from the september issue of tastebud magazine. i was a geography major in college and have always loved globes and maps. the theme for this issue was 'think global, eat local.' so, i used globes as centerpieces and lined the table with a large world map. you can stack the globes on old atlas' or travel books. use corkboard squares as placemats and create a place card by cutting a flag shape from an old map and attach to a toothpick or pin to stick into the cork.
spin the globe and point - create a menu from wherever you land with locally sourced food.

july article for tastebud magazine is now available online. find directions for the paper windmills here.

article for the march issue of tastebud magazine.

the issue is focused on yummy cheese. the idea for this article was easy entertaining with cheese, fruit and wine. cheesecloth drapes the table or buffet with layers of plates, cake stands and domes used to display the offerings. different cheeses can be identified with clothespins holding cardstock with the names. wine glasses are corralled in a wooden cheese box. a wine bottle holds a branch with fabric flowers attached. for this diy project cut flower shapes from fabric, add a button or second fabric for the center. you can attach these by sewing or using hot glue. check the tastebud website for another project, creating a wire and bead cheese knife.

february article for tastebud magazine. check out all of the great ideas for serving your sweetie breakfast in bed.

october tastebud article.

This Halloween instead of the standard bowl full of goodies, invite little ghosts and goblins in for a candy buffet! This can be set up on a large table or sideboard. Start with the centerpiece, a large branchy tree created by spray painting branches black and placing them in a vase or urn. Make sure to add some sand or rocks to the base along with Spanish moss to keep the arrangement secure. Hang cut-outs of ghosts, bats and spiders from the branches with sparkly green tulle or ribbon. I found these pre-made at a craft store or create your own with construction paper. The next important element gives the table its glow with candlelight coming from wrapped votives or cylinder vases. To create these cut a strip of orange or white vellum the height of the container and long enough to wrap each. Place this first layer around each glass and secure with tape. Cut another strip, the same size from black paper. Use three different sizes of hole punches and punch randomly all over the paper. Wrap this strip over the vellum and secure with tape. When you drop a tea light or candle into the center the light will shine through! Place these all around the table and your home instead of overhead lights. Fresh flowers can add an extra punch of color and for this occasion I chose flowers in shades of orange, green and purple. This arrangement includes gerbera daisies, lilies and roses in orange and cuttings from the garden of coleous, purple liriope and lamb’s ear. Now start adding in the candy! Use various size bowls, glasses, and old-fashioned candy jars to hold treats and place them on top of cake stands or in baskets. Provide small cellophane or brown kraft paper bags with labels for a signature sweet, treat mix. I used a combination of popcorn, candy corn and m&m’s for a sweet and salty concoction. (Find templates for festive labels on the Tastebud website. Just print these on sticker paper, cut out and place on bags.) Add in any Halloween decorations collected over the years for a really personal table and let the treat giving begin!

september article for tastebud magazine!

Warming Up a Fall Table
September brings a chill to the air and just as we change our wardrobe, we also change how we dress our tables. Bright citrus and cool glass containers are replaced with warm coppers, reds, oranges, woven baskets and worn metals.
This autumn table starts with layering; a wicker charger, heavy gold-toned earthenware dishes and a red checked napkin create the perfect setting for serving a fall meal. A hand-blown glass in a copper color adds to the richness of the table. Instead of a tablecloth, the dark wood table serves as a rustic backdrop.
Create the centerpiece by piling different varieties of apples and pears, all abundantly available this time of year, in a basket. Use mason jars to hold fresh cut blooms in shades of a sunset. Long lasting alstromeria (pictured), dahlias, zinnias and berries are great choices. Complete by adding the warmth of candle light by making apple votive holders. Trace the outside edge of a tea light on the top of an apple, then hollow out a section deep enough to fit the candle. Serve a hearty chicken and biscuits or homemade mac-n-cheese. For dessert pull from your centerpiece and make an old-fashioned apple crisp.
(Dishes, charger and linens found at Ranchmart Hardware.)

Old-Fashioned Apple Crisp
By Ina Garten

5 pounds of apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 Tbsp orange juice
2Tbsp lemon juice
½ C granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping
1 ½ c all-purpose flour
¾ c granulated sugar
¾ c packed light brown sugar
½ tsp kosher salt
1 c oatmeal
½ pound cold unsalted butter, diced

Preheat oven to 350 degrees. Butter a 9 x 14 x 2” oval baking dish.
Peel, core and cut the apples into large wedges. Combine apples, zests, juices, sugar and spices. Pour into the dish.
To make topping, combine ingredients and mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm!

august article for Tastebud Magazine. photographed at my mom's lake house.

Inspired by Berries

By late summer farmer’s markets will be bursting with berries and backyard planters will be full of trailing vines and flowers. Use these as inspiration for a casual summer table. Colors come from ripe strawberries, raspberries and blueberries among others.
Start by choosing dishes in shades of blue and red with hints of silver. Here I started with traditional blue camping plates topped with pewter bowls. Layer in coordinating tea towels (these make for great napkins because they are large and usually do not need to be ironed after washing). Add in simple, sturdy glass and silverware to complete each place setting.Feature the beautiful berries in the centerpiece of this table by displaying them in simple white crocks. Place these on a large silver platter along with several simple glass vases filled with cuttings of fern, ageratum and geraniums from overflowing planters and gardens. Include recycled jelly jars in unique shapes filled with toasted almond slices and coconut to turn this centerpiece into dessert. After lunch is enjoyed al fresco, guests can scoop up the delicious berries and top with honey or fresh whipped cream and sprinkle with the almonds and coconut. Easy for the host and easily enjoyed by the guests!

july article for tastebud magazine

Citrus Chill
Keep cool this summer with friends and enjoy a citrus inspired get together.
This table starts with a crisp, white linen tablecloth topped with placemats and napkins in bright fruity colors. White hotel style plates keep the table from getting too fussy. At each setting add a unique place card. Start with a lemon or lime, a small cut of gross-grain ribbon, the guest’s name printed or handwritten on heavy cardstock and a small brad to attach these to the piece of fruit. Guests will not have to think about where to sit and this simple project is sure to impress. The centerpiece for this table brings all of the colors together with a vase of flowers in vibrant shades of citrus: lemon yellow gerbera daisies, lime trachillium, orange roses and mini calla lilies. For a fun touch add lime slices in the vase and cuttings from the yard including ferns, bush ivy and hosta leaves.
To complete this party serve a signature drink. One of my favorites in the heat is Summer Beer. Fix a big batch in an old-fashioned glass jar with a spigot and guests can serve themselves. Menu idea: grilled lime marinated shrimp on top of local greens with a citrus vinaigrette. Have fun and chill out!
*Linens available from The Fiddly Fig in Brookside**Jar from Crate and Barrel

summer beer

12 oz. frozen lemonade concentrate

12 oz. water

12 oz. vodka

12 oz. beer (like a miller lite)

mix together and chill

double or triple as needed!

my article for the june issue of tastebud magazine.
Picnic Style

June is the perfect time to take the party outdoors and enjoy a picnic. Pack a basket with theses ideas and your time outside will sure to be fun and relaxed!
Start with a sturdy basket. I have spotted these all over town from traditional woven wicker, wire (Crate and Barrel) to canvas (find brightly colored ones that can be monogrammed at Happi-Names in Leawood). Next, pack it full of all your accessories and delicious food! First, a large blanket to serve as the table and seating. For serving pieces choose eco-friendly items that can be reused. Instead of paper bring along La Plates. These melamine plates, created by Kansas Citian Lara Shelton, come in a variety of colors and designs. What is great about these plates and platters are they can be personalized and are nearly indestructible! The company also offers unique cups and soft sided coolers. Replace plastic utensils with bamboo flatware. Bamboo is a quickly renewable resource and is a hard wood so these utensils will stand up to many uses. Choose cloth napkins or large tea towels in fun colors to clean up messes. Now, on to packing up the food and drinks! Make a simple reusable sandwich bag from oil cloth (instructions found online at www.tastebudmagazine.com). This great tropical print was found at Pride’s in Westport and can be hand washed after each use. Place side items such as coleslaw or potato salad in tin containers or bento style boxes. Bring along a festive drink in a recycled wine bottle. After washing out an empty bottle fill with your beverage choice, re-cork and chill in the refrigerator until you are ready to bring it along. The final touch is a sweet bouquet of daisies in a simple mason jar.
Head to the backyard or a favorite park and enjoy the outdoors in style!

Apple Walnut Slaw
1 c mayonnaise
¼ c cider vinegar
2 Tblsp sugar
1 tsp salt
¼ tsp pepper
6 c coleslaw mix (1 pound bag)
2 granny smith apples, peeled, cored and cut into matchsticks
1 cup walnuts, toasted and chopped

Mix together the mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Add the coleslaw mix, apples and walnuts and toss.
Refrigerate for an hour before serving.

www.laplates.com

article for the may issue of tastebud magazine.

A Sweet Celebration

May is a lovely time to celebrate, whether it is for a new baby, an upcoming marriage, a birthday or simply friendships. For any of these occasions host an afternoon party to please everyone’s sweet tooth. The details for this gathering are as charming as the desserts you serve.
To create a vintage modern and thoroughly girlie gathering, start with a vintage tablecloth or a modern floral fabric to cover your table. Next, add in floral dishes, either a complete set or a mix of flea market finds. I was lucky to have inherited a set of Franciscan Rose from my grandparents and they work terrifically for this type of gathering. To create different heights for this table use these fun cardboard suitcases in different sizes and colors, available from The Paper Source on the plaza. Stack a few of these on top of one another and place desserts on top and use others to hold cookies and treats. Display the rest of the desserts on floral or white platters and cake plates. Serve a variety of juices and sodas in bottles that have been dressed up. Using patterned paper create labels by wrapping the paper around the bottle and securing with a glue stick. You can even add features like the guest of honor’s name or initials.
Fresh flowers complete this table. Spring favorites such as anemones, ranuculus, tulips and grape hyacinths placed in tiny glass vases add a burst of color and can be given away to guests when the party is over.
Make desserts from scratch or purchase from one of many great bakeries we have in the Kansas City area. Make sure to include a variety of flavors including chocolate, berry and citrus (including the delicious key lime cupcake with cream cheese and coconut frosting from Natasha’s Mulberry and Mott, pictured).
Enjoy the sweet life!

Great Kansas City Bakeries
Boulevard Bakery
2815 Independence Ave.
KCMO
816.483.7172
Chacko’s
6001 Johnson Dr.
Mission, KS
913.671.8199
Dolce Baking Co.
6974 Mission Rd.
Prairie Village, KS
913.236.4411
Natasha’s Mulberry and Mott
10573 Mission Rd.
Leawood, KS
913.341.0300

april's tastebud article:

Green Table

This month “green up” your table literally by bringing this fresh color to your dishes and centerpiece and figuratively as in “green” the new buzzword for local and earth friendly.
The inspiration for this table came from one of my long-time friend’s recent wedding. Room 39 catered the event using fresh, local ingredients and every detail in the décor was personal, handmade or recycled and made for a wonderful and intimate celebration. I borrowed a few of her ideas here.
The centerpiece is created by using recycled wine bottles that her dad cut off and sanded down to make terrific vases in several sizes and shades of green. Cluster three of these vases in the middle of your table and fill with one of my favorite signs of spring, vibrant grass. Wheat grass is an easy and quick to grow grass from seed or find flats of it at local florists. I love how the roots show through the glass and the bright green blades sprout out of the top. If you can’t find wheat grass, simply cut from the spring bulbs that are popping up in your yard.
The next step to greening your table is in the place settings. I started by recycling my burlap tablecloth from Thanksgiving and cutting it into placemats. Bring in the color green by using dishes in fun patterns and shades from apple to kelly. For an earthy element add in a wooden salad bowl made from a sustainable resource. The mix of wood and glass will add interest to the table. Place cards are made from recycling wine bottle corks and brown paper grocery bags. Start by tearing the paper sack into small rectangles and write guests’ names on each, then cut a slit in the top of the cork and slide the paper into place.
What to serve? Look for seasonal recipes that utilize the newest offerings at the farmer’s markets such as cool weather salad greens, vegetables, eggs and meats.

Recycled wine bottle vases available from BotanicaEmail hcoones@hotmail.com for information

march's theme for tastebud is family, so i highlighted one of our friday family fun nights. no flowers but lots of fun ideas for a family friendly table!

Friday Family Fun Night
In our house Fridays are reserved for family fun night. This can include anything from going to the Nelson-Atkins art gallery to trying a new family friendly restaurant or the kid’s favorite, game night at home. Since this night is all about fun and family time together start with setting an interactive and brightly colored table. Roll out a large sheet of white butcher block paper and provide lots of markers, crayons and colored pencils for creating bold drawings. To hold our supplies we made ‘junk drawer’ robots out of recycled cans, old hardware, paper clips and any odds and ends we discovered in the garage. Have the kids design the robots out of these old parts and an adult can attach the junk with a hot glue gun. My kids were so excited to add their works of art to create our centerpiece. Next, bring on the games! For our last game night we played bingo. The cage served as the centerpiece, we placed the bingo cards at each place setting and spread the colorful markers all over the table. Another alternative would be to place a board game and pieces in the middle and get ready to play!
The menu is simple: make your own pizza and chocolate milk. Stop by Whole foods to buy their pre-made pizza dough in the deli area and get plenty of toppings (pepperoni, black olives, broccoli, mushrooms, red peppers, etc.), sauce and shredded mozzarella cheese. Everyone is happy because they choose their own pizza toppings and they have fun making it. While the pizza is in the oven enjoy coloring and talking about the week. When the pizza is gone it’s on to dessert. What could be more fun than chocolate fondue? Kids love dipping marshmallows, pretzels, bananas and strawberries into the yummy melted chocolate.
Spend the rest of the evening playing games and laughing, dancing and enjoying this time together. We end our night with everyone piling into our king sized bed for a family slumber party.


Family Fun Night Tunes

House Party Time: Dan Zanes
Pizza and Chocolate Milk: The Terrible Twos
Victor Vito: Laurie Berkner
I Chalk: Justin Roberts
Heist: Ben Folds
William Tell Overture: Rossini
Catch the Moon: Lisa Loeb and Elizabeth Mitchell

Where to find fun games in KC:

Brookside Toy and Science

330 West 63rd

KCMO

The Learning Tree

Corinth Square

83rd and Mission

Park Place Shops

115th and Nall