Inspired by…Martha’s Vinyard Beach House

It’s January 17 and I still haven’t taken down my Christmas tree…don’t judge me please.

I think I’ve said it before, my style really alligns with Nantucket & Martha’s Vinyard. Rustic, natural materials, a little bit beachy, that is my dream region, hands down!

This barn style beach house by Martha’s Vinyard Interior Design is gorgeous and might be one of my favorite home tours to date.

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Party Perfect Appetizers

This last weekend we celebrated my mother-in-law’s birthday by throwing her a surprise party. It was so much fun to get all the family together for an evening of food, drinks and fun! I’ve never managed to actually pull off a surprise, to keep it a secret and all, but I’d say this was successful. People came in from Washington and California to help celebrate this beautiful, caring mother/daughter/sister/aunt/friend who always tries to take care of everyone else.

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We hosted about 20 people and I decided to go with appetizer sized foods rather than serving dinner when not everyone would be able to sit down to eat. I also have to admit, I didn’t make any of this from scratch…ain’t nobody got time for that when you’re having 20 people over!

Butternut Squash soup shooters with Rosemary garnish
The shooter glasses are 2 ounce shot glasses that I got at Bed, Bath & Beyond. These are great for so many cocktail party treats, I used them in another way at this party…scroll down to see 🙂
I bought pre-made Butternut Squash soup (I used Pacific brand organic soup), heat it up in a saucepan and top with a single sprig of rosemary.

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Crostini with Camembert and Fig Sauce
This one will look familiar, I posted this on the blog a few months ago and it was a big hit.
Slice a French Baguette into approximately 25 slices, top with a small slice of Camembert or Brie cheese. Put in the oven at 400° for about 8 minutes, until cheese is melted. Remove from oven and top each slice with a tablespoon of your favorite fig jam or spread.

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Mini Caprese Salads
Slide on a toothpick, 1 Mozzarella pearl, a basil leaf (cut smaller or folded), and cherry tomato cut crosswise. Once you have made all of your “salads”, sprinkle with salt and pepper.
In a saucepan, over medium heat, simmer 2 cups of balsamic vinegar until it is reduced by half and begins to thicken, about 15 minutes.
Allow balsamic vinegar to cool, plate the “salads”, drizzle with vinegar and serve.

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Meatball Sliders
Super easy! I bought frozen Italian style meatballs, pasta sauce, provolone cheese and brioche slider buns.
In a sauce pan, over medium-high heat, heat the meatballs and pasta sauce. To construct, place bottom of slider bun, half a slice of provolone, tablespoon of pasta sauce, 1 meatball cut in half, half a slice of provolone, top of slider bun.

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French Fries with Ketchup
Cook French fries to package directions, put 1 tablespoon of ketchup in the bottom of a 2 ounce, tall shot glass. Add 5-7 fries, plunged in the ketchup.

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