Weekend Reading 10.30.21

Happy Halloween weekend! My teenagers are off with their friends running around town to various hangouts. Gone are the days when I get them dressed up and we go trick or treating together but that’s okay. Now we sit home and wait for the little ones in our neighborhood to come to our front door and I always look forward to seeing their cute costumes.

I ordered some new chairs and linens for my dining room and I’ll be setting them up this week. It’s been many years since I’ve hosted Thanksgiving so I’m getting an early start. The last few years we’ve been out of town with extended family so it’s my turn again to decorate and cook. I also have a few simple holiday projects I’m excited about that I’ll share with you in the coming weeks.

Favorite links from the week:

Beautifully renovated and decorated: this elegant home.

Classy Florida style on display in this modern Palm Beach getaway.

Woah, this is mosaic checkered tile floor.

From retro to classic: different styles of wood paneling to inspire.

Vintage photos of Paris.

Small towns across the USA to visit for a festive holiday.

Skin friendly foods that fight wrinkles.

Chris makes the coolest Halloween food: witch fingers and coffin dip.

This history of Halloween and why we celebrate it.

Spooky! Zillow has a virtual haunted house tour.

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Leaf Luminaries & Choosing Simplicity

It hits me every year, the last week of October. I begin to feel the expectations building, the stress of content creation, the subtle nudge to please all the people around me, and the pressure to make it look effortless. So a few years ago I made a promise to myself that I wouldn’t sacrifice my physical and emotional health during the holidays even if that meant saying “no” a lot more. I chose instead to simplify the season.

I stopped throwing a Christmas party and sending holiday cards. I make the living room festive and I hang garland on the stairs but I no longer decorate the entire house. I wait until December to buy a Christmas tree and decorate it with my kids. Once I took the pressure off myself the immediate result was I began to feel more joy during the holiday season.

I watch the stories of people I follow on Instagram and already there’s so much creativity happening. I love it, it’s beautiful, and I look forward to being inspired by more. I still like to make things and if they turn out well, I share them here on the blog.

But one thing I’ve realized as the years go by and in all the holiday seasons I’ve celebrated is that time is the only thing with real value and our energy is finite. We get to choose where we spend it.

So instead of stressing myself out during the holiday season, I opt for simplicity in decorating and entertaining. Right now that looks like leaves clipped from the backyard paired with luminaries made of leaves and wax paper.

 

To me, simplicity is a choice to not get caught up in what everyone else is (or seems to be) doing.

To you maybe that looks like decorating with swags of popcorn or construction paper garlands made by your kids or grandkids instead of store bought gilded versions.

Perhaps it’s the pie you buy from the bakery to bring to a party because you don’t have time to bake.

Maybe it’s prioritizing kicking your feet up and snuggling with your favorite people with just a string of twinkle lights for the mood, instead of hauling out bins of holiday decor and decking the halls for days only to have to put it away a few weeks later.

Whatever it looks like to you I guarantee, choosing simplicity means a less stressful and more joyful holiday season.

_______

If you’re interested in how to make these simple leaf luminaries with wax paper, I posted the supplies and instructions on Instagram Reels today. This fall craft is a return to basics – decoupage leaves as a simple centerpiece. (Just be sure to use flameless candles). I used the leftover skeleton leaves from these embellished pumpkins.

Today’s post is really just a word of encouragement and a reminder this holiday season there’s no need to stress out when decorating or entertaining. You can choose simplicity in all you do and still create seasonal beauty.

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A Tribute To Burger

We shared some sad news on Instagram Stories last week, but wanted to make sure to post something here too, because Burger was such a huge part of our blog. Last Monday, our sweet chihuahua Burger passed away at the age of 15. It was a long wonderful life, but we miss him so so much. The house is way too quiet without him.

We got him when we were 24 years old. Before we got married, before the blog, before we had kids, before almost every adult experience we had together. He was there through it all.

He was always such a happy boy. We are so grateful for all the years we shared. He seemed to pass away peacefully in his sleep. For a dog that was diagnosed with a severe heart murmur six years ago, we are grateful for all the extra years that he defied the odds after that.

Continue reading A Tribute To Burger at Young House Love.

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Weekend Reading 10.24.21

Weekend greetings! I’m sitting in my little studio listening to the rain on the street, it’s been storming for a few days and of course we need the water but I find the sound is so comforting too.

Fall activities are filling our calendar, we had two homecoming dances this past week, there’s an upcoming Halloween soiree, and I volunteered to host Thanksgiving. We traveled last year so I’m looking forward to staying home and cooking in my own kitchen. I can’t believe November is next week. Here we go right into the holiday season!

Favorite links from the week:

The best trees to grow in pots on your patio.

What a gorgeous shade of jade green in the den in this family home.

Wow what a view! Also love the hood in this kitchen.

From dated to mid mod: this impressive kitchen remodel.

Ideas for filling empty corners of your home.

So cute: the new Lego Home Alone house.

The trick for keeping lemons fresh in the fridge for months.

These tested 700 songs are the ones that give people chills.

I’m already missing Italy reading this travel guide to all the regions.

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Fall Flavored Apple Cinnamon Cocktail

Can you feel it, the holidays just around the corner? It always feels like a race through November to get ready for both Thanksgiving and Christmas, to decorate, buy gifts, and recreate traditions. But I’m still enjoying the feeling of fall for a few more weeks!

To kick off the weekend, how about a fall flavored cocktail? This adult beverage is made with just three liquid ingredients, and the cinnamon sugar rim gives it extra flavor. The preparation looks best in a coupe glass because of the sparkling prosecco but you could also use a lowball glass for the mixture.

The ingredients in this fall flavored apple cinnamon cocktail are prosecco, cinnamon whiskey, and unfiltered apple juice or cider, paired with rim sugar made with 1 tsp. ground cinnamon, 2 tbsp sugar, and honey. Apple slices make an optional garnish.

 

 

Recipe for two cocktails:

In a cocktail shaker, pour 4 oz cinnamon whiskey and 4 oz. unfiltered apple over ice and shake to chill.

 

To create rim sugar, make a circle of honey on one plate and a circle of the sugar and cinnamon combined on another. Dip the top of the coupe glass into the honey, then dip the honey rimmed glass into the cinnamon sugar mixture.

 

Strain the whiskey and apple juice mixture into the coupe glasses, then top with another 2 oz. of prosecco per glass. In total each cocktail is equal parts 2 oz. whiskey, 2 oz. unfiltered apple juice, and 2 oz. prosecco. If you like cocktails a little more sparkling add and extra ounce of prosecco.

 

The perfect fall flavor in a glass!

 

If you’re wondering about the coupe glasses, mine are a set of four eve coupe glasses from CB2.

The coupe is similar to the old fashioned champagne glasses used in the golden years of Hollywood before flutes became the norm. The coupe is a throwback shape and is available in so many cool shapes and colors for entertaining.

These are a few coupes that have a bit more flair beyond basic clear glass. Time to stock up for your holiday festivities!

 

smoke champagne saucer (three colors) / faceted crystal

tropical tiki / short smoke

 

curvy wolcott / waterfall coupe (three colors)

fiorella coupe / long stem camille

Fall Flavored Apple Cinnamon Cocktail

October 22, 2021

by Kate Riley

Cuisine American

Category Food + Recipes Uncategorized

Persons

1

Serving Size

1

Prep Time

5 minutes

Total Time

5 minutes

Ingredients

• prosecco
• cinnamon whiskey
• unfiltered apple juice or cider
• sugar
• cinnamon
• honey
• apple slices for garnish

Instructions

1. In a cocktail shaker, pour 2 oz cinnamon whiskey and 2 oz. unfiltered apple over ice and shake to chill liquid.
2. To create rim sugar, make a circle of honey on one plate and a circle of the sugar and cinnamon combined on another. Dip the top of the coupe glass into the honey, then dip the honey rimmed glass into the cinnamon sugar mixture.
3. Strain the whiskey and apple juice mixture from the shaker into the coupe glass, then top with another 2 oz. of prosecco per glass. In total each cocktail is equal parts 2 oz. whiskey, 2 oz. unfiltered apple juice, and 2 oz. prosecco. If you like cocktails a little more sparkling add and extra ounce of prosecco.

Tags

good eats

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Eggs in Purgatory

Spicy tomato based sauce, topped with eggs and basil. Eggs in Purgatory is easy to make, packed full of flavor, and perfect for a quick, and easy meal.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back over at Ask Anna this month to share with you these Eggs in Purgatory, a brand new recipe, perfect for breakfast or brunch.

I am always in the mood for brunch on the weekends, but I don’t always want to spend my morning in the kitchen. I love the idea of having something simple to make on hand so that when I make brunch it won’t take too much time to make.

Today, I wanted to share with you these Eggs in Purgatory, and if you’ve never had it, you know you’re in for a treat. This dish is simple to make and only takes one skillet. Tomato sauce seasoned with crushed red peppers, for a little bit of heat, salt and pepper, and sugar to balance out the acidity. It’s filled with onions and garlic and topped with fresh basil. And they pair well with crusty bread, especially with a runny egg yolk. It’s seriously so amazing.

To make this dish, add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.

Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.

Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.

Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.

Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.

Remove the pan from heat. Add roughly torn basil leaves on top and Parmesan cheese if desired.

Serve the Eggs in Purgatory warm with crusty bread.

Enjoy!

Andrea

Cooking with a Wallflower

 

Eggs in Purgatory

 

Print

Rustic herby and spicy tomato based sauce topped with eggs and basil. Eggs in purgatory is simple to make, packed full of flavor, and seriously perfect for a quick meal.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 3-4 servings

Ingredients

• ¼ cup olive oil
• ½ onion, diced
• 3-4 cloves of garlic, minced
• 1 teaspoon crushed red pepper
• ¼ teaspoon salt, more to taste
• ¼ teaspoon ground black pepper, more to taste
• 1 28 oz can diced or crushed tomatoes
• 1 ½ teaspoons granulated sugar
• 4 large eggs
• ¼ cup fresh basil leaves
• Bread for serving

Instructions

1. Add about ¼ cup of olive oil in a medium sized pan over low to medium heat. Once the oil has heated, add diced onions and minced garlic. Cook until softened.
2. Next add red pepper flakes, salt, and black pepper to the pan and cook for about a minute or so.
3. Add the diced tomatoes and granulated sugar to the pan and allow it to simmer on low heat for about 20 minutes.
4. Use a spoon to create a hole in the sauce. Crack an egg into the depression. Repeat with the rest of the eggs.
5. Cover the pan and cook the eggs for about 5-6 minutes over low heat or until the egg whites are just set. Cook longer if you want the yolk to be set too.
6. Remove the pan from heat. Add roughly torn basil leaves on top and parmesan cheese if desired.
7. Serve the eggs in purgatory warm with crusty bread.

3.5.3251

 

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Pasta e Fagioli

The day after I get home from an international trip I always take the day off. I’ve found the best way to recover from jet lag is to not jump right back to work but instead take a full day off to rest, do my laundry from the trip, and eat healthy food. I found out on my journey home from Italy that it would be raining for a week back home in Northern California so I made up my mind to recreate an Italian soup to help with my recovery.

‘Pasta e Fagioli’ means “pasta and beans” and it’s an Italian soup made of meat, beans, vegetables, and pasta. ‘Pasta e Fagioli’ is the Venetian dialect but in the US, it’s also referred to as ‘Pasta Fazool’ from the southern Italian dialect. Sometimes made with pancetta, I made mine with ground beef like the one I had in Venice.

It’s tasty, hearty, and a perfect winter soup that’s ready to eat in one hour. I made this last night for dinner for my family, delicious!

Ingredients:

2 tbsp. olive oil

1/2 yellow onion (finely diced)

3 garlic cloves (finely diced)

1 lb. ground beef

1 32 oz. low sodium broth (vegetable or chicken)

1 15 oz can tomato sauce

1 15 oz. can kidney beans

10-12 diced baby carrots

1 cup small pasta shells

4-5 chopped fresh basil leaves (or 1 tbsp dried basil)

1 tbsp oregano

¾ tsp garlic powder

ground parmesan cheese (garnish)

To prepare: Dice the onion and garlic and soften for 2 minutes in a large soup pot on low heat in 2 tablespoons of olive oil.

Add the ground beef to the pot and stir until it’s cooked. Add the broth, tomato sauce, diced carrots, kidney beans, and pasta shells and bring mixture to a boil.

Boil on medium heat for 10 minutes until the pasta shells are cooked. Add the basil, oregano, and garlic powder and simmer on low heat for 30 minutes, stirring occasionally.

Serve with garlic bread and a nice Italian or red wine!

Makes 4 servings.

Pasta e Fagioli

October 20, 2021

by Kate Riley

Cuisine Italian

Category Food + Recipes

Serving Size

4 bowls

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Ingredients

• 2 tbsp. olive oil
• 1/2 yellow onion (finely diced)
• 3 garlic cloves (finely diced)
• 1 lb. ground beef
• 1 32 oz. low sodium broth (vegetable or chicken)
• 1 15 oz can tomato sauce
• 1 15 oz. can kidney beans
• 10-12 diced baby carrots
• 1 cup small pasta shells
• 4-5 chopped fresh basil leaves (or 1 tbsp dried basil)
• 1 tbsp oregano
• ¾ tsp garlic powder
• grated parmesan cheese (garnish)

Instructions

1. Dice the onion and garlic and soften for 2 minutes in a large soup pot on low heat in 2 tablespoons of olive oil. Add the ground beef to the pot and stir until it’s cooked. Add the broth, tomato sauce, diced carrots, kidney beans, and pasta shells and bring mixture to a boil. Boil on medium heat for 10 minutes until the pasta shells are cooked. Add the basil, oregano, and garlic powder and simmer on low heat for 30 minutes, stirring occasionally. Garnish with grated parmesan cheese. Serve with garlic bread and a nice Italian or red wine!

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