special sips

 

i'm always a big fan of having a special drink when people arrive at a wedding or another special event. at my sister's wedding, sparkling water with fresh raspberries punctuated the rosy, blushy hues of the day. at my own wedding, we offered guests water and sparkling apple and pear ciders to signify the fall season. 

at a bridal shower i planned at work a couple years ago, chocolate was the theme so i did cups of chocolate and plain milk but made them look more special with bright pink straws, all tilted matchingly to the side. yeah, matchingly. made it up.

so...these wildflower ice cubes are begging to be tried, particularly at a spring party like a bridal shower or wedding, don't you think? they actually seem pretty doable based on martha's instructions, and you could employ the same method with any number of things...fresh herbs like mint to put in a mojito or a long island iced tea, or berries to put in a fruitier cocktail. love. this. idea.

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all aglow

i love the incredibly simple idea of lining a walkway or staircase with candles when having people over in the evening. it's perfect for a holiday soiree or even just a casual dinner with loved ones. i've thought about the homes of several people i know -- from big suburban houses to tiny city apartments -- and there isn't one of them that i don't think could execute this in a clean, hauntingly beautiful way. you could do in outside as your guests enter the home, or you could line an indoor hallway or set of stairs. or both.

i always know i really love an idea when i continually rediscover it in different iterations and seasons...when i was looking for beautiful images of this idea, i stumbled upon my own post from early spring about this same notion, but with a decidedly springy, summery feel.

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a green table

are you at your limit with holiday plans and clever ideas? i have such an easy centerpiece or general decor idea for you. wherever you're shopping for your last minute chestnuts or cheesecloth or cider, look out for the cute little rosemary trees that seem to be everywhere these days (definitely at trader joe's and whole foods, i know for sure). if you can't find those, just go for mini pine trees. if they come in cute pots or bowls, perfect. if not, wrap them in a pretty tissue paper and secure with a raffia ribbon or any old ribbon you have leftover in your junk drawer. 

to take the idea in a slightly different direction, but a few bunches of herbs at the grocery store, snip the bottoms like fresh cut flowers and stick them in glasses filled with water. how bountiful and harvesty and earthy.

either option would look perfect dotting a long table or adorning different surfaces around the house, wouldn't they?

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bird is the word

 

let's all take a few moments (between planning your menu, dreaming up table settings and designing thanksgiving day decor) to think about pretty ways to display the turkey (or tofurkey or turducken) itself next thursday...most of us have some version of this enormous turkey platter and if you don't, make a quick stop at bed bath and beyond and use this coupon or one of the many you probably have in your glove compartment to save 20%...

but aside from the platter, what will you put on it? last year, i set our platter with thyme sprigs and whole cranberries...simple, but pretty. here are some other thoughts, courtesy of ms. martha...i love the idea of sliced or whole fruits, sprigs of all kinds of herbs, nuts, berries...anything emblematic of the season. also, though, i like the idea of using items whose flavors appear in your feast...there's something nice about people being able to visually identify the flavors they're experiencing...so if you're using walnuts or figs in your stuffing, slap some of those babies on the platter and call it a day.

decorating the platter that bears a delicious meal is an almost effortless way of elevating the meal to something more than that. at least i think so. what do you think?

an entertaining state of mind

for some reason, this tableau has me all aglow thinking about entertaining. it's been so long since i've done it in my own home, and one of the things i most look forward to when we (finally) move to a new place (hopefully in the spring) is having a space that's more conducive to that. in the meantime, i'm collecting ideas and looking to forward to thanksgiving, always expertly executed at my parents' house. are you planning for thanksgiving yet? i have to share this totally wonderful interview with ina garten about thanksgiving specifically. she shares so many awesome tips that are great really for any entertaining situation - she just knows her stuff, doesn't she? take a gander. if you don't have the time, here are a few of the best tips she gives:

here's what she says about planning and prep: 

the planning is everything. deciding which dishes you're going to prepare can turn into the make-or-break decision five days later, when you actually serve the meal. so the first thing i'll do is make a list of what i'd like to make. and then i look at it and think, do i really need seven vegetables?[laughs] and i start crossing things off. 

i'll decide upon the appetizers and the dessert; i think about the colors, the flavors, and the textures. if i'm doing string beans, i'll want something pureed with them, because it has a completely different color and texture. and then i'll want something that's sort of chunky or roasted crisp; for instance, the brussels sprouts with lardons are completely different than the celery root — and-apple puree, which is completely different from the string beans and shallots. you want to make sure they all balance each other well. 

the next thing i do is think about how many dishes on that menu have to be made in the moment. and if anything has to be made right before serving dinner, i take it off the list or find a substitute. the third thing i do is a schedule of how i'm going to get the meal on the table. not thanksgiving day, but before i've gone shopping.

i'll do a schedule saying, "i want to serve dinner at six o'clock." i'll work backward. the turkey has to go into the oven and cook for two and a half hours, and it has to rest for half an hour. i'll write, "3:00: put the turkey in. 2:30: turn the oven on." and then i'll figure out: if i only have one oven, what am i going to do about it? can i make a gratin in the oven if i have a turkey in the oven? no, that's out. but i can make the string beans with shallots, because that's on top of the stove. and i can make a celery root — and-apple puree, because that's on top of the stove. so it's really important to figure out what your resources are and what you want to make before you go shopping, to figure out if you can do it.

on leftovers:

oh — i realize i have one other tip, one other thing i love to do for thanksgiving. it makes it a little more difficult, but as long as you're making one of something, you can make two. you can double it. if somebody comes to my house for thanksgiving, they're missing one of the great things about thanksgiving, which is leftovers. [so] i always make twice as much as i need, and then i pack up the leftovers so everybody gets to take some home…i remember at barefoot contessa [ina's former gourmet store in east hampton, ny], on friday we sold as much thanksgiving dinner as we did on thursday, because everybody who had gone to somebody else's house wanted turkey sandwiches with cranberry sauce the next day. so i always make sure that everybody has little bags with leftovers to take with them.

a couple other great little nuggets are that kosher turkey is always the best because it's already salted, and also that making the gravy a few weeks before the big day and freezing it saves time, space and a lot of last minute shuffling.

but really, you have to read the whole article, i just thought it was such a gem.

fiesta flowers

i couldn't be a bigger fan of flowers for centerpieces, nighttable accents, really any old thing. but sometimes flowers just aren't the thing - whether it's a budget restriction or just not the mood of the gathering, i like to have some other ideas at the ready and i really love this mexican paper flower idea. 

dare i say it, but i actually feel like i could create something that looks somewhat like this with no instructions (famous last words...) , but i might end up needing a tutorial. or a xanax. or both! and if craftyness fails me, they're also available to buy pretty inexpensively here. 

i think they look really pretty in a multi-color bunch like above, but i'd also love them in a two-tone bundle...like light and dark blue or lime green and a grapey purple. thoughts?

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a flowery idea

i mean - can you believe the size of this hibiscus flower? my parents have a couple of bushes of them at the foot of their driveway and they are RIDICULOUS. they're HUGE and so perfect and gorgeous!  here is my car key next to it so you can really get a sense of their out of control size.

the sad thing about them, like many amazing and wonderful things, is that they're incredibly short-lived. they seem to wither and crumble up after just a day or so, but the upshot is that there are so many blooms always coming and going that the bushes always look full and healthy - it's just the lifespan of each tissuey, gauzy one that's short.

so my big idea? how beautiful would it be to have each dinner-plate-sized bloom atop a dinner plate at a party? imagine everyone arriving at the table, greeted by their very own hibiscus...and imagine how totally stunning that table would look. you wouldn't even need floral arrangements, and could go just with simple votives, or perhaps interesting little objects like my aunt louisa brilliantly did here. it would be amazing on a table dressed all in white linens, a wood table with no linens at all, or a cacophony of floral, striped and patterned linens. if i were doing this, i'd probably want to ditch the dinner party and just play around with options all night!

in the same way a charger is used under a plate and then removed when it's time to eat, the top plate holding the bloom would be removed, revealing the dinner plate beneath it when it's time to eat. 

goin' to the chapel

do you remember dina manzo from real housewives of new jersey? don't lie. well she has a new show on hgtv called dina's party, and here's a sneak peek. thoughts? feelings? i'm kind of excited - i really liked her. i feel like i want to be a manzo, second only to wanting to be a kardashian. (do i watch too much reality tv?)

okay, so here's a really pink wedding she did...here is the "before" of the living room...

  
and then here's an "after" where it became a chapel!

not what i would have done, per se, but a pretty amazing transformation and it certainly makes you look at your living room differently. here are some other pictures from the same event. i'm a fan of the alternating place settings like these.

again, not really my style, but i think it's clear that dina knows what she's doing and she does it in a big way, so i'm looking forward to it and seeing her on my screen again!

and raise your hand if you're ready for HGTV's forthcoming magazine!

frittata anyone?

i made a frittata yesterday and thought i'd share it with you...it was really easy and made so much that half of it is breakfast for the week...umm, anyone want some frittata?

here's what i did:

in a little butter and on low heat, i sauteed 4 diced baby leeks, half of a medium zuchini and half of a medium yellow squash, each sliced the long way. i was careful not to brown them, but just to get them softened up. i added some kosher salt and garlic powder while they were cooking.

at the same time, i whisked together one small carton of liquid egg whites and four whole eggs with a little skim milk. i poured that mixture into a 10" nonstick pan coated with canola cooking spray and let it cook until the egg was completely set - not runny or wet at all.

then, i spread the squash and leek mix over the top of the cooked egg mixture and sprinkled with one of my favorite trader joe's shredded cheese - quattro formaggio which is a mix of asiago, parmesan, provolone and fontina. i also added a few slices of steamed potatoes for that breakfasty texture.

then i stuck the whole thing in a 375 degree oven to melt and brown. *my nonstick pans are only ovensafe to 400 degrees, so watch that if you're using one too.

it came out nice and bubbly and after a few minutes on the countertop, it pulled away from the pan beautifully and sliced up perfectly. this is a great make-ahead idea for breakfast but would also be really nice and easy for a crowd...you could serve it at a brunch with some bacon and fruit, or with a light salad for lunch or even dinner if you're in a breakfast-for-dinner mode. it's kind of like if a quiche and an omelet had a lovechild.

of course it depends on how much you add and the exact stats of your choices, but here's the nutritional info for the one i made.

his and hers

how sweet are these glasses? like all things kate spade, i love how they blend whimsy with classic. and i seriously wish everything in the world was in this pretty script typeface, don't you? and i adore the idea of using lovely glasses like these for your very own cocktail hour like this one. what drinks are you mixing up? in summer, everywhere i look there are ideas for fab drinks. need some ideas? try this one and this one. and if it's hot and sticky and the days are so long you can't be bothered with glasses (these sweet ones or any others) then look no further than this bubbly in a can. surprisingly classy!

even if you have enough barware, the shorter ones especially would be great for pens, toothbrushes, really anything. and what a great gift for a couple in love that are first cohabitating, getting married or just starting their own happy hour tradition like our friends kelly and cory. they would also be impossibly sweet at a dinner party, maybe alternating from one setting to another...his, hers, his, hers....so many ideas. and that typeface - swoooooon....

fun for the fourth

 are you entertaining this holiday weekend? or maybe just looking for a fun idea for you and your nearest and dearest while lounging outside...i'm obsessed with the notion of sangria pops...how fun! check out this website for a recipe for sangria pops and also bailey's pudding pops and mango lassi pops. 

i think using these examples, you could actually figure out how to make any number of cocktails in pop form. just remember what you're licking and don't get in the car! 

and can you believe this cake? unbelievable! glory from glorious treats does an incredible tutorial here that actually makes me think i could do this. i don't actually think i could do it, but you get the idea...

i'm also loving the idea of a lobster or clam-bake themed dinner. there's something so comforting about the idea of a down home summer party like that...everything can blend together in various states of match and mismatch and it all just signals a good time. i love martha's instructions for lobster place cards and these sweet boat bowls from wisteria would be perfect for the trappings of a fabulous summer meal.

ps...i also love one of these bowls on a key table for change or in a bathroom for summery soaps.

i'm not sure what could be more fun thank eating your delectables off these ikat melamine plates, also from wisteria, and i love the way they'd unexpectedly mix with the nautical theme, especially for a coastal evening. in either colorway, the look could be roughed up with these seagrass tumblers, perfect for wicking away condensation...the cardinal sin of an otherwise good time.

for drink ideas, how about a cucumber and lime gin fizz...how fun and summery does that sound? i gag at the thought of gin and even i think it sounds good. 

then again, i like any drink that involves the word fizz...do you remember my peach fizz from a couple summers ago? here are some other fun drink ideas. and more still, with a roundup of great glasses to boot.

 and for a hearty summer meal (or even a light one), no paper napkins will do. i love cloth ones and i usually find the cheaper the better. my personal favorite is the tekla dish towel from ikea that can be washed and washed and washed again, but i also love these options from crate and barrel and anthropologie.

and if you don't feel like bothering with dishes or glasses at all, the best option is a rustic, delicious display like this lovely image from frolic today and some bubbly in a can.

perfect.

constructive deconstruction

i've been loving the idea of deconstructed salads recently. that's my word (and my mom's word) for salads that aren't all chopped and tossed together, but rather just the components you want, in larger chunks that you can mix and match, bite by bite.

both of my current favorites are decidedly greek - chunks or strips of grilled chicken and cucumbers, halved grape tomatoes, feta, tzatziki or spicy hummus and some kalamata olives. it's good just on a fork, but even better nestled in small romaine hearts. the salmon cucumber salad above looks amazing too, doesn't it?

another salad creation i've been enjoying lately is what i call an olive salad. i get pitted kalamata olives in a large container and i add a few spoons of the salty, briny liquid the olives sit in at the olive bar. then, i add thin ribbons of green peppers, halved grape tomatoes and diced cucumber pieces, shake it all up so the brine coats everything, and it's olive salad, no dressing required! you could easily add feta, chicken or shrimp to make it more meal-like but i also love the idea of the olive salad as a light, easy summer side at a barbecue or on a picnic day. packs so easily into a container and is full of perfect sweet, salty and bright flavors. some fresh basil or dill would elevate it to gourmet status. maybe even mint...and the best part of salads like this is that the longer the components all sit together, the better the flavors meld and marry.

summer is just made for salads, isn't it? what's your favorite?