Your weekly curated guide to great finds that make your home life easier, fuller, richer, and happier.

This week, Styled & Savored is dishing out kitchen wisdom, cozy vibes, and a little sparkle for your home and palate. We’re sharing the worst kitchen upgrades that tank your home value” (spoiler: chaos-inducing backsplashes and dusty open shelves ahead), pantry confidence to know how long canned goods last, and comfort-food magic like a Dr. Pepper adobo pot roast and an easy apple snack cake.

We’re sharpening skills too – showing how to hone a knife like a pro, offering a hands-on DIY speckled shell bowl for home decor charm, and for a dash of old-school style, we share Frank Sinatra’s classy tipping secrets. Not to mention a peek into how the other half lives, with photos of a 352-acre Texas spread on the market for a cool $29 million. I guess things really are bigger in Texas.

This week’s Styled & Savored is all about cooking, crafting, and living well.

The worst kitchen upgrades that tank your home value

Remodeling your kitchen? Before you whip out the tile samples and start dreaming of marble waterfalls, Family Handyman wants you to pause – because some “upgrades” are really just future regrets in disguise. Designers Isfira Jensen and Danny Niemela have seen it all, and they’re here with a not-so-subtle reality check on the trends that look chic online but bomb in real life.

Too busy backsplashes

Too much open shelving

High-maintenance surfaces

High-gloss cabinets

Waterfall countertops o both ends

All-black kitchens

Skipping the range hood

Take backsplashes, for example. Go too wild with mosaics, borders, or mixed metals, and congratulations, you’ve just dated your kitchen faster than a pumpkin spice latte in July. Jensen suggests playing it safe with tonal or neutral tiles, or a clean slab that matches your counters. If you’re worried about being boring, jazz it up with timeless patterns like herringbone. Subtlety, people. Subtlety.

And while Pinterest loves open shelving, your dust bunnies and grease splatters sure don’t. Jensen calls it “highly impractical,” unless you enjoy constantly scrubbing and sacrificing actual cabinet space. If you must, keep it minimal – maybe over a cute coffee bar where the worst mess is a rogue sugar granule.

Other landmines include high-maintenance surfaces (white marble, glossy floors – gorgeous until they stain, scratch, and smudge like nobody’s business), and those high-gloss cabinets that look sleek until you realize they reflect light like a carnival mirror and warp in the sun. Waterfall countertops on both ends? Chic until your hips and barstools declare war. And please, resist the urge to go full “all-black kitchen” unless you want your space to feel like a cave that shows every single fingerprint.

Finally, skipping a proper vent hood is basically inviting Eau de Fried Steak to be your home’s signature scent. Downdrafts might look modern, but they don’t stand a chance in open kitchens. Niemela says it best: Style is great, but function is mandatory. So, as you plan your dream kitchen, remember, timeless and practical always beats trendy and regrettable.

A new feature: Checking in on how the other half lives

Here’s something new we’ll be including in Styled & Savored from time to time. It’s a photo-driven feature showcasing luxurious or interesting homes featured on the Pricey Pads website. Kinda like the old MTV Cribs show, but without all the lies and controversy. With that said, let’s take a peek at the very first property.

Welcome to Goodthyme Farm, the sprawling 352-acre Texas estate that’s basically the definition of “go big or go home” – and in this case, you really, really go big. Asking price? A cool $29 million. Location? Bellville, Texas, with the sweet spot of being near Houston, Austin, and Round Top – so whether you’re city-hopping or wine-hopping, you’re covered.

The main house, clocking in at 5,220 square feet, is a five-bedroom, 5.5-bathroom Greek Revival-inspired masterpiece designed by Curtis & Windham with interiors by the fabulous Miles Redd (yes, the guy featured in Architectural Digest). Think timeless architecture meets bold, vibrant interiors – a space that’s elegant yet totally livable. And if that wasn’t enough room, the property also boasts a 4,560-square-foot guest house with another five bedrooms and bathrooms to match, because everyone you know deserves their own suite.

For leisure lovers, the estate has a pool with a cabana, a tennis court, and a four-car garage complete with media/playroom. There’s even an air-conditioned guest camper, because of course. But this isn’t just a playground – the property works as hard as it plays. With two scenic ponds, grazing fields, greenhouses/hoop houses, and commercial facilities across the road, Goodthyme Farm supports livestock, agriculture, and whatever ambitious farm dreams you might have. Add two tiny homes into the mix, and suddenly you’ve got staff, guests, or farmhands all taken care of.

Goodthyme Farm is the perfect mash-up of retreat and working property. Whether you’re dreaming of sprawling weekend getaways, hosting friends in style, or running an actual working farm, this estate has the space, flexibility, and wow factor to handle it all – with enough acreage to get lost in your own private Texas paradise.

Do canned goods expire?

Ah, canned goods: the unsung pantry heroes that have saved dinner plans, late-night cravings, and the occasional “oops, forgot to grocery shop” moments. But here’s the million-dollar question: do they ever expire? The Pioneer Woman tackles this pantry conundrum with wit, wisdom, and a healthy dose of common sense.

First, the article reassures us that most canned goods are incredibly shelf-stable. Tomato sauce, green beans, and tuna all last years past the “best by” date, though the flavor and texture might start to lose a little pep over time. The “best by” date isn’t a death sentence; it’s more like a suggestion from a kindly friend who loves deadlines.

Next, the post dives into the science without turning it into a snoozefest. Acidic foods like tomatoes and pineapple have a shorter lifespan than low-acid foods like beans or corn. And while bulging cans are a hard pass (trust your instincts: if it looks weird, it probably is), rusted cans can often be salvaged with caution. Just make sure the interior lining isn’t compromised.

There are also practical storage tips like, keep cans in a cool, dry, dark spot, and rotate older items to the front. Bonus tip? Smell and appearance are your friends – if it smells funky or the liquid is cloudy, toss it. No guilt, no drama, just smart pantry vibes.

The ultimate takeaway? Canned goods are patient, forgiving, and delicious little shelf companions. They’re reliable without being demanding, perfect for last-minute dinners, emergency meals, or the occasional “I can’t adult today” snack. Best of all, you can enjoy them with the confidence that a little can-do shelf love goes a long way.

“Just duke ‘em!” The Frank Sinatra guide to tipping

Ever wondered how ol’ Blue Eyes handled tipping etiquette when he strolled into a joint in his fedora and swagger? The Art of Manliness digs into the Sinatra-style dos and don’ts of tipping, and it’s equal parts practical and charmingly old-school.

The post starts by setting the stage: tipping isn’t just a financial transaction; it’s a social signal. Sinatra’s approach was rooted in respect, recognition, and a dash of panache. He wasn’t sloppy with his gratuities, and he certainly didn’t skimp — every tip was meaningful, timed well, and showed appreciation for effort.

It then delves into specifics: Sinatra understood service hierarchy. Bellhops, valet attendants, waitstaff – each had their own etiquette rules, with amounts calibrated to circumstance and service quality. The golden rule? Always tip generously when service exceeds expectations, and do it with grace. Flashing cash haphazardly? Not Sinatra. Thoughtful, deliberate, and appreciative – yes, that was his style.

The post also explores situational nuances, like tipping in hotels versus restaurants, and the importance of adjusting for location, occasion, and cultural context. Sinatra’s charm came from understanding that money wasn’t the point – acknowledgment and respect were.

In essence, readers are left with more than just numbers and percentages; they get a philosophy of tipping that blends class, consideration, and subtle flair. By channeling your inner Sinatra, you’re not just leaving a tip, you’re leaving a legacy of manners.

What would Dahlia make? A DIY speckled shell bowl

Ever wanted a chic, handmade shell bowl without the frustration of failing pottery classes? Dahlia’s DIY project at City Farmhouse is here to turn your craft dreams into a tangible, speckled-glazed reality.

The post begins with the materials: air-dry clay, a rolling pin, a cookie cutter or shell mold, acrylic paints, and sealer. Dahlia lays out the process in a way that’s totally approachable – no prior experience needed, just a little patience and a lot of curiosity.

Next comes shaping: rolling out the clay evenly, pressing it into the shell form, and trimming the edges like a sculptor on a caffeine high. This isn’t just crafting; it’s a tactile, satisfying art therapy session. Once shaped, the bowls dry naturally, revealing a soft, earthy texture ready for painting.

The magic happens with speckling: Dahlia mixes paint with a brush and flicks it across the surface, creating charming, organic patterns that make each piece unique. A sealer finishes the project, giving it durability for display or light use. Just don’t go washing your dishes in them like a conventional bowl.

The post is sprinkled with personality and encouragement. Readers are reminded that imperfections aren’t flaws, they’re character. The takeaway: you can create something visually stunning and utterly personal in a few hours, with zero judgment and maximum satisfaction. It’s a perfect weekend project with results that look way fancier than they actually were to make.

How to sharpen a knife like a butcher

If you’ve ever tried to slice a tomato with a butter knife, you know the despair of a dull blade. Luckily, Girl Carnivore comes to the rescue with a full-on sharpening masterclass that would make a butcher proud – without requiring a side of bloody fingers.

The post kicks off with the basics: know your edge. Understanding bevels and angles isn’t just for kitchen nerds – it’s crucial if you want your knife to glide like a figure skater instead of hacking like a lumberjack. The author walks you through assessing a dull knife and choosing the right sharpening method for your style: honing rods, whetstones, or even a pull-through sharpener if you’re the casual-but-determined type.

Next comes the action: step-by-step sharpening techniques. We’re talking consistent angle, slow strokes, and listening to the whisper of steel on stone. She even gives a nod to the fine art of maintaining pressure – too hard, and you’re risking chips; too soft, and it’s a wasted workout. Honing is highlighted as the maintenance MVP, keeping the blade functional between serious sharpening sessions.

The post also dives into a few pro tips: don’t neglect the back side of double-beveled knives, always clean and dry your blade before storing, and embrace routine maintenance. A well-honed knife is safer, more precise, and frankly, a little intimidating in the best possible way.

Finally, Girl Carnivore reminds readers that practice makes perfect. You might not emerge as the next Gordon Ramsay overnight, but with patience, attention, and a little sass, your knives will cut through meat, veggies, and the occasional stubborn crust of bread with surgical precision – all without turning the kitchen into a crime scene.

Dr. Pepper adobo pot roast

Sweet CS Designs takes the humble pot roast and catapults it into the flavor stratosphere with the unexpected hero: Dr Pepper. This isn’t your grandma’s pot roast – it’s smoky, sweet, tangy, and the kind of dish that makes your kitchen smell like heaven on steroids.

The recipe starts by seasoning a beef roast with salt, pepper, and a hint of garlic, then browning it to build that rich, caramelized flavor foundation. The real twist? The adobo mixture combined with Dr. Pepper, which adds a subtle sweetness and tang that balances the savory roast perfectly.

Next, vegetables join the party: onions, bell peppers, and potatoes nestle around the meat, soaking up that flavorful liquid as everything braises to tender perfection. The slow-cooked magic allows the meat to fall apart effortlessly, making each bite luscious and deeply comforting.

The blog also highlights prep tips and serving suggestions. Keep an eye on the braise liquid, baste occasionally, and serve with the juices spooned generously over the meat for full flavor impact. Sweet CS emphasizes minimal stress – this is a “set it and love it” kind of meal, perfect for impressing friends or just rewarding yourself after a long day.

In short, this Dr. Pepper adobo pot roast is all about taking familiar comfort food, adding an unexpected twist, and letting flavors mingle and shine. It’s bold, approachable, and deliciously irreverent – a guaranteed crowd-pleaser.

Easy apple snack cake

Autumn vibes, sweet apple aroma, and cozy snack cake magic – Inspired by Charm delivers a recipe that’s equal parts simplicity and indulgence. This apple snack cake is perfect for breakfast, tea time, or sneaking bites while no one is looking (we won’t judge).

The post starts with the base: a moist, buttery batter studded with fresh apple chunks. Cinnamon and brown sugar add warmth, evoking all the feelings of crisp fall days without requiring a jacket. It’s approachable, forgiving, and perfect for home bakers of all skill levels.

Baking instructions are clear and concise. Apples are folded gently into the batter, poured into a prepared pan, and baked until golden. The cake emerges fluffy yet dense enough to hold its shape, with apple pieces soft but not mushy — ideal for texture and flavor balance.

Inspired by Charm also suggests serving ideas, like a dusting of powdered sugar or a drizzle of glaze for a little extra flair. This isn’t a “show-off-for-the-gram” cake; it’s meant to be enjoyed immediately, with coffee or tea in hand, in that cozy, lived-in way that makes a kitchen feel like home.

The takeaway? Minimal fuss, maximum warmth. This apple snack cake brings autumn straight to your countertop and taste buds, with a few smart steps and zero pretense. It’s proof that the best seasonal recipes are approachable, delicious, and slightly addictive.

Perfect Fall libation: Candied pecan old-fashioned

As I’ve shared many times before, my favorite liquor is far and away a good bourbon, and when I saw this candied pecan old fashioned on Instagram (courtesy of Pat Giltner’s IG account @thegandmkitchen), I knew I had to share it. And not only because I love bourbon, but because I think it would pair wonderfully with that scrumptious looking easy apple snack cake I shared above.

I can’t embed the video here, but you can access the video on Instagram by clicking here or on the screen capture of the post below.

Quote of the week: The importance of trust

Trust is the invisible glue that holds relationships, teams, and communities together. When trust is present, people feel safe being vulnerable, sharing ideas, and taking calculated risks without fear of judgment or betrayal. It reduces stress, minimizes conflict, and fosters collaboration, allowing everyone to focus on growth and problem-solving rather than second-guessing motives. Beyond interpersonal relationships, trust strengthens reputations and builds credibility, making it easier to form meaningful connections and achieve long-term goals. In short, trust isn’t just nice to have – it’s the foundation for resilience, cooperation, and success in every aspect of life.

“When you really trust someone, you have to be okay with not understanding some things.”
– Gordon Atkinson, former pastor, author, and founder of Real Live Preacher weblog

That’s it for this week. Let us know your thoughts about any or all of the featured posts in this edition of Styled & Savored, and tell us what you’d like to see us cover in future editions as well.