Kentucky Derby Tablescape in 10 Minutes: Simple, Stylish, and Surprisingly Fun

 

In all my years of setting tables, I had never attempted a Kentucky Derby table before. To be honest, the Kentucky Derby strikes me, as being, well, a bit ridiculous. All that pomp and circumstance, the extravagant hats, the bold fashion statements, the cocktails — wait, never mind, I do like a good cocktail — for what, two minutes? But I digress.

When I spotted an affordable Kentucky Derby tablescape kit on Amazon, I decided it was the perfect excuse to play. Ten minutes later, the table was complete, and I was genuinely delighted with how charming it turned out. I simply pulled out my favorite reds and greens, added a few beloved pieces of Staffordshire “Hunt Scene” china, and the look came together effortlessly. 

I started with the foundation: a soft faux burlap tablecloth layered with two rattan placemats. Next came the lively Bordallo Pinheiro geranium leaf chargers, followed by my red Pier One plates with their pretty beaded edges. On top I stacked matching geranium leaf salad plates and the delightful Hunt Scene appetizer plates. 

 Gold flatware added just the right sparkle, echoing the gleam of those iconic trophies.

  

Glassware is my weakness, so I paired a tall, knobby green Villeroy & Boch water glass with bold red stemware from Villeroy & Boch as well. Tall champagne flutes stood ready for the winner’s toast, and the matching geranium leaf espresso cups and saucers waited for after-dinner coffee.The napkins from Pomegranate tied every color together beautifully. For the centerpiece, I used every element from the Amazon kit—the grass-like runner, miniature horseshoes, tiny horses, and gleaming trophies. I rolled a greenery-and-rose garland into a lush circle, layering it high for dimension, then scattered extra rosebuds, a trophy, and a horse at each place setting. A small stack of whimsical Derby wooden signs (another quick Amazon find) added the final playful touch.

  

The result? A simple yet dressed-to-impress table that feels festive without being fussy. Most of it came from pieces I already owned; only a couple of small Amazon purchases were needed. The best lesson? Look around your own home, rearrange what you love, and you might surprise yourself with something truly special.

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This post is linked to: Tablescape Thursday

Pan-Seared Filet Mignon with Provolone and Red Wine Mushroom Sauce

 

If you've been following my refrigerator saga (that you can read about here, here, and here) you now know the saga had its [undented] silver lining. Ultimately, there was also a bit of good involved in this debacle. Amid all the shuffling of foods between fridges and freezers, I made a fortuitous discovery: I found…a steak! And not just a steak, but a filet mignon tucked away in the back. I'd ordered a set of four from Omaha Steaks months ago and mistakenly thought I'd eaten them all. Finding that last one felt like striking gold.

 I wanted to do something truly special with it, so I dug through my collection of filet mignon recipes. I landed on an old St. Louis Post-Dispatch clipping for "Filet Zanti" from a local restaurant. The original called for grilling, a white wine mushroom sauce (on beef?), and a topping of mozzarella. I decided to give it a complete makeover. It turned out magnificently.

I swapped the grill for the stovetop for easier weeknight (or company) cooking, switched to red wine for a richer sauce that complements the beef beautifully, and traded the mild mozzarella for bold provolone. The result? Pure heaven on a plate. I caught myself making those involuntary “yummy” sounds with every bite.

 

This revamped dish—quick, elegant, and deeply satisfying—comes together in about 20 minutes from start to finish. It scales beautifully for two, four, or even more, making it perfect for date nights or special occasions. Here's my version: 

Pan-Seared Filet with Provolone and Red Wine Mushroom Sauce

Yield: 1 serving (easily doubled or tripled)

 For the Steak:

Kosher salt

Freshly ground black pepper

1 (8-oz.) filet mignon

1 T. olive oil

About ½ c. Italian bread crumbs

1 T. butter

1 slice provolone cheese

For the Sauce:

½ c. sliced fresh mushrooms

3 T. butter, divided

2 T. red wine

6 T. beef stock

Juice of ½ lemon

1–2 T. flour

Remove the steak from the refrigerator 20 minutes before cooking. Season generously with kosher salt and freshly ground black pepper. Drizzle with olive oil, then roll it in the bread crumbs to coat.

  Heat a sauté pan over medium-high heat until screaming hot (turn on your vent fan and maybe a ceiling fan—trust me on this). Add the butter to the pan, then place the filet in it. Cook to your desired doneness. For medium, I do about 4 minutes per side. Just before removing, top with the provolone slice and let it melt.

While the steak rests, make the sauce: In the same pan (or a separate one), sauté the mushrooms in 1 T. butter for about 1 minute. Add the red wine, beef stock, and lemon juice. Bring to a boil.

Roll the remaining 2 T. butter in flour until well coated, then add it to the sauce. Stir and cook for a few minutes until the sauce thickens nicely.

Plate the filet, spoon the luxurious mushroom sauce over the top, and serve immediately.

 One bite and you'll understand why I was in food bliss. Tender, juicy steak with a crispy breadcrumb crust, melty provolone, and a bright, savory red wine sauce—it's restaurant-quality without the fuss. 

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Homemade Outback Bushman Bread in the Bread Machine – Richer, Darker, and Irresistible

 

Lately, I’ve been baking bread once a week. Keeping my bread machine on the counter has been pure genius. If it lived in a cabinet, I’d probably forget about it entirely. Instead, daily it beckons me, weekly I succumb.

This week I was craving something deep and complex, so I set out to recreate Outback Steakhouse’s legendary Bushman Bread. After scrolling through dozens of recipes, I picked one that felt right and gave it my own flavor-packed upgrades. Regular coffee felt too weak, so I swapped in the cold-brew espresso I always have on hand. I’m not crazy about straight honey, so I split it with real maple syrup for a warmer, more rounded sweetness. And here’s my pro tip: if you’re using cocoa in this bread, reach for black cocoa. It delivers incredible richness and depth that regular cocoa just can’t match.

The result is this gorgeous, dark loaf you see here. Slice it thick and you’ll be making sandwiches that taste like they came straight from your favorite café.

Here’s my adapted bread-machine version of 

 Outback Steakhouse’s Bushman Bread:

 ½ c. evaporated milk
½ c. water
½ c. cold-brewed espresso
2 T. butter, softened
¼ c. honey
¼ c. real maple syrup
1 T. molasses
2¼ c. bread flour
2¼ c. wheat flour
1 T. black cocoa
1 T. sugar
1 t. salt
2¼ t. bread machine yeast

Microwave the evaporated milk for 30 seconds, then pour it into the bread machine pan. Add the water, cold-brew espresso, softened butter, honey, maple syrup, and molasses. 

In a separate bowl, whisk together the bread flour, wheat flour, black cocoa, sugar, and salt. Pour this dry mixture over the wet ingredients in the pan. Make a small well on top and add the yeast. 

Select the “Sweet Bread” cycle with medium crust color and press start.

The finished loaf is a beautiful deep red-brown. (Restaurant versions use caramel coloring for an even darker look—if you want that extra shade, you can add it, but I skipped it and still loved every bite.)

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Discovering Joy in Brittany: A Heartwarming Review of A French Fling for the Golden Gals by Judy Leigh

 

Sixty-one-year-old Maxine Sweet thought retirement would be the start of a dreamy new chapter with her partner, Russell. But when she arrives home early and catches him in flagrante delicto with a friend, her carefully laid plans shatter in an instant.

Devastated yet determined, Max refuses to mope. When the opportunity arises to spend a glorious month in the sun-drenched coastal town of Plouvannec-Sur-Mer in Brittany, she packs her suitcase and embraces the adventure.

From the moment Max arrives, the irresistible French joie de vivre works its magic. Tempting boulangeries, breathtaking beaches, charming new friends, and some rather fine-looking men of a certain vintage all conspire to remind her that life can begin again at any age. As she heals from heartbreak, rediscovers herself, and opens her heart to new possibilities, Max learns that hope, love, and friendship are always within reach—if you’re brave enough to reach back.

This is the first time I’ve read Judy Leigh, and if her other books are anything like this one, I’ll be happily busy for a very long time. Beautifully written, emotionally rich, and bursting with warmth, A French Fling for the Golden Gals delivers everything you could want: grief and recovery, laughter and love, new friendships, and the courage to start over. It captivated me from the very first page, and I was genuinely sad when it ended—I wanted to stay in Max’s world just a little longer.

  Whether you’re navigating a fresh start, dreaming of your own escape, or simply need a joyful, uplifting story, this book will speak to your heart. Do yourself a favor and pick up a copy—you won’t regret it.

Rating: 5 glorious stars

 You can order a copy here. You won’t regret it.

 Disclaimer: Boldwood Books provided me with an advanced digital copy in exchange for an honest review.

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A Sweet Mother’s Day Table for Two: Brunch, Tea & Springtime Charm

 

This intimate table for two is dressed to perfection for Mother’s Day — whether you’re planning a leisurely brunch with Mom or a delightful afternoon tea. Soft peach tulips on long stems bring gentle spring color to the scene, while the lovely peachy-yellow tulip bowls add a cheerful pop.

  

At the heart of the table sits a charming centerpiece in the form of a floral pitcher vase from Fitz and Floyd’s “Meadow” pattern, surrounded by layers of thoughtful details.

Each place setting begins with a woven placemat base. Salmon-edged chargers from Fitz and Floyd are then topped with a Portmeirion plate from their iconic "Botanic Garden" series. The soft green vine motif around the edge perfectly echoes the greenery in the pitcher. Next come the delicate Amelie Versailles salad plates, crowned with those pretty “Meadow” tulip bowls.

 

Simple Fitz and Floyd everyday beaded white porcelain white appetizer/bread plates (just the right size for rolls and butter) complete the dinnerware. For glassware, the familiar salmon-toned pieces make a reappearance, beautifully contrasted by the soft sage ribbed glasses. Naturally a champagne toast to mom is in order in these Lenox coupe glasses. Sweet cups and saucers are ready for some tea.Every color on the table was inspired by that one beautiful pitcher — a lovely unifying touch.

The flatware is Wallace’s elegant “Napoleon Bee” pattern, with its charming bee detail adding a regal yet whimsical note. Soft sage napkins from Amazon tie everything together beautifully.

And those irresistible little bird’s nests tucked into the bowls? I couldn’t resist them when I spotted them at my local favorite, The White Hare — they’re the perfect spring accent. 

The result is a warm, inviting table that feels both special and personal — exactly the kind of setting that makes Mother’s Day memorable.

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This post is linked to: Tablescape Thursday 

Glazed Apricot Bourbon Meatballs – Elegant Slow-Cooker Appetizer

 

One of the quiet joys of living alone is the freedom to turn appetizers into dinner without a single raised eyebrow. Some evenings, that’s exactly what hits the spot—no fuss, just pure indulgence.

While flipping through my collection of vintage family cookbooks from the 1960s and 1970s, I rediscovered a treasure trove of meatball recipes. Meatballs have always held a special place in my heart. At my parents’ cocktail parties, there was inevitably a chafing dish (or two) brimming with them—savory, saucy, irresistible. As a little girl, I'd sneak a toothpick, slip into a corner, and spear a couple when no one was watching. That mischievous child still lives inside me, and she approves wholeheartedly of this grown-up version.

I combined elements from a few of those classic recipes to create something truly special: tender meatballs bathed in a glossy, balanced sauce that marries the sweet fruitiness of apricot with the warm depth of bourbon, a touch of smoky barbecue, and subtle savory notes. The result is elegant yet comforting—perfect as a sophisticated appetizer, piled high on a hoagie roll for a hearty sandwich, or served over rice or pasta for a satisfying dinner.

Resist the urge to double the sauce. These meatballs are meant to be beautifully glazed, not swimming. The concentrated coating clings perfectly, delivering flavor in every bite. And, if you can, resist the urge to use frozen meatballs and use your own. Frozen meatballs always strike me as beefy flavored Superballs.

Here’s the recipe I’ve been enjoying lately:

Glazed Apricot Bourbon Meatballs

1 lb. homemade or store-bought frozen meatballs
½ c. apricot preserves
¼ c. bourbon
½ c. barbecue sauce (I prefer Jack Stack or Stubb's)
1 T. Worcestershire sauce
½ T. Country Dijon mustard
½ T. garlic powder
½ T. onion powder
Pinch of red pepper flakes (optional)

Place the meatballs in a 3-quart slow cooker. 

In a medium bowl, whisk together the apricot preserves, bourbon, barbecue sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and red pepper flakes (if using) until smooth. 

Pour the sauce over the meatballs and gently stir to coat them evenly. 

Cover and cook on LOW for 3–4 hours or HIGH for about 2½ hours, until the meatballs are heated through and the sauce has thickened into a glossy glaze. (If using thawed or homemade meatballs instead of frozen, check earlier—around 2–3 hours on LOW—to avoid overcooking.) 

Give a gentle stir, then serve warm. Garnish with a sprinkle of fresh herbs or a crack of black pepper if desired. 

This recipe can be doubled. In which case, use a 4-quart slow cooker.

These disappear quickly whether you're hosting a gathering or treating yourself to a cozy solo supper. The bourbon adds a subtle sophistication, the apricot brings a bright sweetness, and the barbecue sauce ties it all together with just the right smoky edge.

If you try them, let me know how they turn out—or what vintage recipe you’ve revived lately. I’d love to hear!

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Irresistibly Buttery Coconut Loaf Cake

 

I don’t know what it is about spring, but the moment the days grow warmer, I start craving coconut cake. Perhaps it goes back to my childhood. Every Easter, our neighbor baked those classic molded lamb cakes and blanketed them in snowy shredded coconut. They always looked hideous, but there was something about a cake that stood on its own that intrigued me.

Over the years I’ve shared plenty of coconut cake recipes here—each one different, each one delicious, and every single one easy enough for a relaxed weekend bake. This version, though, is my current obsession. Baked in a simple 9×5 loaf pan, it’s extra buttery, deeply flavorful, and laced with coconut milk and three kinds of extracts. If you like coconut as much as I do, you are going to love this!

Buttery Coconut Loaf Cake

Cake:

1 c. (2 sticks) butter, room temperature

1½ c. sugar

3 large eggs, room temperature

½ t. vanilla extract

½ t. almond extract

½ t. coconut extract

1½ c. flour

½ t. baking powder

¾ t. kosher salt

½ c. unsweetened coconut milk

1 c. sweetened shredded coconut

 

Coconut Glaze:

1 c. confectioners’ sugar

⅓ c. unsweetened coconut milk

½ t. vanilla extract

½ t. coconut extract

Extra shredded coconut, for sprinkling

 

 Preheat oven to 350°F. Spray a 9×5-inch loaf pan generously with Baker’s Joy and line the bottom with parchment paper. Set aside.

In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 4 minutes.

While the butter and sugar are beating, whisk together the flour, baking powder, and salt in a separate bowl.

Add the eggs to the butter mixture one at a time, beating well after each addition. Beat in the vanilla, almond, and coconut extracts. 

With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk. Begin and end with the flour. Scrape down the sides and bottom of the bowl, then gently fold in the shredded coconut.

Pour the batter into the prepared pan and smooth the top. Bake 60–75 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for 15 minutes, then remove it from the pan and cool completely before glazing.\

 

 Coconut Glaze

In a small bowl, whisk together the confectioners’ sugar, coconut milk, vanilla, and coconut extract until smooth and pourable. Drizzle generously over the cooled cake and immediately sprinkle with extra shredded coconut.

Slice thick, serve with coffee or tea, and enjoy every coconutty bite. This loaf keeps beautifully for days—though in my house it rarely lasts that long. 

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