can you believe it’s the last friday in october? yup, halloween is a mere five days away which kicks off the holiday season. are you ready? but before we shift into high gear with the countdown to christmas (a mere 60 days) let’s savor these gorgeous fall days. so come on in and sit a spell as i share my fall home design updates. there’s nothing fancy, nothing special just a festive fall attitude here and there in our home. when i was a young girl, i always knew what season it was thanks to my mom. every spring or fall the pillows would be exchanged, new tablescapes created, and crystal bowls filled with candy corn or chocolate eggs. i guess you’d say i caught the home design bug honestly! and i can’t help but think of my mom every time i’m tempted by yet another christmas pillow…
let’s start the tour at our front door. oscar is ready to greet you. after he decides if you’re friend or foe he’ll let you step inside. the gothic urn filler is from grandinroad, a favorite online stop of mine for decorating inspiration. isn’t this skeleton adorable? when i spotted mr. bones at Pier1 earlier this fall i knew he had to come home with me.
it’s a laid-back day where i’m wearing a favorite Ralph Lauren polo bear sweater. a new addition is trotted out every fall. take a peek here. J.Crew skinny jeans, similar striped shirt, and Ryan loafers keep this ootd prepilicious.
pumpkins set the scene for the front steps along with lanterns, gourds and mums.
inside the house a variety of pumpkins spruce up tables and shelves. similar glass pumpkin.
pillows and throws are a simple touch to welcome fall in style. similar Ralph Lauren pillows.
i’m always a sucker for paisley.
my mother always had a centerpiece for her table whether big or small. the nut doesn’t fall far from the tree. similar glass hurricane.
a cute diy for those special trick-or-treaters. fill a surgical glove with candy! how easy is that?
this instant pot is the handiest gadget ever! the pumpkin soup was ready to eat in eight minutes.
love this titan peeler which skins veggies in no time.
- 15 ounce can pure pumpkin
- 4 carrots cut into chunks
- 1/2 medium yellow onion cut into chunks
- 2 teaspoons minced garlic
- 3 cups low sodium chicken broth or vegetable broth
- 1 cup full fat coconut milk
- salt and pepper
- Place pumpkin, carrots, onion, garlic, and broth into the Instant Pot. Stir to combine. Seal lid and cook on Manual setting for 8 minutes.
- Quick release or naturally release pressure when cycle is complete. Use an immersion blender to puree the soup until smooth and creamy.
- Stir in coconut milk and add salt and pepper to taste.
don’t let this swiss chard salad fool you. it’s a hearty fall dish with the addition of mushrooms and hazelnuts.
- 1/2 pound Chanterelle mushrooms (or another fresh wild mushroom)
- 1 large bunch of rainbow chard (about 1 pound)
- 1/2 cup hazelnuts, roughly chopped
- 2 1/2 tablespoons unsalted butter, divided
- healthy pinch of salt and pepper
- 1/2 of a yellow onion, chopped
- 1/4 cup dry white wine
- Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside.
- Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)
- In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.
- Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.
- Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.
this plum prosecco cocktail is refreshing and light.
- 2 Plums
- 6 Thyme Sprigs
- Juice from one Lemon
- 4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool. Chill until ready to use.)
- 1 Bottle of Prosecco or your favorite bubbly
- Peel and chop 2 plums.
- Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. (You can also muddle right in the glass if you prefer to have bits of fruit in your cocktail!)
- Shake with ice in a cocktail shaker.
- Pour over crushed ice evenly between two glasses.
- Top off with prosecco and garnish with extra plum slices and thyme sprigs.
- Serve immediately.
dinner is served! mr. style had three helpings of soup. can you say delicious?!
here are some outtakes of our friday photo shoot. whenever i plop down oscar decides it’s time to slather me with smooches.
“mr. demille, i’m ready for my close-up.”
here’s our fall porch, pumpkins and all. just love this time of year!
all right, gang, it’s time to get this friday underway! thanks so much for stopping by. oscar, ollie and i wish each of you a lovely weekend!