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It is good to be back!  Since my last post, I have recovered from two intestinal surgeries and it certainly is good to be out of the hospital and on my feet again.

I am designing residential interiors for three clients, writing, doing a travel report for Magazine C, decorating my home for Christmas, and cooking my family’s Christmas Eve dinner. I have included the menu in this post.

I almost never do Christmas decorating in an organized fashion.  Instead, I simply take a few items out of each room and replace them with lots of greenery, red ribbons, wreaths, faux ornamental fruits and vegetables, and a few Christmas novelties like Christian’s childhood Christmas books, bottle brush trees, and the Santa’s I’ve collected over the years.

Osage orange in a vintage looking bowl with holiday beverages above.

The hand painted, iron Santa looks unassuming next to my wedding silver and platter from a trip to St. Remy Provence, France.

A primitive Santa, a large vase of holly, and my favorite antique stoneware soup tureen looking pretty in the morning light.

A simple pine bough wreath with pine cones hangs on my arched front door.  The iron framed window has a clubs and spades motif which is repeated throughout the house.

Christmas Eve Dinner

Champagne Mimosa’s

Warm seasoned cashews
Baguette with cumin, garlic, balsamic vinegar dipping sauce

Prime rib roast with garlic, bay, and horseradish
Roasted new potatoes with fresh chives
Butterleaf salad with red pears, peppercorn bacon, toasted pecans
and Meyer lemon vinaigrette

Chocolate mousse with raspberries

Merry Christmas to all! 

With warmest gratitude, Shiree’ Hanson Segerstrom