Sideboard Display

December 31, 2008

sideboardThis is my sideboard in the dining room. I put some small cranberry ornaments in a pedestal bowl which Mr. MarthaAndMe bought for me for Valentine’s Day. I love displaying ornaments in other ways and feel very Martha-ish when I do. I’m not wild about the teapots, but they are the only Christmas ones I have, so for now they will have to do.

Our dining room is quite small, so this small little chest is tucked in a corner, right next to the sliding glass doors to the deck (you see the drapes behind it a little).

We have a chair rail around the room. The top half is a cornflower blue. The bottom half has been painted again and again and I can’t get the right color. I’ve even taken things in to be color matched and it’s never right. I hate the color – it’s too bubble gum for me. I really want a nice cranberry color, but I can’t find one.  Well, maybe in the new year I will.


A Teacup Collection

December 30, 2008

teacupsThis is my Christmas teacup collection. When I was a child, each year my grandmother gave me one for my birthday. You can imagine how I felt as an 8 year old, opening a china teacup. But now I’m glad I have the collection. Some of them have been broken and glued back together. I also am constantly looking for more that are not red, since most of the rooms in my house use pink or cranberry at Christmas, not red.

Tomorrow is New Year’s Eve. As always, we will be having a fondue party. This year, I’m going to make Martha’s version, from her site. I just got back from the grocery store where I bought everything we need.  If I can locate my Season’s Eatings special issue magazine, I want to make the onion dip with the potato slices for dipping. Somehow the magazine is missing at the moment. If you have the recipe, would you email it to me? I’m tearing my hair out here trying to find it.


Tree Toppers

December 29, 2008

In the post-Christmas shopping madness, I came across these:

tree-topsThey were clearance priced and then 50% off the clearance price, so I think I walked away with all of this for under $15.  The green trees in the front are glass which is painted on the inside with sparkly stuff.

Next year, I want to put together a tabletop display somewhere with the tree toppers (and maybe I’ll run across some more before then). How would you display these? I don’t think the green glass trees and tree toppers go together, so they probably will be separate. Any ideas?


Sweet Holidays

December 27, 2008

box-candyHere is one of the boxes of Martha’s candy I’m giving away this season. I’m using Martha’s boxes, which I found at Walmart. I think I got the last package the store had, back in early December and I’ve never seen them again, so I think they sold like hot cakes.


Continuing the Celebration

December 26, 2008

snowman2I hope you had a wonderful Christmas. This is a busy weekend for us with family gatherings, shopping/returning trips, and lots of time needed for reclaiming the house after the hurricaine that is Christmas.  I do almost envy Martha her spa trip, which she said she and her daughter were taking over the holiday!

This is our snowman that looks like a penguin. A wind storm came and blew his hat away soon after the photo.


Happy Holidays!

December 24, 2008

Happy Holidays!

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Roasted Brussels Sprouts and Parsnips

December 23, 2008

On page 74 of December Living, Lucinda Scala Quinn has a wonderful looking meal. Since I’m not hosting any holiday events, I won’t have a chance to make the main course, but I decided to give one of the sides a try. The roasted brussels sprouts (I don’t know about you, but I’ve called these “brussel sprouts” not “brussels sprouts”) with parsnips sounded yummy.

I must confess I am the only person in my house who liked brussel sprouts. Mr. MarthaAndMe will choke some down if necessary, but only under duress. The kids won’t touch them. I also like parsnips, but I usually roast them with carrots and rutabagas, so this was a new one for me.

I do like roasting winter vegetables. I think it gives it a nice flavor and sometimes I get so sick of boiling vegetables. I usually add balsamic vinegar when I roast them, although this recipe only called for oil and salt and pepper, so I followed the instructions.

brus-parsThis cooked quite quickly since you cook it at 450 degrees (which always poses the danger of burning it). It had a nice taste. I forgot to add the pecans, but didn’t miss them. I will definitely roast brussel sprouts again.


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