Creepy Pumpkin

I’m not sure what to call it, but THIS is what our Department submitted for the company-wide Pumpkin Carving Contest. I think the teeth and the spaghetti make the pumpkin. Hope we win!!!

Happy Hooks

This hook rack from Urban Outfitters makes me happy!

Halloween at Disneyland

Disneyland has all of their Halloween decorations up, so we ventured to Anaheim and met up with our friends for a day of Disney. The weather was perfect, not too hot and there were pumpkins galore.

A Sad Animal Cookie Day

It’s a sad day in our household and in America. Mother’s Cookies has gone out of business and my husband is devastated. Bags are already selling for big bucks on Ebay. As my husband put it “I don’t want to raise children in an animal cookie free world.” Oh the drama.

Note: We never had these cookies in Canada so I’m not as upset, but don’t tell him that.

Amy Butler Dinnerware

Amy Butler has teamed with Mikasa for her new line of dinnerware.  Kind of cute…not sure if it’s my style or not. I think Amy Butler has a lot of other patterns that would be a whole lot cuter on dishes. Still kind of fun!

Happy Home

After much anticipation, Domino: The Book of Decorating is available in book stores. I will definitely be picking up a copy very soon. Oh, how I wish I could stop by Barnes and Noble and spend the rest of the day on the couch with a latte thumbing through design books……sigh.

Real Simple

My mother-in-law and I tried this Real Simple recipe this weekend. It was really tasty!!!

Salmon and Fennel with Roasted-Lemon Vinaigrette

2 bulbs fennel, thinly sliced
2 lemons, cut in half crosswise
4 cloves garlic, unpeeled
3 tablespoons olive oil
Kosher salt and black pepper
4 6-ounce pieces skinless salmon fillet
1 teaspoon honey
1 teaspoon chopped fresh rosemary
12 ounces mixed greens (about 8 cups)

Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes.Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes.

Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.

Make Ahead: This dish is also delicious served at room temperature. Roast the fish, fennel, and lemon and make the dressing in advance. Dress the greens and the fish just before serving.

Yield: Makes 4 servings

Enough with the 80 degree weather

I bought these boots from Target. Still not sure if I love them….but I think they’ll look cute with skinny jeans or with brown tights. They were only $39 so I don’t feel that bad about keeping them. Now the weather just needs to cooperate and stop with this 80 degree stuff.

Listening to….

This afternoon I’m listening to Mark Ronson. Only 4 1/2 hrs until the weekend!!

Pretty Felt

I love these pretty felt bowls from Papaver Vert. Great for holding jewelry.

“Papaver Vert :::::: using an old-world technique to create a natural and modern line of hand felted decorative pillows and accessories for the home. Papaver Vert is a small creative studio in Northern California owned by Patty Benson. Behind every felted pillow and vessel is one gal who stands behind a non-mass produced sensibility. Each piece is lovingly handmade in her Alameda studio using different felting techniques to create her pieces, all the while never tiring of her affinity for wool and its endless possibilities.”