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Thursday, November 21, 2013

HERB BOUQUETS

*Thanksgiving Table Ideas*

*Herb bouquets are incredibly easy to assemble and have a lovely aroma. Try an assortment of herbs-like sage, thyme, and flowering dill or mint- and place pretty bunches in small vases around the table.

(Source: dash magazine & photo also)

VASE OF COLORS

*Thanksgiving Table Ideas*

*Fill a giant vase with fruits in contrasting colors, liked halved lemons and pomegranates.

(Source: dash magazine & photo also)

Mini Salt Cellars

*Thanksgiving Table Ideas*

*Use walnut halves to hold coarse salt, putting one in front of each place setting.

(Source: dash magazine & photo also)

FRUIT and VEGGIE LIGHTS

*Thanksgiving Table Ideas*

*Hollow out a tea light-size hole in the tops of apples, pears, rutabagas ,or turnips. If necessary,  trim a bit off the bottoms so they will sit flat on the table. Pop a tea light into each.

(Source: dash magazine & photo also)

Monday, November 18, 2013

THANKS TO ALL OF YOU!!!!

*Thanks to all of you for your continuous encouragement and support on this blog!!! 

*10,000 hits on my blog!!! (photo-kappboom wallpaper)  

Friday, November 15, 2013

FALL IDEAS YET TO COME!!!

(photo-google+)

Mulled pomegranate and red wine punch

*Fall Collection* 7-1/2 CUPS / 1 to 2 Hours

When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.

1 qt. pomegranate juice
1 bottle  (750 ml.  ) fruity red  wine, such as Zinfandel
2 cinnamon sticks ( each 2-1/2 in. long) 
6 cardamom pods
1/4 cup honey

Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.

(Source: Sunset magazine & photo also)