so many nuts {a thanksgiving wreath}

You know I'm all about wreaths these days so I was "all systems go" to try this nut wreath I saw in a

 Martha Stewert magazine. I love how it looks on our front door!

I used a straw wreath for the base, 2 lbs walnuts, 1 lb almonds, 1 lb hazelnuts

1 lb pecans, and 1/2 lb brazil nuts (this is the amount I started with and I have

about 1 - 1 1/2 lbs various nuts left over)

I started by attaching the walnuts with a hot glue gun. I didn't feel I needed to completly cover the wreath,

just the front side and around the front edges so I gued the walnuts 2-3 across, with gaps inbetween.

Progress

First layer complete

Once all the walnuts were glued in place I started attaching the other nuts to fill in the gaps.

I used the larger nuts first (pecans & brazil nuts) and then the smaller nuts to fill smaller gaps

and add color (almonds & hazelnuts)

I really like how it turned out! I didn't like the burn blister I got from the hot glue,

but all in the name of DIY I guess :)

As I mentioned earlier I didn't worry about completely covering the sides of the wreath

with nuts, I think focusing on the front was enough.

Here it is on the front door! I like the size a lot. I feel like the bigger wreath base

was a great choice for the size of our double doors.

Funny story about trying to attach a wreath to our front door: You can't use a wreath hook, because there is a ledge between the screen door and the storm door. You can't use a command hook because the screen is on the outside. So... I ended up attaching an upside down command hook on the inside of the screen door and using a ribbon to hang the wreath. Not that you needed to know all that, but since I had to deal with it, I guess you should get to too!

The mix of browns the nuts provide really says "fall" and "Thanksgiving"

I love it!

P.S. I know I'm supposed to be re-capping my spider cookies and Halloween cake pops and I will ASAP as promised. I just wanted to share a November project since the month will be over b/f I can blink twice!

flank steak tacos

This recipe is super yummy and a nice way to make upscale tacos!

I've also made this with chicken and that's yummy too!

Flank Steak Tacos

2 lbs flank steak

1/2 cup pineapple juice

1/2 cup orange juice

2 minced garlic cloves

1/2 tsp cumin

1/4 tsp thyme

1 chopped onion

1 tsp canola oil

2 tbsp dijon mustard

1/8 cup soy sauce

salt & pepper to taste

2 tsp paprika

2 tbsp red chile powder

Mix all ingredients together and marinate meat for 12 hours.

Barbeque steak to medium-rare.

Cut on bias into small strips.

halloween party from a food obsessed view

Our friends host an awesome halloween party annually and this year was no exception!

I mostly took "detail" pictures so you have to check out Annie's blog in the next couple of days for more people/active shots!

Katie cut out all these bats from an online template - they looked so cool flying in their living room!!!

There was lots of yummy food... I mostly took pictures of the desserts, but there was other food too!

I made the cake pops... details on that later this week

I also made the spiderweb cookies. Details later.

There was a carmel apple fondu station set up and it was soo yummy!

Hey look, a non-dessert food pic! Go me!

The spiked rasberry punch was danger x 2 because it had spiders in it and tasted super delish!

Kevin helped me make these jello worms. They were cool looking, but a little hard to make.

See here for the tutorial.

Yes, there were actually people at this party to eat all the yummy food :)

I was a mountain man/woman and Kevin was an old man

(his hat says "I'm retired, would someone please tell my wife" haha!)

While we were playing games, Brian's mask was reflected in the window and it was ubber creepy looking to see a bodyless face watching us!

I don't want to be all Debbie Downer, but come on. Is it seriously November already???

Thanksing, Christmas, New Years brainstorming-planning-pinteresting in progress.

Doesn't mean my plans with become anything substantial, but I'll try my hardest!

Happy Halloween!

babysitting owen

Owen is almost 3 months old and Sarah finally let me to babysit!!! :)

He is such a cutie!

Look at all his hair!

You wouldn't know if from these cute pics, but he was actually a little cranky with me :/

I think it's b/c Kevin was making him watch a Cardinals game and he knew his daddy wouldn't like it.

Kevin even wanted to hold Owen (usually he just likes to watch me hold babies ;)

cute ribbon pumpkin

I went to a brunch meeting on Saturday and they had these cute pumpkins as centerpieces

You just use stick pins to secure the ribbon in place

easy and cute!!!

"my kind" of date

Sooo Kevin & I went on a paint-your-own-pottery date. Guess whose idea that was?!?

Of course it was mine, but probably only because Kevin didn't think of it first! Haha!

I had lots of fun and he's still alive so everything's good :)

And no, he didn't lose a bet, he just loves me!!!

I picked a bowl to paint

and Kevin picked a vase

I had to take little breaks from all the circles I was painting

Kevin decided to add some embelishments to his vase

Kevin is admiring his pottery painting skilz :)

All painted!

Now we just had to wait a week for our pieces to be glazed.

Here's my bowl before being glazed.

and here's after!

Kevin's vase looks great after (glazing) too!

KRA

I love the 3D flowers and initials!

peanut butter blondies

I got this recipe from the October 2009 Family Circle magazine.

These pretty much taste like soft iced peanut butter cookies... did someone say YUM?!

Peanut Butter Blondies

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup shortening

1 cup peanut butter

1 lb brown sugar

3 eggs

1 tablespoon vanilla

1/2 cup chopped peanuts (I omitted)

Heat oven to 350. Coat two 9x13 pans with cooking spray. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high for 3 minutes. Add eggs; beat 3 minutes more. Add vanilla. On low spead add flower, baking powder and salt. Beat until mixed. Stir in the peanuts (if desired). Divide batter between prepared pans. Bake for 22-25 minutes or until lightly browned. Let cool slightly.

Frosting

1 lb confectioners sugar

1/2 cup peanut butter

1/2 cup shortening

1 teaspoon salt

1/2 teaspoon vanilla

1/3 cup hot water (I used a little more)

Beat sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.

Two pans is a big batch, but I brought one to work so that took care of half pretty quick!!

I just love how these are a "soft" cookie!