Easter Parade

luckkywilliamson1's Easter album on Photobucket

Wednesday, August 31, 2011

Shower Her With Love - Wedding Shower Buffet


Such a wonderful time when friends and relatives
can gather together to
 shower someone with love
 in preparation for their upcoming wedding.


I love to prepare a beautiful tablescape for a buffet on my 
kitchen counter.



We are throwing a shower for my niece Danielle
and her fiance Justin.


Her mother, Kim, found these wonderful 
paper parasols on-line and hand painted
and decorated them with glitter and
jewels and they are the inspiration 
for our tablescape today.

Of course we need lovely flowers, and

White roses and lilies are the
flowers of choice for this bridal shower.

Everything is underpinned with
 jeweled tulle 
that I used at my oldest daughter's
wedding 9 years ago.

The tulle anchors everything and gives
such a lovely softness.


Two love birds nestle under glass.


They are surrounded by roses and lilies.


A perfect white rose, is there anything
more exquisite?


This is all about sparkle and shine.


There is also plenty of bling.


A wedding gives a girl a chance
to be a princess, so I threw in 
some crowned mercury glass bottles.


The fun initials were done by her 
mother also.  They were decoupaged


and bejeweled.


So many pretty things to
enchant the eye.



Pure white is always beautiful for
a happy celebration like this.

Pure white candles with a double
row of diamonds.




Plates start out the buffet and bubble
glasses and silverware
 are at the opposite end of the buffet.
Food will be placed in front of the
display and nestled in the tulle.


I love this little crown stoppered
bottle nestled in the tulle.

I just love the custom touches her mother
 made to the paper parasols.  These are 
definitely the stars of the tablescape.




The good silverplate perfectly
complements this elegant tablescape.


One final look  down the buffet line.

What a perfect way to celebrate the
joining of two lives.

I know Danielle felt showered with love.

I will be posting this with

Sources
White plates - Tai Pan
Goblets - Tai Pan
Mercury glass - Tai Pan
Crown Pitcher - Tai Pan
Cloche - Tai Pan
Cake Pedestals - Home Goods
Candles - Home Goods
Jeweled tulle - Hancock Fabric (they still have it)
Silverplate - Horchow
Crown stoppered bottle - Tuesday Morning




Monday, August 29, 2011

Fresh Peach Pie




Just the smell of peaches reminds me of the
transition from summer to fall.  
We always have to make a fresh peach
pie - oooohhhh - so luscious and juicy.

I made one whole pie and these two
little pies with my perfectly ripe peaches. 


Fresh Peach Pie Recipe

1 C. pureed ripe peaches
1 C. sugar
3 T. cornstarch
1 T. butter
1/2 C. cold water
1 tsp. vanilla

1-9 inch pie shell, baked and cooled

7-8  C. ripe peaches, peeled and sliced
(about 6 or 7 large peaches)

Mix the peaches, sugar, cornstarch, butter, and
water in a medium saucepan.  Bring to a boil,
reduce heat and heat until thickened, stirring 
constantly.  When thick, remove from heat
and add vanilla.  Stir in and then
 transfer sauce to a bowl to cool to room
temperature.  When cool, press through
a fine mesh sieve to remove lumps.



When sauce is cool, peel and slice peaches. 
Gently toss the peaches in the sauce.
Pour into cooked and cooled crust.

Refrigerate until serving time.  Serve
with sweetened whipped cream or
vanilla ice cream.

(If you are used to making your fresh
peach pie with peach Jello, try this one.
I made one of each and tasted them side 
by side and will never make the Jello
one again!)

I will be posting with


Masaman Chicken Curry - It's Thai Tonight



Masman Chicken Curry, a Thai dish is
another new dish that the girls suggested 
for Girl's Camp.  Pretty exotic camping fare!
This was my first venture with Thai food
(besides spring rolls and pad thai).

Since I had never had it, I had to test it out
before we served to to 24 at Girl's Camp.

My 17 year old son and my 20 year old daughter
walked in on the test dish and it was an 
instant favorite.  I was a little nervous about
serving this to girls between ages 12 and 18
but they all loved it too.

Hope you enjoy it.



You may have to find a specialty store
featuring Thai foods to get a few
of the ingredients, but it is worth
the search.


Masaman Chicken Curry Recipe

2 T. vegetable oil
3 T. masaman curry paste (Thai store)
3 T. red curry paste
2 - 19 oz. cans coconut milk (much better
if you don't use light)
1 3/4 C. water
6 T. soy sauce
7 T. sugar
4 T. tamarind liquid (Thai store)
1 lb. cubed, cooked chicken (or tofu)
1 C. cut up carrots
1 red bell pepper, chopped
2 C. red potatoes, cubed with skins on
1/2 C. cashews, chopped

Jasmine or brown rice to serve it over

In a large pan heat the oil and stir fry the
curry pastes for a couple of minutes to bring
out the flavor.  Add the coconut milk and 
heat for a couple of minutes to blend flavors.
Add the water and remaining ingredients
except cashews. 

Simmer for 30-40 minutes or until potatoes
and carrots are soft.  If desired you can add
a little cornstarch mixed in cold water at 
the end to thicken up the sauce.

Serve over rice with the cashews.

You may stir the cashews in, but some people
don't like nuts, so we added them on top.




I had never had Masaman Curry before.  It has a very
mild, complex flavor and everyone loved it, even
our youngest girls.  

I will be posting this with



Thursday, August 25, 2011

French Country Potato Salad - Best Potato Salad Ever



Are you trying to squeeze every last drop of summer
out like we are?

How many picnics and BBQs and pool parties
can we fit in before the weather turns on us?

This French Country Potato Salad is
my all-time favorite potato salad.

It goes so well with my tablescape and
post yesterday - French Country Dining.




Sometimes I refer to this as the "Everything but the
kitchen sink" potato salad as you will see when you
see the list of ingredients.

It is a variation from an old church cookbook
that my aunt in Wisconsin gave me 25 years
ago.  Don't you just love church cookbooks
with everyone's family favorite recipes in them?


Of course potatoes are the base...



But then we add cabbage - yes cabbage, carrots, pickles
green pepper, pimiento, onions, mayo,
and yummy dijon mustard.


It has such a healthy and refreshing crunch to it.



French Country Potato Salad Recipe

4 C. cooked diced potatoes (skins on)
1 1/2 C. roughly shredded cabbage
1/2 C. shredded carrots
1/2 C. chopped dill pickle
1/4 C. chopped onion
1/4 C. chopped green pepper
1 T. white vinegar
1 T. dijon mustard
3/4 tsp. salt
1 tsp. black pepper
3/4 - 1 C. mayonaise

Mix everything together while potatoes
are still warm.  Stir and cover and
refrigerate until cool.



This recipe makes about 8 nice sized
servings.  I am taking it to a lady's luncheon.



So fun presented in half pint canning jars.


Keep enjoying summer as long as you can.
Posting this with








Tuesday, August 23, 2011

French Country Dining - La Caille and A French Country PIcnic


Enter the gates of La Caille with me,
the premier fine dining restaurant
in Salt Lake City.

(Don't you just love those turquoise gates?)

La Caille is set on 20 acres of wooded areas,
vineyards and manicured lawns


It is known for its stunning seasonal 
floral displays.


The buildings themselves are stunning too.



Swans and ducks swim in the ponds.

You have to spend some time just walking around
when you come here.



Look at this life size carriage
topiary.  



You can enjoy gorgeous outdoor
dining during the summer

Or come indoors.


 My favorite entertainment is the
free roaming peacocks out on 
the patio.

 This bold fellow walked right up to this
outdoor table and snatched a beak full
of butter - follow the arrow and
you can see the blob of butter.
It happened before the diners
even knew what was going on.
This beautiful guy walked right up to me,
I am directly in front of him and
just walked straight into the
restaurant.

They were certainly strutting 
their stuff this evening.


 The food is pricey so this is a special occasion restaurant,
but the presentation is always gorgeous.

This is the Lobster Bisque Soup.



Shrimp Cocktail




































And a dessert sampler with
creme brulee, beignets with
cream dipping sauce and
a chocolate lava cake.

Don't ask me what happened to the main
dish pictures - I guess we ate them too
fast for photos.

This wonderful night inspired my table for this
week - a French Country Picnic.


We have always enjoyed simple picnics
with great food.  


Today's picnic features French blue.

Just grab a fabulous picnic basket 
and fill it with ready made items
and you are off.



Crusty bread and a little bubbly (non-alcoholic for me)
tucked into a pretty basket with a French blue linen.



I love to use glass plates and glasses to make
the simple food more elegant.


Even throw in some lovely blue hydrangeas.


These pretty blue and white plates are perfect
for serving a light picnic fare.





Wrap your flatware up in a pretty cloth napkin.

Fresh peaches and grapes, rotisserie chicken
and fancy cheeses are all you need.

See - no prep time needed, just fresh luscious food.





We received this fun basket as a wedding gift
32 years ago.  I love to give beautiful picnic
baskets for wedding gifts.


I love its leather latch.










The peaches this year are so amazing.


This beautiful bordered linen was from Williams Sonoma 
years ago.







 We end with chocolate eclairs topped
with a fresh pink rose.

Put together a fun French  picnic using
ready made foods and beautiful
accessories before the summer ends.




























I had to give you one last peek at La Caille
to finish off my French Country Dining post.

It is fantastic at Christmas too 
(not that you want to be thinking about
Christmas yet - right?)

I will be posting with
Wayfaring Wednesday
Outdoor Wednesday
Tablescapes Thursday

Tablecloth - Williams Sonoma
Plates - Home Goods
Glasses - Cabo
Metal vase - Tai Pan
Flatware - Horchow
Napkins - Pier 1
Basket - wedding gift

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