chopped pecans and mix by hand.
Bake in greased and floured Bundt pan in 350 degree oven for approximately 1 hour or until toothpick inserted in center comes out clean.
For the icing:
In a medium saucepan bring brown sugar, butter, and milk to a boil over medium heat, stirring or whisking constantly. Boil for one minute continuing to stir or whisk constantly.
Remove from heat and add vanilla. Add powdered sugar and stir or whisk until smooth and continue until it begins to thicken slightly. Immediately drizzle over cooled cake. Top with walnuts or pecans.
As a tasty bonus, I’m adding my recipe for Great Northern Bean and Chicken Soup as a culinary accompaniment to the antique white pumpkin soup tureen on my Gotta Have It list.
Great Northern Bean and Chicken Soup
Ingredients
2 tablespoons butter
1 medium onion, chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 ounce box chicken broth
1 chicken bouillon cube
2 cups water
Directions
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 cheesy cornbread.
Spicy sea salt and black pepper crackers add a touch of the all important c’est si bon.
While we’re on the subject of crackers, fall, cozy, snacks, and seasonal goodness, let’s pumpkin cheese ball this fall recipes thing up.
Combine cream cheese, 1¼ cups cheddar cheese, the pumpkin, butter, sage, paprika, garlic powder, and ¼ tsp. each salt and black pepper. Beat with a mixer on medium until fluffy.
Chill, covered, 4 to 24 hours.
Wrap in plastic wrap and shape into a ball. Unwrap; roll ball in remaining ¾ cup cheddar. Serve with crackers.
Serves 24.
To shape into a pumpkin:
After rolling the cheese ball in the remaining cheddar cheese, rewrap the ball in plastic wrap. Place a few rubber bands vertically around the cheese ball to form ridges. Chill 30 minutes.
Football and tailgating season is here, and we’re a nation of football enthusiasts who live for this time of year when fans gather together with the common interests of good times, great eats, and victorious scores.
There’s no way to eloquently put it- the Deep South is one hot bowl of summer heat and humidity until it decides it’s not.
The 12 seasons of Louisiana:
Winter
Fool’s Spring
Second winter
Spring of deception
Third winter
The pollening
Actual spring
Summer
Hell’s front porch
False fall
Second summer
Actual fall
Currently we’re between hell’s front porch and false fall, but we don’t let it discourage we the football faithful; we simply dress cool, decorate even cooler, and forge on.
Bringing a festive tailgating-homegating event together requires thought and time to plan, and everyone has a method to their tailgating madness.
Successful tailgating times is defined in may ways, but festive camaraderie in late summer, cozy days of fall, and chill of early winter is the common ground game goal of all.
Initial costs ding the wallet at first, but grant bang for your party buck satisfaction for tailgating seasons to come.
Burlap fabric remains a great option of neutral and inexpensive for table covering needs. It comes in a good selection of colors allowing you to go with team colors game to game.
In season local fruits and vegetables make excellent table and centerpiece decorations.
Stack on risers and in crates.
Crates turned upside down or stacked on top of each other make great display options while adding height to your tablescape presentation.
Stems and branches denoting regional and seasonal beauty in varying heights and colors gathered together in vases or free form vignettes achieve the look of effortless style and casual elegance.
Vintage or in the style of vintage football items such as a letter sweater, trademark fashions, programs, books, and figurines become super cute centerpieces.
Simply embellish in team colors to tie it all together.
Homecoming turns into a true tailgating extravaganza in true seize the moment to gussy up fashion.
Urns make the trip from patio to tabletop becoming an elegant beverage bucket, a holder packed with LED pillar candles and/or a stunning silverware caddy.
Tailgating treasures tip:
End of season clearance sales result in some mighty fine finds with price points to match. Don’t overlook the aisles and the shelves of big box and resale-vintage-thrift stores.
Home improvement stores hit the nail on the head as sources of complementing pieces such as ceiling medallions, decorative ceiling and floor tiles, and floor model fixtures.
Antique shops come in as hubs of history where unique and eclectic pieces come to live another life as tailgating decor must haves. Flea markets, estate, and garage sales source vintage dinnerware perfect for mix and match presentation, cast iron cookware, copper kitchen wares, cake stands, Tupperware, table linens, cutlery, holiday decorations and the like.
Centerpiece ideas center around grocery store floral departments and my forever go-to, nature’s floral department. It’s always open, and the prices can’t be beat.
Regional and seasonal come together to make a scenes from home tailgating centerpiece statement.
Uses include flanking table ends, candle rings, stunning base for a beverage dispenser(s), and placed on tabletops to complement nickel plated iron serving trays from Dollar Tree.
Shake several splashes of Pickapeppa sauce, celery salt, and a generous squeeze of fresh lemon juice into mixture. Stir well. Garnish with a spicy bean garnish and it’s game time!
Speaking of sauces…
Louisiana hot sauces kick up the fun and the flavors- two things necessary at a Louisiana tailgating get together.
Pour up hot sauce (or any other type sauce or dressing) into clear disposable plastic cups with lids for individual servings. The deals are better on large containers, and individual servings sizes ?
Pickled Dilly Beans for the tailgating condiment win!
Charcuterie boards score big points with the tailgating and/or homegating crowd.
Country Living – Photography by Brian Woodcock
Caramelized Onion Dip with Crispy Shallots
Ingredients
¼ cup olive oil, divided
3 large sweet onions, chopped
Kosher salt and freshly ground black pepper
2 shallots, sliced into thin rings
1 (16-ounce) container sour cream
1 tbsp. chopped fresh chives
Pretzels and potato, beet, and sweet potato chips for serving
Directions
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are a deep golden brown, 35 to 40 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; cool completely.
Combine sour cream and onions in a bowl. Season with salt and pepper. Top with crispy shallots and chives. Serve with pretzels and chips.
1 teaspoon fine black pepper, or to taste*
**Substitution: 1 teaspoon Créole seasoning for salt and pepper
½ cup white wine or to taste
4 green onions, chopped
Roux
Ingredients
1 cup flour
1 cup vegetable oil
Directions
Heat oil in a black skillet or Dutch oven over medium-high heat. Add flour in gradually, stirring well. Reduce heat to low. Stir/whisk the mixture constantly until it reaches a rich brown color, approximately 30-40 minutes. You must stir/whisk constantly to prevent the roux from burning.
Gumbo Directions
Slice sausage into ½ inch pieces. Using a seasoned skillet for optimum taste results, cook the sliced sausage over medium-high heat until browned. Transfer cooked sausage to plate lined with paper towels, allowing excess grease to drain. Set aside.
Place chicken breasts in Dutch oven or stock pot, add water, and bring to a boil. Add celery seed, ½ tsp. salt and ½ tsp. black pepper.
Stir and reduce heat to medium low, cooking chicken breasts until done, about 1 hour. Transfer chicken breasts from pot to large mixing bowl. Shred chicken breasts and return to broth.
Turn heat back to high and bring to boil. Add roux to broth and chicken mixture, whisking until roux dissolves. Reduce heat to medium and add minced garlic, chopped onions, bell pepper and celery, bay leaves, chicken bouillon cubes, remaining salt and black pepper (or Créole seasoning).
Carefully pour in white wine. Stir to blend and incorporate.
Reduce heat to simmer. Simmer uncovered for approximately 2 hours, allowing all flavors to marry. Remove bay leaves and skim any grease that has formed off top of gumbo.
Add chopped green onions and continue to simmer for additional 5 minutes.
Serve gumbo over cooked rice. Top with a sprinkle of filé, more green onions, and hot sauce to taste, if desired.
To the trusty Tiger Bait Recipes we go for Cajun Red Beans and Rice-
Tiger fans making the trek down to Death Valley cross over the Mighty Mississippi River making Mississippi Mud Cake an appropriate sweet treat for tailgating times.
Giving a glance to the recipe below it, I must admit I am intrigued by this recipe for Sausage Cake. It reads like a c’est si bon classic and new fall favorite to include in the recipe box.
Themed tailgating tablescapes along with the perfect decor accessories ensures entertaining success from parking to parting.
Here’s wishing the football faithful a winning and happy tailgating season!
Horse racing enthusiasts, socialites and celebrities will flock to Churchill Downs this Saturday to view the Run for the Roses.
Known as the most exciting two minutes in sports, the Kentucky Derby as well as Churchill Downs is grand in history where tradition and excitement run first place.
Horse races are run on dirt courses and turf races.
Dirt is not something I recommend dressing out a lovely party food table in. I mean come on, who wants to decorate a party food table with dirt?
Anywho…
Emulate the look of a turf race with a faux grass table runner. Spanish and/or reindeer moss pairs well or as stand alone centerpiece additions.
Gallop on down to the local fabric store or shopping site of choice and pick up a yard or two of horse-racing-equestrian-jockey-rose themed fabric and proceed to create tablecloth, runner, and cocktail napkins keepers.
I can’t sew to save my life, but I am a whiz with a roll of hem tape. Mark your hemlines, heat up the iron, roll out the desired amount of tape, and voilà, table linen magic is made.
Faux rose bouquets placed in inexpensive vases, champagne buckets, on trays, or in trophy cups works beautifully as well.
Gather stems together tight and wrap with decorative ribbon.
Incorporating the traditional aspects of horse racing into my Kentucky Derby party ideas such as riding boots, horseshoes, and a riding helmet or two is not as difficult as one would think.
Spring is a great time of the year in retail sales to locate a pair of riding boots on sale or clearance. Riding boots will work perfect in my Kentucky Derby party ideas scheme.
Saturday’s centerpiece will become fall’s fashion boots.
Scatter about tabletops, prop and position around serving trays, centerpiece embellishments, cake toppers, monogram with party attendees initials as take home favors- you get the idea.
Garnish: fresh lavender sprig, fresh mint sprig, lemon slice
Directions
In a glass, combine bourbon, Lavender Simple Syrup, and lemon juice. Add ice. Garnish with lavender, mint, and lemon, if desired.
Lavender Simple Syrup
Ingredients
1 cup water
1 cup sugar
2 tablespoons fresh lavender buds
1 ounce fresh mint sprigs
Directions
In a small pot, combine 1 cup water and sugar, stirring to combine. Bring to a boil over medium-high heat. Remove from heat and add lavender and mint. Cool completely. Strain through a fine-mesh sieve.
8 fresh mint sprigs for garnish or more to desired taste
Directions
In a large saucepan, bring, water, sugar, lemon juice and mint leaves to a boil over medium-high heat, stirring frequently until sugar is completely dissolved.
Allow mixture to cool.
Strain cooled simple mint syrup and discard mint leaves.
Fill your mint julep cups with crushed ice, ½ cup Ginger Ale soda, and ½ cup mint syrup. Stir to incorporate flavors.
Adding a dash of Creole seasoning or Louisiana hot sauce along with a handful or two of chopped walnuts to store bought pimento cheese brings the c’est si bon to the party.
Encore presentation worthy for sure, I feel confident in suggesting the use of vintage beauties such as this one for Kentucky Derby party pieces.
The Kentucky Hot Brown sandwich, a Kentucky original recipe created in 1926 at the Brown Hotel in Louisville, Kentucky, is a perfect Derby Day menu choice.
This recipe from SheKnows plates turkey, bacon, Parmesan cheese, tomatoes and a heavy-handed dollop of bechamel sauce together in all its delicious, rich and Kentucky tradition glory.
If baking does not fit into your party schedule or itinerary, consider picking up your favorite cake at a local or grocery store bakery and adding embellishments of choice.
Mardi Gras scenes from home capture the purple, gold and green goodness of this mid-winter fête Louisiana turns out for in grand laissez bon temps rouler fashion.
Celebratory jollification comes to call and we answer “throw me something, mister” with the accent mark placed over family and furry friends small town revelry to match our larger counterparts.
Parades O’plenty line streets and sidewalks, balls and beads fascinate and decorate, a neighborhood block party fais do-do invites new traditional to the party, and coiffed and costumed furry friends proudly parade in mutt strut second line regality.
Homes adorned in colors of Carnival greet and treat revelers to a krewe of house floats exhibit.
Crawfish boils give plenty of reasoning and seasoning for passing a good time.
Mudbug in Blue by Dave the Builder garners Mardi Gras scenes from home attention.
Our version of a King Cake party looks something like a late afternoon tea party but with Community Coffee dark roast served black and strong.
Considering how much we do love our King Cakes, I thought a spin on a classic a delicious deviation.
Fluff pies whip up super easy and delicious.
Purple, gold and green sparkling sugars and a plastic King Cake plastic baby completes the decoration portion of this Mardi Gras dessert creation.
Giving thought to fluff flavor, the hands down choice was as obvious as the powdered sugar on your beignet.
White chocolate it is!
Mardi Gras White Chocolate Fluff Pie
Ingredients
1 9″ graham cracker crust
1 8 oz container whipped topping
1 3.5 oz box white chocolate instant pudding & pie filling
1-1½ cup cold milk
sparkling sugars in purple, gold and green
plastic King Cake baby
Directions
In a large mixing bowl, add white chocolate pudding mix and milk. Whisk until pudding reaches thick consistency. Gently fold in the whipped topping to incorporate.
Spread fluff mixture into the graham cracker crust; cover with plastic wrap.
Chill covered pie for at least 4 hours to set.
Before serving, decorate by dusting top of pie with purple, gold and green sparkling sugars. Garnish with a plastic King Cake baby and enjoy!
My holiday treasures and tastes snapshot asks the question, if you love this time of year like so many of us do, why wait until after Thanksgiving to holiday it up?
Decorating one season at a time traditions, like rules, are made to be broken in favor of a richer experience.
Mix, mingle, layer, and jingle the best of the Thanksgiving into Christmas holiday season with treasures and tastes of the ho ho home for the holidays kind.
Well deck the halls- I just heard the Hershey’s Kisses commercial with the bells ringing ♫We Wish You A Merry Christmas.
It’s official- the holidays are here!
Folks, this recipe for Pumpkin Coconut Fluff Pie is easy to make and impressive to serve.
Pumpkin Coconut Fluff Pie
Ingredients
1 9″ graham cracker crust
1 8 oz container whipped topping
1 3.5 oz box vanilla instant pudding & pie filling
1 15 oz can 100% pure pumpkin
½ cup sweetened coconut flakes
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 tsp. ground cloves
½ tsp. ground nutmeg
Directions
In a large mixing bowl, add pure pumpkin, vanilla pudding mix, coconut, ground cloves, ground nutmeg and pumpkin pie spice. Using a wooden spoon, stir ingredients until combined.
Next, add vanilla and whipped topping. Fold until incorporated.
Spread the pumpkin fluff mixture into the graham cracker crust; cover with plastic wrap.
Chill covered pie for at least 4 hours to set.
Before serving dust the top of the pie with additional pumpkin pie spice.
Things are beginning to get busy as it does at the holidays.
Temperatures have dropped to baby, it’s cold outside numbers, family is on the holiday road heading home, and my kitchen cabinets and countertops runneth over with holiday dinner fixings to which I am most grateful.
Enjoy the process and the holiday treasures and tastes, dear friends.
Creature comforts of the season go a long way in setting a cozy scene.
Nestling in with a hot cup of cinnamon spice tea, a hint of pumpkin wood in the air, and this month’s Country Living is the best of fall.
Two darling nephews and one picturesque pumpkin patch delights little ones and this Auntie to no end.
Cooking remains my diversion of choice.
Honing in on the flavors best known to the season and putting your stamp on a recipe to make it your own is a delicious way to create a house favorite.
Apples and spices, fresh lemon and rum extract, refrigerated pie crust (easy is the name of the game) and sprinkles of sugar mix and mingle in a flavor gala befitting a recipe you’ll label a must make.
Pie crust will roll out better if allowed to be at room temperature for ten minutes. Roll pastry out onto parchment paper lined cookie sheet.
In a large bowl combine apple slices, lemon zest, lemon juice, flour, allspice, nutmeg, almond extract, granulated sugar and salt.
Lightly dust center of pie crust with flour mixed with allspice and nutmeg.
Pour filling into the center of the crust.
Gently fold the border up over the edge of the apple filling.
Pleat crust with fingers to create a border design.
Brush border with egg.
Next, sprinkle border with coarse sugar.
Bake for 25 minutes or until crust is golden brown.
Tradition beckons the baking of the first Apple Nut Cake of the season.
Trying out a new recipe or whipping up one tried and true celebrates the taste of the season and dishes cozy toasty fall happenings.
On a personal note, I would like to ask my dear readers to please be patient with me as I slow the frequency of postings at this time due to devastating health news received over the last two weeks. Prayers for comfort and strength are most appreciated.
Today makes it official, friends. I am so excited to greet the season with accents and accessories, tastes and scents that welcome fall home.
One would not know today is the first day of fall by the current weather in the Deep South.
Hot and humid with temperatures rising lands us in full-on fallsummoween.
High heat and humidity zaps the feel of fall, but apples paired with pears, cloves, and cinnamon offers the taste of fall refreshment.
Fall Fruit Facts:
Did you know there are 7500 varieties of apples grown throughout the world with 1oo varieties grown commercially here in the United States.
Cinnamon (also called quills) is the perfect spice compliment to sweet and salty drinks and dishes.
Pears are members of the rose family (no, not the Rose family of Schitt’s Creek fame). Origins of the pear date back to 1000 B.C.
Autumn Apple Pear Cinnamon Water
Ingredients
6 cups water
2 Gala apples cut into thin slices
1 Granny Smith apple cut into thin slices
1 pear (I used Bartlett) cut into thin slices
2 cinnamon sticks
3 whole cloves
Directions
Fill pitcher with water. Add apple and pear slices, cinnamon sticks and whole cloves. Give a quick stir to mix; cover and refrigerate overnight to allow flavors to blend.
Why stop there?
Crisp mornings, afternoons, and evenings go splendidly with a warm beverage or warming cocktail.
Simple syrup or spiced concentrate added to your favorite fall hot or cold beverages amplifies the spice which in turn brings out the flavors so closely associated with fall.
Vanilla Simple Syrup
Ingredients
1 cup granulated sugar
1 cup water
1 teaspoon pure vanilla extract
Directions
In a small saucepan over medium heat bring all ingredients to a soft boil; cooking until sugar dissolves making sure to stir the entire time.
Remove from heat and allow to completely cool. Transfer syrup to a heat safe jar or container and store in refrigerator.
Autumn Spiced Concentrate
Ingredients
2 cups water
3 cinnamon sticks
3 whole cloves
Directions
In a medium saucepan bring water, cinnamon sticks, and whole cloves to a to a boil. Reduce heat and allow to simmer for 5 minutes.
Your house will smell amazing during this part of the process!
Remove from heat and allow concentrate to cool before transferring to a heat safe jar or container. Store in the refrigerator.
Seasonal touches here and neutrals there decorate the dining room.
Faux stems and bushes usually don’t tickle my fall decorating fancy, but this Japanese Maple bush from JOANN is absolutely lovely.
Never underestimate the visual impact of the simple yet elegant seasonal décor accessory.
DIY wreath project success means I like the way it turned out and find it too pretty to hang on the front door just yet, so it calls the foyer welcome fall home for now.
Don’t you love when an item you’re sure will work does just that.
Our welcome fall home 2022 wishlist is almost complete.
Vintage or in the style of vintage prints never fail to catch my eye.
Tennessee has really been on my mind and heart of late.
I purchased my first Anton Pieck print from an antiques shop in East Tennessee thirteen years ago, and last week I purchased this vintage Anton Pieck 3D Paper Art print of “The Ship” to add to the collection.
Hunting dog prints hung throughout my grandparent’s house, and the vintage porcelain figurine immediately took me back so in the cart it went.
