Ombre Ornament Centerpiece


DIY this delicate and show stopping #holiday #centerpiece for under $25 by filling inexpensive glass ornaments with ombre paint. I used the multi-surface satin acrylics from Deco Art. Suspend ornaments using fishing wire alongside strings of sequins above the table.












From our 5 centerpieces under $25 for Styling and decoration by Manvi Drona. Photography by lovely Lisa Marie of Sweet Tea Photography


Best Sale To Shop For Holiday Fashion


Tis' the season for Holiday parties! Check Holiday party outfits off your list by hopping over to Shopbop's latest sale where you can score the best fashion names for upto 25% off. The more you buy the more you save! Here are some ideas to get your outfit planning in motion.

Brunch Recipe: Arugula-Egg-Tomatoes Flatbread

This arugula-egg flatbread, is one of my go-to recipes for brunch.I made this version for a feature on HGTV couple of years ago. Not only is it delish, and  easy to prepare but can be made ahead of time, so you only have to add the fresh toppings when ready to serve. To save time and if you arent into making the dough, you can replace with store-bought dough. 

Over the years I have concocted several variations of it, by adding seasonal ingredients, switching tomatoes for caramelized onions and goat cheese, etc.


Makes 4 flatbreads or 8 servings
For the roasted tomatoes:
3 pounds fresh plum tomatoes, peeled and halved
2 tablespoons herbes de Provence
6 garlic cloves, coarsely chopped
1/2-cup olive oil
salt and pepper, to taste

For the crust:
1 cup warm water (about 110 degrees F)
1 tablespoon honey
2 1/4-ounce packets active dry yeast
3 cups all-purpose flour
1/4 teaspoon coarse kosher salt (or 1/2 teaspoon table salt)
1 tablespoon olive oil
Cornmeal, for sprinkling

For topping the flatbreads:
8 large eggs
1 cup ricotta cheese
2 tablespoons extra-virgin olive oil
8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
2/3 cup frozen peas, thawed
1-1/4 cups baby arugula leaves
salt and pepper, to taste
Parmesan cheese shavings, for serving

For the tomatoes:
Preheat oven to 425° F. Wrap aluminum foil on a baking sheet and arrange tomatoes in single layer. Toss tomatoes with 1/2 cup olive oil, chopped garlic cloves and herbs de Provence. Bake, uncovered for about an hour, or until tomatoes are dry and lightly brown. Remove from oven and let cool.
Tip: You can make the tomatoes up to two days before serving.

For the dough:
Stir together warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 5 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Pour in water mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 500° F. Place a pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Knead dough in bowl, turning over 3 to 4 times. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to baking sheet.

To finish the flatbreads:
read roasted tomatoes evenly over dough, leaving a 1-inch border. Sprinkle each flatbread with 1/4 of the potatoes and peas. Spoon three or four tablespoon-sized dollops of ricotta cheese atop vegetables. Slide pizza onto stone, if using; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.
While the flatbreads cook, make the fried eggs. Brush nonstick skillet with olive oil and heat over medium heat. Crack 2 eggs into skillet and cook until whites are set but yolks are still runny, about 2-3 minutes each.
Transfer flatbreads to work surface. Place 2 fried eggs atop each flatbread. Scatter Parmesan shavings and arugula leaves on each one. Cut pizza into halves or wedges and serve immediately.



DIY: Halloween Tablesetting Decor


I created this grown-up version of sinister Halloween tablesetting for DIY Network.



A new color scheme consisting of deep purple, mustard yellow and lime-green accents instead of the typical orange-red adds a modern and sophisticated touch to the usual, and over-used red-orange Halloween palette. Most of the materials and supplies (paper doilies, knitting yarn, to make this haunted-mansion setting were easily found at hardware, craft and dollar stores.



halloween tablesetting centerpiece


See how to  DIY these creepy gelatin shots and Hanging pods