I’ve accumulated a bunch of scarves over the years and they keep ending up squished in one drawer in our bedroom. I fold them up nice and neat and then after a little while they end up a wadded mess. Since I’m in the process of doing a little spring cleaning around our house, I decided to tackle the scarf situation. I’m in no way organized or disciplined enough to keep everything folded nice and neat in a drawer, it’s just not going to happen, so I decided they needed to be hung up so they were all visible and so I could find what I needed quickly (we’re often rushing out the door around here). I just happened to have a couple of racks my husband used for his ties and decided they would work perfectly. Hung on the back of our bedroom door my scarves are easy to get to but out of sight.
I looked around to see what other gals were doing to organize their scarves and found some pretty great ideas…
Bracketed rods hung between walls. Perfect for a tight space.
Scarf hanger takes up almost no room in your closet.
Curtain rod with S hooks and rings.
Wire basket for rolled scarves. Great if you don’t have a big collection.
Ladder for hanging scarves and jewelry. Adorable!
I'm Glad I Exist
Clear shoe storage system. Perfect for scarves!
A Thoughtful Place
Hanging scarf storage from Isabella.
Good luck organizing at you house. Happy Friday!
I’ve had this in my recipe files for years. It comes from Caprial Pence, a fabulous Portland chef. I made this for Easter this year because I thought the citrus and coconut sounded Eastery. However, this would be pretty darn good any time of year in my opinion. I love toasted coconut, so I went a little heavy on the garnish. Yum! Oh, by the way, this is another great time to use the Isi whipped cream canister I keep talking about. I’m telling you, it’s a great little tool to have around.
- 1 ⅓ cups flour
- 1/4 cup shortening (chilled)
- 1/4 cup chilled butter, diced
- 1 tsp salt
- 1 tsp sugar
- 5 tbls ice water
- 1 ⅓ cups sugar
- ½ cup melted butter
- 4 large eggs
- ½ teaspoon vanilla
- grated zest and juice of 1 lime
- 1 cup sweetened flaked coconut
- 1 cup whipped cream, as accompaniment
- ½ cup toasted coconut, as garnish
Preheat the oven to 350° Place the flour, shortening, butter, salt and sugar in a food processor and process until the dough resembles a coarse meal. Add the water and mix just until combined. Roll the dough into a ball and wrap tightly with plastic wrap. Let rest 15 minutes. On a well-floured board, roll the dough out into a 10-inch circle. Place the dough in a 9 inch pie plate and flute the edges. Set aside.
Combine the sugar and butter in the bowl of a food processor, and process until thick and creamy. With the machine running, add the eggs, one at a time, through the feed tube and process until smooth. Add the vanilla and the lime zest and juice, and process until the batter is well blended. Sprinkle the coconut over the bottom of the crust. Pour the batter over the coconut. Bake until just set and a knife inserted in the pie comes out clean, 30-35 minutes. Let cool to room temperature or refrigerate for up to 24 hours. Serve room temperature or chilled, topped with whipped cream and toasted coconut.
When a bowl of soup combines bacon, potatoes and cheese, it just has to be good. If you add in a few veggies, you could even say it’s healthy, right? Absolutely! Serve this warm bowl of deliciousness with some crusty garlic bread and a green salad and you are good to go.
- 10-12 thick slices bacon
- 1 chopped yellow onion
- 1 cup chopped carrots
- 4 stalks celery, chopped
- 4 cups low fat, low sodium chicken broth
- 3 lbs cubed potatoes
- 1/8 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
Cook bacon until crisp in dutch oven, remove and drain well on paper towels. Discard bacon grease except for about 2 tbls.
Meanwhile, prepare vegetables. Add onion, carrot, and celery to pan as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 30 minutes.
Portion out a few ladels of soup and process in a blender until smooth. Add back into pot.
Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Super easy and delicious. Kids usually love this too! Enjoy.
Usually when I entertain I prefer to make everything myself. Homemade is always great, but sometimes there just isn’t enough time to do it all. If I spend a lot of time on the meal itself, making a homemade dessert can seem like a big task and too time consuming depending on what else I have going on at the time. I have a couple of super quick dessert ideas that are always crowd pleasers and look pretty too.
I start by using either nice wine glasses or pretty dessert dishes, that’s the key to making this look fancy! I put a scoop of ice cream in the glass and drizzle on some chocolate or caramel sauce (from Trader Joe’s, it’s amazing!) then top with some fresh whipped cream. This is when a whipped cream canister really comes in handy. (ISI Cream Whippers) Another variation to this dessert is to use Trader Joe’s Belgian Chocolate Pudding and layer with whipped cream in a wine glass. Top with chocolate shavings or a cookie and you’re done. Their chocolate pudding reminds me of chocolate mousse… it is sooooo rich and delicious. How easy is that?