While you are sweating pulling out all your FALL finery, the clock is ticking! In 100 days, it will be CHRiSTMAS!
I remember when I was still teaching, the Kdgn teachers would have a 100 days celebration.
So to celebrate that there are 100 days till the BIG day, I present a little bit of Christmas! :)
I love plaid, so a little table featuring this cloth from CTS.
Same dishes, but just for 2 for an everyday dinner.
Another dinner for 2, salad plate by Mikassa.
Casual dinner for Santa and the Mrs.!
The red glass plate and red glass here are from Dollar Tree. Now is the time to keep our eyes open for these, they disappear fast. I got the 12 plates and bowls as well as the glasses. They are easily mixed and matched.
The centerpiece is a candle holder from my dear friend Gail, but I put a vase of Baby's Breath in it instead.
Ok, that's enough of the break from leaves and acorns and pumpkins and such!
Hope you didn't mind the diversion, 100 days will fly!
Fall will start here next week, and I won't be skipping from Halloween to Christmas, I promise!
For my foodie part, I made the brioche that Cathy at Wives with Knives made here.http://www.wiveswithknives.net/2011/06/13/the-simplest-brioche-a-classic-french-bread-even-i-can-make/
It made very good French toast.
My pan was much larger than hers, so mine isn't as high. I think I should have doubled the recipe.
I sliced some Granny Smith apples, sauteed them in butter, sugar and cinnamon, added some water and a splash of apricot brandy. I let it simmer , then poured it on top of the French Toast. So much better than pancake syrup!
And in keeping with the 100 days till Christmas theme, some red and green! Vertical Pear Salad with a honey drizzle., delicious and colorful. The directions can be found on my very first post in 2008!
Vertical Pear Salad
- 4 smooth skinned pears
- 2-3 cups water cress ..I used baby spinach-
1/2 cup toasted pecans used walnuts,
- 1/4 cup crumbled blue cheese ..I used feta
- vinagrette dressing (your choice: raspberry vinagrette?.)
- lemon juice
- Cut pears horizontally into four slices each. Use a knife to cut out the cores so the pieces look like donuts. Leave the stem on the top piece. Brush lemon juice on each cut side of the pieces.
- Toss the pecans, blue cheese, water cress, and dressing until coated.
- Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, Drizzle with honey.
I was a very lucky winner of a the generous ML West give away, a $50 Amazon gift card. Thank you so much, ML!
To celebrate the arrival of Fall next week, I will be giving away one of these acorn pans from W Sonoma
and some of these Waverly napkin rings. Anyone who is a follower and leaves a comment will have a chance.
Please come back next for a chance at the give away!I am also joining Saturday Evening Pot for the 100 days till Christmas Food Countdown. Check out the button on my sidebar. And of course, my shopping marathos buddy, The Tablescaper for Seasonal Sunday.