Homemade Marinara Sauce

Homemade Marinara / Spaghetti / Tomato Sauce

My mother was a first generation American. Both of her parents were from Italy. Since I started cooking at a very early age, she taught me how to make homemade marinara / spaghetti / tomato sauce (whatever you want to call it) when I was in elementary school. Really! After all these years I had not put this recipe in a written form. I thought it was about time I did that, if for no other reason than to pass it along to my children. So, lucky you! You get to share in this recipe too!

Below is the recipe, followed by a video where I demonstrate making it. Of course, it’s very flexible with the seasonings. Feel free to adjust to your taste.


Homemade Tomato / Marinara / Spaghetti Sauce
Makes About 2-1/2 Quarts
(No worries…freeze the extra in small containers)

1 Tbsp extra virgin olive oil
3 cloves garlic, minced (or 1 tsp dried garlic powder)
1/2 medium onion, chopped (or 1 to 2 Tbsp dried minced onion)
1/2 cup diced green bell pepper
1 stalk celery, diced
1 carrot, peeled, left whole or finely grated (recommended, but optional)
2 (28 oz) cans crushed or diced tomatoes
1 (12 oz) can tomato paste
1 (12 oz) can water (or more if needed)
1 tsp granulated sugar
1-1/2  to 2 tsp dried basil
1 Tbsp dried parsley
1 tsp dried oregano
1 Bay leaf
1/4 tsp black pepper
Salt to taste

Preheat a large pot over medium heat. Add olive oil and vegetables (garlic, onion, bell pepper, celery, and carrot). Stir and saute the vegetables until they start to soften. Add the remaining ingredients; stir to combine. Reduce heat to medium-low to low and cover the pot. Allow sauce to simmer gently for about 2 hours or more if you want a thicker sauce. Stir sauce occasionally as it cooks so it does not burn on the bottom. Taste after 30 minutes and adjust seasonings, if desired. Continue cooking until sauce is thick and flavors are blended well. Serve with pasta, stuffed cabbage or peppers, chicken cacciatore, Swiss steak, and use on pizza, or in any dish calling for a tomato-based sauce. Cool extra sauce and freeze in small containers, enough for one meal at a time.

Note: If you want to add ground beef or sausage to this sauce, brown the meat in the pan you plan to cook the sauce in. Drain excess fat and proceed as directed. If a little fat is left in the pan, you can omit the olive oil.

If you want to add meat balls to the sauce, it is best to prepare the meat balls and precook them before adding them to the sauce. This avoids having excessive fat in the sauce. Add them to the sauce after combining all ingredients. Allow the meat to simmer in the sauce as it cooks.

When time is short, this sauce cooks well in a slow cooker. Simply place all ingredients in the slow cooker early in the day, and cook on low until supper time. You’ll have homemade sauce, ready to go!

Traditional Apple Pie (Bakery Recipe)

Traditional Apple Pie (Bakery Recipe)

Pie season is here! Apples have fallen off the trees and the pumpkins have been picked. Snow will be falling soon, and ovens will be hot, filling homes with delightful aromas of fresh baked goods, casseroles, breads, and other delicious goodies.

So, it’s time to share the recipe I used at my bakery for a traditional apple pie. I sold literally hundreds of these pies over the years and had MANY orders for them at Thanksgiving. The recipe is below, followed by a video showing how I make the pie. Some extra tips are also included in the video.


Traditional Apple Pie (My Bakery Recipe)
Makes 1 Pie

6 to 8 tart apples, peeled, cored, sliced
1 cup granulated sugar
1 tsp ground cinnamon
1/4 cup all-purpose flour
2 Tbsp butter
Prepared pastry for one 9″ 2-crust pie

In a medium bowl, combine apples, sugar, cinnamon and flour. Pour into a crust-lined pie pan. Dot with butter. Place top crust over pie and cut slits in top crust. Flute edges. Bake at 375°F for 1 hour, until bubbly and the crust is golden brown. Allow to cool 1 to 2 hours to set up before cutting. Refrigerate if pie will not be eaten right away.

*Note: If you prefer very tender fruit filling, the apples may be cooked briefly before being used in the pie filling.

Bob's Red Mill Gluten Free Cinnamon Raisin Bread Mix

Review of Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix

For anyone who must eat gluten free and who loves bread, life can be extremely challenging. Ready-to-eat gluten free breads are tasteless, often dry, and don’t have quite the texture you’re expecting. Homemade recipes often turn out crumbly and don’t hold together like bread should. And never mind the flavor…oh my!

Yet, gluten free options are growing in the marketplace. And that’s to be expected…the demand is growing for assorted reasons. After being disappointed about gluten free recipes and options many times over, I decided to try once again to enjoy bread, and review the product at the same time.

Today’s test is on Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix. (Please note that I have no connections with the Bob’s Red Mill company, other than buying their products at the supermarket.) Here’s my two cents…

Price. First of all the price seems hefty, at just under $5 a bag where I purchased it. However, when comparing it to the price of ready-to-eat gluten free loaves, it was comparable. So I suppose that’s about all one could ask.

“Hidden” raisins. When I picked up the package I couldn’t see any raisins. No matter how I jostled the bag around I couldn’t see any raisins, so I guessed they were in a separate pack inside, even though the directions didn’t mention any raisin package and they weren’t among the added ingredients I needed. Well, the raisins were there…just “hidden.” When I emptied the package into my mixing bowl, the raisins were there, and they were plentiful! They were well coated with the flour mixture, so they just weren’t visible while in the bag. Thanks, Bob!

Ingredients. The bag includes a separate yeast package, which is to be expected. Other than that, you add warm water, eggs and oil, in a specific order, proofing the yeast first. Very reasonable and most people would have those few ingredients on hand.

Ease of mixing. The instructions recommend using a stand mixer, which I have. With that appliance, the ingredients blended extremely easily and quickly into a smooth but rather thick batter. Without a stand mixer, it will likely involve  a lot of hand mixing to achieve the same smooth texture achieved with the stand mixer. The package says it will be like cake batter. No so to me. IF it was cake batter, it’s so thick I expect you’d have a really dry cake on your hands. It IS smooth like cake batter, but don’t expect it to be as thin because it’s much thicker than that.

Raisin Bread Ready to Rise

Raisin Bread Ready to Rise

Baking pan. The instructions call for a greased 9×5 nonstick loaf pan. I do not have a nonstick loaf pan. Instead I have a good quality aluminum loaf pan. With that, I greased it well with a pat of real butter and hoped for the best. No issues…the bread released easily after baking without any sticking whatsoever. Yeah!

Rise time. The instructions call for allowing the bread to rise in a warm place for 45 to 60 minutes until the dough is level with the top of the pan. Mine took 53 minutes to reach that point. So, Bob is “right on” here.

Baked Cinnamon Raisin Bread

Baked Cinnamon Raisin Bread

Baking time. Bob calls for allowing the bread to bake for 60 to 65 minutes until it reaches an internal temperature of 205°F. This bit of instruction may present issues with some people who don’t have an instant read thermometer (which in my life, is a kitchen essential). I baked the bread for 60 minutes and noticed it had pulled away from the sides of the pan. The internal temperature was close. I declared it to be done.

Cover with aluminum foil during baking. The instructions call for covering the loaf with aluminum foil while baking after it begins to brown. I did not have any foil at the time, so I baked it without the foil. I noticed that the bread was nicely browned when it was finished baking…not too dark. However, the top was very tough and dry. It was hard to poke the thermometer through the top of the bread to test the temperature. SO, apparently the foil recommendation is there not for browning, but for maintaining moisture in the loaf. I suggest you use the foil!

Sliced Raisin Bread

Sliced Raisin Bread

Allow bread to cool before slicing. This is a standard recommendation with all baked breads, and it’s no different here. If you cut bread while it’s hot (as delicious as it is), moisture escapes through the cut section and the bread will be dryer than it would have been otherwise. So, give it time to cool before slicing.

Ease of slicing and bread texture. To my absolute delight, this bread sliced easily despite the tough top crust (from my not using foil during the baking). The slices stayed together and didn’t fall apart as so often happens with homemade gluten free bread. The slices even looked like regular bread, or at least they were a very close second. Even the tough top crust was easy to slice with my serrated bread knife. Thanks again, Bob!

Taste. The taste was fair to me, not absolutely great and wonderful. To my surprise, the bread was moist, so that was a real plus. First I tasted it plain with nothing on it. Secondly, I toasted the rest of the slice and put (real) butter on it. It toasted well in that it browned nicely and held up during toasting. However even with butter, the taste was still a little bland. To me (and maybe not to you), it needed a little more cinnamon to give it a flavor boost. Gluten free flours are very tasteless and it’s often necessary to boost up flavorings to give the baked goods the flavor you’d expect. More cinnamon would have masked the bland flavor of the flours/starches used in the mix.

Baked Cinnamon Raisin Bread

Baked Cinnamon Raisin Bread

Overall. Overall, I think this is a good product and I will buy it again. It does take some time to make in that it’s a slow riser and slow baker. However, as long as you’re home, you can do other things during the down times. The price is comparable to other gluten free breads and mixes that are available, so it’s not unreasonable. The flavor could stand some improvement, but that’s likely to be said about all and any gluten free baked goods. A little cinnamon and sugar on it will go a long way in making you feel like you’re eating regular raisin bread.

Thank you, Bob!
Judi 🙂

Pumpkin Pie (Bakery Recipe)

Pumpkin Pie (My Bakery Recipe)

Pumpkin pie is a staple dessert in the fall, especially at Thanksgiving. When I had my bakery, I literally sold hundreds of pumpkin pies made with this recipe over the years. They were favored by many and this same recipe has long been used by my family also. I’m sharing it with you!

Below is the recipe, followed by a link to my video showing how to make it. (The pie crust is left for another video/post.)


Pumpkin Pie
Makes 1 each 9″ Pie

3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
(regular is preferred, but low-fat is acceptable)1 unbaked pie crust (9″ preferred)

In a large bowl, combine the sugar, salt, cinnamon, ginger and cloves. Stir in the pumpkin, then eggs; combine well. Whisk in the evaporated milk and mix until well blended. Pour into a fluted, unbaked pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for another 50 to 55 minutes, until a knife inserted in the middle comes out clean. Cool on a rack for 1 to 2 hours. Serve and refrigerate leftovers.

Note: If your pie pan is smaller than 9″ and you have too much filling, simply bake the extra in a greased bowl. Enjoy it as pumpkin pudding!

Meatless Stuffed Peppers

Meatless Stuffed Peppers

I love bell peppers, any way they’re fixed…raw, added to a salad, sauteed, and stuffed. Here’s a recent recipe I’ve developed that’s quickly become one of our favorites! The recipe is below and that’s followed by a video showing the making of this delicious vegetarian  dish. Enjoy! Judi

Meatless Stuffed Peppers
Makes 3 Servings

3 bell peppers, washed, tops and cores removed
1 can beans of choice, rinsed and drained
(or 1-3/4 cups cooked dried beans of choice)
1-1/2 cups cooked brown rice
1/4 to 1/3 cup diced fresh tomato
1/4 to 1/2 cup chopped vegetable of choice
(ie fresh or frozen kale, spinach, zucchini, yellow squash), optional
2-3 tsp dried minced onion*
1/2 to 3/4 tsp garlic powder*
1/2 to 3/4 tsp dried basil leaves
1 to 1-1/2 tsp dried parsley flakes
1/4 to 3/8 tsp dried oregano
Salt and pepper to taste
Tomato sauce of choice
Grated Parmesan cheese (optional)

Prepare bell peppers and place them in a deep casserole dish that has a lid; set aside. In a food processor, coarsely process 2/3 to 3/4 of the cooked beans, leaving the remaining beans whole; set aside.

In a large bowl, add the prepared beans, cooked rice, diced tomato and other vegetable of choice, the herbs, and salt and pepper. Add grated Parmesan cheese, if desired. Stir to combine. Spoon in tomato sauce until ingredients bind together, using about 1/4 to 1/3 cup of the tomato sauce.

Spoon filling into prepared bell peppers. Place another tablespoon or two of tomato sauce on top of the peppers and place about 1/3 cup of the sauce around the peppers in the bottom of the casserole dish. Place lid on casserole.

Bake at 350°F for 45 to 50 minutes, until peppers are tender and filling is very hot. Remove from oven and put the peppers onto serving plates. Spoon sauce from the bottom of the casserole onto peppers as a garnish. Serve with grated Parmesan cheese, if desired.

*If preferred, fresh onion and garlic may be used. Use 2 or 3 large cloves garlic, minced, and about 1/4 to 1/3 cup finely chopped onion. Saute briefly in 1 tablespoon extra virgin olive oil until barely tender. Add to mixture as per instructions above.

Stop Bathroom Tile Grout Mildew

We’re in an old house with a small bathroom where the bathtub is located. The bathtub is surrounded by ceramic tile walls, which is really nice. However, that’s a big invitation for mildew to form from the moisture in that small room. Until very recently, we couldn’t even open the one window in that tiny room. Needless to say, the last time I cleaned mildew from the grout with bleach and a toothbrush, I was really gassed out. I swore I wouldn’t do it again.

And so…I haven’t! I experimented and found a way to prevent the mildew from coming back. I’ve just created a YouTube video on it (the link is below). But, in case you don’t want to watch, here’s the trick…

There’s just a couple simple steps involved that anyone can do…

First, I squeegee water off the walls. If you don’t have a squeegee and don’t want to buy one, you can get by without it.

Second step…I dry the walls the best I can with an old rag towel. If you don’t have a squeegee, two towels may be needed to dry the walls.

Third step…and here’s the key! I mist the walls down with pure rubbing alcohol. Yep…I placed straight alcohol in a spray bottle and mist the walls routinely after the last shower of the day. I have NOT had a mildew problem since!

Note that I started with clean walls. I had just gone through the process of scrubbing the grout with bleach and a toothbrush before I searched for an alternative way to deal with the problem. My alcohol routine has prevented the mildew from reforming around the tiles. I’ve done this for at least a year now, so I’m sure the mildew would have reformed by now without the alcohol treatment, so I have no doubts it’s working.

The alcohol kills any microbes that may be there and also helps to dry up any remaining water in the grout. Between the two effects, mildew has NOT returned! Yipee!!

IF you have mildew already in your grout and don’t want to use the bleach/toothbrush routine, feel free to give this a try. Misting alcohol may take several applications to kill it all. Perhaps pouring it on for a first application may kill it all. Otherwise, you may want to remove the mildew any way you are accustomed to doing it, then follow that up daily with this new routine.

I suggest you give this a try if your plagued with mildew in bathroom ceramic tile grout. IF you have a plastic (or whatever) tub kit, please do check with the manufacturer to verify it is safe to spray the finish with alcohol.

Also, if you have painted walls or anything else painted in the area, please try not to spray the alcohol on the paint. Rubbing alcohol softens paint, making it sticky. HOWEVER, if you do accidentally spray paint with the alcohol, just do nothing. As the alcohol evaporates, the paint will harden up again. Just don’t make a habit of spraying paint with alcohol, as I don’t know what repeated exposure to the alcohol would do to your paint. (If YOU know, please share that with us!)

Here’s the video on this topic. Give it a try and let me know how it works for you! Judi

Homemade English Muffin Bread

Homemade English Muffin Bread

As most of you know, I used to own and operate my own bakery/bistro. My specialty was making fresh made-from-scratch yeast breads. I made some type of fresh bread every day and sold LOTS of bread along the way!

I put most of the recipes I developed in a cookbook “Secrets of a Professional Baker” and I’ve slowly been demonstrating how those breads were made through YouTube videos. So, here’s yet another bread revealed!

Homemade English Muffin Bread

Homemade English Muffin Bread

This bread is fabulous. It has the flavor and texture of traditional English muffins, but it’s baked in a loaf. (Making individual English muffins will be for another video!) Truly, it’s not hard to make with just a little know-how and equipment. I share that know-how in my videos. I gear them for novice bread bakers, so anyone could make the bread recipes I share.

If you’re interested in adopting a copy of the cookbook, follow this link and you’ll be able to purchase one copy directly from the publisher. (Scroll down the page and click the picture of the cookbook.)

Homemade English Muffin Bread

Homemade English Muffin Bread

There’s a YouTube link to my demonstration video below the following recipe. If you enjoy English muffins and haven’t made this bread, I urge you to take a little time to put it together. You get to enjoy what bread should taste like!

Enjoy, Judi

English Muffin Bread
Makes 2 Loaves (8″ x 5″ pans)

1 lb, 10 oz (5-1/4 cups) bread flour (or use half bread flour and half all-purpose flour)
4 tsp sugar
1/2 oz (or 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a stand mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it’s OK (if desired) to form loaves right away. Letting the dough rest first for 10 minutes is optional. However for best flavor, do allow it to rest 10 minutes before forming loaves.

On a lightly floured board, divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of each loaf with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Cover with waxed paper or plastic wrap then place a towel on top. Allow bread to rise on top of a preheated oven (at 375F) for about 20 minutes.

After dough has risen, remove towel and waxed paper and place loaves in oven with the rack in the middle. Bake for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack.

For additional tips on making this bread, please do watch the video below. Enjoy! Judi

Coaster Saved by Mod Podge

Too Much Acrylic Spray? Mod Podge to the Rescue!

For those who don’t know me, I wear many hats…musician, wife and mother, nutritionist, entrepreneur, and crafter. In conjunction with those comes, housekeeper, bookkeeper, problem solver, nurse, “budget-er”, confidante, shipping specialist, inventor, advertiser, photographer, webmaster, and the list goes on.

Lately I’ve been winding up some craft projects in getting ready for an upcoming craft show. My latest endeavor…coasters, some with cute sayings on them, some with just fabric. Things were going along smoothly until I sprayed too much acrylic spray in the finishing touches on some of them, in an effort to “get a good coating on them.” Well, a heavy coating of acrylic spray was NOT a good idea. They appeared cloudy. At first I assumed they just weren’t drying because the weather was damp. After waiting all day, I realized I created a real problem.

After doing some Internet research and trying a few things, I found my answer to getting them to look bright, clear and shiny again. But first, let me tell you what NOT to do…

First, I tried sanding them with 220 grit sand paper. Then I wiped them down with a damp cloth. All good and well, but the excess acrylic spray was still on them and they looked worse than before I sanded them. They were dull and scratched looking.

I tried wet sanding another one with #400 grit sand paper, then wiping them down with a damp cloth. Not much better results than the attempt with the other sand paper.

Next, I tried a cotton ball with pure acetone (nail polish remover). That DID remove some of the acrylic spray, but created a sticky, gummy mess that also took some cotton ball fibers along with it that I couldn’t remove from the coaster. Yuk. Won’t do that again!

The nail polish remover did the trick of telling me not to venture further. Here’s what I found that DID work, EVEN with the coasters that were scratched and dull looking…

I found that lightly sanding them with #0000 steel wool (that’s the finest grade of steel wool you can buy) took just a hint of the outer layer of acrylic spray off the top and also removed any small bumps that were formed in the process of coating them initially. This made them smooth and a bit dull looking. I wiped them off with a damp cloth and dried them.

Coaster Saved by Mod Podge

Coaster Saved by Mod Podge

Next, I reapplied a thin coating Mod Podge (glossy finish) with a foam brush. After they dried, to my amazement, the brilliant color of the fabric returned! They did not look dull, nor scratched (EVEN the ones that were scratched from so much sand papering looked shiny and the color of the fabric was brilliant). The picture to the right is one of the coasters that looked really scratched after attacking it with sand paper. The picture was taken after applying the one coat of glossy Mod Podge. (Note, the “scratch” appearance in the lower left corner is not scratches at all; it’s light reflection of the glossy finish.)

After allowing the Mod Podge to dry really well, I reapplied three very thin layers of acrylic spray and the coasters look fabulous. Needless to say, THOSE coasters are well coated and should work well for a long time!

Lightly sanding the excess acrylic spray and reapplying Mod Podge saved me from losing my merchandise. If you’ve accidentally over-sprayed your clear acrylic spray, and your project is cloudy looking, try lightly sanding it with fine steel wool, wiping it off with a damp cloth, wiping it dry, then reapplying a thin layer of Mod Podge. After it dries well, start over with the acrylic spray with light, thin layers. It worked for me and hopefully will work for you too!

Happy crafting,

NEW Unique Effective Gentle Dish Scrubbies

NEW Handmade Dish Scrubbies Unique Simple Effective

As I’ve said in previous blog posts, I love to create and am always looking for something a little different to make. I’m a practical person, so I usually stick with “useful” things, rather than dust collectors. When I discovered this new scrubby yarn, I decided to give it a try. To my delight, it makes excellent, nonabrasive, very effective scrub pads that are MUCH less stressful to make than those made with nylon netting. Hence, I’ve added them to the collection of merchandise on my website.

These scrubbies or scrub pads are simple yet very effective at removing dried food and residue from dishes, pots and pans, glassware, ceramics, silverware, etc. They are nonabrasive, so they can easily be used on nonstick cookware, dishes, crystal, glassware, silverware, you name it! I’ve shared them with friends and neighbors and they’ve come back wanting more! They are soft on hands, yet they have a scrubbing power greater than cotton dishcloths alone.

Each is made with two strands of yarn…a cotton yarn plus a scrubby yarn. The new scrubby yarn has little “extensions” that gently remove food from dishes. That yarn is made from 100% polyester, so it does not bleed when washed. I couple it with cotton yarn for absorbency and together they make a real workhorse for washing dishes!

I’ve found that the blend of polyester with cotton makes them more durable than cotton alone, and they don’t tend to sour like all cotton does. When it’s laundry day, simply toss them in the washer and dryer along with other towels and they come out good as new. I prefer to put mine in a laundry bag since they are rather small compared to a bath towel.

The size is roughly 4-1/2 inches square, so they are a comfortable size to handle when doing dishes. Not too big, not too small. They wring out easily too, so they’re worth trying if you’re looking for something a little different that’s new, very effective, simple, nonabrasive, and gentle on skin.

Green and Blue Scrubby Set

Green and Blue Scrubby Set

I currently have three color combinations available, all in packs of four. One combo has two green and two royal blue, all with cream colored cotton yarn.





Red and Yellow Scrubby Set

Red and Yellow Scrubby Set

The next combo has two red and two yellow, all coupled with cream cotton yarn.






Black with Beige Yarn Scrubby Set

Black with Beige Yarn Scrubby Set

The third option has four black coupled with beige cotton yarn.






Green Blue Scrubby Set

Green Blue Scrubby Set

As you can see from the pics, the scrubby yarn comes in bold, bright colors. More combos are coming! Click the links above (or here) if you’re interested in trying any of these wonderful, new, unique and effective scrubbies! They’re worth a try and you’ll be glad you did!


New Fall Harvest Table Runner

New Fall Harvest Quilted Table Runners

Now that the weather is changing and fall is fast approaching, I’ve created some new fall harvest quilted table runners. They’re both featuring the same high quality cotton quilting fabric, but were made slightly different. Few table runners I make are identical. In fact, I strive to make them all unique!

Fall Harvest Table Runner (6030)

Fall Harvest Table Runner (6030)

This first one features absolutely beautiful fall themed fabric with brilliantly colored harvest produce, flowers and leaves on a black background. It’s truly striking. The center design is bordered with rust toned fabric with fall foliage. This runner measures 12″ x 45″ long and can be adopted from my website or from Amazon.com. Here are more views of this lovely runner…


New Fall Harvest Table Runner

New Fall Harvest Table Runner (6030)


End view of table runner #6030

End view of table runner #6030


Center view runner #6030

Center view runner #6030


View of backing #6030

View of backing #6030


Fall harvest table runner 6047

Fall harvest table runner 6047

This second runner is similar to the one above, except the border was left off. It measures 12″ x 41-3/8″ long. Below are views of this lovely table runner. This one also is available for adoption from my website or from Amazon.com. Enjoy!




Fall harvest runner #6047

Center view table runner #6047

Middle view table runner #6047

Full view table runner #6047