Aint to shabby a spread!

 

Hair clips were the parting gift…cause a good bride knows how to accessorize.

I heart these arrangements! The roses weren’t as purple as I wanted so I added purple cabbage to the vases

Hostess trying to listen to 3 conversations at once…I’m such a spaz it’s almost cute.

 

I met my sweet friend Tirtzah of 5 years through my lifegroup at ROCKharbor. She is the sweetest fellow INFJ’r I know! We have had many deep and facinating conversations over tall Chai Latte’s. I was incredibly honored to be asked to be a bridesmaid in her wedding this December. We hosted the bridal shower, a palette of silver and purple at Tirtzah’s Aunt Brenda’s house in Corona del Mar, CA. I cooked a Pumpkin Pasta for the lunch entree and Brenda made an incredible chocolate cake and cheese cake for dessert. I loved meeting Tirtzah’s family, the women in her family were witty and hilarious. The shower went off without a hitch with lots of fun purple hues, wedding trivia games and my favorite touch was a mini veil for Tirtzah, to wear during the shower. I was inspired by the adorable veil my friend Becky wore at her Vintage Wedding this summer. I included the Pumpkin Pasta recipe below since it has been requested by so many.

Pumpkin Pasta a la Christy Winston

2 T. Olive Oil
1 lb. bulk sweet Italian Sausage, crumbled
4 cloves garlic, cracked and chopped
1 med. onion, finely chopped
1 bay leaf
4 sprigs fresh sage leaves, chiffoned (=2 T. )
1 c. dry white wine
1 c. chicken stock
1 c. canned pumpkin
1/2 c. fat free half and half
1/8 t. cinnamon
1/2 t. nutmeg
salt and pepper
1 lb. penne rigato, al dente
Romano or parmasean
Heat oil ( 1 T) in large skillet. Add sausage and brown, drain oil and transfer sausage to paper towel lined plate. Return pan to stove and add remain T. of il. Saute garlic and onion ( tip: add onion first – saute till tender, then add garlic – prevents burnt garlic!) Add bay leaf, sage, and wine to pan. Reduce wine by 1/2 ( 2min.) Add stock and pumpkin and stir sauice until it comes to a bubble. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon and nutmeg, and salt and pepper to taste. Simmer mixture 5 – 10 minutes to thiicken sauce.
Return drained pasta to the pot it was cooked in. Remove bay leaf!!! and pour sauce over pasta. Toss over low heat for 1 minute. Garnish with lots of shave parm cheese and sage leaves.

Serves: 4

Tradition: Taste the cake before photographing

Why can’t we have Halloween twice a year? Is that too much to ask? Katie, my lady, says “whatever you want princess Nini!” So, last March the fabuloso interior designer lost her job Boo! But, Katie as always took her lemons and made us some lemon bars and a “Recession Costume Party” to be envyed. The theme of the dress up was, “My dream job.” Katie was so cute and served us “Recession food” as in Pigs in a blanket, Cheese Puffs, Gummi Worms, Cheezits, Gummi Bears, Jungle Juice and Peach Schnapps….  Check it…

For 2 weeks my little sister and I are both 26. We were born exactly 50 weeks apart. Obviously my parents digged the “makin” part of baby makin. Sess and I went to the Griffith Park Observatory in Los Angeles last year for our birthdays. So much fun! Check it…

I heart Hollywood sign

The Fine Arts Center had a Pumpkin Carving Contest this year. Of course I debuted a carving of Edward and Bella. I only got a few nauseating eye rolls. Haha. Below are some of my fav’s! I love Krystyna’s Totem Poll with the Spaghetti Squash. Genius!