I truly believe there is nothing more loving or generous than inviting friends old and new into your home. You don’t have to throw an elaborate tea party, you can simply open your door and let them in or just have them join you for a relaxing conversation on your front or back porch.
But sometimes (as you all know) inviting friends to join me for a tea party is one way of sharing my love and creative energy with them.
I’m old fashion, in a sense, when comes to a few things to entertaining.
The first is invitations . . .
I truly believe in handmade invitations. I know it’s not for everyone, but is there really anything better than receiving an old fashion, handmade invitation in the mail?
Plus it gives my creative brain something to do for a few days.
For this invite these are the steps I took . . .
*third: after its printed I will go through my stack of papers I have at home to see if I have the perfect layering pieces, if not, I head to a local craft store (such as Michael’s) with invite in hand and began eyeing which papers compliment one another. I just prefer a little layering for added fun.
*fourth: then I glue the layers together
*fifth: take a look and decide if it needs anything else . . .in the case, it did.
*sixth: I chose to use a doily, some black and white bakers twine and then I quickly created the little tag on the computer.
*seventh: put the finishing touches together.
Does this process take a while, I wish I could say, no it’s easy and simple, but it does take some time. But as I create and put together each and every invitation, it gives me time to think of each and every person I’m inviting and what a lovely process this has become.
Another old fashion rule I follow . . . always bake a cake or any dessert for that matter from scratch. Now days this is quite a treat, but oh, so worth every bite.
For this particular bundt cake I used this recipe:
2 2/3 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter
1 1/2 cups sugar
4 eggs lightly beaten
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup milk
Have all ingredients at room temperature.
Preheat oven to 325 F. Grease and flour bundt pan.
Sift together the flour, baking powder and salt, set aside.
In a separate bowl, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the sugar and continue beating until light and fluffily, about 3-5 minutes. Add eggs a little at a time beating well after each addition. Beat in the vanilla.
Reduce the the speed to low and add the flour, milk, and sour cream, alternating the three.
Spoon batter into prepared pan and bake 40 – 45 minutes.
1/2 cup powder sugar
3 Tbsp. honey
2 Tbsp. fresh lemon juice.
In a small sauce pan, combine all glaze ingredients and heat over medium heat until sugar dissolves and glaze is warm. After cake has cooled for about ten minutes and you have inverted onto your cake plate, brush with glaze.
Another little old fashion thing of mine . . . always make homemade salad dressing. Now this is easy and it just doesn’t compare to store bought.
For this salad I chose to use a lemon poppyseed dressing :
2 Tbsp. fresh lemon juice
2 tsp. dijon mustard
2 tsp. honey
1/3 cup olive oil
1 Tbl poppyseed
salt and pepper
Now sometimes I’ve been known to try something totally knew on my guest, after all, they are my friends so what better time to try something fun and new, right? This time I decided to make a peach bruschetta to go along with the salad. And, so glad I did, it was to die for . . . talk about sweet and savoring.
I used fresh raisin and cinnamon bread (I cut the crust off with a honeycomb cookie cutter to go among with the theme).
Toast the bread . . . spread on balsamic vinegar and oil (you can use olive oil if you prefer), place a slice of mozzarella cheese, and a slice of fresh peach, and drizzle a bit of honey.
As always my friends, thanks for dropping by. Have a most wonderful Friday and extra long weekend.