Have A Spooky Day

Seriously adorable, right?

IG Pics

Hello, Lovelies! I hope everyone has had a wonderful weekend. Did you attend a Halloween party? I've seen pictures flooding in from all areas of some fantastic costumes. Our weekend has been relaxing. We have been at the farm since Friday evening. Bryan has a major project he is working on, and I have promised not to post on it until it is completed. Ivy and I have been relaxing, drinking chi lattes and watching men in the back yard put in a new pool liner. Fun stuff. Not much to share, but here are a few Instagram pictures from the past week.

The weather turned cold, and I hear some people are even getting snow! Craziness, if you ask me. This was one of the colder days this week. Ivy and I looked out the back yard and decided it was warmer to stand in the sun.

Oohlala, my fave purchase of the week. Seriously, obsessing over them--and you know how I hate that word.



Ok, so I did actually do something a little worth-while yesterday. Bryan and I have decided to have a Thanksgiving/Fall Bash at our teeny, tiny little place. I have no idea how we are going to cram everyone in, but I know it will be tons of fun.



Digging through drawers can be quite productive. I found these fantastic vintage watches, all of which are small and fit my wrist perfectly. (Mom, are you still glad you left me here alone?)



That's all I've got for today. One question though, do you think kids are going to Trick-or-Treat tomorrow night? Hum, must get some candy, ya think?

Big Guns

Somehow the other day this picture popped up in my Pinterest feed. No matter how many silk shirts or glittery heels I post, I am a country girl at heart. A gun slingin', cane pole fishin', wood splittin', roll up your jeans kind of girl. Shocking, I know-most people do not know this about me. When I saw this picture I had to pin it for Bryan because I thought he would get a little laugh out of it. As soon I showed it to him his response was,"I wonder what kind of gun that is? Maybe a .30-30? If so it would knock her on her skinny #$@."   

Back when Bryan and I were first dating we took these pictures on a Sunday afternoon after church. I think one of the things that amused him about me was the fact that I could just about out-shoot him and do it wearing make-up. One of my good friends from college saw these and said that I was the only person she knew who would shoot a gun with her hair poofed. I thought that you all would find these pictures amusing-they always make me laugh. Have a great weekend!

Halloween Party Ideas

Even though Halloween isn't until Monday, I think that most people will having their parties either tonight or tomorrow night. I have no reason to dress up this year, which actually might be a first. This is one of the two weekends that Bryan and I have open until the end of the year. We have been invited to a few parties, but I think we might take full advantage of relaxing and spending time together. If we were to have a party at our house I would use this idea. How fun is it for your cocktail area? (Assuming it would be an adult-only party.)

Click here to see how to make the spook-tacular chalkboard menu.

Searching everywhere for a good cocktail to share, I thought this Black Widow would be perfect to share with friends.

Black Widow

Ingredients:

Cream de Cassis

Vodka

triple sec

fresh lemon juice

pomegranate juice

licorice strings

Directions:

1. For two cocktails (one cocktail shaker), mix 2 parts cassis, 3 parts vodka, one part triple sec, 1 part lemon juice and 1 part pomegranate juice.

2. Shake over ice and serve chilled. Drape licorice strings to look like spider legs.

Have a boo-tiful weekend!

Gold + Mirrors

There is something spectacular about ornate gold mirrors. To me it adds such a sense of regalness to a room. I once had a mirror that was old and deteriorating. A little gold spray paint did the trick to turn it into an eye-catching beauty in the front hallway. Hopefully these are a little eye candy for your Hump Day. Be sure to check out Flip Flops & Pearls' Semi-Wordless Wednesday--feel free to link up!

DVF

Atlantic-Pacific is one of my favorite blogs to check out when I need a little inspiration and want to look at beautiful outfits. A recent post featured a Diane Von Furstenberg video and photo shoot. Not that I need any reminding, but I was reminded once again how fantastic the prints are in all of her collections.

I'm not going to lie, the prices for these outfits cost a pretty penny. It is highly likely I will not end up with a single item of hers for quite a while, but isn't it fun to dream? Here is a little DVF inspiration for us all to drool over.

I really do like to wear browns, golds, taupes and blacks during the fall months. And boots! How could I ever forget those essentials in my closet? Happy shopping lovelies!
via, via

Fallish Jibber Jabber + New Sale Items

As many pumpkins and fallish things as I have posted recently, I realized I hadn't posted on orange clothing. After searching Pinterest for a few minutes hours, I came to fully understand why that has not happened: nobody wears orange, or if they do it is not very flattering--I am now a believer that only certain people can pull off the orange look and not look like a pumpkin.

This is one of the few looks I actually liked.

Thus, I decided that I might not be able to come up with a bunch of outfit options that everyone would love in this bright color and chose a few options in more subtle hues.

I also realized that I do not really own many orange things, just a cardigan wrap thingie and this orange and black Tucker tunic. It is actually something orange that I do like. 

Ok, so I am going to break down and post another pumpkin recipe. I promise you are not going to be able to eat just one of these little babies. Make a double recipe because your family is going to devour them. 

Pumpkin Croissants

Ingredients:

2 cans of crescent rolls

1 cup pumpkin puree (canned pumpkin)

1/2 block cream cheese

3 Tbsp. sugar + some

1 tsp. pumpkin spice + some

Directions:

1. Mix pumpkin puree, cream cheese, sugar and pumpkin spice together until fluffy.

2. Spread on the croissants and roll them up.

3. Mix some sugar and pumpkin spice together and sprinkle on top.

4. Bake on cookie sheet at 350 about 12 minutes or until golden brown.


And lastly, I should be ashamed of myself for not posting my favorite Pumpkin of all...my sweet kitty who is 15 years old. He was a gift from above, who I found in the tree in my parents' front yard...it produces cats whenever we need one...and they are always orange and white.

***New items are up on my blog sale.

Sunday Inspiration + Book

If you are like me, it can often be hard to have a daily quiet time with the Lord. The book I am sharing with you today is a wonderful simple book that does not have a lot of reading or applications, but is nourishing enough to be a great read to start your day. I know that mornings can be hectic trying to get kids or a husband or even yourself out the door. I promise that your day will be transformed if you start it out with a few minutes along for you and God. Get up 10 minutes early and have a cup of coffee before the rest of the house wakes and gets busy.

Daily Wisdom for Women, by Carol Fitzpatrick, shares a verse and some wisdom about the verse or how to apply it in your life, then there is a short prayer that correlates with it. This is an excellent book to use for your morning quiet time. (The cover of mine does not look like this.)

"But by His doing you are in Christ Jesus, who became to us wisdom from God, and righteousness and sanctification, and redemption, so that, just as it is written, 'Let him who boasts, boast in the Lord.' "

1 Corinthians 1:30-31

Pumpkins + Beer

I realized today that the month of October is going by very quickly, which leaves just over a month to decorate with pumpkins. Any type of fall party should have pumpkins incorporated into it somehow, whether on the mantle, lining the back steps or even as pumpkin whoopie pies. One of my favorite ways to use pumpkins at a party is as an ice bucket. It makes your party all the more festive. How do you decorate with pumpkins in the fall? 

While trying to find images of pumpkin ice buckets I stumbled upon these tasty morsels. How yummy do these pumpkin beer pretzels look? Click here to see the recipe and step-by-step instructions on how to make them.

Never Tucker-ed Out

Happy Friday! Today I am linking up with Kori from Blonde Episodes for Fashion Friday. I know that I have mentioned how my favorite fall outfit consists of a silk 3/4 length shirt and boots. Tucker is among one of my favorite brands and I would be happy wearing it multiple times a week. When I was in NYC in May Kelly Ripa had on the cutest Tucker dress. I was ecstatic to see her wearing it since I had planned on wearing one the next day. The shirts fit wonderfully and the dresses fit to perfection, as well. Here are a few shirts that I am eyeing right now.

I hope everyone has a wonderful weekend!

FGA: Sausage, Bean and Spinach Dip

Hi, Friends! Natalie here from Designer Bags and Dirty Diapers. I was so excited when Hannah asked me to share a dip recipe for her football/tailgate series. I am totally a dip lover, I could easily eat it everyday. I am always excited when I find a new tasty one. I made this dip a few weeks ago and it knocked my socks off. It was so darn good. There were only 4 of us and we seriously almost ate the whole dish. I had saved this recipe out of one of my old Southern Living Magazines. I swear Southern Living never disappoints with their recipes. My picture isn't quite as pretty as Southern Living's but I can assure you it tasted fabulous. This is the perfect dip for your next football party!



Sausage, Bean, and Spinach Dip

Ingredients
1 sweet onion diced
1 red bell pepper diced
1 (1-lb.) package hot ground pork sausage
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
1 (8-oz.) package cream cheese, softened
1 (6-oz.) package fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1 (15-oz.) can pinto beans, drained and rinsed
1/2 cup (2 oz.) shredded Parmesan cheese
Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Preparation
1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
Print Recipe HERE

Make Ahead (Freezable) Breakfasts

Last week I got in the cooking mode. Before we moved I cooked every single night of the week. Now I still cook, but not nearly as much as I would like to each week. Occasions arise--a going away party, dinner with friends at their house, I have a salad and fix Bryan something later if he works late--you get the drift. Anywho, I felt like I needed to get a little cooking out of my system, therefore I cooked breakfast meals all day long. It all started with some tasty little things called muffins. Then came breakfast quiche. And then breakfast burritos. I told you I cooked all day!

Banana Oat Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup white sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1/2 tsp. vanilla extract

1 cup mashed bananas

Directions:

1. Combine flour, oats, sugar, baking powder, baking soda and salt.

2. In a large bowl, beat the egg slightly. Stir in the milk, oil and vanilla. Add the mashed banana and combine thoroughly. Add the flour mixture and mix until just combined.

3. Line a 12-cup muffin tin with bake cups and divide batter among them. Bake at 400* for 18-20 minutes. *See note below. 

Mini Mushroom & Sausage Quiches

Ingredients:

8 oz. ground turkey

1 tsp. extra virgin olive oil

8 oz. mushrooms, sliced

1/4 cup scallions, sliced

1/4 cup Swiss cheese, shredded

1 tsp. pepper

5 eggs

3 egg whites

1 cup milk

Directions:

1. Preheat oven to 325*. Coat a nonstick muffin tin generously with cooking oil. **I forgot to do this. Luckily they came out ok, but don't forget this step.

2. Cook sausage in a nonstick skillet until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan and cook mushrooms until golden brown, about 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage and let cool for 5 minutes. Stir in scallions, cheese and pepper.

3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

4. Bake until the tops are just starting to brown, about 25 minutes. Let cool on a wire rack for 5 minutes. Then take them out and let cool completely on the rack. *See note below. 

Breakfast Burritos

Ingredients:

8 oz. turkey sausage

6-8 eggs, depending on the size

1/4 cup scallions, sliced

cheddar cheese, shredded (or any kind)

small jar of salsa

1/2 can black beans

10 tortillas

Directions:

1. Cook sausage in a nonstick skillet for about 4 minutes. Add scallions to saute for 2 minutes. Add beans and cook 1 to 2 minutes.

2. Whisk eggs in a bowl and add to sausage mixture and cook until light and fluffy.

3. Transfer to bowl and let cool for about 10 minutes. (I put mine in the fridge.)

4. Fold salsa and cheese into sausage and egg mixture. Then divide evenly among the tortillas. *See note below.

*I made all of these meals to put in the freezer so I could pull one out each morning and send with Bryan to work with yogurt or fruit. I put the muffins in freezer bags. The quiche was wrapped individually in plastic wrap and then put into freezer bags. Once the burritos were made, I placed them on a cookie sheet in the freezer just until they were set in form. Then I took them out, wrapped them individually in plastic wrap and placed them in freezer bags.