OK, yes- a charcuterie board, trendy here of late but so dang pretty! I made one for the first time a few months ago and I'm officially obsessed with making them. They are so easy, versatile, and fun to design. I've enjoyed looking for different foods to use while making them. You can tailor it to work for whatever mood you're in or event that you're invited too. It can be served as an appetizer for a crowd (the perfect conversation piece) or a meal for a handful of people. You can experiment with the mixing of flavors and textures. For instance, my strawberry balsamic black pepper jam has been a delicious accompanying element because it tastes divine topped on sharp white cheddar, crackers, and cream cheese. 

Step One:

 Locate a platter that you love, either from your own cupboard, a thrift store or treat yourself to a new one. I saw one on the Magnolia website and I really wanted it but couldn't see spending the price tag that accompanied it. So I asked a handy friend of ours to make me one out of old barn wood. The end result has been amazing! Let me tell you-- friends with special talents can be the biggest blessing.  You can see pictures of it at the end of the post. 

Step Two:

Find three small bowls, glass, wood, ceramic, whatever you have around! I love to use the small latte bowls from Anthropologie and I've also have used small mason jars leftover in my cupboard from making jam. Place them randomly about the board (odd numbers are always more appealing to the eye when it comes to design, or so they say). You'll use these bowls for things like oils, spreads, nuts, dips--or things that may have some 'juice' to them like olives or pickles.

Step Three:

Think of your theme and what flavors work well together. Start with your meats, cured, uncured or a mixture of both? We enjoy hard salami, prosciutto, and pepperoni. Then move on to your cheeses, either pick one cheese or do a combination of cheeses that offer soft or hard textures, and mild, sharp, or strong flavors. I love to use various sharp cheddars, gouda, havarti and Yancy's champagne or dill flavored cheese. (You can find them at most grocery stores.)

Step Four:

Now, your accent pieces-- think, olives, fresh cucumber or pickles, carrots, bell pepper, nuts, seasonal fresh fruit such as melon, apples, grapes, or berries. And then add carbs like baguette slices and crostini crackers, dried fruit, sliced figs, mustard's, Jam, preserves, and/or chutney, hummus or other bean dips. 

Step Five:

Arrange it! Think layers and packed tightly together. Think of it as an art project, mix color and texture, create a story. And leave no space unoccupied! 

Step Six:

Now, let's talk beverage selection. As for beer, think- ales or porters since they can cut through the fat of the meats and playoff other characteristics of the food. When it comes to wines, consider full-body reds, sparkling Proseccos or dry Rieslings which reset the palate. And if you prefer a non-alcoholic selection try sparkling water and mineral water, especially with a slice of lime or lemon, that is always a refreshing choice. I love to use my monthly Winc selections.


Here is the finished piece. I was inspired by the Magnolia Market serving plank and cheese board, thanks Robbin for bringing my vision to life!

Happy New Year friends! 

I have been writing this post in my mind for the past few weeks but it never made it into a draft on my computer because well--we’ve all have been sick (with the miraculous exception of Aaron) . For what feels like 5678 days. It’s been driving me crazy. We are a normally a healthy family but I suppose these things happen. We will prevail, thanks to some help from modern medicine. At the moment my home wouldn't be considered a prime place to practice hospitality (germs). But, it’s something that I want to write about because it’s my ‘word’ going into the New Year. Hospitality. What does that exactly mean? What does it mean for me? Well, it’s a word that has been popping into my mind recently and I have a vague idea about what I’m supposed to do with it.

Motherhood. That’s the season I’m in, motherhood, young motherhood. Little ones running from one place to another. Odds and ends lying about, dirty dishes in the sink and clean ones on the counter. Shoes in front of the door (tripping me in the kitchen) and piles of papers and laundry that need sorting—that’s my life. I know that it’s normal. I know that it’s OK. I know that I shouldn’t feel ashamed. I know not to expect perfection in any form. I know these things. But, I’m telling you—when there is a knock at my door I cringe. Like, freeze— I’m a deer in the woods and I hear a tree branch snap. Should I hide? Wait, am I wearing a bra? Do you think they know I’m here? My car's parked in the driveway but that could be anyone's. They can definitely hear Peppa piping through the walls but we may have left without turning off the TV? What…do..I…freaking…do…..?! Well, answer the door—politely and a bit awkwardly. Is this you? Has this ever been you? Can you relate? I sure hope so. Haha. 

Now that my door is open, I find myself apologizing for the state of my affairs. My home or my appearance.  I apologize to the person stopping at home of young children and a tired mother. My classic line is “please excuse the mess…ect.” or "please excuse me, I haven't gotten ready yet." It may be 4 o'clock in the afternoon.  Essentially, please excuse us for living here. It’s embarrassing that it’s embarrassing. Everyone assures me that it’s ok and I know that it is. I’ll sometimes hear, it’s ok we’ve been there or we know what it’s like to have little ones so don’t worry about it. But I do.  And, I’m telling you- the 'state of affairs' aren't even that bad, usually. Nonetheless I feel the need to each time apologize—no matter what the disorder of my surrounds are. Why? Why do we do this? I still can’t figure it out, the compulsive, knee-jerk response.

I’ll give you one more scenario. It’s mid to late afternoon, I’m standing in front of the fridge begging it to give me answers. I have options but I don’t know what I want. I’m tired but I refuse to pull out a frozen pizza. My oldest will be home from school shortly. I have a 4 day messy bun in need of serious wash and I’m almost certain that I’ve been wearing this shirt for two days now, if not more. My phone rings and Aaron’s picture flashes on the screen. This could mean one of a few different things. Either he’s going to be running late so I’m already flinching. I have a fussy toddler bolted to my calf and I've been counting down the moments until backup arrives. Or-- it means something is changing with our normal, routine plans. Such as he's invited someone over for dinner—or thinks that we should. I know the precise words used to start that conversation. “Hey! What would you think if we….” No! In my mind I’m screaming NO. Internally, in my mind I’m giving all the excuses.  The untidy home, my appearance, the crumbs, the toys, the prep, the work. The sheer exhaustion of the mere thought of hosting. The preparation, cooking and clean up after more than our family. Also- what am I to cook for a crowd at last minutes notice? 

Now, please don’t get me wrong. I love to host. My home is my sanctuary and I love to share its warmth with others. I designed everything about it to revolve around inviting people in to sit and stay a while. I enjoy planning a well thought out and planned dinner party as much as any other 2w3 enneagram but the spontaneous hospitality is where I struggle. The idea of ‘last minute’ in the middle of everyday life makes me tense. So, guys—how do I cope with this? How do I do better with spontaneous hospitality? Well, that’s what I’m here to figure out this year. It’s my 2019 mission.

So, I think to start off the year I’ll try a few new things:

- First, get everyone well and healthy so that my home is an optimal hosting environment.

- Secondly, stop waiting for everything to look picture-perfect before I let anyone through the door to sit around our table. Odds are they don’t care what it looks like in the first place.

- Thirdly, start having something on hand in the pantry (apart from our weekly menu) that could feed a few extra mouths. Like chili ingredients since there’s always ground beef in the freezer.

- Lastly, stop apologizing for living life with kids—or at least try to. 

I’m hoping my journey to better hospitality will be fulfilling in many ways. Nourish bodies and souls, that of our own and of others. 

Peter 4:9 | "Offer hospitality to one another without grumbling."