Tuesday, November 11, 2014

27 and 32

Is it November? These few months have flown by in a happy blur. Well, there was that time I had the stomach virus on top of a cold and that work day that seemed like it lasted four years but all in all it's been a happy fall. 

I'm in love with this little tassell banner I made over the weekend for the sunroom. 

The sunroom has quickly become my favorite place in our house. 

The light streaming in the windows keeps it toasty and cheerful during the day and the miniature wood stove we bought gives off a cozy glow at night. While the rest of the house likes to stay cool like old houses do, the sunroom tends to be the coziest spot and we always end up in there. 

Gypsy Slow Down

Charlotte and I hanging out over the weekend. 

I followed a tutorial for the banner and it was an easy and cute way to use up scrap fabric. This is the tutorial I used.

Among the festivities and going-on's of the past few months, between concerts and engagements, dinners and painting tables, running and cooking and everything else, our birthdays happened.

My former boss got married that weekend so my birthday night I spent with my good friend Aislynn and my Mom making bouquets, corsages and boutineers. 

It was a lot of work but there was a lot of wine and You've Got Mail playing in the background, and our finished projects were gorgeous. 

I have such good friends.

Gypsy Slow Down

Gypsy Slow Down

The weekend after we had our families over for a seafood dinner.

We cooked blue crabs, fried oysters, calamari, shrimp, sausage and squash and onions and probably more that I forgot. We had two cakes and ice cream and prosecco and it was, as Cathy put it, very European. We ate all night.

Everything was good and the best part was that the men tended the fryer.

 Besides moving, it's the first time we've had our families over in the new house. 

Gypsy Slow Down

Gypys Slow Down

This recipe below hardly seems like a recipe its so easy but it's my go-to for that one easy appitizer you put out and everyone raves about. I always get asked for the recipe. You can adjust the pesto to taste but I think more is more. What goes perfectly with this is Parmesan crisps. Everyone will think you slaved in the kitchen.

Pesto Dip:

2 8-ounce blocks of cream cheese
1/2 to a whole small jar of basil pesto

In an electric mixing bowl, blend the pesto and cream cheese until creamy. Adjust more or less pesto to taste. Serve with crackers or Parmesan chips.

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