Happy Thanksgiving from NWID!

Hello Friends,

November has been a busy month at Nadia Watts Interior Design. With a home renovation and install behind us, and projects in the pipeline we are looking forward to the busy months ahead.

On top of all of the fun projects we are working on, the holidays are right around the corner. If you're like me you're asking- What?! Thanksgiving? This week!? Where's my pecan pie recipe?!

Before the week passes me by, I want to wish you all a Happy Thanksgiving! Whether you are a forever client who has worked with me for years and needed a few things reupholstered in their bedroom, or a new client looking for design work on a full scale home remodel, I want to say thank you. I grateful for your continued business and support. 

Happy Thanksgiving!


PS- scroll down below for my favorite Pecan Pie Recipe!


Nadia Watts Interior Design is featured for the 6th year in The Scout Guide! Make sure to check out Nadia's feature in Volume 6 and other past volumes by clicking here.
Live. Love. Local.



Lee Jofa Havelock Carnival

Lee Jofa Havelock Carnival

This carpet defines transitional design: 50% traditional 50% modern. The bold and bright color give this rug life and excitement.

Image from Nadia Watts

Brunschwig & Fils Cobalt Pile Rug

One of my favorite rugs! It's completely unexpected but the rich colors add so much warmth! And the thick pile makes this rug super comfortable!

Image from  Kravet.com

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Tufenkian Helen Wild Berry

This bold impressionist inspired rug adds a dramatic accent to any room. Playful colors and neutral tones balance this piece making it a fun and dynamic addition. 

Image from tufenkian.com


3/4 Cup of Dark Brown Sugar
1 Cup Dark Corn Syrup (Using dark corn syrup and dark brown sugar
creates a richer flavor)
3 Tbl Spoons of Butter
3 Eggs
1/2 Tsp Salt
2 Tsp Vanilla
1 Cup Pecans (I like to use whole pecans)

1. Preheat Oven 375 degrees.
2. Start with making a pie shell or buy one.
3. Then Mix all ingredients together, beat the eggs together before you add
them.  Pour into the shell.
4. Bake 40-50 minutes at 375