Archive | January, 2013

Weekend Wrap-Up

27 Jan

The Lovely LanternThis weekend was supposed to be spent in Virginia with my dear friend Rebecca, but 1. happened. That is NC had a bit of ice and snow and Virginia had a good bit of ice and snow, so sadly we had to reschedule. In the Nichols home there was much DIY activity as we are working on converting a spare bedroom into an office. For the new office, Grady is building a desk (he’s very crafty) and he wanted to add a little  inspiration for when he is working. Grady is a huge fan of Walt Disney and is currently reading his biography. 2. is everyone’s favorite mouse, Mickey. Grady added him by cutting out a stencil in the shape of Mickey and painting an area of the desk with wood glue using the stencil. When he added the stain, the area where he had stenciled the wood glue did not hold the stain while the rest of the desk did. Voila, Mickey appeared! 3. Poinsettia’s are my new favorite drink. Champagne and cranberry juice! Yum! These went with 5. Lemon Poppyseed waffles we whipped up Sunday, also delicious and another thank you to Southern Living for the recipe. 4. is my DIY baby for the week, a painted rug project. Can’t wait to show you the finished project. Any guesses on the design? And this weekend is a wrap!

Lemon Poppyseed Waffles . Poinsettia


Bedtime Stories

25 Jan

The Lovely LanternThe Lovely LanternThe Lovely Lantner
My husband and I had the honor of hanging out with our nephew Jay this week while his mom and dad went out for date night! His little brothers had already gone to sleep and so it was the perfect opportunity for us to spend some quality time with him.

Jay is such an amazing kid. Not in the proud aunt way, but in the truly amazing way. He has a very special kindness in his heart that is so evident in his actions towards others and he inspires me to find a greater kindness within myself every time I see him.

I snapped a few pictures of Grady reading to him before bed. It was kind of melting my heart.

Lemon Souffles

21 Jan

Lemon Souffle: The Lovely Lantern Blog -

I’d been craving something Lemony so when Southern Living appeared in my mailbox with the title: Dreamy Lemon Desserts, I got right to work with a glass of blueberry champagne!

I decided on lemon souffles and prepped the lemon curd on Friday night. It will stay good in the refrigerator in an airtight container for up to two weeks.

Lemon Zest: The Lovely Lantern Blog -

Click here for the quick and easy lemon curd recipe.

Lemon Souffle: The Lovely Lantern -

These little ramekins were the perfect size for souffles.

Lemon Souffle: The Lovely Lantern Blog - www.thelovelylantern.comA few blueberries on top for some additional color. Really tasty and really easy if you prep the lemon curd in advance. It only takes 30 minutes to whip these up. Find the full recipe here!

Camel and Gray

19 Jan

Camel and Gray 1

{Steve Madden Boots and Target Sweater}
Camel and Gray Necklace{Necklace was a gift but many variations available on Etsy}

Camel and Gray Bag

{Bag is from Francesca’s, but no longer in stock}
Bracelet Gray and Camel
Target T-Shirt . Luxla Bracelet

Stuffed Eggplant

18 Jan


{Stuffed Eggplant}


Not exact, but close.

1 eggplant
1 boil in a bag brown rice
1/2 cup parmesan cheese
1 and 1/2 cup italian style bread crumbs
3/4 jar of spaghetti sauce
2 cloves of garlic (minced)
1 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper


1. Preheat oven to 350 degrees.
2. Prepare rice according to directions on package, drain and set to the side.
3. Slice eggplant in half lengthwise.
4. Remove seedy parts of eggplant and discard, scoop out flesh, chop and reserve.
5. Season hollowed out eggplant shells with olive oil and salt and pepper.
6. In a deep skillet, heat up a tablespoon of olive oil and saute garlic on medium heat. Add rice and eggplant followed by the lemon juice and stir for about two minutes. Add spaghetti sauce gradually, stirring continually. Gradually stir in bread crumbs and parmesan cheese and stir. It’s ok if you add more or don’t add all that are listed in ingredients. Taste and see what you like!
7. Fill hollowed out eggplant shells with mixture and sprinkle parmesan cheese on the top.
8. Place in the oven and bake for 30-45 minutes.

To serve, slice in quarters or simply scoop out filling.


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