- The dessert & cocktail table was styled with layers of authentic Sari’s, a painted pedestal from India (held the drinks), a backdrop that matched our table runner, and hanging lanterns embellished with gold trim.
- Jessie of Fairytail Frosting decorated cookies to coordinate with the signs & candy wrappers that Jordan of Polkadot Prints had designed. The cookies were delicious – I personally LOVED the brown sugar & spice flavor!
- The hostess also made Red Velvet Cupcakes & Pumpkin Spice Cupcakes, which we topped with tiny plastic pacifiers.
- Our signature cocktail was named, “Pear o’ Monkeys” Mimosas, as it was a mixture of pear nectar and champagne – and soooo refreshing!
Mediterranean Couscous1 cup chicken broth In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese
In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.