a perfect event
fall in love diy halloween tailgate playbook & more!
DL LOFT - FULLY STYLED - PARTY READY FOR EVENTS THE ULTIMATE PARIS APARTMENT FOR RENT 3050 NORTH LINCOLN AVENUE CHICAGO, ILLINOIS 60657
APERFECTEVENT.COM T. 773.244.9333
FALL TO DO LIST:
tell stories around the fire Put on Longsleeves read a book under a tree Jump in Leaves wrap your hands around a hot mug eat a caramel apple be outdoors feel crisp autumn breezes roast marshmallows carve a pumpkin go on a hayride hold hands and get cozy wear a scarf bake cookies and pies take a drive just to look at leaves
photo credit Alissa Pagels
contents Fall in Love 10
Berry Crazy About Fall Skincare 80
Tailgate Like a Pro 20
Fall Fashion 82
A Soulful Journey of the Senses 28
The Happy Halloween Table
A Haunted Sweet Soiree Baking Up Fall 42 90 Soups On! 66
Shop Local 98
To Cortona We Go
Harvest in Napa 104
Named Best in Design/Best in Customer Service by Houzz, her style's defined by a long love affair with European architecture.
Chicago's top skincare expert, Leah Chavie of Leah Chavie Skincare Boutique, has worked for 20 years on some of the Windy City's most recognizable faces.
BETH PETERSON blogger
Whisk Together Inventive Home Entertainer. Dynamic World Recipe Champion. Food Writer. The founder of Yummie Nation and you have recipe for all things pretty & yummie!
Her blog, Tongue in Cheek, is woven from her experiences of living in the south of France. Her tales are of linens, letters, vintage scraps & moments of these objects whispering in her ear.
We dare you to keep up with Kenny. His connection between art and photography, plus love of travel and culture, means he spans the globe snapping hundreds of weddings and destination events.
Fall in Love Romancing the Cr eeks, Califor n ia by Lotta Alexandersson, Mint Design
Styling: Mint Design Photos: Mar iel Hannah Film Lab: PhotoVision Hair & Makeup: Nicole Johnson Model: Kelsey Evenson Ribbons: Silk and Willow Veil: Gir l With a Ser ious Dr eam Dr ess: Gossamer
The inspiration for this tranquil br idal session was found completely in natur e.
the shoot was set in the rolling hills of califor n ia, tucked away in the open fields.
dr ied florals, ivory laces, cr imson blooms and light natural elements helped detail the shoot.
the day of the shoot was graced with a light rainfall, which made for a per fect autumn day.
Tailgate like a Pro
Twice Baked Potato Footballs by Chef Billy Parisi
Ingredients For the Queso: 8 chopped crisp cooked strips of bacon 1 pound of pasteurized prepared cheese product cut into 1” chunks 10 ounces can of Ro*Tel® Original Diced Tomatoes & Green Chilies, drained For the Potatoes: 20 parboiled fingerling potatoes 1 tablespoon of unsalted butter 2 tablespoons of melted unsalted butter Kosher salt and fresh cracked pepper to taste 1/2” slices of chives (160) Instructions Preheat the oven to broil low. For the Queso: In a medium size pot on low heat add in the bacon, cheese and Ro*Tel until the cheese is completely melted. Keep warm. For the Potatoes: Cut the potatoes in half and use a small spoon or scoop to scoop out only the inside of the potato leaving the outer skin in tact and place it in a bowl along with 1 tablespoon of butter, salt and pepper. Mash the potatoes until smooth and stuff the potato skins that have been scooped out with the mashed potatoes. Place them on a cookie sheet tray and brush the tops with melted butter and cook under the broiled for 4 to 6 minutes or until lightly browned on top. Remove them from the oven and top off with a small amount of bacon queso dip and 4 chive slices shaped like football strings and serve.
Philly Cheese Steak Sandwich Stuffed Italian Bread by Chef Billy Parisi
Ingredients For the Marinara: 1 teaspoon of olive oil 1/2 small diced yellow onion 2 cloves of minced garlic 28 ounce can of Hunt’s® Crushed Tomatoes 1 tablespoon of dried basil 1 tablespoon of dried oregano Kosher salt and fresh cracked pepper to taste
For the Stuffed Bread: 2 tablespoons of olive oil, divided 1 thinly sliced yellow onion 1 thinly sliced red bell pepper, seeded 1 thinly sliced green bell pepper, seeded 1 cup of thinly sliced mushrooms 1 pound of thinly sliced New York Strip steak 2 ounces of melted unsalted butter 2 loaves of Italian bread, cut on top into diagonal cross cut squares 2 cups of shredded provolone cheese
Instructions Marinara Sauce: In a medium size pot on high heat with olive oil, add in the onions and garlic and cook until golden brown, about 20 minutes. Next, add in the Hunt’s® Crushed tomatoes, herbs, salt and pepper and stew on low heat for 30 minutes. Keep hot. Stuffed Bread: Preheat the oven to 375°. In a large sauté pan on high heat with remaining 1 tablespoon of olive oil, add in the onions, peppers and mushrooms and sauté for 6 to 7 minutes or until the edges begin to brown. Remove the vegetables from the pan and add in 1 tablespoon of olive oil and cook the sliced beef until golden brown on the edges and cooked through out, and set aside. To Stuff: Drizzle the melted butter all over the bread and gently stuff the cracks of the diagonal cross cut squares with shredded cheese, cooked onions, peppers, mushrooms and beef. Wrap each loaf in aluminum foil and bake for 20 minutes. Remove the foil and serve alongside the marinara sauce.
Bacon Wrapped Beer Bratwurst with Creamy Coleslaw Sriracha Ketchup by Chef Billy Parisi
Ingredients 10 bratwursts 3 cans of beer 10 strips of bacon 1 peeled and thickly sliced large yellow onion 2 cups of of coleslaw mix 1/4 cup of mayonnaise 2 tablespoons of red wine vinegar 1 teaspoon of sugar 1/3 cup of Hunt’s® Ketchup 2 tablespoons of Sriracha Hot dog buns Kosher salt and fresh cracked pepper to taste
Instructions Bratwursts: Place the brats, beer, salt and pepper in a medium sized pot and bring to a boil, and then turn down the heat and simmer for 5 to 7 minutes. Next, wrap each bratwurst in bacon and prepare a grill with PAM® Grill spray and cook the brats on low indirect heat for 20 minutes or until the bacon is crispy. Toppings: While the brats are cooking place the onion rings onto the hot part of the grill (450° to 550°) and cook until soft and grill marks are formed, about 15 to 20 minutes. In a separate large bowl whisk the mayonnaise, vinegar and sugar and add in the coleslaw mix and toss until combined. Keep cool. In another separate bowl whisk together the Hunt’s® Ketchup and Sriracha until combined. To Plate: Place the cooked brat into a bun and top off with a few tablespoons of creamy sweet coleslaw, add on some grilled onions and top off with some Sriracha ketchup.
BBQ Pulled Chicken Deviled Eggs with Coleslaw by Chef Billy Parisi
Ingredients For the Chicken: 24 ounce bottle of Hunt’s® Tomato Ketchup 2 tablespoons of apple cider vinegar 1/4 cup of La Choy® Soy Sauce 2 tablespoons of Sriracha sauce 3/4 cup of loosely packed light brown sugar Two 8 ounce boneless, skinless chicken breasts
For the Coleslaw: 2 tablespoons of mayonnaise 1 tablespoon of rice wine vinegar 1/2 teaspoon of sugar 2 cups of coleslaw mix Kosher salt and fresh cracked pepper to taste For the Deviled Eggs: 6 hard cooked eggs 1/4 cup of mayonnaise 1 tablespoon of Gulden’s® Spicy Brown Mustard
Chicken: Add the ketchup, vinegar, soy sauce, Sriracha, and brown sugar to a slow cooker and whisk until combined. Next, add in the chicken breasts and cook on low heat for 6 hours or on high heat for 4 hours. Once it’s finished cooking, use two forks to pull apart. Coleslaw: In a medium bowl whisk together the mayonnaise, vinegar, sugar, salt and pepper and add in the coleslaw mix and stir to combine. Keep cool. Eggs: Remove the shells from the hard cooked eggs and discard. Next, cut them in half long ways and place the yolks into a medium bowl along with the mayonnaise, mustard, salt and pepper and whisk until smooth and combined. Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard cooked egg halves. To Serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled BBQ chicken.
a soulful journey
of the senses
Story by Dana Frost Photography Amy Boyle
Wake up early and enjoy a silent stroll, stunning sunrise and gorgeous views of Rio and the water followed by a stop at a local bakery for a cafezinho and pĂŁo de quiejo. Thereâ€™s one promise for the adventure. You will get wet, actually, you will feel like a drowned rat, but you will feel exhilarated! Trust me. Be one of few observers to witness the forest flooding. We gather around a table to celebrate, laugh, tell stories, play games and nourish our bodies and souls.
The Amazon sky reveals all. It is exposed and open. The thrash of thunderstorms, bolts of lightening, warm steady raindrops, the warming of the sun and cooling after a rain. We experience the rhythms of nature to be a witness to our own rhythms. “Go where you have never been and do what you’ve never done.” -Gloria Steinem
The heart of a wanderlust is satisfied by the blurred lines between heaven and earth at the Mamirauรก Reserve. It is the largest protected flooded forest in the world. It is home to multiple intimate communities of local Brazilians who run the Uacari Lodge so visitors can peek into this hidden gem of an eco system.
creme de papaya Vanilla ice cream Fresh papaya Blend until combined Pour into mini cups or bowls Drizzle with Creme de Cassis
Brazilian cuisine is a feast for the eyes, soul and stomach. The markets are a banquet of tropical colors, aromas, fruits and vegetables. Can we tempt you with an ant appetizer A delicacy that crunches like a potato chip and tastes like lemongrass.
You haven’t lived until you’ve sipped a “chope” in Brazil (ice cold draft beer) and stopped at a “Casa Pão de Queijo” for a Brazilian coffee and cheese bread. The aroma wafts it’s way through city streets, airports and shopping malls.
Caipirinha is Brazil’s national cocktail, made with cachaça, sugar and lime. Cachaça, also known as Pinga or Caninha, is Brazil’s most common distilled alcoholic beverage. Ingredients: Half a lime cut into 4 wedges 2 Teaspoons sugar 1 2/3 oz Cachaça Preparation: Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça. Serve: On the rocks; poured over ice Standard garnish: Lime, Sugar cane Drinkware: Old Fashioned glass
if this article left you thirsty for adventure contact dana frost about the 2017 brazil tour: firstname.lastname@example.org
A Haunted S
Venue: DLLoft Photos: Carasco Photography Bakery & Sweets: Sugar Hills Bakery Styling & Paper: A Perfect Event
download the candle wraps here to tape around your dld illusion vases for an easy diy decor accent!
paint the tops of mini pumpkins gold + tie ribbon to stem for an elegant placecard
Dress That Soup:
To spice up your pumpkin soup presentation, add fresh sage leaves, ground black pepper and drop a home made crouton on top!
Click this link to download our free printables to tag onto candy jars or bags for party favors
add washi and ribbon for another fun detail!
Add pretty halloween masks to your pumpkins for a simple decor idea
Flower Girl Halloween Fashion: Just add wings!
Trick or Treat Yourself!
Death By Chocolate - Yum!
Set the sweet table with a mix of metallic and tree stump cake stands and platters, candles both low and high, and rose petals for a lovely luxe look!
incorporate masks for a pop of sparkle with candle de
layer in metallic ribbon on top your table to create a pop of color and stripey pattern!
I love you, Boo!
A Perfect Eventâ€™s Favorite DIY Proj
Stunning pumpkins with pretty tacks found at your local c
Vampireâ€™s Kiss mix equal parts vodka, soda, cranberry juice with a splash of orange juice and amaretto. garnish with lemon peel and mint.
Poison Apple mix one part whiskey to 2 parts apple cider, garnish with cinnamon stick, rosemary and apple slice.
Caramel coffee Float
top caramel gelato with cold brew coffee, garnish with caramel sauce.
by Ally Phillips, Ally’s Kitchen
chicken doodle soup
Ingredients ¼ cup extra virgin olive oil 1 ½ cups sweet onions, diced 6 garlic cloves, peeled and smashed 1 lb. boneless skinless chicken breast, cut in about 1” cubes 1 ½ tsp. sea salt 1 tsp. coarse ground pepper ½ tsp. red chili flakes 1 packaged dried chicken noodle soup 2 (14.5 oz.) cans diced tomatoes 3 ½ cups chicken broth 2 cups celery, with leaves and sliced 1 cup dry noodles, wide egg 1/3 cup fresh basil, roughly chopped 1 cup flat parsley, roughly chopped
Instructions In a large cast iron pot over medium heat, put the oil. Let it get hot then add the onions. Sauté 5 minutes. Add the garlic cloves and cook another 3-4 minutes. Add the chicken cubes, salt, pepper, chili flakes and chicken noodle soup cook about 5-7 minutes tossing and blending well. Add the tomatoes and chicken broth. Blend, increase heat to high. Cover and bring to boil for 5 minutes. Reduce heat to medium or medium low. You want a simmering boil. Cover and cook 20 minutes. Reduce heat to medium low and add celery, noodles, and basil. Cover and cook about 30 minutes. If not serving immediately, let the soup simmer on very low heat. Add parsley when ready to serve.
beef chunk chili
Slow Cooker: 6 hours on High 4 garlic cloves, peeled & whole ½ cup peppers, cut into chunks (I used the baby multi-colored peppers.) 2 celery ribs, cut into about 3” pieces ½ sweet onion, cut into 3 chunks ¼ cup extra virgin olive oil 2 to 2 ½ lbs. beef, cut into cubes (I used top round.) 1 (28 oz.) can tomatoes 2 cups beef broth 3-4 cans drained beans (your choice), undrained 1 Tbl. ground cumin 1 Tbl. peppercorns, whole (I used pink.) 1 Tbl. serrano, diced with seeds 2 tsp. curry powder 2 tsp. sea salt 1 tsp. coarse ground pepper 1 tsp. smoked paprika ¼ cup dried parsley Instructions Put the garlic, peppers, celery, onion and olive oil in a food processor and pulse until all is ground and a mixture. Put in the slow cooker. Add the meat, tomatoes, broth, beans, cumin, peppercorns, serrano, curry, salt pepper, paprika and parsley.Stir and blend. Cook on high for 6 hours. Meat should be fork-tender. The ‘gravy’ should be a creamy rich deep ruby mahogany hue. The flavor and taste should be ecstasy!
taco veggie soup Ingredients ¼ cup bacon drippings 2 Tbl. garlic, minced ½ cup leeks, sliced thinly 32 oz. chicken broth campaignIcon Coupons 1 package (1.25 oz.) taco seasoning 1 ½ tsp. sea salt 2 tsp. coarse ground pepper 1 tsp. red chili flakes 1 can (14.5 oz.) diced roasted tomatoes 1 can (10 oz.) tomatoes and green chiles 1 can (15 oz.) black beans, drained 1 can (15 oz.) pinto beans, drained 1 medium zucchini, diced 1 medium squash, diced ½ cup poblano peppers, diced 2 cups corn, frozen 2 cups celery with leaves, sliced Instructions In a large heavy pot over medium heat, put the bacon drippings, garlic and leeks. Sauté about three minutes until soft and translucent. Increase heat to medium high and add the chicken broth, taco seasoning, salt, pepper, chili flakes, tomatoes (both cans), blend, cover and cook about 15 minutes. Add the black beans, pinto beans, zucchini, squash, peppers, corn, and blend. Bring to a simmering boil. Cover (keeping lid askew to allow steam to escape) and cook about 25-30 minutes. Reduce heat to medium, add the celery and cook another about 30 minutes.
To Cortona We
by Lauri Pessemier, Studio Pessemier, Ita
It’s not often the tour leader gets to be the client, but just this week we went to the Cortona, Italy region and painted. We arrived at nearly noon and sat with our host, eating watermelon. After quick introductions, we hopped into our car and all drove to a little town, Camucia, just outside of Cortona for lunch. Italy has the most wonderful little buffet lunches, and this one was the tops: pasta, meats, vegetable and cold salads. I filled my dish with two kinds of pasta, peas, eggplant and zucchini. All was fresh and the café was busy. Thus fortified (for 8 euros each), we drove to the top of Cortona, that medieval/renaissance city with a population of 22,000. Many English and Americans frequent this sunny, Tuscan region. I drank an Aperol Spritz at a Cortona cafe and we took many pictures. I hadn’t packed my easel into town – but, in fact it was an extraordinary painting site. The sun, mid-to-late afternoon was angled in such a way, each of the buildings had an outstanding texture of stone relief, sills, shimmering windows. There were breathtaking vistas from each of the radiating streets. Honestly, I can’t describe how beautiful it was, except to say I will be back in the town painting soon.
And how did we find this place? “Tuscany in the Frame” is a full service painting workshop – Raffaele has a fabulous renovated farm house, complete with a separate studio/eating area, two fountains, swimming pool, black cypress allée. While we were there he was broadening the pond: I am going to get a small wooden boat,” he told us (in fact, he inquired about one while we lunched on Lake Trasimeno). Early this year, a friend wrote, “you should be giving your painting workshops there”. I have conceded that often my friends know better than me, so I contacted him. The rest is well, 24 hours in Cortona. After a walk up and down the streets of the city (I decided to forgo visiting Fra Anglico’s “Annunciation” in the museum – next time), we wandered back to the car, oohing and aahing before the 20 minute trip back to Villa Nobile. The area is very sunny and warm, so we jumped in the pool for a cool swim. Relaxed, we had time for a short nap before dinner. We drove up to the medieval town of Montepulciano, famous for its wine. One of the best wines of my life (1982, and I still remember it!) was a Brunello from the nearby Montalcino. This night we had an excellent Nobile di Montepulciano with our extraordinary dinner. But I get ahead of myself. Before we reached Montepulciano, we saw it in the distance. Dusty golden rays highlighted the ancient walls and towers of the city, seen through the pines. We stopped the car, and to the delight of a fellow parked nearby, spent the next hour describing the sun settling on Montepulciano.
We walked up the cobbled streets and found a very sophisticated restaurant, the Cantuccio, where I ate pheasant mousse with juniper ice cream; a stuffed pigeon on a bed of chicory. It was fabulous. We lingered and watched a varied population, more touristy than Cortona, pass by. American girls bought gelato as young European couples tasting wines. Raffaele takes his guests to wine tastings in Montepulciano, he tells us. The next morning we woke before the rest of the hotel and made ourselves coffee. At 8:30 we were on the road to Umbria, to a property owned by our host’s brother – it happened to be an extraordinary painting site, with more mature trees and views up to the hills. We stopped for cappuccinos and pastries, before making our way along the Lake Transimeno en route to Castel Rigone, where we wanted to check the views. They were good, but my favorite painting subject was a group of older women sitting at a table in the shade. Italians, young or old, are very much about looking good. These women, who I dearly wanted to paint, looked terrific. But it just wasn’t the right thing. They also were looking out over the best view in town. “Do you want me to ask if we can paint there?” Raffeale joked. We eventually drove to San Feliciano, on the lake, where we ate lunch (Blair and I had 1.20 euro sandwiches). We pressed on to Monte del Lago, where the famous Tuscan olives are pressed. Painting olive trees is an exercise in turquoise and grey. We took pictures at the Rovine del Castello di Zocco, an ancient ruin, before timing our trip back to the Villa Nobile (24 minutes). I am delighted to have found an area so rich in painting inspiration. I can’t wait to go back and create more pictures, under the Tuscan sun.
Berry Crazy About Fall Skincare by Leah Chavie, Leah Chavie Skincare
High in antioxidants and vitamins, fall blueberries are miracle fruits when it comes to acne, blemishes, pimples, and uneven skin. Try these blueberry DIY face masks to refresh your skin after summer: For Brighter & Younger Skin Ingredients - 2 tbsp greek yogurt - 2 tbsp of organic honey - 1/4 cup mixed berries (blueberries, raspberries & blackberries) - 1 tbsp lemon juice In a blender mix all of the ingredients together. Apply to clean skin for 15 minutes and rinse with warm water. For Hydrated Skin Ingredients - 1/4 cup blueberries - 1 tsp raw organic honey - 1 tsp organic olive oil Blend all of the ingredients in a blender until smooth. Apply the mask to face for 5-10 minutes before rinsing with warm water.
Fall: A Drama In O
1. Tod’s, $4295, mrporter.com 2. Hermès Scarf, $740, hermes.com 3. Alexander McQueen, $215, mrporter.com 4. Valentino, $1995, valentino.com 5. Jimmy Choo ‘Sloane’ Slipper, $1495, jimmychoo.com
ylist Eric Himel
1. Satellite, $372, luisaviaroma.com 2. Marni, Top: $1990 and Skirt: $2890, saksfifthavenue.com 3. Balmain, $4950, farfetch.com 4. Boyy ‘Bobby 23’ Bag, $895, boyybag.com 5. Gucci, $795, gucci.com
NOW TRENDING: APRICOT + BLACK IN FLORAL, VASE AND CANDLE COMBINATIONS
The Happy Halloween Table WITH DEBI LILLY DESIGN photos: emilia jane photography
fill our footed glass vases with colorful candies right from the grocery candy aisle. black construction paper cut into pumpkin, franenstein and ghost faces are easy to stick onto vases with a glue stick.
place an ivy plant into our metallic brocade pots for affordable, long lasting holiday decor.
our led brocade candles: fresh from the fashion runways, to your holiday table. and all right inside the grocery!
our silver mercury pumpkins and gourds are perfect for mantles, tables & more.
diy halloween elegance come & see our fabulous fall collection inside Albertsons and Safeway stores from coast to coast!
itâ€™s pumpkin spice time! our best selling candles are back on for the season!
Baking Up Fall
with Grandbaby Cakes Jocelyn Delk Adams
Tomato Tarts INGREDIENTS 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 onion, sliced Salt and pepper to taste 2 sheets puff pastry (thawed according to package instructions) 1 large Safest Choice egg, plus 1 teaspoon water beaten 2 large tomatoes, thinly sliced 1/2 cup pepperjack cheese, shredded fresh parsley and herbs
INSTRUCTIONS Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese and fresh parsley and herbs on top. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Cool for a few minutes then serve.
Marinated Skirt Steak with Chimichurri INGREDIENTS For the Marinade and Grilling: 2/3 cup olive oil 1/2 cup fresh orange juice 1/3 cup fresh lime juice 1/4 cup soy sauce 1/4 cup Worcestershire sauce 3 tablespoons red wine vinegar 4 garlic cloves, minced 1 pound Skirt Steak Salt and Pepper to taste
For the Chimichurri Sauce: 1 cup fresh parsley 1 cup fresh cilantro 1/2 cup olive oil 1/2 medium onion, diced 3 garlic cloves 3 tablespoons fresh lime juice 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper Optional: 1/4 teaspoon red pepper flakes
INSTRUCTIONS For the Marinade and Grilling: Whisk all of the ingredients together and pour into a large ziploc bag. Add skirt steak to ziploc bag with marinade and allow to marinade overnight preferably. When ready to grill, liberally season with salt and pepper. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the Chimichurri: Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
Mexican Grilled Corn on the Cob INGREDIENTS 6 ears sweet corn, with husks removed 5 Tbsp unsalted butter, melted salt and pepper to taste 2 tsp chili powder 2 limes 1/4 cup crumbled goat cheese 1/4 cup chopped cilantro
INSTRUCTIONS Submerge corn, with husks removed, in a large bowl of water for 20-30 minutes. Remove corn, dry with paper towels, and individually wrap corn in foil. On a hot grill, place foil wrapped corn on indirect heat and cover. Turn as needed and cook until corn is tender on all sides, which should be about 20-25 minutes. Next remove corn from foil and place on direct heat to create char marks. Watch carefully and turn quickly to avoid burning. Once charred on all sides, remove corn and place on serving platter. Brush with butter then apply salt, pepper, and chili powder. Sprinkle with juice of limes and cheese. Lastly, garnish with cilantro and serve.
Butterscotch Apple Bars For the Bars: 1 package 2-layer-size yellow cake mix 1/2 cup packed brown sugar 1/2 cup butter, melted 2 eggs 1/2 cup butterscotch chips
For the Sauteed Apples: 1 apple, cored and thinly sliced 3 tablespoons butter 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon For the Butterscotch Sauce: 1/2 cup butterscotch chips 2 tablespoons milk
For the Bars: Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. In a large bowl, combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the cashews. Pat dough into prepared pan. Sprinkle with toffee pieces. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars. For the apples, add apple slices, butter and sugar to a saute pan over medium low heat. Allow the apples to cook in the sauce until they become tender. To assemble, pour apples over each of the bars along with butterscotch sauce and serve. Top with vanilla or caramel ice cream for the finishing touch.
Shop Local by donna hall, donna mon When i think of fall, i think of change. change makes me want to go shopping. not the mindless online version but the real life, get out of your yoga pants, and explore all that this great city has to offer kind of shopping! follow meâ€Śiâ€™ll show you all the best spots to find treasures to change your world one accessory at a time.
ndi interior cozy up with missoni pillows and blankets at mobili mobile on erie. of course my favorites are the black and white prints. goes with everything!
this classic game goes to the dark side with skulls and bones. who knew ralph lauren could be so wicked? and right here on our own mag mile. donâ€™t worry, they still have horsehair picture frames too.
o oh la la!
Iâ€™m always searching for outside the box art. Recently I stumbled upon Yellow Korner on Damen. Find this edgy artist and more to fill your blank spaces with fierceness.
When Iâ€™m searching for whimsical accessories, I head straight to Jonathan Adler on Wabash. How does this mirror surrounded by gilded fingers make you feel?
What could be cooler than these gorgeous mercury heads by Cathy Bruni Norris? Kudos to Elements on Wells for scoring these amazing peeps.
Stop being so serious about your rugs. The Rug Company on Clark is the perfect place to brighten things up when the nights get longer. How about the swagger on this bold peacock feeling all confident and sassy?!?
Primitive has been know for years for their ancient artifacts and interesting archeological finds but they now have amazing modern furnishings as well. This floor lamp from Kelly Wearstler is anything but ancient.
All eyes are on you lonely moment wit to keep you compan comes to town. Re on Grand gets it r with the best cura of vintage Iâ€™ve seen
u! Never a th this squad ny as the cold edefined Decor right every time ated collection n in Chicago.
Hope youâ€™re feeling inspired and ready to hit the town. Iâ€™d love to see what surprises you find. Keep calm & shop on!
Tag me on Instagram with all your treasures: @DonnaMondiInteriorDesign
by Kenny Kim
Photos: Kenny Kim Photography
One of the beauties of Napa Valley is that it can be enjoyed all year around. The weather in the valley pretty consistent due to the fact that it is sheltered by the surrounding mountains creating its unique microclimate region.
No matter when you go, you can expect award-winning wines, mouth watering cuisines and breathtaking views.
One of my favorite times of the year is during harvest in the Fall. You can see the vines full of life and in color from the yearâ€™s worth of hard work and labor. The grapes have fully ripened ready to be picked and crushed for what is sure to be delightful juice to be enjoyed by people years down the road.
Harvest time is a great reminder that another year is coming to a close and a new one is around the corner - helping use to evaluate, reflect and reset ourselves for the next year.
Up Next: the oh so Happy Holidays!
launching Nov 1st
Thanksgiving Trends n Tips Recipes Galore Tables that Give Thanks Holiday Lookbooks
Fall is Finally here! Recipes, Cocktails, Party and Floral Trends, Stylist Secret Tips and Tricks are all inside our pages. Read on for Tast...
Published on Sep 2, 2016
Fall is Finally here! Recipes, Cocktails, Party and Floral Trends, Stylist Secret Tips and Tricks are all inside our pages. Read on for Tast...