Happy New Year's Eve! I took down all my Christmas decor yesterday and it feels so good to get a fresh start in the new year.
I love my Christmas decorations, but I'm always more than happy to get back to my normal decor. I start putting up fall decor in late September or early October, so I always welcome back my regular things with open arms. :)
After we put up all the Christmas stuff, I quickly cleaned the house, then went around snapping pics of my fresh, clean decor. :)
Love a squeaky clean kitchen!
We actually had cold weather the other day. Cold enough to have a fire, which is why my candelabra isn't in the fireplace right now. :) BTW, Miss Holly Joaquin parked herself right there on that pouf for about 5 hours!
I made a change to my dining room that I'm excited about. If you follow me on Instagram (@texasdecor) you've already seen it, but I'll share it here soon.
Well hello there, pretty hydrangeas! Haven't seen you for awhile! Surprisingly, they didn't get totally squished while being packed away for months.
We used to have a blue pendant light in the foyer (my hubby's choice, not mine) and when we changed it out for this one from Ballard Designs, I couldn't believe what a difference it made. (For those of you that are new, my hubby made that stained glass window above the door.)
I still think painting the entire house this much lighter color (Sherwin Williams "Kilim Beige") made one of the biggest impacts.
My mom gifted me with her pretty cake stand over Christmas break. She's had it for over 50 years and I was glad to receive it. It brings back memories of my childhood when she'd display our birthday cakes on it. :)
And last, but not least...did y'all hear Chick -fil -A is taking their coleslaw off the menu this month? I thought they had a brilliant response to all the customers who showed their displeasure...they gave out the recipe!
For some reason, the recipe seemed a little blurry when I transferred it. Here it is:
* 4 teaspoons vinegar
* 1/4 cup sugar
* 1/4 teaspoon dry mustard
* 1/4 teaspoon salt
* 1 cup mayo
* 2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch
* 1/4 cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayo and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve.
Makes 6-8 servings.
I'll be back soon to share the dining room changes. Y'all have a great week!