Deviled Eggs

Dining Room LilliesYes, of course we dyed eggs last Sunday for Easter. Then we ate eggs, deviled that is, for our Easter lunch celebration. I spy deviled eggs in the lower right corner of this pic from a recent gathering! Here’s what you do to make this happen at your next happy happening!

6 eggs, hard boiled
3 Tbs fat free sour cream
1 1/2 Tbs fat free mayonnaise
3/4 t Dijon mustard
1 Tbs sherry vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/8 t cayenne pepper
2 Tbs chopped fresh thyme
Mango chutney for garnish

Shell eggs, and then cut in half lengthwise.
Scoop out yolks and transfer to small bowl and mash with fork.
Mix in sour cream, mayonnaise, and mustard.
Stir in sherry vinegar, lemon zest, lemon juice, cayenne pepper, and thyme.
Spoon yolk mixture into whites.
Sprinkle eggs with chutney, chopped parsley, or thyme.
Make at least 4 hours ahead. Cover loosely and refrigerate.

Good for 2 to 3 days only.

*You can spice up the eggs with dill, roasted red peppers, or medley of fresh herbs such as tarragon, chives, dill, or chervil.
Top the egg with a hint of what you added to the filling.Appetizer Devilled Eggs II

Camera Ready Centerpiece

Peg and Tena arrangementRemember the revealing supper party?  Well, that baby is almost here!  And last weekend we showered the parents-to-be with BBQ.  OK…gifts too!  Tena and I came up with this arrangement for the head table. Remember, it was an outdoor bar be cue, so it needed to be elegantly rustic. Hint…long picks, oasis piled high and a potted gerbera daisy simplify the process!Peg and Tena arrangement II

Floral Philosophy I

Fearrington Barn

This is the barn at Fearrington Village where it all began.  For my 35th birthday my Mother treated 5 friends and me to an all day flower arranging seminar led by Paul Bott, then owner of NYC flower shop Twigs.  He ingrained in us the practice of keeping our eyes wide open all the time, as inspiration surrounds us where ever we happen to venture.  We practiced looking at trees not just as trees, but as forms and possibilities for arrangements.  He emphasized thinking of flowers in their cut form, but also in their planted form.  He was the beginning of my zest for creating unique arrangements.  Perfect example below…I took my pups to the groomer today out in the country.  Along the way I saw these blooming Bradford Pear trees and immediately thought of cutting a few branches and putting them in an over-sized vase in the kitchen.  Alas, since they were on private property, I resisted the urge and found an image to illustrate my thought!  My Paul Bott experience was in the infancy of my fascination with wonderful arrangements.  Look for future posts on floral gurus such as Paula PrykeJeff Leatham, and my friends Jef and Ed Glenn, all who have had immense influence on the manner in which I celebrate special events in my life.IMG_1370

Branches in vase

Kitchen Window Sill Flowers

I live in a house that was built in 1952.  Alas, last spring we replaced all of the inefficient windows that leaked the cooled and heated air from the inside to the outside…and allowed in the cool and hot air from the outside.  So in the kitchen I had installed a 6 inch window sill above the sink rather that the standard 2 1/2 inch sill.  This allows space for flowers, knick knacks, coffee mugs, and perhaps most importantly a champagne glass while cooking!  I spend a LOT of time in my kitchen and want it to be a happy place with fresh flowers and a sunny outlook. Here is a simple example of a window sill “still life” in my kitchen home.

Roses on window sill