Tagged: ‘Bread and Roses’

My Catering Stories: Reflections in a Star of David Part 2

Back up at the house, Crystal headed to the Egyptian room to set up the tables and arrange the chairs and tablecloths. I stood for a moment assessing the space and walked into the living room. There were the muted sounds of people doing setup in other areas of the house. The caterer had arrived and I could hear pounding coming from large granite mortars and pestles; they were making fresh salsa for dinner.

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Cornucopia Of Bread

The directions for creating this cornucopia is adapted from Woman’s Day magazine, September 2007. While I made my cornucopia from French bread dough, I will leave the instructions for using refrigerated breadstick dough in case you don’t have time to make the dough from scratch. You can fill the cornucopia as the season dictates; it is always impressive. I filled mine with blood red roses, leather fern, and the spindle-shaped French rolls.

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