Category Archives: dinner party

A Weekend to be Thankful

November 22, 2013

ebb & flow :: weekend

Working in retail is… interesting around this time of year. And by ‘interesting’ I mean chaotic, stressful, draining, Diet Coke-fueled, exciting and exhausting all at the same time. So that leaves me feeling like a puddle by the end of the week. Thankfully I’ve got a weekend of fun to perk me back up! Tonight I’m catching a screening of The Hunger Games: Catching Fire and tomorrow we’re attending Friendsgiving (what I’m hoping will become a new tradition!) with a gaggle of friends here. It’s sure to be a good time and I’m already looking forward to the turkey and stuffing. I’ll be sure to share the recipes I whip up for the big event. Whatever you’re up to this weekend I hope it’s a blast. Catch you on Sunday!

Source: Pontifex

Dish It: Marinated Cheese

April 10, 2012

Last summer I went to a baby shower and the hostess made an appetizer called ‘marinated cheese.’ I was a bit hesitant at first, but somehow I ended up with a front row seat to the appetizer table (like always) and ate almost the entire thing on my own. Needless to say, I was converted. With 25 people coming over for Easter on Sunday, I told my mom I was bringing the marinated cheese recipe. Like me, she wasn’t too sure, but the plate was clear in no time. I just wish I had hidden a little stash in the back of the fridge for later because I’m still craving it.

Here’s the recipe if you’re interested (and you should be interested, trust me):

1 block sharp cheddar cheese
1 8oz. block cream cheese
1/4 C. olive oil
1/4 C. white wine vinegar
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
3 T. parsley, chopped finely
1 bunch green onions, chopped small
3 garlic cloves, pressed
1 2oz. jar diced pimentos, drained

Slice the block of cheddar and the block of cream cheese lengthwise, then cut into slices. If you have a wire cheese cutter, this works better than a knife. Alternate the cheese on a plate, make sure the plate has edges or you could have an oily mess on your hands.

Mix the remaining ingredients in a small bowl to create the marinade. Pour the marinade over the cheeses and refrigerate at least 8 hours. You may need to
drain off excess oil before serving. I like putting the cheese on flat bread or pita crackers, but the possibilities are endless. Enjoy!

Source: snapped by my sister at Easter

Heath Converted

September 29, 2010

Dishware has never been my thing. Maybe the problem is that I don’t like doing dishes and I loathe emptying the dishwasher. But for some reason, they’re usually the last thing to catch my eye. At a table, I’d much rather have a spectacular centerpiece or beautiful linens. Because of this I was possibly the last person on Earth who hadn’t fallen for Heath Ceramics. Well, the Winter 2010 collection has converted me to a fan. That red is just what you need during the Midwest Winter months.

Source: Design*Sponge

Table Time

August 20, 2010

A to-die-for tablescape for your Friday. The perfect summer colors and materials. Love it.

I hope you have a have a great weekend. For the next few days, I’m working with my best friend on redecorating her apartment. We just got the most adorable fabric to recover her vanity. I’ll be sure to take some pictures as it comes together. See you Sunday, my lovelies.

Source: Lo Bjurulf