Merry Christmas and stuff

First of all, I wanted to wish everyone a Merry Christmas! Thanks for all your support this year. Look after yourselves and stay safe!

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Last Friday, Sam from The Peak of Tres Chic gave us gallery wall styling tips and revealed her own gallery wall. I was so flattered my lips print was included in this gorgeousness, alongside pieces by Leigh Viner and Cozamia. Love it, Sam!

{The Peak of Tres Chic}

I've been keeping busy getting the new house ready to move into. The entire house was painted floor-to-ceiling white. I've been getting shit about this (not from you guys.) Yes, it looks sterile, but that was the point. The walls were disgusting and obviously hadn't been painted since the house was built 15 years ago. Once I get all my furniture back (which has been in storage so long I can barely remember what I even own anymore) I'm going to start picking colors.

We also started on the flooring. I lied when I said I wasn't going to post anymore pictures of the house until we moved in, because here you go:

It's dark and glossy and everything I ever dreamed of.

We also found a pile 15-year-old half-eaten tortillas entombed in the peninsula we demolished yesterday. Sorry I didn't take a picture, you'll just have to take my word for it.

I hope they're not cursed.

And before I forget, my Christmas gift to all of you: The recipe to the Dirty Girl Scout Cheesecake I mentioned in my "The Joy of Giving" post on Savvy Home.

Dirty Girl Scout Cheesecake (serves 12)

Ingredients:

• 6 chocolate wafers, finely crushed
• 1 1/2 cups light cream cheese
• 3/4 cup sugar substitute
• 1 cup low fat cottage cheese
• 1/2 cup unsweetened cocoa
• 2 tablespoons unsweetened cocoa
• 1/4 cup flour
• 1/4 cup creme de menthe
• 1 tablespoon Kahlua
• 1/4 teaspoon salt
• 1 egg
• 2 tablespoons semisweet chocolate, mini-morsels 

Directions:

1. Sprinkle wafer crumbs in the bottom of a 7-inch spring-form pan and set aside.
2. Blend cream cheese, sugar, cottage cheese, cocoa, flour, creme de menthe, Kahlua and salt until smooth.
3. Add the egg.
4. Fold in the chocolate.
5. Slowly pour the mixture over the crumbs.
6. Bake at 30 degrees for and hour to hour and ten minutes or until cheesecake is set.
7. Let cool , cover and chill for at least 8 hours.
8. Remove the sides of the pan and transfer cheesecake to a platter.