Instead of doing a regular Odds & Ends post today, I thought I'd share pictures of our gender neutral nursery. One of the biggest questions I would get whenever we mentioned that we weren't finding out Baby McLaury's gender was "But how will you decorate the nursery?" Then again, these people don't know my mom or my sister...both of whom have a creative eye for decorating, far beyond what I am capable of.


I actually love our turquoise, orange, and gray nursery. It's just the right mix of fun and winsome and playful, without screaming boy OR girl. Let it be known that I can really take no credit for much of the design here. Ryan and I offered up opinions here and there, but for the most part I trust my mom enough and have seen enough of her 'work' to know I didn't have to worry. She came in December to paint the room (you don't even want to see the sad before pictures!) and I handed over my credit card and let her go to town finding accessories to tie the room together.
Ryan gets credit for putting up with a pregnant wife who wanted it all done yesterday, and he spent many hours painting the dresser, the table, and the rocking chair. My sister Julia surprised me with the painted giraffe at one of my baby showers, and my sister-in-law Katelyn blew me away with her sewing skills and took care of making a cover for the footrest cube and pads for our rocking chair.
The only thing left to do, decorating-wise, is add a few more pictures or wall art near the "Smile Play, etc." sign and hang bunting with baby's name over the crib (edited to add: Brecken's bunting is in work!). I'll come back and update with more pictures when we get around to it! If you have any questions about where we got stuff or how we did anything, please email me at natalie@thesweetslife.com!

Two Years Ago: Easy Vegetable Minestrone
Three Years Ago: Black-Eyed Pea Stew
Four Years Ago: Superbowl Funfetti Cupcakes

Beet, Cheddar, and Apple Tarts

I know, I know, two beet recipes in one week, but 'tis the month for all things red, am I right?? Not only that, but if you use a heart-shaped cutter to create your puff pastry tarts, they make for an adorable appetizer for a Valentine's Day dinner or party!
I'm cooking with beets more than ever before, finally overcoming my trepidation of cooking with them and no longer resigning myself to only eating them in restaurants. They honestly couldn't be easier to cook, whether you're roasting them or sautéing them. In this case, neither is required, and the thinly sliced beets are simply added raw and then baked. Their gorgeous color makes these bite-sized apps as pleasing to the eye as they are to the palate!

One Year Ago: Roasted Red Pepper Dip and Mediterranean Chicken Skillet
Two Years Ago: Honey Chipotle Turkey Meatballs and Cannoli
Three Years Ago: Banana Coconut Muffins and Red Velvet Cupcakes with Cream Cheese Frosting
Four Years Ago: Banana Chocolate Chip Coffee Cake

Beet, Cheddar, and Apple Tarts
from Martha Stewart

Ingredients:
-2 sheets frozen puff pastry, thawed and cut into rounds or desired shape
-1 1/2 cups shredded white cheddar
-1-2 small apples, cored and very thinly sliced
-1-2 small beets, scrubbed, peeled, and very thinly sliced
-coarse salt and ground pepper
-1 tsp fresh thyme leaves

Directions:
1. Preheat oven to 400F. Line two baking sheets with parchment paper and prick each tart all over with a fork. Divide half of the cheese among the pastries.
2. Top with a few apple slices, beets, and remaining cheese. Season with salt and pepper and sprinkle with thyme.
3. Bake for 13-15 minutes, until pastry is golden brown and beginning to puff. Serve warm or at room temperature.