I am always tempted to make a gingerbread house, but never get around to it. Perhaps I’m not inspired by the traditional Hanzel & Gretal cottage style they all have. Well, it looks like I have found my dream gingerbread house, The Modern Gingerbread House. It’s so cute I don’t want to eat it – I want to live in it! With classic mid-century style it comes with a rock garden and garden. Add a few teal and orange gumdrops on the roof, and you’ve got centerpiece any mod homemaker can be proud of. Get the kit at uncrate.com, $80. — Angela M.

As this Thanksgiving rolls around, we are thankful that is our FIFTH Shelterrific Thanksgiving. We’ve covered our favorite feast from many angles, and thought it might be worth taking a moment to click down memory lane. From the great brine debate to the ultimate one-hour holiday meal, there’s a lot of great advice in these here posts. See some of our favorites, below.

How do you cook your bird?

Domino’s One Hour Thanksgiving

With the holidays coming up, I’ve been debating all of the various ways I could dress my Thanksgiving table. I always dream of being the kind of girl that uses chargers – they have this way of making a table setting look instantly glamorous and elegant, no matter how ordinary your dinnerware. But really, who has storage space for a set of plates that aren’t really plates, that you use only once or twice a year? Moreover, who has energy to hand wash one more round of dishes at the end of the night?

Leave it to the geniuses at Chilewich to come up with the solution. Their Dahlia placemats look absolutely amazing under even the simplest white dishes. The metallic tone is the perfect touch of glam for a holiday table. And the best part about these beautiful mats? They’re plastic – so they can be wiped off, rolled up, and stashed in the tiniest corner of your kitchen cupboard until next year. Though really, they’re so pretty and polished, I have a feeling I’ll be using these year-round…which is definitely more than I could say for those chargers. Plus, at only $8 each, they won’t break the bank.

I’ll be using them to top a classic white linen tablecloth and set off my white dinnerware from West Elm – with a beautiful red apple on everyone’s plate (these gorgeous candles from DL & Company would double as excellent favors/gifts for your guests, if you’re so inclined) and a few mercury glass candlesticks, this year’s Thanksgiving table will be stunning, with hardly an ounce of effort on my part. –Becki S.

So stop worry and sign up today!

As the holidays grow ever closer, I know many of us may be preparing for the influx of extra bodies in our homes. Visiting family, open houses, and parties galore can tax existing furniture levels and have us busting out the uncomfortable folding chairs to accommodate everyone. While recently browsing with glee and delight at the new Seattle boutique Charley + May, I stumbled across what just may be the perfect solution to those temporary seating needs: The bubble sofa and ottoman. Made from sturdy PVC plastic and available in a broad range of candy-brights, the bubbles blow right up to provide some fun color without breaking the bank. If you’re in Seattle, pick up the sofa and ottoman in person, $72, and $20, respectively. And for those of you not near the Emerald City, Charley + May will be happy to ship, for a $25 charge. — Megan B.

This soup is my homage to the incredibly flavorful dish, Khao Soi from northern Thailand. Though my version varies in many ways from the original noodly stew of magnificence that is Khao Soi, I really tried (and I think succeeded) to recreate the essence of its flavor. I opted to make a warming pureed soup that takes its base from roasted pumpkin and butternut squash, assertively spiced with both Thai curry paste and Indian curry powder. And of course I couldn’t forget plenty of coconut milk added for silky richness. I may have made it a touch spicy (that curry paste does NOT mess around), but it wasn’t anything a little yogurt couldn’t cool down. It’s just about the perfect soup to warm up a cool Autumn night — and great for crowds, since it makes a ton! — Megan B.
Get the recipe, after the jump!

Roasted Squash Curry Soup (makes approx 4 quarts)

2 lbs roasted pumpkin/ squash (1 large butternut and one large acorn squash or sugar pie pumpkin should yield about 2 lbs)
1 large carrot, diced
1/2 onion, diced
3 stalks celery, diced
1 medium poblano or green bell pepper, diced
4 cups chicken or vegetable broth (preferably homemade)
28 oz (2 cans) light coconut milk
juice of one lime or 2 tbs rice vinegar
1.5 tbs Thai curry paste (red is preferred, but green or yellow is ok), up to two if you like it hot
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp cinnamon (or sub with cardamom if you’ve got it)
2 tsp curry powder
1 tbs honey
2 tbs grapeseed or peanut oil
soy sauce or fish sauce to taste (depending on your broth’s saltiness)

In a large stockpot over medium high heat, sauté onion, carrot, celery and pepper about 6 minutes, until everything softens and starts to turn golden brown. Reduce heat to medium, add the curry paste and roasted squash, and stir frequently, being careful not to burn the curry paste, scraping the bottom of the pan thoroughly. Add coconut milk, stock, and dried spices; increase heat to medium high; and bring to a simmer; cooking until the veggies are tender. Puree soup (an immersion blender helps immensely) and season with lime juice, honey, and soy sauce to taste. Garnish with some plain yogurt (helps cool the heat) and toasted pepitas, or for a more traditional garnish, crispy chow mein noodles.

A few weeks ago, I stumbled into a Pottery Barn (actually, Isadora, my 3 1/2 year old lead the way, demanding we go inside) and was dazzled by the holiday tabletops on display. There were gorgeous platters and bowls covered in classic foul drawings and leafy runners. Not really my style, but I could appreciate them nonetheless. Then I spotted these adorable critter candles — a squirrel and a hedgehog. I held them in my hand, considered how sweet they’d be on our holiday table, and thought they were reasonably priced at $10. Before I had a chance to make my way to the checkout counter, Isadora was ready to move on. Besides I thought, who could melt such a cutie? The moment passed; I left empty handed.

Fast forward to mid October, and now I really want a squirrel candle. How can we celebrate properly without one! I totally have didn’t-buy-that remorse, and now, alas, they seem to be sold out.

Has that ever happened to you? Ever think twice about something you didn’t get and then not be able to find it again?

More importantly — do you know where I could find me a darn squirrel candle? Help! — Angela M.

Summer may be over, but here in the Pacific Northwest, we’re still reaping the bounty. As in my tomatoes are just now ripening. Peppers and squash are everywhere — it’s a bit overwhelming finding ways to utilize it all, honestly. So while perusing one of my cookbooks recently,

Get the recipe, after the jump!

Tacos de Calabacitas a la Mexicana (adapted from Rick Bayless)
serves 6
1.5 tbs vegetable oil
1 medium onion, chopped
1 pound tomatoes, chopped and pureed (or use 2/3 of a 28oz. can of a good canned tomato puree, like San Marzano)
2 garlic cloves, chopped
1 lb fresh green chiles ( Bayless called for poblanos only, I used a mix of poblano, jalapeño, padron and cubanelle)
1.5 lbs zucchini or summer squash (I used pattypan squash), cut into 1/2 inch cubes — about 5 cups cubed
2/3 c crema or plain whole milk yogurt
1 ear of corn, kernels removed (or 1 cup of frozen corn kernels, which I used)
3 tbs fresh cilantro, chopped finely
1/2 cup of your favorite cheese, crumbled or finely grated (I used a smoked jack cheese, but Bayless recommends a crumbled Cotija)
warm tortillas

Roast your peppers over an open flame or under the broiler until the skin blackens, turning frequently. Place in a covered bowl or paper bag for 5 minutes, then peel, stem and seed the peppers (I do this under the faucet). Chop roughly and set aside.

In a large skillet, over medium high heat, sauté the onion in the oil until nicely browned, about 8 minutes. Add the garlic, sauté for another minute, and then pour in the tomato puree. Reduce the heat to low, cover, and cook for about 5 more minutes. Bring the heat back up to medium high, add the yogurt, peppers, corn, and squash, and cook until squash is tender, about 8 minutes. Top with chopped cilantro and cheese, and serve in warm tortillas.