Sage Green & Cherry Blossoms: My Fresh Spring Table Setting

 

Spring has officially arrived at my table! Soft, subtle, and irresistibly pretty, this first tablescape of the season feels just like the gentle awakening of warmer days. With only a few quick swaps, it can easily shift into bolder, brighter hues as summer draws near.

 

A neutral linen tablecloth with a delicate cream design creates a calm foundation, topped by a super affordable sage-green cheesecloth runner that drapes freely and organically from end to end—like a gentle breeze across the table.

 

The centerpiece steals the show: a majestic swan planter brimming with faux cherry blossoms, adding elegance and a touch of whimsy. As evening settles in, cordless table lamps bathe everything in a warm, inviting glow.

Each place setting begins with an off-white charger featuring pretty scalloped edges. Layered on top are my cherished Portmeirion “Botanic Garden” dinner and salad plates. Perched above the salad plate sits a vintage off-white appetizer plate illustrated with herbs and their names—a treasured souvenir from the Missouri Botanical Garden gift shop in the 1980s!

Bordallo Pinheiro’s charming green cabbage leaf salad bowls complete the look and are perfect for serving velvety spring soup. The matching Portmeirion Botanic Garden Butterfly cups and saucers flutter in beautifully, promising butterflies and blooms ahead.

 

For flatware, I pulled out my all-time favorite Kelenfer set with its delightful musical-note tail design—it never fails to make me smile. Sage-green Ruvanti napkins echo the runner and add just the right hint of color.

 

And oh, the glassware! I had the most fun here, mixing three different patterns, colors, and sizes to evoke the joyful feeling of spring growth rising from the earth. As a proud “green girl,” I couldn’t resist these gorgeous green ribbed stemless wine glasses—the texture is divine and pairs effortlessly with elegant crystal champagne flutes and sunny golden-yellow stemware. The combination feels fresh, alive, and perfectly spring-like.

 

This tablescape is soft elegance at its best—pretty today, ready to bloom brighter tomorrow. I hope it inspires your own spring table!   

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This post is linked to: Tablescape Thursday 

Why I Ditched Bottled Bone Broth for Homemade (Chef Marco Canora's Roasted Chicken Recipe)

 

You've probably noticed the flood of ads for Chef Marco Canora's bone broth all over the Internet lately. He named his bone broth brand Brodo because "brodo" is the Italian word for broth. He launched it out of his East Village restaurant, Hearth, back in 2014, starting with a takeout window serving cups of hot broth like coffee. I've had his book, Brodo: A Bone Broth Cookbook for years. I make my own bone broth following his method, and I can tell you it's much cheaper than buying the bottled stuff—and I truly believe it has real health benefits.

Last week, I started feeling like I was coming down with something and went straight into panic mode. The next morning, I pulled some chicken stock from the freezer, whipped up a batch of chicken noodle soup, and sipped it every evening with a squeeze of fresh lemon juice for dinner. (I also enjoyed a Flu Shot Cocktail for good measure.) Two days later, I felt completely fine—no trace of illness.

That experience convinced me, so I've been stocking up whenever chicken goes on sale. Now my (newly defrosted) freezer is full of homemade bone broth, ready whenever I need it.

 If you don't have Marco's book (which I highly recommend), here's his roasted chicken bone broth recipe. It's delicious sipped on its own, perfect for chicken noodle soup, or as a base for almost any dish. I will say that while this broth is exceptionally good on its own, I do take a tip from Ina in that I add a hefty tablespoon of chicken soup base, as well as emp,yhing a few addition of my own like poultry seasoning and chicken seasoning. It adds so much additional flavor – Wow! You are going to love it.Brodo’s Roasted Chicken Bone Broth Recipe

 5-6 lbs mixed chicken bones (backs, necks, wings, and feet for the best gelatin)

2 large onions (quartered)

3-4 large carrots (chopped in thirds)

3 celery stalks (trimmed)

1 head garlic (split)

10-15 peppercorns

3 bay leaves

A handful of fresh parsley

Enough to cover everything by 1-2 inches

2 T. tomato paste

Sea salt to taste

 Preheat your oven to 375°F. Spread the chicken bones on rimmed baking sheets and roast for about 1 hour until nicely browned, flipping them halfway.

 Transfer the roasted bones to a large stockpot (a 16-quart one works best) and cover with cold water. Bring to a boil over high heat.

 As it boils, skim off any foamy impurities that rise to the surface.

 Once skimmed, lower the heat. Add the vegetables, aromatics, and tomato paste (if using), pushing them down into the liquid.

 Simmer gently for 3-5 hours—or up to 12-16 hours for deeper flavor and more gelatin.

 Remove large solids with a spider skimmer, then strain the broth through a fine-mesh strainer into containers.

 Let it cool, then refrigerate. The fat will harden on top and can be scraped off easily.

 The broth keeps in the fridge for 5-7 days or freezes well for up to 6 months.

 

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Creamy Chicken Wild Rice Casserole with a Flavorful Twist

 

Casseroles are the ultimate comfort food—easy, hearty, and perfect for feeding a crowd without much fuss. I recently experimented in the kitchen and came up with this creamy chicken wild rice casserole that turned out even better than I hoped. It's packed with tender chicken, nutty wild rice blend, crisp veggies, and a creamy sauce that ties everything together beautifully. The surprise stars? Fire-roasted red peppers for a subtle smoky sweetness and water chestnuts for that satisfying crunch.

What I love most about this dish is its versatility. It's a true one-dish meal with protein, starch, and veggies all in one. You can prep it ahead (assemble everything except the toppings, refrigerate overnight, then add the cheese and fried onions right before baking), making it ideal for busy weeknights, family dinners, or even a ladies' luncheon. It serves about 6 generous portions—plenty for a family or leftovers the next day.

The Montreal Chicken Seasoning adds a savory, herby kick (think garlic, onion, black pepper, and hints of herbs), while the sharp cheddar melts into gooey perfection and the French fried onions give an irresistible crispy topping.

Give it a try—you might just find your new go-to casserole!

Creamy Chicken Wild Rice Casserole 

3 c. white & wild rice blend

3 c. cooked, cubed chicken breast meat

2 stalks celery, chopped

4 scallions (green onions), diced

½ c. chopped crimini mushrooms

⅓ c. chopped fresh parsley

⅔ c. chopped Melissa’s Fire Roasted Red Peppers, drained

1 8-oz. can water chestnuts, drained and chopped

1 14.5-oz. can French-style green beans, drained

1 10.75-oz. can cream of celery soup

½ c. Duke’s mayonnaise

½ c. sour cream

1¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

½ c. grated sharp cheddar cheese

1 2.5–6 oz. can crispy fried onions

Cook the white & wild rice blend according to the package directions. Fluff and set aside to cool slightly. 

While the rice is cooking, preheat your oven to 350°F.

Lightly grease a 2½-quart casserole dish.

In a large mixing bowl, combine the cooked chicken, chopped celery, diced scallions, mushrooms, parsley, fire-roasted red peppers, water chestnuts, and drained green beans. Add the cream of celery soup, mayonnaise, sour cream, Montreal Chicken Seasoning, and black pepper. Stir everything together until well mixed and creamy.

Gently fold in the cooked rice until evenly distributed. Transfer the mixture to the prepared casserole dish. Sprinkle the grated sharp cheddar cheese evenly over the top. Finish with a generous layer of crispy fried onions.

Bake for 25–30 minutes, or until the casserole is hot and bubbly, the cheese is melted, and the onions are golden and crispy.  Let it rest for 5 minutes before serving. Enjoy!

Tips

- Make-ahead: Assemble through step 6, cover, and refrigerate up to 24 hours. Add cheese and onions just before baking (you may need to add 5–10 extra minutes to the bake time if starting cold).

- Variations: Swap cream of celery for cream of chicken or mushroom if preferred. Add a dash more seasoning for extra flavor.

- Servings: 6 hearty portions.

 This casserole hit all the right notes—creamy, crunchy, savory, and satisfying. Let me know if you try it! 

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Why I Love This Matcha Set (Even Though I Skip the Matcha)

 

I'm not personally a fan of matcha—the taste just doesn't do it for me, it’s like drinking grass clippings—but I absolutely love matcha sets for their incredible versatility and beautiful design. This particular set is a standout: it includes a handcrafted matcha bowl (chawan), bamboo whisk (chasen) with holder, sifter, and tea scoop (chashaku), all crafted with high-quality, natural, and eco-friendly materials in a lovely shade of celadon.

 

The bowl is a generous 15 oz. capacity, made from durable, food-grade porcelain clay in a soft celery green that's just gorgeous—subtle, calming, and perfect for everyday aesthetics. It's sturdy, easy to clean, and feels premium without being fussy. The bamboo components are natural, safe, and thoughtfully made: the whisk is finely tined for smooth frothing (if you ever do make matcha), the holder keeps everything organized and dry, the sifter ensures lump-free powder, and the scoop is precise and elegant. 

Believe it or not, matcha sets are multifunctional, well beyond its traditional purpose. The large, wide bowl is ideal for so many kitchen and table uses:

 

  - Serving soups (miso, ramen, creamy bisques, or chilled gazpacho)

- Holding salads or grain bowls for lunch/dinner

- Breakfast cereal topped with fresh fruit and yogurt

- Mixing small batches of batters, dips, or sauces

- Even as a stylish vessel for snacks like nuts or popcorn

I've repurposed the whisk holder as a charming vase in my guest bathroom, where it now elegantly displays a small bouquet of fresh flowers—adds such a lovely, zen touch to the space without any effort. It’s become one of those little details guests always comment on—‘Wait, is that a matcha whisk holder holding flowers?’ Yes, yes it is—and it makes me smile every time.

 The bamboo scoop is excellent quality and has joined my utensil drawer alongside similar tools, but it stands out for portioning ingredients like spices, herbs, coffee grounds, or even small servings of loose-leaf tea. It's precise, natural, and feels nicer than metal alternatives.

The sifter works great for any powdered ingredient that needs to be lump-free—cocoa for hot chocolate, powdered sugar for dusting desserts, flour for baking, or even spices in recipes. It’s a charming addition to my hot chocolate and coffee station.

 Even if you're like me and skip the actual matcha whisking ritual, this set brings so much joy and utility to the kitchen and home. The quality is excellent across the board, the color is my favorite (that soft celery green is serene and versatile), and it elevates simple daily tasks into something a little more intentional and beautiful. If you’re on the fence because you don’t drink matcha either, trust me—this set is worth it purely for the joy it brings to everyday moments. Beautiful design, solid quality, and endless ways to use it around the house. Highly recommend for anyone who loves thoughtful, multi-purpose pieces that feel a little special. Matcha lover or not, you’ll find your own way to make it yours.

Do you do the same things that I do? Let me know in the comments if you’ve come up with additional uses.

 

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French Onion Broccoli Bake with Crispy Onion Crunch

 

I’m a huge casserole fan because they’re so forgiving and practical. I love prepping everything when I have the most energy in the morning, stashing it in the fridge, and baking it later when dinnertime rolls around. This one shines as a hearty side dish, but it’s satisfying enough to enjoy as a main course—pair it with a warm slice of focaccia or crusty bread for a cozy, complete meal. The combination of creamy cheese, tangy French onion soup, nutty pecans, and that crunchy onion-cracker topping makes it uniquely delicious and incredibly comforting.

  French Onion Broccoli Bake

2 crowns fresh broccoli (about 1–1½ lbs florets)

1 10.5-oz can French onion soup

⅓ c. chopped pecans, toasted

½ c. sour cream

½ c. Duke’s mayonnaise

1 c. shredded cheddar cheese

½ c. shredded Gruyère cheese

1 t. garlic powder

½ t. freshly ground black pepper

½ t. kosher salt 

½ c. crushed Ritz crackers

1 c. crispy fried onions 

Preheat your oven to 350°F and grease a 1.5-quart casserole dish.

 Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes until bright green and crisp-tender. Drain well and set aside.

  In a large mixing bowl, whisk together the French onion soup, toasted pecans, sour cream, mayonnaise, cheddar, Gruyère, garlic powder, black pepper, and salt until smooth and creamy.

 Gently fold in the blanched broccoli until everything is evenly coated.

 Transfer the mixture to your prepared casserole dish and spread it out evenly.

Sprinkle the crushed Ritz crackers over the top, then finish with the crispy fried onions for that irresistible crunch.

 Bake for 25 minutes, or until the casserole is bubbly and golden. If the onions start to brown too quickly, tent loosely with foil.

 Let it rest for a few minutes before serving.

Make-Ahead Tip

Assemble the casserole completely in the morning (or up to 24 hours ahead), cover, and refrigerate. When you’re ready for dinner, just pop it in the oven—no last-minute stress!

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Celebrating Chinese New Year 2026 with Fish Moon Cookies – Year of the Fire Horse Fun!

Happy Chinese New Year! Gong Xi Fa Cai! While 2026 marks the Year of the Fire Horse — a vibrant time of energy, passion, and forward momentum — I couldn't resist pulling out my beloved Chinese Fish Moon Cookie Mold to celebrate in delicious style at the O-P abode. The results? Absolutely delightful fish-shaped shortbread cookies that bring a fun, festive touch to the day.

These wooden cookie molds are wonderfully simple and affordable treasures. Just spritz with cooking spray, press your dough in evenly, trim the excess, and give a few firm taps on a hard surface—the beautifully detailed cookie pops right out every time. I used Ina Garten's classic shortbread recipe (reprinted below), but keep a close eye during baking. These small cookies set quickly and need only to turn lightly golden at the edges—overbake them, and you'll end up with charming but rock-hard buttery fish!Ina Garten’s Shortbread Cookies 

¾ lb. unsalted butter, room temperature

1 c. sugar, plus extra for sprinkling

1 t. pure vanilla extract

3½ c. all-purpose flour

¼ t. salt

 Preheat the oven to 350°F. In an electric mixer fitted with the paddle attachment, mix the butter and 1 cup sugar until just combined. Add the vanilla. Sift together the flour and salt in a medium bowl, then add to the butter mixture. Mix on low until the dough comes together. Turn out onto a floured surface, shape into a flat disk, wrap in plastic, and chill for 30 minutes. Roll the dough 1/2-inch thick and cut (or press into molds). Place on an ungreased baking sheet and bake for about 15–20 minutes (watch closely!), until edges barely begin to brown. Cool completely.

 My 15-year-old mold is sadly discontinued from the original company, but you can find other adorable fish (and lunar-themed) designs here and here to start your own cookie tradition. Wishing everyone a prosperous, joyful Year of the Horse filled with good fortune and sweet moments!

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Broccoli Pecan Casserole

 

When I'm serving a plain meat dish, say roast beef, or brisket, or chicken, meatloaf, or a slice of ham, I like to have a vegetable casserole of some sort as a not-so-boring side. This recipe is one of my favorites because it pairs well with anything, has an unexpectedly sophisticated taste thanks to fresh broccoli and toasted pecans, and pretty much everyone loves it and goes back for more. In fact, let me share with you the time that I last served it.

 

I’ll never forget the time childhood friend of the late Mr. O-P decided to pay us a visit and be our house guest for five days. FIVE. Yeah, I'll just leave it at that. The night of his arrival I prepared a roast beef, mashed potato casserole, and this broccoli dish. Now, he likes to cook, and is quite a talker, and tends to know many things about many things (or thinks that he does) so as he was shoveling the third portion of this casserole onto his plate commented about how much he likes a good recipe and cannot abide anything that contains such mundane ingredients as cream of mushroom soup. A look of panic flashed across Mr. O-P's face as he turned to me for guidance. “I so agree,” I replied, smiling to myself knowingly. Yes, cream of mushroom soup was a main ingredient in nearly every casserole during the 70s, and it's probably not the healthiest thing to add to a dish, but boy does this taste good. Ask the expert!

Broccoli Pecan Casserole

1 bunch Melissa’s Organic broccoli

1 10¾-ounce can cream of mushroom soup

½ c. Duke’s mayonnaise

¾ c. chopped pecans, toasted

1½ t. dry minced onion

2 extra-large eggs, beaten

1 c. grated mild cheddar cheese

1/3 c. Italian bread crumbs

2 T. butter, melted

Preheat oven to 350ºF.

Spray a 2-quart casserole dish with PAM.

 Cut broccoli into bite size pieces. Bring a 2-quart pot of salted water to a boil over high heat. Drop broccoli into boiling water, reduce heat slightly, and cook until tender crisp, about 4-5 minutes, depending upon size of the pieces. Drain broccoli; set aside.

 In a medium bowl, whisk together soup, mayonnaise, and chopped pecans. Whisk in beaten eggs and onions.  Fold broccoli into mixture and turn in to prepared casserole dish.

Sprinkle top with grated cheese. Scatter bread crumbs over the top, and drizzle butter over the crumbs.

Bake for 30 minutes. 

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