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FLORAL SPRING TABLE SETTING

March 28, 2024

A burst of floral joy spread out on a table.

I’ve noticed that every Easter I feel compelled to create a table setting to
share with you. I’m not sure why I’m more motivated to bring you another
Springtime way to dress a table versus another recipe for Easter. Maybe I feel
you all have traditions and a menu you follow and don’t need another recipe. Or
maybe the weather made me do it. I think I get so excited at the thought of
longer days and warmer temps. It evokes images of flowers, sun and a bright
cheery feeling that I want to spread out onto the table.

Colors are incredibly powerful. So much so that advertisers spend a pretty penny
researching their affect on consumers. I love how a color can completely change
your mood. When I look at the array on this table scape it’s no wonder it brings
such joy. Here’s why.

 * Green makes you feel optimistic and refreshed. It also relaxes you partly due
   its connection with nature and ease on the eyes.

 * Pink is soft and evokes a sense of romance and sweetness.

 * Magenta is bold and energizing.

 * Yellow, of course, is reminiscent of sunshine, smiley faces and the start of
   a new day, which makes you feel positive, happy and raring to go.

With all those good vibes it’s clear why I love creating Springtime tables.

You know from previous posts that I have a ton of tablecloths and fabrics, but
that doesn’t stop me from getting more. Lately, I have been thrifting at a local
church and grabbing some fun and inexpensive finds. If you go back to my last
post, Rose-colored Salad, the table had a remnant cloth that I recently bought
for $2. I loved it because it was a color combo that I definitely didn’t have in
my stash. I know, hard to believe there was a color gap in my linens closet, HA.

I have been wanting to use the ‘floral on top of floral’ theme for a while but
could never quite achieve exactly what I was envisioning. So, when I saw the
stark white cloth with bursts of Springtime flowers I immediately grabbed it. In
my utter excitement, I never fully inspected it; just brought it to the register
and paid. Once I got it home and opened it up to wash, I realized it was a
sheet. You think that bothered me? Not in the least. Once washed, fabric is
fabric, and everything has multiple uses. I also picked up the rose & gold
rimmed plates and bowls to add to the floral theme. I got 12 of each for $15
(for those, like me, who use their fingers to count, that’s 62¢ a dish!) A
fruitful shop of flora, for sure.

The line up: White Sheer for the base, Floral sheet for the runner, yellow/white
napkins, Dinner plate with gold leaf pattern, Rose/gold/floral soup & salad
plates, Peach candle sticks, Tiffany wine glasses, vintage green/gold water
glasses.

In the past, you have seen me lay the more detailed cloth as the main base and
then use a sheer or mono-colored fabric for the center runner. This go around I
wanted the placemats and dishes to pop so they could take star billing. To do
that I switched it up by placing a white sheer as the base. Then I twisted the
floral “sheet'“ and threw it down the center of the table.

Using the white sheer material creates a clean base for the plates to shine.

Then I began to build the floral layers, first by using large leaf mats Instead
of the usual placemats, Then the dishes with gold leaf pattern topped with my
new rose/gold/floral plate & bowl. The floral motif is fairly evident.

In a previous post where I used the large leaf mats I provided this link in case
you wanted to purchase something similar.

Next, I folded the napkins in a way reminiscent of a tulip and used green
grosgrain ribbon to emulate a stem. I cut a few small leaves from our
rhododendron tree and added them in for more floral flair. I then placed the
‘tulip’ napkins in the cut glass wine goblets which brightened the entire table
up another notch.

Fold in half and half again

Fold again

Pull the bottom right corner back to fold in an accordion fashion

Wrap the bottom portion to resemble a stem.

Peel back the folds to give it a flower feel.

Place the leaf in the middle




Then it was time to place the silver and glassware, and candles around the
table. To continue tying in the leaf and color scheme, I used my favorite
vintage green and gold glasses. If you remember, those were another great find
at the Lincoln Road Mall Street Fair in Miami. I am so glad I wrapped those up,
stuffed in my suitcase and brought back to NY.

All the colors are working together, and the place settings are the star,
popping off the simple white sheer base.

The gold and yellow play nicely together. All the designs of leaves and florals
swirl around creating whimsy.

And how can we have a Springtime table without actual florals? I wanted to keep
the flowers as close to the colors in the table runner. At Trader Joe’s, I found
three that answered the call. All mums, in 3 varieties and colors: Yellow
Sundance Chrysanthemum, Magenta Mums & Lilac Mini Poms. My vision was to make
the florals feel like wildflowers spread out along the table. To achieve that I
used all my mini vintage vases. Arranging and choosing which vase with which
flower is a fell thing. Go with your gut and what visually looks appealing to
you. Typically, I like monochromatic floral design. In keeping with that the
yellow mums needed to stand on their own and be in vases that enhanced their
vibrance. The magenta and lilac flowers worked beautifully together.

 

The line up of vases and flowers

Each flower found their vase

The mini vases make it feel like they were picked out of the garden



Side note: If you don’t have mini vases, you can achieve the same effect with
small juice glasses, or those glass yogurt cups. Look around your own stash to
see what works. The goal is to use what you have. Everything has more than one
purpose.

Honestly, I am in love with this table. I finally achieved the floral on top of
floral design I have been dreaming. It feels so fresh and light and cheerful.
And frankly, cheerful is what I know I can use right now. Maybe you can, too.

Happy Springtime. Happy Easter. Happy Passover.

A floral explosion

I think the flowers in the vases mimic the flowers in the cloth.

Happiness running through the length of this table and in my mind.

 

Color your life with brightness & cheer!


Tags Easter, tablecloth, tablescape, table setting, table runners, florals,
Spring
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ROSE-COLORED SALAD WITH ROASTED BEETS & GOAT CHEESE

March 23, 2024

Years ago I happened upon the stunning pink lettuces known as Millennial Pink or
Radicchio La Rosa del Veneto. Back then I created a Pretty in Pink Salad for
Easter dinner that had a fair amount of ingredients. After talking to some
readers recently, I found out that they wanted simpler recipes* so I decided to
create a scaled down version of that salad and test it out for small dinner
party. And since it’s almost Easter again, I figured that this edition of the
pink salad might be an easier one to pull off for your Easter holiday meal.

*Side note: Given this valuable feedback (which I greatly appreciate) I will be
posting some super easy, weeknight meals. It didn’t occur to me to provide
simpler meals as I figured they might seem like obvious combos or too simple to
warrant a post. But I have since learned that they are helpful. More to come
soon.

Back to rose colored lettuces.

There is something about the color of these leaves that grabs me every time. The
look and feel is soft and delicate. It makes me feel like I should be hosting an
elegant tea party with fussy floral plates. Since the flavor is quite subtle,
pairing it with the sturdier structure and definitively more bitter tones of
radicchio creates a nice balance. I will admit that these lettuces are not easy
to find. Traditional grocery stores probably will not carry them. Since they are
from the radicchio family, Italian Specialty markets carry them, which is where
I buy mine.

As I mentioned this was being tested out for a dinner party with our friends,
Tecla and Scott, up at our country house. Since I knew Juancarlos and I had
plans most of the day before their arrival, prep was key in being able to get
the meal to the table without too much fuss. This turned out to be a great make
ahead, and assemble later salad.

The Main Ingredients: Pink Lettuce, Radicchio, Beets, Goat Cheese


INGREDIENTS

Serving 4
4 medium Red Beets (I figured 1 beet/person)
1 head of Pink Lettuce
1 head Radicchio
1 small shallot
1/2 tsp each of Thyme
1/4 tsp each of Salt & Pepper
Oil
Goat Cheese, I used about 2 tbsp/person

Dressing
1/2 c Oil
2 Tbsp Red Wine Vinegar
2 tsp Whole grain Mustard
3-4 Tbsp Lemon Juice
Salt, Pepper


INSTRUCTIONS

 1. Peel and cut the beets into small chunks. I recommend wearing gloves when
    preparing beets as they easily stain hands, clothes and anything they touch.

 2. In a bowl, combine the dry spices and oil, whisk and add the beets to coat.



3. Place the beets on a baking sheet and roast at 425 degrees until lightly
browned and tender. Set aside. (You can make these a day ahead and store in
container in the fridge.)



4. Cut 1/2” thick rounds off the end of the radicchio and secure with a
toothpick. Chop the remaining radicchio into shreds. (If you are preparing this
ahead of time, place in a container with a dry paper towel on top, or wrap with
paper towel and place in plastic bag until time of assembly)

Side note: It occurred to me that it would be easier to place the toothpicks
into the radicchio first, then cut rounds. Work smarter.

Beautiful long radicchio

Radicchio slices, ready to be skewered

Place the toothpick through the middle to hold the leaves together.

5. While the beets are roasting, grill the radicchio rounds in a pan with olive
oil, salt, pepper until charred and softened. (If making ahead, let cool, then
store in fridge in a sealed container.)

Grill until just browned and softened.

6. Wash and separate the outer leaves of the pink lettuces to find ones that can
be used for the cups to hold the salad, and place them on individual plates.
Chop the remaining lettuce and radicchio for salad base.

The size of this lettuce are ideal for lettuce cups.

Chop the rest for the ‘meat’ of the salad.

7. Thinly slice the shallots.

8. To make the dressing, simply whisk together all the ingredients.

9. To assemble, place the pink leaf on the plate, then fill with the lettuces
and the beets. Place the grilled radicchio on the plate. Top with goat cheese
and sprinkle the shallots on top and drizzle with dressing.

Note: This can be a hot/cold salad as well. Simply warm the beets and radicchio
right before assembly.

I love using the larger leaves as a cup to hold the salad.

A colorful mix to start the meal.

This salad was enjoyed by all, as there was not a single leftover on the plates.

Here are just some of the other dishes we served. Since this was my first real
dinner party at our country house, I was getting my entertaining feet wet and
wasn’t able to photograph the full menu.

Rice Cakes with Parmesan, Salami, Pea Shoots, Grapes, Olives

Crostini with Onion Cream Cheese & Smoked Salmon, Crostini with butter & anchovy

Pappardelle in Brown Butter Sage Sauce



You know me, I always set a table, even in the country. I brought the floral
cloth and napkins from our home and then used the placemats and dish & glassware
from the country house. As you can see, this is a simple table set up. It
doesn’t have to be all decked out to feel purposeful.

Simple table setting

I used a remnant material to add some color and fun to the table. It doesn’t
have to be all jazzed up, just a tad of effort to make it feel special.

Another wonderful evening with our friends… country entertaining that warms my
heart.

Tecla and Scott. The best dinner guests.

Print Friendly Recipe

 

Tags dinner party, pink, lettuce, goat cheese, radicchio, salad
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AFFORDABLE HOLIDAY TABLE DECOR

December 17, 2023

This holiday season snuck up on me. Can’t say that I’m as prepared as my usual
list making self. Maybe you find yourself in the same situation. So, when
thinking about what I could offer you for this holiday I looked to see what have
been the most frequently viewed posts. It’s no surprise that the various table
setting and napkin folding posts take top billing. (I’ve included those links
below). If you’ve utilized those you might be in need of a few new table decor
ideas. Since my holiday season has been beyond busy for a litany of reasons, I
don’t have time for super fussy decor. But does that mean my table should be
bare? I think not. These ideas are intended to be simple, elegant and
affordable. Time’s a wasting, so I’ll stop my yapping. Here we go.

These first two ideas are a bit more home grown, but add a sense of whimsy to a
place setting. Typically I do not assign seats with place cards when I
entertain. I let people choose where they want to sit. That said, I’ve always
felt that having the host choose where guests sit elevates the dining
experience. There is a certain sophistication to it. Plus, if the host is truly
thinking about table conversation, careful placement encourages people to
interact with other guests. For this holiday season, I subscribe to this
thinking and will be telling people where to park themselves.

Wanting to keep it simple and organic, as well as something you all could easily
re-create, I pulled out my scissors and scrolled through my garden looking for a
hearty, long leaf. I cut Rhododendron leaves which were ideal in color, size and
sturdiness. I found some decorative paint in my stash and painted the tips and
stems gold . You can also use a Sharpie or one of those gold paint pens from an
art store, such as Michaels or Target. Then I scripted the names on the leaf.
That’s how simple this is.



The next little DYI project is for those of you who don’t have seasonal napkin
rings. This one is right out of the creative crafts bucket. You’ll need:

 * Toilet Paper Rolls

 * Double sided tape, or regular tape rolled to double sided

 * Snipped greens from the garden

 * Scissors

Next:

 * Cut the roll into 3/4” rounds (or whatever thickness you prefer).

 * Wrap the tape all the way around the roll, or you can try glue. I just didn’t
   want the sticky fingers that often times occurs when using glue.

 * Trim the greens to small, manageable pieces and place them around the taped
   part. Add tape or glue to tack down the fronds or if you want to cover more
   of the roll.



Once you’re done playing, slide your holiday themed napkin through the ring.
Then lay the leaf place card against white plates set on a gold charger with a
deep green velvet placemat and you’re all set.

Cost: $0 since I had the paint, and the leaves and greens were from my garden,
and the roll of toilet paper, well…



Now, onto centerpieces. I like when the table decor allows for guests to see
across the table. A low profile centerpiece does just that. Bear in mind that
this idea is for those who like to have a permanent centerpiece as it is not
meant to be removed for dinner.

Simply place a neutral runner or fabric down the center of the table. This could
be brown kraft paper, burlap or muslin. I used two rolls of natural burlap I
purchased awhile ago at Michael’s Craft Store. The more earthy toned the better
for this theme to keep the feeling of nature. I like to add the candles first in
order to have a sense where to place the other decorative elements. From there
you just start filling in the spaces using the greenery trying to tuck the end
stems under other greens. Add some pine cones to fill in the gaps. I bought this
whole bunch of greens which included a Quesnelia flower for $8 at Trader Joe’s.
I had the pine cones from my garden. A beautiful, warm centerpiece for $8!



This next one is a variation on the above idea but using actual large leaves or
large leaf placemats instead of the natural colored runner. I picked up these
placemats years ago when I was hosting private events at Despaña in Soho, NY. I
used them a multitude of ways back then, and they are still coming in handy. You
can find these in various stores, but of course Amazon has everything under the
sun. Thus you’ll be able find a fairly prolific selection of leaf types in the
link above. Lay them down the center of the table, and as previous, place the
candles first. Since the base is green, I suggest leaning into more white
florals and pine cones for this version to create more contrast.



And because I’m a sucker for options, if you like the above two ideas but need
them to be removable, then build the centerpiece on long wooden boards, or
trays. This way the entire centerpiece can be lifted to create space for food
platters.

I created all the centerpieces directly on top of my dining room table without a
tablecloth. You can either use placemats for your place settings or lay down a
neutral tone cloth first. Your choice.



The last, simple but elegant centerpiece is a trio of vases in varying heights
of all white flowers. What I love about this design is how the monochromaticity
elevates even the most common flower. By utilizing a single color, you create
more impact, allowing you to use affordable, inexpensive florals to create
something stunning. Sure, red & green are lovely for the holiday season, but
they are visually abundant this time of year. Which is why I adore a Winter
White theme. For me, it is elegant simplicity. The best part is that you can
easily lift these off the table if you need the center space for food platters.
Added bonus; when you don’t need them as a centerpiece, you now have three
separate floral arrangements to spread throughout your home. I used the large
leaf placemats to anchor the entire centerpiece, allowing for the candles to
feel more integrated.
I used 4 types of flowers, all purchased at Trader Joe’s for a total of $24. For
less than one of those multicolored, mulit-flower bouquets I was able to create
a stunning, sophisticated and abundant centerpiece.

 * Roses $10

 * Carnations $5

 * Veronica $5

 * Alstroemeria $5



I hope these give you a few more holiday decor ideas for your table this season.
Wishing you the happiest and healthy of holiday seasons. As you know, I love
hearing from you in the comments. Let me know what you think and if you used any
of these or other ideas. Thank you for your loyal readership.

For more table setting & holiday ideas, check out these posts:

Napkin Folding - 5 Basic Folds - Countless Options

Table Setting - A Multitude of Options

Napkin Folding - A Few Festive Ideas

Thanksgiving Table Settings - Casual to Elegant Although this post has a
Thanksgiving/Fall feel there are elements that can inspire any holiday table.

 

In Entertaining2 Tags entertaining2, holiday, holiday decor, decor, table
runners, table setting, napkin ring, greenery, florals, flowers, candles, DIY,
elegant
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SEASONAL SUMMER LUNCH WITH LIFETIME FRIEND

December 2, 2023

Now, I know that this post is long over due with a title of Season Summer Lunch.
But even though this menu features some seasonal items, you can still get most
of them or swap them out for ones that are in season. I felt this post was
important to share not just for the food but for the sentiment of friendship,
and the enduring bonds built from long ago. One of life’s great gifts is having
friends. Even better, is a lifelong friend. So as luck would have it one of mine
happened to be passing through Westchester. Dianne and I have known each other
since Junior High. We even went to the same college, Binghamton University.
Without dating ourselves, trust me when I say that we have been friends for a
very long time. Busy lives, crazy work schedules and distances have kept us from
seeing one another but lifelong friendships are just that… forever. So, the only
logical thing to entice her to not just drive past my house on her way to
Connecticut was to offer up a summertime lunch. Some of my picks; Tomatoes (both
from our garden & farm stand), yellow squash and other greens would be the
feature. Thankfully Dianne is a foodie too and so the enticement worked as well
as the timing. With initial menu ideas in the works, I moved on to setting a
simple yet pretty table.

Flowers cut from my garden, casual placemats and purple napkins to brighten
things up.

Once again I find myself hosting during the week, and with each visit I am
loving this idea of “work week’ entertaining. As these last few blog posts have
proven, I’ve been ‘week day entertaining’ of late. My schedule affords me the
luxury of being flexible and available, so these moments aren’t stressful at
all. On the contrary, they are a joy to break up the work week. (Which is an
ironic and funny statement since the majority of work week is cooking. What I
mean is that the break comes in the form of being social. And THAT is a great
thing.) I do understand that even with the work from home scenario your schedule
might not allow for this much flexibility. But if it does, here is a menu that
might suit your needs. And if not, then serve it as a weekend lunch option, or a
light dinner. Also, this meal doesn’t need to be summer only, which is why I
don’t feel so badly posting it so late.

Here’s how it went down. Even for a simple lunch, it’s always nice to have a
starter to offer when your guest(s) arrive.

Appetizer - The Ubiquitous Cheese/Charcuterie Platter
(There is a reason this platter is so popular. It just works. You don’t have to
go crazy with a huge platter. A few nibbles is all that is needed to whet the
appetite. I put out a few things that I had on hand: Mortadella, Humboldt Goat
Cheese, Cucumber slices, Picos (Spanish Mini Breadsticks), G. F. crackers,
olives, sliced fresh apricots)

Choose a platter size that is appropriate for the amount of people. That way you
can fill it to fill abundant, even if it’s a small offering.

Main Lunch Meal

Arugula & Kale Caesar Salad

I used both baby Arugula & baby Kale for this salad. It’s fresh and crisp and
the arugula adds a peppery bite.

Oven Roasted Herb Oil Cod with garden picked grape tomatoes & green olives

 * Place the cod, grape tomatoes and green olives on a baking sheet.

 * Season with oil, salt and pepper (you can add chopped parsley & thyme)

 * Roast at 350 degrees for 10-12 minutes depending on the thickness of the cod.

This is easy to prep prior, covered and placed in fridge until ready to roast.

Plate it up and pour all those delicious juices over top.

Basmati Rice with Sautéed Red Onion

 * Bring 1 cup of rice to 1.5 c water to a boil.

 * Lower to simmer, cover and let cook for 13 minutes. Remove from heat and let
   steam with cover on for another 5-10 minutes.

 * Meanwhile, in a cast iron pan sauté diced onions in olive oil, salt, pepper
   until caramelized. Then add the rice to onions and ‘fry’ it up.

This is such a simple way to enhance rice that makes it more than just a carb
side dish.

Feta Stuffed Yellow Squash Bake



As far as prep, I could have done all this the morning of but I had an early
morning meeting away from my home. So, I prepped the Yellow Squash dish the day
before. Partly because this was a brand new creation which required a think
through process along with time to set up for proper photos. The added benefit
was that it proved to me that this new recipe could be made ahead of time and
then finished before serving. Another disclosure; I already had the homemade
Caesar dressing from a couple of days before from our dinner. But if you don’t
have time to make fresh, then find the best, most natural dressing you can. I
make most everything from scratch, especially dressings, but that doesn’t mean
you have to. If this is an area where you can relieve the workload, then do so.
However, if you have the time, there is nothing like fresh, homemade.

We finished by sitting outside enjoying homemade ice cream sandwiches. Dianne
and I had the most lovely visit. Juancarlos was able to join us for lunch which
was nice. We certainly missed, Lenny, Dianne’s husband, and hoping we can lure
him for next time. I feel so grateful to have friends, and ones that have lasted
decades. Spending time with people you care about enriches the soul. I believe
we all are quite aware of just how true that is after spending almost 3 years in
isolation.

If you can’t chisel out a weekday calendar slice, then do try to carve out a
weekend moment to share it with old, and new friends alike.

Here we are.

Dianne, always so thoughtful and gracious brought me a hostess gift that was
right up my alley. A lovely candle and napkins with beautiful friendship
sayings. Besides her presence, these were the most perfect gifts.


 

In Entertaining2 Tags entertaining2, lunch, friends, cod, rice, onions, arugula,
Caesar, salad, summer
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MONDAY LUNCH WITH THE COUSINS

September 19, 2023

So much has changed since the lock down days of the pandemic. Plenty not so
good, but one decent aspect that has seemed to emerged from that dark time is
that people’s schedules are a bit more fluid. Work from home or hybrid schedules
allow for some unusual flexibility. And so it was that enabled us to host our
cousins for lunch on a Monday. Yup, right at the start of a work week. If
anything is going to shake the Monday blues out of you, hosting loved ones is a
sure fire way. The main reason for their dropping by was to visit my parents.
Yes, this on the heels of my cousins, Therese and Tom, visiting them the Friday
before (as noted in my last post). Back to back visits for my parents meant the
same for us.

Just a little side note. My dad vowed he would never move to Westchester due to
narrow roads, cold weather and missing Long Island and all their neighbors. This
idea always struck me as funny, as if the traffic on the LIE is so much more
desirable than narrow roads. Or the weather is that much colder than Long
Island’s wet winds coming off the water. Sure we are a tad bit north but not the
North Pole! And missing people? HA, they have had more visitors in 6 months than
they had in years.

Anyway, much like with my other cousins, we thought it would be nice if after
their visit they could bring my parents over to our house for an outdoor lunch.
As luck would have it, my imagined al fresco moment was dampened by rain. That
said, I must admit that the indoor dining switch-aroo wound up being a better
scenario for the group. We ate the appetizers and the meal all at the same table
which was easier that shifting all over the place.

The beauty of back to back entertaining is that I was able to repurpose part of
the table from our Friday Night Dinner, with some minor tweaks to make it casual
lunch style. I also had some food surplus, so a few items reappeared from Friday
night’s event.

Kept the table setting simple by using big cotton napkins as placemats.

For the table, I simply removed one runner and flipped the other lengthwise down
the table. The flowers were still holding on, so they made a repeat performance.
Instead of regular placemats, I used cotton napkins and folded the top and
bottom edges in to create an elongated shape. As you can see, I didn’t have time
to iron. It kinda pisses me off looking at this photo and noticing the creasing
but I’m getting over it. Our guests were appreciative of the effort, so I guess
I can let the wrinkles go. We are so fortunate to have such a wonderful family.
Both sides, all sides, from every angle are full of loving, and thoughtful
people. So spending the day together is not just a treat, it’s a blessing. And
when you love people, you try to make food that reflects the same. As I said, I
tried to repurpose as much as possible. That goes for the menu to. Here’s what I
served:


APPETIZERS

 * Marinated Artichoke Hearts (store bought but with homemade herb/garlic oil)

 * Fennel with Extra Virgin Olive Oil & Course Salt/Pepper

 * Smoked Salmon/Cream Cheese Rolls on Cucumber Rounds

 * White Bean Dip with crudité (same as for the Friday night dinner)

 * Marinated Wild Mushrooms (store bought from Italian Specialty shop)




MAIN MEAL

 * Oven Roasted Vegetables (Eggplant, Zucchini, Peppers, Onions, Tomatoes)
   
   * Cut vegetables into thick slices, season with salt/pepper and slight
     drizzle of olive oil (do not over oil them or they will be soggy instead of
     roasted.) Roast at 400 degrees flipping once.until browned.

 * Marinated Feta

 * Homemade Focaccia
   
   * I just started making my own. There are the two recipes I follow on
     Instagram. One is for overnight proving. The other is for same day, which
     is the one I used. Please be aware that the chef in the below link curses a
     lot, and I mean alot.
   
   * Tastelessbaker : same day foccaccia

 * Summer Pasta Salad
   
   * Like me, these are pasta people. But it was summer so a salad versus a hot
     dish was called for. I just threw together what I had in the house and made
     an herb/garlic oil dressing. I used pasta shells, cucumber, chick peas,
     grape tomatoes, red onion and tossed it all together. Important part is to
     cut the vegetables to bite size pieces.

 * Pork Belly Roast: This one is all Juancarlos. I will try to explain what he
   did best I can.
   
   * Skin side up score the skin through the fat but not into the meat. Flip it
     over to meat side to fill.
   
   * Create a filling of chopped herbs, garlic, oil and spread it onto the meat
     side.
   
   * Roll it up and tie with cooking string, and rub with oil, salt and pepper.
   
   * In a roasting pan, place onion halves and whole carrots for pork to sit on.
   
   * Roast at 425 degrees for 1/2 hour then turn oven down to 350 for another 2
     hours, depending on the size of pork. Roughly, 20-25 minutes per pound.
     
     Here is another way of cooking Pork Belly that isn’t rolled.




DESSERT

 * Cream Puffs (exquisitely made by my cousin, Gina)

 * Homemade Ice Cream Sandwiches
   
   

If you have ever had Monday-itis, and aren’t quite ready to start the work week,
might I suggest that
you block off time on your google work calendar, rearrange your schedule and
book in a lunch with family or friends that you love. I highly recommend it.

A Monday completely stirred with LOVE.







 

In Entertaining2 Tags entertaining2, cousins, lunch, pork belly, marinated feta,
foccaccia, fennel, smoked salmon, white bean dip, roasted vegetables, pasta
salad, cream puffs
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From recipes to table settings, lifestyle ideas and food travels, Dana finds
simple and easy ways to entertain with her "something from nothing" approach.
Whether it’s a holiday feast, a garden party, cocktail event, or Tuesday's
dinner, her mantra is always the same; keep it simple, make it delicious, stir
it with love.

Dana has also written a children's book series that encourages thoughtfulness,
Think...then Jump™

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