Guest Room Inspiration

Here are some things that are inspiring our guest room! (This is the first room we are starting and will use it partially for unpacked-box storage while we get the other rooms painted and organized.) More than anything, I want our house to be comfortable. Nothing too fussy. However, I do want this room to have a little bit different feel than the rest of the house since this is more or less where I'll have my extras and Mike's stuff will be in the office... I imagine myself doing a lot of reading and some keyboard playing in this room so I want it to be a relaxed room with some bold spots.

Phlox Martha Stewart paint from Home Depot (walls)

Purple Elderberry Martha Stewart paint from Home Depot (accent)

Daybed with white linens and white pillows in multiple textures (WestElm)

clear nesting tables (CB2)

adorn the walls with a couple of mike's black and white prints and one bold black and white graphic or text like this one from littlebluedeer.com

And, here's an outfit from this season's Mondo on Project Runway that I've got in the back of my mind while looking for things for the room...

We've primed the room and are ready to paint the phlox color on the walls. Pictures coming but might be a short while. The actual move won't happen until we get back from our honeymoon!

Any ideas or inspirations - share in the comments!

And We're Homeowners!

In addition to wedding planning, Mike and I have been in the process of buying a home! While stressful at times, it overall was a really smooth process thanks in part to our fabulous realtors -Erika & Kim (thanks Ann!).


After closing last week, we got started cleaning the house and get the rooms ready for painting. We are well on our way to making the house our home (or hale)!

Room inspirations and progress to come!

Black-Eyed Basmati Salad

I made this Guy Fieri recipe for black-eyed basmati salad this week for a quick side to go with grilled tilapia and green beans. It was a pretty easy recipe... I had all of the spices/liquids as well as a can of black-eyed peas in the pantry and just had to pick up the fresh veggies and basmati rice at the store. I didn't take the time to make the recipe with dry beans but if you have the time, that would be good too! The rice salad has a really light flavor and lots of crunchy veggies (red onion and red bell pepper) to give it a fresh taste.

I liked the recipe overall but will tweak the dressing recipe just a bit... it needs just a little something extra... can't quite put my finger on it just yet. (I also go to use the handy salad dressing emulsifier I picked up at Williams Sonoma after a cooking class. The spout is big enough at the top to let the cilantro and minced shallot to flow through. Plus it has lots of vinaigrette recipes along the side of the bottle with ingredient measuring lines.)

10.10.10

London Calling

London is calling away our good friend Fun Bobby! I have been so happy getting to know Jen since we both moved to Dallas after college. She's such a great brunch buddy and I am going to miss her tons! Good luck in London Jen! They won't know what to do with your fabulousness!

Mom & Dad's Chili

Well, fall is here! Time for warm, one-pot meals that make the whole house smell good (and in this instance, Mike let me know that my hair also did when I brought him some lunch). I made chili for several reasons. One, its super simple and versatile. Two, its a one pot dinner. Three, it freezes well. Four, it screams "cool weather meal."

Another chili-pro is that the ingredients are very "everyday." There's nothing exotic.

Ingredients -
canola or vegetable oil
onion, chopped
bell pepper, chopped
garlic, minced (we like A LOT of garlic)
2 heaping tablespoons of flour
1 lb. lean ground beef (I found 92/8)
1 can tomato paste
2 cans red kidney beans, drained and rinsed
1 can rotel, drained
2 to 3 heaping tablespoons chili powder
cumin, red pepper, salt and black pepper to taste
2 beef bouillon cubes
water

Directions -
Pour oil onto bottom of a heavy bottomed pan... you want a very thin layer. Saute onion, bell pepper and garlic for 5 minutes or so over medium heat. Sprinkle flour over vegetables and stir. The flour will give you a thick, rich chili. (If you like thinner chili, decrease the flour.) Add ground beef to pan and break apart while it cooks. Add tomato paste, beans, rotel and seasonings to pan and stir well. Add beef bouillon cube and about the equivalent of 2 cans of water (again, for a thicker chili). Let the mixture come to a boil then reduce heat to simmer. You are ready to eat when the meat is cooked, vegetables are tender and the chili has thickened. I let it simmer for about half an hour this time.

I also baked jalapeno cornbread to go on the side and had grated cheddar and green onions on top. This chili is also yummy served over white rice, with saltines or over fritos!

I mentioned at the beginning that chili freezes well. Mike and I are going to be super busy during October so I wanted to make something that I could freeze a few portions of. Now we've got two ready made meals in the freezer that taste WAY better than anything out of the freezer section of the grocery store!

Biscuits

Since September was biscuit month, I made a classic biscuit recipe from Paula Deen. (get the recipe Paula Deen recipe ) These biscuits are great for breakfast or brunch, served with eggs, or served with a bowl of soup for lunch or dinner. I had mine as a snack with strawberry jam! Really easy too!