Category — Entertaining

On Saturday, my friend and neighbor, Amy (that would the Amy – as in Amy’s Famous Taco Soup) hosted a French themed baby shower for her girlfriend, Melissa.  It is true, I can’t mention Amy without referring to her soup.  Sorry, I simply cannot! I mean, I love soup and I love Amy, so it is just impossible.

Anyhow, back to the baby shower. Since I have a truck load of French stuff, Amy and Melissa asked if I’d help with buffet tablescapes. Yes, of course, I would love to!

Seriously, if I don’t use as much of my “stuff” as often and in as many ways as possible, how am I going to continue convincing Dave that I NEED and USE this stuff.  Matter of fact, I’ve loaned out my French “props” twice in the month of April alone.  First to decorate the stage at the Jacques Pepin taping and again for this adorable baby shower. Proof positive that my treasures are not junk to be easily disposed of.  See ladies, you were doing me the favor, not the other way around.  Thank you!

Back to the baby shower, again! At the time the invites went out, Melissa did not know the sex of the baby. So instead of the usual baby colors of pink or blue for the theme, she chose lavender. Reminiscent of the lavender fields throughout the French countryside.  So Pretty!

Amusez-vous s’il vous plaît ! (enjoy please!)

[Read more →]

For Easter, I rearranged the hanging basket, over the sunken swim-up kitchen… keeping the ivy and replacing the roses with purple iris, daisies, and lilies.

Then, I drew all the new drop-cloth drapes on the patio, to keep the sun and warmth out, turned on the ceiling fans, and we had a beautiful late-afternoon dinner outside.

The placesettings consisted of my collection of pink and green Bordallo Pinheiro majolica plates. Here is how I built each setting.

The green salad plate varied from one seat to another.

The bunny plate on the bottom right is my favorite, I particularly love the edging on that one!

For holiday dinners, I usually plate each course, but since Connor’s roommate was joining us, I didn’t want to make any assumptions about what he might or might not eat.  So instead, I set up a buffet.

We dined on Brussels Sprout Salad, Challa, Fruit Skewers, Smashed and Roasted Fingerling Potatoes, Roasted Leg of Lam with Zinfandel Sauce, a glazed spiral ham from Costco, and Plum and Raspberry Upside-Down Cake.

The fruit skewers are self explanatory – and just click on the names of any of the other dishes to get to the recipe. Below you will find the recipes for the lamb and the potatoes.

Even though Connor and his roommate, Patrick, are both nearly 21, they still enjoyed searching for, (above) and then playing with (below) the stuff in, their Easter baskets.

Oh, and turns out, I could have saved on the washing of a bunch of bowls and platters and just plated the meal after all. Patrick ate it up!

[Read more →]

Happy Easter to you and yours. I’m throwing out one last recipe, just in case you still have to make something super easy and SUPER-DUPER cute! Usually I would have already had my table all set to show you my tablescape, but since we are eating outside and it’s been windy and dusty all week… I have not done it ahead. Instead, above you can see the pile of dishes I plan to use and a mock up of a place setting at the bottom of the post.  I hope you enjoy this beautiful day!

[Read more →]

Bonus Photo – The full moon setting this morning at 6 am – gorgeous!

Citrus, specifically lemon, is my favorite dessert to make for Easter. The thing is, my guys don’t love citrus as much as Marissa and I do. Since Marissa isn’t coming home for Easter this year (picture my eyes welling up at this moment), I’ve decided to cater to my husband and son and make something different.

As I was strolling leisurely through Costco earlier this week (picture the one in a million chance of that!) picking up a leg of lamb, spiral ham, and other Easter dinner necessities, I spotted this carton of 18 luscious plums.

Immediately, I thought “plum and raspberry” – so I picked up a package of raspberries too.  Since I’m not a natural baker, I searched the web and found this lovely cake on marthastewart.com. I hope my guys like it… and as for my sweet Marissa… I miss you! xoox

[Read more →]

Groovy Flowers + Lemons = Stupendous Centerpieces!

My Bestie, Amy, who you already know from Amy’s Famous Taco Soup – is always in charge of making cute name tags for our neighborhood soirées  – love those blinged out peace signs, Amy!

More peace signs along with smiley faces, a flower power table runner, and 70′s album covers were the decor at Rainy and Trent’s ultra cool and “Mod Squad-esque” home.

[Read more →]

Today I’m going to focus on the appetizer portion of our annual Progressive Dinner… which so happened to be held at my house. There will be some of the decor (yes, we had a disco ball!) and a couple classic 1970′s recipes.

Then on Tuesday, I’ll share with you a few more recipes and the super creative decor and tablescapes from two of our dinner host homes – Let me tell you – the two featured couples know how to set a theme table!

When you imagine decorating for the ’70′s, you have a bunch of choices to throw into the mix; Peace signs, the iconic Smiley Face, Flower Power, Hippy, and Disco. So much color and a little too much fun!

I’d recently purchased a case of vintage Pop Shoppe bottles online and had planned on serving a couple “signature” cocktails in them… but the bottle openings were too small to get the ice cubes into.  So instead, they served as a centerpiece.

For the cocktails, I pulled out my crate of antique individual milk bottles – not all that easy to get ice into either, but they worked.  (Note: the photo was taken prior to filling the bottles with ice or beverage.)

Here are the recipes for a pitcher of each:

Tom Collins
2 cups Tanqueray gin
1  1/2 cups lemon or lime juice
1/3 cup sweet and sour mix
1/4 cup club soda

Harvey Wallbanger
2  1/4 cups  Smirnoff vodka
3 cups orange juice
1/2 cup Galliano

Both cocktails are classically served with an orange slice.  Speaking of orange…

[Read more →]

Look at the crazy weather forecast! A blazing 93 degrees today and then a drop of 20 degrees by Sunday, and a lovely 73. What the heck is that?!?! 

This does not bode well for our neighborhood party, this evening.  The screen shot you’re looking at above was taken last night (Friday) at 10:00 PM, and it was still 82 degrees outside, at 10 PM!! That is seriously hot when you’re planning on wearing a black polyester bell bottoms and a long sleeved polyester disco top!  And when you have made a lovely hanging flower arrangement consisting of delicate roses and ivy.

[Read more →]

What to make for a 70′s themed dinner party? The choices are endless, but are they really great choices? That depends on your level of nostalgia compared to your level of good taste!

Honestly, there were some yummy foods that were popular in the 1970′s. Quiche. Fondue. Fruity Discotheque Cocktails. OK, that’s all I got!

[Read more →]

I’ve shared with you several times before that our neighborhood hosts a Progressive Dinner at least once a year. You don’t remember that? Check it out HERE, Here, and HERE.

The next dinner is this Saturday night and our theme is The 1970′s.  Why the ’70′s? Because that is when our community, Equestrian Manor, was developed.

It’s a pretty fun theme – especially if you’re over 40 and remember some of it first-hand. Does this image of a avocado kitchen bring up scary memories?

[Read more →]

Before we get to today’s recipe…. Yes, I’m actually posting a recipe today… I want to wish each and every one of you (lucky enough to be born Irish, or not) a safe, healthy and very Happy St. Patrick’s Day!

The recipe comes courtesy of Barbara Fenzl and Les Gourmettes Cooking School. Barb made these easy and delicious morsels in her classes this session. They are THE perfect easy-breezy appetizers for carefree entertaining!

The crabmeat mixture can be made a day ahead, covered and refrigerated. As can the panko coating – if you wait to drizzle on the melted butter until just before assembling the crab cakes.  Additionally, you can bake the crab cakes an hour ahead, then remove from muffin cups and place on a baking sheet and leave at room temperature, and rewarm in a 350 degree oven for 6 to 8 minutes. Voilà – the easiest crab cakes you’ve ever made!

[Read more →]