everyday decorating, tablescapes around the house

Tablescapes, I'm into them!

 I am lucky that some how I have managed to squeeze four table tops that I can decorate monthly into my routine. Our dining room table (late 1800's Amish crafted), buffet (mid century RCA record player cabinet), coffee table (mid century, Drexel, surfboard table) & entryway table (mid century, Basset dresser).  Having that many places in our home dedicate to seasonal decor helps the entire house feel festive, & that is what I am all about!

Now I don't want you to think these are areas that go untouched, they are all used, daily.  This is a very real & very busy family of three. Sydney always has homework at the dining room table or someone over, we have three dogs & a cat. We eat all our meals at our table, we place our keys on the entryway table & use the coffee table for setting glasses & remotes. Needless to say, we need it to remain functional & I think that is what most people need. I'm going to be honest though, on the day of parties & holidays I get really grandiose ideas of how I want things to be & sometimes it can be time consuming to set up, but can you blame me for wanting to replicate some of these Sandra Lee Tablescapes? They're amazing!

First is our Drexel surfboard table. There are no right or wrong ways to decorate your tables, & sometimes I think the most fun ideas come from unconventional places. I keep apples in the living room, so when we are playing video games or watching Netflix we don't wonder off to the kitchen for a snack, we just grab an apple!

We read a lot, so I'm always using books to make more vertical dimension, I made these pictures & frames, there will be a tutorial next week! 

This would be one of those unconventional ideas I was talking about, that white stand with wood grain is actually a ramekin I snagged at Target on clearance this Spring.

 

Small toys & pieces for train villages make great table decor & books for height.

 

 There are so many tutorials online for these dryer vent pumpkins, thanks Pinterest! I picked up the dryer vent at Home Depot for 10$, it made 3 pumpkins. Then I used a stick from our Pine tree & leaves from our Hibiscus bush.

Next is our Basset entryway table, again I am using books for height, & usually in front of them is a small dish for our keys. Toys are fun, & since my husband collects them hand over fist I try to integrate them in wherever possible.

 

Matt's first Godzilla toy as a child & a vintage Stay-Puff marshmallow man accompany a Nightmare before Christmas figure on the left. 

 

On the right I have an aloe plant (as I've mentioned we live in Florida, & sunburns feel so much better with fresh aloe), snuggled with a few of my favourite owls! 

 

Here is my RCA record player that I use as a buffet, It still has the record player inside & all of my records, It works but doesn't sound the best, once I get it fixed fully it will move out to our Florida room (Matt's tiki Room). My canisters hold flour & sugar. The cauldron is full of candy (putting it out early was a horrible idea, live & learn!) & that candle holder with skulls on the right was a gift I bought Matt 13 years ago!

Matt & I made this dry erase board out of an old frame & shower board for under 20$ about five years ago. 

I'll be back tomorrow with three different table setting for the kitchen table! One for a Halloween party with platters on the table, one for a dinner party & one for an everyday look when it's just you & the family!

It's just another everyday, holiday with Jillie

 

fall flavor: sweet, salty & spicy pumpkin seeds

The thing I love about cooking with pumpkins is that you eat nearly all of it,  that really helps me live by one of my biggest & always constant goals; waste not, want not. Pumpkins & their seeds are both so versatile you can really let your flavor flag fly! 

I thought it would be fun to take my three pumpkins from yesterday & try a different recipe on each of their seeds, after all what are the chances everyone in your family will agree on one flavor as iron chef material? Anyone with a  spouse or 13 year old knows you can go from feeling like a dud to a full blown kitchen warrior when your child or husband,or in a made-up perfect dream world, both ask for seconds of a new recipe! So without further ado these are my three flavor winners & for all of you cheering me on in my kitchen, yes the family loved them, & yes I will make them again!

Made with Love; Pumpkin Seeds 

Three pie pumpkins, approximately 2lbs. each

Two (2) teaspoons chili powder

Two (2) teaspoons rosemary sea salt

One (1) teaspoon white granulated sugar

One (1) teaspoon cinnamon 

One (1) stick butter 

Dash nutmeg

Dash ground clove

 I am happy to report this is an easy-peesy recipe! Everything can be measured by a pinch, dash or splash, I promise!

The first few steps are a repeat of the Pumpkin Butter Recipe 

Set your oven to 350º 

Begin by washing your pumpkins in warm water

Find a knife you trust (you know the ones that will prick you!)

Slice your pumpkins in half.

Use a good spoon with a sturdy handle to scoop the bits (seeds & all) into a colander.

Place the pumpkins to the side & use them to make pumpkin purée,

(this can be used for pies, bread or try my recipe for pumpkin butter).

Once all your seeds and pumpkin bits make it to the colander begin rinsing.

Pick out all non seed parts & wash seeds carefully, they're slippery!

Place seeds in three bowls & pat dry with a paper towel.

Melt your stick of butter & set aside.

Bowl One

Pumpkin seeds

Two (2) teaspoons chili powder 

Drizzle 1/3 melted stick of butter, approximately 2.5 Tablespoons

Toss with fingers 

Bowl Two 

Pumpkin seeds 

Two (2) teaspoons rosemary sea salt

Drizzle 1/3 melted stick of butter, approximately 2.5 Tablespoons

Toss with fingers

Bowl Three

pumpkin seeds

One (1) teaspoon white granulated sugar

One (1) teaspoon cinnamon

Dash nutmeg

Dash clove

Drizzle 1/3 stick of butter, approximately 2.5 tablespoons 

Toss with fingers

Once you mixed all three flavors, allow them to cool for a minute so the butter will thicken a bit & they won't slide off your cookie sheet onto the floor, & into your pups mouth!

Next,  pour them onto cookie sheets, I put the chili powder & rosemary salt pumpkin seeds on one sheet & the pumpkin pie flavor on another.

Bake the seeds for 20 minutes at 350º, stir around & cook for an additional 20 minutes at 350º.

Magnifique!

So which flavor is your favourite? What about the rest of the family? I absolutely love the pumpkin pie & My husband, Matt is digging on the rosemary salt!

It's just another everyday, holiday with Jillie

fall flavor: pumpkin butter from scratch

I think I have decided my favourite season is Fall. The promise of cooler weather means I can rummage through a closet otherwise unnoticed the rest of the year. Inside I find my chunky soft grey sweater  with big wooden buttons, my chocolate brown turtle neck, heavier black cardigans & the coziest green sweater I've ever felt...I think it's made from a cloud. I pull out all my scarves & mittens & start wearing them immediately! I live in Florida where it's still 80º outside, but on September 22 when my calendar declared Fall Equinox, I listened. 

No matter what the weather pitter-pattering at your door is doing, one way we all can embrace Fall is with a menu shift. Slide into an autumn harvest with hearty casseroles, warm soups & stews & let us not forget... pumpkin everything! What matters is what is in your heart, so if leaves are swirling around you in a cool breeze for real or make-believe (Hello, Florida!) embrace fall, throw on a scarf & let's get cooking! 

Made with Love; Pumpkin Butter

three (3) pie pumpkins, approximatly  2lbs. each

six (6) cups water

two (2) cups white sugar

two (2) teaspoons cinnamon

half (1/2) teaspoon clove

half (1/2) teaspoon nutmeg

the juice of one (1) lemon

I am happy to report this is an easy-peesy recipe! Everything can be measured by a pinch, dash or splash, I promise!

Set your oven to 350º.

Begin by washing your pumpkins in warm water.

Find a knife you trust (you know the ones that will prick you!)

Slice your pumpkins in half.

Use a good spoon with a sturdy handle to scoop the bits (seeds & all) into a colander & set aside.

Once your pumpkins are cleaned thoroughly.

Use a pan or two to hold your pumpkins.

Place them open side up.

Once arranged, fill pan with 3 cups of water (this is important so your pumpkins stay moist!).

Bake for 30 minutes at 350º.

Check that there is still water in the pan(s), if not add one cup to each pan.

Bake for an additional 30 minutes at 350º, pumpkin should be very tender at this point.

Once baked take your favourite pot holder & pull the pans out of the oven.

Scoop out the flesh of the pumpkin in large chunks,  leaving the shell behind.

Next use a hand masher, food processor, blender or mixer to purée your pumpkin.

Transfer to your Crock-Pot with a measuring cup, you should have approximately 6 cups of purée.

Sprinkle in the 2 cups of sugar, 2 teaspoons of cinnamon, 1/2 teaspoon of clove, 1/2 teaspoon of nutmeg.

Add the juice of one lemon.

Cook on low for four hours until golden brown.

Magnifique!

I'll be back tomorrow to share three pumpkin seed recipes; sweet, salty & spicy! Rinse your seeds, removing all bits of pumpkin & I'll see you tomorrow!

Not only will you experience the satisfaction of making something from scratch that is so delicious your whole family yells for toast with pumpkin butter at once (Yes, even your 13 year old will eat it!) but your house will also smell like Heaven!

 It's just another everyday, holiday with Jillie