Welcome To My Fall Home Tour 2020
Happy Fall!
Fall is my most favorite season! I love the smells of fall and all the colors, the crisp weather, the time change, and the fall fashion!!!
I love everything about fall and 2020 will be no different. The apple orchards are all open with apple picking, the sweet taste of cider, and the seasonal donuts!!! I’m not sure if you know but I have to eat gluten-free and now the cider mills have gluten-free donuts. This is so exciting! I can enjoy a donut with my family now!
This year I really kept the fall decorating very simple. I added a little fall to each of the rooms in my home with just a few light touches of decor.
Fall Home Tour 2020
This evening we are having guest over to our home for a fall dinner. Something we haven’t done in a while. So this little fall display in my foyer was just thrown together. I actually was running out of time, our guest were due to arrive at our home any minute and I just pulled this fall vignette together!
Adding fall decor to my home I like to add a mixture of pumpkins, scented candles of pumpkin and vanilla, with dough bowls, faux florals, pinecones and some fun mood lights!
We also had our first 2020 fall fire in the fireplace! The weather has been unseasonably warm during the day but that’s okay because the evenings have been cooler!
As I said this year I’ve kept the season’s decor simple for 2020. Well except for the dinning room. I did set a special table scape for our dinner party. For the centerpiece I used pumpkins in different sizes and colors, added faux fall florals, a few faux acorns, all displayed in my dough bowl. I placed little votive candles at each place setting, this really set the mood for a cozy fall evening.
Fall Table Scape 2020
Let’s take a little tour around my fall dinning room table scape. I like to use a low centerpiece on the dinning room table so my guest are more comfortable have conversation. I also choose candles with little glass votives, these also are set low.
Mixing up the dishes for the each place settings, place mates with different textures and fall colors make this table scape comfortable! I think the crystal goblets compliment the china plates and stone wear beautifully and the bamboo texture of the placemat.
Adding a texture bamboo placemat keeps with the casual feel of the fall table scape.
I placed a little pumpkin at each place setting for a little special fall cuteness. A few of the pumpkin were decorated with plaid fabric and a few were painted.
Items I Used For My Fall Home
- Pumpkins: Use faux pumpkins in different colors and sizes through your home.
- Faux Florals: Flowers real or faux for fall placed in the rooms will brighten any home.
- Different Textures: Creating a fall table scape with different textures adds depth to your decor.
- Mixing Patterns: Using color combinations of mixed fall patterns will give a seasonal beautiful look.
- Adding something special: A little something unexpected a special touch such as a pumpkin at each place setting gives a table scape that extra feel.
All About Our 2020 Fall Dinner
Our fall meal was simple. We had a pear salad with mixed greens, a balsamic vinaigrette dressing, homemade zucchini bread, and red wine braised short ribs with buttered mashed potato’s!
We really enjoyed this seasonal evening. Sometimes when having guest over or a party at my home it gets me moving and I get things done!
I’ve added other little touches of fall throughout my home, it makes me so happy to see the season added to the rooms in my home!
I’m always excited for a wardrobe change from summer clothes to fall clothes, The sweaters, boots, light jackets and jeans are perfect for the Michigan fall weather!
Adding all the fall warmth to my home makes me so excited and happy!
I hope you enjoyed my Fall Home Tour 2020!
Wishing you the best this season and all that fall has to offer!
Happy Fall To you!
Blessings,
Mary Anne,
I’m sharing the recipes from out dinner party just in case!
Pear Salad with Balsamic Vinaigrette Dressing
Equipment
- Plater or salad plates
- Strainer
- Grater
- Cutting board
- Knife
- Salad Tongs
- Dressing shaker
- Measuring cups
- Measuring spoons
Ingredients
- 2 cups Mixed lettuce per person 12 cups total for 6 people
- 4 oz bag Spinach
- 2 Bosc pears warm cinnamon color
- 4 Persian cucumbers Optional
- 8 0z Wedge of parmesan cheese I used BelGioioso for it's sweet and nutty flavor
- 1 pinch Salt and Pepper
Balsamic Vinaigrette Dressing
- 2/3 cup Olive Oil extra virgin/ light
- 4 tsp Dijon mustard
- 4 tsp Maple syrup
- 6 tbsp Balsamic vinegar
- 1 tsp Kosher salt Add to taste
- 1 tsp Pepper Add to taste
- 1 small garlic peeled and smashed
Instructions
- Steps for Pear Salad
- Wash and drain the mixed salad greens
- Wash, dry and thinly slice the pears
- Wash, dry and thinly slice the Persian cucumbers
- Lay the lettuce on a plater or salad plates
- Next add the Persian cucumber and pears laying them on the bed of lettuce
- Optional, pinch the salt and pepper over the salad
- Shave the wedge of parmesan cheese over the salad into nice thin slices
Balsamic Vinaigrette Dressing
- Peel, crush or smash the garlic gloves
- Add all ingredients to either a salad shaker or bowl and shake or stir until well blended
- Pour over salad and serve
Notes
Gluten Free Zucchini Bread
Equipment
- Bowl
- Wooden Spoon
- Hand mixer or Kitchen aid mixer
- Whisk
- Measuring cups
- Measuring spoons
- Grater
- Bread pan or mini bread pan
- Oven at 350 degree
Ingredients
- 1 1/2 cups King Arthur Gluten Free 1:1 Flour
- 1/2 cup Gluten Free Oat Flour I use Bob's Red Mill Gluten Free Oat Flour
- 2 tsp Gluten Free Baking Powder
- 1 tsp Gluten Free Baking Soda
- 1/2 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 cup White sugar
- 1/4 cup Brown Sugar
- 2 Eggs
- 1/2 cup Apple Sauce
- 1/4 cup Milk I use lactose free, you could use coconut milk as well
- 3 tsp Gluten Free Vanilla
- 2 cups Grated Zucchini Make sure the zucchini is dry by pressing out any liquid
- 1/2 cup mini chocolate chips Optional
- 1/3 cup walnuts or pecans Optional
Baking Pan/ Pans
- 1/2 cup Powdered Sugar use for baking pan
- 2 tbsp Vegetable Oil use for baking pan
Instructions
- In a bowl mix together all dry ingredients and set aside
- Then mix together with a mixer the wet ingredients except for the zucchini
- Next fold in the wet ingredients to the dry ingredients with a wooden spoon
- Add in the zucchini by folding into the mixed ingredients
- Add in the optionals by folding into the mixture
Preparing baking pans
- Grease your bread pan or pans and dust with powder sugar
- Pour mixture in the bread pan or pans if using mini bread pans
Notes
Buttery Mashed Potato
Equipment
- Bowl/Pot
- Hand Mixer
- Spoon
- Measuring spoons
Ingredients
- 8 Potatoes I used Russet potatoes
- 4 tbsp Butter or yogurt butter,
- 1 can Evaporated milk or regular milk, lactose free milk,
- 1 tsp Salt Add to your taste
- 1 tsp Pepper Add to your taste
Instructions
- Boil the russet potato's 10 to 15 minutes or until soft
- Drain the water from the potato's
- Add butter
- Add can milk, a little at a time, you may not use the whole can, it depends on how creamy you like your mashed potato's
- Mix on high speed until you reach the consistency or thickness you like
- Add salt and pepper and serve
Notes
Red Wine Braised Short Ribs
Equipment
- 8 quart sauce pot
- Slotted spoon
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 5 lbs Beef Short Ribs
- 1/3 cup Gluten Free Flour
- 1 tbsp Olive Oil
- 3 Large Carrots
- 2 Stalks of celery
- 1 tbsp Fresh rosemary chopped
- 4 cups Gluten Free Beef Broth
- 1 1/3 cup Gluten Free Vegetable Broth
- 2 tbsp Tomato paste
- 1 cup Gluten Free Dry Red Wine
- 1/2 lbs Parsnips
- 1 Cooking onion chopped
- 2 Garlic Cloves
- 2 tsp Salt to taste
- 2 tsp Pepper to taste
Instructions
- Season the beef with salt and pepper and half the flour
- Heat the oil in an 8-quart sauce-pot over medium-high heat.
- Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the sauce-pot.
- Add the onions and tomato paste to the sauce-pot and cook for 5 minutes, stirring occasionally.
- Stir in the carrots, celery, chopped garlic and rosemary, parsnips, and cook for 3 minutes.
- Stir in the stock- broth's, wine and remaining flour and heat to a boil. Return the beef to the sauce-pot.
- Reduce the heat too low. Cover and cook for 1 hour 35 minutes or until the beef is fork-tender.
How to Can Tomato Sauce
