al fresco vs. picnic {guest post}

Before beginning, I’d like to say thanks to my sweet daughter, Cailen, for being so kind as to actually ask me to write every so often.   I must admit that I enjoy it, but I find her a hard act to follow!  Thank you, Cai.  Many of the images here are as pretty as they are because of your helping hands!  xo  Mom

 

We are a family of foodies.  We appreciate the nuances of fabulous fine dining, but we also relish a quiet evening at home with soup by the fire.  Happily, this time of year offers up countless possibilities for another kind of ‘dining experience’.  To this, I give you….

Picnic  - A meal eaten outdoors, as on an excursion (could involve a hike) an occasion when you take a meal with you to eat outside in an informal way, or the food itself

our picnic in beaune, france

Al fresco  -  Implies the presence of some nearby structure (one does not hike al fresco) out-of-doors; in the open air: to dine alfresco.

I’m sure you see where we’re going here, either way you’re eating outdoors.  And this generally conjures up just a bit, however small, of a festive atmosphere.  We’ve just finished May and June is upon us.  It’s a good time of year to enjoy some fresh air while enjoying your meal!

concert under the stars (craig, mom, me, dad)

We’re fortunate to have a large wrap-around porch with an old table that seats 4-6.  We take our meals out to enjoy the breezes and birds in the morning hours, the sounds of farm tractors or mowers in the afternoon, and the stars, crickets and candlelight in the evenings.  

But a porch doesn’t have to be the setting, al fresco is wonderful and memorable on a tiny deck, a patio that needs some work (candlelight glow makes all things prettier!), or on a level patch of lawn under a tree – or use a beach umbrella if you don’t have a tree!  Think about outdoor cafés…there’s a great energy about them that makes a meal more like a little event.  And most of us tend to feel relaxed and pleased about eating that tuna on rye outside. 

me (cailen) & cate

Keep your al fresco meals simple, and your picnics simpler yet.  This is not necessarily the time to try an elaborate recipe.  Assemble some of your favorites, relying on dishes that will be fine without immediate refrigeration.   A side pasta dish with olive oil is a much better choice than one with mayo.  Simple is good, yes, but with just a bit of pizzazz if possible.  A great roasted shrimp and polenta meal makes for a special night of al fresco dining, and a shrimp po’boy is quite a special picnic.

Al fresco should, in my mind, be nicely elevated to include dishes, flatware and glasses.  Not that you’re setting the table for four courses, but just that you use tableware that is non-disposable.  Just plate up your meal inside if that works best (no platters or side bowls to wash later) and carry out your yummy repast with your favorite beverage.  If you feel more inclined, and there are more than just a couple of people, platter up and take everything out.  You’ll have more to do in cleanup, but it’s nice to have your food on the table when you have guests.   And, don’t forget the candles.

my aunt, erin (my cousin) & my uncle

Picnics seem to often involve the proverbial picnic table or blanket, or both.  Finding the best table under the trees, or the comfiest looking spot in the grass becomes a hunt in earnest.  Goodies, hand-held and otherwise, are tucked away in backpacks, wicker baskets and plastic coolers.  Break out the cold bevs/brews and then begin the job of setup.  Hopefully, if you’re organized, it won’t become theatrical.  And, disposable is a good thing here.  The less you have to carry back - after eating, playing ball, drinking, flying a kite (some people still do this), eating some more and then sitting around talking and laughing - is just a gift to yourself.  And, don’t forget the ‘organic/natural’ bug spray.

picnic in beaune, france

So think about an easy meal to prepare, and get creative with your al fresco set up or your picnic accompaniments.  A vintage or retro tablecloth will make your salads look magazine worthy - and a great chutney will just make that hotdog sing!

Bon Appetit! and my best to all, Janet

i want a bar cart (i.e. a classy excuse to make cocktails on mondays...)

bar cart from restoration hardware

so, as i've mentioned before, my heart & soul ache for the 1940s.  simpler times.  classier times.  i love the way they dressed back then.  the music.  the lifestyle.  it just all seems so fabulously wonderful yet effortless.  this love (or should i say obsession...) has led me to the conclusion that i need a bar cart.  yes.  you heard me right.  a bar cart.  if i can't go back in time to the 40s, i'll bring a little bit of the 40s to the 21st century.  (and some cocktails too...check out my french martini recipe below.  you're welcome : ) 

another one from restoration hardware

watch any old movie, and you'll notice that upon entering a home, apartment, office or just about any place for that matter, they bee-line for the liquor.  of course, it's much more refined than that because the spirits are not kept in some shady kitchen cabinet or in the freezer behind the veggie burgers and ice cream.  they're displayed (artfully) on a bar cart.  and having the goods out & in view, on the aforementioned bar cart, signals guests that they are welcome, at any moment, whether it be noon or midnight, to help themselves to their drink of choice.

so, yeah.  i need a bar cart.  mine would definitely need to have st. germain (elderflower liqueur - my new favorite!) and grey goose.  and i'd keep some jack in stock for craig : )

what would be on your bar cart?

another charmer from southern accents

...delicious inspiration... 
try the french martini : )

1.5 oz st. germain liqueur
1.5 oz grey goose vodka
champagne
squeeze of fresh lemon
garnish with lemon peel twist

1. rim a cocktail glass with super-fine sugar.
2. shake liquors & fresh lemon in a cocktail shaker filled with ice.
3. strain into the prepared cocktail glass.
4. top with champagne and add garnish.

dinner with friends (alternate title: champagne & jell-o shots)

champagne & jell-o shots

last night craig and i had 4 of our very best friends - cate, chad, erin & brian - over for dinner.  with summer weekends numbered, we decided to get together for one last warm weather hurrah before the fall craziness sets in.  erin & brian are getting married the end of october, so needless to say, they have a lot of busy weeks coming up.  (just to catch you up to speed, cate & chad are getting married in june of 2011, and craig & i are getting hitched november 5th, 2011!)  fun times ahead : )

well, back to the party.  we actually invited them over for a "bbq", but since i was working until 6pm, i had to make all the food in advance.  i decided to make sausage with peppers and onions.  ok, ok, i know that doesn't sound all that gourmet, but it turned out pretty good, if i do say so myself.  (i actually got caught squeegeeing my own plate last night to savor the last few remnants of sauce - good thing they're good friends!) 

i opted for chicken and turkey sausages - a spinach & feta, a mild italian and a white wine, parsley & garlic.  i sauteed chopped vidalia onions and red peppers in olive oil in a large pot.  i pan seared the sausage separately, chopped them and then added the sausage and pan drippings to the onions and peppers, added a jar or so of good marinara sauce as well as a can of chopped tomatoes and presto!  pot-o-sausage&peppers&onions.  to really make it a homerun, i made homemade bread.  (it's much easier than it sounds - but it always impresses.  thank you, hannie!)  i made a pesto loaf and also a garlic loaf.  yummy!  cate brought a fresh, delicious green salad with countless farmer's market toppings and erin made super good cauliflower & curry dip that she served with whole grain tortilla chips as an appetizer.  we ate well.  and drank well too...

i greeted my guests with two pitchers of fun summery drinks.  a simple sangria (and when i say simple, i mean simple) - one bottle of red wine plus (don't laugh) two 24oz cans of mike's hard lemonade.  yes, that's right.  i'm classy, i know.  but it did the trick.  i added fresh squeezed orange slices and added fresh peach slices and ice.  it was good and went down a little too easy.  the other pitcher was spiked iced tea.  sun tea + (don't laugh, again) two 24oz cans of twisted tea.  (don't judge, the large cans were leftovers from a fun trip to ohio to see my sis.)  again, i classed it up with some fresh lemon slices.  both drinks were refreshing and the guests had no complaints.

since i was at work all day, craig was at the helm for the day-of-party prep, and boy oh boy, did i train that boy well!  the cottage and yard looked beautiful.  the lights were on, candles were lit, dinner was simmering, music was playing, the yard was prepped with table and chairs and the fire pit was awaiting a match.  well done, craig.  well done.

after drinks & appetizers accompanied with wedding talk, girl talk and a few rounds of quoits (a yard game kind of like horseshoe but better), we enjoyed dinner at the dining room table inside.  the dinner was enjoyed by all and yes, as i mentioned, i did a hostess "no-no" and practically licked my plate clean.  (i know you've done it too at one time or another.)

on to dessert.  the boys headed outside to light the fire pit and we "prepped" dessert.  meaning i got the marshmallows, hershey's bars and graham crackers out of the pantry : )  i mean, honestly, is there anything better than s'mores on a cool summer evening?!  dessert was paired with champagne.  we uncorked the veuve clicquot that my parents gave craig and me when we got engaged and toasted to the inexplicable twist of fate that we're all engaged at the same time.  (erin, cate and i have been friends for years - i've known cate since i was two, and erin is my cousin.)  i don't think we ever would have imagined in all our childhood discussions that we'd all be at this life step at the same time.  it's wonderful and has been a lot of fun!

so what's the only thing that can make s'mores and champagne and summer and hanging with good friends even better?  raspberry jell-o shots.  chad seemed especially appreciative, but come on, what says "party!" and "fun!" more than good old-fashioned jell-o shots?!  it was a fun time.  a really fun time.

me, cate, erin

well, thanks to a brilliant team effort on all fronts, the party was a huge success.  the only one who didn't enjoy it (unfortunately) was little olive, our dog.  she hid in her crate all night.

Preparing for Thanksgiving

Fall is my favorite time of year. I just love when the weather turns colder, the leaves change to brilliant warm colors, and fires in the fireplace become a near necessity. Fall is such a wonderful time to enjoy your home and with Thanksgiving just over a week away, I thought I'd share some of my ideas for decorating and entertaining for one of my favorite holidays!

Table Centerpieces

1) Stack gourds - start with the largest one and stack with each successive gourd diminishing in size creating a "gourd snowman" of sorts. This is my centerpiece standby for Thanksgiving. Gourds come in so many interesting shapes and colors, you're bound to find one that works with with your table setting. I prefer canteen gourds and others with a flat, round shape because they're the best for stacking. Typically a stack of 2 or 3 works best.

2) Hollow out a pumpkin or gourd and fill it with flowers, branches of fall leaves, or even a potted plant such as a small mum. I, personally, love the look of a mix of dried hydrangea blossoms and tree branches with colorful leaves.

3) Make-shift cornucopia. A really simple, last-minute centerpiece can be as easy as a beautiful display of fruit. A decorative bowl piled high with apples, oranges, and sprinkled with leaves can give a cornucopia-like feel of bounty.

Table Settings

1) Use fall leaves as place cards. Collect leaves from your yard and use a permanent marker or metallic-ink marker pen to write the names of all your guests. It's simple and free and your guests will be so impressed by your creativity!

2) Mix and match. At Thanksgiving we often open our homes to family and friends - oftentimes more than the "service for 10" China can accommodate, so don't be afraid to mix and match. Choose pieces with fall colors, simple patterns, or neutral colors. The pieces don't have to "match" exactly, but they should coordinate and complement one another. Tip: lay them out on the table well ahead of time so you have time to play and rearrange to achieve the best look.

Making it Memorable

1) Cocktail concoctions. Last year for Thanksgiving, I created a recipe for a signature cocktail. It was a mix of apple cider, vodka, a twist of fresh orange, garnished with a cinnamon stick. Having a signature drink is a great way to impress your guests and really set the tone for a memorable Thanksgiving celebration. Tip: make sure you test the drink recipe before you serve it to your guests!

2) Keep it simple. Since the dinner menu often gets very complicated with everyone requesting their personal favorites, give yourself a break when it comes to appetizers and dessert. A bountiful cheese platter is a great way to greet guests - choose 2 to 5 of your favorite cheeses (depending on how many guests you're having) and fill the platter with crackers, crusty breads, olives, grapes and savory spreads. Your guests will love the variety, and you'll be done with all your appetizers in one fell-swoop. For dessert, why not pass the responsibility onto your guests. Guests always want to know what they can bring and suggesting a pie, plate of cookies, brownies, or even a personal family recipe is a great way to make them feel included and helpful. Or, turn to your favorite local bakery or farmer's market for assistance. If you really want to all the work yourself, keep in mind that pies and other desserts often freeze well and set aside time to make them in advance!

With these simple tips you can surely serve up a Thanksgiving celebration that everyone is bound to remember for years to come. And, keep in mind, the most important thing for creating a memorable occasion is to spend quality time with your guests, family, and friends. Happy Thanksgiving!

For more information about Cailen Ascher Design or my upcoming book, Well-Designed Living, visit www.CailenAscher.bravehost.com or email me at CailenAscher@gmail.com

Creating the Senses of Home

There's more to the style and feel of a home than just its decor. To create a real sense of home, you have to think about all the senses - sight, touch, smell, sound and even taste. Have you ever attended a party in a lovely home but felt something was lacking? You probably couldn't even put your finger on what it was. Well, in all likelihood, that home wasn't appealing to enough of your senses.

Sight - This is the sense that most people think about when decorating a room. In general, this is the most immediate sense addressed in houses. The colors of the room, the style of the furnishings, the placement of items and the overall layout all speak to one's sense of sight. However, to create a greater sense of harmony and cohesion, one must travel beyond merely the sense of sight and appeal to other senses as well.

Touch - Maybe this doesn't necessarily come to the forefront of one's mind when creating a livable environment, but you definitely work with it whether you realize it or not. If you want to create a casual space, you pick soft, comfortable fabrics such as woven cotton. If you want to convey a sense of elegance you choose smooth, shiny surfaces such as mirrors, silks, glass and metallic objects. If you're decorating a summer residence by the beach you would probably choose durable fabrics for the furnishings and light linens for the windows, and if you want to create a cozy environment you would turn to plush pieces in luxurious fabrics like velvet. Never underestimate the power of touch - you may have the most beautiful sofa in the world, but if it's uncomfortable and has a fabric with a rough, wiry texture, no one will ever sit on it!

Smell - In addition to interior design, my company, Cailen Ascher Design, also offers home staging services. As a final step when attempting to create a welcoming, inviting environment, I always use a homey smell, such as fresh baked cookies or mulled apple cider to welcome potential buyers. Our sense of smell is the most powerful sense for memory recall. More so than any other, our sense of smell brings us back to happy times, fond memories and wonderful occasions. Especially when entertaining, use the sense of smell to your advantage. In the summer, decorate with vases of fresh flowers to cast a soft fragrance. In addition, open doors and windows to air-out your home with a wonderfully fresh smell. In the fall, fires in fireplaces can cast a homey smell as does hot cider or even scented candles. (Use candles sparingly because some scents can be overwhelming and never place near food!) In the winter and around the holidays fresh baked cookies, spice breads or other baked goods are always a wonderful way to greet guests and fragrance your home.

Sound - Have you ever been to a restaurant where there was no background music? It often feels ever-so-slightly uncomfortable because you're acutely aware of silence as well as other people's conversations. Think about this in your own home when entertaining. Music can really set the tone for your party whether it's an intimate dinner party or a large gathering. Music fills up the empty spaces and puts guests at ease if there's ever a gap in conversation.

Taste - Though not always essential, a home that serves up great food in addition to wonderful atmosphere really takes the cake. Food doesn't have to be complicated and varied to be delicious. When hosting a party, stick to a simple menu that you're comfortable with and know you can do well, and you're assured to have success!

If you aim to appeal to many (if not all) of the senses in your house and when you entertain, you're bound to impress all who visit your home!

For more information about Cailen Ascher Design or my upcoming book, Well-Designed Living, visit www.CailenAscher.bravehost.com or email CailenAscher@gmail.com.