Friday, December 16, 2011

Jewels + Leather + Cashmere & Santa too.

We have you covered for holiday shopping and reveling this weekend.  Hope to see you at the last trunkshow of the holiday season or for a quick D.I.Y. Santa photo.  Cheers!!

Thursday, December 15, 2011

Be the Perfect Guest

Just a reminder of your responsibility when invited to events:
1.  R.S.V.P. to the party invitation quickly so the host(ess) can plan accordingly
2.  Arrive at the party slightly after the apponted time (10 minutes after not 10 minutes before)
3.  Dress in appropriate attire.  If this is a formal party it is disrespectful to show up in jeans.
4.  Bring a host(ess) gift that is thoughtful and does not require the host(ess) to do anything with it once you present it.  Note:  flowers require work once you arrive.
5.  Make a point of moving from guest to guest at the party.  Part of your job as a guest is to help mix up the conversation and to keep the party going.  This is a participatory sport.
6.  If the party is casual be attentive about assisting the host(ess) in introducing guests to each other, serving cocktails, passing hors d' oeuvres or cleaning up.
7.  Plan to leave the party before the designated end time.  If the invitation says 7-10 you should plan to leave before 10.
8.  Send a handwritten Thank You note via mail thanking the host(ess) for the invitation and lovely party.

Friday, December 9, 2011

Karen's Fabulous Prawns

My good friend Karen brought this hors d' oeuvre to a party a number of years ago.  I immediately asked for the recipe and have taken the dish to many subsequent gatherings.  It is Soooooo Simple and that's what makes it fabulous......

Karen's Fabulous Prawns

1/4 c. Italian Parsley
1/4 c. Minced Shallot
1/4 c. Fresh Tarragon Leaves
1/2 c. White Wine/Champagne Vinegar
1/2 c. Olive Oil
4 T. Dijon Mustard
1-2 t.  Red Pepper Flakes {adjust to taste}
8 cloves garlic minced
Whisk together the above and pour over 2 lbs (+ or -) precooked prawns.  {I usually use the 40 per pound size from the frozen food section}.  Let marinate for up to one day.  Stir every so often to distribute the marindade.
Pour out into a bowl or platter and serve with skewers.  Pre-skewer and serve as "lollipops" or place over a bed of greens for a lovely salad.

Thursday, December 8, 2011

Susan Goodwin + Kate Endle + Lisa Defaccio

Susan Goodwin One of a Kind Necklace

Kate Endle Illustrator/Collage Artist

Lisa Defaccio Waterforms
The weekend begins with a full day of events......nationally acclaimed jeweler, Susan Goodwin, shows her fall collection of one-of-a-kind pieces beginning at 3:30.  The party continues with artist receptions for illustrator and collage artist Kate Endle and ceramic artist Lisa Defaccio.  We're calling it....whimsy and wow. Hope to see you in the neighborhood tonight.

Friday, December 2, 2011

Please Join Us

The neighborhood will be buzzing this weekend.  Many merchants are hosting events {check or for more details}.  The treelighting celebration is at 5 p.m. Saturday in the Junction Plaza and Sunday brings trunkshows 12-4 in the store and D.I.Y. Santa Photos with donations benefitting the West Seattle Foodbank.