Easter Table Design

The table covering was just a runner of blue paper, over which I placed ribbon-wrapped candlesticks and a paper-wrapped vase filled with yellow and white flowers.

IMG_0679The candlesticks I wrapped with the cutest yellow and white polka dotted ribbon. Using a lot of double-stick tape, I started at the top and wound it around until the bottom was covered and looked billowy and lovely. SO easy. Just make sure you have a lot of ribbon – I must have used 5 yards per candlestick.

mosaicee99f759b8491ae315a04485cf0abad84e64b728I wrapped the vase with this thick Japanese-style paper that I found, and I think it ended up working really nicely with the polka dot candlesticks. You wrap a vase just like you would a present, and just cut the top corners so you can fold them down with tape and make a clean top edge.

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Tomorrow: the brunch menu!

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Easter Egg Placecards

This was the final brunch table! I kind of loved it, I’ll admit it. Easter-y without being cheesy. I was dying easter eggs at 1am the night before, but you know how you have to suffer for fashion? Sometimes you have suffer for pretty tables too :)

I was inspired by Martha Stewart Living’s April issue to put sticky vinyl letters on eggs and then dye them. Unfortunately, my letters didn’t stick very well and the dye got under a few of them.

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IMG_0666But no matter…I wrote in the rest of the names with a gold pen and hoped the fuzzy letters made for extra charm.

IMG_0668Tomorrow: napkin nests for the egg placecards!

Color Inspiration

My family is visiting NYC for the weekend, so naturally we went shopping yesterday while enjoying the perfect spring weather. At Rockefeller Center we found this chocolate shop window: (please excuse the slight fuzziness – all I had was my iphone)

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It’s an explosion of jewel tones, of rococo fabric and flowers – and wouldn’t it be fun to just have a table covered in every color under the sun? Forget the color schemes and coordinations: just use COLOR. Love it.

Happy Easter and Passover, everybody!

Dinner Party of Blue, White and Chocolate – Part III

For dinner, I paired Ina Garten’s Parmesan-Roasted Broccoli with her Sole Meuniere. Yes, I know you’re not supposed to put cheese with fish and I. Don’t. Care. I love parmesan in any situation, and the pine nuts and lemon on the broccoli matched perfectly with the lemon flavor on the sole.

It was a gorgeous meal, and honestly, so simple that I often make it for myself when I feel like putting a little extra effort into my dinner and making something special.

Sole Meuniere (adapated from Ina Garten)

  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Vege Sal
  • 1 teaspoon black pepper
  • 2 fresh sole fillets (3-4 ounces is a good size, but you can buy them as large as will fit in your pan)
  • 3 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon minced fresh parsley

Combine the flour, 1 1/2 teaspoons salt, 1 teaspoon Vege Sal, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels.

Heat 3 tablespoons of butter in a large saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a large spatula and cook for 2 minutes on the other side. While the second side cooks, add 1 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan (be careful that you don’t add much more than 3 tablespoons, or it will be too lemony). Plate the fish and pour any remaining sauce over them. Sprinkle with the parsley and serve immediately.

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