Conquering My Kitchen Cabinet Chaos: A Cleaning Hater’s Fall Cleaning Triumph

 

I hate to clean, I really do. I would rather be thrown naked into a Turkish prison than be forced to clean. That’s how much I loathe and despise it. This apple fell very far from the tree, and rolled into the next county, because my mother loved it. I love a clean home, don’t get me wrong, but the organizing, the thought process, the physical work, forget it. That said, twice a year, spring and fall sneak up, and some bizarre cleaning bug bites me. Suddenly, I’m an unstoppable, exhausted tornado of tidiness.

 With company coming later this month, I decided it was time to tackle my house from top to bottom. Three days of scrubbing, sweeping, and swearing under my breath left me barely able to crawl out of bed, but I digress. On top of the deep clean, I set my sights on my kitchen cabinets, which had spiraled into absolute chaos. We’re talking “I don’t even know what’s in there anymore” levels of disaster. So, just like when I turned to ChatGPT for living room decorating tips (side note: those curtains ‘Chat’ suggested, I put them up last weekend. Total game-changer, room looks fab — check this pre-curtain post for the skinny) — I enlisted my trusty AI pal to help me tame one particularly wild cabinet. 

 

I’m baring my soul here, folks. Behold the ‘before’ picture: a hot mess of mismatched dishes, forgotten mugs, and who-knows-what lurking in the back – when did I get those Portmeirion mugs? Total disaster zone. But with ChatGPT’s guidance, I rolled up my sleeves and got to work. The result? A beautifully organized cabinet that makes my heart sing. 

 

Here’s the kicker: I realized I had way too much stuff crammed in there. Lucky for me, I’ve got those big, industrial automotive shelving units in the basement, perfect for stashing off-season dinnerware, flatware, and glassware. So, I pulled out everything I don’t use daily and hauled it downstairs. Up and down the stepladder, up and down the basement steps, wiping down every item—it was a workout, let me tell you. But in the process, I freed up space to showcase the things I love, like selections from my collection of teapots. Now, every time I open that cabinet, I’m genuinely thrilled. It’s so pretty, I don’t even mind keeping it pristine.

 This victory has me pumped to tackle the next cabinet, so stay tuned for more cleaning-hater-turned-organization-guru adventures! Got a chaotic cabinet of your own? Drop a comment and let’s commiserate  —I mean, strategize—together. And if you struggle with motivation or inspiration, give ChatGPT a try. I think you’ll be pleasantly surprised with what a great help it can be.

 

As an Amazon Associate I earn from qualifying purchases.  

 

A Hauntingly Charming Halloween Tablescape for Two

 

As the sultry grip of a vengeful summer clings to my little corner of the world, with temperatures soaring into the low 90s well into October, I find myself yearning for the crisp, eerie embrace of a true autumn. Here in my neck of the woods, we’ve been teased by a fleeting “False Fall” back in mid-August—a blissful spell of low humidity (anything below 50% is a rare treat) and temperatures dancing in the upper 70s. But now, the heat has returned with a wicked vengeance, melting my candles into ghostly puddles. Yet, nothing can dampen my Halloween spirit!

 Welcome to a delightfully spooky tablescape, crafted for a bewitching dinner for two, as part of Rita at Panoply’s Halloween Tablescape Blog Hop. 

 

Picture this: a luxurious black velvet tablecloth drapes across the table like a midnight shadow, overlaid with a gauzy runner that whispers of forgotten ghosts. At the center, a haunted house glows ominously, a cherished gift from my son, once purchased at the long-lost Illuminations candle shop. 

Instead of traditional tea lights, I’ve summoned battery-operated black votives, flickering to life with the press of a remote—a modern spell that casts an eerie, weightless glow. 

 

In the background, twisted trees from Pottery Barn pulse with spectral light, their branches clawing at the air. Flanking the haunted house are candelabras from Michael’s, their black candles dripping with gothic charm. The wine glasses, adorned with skeletal motifs from Pottery Barn’s wickedly wonderful barware collection, add a touch of macabre elegance. I splurge on two pieces each year, as their price is as haunting as their design. The witch mugs, relics from Pier 1’s bygone days, cackle with nostalgia, while vibrant green chargers, inherited from my mother and crafted in Italy, ground the setting. These are layered with Pier 1’s brown, navy-edged plates from their Spice Collection, crowned with vintage Halloween-image salad plates from Williams Sonoma. 

A pop of vibrant orange—napkins and flatware from Amazon—adds a playful, pumpkin-hued charm to this spectral scene. Click their names to conjure your own from the digital ether. 

As the days grow darker, I hope the spirits are kind where you dwell, and that you’re weaving your own Halloween magic. May your home become a haunted haven, as mine has, filled with spooky delights and chilling charm. Happy October, my fellow ghouls!

As an Amazon Associate I earn from qualifying purchases.

This post is linked to: Tablescape Thursday

 Click on the links below for more Halloween table inspiration from my blogging friends:

Panoply - Spellbound Halloween Tablescape

Home is Where the Boat Is - Stay for a Spell

Everyday Living - Fo(u)r the Love of Treats

Hyacinths for the Soul - "Caw, Caw" ~ Spread Your Wings for Halloween

Me and My Captain - Harvest Moon? We Have A Ghost Of A Chance To See It Tonight!

Life and Linda - Haunted Manor of Dark Secrets

The Little Yellow Corner Store - A Witch's Brew Tablescape

My Thrift Store Addiction - Frightfully FAN-tastic Wine and Cheese Buffet

The Cat's Whizkerz - We're All Batty Here

Red Cottage Chronicles - Spooky Halloween with Cheesecloth Ghosts

Corner of Plaid and Paisley - A Little Bit of Ghoulish Glamour

The Bookish Dilettante - Happy Pinktober Tablescape 

 

Smoky Spicy Sailor’s Dip: Perfect for Tailgating & More

 

As fall rolls in and the days get chillier, I find myself craving dishes that pack a punch of flavor and a little extra heat to warm me up from the inside out. That’s exactly why I fell in love with this Spicy Sailor’s Dip — it’s become my go-to appetizer for chilly evenings, game-day tailgates, or just cozy nights at home. This dip is a flavor explosion, blending the sweet crunch of roasted corn, the fiery kick of jalapeños, and the smoky goodness of paprika and cheese. Honestly, it’s so good I’ve even caught myself sneaking it as a side dish (no shame here!). Loaded with veggies (yep, I’m counting it as one of my five daily servings), it’s as wholesome as it is indulgent. 

While I love pairing it with sturdy tortilla chips for maximum scooping, sliced cucumbers or bell peppers add a fresh crunch that’s just as good (and healthier). For a fun twist, I’ve used it as a nacho topping or even stuffed it into quesadillas. And I’ll let you in on a little secret: sometimes I serve it as a side dish with grilled chicken or tacos—it’s like a smoky, spicy upgrade, plus it’s ready in under 30 minutes (or 45 if you bake it, but who can wait that long?), making it a quick and easy addition to any gathering. 

Spicy Sailor’s Dip

1 15.25-oz. can corn, drained

1 8-oz. pkg. cream cheese, softened

½ c. sour cream

2 c. shredded sharp cheddar cheese

½ c. diced Melissa’s pickled jalapeños (adjust for spice level)

½ c. diced Melissa’s fire roasted red peppers

¼ c. chopped green onions

1 t. garlic powder

1 t. smoked paprika

½ t. cayenne pepper (optional, for extra heat)

Salt and black pepper to taste

 In a large-ish bowl, blend the softened cream cheese and sour cream until smooth. Stir in the shredded cheddar, garlic powder, smoked paprika, cayenne, and a pinch of kosher salt and freshly ground black pepper.

Gently fold in the corn, diced jalapeños, roasted red peppers, and green onions.

For a chilled dip, cover it and pop it in the fridge for at least 30 minutes to let the flavors mingle.

 If you prefer hot stuff, transfer it to an oven-safe dish and bake at 350°F for 15 minutes until it’s bubbly and golden.

 Sprinkle on some extra green onions or shredded cheese for a pretty finish. Serve with tortilla chips, crackers, or veggies like celery or bell peppers. Or, if you’re feeling like me, sneak a scoop as a side dish—it’s that good! 

As an Amazon Associate I earn from qualifying purchases.

The Gilded Age Christmas Cookbook, Reviewed

 

The Gilded Age Christmas Cookbook by Becky Libourel Diamond is a delightful fusion of culinary arts and historical storytelling that brings the opulent holiday traditions of the 19th century into modern kitchens. This enchanting book revives forgotten confections like sugar plums (no they are not sugar-dusted plums), alongside beloved classics, all adapted for today’s ingredients and appliances. Each recipe is paired with a vivid glimpse into the Gilded Age, offering fascinating histories of the treats, their ingredients, and baking methods. Sidebars sprinkled throughout share captivating Christmas lore, making this cookbook a treasure trove for anyone who loves food, history, and the festive season.

 

The book’s strength lies in its approachable recipes and rich historical context, making it accessible to bakers of all skill levels. From spiced nuts to molasses cookies and mince pies, the recipes are simple yet evocative, perfect for holiday gatherings or cookie exchanges. Standout anecdotes, like the history of Santa Claus as we know him today or Mark Twain’s family holiday traditions, add depth and charm. The inclusion of practical tips, such as mastering egg whites, ensures that even novice bakers can confidently recreate these nostalgic treats, blending the past with the present in every bite. 

 

Visually, the cookbook is a feast for the eyes, with stunning photographs that capture the festive spirit of the Gilded Age. However, one drawback is the lack of images for every recipe, which can be frustrating for visual learners or those unfamiliar with historical baked goods. For a book celebrating such unique confections, pictures of the finished dishes would have enhanced the experience, providing a clearer sense of what to aim for, especially for less familiar recipes like sugar plums or mince pies. 

 

Overall, The Gilded Age Christmas Cookbook is a beautifully crafted love letter to Christmas traditions, blending culinary inspiration with historical charm. It’s an ideal gift for bakers, history buffs, or anyone eager to infuse their holiday season with a touch of Gilded Age magic. Whether you’re a Pennsylvanian reminiscing over molasses cookies or a curious cook in Scotland trying mince pies for the first time, this book will inspire new family favorites and become a cherished holiday companion, revisited year after year.

You can order a copy here.

 I received a complimentary copy from the author and Globe Pequot Publisher in exchange for an honest review.

As an Amazon Associate I earn from qualifying purchases.

Falling for Culinary Cozies with Pumpkin Cheesecake Muffins

 

I’ve have always contended that there are four core mystery genres: the classic Whodunit, Hard-boiled, Police Procedural, and the Cozy. Within that cozy world lies a delicious sub-genre that’s had me hooked since I cracked open Virginia Rich’s The Nantucket Diet Murders back in 1985—before it was even called a culinary cozy. (You can read more about Virginia here.) I tend to be a sucker for a catchy title and a vibrant cover, but finding recipes on the end pages? That’s what sealed the deal for me. Since then, I’ve been on a mission to devour every culinary cozy mystery out there, from Michael Bond to Diane Mott Davidson, Joanne Fluke, Ellen Hart, Joanne Pence, and fresh voices like Krista Davis, Avery Aames, and Livia J. Washburn. Keeping up with them all? Not a piece of cake!

 

I rarely make the recipes tucked into these books, until now. I’m turning over a new leaf, vowing to not only read these mysteries but also bake at least one recipe from each. Kicking things off is a seasonal stunner from Livia J. Washburn’s The Pumpkin Muffin Murders. This book had me itching to preheat the oven from page one; I swear I could smell the pumpkin spice wafting through the pages. So, this morning, I gave her Pumpkin Cheesecake Muffins a whirl, and let me tell you, they were a fall breakfast dream.

I used a jumbo muffin pan, so instead of the suggested one tablespoon of cream cheese filling, I went big with a two-tablespoon cookie scoop that turned out to be the perfect choice. Next time, I might carve out an even deeper well for extra creamy goodness. I’m also a raisin-in-pumpkin-muffin fanatic (especially when they’re plumped up with a splash of rum—two tablespoons, to be exact), so I’ll toss those in next round. These muffins were a hit, and I’m already excited to bake them again. Here’s the recipe with my tweaks in parentheses. 

Pumpkin Cheesecake Muffins

Slightly adapted from The Pumpkin Muffin Murders by Livia J. Washburn

 Filling:

1 8-oz. package cream cheese, softened

1 large egg

3 T. brown sugar

1 t. vanilla extract

Topping:

4½ T. all-purpose flour

3 T. brown sugar

½ t. ground cinnamon

¼ t. ground ginger

3 T. chopped pecans

3 T. butter

 Muffin:

2½ c. all-purpose flour

2 c. white sugar

2 t. baking powder

1 T. pumpkin pie spice

½ t. salt

2 eggs

1-1/3 c. pumpkin puree

1/3 c. vegetable oil

2 tsp. vanilla extract

Preheat oven to 375°F. Grease and flour 18 muffin cups or use paper liners (I sprayed with PAM for easy release). Fill empty muffin cups with water for even baking.

Beat cream cheese until smooth. Add egg, brown sugar, and vanilla; beat until combined. Pop in the freezer to set while prepping the rest.

 Mix flour, brown sugar, cinnamon, ginger, and pecans. Cut in butter with a fork until crumbly. Set aside.

 In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Make a well in the center; add eggs, pumpkin, vegetable oil, and vanilla. Beat until well mixed.

 Fill muffin cups halfway with batter. Remove cream cheese mixture from freezer and add 1 Tbsp. (or 2 Tbsp. for jumbo muffins) to the center of each. Sprinkle with streusel topping.

 Bake for 20–25 minutes (longer for jumbo pans; check with a toothpick). Run a knife around each muffin’s edge, cool in pan for 10 minutes, then gently pry out and cool completely on a wire rack.

 Note: Save leftover pumpkin for pumpkin pie cocoa!

These muffins are a cozy mystery lover’s dream and a fall breakfast win. What’s your favorite culinary cozy recipe?As an Amazon Associate I earn from qualifying purchases.

Savor the Season with Soul-Warming Harvest Soup

 

It’s OCTOBER! As the crisp autumn air settles in, nothing beats the cozy ritual of crafting a steaming bowl of soup. For me, soup season is pure magic—a daily chance to chop, simmer, and savor. The rhythmic dance of slicing vegetables, the sizzle of onions hitting hot oil, and the earthy aroma of fresh herbs create a sensory symphony that’s almost meditative. One spoonful of this vibrant Harvest Soup, and your worries melt away, replaced by warmth and comfort. This isn’t just food—it’s a feast for your eyes, palate, and soul.

Harvest Soup

 

1 medium Melissa's butternut squash
1 T. vegetable oil
1½ T. butter
1½ T. olive oil 
2 c. chopped onions 
2 T. chopped fresh parsley 
2 t. chopped fresh sage 
1 garlic clove, minced 
1½ t. Kosher salt 
4 c. homemade chicken stock 
½ c. pumpkin puree

¼ t. cumin 
¼ t. rubbed sage 

Preheat oven to 400°F. 

Slice the top off the butternut squash, halve it lengthwise, and scoop out the seeds. Prick the flesh with a fork, brush lightly with vegetable oil, and sprinkle with a pinch of salt. Place cut-side down on a foil-lined baking sheet and roast for 40-50 minutes, until fork-tender. Let cool, peel, and cube. 

In a large pot over medium-high heat, melt butter with olive oil. Add onions, parsley, and sage, sautéing until onions soften, about 5 minutes. Toss in garlic and salt, stirring for another minute. 

Add cubed squash, pumpkin puree, and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until flavors meld. Stir in cumin and rubbed sage. Let cool slightly, and then blend in batches (or use an immersion blender) for a velvety texture with a bit of chunkiness. Thin with extra stock if needed, and season to taste. 

Ladle into bowls, top with a crispy crouton and a fresh sage leaf, and let the cozy vibes take over.

As an Amazon Associate I earn from qualifying purchases.

Potato Fennel Gratin

 

After last week’s Parmesan roasted fennel obsession, I dove into another of Ina Garten’s fennel-filled recipes: Potato Fennel Gratin. This dish is a creamy, cheesy masterpiece that tastes like it came straight from a restaurant kitchen but comes together quickly—especially if you’re handy with a mandoline. With tender russet potatoes, sweet fennel, and nutty Gruyère, it’s a crowd-pleaser that’s perfect for cozy dinners or holiday gatherings.

I streamlined the prep by using a mandoline to thinly slice the fennel, onions, and potatoes. While the fennel and onions sautéed in olive oil and butter until soft and fragrant (about 10 minutes), I sliced the potatoes and tossed them with heavy cream, Gruyère, salt, and pepper. I halved the recipe since the full version makes a ton—perfect for a smaller household. Everything went into a buttered casserole dish, topped with more cream and cheese, and baked at 350°F for about an hour until bubbly and golden. The result? Pure comfort food with a sophisticated edge.

This gratin is quick to assemble, especially with a mandoline, and delivers restaurant-quality flavor with minimal effort. If you’re fennel-obsessed like me or just love creamy potato dishes, this one’s a must-try.

Potato Fennel Gratin

Adapted from Ina Garten

2 Melissa’s fennel bulbs, cores removed (about 2 c. sliced)

½ Melissa’s organic yellow onion, thinly sliced

1 T. olive oil

1 T. unsalted butter

1 lb. Melissa's organic russet potatoes, peeled (2 large)

1 c. plus 1 T. heavy cream, divided

1¼ c. grated Gruyère cheese, divided

½ t. kosher salt

¼ t. freshly ground black pepper

Preheat oven to 350°F. Spray a 1½-qt. baking dish with PAM; set aside.

 Slice fennel bulb in half lengthwise, then thinly slice crosswise (use a mandoline for speed).

 In a medium sauté pan, heat olive oil and butter over medium-low heat. Add fennel and onion; sauté for 10 minutes until tender.

 Thinly slice potatoes (mandoline recommended). In a large bowl, combine potatoes with 1 cup cream, 1 cup Gruyère, salt, and pepper. Add sautéed fennel and onion; mix well.

 Transfer to the prepared baking dish and press down lightly. Mix remaining 1 tablespoon cream with ¼ cup Gruyère and sprinkle over the top.

 Bake for 1–1¼ hours, until potatoes are tender and top is golden and bubbly. Cool for 10 minutes before serving.

**Tip:** Halving the recipe works perfectly for smaller gatherings, and leftovers freeze well for future meals!

 As an aside, fennel is a nutritional powerhouse! One cup of sliced fennel (87g) delivers just 27 calories, 3g of fiber for digestion, and 10% of daily vitamin C for immunity. It’s rich in potassium (360mg), manganese, folate, and calcium, supporting heart, bone, and metabolic health. Packed with antioxidants like anethole and quercetin, fennel may reduce inflammation and oxidative stress, while its essential oils aid digestion and ease bloating. This versatile veggie is a deliciously healthy addition to any meal! If you haven’t tried it yet, I urge you to do so.

 As an Amazon Associate I earn from qualifying purchases.