I am all for finding new uses for rarely used serving pieces and glassware.  To that end, use your shot glasses to serve individual servings of crudites.  To make these cute shooters:  Place a few tablespoons of creamy dip in the bottom of a shot glass; next add a few cut veggies, such as baby carrots, red pepper slices and blanched asparagus tips.  Prepare these up to 4 hours in advance and refrigerate until ready to serve.

A fruitless search for gold or silver table runners for a holiday cocktail party made me think outside the proverbial “housewares” box.  I found long silver and gold scarves at a discount department store (Filene’s Basement) and used those as my runners.  They were even nicer than any runner I would have found, and were much less expensive ($10-15 each). 

Next time you’re searching for the perfect color/ patterned tablecloth check out the scarf section at any department store.  A crisp white tablecloth can be used as the base for any runner, any time of year.  Just vary the runner and add a few accessories to customize your table for any occasion.  Happy shopping!

Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.

www.thefamilygroove.com/dec09_TheDinnerParty.htm

You don’t have to sacrifice style to keep track of drinks with these fun chalkboard glasses.  They’re perfect for a casual dinner party or wine and cheese get-together.  Leave white chalk on the bar in a silver mint julep cup or juice glass to dress up the sidewalk staple.  Unlike other chalkboard cups, these glasses are reusable.  Simply erase names while washing glasses and reuse until your heart’s content.  These babies are dishwasher safe, though I hand wash them or use the china setting on my dishwasher to prevent the chalkboard area from wearing away.   
Available at Wold Market, $16/ set of 4 glasses
http://www.worldmarket.com/product/index.jsp?productId=3596187

Mashed potatoes are made into cocktail party fare when served in a martini glass.  Set up a topping bar by setting out bowls of shredded cheddar cheese, crumbled bacon, sour cream, crispy onions and fresh chives.  Let guests top their taters with whatever they please.  Make sure you include spoons. 

On a practical note: Rinse the martini glasses shortly after the party is over to spare yourself the trouble of scraping dried potatoes off your glassware (trust me, it’s no party). 

Photo source:  http://loveandsplendor.wordpress.com/2007/10/25/danielle-paul-august-07/

No need to order a fancy arrangement from a floral shop.  Making a lovely Thanksgiving centerpiece isn’t as hard as it looks.  Here’s how:  Buy 3 bunches of flowers, choosing fall colored flowers in coordinating shades, and make sure each bunch provides a varying texture to the arrangement.  Start by holding three of the bushiest or tallest flowers (same type), and begin gathering the other stems, one by one, in a vaguely symetrical pattern around the center stems.  Continue until you have used all the stems (or save a few for a small bed-side arrangement).  Trim stems at an angle under cold running water, and place in a vase filled with sugar water.

http://www.thefamilygroove.com/nov09_TheDinnerParty.htm

Creating a centerpiece for a fall dinner is as easy as picking up a bag of mini pumpkins at the grocery store or farmer’s market. These adorable miniature pumpkins – the most common are Jack-Be-Little or Baby Boo – are inexpensive and hearty enough to last for weeks. Place the pumpkins on a simple cake stand or platter and pile them high. Tuck fresh leaves or cut branches of fall berries in empty spaces for a finished look. For a more modern version, use a white rectangular platter and place an odd number of pumpkins in a straight line, alternating with tea lights.

One of my friends is from Spain and makes the best gazpacho!  She served it at a cookout last weekend in chilled martini glasses, which were the perfect serving size and a great appetizer to eat while mingling. 

Make any chilled summer soup look spectacular by serving it “up” in a martini glass.  Chill the glasses in the freezer until you are ready to serve the soup for a nice frosty alternative to a bowl.

Soak herbs in a bowl or sink full of cold water to clean and revive them.  Spin the herbs dry in your salad spinner or secure stems with a rubber band and hang them upside down to dry. Be sure to dry the leaves completely to extend the life of the herbs. Most herbs, other than basil, last longer if store in the refrigerator and the leaves are loosely covered with an empty plastic bag.