P is for Printables

After a couple of missed deliveries while I was pottering in the garden, I created the below sign to direct people to find me:

But then got a bit carried away and did a sign for when I'm sewing (given I'm in the attic):

And I got to thinking about the entertaining I'm doing soon, so I decided on the three menus there and then...

Menu care of Real Simple

Leave me a comment if you'd like the template sent over.

P is for Place Cards

Last year we went around Grimsthorpe Castle just outside Bourne in Lincolnshire.  It's a lovely old stately home that's run independently and so still has the family living in it and aristos regularly come to visit.

During her lifetime, one of the regular visitors was Beatrix Potter.  So when I spotted these on the table as plate settings, it gave me inspiration for my Easter table this year.

I use Avery business cards (C32096) as my place cards. They're a good size and I know you're not suppose to put the names through the printer, but it really is much easier given that I'm usually printing a design on them and since I love typography.  

And here are some my B.Potter inspired set for the weekend.

UPDATE: While I previously said I was happy to provide the template upon request, I failed to actually deliver on that. Sorry! So here is the template for people to download going forward.

L is for Lefton

I'm always looking for more unusual holders for my flowers and this shabby shot shows a Lefton rabbit à la Martha that's full of the joys of spring.

The rabbits will take pride of place on my Easter table this weekend.

B is for Bread Sauce

Bread sauce is so good with chicken, but a faff to make properly.  So I have a shortcut version of the sauce:

• Chop up half a white onion finely
• Sauté the onion in butter over a medium heat until translucent (not coloured)
• Take the pan off the heat and put in two star anise
• Heap the onion bits over until the spice is covered
• Leave for 15-20 mins for the flavour to steep
• Discard the star anise and stir in a cup of frozen breadcrumbs to soak up any butter
• Grate over quarter of a teaspoon of nutmeg
• Stir constantly over a high heat for a full minute before adding in two cups of (whole) milk
• Continuously stir until the sauce starts to bind together (basically when the milk boils)
• Decant the contents into your serving dish and cover with cling film to keep it hot until needed

Serves two to four depending on whether you like lots of this tasty, traditional sauce!

Note I have not posted a picture of this as it looks like wallpaper paste.