Why the Multi-Blade Vegetable and Cheese Grater Is My New Kitchen Hero

The Christmas shopping season is here, whether I’m ready or not. My mother was a master gift-giver, finishing her shopping by early September. She loved finding the perfect presents, thoughtfully chosen for each recipient, and her gifts were always a joy to receive. Her Christmas stockings were legendary—brimming with delightful goodies for my dad, my kids, and me, no matter our age. She often said the stockings cost more to fill than the gifts themselves. Inspired by her passion for meaningful gifts, I’m kicking off a weekly blog series to share gift-worthy products that stand out. First up is the Multi-Blade Rotary Grater—a kitchen gadget I was skeptical about but now can’t stop using.

If you’ve been scrolling through TikTok lately, you’ve probably seen the Multi-Blade Vegetable and Cheese Grater making waves. With people shredding cheese like there’s no tomorrow and some skeptics questioning its ease of use, I decided it was time to see what the fuss was about. Spoiler: this little gadget has earned a permanent spot in my kitchen, and I’m here to tell you why it’s worth the hype.

This grater comes equipped with five interchangeable stainless steel blades for fine shredding, coarse shredding, slicing, and even wave cutting. Whether you’re tackling a block of cheddar or a pile of carrots, it handles everything with ease. I put it to the test by shredding every bit of cheese in my fridge (no regrets), and it delivered perfectly even results. Then, I moved on to carrots, and let’s just say my salads have never been more vibrant—or veggie-packed!

The extra-large feed tube is a game-changer. I could toss in whole potatoes and carrots without the tedious pre-cutting that usually makes me dread meal prep. This feature alone saves so much time and effort, making it perfect for busy weeknights or when you’re prepping for a crowd.

 One of my favorite features is the powerful suction base that locks the grater securely to the countertop. No slipping or sliding here—it stays put no matter how enthusiastically you’re cranking. The food pusher adds an extra layer of safety, keeping your hands far from the blades. As someone who’s had a few too-close-for-comfort moments with a box grater, I appreciate this thoughtful design.

 Cleaning up after a grating session is a breeze. The components are dishwasher-safe, though the instructions suggest wiping down the base and handle. I accidentally threw the handle in the dishwasher, and it came out just fine, so no worries there! The mint green finish adds a pop of style to my kitchen, and the included storage box keeps everything organized. It’s compact, functional, and honestly kind of adorable.

While I’m obsessed with this grater, it’s not perfect. The cranking motion requires a bit more effort than some TikTok videos make it seem. If you have arthritis or neuropathy, you might find it a little challenging, but it’s still doable with some persistence. Once you get the hang of it, the results are well worth the effort.

I’ve always found box graters cumbersome and hauling out the food processor for a quick grating job is a hassle. This Multi-Blade Grater (or as I like to call it, my “rescue rascal”) has solved those problems. It’s versatile, safe, and saves so much time. I’ve already recommended it to friends, and I think it would make a fantastic gift for anyone who loves cooking but hates the prep grind.

My rating: 4½ stars making it perfectly gift-worthy.

 

Stay tuned for more great finds to make your holiday shopping a breeze! 

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Over the River & Through the Woods: A Magical Thanksgiving Table

 

I decided that I wanted to do something different for a Thanksgiving table this year. Year after year I use fall colors, pumpkins, gourds, turkeys, you get the picture. This year, I thought I would take the only Thanksgiving song that I know of, “Over the River and Through the Woods” and design a table around it so, allow me to welcome you to a uniquely seasonal Thanksgiving tablescape, crafted for a charming grandma-style dinner as part of Rita at Panoply’s Thanksgiving Tablescape Blog Hop.This was great fun to put together. I incorporated largely green and black in this table, added the trees to represent the woods, little illuminated houses to represent grandma’s house, snowflake lights, and the wonderful salad plates by 222 Fifth depicting the sleigh on which we would ride to get to grandma’s house in the woods.

The charger is a wooden tree round that I got from Target years ago. It is topped with a Pottery Barn plate with a wonderful pine and pine cone edge. The napkin is also by Pottery Barn, as is the runner with its woodsy theme.

The trio of glass trees I bought at Michael’s last year.The little illuminated houses I found here. They come with their own battery-powered lights, but I chose a flame in this instance. They are adorable whether it’s daytime or nighttime. 

The mug I bought last year at West Elm. The water glass is Libbey Glass Arby's Promotion Snowy Pine Trees Scene Tumblers.

The water glasses are by Mikasa in their “Park Lane” pattern. 

The hammered flatware that gives a nice bit of shine to this table is from Mikasa as well from their “Opulent” collection.

 Click on the links below for more Thanksgiving table inspiration from my blogging friends:

Pandora's Box - A Thanksgiving Breakfast

Home is Where the Boat Is - Thanksgiving Greetings

Hyacinths for the Soul - Turkey Trot Time

Everyday Living - A Thanksgiving of Memories

Life and Linda - A Silver and Gold Thanksgiving

Pandora's Box - A Thanksgiving Breakfast

Me and My Captain - Gathering Together Celebrating Thanksgiving 2025

My Thrift Store Addiction - Copper and Velvet Vintage Thanksgiving Table

The Cat's Whiskerz - A Warm Thanksgiving Tablescape

Olla-Podrida - Over the River and Through the Woods: A Magical Thanksgiving Table

Corner of Plaid and Paisley - Thankful for You Tablescape

Dinner at Eight - A Casually Elegant Thanksgiving Table

Red Cottage Cottage Chronicles - Elegant Thanksgiving Table

Mantel and Table - A Copper and Black Tablescape: Beautiful Fall Style
 

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 This post is linked to: Tablescape Thursday

Savor the Elegance: Artichoke Parmesan Quiche from The Patio Place Tea Room

 

If my delayed birthday luncheon could be summed up in one word, it'd be elegant—and at the heart of it all was this Artichoke Parmesan Quiche from The Patio Place Tea Room. Nestled in the charming St. Louis area, this beloved spot (sadly closed now) was my go-to for ladies' lunches, where the tea room's delicate china clinked alongside a connected gift shop bursting with treasures. It was the rare visit where I didn’t leave with a new trinket — a vintage teacup, a quirky ornament, or a miniature for my Bohemian wall-mounted dollhouse.

As I shared here and here, the menu was a symphony: this quiche as the savory star, paired with slow-cooked cinnamon apples with cranberries (hello, autumn warmth!), umami green beans with toasted almonds, and a crisp salad drizzled in creamy Mayfair dressing. The best part is that it is make-ahead gem. Assemble 2+ hours early, bake while you sip rosé, and let it rest. Zero last-minute stress! Born from a St. Louis Post-Dispatch cookbook feature, this recipe honors The Patio Place's legacy. I did tweak it a little bit. The called for half teaspoon of nutmeg seemed like too much to me, particularly considering I grind mine fresh. Also, Gruyere cheese trumps regular Swiss every time, so I used it, grating it easily with my new rotary cheese grater making assembly super simple when the time came.*

Artichoke Parmesan Quiche

Pastry for single-crust

9-inch pie

½ c. grated Parmesan cheese, plus additional for garnish

1 14-oz. can artichoke hearts, drained

1¼ c. shredded Swiss cheese

3 oz. cream cheese, softened

½ t. ground nutmeg

⅛ t. salt

1⅛ c. evaporated milk

3 eggs

 Preheat oven to 450°F. Line a 9-inch deep-dish pie plate with pastry; prick bottom and sides several times with a fork. Bake 7 to 8 minutes, until beginning to brown. Decrease oven temperature to 400°F.

 Sprinkle ½ cup Parmesan evenly over crust. Squeeze liquid from artichoke hearts, blot dry and chop well; distribute over Parmesan. Sprinkle Swiss cheese over artichokes.

 In small bowl of electric mixer, beat cream cheese with nutmeg and salt until light. Gradually beat in milk, then eggs, one at a time; continue beating until mixture is frothy. Pour into crust.

 Bake about 40 minutes or until light golden brown. Before serving, sprinkle each slice liberally with additional Parmesan.

*P.S. Don't miss my Praline Custard Pie post from the same luncheon! 

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

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The Pioneer Woman Cooks: The Essential Recipes – A Hearty Homage to Comfort Food Classics, Reviewed

 

Ree Drummond, the queen of rustic ranch cooking, has been dishing out her signature recipes for years through her blog, TV show, and a shelf's worth of cookbooks. Her latest, The Pioneer Woman Cooks: The Essential Recipes, is billed as her definitive collection—a curated roundup of 120 "tried and true" favorites that span the spectrum of everyday meals. If you're a fan, this feels like a warm, flour-dusted hug from an old friend. If you're new to Ree's world, it's a solid entry point into her no-fuss, flavor-packed style. But as with much of her work, it's not without its quirks.

Drummond organizes her essentials into intuitive chapters: Breakfasty Food (think hearty skillets and stacks of pancakes), Lunchy Food (quick sandwiches and salads), Pizza, Casseroles, Beef, Chicken, Pork, Seafood, Potatoes & Sides, and Desserts & Drinks. These are the recipes that built her empire—think cheesy chicken enchiladas, slow-cooker pot roast, or her infamous chocolate sheet cake. She's tweaked a few for the better (streamlined steps, updated tips), and many include variations to keep things fresh. Yields, prep times, and substitution notes make it beginner-friendly, while her signature storytelling—tales of family dinners or kitchen mishaps—adds that personal touch.

What stands out is the visual feast. Every single recipe gets a mouthwatering full-color hero shot of the finished dish, which is a treat in a genre where skimpy photography is all too common. Fans will devour this; it's like flipping through Ree's Instagram feed, but with substance.

For seasoned cooks, much of this will feel like home turf—classic American fare that's indulgent and approachable. Nothing here demands Michelin-level skills; even the more involved casseroles come with clear yields and timelines. I can already picture myself whipping up her beef stroganoff on a chilly weeknight or her berry trifle for a summer barbecue. The recipes aren't health-focused (butter and cream are stars, as they should be in Ree's playbook), but that's part of the appeal—it's food that tastes like nostalgia, the kind that fueled childhood memories without apology. 

The step-by-step instructions shine for novices, breaking down techniques with precision. And those personal anecdotes? They're gold, turning a cookbook into a fireside chat. If you've grown up on similar hearty eats, you'll nod along and reach for your apron. 

Here's where I part ways with the hype: the exhaustive step-by-step photography. Every whisk, chop, and stir gets its own snapshot—three images just for mixing dry ingredients? There were 17 photos for lemon poppyseed muffins alone. Seventeen! Yes, it’s a nod to her blog's origins, which catapulted her to fame with that hyper-detailed, tutorial-like vibe, but in book form, it borders on patronizing. Most home cooks don't need a visual aid for sautéing onions; we get it. This photo overload eats up real estate, meaning fewer recipes could have squeezed in. A trim of 50% of those interim shots would have made room for more variety without sacrificing the essentials. 

It's a deliberate choice, sure—Ree's brand is all about hand-holding for the kitchen-curious. Her devotees will lap it up as the thoughtful touch it is. But for those of us who skim recipes like pros, it slows the pace and bloats the pages.

Essential for Fans, Solid for the Rest
The Pioneer Woman Cooks: The Essential Recipes is a love letter to Drummond's culinary legacy—charming, crowd-pleasing, and unapologetically rich. At around 300 pages, it's a substantial yet inviting tome that belongs on any comfort-food enthusiast's shelf. I'll be dog-earing pages for my next dinner party, even if I fast-forward through the photo parade. If you're all in on Ree's world, grab it; you'll feel like you're cooking side-by-side in her Oklahoma kitchen. For the recipe veterans, it's a fun revisit with a side of eye-rolls. Either way, expect delicious results—and maybe a few extra pounds of joy.

 Rating: 4/5 stars
(5 for flavor and heart; docking one for the photo fluff.)

You can order a copy here.

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 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

Don’t forget, even though I know that you want to.

 Ah, the dreaded fall time change—stealing an hour of precious daylight and plunging us back into early darkness. This weekend, don’t forget to set your clocks from “sunshine and happiness” back to “misery and despair.” As someone who’s firmly Team No-Time-Change, I’m already mourning the lost evening light. Enjoy this cheeky Louvre Art Meme while we collectively groan through the adjustment!

 

 

My 2025 Halloween Card

 

Years ago, if someone had told me I’d find more joy in sending Halloween cards than Christmas ones, I wouldn’t have believed them. Yet, here I am, completely hooked! Halloween card design comes with far less pressure. Unlike the intense holiday rush in late December, late October feels refreshingly relaxed, giving me more creative freedom. Plus, recipients seem to cherish these spooky cards more than Christmas ones, which often get lost in the holiday shuffle.For my 2025 Halloween cards, I’m thrilled to share a design inspired by the eerie yet captivating Capuchin Catacombs in Palermo, Sicily. As a fan of graveyards, crypts, and catacombs, I was disappointed that I was not able to visit this site during my Italy trip, but its haunting imagery makes the perfect card cover.

 

I had a blast decorating the envelopes with five unique Tim Holtz stamp sets, paired with his striking ink products.I’m so passionate about crafting these cards that I’ve already planned themes for the next three years! I hope you’re as excited for Halloween as I am—here’s to a spooky, creative season!

I haven’t blogged about all of the Halloween cards that I’ve made over the years, but I have about these two. If you’re interested just click on the highlighted links below.

Halloween Card 2024

 Halloween Card 2011 

Broiled Turkey Cheese and Apple Delight: My Knock-Off of SmallerSam_PCOS's Viral Sandwich

 

If you're not deep into TikTok or Instagram, you might have missed Samantha Milton, the incredible creator behind @SmallerSam_PCOS and @smaller_sam.pcos. This young woman lost an astounding 250 pounds by eating in a calorie deficit—and yes, she openly shares that she uses weight loss meds to help. Impressive? Absolutely. She has fans cheering her on and haters in the comments, but how can you not root for someone achieving such a transformation?

What I love most about Sam is her real-talk approach to healthy eating. She doesn't swear off fast food; instead, she lightens it up and breaks down the exact calories and protein for every hack. Need a guilt-free Big Mac? She's got you. I don't eat fast food often, but when that craving hits, her tips are gold.

Recently, Sam shared a Turkey Cheese and Honeycrisp Apple Panini made with Aldi ingredients. It looked so fresh and tasty that I whipped up my own version using what I had on hand. No Panini press? No sourdough? No problem! Mine's a Broiled Turkey Cheese and Apple Delight—easier to assemble, just as delicious, and perfect for busy weeknights. The star? Her genius hack for tossing greens in olive oil, lemon juice, salt, and pepper. I'd never tried it before, but now it's my go-to for light, zesty dinner salads. Simple, fast, and way better than heavy dressings!

Inspired by Sam's exact calorie/protein math (adjusted slightly for my swaps), this sandwich clocks in at 475 calories and 38g protein. High-protein, low-effort heaven. Here's the full recipe. 

Broiled Turkey Cheese and Apple Delight Recipe

 1 (4-inch wide) piece focaccia bread, cut in half
1 T. red pepper jelly
3 slices deli turkey
⅓ c. shredded mozzarella cheese
½ Melissa’s Honeycrisp apple, thinly sliced
1 c. spring mix greens
½ T. olive oil
½ T. freshly squeezed lemon juice
Salt and pepper, to taste

Preheat your broiler. 

Open the focaccia and spread each half with ½ tablespoon red pepper jelly. 

On one half, pile the turkey slices and top with shredded mozzarella cheese. 

Broil for 3-5 minutes, until cheese is melted and bubbly. 

While broiling, toss the spring mix with olive oil, lemon juice, salt, and pepper in a small bowl. 

Remove sandwich from oven. Layer sliced apples and dressed greens on top of the melted cheese. 

Top with the other focaccia half and enjoy immediately! 

Pro Tip: Sam's original uses a Panini press and arugula—both awesome! My broiler method makes adding apples and greens a breeze without disassembly.

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A Whirlwind October and a Comforting Mushroom Pâté Recipe

 

October has been a rollercoaster. It started with a health scare that, thankfully, turned out to be nothing serious, but it left me shaken for a week. Just as I thought I could relax until Thanksgiving, life threw another curveball. On Saturday, October 18, a fierce storm swept through our area—lightning, thunder, and much-needed rain after a parched fall, the driest since 1857. But with the storm came trouble: lightning struck my son and daughter-in-law’s home, sparking a fire. By evening, the fire was out, my daughter-in-law was treated for smoke inhalation, and they, along with their three cats, moved into my place.

My cat, Stanley, isn’t exactly a social butterfly, and I’ll admit I share his introverted tendencies. Having a full house has been an adjustment, but it’s also brought unexpected joys. One big plus? I love cooking for others, and my son and daughter-in-law are always up for trying new dishes. It’s been a chance to dive into recipes I’ve been itching to make, like Jamie Oliver’s mushroom pâté. We tried it as an appetizer before a roast beef dinner, paired with crudités for dipping. It was a hit—rich, earthy, and perfect for sharing. Jamie suggests using it as a sauce for spinach ravioli, and that idea has me hooked. I’ll definitely be making it again.

Jamie Oliver's Mushroom Pâté

2 T. butter

1 lb. mushrooms, finely chopped

2 cloves garlic, minced

1 small Melissa’s shallot, finely diced

1 T. balsamic vinegar

    1 t. fresh thyme (or ½ t. dried thyme)

½ t. salt (adjust to taste)

¼ t. black pepper

¼ c. heavy cream

1 T. olive oil

1 T. lemon juice

1 t. Dijon mustard

½ c. walnuts, toasted and roughly chopped

Heat butter in a skillet over medium heat. Add shallots and garlic, cooking until fragrant, about 1 minute.   

Add mushrooms, salt, pepper, and thyme. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown.

 Pour in balsamic vinegar, scraping up browned bits. Cook for 2 more minutes.

 Transfer mixture to a food processor. Add cream, olive oil, lemon juice, mustard, and walnuts. Pulse until creamy and spreadable.

 Adjust seasoning if needed. If too thick, add a splash of water or cream.

 Transfer to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld. Serve with crackers, toasted bread, or as a sauce for mushroom ravioli.

This pâté is a keeper—versatile, flavorful, and a reminder that even in tough times, good food brings people together. Here’s to finding comfort in the kitchen and making the best of unexpected moments. 

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