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rain, rain go away

It's raining like cats and dogs today.  I guess this is a good opportunity to take a look at some stylish rain boots.  There are so many options out there these days.  Here's a round-up of what I've found at Nordstrom...

These are made by Aquatalia.  I am in love with this brand.  I have a pair in a different style and I love them.  Not only are they super chic, but also weatherproof!  Yes, it's true.  Your feet will not get wet!  They are a bit on the expensive side, but worth every single penny.  I promise!

The Hunter wellie is a classic for a more casual look.  Lots of colors to choose from.

Another boot by Hunter.  This one with some serious style.
Add some pattern with this boot by Burberry.

Or, if you like a little more color, try the Ellie boot by Kamick.

Cole Haan is in on the action too with the Melanie boot.


Happy Halloween


Marvelous Mudroom

Perfect for rainy fall days, who wouldn't want a mudroom looking like this? From the pommel horse bench, the oversized chalk board, stunning pendants and amazing sliding barn doors... it is simply divine!


Pumpkin Muffins

I'm on a bit of a pumpkin kick these days. Last week I made Sprinkles pumpkin cupcakes from Williams-Sonoma. Today, it's pumpkin muffins. I found this recipe via Heather Christo.  These are so good, you have to make a batch. Trust me, you'll gobble them up in no time!

I used organic pumpkin puree found at Whole Foods. You'll need to buy 2 cans if you make the full batch. You can use another brand, but be sure not to use pumpkin pie filling.

Did you know you can buy pumpkin seeds? Whole Foods sells this 8 oz. bag and are the exact amount needed for this recipe. No need to carve a pumpkin and goo through the mess for seeds!

Pumpkin Muffins: Yield 2 dozen

1 cup butter, softened
3 cups sugar
2 cups pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
1 cup whole wheat flour
1 TBL baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup toasted walnuts
1 cup toasted pumpkin seeds
plus, another 1/2 cup of toasted pumpkin seeds for topping

Preheat oven to 350 degrees.

Place nuts and seeds on baking sheet and put in oven for about 5 minutes to lightly toast.

In a mixing bowl, beat the butter and sugar together until fluffy. Then, add eggs one at a time and combine well.

Add the pumpkin puree.

In a large bowl, combine the dry ingredients together.

Add the dry ingredients to the mixer in small amounts until all is incorporated. Then, add the toasted walnuts and 1 cup of pumpkin seeds until combined.

Scoop into lined muffin tins. An ice cream scoop works really well for this task.

Sprinkle the tops with remaining pumpkin seeds before baking.

Bake for 25 minutes or until baked through. Enjoy piping hot from the oven!

Bon Appetit!


Coastal Dream

I can't stop looking at the gorgeous home in Rosemary Beach, FL. from the October issue of Coastal Living. Instead of typical nautical stripes, bold colors and shells galore, designers Bobby McAlpine and Susan Ferrier, used muted shades, layered textures and distressed woods. This is my kind of beach house!

I have to have that painting for my own home!

How fabulous is that 12' dining table!  Oh, and the view!  Yes, Please!

I'm sure I could whip up something delish in this kitchen!

Check out the spectacular stair case!

I know I'd sleep like a baby in this gorgeous master!

And, I'd never tire of the view from the master either!

And, at the end of the day, I'd take a long soak in the tub!  Divine!