homemaking

House Tour

February 20, 2014 by Edie Wadsworth 42 Comments

A collection of our home photos all in one place after our rebuild from the house fire!

s i d e e n t r y

w o r k r o o m

or room where we use props and make funny faces!

Or room where we write and study

Or the room where we cipher our reading lists!

Or the room where we wrap and craft and make art.

k i t c h e n

t h e s t r i p e d b a t h r o o m

l i v i n g r o o m

{at Christmas}

t e e n g i r l ‘s r o o m

g u e s t r o o m s

S c r e e n e d P o r c h

{at Christmas}

{In the summer}

in the spring

{in autumn}

{our potager, right beside the screened porch}

{Our back porch, at Christmas}

and our adorable and smelly mascot, Hank!

4 Gifts to Give Your Mantel {#loveyourmantel}

February 17, 2014 by Edie Wadsworth 53 Comments

I have mantels on the brain, so please bear with me! (Also, I’m working on tracing down the links on all the photos, which is harder than it looks!)

via Emily Henderson, the reigning queen of all things mantel and decorating and baby snuggling.

We know what to get the bride, but have you heard the old saying of what to get the man(tel), “Something alive, something to lean, something you love, something with sheen.” NO? OH, wait, did I just make that up? Apparently being snowed in for a week making soup and reading too many books. Either way, I’m keeping the saying.

I have some fun stuff happening at my house this Thursday, which involves me needing to take down my Christmas wreaths off the front door and de-winterify my mantel. I know, it’s February 17th. What’s your point? It’s been snowing and we’ve been watching the Olympics, which makes it feel like Christmas? or something like that. Anyhoo, it got me thinking about mantels, how much I love them, how they can change the entire feel of a room, how you can go your whole life and not really realize your full mantel potential.

And the beautiful thing about mantel decorating is this—it’s a VERY limited space. Which is good, because it’s not overwhelming. You don’t have to think about decorating the WHOLE room or the WHOLE house, just a little shelf above the fireplace. It’s a great place to start if you feel like your house isn’t a good reflection of who you are. Make your mantel sing. Give it a vibe that says something to the world about who you are. Let your mantel tell a story. Even if that story is that something tragic must have happened to you because it’s February 17th and your mantel still looks like Christmas. In my sad defense, I took down the greenery and the Christmas lights and may have killed the cactus. But other than that, my mantel still looks like this. I feel like the pom-poms really show our team spirit. Go USA!

Here are the 4 things your mantel needs from you. Pick one to do today. I’m declaring it happy mantel’s day.

1. Something alive

Now allow me to use the term loosely. It could very well be a living plant, which I adore on mantels. I’ve had succulents, irises, cactuses, amaryllis flowers, and even nearly dead unnamed house plants. But, let your imagination wonder. Twigs aren’t technically alive, but they count. I’ve chopped branches off of everything in my yard and stuck them in water and put them on the mantel. Fresh flowers are even better, but they have such a short half life, that I rarely use them. Something alive or once alive gives the vibe of movement, freshness, air. And never underestimate the power of taxidermy. What could you add to your mantel today to give it some life?

James Brittain

And, um? Why I did not get small animal taxidermy for Valentine’s Day, I do not know. But, now you know how to steal my heart.

via

2. Something to lean

I’m a huge fan of artwork on the mantel. Most mantel decorating experts that I know (?) say that you can have one large piece that takes up most of the mantel wall space, say like this, for instance:

OR. Several (odd numbers) of pieces that are different shapes, sizes, etc. Maybe like this.

via my girl decorator crush, Emily Henderson

Or like my fall mantel. I really should have had one more smaller piece of artwork, but the two busts sorta function like one funky shaped piece of art. See how easily you can twist the rules to make your mantel your own.

Or this.

3. Something you love

Now listen. The beauty of this is that we all love different things. I love antlers, funny sayings, busts, books, and quirky little animal figurines. You may like velvet paintings of Elvis. To each his own. Nobody can tell you what to do. Your mantel will love you for trying. There’s no judgement here.

Like this mantel, for example. I’m insatiably curious about this person. We would talk for hours, because WOW, this is a story I want to hear.

And this one. I need some kind of rabbit paraphernalia.

Or this one. What is in those bottles? And that ballerina sculpture thingy. You have my attention. Tell me more.

via

4. Something with sheen

And by that I mean something that shines. It could be a mirror, a little pewter vase, something copper. The key is variety. Try to have a variety of textures, colors, and finishes.

I love this room of Melissa’s from The Inspired Room. Beautiful, simple mantel. And it has all the elements that make a great mantel, including a little shine.

I love the peek we get at this one with the little metal bowl.

And my favorite mantel lover of all times, The Nester. She can do a mantel (or a room) (or a house) like nobody’s business.

And later this week, I’ll show you what I came up with for my Spring mantel project, which may or may not involve some yarn wrapped antlers.

(Follow my mantel-spiration on my Living Room board on Pinterest.

So, let’s discuss. Go to your mantel right now and tell me the story your mantel is telling.

I’ll be hanging on your mantel stories all day.

Does your mantel need a new story? Some love? Something shiny? Less dust?

Well, then join me for a mantel makeover this week. We’ll share our fresh mantels on Friday on Instagram using the hashtag #loveyourmantel

I can’t wait!

Italian Wedding Soup

February 12, 2014 by Edie Wadsworth 24 Comments

Well. First of all, let me say that I love weddings. EVERY last thing about them. I get all teary eyed for the bride and groom. I always imagine that I’m the photographer, looking for those candid moments that can’t be missed. I love the wedding liturgy, the familiar words, the dancing, all of it. I love shopping for wedding gifts and remembering what’s it’s like to be newly married. I want to remind the bride and groom (they all look 12 to me now) not to take themselves too seriously and that marriage is hard. But, mostly, I want to eat cake. I’ve got no lies to tell. I’m a wedding crasher in search of cake.

And wedding soup was one of the first foods Stevie and I learned to love together. There was a fly by night hole in the wall italian restaurant near the hospital where we worked and we’d meet there for lunch and eat wedding soup. I’ve had a soft spot for it ever since. If you’ve never tried it, you’re in for a treat!

I’m sure you thought that surely there had to be an end to the soups I make and love. But then you would be forgetting that I call myself the Soup Whisperer. I have a whole board on Pinterest dedicated to soups. And speaking of Pinterest, I confess to having a wedding board. FOR A FRIEND, y’all. I’m kinda relieved I had my wedding before Pinterest because OH THE PRESSURE. I created the board way before Adriane ever found her husband. They recently married and are the most adorable two people on the planet. She’s a writer/editor (with a book coming out soon) and he’s a dairy farmer. I DIE!

(via Ashley Lowry Photography)

I know I keep digressing, but I love soups and I love people in love. This one is a keeper. It marries the worlds of men (beef) and women (vegetables) and uses the flavor and stability of parmesan cheese to bind all hearts together. But, I digress.

Make it this weekend for you sweetie pie. And? Invite me to all your weddings. Amen.

What You’ll Need:

1 1/2 pounds lean ground beef
1/2 cup parmesan cheese
1/2 cup Breadcrumbs
1 egg
4 cloves minced garlic (Add half of it to the meatballs and half to the soup)
1 large onion (half of it grated into the meatballs, the other half chopped and sauteed in the soup.)
1 tsp salt and pepper
1 cup small pasta (stellate or acini de pepe is what I normally use but basically find the smallest pasta you can)
3 boxes of good chicken stock (I use Kitchen Basics in the yellow box, which CANNOT be beat. Each box is 32 oz)
1 bag of fresh spinach (Or as much as you like. I use alot, maybe 3 big handfuls, but it will wilt down and you’ll wish you had added more)
2 egg yolks
Good freshly grated parmesan cheese for garnish (the green can stuff is okay in a pinch, but freshly grated parmesan is almost as good as wedding cake. I said almost.)

What You’ll Do:

For the meatballs—

Mix the raw beef, cheese, breadcrumbs, egg, garlic, onion, and salt and pepper.
Combine until mixed well and form into small (about 1 inch) meatballs that you will drop into the hot broth.

For the soup—

Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
Add salt and pepper to the onion at this stage so you don’t have to correct the seasoning so much at the end (maybe a teaspoon of salt)
Add chopped garlic and saute another minute or two.
Add the chicken stock and let the mixture come to a near boil
Begin to drop the meatballs into the hot broth
After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
Turn the heat down to low and add the pasta and the spinach
Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
Add the egg/soup mixture back to the soup and stir.
Serve with crusty bread, grated parmesan cheese and smooches!

Italian Wedding Soup

Print Recipe Pin Recipe

Ingredients

1 1/2 pounds lean ground beef
1/2 cup parmesan cheese
1/2 cup Breadcrumbs
1 egg
4 cloves minced garlic Add half of it to the meatballs and half to the soup
1 large onion half of it grated into the meatballs, the other half chopped and sauteed in the soup.
1 tsp salt and pepper
1 cup small pasta stellate or acini de pepe is what I normally use but basically find the smallest pasta you can
3 boxes of good chicken stock I use Kitchen Basics in the yellow box, which CANNOT be beat. Each box is 32 oz
1 bag of fresh spinach Or as much as you like. I use alot, maybe 3 big handfuls, but it will wilt down and you'll wish you had added more
2 egg yolks
Good freshly grated parmesan cheese for garnish the green can stuff is okay in a pinch, but freshly grated parmesan is almost as good as wedding cake. I said almost.

Instructions

Chop and saute the leftover half of the onion in 2 T. olive oil over medium high heat for 3-4 min
Add salt and pepper to the onion at this stage so you don't have to correct the seasoning so much at the end (maybe a teaspoon of salt)
Add chopped garlic and saute another minute or two.
Add the chicken stock and let the mixture come to a near boil
Begin to drop the meatballs into the hot broth
After all the meatballs are added, let them cook for a few minutes until the meatballs begin to rise to the surface
Turn the heat down to low and add the pasta and the spinach
Cover and let it cook for about 20 minutes, stirring occasionally to keep the pasta from sticking
Uncover and check the flavor. It will likely need more salt and pepper and I often add a teaspoon or two of honey
Beat the two egg yolks well and ladle a little of the soup into the eggs and mix well
Add the egg/soup mixture back to the soup and stir.
Serve with crusty bread, grated parmesan cheese and smooches!

Toffee Chocolate Chunk Cookies

February 5, 2014 by Edie Wadsworth 22 Comments

Thank you for all your kind comments on our dorky homegrown videos yesterday and on Melanie’s book. You are the best kind of friends!

toffeecookies

Chocolate chip cookie recipes are like purses to me. There’s one for every occasion. Actually, that’s not true at all, because I’ve been carrying the same purse for over a year. And making the same chocolate chip cookie recipe, too. But, I do have at least 4 CC cookie recipes I love, so let me introduce you to this one and I promise to make them all known to you in coming months! I can’t promise I’ll rotate my purses because I’ve come to realize that I’m far too lazy for that.

I accidentally discovered, after “burning” a batch of these (read: cooking them until they are done), that they are great when cooked to a biscotti consistency. They dip perfectly in coffee and the overcooked butter flavor is TODIEFOR.

And while we’re on the topic, let’s discuss my overall disdain for over baked cookies. Cookies are done when they’re still gooey in the middle. End of discussion.

Except, I’m in the mood for discussion today. So.

The cookies will keep cooking on the pan, even after removed from the oven. If you take them out of the oven when they still are a little shiny in the middle, they’ll be perfectly soft in a half hour. And perfectly gooey right away, which has always been my preferable way to eat them. I’ve tossed many a batch of cookies due to overcooking. I’d rather not eat them that way. I love good food and life is too short to eat crunchy cookies.

UNTIL. I decided to try the overcooked version of this one. It’s perfection. And don’t get me wrong, they’re perfectly delightful when you take them out gooey, as I did in the batch you’re seeing. PERFECT in every way. But the batch I “burned” became a nice breakfast treat when dipped in coffee and could easily be called biscotti in anyone’s book. Long story short, this is one of the few cookies that you’re allowed to overcook and still be my friend. Okay, we can be friends even if you always like your cookies crunchy. I’ll just do the baking when you come over. Deal? Let me know if you try these!

What you’ll need:

2 sticks butter, softened
1 cup dark brown sugar
3/4 cup white sugar
1 egg
1 tsp salt
1/2 tsp soda
2 tsp vanilla
3 cups all purpose flour
1 cup chocolate chunks
1 cup toffee pieces

What you’ll do:

Preheat your oven to 350.
Cream butter, sugars, and egg until fluffy.
Add the rest of the ingredients and mix well.
For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper (I HIGHLY recommend the silpat! SO worth it!)
Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens
Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life

Here’s what they look like on the pan when I call them done: still glistening in the middle of the cookie, the edges firmer and slightly browned. Don’t mess with a foodie. I could describe this perfection all day. And don’t worry, I’ve taught my girls well. They watch the cookies like a hawk, so as not to overbake.

toffeechocolatechunk

So, there you have it. And? The best news is—you can substitute almost whatever you like for the toffee chips. Peanut butter chips, Andes mint chips, nuts, dried fruit, mini Reece’s, caramel pieces, and the list goes on and on to near infinity.

Try these for your Valentine’s Day celebrations and don’t even worry if you overcook a batch or two. Have a friend over for coffee and dip away!

toffeechunkcookies

Toffee Chocolate Chunk Cookies

Print Recipe Pin Recipe

Ingredients

2 sticks butter softened
1 cup dark brown sugar
3/4 cup white sugar
1 egg
1 tsp salt
1/2 tsp soda
2 tsp vanilla
3 cups all purpose flour
1 cup chocolate chunks
1 cup toffee pieces

Instructions

Preheat oven to 350
Cream butter, sugars, and egg until fluffy.
Add the rest of the ingredients and mix well.
For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper (I HIGHLY recommend the silpat! SO worth it!)
Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens.
Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life

February Meal Plan

February 1, 2014 by Edie Wadsworth 14 Comments

Every month, I spend some time curating meals that are seasonal and delicious. Variety is my middle name! (Find October, November, December, and January!)

I hope it helps you in your quest to feed the troops! I don’t always cook them all and almost NEVER in this exact order, but it gives me a place to start. Cooking for your family is one of the loving things you can do for them. Some seasons are harder than others, so don’t beat yourself up. Make one more homemade meal than you did last month. Try to enjoy the process. Wear a cute apron, drink a glass a wine, turn on some good music. Cooking tasty food is such a great way to love your neighbor!

Week 1

Saturday, February 1—Buffalo Chicken Salad, Pizza Bianca
Sunday, February 2—Superbowl Food, I think I’m gonna try this Queso Fundido, along with burgers, fries and milkshakes. Go Peyton!!

Week 2

Monday, February 3—Crock Pot Jerk Pork with Caribbean Sals
Tuesday, February 4—Rigatoni with Vegetable Bolognese
Wednesday, February 5—Garlic Shrimp
Thursday, February 6—Chicken Pot Pie Soup, with leftover chicken from Monday
Friday, February 7—Super Sloppy Joes
Saturday, February 8—Tuna Pasta Salad with Spinach and Radishes
Sunday, February 9—leftovers and Pumpkin Muffins for the week or day, however long they last at your house!

Week 3

Monday, February 10—Broccoli Cheese Soup with Homemade Honey Wheat Bread
Tuesday, February 11—Slow Cooked Jerk Pork with Caribbean Salsa
Wednesday, February 12—Greek Lemon Chicken Soup
Thursday, February 13—Cheesy Baked Tortellini
Friday, February 14—Steak, Creamy Risotto, Broccoli, and Mocha Cake
Saturday, February 15—Filipino Adobo Chicken
Sunday, February 16—Quiche Lorraine and Salad

Week 4

Monday, February 17—Turkey, Kale,and Brown Rice Soup
Tuesday,February 18—North African Meatballs with Couscous (these were DEElicious last month, so they’re making an encore! we made them with jasmine rice)
Wednesday, February 19—Chicken and Dumplings
Thursday, February 20—Creamy Mushroom Soup
Friday, February 21—Puffy Tacos in honor of my friend, Melanie, and her new book!
Saturday, February 22—Coffee Bacon Sandwiches

Week 4

Monday, February 23—Lentil Vegetable Soup
Tuesday,February 24—Shrimp and Chorizo Stew
Wednesday, February 25—Skillet Hamburger Stroganoff
Thursday, February 26—Fettucine with Creamy Red Pepper Sauce
Friday, February 27—Pulled Pork Sandwiches
Saturday, February 28—Pumpkin Chipotle Soup, my favorite all time soup! (you MUST try it, before Spring gets here!)

If you’re new around here? Thank you for visiting my blog! I’m honored you’re here and I hope you’ll find some encouragement (and some laughter!) for your days. Visit my about page, which highlights some of my popular posts or will at least show you a peak into my crazy people. You can subscribe to this blog by email here. I am currently addicted to Pinterest, so follow at your own risk I also post updates to Facebook, Instagram, and Twitter.

Greek Lemon Chicken Soup

January 31, 2014 by Edie Wadsworth 33 Comments

This Greek Lemon Chicken Soup via lifeingrace

The snow storm of 2014 that consisted of 2 inches of snow and chilled us Southerners to the bone has turned into sunshine and 50 degrees and distant memories of perfect snow days. I love January to pieces and snow days that slide right up to a hint of Spring make me love my Southern homeland even more. As soon as the thaw began, I started craving lemon and hunting my flip flops.

Then, I remembered how much I love this recipe. Let me just say that this soup tastes like late winter meets early spring more than anything else I know. It’s like winter meets spring and takes her to a square dance with daisies in her hair. Or something just as precious. Put it on your weekend menu! You won’t be sorry.

Instead of using cream as a thickening agent, this one uses egg yolks. Don’t let that scare you. It’s easy to do and has the best silky texture ever!! The girls LOVE it almost as much as we do! Stevie likes this soup almost as much as he likes beef stew. Okay, maybe the lemon has gone to my head, but he thinks it’s pretty dandy.

greeklemon

What you’ll need:

2 T butter & 3 T olive oil
1 large onion, diced
2-3 stalks of celery, diced
10 baby carrots, diced
2 T butter
1/4 cup flour
1 cup jasmine rice
2-3 cups cooked chicken (I usually use one rotisserie chicken and cut the white meat into bite sized chunks)
2 boxes chicken stock (32 oz per box, may also need to add a 1/2 to a cup of water, if it gets too thick at the end)
1/2 cup lemon juice, fresh squeezed (2-3 lemons, depending on the size and juiciness!)
2 T. honey
1/2 white pepper
2 handfuls of fresh spinach
salt and black pepper to taste
6 egg yolks, beaten to a light yellow color

What you’ll do:

Saute the chopped onion, celery and carrots in the butter and oil, until the onions are translucent.
Add the flour, with salt and pepper and cook the flour for about a minute.
Add the chicken stock and fresh lemon juice and stir to loosen the flour and all the bits of caramelized onion from the bottom.
Add rice, bring to boil, stirring frequent enough to keep the rice from sticking, and then turn the heat down to low.
Cover and let simmer for about 20 minutes, or until the rice is tender.
Add the chicken, spinach, honey, salt, and pepper
Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through.
DO NOT boil the soup once you add the egg yolks.

This Greek Lemon Chicken Soup via lifeingrace

ENJOY!!! This is your Feb 1st recipe for the new menu plan! See you on Monday for the full February Meal Plan. I’ll be sharing our Super Bowl food on Facebook soon, but you might consider making some homemade brownies or my favorite crowd pleaser chocolate chip cookie recipe. What are your Super Bowl Food plans?! I’m linking with Ruth’s Thrifty Thursday, so check out all the other recipes/projects/etc!

P.S. I’m listening to all your wonderful suggestions and trying to implement as many as possible. Here’s your easy-to-print recipe!

Lemon smooches,

edie

Greek Lemon Chicken Soup

Print Recipe Pin Recipe

Ingredients

2 T butter & 3 T olive oil
1 large onion diced
2-3 stalks of celery diced
10 baby carrots diced
2 T butter
1/4 cup flour
1 cup jasmine rice
2-3 cups cooked chicken I usually use one rotisserie chicken and cut the white meat into bite sized chunks
2 boxes chicken stock 32 oz per box, may also need to add a 1/2 to a cup of water, if it gets too thick at the end
1/2 cup lemon juice fresh squeezed
2 T. honey
1/2 white pepper
2 handfuls of fresh spinach
salt and black pepper to taste
6 egg yolks beaten to a light yellow color

Instructions

Saute the chopped onion, celery and carrots in the butter and oil, until the onions are translucent.
Add the flour, with salt and pepper and cook the flour for about a minute.
Add the chicken stock and fresh lemon juice and stir to loosen the flour and all the bits of caramelized onion from the bottom.
Add rice, bring to boil, stirring frequent enough to keep the rice from sticking, and then turn the heat down to low.
Cover and let simmer for about 20 minutes, or until the rice is tender.
Add the chicken, spinach, honey, salt, and pepper.
Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly.
Return the egg mixture to the soup pot and heat through.
DO NOT boil the soup once you add the egg yolks.