Entertaining | Mix & Match

People who love to eat are always the best people.

                                                                                Julia Child

There are few things I enjoy more than cooking for others.  Having come from a long Greek line of food pushers, it is simply what I do.  I cook for my family daily and whenever the occasion calls for it, I cook for others.  If you have a new baby, I will bring food.  If you win the Pulitzer Prize, I will bring food.  If you have a death in the family, I will bring food.  If you leave the restroom trailing toilet paper from your shoe, I will bring food.  This is how I celebrate my family and friends, in good times and bad.  Much like my Yia Yia, I show my love through cooking. 

This love of cooking has naturally extended to entertaining. I entertain at home quite often.  Preparing a delicious meal and setting a pretty table thrills me to no end.  I relish any opportunity to raid my china stash.  I have an incurable habit of collecting it so I reason that I should use it as often as possible.  We use my grandmother’s vintage blue willow collection for our everyday dishes, which I have been augmenting since college graduation.  Just last weekend, my mother dropped off my Yia Yia’s blue willow to augment my collection – it was very much like Christmas come early.

The other day I had a few friends by for dinner and set this festive table.  Almost always, I mix patterns and color, just like I do with my interiors.  The pink poinsettias and artichokes are a nod to the holiday season without being overtly Christmasy too early or Turkeyfied too predictable.  No red and green for me, or heaven forbid, brown and boring.  I do appreciate brown, as evidenced in my bathroom, just not in any predictable manner like a Turkey Day table setting.  Instead, you will get a crazy mix of color and pattern at my table, even on major holidays.  I’m frisky like that.

SOURCES:

monogram napkins | Chinoiserie plates | blue Villeroy & Boch goblets | gold chargers | Blue Willow bowls | green Limoges plates | bamboo tray | placemats | silver  | pineapple print | pink candles

Items without links are things that I have inherited.  My holiday tables will be a similar riot of color with a few more seasonal tweaks here and there.  My equation for a frisky, gorgeous table always starts with classic elements. Classic elements, like bamboo, rattan, and silver help to keep the look grounded, while the mix of unexpected color, pattern, and fresh produce keep the look fresh and frisky. 

I encourage you to not only entertain more this season, but to do so colorfully. #colorismyfavoritecolor

In my book, people who love to mix color daringly are always the best people too!

All designs, layouts, styling, and photos by Emily Vanderputten

kisses,  mrs. V

Living - Patio Perching

Hard to believe that tomorrow marks the end of the Summer for the V household.  Is it me or did this Summer just fly by?!  Thinking the unusually mild weather had something to do with that sentiment but you won’t find me complaining about it.  I’ll take the mild weather any day.  We were able to spend a lot of time on our patio this Summer as a result.  As my IG feed indicates, major patio perching happened filled with loads of simple, seasonal fare and plenty o' wine. 

I hold a soft spot in my heart for the patio/pond sitch as it was one of my first DIY projects.  Long and short of it is that I got a quote for it and the pond alone was in the $20K range.  Um, no.  I can’t afford to pay attention let alone pay that kind of money for a water feature.  So, my mother-in-law and I tackled it ourselves.  I spoke about the project here and here way back when.  I also planted every tree and shrub (almost 60) on my property with the exception of the 3 huge trees in back and a few big pines in front.  I was a busy gal but I saved a ton by doing it myself and now am thoroughly enjoying the fruits of my labor.

It's back to school this week for P so that means more time for me to dream up the next project 'round these parts.

All photos and styling by Emily Vanderputten 

kisses,  mrs. V

Grilled Steak With Arugula & Rose Sangria

I post this grilled steak and arugula salad on Instagram about every other week because during the summer months we make it all the time.  Super tasty, super easy, and a super sneaky way to get the mr. to eat salad.  This is also one of my go-to entertaining recipes because it’s a crowd-pleaser.  Every time.  It’s about time I shared it with y’all because it’s perfect for your Father’s Day cookout!  We prefer ribeyes because they absorb the marinade really well but you can use whatever cut you prefer.  Last night we used strip steaks because they were on special at Whole Foods.  And because I super love you - the Rose sangria of my Instagram/FB fame.  Getcha some and toast the papas around you!

lump charcoal is the only way to go - trust

recipe adapted from MSL

Happy Father’s Day, mr!

The Food Chronicles - Roasted Chicken and Shallots + Strawberry Watermelon over Arugula

Another Simple Chicken Recipe & the Perfect Summer Salad

It has been a while since I did a foodie post so here is another super easy weeknight chicken (shocker) recipe and an insanely good strawberry & watermelon salad that I made this evening.  Both are super easy and quick.  I sometimes forget how little jazzy j-ing I need to do with quality fresh ingredients.   The chicken recipe is from an old Martha Stewart Living issue and I found the salad recipe on foodiecrush.com, to which I would ordinarily link but my AVG is screaming that the site may be compromised.  So enter at your own risk.

season generously with salt and pepper, more than you think

if shallots are really big, I will quarter them

I tuck the shallots in between all the pieces and then I season with more S & P

the butter results in a nice browned skin

assemble this right before serving as the watermelon tends to sog things up a bit

I use always use a block of feta (in water if possible) and simply crumble with a fork -
tastes much better than the pre-crumbled stuff

This roasted chicken is delicious with couscous or rice.  In the winter, I serve it with creamy polenta or some cheesy grits. The sweetness of the watermelon is a perfect counter point to the peppery arugula.  Next time I will add a tad more balsamic vinegar as I like my salad dressing to have a little more bite. Enjoy!

All photos and layouts by mrs. V

kisses, mrs. V