Each year the Pantone Color Institute chooses one color that, after much research and consideration, determines trends for the coming year. This can be seen in all areas, such as entertainment, art, fashion and all areas of design. For over 20 years, Pantone’s Color of the Year, has influenced product development in many areas such as home furnishings, fashion and industrial design to name a few. This year they have chosen Living Coral.Read More
With each new year brings new design projects. Maybe you have lived in your home and raised your family. Your children are grown and you are looking at the interior of your home saying, now what? Maybe it has been 10-15 + years and your home needs a refresh or remodel. Let’s take a look at several easy ways to update your home.Read More
Next Thursday is Thanksgiving. I keep having to remind myself that it is next Thursday! I feel that Halloween was just yesterday. I am not ready. I still have to plan the meal, make a grocery list, shop and prepare the food. It will be a quiet Thanksgiving at our house this year; just my husband, our son and myself. I guess we could go out for dinner or I could order a Thanksgiving meal from one of the grocery stores but I actually like to cook and a small dinner with just the three of us is fine; we will have a full house at Christmas!
Counting My Blessings
I really do love the time between Halloween and Christmas. It seems as though many people go directly from Halloween to Christmas these days. I feel that Thanksgiving is a forgotten holiday. Personally, I like the time to slow down for just a bit before the Christmas rush and reflect on all the many blessings in my life over the last year. I have so much to be thankful for-a wonderful husband who loves me despite my all my faults, our son and daughter who have grown into such thoughtful young adults, friends, a garden to putter in, goofy dogs and so much more. Yes, there were trials and difficult times over the last year but I think the blessings always out weigh the bad times. What blessings have you received?
A Bounty of Food
With Thanksgiving always comes a bounty of food. What food will be on your Thanksgiving table? Our son loves the traditional meal; turkey, stuffing, mashed potatoes, gravy, the works. The only problem is, that growing up in the South, we did not have stuffing we had dressing; which is different. I remember watching my maternal grandmother make it but I never have. And, I have never learned how to make stuffing either. So, that food item will not be on our Thanksgiving table. But, we do most everything else. For dessert, it is a Toasted Coconut-Chocolate Chunk Pecan Pie. We are all chocolate lovers at our house. I discovered this recipe-thank you Southern Living-several years ago. It has become a holiday tradition. I share the recipe below.
A Table Surrounded By Love
The table is set and the anticipation is over. The meal is cooked and it is time to share with family and friends. Whether it is just two or three of us around the Thanksgiving table or ten or twelve, the result is always the same; a table surrounded by love. It is time to share a meal and catch up on each other’s lives. A time to laugh and tell stories. But mostly it is a time to give thanks. Thanks to God for bringing us together for this special time and thank Him for his many blessings in our lives. Who will be sitting around your Thanksgiving table this year?
Wishing you all a Happy Thanksgiving!
P.S. Don’t forget the fabulous pie recipe is below.
Toasted Coconut-Chocolate Chunk Pecan Pie
1 (15 ounce) refrigerated piecrusts
1/3 cup butter or margarine
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup sweetened flaked coconut, toasted
3/4 cup semisweet chocolate chunks or morsels
Unroll 1 piecrust and place on a lightly floured surface, lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10” circle. Fit into a 9” deep-dish pieplate; fold edges under and crimp.
Stir together butter and next 5 ingredients in a large bowl, stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.
Bake at 325 degrees for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on wire rack. Yield: 8-10 servings.
Note: May substitute 1 teaspoon of bourbon for vanilla.