Thursday, November 18, 2010

Giving Thanks

 Choose any of these Thanksgiving designs for your wall.  Add it above the buffet table or in the kitchen somewhere.

Add this simple decal to any door to welcome your thanksgiving guests!  Comes in brown, black, ivory and tan. $6.00

This design can also be sized down and placed on wood for a cute sign for your counter or shelf.

Happy Thanksgiving!

Monday, November 15, 2010

August Southern Wedding

If you look closely you will see a blue daisy in the center.  I had to spray paint it at the last min to match the ribbon!

 These cute mason jars hung along side of the house at the entrance and on the open doors leading to the dance floor.

                                  Vinyl Decor

We made these Suckers as favors.  The Tag read "Sucker For Love"


BBQ Pork Sliders
shrimp and Grits bites
Macaroni and cheese bites
Broccoli Salad
Brownie bites w/ strawberries and cream
Pecan Tarts
Red Velvet petite fours 
Banana Pudding martinis


 This was such a fun wedding to plan and decorate for.  The Southern Theme was chosen early on and we ran with it.  The food was amazing, I just wish I had better pictures.  The decorations were great until the rain hit two min. after we finished decorating.  The vinyl turned out great and added a simple but elegant touch.
Any of the vinyl can be custom ordered and if you need any of the recipes just email me.

Sunday, October 10, 2010

It's Soup Weather!

Fall brings us cooler temperatures that are just right for making and eating Soup!  I chose to start this season with Lentil Soup simply because I had everything on hand and I didn't need to run to the store.  Who wants to go to the store when its cold outside any way, right?
Lentil Soup
2 Tabl Olive Oil
1 med. onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt adn freshly ground black pepper
1 (14 1/2oz) can diced tomatoes
1 lb lentils or 1 1/4 c.
11 c. chicken broth (really, it takes 11 cups)
1 c. cooked brown rice
fresh spinach
1 c Parmesan cheese shredded

Heat oil in large pot over med. heat.  Add the onion, carrots, and celery.  Add the garlic, salt, and pepper and saute until all the veges are tender, about 5 min.  Add the tomatoes with juices.  Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 min.  Add the lentils and mix to coat.  Add the broth and stir.  Add the thyme sprigs.  Bring to a boil over high heat.  Cover and simmer over low heat until the lentils are almost tender, about 30 min.
Stir in the rice. Season with salt and pepper, to taste.
Place small amount of spinach leaves in the bottom of serving bowl and ladle soup on top.  Sprinkle Parmesan and drizzle w a bit of olive oil, and serve.
So Yummy!!!  Enjoy

Sunday, September 19, 2010

Sweet Pickled Watermelon Rind

Sweet pickled what? While planning food for a southern outdoor wedding reception I came across this recipe.  I was intrigued to say the least.  After all, this is something we throw away, something as kids we chucked in the woods, seeing who could throw the farthest.  Growing up watermelon was something we ate often.  My dad had a huge garden that promised lots of produce including watermelons.  My sister and I were once featured in a small town southern newspaper sitting next to an 18lb Congo watermelon my grandfather had grown.  We felt like movie stars.  So when I read that there is a use for this white and green stuff we usually chucked in the woods or threw in the compost  I had to try it.
The finished product is like candy!  I am not kidding.  a very soft but firm sweet tasting candy.  We tried it with BBQ pulled pork and hot dogs.  I also found it to be delicious wrapped in bacon and served as an appetizer.  So, my conclusion, Don't Ever Throw Away Watermelon Rind Again!

Here is the recipe I used:

Watermelon Rind Pickles
Yields about 5oz jars
1 large watermelon (about 7 pounds)
3/4 cup salt
2 quarts (2 trays) ice cubes
9 cups sugar
3 cups white vinegar
1 tablespoon (about 48) whole cloves
1 tablespoon whole allspice
5 cinnamon sticks, 3 inch pieces
1 lemon, thinly sliced, with seeds removed

Make the brine by mixing the 3/4 cup salt with 3 quarts cold water. Stir well.
Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1 inch squares or fancy shapes as desired. You only want the white portion. Cover with the brine solution, add the 2 trays (2 quarts worth) of ice cubes. Let stand 3 to 4 hours.
Combine whole cloves and allspice tied in a cheesecloth or other clean, thin, white cloth.
After the 3 to 4 hours has elapsed, drain and then rinse in cold water and drain again.
Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes (do not overcook).
While the watermelon rind is cooking, combine sugar, vinegar, water and the seasoning mix bag in a large pot and boil for 5 minutes.
Drain the watermelon rind and add to the seasoned syrup solution (remove the syrup from heat). Let the watermelon rind and seasoned syrup stand overnight in the refrigerator.
Heat the watermelon rind in syrup by bringing it to a boil. As soon as a boil is reached, turn down the heat to cook slowly for 1 hour.
Fill the jars loosely, with 1/2 inch of headspace. To each jar add 1 cinnamon stick.
Pour boiling cooking liquid into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with the hot syrup solution, again allowing 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
Process for 10 minutes.

Friday, August 27, 2010

Georgia Peaches

It feels like summer The peaches are finally ripe.  I will never forget the first year after we planted our bare root trees.  I was so excited to see little green peaches growing.  My niece and my son were three and I stepped outside to check on them and they were picking the little green fruit and throwing it as far across the yard as they could.  Then the sound they made was pure joy.  They were laughing with delight.  How could I get mad?  They said, "Look how good we can throw".   Turns out, if you pick your green fruit for the first couple of years you will never have a shortage of fruit again.  Those trees have been the best trees ever!  Thanks Zac and Morgan!

Look at how beautiful our jam turned out.  I used the recipe on the box of sur-gel except I doubled it.  They tell you not to double jams because they won't turn out, but they do,  Every Year perfect jam.  I double the lemon juice because I like the results.  This year I tried a new product called True Lemon.

It worked out fabulous.  Jam is a funny thing and if the liquid content is not perfect it won't set.  Because I double the lemon juice I usually reduce some of the fruit liquid.  Problem solved with True lemon.

Try your jam on homemade bread.  Here is one of my favorites from Sister's Cafe

And the best for last, we love Greek Yogurt with our peach jam.  This has become breakfast in our house.  We make it on Sunday night and have yogurt all week long.  It is so great!!!  Yum.  My kids won't even eat regular store bought yogurt anymore.  Here is how to do it.  (sorry, it gets eaten way to fast for photos.)

Laundry Room

     Does your Laundry room look like this?  Mine sure doesn't!  I have 4 children and they think if it lands in the doorway it is in the laundry room and consequently will be washed.  I trained them poorly, right?
    Any of these cute designs can be applied to your walls or put on cute signs.  Go check out for instructions on how to make your own laundry detergent.  I tried it and it really works, and it is super cheap!  If you are interested in any of these designs for your home click on the Inspire with style button top right and or email me @