*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)
*Thanksgiving Table Ideas*
*Fill a giant vase with fruits in contrasting colors, liked halved lemons and pomegranates.
(Source: dash magazine & photo also)
*Thanksgiving Table Ideas*
*Use walnut halves to hold coarse salt, putting one in front of each place setting.
(Source: dash magazine & photo also)
*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)
*Thanks to all of you for your continuous encouragement and support on this blog!!!
*10,000 hits on my blog!!! (photo-kappboom wallpaper)
*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)
