I laid down a Provencal blue tablecloth. It's debut was HERE.
I used handled woven twig placemats from World Market. On top, our new kitchen dishes. I went for more color this time - World Market's Passaro. Made in Portugal. Sturdy, colorful, happy. Replaceable.
Topped with a pasta bowl purchased very, very long ago. Not quite in a galaxy far away, but it sure seems like it. I loved the blue rim, the hand-painted quality to the flowers and fruits, and the size. Not too large.
The Ralph Lauren napkins were casually placed through the left side handle.
Loving my new wine hocks, etched glass purchased from Cielo Tabletop, Santa Fe.
The centerpiece was our wrought iron votive cup candelabra (purchased in Mineral Wells, Texas).
Small vases (99 cents from Tuesday Morning!!) hold 3 stems of cheerful yellow daisies.
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| If you live in West Texas, and are not sitting at the table, you learn very quickly to lay the empty glasses on their sides, lest an unexpected wind gust comes through! |
So what did we eat? Risotto. Once you get the hang of letting the rice absorb the liquid before you add more, it's pretty easy fare! A Risotto salad and fresh bread. Recipe follows! Here's a blooper photo! Can you spot it?
Cast:
Tablecloth - Via Mediterranee
Placemats - World Market
Dinner Plates - World Market's Passaro
Pasta Bowls - Toscana Versilia Made In Itally
Flatware - Horchows
Napkins - Ralph Lauren
Wine hocks - Cielo Tableware, Santa Fe NM
Wrought Iron votive candelabra - Mineral Wells, Texas
Mini vases - Tuesday Morning - 99 cents each!!
Insalata di Riso
Salt and freshly ground black pepper
3 cups (21 oz Baldo, Vialone Nano, or Arborio rice
1/2 cup diced zucchini
2/3 cup (5 fl oz) extra virgin olive oil
1/4 cup fresh lemon juice
1 package (6oz) oil packed tuna, drained and flaked
1 tomato, peeled and diced
1/2 cup diced celery
2 tablespoons salt cured capers, rinsed and drained
10 Mediterranean black olives, pitted and coarsely chopped
1/4 cup chopped fresh basil
8 large butter (Boston) or Bibb lettuce
4 hard-boiled eggs, quartered
In a large pot of boiling water over medium heat, cook the rice, stirring occasionally, until tender to the bite, but slightly firm in teh center, 15-20 minutes depending on variety. Add the zucchini and cook for 1 minute. Pour the rice and zuddhini into a colander and rinse with cold water until cool. Drain well and transfer to a large bowl.
Stir in olive oil and lemon juice into the rice mixture. Add the tuna, tomato, celery, capers, olives and basil and season to taste with salt and pepper. Toss to mix.
Arrange lettuce leaves on a platter. Top with the rice mixture, garnish with the egg quarters and serve. Makes 6 servings. Courtesy Williams Sonoma, Risotto cookbook.
In a small pot cook the zucchini in boiling water for about 1 minute.
Thank you for dropping in and joining me. I treasure your visits and your comments provide sustenance! Be sure to check Susan's Tablescape Thursday at Between Naps on the Porch for more inspiring table settings starting late Wednesday evenings! Also for more recipes, Drop in at Designs by Gollum for Foodie Friday beginning Thursday evenings! Thank you ladies for providing these lovely weekly events to keep us decorating and cooking!
