Friday, September 12, 2008


And I don't mean spend money! As the holidays are (dare I say) quickly approaching, it's time to start thinking about our table decor. You may have the most elegant china on earth, but you haven't done it justice if you don't showcase it with the perfect charger!

Chargers come in all different varieties and colors, making it easy to dress up your table with perfect panache! You can't go wrong with the silver baroque style charger - it's a classic. Really accents your silverware too!

Then, you have the more simple, white scalloped charger. Goes with just about everything.

You can do a wood charger, a brass charger, a patterned charger, a floral charger, your possibilities are endless.

For charger ideas, check out Horchow's selection. I usually start there for ideas, then hunt elsewhere for a bargain!

Enjoy! and charge!!!!!!!!!!!!!!

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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