Posts Tagged ‘Christmas dinner’

Here’s a festive idea to not only add some holiday cheer to your dinner table but to also provide place cards.  And if you’re “green”-conscious this will appeal to you. 

Cut up old Christmas cards in the shape of a star and then cut out the same star shape in tissue paper.  Write your guest’s name on the tissue paper star, punch a hole in the two cut-outs, thread them with a length of red ribbon and tie up the dinner napkin.

Christmas napkin, place cards,

Setitng Pretty

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Previously I tried to capture some of my Christmas decor in the cottage, but I don’t think the photos did justice to the look.   Murray was here for Christmas  dinner and he snapped a few “arty” pictures and I love them, so I’m sharing them!!

Bah Humbug doll, Ocean Grove, La Vie en Rose, Christmas morning

Bah Humbug

photo by Murray Head

Nativity scene, Prince of Egypt camel, La Vie en Rose, Ocean Grove

The Prince of Egypt's Camel

photo by Murray Head

Cinderella, Jacques, Christmas La Vie en Rose, christmas morning,


photo by Murray Head

vintage ornaments, greens, Christmas ornaments,Ocean Grove,LaVie en Rose

Vintage Christmas Ornaments

red napkins, reindeer napkin rings,Christmas dinner,

Reindeer At The Ready

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A sweet potato.

Image via Wikipedia


Last week in the New York Times, there was an article heralding the merits of Sweet Potatoes and their rise in culinary popularity.  Lighter in sugars than yams and with a bit of protein, they are now appearing on menus all around town; sweet potato fries, baked sweet potatoes and mashed sweet potatoes.  This recipe is is a favorite of mine and I think more suited to a Christmas dinner than Thanksgiving!  This could be the beginning of the  Count-Down to Christmas Dinner.

2 3/4 lb sweet potatoes, peeled, cut into 1″ cubes

8 TBS of Canola oil

3 garlic cloves minced

1 1/2 tsp salt

1 1/2 tsp coarsely ground pepper

1 1/2 lb red onions (3 medium), halved lengthwise, cut crosswise into 1/4″ slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set one rack in center and one on lowest position – preheat oven 375 degrees.

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS of oil.  Sprinkle with garlic, 1 1/2 tsp salt and 1 tsp pepper – toss to coat, then spread in a single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining 1 tsp salt and 1/2 tsp pepper, toss to coat.  Spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around the edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven for about 10 minutes.

Combine potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper.

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