New take on an old friend, the felt deer-head…who doesn’t love this?
Dine with us in our indoor winter woods.
Birds on Branches
I want to wish Happy Holidays to the wonderful and supportive followers of my blog. Thank you all for a fantastic year! I will be back in 2014 with loads of your favorites, quick tips, mini-makeovers, and before-and-after pics.
As we enter a new year, I hope you’ll remember to be Grateful for family and friends, Thankful for a job, and Mindful of your health. Most of all, forget the slights and injustices of others– “laisse tomber”, as the French say–let bygones be bygones! And approach the new year with a fresh start.
Wishing you health and happiness in 2014!
Celia
PS: If you like this post, let me know by “liking” it or commenting. If you’re not yet a follower…you can easily sign up now by clicking the follow button. But above all, enjoy life and good design!
If you like these ideas let me know by commenting or liking the post! As always if you are not already a follower join us by clicking the follow button!
I want to wish you all a very happy Passover, Easter & Spring. I am so thankful to have you all following my blog, and supporting my business. I have been in a blog-class this month and lots of changes are in the works for the Celia Bedilia. Wow, it is a lot of work to keep up with the ways of the web! I look forward to your feedback.
As always if you are not a follower please sign up to follow our blog, by clicking the follow button. If you like this or any post let us know by liking it, and let me know your thoughts by commenting!
Yippee it is time to deck the halls again! As you know if you follow this blog, I love any excuse to decorate. Christmas brings me the opportunity to decorate not only my house but my client’s homes too!
Olive Celia Bedilia VP checking out the Christmas table
Roost is a wholesale company that has been around for years. My sister-in-law’s best friend Jean is a big wig at Roost and I adore their line. This is Roost’s year! I have seen their Christmas/Holiday décor in almost every store I have been in this season.
Here are some of my favorites from Home Remedies In Portland, Maine. All Christmas Decor is 20% off now…you know I love a sale!!!!
I love this felt Deer head (just got one)…I think of myself as a hunter…as I am always looking for great design at a good price! This is large about 18″ and it is really fun it will decorate my home for years to come $132
These Polar bears are so sweet, I love the eyes they seem so real to me. Only $12 each
Cluster 3-5 of these trees in the center of a table and you have arrangement that you can use year after year. I put these on faux snow and add mercury glass votives for sparkle! $54 for a set of 3 different sizes.
I have been everywhere shopping for clients this year and I thought I would share some of my favorites from around the World Wide Web.
I like to buy one new special decoration every year. This year I splurged on the felt deer head, but I usually keep it under $10. I have been asked for ideas for long-lasting centerpieces for the holidays that are inexpensive.
1. Holiday glass balls in a bowl, any bowl works! White, glass and silver are the best options.
Greens in a vase or bowl. You can add bits of gold, silver, red or white to match it to your linens or dishes.
You do not have to spend a lot of money to get a big impact. Be creative, have fun, and enjoy the season!
Thank you for being so loyal! I am so lucky to have all of you as part of the Celia Bedilia world.
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Enjoy your family, friends and the season of lights.
Happy 4th of July…wow summer is flying by. I am so sorry for all my followers in the Washington DC/Virginia/Maryland area for your power outages and the stifling heat. Please come to Maine, we know how to summer here warm days and cool nights.
I have put a 4TH OF JULY party together on my blog, tablescape ideas, table runners, drink ideas served in mason jars and the galvanized buckets to serve them in!
As for food RIBS on the grill (yum), salads and dessert!
Dry Rub Recipe: Recipe courtesy The Deen Brothers, 2008
Ingredients
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
4 pounds baby back ribs, cut into 2-rib portions
Directions
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.
Preheat the grill to medium heat.
Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Directions1.Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
Berry Sauce
Yield: 1 cup
Ingredients
2 cups fresh or frozen (thawed) strawberries or raspberries
2 – 3 tablespoons sugar
1 tablespoon raspberry liqueur, rum, or orange juice
Directions
In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.
Happy 4th of July! You guys are the best friends a blogger could have, thank you for your comments and likes. I love blogging! If you do not follow please click the follow button! Let me know you favorite recipes or ideas I love your comments.
