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Archive for November, 2010

Thanksgiving week is rapidly approaching, and as per usual, our trip back to our home state looks to be quite a whirlwind. Joe and I choose to take our long family visit at Thanksgiving, and it is starting to become a tradition. I, for one, am particularly excited because the two of us can drive up to our Michigan rather than having to fly. Which means we don’t have to be quite as judicious packing our week-plus worth of clothing and other things. Nonetheless, I thought it would be a fun exercise to see what I could do with an (imaginary) wardrobe of only ten articles of clothing. Could I put together a week’s worth of outfits? It was extremely entertaining to come up with, and although I don’t actually own these clothes, I certainly think this made me think about packing for my trip in a new way! Oh, and I used OPI’s new “Burlesque” themed nail polish as a jumping off point.

We start with these ten articles of clothing...(Click to Enlarge)

Approximately Clockwise from Left:

  1. Women’s Ruffled Flutter-Sleeve Dress in Red Print from Old Navy
  2. Above the Folds Top from ModCloth
  3. Dream V-Neck Cardigan in Pale Plum from J.Crew
  4. !iT Jeans Dream Diva Stretch Jeans from The Buckle
  5. Wool Flannel 1035 Trouser in Steel Grey from J.Crew
  6. Croft and Barrow Cable Knit Sweater in Wine Heather from Kohls
  7. Cambridge Cable Shawl-Collar Cardigan in Black from J.Crew
  8. The Bates Coat in Black Plaid from ModCloth
  9. Akome Top from Anthropologie
  10. Women’s Rib-Knit Embellished Tank in Cinder Smoke from Old Navy

See below what we do with these ten items!

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Thanksgiving Table

Our annual Thanksgiving trip to visit family is in 10 days. I cannot believe how quickly November is sneaking past! Am I ready for Thanksgiving yet? I’m not sure. Magazine articles on Thanksgiving dinners are certainly getting me into a turkey-eating mood, though!

This year, I feel myself gravitating more towards tradition and a more rustic aesthetic. Maybe its that I actually have woods and trees to look at outside my windows instead of other apartment buildings and the roofs of big box stores. Or maybe the extended fall is making me seek warmth and comfort. Either way, I’ve been playing around more with Traditional/Modern combinations. I am finding myself more drawn to wood; a texture I had previously felt generally averse towards. So here is my mood board for a Rustic-Modern Thanksgiving table setting which includes quite a bit of wood!

Rustic Modern Thanksgiving

Background color: Based on Linden Mint Tablecloth at Crate and Barrel

Silver Beaded Pitcher at Williams Sonoma Home

Carved Wood Serving Platter at Target

Emeco Navy Chair at Emeco.net

Vintage Patina Trestle Table at Bernhardt

Artificial White Pumpkins at Zimmerman Marketplace

Marimekko Lepo Olive Napkin at Crate and Barrel

Olivier Flatware at Crate and Barrel

Vernazza Dinnerware at CB2

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Cooking! Pumpkin Bread

Goodbye October; hello November!

Well, there is no doubt that it is truly autumn here now. We had to scrape frost–actual frost!–off our windows early Saturday morning. The chillier temperatures have me in search of a new winter coat. And I continue to be on a fall cookery spree.

For some reason, I have been obsessing over pumpkin bread. Maybe it’s because I associate it with hot cups of caramel cider at Starbucks (a terribly delicious splurge) or maybe it’s because I am gearing up for my favorite holiday, Thanksgiving, and the tastiness of pumpkin pie. Either way, I have been wanting to make some pumpkin bread, and I think I found a recipe that I like well enough to make again.

Pumpkin Bread (Not really pretty, but tasty!)

Downeast Maine Pumpkin Bread

By Allrecipes.com user Laurie Bennett
  • 1 15-oz. can pumpkin puree (the stuff in a can that is just pumpkin in the ingredients list, not pumpkin pie mix!)
  • 4 eggs
  • 1 cup vegetable oil (no one said this bread was healthy!)
  • 2/3 cup water
  • 3 cups white sugar
  • 3-1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1-1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1/4 tsp. ground ginger

Preheat oven to 350°. Grease and flour (or use Pam flour baking spray) 3 7×3″ loaf pans. (I ended up doing 1 9×5″ loaf pan and 18 muffins.) In a large bowl (a very large bowl–I used the largest I had, which was a 6-qt. bowl, and I probably would not have gone much smaller) mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, mix together flour, baking soda, salt, and spices. Stir the dry ingredients into the wet ingredients until just blended. Pour into pans and bake. Muffins and bread are done when a toothpick inserted in the center comes out clean.

If using 7×3″ pans, bake for 50 minutes. If making muffins, begin checking around the 20-minute mark. (I think mine were done at around 30 minutes in.) For a 9×5 loaf pan, begin checking about an hour into the bake time, I think mine took somewhere between 70 and 80 minutes to be fully cooked. Eat plain; seriously the bread and muffins do not need butter!

If this is too much for your family to eat, I suggest freezing the bread. Joe and I certainly could not eat 18 muffins and a whole loaf of bread in a week, so I cooled mine on the counter, then tightly wrapped it in plastic wrap, aluminum foil, and then put it in a Ziploc bag and froze it.

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