Tuesday, January 17, 2017


It is hard to believe that winter is here with the 75 degree temperatures this weekend.  It has been beautiful. I think Mother Nature is tricking us big time.

Now onto the posting.....

Since I had so much fun decorating the buffet in the fall, I thought I would put a winter twist on the same buffet to carry through the winter months.   Using all old embellishments, I created an icy look.

Crystal prisms now hang from the branches leisurely hanging off the top of the buffet.

A crystal gingerbread house is accented on top of a cut glass cake stand.  Silver bells hang from the vintage champagne wicker container.  Garlands of icy crystals lay over the top of the buffet.

Oversized silver ornaments and glittered snowflakes adorn the inside of the buffet.

I like the way the Chinese blue ceramics blend so well with the silver touches.

This wonderful icy vignette will be left up until Valentine's Day.

Wednesday, January 11, 2017


Welcome to the Christmas Home tour.  The house looked great for the holidays.  Let's take a walk through the various rooms.  Soon it will be time to pack all of this away for another season.  The pictures don't need much explanation.  Enjoy!


Thanks for hanging with me for a few minutes.  It is time to recoup and get back with the projects. 

Friday, January 6, 2017


I'm trying to wrap up the Christmas decorations so I'm posting the last few holiday posts.  Bear with me.  It always seems like I have more posts during December then any other time of the year.

Right inside the foyer, I have a small black bedside table.  This year, I brought a silver plated coffee pot out and filled it with a branch full of berries, a pine cone and some frosted branches.  To the side, I placed old fashioned hard candies into a small cute cut glass vessel and laid the lid to the side.

A silver plate wine coaster brought some more glitz to the scene.

I tend to do a color theme for Christmas, but using the traditional reds and greens this year just seemed to fit well in this corner of the house.

This view makes for a comfy, cozy step inside the winter wonderland.

Sunday, January 1, 2017


Happy New Year to all!  I apologize for my not posting this week.  Between helping out with family members and trying to host a spectacular Christmas weekend has worn me out.

But, I'm ready to start the New Year off with a new recipe for you all-time tested and approved.

Here are the ingredients.  I forgot to put the salt in the picture.

I believe I found this recipe on Pinterest.  I retyped it to fit in my binder.  Sorry for the misspelling on the word 'large'.

I received this great tool last year and try to find recipes that use the zester.  I cannot tell you how easy it is to zest lemons or limes. It is unbelievable.

The clear cover to the bottom right of the tool is the cover.  Cleanup is a breeze.

Once your sour cream mixture and avocado mixture are ready, put your shrimp in the oven.

Once the shrimp is done, pull from the oven and assemble the bites.

 I placed the guacamole first in the shell, then adding the sour cream. On the first plateful, I placed one whole shrimp.  It was WAY TOO much shrimp. 

 After eating the first batch, I used a scissors and cut the shrimp in half.  Once I assembled the second batch, their taste was much more balanced.

I liked this recipe because it had a different twist.  I was getting tired of dips.  If you love shrimp tacos, try this recipe.

And Happy New Year again.