A room for a Princess!
(That chest was painted white to match. It is undergoing a makeover again!)
What a difference a few years makes!
Last weekend, the Hubby spent the days painting Kellie’s room. This picture was taken after we started packing up the room. You’ll notice the shelves are cleaned off and the metal structure where those purple cubes go are gone.
Time to take this room up a notch to a more teen friendly room!
It hasn’t been painted in about 10 years. I had it all in Disney Princess theme for when she was small. Doesn’t seem that long ago. It’s hard to let go of that room, that time, that period.
Now those purple walls are just a memory.
And a post.
Welcome to the new, grown up version of the same room. We are all so pleased with the results. Kellie was having second thoughts about the color. When we went to buy the paint, she was scared that the colors would be to bright. The Hubby finished up the trim and the touch ups,
Kellie can move back into her room.
Now we can work on all the crap she packed up and weed thru it.
My little girl is growing up.
Another thing I did a couple of weekends ago, was to make Pumpkin Butter. Another addition to the homemade preserves that I’ll be making for my Christmas Baskets.
I found this recipe over at Polka Dot Moon
and knew I must try it. This was an easy recipe using canned pumpkin. I was all over that recipe. I’m all for homemade but I’m also *for easy*.
I had to double this recipe because I messed up. I added WAY TO MUCH cloves. Two teaspoons instead of 1/2 teaspoon. Even when I tried to fixed it buy doubling the recipe,
it still has a strong presence of cloves.
But I like cloves, and my taste testers seem to like cloves.
Oh yea, and I gave it a…
nice swig of Grand Marnier.
That helped to offset the cloves.
This stuff is pretty tasty and perfect for a Christmas gift on it’s own.
Are you making anything for Christmas presents this year?
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
swig of Grand Marnier
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Place in (or jars) plastic containers and refrigerate or freeze.