What's in a name?
“What’s in a name”? Is the title of one of Pastor Reinheimer’s, my dad’s, sermons. I am holding the folder full of originals typed out on old typewriter paper from the 1960’s & 70’s. I won’t preach about not using the Lord’s name in vain but I will tell you that recently I learned that Reinheimer means pure (rein) home (heimer).Nearly thirty years as an interior designer and I have just learned this is the meaning of the name I was born with! And to think I spent years studying for my interior design certification and license to feel validated and my name means pure home. This new information is quite exciting, I’m feeling a renewed sense of self.
And what better time to feel that then now, during the holiday season and into the new year? I’m full of energy to get started with my little traditions of decorating the house. I’ll start with the Ca 1700’s barn beam fireplace mantel and festoon it with pine bows and ribbons. I’ll ask my husband to help with hanging twinkle lights in the screened porch (he may be less excited) and well, I may call in the professionals for a front door wreath.
I will have fun putting the Thanksgiving menu together. See the recipe for pumpkin bread below. Something home made is a great hostess gift.
For our Thanksgiving dinner I’m going to dream a bit about how I’d like to dress the table. I’ll scour my inventory of candlesticks and vases. I’ll iron the napkins & tablecloth (like mom used to do) or maybe I’ll channel my inner Martha and sew some new ones. For those of you who prefer paper napkins, I recently found on the Caspari website, an enormous array of gorgeous choices.
I look forward to surveying the house and imagining new ways to adorn each space with holiday cheer.
What about you? What does your name mean and what holiday traditions do you have? I hope you enjoy the people and conversations you’ll have around the dinner table and at cocktail parties this holiday season.
Pumpkin Bread Recipe
*Makes 2 loaves Ingredients:
1 can 32 oz. canned pumpkin
3 1/2 cups all-purpose flour
2 tsp baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp. allspice
1 cup chopped pecans
1/2 cup golden raisins
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, baking soda, salt, cinnamon, allspice, nutmeg and sugar.
Add eggs, oil and pumpkin.
Stir until blended.
Add raisons and nuts. Mix by hand.
Split into two lightly buttered and floured 9 x 5 loaf pans
Bake approximately 1 hour. I have a convection oven I make this in and baking in convection is tricky. I bake this at 325 for 1 1/2 hours.
When done and cooled, I slice and individually wrap slices and freeze them. Having this pumpkin bread toasted with butter is heavenly.
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Gretchen Reinheimer Design
Creating extraordinary spaces together
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