Sculpture, Lilies, Silver

Just a little post to enjoy until I can share the AMAZING floral arrangements we have been enjoying in Bangkok. Orchids. Orchids. Everywhere. AND, Karen and I are headed to a private three hour class with the chef here at Anantara in just a few minutes. More to come! Until then…lilies-in-silver-service-ii

Recently I was yearning for a low, wide look for a few lilies I had on hand. All of my containers were too bulky for the task; so wandering around the house in search of something anything, it suddenly clicked as I entered my dining room. I borrowed pieces from my silver service and took them right into the sun-room and plopped them beside the sculpture by Jeff Kiefer. Set your silver free and use it all around the house!

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