Our weather here in central Florida has been very fall like. In fact, yesterday after working outside for awhile and going inside it felt warmer inside than out. Just perfect autumn weather! I have been enjoying the fall look too and want to show you a little addition I made in the kitchen.
My little window above the sink has had, for a few years now, a dotted swiss fabric "shade" that I made by using a tension rod through a casing at the top and leaving the panel very long in order to roll the excess fabric up on a tension rod there too. The roll across the bottom really adds to the style. Up until now, I have had three black and white small checked fabric strips about 3 inches wide that goes all the way around the length of the curtain and ties at the bottom.
For fall I decided to make three new pieces from burlap and here is how it looks now.
At first I just tied them and added a combination of two different colors of ribbon for trim. But, that just wasn't "doing it" for me so I found these little wire pumpkin place card holders in a drawer and thought they were a good addition but knew something more was still needed. I headed to Joann's and loved these very natural looking fall leaves and ta da.............finished!
Just in case some of you missed seeing an earlier post that showed the group of three cups, one with a tiny bird nest, here is a shot of them. The cups would look better now if I had changed out the three ribbons but I just didn't feel that ambitious. Maybe they will get changed for Christmas. Or, maybe not. You can expect to see the burlap decor taking on a Christmas look.
Now, on to another subject. When I go to my monthly Orlando Area Historical Rose Society meeting I usually make a bouquet using some roses that happen to be blooming. For October I made it look a bit like an autumn arrangement by sticking some left over leaves in the vase. And you will notice I also used the ribbon.
We always have refreshments at our meeting and this time I made some yummy Pumpkin Fluff Dip. It turned out to be a big hit!
I took gingersnaps and some graham crackers to serve it with. Both of these are good choices for the dip taste. I will give you the simple recipe in case you might like to try it.
1 (16 ounce) container frozen whipped topping, thawed. 1 (5 ounce) package instant vanilla pudding mix. 1 (15 ounce) can solid pack pumpkin, 1 teaspoon pumpkin pie spice.
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
The recipe came from Allrecipes.com