Monday, April 27, 2009




Posted by Picasa




Posted by Picasa




Posted by Picasa



Posted by Picasa
2 mirrors I picked up. I am going to do a large wall of mirrors on the wall of the barn which will be behind the head table area.
Posted by Picasa
More purchases.... cute rectangle ironstone bowls
I love this frog
markings on the ironstone
A bench and table set that I got from the Sorensons. and its bullwinkle blue!
marilynmarilynmarilyn.com had this adorable shabby chic sconce
Coco always has the greatest french treasures. I couldn't resist this bridal throne

remnants of the past antique sale

What a great event ! It started Thursday with a few vendors setting up early. Carol clipped snowballs and greens for decorations and put up a darling spring drape over the barn door to welcome people. She ended up making bouquets to line the entrance which i hear everyone loved. Maybe we will make them for sale next spring.
Friday all the dealers poured in and it was so much fun seeing everyone again. Lots of hustle and bustle all day. We put together a little dinner down at the house for those that could attend. Lots of wine, good conversation and camaraderie I made a brie which several people asked about so here is the recipe
Baked Brie
1 sm round of brie (about 6 inches)
cut in half and cover with apricot jam
sprinkle on candied pecans lay other half on top
set on rolled out square of puff pastry (freezer section at grocery or trader joes
pull up corners into a little topknot. set in dish that you want to serve it in.
brush with egg wash bake for 20 minutes at 400o
serve with apple slices and crackers

Candied Pecans
I make a large quanity of these at once and keep them in the freezer.
3 T butter
1/2 cup sugar
11/2 cups pecans
Line a cookie sheet with foil, butter it and set aside
In a heavy skillet, melt butter, add sugar and then pecans. Cook over med heat stirring constantly 4 to 5 minutes or until sugar melts and turns rich golden brown. Remove from heat and spread pecan on baking sheet. Cool completely. Break into small pieces and store in air tight containers.
This is good in salads, over ice cream and also makes a nice little hostess gift

I also made some savory nuts to nibble on

Spiced rosemary Nuts (cashews are delicious as are almonds)

2 1/2 cup raw nuts
2T olive oil
11/2 T. chopped fresh rosemary
1T. sugar
11/2 t. ground cumin
1t. salt
1t.freshly ground pepper
1/4t. cayenne pepper(I like a bit more bite so i put a bit more
preheat oven to 300o
Place nuts in a bowl
Warm the olive oil in a pan, add the rosemary and stir til aromatic (about a min)
pour over nuts add remaining spices and stir to coat evenly.
Transfer to a baking pan, bake, stirring occasionally until nuts are toasted, About 20 minutes.
keep on hand to serve with drinks. Another good hostess gift when packaged in a cute little jar.

The sun was out on Saturday and everyone was all dressed up and ready for the crowd. It was a great turnout. lots more people than last year so as the word gets out it will just get better and better.




Tuesday, April 7, 2009

easter doings

We have been having Easter here for the last 35 years. I actually grew up with the big family Easter here so we decided to continue the tradition with my family (The Dana Side) when we bought the house . It soon expanded to include our friends also. Many of them bring their extended families so its a multigenerational shindig. We have an easter egg hunt and then a buffet dinner with everyone contributing to the meal. Some years we have 75 and sometimes 125. We are on the 2nd generation of children hunting eggs and its pretty adorable.
Every year I pick a sort of theme and try to tie everything in. This year it is pussywillows taken from an old postcard I had in my collection.

I just finished the centerpieces for the tables which is honeysuckle vine wrapped around a shallow glass bowl. I stuck faux pussywillows around the edge and also a bit of fern. They are topped with sheet moss, 3 blue eggs which I recycled from a previous year. I also had some cement birds I had sponged with green paint. They are guarding the eggs and will be finished off with small fresh flower bouquets.
I found a couple egg wreaths at Michaels which I tore apart and used each egg vine to wrap around the napkins. Had to paint one egg blue to tie it in.

Tablecloths will be pale blue with white napkins.

Ed and I always do a turkey with dressing and a ham, cheesy potatos, homemade baked beans, and rolls. I do a crate of vegies which is a Mr Mcgregors garden sort of thing for the appetiser table. My centerpiece for the dessert table is a lamb cake covered in coconut.

Theres always lots of champagne, wine, and lemonade for the kids.

Its my favorite holiday with the emphasis being on family and a yummy meal.

The first Spring wedding

We had beautiful sunshine after a very cold and windy rehearsal on Friday night. Matt and Lacey went all out on all the details that go into a wedding.
The 9 Bridemaids wore bright pink dresses and shoes, the guys wore grey tuxes with pink paisley ties, and the groom wore a black suit, white shirt opened at the neck with no tie. very cool. Of course the bride was beautiful in a vintage looking dress. She wore a bit of netting in her hair.
The Flowers were done by a friend in silver teapots which had been collected by laceys mom.


The programs, fans, cones, menu cards were all done in pink and green.
They served a signature drink (pink of course) called low country lemonade which is lemonade and peach shnapps.

The bride and groom opted to sit at a sweetheart table that I covered with a vintage lace cloth

The favors were homemade rasberry barbeque sauce made by the grooms family done up in little mason jars .

The ring bearer pillow was actually a little basket with moss and a vintage pin. The flower girl basket was a vintage wicker purse with vintage silk flowers on top. Very cute.

An aunt did the arch for the ceremony complete with hanging chandeliers.

Mike larson photography did the photos as well as furnishing the very popular photo booth.

The dinner was served by Popolos of San Luis Obispo, The video was Canna Productions. The brides bouquet etc was done by Jenny McNeice and the cake was from the Cakery .