Category Archives: Party Planning

Gearing up for Thanksgiving

03 Wednesday Nov 2010

Posted by in Entertaining, Fall Entertaining and Decorations, Food, Party Planning

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Ahhh, Norman Rockwell...he set the bar pretty high!

Thanksgiving is one of my favorite holidays.  I love the fact that it’s all about the food, oh, and the giving thanks part.  I’m pretty thankful almost daily for a whole host of things so I guess that part fell behind the good food part!  Sorry.  No gift buying, no costumes, just great food and football (and gratitude).

Mention Thanksgiving and I’m sure a good third of the population cringe at the idea of getting the family together.  After all, not every family is a cohesive Norman Rockwell family!  As an only child I dreamt of what it would be like to have siblings.  When I married my hubby I realized that since he too was an only child we’d be a small family.  This Thanksgiving was doomed to be even smaller since Son#1 and his lovely wife are living in Austin, Texas and Grand baby #1 is due the day before Thanksgiving.

I guess if you don't like turkey this image doesn't make your mouth water!

{Image courtesy of Martha Stewart}

So, Son #2, hubby and I were thrilled to be invited to our good friends home.  Cayley and I have shared a passion for entertaining and cooking for years.

Isn't this simple but pretty? Centerpieces are so much fun.

{Our families history goes back to our oldest son and their oldest son being in grade school together and ultimately the same fraternity at the same college}  Cayley and I will collaborate on menu and cooking duties.  I’ll post the menu once it’s in place.

Not a flower in site but still lovely.

Oh, and the best part?  Cayley and her hubby have 4 lovely adult children—gratitude will be abundant this Thanksgiving.

{Image via Martha Stewart}

Martha Stewart gives directions on how to create these.

More Thanksgiving details to come…enjoy November!

Table settings and a good recipe

22 Friday Oct 2010

Posted by in Entertaining, Food, Party Planning

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As I’ve mentioned before, I love to entertain and for me one of the best parts is setting the table.  I enjoy the process of deciding which dishes suit the occasion and often the ‘simple white dishes’ (Villeroy & Boch ‘Chardonnay’) are my go-to pattern (or lack thereof).  But sometimes, as in the case of a birthday dinner we hosted that took place shortly after I inherited my Grandma’s china, I used her pretty dishes and dressed the table accordingly.

My friend, Gretchen, found this fabric and then made my runner...it has violets that match the dinner plates.

For me it is more about a comfortable, casual feel to the table.  I really don’t use my crystal anymore but instead opt for a stemware pattern that has been discontinued by Mikasa—it’s simple and can be put in the dishwasher.  What could be better, right?  I’ve gotten very un-stuffy with entertaining—it suits my lifestyle and our home.  I realize trends in entertaining, much like fashion, come and go.  The main thing is making our guests feel welcome and comfortable.

This was the blue and white table setting for my birthday group.

I love the green and white plates off-set by the green flowers. {"Flair" by Joe Nye}

Joe Nye’s new book, “Flair” is a fun read if you enjoy entertaining and like setting the table.  He exhibits a flair (no pun intended) and creativity.

I realize most of us don't entertain the masses but I love the use of these lanterns and I think they would look good with only 6 guests and maybe 3 or 4 lanterns down the middle of the table.

{image by Salis Studio}

Ohhh, toile table cloth, I love it! {"Flair" by Joe Nye}

Fabric can be expensive but if you search you can find some great buys on decorative fabrics at JoAnns (where they have a weekly coupon for 40% off) and even Big Lots.

Beach Bungalow 8 featured this table setting recently. I love the use of greens.

What is it about white? I love it. I believe the table cloth is an off-white or even oatmeal. Subtle contrast but beautiful.

{Image via Country Living}

So simple, so lovely!

{Image via Country Living}

And to serve on these lovely plates…this super simple, but so yummy chicken dish.  My friend Carla first served this recipe some years ago at a birthday party—I request it whenever she hosts my birthday.

Carla’s Parmesan Chicken

Chicken  (serves 6)

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INGREDIENTS:

3 eggs

6 chicken boneless, skinless breasts

6 ounces grated mozzarella cheese

Olive oil

1 cup seasoned bread crumbs

6 ounces Parmesan, grated

1 tablespoon parsley

2 cups heavy cream

INSTRUCTIONS:

Dip chicken in egg, then seasoned crumbs.  Brown chicken in olive oil over medium high heat.  Place in 9 x 13 baking dish.  Cover with grated mozzarella, set aside.

Heat cream and Parmesan until cheese is melted and sauce is slightly thickened.

Bake at 350° uncovered for 30 minutes.

Great with white and wild rice.


A Blue and White birthday

01 Friday Oct 2010

Posted by in Entertaining, Food, Party Planning

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I may have told you before; we enjoy a group of friends (5 couples, including hubby and me) that we call “The Birthday Group”.  Each couple hosts 1 birthday celebration for 2 of our “members” each year.

Stay with me…this year its my turn to host Carla and Wendy’s birthdays, two of my nearest and dearest.  The ladies in the group select names from a hat in December during our annual Christmas Caroling evening (but more about that  later) so we know well in advance what month we will be responsible for a birthday celebration dinner.

I ended up making the invitations since the blue card stock and envelopes were on sale at a party store “Where’s the Party“.  I used blue ink on plain paper for the invitation body and simply glued it to the card stock.  Note:  I thought I had taken a picture of the invitation before I sent them out but cannot find them in my photo file, sorry.

The invitation I made was pretty simple, not nearly as cute as this one from Paper Source, but they were very tailored and worked just fine.

Since I seem to be on a blue and white kick I decided to take my inspiration for the table setting from one of my good friends, Carol, as well as the impressive Carolyne Roehm [A Passion for Blue and White].

Carolyne Roehm's blue and white table setting was 1 of 2 inspirations.

Below are pictures of my table setting—I had fun with the blue and white vases and the Chinese Emperor that kept a stately watch on our dinner.

Note to self:  Must continue to practice photography!  I can only get better, right?

(I borrowed the vases from Carol, who had set this table for a ladies lunch back in February)

As hostess, I am only responsible for the main course portion of the meal and the birthday girls… Carla and Wendy, requested a recipe I’ve made before (see below for recipe).

MENU:

Appetizers: 2 delicious appetizers were provided by Linda

Linda prepared this Salsa Cheesecake which was so delicious. She served it with tortilla chips and a variety of crackers that complimented the wonderful flavors of salsa and creamy cheesecake goodness. She also made an amazing guacamole to go with the Salsa Cheesecake...yummy.

Entrée: Pistachio-crusted Chicken with Herbs and Mustard-Cream Sauce;

...must work on food photography. This is the Pistachio crusted chicken as it came out of the skillet. Too busy plating everything to remember to get a picture of the chicken with the sauce applied and the lovely garnish of two chives. Oh well, you get the jest of it, right? My guests seemed to enjoy!

Roasted potatoes — sorry, no picture (potatoes were absent on picture day)

Fresh Asparagus

I blanched the asparagus and then just before serving dinner I re-heated it in a little butter with salt and pepper and a squeeze (just one) of lemon juice.

Dessert: Brownie sundaes with ice cream and assorted toppings

Pistachio-crusted Chicken with Mustard Cream Sauce

(adapted from a recipe from Bon Appetit/June 1998)

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Ingredients

  • 1 cup shelled raw pistachios (about 4 ounces)
  • ½ cup panko (Japanese breadcrumbs)
  • ¼ cup Dijon mustard
  • 4 boneless skinless chicken breast halves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Oil for sautéing chicken
  • Mustard Cream Sauce (recipe below)

Preparation Instructions

Preheat oven to 400°.  Finely grind nuts in processor.  Add panko and blend, using on/off turns.  Transfer to shallow baking dish.  Spread Dijon mustard over both sides of chicken breast.  Dip chicken into nut/panko mixture, coating completely.  Sprinkle with salt and pepper.

Heat oil in heavy large skillet over medium-high heat.  Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side.  Transfer chicken to baking sheet.  Remove any leftover nuts from skillet and repeat process with remaining 2 breasts, adding more oil if necessary.  Bake chicken until cooked through, about 10 minutes.  Spoon mustard-cream sauce over chicken and serve immediately.

Mustard-Cream Sauce

Ingredients

  • ½ cup dry white wine
  • ¼ cup chopped shallots
  • 1 cup whipping cream
  • 2 tablespoons Dijon mustard

Preparation Instructions

Boil white wine and shallots in a heavy medium saucepan over high heat until liquid reduces by half, about 3 minutes.  Reduce heat to medium-high.  Add whipping cream and simmer until reduced to 1 cup, about 2 minutes.  Add Dijon mustard and simmer 2 minutes to blend flavors.  Season to taste with salt and pepper.

*I doubled the recipe but added enough chicken breasts to have 1 for each guest.

Rehersal dinners & other wedding tales

07 Saturday Aug 2010

Posted by in Flowers, Party Planning

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Hubby and I are attending the wedding of Jeff, the son of a couple we have known since we were first married.  Jeff and his lovely fiance, are getting married over Labor Day weekend in St. Helena, California.  The wine country in Northern California is amazing.

This is the winery where the wedding will be held. Are we in Italy?

Anyway, since my friend is the “mother of the groom” she and her husband will be hosting the rehearsal dinner.  They have a venue and are in the process of selecting invitations and determining centerpieces for the tables.

I love the simplicity of a single hydrangea blossom in a jelly jar.

There are so many beautiful ideas only a ‘Google search’ away.  Have you noticed how many amazingly creative people there are out there?!

With the wedding being held in September I believe sunflowers would be beautiful.

I attended a wedding where the bride used jelly jars with wild flowers on the tables and it was amazing.

Speaking of weddings, a friend of mine recently began posting at paper{whites}, (visit her site, you’ll love it).  She posted a piece on the wonderful bridesmaid dresses on the market today…and more importantly, you don’t have to break the bank to find them…visit her site for details.

I believe this was in Traditional Home or Veranda some years ago---it's designer Nancy Braithwaite's daughter's wedding.

Happy 4th of July!

02 Friday Jul 2010

Posted by in Dessert, Entertaining, Food, Party Planning

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Happy 4th of July (weekend).  This holiday has always signaled the start of summer for me.  I used to work at Disneyland and the 4th of July brought visitors from all over the world, the weather was almost always hot in Anaheim (where Disneyland is located) on this date, and it truly felt like the start of summer.

Edible 4th of July decorations, I love it!

According to Wikipedia:  In the United States Independence Day, commonly known as the Fourth of July, is a federal holiday commemorating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.

She's a grand ol' flag, she's a high flying flag...

Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, political speeches and ceremonies and various other public and private events celebrating the history, government, and traditions of the United States.  ~via Wikipedia

You can make these using Martha Stewart's directions in Living-July issue.

Have a wonderful weekend, we're lucky to live in a country that's free!

Pictures via Veranda Magazine & Martha Stewart

Easy Ladies Luncheon

19 Wednesday May 2010

Posted by in Entertaining, Party Planning, Simple Meals for the Avid Cook

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Because I love to entertain—have I mentioned that—I’m always looking for easy, make-ahead recipes that are delicious but won’t kill the cook, so to speak, especially since I’m usually trying to entertain with minimum time to clean, cook, buy flowers, and set the table.

A beautiful table setting using similar vases and decorative items, not expensive and so lovely.

I was recently invited to a ladies luncheon in honor of a friend’s birthday.  Our hostess had only recently moved into her new home and we requested a tour.  I love home tours and always come away inspired to do something or another to my own home.

Don't you love the antique fire brand behind the stove?

We were invited to be seated at the dining room table, which was beautifully set (picture above). The first course was soup and as you can see from the picture (below) was beautifully presented.  It tasted as good as it looked and we all asked our hostess for the recipe.  My friend smiled and explained that the soup was Butternut Squash soup in a box from Trader Joe’s (a market located primarily on the west coast).  She had garnished it with fresh chives and feta cheese and served it with warm baguette slices and butter.  I’m telling you this soup was delicious!

Soup from a box---as delicious as it was simple to prepare.

Next came a salad of grilled chicken, baby greens, fresh raspberries, Craisins (Ocean Spray dried cranberries), candied pecans (now available in most stores) and crumbled feta cheese, topped with a bottled Creamy Raspberry Vinaigrette.  Pretty doable:  Grill the chicken in advance, assemble the salad in advance and toss just prior to serving.  Yummy!

Dessert was French Macarons (not the coconut macaroons) and these too were purchased in the frozen section at Trader Joe’s.  These were served with fresh berries and coffee to drink.

My point is, {honest, I have one} you don’t have to slave over a hot stove to entertain.  Most of the food was pre-made and she presented it with such attention to detail we were all wowed and loved every bite!  When someone else does the cooking food just tastes better, don’t you think?

A luncheon doesn't have to be overwhelming.

Have fun, invite friends over and experiment with a few short cuts.  Do you have any entertaining shortcuts you’d like to share?

Invitations

11 Sunday Oct 2009

Posted by in Entertaining, Party Planning

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As I mentioned a few days ago, I am planning a birthday party for a good friend.  I will host a ladies luncheon to celebrate and my first concern is to get out an invitation as soon as I can.  I have emailed the friends I hope can attend.  Now I want to send a hard copy of the particulars.  

Paper Source, a wonderful store for paper goods (duh, as the name implies), has some wonderful ideas for invitations that can easily be created and printed on the computer.  There are ideas galore and the staff at the store are not only willing to help you find items, they all have creative ideas for the design.  I should mention, if you don’t have a store near you you need not despair.  The website not only has ideas but there are “how to” videos that you can watch that will help with the creative process.

The invitation envelop I selected is what they call their ‘scallop’ envelop.  This, as you can see from my picture, has a 5″ x 5″ center with 4 scalloped sides that fold in on each other to create a flower like envelop.  A sticker holds the center folds together.  The inside center is where you place a 5″ printed paper that has the party details.  I plan on sending the invitation out about 3 weeks prior to my lunch.  I know this invitation will serve as a reminder as well as set the mood for the table setting and theme of colors and details to follow.

To be continued…