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We fell in love with these darling embroidered napkins and tea towels from Coral and Tusk. This Brooklyn based company was founded by RISD-trained textile designer Stephanie Housley and her husband Chris Lacinak. Stephanie draws each scene with pencil before using computer software and machine embroidery to create the final product. According to their website, these magical creations are finished by hand in the company's Brooklyn loft.

Just in time for the holidays, we are carrying a limited supply of Coral and Tusk dinner napkins, cocktail napkins and tea towels. 

We think they are the ideal addition to your holiday table or the perfect hostess gift. 


Just in time for the holidays....

In Good Taste...




This is the perfect way to take advantage of those beautiful pumpkins and squash at your local farmer's market. Delicious and creamy, this is the ideal fall soup.  Recipe from


  • 1 medium-size pie pumpkin (about 3 1/2 lb.) 

  • 1 medium-size acorn squash (about 2 lb.)

  • 4 tablespoons butter, divided

  • 2 tablespoons honey, divided

  • 1/2 teaspoon salt, divided

  • 1 medium-size sweet onion, chopped 

  • 4 teaspoons chopped fresh thyme

  • 4 1/2 cups chicken broth 

  • 1/4 cup half-and-half

  • 1 teaspoon cider vinegar

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon ground nutmeg

  • Freshly ground pepper to taste


  • 1. Preheat oven to 400°. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom ends. Reserve seeds for another use. Place pumpkin and squash halves, cut sides up, in an aluminum foil-lined shallow pan.

  • 2. Microwave 2 Tbsp. butter in a microwave-safe bowl at HIGH 25 seconds or until melted; stir in 1 Tbsp. honey and 1/4 tsp. salt. Brush cut sides of pumpkin and squash with butter mixture.

  • 3. Bake pumpkin and squash at 400° for 45 minutes or until tender. Let cool completely (about 15 minutes). Scoop out pulp, discarding shells.

  • 4. Melt remaining 2 Tbsp. butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.

  • 5. Stir in broth and pumpkin and squash pulp. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, and let cool 10 minutes.

  • 6. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir in half-and-half, next 4 ingredients, and remaining 1 Tbsp. honey and 1/4 tsp. salt. Cook, over low heat, stirring often, 3 minutes or until thoroughly heated. Serve immediately.


Pumpkin-Acorn Squash Soup