easy holiday DIY (and a recipe)

Maybe my (not-so anymore) secret wish is to design greeting cards and moreso, address envelopes. I love writing names in gorgeous script, and addresses in block letters on envelopes; add some dots a sticker and some washi tape and I’m in heaven. Oh, the simple things.

Imagine my joy when a friend asked me to help with a pinterest craft of creating personalized place setting chargers for a dinner party.

Aren’t they amazing? Don’t you want to make them for your Thanksgiving or Christmas celebration? Maybe a special birthday?

YOU DO!

What you’ll need:
White porcelain/ceramic plates (these were bought from the dollar store)
Spray paint
Porcelain marker

How to:
Clean plates
Spray half of plate and allow to dry 24 hours
Shake, shake, shake porcelain marker and draw name (do not go over the letters a second time, it doesn’t look as great)
Allow marker to dry (and then stare at how lovely they are)

**these are not sealed/baked, DO NOT eat off these plates, just use as charger under dinner plate**

As if a simple, elegant holiday DIY isn’t enough, Jennifer also shared her recipe for Pear & Parsnip soup (YUM) which makes a perfect holiday season appetizer. It can also be made ahead of time and re-heated on party day. Or cold Sunday afternoon. Whatevs.

What you’ll need:
(from Traditional Irish Cookery)
Serves 4, easily multiplied

1 tablespoon butter/margarine
1 medium onion, chopped
1 pound parsnips, thinly chopped
1 garlic clove, crushed
1 pound pear (or apple), peeled, cored, sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
5 cups vegetable or chicken stock
salt and pepper to taste
2/3 cup light cream
garnish: sour cream, chives, toasted walnuts are my favourites, with chewy multigrain bread for dipping

How to:
1. Melt butter/margarine in a large saucepan and saute the onion over medium heat until it begins to soften. Add parsnips, garlic, fruit and until all are softened but not browned.

2. Stir in the spices and cook for 2 minutes, stirring periodically. Add stock and bring to a boil, stirring continuously. Season with salt and pepper then reduce heat, cover and simmer gently for about 30 minutes until the parsnips are tender.

3. Puree in food processor/blender, return to pot and stir in the cream. Thin down with more stock or water if desired.

4. Keep warm on stove-top over low heat, do not allow soup to come to a boil again. Serve and garnish.

 

Are you hosting friends or family for the holidays? What are you making? And can I come? 

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