This year, I am simplifying life. Less is more. My New Years’ resolution this year is to love and live more. To be present in my life and to be grateful every day for all that I have. I am so blessed to have such a large and wonderful family. My husband and I are both the youngest of five so our families are huge! I am taking the next year to enjoy every day and to find at least one thing to be grateful for.
What are you committed to this year? I wanted to pick something I could stick to. I wanted to choose a positive goal, what is more positive than love?
Ok let me know your thoughts by liking or commenting on this post.
Angels have always been important to me; they represent love, light, heaven, family, God, and peace. I was drawn to them even as a child. My mom took all five of us to church after church in Rome and Florence. I think those early memories were what make angles and churches resonate with me. Now that I am housebound, I have my pictures, and I travel in my mind back to all of these beautiful places.
ROMA: photo Liz Donnelly for CeliaBedilia.comROMA: Photo by Liz Donnelly for celiabedilia.comROMA: Photo by Liz Donnelly for celiabedilia.comROMA: photo by Liz Donnelly for celiabedilia.comROMA: photo by Liz Donnelly for celiabedilia.comLISBOA: celiabedilia.com Lisboa: celiabedilia.comLibsoa: celiabedilia.com
Rome and Lisbon are two of my favorite cities. I love looking at these trips and looking forward to my next trip. I am hunkering down now and staying home, but as soon as I get my wings back, I will fly.
I hope you are all well, and sheltering in place with your little angels, mine are not so small but I am enjoying them. Stay safe & healthy, and remember angels are everywhere. XOXOXO
Wow, there certainly are a lot of talented people doing wonderful decorating for Thanksgiving!
I have been trying to come up with a tablescape for the holiday that I can do this week. I have 23 of my favorite in-laws arriving, some of whom will be house guests. I would like to have the table set this week so I have more time to enjoy my family!
Thanksgiving is my favorite holiday. I love to cook, entertain and decorate and this holiday allows my to create wonderful food and decor.
Some of these ideas are so easy and beautiful. If you do not want to buy pears, collect pinecones, acorns and bark.
I went to Pottery Barn for pepperberry and pear branches and put them in a wonderful bark covered vase. This arrangement is going in the center of my kitchen island and I can use it year after year!
Here is a great idea that does not cost a lot of money. You can go on a hike in the woods and find the pinecones and just add ribbon! Even if you buy the pinecones they are very inexpensive and readily available at craft stores.
I hope you enjoy your holiday and time with family.
As a designer, I cannot stress enough, that little touches finish a space. Without the pieces of your personality, a home looks unwelcoming and unfinished. Here are a few spaces I designed, look at how we add the books, vases, clocks, pictures, statues etc. We want to bring our clients interests, personal history and even quirks into their space.
I feel homes should reflect the home owners not their designers!
Tip: Vintage items add instant history to a space
This indoor herb garden adds the finishing touch to this room. Photo: Liz Donnelly
In this kitchen ceramic Pineapples and pastel dishes style the space. Liz Donnelly photo
In this new coastal home we used the home owners old book collection to add history to a bedroom. Photo: Liz Donnelly
In this Maine lake house we spelled out the word camp…because that is what the homeowners call their house. Liz Donnelly photographer
We also added little plants in mason jars and old pots to add to the “campy” feel. Liz Donnelly photographer
Plants, books and bottles make this bookcase more interesting and appealing. Liz Donnelly: photographer
In this home we kept the touches simple, books, flowers and antique ginger jars. Photo: Jamie Salomon
This eclectic room needed very little but we used a family clock on the side table, flowers and coffee table books. Photo: Jamie Salomon
I hope you will let me know what you do to finish your space. What personal touches do you feel are important in making you house a home?
I really do love answering your questions please keep your comments and questions coming!!!!!
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
Heat remaining 2 teaspoons of oil in the skillet and saute the zucchini (and pinch of salt and pepper) until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.
Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add zucchini, onion-garlic mixture, Parmesan and cheddar cheeses, thyme, and salt and pepper and stir to incorporate.
Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
Serve Strata with…
Fruit salad (Make it or buy it)
Baby roasted potatoes & vegetables – (I likeTrader Joe’s baby squash and finger potatoes) tossed with olive oil and Crazy Salt– roast in a 375 degree oven for 40-50 mins.
Baby butter lettuce salad-(buy bag of butter lettuces & toss with Meyer lemon dressing)
Meyer lemonvinaigrette – From Real Simple (*Meyer lemons are a cross between a lemon and an orange. They are milder and less acidic than a regular lemon.)
3 tablespoon fresh Meyer lemon juice
3 tablespoons olive oil
Kosher salt and black pepper, to taste
I like to add 1 minced garlic clove
Whisk all ingredients together and toss with butter lettuce it is a nice light brunch salad.
Happy Father’s Day!
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Host a party only if your husband or father will not have to help. Do not make Dad work on his day.
Do not buy him a gift that directly benefits you like a lawn mower, drill etc.
Do buy him a gift he would like. My husband has wanted a canoe for years so this year I am buying him a canoe.
Make him breakfast in bed, or at least coffee
Let him go off for the day and enjoy his hobby or sport. If he like to golf arrange for a game for him and a friend. Or perhaps book him a lesson as his gift. If fishing is his thing let him go and maybe even pack a nice lunch for him.
Plan a family meal (this can just be you, your husband, and your kids, or your siblings and father)
Tell dad what you love about him.
Table wrap is a great product. It makes clean up so easy. I write the names of my guests right on the table wrap this way everyone will know where you want them to sit. You or kids can even write a special note to Dad!
Flowers help to complete the table, if possible cut them from your own garden or get them from a local source.
Table Wrap-photos by Liz Donnelly
My Father’s Day Menu
Cilantro Rubbed Grilled Beef Tenderloin
4 LB Beef Tenderloin
1 cup chopped cilantro
5 cloves minced garlic
1 minced jalapeño pepper
Juice of 2 limes
¼ cup olive oil
Marinate meat for 4-12 hours. Pre-heat grill for 10-15 minutes, then grill meat on med-high heat until a meat thermometer reads 130⁰-140⁰ turn 4 times.
Cold-Fashioned Potato Salad
Recipe courtesy Alton Brown
Ingredients
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
Yummy
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Directions
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
