Saturday, December 12, 2020



Once upon a time (and a time not too long ago) my son needed four new tires for his car. Recently graduated from college, and learning a new way of life (supporting himself), he asked his dad for a little assistance. Of course we would be happy to help. The trade-off, my son was tasked with teaching his mother Word. “I know word, in fact, I know lots of words”.  The dutiful son arrived on our door step every Saturday morning and spent months and endless hours teaching me how to make folders. Quality mother son time. “I know all about folders, just write whatever you want on that little tab and I am good to go…”. “ Cut and paste? How fun, can I use my sparkly glue?”. This is a true story. Many months later the idea came out of the blue, making all these folders I should fill them with my recipes and write a cookbook! Well the cookbook never happened, but somehow the idea for the blog did. And what a surprise. I was amazed and honored. I never expected the enthusiastic outcome it entailed. But, like all good things, there comes a time for a graceful exit. No more posts. Yes, I am starting to write my cookbook and hopefully a coffee table book too. I will still be here, follow me on Instagram- nowthatyouarehome, if you like. Thank you for all your kind words, they humbled and inspired me. This journey taught me the importance of continuing to learn, challenging my skills, taking chances and throwing myself and heart out for public inspection and criticism. A great gift. I thank you. I can’t wait to see where this next adventure takes me. As always, Merry Merry and Happy Happy…

Saturday, November 28, 2020



And just like that, it is Christmastime. In my house it is Christmas decorating season. A creative time to add a little magic to my home. For me and my family, the holidays are all about celebrating traditions-sometimes starting new traditions and making warm memories. This year, add these these fragrant pomanders to add a festive little scent to every nook of your home. Orange and clove. Beautiful and peaceful. Here is a fun little project anyone can make, young and old. Gather the family around the table and make some magic memories of your own. 

Add a few of these citrus pomanders to your table to make an elegant, timeless centerpiece.

Gather a few oranges...

Some whole cloves...

An awl, pen and X-ACTO knife...

With a pen, make dots on the orange.

With an awl or the sharp tip of a bamboo skewer, poke holes into the orange on the dots.

Place one clove into each hole and carefully press it into the orange.

Use an X-ACTO knife to cut thin stripes into the peal and remove.

Use a small cookie cutter, press into the peal of the orange to make an impression. Makes holes and fill with cloves. You can make any shape or design you like.

Have a festive magical holiday... 

Saturday, November 14, 2020



November is all about the pumpkin pie. This is my classic pie, not too sweet and not too spicy. Smells likes Thanksgiving while it is baking. Heavenly. Wonderful memories to make and create. 

These cute cutouts add a designer border around the pie, amazingly simple. This is one pretty pie.


2 C. Flour

1 Tsp. Sugar

¾ C. Butter

¼ C. Ice Water

1 Egg White + 1 Tablespoon Water

Course Decorative Sugar

Pumpkin Filling-

2 C. Pumpkin Puree

1 C. Milk

1/4 C. Heavy Cream

4 Eggs

1/2 C. Sugar

1/2 C. Brown Sugar

1 Tsp. Cinnamon

1 Tsp. Ground Clove

1 Tsp. Ground Nutmeg

1 Tsp. Ground Ginger

1 Tsp. Vanilla

You will need two crusts to make this decorative pie.

To make one crust, place all ingredients onto a large bowl.

Using a pastry blender, cut the butter with the flour. Scrape the length of the butter, then scoop a little bit of flour over the butter, and repeat until all the butter has been mixed into the flour. As you scrape the butter, the flour will combine with the butter. You will have small, pea sized bits. Repeat directions to make second crust.

With your hands pat the pastry into a ball, place in a zip-lock bag. Press down to form a disk. Seal bag. Refrigerate overnight.

Place a cookie sheet or baking sheet in the oven. You will need a pie plate and a rolling pin.

Measure your pie pan, include sides.

On a floured surface roll out the crust to about 1/8” thick.

Cut a circle the size that you need for your pan and add one inch. My pie pan is 10” wide plus 2” per side…I will need a 15” circle. I used a 14” plate and cut around the plate, adding about an inch with a knife. 

Roll the crust onto the rolling pin and transfer to your pie plate.

Gently press the crust into the pie pan. Place into the refrigerator for one hour.

Remove from refrigerator and trim excess from the edge of the pie pan with a knife. Do not worry about making a fancy edge. Your cutouts will cover the edge of the pie.

With a fork, pierce the bottom and edges to make small holes in the crust.

Place pie shell back in the refrigerator for 1/2 hour.

Turn the oven to 375 degrees F. Place pie crust into the oven on the hot cookie sheet. Place a sheet of parchment paper over pie crust. Bake for 15 minutes. Remove crust from the oven. Turn oven off, let pie crust cool.

Turn oven to 375 degrees F. To make filling, combine pumpkin, sugar, brown sugar, spices, eggs, milk, cream and vanilla in a stand mixer and blend on low until combined. Turn speed up to medium and mix for two minutes. Pour into a completely cooled pie crust. Place, cover with parchment paper in oven on the hot baking sheet and bake for 70 minutes.

While pie is baking, make cutouts...Link here. Roll dough out. Press down on sides of cutter to cut shape. Press down on the button to make impression on the cutout. Place on parchment paper.

To make the center pumpkin, I used a pumpkin cookie cutter. Cut out the pumpkin shape. Use a knife to make light lines for the ribs of the pumpkin, use a spatula to deepen the lines. Place the big pumpkin on the parchment lined baking sheet with the other cutouts.

Wisk one egg white with one tablespoon of water together. Brush on the cutouts and the big pumpkin. Sprinkle with course sugar. Bake for five minutes or just until golden.

Brush egg/water wash onto bottom of the pie cutouts. Place around edge of pie to form a border. Place big pumpkin in the center of the pie. Bake for five minutes.

Happy pumpkin pumpkin baking...