Happy Halloween from Adorned Abode!

from our home to yours...

Happy Anniversary!

My husband and I have been married two years ago today.  I couldn't be happier or luckier to have him.  And to top it all off for my anniversary present he got me the bedding I've been coveting from Restoration Hardware! 

The color is fog and I really like how it looks with the white nailhead headboard we got.  I posted about it here.

Still a work in progress but I'm making some headway!  It is amazing how much more grown-up and put together it feels sleeping in a bed with a headboard.

Exciting news...

They accepted our offer on the house!  We had our home inspection yesterday and everything went pretty smoothly - the roof isn't falling down, the heating and air conditioning units and appliances are fairly new so barring any unforeseen issues (c'mon, this is MY life we're talking about, you know) then we'll be moving in a month or so to our new digs.  I'm dreaming of all of the decorating possibilities!

For example: I found this in a magazine lately (I think it was House Beautiful or Traditional Home?) and I can't stop looking at it.  I think this is sort of the direction I want to go with our master bedroom except our headboard is creamier with nailhead trim.  But I like the neutralness that can be feminine or masculine...

(Don't mind the shot of the tablecloth behind it.)

I feel like going neutral will be more timeless...or is it too safe?  Decisions, decisions.

Giddy.

I'm feeling giddy today.  It is an excited and nervous feeling.  Why you ask?  Let me tell you.

1. Today is my husband's last day at his old company.  He starts a new job next week.  I am so thrilled for him but it is going to be a big lifestyle change for both of us - he'll be working from home half the time and traveling the other half.  Here's hoping I get to accompany him on some cool trips (and that we get to rack up air miles).

2. We put an offer in on a house last night.  We haven't heard anything back yet so I'm just so anxious.  I promised myself I would be rational about this but you gotta admit, it is exciting!  All I can think about is FINALLY being able to pick out my own paint colors and make changes to a place that is actually mine (er - ours). 

3. I know this isn't nearly as monumental as items #1 and #2 but this beeeeeautiful tablecloth that I ordered arrived today and I love it so much I think I might keel over...

PS do you like my little Halloween decorations hanging down?  I do but my husband complains that the spider hits his head while he is eating.

All the pregnant ladies!

I have quite a few dear friends who are pregnant now and a couple of them have mentioned to me different ideas they are having about their nurseries.  These are some non-baby ones that I am obsessing over right now.  Ideas for you girls?

Images found on pinterest linked from here.

Roasted Corn Chowder

I concocted this recipe the other night and it turned out great.  And it made plenty to eat off of for lunch for the week.  Perfect for this chilly fall weather we are getting.


Roasted Corn Chowder

What You'll Need:
6 ears corn on the cob (shucked)
3 pieces thick cut bacon
1 large box of chicken stock
3 large carrots, peeled and chopped
1 large sweet onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 stalks celery, chopped
10-12 small yukon gold potatoes, chopped
1 cup light cream
salt and pepper to taste
fresh thyme
smoked paprika
2 Tbsp unsalted butter

What You'll Do:
Sprinkle the shucked ears of corn generously with paprika.  Roast the corn in the oven for about 20-30 minutes (once corn is softened) at about 375 degrees.

Meanwhile, cook the bacon in the same pot you plan to make the soup.  Cook until crisped and set aside.  Clean out the grease but don't clean the entire pot.  Melt the butter in the same pot and add the onions and garlic.  Let the onions and garlic pick up the remnants of the bacon.  Sautee for about five minutes and then add the carrots, potatoes and celery. 

 Add the entire box of chicken stock and let simmer.

Once the corn is cooked remove from heat and let cool.  Then cut all of the corn off of the cob. 

 Add half of the corn to the soup mixture.

Carefully (since the liquid is hot!) use a stick blender to mix up all of the broth and veggies into a hearty soup base. 

Add the remaining corn in afterwards so that there are lots of tasty corn pieces.  That gives the soup a really nice texture - the creaminess of the base and the crunchiness of the corn.  Add the cream, bacon (crumbled) and fresh thyme at the end before serving.