Autumn is here… but most days it still feels like Summer. Yet, I’m so ready with recently moving to work with some beautiful vibrant Fall colors and start turing this house into a home.Read More
An awesome day with our family.
We hope you were able to spend today with the ones you love.
We'll catch up this week.
We were recently asked to present the program for the Little Rock Pleasant Valley Garden Club luncheon that was hosted by good friends of ours.
Cooler temps outside had us all thinking ahead to the holidays and entertaining. We set the dining room table for a Fall or Thanksgiving dinner...and then did a live change out to Christmas. It was a lot of fun...
Our challenge was finding floral and pumpkins and such the first of September...We were about a week early with this event. But we persevered and used some artificial that we would not normally use to make our points and the demonstration was very well received.
For the Fall table we first selected the china and crystal to determine the direction we wanted to go with the floral and other accents.
We used beautiful Spode Woodlands china, organic woven placemats with cream colored chargers, sterling silver flatware, and silver goblets paired with etched wine glasses and extra tall champagne flutes.
We decided to use different green textures with white pumpkins and mums rather than the traditional oranges and browns. We really wanted to add lots of green and white floral cabbages with fresh white and green pumpkins...but as I said we were about a week too early.
The base of our arrangement was fresh cryptomeria from my yard. Its a beautiful evergreen and we were able to use it for both our Fall and Christmas tablescapes...
We layered in lots of different succulents and fresh mums in extra tall pewter urns. The tall arrangement was full of drama but you can still see around it for great table conversation during dinner...
With all of the guests gathered around we quickly removed the mums, pumpkins, succulents, and all tableware and started re-setting for Christmas. The fresh green cryptomeria remainder for our base...
We chose jewel toned Versace china, gold beaded mats with metallic chargers, gold flatware, different colors of cut crystal,the same champagne flutes because we loved the height, gold damask napkins with rings...
We quickly tossed the mums from the urns and added fresh cryptomeria, fresh magnolia leaves,eucalyptus, paper whites, ornaments and crowns...
We added gold ornaments, fresh green pears and magnolia , and paper whites to the arrangement on the table as well. One of a kind vintage stockings placed on each plate for party favors...
Preparing for this presentation has us all so ready to start making plans for our own upcoming entertaining...From Fall to Christmas...Tis the Season!
It's your turn. Let's talk!
We absolutely love a good filet or beef tenderloin so I cook them pretty often. It really kills me to throw away any of the leftovers so I've concocted the easiest and best hash recipe ever.
First...Don't try to make me feel guilty because you can't. Ha!
I used canned rather than fresh veggies because I had them and was in a hurry. Feel free to take the extra time to clean, peel and cube fresh ones...it's going to be very yummy either way.
We like our steak Medium to Medium rare which works really well for this recipe. The meat doesn't get over done when re-heated in the hash.
Cube the steak and sit aside.
Open and drain sliced carrots and cubed potatoes with skin on...(Or prepare fresh veggies)
Chop half of a yellow onion and sautee until tender in olive oil with fresh minced garlic.
Add the veggies and cook till tender...or heat through...
Throw the meat in last so it will warm with out over cooking.
Salt and pepper to taste.
This is so flavorful you won't believe it.
I added a chopped romaine and cabbage salad with fresh bacon bits and blue cheese dressing .
Now all we need is a glass of red wine...
It's your turn. Let's talk!