Good morning everyone.. as we mark the end of National Women’s History Month, I couldn’t let the month end without another Punch Bowl Social. For this event, I served chicken salad croissant sandwiches, deviled eggs, caesar salad, baked salmon, spinach … Continue reading
As I’m winding down from 2016 and getting ready for a new year, I thought I’d get a jump start on the table setting for a New Year’s day brunch. Last year I did a New Year’s Eve get-together and I thought I’d do a brunch this year. I pulled a few items I already had around the house to set a delightful table without spending hardly any money. I wanted to use different plates but didn’t want to buy any, but then I came across these decorative plastic plates in At Home Store and they were perfect! I was able to have a new setting that gave me an semi-elegant look without breaking the bank. I pulled out my Royal Copley BlackAmoor head vases and instead of flowers I used plume feathers which added a bit of drama to them.
This was the perfect opportunity to use a few yard sale items I bought this past summer, so I chose gold and ivory as my color scheme. The vintage King’s Crown candy dish was $5.00
The crystal dish with the gold pedestal and utensils was $10.00. This bowl set is simply beautiful. I actually bought it from my neighbor who was selling it because she had no use for it. She was happy to know I would make use of it because it belonged to her mother.
I lucked up and found a matching bowl to my vintage Georges Briard bowl for $2.00 at Goodwill and paired it with another $2.00 vintage pressed glass cake stand flipped over to use as a pedestal for the punch bowl since it’s a small group. With all this elegance on the table, it’s hard to believe the plates are plastic.. (chuckles)
It has a few scratches but I was happy to take it because it matches my chip & dip set passed down from my grandmother.
The wine glasses were found at an antique store and I’ve had them well over 15 years. The confetti glasses were from Goodwill and they were $1.00/set of 2.
This may be a bit of gold overload, but hey- it’s New Years! I’m looking forward to having the brunch and partaking in girltalk. I haven’t planed the menu yet, but I’ll put something nice together and have a new recipe to share with you (I’m sure). Tomorrow, I’ll add the name tags, napkins and utensils later to complete the look. But for now I’m happy I did a jump start instead of waiting like did for Thanksgiving :-). Are you planning an NYE event at your home this year? If so, I’d love to hear about it. I’ll check back with you tomorrow or Saturday for my finished look and to wish you a happy. Until then, happy hunting while your thrift your house into a home.
As always – Smooches!!
On this day, we reflect on the many blessings we have and continue to be thankful. As I prepared dinner for my loved ones I thought about how there are many who don’t have a family to prepare a meal for, … Continue reading
On July 27th, I had the wonderful opportunity to attend a topnotch premier event, The Charlotte Tastemaker Summit, hosted by Black Southern Belle. It was a panel of creative professional women ranging from interior decorators/designers, event planners, publishers, entrepreneurs, DIY crafters, stylists and bloggers who joined forces for an inspiring display of influential women. Black Southern Belle/Black Southern Belle Collective was founded by Editor in Chief, Michiel Perry, who noticed while she was planning her wedding and decorating her home, women of color were not represented enough in the media, so she decided to create a platform to showcase the collective group of African-American women who are achieving their goals in this field.
I was so excited as I took the drive up to Charlotte, (aka Queen City) ready to meet the Belle behind the brand Black Southern Belle. The event took place in one of Charlotte’s upscale design showrooms called TUFT. Upon walking into Danielle’s beautifully eclectic designed boutique we were greeted with warm hugs, smiles and sweet treats and swag bags.
This was definitely my kind of welcoming station! Michiel and her staff not only planned one of the best events, but left no stone unturned as for creating style and grace. The simple mere use of all vintage glassware was the complete pièce de ré·sis·tance for me. The delectable sweet treats were the baked goods of Grey Ghost Bakery
The buffet table was equally appeasing with catered dishes from Gravy Waltz Catering Services
The bar cart was refreshingly stocked with Pure Leaf iced tea (looking just as sweet as she could be)
To start the program, Michiel presented her opening remarks on how she started BSB, her goals, objectives and along with her future vision.
Next were guest speakers talking to the attendees about their businesses, blogs, and designs. We all listened attentively as they spoke of testimonies on starting their businesses, the ups&downs, highs&lows and gratifications of being an entrepreneur and how it affects their lives and livelihoods.
All of the ladies were graciously answering any and all questions that were posed.
In addition, we also were shown demonstrations on tablescaping and along with how to create flower arrangements
And this lovely belle (along with some of the other photos) was photographed by Michelle Flowers
No classy event is complete without a swag gift bag…
Michiel and her staff created the most tasteful, elegant, and informative affair and I look forward to attending more. Learn more about Black Southern Belle/Black Southern Belle Collective and their chica-power upcoming Atlanta and Charleston events by clicking here.
The “A” list Vendors
Thanks to Michiel for creating this hub for women to connect and inspire one another. As always… until next time…happy hunting and continue thrifting your house into a home!
Fruit Cocktail Bread Pudding w/Frangelico Carmel Glaze
I am excited to share with you that in two weeks I’ll be headed to Atlanta, Ga connecting with other bloggers who share the same passion as me at the Bloggers University Conference.
This is my first bloggers conference and I’m skipping happy about it. I started blogging for fun and now it’s turned into my passion. I’m headed there on a volunteer ticket – but that’s cool because I get to share in on the fun and learn even more about this thing we call “Blog” world. For my ticket I had to enter the Dixie Crystals Sweet & Southern Recipe Contest (talk about under the gun – I had to do this within 24 hrs – YIKES!!!) but I’m happy to say I accomplished that goal.. – A girl on a mission..
I’m sharing my version of one of the oldest southern classic recipes that will satisfy the after dinner sweet tooth for everyone. Thanks to Dixie Crystal for having this contest where I’ll be competing nationwide with other bloggers submitting their Sweet & Southern Desserts.
For the recipe of this delicious bread pudding you’ll need:
- 1 loaf of white bread (I used Sunbeam giant loaf)
- 5 oz evaporated milk
- 2 cups milk
- 1 large can of fruit cocktail (in heavy syrup)
- 1 egg
- 1 3/4 cup Dixie Crystal pure sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 tsp lemon flavor
- 1 1/2 stick of butter
Preheat oven to 350 degrees. In a 9×13 glass baking dish melt butter (do not let it burn). Tear bread apart and put in large bowl
Pour both milks on top of bread and let it soak in. Stir in fruit cocktail (with the syrup), egg, sugar, extracts and cinnamon. Give a good stir.. I know.. (looks like lumpy oatmeal.. )
Add melted butter and give a good stir. Pour batter into dish (you melted the butter in) sprinkle top with a little cinnamon
Bake for 30-40 minutes.. Let rest approximately 10 mins before cutting. Drizzle with Frangelico Carmel Glaze (optional)
Frangelico liqueur is a is a pale gold colored liqueur made of Tonda Gentile hazelnuts. It is distilled in the Piedmont region of northern Italy from an alcohol and water infusion of the nuts. Natural flavoring extracts such as cocoa and vanilla are added before blending with alcohol, sugar and water to meet the bottle strength.
The glaze adds a bit of a nutty flavor to blend with the fruity flavor without having something crunchy in the pudding. But for those who prefer your pudding plain, its just as yummy.
For the glaze:
- 4 tblspns butter
- 1 cup light Dixie Crystal light brown sugar
- 3 tblspn Frangelico liqueur
- 3/4 cups half&half
In a small saucepan melt butter, add brown sugar, liquer and half&half. Whisk until smooth – drizzle warm glaze over warm bread pudding and enjoy
As always – cooking is easy with “TLC” Enjoy!!