Hello all! Matt and I haven't had any family pics taken since our wedding so we decided "what the heck" Ian, our photographer was amazing and took over 200! Didn't show the one we picked for our Christmas cards...you'll just have to wait and see. Enjoy...We did

Love, The Matias Family

Our Bit of Fall Cheer

I love Fall and I love it even more in Oregon...since it is so vivid outside I didn't decorate much inside but here are just a few pics of me adding some Fall cheer to the house...xoxo

(I couldn't forget Nixon...she is also in the spirit)

Inside a Country Cottage
As the head buyer for Jayson Home & Garden, Caroline Scheeler travels the globe in search of vintage and contemporary treasures. Take a look around her country cottage home near Chicago.

(Pictures provided by Country Living Mag)

I love the dark chocolate walls and the antique touches. You would think to use such a dark color would close you in and make it feel small but the opposite in this case because of the natural light and airy accents.I Also love how she uses a love seat in her dinning room! What a great idea....Enjoy

xoxo

Heather

Pumpkin Crumb-top Loaf...YUM!

So I just made the best Pumpkin Loaf with an amazing walnut crust! It made my whole house smell delicious and scored some major points with the Hubby...xoxox

Attached is the recipe below. The only thing I added that is not on the ingredient list are raisins..yum

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 egg
1/2 cup granulated sugar
1 cup canned solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup walnuts, coarsely chopped
Topping:
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup packed dark-brown sugar
1/2 cup all-purpose flour
1/3 cup walnuts, finely chopped
1 teaspoon confectioners' sugar (optional)
Directions
1. Loaf: Heat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.
2. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.
3. Topping: Mix butter, brown sugar and flour in small bowl until crumbly. Stir in walnuts. Sprinkle over batter.
4. Bake loaf at 350° for 50 to 55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely.

RIP

Tis the season for pruning. It was a sad day yesterday when I had to cut my roses back for a whole season. I have to remember though that it means its time for crackling fires, baking and naps. See you next year my dear roses...hibernate well

Before

After