The last week of the year! Thought it would be a good time to look back at some of my favorite tablescapes of the year. Actually, all of my favorites are from blogs that I visited this year for:
I got a little behind on the settings around here. However, I did get a few done. Here are some that I really enjoyed:
The Crazy April Fool’s Day Table:
Let’s take a closer look at those place settings.
Tea Time with Mama:
Any time I can be out on the porch, I’m a happy girl!
Down at the River:
Just a few of my favorites. Hope you enjoy!
Today’s Lagniappe: Chili Roasted Black-Eyed Peas
Saw this in Southern Living and thought it would be a great New Year’s Day snack!
- 2 (15.8-oz.) cans black-eyed peas, rinsed and drained
- 3 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon pepper
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
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