Tablescape Thursday: Celebrating Storks and Babies

We were privileged to be a part of beautiful baby Lindsay’s baptism and celebratory party. Lindsay’s flowers and her adorable photo served as the inspiration for today’s baby shower tablescape. I tucked Lindsay’s photo from her baptism invitation into a cranberry glass box.

Of course, Lindsay’s party needed to be centered around PINK so I created a floral centerpiece in my favorite hobnailed cranberry glass bowl. Everything looks good in this vase.

When planning this centerpiece, I grabbed the wood carving that my father created for my children of a stork delivering a baby.

When my mother and father visited the Netherlands, my father became intrigued with the rooftops and chimneys in the lovely cities.

Pewter chargers laid on a cream lace tablecloth and cream and pink floral placements set the stage for the place settings.

Every hostess should own at least twenty plain white plates to use as a base for table settings. Mine are Pfaltzgraff Filigree and can go from the most formal table to an outside party on the patio.

On top of the white service plate, I layered a rimmed soup bowl (Claridge from Four Crown China); this was my mom’s china and these bowls work well for salad or soup.

We received eighteen Cristal d’Arques wine and water glasses for our wedding thirty years ago. We assumed some would break along the way — we still have all thirty-six glasses! Our swirly champagne glasses would certainly be filled with pink champagne for this event.

To add a little pink flair, each place setting is topped by a cranberry juice glass with a sparkly daisy.

Setting this table was special for me, as it features both my family heirlooms and the darling grandchild of my heart. Every time I see my dad’s stork carving, I want to visit the Netherlands and find out what inspired him. He’s not here with us any longer to tell me, so I’ll have to see it for myself.

I’m linking up today to Between Naps on the Porch. Stop by Susan’s blog to see some fabulous tablescapes to inspire you!




Dutch Cheese Soup

Is going on a cruise all about the food?

For those of you who enjoy traveling by cruising, you already know that a cruise offers cultural and scenic delights as well as some well-deserved rest and relaxation. When I went on my first cruise to the Caribbean, I wasn’t particularly impressed with much about the food the cruise had to offer. I can barely remember what we ate, but I very clearly remember that formal dinners were difficult while traveling with two young children — even if they were well-behaved.

Fast forward twenty years and we took another cruise — just the two of us this time.

Well, just the two of us, our close friends from college, and 146-ish other intrepid travelers. And this time isn’t wasn’t a “fun ship,” it was a Viking River Cruise from Paris to Normandy. All the issues with reserved seating vanished and we didn’t have to decide whether to wait in the bingo game or the casino with the kids while the people in the late seating finished dinner. We had close to three hours every night of wonderful food, fabulous wines, great conversation, and attentive service. Now that’s the way to travel.

It’s not surprising, then, that I went directly to the Viking River Cruises web site to find a satisfying soup recipe for Soup Week. I’ve linked up both the Viking River Cruises site and another blog, A Spoonful of Thyme, where I found the photo. If you are a cheese soup lover, you will love this fall favorite!

Dutch Cheese Soup

Yield: 4 Servings

Dutch Cheese Soup

Travel is wonderful when the food is wonderful. Originally published by Viking River Cruises, this is a yummy entry into your soup recipe book!

Don't forget that you need flameproof crocks to broil the cheese at the end.


  • A quarter cup vegetable oil
  • Two tablespoons butter
  • A half cup diced onions
  • One cup diced cauliflower
  • Two potatoes, cut into half-inch cubes
  • A half cup carrots, cut into half-inch cubes
  • Four cups chicken stock
  • Four ounces Canadian bacon, diced
  • Five ounces Gouda cheese, thinly sliced
  • Eight slices sourdough baguette
  • Salt & pepper to taste


Heat oil on medium-high heat in a 1.5-quart saucepan. Add onion and sauté until softened. Add cauliflower, carrots and potato; sauté for 5 minutes. Stir in chicken stock and bring to a boil. In a small skillet, heat the butter. Add the Canadian bacon and sauté until lightly browned. Add bacon to soup. Reduce heat to low and cover, simmering until vegetables are tender (about 15 minutes). Pour soup into four individual flameproof crocks or bowls. Top each portion with two bread slices and one-quarter of the cheese. Place under the broiler until cheese is bubbly. Serve immediately.

Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...