Humor: Last time I checked it was still October...

Last time I checked it was still October…Did I miss something? Two of my neighbors have Christmas lights out, I kid you not. The aisles at CVS are stocked full of Christmas lights, wrapping paper, cheesy gifts, (you know the ones Chia pets, snuggies, etc.). 

I stopped in my tracks in the CVS aisle and literally wondered if I had missed a month? Did I miss Halloween? Did I get screwed out of bite size Snickers and mini bags of Peanut M&M's? I pulled out my cell phone to check date…October 27th. I'm safe. I have candy in my near future. Phew.

When did we start jumping 2 holidays ahead? I love Christmas as much as the next elf, but come on, People, do we really need the commercialism of Christmas pressuring us before the little goblins and princesses ring our doorbells holding their pumpkin baskets with outstretched arms and hopeful expressions? 

When did the turkeys take a backseat to Santa? I know they are one of the ugliest animals out there, but they still hold some relevance of importance when all of us crazed Americans actually take time to sit with our families, share a meal, and give thanks for all of our blessings.

Go ahead, Retailers, put your trees up, market your ass off, knock yourselves out. As for me, I'm taking it one holiday at a time. 

Any kindred spirits on this one? Who else thinks the commercialism of the holidays is beginning earlier and earlier each year? 

Posted on October 28, 2014 and filed under memoir, humor, seasonal.

Pumpkin recipes for the home, skin, and soul

It's the great Pumpkin Patch, Charlie Brown...

It's that time of year! The pumpkins are out in full force. So many pumpkins, so little time…Looking for some diy Autumn-inspired projects? Go ahead and make yourself a Pumpkin Martini and have some fun.

Wishing you all a lovely weekend. xoxo

Pumpkin Enzyme Facial Mask: 

2 tsp of pureed pumpkin, which is chock-full of antioxidants like vitamin A, C and E, and retinoic acid, which acts as an exfoliant. You can either cut a pumpkin into chunks, remove all the strings and seeds, boil it for 20 minutes, and mash the soft insides. Or you can buy canned pureed pumpkin. 

1/2 tsp of honey. I used some awesome stuff my neighbor brought me from Greece for watching his plants while he was away. (So sweet, right?!)

1/2 tsp of milk. Skim if you're oily. Whole if you've got dry or combination skin. I used half and half; it's all I had.

1/4 tsp of cinnamon. It smells pretty, but if you have sensitive skin, skip it--the spice could end up being an irritant.

Leave on for 15-20 minutes, then rinse.

Pumpkin Martini with Graham Cracker Crust:



1 graham cracker, crushed

1 tablespoon honey

1/3 cup milk

2 tablespoons pumpkin puree

3/4 (1.5 fluid ounce) jigger vanilla

flavored vodka

1/2 (1.5 fluid ounce) jigger creme de


1 pinch pumpkin pie spice

1 cup crushed ice


1.Place graham cracker crumbs in a shallow dish. Coat rim of martini glass with honey, and dip into graham cracker crumbs to coat.

2.Combine milk and pumpkin puree in a cocktail shaker, and shake to combine. Pour in vodka and creme de cacao, and add ice. Shake well, and then strain into prepared martini glass. Garnish with a sprinkle of pumpkin pie spice.

Homemade Pumpkin Soup Recipe:


  • 2 whole Pie Pumpkins
  • 1 quart Vegetable Or Chicken Stock
  • 1/2 cup Heavy Cream
  • 1/3 cup Maple Syrup
  •  Dash Of Nutmeg
  •  Salt To Taste
  •  Extra Cream, For Serving

Preparation Instructions

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.

Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.

Pumpkin Cheesecake


  • For the Crust

    • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
    • 1/4 cup sugar
    • 4 tablespoons unsalted butter, melted
  • For the Filling

    • 4 packages (8 ounces each) bar cream cheese, very soft
    • 1 1/4 cups sugar
    • 3 tablespoons all-purpose flour
    • 1 cup canned pumpkin puree
    • 2 tablespoons pumpkin-pie spice
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon salt
    • 4 large eggs, room temperature


  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Pumpkin Votive Holders


  1. Using floral cutters, trim the stem from the pumpkin.
  2. Center the paddle bit over the pumpkin, and drill about 1/2 inch deep.
  3. Insert votive. The pumpkin can be stored in a cool, dry spot for up to one day.


  • Miniature pumpkins
  • Votives
  • Floral cutters
  • Hand-drill fitted with a 1 1/2-inch-wide paddle bit

Pumpkin Spice Body Scrub


  • 2 cups Brown Sugar
  • 1/2 cup White Sugar (or Raw Sugar)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Nutmeg
  • 1/3 cup Almond Oil or Coconut Oil (add more if needed)


  1. In a medium mixing bowl combine the sugars and spices.
  2. Mix together with a wooden spoon.
  3. Slowly pour in the Oil and stir until well blended.
  4. You may add more if your scrub is too dry.
  5. You don't want it to be runny, just a nice damp texture.
  6. Cover in a tight container.
  7. Store in the refrigerator up to 8 weeks.

Posted on October 25, 2014 and filed under beauty, baking, decor, entertaining, recipes.

Always room for more...

…There can never have enough…fall skirts…autumn leaves…quaint coffe shops…cute pups…favorite fragrances…bonfires…belly laughs…flowers…stacks of books…comfortable, inviting coffee shops…leather riding boots…colorful flats…tubes of red lipstick…HUGS…kisses in the rain…snowflakes on the tongue…shooting stars…

What do you want to add to this list? Wishing you all a lovely weekend! I hope you have a chance to chill and relax? What's on your agenda? xoxo

Posted on October 24, 2014 and filed under fashion, decor, inspiration.