Yesterday I gave a peak at the Christmas party we hosted, and as promised today I will share some of the simple DIYs that we did.
Epsom salt candles
I saw
these on
pinterest and knew that I would be making them for our
party. I have a collection of mason jars in the basement that the Mr is
always encouraging me to use (ok, encourage is my word. His word may be
"recycle"). How could I get rid of them when I know Pinterest is chock
full of ideas? This one is super simple - put Epsom salt in the mason
jar as your base, push a candle into it, and voila - candles in snow.
Bunting flags
This one is really easy and maybe teetering on overdone, but I like the
cheery look of bunting flags. For these I used old scraps of wrapping
paper (those ones I always keep just in case I find a present that
needs a 2"x2" piece of wrapping paper - riiiight). Bunting flags are a much easier way
to use up the odds and ends. I cut them into triangles and some pinking-sheared rectangles, punched two holes in the top and the laced white yarn
through. Although I have different shapes and different patterns I made
sure to keep everything white and red to carry a simple two colour
theme.
Gold pine cones & nuts
These are leftovers from my wedding three years ago (do you get the
message that I like to re-use??). I took pinecones and walnuts and spray
painted them gold for some glitz. I put some in vases to complete my
table runner centrepiece.
Wreath
I bought a fresh wreath from Home Depot and planned to Zhush it up. Unfortunately the last few weeks have got away from me, but I did manage to snip some berry branches from my front garden (it looks exactly like holly). Not a huge change, but it looks a bit more festive!
And finally the food. I baked a couple of weeks ago and put the cookies
in the freezer until this weekend. Then I made a few recipes to round
out the table including pistachio covered truffles (my new favourite)
and mini pizzetas with caramelized onions and mushrooms.
The food was a hit, and I now have a new love for pistachios. What's your favourite new recipe for the season?