Monday, November 28, 2011

Manic Monday's Mosaic ~ Shopping

The madness begins....
Happy Shopping!

{Images via the best blog ever: }

Thursday, November 24, 2011

Happy Thanksgiving!

Thanksgiving is my favorite holiday of the year. The gathering of family and friends from all over the world, the nippy weather (now that we are in PA), the feast - planned, prepared and thought of for weeks - the house filled to the rafters with laughter and stories, taking the time to give thanks for another year of blessings and of course... the pumpkin pie!

To celebrate the Thanksgiving holiday this year I'm going to try two new recipes: Linzers in London's super-secret family recipe for pumpkin pie and a brand-new rub for our turkey. I'll let you know how they turn out in my next post!

Victoria Classics: Citrus and Herb Roasted Turkey

2 cups butter, softened
1/4 cup chopped fresh rosemary
3 tablespoons chopped fresh chives
3 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons lemon zest
2 tablespoons coarse salt
2 tablespoons ground black pepper
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon chopped fresh sage
1 tablespoon chili flakes
1 (12-15 pound) whole turkey, washed, giblets and neck removed
Garnish: fresh herbs, hypernicum berries, and kumquats

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine butter, rosemary, chives, garlic, thyme, lemon zest, salt, pepper, orange zest, lime zest, sage, and chili flakes. Place turkey, breast side up, on a rack in a roasting pan; pat dry with paper towels. 
3. Evenly rub butter mixture under and on turkey skin and inside turkey cavity. Truss legs with butcher's twine. Cover with aluminum foil, and bake for 2 hours. Remove foil, and continue baking 11/2 hours, or until a meat thermometer inserted into the thigh reaches 180 degrees; baste occasionally with pan juices during last 1 to 11/2 hours. Remove from oven, and let rest for 10 minutes. Garnish with fresh herbs, hypernicum berries, and kumquats, if desired.

Pumpkin Pie 

Makes enough filling for 1.5 pies, or 1 pie and a couple ramekins of custard

1 1/2 cups pumpkin 
3/4 teaspoon salt 
3/4 cup white sugar 
1/2 cup brown sugar
1 teaspoon ginger 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg
2 eggs 
2 cups whole milk 
2-3 tablespoons brandy 

1. Mix all ingredients except eggs, milk and brandy, then add lightly beaten eggs and milk. 
2. Gently swirl in brandy, then pour into prepared 10 inch pie shell. 
3. Bake at 425 (218 c) for 20 minutes, then turn down to 350 (176 c) for another 25 minutes or until custard is set. 

Serve with freshly whipped cream with just a touch of vanilla and a sprinkle of sugar. 

Wednesday, November 9, 2011

Sweater Weather

I absolutely love cable knits:  Whether in fashion or for the home, they are perfect!!!
A cozy cable knit sweater is a must have for those crisp fall days!!!
Casually elegant and easy to wear: what a great combination.
Cable Knit Tile from FLOR
As the temperature dips and the leaves change color,
it's time to bring out that big, warm and comfortable sweater.
These socks are perfect to relax in and enjoy Sunday brunch....
I love the contrast of the raspberry color paired with this chunky knit throw!
I adore this heavy Ralph Lauren sweater.  It would be a perfect gift for my son! 
I love that a cable knit sweater can be both very masculine and chic, but homey all at the same time.
How simply perfect is her outfit?!?
Bright red, intricate and so gorgeous!

[Images via:  from the wonderful blog SierraChantal, willowfrank, vanityfair, pinterest via kristendolz, twistcollective, FLOR, firsthome.tumblr]

Sunday, November 6, 2011

Dog Day afternoon!!!

I would Love to get a dog!!!!
So funny - look at that face - got to love him!!!!
[Image via

Tuesday, November 1, 2011

Feliz Dia de los Muertos!

Day of the Dead is a holiday celebrated in Mexico
and around the world in many cultures.
Tradition connected with the holiday include creating private altars (ofrendas)
using marigolds, sugared skulls, sweet bread, the favorite foods and beverages
of the departed
.  The dead receive a warm and festive welcome from the 

living during the observance of Dia de los Muertos in Mexico.
At sundown families & friends gather sharing food & drink and
reminisce with the departed recounting stories and
events of the past year.
Scholars trace the modern day Mexican holiday to indigenous observances dating back
hundred of years to an Aztec festival dedicated to a goddess named Mictecacihuatl
(a deity whose role is watching over the bones of the dead)