Welcome to my unicorn-themed food collection! Like my other collections, this one serves as both a showcase and a source of inspiration. I hope it encourages me to create even more magical unicorn-inspired meals in the future.
Last week, Carol and I enjoyed this simple meal.
Mini Wedge Salad – Ice cube lettuce from Trader Joe’s, blue cheese dressing, blue cheese crumbles, cherry tomatoes, cucumber
Lemon Pasta with Boursin and Spring Vegetables – I was inspired by this recipe and used most of the same ingredients, but I used a different cooking technique. Instead of baking, I cooked and drained the pasta. I prepared the vegetables and sauce in a frying pan and mixed them together with the cooked pasta.
Raspberry Sorbet – Store bought
I made this simple salad and polenta meal for myself. Click here for other space-themed food.
Container: Wooden box purchased in Kyoto at Bento&co.
Contents: Rocket – Homemade polenta cut with a cookie cutter, Mozzarella cheese cut with a cookie cutter, Romaine lettuce, blueberries, pistachio nuts, feta cheese, vinaigrette (not in photo)
I made this playful cactus-themed meal for myself, inspired by the fun shapes and vibrant colors of desert plants. From cute details to fresh ingredients, every part of the meal was designed to capture a whimsical cactus vibe.
Container: EasyLunchBoxes
Top: Cactus – Homemade polenta cooled, then cut with a cookie cutter, mozzarella cheese slice cut with a cookie cutter, then oregano sprinkled on top, Spanish Garbanzo Beans
Top Right: Pistachio nuts
Bottom Right: Cactus – Apple cut with a cookie cutter, sugar snap peas
A few weeks ago, I had Carol over for a simple but delicious salad and peanut butter truffle dinner. It was my first time making fried Halloumi. It is salty on its own but delicious in this salad!
Roasted Sweet Potato Halloumi Salad – I made sure the Halloumi was dry and then dredged the pieces in flour before frying.
Healthier PB Truffles with Raspberries
In my nearly 15 years of sharing themed food here, this is only the second time I’ve made a helicopter. This was a fun lunch I made for myself.
Container: EasyLunchBoxes
Top: Helicopter – Homemade polenta cooled, then cut with a cookie cutter, Spanish Garbanzo Beans
Bottom Left: Blueberries
Bottom Right: Brazil nuts
I made this lunch at my parents’ lake house. My parents had the same meal on a plate. I wish that I took a photo of my Mom’s amazing plating. Also, the avocado boat stood out better on her white plate.
Container: EasyLunchBoxes
Left Side: Caprese Stuffed Avocado (my Mom made the balsamic glaze, but we forgot to use it), spinach leaves
Top Right: Raspberries
Bottom Right: Citrus Quinoa Salad with Honey Walnuts (the recipe disappeared, but I would not recommend it anyway)
This collection features a variety of whimsical frog-themed food.
Cucumber Frogs over Peanut Noodles, Apple Frogs
Vegetable Potato Salad Frogs, Apple Frog
Tortilla Chips and Cheese Frogs
Cheddar Frogs Pesto Pizza, Apple Frog
Havarti Dill Frogs, Cucumber Frogs
Cheese and Broccoli Mashed Potato Frog
Cheddar Broccoli Mashed Potato Graduate Frog
This year for Mother’s Day weekend, I visited my parents at their lake house. As is tradition, I prepared a special meal for the occasion. This year’s theme was flowers—beautiful, seasonal, and delicious. Scroll to the end to find links to Mother’s Day dinners from years past.
Zucchini Rose Tartlets – Instead of summer squash, I used carrots and cut both the zucchini and carrots with a vegetable peeler.
Strawberry Spinach Salad with Fresh Mozzarella Flowers – Spinach leaves, sliced strawberries, fresh Mozzarella cut with a cookie cutter, Orange Vinaigrette with olive oil, vinegar, orange juice, and maple syrup (no recipe)
Blueberry Flower Tartlets – I made my own pie crust.
2025 – Daffodil Ravioli
2024 – Crepes
2023 – Daffodil Mashed Potatoes
2022 – Gyoza
2021 – Daffodil Tart
This simple moon-themed meal was inspired by two things: creating something special for my dad and adding another piece to my space-themed collection.
Container: EasyLunchBoxes
Left Side: Moon – Cheddar mashed potatoes, black beans pureed with salsa and balsamic vinegar
Top Right: Macadamia nuts
Bottom Right: Freeze-dried banana
As a continuation of my Featured Ingredient meal series, I have Beets. As with the rest of the series, this meal was packed into an Easy Lunch Box. For dinner, however, I plated the tarts alongside the orange beets for my parents and myself (not pictured). I enjoyed the same meal again the following evening—and it was just as satisfying the second time around.
Container: EasyLunchBoxes
Left Side: Beet and Goat Cheese Tart – I didn’t use the kefir or thyme
Top Right: Orange, Beets, honey
Bottom Right: Greek yogurt with beets
A simple meal made a little more fun. Cheddar mashed potatoes shaped into tulips, carrot butterflies, and a fresh mix of greens come together for a colorful, playful bento that’s as enjoyable to look at as it is to eat.
Container: Wooden box purchased in Kyoto at Bento&co.
Contents:
Tulips – Cheddar mashed potatoes mixed with purple sweet potato powder, pressed into a tulip rice mold
Butterflies – Carrot cut with a cookie cutter
Salad mix, snow peas, roasted cashews
Today I’m adding another butterfly-themed meal to my collection. This made for a fun and cheerful lunch at my desk on an in-office day.
Container: EasyLunchBoxes
Left Side: Butterflies – Mozzarella cheese slice cut with a cookie cutter then rubbed with turmeric or purple sweet potato powder, Center – food coloring marker, cottage cheese potato salad
Top Right: Hazelnuts
Bottom Right: Butterfly – Zucchini cut with a cookie cutter, strawberries
I’m not totally convinced this ended up looking like Earth—but it’s interesting enough that I still wanted to share it. Happy Earth Day!
Container: EasyLunchBoxes
Left Side: Earth – Cheddar mashed potatoes, rolled in butterfly pea powder, cream cheese with pesto, black beans pureed with salsa and balsamic vinegar
Top Right: Roasted broccoli
Bottom Right: Greek yogurt with sprinkles
At this point, it’s less of a phase and more of a mission: if it can be sliced, it can be hasselbacked. I’ve worked my way through the usual suspects, but this time I wanted to try something a little unexpected—an onion. I planned this meal and my Mom made it for us.
Hasselback Onions
Broccoli Gratin – no recipe linked since I would not make this one again, other broccoli gratins are better
There’s something wonderfully comforting about a hand pie. Maybe it’s the golden, flaky crust that fits perfectly in your palm, or the surprise of a flavorful filling tucked inside. Either way, these little parcels of joy are the perfect blend of convenience and creativity—easy to make, fun to customize, and even more fun to eat.
This collection of hand pies celebrates that versatility, offering a mix of options shaped for every occasion.
HOLIDAY
Assorted Christmas Shapes Tomato Sauce and Mozzarella
FOOD
Ice Cream Cone Tomato Sauce and Mozzarella
MISC
Music Notes Roasted Cauliflower Red Pepper and Cheddar
CHARACTER
Darth Vader and Death Star Broccoli and Cheese
NATURE
Flowers Roasted Cauliflower Red Pepper and Cheddar
Adding a radish, cut and decorated like Charlie Brown, made this lunch a lot more fun.
Container: EasyLunchBoxes
Left Side: Charlie Brown – Daikon radish cut with a cookie cutter, food coloring marker, Peanut Noodles
Top Right: Pistachio nuts
Bottom Right: Cucumber
Ever since I fell in love with the idea of hasselback-style cooking—the way simple ingredients can be transformed with just a few careful slices—I’ve been eager to experiment with as many vegetables and fruit as possible. After trying my hand at hasselback eggplant, I couldn’t resist trying a new variation to share with my parents: Greek hasselback eggplant.
What started as a fun kitchen experiment quickly turned into something special. The eggplant baked to perfection—tender on the inside, beautifully crisp on the edges, and infused with layers of flavor in every bite. It wasn’t just visually stunning; it was deeply satisfying and surprisingly simple to make. Best of all, it brought us together around the table, where good food always tastes even better.
Small Wedge Salads – We used ice cube lettuce from Trader Joe’s – served with blue cheese dressing, blue cheese, cherry tomatoes, and black olives
Hasselback Greek Eggplant – I bought small eggplants and served each person 1 eggplant
This bird’s nest mashed potato bento lunch is a simple, comforting meal made with everyday ingredients.
Container: EasyLunchBoxes
Left Side: Birds Nest – Cheese mashed potatoes chilled then shaped by hand, brushed with soy sauce, Eggs – Fresh Mozzarella balls sprinkled with cinnamon, mixed greens
Top Right: Pistachio nuts
Bottom Right: Applesauce with cinnamon
The day before Easter, I hosted our traditional bread meal and invited Renae, Jeff, Natalie, Elizabeth, Renae’s parents, and Jeff’s parents to join my parents and me. In total, there were 11 of us around the table—making it feel especially lively and festive. My dad enjoys the tradition of making a full pan of bread, and it was wonderful to have plenty of people to share it with. This year was extra special for me because it was my first time setting up a buffet in the dining room, which turned out to be both fun and rewarding.
As always, I loved putting together a beautiful table. My mom added her special touch with gorgeous floral arrangements, and she even created the sweetest pansy bunny display for my porch—it was such a charming detail and perfect for the season. All in all, it was a joyful gathering filled with good food, lovely company, and meaningful tradition. I think everyone had a great time!
Table:
Buffet:
Brunch Menu:
Dessert Menu:
LAMBERTON CONSERVATORY AT HIGHLAND PARK
HOME DECORATIONS
This year, I have another design in my bunny Peeps look-alike collection. I made it for myself. It was attractive and delicious.
Container: Wooden box purchased in Kyoto at Bento&co.
Contents: Bunny Peeps – Polenta made with water and cornmeal, stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring. When it becomes a ball and is somewhat firm, remove from the heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter, spread with strawberry cream cheese (cream cheese mixed with powdered freeze-dried strawberries). Eyes & Nose – Dried blueberries, Bright Farms Asian Sesame Crunch Kit – crispy carrots, chow mein noodles, roasted edamame, Asian sesame dressing (in another container).
I made this playful spring ravioli dinner for my parents and me, complete with bunny-shaped pasta and fresh homemade pesto.
Roasted Asparagus – with Bunny carrot garnish (cut with a cookie cutter)
Bunny Ravioli – I used my favorite pasta dough, filling – Ricotta, Asiago, Parmesan, salt and pepper, (I put in the refrigerator on parchment for a few hours), just before serving – in a frying pan gently boil in water for about 5 minutes, added face details with a toothpick and cinnamon before serving
Homemade Pesto
Here’s a little herd of giraffes enjoying some peanut noodles.
Container: EasyLunchBoxes
Left Side: Giraffes – Rainbow carrot cut with a cookie cutter, food coloring marker, Peanut Noodles
Top Right: Maple Pepitas
Bottom Right: Cucumber
After nearly 14 years of creating cute food, I’m still finding “firsts”. Somehow, one adorable theme had never made its way into my kitchen—until now. This bento marks my very first seal-themed lunch, I can’t believe it took me this long. Even after more than a decade of making cute lunches, there are still new themes to try—and discovering them is part of the fun that keeps these little creations going.
Container: EasyLunchBoxes
Left Side: Seal – Mozzarella cheese slice cut with a cookie cutter then rubbed with cinnamon, Eye – food coloring marker, cottage cheese potato salad
Top Right: Macadamia nuts
Bottom Right: Green apple cut with a check pattern and some squares removed with a knife
There’s something undeniably joyful about bite-sized treats—especially when they’re as adorable as they are delicious. This collection of assorted cute-themed cheese balls brings together creamy, savory goodness and playful design in the most irresistible way. Whether shaped like flowers, animals, or pop-culture characters, each little cheese ball is crafted to make you smile before you even take a bite.
Perfect for brunch tables, birthday spreads, baby showers, or cozy nights in, these charming creations prove that appetizers don’t have to be boring. Beneath their whimsical exteriors, you’ll find rich blends of cheeses, herbs, nuts, and flavorful coatings that balance taste and texture beautifully. They’re easy to serve, fun to style, and guaranteed to spark conversation.
Here is my collection.
FLOWERS
ANIMALS
Lamb Cheese Ball
HOLIDAYS
Shamrock Cheese Ball
CHARACTERS
SPACE
WEATHER
GENERAL
Continuing my never-ending quest to turn mashed potatoes into magical creations… here’s a unicorn!
Container: U Konserve
Contents: Unicorn – Cheddar cheese mashed potatoes slightly cooled, then cut with a cookie cutter, Eye – Dried blueberry, Horn – Carrot, Stars – Cheddar cut with a cookie cutter, then dipped in purple sweet potato powder, Butterflies – Rainbow carrot cut with a cookie cutter, Radish, cashews, spring salad mix
Happy Saint Patrick’s Day!
Last weekend I hosted an Irish-themed women’s tea party with five of my local friends—Renae, Carol, Debbie, Amanda, and Jeanine. I’m so grateful for these friendships and for the chance to gather around the table together. Long-time readers know I love any excuse to create themed food, and sharing it with friends makes the planning even more meaningful. This Irish tea party will eventually become part of a tea party collection here on this blog.
I planned this gathering for months, and it turned out to be such a fun way to celebrate my Irish heritage with friends. To add a personal touch, I decorated the mantle with the Irish dancing trophies I won as a child—little reminders of my own connection to the holiday and its traditions. Seeing them again brought back wonderful memories and felt like the perfect backdrop for a Saint Patrick’s Day gathering filled with laughter, tea, and plenty of shamrocks.
Table Decor:
Tea: Barry’s Black Tea and Twining’s Raspberry & Lemon
Top Tier:
Middle Tier:
Bottom Tier:
I made this festive shamrock-themed cheese ball.
Shamrock Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, cut with a cookie cutter then rolled in dried parsley, green bell pepper
Crackers: Wegmans Brown Rice Crackers
For the second year in a row, Carol and I celebrated with a cozy Irish-inspired dinner featuring Colcannon.
Colcannon Cakes – The cabbage at my grocery store didn’t look great, so I substituted another variety. Unfortunately, it wasn’t quite as good in this recipe—regular cabbage would have worked better. I served the cakes with sour cream and a sprinkle of dried chives.
Irish Pub Salad – I made a few adjustments to the dressing and toppings for this new to me recipe. I left out the shallots and the eggs, and used Wegmans Irish Cheddar. Next time I’d probably try to find a more authentic Irish cheddar for a stronger flavor. I also skipped pickling the beets since I didn’t have the full 24 hours needed.
Greek Yogurt with Honey Pistachios – Simple, light, and a nice way to finish the meal.
This space-themed meal is a continuation of my Peanut Noodles series.
Container: EasyLunchBoxes
Left Side: Moon – Daikon radish cut with a cookie cutter, Space Ships – Rainbow carrot cut with a cookie cutter, Peanut Noodles
Top Right: Mandarin oranges
Bottom Right: Fresh mozzarella balls, cucumber
I was the kind of child who adored Peanuts — especially sweet, imaginative Snoopy. While some people grow out of their childhood favorites, mine quietly followed me into the kitchen. What began as simple, smile-inducing experiments slowly turned into a full collection of Snoopy-themed dishes — from mashed potato portraits to rice art, from cinnamon-dusted cheese to edible doghouses.
This post is an archive of those creations. A reminder that food can be whimsical and that sometimes, the most meaningful dishes are the ones that make you smile before you even take a bite.
Updated: 4/17/26
CHARLIE BROWN & LUCY
Charlie Brown & Lucy Mashed Potatoes
SNOOPY
Snoopy Chocolate over Ice Cream Cake
SNOOPY HEAD
SNOOPY & WOODSTOCK
Woodstock Turmeric Rice & Snoopy Rice
Snoopy & Woodstock Mashed Potatoes
Snoopy Rice & Woodstock Bell Pepper
Snoopy & Woodstock Stamped Peanut Butter Sandwiches
SNOOPY DOGHOUSE
Continuing my long-standing tradition of creating and sharing lion-and-lamb–themed food at the beginning of March, I put together this playful and delicious snack board to welcome the new season.
Lion
A bright yellow bell pepper forms the lion’s mane, with hummus spread in the center for the face. Dried blueberries create the eyes and nose, and a slice of red bell pepper shapes a cheerful mouth.
Lamb
The lamb is made with a fluffy mixture of cream cheese and shredded Cheddar cheese for its woolly coat. Black olives form the head and ears, while small dots of cream cheese bring the eyes to life.
Fresh apple slices round out the plate, adding a crisp, sweet touch to this festive March tradition.
I thought it was time to create and share another theme in my Peanut Noodles series. This one is all about dinosaurs.
Container: EasyLunchBoxes
Left Side: Dinosaurs – Rainbow carrots cut with a cookie cutter, Peanut Noodles
Top Right: Mandarin oranges
Bottom Right: Dinosaur Eggs – Fresh mozzarella balls dipped in purple potato powder and water, cucumber
I turned my meal into a little moment of joy by making a Snoopy-inspired cheese creation just for myself.
Glass Container with Lid
Snoopy: Sliced Mozzarella cheese cut with a cookie cutter, ground cinnamon details
I made this adorable snack for myself. I was inspired by this.
Penguin Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, and rolled into balls, dipped in poppy seeds, Eyes – dried blueberry, Nose – almond
Snow: Finely shredded cheese
Crackers: Wegmans Brown Rice Crackers
Often, when I don’t have a Valentine, I become my own. I made this nourishing and beautiful meal for myself. Happy Valentine’s Day!
Lentil Soup – I didn’t use the thyme or the greens, added a parmesan cheese garnish
Valentine Charcuterie – Cucumber, Red Bell Pepper, Fresh Mozzarella cheese cut with a cookie cutter, toasted pecans
I made this heart-themed lunch to brighten up an in-office workday.
Container: U Konserve
Contents: Heart Rice – Used a rice mold to shape hot cooked Nishiki rice, strawberry juice on top (from a frozen strawberry thawed in a microwave for a few seconds) Hearts – Cheddar cheese cut with a cookie cutter, cherry tomatoes, Starbursts Conversation Hearts, Romaine lettuce
I made this cute snowman cheese ball snack for myself.
Snowflakes: Carrot and cucumber cut with a cookie cutter
Snowmen Crackers: Townhouse Snowmen
Snowman Cheese Ball: Softened cream cheese mixed with ranch dip dry mix, shredded Cheddar, and rolled into balls, Hat – cucumber, Arms and Nose – carrot, Eyes and Buttons – dried blueberry
Snow: Finely shredded cheese
Happy Groundhog Day! I made this fun and delicious meal for myself. Go here to see my collection of groundhog themed meals.
Glass Container with Lid
Groundhog: Sliced Mozzarella cheese cut with a cookie cutter, then rubbed with ground cinnamon
I made a special dinner for my friend Carol to celebrate her birthday. As usual, I prepared Vegetable Wellington with a Citrus Wine sauce, but this version had a few unexpected twists. I used store-bought basil pesto when I couldn’t find fresh basil, and the goat cheese turned out to be a truffle and honey variety that I purchased by accident. Despite the changes, the dish was delicious.
To complete the celebration, I hung a Happy Birthday banner that coordinates perfectly with my dining room décor. I bought the table arrangement at Wegmans, it also served as a gift for Carol.
Vegetable Wellington I used frozen Puffed Pastry and for vegetables used zucchini and asparagus, truffle and honey goat cheese, served with Citrus Beurre Blanc sauce.
Wegmans Brownie with Peanut Butter Frosting
Raspberries
Continuing my Featured Ingredient meal series, today’s spotlight is on orange. As with the rest of the series, this meal was packed into an Easy Lunch Box, though for dinner I served the rice and salad on plates for my parents and myself (not pictured). This dish turned out to be a delightful surprise hit—we couldn’t stop talking about it afterward, especially the fragrant rice and the bright, citrusy salad dressing.
Container: EasyLunchBoxes
Left Side: Orange Rice – Modifications to recipe – used Lipton Onion dip mix, white basmati rice, didn’t use scallions. Added more liquid since I ran out of liquid before rice was tender. The photo above does not show the cashews and orange zest but I used them for the plated meals.
Top Right: Greek yogurt with chopped orange, honey and chopped pistachios
Bottom Right: Apple Citrus Spinach Salad – Modifications to recipe – used orange juice instead of blood orange juice, didn’t use fresh garlic in the dressing
My parents and I mostly enjoyed this snowman-themed meal. I experimented with making large ravioli, known as ravioloni, and they turned out delicious. While we didn’t care for the coconut pudding, the chocolate snowman and coconut chips were quite good.
Large Snowman Ravioli – I used my favorite pasta dough, filling – Ricotta, Asiago, Parmesan, salt and pepper, (I put in the refrigerator on parchment for a few hours), just before serving – in a frying pan gently boil in water for about 5 minutes.
Whiskey Cream Sauce – I used vegetarian broth.
Roasted Broccoli
Coconut Pudding with Snowman Chocolate – I didn’t link the pudding since we won’t make it again. It happened to be vegan and paleo and not to our tastes. We loved the coconut chips I put on top.
I love creating individual portions and giving food a cute, themed touch. I shared the recipe with my mom, who made these individual snowman lasagnas and modified them to be vegetarian. I helped decorate the snowman ice cream, and Mom, Dad, Carol, and I all enjoyed the meal together—it was as fun to eat as it was to make.
Snowman Lasagna – We modified this recipe to be vegetarian (left out the chicken) and made our own alfredo sauce.
Snowman Ice Cream – Vanilla ice cream decorated with bell chocolate, black licorice, Twizzlers
Mom and I prepared a delicious dinner for the family, featuring perfectly cooked Hasselback potatoes with crispy slices and a side of green bean gratin. This satisfying combination made for a delightful meal enjoyed by Mom, Dad, and myself.
My parents and I enjoyed a special meal on New Year’s Eve. We were a party of three. Many years ago, a young nephew was disappointed that only ten people came to his birthday party—but it’s all relative. His immediate family numbered seven, while mine was, and still is, much smaller. For me, a party can be just myself, and two or three people are more than enough for it to feel like a celebration.
Because of the weather, I delivered a similar meal to Carol earlier in the day. She couldn’t join us in person as she is recovering from surgery. My parents drank champagne, while I enjoyed carbonated tea. The food was delicious. It had been awhile since we last made the Artichoke Bruschetta, but it’s a recipe we’ve enjoyed on occasion since the late 1990s. A memorable and fun time was had by all three of us!
DECORATIONS
Charcuterie
Artichoke Rosemary Bruschetta (see recipe image at end of post)
Ice Cream Sundaes
Delivery for Carol.
From Betty Crocker Holiday magazine #123, November 1996 (link no longer online)
Happy New Year! I made this festive meal for myself.
2026 – Beets cut with cookie cutters, spinach leaves, goat cheese, toasted walnuts
I have a tradition each year to share my top boxed lunches for the year. Sometimes when I have others that I want to highlight, I also feature non-boxed meals in their own post. This year, is one of those years.
ON A PLATE
Avocado Quesadilla Cucumber Soup Lunch
PARTY
Changes at work this year were challenging and impacted the amount of effort I put into this hobby. I am glad that I still found time to create. Here are my Top 10 Lunches from 2025!
Happy New Year! May your 2026 include delicious and attractive food.
My Niece joined my parents and me for Christmas. Below are the menus and some photos from our time together.
DINNER MONDAY DECEMBER 22
(no photos of Mac & Cheese dinner because everyone was excited to be together and focused on eating the delicious meal)
LUNCH TUESDAY DECEMBER 23
DINNER TUESDAY DECEMBER 23
LUNCH WEDNESDAY DECEMBER 24
DINNER WEDNESDAY DECEMBER 24
BREAKFAST THURSDAY DECEMBER 25
CHRISTMAS DINNER THURSDAY DECEMBER 25
BREAKFAST FRIDAY DECEMBER 26
This year’s Christmas meal theme was Candy Cane (Red and White). As usual, we all had assigned dishes to make. The four-course dinner included festive dishes for six people. Mom, Dad, Kathy, Niece, and Mike enjoyed it in person. Carol had surgery a few days before Christmas. We packed each course for her, and her son Mike delivered it after the meal. A Dessert Trio concluded the delightful feast, highlighting creativity and seasonal flavors.
TABLE DECOR
Menu Card: I printed the menu on white cardstock and attached it to striped paper I bought at Michaels.
Place Card: My Dad hot-glued mini candy canes. I wrote names on white cardstock and attached it to the same paper used for the menus.
Arrangement: My Mom made the arrangement. The flowers are in a glass within the vase. Peppermint candies are at the bottom, not in water.
Special on Table: Red and White Striped Christmas Crackers (these came with Santa cut-outs, Dad hot-glued mini candy canes as decoration, Scratch Off Lotto (my Niece won $20)
Tablecloth & Napkins: Red and White
Dishes: Red Rose from Maternal Grandparents
Silverware: From Paternal Grandma
Drinks: Seltzer with cranberry juice, or Tom Collins with Gin, Grenadine, and cherries
Appetizers:
Soup and Bread:
Main:
Dessert Trio:
Eclectic Lamb 
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