October 21, 2017


It's near HALLOWEEN.....
we love, love, love the tradition of celebrating All Hallow's Eve...
it is a big celebration at our house....always has been...

Rob will be driving up from Austin for a party...
the darling and I will be attending a festivity in a few weeks....
my costume is planned and I believe, he is still working on his!!!

I love little vintage characters and this was such a happy
little guy, I couldn't resist adding him to my collection!

How precious is she....

My little jesters come out every year for the past
thirty-eight years!

Jack riding the pumpkin is also almost 40 years old!

Oh my gosh....I loved it when I came across these big coffee mugs...
precious and just fun!

One for the darling and one for me!

I love decorating and celebrating such a fun part of October!

Honestly, I need a new storage closet just for mugs....this is probably my favorite!

I think I simply enjoy the whimsy!

Here's a throw back of our first little TRICK OR TREATER....
The Divine Miss M AT 5 years old...Tampa, Florida!

October 19, 2017


We southerners LUV our cornbread!!!
You may have seen this recipe around somewhere
on social media as I have, so knowing how delicious
the food is at Disney World, I decided to give this a try!

This is the infamous cornbread recipe
from the Wilderness Lodge
Whispering Canon Cafe.
The Divine Miss M 
and her family certainly had an absolute ball
when staying as guests at The Wilderness Lodge.

These muffins are fantastic.....going to be divine
served with bowls of shrimp and sausage gumbo!!!!

1¾ cups all-purpose flour
¾ cup cornmeal
1¼ cups granulated sugar
1½ teaspoons salt
1 tablespoon baking powder
½ cup vegetable oil
2 each large eggs, beaten
1 cup milk

Add flour, cornmeal, salt, baking powder, and sugar
 together in a mixing bowl and blend.
Combine milk, eggs, and oil in another bowl and blend together;
 slowly add liquid to the bowl of dry ingredients; mixing as you add liquid. 
Mix only enough to incorporate together.

Estelle's Tip...I chose to make these as muffins, rather
than in a sheet pan. Either baking method turns 
out beautifully!

Spray a 9 x 13 cake pan with a non-stick food spray
 and pour the cornmeal batter into the pan.
 Make sure to spread evenly in the pan. 
If using a muffin pan, spray each section
before adding batter.
Bake in a preheated oven at 375°F
 for 20-25 minutes or until golden brown. 

Can you imagine how good these will be served
with a smoked brisket or perhaps a big pot of vegetable soup
this fall?

This is a perfect pairing for a Sunday afternoon
of football in Texas!

October 17, 2017


Do you take the time to create a little space for your
favorite coffee mugs and all the accessories that go along with
your morning cup of Joe?
I have developed a fondness for mugs that send me good
thoughts early in the morning...
like being all warm and cozy on a dark, dreary and rainy October morning.....

Take a serving tray, in this case, I used my favorite wicker tray.
and splurge on a seasonal flavored coffee.....
I am offering PUMPKIN SPICE this season
add a sweet little sugar bowl....some colorful autumn napkins
and beautiful fall mugs!
I chose hammered bronze and oversized bronze and white mugs.

This puts me in the mood for hot biscuits
and pear jam to go along with the first cup of coffee....
What are you in the mood for this fall?

October 16, 2017


Sometimes, you come across a little "pretty" that catches your eye.
In this case, it was this little mint green velvet pumpkin with
an actual pumpkin stem!
Oh my....designing the vignette continued.......

I do think the star of the farmhouse table this season,
is my new white pumpkin cast iron tureen...goes with everything!

Then came the mint green and navy woolen scarf to use as a runner...
along with the ivory lace plates....

Bring out the mint green coffee mugs.....
add some gorgeous green granny smith apples.....
and the little white squirrel nutkin....

Yes, indeed....
sweet Ree Drummond had just what I was looking for.....

I simply cannot stop admiring this little pumpkin....

Isn't it fun to see how a little vignette can take shape.....
Oh, yes, I layered in a little mint green gingham tea towel....

And. there you have it.....

Thank you little pumpkin....I really love you!

October 14, 2017


Hey Y'all....
it's football season and sweater weather!
We celebrate on the weekends by proudly waving the
TEXAS A&M flag and serve some delicious football foods!

I recently tried a new Queso recipe which everyone loved...
this came from my Publix cookbook I picked up down in Florida!

4 ounces of Monterey Jack Cheese, shredded
4 ounces of white Velveeta
2 medium tomatoes
2 jalapeno peppers
1/2 yellow medium onion, chopped finely
1/4 cup fresh cilantro
3 T. beer
1/3 cup milk
Tortilla Chips or fresh veggies

Place a slow cooker on LOW.
Chop tomatoes and peppers.
Place all ingredients in a slow cooker and cook on Low setting
until cheese has melted and all ingredients have been stirred together.
You may add more milk if you would like a thinner consistency.
Serve hot with chips and veggies!

October 12, 2017


A good carrot cake has been a Southern favorite for as long as I can remember!
The reason this cake is so good is the moistness from the fresh carrots.
Mother always made hers with pecans.
Also be careful not to over bake the cake and
always, always slather on the Cream Cheese Frosting!

2 cups flour
2 cups sugar
2 t. baking soda
2 t. cinnamon
1 t. salt
4 large eggs
1 1/2 cups vegetable oil
2 cups grated carrots

Preheat oven to 350 degrees F. 
Prepare two 9-inch baking pans
or a 9 " x 13" baking dish with cooking spray.

To make the cake, combine the flour, sugar, baking soda, cinnamon and salt
in a large mixing bowl. Add the eggs and oil and mix
with a hand mixer for two minutes.
Add the shredded carrots and blend well. 
Divide batter into pans or pour batter in larger baking dish.
Bake for 25-30 minutes.

1 stick butter, softened
1 (8 ounce) package of cream cheese
3 cups confectioner's sugar
1 t. vanilla

Cream the butter and cream cheese together
in a mixing bowl, until light and fluffy.
Gradually beat in the confectioner's sugar
and add the vanilla.
Blend until creamy smooth and frost the cooled carrot cake.
Add autumn sprinkles for a festive look.

If you would like to add pecans and raisins,
add 1 cup of each!

October 11, 2017


Do you love fall clothes as much as I do?
Fall fashion has been and will always be my favorite!
This year I have chosen three autumn colors
as the basis for my wardrobe....

Now let's talk accessories.....
shoes, scarves, vests and jewelry!

I simply adore a vest with a pair of slim leg jeans.......
I pair the vest with a little bateau neck tee or a crisp white collared shirt.
Scarves are a beautiful accent that can be worn in so many ways...loving the plaid...
My favorite ballet flat is from Aerosoles and have purchased several pairs
in different colors....their classic and comfortable.

For a more casual look,
I wear saddle brown or black high riding boots.
Bold gold jewelry will also be perfect for this style.

This dark olive vest looks lovely with a cream colored tee...
accents are in the rust/pumpkin family.
I normally pair this with dark olive jeans.

Throw on a few bold bangles and you're good to go......
I love this look when spending a fall afternoon strolling the square
for a casual lunch and browsing the antique shops.

The color of Navy has always been one of my all time favorites....
I pair this vest with a gray and silver paisley scarf and gray pearls.

Pearls worn with a crisp white blouse is always on trend.....
I think my wardrobe is ready...now I just need to fill the calender with 
places to go......

What colors are you loving for your fall wardrobe of 2017?