photo visualize.png photo create.png photo adorn.png photo savor.png photo live.png photo escape.png photo us.png

Tuesday, November 22, 2011


Poor Thanksgiving is starting to get overlooked. Target went from Halloween to Christmas so fast. I am guilty of that as well considering I jumped from a lot of fall-related posts to Christmas card posts.
I'm sorry Thanksgiving, I do like you I promise.
I found some pretty decorating ideas for the quickly approaching Turkey Day...and I'm loving a rustic elegance for this holiday. After all, it is about harvest, and when I think of that I think of what comes from the earth and what is made from it.
Take a look:

I love purple incorporated into fall colors. This is a great way to reuse your Halloween pumpkins before you toss them.

Of course, I love white. Especially when it is rustic and unexpected for an otherwise warm-hue holiday.

Pops of green glass on a farm table? Perfection.

Such a simple way to add a name card to a table if you have pretty handwriting and a of course, a pear (or an apple or small pumpkin)

Add a menu to your table this year. Ceci New York provides a free download for you to type out on and print or handwrite, which I think is prettier.

I put together this outfit idea for you Thanksgiving fashionistas

I REALLY want to try this recipe: Apple Cider Caramel Cookies

I made this Sweet Potato with Blue Cheese & Pecans from Epicurious for our potluck at work and liked it a lot:

Sweet Potatoes with Blue Cheese and Pecans
3 pounds sweet potatoes (about 6)
3/4 cup (1 1/2 8-ounce packages) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into 1" cubes, room temperature**
Kosher salt, freshly ground pepper
1/4 cup mild blue cheese
1/4 cup store-bought candied pecans***

Preheat oven to 350°F. Roast sweet potatoes on a rimmed baking sheet until tender, about 1 hour. Let cool slightly.
Remove skins and transfer sweet potatoes to a large heavy saucepan over low heat. Add cream cheese and butter. Mash until well blended and creamy. Season with salt and pepper. Stir over low heat until hot.
Spoon into a warm serving dish and garnish with cheese and pecans.

**I found a brown sugar butter (Land O' Lakes I believe is what it was) and used 1/4 cup of that
***I couldn't find candied pecans in the store so I bought a bag of fresh locally-grown pecans that were chopped already and tossed them in butter, cinnamon and nutmeg.

I think next time I might use feta or goat cheese or something similar. I'm not crazy about blue cheese, even though it was good in this dish.
The dish is more savory than the expected sweet taste of a sweet potato. I also spread my mashed potatoes on the bottom of a casserole dish and sprinkled the cheese in a layer on top, then the pecans, so modify as you like it.

No comments:

Post a Comment


design + development by fabulous k