Hester & Cook placemats
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last year
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Trying to keep my ”girls movie night” low key, I bought Hester& Cook paper placemats for the bamboo lap trays. Imagine my surprise when I opened the package and discovered the placemats were scented! I bought peonies to go with the pink napkins I already have. I guess the scent is peonies. It is very sweet and floral. (Wonder that the placemats that picture wild animals smell like?)
I’ve laid out placemats hoping they will air out and the scent will fade before dinner tomorrow night.
My question is WHO SCENTS PLACEMATS!?!?!? Who thought that was a good idea?
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Painted border on placemats
Comments (32)Hi Lynne and Prosperity, nice to have you both back posting again. Glad you liked my little project. You are right Lynn, I think some for Fall would be nice--maybe leaves and acorns. Christmas could be holly or evergreen branches--maybe even some pinecones. The nice thing too is that the same design could be painted on napkins or even on glasses like your sunflower ones. Just have to find more placemats cheap, a friend said she would keep an eye out for some for me too. Luvs...See MoreTips for Presentation at a Cook-Off?
Comments (18)Thanks for all the tips. I just finished decorating the cheesecake with strawberries -- they are overlapping circles of strawberry halves. I loved the idea of the cut-outs for the pies, but since I don't have any letters (except my kids refrigerator magnets ;-) -- ), I just a heart in the top of a couple of the pies. (The cook-off is at a church with the name "heart" in it ) - a little corny to make the hearts so I only did a few. The pies are in the oven. I also grabbed a couple of bandanas we had in the dress-up box to see what I can do with those. Now, I only have to worry transport ... thanks for all the ideas! I'll let you know how it goes....See MoreChili Cook Off HELP!
Comments (35)Thank you all for the suggestions and support. The event was fun and though we didn't win, it was a learning experience. bob_cville Thank you for the recipe. It gave me starting point and I used a lot of your ideas. suzyqtexas I used your dried mushrooms idea. LKZZ I used your ideas for the cocoa powder, beef base and Rotel tomatoes. We made about 12 gallons of chili and had about 3 cups left at the end of the day. There were about 1,500 paying tasters plus all the teams and volunteers. The host guesstimated just under 2,000 for a final head count. We set up at 6:30 AM and started dicing, slicing,cooking, etc. at 8AM, by 10AM everything was together and simmering. The gates opened at 12 noon and we finished serving at 4PM. A few things I would do differently next time: * I will not use maple flavored bacon. I will use a basic applewood or hickory next time. The maple flavor was too much. * Cut back on the cocoa powder. I only used about 1/4 cup but we had several people pick right up on the cocoa flavor. * Add more chili peppers. We used Chipotle's in Adobo, dried Ancho, Chipotle, Guajillo, and Cascabel chili peppers. The flavor was great but I seeded all the dried peppers before grinding them and there was not enough zing to the chili. * Not use Baked Kidney beans. The molasses added too much sweetness. (This is a family thing so I stuck with it. Though I didn't use too many baked beans, ours was the only sweet chili so the molasses really stood out when compared to the other entries.) I did use dried Wood Ear and Shitake mushrooms which I ground into a powder and used tomato powder which really rounded out the flavor. One thing I did not take into consideration was that tasters would be doing a direct comparison. The other 14 entries were similar in flavor profile. Ours was very different. Lastly I definitely will get one 80 qt. SS pot for next year. My 60 qt. aluminum pots went MIA. I think I loaned them out and never got them back. I used 30 qt and 40 qt. pots both aluminum. Using 2 different size pots was challenging and I do not like using aluminum especially with tomatoes. Overall our chili was the children's favorite because it was milder than the rest and had a sweetness to it. Once I take inventory and find my notes, I'll post the final recipe. Again, thank you to everyone for your help....See MoreDo I need placemat liners?
Comments (44)kwsl, as it turned out, there were lots of wine glasses on the table, but that happened after the photo was taken. The prior month's hostess not only brought a red wine for the entree, she also brought a white for the soup and salad courses, and a late harvest Riesling for the dessert. At the prior luncheons, we've only had wine with the entree, which was what I was prepared for. Suddenly I was in a flurry getting out appropriate glasses. My "casual elegant mixed pieces" setting using a stemmed goblet and a stemless wineglass went out the window. I have been to formal dinners using coasters with placemats. While no doubt proper, I don't like it for a very stupid (on my part) reason. I'm a klutz. I'm always afraid I'm going to get engrossed in conversation, half-miss the coaster as I set my glass down, and make a mess. :-( Linelle, I had a Middle Eastern roommate for one semester in college who treated me to homemade cabbage rolls. I looked forward to the meal all day. It was my first foray into Middle Eastern food, so imagine my surprise when I took the first bite and tasted cinnamon in the meat. She had worked hard to make a lovely meal. I told her it was wonderful, but it really wasn't my cup of tea. I have never been able to find Diamond Crystal Kosher Salt, so I use David's Kosher Salt. With the subject of salt having been brought up, I thought I'd compare the two. According to the Diamond Crystal website, 1/4 teaspoon of their salt contains 280 mg of sodium. According to the box of David's, 1/4 teaspoon of David's contains 590 mg of sodium - twice as much at Diamond Crystal! I had no idea. If Food Lab is correct and most recipes are written for Diamond Crystal, I need to start halving the amount of David's I'm using! When I run out of David's, I think I'll order some Diamond Crystal from Amazon!...See Morebbstx
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