Design Mom has a segment on her blog called Living with Kids. She features some fantastic homes. This one has some neat design elements as well as beautiful Christmas decor. Check out all the photos here.
Are you still looking for that perfect vegetable side dish to compliment Tom Turkey? This year Roasted Brussels Sprouts will be a new addition to our table. Delicious! Below are more ideas to check out. Happy Thanksgiving!
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
More side dishes:
Charming 15th and 15th neighborhood in Salt Lake City! Stroll up for French, Italian or Lebanese food. Classic bungalow with enclosed porch, hardwoods, slate floors, stainless steel appliances, includes gas oven/range, and granite. Lower level has a large room which could be bedrooms or family room. “Official” 2 car garage in great condition, carefree backyard with stones & perennials. 3 Bedrooms, 2 bathrooms, 2160 square feet for $379,900. This is move in ready!
Photos by Circlepix
I stumbled across this gorgeous caramel pear recipe that looks delicious! These pears would also make beautiful gifts for loved ones or neighbors.
I’m loving this post from Refinery 29 featuring 30 great rooms in NYC. One of the trends they picked up on is adding aubergine to a room. What is aubergine you ask?
Think Eggplant!
“Purple can be a scary color, but it adds a rich (almost royal) dimension to any room. We love how Hervé Pierre mixes an aubergine couch, rug, and, um, Shakespeare for flair.”
Creating a photo collage can be a great way to showcase a lot of artwork or family photos in an interesting way. There are however some rules that I think should be followed so that the collage actually looks good instead of a jumbled mess of frames. There are different approaches to take in creating your wall collage. Here are a few examples.
Symmetrical Collage Random Collage Chaotic Collage
Symmetrical Collage is a safe one (tough to hang them all completely correct however!) and when you use the same frames it looks really clean and fresh. I think The Random Collage adds a lot more interest. What makes this one work is that all the pictures share a similar theme in that they are all portraits. Using a common theme throughout helps create cohesiveness to your collage. Then we go with what I have titled the Chaos Collage, proceed with caution! I think that this type of collage is so tough to pull off. Rarely does it look artistic and interesting, mostly messy and chaotic.
Here are a few simple rules that can help you create whatever kind of collage suits you best.
1. Contain your collage to a large square or rectangle.
2. Use an invisible line somewhere in the collage to align some of the artwork. The line can be on the top, bottom, or in the middle of the collage. It can also be the border that keeps everything in invisible square or rectangle.
These simple rules help you create a unique collage that is still easy on the eyes!
If you are looking for a great snack or treat for kids this Halloween, we just made one of our favorites! They are Caramel Covered Marshmallows that I blogged about years ago. Here’s a tip if you do make them, we dipped apples in the leftover caramel and then rolled them in rice krispies just like the marshmallows. They were yummy too and healthier!
Happy Halloween!
I have an obsession with Winter Squash. Each time we go to the pumpkin patch and I see the array of squash they sell, it makes me want to try each one. I saw this recipe on the Pioneer Woman’s cooking show on the Food Network, so I tried cooking acorn squash for the first time. It was delicious! My kids liked it too. The wedges are a fun way to serve it and more interesting to kids. This would also make a great side dish for your Thanksgiving feast!
This photo of the acorn squash comes from a great website to identify different types of squash and how to cook them.
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Serve in the baking dish, drizzling more sauce at the end. Yummy!
In the Fall before it freezes I always cut my herbs back, wash and freeze them, and then I can enjoy them all winter long. It’s perfect for my Herb Roasted Turkey!
Some herbs I like to grow are rosemary, mint, italian parsley, lavender and basil.
Design Times Four 