Happy Birthday, Mom!

This post is less about a tablescape than it is about an item that I had on the table that turned out to be a big hit at my Mother's 80th birthday luncheon.  It's easy to make and, I suspect, fun for all ages. At least a table full of 80-year-old ladies really enjoyed them!

Find a favorite picture of the celebrant, scan it in, and  print it out, actual size, on heavy duty white cardstock.  Cut around the face, including cutting holes for the eyes.  Go to your local paint store and ask for as many paint stirrers as you need (they give these away).  Attach the stirrers to the back of the cut out face with heavy duty glue.  Allow to dry overnight and then place at each setting when preparing for the party. Have them put on their "party face" and take a picture.

Tomorrow I am very pleased and fortunate to be hosting another luncheon for my mother, this time in honor of her 85th birthday. While, unfortunately, the crowd will be a little smaller this year, the table will be lovely and the food delish. I'll be making use of this table setting, and my menu will consist of Mini Crab Cakes on a bed of mixed greens that have been tossed in a light vinaigrette with a remoulade dipping sauce on the side, a crusty roll, and a cup of New England Clam Chowder.  For dessert, since my mother's favorite dessert is pie, I'll be serving Praline Custard Pie.  I wish you could join us.

This post is linked to Tablescape Thursday at 

Between Naps on the Porch

New England Clam Chowder

Most people probably think of soups, stews, and chowders during the fall and winter months.  For the most part, I do as well, but when spring and summer come (and it IS coming!), the one soup that I do tend to favor is New England Clam Chowder.  More than likely I associate it with these months because this is when we head East to visit friends and family, exploring New England at a leisurely pace, and stuffing ourselves with as much fresh seafood in all possible forms along the way.  I've yet to master the lobster roll or lobster pot pie, but I have mastered New England Clam Chowder, thanks to some help from a recipe that I found on epicurious.com.  I've altered it to suit my tastes, and think it exceeds their version in both taste and texture.  If you love Clam Chowder the way that I do, I encourage you to give this recipe a try.  Delicious!

New England Clam Chowder

2 10-oz cans minced clams, juices reserved

2 cups bottled clam juice

4 bacon slices, minced

1 onion, diced

2 tablespoons all-purpose flour

1 bay leaf

1 teaspoon fresh thyme leaves, chopped

3 medium russet potatoes, peeled and diced

3 cups heavy cream

2 tablespoons dry sherry

Salt

Freshly ground black pepper

4 drops tabasco sauce

1 teaspoon Worcestershire sauce

Oyster crackers

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid. Cook the bacon slowly in a soup pot over medium heat until lightly crispy, about 8 minutes.  Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes. Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.  Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are warmed through. When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.  Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.