As the mercury rises and falls this holiday season inevitably so will your temperament. Take a few minutes at the end of the day to relax and get back in that good head-space with an adult beverage or as we south of the Mason Dixon like to refer to it as…a toddy! The recipe I will share with you today can be enjoyed warm or cold.
2 parts Apple Cider
1 part Cranberry Juice
1 part Bourbon- Bulleit is my preference!
Squeeze of lemon
*Thyme simple syrup to taste- this isn’t necessary but it sure is a nice touch! (recipe at end of post courtesy of Debbie Michael)
Garnish with Rosemary
Once you have combined all of your ingredients pour over ice in shaker. Shake and pour into glass.
Add lemon slice and spring of Rosemary for garnish. Sip and enjoy!
If the cold weather has you down try drinking this holiday treat warm. Heat seems to make the Rosemary more pronounced so I left it out of this version.
Thyme Simple Syrup Recipe
2 parts suagr
1 part water
1 package of fresh thyme or grab some from your garden if the cold hasn’t killed it
- Bring the water to a boil.
- Dissolve the sugar into the boiling water, stirring constantly.
- Place thyme in cheesecloth and drop in pot
- Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
- Allow to cool completely and thicken, then bottle.
This is the time of year when we all venture into that sacred area we call the dining room. Nowadays it seems people reserve this room for only the most special of occasions i.e. Thanksgiving, Christmas, birthdays, graduations, etc. Since we so rarely enter this room why not show it a little extra love by dressing it up for the party?
First I will give you a little inspiration from our holiday shoot earlier this year!
If this seems a little more involved than you were thinking. Here are some ideas I found on Pinterest that look pretty easy to throw together. Plus you can always ask one of our super talented employees for a little help with your holiday decor…we’re basically elves.
We are all so busy this time of year that sometimes decorating seems unimaginable but I’m positive I can find enough time to throw some of our pumpkins and artichokes into a piece of decorative glass (which we also carry).
It would also be fairly easy to put some of these items in a dough bowl surrounded by votive candles.
Another great way to jazz up the table is by adding a few pumpkins down the center. Luckily we have a great selection of pumpkins to choose from. Now throw some battery operated candles in the mix and you’re in business!
Words like “peace”, “joy”, and “noel” surround the Christmas season and are motifs in Christmas carols and decorative themes. No one usually associates the words “panic”, “frantic”, or “busy” with the season of good tidings, even though buying the gifts, preparing the house, planning the meal, and finding babysitters usually puts people in a bit of a frenzy. Holiday entertaining and decorating tips & trends this season can make it easy on your wallet and your sanity.
Paul Michael Company Rustic Chic Christmas
Don’t have time to light up the house like the Griswolds? Don’t fret! Adding subtle hints of lighting to your front patio will still create a Christmas feel without the weekend commitment of installing lights. Lantern vignettes and clustered pendant lighting are the perfect way to get the Christmas glow and can be used all year round.
Image via Rocky Mountain Hardware
When your lanterns aren’t being used for lighting, use them for display cases, indoor greenhouses for your small plants, or use them to store your bathroom accessories, like perfumes. We love these DIY faux terrariums by Pewter and Sage.
Image via Pewter and Sage
When the Christmas season has come and gone, disperse your pendant lights in various rooms to change things up a bit. Another idea would be to use pre-lit topiaries. Just plug ‘em in and voila! Your house has instant holiday cheer.
image via Thistlewood Farm
Using mercury glass is an easy way to get the holiday spirit and also invest in items that can be used year round. Mercury glass adds just enough sparkle for Christmas and New Year’s when paired with natural elements, like pine greenery.
via P. Allen Smith
You can use mercury glass vases or bowls with fruit, acorns, and pecans. Use “home-grown” nostalgia to tie in new elements and make the look your own. Here in the Delta, we all have tons of pecans in our yards. Pecans make great centerpiece & vase fillers.
Image via HGTV
When the Holiday season ends, mercury glass can be tied into a number of different looks like a rustic or vintage home, homes with a French flair, or even a pop of shine in traditional homes.
Image via Elle Decor
Here is our Luxe Lodge look styled by our lead designer, Lucia Deen. This look incorporates mercury glass and transitions so easily from Holiday to everyday.
Paul Michael Company Luxe Lodge
Now that the stage is set on the inside and out, you are ready to accept your family and friends into your home and make new holiday memories. A lot of times, holiday memories are made around a meal, by hand and out of time honored, family recipes. Unless you have a small army of Christmas elves to help, you should always try to make things as simple as possible. Porcelain bakeware imported from Portugal can go straight from the freezer to the oven up to 500 degrees to your table, so you can prepare in advance.
Paul Michael Company Porcelain
The Paul Michael Company imported porcelain from Portugal and took extra care to ensure the highest quality and design.
Paul Michael Company Porcelain
These are just a few basic tips to get you started inside and out. Stay tuned for more! If you cannot wait until our next post about Holiday decorating, visit one of our stores to consult with one of our talented team members
Here is our second installment of Meet the PMC Team! This is Debra Bailey. She is the Monroe, Louisiana Store Manager.
Meet her dog, Brady, too! Debra joined our team in May 2013 as the Store Manager of our sister store, D & P Interiors in Canton, TX. As we grow, we love to promote from within. When the store manager position in Monroe opened up, we thought of Debra from D & P! Debra comes to us from a 15+ year career at JCPenny’s. She helped us launch D & P Interiors, manage our Monroe, LA store, and even contributed to the opening of our online store! She is a true team player.
Enjoy her Q & A.
Where are you originally from and how did you make your way to Monroe, LA? Dallas, Texas. Paul Michael offered me a great opportunity and he is very persuasive
What is your favorite item in the store right now? We receive new merchandise almost daily….it seems my favorite items changes with every new delivery. But, today, it would be The Geode’s.
Tell us a fun fact about yourself. I live in a Castle
Do you have any pets? Yes, my precious Brady (dog).
What is your favorite jam (song, not served with butter and toast) at the moment?
Eric Church’s “Keep On”.
What do you love most about working at PMC? The Family Atmosphere.
What do you look forward to most about the Holiday Season? All the scents in air and music.
What is your favorite thing about Monroe, LA? Shrimp & Grits
As hunting season approaches we all know we will make at least one obligatory trip out to “the camp” with our special someone. For some of us the camp is our home away from home. We cherish the time we get to spend here. We crave the woods, sounds of tiny critters, and live for the hunt. For others it’s the place you go on the weekend if you want to see your man. We have selected a few creature comforts that will class up your stint as the weekend wilderness woman and make the camp feel a little more like home!
Images: 1 // 2 // 3 // 4 // 5 // 6
Hi guys! Today we are excited to be sharing a recipe from our favorite “Girl Hunter” and chef extraordinaire, Georgia Pellegrini. For those not familiar she is fierce, feminine, and fabulous- a real “Jane” of all trades. No worries, we asked permission before we borrowed this recipe previously posted on her blog which you should definitely check out!
Fun fact- The venison used in this dish came from Paul’s hunting camp on the Mississippi River. For more details on that trip take a look at this post of Georgia’s blog.
See below for the original post
I brought a nice venison haunch back from my Girl Hunter Weekend in Arkansas. Ain’t it a beauty?
It was aged for about 20 days. And since I was having a gathering of a large group of people I decided to put it to good use. I’ve made many stews before so I decided to think a little bit outside the box and made…
You should make it too, it’s amazing. And if you don’t have venison you can also use lamb, beef or bison and it will be delicious. Just be sure to use a tougher cut so that the collagen breaks down and becomes buttery in the stew.
You will need: grape seed oil, venison, lemongrass, garlic, onion, bay leaves, cinnamon sticks, nutmeg, dried chili flakes, curry powder, coconut milk, chicken stock, butternut squash, and cilantro.
Dice your ginger, onion, lemongrass and garlic.
In a large heavy bottomed pot, heat the oil until it is nice and hot. You want the meat to brown well.
Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
Add your spices!
Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well. Your kitchen will start to smell amazing.
Pour in the coconut milk.
…and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
Garnish with cilantro leaves and serve!
You will love this. It’s great for these cold winter months.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours, 20 minutes
Yield: Serves 10
This recipe also works well with lamb, beef and bison.
- 4 tablespoons grape seed oil
- 1 venison haunch, cubed (about 5 pounds)
- Salt and pepper
- 2 stalks lemongrass, cut into 1-inch pieces
- 6 cloves garlic garlic, minced
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 3 bay leaves
- 2 cinnamon sticks
- ½ teaspoon nutmeg
- 1 tablespoon dried chili flakes
- 4 tablespoons curry
- 2 cans coconut milk
- 6 cups chicken stock
- 1 large butternut squash, cut into cubes
- Cilantro, for garnish
- In a large heavy bottomed pot, heat the oil. Season the venison cubes with salt and pepper and add them to the oil, browning them on all sides, about 5 minutes.
- Add the lemongrass, garlic, onion and ginger and stir until it exudes its aroma, about 5 minutes.
- Add the bay leaves, cinnamon sticks, nutmeg, chili flakes, and curry and stir well.
- Pour in the coconut milk and chicken stock, and stir. Cover and let simmer for about 2 hours, until the venison becomes tender.
- After 2 hours, add the squash and cover. Let cook until the squash is tender and the venison cubes fall apart easily.
- Garnish with cilantro leaves and serve.