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Setting the table
www.sccsdecker.blogspot.com
There are storys of tradegy and there are stories of triumph. Life presents us with challenges, of circumstance, pain and love, faith and opportunities for growth. Whether it happens to one you love, a neighbor or a stranger, the story that comes to you over the blog world, the internet, the 5-o'clock news, have the ability to greatly touch our lifes. Carol's story encompasses all of this for me and more, so much more. I have never known a more heart-wrenching event, a more courageous person, more beautiful individuals than that that makes up this family. This is why I stalk this blog Daily! And why I look to do something more everyday.
Happy Turkey Day!
and if you do nothing else but add these "Fall Forest" leaves to your store bought pie you are still ahead of the curve in my book :)
P.S. Bourbon-Pecan Pumpkin Butter Pie
To decorate your pie with professional ease and panache, use our spring-loaded piecrust cutters to create detailed pastry cutouts shaped like autumn leaves. You can do much of the preparation for this pie in advance. Make the dough up to two days ahead, wrap with plastic wrap and refrigerate. The day before Thanksgiving, roll out the dough, place it in the pie dish and freeze. Then make and freeze the decorative cutouts. To free up your oven on Thanksgiving Day, you can bake the pie a day ahead of time. Let it cool, then cover with plastic wrap and refrigerate until serving time.Ingredients:
- 4 eggs
- 2 cups (about 1 1/3 jars) pecan pumpkin butter
- 1 3/4 cups plus 1 Tbs. evaporated milk
- 3 Tbs. bourbon
- 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
- Whipped cream for serving
Directions:
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.
Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.
To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.
Ducks in A Row
While this may in fact be over my head in the 'crafty' department, the fantastic blog, "Ducks in a Row" offered up full instructions to this adorable "Thanksgiving Advent Calendar." Full of delightful ideas, perusing the posts of this blog is a favorite past time of mine and definitely falls under my list of blogs I like to stalk.
Interior ReDesign
octopus for dinner
Dress Design for Shabby Apple Dresses
My first design stemmed from the idea of a perfectly figure-flattering dress in a delicious shade of Kelly green. While the style whispers of a 50's silhouette with its full skirt, very generous pleating and boat neckline, the bell sleeves and shoulder trimming give it that 21st century edge. I see it with an 'under- cami' to accommodate the wide sleeves and a lined skirt. I could imagine myself living in this dress!
The second screams Marilyn Monroe Wiggle dress but in a gorgeous pattern. Embroidered/French Toile/Amy Butler-esque print...fantastic! A cap sleeve and round neckline with a tie front. Contrasting 'belt' and a slimming pencil type skirt. I love the idea of using brown and blue. This could be stunning!