Friday, November 7, 2008

Thanksgiving Centerpieces

Beautiful Thanksgiving Centerpieces
by decorvillage

It's time to start thinking about your Thanksgiving centerpieces. Here are a few ideas:

Purchase or make small grapevine rings to use as a base, or bend a piece of coat hanger into a circle. Next, wire on small stems of berries, leaves, and flowers using thin wire wound tightly around the base. Use fresh flowers for a one-use decoration. Or find pretty silk blooms for a longer-lasting design.



Though this sample may be too tall for a dining table, this arrangement will be the talk of your guests. Place it in an entryway or on a sideboard, or make a shorter version for a centerpiece. The top of a white pumpkin was hollowed out, then fit with a vase filled with soaked floral foam. Stems of leaves and berry branches are inserted into the foam that holds everything in place.










What better way to celebrate the Thanksgiving harvest feast than by creating a centerpiece using gorgeous green vegetables. To make the asparagus and green bean wrapped candles, stretch two sturdy rubber bands around a white pillar candle, then insert vegetable stalks underneath the band. Cover the bands with a circle of satin ribbon and decorate the platter with a few white mums and coffee berry sprigs.














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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)
Directions
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 Recipes.blogspot.com

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