Throughout my adult life, whenever I thought of the idea of houseplants I pictured a house filled with messy greenery at every turn.  Spider plants along the windows, hanging plants in every corner.  Honestly, the thought makes me cringe.

As my wife and I began decorating our new home, we became addicted to Houzz.  Houzz is a site where you can go, much like Pinterest, to get design ideas for your home.  We would spend our evenings looking at pictures to get ideas for every empty room in our house (which was most of them). 

We quickly noticed that almost all of the pictures showed plants.  Not at everywhere, like my imagination had assumed, but strategically placed in just the right spots to bring out some color and bring in some nature.

Every once in a while we would see a plant idea that wouldn’t make us want to, as my wife would say, “throw up in our mouths just a little”.  For the most part, however, we liked the concept but still feared plant overgrowth and dirt.

Then came the succulent.  More and more designers have started bringing these into their repertoire.    They are low maintenance, low profile, and have a really playful unique look.   Also, since they vary so much in size, you can have fun with all shapes and sizes of vases.

As a New Years resolution last year, we decided to get over our houseplant fear. We made a commitment to add some succulents to our dining room.  

For our dining room centerpiece, we went to Michaels and got a few different shaped bowls.  Two small glass squares and one larger tilt bowl.    We headed over to Home Depot for a bag of dirt and to pick out our succulents.  Have you ever checked out the indoor plant selection in Home Depot?  It’ s not half bad. 

When planting in pots you always want to do odd numbers.  So, for the two smaller square vases, we picked three succulents each.  We picked five for the larger tilt bowl.   You also want to try and get a good mix of succulents that stick straight up, hang, and some that provide ground cover.

These take 15 minutes to put together and around $40 for all the materials.  It is such a low cost centerpiece and looks great with our rustic wood dining table.

If you want a taller corner plant, but don’t want something that will get messy, go with a cactus.   We found a white pot from Marshal’s for $19, filled it with dirt, added a $30 cactus, and topped it with some charcoal rocks.  The top layer of charcoal rocks really gives the plant a nice clean feel.  Helps you avoid that messy dirt and overgrown plant look.   

For vases, using the clear bowls is cool because people can see what is going on underneath, but white vases have a more modern look.

You can do these types of plants all over your house for some added color and decoration.  Put them in your kitchen, on your fireplace mantle, on your coffee table.  Just remember to use a little variety, and don't go overboard!

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2:41 PM

Pumpkin flavored latte, Pumpkin flavored beer, pumpkin cookies.  Seems like everything in October has pumpkin in it.  Sometimes I feel like the pumpkin craze is played-out.  I mean, pumpkin cologne?  We have to stop somewhere.  All that said, when it comes to dessert, I am a life-long pumpkin fan.

The CSA I belong to in Boulder, Cure Organic Farm, had pie pumpkins as part of the share this week.  When I saw this on the weekly pick-up email I knew a delicious desert was in my future. 

The pumpkin variety I used is called “Winter Luxury”, it is a heirloom variety that always ranks at the top for that rich pumpkin flavor.  You may not have access to heirloom variety pumpkins, but most grocery stores will have “baking” or “pie” pumpkins this time of year.

Below is a great recipe for an easy and delicious dessert that is sure to impress your guests.  

Ingredients

Pumpkin:

1 small to medium sized baking pumpkin
1 cup of 100% pumpkin puree (from can)
1/3 cup granulated sugar
1 tsp cinnamon
1 tsp pumpkin spice
1/4 tsp clove
1/4 tsp salt
Crisp:

1 cup almond flour
1 cup rolled oats (Bob's Redmill Gluten Free)
2/3 cup brown sugar
2 teaspoon cinnamon
6 tablespoons softened Earth Balance 

Directions

Preheat the oven to 375. Coat a pie dish with cooking spray or some drizzles of canola oil. Now, start cutting into that pumpkin. I like to cut it into pieces first, then grab a bowl and get all the seeds together.  The seeds make a great snack.  Put them to the side until you get to the bottom of this post, where I have a little extra pumpkin seed recipe treat for you.  Next start peeling the pieces of pumpkin until there is no skin left on them.  Little secret, I like to leave the stringy stuff on the inside.  When you bake it, it caramelizes, and adds a delicious candy flavor once it's mixed with the sugar.
 
Fill up the baking tray with the pieces of pumpkin and bake for about 35 minutes or until soft and lightly browned.
 
Take the pumpkin out of the oven and lightly mush it with a fork.  Don’t puree it completely, you want to still have that ‘meaty' pumpkin texture. ** Leave the oven on if you plan on baking the crisp right away.
 
In a large bowl, toss together the pumpkin, pumpkin puree, sugar, cinnamon, pumpkin spice, clove, and salt until well combined. Set aside.

For the crisp:
 In a bowl, gently combine: almond flour, oats, brown sugar, 2 teaspoons cinnamon, and melted butter until crumbly.

*I like my crisp to be fresh and warm for my guests.  So I usually put the mix and the topping in the fridge separately until I am ready to bake.  Before serving dinner, I place the pumpkin mixture in the baking dish. Sprinkle the topping evenly over the top and bake for 25 to 30 minutes, or until the pumpkin is cooked through, and the topping is browned.  If you prefer, you can cook it before your guests arrive, just make sure you bring it to the desired temperature before serving.

P.S. I also like to top it with some not-as-sweet dairy free ice cream or whipped cream to add a little something extra and balance the sweetness out.
 
Want to make some pumpkin seeds?

Simply drain the seeds in a colander to get all the orange string stuff off.  Spread the seeds on some paper towel, and let them dry over night.

The next day, toss them in a bowl with olive oil, a few pinches of salt, and pepper.  Put them on a baking sheet and bake for about 10 minutes or until golden to dark brown (depending on how crunchy you like them).  Watch carefully, you don’t want them to burn!  Enjoy as a healthy snack or sprinkle them on a salad for a little crunch.

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11:07 AM

Taking care of your face is important and pretty obvious why.  Drinking water, getting ample sleep, and eating clean all help you look your best.  Still, there is one thing that is missing from that equation that most of my friends give me a hard time about.

Men's facial products. 

It's not just for the ladies.  A good cleanser, moisturizer and eye serum are critical additions to your daily routine.  There are a couple of brands I have been using for years that make me feel and look my best; Aveda and Jack Black.  Both brands offer great products that work well and wont break the bank.

Facial Cleanser

I try to use my facial cleanser both morning and night.  Being in my 30s, I like to go for a cleanser that is more  gentle on my skin and leaves my face feeling super clean.

Aveda products have always been my jam.  They are natural, easy on the skin, and smell great.  I like two different facial cleansers from Aveda depending on whether I am feeling oily or dry.   They are both part of Aveda's Botanical Kinetics, one is the Purifying gel for oily skin and the other is the Purifying crème for dry skin.  This stuff will make your skin feel so soft, and your lady will love smelling your face.

I share the $23 bottle with my wife and it takes us about 6 months to get through the bottle.  So it's definitely a good bang for the buck.  You can also check out Jack Black's Deep Dive Glycolic Facial Cleanser.  This stuff gets a little deeper in the skin and can also be used as a mask by letting it dry on your skin. 

Mositurizer

Using a good moisturizer gives you a nice clean glow on a daily basis.  I think that using moisturizer daily also helps prevents wrinkles when you get older.  I apply moisturizer in the AM and PM after using the cleanser.  Make sure to wait until your face is completely dry.  Apply a nice amount all over face and neck and rub in so you can not see it.  The JB protein Booster, while exspenvie at $62 a bottle, your skin will look amazing after application.

The Aveda option is also fantastic, cheaper at $34, but really makes your face feel hydrated for the entire day with just one application.

Eye Serum

Here's where it gets a bit more sensitive for the guys, but don't be embarrassed to use this stuff fellas.  Nobody wants dark circles or bags under their eyes.  This stuff works miracles after long nights out on the town.   My wife is always jealous of how bright and light my eyes look.   Just a little dab in the morning to get your face ready for the day.

Both Aveda and Jack Black offer great products here.  Aveda Botanical Kinetics Energizing Eye Creme is 98% natural and is known for the immediate soothing feeling it offers your eyes.  It's great for all types of skin, so if you have sensitive skin, go with this option for sure.  

I also love Jack Black's eye balm, and have been hooked on it for years.  This Eye Balm Age Minimizing Gel helps get rid of that puffiness, which is a sensitive topic for me.  I mean, who likes feeling "puffy"? No one.

Final Thoughts

Both Brands offer a higher tier line (i.e the Protein Booster moistirzer from JB) then what I have mentioned.  Ive used all of these products and really like the results, sure you can spend more but you don't have it.  Im sure you all wash your face but try to work the moisturizer and eye serum into your daily routine, you will feel great and look younger.

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7:54 PM

Bruschetta is a great app to serve at any dinner party.  I like to put out a few different kinds, to give my guests a little variety and allow them to mix and match.  I mean, what doesn’t pair with a toasted baquette?

The most simple and delicious options I go for are the classic tomato & basil, sauteed mushroom & manchego and sauteed spinach with cannelini beans.  I find all three are easy to make and can be done quickly before company arrives, so you can serve them at room temperature.

The cherry tomatoes can be served year round, but are best in late spring to early fall.  For these bruschettas I used the last of our tomato harvest.  The first frost of the year is heading our way this weekend, bummer, it was great while it lasted.  

Preheat your oven to 375 degrees.

For four people I bought one baguette which gave us 4-6 bruschettas each.   Start by slicing the baguette into small 1/2 to 1 inch slices.  Line them up on a baking tray and drizzle with olive oil.  Set aside and work on your topping varieties, following the recipes below.

Tomato Basil

A few handfulls of cherry tomatoes halved

3 pinches salt

2 pinches pepper

3 leaves basil chopped

2 drizzles of olive oil

Mix all the ingredients together and put in the refrigerator until all the others are ready.

Mushroom & Manchego

1/2 lb mushrooms (I like crimini) chopped into cubes

3-4 pinches salt

2-3 pinches pepper

2 tables spoons olive oil

3 sprigs thyme

a small bunch of parsley

3/4 cup thinly sliced manchego cheese

Set aside the manchego.  Saute the mushrooms along with the other ingredients over medium to high heat for about 15 minutes or until golden brown.  Set aside until the other toppings are ready.

Spinach & Cannelini bean

3 cups spinach

2-3 pinches salt (or to taste)

2-3 pinches pepper (or to taste)

2 pinches red pepper flake

2 tablespoons olive oil

Saute the spinach with salt, pepper, red pepper flakes in the olive oil over med-high heat.  Cook for about 10 or until the liquid has evaporated.  Set aside.

1 jar canellini beans

3 pinches Salt (or to taste)

2 pinches Pepper (or to taste)

2 pinches Red pepper flake

Drain the cannelini beans and place in a bowl with the salt, pepper, and red pepper flakes.  Stir, taste, and add more spice until you are happy with the flavors. Set aside.

 Place the baguette slices in the oven for about 5 minutes to get warm.  Be careful not to leave them in too long or they may become a little too toasty.

Top the first slice with the mixed tomatoes, top the second slice with the mushrooms and sprinkle the manchego on top.  Finally top the third slice with the spinach and beans.   You can either continue to plate the rest or use these as a demo and let your guests mix & match, and plate themselves. Usually my guests have some fun with this.

For a little something extra, you can drizzle reduced balsamic vinegar on all of these.  You can find reduced balsamic in some specialty groceries or you can make your own.   

Balsamic Reduction:

Just pour the balsamic vinaigrette into sauce pan and let reduce over medium heat until the vinegar coats the back of a spoon like grease.

Final thoughts

Depending on how many guests you will need to adjust measurements accordingly.  But don’t stress about exact amounts here,  just taste everything before you serve it and you will be fine.  I like these recipes because they are easy, company loves them, it allows you to prepare ahead of time and enjoy a little wine while the party gets going.

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6:32 PM

Days are getting shorter, leaves are changing.
It must mean it’s time to put the boat shoes, sandals, flip flops, esperdillas and mocs away.
Take a look at the three styles I won't go through the fall season without. 

With my chicks.  Salomon Speedcross, Simms Wader Sweatpant, Patagonia Buckshot Flannel.

There are three categories of footwear I find myself going to every fall and winter.  At the most basic level they include; boots, trainers, and what I like to call leather lows (oxfords, chukkas..etc).    Having one of each option in your closet will get you through the season ahead, and keep you looking fresh.

Trainers

I love the Speedcross from Salomon, great on the trail but also looks good with denim.  Cool color-ways and they offer a waterproof version.  Nike SB is always a good look with jeans and t-shirt/sweatshirt.  New releases every month.  These deep blue kicks release next month.  Topo and Salomon colab here.  Similar to the Speedcross, you get a sporty look that holds up on the trail but also works with denim.

Leather Lows

Classic looks here, and your closet is not complete without something along these lines.  The oxford from Oliberte is a safe bet works well a variety of pants.  Toms offers a variety of brogues in cool novelty fabrics and the standard leather.  You can also check out Frye Company for a little different option, sneaker and dress shoe come together.  Really clean look with tapered denim and button down.

Boots

I like all three silhouettes.  The Danner hiking boot, on-trend and versatile.  The Redwing covers the mountain-man 2.0 look, and the Frye Walter Lace Up, is a dressy rugged look.

tomato season! Frye Walter Lace Up, Rag & Bone Fit 2 Raw, Vintage flannel.

Final Thoughts...

You honestly can't go wrong with any of these styles.  If you have to pick one, base it on where you plan to play throughout the fall/winter season.  If you are primarily dining out, go with the boot.  If you need something fresh for work, grab one of the leather lows.  Save the trainers for the gym or a lazy Sunday with your lady.

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6:45 PM