Tuesday, October 16, 2018

Party in Your PJs! #230: CHOCOLATE!

1 comment:
Happy Tuesday!

Welcome to the Party in Your PJs Link Party, where your posts will be seen on two different blogs each week.

This week is #Choctoberfest so I am featuring chocolate recipes!  While you're here check out what this is all about an enter to win a great giveaway!

I have already shared a couple recipes and have a few more planned over the rest of the week:

Keto Bulletproof Mocha

Orange Jazz Butternut Pork Mole







 Meet the Co-Hosts


Nina @ Grandma Ideas 

Lynda @ Reviews, Chews & How-Tos 

Lynda's Features!

 Make sure you head over to the other members of Party in Your PJs
 to see their features - we each pick our own!




All links are pinned to a Party Board...you can follow the board on Pinterest...feel free to follow the board, there is lots of inspiration to be found there.

Ok...let's party!

Rules -Link to post, not your home page
-Link to something YOU made, wrote or thought
-No Etsy or Business Pages
-Link Parties, Roundups and Giveaways welcome
- Don't Link and Run! Please visit other links, make friends, learn something new, leave a comment.



Butternut Pork Mole Soup with Forte Chocolate #Choctoberfest

No comments:

I was provided with Forte Chocolate for this sponsored post as a part of #Choctoberfest.  
All opinions, photos and recipe are unsolicited and are my own.

I have mentioned before how much I love mole - the savory chocolate sauce from Latin and Central America that I can never pass up when it's on the menu.  So, I knew, when I was accepted to receive some of Forte's Chocolate bars, that at least one dish I'd try was some sort of mole.

Forte chocolate's motto is "Celebrate Life Through Chocolate" and part of the way they do that is to showcase the many ways chocolate is perfect in savory dishes as well as desserts.  They make it easy to discover the goodness that chocolate brings to meals of all sorts by developing a line of chocolates called "Gusto" that specifically are meant for savory dishes. (They also are high quality chocolates that are delightful to eat on their own!)

These are just a few of the unique and delicous chocolate bar blends that Forte has created!

My daughter and her family are staying with us this month while they get settled in the area after several years overseas, so I've been having a lot of fun discovering new dishes to share with them.  It turns out that mole is something they've never tried!

My initial idea was to use the Aztec Soul bar to make this mole soup, but I was afraid it's flavor notes might get buried in the other spices, so I went for the Orange Jazz instead.  The result was amazing - the citrus notes added an extra depth to the earthy flavors of the mole.  We all agreed that this was a soup we'd make again - and soon.

Mole is not usually a soup, but a sauce used on pork or chicken, over rice or in a tortilla or stuffed in a poblano.  Adding the butternut squash and the Orange Jazz chocolate made this a really wonderful Autumn meal.

We used leftover shredded pulled pork - if you do not already have some cooked pork at ready, a couple pork loin chops, cooked and diced into cubes will work well.  

Orange Jazz Butternut Mole Soup
Serves 4-6


1 large butternut squash, peeled, seeded and cut into 1/2" cubes
Cooked shredded or cubed pork
4 Roma tomatoes
1 onion
5 garlic cloves
1/2 can chipotle chiles with adobo sauce
1/4 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. fennel seed
2 Tblsp. cacao nibs
2 Tblsp. olive oil
1 Tblsp. brown or raw sugar
8 cups chicken or pork stock
1-2 bars Forte Orange Jazz Chocolate (or 1 bar Orange Jazz and 1 bar Aztec Soul)
Salt and Pepper to taste

Optional Garnish:
Mexican Crema or Creme Fraiche
Crumbled Manchego cheese
Fresh cilantro

1. Prepare butternut squash and set aside.

2. Cut tomatoes and peeled onions in half and lay on a cookie sheet. Sprinkle with peeled garlic cloves.  Drizzle with olive oil and roast 10-15 minutes until soft and slightly charred.

3. Combine roasted vegetables, chipotles with sauce, spices and cacao nibs in a blender or food processor and blend until smooth.

4. Heat additional olive oil in a soup pot, and carefully add puree and sugar to the pot, stirring and cooking for about 5 minutes until fragrant.

5. Add butternut squash, pork and stock, and bring to a boil.  Lower the heat, cover and simmer at least 20 minutes until the squash is tender. (We simmered ours for nearly an hour without any harm - I like the longer time to meld the flavors well.)

6. A few minutes before serving, melt the Forte chocolate into the soup, stirring. It will thicken slightly with the addition of the chocolate.

7. To serve, ladle into bowls, and drizzle with the crema, sprinkling cheese and fresh cilantro on top if desired.



Forte has a Buy 3, Get 1 Free offer on their website - just use the code CHOCTOBERFEST2018 when you check out!

Follow Forte Chocolates on social media for more promotions and great ideas for enjoying unique and delicious chocolates: 



Also, don't forget to enter the Choctoberfest Giveaway this week to win a huge prize that includes an Instant Pot, cake decorating equipment and goodies from Forte as well as the rest of our sponsors!

Check out what other bloggers are sharing today for Choctoberfest:


Monday, October 15, 2018

#ChoctoberFest: Keto Bulletproof Mocha

1 comment:


We're kicking off a week of #Choctoberfest with a little something healthy!

My wife and I started eating according to the ketogenic diet at the start of September. The keto diet, as it is usually called, is a variation on the high protein, high fat low carbohydrate diet that first become popular through the work of Dr. Robert Atkins in the 1970s (although there are differences between the two, both in purpose and process).

Keto, put simply, suggests eating mostly fat, with a moderate intake of protein and lower proportion of carbohydrates. While many people still believe the old dietary guidance that demonizes fat—and saturated fat in particular—there is a great deal of research calling that association into serious question. (For a good summary of the science, try this New York  Times article.  For a much more thorough and detailed analysis, Nina Teicholz’s book Big Fat Surprise is a good choice.)

Keto depends on eating a significant amount of fat, which calls for a significant shift in the way most of us think about food. Meanwhile, you also need to reduce carbohydrates. Most sources recommend a maximum of 20 grams a day when getting started, then up to maybe 40 or 50 grams once you’ve entered ketosis.

To help get started with the day, many ketogenic diet books and online resources offer some variation on “rocket-fuel coffee,” coffee with rich quantities of butter, heavy cream and sometimes other fats such as coconut oil added.

The problem I had with these recipes is that the fat additions feel gratuitous. To my taste they contribute nothing to flavor or palatability—it’s just a mechanism to consume the fat. Something more was needed to turn the fat into a needed component of the recipe, so I set out to experiment.

After a few trial runs, I developed this recipe for keto-friendly mocha

You can make this with either heavy cream or full-fat coconut milk. The coconut milk lowers both fat and carbohydrate levels—it lowers carbs by slightly more, but that’s essentially a wash—but it also adds another flavor note that I like. Try it both ways and see which you prefer.



Keto Bulletproof Mocha
Makes 2 servings.

Make with hot coffee to ensure good butter melt and mixing.

Ingredients
2 cups hot coffee
4 tablespoons butter
½ cup unsweetened nut milk (plain or vanilla flavored)
1/4 cup heavy cream OR 2/3 cup full fat canned coconut milk
2 tablespoons cocoa
(optional) 2 scoops collagen supplement
2 teaspoons monkfruit sweetener

Place butter into blender. Softening or slicing it beforehand won’t hurt but isn’t necessary.

Pour coffee on top of butter to begin melting process.

Add dry ingredients, then add remaining liquids.

Blend until butter is melted and ingredients are well mixed, 20-30 seconds.

Macro-nutrient Information:
With heavy cream: Per serving: 42g fat; 5.5g carbohydrate; 11g protein
With coconut milk: 41 g fat; 3.5g carbohydrate; 11 g protein

You’ll find this recipe is amenable to a lot of variation.  You could try adding other spices such as cinnamon; topping with whipped cream; adding a splash of bourbon or rum for an evening cocktail if you're drinking alcohol; or serving with keto-friendly cookies.

Feel free to experiment, observing your own chosen keto limits.

Bonus: It’s a delicious mocha even for people not doing keto. Nothing about it tastes fake or unnecessary. It only takes a few minutes to put together and none of the ingredients are likely to be hard to find except possibly the monkfruit sugar, which can be ordered online if necessary, or replaced with sugar if you're not avoiding it.



Give it a try and let us know what you think!  Don't forget to check out these other wonderful Choctoberfest posts bloggers are sharing today, and enter the Giveaway for a huge collection of chocolate goodies!











Welcome to #ChoctoberFest 2018 with Imperial Sugar! (Giveaway)

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This is one of my favorite weeks of the year - fall weather, Halloween, and because #Choctoberfest is finally here! Pulled together by Allison from The PinterTest Kitchen, this annual event is just amazing!  We're participating for the first time and from now until the end of the week, I am joining forces with over 100 other bloggers from around the world to post delicious chocolate recipes.

Every day, #Choctoberfest bloggers will be celebrating all things chocolate - milk, dark, white, bittersweet, semi-sweet, and cocoa! We are starting with a #Choctoberfest prize pack from our generous sponsors. Scroll down to learn how you can enter to win. One lucky winner will receive the following:

  • A 100-Piece Cake Decorating Kit from our blog sponsors The PinterTest Kitchen. This set includes a cake turntable, piping bags, piping tips, flower nozzles, scapers, and more.
  • An Instant Pot and a 40-Pound Case of Granulated Sugar from our gold sponsor Imperial Sugar. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations.
  • Coconut Oil and Chocolate Silk Greens from our silver sponsor Barlean's, your trusted source for chocolatey goodness superfood nutrition. Barlean's has a commitment to staying ahead of the innovation curve in providing the absolute highest quality product.
  • A Chocolate Gift Pack from our silver sponsor Forte Chocolates. You'll receive 12 of their most popular chocolate bars. With Forte Chocolates, you can celebrate life through chocolate. They also have a line of chocolate developed specifically to use in savory recipes.
  • A Chocolate Gift Pack from our silver sponsor Divine Chocolate. You'll receive one of each of their baking bars, a white chocolate bar, and their top 5 everyday bars. Divine Chocolate is the only Fairtrade chocolate company in the world that is owned by cocoa farmers. Their baking bars are also a delicious vegan option.
  • A Selection of Sprinkles from our silver sponsor Sprinkle Pop. Sprinkle Pop's bespoke sprinkle creations are one of a kind, just like you! At Sprinkle Pop, you can also order a custom sprinkle mix; there isn't a sprinkle mix that you can dream up that they can't create.


That's a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). See terms and conditions for more details. To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018 and contacted via email. Good luck!

  a Rafflecopter giveaway

Don't forget to come back to my blog for more chocolatey goodness between now and October 20!

Check out our participating bloggers: 

  The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor's Adventures A Little Fish in the Kitchen addicted 2 recipes Amy's Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n' Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy's Recipes and Writings Coconut & Lime Cook With Renu Cook's Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D's Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn's Food Bites Join Us, Pull up a Chair Jolene's Recipe Journal Jonesin’ For Taste Karen's Kitchen Stories Kate's Recipe Box Kelly Lynn's Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa's Dinnertime Dish Little House Big Alaska Long Distance Baking Maria's Mixing Bowl Moore or Less Cooking Must Love Home Norine's Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah's Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter's Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist's Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour's Cottage Kitchen Zesty South Indian Kitchen



I hope to see you checking in throughout the week!


Wednesday, October 10, 2018

Party in Your PJs! #229: Special Dishes for October

4 comments:
Happy Tuesday!

Welcome to the Party in Your PJs Link Party, where your posts will be seen on two different blogs each week.

Please welcome our new co-host, Ann of The Apple Street Cottage!  
We're so excited to have her join us!






 Meet the Co-Hosts


Nina @ Grandma Ideas 

Lynda @ Reviews, Chews & How-Tos 

Lynda's Features!

 Make sure you head over to the other members of Party in Your PJs
 to see their features - we each pick our own!




All links are pinned to a Party Board...you can follow the board on Pinterest...feel free to follow the board, there is lots of inspiration to be found there.

Ok...let's party!

Rules -Link to post, not your home page
-Link to something YOU made, wrote or thought
-No Etsy or Business Pages
-Link Parties, Roundups and Giveaways welcome
- Don't Link and Run! Please visit other links, make friends, learn something new, leave a comment.



Wednesday, October 3, 2018

Low-Carb Cinnamon-Glazed Pumpkin Scones #FoodieExtravaganza

17 comments:

This month's #FoodieExtravaganza challenge is all about Pumpkins, in honor of National Pumpkin Day on Oct. 26th! Pumpkin is such a versatile squash, just right for many dishes, savory as well as sweet.   Check out the many ways Foodie Extravaganza bloggers how found to enjoy it:

For the past month or so, my husband and I have been eating keto so I wanted to find a way to enjoy my favorite autumn flavors in a way that wouldn't derail our progress.  When I came across this recipe from All Day I Dream About Food, I knew this might do the trick.  The only alterations I made were to switch up the Swerve sweetener for monkfruit sweetener (a natural granulated sugar made from monkfruit) - neither of us like stevia and find the monkfruit to be a low carb sweetener that tastes closest to sugar without strange aftertastes. The other change was to sprinkle pecans on top rather than incorporating them with the scone dough.

The result  was a quick to make scone that does a nice job as a grab and go breakfast, snack or dessert, and one batch kept well in the refrigerator for several days without getting hard or stale.

Low-Carb Cinnamon Glazed Scones with Pecans
Makes 1 dozen scones

2 1/2 cups fine almond flour
1/4 cup coconut flour
1/3 cup Monkfruit sugar
1 Tablespoon baking powder
1/4 tsp. salt
1/2 cup. pumpkin puree
2 large eggs
1/4 cup butter, melted
1 1/2 tsp pumpkin pie spice

Glaze:
1/4 cup powdered monkfruit sugar
2 Tablespoons heavy cream
1/4 tsp cinnamon

Preheat oven to 325F.
Line a baking sheet with parchment paper or a silicon baking liner.
In a large bowl, combine almond and coconut flour, monkfruit, baking powder and salt.  Add in pureed pumpkin, melted butter and pie spice, stirring until a soft dough forms.
Shape dough into a 6x8" rectangle about 3/4" thick, patting lightly into shape. Cut into 6 squares, and diagonally cut the squares to form triangles.
Separate the triangles so they aren't touching, and bake about 25 minutes, until firm and lightly browned.
Remove to a rack and let cool completely.
Whisk together powdered monkfruit, heavy cream and cinnamon to create a drizzle.
Drizzle over the top of the scones, and sprinkle with pecans.
Store in the refrigerator in a sealed container for up to one week.








Posting day for Foodie Extravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.




Thursday, September 27, 2018

Simple Sauerkraut Inspired by #cookthebooksclub Selection "Sourdough"

15 comments:


The August/September Cook the Books Club reading selection was "Sourdough" by Robin Sloan, and as usual, I am squeaking in at the very end.

I actually read the book about three months ago - based on the name, I pictured this might be a cozy little novel about some wholesome baker experiencing the joys of breadbaking.  Well, it was...and wasn't and I'm not sure it can really be put into any sort of genre box.

It has strong magical realism elements, a bit of Old Country fable, a lot of Silicon Valley weirdness of both the high-tech variety and the obsessive foodie variety.  There are robots.  There's a whiff of Little Shop of Horrors. It's fun in parts, strange in others, and I'm not sure the story ever really pulled itself together in any cohesive way.

I'm not sure I'm exactly recommending it, but I'm not warning anyone away either - it was an easy read and if it was a bit frothy, it wasn't unpleasant froth.

The key character is a woman who is very good at programming robotic arms, but isn't particularly enjoying the work.  She, like many of her colleagues, subsists on some nutrient ooze that comes in squeeze packs, along with the occasional soup and sourdough from an underground food delivery service near her apartment.  When the brothers that deliver for her leave the country, they leave her with their sourdough starter, a wonderful batch that has come down to them from their ancestors for generations.

This is where it gets weird - the starter, like all starters, is alive, but this one is really, really alive.  It occasionally glows with life, it responds to music, it has moods.  The main character learns the care and feeding of it and learns to bake bread, eventually connecting with an exclusive experimental food market where high tech and fermentation come together to create innovative foodstuffs, from her sourdough bread (made by robotic arm) to cheeses to 'lembas' - a fermented mass intended to end world hunger.

Fermentation and the art and science of working with living organisms is the wider theme here. Just as humans come together in communities that have their own dynamics, micro-organisms create communities that transform themselves in living, interacting and dying into something amazing.

I knew I wouldn't be making sourdough for this - I am the Sourdough Starter Murderer, and had no interest in destroying yet another micro-galaxy in trying again.

Then I tried and failed to make some apple cider vinegar - it got away from me due to my own neglect and I created mold. Yay, me! (Fementables getting away from you and doing their own thing is definitely an aspect of the novel.)

So I fell back on the one fermentable I know I can do - homemade sauerkraut.  This is it at its simplest - cabbage and salt.  I find it pretty foolproof. I like to use purple cabbage for its color and while many variations can be had by adding spices or other vegetables, this simple version is an easy and relatively foolproof introduction to fermenting.

This is a really simple way of getting some fermented veggies on hand, and it takes so much more delicious than store-bought kraut.

I think the big key to the process is using Fido jars.  I have a couple Bormioli Rocco blue lidded jars that I just love - they have a great solid seal, and the blue glass lid is so pretty.  The thing about Fido jars is that they let excess pressure leak out, but they let no oxygen in - no oxygen means no molding.

I like not having to worry about things like that.  The other thing that ensures it, of course, is making sure your containers, utensils and work surface are all clean and sanitary.   So, with that out of the way, here's all it takes:




Purple Sauerkraut

Ingredients

  • 1 head green cabbage
  • 1 head red cabbage
  • 4 T. salt

Equipment

  • Cutting board
  • Large sharp knife
  • Large mixing bowl
  • Food processor
  • Potato masher 
  • Large serving spoon 
  • Fido jar (50oz or larger)

Instructions

  1. Wash and dry your cabbage, removing any worn outer leaves.  Cut the cabbage into chunks, removing the cores.  Feed the chunks through your food processor set to grate coarsely.  As processor gets full, turn the grated cabbage into the large mixing bowl, and sprinkle with some of the salt.  Continue to process and salt the cabbage until done.
  2. Cover the bowl loosely and let it sit about 1/2 hour - the salt will start releasing liquid from the cabbage.  Using a potato masher, pound the cabbage for a couple minutes to more completely release the liquid.
  3. Scoop cabbage into Fido jar, mashing it down as you go to fit more cabbage.  Make sure all liquid from the bowl ends up in the jar - the cabbage should be covered with liquid.

  4. Seal the jar and set it aside in a dark place with a moderate temperature (70-80F) for 4-6 weeks, then refrigerate.

Here's the full round up of Sourdough inspired posts!

The Cook the Books Club selection for October/November is Michael J. Twitty's "The Cooking Gene: A Journey Through African American Culinary History in the Old South."  If you haven't read it yet, I highly recommend it!

Tuesday, September 25, 2018

Party in Your PJs! #127 - Spooky Halloween Crafts

4 comments:
Happy Tuesday!

Welcome to the Party in Your PJs Link Party, where your posts will be seen on two different blogs each week.


Party in Your PJs is looking for two people 
to join team of co-hosts!

If you're interested, please e-mail me at rchreviewlh@yahoo.com, and title your email CO-HOST FOR PARTY IN YOUR PJS. Please include a link to your blog. Family-friendly bloggers are welcome to apply. (Please, no Etsy shops or businesses.)  We look forward to hearing from you!






 Meet the Co-Hosts


Nina @ Grandma Ideas 

Lynda @ Reviews, Chews & How-Tos 

Lynda's Features!

October is almost here!  Autumn is my favorite season, and Halloween is my favorite holiday, so I love the spooky crafts that are starting to show up, while there is still time to make some!


Easy DIY Dollar Tree Skull Candleholder ~ Rain on a Tin Roof




Halloween Lanterns ~ The Country Chic Cottage




Haunted House Cloche ~ The Scrap Shoppe Blog




Mini Cheesecloth Ghost Globes ~ Sparkle Living




 Make sure you head over to the other members of Party in Your PJs
 to see their features - we each pick our own!




All links are pinned to a Party Board...you can follow the board on Pinterest...feel free to follow the board, there is lots of inspiration to be found there.

Ok...let's party!

Rules -Link to post, not your home page
-Link to something YOU made, wrote or thought
-No Etsy or Business Pages
-Link Parties, Roundups and Giveaways welcome
- Don't Link and Run! Please visit other links, make friends, learn something new, leave a comment.



Tuesday, September 18, 2018

Party in Your PJs! #226: Instant Pot Ideas

3 comments:
Happy Tuesday!

Welcome to the Party in Your PJs Link Party, where your posts will be seen on two different blogs each week.


Party in Your PJs is looking for two people 
to join team of co-hosts!

If you're interested, please e-mail me at rchreviewlh@yahoo.com, and title your email CO-HOST FOR PARTY IN YOUR PJS. Please include a link to your blog. Family-friendly bloggers are welcome to apply. (Please, no Etsy shops or businesses.)  We look forward to hearing from you!






 Meet the Co-Hosts


Nina @ Grandma Ideas 

Lynda @ Reviews, Chews & How-Tos 

Lynda's Features!

 Make sure you head over to the other members of Party in Your PJs
 to see their features - we each pick our own!




All links are pinned to a Party Board...you can follow the board on Pinterest...feel free to follow the board, there is lots of inspiration to be found there.

Ok...let's party!

Rules -Link to post, not your home page
-Link to something YOU made, wrote or thought
-No Etsy or Business Pages
-Link Parties, Roundups and Giveaways welcome
- Don't Link and Run! Please visit other links, make friends, learn something new, leave a comment.



Tuesday, September 11, 2018

Party in Your PJs! #225: Simple Autumn Neutrals

3 comments:
Happy Tuesday!

Welcome to the Party in Your PJs Link Party, where your posts will be seen on two different blogs each week.


Party in Your PJs is looking for two people 
to join team of co-hosts!

If you're interested, please e-mail me at rchreviewlh@yahoo.com, and title your email CO-HOST FOR PARTY IN YOUR PJS. Please include a link to your blog. Family-friendly bloggers are welcome to apply. (Please, no Etsy shops or businesses.)  We look forward to hearing from you!






 Meet the Co-Hosts


Nina @ Grandma Ideas 

Lynda @ Reviews, Chews & How-Tos 

Lynda's Features!

I am so happy that the season is starting to turn toward Autumn - this is my favorite time of year, and I hope every year it will stretch out as long as possible.  One thing I enjoy is transitioning decorations bit by bit as the season gradually turns, and I find that neutral colors make for a lovely bridge between summer sunlight and the days before Autumn turns yellow and gold.

We received some wonderful inspiration this week!


How to Make a Fall Centerpiece For a Kitchen Table ~ Faeries & Fauna




Lighted Fall Pumpkin Basket ~ Clean & Scentsible




A Stenciled Thankful Sign ~ Fresh Vintage by Lisa S




DIY Dollar Store Pumpkin Topiary ~ Our Crafty Mom




 Make sure you head over to the other members of Party in Your PJs
 to see their features - we each pick our own!




All links are pinned to a Party Board...you can follow the board on Pinterest...feel free to follow the board, there is lots of inspiration to be found there.

Ok...let's party!

Rules -Link to post, not your home page
-Link to something YOU made, wrote or thought
-No Etsy or Business Pages
-Link Parties, Roundups and Giveaways welcome
- Don't Link and Run! Please visit other links, make friends, learn something new, leave a comment.