Echo Bella...repeat beauty.

{Echo Bella}...repeat beauty. Passion for all things, jewelry, food, decor, photography and people I love. Cheers!

Favorite Quote

"The future belongs to those who believe in the beauty of their dreams." Eleanor Roosevelt


caramel apples

Happy first day of October...caramel apples are one of my favorites.  Just look at these twists on an old fashion favorite!!





pinot noir

love pinot is one of my favorite, inexpensive ones that is sure to please every time.


sweater dresses






Tis the season for sweater dresses and boots.  I know I am looking forward to it.  Such a great look to dress up or make casual.  Now, all we need in DC is for the weather to cool down...


more pumpkin...



  • 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

  • 4 shallots, peeled and quartered lengthwise

  • 3 tablespoons olive oil

  • 1/4 cup fresh sage leaves

  • Coarse salt and ground pepper

  • Directions:

  • Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.

  • Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

  • Read more at Roasted Pumpkin with Shallots and Sage Recipe - 


    pumpkin soup...


    I just love fall and all the wonderful comfort foods.  It's raining in DC today and chilly so I thought what better way to make the day warm and cozy than to give you a great recipe for soup.  I know we are starting to see pumpkins everywhere so grab one and try this recipe but you'll see you can also use butternut squash.  It's another great one from Martha Stewart.


  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

  • 1 onion, peeled and quartered through the stem

  • 2 shiitake mushrooms, stemmed, caps wiped clean

  • 1 garlic clove, peeled

  • 1/2 cup olive oil

  • Coarse salt and freshly ground pepper

  • 5 cups homemade or store-bought low-sodium vegetable stock

  • Directions:

  • Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

  • Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.