Stuff and Things

I haven't posted for a while and I have quite a few 'this and that, stuff and things' sort of info to share with you that are food related in some bizarre ways, so here goes:

I was in Minnesota for a conference and had several wonderful food encounters, including this fantastic painting by Severin Roesen at the Minneapolis Institute of Arts. He is one of my favorite painters and I'm not sure why. I'm not a big fan of still lifes, but there is something about the way he depicts all of the fruits and vegetation. And I love the way he hides his signature in the tendrils of grape leaves. Amazing.

They also had this fantastic coffee service on display. I desperately wanted it! I love the long spout, almost like a watering can, so you wouldn't even have to reach to refill your guests cup.

And this china from Sèvres is my new favorite. I'll take service for twelve. The original, hand-painted set had almost 400 pieces in it. And those are scattered in museums and private collection around the world. The object at the back of the arrangement is for serving ice cream and everyone knows how much I love a food-specific serving piece.

Here I am at the sculpture park by the Walker Art Center, with Spoon Bridge and Cherry by Claes Oldenburg and Coosje van Bruggen in the background. I love their work and while this isn't my favorite sculpture they have ever done, it's is quite brilliant and has become an icon for the city. On the other side of the park, you get a great view of downtown.

I didn't just look at food art and antique serving pieces, I also had some good things to eat in Minneapolis/St. Paul, including this green coconut curry with mock duck at a little Thai place that was just down the street from my hotel. It was just spicy enough and made me very happy! You should definitely try Ruam Mit Thai if you are in St. Paul.

I had one of the best breakfasts ever at the Downtowner Woodfire Grill which is also right by the hotel. This is a breakfast place, per se, but a very nice restaurant that also serves a very excellent breakfast. I had the veggie version of Moe's Cajun Breakfast which was sauteed onion, pepper and mushrooms topped with hash browns topped with cheese topped with an egg over easy topped with their special Hollandaise sauce. This is a HALF order. Honestly. It was so good.

Back to Terre Haute, we had a lot of fun with Shane and Melissa who were visiting from Kentucky so she could help out with a program the Swope was holding. It also happened to be Shane's birthday, so we picked up a guitar-shaped, Elvis-bedecked container of popcorn from Big Lots. It's also a coin bank once you eat all of the popcorn! No joke.

Jonah made Shane a birthday cake: carrot with cream cheese frosting. We went with a big group to Mogger's for dinner and a few drinks, which was a lot of fun.

Of course, seasonal change means it's time to change up the bar and make it ready for fall. I had the worst time trying to decide to what to use, but eventually decided on the pheasant ice bucket, the Georges Briard glasses with gold leaves, a mix of cocktail glasses and some other gold accents.

And fall also means it's time to tea, so I made the first pot on Tuesday after I caught a chill.

Last night we went to Jimmy and Ellie's for dinner and to watch Top Chef. Jimmy made two bowls of Asian deliciousness, including giant rice balls that were super yummy--and spicy!

Great, now you're all caught up.

After (the) Party

Monday evening after the Board meeting, I had a few of them back to my apartment for dinner. I served a salad with shaved fennel and kumquats; tomato and cheese lasagna with almonds; roasted asparagus; and a chocolate tart with a shortbread crust. It was a fun dinner and I enjoyed having them over.

Finishing the cleaning today, I did dishes and thought about the menu and evening. I wouldn't say that doing dishes is really a pleasurable thing, but I do enjoy handling my pretty things and looking at everything over before it goes back into the cabinet.

Kitchen Tip: Dinner Parties

Many people are intimidated by the idea of having friends, coworkers or business contacts over for dinner. They worry what they prepare won't be good enough or enjoyed by their guests. Or, they think their home isn't nice enough, their serving pieces special enough or their silver silver-y enough. Instead, they either skip the opportunity entirely or simply aim too low on the entertaining ladder, not taking advantage of the chance to show their creativity and have fun.

I love entertaining. I love the idea of preparing something delicious for someone else, even if it is simple and basic. From fancy food to a casserole, it's fun to think about what you will serve it in and what china you will use. It's always a challenge to consider what little details will make a simple meal special or special meal spectacular. To be a successful host, all you really need is motivation, but I've put together a list of some helpful tips that can assist the novice host in getting started or the most seasoned one hone his game.

1. Organize
When I'm planning a dinner or party, I use something quite shocking: a file folder. True. I copy the recipes I'm going to use from cookbooks and magazines and place them all in the file. I also make a master shopping list and a game plan, which also go into the folder. Sometimes I even make a sketch of the table and how I expect it to look, which also goes into the file. Everything is in one place and you don't have to spend time looking for recipes or moving back and forth between cookbooks. You can also use the file folder as a record keeping device, if you make a note of what dishes you used and who came to dinner, you can file it away and be sure not to repeat your success on the same victims. But, you have the dinner at-the-ready and planned to use on some new victims, n'est-ce pas?
2. Make the coffee before dinner
Unless you have a maid or a super-special espresso maker and want to prepare individual coffees, invest in a high quality carafe. You can find these at Target or other home stores, or you might even find one in perfect condition at the thrift store like I did. Consider this: after everyone has finished eating whatever delicious food you have prepared what would you rather do:

1. Go into the kitchen; turn on the coffee pot; wait for it to brew; etc. etc.?
2. Grab a carafe of coffee and suggest everyone follow you into the living room for dessert?

My pot will keep the coffee very hot for at least four hours, and when I'm done preparing dinner, I'm done with everything and can enjoy my guests and conversation. Have the cream in the pitcher in the fridge too!
3. Buy something
Give yourself a break and buy something. You don't have to go all Martha Stewart crazy and prepare everything from scratch down to the ketchup. I mean, it IS fun to do that sometimes as a personal challenge, but completely unnecessary. Buy the starter whether it's cheese or a spread from your local delicatessen. Add some olives and crackers and call it done. Your favorite restaurant will probably prepare a portion of a special salad or appetizer that you like, and your guests might discover something new. Or buy the dessert from your favorite bakery. Whether a sacher torte or chocolate cupcakes, your guests will love what you love.

4. The table
Keep it simple. Of course, this is coming from the person who has a hard time keeping it simple. I like to play with the dishes a couple of days before and think about what I'm going to use. Are you still wondering where everything goes? It's the 21st century and rules are made to be broken. Be creative, but be consistent.

The most important thing to consider is how are you going to serve? Here are some pointers for each:
Family style
1. You don't need table decoration if what your serving is going to fill the table, but think about little vases or something special at each place setting to smarten up the look of the table. Party favors?
2. Even if you're doing family style, it's still nice to have courses and clear between each.
3. Serve dessert in the other room.
Buffet style

1. Using the list you made of all of the dishes you will prepare, consider what they will be served in and label each serving piece with a Post-it note so you don't have to sweat it when you are pulling it all together.
2. Try to arrange your dishes in a sensible order, with the main dish first and sides to follow.
3. You can still set the table with the silver so people don't have to worry about. But, if they're picking it up, put it at the end of the buffet and roll the silver restaurant-style in the napkins.

Table service
1. Have a very thorough plan.
2. Keep the number of courses to a minimum: serve appetizers with cocktails; start with a simple salad that's on the table when guests are called in; have dessert already portioned out so you can bring to the table quickly.
3. If you really want to serve your guests, don't let them help with clearing and service. If you really need help, hire it. Really.
Simple touches for whatever style dining your using:
1. Placecards
2. Individual salt and peppers
3. Butter in pats at the ready
4. Think small centerpieces, not tall
5. Hand-held fans if it is going to be warm are a fun touch and favor

5. Keep a list
Keep a journal of your entertaining and list the following things:
1. Who came (and if they have any like, dislikes or allergies you may have learned about)
2. What you served
3. What you served it in
4. What you wore. Yes, I know it's ridiculous, but we all have that favorite party outfit and sometimes its hard not to trot it out every time there is an event.
6. One good cookbook
You can have a wall full of cookbooks and still not have any luck figuring out what to prepare for your guests. Or, you could have one good cookbook by an author you trust with time-tested recipes and ideas for entertaining. Find one that works for you (the public library has a huge selection of cookbooks you can check-out and peruse until you find one that works.) and use it as your go-to guide for thinking about dinner. Here are my top five suggestion (yes, I know I said one, but I'm past that part):
1. Mark Bittman, How to Cook Everything (revised edition) or How to Cook Everything Vegetarian
2. Rosso and Lukins, The New Basics Cookbook
3. The Martha Stewart Living Cookbook (both the original classics and new classics editions)
4. Jeane Lemlin, Simple Vegetarian Pleasures
5. The Bon Appetit Cookbook
7. Have fun, enjoy your dinner and your guests!

Tabletop: Everyday Creamer & Sugar

It may surprise you, but I realized a few weeks ago I needed a new sugar and creamer. Last year, I paraded my collection of sugar and creamer sets before you , and it probably seems to you that I must have one for every occasion. But, I got rid of the sets I considered to be the 'everyday' ones during the move (the Studio Nova set and the Russel Wright stacked set), my go-to sets for Sunday morning or casual use. I tried to use the Rosenthal creamer, but without a matching sugar bowl it felt odd. So I was on the lookout for an everyday set and found one while shopping in Indy. The set is white Melamine, so perfect for everything and everyday. And the sugar bowl is interesting, because the lid has no handle--you just kind of grab it by the sides.

This set says: Simple...elegant...plastic.

Gadget: Salad Days

I'll admit it: I have a weakness for salad tongs. First of all, if you're on a trip somewhere at a great home store (say, Bloomingdale's Home in Chicago) and you see a great set of salad tongs, it's easy to slip them into the suitcase. Secondly, if you have a lot of dishes and might catch some flack for purchasing more when you get home, it's also easy to sneak said tongs into the house and later convince your spouse they have been there forever and that if they were more observant, they probably would have noticed. Plus, salad tongs are an easy way to mix up the dinner service and add a little bit of flair to a starter course of the meal, whether for guests or just for you.

Salad tip: bottle dressings are a waste of money. It's almost as easy to mix up a batch of vinaigrette yourself, right in the salad bowl. After it's mixed, simply top with your greens and put in to the fridge to chill, waiting until just before you're ready to serve to toss.

Here's my collection of salad tongs: some old, some new, none you can borrow, one set that's blue.

This set is in its original box and also has matching salt and pepper shakers.

This is probably my favorite set: red plastic that references gingko leaves. It looks great with the pink and green salad bowl, but equally at home with the wood bowl or just plain old Pyrex.

This is a vintage set I got at the auction from the Wonder Woman estate. It's part of the original service designed for the invisible jet. Sadly, the invisible salad bowl went for far above the reserve and I wasn't able to get it.

This set is blue on blue, but it's difficult to tell in the photo. The opposite side of each is dark blue and light blue, for an interesting look. Crate and Barrel currently has them in green.

This lovely set was a gift and is so very Pucci, 1960s.

Mitchell gave me this set, also in the original box, as an early Christmas present. Unique!

Reminiscing: Epergne

A few weeks before Christmas, I received an e-mail from my friend April with a simple question: what is your favorite word? Interesting and fun, I initially said 'spatula,' but then confessed it was actually the favorite word of an old friend and I had stolen it from them. So, I gave my personal favorite word: epergne.

An epergne is a fancy centerpiece, traditionally made from silver (but also from glass in the late 19th century) used to serve a variety of things. You often see these archaic pieces in museums, tier upon tier of little baskets and other small containers intended to hold fruit, sweatmeats and other treats. I love the word, but I also love the object it stands for and the fact that like many serving items, it has gone the way of the dinosaur. Reader, you probably think that just because you eat your dinner with a fork, knife and spoon that your descendants 200 years from now will also eat their dinner with a fork, knife and spoon. But consider this: aristocrats didn't start using forks until the Renaissance. And what's more, they were expected to bring their own when they came to dinner! Plus, more people on this planet use chopsticks than forks. Chances are, in 200 years some completely new food delivery system will have been developed and forks will only be seen in museums. Like epergnes.

So anyway, I thought, "what a delightful game. Name your favorite word." But a few weeks later, I received a package from April containing a little frame with a my favorite word embroidered and embellished. I love it and it is truly unique. You can find fabulous things by April here.

Random: Don't Worry, I Found It

After unpacking most everything that was supposed to be unpacked, I realized I was missing several things: the Ben Siebel celery dish; the Chinese god's golden cat companion; the underplates for my silver lotus bowls; the extra large pink and green bowl I love to use for salad; and most important, the teapot. How was I supposed to make it through winter in Terre Haute without the teapot? This, of course, sent me into a mad frenzy for a secondary teapot. Secondary because I knew the Chinese pot I had bought at the Asian market in OKC with Stephanie for next to nothing, the pot that held the perfect amount of tea, the pot that poured like angels singing was in a box somewhere and would be restored as the primary pot in due time.

So any other pot would be secondary. And had to be different, but still right. I looked at glass pots, retro pots and vintage pots, but sounded like Goldilocks at every turn: "This one is too orange....this one is too tall....the handle on this one doesn't have the right feel...I don't think this one looks good with my hair." Yes, a teapot prima donna of the very worst kind, annoying those around with yet another mad quest.

Luckily for all, the missing box was found and the Heavenly Teapot of Perpetual Happiness was restored to its proper place in the kitchen. Tonight, I am enjoying my favorite wild sweet orange infusion with mesquite honey from the thick-walled peony cups that Jennie and I found on our shopping trip last year as I read the annual Saveur 100 issue. Stop by and I will pour you a cup.

A Butter Dish for Captain Ahab

Last week in Wichita, I finally had the opportunity to stop by my friend Emily’s fabulous store, Frank & Margaret. Her lovely space is filled with some of the best things you could want for your table or home, plus those unique gifts everyone is looking for this time of year. If you’re in Wichita, I suggest you make a trip, because I know you’ll find something you love.

As part of her eclectic inventory, Emily has a wonderful selection of whimsical offerings from Jonathan Adler, ceramicist and provocateur. Adler has a fun style which he offers up on TV, in his stores and his fantastic book, My Prescription for Anti-Depressive Living. I love his designs, especially to give as gifts…but hadn’t seen the new, mod butter dish in the shape of whale. It was like we were meant to be together. And when I saw the matching pitcher on his web site (Do I need another pitcher? Who cares!), I knew we were all three meant to be together. Of course, the butter dish couldn’t be used for everyday. And I don’t really serve bread at meals that often, but it doesn’t matter because it will look great in my china cabinet. Or yours, ne serait-il pas?

Pantry Raid

Last week when Katie was over, I opened the pantry to offer her some tea and found a giant sausage sitting on the bottom shelf. Now, considering I haven't eaten meat in about twelve years or so, I don't think I placed the sausage there. Perhaps one of my cheeky friends? I'm sure no one is going to own up to this little prank, but if you would like to anonymously comment to this post and let me know how long the sausage has been there, I'd be very happy. That was the test right? How long will it take for Brian to notice the giant sausage in the pantry? I just want to know how I did...

So, after the shaman left from the cleansing ritual I had to enact because of the presence of meat in my pantry (The shamanic cleansing cost $500, so if you ever own up to the sausage, expect an invoice.), and after I had done a personal smudging of the space, and after I had cleaned it from top to bottom with a mixture of Kaballah water and sea salt....I decided it was time for a reorganization! I mean, if someone can sneak a giant sausage through my front door and into my pantry right under my nose, I'm clearly not as organized as I should be.

This reorganization resulted in a complete paradigm shift. In the past, I had grouped together like foods by storage method and usage. In the spare spaces, I had stashed overflow utensils and other kitchen instruments. On top of these, odds and ends were crammed into nooks and crannies. While this was useful and worked for the most part, I thought a higher level of organization was possible. I decided to try and include aesthetic choices as part of the overall construction of the space. Pleased with the results, I thought some of the ideas might be useful to you, dear reader.

The first thing I did was group all of my wonderful pickled vegetables together on a single shelf for some strong visual impact. These are all tomatoes and okra that my dad put up from things grown in his garden. I actually didn't realize I had so much okra, so I am officially not rationing it any longer. On the shelf above, I arranged an array of colorful mugs more intentionally. I even weeded out three mugs that I have been moving around for about twenty years. Advice: do not becoming emotionally involved with coffee mugs. I also placed the coffee making tools very close and balanced three lovely, orange egg cups on the edge to add depth of field. The colors are bright, cheerful and the entire arrangement says 'I'm ready for breakfast at any time.' In front of the pickly things, I placed a plastic Kachina and an engraved Hindu goddess who had both been living in the pantry. Now that they are front and center, I officially charged them with oversight of the space in the future.

As I mention, some kitchen odds and ends are also grouped in the space. This vintage ice crusher had been crammed into the corner, but I placed it between the canned goods and the array of jams and jellies. (I have strawberry now, for those of you who have been following the jelly saga.) It's a fun object I don't use often, but do enjoy seeing.

Honestly, I was trying to weed out a little as I went through everything and came across two small platters I hadn't used in a coon's age. I was going to put them in the Goodwill pile, but then realized they would be perfect for storing vinegars, oils, honey, molasses and other items which have a tendency to drip onto the shelves. They not only add color, but make clean up simple.

I had my sugar and baking supplies in bags piled on the shelves to the side, while these three canisters my mother received as wedding gifts languished in the bottom of a cabinet. They're in use again and bring a strong metallic element to the palette of the pantry. Notice reader, I said palette. Think about color and texture as you decide what goes into your space.

Boxes and canisters of tea seem to multiply in the pantry. Where did all it come from? Likewise, packages of napkins from parties past and future grow and spill off the shelf. The solution? Container Store. They always have your back. I bought two baskets made from thinly rolled Asian newspaper that are chic and keep tea and napkins neatly contained. That way, next time someone wants tea (which was started this whole story in the first place), I can just grab the box and let them choose away. Simple.

Remember:
1. Organize not just for ease of use, but also for looks. You have to open the pantry a couple of times everyday, it might as well seem exciting.
2. Think color and texture. Eventually, I would like to paint the walls of the pantry a nice, soft orange and leave the shelves a clean, bright white. What is going on your shelves? What do your containers look like? Would some dark baskets spruce things up? What about some colorful pots that are in a closet? Could you put some rarely used utensils in them?
3. Decorate everything. Some vintage cookbooks, a small statue or a favorite item could easily add a little bit of life to your shelves. Magazines are always reminding you that bookshelves aren't just for books and I am saying that pantry shelves are not just for cans of beans.
4. Use trays to organize items and keep the place clean. If it goes on something, it's much less likely to wander.
5. Watch out for sausage!

Friday Night Fun

Jennie and Paul came over Friday for what is my latest entertaining recipe of choice, so don't be surprised if you come over and I make it for you too: lemon gnocchi with spinach and peas from the December issue of Gourmet. It's terrific served with a big salad and chocolate cake from Central Market's bakery for dessert. Who could ask for an easier and more delicious evening with friends?

Since it's the holidays, I did decide to throw a little bit of a table together....even though we were being super casual. I got out the winter dishes (They're not Christmas or Holiday dishes, since the poinsettia is appropriate during all of the winter months. Ask Emily Post if you don't believe me.) which are from Martha Stewart's Everyday line at K-mart a couple of years back. I dressed them up with my grandmother's silver plate (which I had to polish) and used some vintage elves, with pine cone bodies, to hold the place cards. My mam-ma's kissing Santa and Mrs. Claus salt and pepper shaker were also on the table, as was her little Star of David pitcher. It's nice to remember those who aren't with us during the holiday season and I enjoyed using their things for dinner.

I even enjoy the little bit of hand washing that follows a small gathering--as opposed to the loads and loads involved for a big event. I'm not shy about putting things in the dishwasher, but there are certain items I just won't trust it with. I find the sight of the dishes inverted on the counter amusing. I'm not sure why?

It was a lovely evening with clever conversation and good wine. Have people over for dinner!

Recipe: Lemon Gnocchi with Spinach and Peas

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/8 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi
1/4 cup grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serves 4. More like, serves two hungry people. I doubled it for the four of us!

Time to Entertain?

It's that time of the year again, when all the cooking magazines on the newsstands are covered with turkeys, cakes and other holiday treats. How are you doing on serving pieces? Do you have enough platters, bowls and accoutrement to handle your guests and hosting obligations?

If not, can I make a few suggestions? (I promise I won't subject you to a parade of all of my serving pieces, which could take all day...)

Williams-Sonoma (not Williams and Sonoma...) has some great new platters available. They come in two different sizes and are very flat, with just the tiniest lip on the edge. Since these don't curve up on the sides, service space is maximized allowing you to pile hors d'ouevres, cookies or candy as high as you like.

The Leo all-purpose glass from Crate and Barrel is affordable and slightly different than many of the wine glasses on the market. These would be perfect for your holiday bar, but also for serving dessert. Think: individual trifles, piles of chocolate mouse or scoops of ice cream. Multiple uses means you can easily justify the purchase, but at $1.95 per glass you don't really need to!

Aluminum serving pieces from West Elm would brighten up any holiday table. Each of these pieces would mix in well with just about any table setting and could be used to stack bon bons, sweets or creme puffs to majestic heights.

Ever affordable, IKEA has a variety of bowls that would be perfect for mashed potatoes, salads and side dishes. Mix and match colors, textures and styles loosely for a table that is warm, welcome-y and homey.

One of my ugliest predilictions is for salad servers, I can't stop buying them! How many sets is too many? I have several vintage sets, in addition to ones I've picked up at Crate and Barrel, Bloomingdale's Home and elsewhere. This olivewood set from Sur la Table is truly covetable, though, and if you don't have a nice set of servers I suggest you splurge on these. They are made in Fraaaaance.

Happy Holidays!

Don't Say I didn't Warn You...

...but in this month's issue of Bon Appétit, they have proclaimed that the punch bowl is BACK. Literally. Dear reader, recall that you heard it here first (never doubt me!) and that I have been proclaiming the social merits of the punch bowl forever. In my opinion, the punch bowl never left the party, so there is no reason to declare it back. And what say you? Will you jump on this bandwagon, or wait until it's too late and everyone has a punch bowl while your sideboard sits empty? What? You don't even have sideboard? Get thee to the furniture store!

Likewise, both Metropolitan Home and Bon Appétit have also professed a fondness for the coupe, the short, rounded champagne glass made popular by the media and at champagne fountains for ages. In legend, this small rounded glass was said to be shaped upon the breast of a variety of French noblewomen, including Marie Antoinette, Madame du Pompadour, the Countess du Barry and Diane de Poitiers. The idea being that suitors and admirers of said women could toast the beauty of their bosoms with glasses shaped on those very breasts and filled with the very best champagne. Notorious women all (mostly French, n'est-ce pas?), this legend is of course fantastical fiction, but a delicious idea.

Strangely, for years these same magazines and lifestyles guides has derided this traditional glass as second rate. The simple reason being that a tall, elegant flute preserves the all-important bubbles of sparkling wine longer. Suddenly, this doesn't matter and you can purchase coupes from Crate and Barrel or Baccarat. Am I tossing my lovingly collected set of mismatched flutes for a new set of coupes modeling on the breasts of decadent French aristocrats? Oh reader, I thought you knew me.

Looking for a new Creamer/Sugar?

I'm not, I have creamer and sugar sets coming out my ears. Colorful plastic fifties ones. A silver-plated deco set. A Russel Wright set. Sets in both of my china patterns. A spare set I picked up at the thrift store that has a bowl and platter to match. Odd cream pitchers that don't match any sugar bowls, but still look great, especially the one from Rosenthal (My only piece, so I treasure it. Pronounce it 'ro zen tall' if you want to be snooty, like me.) If you don't have that perfect creamer and sugar set, that one that really says something about who you are and where you fit into the world, might I suggest the following?

This bunny service, adorned with roses, could really mix in with any china or silver service easily. Traditional, modern, simple, or ornate. It would convey to your guests (or reiterate to yourself, if you're using it for toast and tea at a solitary repast) that you are a positive person, with a bright outlook on the world. Likewise, the adorable guys definitely assert confidence in a design aesthetic on the part of the owner. They really SAY something...

And now, a PARADE OF SUGARS AND CREAMERS for your pleasure and amusement!

This wonderful design by Russel Wright is ingenious, with the creamer acting as the lid of the sugar bowl, nesting neatly on top.

This set says: I have a small table and need something economical, space wise. Plus I revere classic, American design.

A similar design and thrift store find, this piece is a silver-plated deco set by Napier.

This set says: I'm traditional, yet slightly funky. My walls are covered with Erté prints.

Temporama by Canonsburg. My favorite pattern. The dishes I use in all of my dreams. The accent pieces in this set are that wonderful robin's egg blue that I love, but the under plate shown here is actually something new from Crate and Barrel. Perfect Match!

This set says: I'm funky. I wear vintage, fifties glasses. Atomic forever!

The 'good' china, some of what I own was a thrifted gift from the playwright and actress Helena Hale, who is no longer with us. The pattern is Shoreline by Metlox and all of the colors were named for the California coast. The color I collect is called wet sand. So dramatic.

This set says: Simple, elegant design is timeless and without compare. California pottery has no equl in the world of vintage china.

This set sat at the thrift store forever, so I finally picked them up for a song along with a matching bowl and platter. They are by Studio Nova from the very 80s Color Threads line. I would consider this to be my 'everyday' creamer and sugar, the one that is on the kitchen table.

This set says: I will never get over the passing of the 80s.

Finally, a mismatched ménage à trois. From the left, a rustic creamer that was a gift from Danette who has no use for creamers as she doesn't drink coffee and rarely entertains (never on a grand scale); the adored Rosenthal, with odd wings on the lid that make it very sculptural; and lastly, a petite creamer by Frankoma, pottery of the promised land--Oklahoma.

These say, from left to right: I make my own pottery. I'm a hippy; My grandmother was a minor, German aristocrat who lost everything in the war and this is the only piece she escaped Europe with; I'm from Oklahoma.

Punch! POW!

There are lots of babies coming our way right now. Our friend's Anna and Chris just gave birth to little Otto in Wichita month or so ago and here in Austin, Kay and Joel are the proud parents of a new little boy. Saturday, Catherine and Shannon threw a baby shower for the upcoming birth of our mutual friends TJ and Heather's little boy. I offered to bring the punch, both an alcoholic and non-alcoholic (for the mom-to-be and other non-drinking guests).

Punch at a shower is a longstanding tradition and when I was growing up at Plainview Baptist Church in Tulsa, OK there were a couple women in the fellowship who had THE punch bowl. (My Mam-ma was one of them and now mom has the bowl, and more cups than you can imagine, to loan out.) I love the idea of THE punch bowl, because its very communal. It's one of those things that not everyone has to own, but is passed around for special events. If you are having a shower or party that necessitates punch, you just call up the person with THE punch bowl and ask to borrow it. That person bring THE punch bowl and everyone enjoys the punch. In the Southern Baptist Church tradition, you would expect some mints and mixed nuts to accompany the punch at a wedding and perhaps some simple tea sandwiches for a shower. Or maybe just cake.

Several years ago, I bought a punch bowl at the Salvation Army for a song. It's white glass, has a stand and is decorated with a grape motif. My punch cups are cut glass, but white, so they coordinate without being too much of a standard set. Although I only use THE punch bowl about once a year for my own purposes, I'm always happy to have the opportunity to lend it for special occasions. And happier still to bring the punch! Next time you're having a party, try one of these recipes instead of making a mixed drink or serving wine and beer. I think your guests will enjoy your thoughtfulness and you'll appreciate doing something different and special. And call me, I'll lend you THE punch bowl.

If you're interested in buying a punch bowl and being one of the people with THE punch bowl, I suggest searching thrift stores and antique malls. I found the following while just out an about:
I encountered this last bowl when out shopping at an antique mall in Ft. Worth with my brother Eric and his wife Becca. It's actually the same pattern as some of the crystal my parents received for their wedding, with an unusual coin motif. The shape is fantastic and it would be a dramatic piece to use for service.


Want a new punch bowl? Look no further than your friends Crate and Barrel store, which always has a couple that would work perfectly. They recently added the Virginia punch set (above and here) and I think with it's nice elevated shape, is the best of the recent offerings.


Recipe: Angel Punch
This simple non-alcoholic punch is flavored with green tea. If you wanted to add a little punch to your punch, you could substitute a dry sparkling wine for the club soda and maybe a little lemon-flavored vodka.

1 cup sugar syrup (1 cup sugar, 1 cup water. Bring to a boil and simmer until the sugar is dissolved. Chill.)
1 pint lemon juice, freshly squeezed
1 quart strong green tea
2 quarts white grape juice
2 quarts chilled club soda

Combine all ingredients except soda and refrigerate until well chilled. Pour into punch bowl and add soda. To keep the punch cold, freeze slices of lemon or some of the punch mixture in ice cube trays. Using ice can dilute the flavor.

Makes about 45 4 -ounce servings.


Recipe: Planter's Punch
A classic southern recipe constructed from fresh fruit juices, rum and club soda, it's perfect for any season.

1 1/2 cups freshly squeezed orange juice (4 to 5 oranges)
3/4 cup freshly squeezed lime juice (5-6 limes)
2/3 cup freshly squeezed lemon juice (4-5 lemons)
1 1/2 cups dark rum
46 ounces of pineapple juice
1/2 cup sugar
1/4 tsp bitters
1 liter club soda

Combine juices in a large container, add rum, sugar and bitter. Stir to combine. Chill until ready to serve. Just before serving, add mixture to punch bowl along with chilled pineapple juice and soda. Use frozen slices of the fruit to keep your punch nice and cold.

Salut!

Shopping for Your Kitchen

Real Simple published a nice on-line shopping guides for various aspects of your home. The list for the kitchen has some great sources, if for nothing else besides browsing and dreaming.

Also, Japan's Muji (a super-stylish and affordable store featuring a wide array of items) is opening two branches in New York. While this isn't necessarily convenient for me, I'm hoping this means there will be a branch of the web store for the States. That way, we can all get some of their wonderful stuff for our kitchen.

Happy shopping!