Luncho Making Olive O

Since I write the blog it's kind of strange to compliment myself so I am not going to do that. I will just jot down a few things I did to get the table setting and the project going for the lovelies. Pictured above you'll see that I used outdoor urns to decorate. I added a faux head of cabbage in the light tall urn for a garden feel. I used a real plant with bright color in between two green plants placed in a moss wrapped planter, and on the opposite end I used a tall thin artificial grass in a terra cotta colored urn. I pretty much started there for the theme. Keeping the three urns similar in size, as not to block the view too much for the guests. They do need to visit with their friends across the table.

 Here you can see that I used burlap for a tablecloth, followed with a champagne colored chiffon fabric, twisted and placed through the center. I placed the urns in the center of the table as well. The moss placemats gave a great texture as did the wicker round ones. I used a dark green dinner plate with a flower motif salad plate, for that continuity. When I do a tablescape I try to keep in mind size, texture, shape, color and theme. The lovelies are so generous when they host, they usually serve great meals along with a little gift or a treat for each gal to take home, as well as their project. I placed a long strand of yellow pearls in a satin jewelry bag for each tablesetting which add to the spring-garden feel. Easter really helped convey my vision.

This is the other end of the farm table. I had a ceramic bunny as well an 8 foot grapevine and floral garland woven between the urns to give some depth and texture also helping to convey the theme. I used as much green as I could without over powering the table. The glasses were a handblown green glass from Mexico, and I also used green glasses I found at Tuesday Mornings.

After a light lunch of fruit with poppy seed dressing, lettuce wraps and lemon bars. We moved to the kitchen for a fun time of infusing vodka and olive oil.

The lovelies hard at work infusing and tagging their product.

 Miss Sarah very hard at work labeling. I purchased the bottles online and the labels at Michaels. 

Shaved lemon peel and lime peel for our vodka.

The lovelies sure are creative with their herbs and spices, and their labels. They look like they are ready for shipping. Way to go girls, your awesome.

Poppy Seed Dressing

(for fruit of your choice) suggestions: pineapple, bananas,

grapes, apples, mandarine oranges, berries.

Ingredients

1. 1/3 cup white sugar
2. 1/2 cup white vinegar
3. 1 teaspoon salt
4. 1 teaspoon ground dry mustard
5. 1 teaspoon grated onion
6. 1 cup vegetable oil
7. 1 tablespoon poppy seeds

Directions

1. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds

Thai Chicken Lettuce Wraps

• 1 pound ground turkey or (chicken) we also added brown sugar and sesame oil
• 1/4 cup sugar
• 2 tablespoons fresh lime juice
• 2 large garlic cloves, finely minced
• 1 large jalapeno pepper, chopped fine
• 1 teaspoon garlic chili sauce or tabasco sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespons vegetable oil

Sauce (set aside at table) we doubled the recipe

• 3 table spoons rice wine vinegar
• 1/4 cup sugar
• 4 teaspoons garlic, minced
• 2 teaspoons finely grated ginger
• 1.5 teaspoons Asian sesame oil (Kadoya)
• 2 tablespoons water
• 1 European cucumber, peeled, dices
• 1 cup bean sprouts (omitted)
• 1 cup grated carrots
• 1/4 cup mint leaves (omitted)
• 1/4 cup cilantro leaves (omitted)
• 2 tablespoon chopped roasted peanuts or cashews (omitted)
• 1 head of leaf lettuce
• Bottled sweet chili sauce

Instructions

1. In a saute pan mix and start to cook together the chicken, basil, lime juice, garlic, jalapeno,tasbasco
2. Continue cooking in medium skillet,  add sesame and vegetable oil until hot over medium high heat, add soy and cook through
3. For the sauce - heat vinegar, and add sugar to pan and cook until sugar dissolves. Add the garlic and the crushed red pepper, soy sauce, ginger, sesame oil and water. Place sauce in a small pitcher and serve on the side. Put the spouts, mint, cilantro and peanuts into small bowls or in piles on a large tray. Arrange the lettuce leaves into a pile. Wrap the chicken and toppings in the lettuce leaves. Serve the soy marinade and sweet chili sauce on the side if desired.

CONNIE'S LEMON BARS

For the crust mix together:

2 C flour

1/2 C powder sugar

1 C butter

Press into 9 x 13 pan and bake at 350 for 20 to 25 minutes.

While the crust is baking blend together until thick:

4 eggs

2 C sugar

1/3 C lemon juice (2 lemons)

To the egg mixture add 1/4 cup flour and 1/2 tsp baking powder and blend (I use a wisk till it is smooth).

Pour over baked crust and return to oven. Bake at 350 for 25 minutes (or right before it barely begins to

brown). Sprinkle with powder sugar.  Let cool before cutting..

Tea Time at Jennys

 Our weekly gathering was hosted on the 21st of February by our one an only Lovely Jenny. She had a perfect day for hosting a luncheon and tea event, because the day was a bit chilly and rainy.  We all felt the desire to nestle in and getting comfy, considering we started at 12:30 ish and never left until 5:30. This type of gathering works even better when the hubbies are out of town and we can stay and finish our amazing projects. Pictured here are Jennys tea cups/ coffee cups which are stunning! Don't you just love some bling on your table?

The stage was set with the colors of silver, gold, ivory, clear glass and white. Wow, what an impact this makes when you want an elegant table. She had positioned little gold tea-lights and gold tipped butterflies throughout the table for added sparkle.

 Pictured here is the layering she used for each table-setting. Simple stunning!

A close-up of the gold beaded napkin rings and butterflies used.

For our craft, we made patterns for gloves and mittens, along with continuing our knitting project from the week before.  Pictured here is my attempt to make gloves. I just have to embellish them with vintage buttons and lace or ribbon and they will be done. Thanks Jenny for a great lunch and tea,  and allowing us to stay so long and making us feel at home.

Valentines Day Tablescape

Hi all... I am out of sequence here due to the fact that we were at lovely Kimmies before we were here at Sarahs, but no worries as soon as I get photos from you girls I will post. So we were at Sweet Sarahs for our Tuesday crafternooners which fell on Valentines Day. What a treat to be able to not only spend special time with friends but to enjoy amazing table-scapes that you girls create. The projects are always great fun as well. Such creativity in one place!

The dining upon entering is elegant and stately, so pretty and traditional.  The eyes immediately settle to all the layers, textures, and color on the table. The Valentines Day table is strikingly designed in deep hues of reds, gold and whites. What a feast for the eyes. 

Each table setting has a gold charger with layers of fine white china edged with gold and topped off with red glass salad plates to match the napkins. Each napkin holds a ring of pearls, adding that touch of elegance.  Sarah had just spent a few days in Hawaii so she added abit of Maui by placing a take away gift on each plate. 

You can't celebrate Saint Valentines Day without a cherub, rose petals, pearls and hearts. Oh how I love the symbolism of the day.

To kick off our lunch Sarah poured a raspberry sparkletini which was rose colored and tasted so sweet and delicious! Who says you can't have a drinkie and lunchie.

The chocolate candies were placed on a gold gilded glass plate on a buffet next to the table. Talk about a feast for the eyes.

Here you can see the coffee and tea set which was demanding attention as well.

At first glance next to the coffee and tea set you spot the most artistically decorated candy. No, not candy but candles. When you are as talented as Kimmie and Sarah at decorating tables you really don't miss a trick. We are such lucky friends because we have them to look to for expert advice and inspiration. The wonderful part of being in such a creative group is we learn so much from eachother, because we all have talent to share.

Sarah not only had given us a sweet smelling soap on our plates but we actually had a gift bag filled with goodies to take home as well.

Pictured here a close-up of soap from Hawaii. Thanks Sarah for all the goodies, your too much!

 Red vintage water glasses added a touch of history and more luxury!

 In a candle holder on the table she added glass hearts of red and clear for extra sparkle.

 In case your interested the Sparkletini was delicious and can be found at World Market, they are unable to keep it in stock. It flies out the door as soon as they get it in, so call ahead.

 Dessert was a chocolate lovers dream- a brownie, light chocolate mousse and whip cream. On the side was a chocolate macadamia nut treat and a shortbread cookie dipped with chocolate. Perfect dessert for the chocolate lover.

Each lovely had a gift bag to take home. Remember all women are lovely, celebrate!

 Sarah had fresh flowers placed throughout the house, which is always a great idea.

After an amazing lunch, we headed to her studio for our craft of the day. We learned how to knit. Some of the lovelies already knew how and helped those that didn't. Pictured here are samples of Sarahs handcrafted scarves. What talent this group has.

You can't ever go wrong holding all your yarns in a Longeberger basket. They have been around for ever and talk about quality. They are great baskets.

Sarah, thanks again for another outstanding lunch and project! You are the best, oh wait we are all the best. We learn, create and share. We women are LOVELY!

"The most important thing is to enjoy your life -to be happy- that's all that matters."  -audrey hepburn

The Groups Birthday Celebration

Every couple of months we usually end up having the joy of celebrating one of the girls birthday. This month we are enjoying Christys special day at my home.  She is seated wearing a pretty dark plum jacket today by Elie. Elie Tahari (born 1952 in Jerusalem) is an Israeli-American luxury fashion designer of men and women's clothing. Thought I'd add a little fun fact there, if your like me. I always love little tidbits of information.

The whole group together for the celebration. We started by having champagne with a simple syrup made of cranberries and orange, called the Ruby Sippers. Followed by Potato Soup with Honey Baked Ham, an old recipe I've had for over 20 years, along with my version of a Fall Cranberry Salad, Steak Bruschetta and and fresh Raspberry Mousse. I chose not to have a traditional cake, instead what I did was incorporated our project around pop cakes. So the project of the week was to learn and decorate Cake Pops and Truffles. Recipes to follow. All was prepared ahead of time, so the girls could simply enjoy their time!

A close up of each table setting. I first started with a table cloth of tiny simple design with an overlay of dark champagne with matte sequins. I then added a selection of vintage wine glasses for a bit of bling and then moved on to a flat placemat of dark gold capiz shell, a wooden charger topped off with a bronze ribbon, a white dinner plate, a salad plate with an image of a pheasant, a bowl and finished off with a beaded napkin and a bendy for the napkin ring. Pulling out the silver was another elegant touch for this special day. While putting this table together I kept in mind color, texture and interest by adding candle holders of all sizes, fresh flowers in an oversized mercury container and also added touches gold with Ferrer truffles scattered throughout the table.  I took all my inspiration from Kims amazing tablescapes, which she makes oh so lovely!

Christy enjoying her moment after lunch. 

Because we try to live creatively, learn and share. My project was (decorate cake pops and truffles) to incorporate something I thought the

birthday girl would love, and to make the project quick and easy after a lovely lunch.

Pictured here Betsy is hard at work. I had everything prepared ahead of time the cake pops were baked, truffles were made into balls, and all the sprinkles, frostings etc... set out. So all the girls had to do was have fun decorating. 

A handful of chocolate never hurt anyone. 

I made sure as to have the treat trays on hand and the cellophane and ribbon ready for easy travel.

This was a huge hit being so close to the holidays. What a yummy treat to take home or give to your hostess for a great party.

Ruby Sippers

Makes 6 cocktails

Recipe can be doubled

Pulse in processor

1 1/2 cups fresh or frozen cranberries

1 cup cranberry juice cocktail

Put into saucepan over med. heat and then add

1 cup sugar 

1 orange and ( zest of the orange - use micro planer or zester) and juice of 1 orange

If desired rub the rims of champagne flutes with and orange and dip in red sugar and set aside.

Simmer in a saucepan over med. heat w/ sugar, orange rind, and juice until syrupy about 10 min. Strain and cool to room temperature.

Pour 1 to 2 Tlbs. into bottom of glasses then top with sparkling wine. Garnish cocktails with whole cranberries if desired.

Potato Soup

3 cups water

6 chicken boullion cubes

3 onions

10-12 potatoes

1 stick butter or magarine

3 Tlbs. parsley

1 1/2 Tlbs. salt

1 1/2 tsp. pepper

1 package colby or cheddar cheese

1 or 2 cans evaporated milk

1 Tlbs. cornstarch

2 cups ham (optional) Honey Baked 

Put water,bullion,onions,potatoes,butter,salt,pepper in large stock pot and cook potatoes until done then add ham to warm. When ready add parsley, milk, cornstarch and cook until thickened ( just a couple of minutes ) then add cheese to finish off. 

Melt in your Mouth Truffles

makes 3 dozen

Melt 1/2 cup heavy cream

8 Oz. dark chocolate (couresly chopped)

Stir In - 1/4 cup butter softened

Cool then add 2 teaspoons vanilla

Refrigerate until firm

Make 1” balls and roll in finely chopped nuts, cocoa, powdered sugar, etc.

Refrigerate and Store

Peanut Butter Balls

1/2 Cup peanut butter

3 Tlbs. butter

1/4 Cup Rice Krispie Cereal

1 Cup powdered sugar

Combine and knead until smooth, shape into balls.

Dip in chocolate.

Simple Truffles

2 1/2 pkgs. of Bakers Chocolate or (20 squares)

or 1 Bag of White chocolate Chips

8 oz. pkg of Cream Cheese
Melt chocolate and beat cream cheese w/mixer until creamy.

Decorations of your choice

1. Blend in melted chocolate and refrigerate until firm.
2. Shape into 36 balls and place on wax paper.
3. Melt remaining chocolate and use fork to dip truffles and decorate.