How to Create a French Cheese Board

From Léonce:

This is usually how I compose a board. I begin with the cheese I most want to eat, or one I am curious to discover, then choose the others in relation to it. For a full board, I like five cheeses. It is enough to create variety without making the meal feel exhaustive. One can be familiar, another unexpected; one soft, another firm; one gentle and another with more character.

You might look for something creamy, something aged, something fresh or tangy, something aromatic and a blue. But this is only a starting point. A board of mountain cheeses may contain several firm cow’s milk cheeses, while a Loire selection may be almost entirely devoted to goat’s cheese. What matters is that the cheeses feel different enough to make tasting them together interesting.

I try not to choose several with almost the same texture and intensity simply because I like each one individually. They should have something to say to one another. (Read more.)

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A Simple (French) Way of Eating

 From Léonce:

What was passed down to me, first. And then what I learned over time, through experience, curiosity, and a conscious return to common sense. When I really thought about it, I realised that my way of eating rests on three very simple principles.

1. I cook almost everything I eat, using mostly whole or minimally processed ingredients.
2. I very rarely buy ultra-processed foods.
3. And when I feel like eating something sweet, I make it myself.

My kitchen is therefore built around basic ingredients: seasonal fruits and vegetables (organic when possible) whole bread, cheeses, plain yogurts, eggs, butter, flour, sugar, milk (often plant-based, oat milk for instance), pasta, fish, carefully chosen meat, spices, herbs, garlic, onions, shallots, and always a good dark chocolate for homemade cakes. With very little, you can do a great deal. Endless variations, countless meals.

I believe this way of eating comes from my mother, who has always cooked a lot, and from my grandmother before her. When we were children, industrial biscuits were rarely allowed at home. Instead, there was almost always a homemade cake: a chocolate cake, an apple tart, chocolate mousse, pastries made for no particular reason. My father grew a vegetable garden. Seasonal fruits and vegetables were simply part of daily life. I grew up this way, without it ever being framed as a rule or a restriction. It was simply normal.

Even today, my meals follow a fairly traditional structure. Two to three meals a day, depending on the day, my mood, the rhythm of the week. I sometimes skip breakfast if I am not hungry. Other days, especially on weekends, I take my time: pastries from the day before, French toast, waffles, crêpes, chocolate cookies, always homemade. There is something deeply reassuring in these gestures: the anticipation of flavours, even before tasting them, the smell of warm butter in the kitchen, a cake left to cool on the counter while the house slowly grows quiet.

During the week, lunch is often simple, sometimes eaten quickly. In the evenings and on weekends, I like to cook more. Since my years living and working in London, I have lost the very French habit of long lunch breaks, but dinner remains an important moment. The one thing I very rarely do is snack between meals. I was always taught that eating between meals dulls the appetite for the next one. I kept this habit. If I am hungry earlier than expected, I simply eat earlier. (Read more.)

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America’s Food Shift Under RFK Jr.

 From Sharyl's Substack:

Recent polls show a clear shift toward healthier eating habits among Americans.

According to one 2025 survey, more people (57%) followed a specific diet or eating pattern in the past year — up from just 36% in 2018 — with high-protein diets leading the way at 23% (up from 4% in 2018).

Americans are actively trying to eat more protein (70%) and fiber, while defining “healthy food” by traits like “fresh,” “low in sugar,” “minimal processing,” and “limited artificial ingredients.”

They’re also rating their own diets healthier than in 2020 and seeking benefits like more energy.

While dramatic overnight bans haven’t materialized, noticeable changes are appearing on store shelves, in school cafeterias, and even at some restaurants—mostly through voluntary industry moves rather than strict mandates. (Read more.)

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The Queen's Market

Marie-Antoinette is frequently associated with shopping, but how did she shop? It is often forgotten that Versailles, being open to the public, was a place of commerce; vendors set up their stalls in the courtyards and galleries of the palace. As for the Queen, she would usually receive tradesmen in the morning while her hair was being dressed. However, she always sought ways to celebrate the life of the ordinary French people, particularly the peasants whose industry fed the nation. In September, 1777 Marie-Antoinette had a farmers' market in the park at Trianon to inaugurate the opening of her new gardens. The Queen wore peasant attire and served at an outdoor "tavern." Pierre de Nolhac describes the market thus:

A market-place was set up on the lawn...where the baker, the confectioner, and the purveyor of charcuterie dispensed their wares...and even the cook's shop was busy in the open air. All these stalls were connected by a garland of roses....

There were shows of all sorts....Actors...gave several performances on an improvised stage....The avenues leading to Trianon were lined with the booths of Paris shopkeepers who had been engaged to come, their expenses being paid.
(Pierre de Nolhac's Marie-Antoinette, 1905, pp.226-227)

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Modern Americans Work More than Medieval Peasants

From Nancy Bilyeau at the Vintage News:

“Before capitalism, most people did not work very long hours at all,” wrote Schor in her book. “Consider a typical working day in the medieval period. It stretched from dawn to dusk (sixteen hours in summer and eight in winter), but, as the Bishop Pilkington has noted, work was intermittent – called to a halt for breakfast, lunch, the customary afternoon nap, and dinner.” 

Depending on time and place, there were also midmorning and midafternoon refreshment breaks. These rest periods were the traditional rights of laborers, which they enjoyed even during peak harvest times. During slack periods, which accounted for a large part of the year, adherence to regular working hours was not usual. According to Oxford Professor James E. Thorold Rogers, the medieval workday was not more than eight hours. 

Plowing and harvesting were backbreaking toil, no doubt, but the peasant enjoyed anywhere from eight weeks to half the year off. 

The Catholic Church, mindful of how to keep a population from rebelling, enforced frequent mandatory holidays. Weddings, wakes, and births might mean a week off to celebrate, “and when wandering jugglers or sporting events came to town, the peasant expected time off for entertainment,” according to Business Insider. “There were labor-free Sundays, and when the plowing and harvesting seasons were over, the peasant got time to rest, too.” 

In fact, Schor found that during periods of particularly high wages, such as 14th-century England, peasants might put in no more than 150 days a year. “All told, holiday leisure time in medieval England took up probably about one-third of the year,” she wrote in her book. “And the English were apparently working harder than their neighbors. The ancien règime in France is reported to have guaranteed fifty-two Sundays, ninety rest days, and thirty-eight holidays. In Spain, travelers noted that holidays totaled five months per year.” (Read more.)

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When the Royal Family Visits

From Country Life:

Any self-respecting country house numbers among its bedrooms one distinguished from all others. Details may differ — the size of the bed, the fanciness of the tassels, the richness of the silks (which may well now be in shreds) — but it matters not. What counts is that a royal personage once slept there. Even if it happened 700 years ago and your house has been rebuilt three times since, a room in which royalty once reposed is enshrined ever after.

This doesn’t mean that the visit was at all pleasurable for either host or guest. The presence of a royal bedchamber celebrates less the awe of majesty than the family’s ability to survive the often appalling jeopardy of welcoming a royal, which could all too easily result in financial ruin, social disgrace and even death. Unlike modern royals, who might show up with a maid or valet and the odd bodyguard, royal visits once meant vast retinues landing on your doorstep, including high-ranking courtiers and domestic staff, who all had to be accommodated according to their station. Edward I would even bring along a keeper of the royal cows, to ensure a supply of fresh milk.

 Hosts effectively handed over their house to their royal guests, who were attended by their own staff and would often eat in a separate room with food prepared by their own cooks. Medieval manners lingered; at their coronation banquet in 1685, James II and his wife, Mary of Modena, sat alone at a table of about 170 dishes, including 24 cold puffins and four fawns, ‘two larded’. Lord Burghley had to double the size of Theobald’s, his house in Hertfordshire, all too conveniently situated a day’s ride north out of London, to accommodate Elizabeth I and her vast entourage on her annual summer progresses. Luckily for him, he was compensated by a high and lucrative office that allowed him to pay for it all. (Read more.)

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State Dinner at the White House, April 2026

 

From The Independent:

The full menu for the has been revealed as President Donald Trump and Melania Trump welcomed King Charles and Queen Camilla as part of their state visit on Tuesday evening.

The dinner celebrated the relationship and came alongside the King’s speech, which thanked Mr Trump for a “wonderful dinner” and touched on the two countries’ “moments of difficulty”.

The menu contained many classic French dishes, including a Dover sole meuniere and potatoes pave, and elements of the banquet presentation were chosen to reflect “the long and enduring friendship” between the UK and the US. A spring theme was also echoed throughout the dinner, with fresh seasonal flowers on the table that were said by a White House spokesman to have been “inspired by the beauty of English gardens”. First course: garden vegetable veloute, hearts of palm salad, toasted shallots, micro mint.

Second course: spring herb ravioli, ricotta cheese, morel mushrooms, light parmesan emulsion.

Third course: Dover sole meuniere, spring ramps, snow peas, potatoes pave, parsley oil.

Fourth course: White House honey and vanilla bean cremeux, flourless chocolate gateau, almond jaconde, creme fraiche ice cream....(Read more.)

 

 

 

Photos from The White House.

More photos from USA Today.

 From Tatler:

Queen Camilla is no stranger to delivering all-out glamour when the dress code calls for it, and the White House state dinner on Tuesday night was one such occasion.

Arriving on the arm of King Charles III, Queen Camilla gave a masterclass in eye-catching eveningwear, debuting a standout fuchsia pink gown complete with embellishment from favourite couturier Fiona Clare, which she paired with a bespoke handbag from Queen Elizabeth II's go-to accessories designer, Launer London. Although some royal watchers (and those at Tatler Towers) had been hoping to see Queen Camilla follow in the footsteps of Queen Elizabeth II and showcase one of the glittering heirloom tiara for the most formal night of the US state visit, this was not to be. Camilla chose to leave her most impressive jewels at home, even though the dress code allowed for them....Adorning Her Majesty's wrist were two of the bracelets from the Queen Mother's suite of Art Deco Cartier bracelets. Two of the bracelets are set with all diamonds and the other three pair diamonds with a different precious stone: rubies, sapphires and emeralds. For the White House state banquet, Queen Camilla opted for one of the diamond bracelets on her left wrist, and a ruby bracelet on her right. While these gems are undoubtedly impressive, it was the rare demi-parure on display at her neck and ears that grabbed the most attention. Queen Camilla made her debut in the jewels known as the Kent Amethysts, which are among the oldest suite of gems currently in the hands of the Royal Family. Queen Elizabeth II memorably wore the necklace, earrings and brooch from the demi-parure for her state visit to Portugal in 1985. She also notably wore one of the brooches, featuring three pendants attached to a central stone, during a state visit to the US in 1991. However, one of the subtler brooches, a single amethyst surrounded by diamonds, was a favourite of the Queen's for decades. She often wore it with her vibrant purple ensembles. (Read more.) 

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Desserts for Spring and Easter

 

From Victoria:

The gentle blush of a sugared rose petal adds the crowning touch to Angel Food Cakes. Beneath a rippling cloud of sweetened whipped cream, delicate sponge cake holds a luscious surprise. The first forkful reveals an abundance of raspberries and jam—the ruby-hued fruit filling a delightful complement to the other components of the dessert. For a variation on England’s chilled dessert of cooked, puréed fruit (typically gooseberries) folded into whipped cream, sample sunny Lemon Shortbread Fool. Crumbled cookies add delightful crunch to tantalizing swirls of citrus and cream. Hibiscus tea, an infusion made from the subtropical roselle bloom, adds tartness to the airy dessert filling in our decadent Chocolate Mousse in Chocolate Cups. Raspberries, edible flowers, and a dusting of confectioners’ sugar draw attention to these artful treats. Our pièce de résistance is a scrumptious pairing featuring fruits swimming in silky-smooth cream. This fresh and fragrant Berries and Cream delight mixes strawberries and raspberries with whipped cream flavored with raspberry liqueur. (Read more.)

From Southern Living:

To longtime Southern Living readers, it might come as no surprise that the most searched cake in the South is the Hummingbird Cake. Any way you slice it, this cake’s classic combination of banana, pineapple, and cinnamon has long made it one of our most popular recipes across all recipe genres. The 45-year-old recipe, first submitted to the magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, has been reinvented into Bundt cakes, pancakes, and even whoopie pies. But the classic three-layer cake enveloped in cream cheese frosting is still our readers’ preferred way to enjoy this dessert. Nationwide, ‘dump cakes’ proved popular for their ease, with no special tools required to make these no-fail cakes. Despite the extra effort needed to assemble the hummingbird cake, Southerners are more than willing to put in the time for the final delicious result. (Read more.)

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Easter Cakes

 From Country Living:

Easter is a time for dressing up, attending church services, decorating eggs and making Easter crafts. But it's also for planning tasty menus for Easter dinner or Easter brunch. And it isn't an Easter celebration without an over-the-top, fancy spring Easter cake! We've rounded up some of our favorites, from easy recipes that'll feed a crowd to simpler ideas for smaller gatherings. From light and refreshing spring flavors like blueberry, citrus, and coconut to down right decadent and rich chocolate cakes, there's something for everyone. This list has simple cakes, festive cakes, and elegant cakes that make gorgeous Easter centerpieces! (Read more.)

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Colcannon

A staple in my novel The Paradise Tree. From Irish Central:

Colcannon with its unique and simple recipe has become popular around the world. It normally includes chopped kale or green cabbage mixed with hot, floury mashed potatoes. This simple recipe is an ideal one to make with the kids. The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage."

In the past, charms were mixed in with the colcannon. Depending on what charm you found it was seen as a portent for the future. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Others filled their socks with colcannon and hung them from the handle of the front door in the belief that the first man through the door would be their future husband. (Read more.)

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Essential Lavender

 

Meanwhile, in Frederick County... From Virginia at Chartreuse and Company:

Treasured Roots Farm is a multi-generational family farm right here in Frederick County, Maryland. Laura and her husband are building it with her parents and three young daughters. We bonded instantly over raising kids while building a business, homeschooling, and shared dreams of creating something lasting on family land. 

Laura, with her family and truffle-hunting puppy, on their farm in Frederick County, MD.

I have a deep love for design. Laura has a deep love for food. But at the heart of it, we share the same passion for family and creating beautiful things that invite people in. Things that feel like home. 

In addition to lavender, Treasured Roots Farm is also home to a young truffle orchard and honeybees. They have a vision to create products that are meant to be used and enjoyed, not saved for a special occasion. Elevated ingredients that are simple, honest, and really well done. (Read more.)

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Why Do Bagels Have Holes?

 From Mental Floss:

The toughest bagel question might seem like what cream cheese to choose, but there’s a bigger mystery baked right in: Why the hole? It can feel like wasted real estate; prime carb territory that could easily hold more dough—or at least stop your toppings from falling through. As it turns out, that empty center isn’t an accident, and it’s not just a stylistic flourish. The bagel hole has been linked to medieval monarchs, religious restrictions, and some surprisingly practical kitchen science. In other words, there’s a lot more to that little circle than meets the eye.

Marie Antoinette may not have actually said “Let them eat cake,” but Queen Jadwiga, a powerful Polish monarch, might well have said something like “Let them eat bagels.” Jadwiga, whose reign shifted the balance of power in 14th-century Europe, is credited with popularizing obwarzanek—a traditional Polish ring-shaped bread and the precursor to today’s bagel. The story goes that she chose this simple bread over decadent pastries during Lent, and her people followed suit.

Another possible origin story takes place in 17th-century Poland, but with different key players. The country was a cultural melting pot, and Jewish immigrants faced restrictions, including bans on making bread, a holy Christian food. Once legally allowed to bake again, Jewish bakers had to find a way to distinguish their loaves from Christian bread. Their solution? Boil the dough and put a hole in the middle. (Read more.)

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The Potato Famine: A Modern Catastrophe

 From Chronicles:

Sometimes great matters depend upon… vegetables. Ancient civilization was founded on the simple discovery that grasses could become grains, reliable and storable, allowing the emergence of fixed Fertile Crescent cities with rulers and philosophers. But vegetables can also yield disaster. The failure of the Irish potato crop in the mid-1840s not only brought terrible suffering to that island but has blighted Anglo-Irish relations ever since. Few other episodes have left such a toxic aftertaste, with over 100 memorials around the world and countless cultural references.

Canadian historian Padraic X. Scanlan has Irish antecedents, and generally left-of-center views. Still, he writes a careful analysis of an episode that is far from England’s finest hour. He has steeped himself not only in the cultivation, mythology, and natural history of the potato, but also in the cultural, economic, industrial, mercantile, and political currents which together heaped horrors on the Irish. He shows that what is often portrayed as a medieval-style catastrophe was in fact a modern one, a predictable product of the dynamic 19th century—and, furthermore, offers insights for our world regarding economic insecurities, environmental destruction, and ever-evolving pathogens. 

Sometime in 1844 or 1845, a cargo of seed potatoes from America was offloaded somewhere in Europe. Unfortunately, that cargo contained an unobtrusive mold called Phytophthora infestans, which launched itself onto the Old World with alacrity. Potato crops from Spain to Sweden were affected, causing dearth and deaths, but the direst effects were felt in Ireland, where the population was uniquely dependent on the potato. In 1841, there were some 8.2 million people in Ireland; by 1851, that number decreased to 6.5 million, through death by starvation or disease, or forced emigration. Such was the culture shock that for almost a century afterwards the population of Ireland would continue to decline. The Irish government still issues annual warnings to farmers about the likelihood of blight. 

Although Ireland had much fertile land and was famous for dairy and meat products, millions had been perilously reliant on the potato as early as the 1730s. There had been crop failures before; in 1740–41, the harvest was ruined by weather, and 300,000 died, a proportionally higher number than would die during the famine. Since its arrival in Tudor times, the potato had proved its worth as a cheap, easily cultivated, and highly nutritious staple. Grown and eaten close to home, the potato was largely insulated from market vagaries that were just becoming important with the rise of industry and commodity capitalism. Landlords encouraged it because it could feed more workers on less land, leaving acreages open to more lucrative grain or livestock. (Read more.)

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King Cakes

And Galette des Rois. From Southern Living:

In two words—sensory overload. But more specifically, it's a frosted seasonal treat that Mardi Gras partygoers eat between January 6, otherwise known as King's Day or Twelfth Night, and Fat Tuesday. Typically, king cake is made of a rich, brioche dough and a wide array of fillings, such as cinnamon, chocolate, and cream cheese. But the rainbow magic is found in the glaze and sprinkles, which are usually gold, green, and purple. Even the colors of the icing (and royal colors of Mardi Gras) have a deeper meaning. Gold represents power, green is associated with faith, and purple illustrates justice. King cake is baked without a center, like your average Bundt cake, except buried inside the batter is a tiny, plastic baby figurine.

There are two theories. Some believe the plastic baby is symbolism of Baby Jesus because of the religious connection to King's Day. Others, however, believe the popular New Orleans lore, which suggests that an elaborate cake was served with a bean or ring placed inside during the commemoration of the king's ball in colonial Louisiana. Whoever found the bean or trinket in his or her slice of cake would be crowned the king or queen of the balls leading up to the lavish finale on Mardi Gras.

Rather than a bean or expensive ring, the plastic effigy is mostly used today as an emblem of good luck. Though as history would have it, the lucky individual who scores the piece of king cake with the baby inside is said to gain favor, and they're also tasked with hosting duties and bringing their own king cake for next year's revelry. (Read more.)

From Eater:

You can’t cancel king cake. That’s one thing New Orleans learned in 2021, when Mardi Gras looked very different: no parades, no fancy balls, no crowds. But Carnival is always the most wonderful time of the year and king cakes are a totem everyone can celebrate, and that’s just what the city did — bakeries, restaurants, and pop-ups stepped up their king cake game like never before, flooding the market with creative, unexpected, and gorgeous cakes to enjoy at home, gift a neighbor, or bring to work.

Beginning January 6, options abound, from traditionalists staying true to the brioche-based king cake — ring-shaped and laced with cinnamon, covered in icing and purple, green, and gold sugar, with a plastic baby hidden inside — to the many twists on the original, plus a growing availability of the elegant French puff pastry and almond cream version.

This map reflects the king cakes in the Greater New Orleans area that will be available on a regular basis for the 55 days of the 2022 Carnival season, not including pop-ups and home kitchens (to be included in a separate guide after the season begins). (Read more.)

More HERE.

King Cake  and Galette des Rois recipes,HERE, HERE and HERE.

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Galette des Rois

Happy Epiphany! January is Epiphany Month! It is never too late to celebrate. From Chocolate and Zucchini:

If you’ve ever been in France during the month of January, surely you’ve noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. A puff pastry pie garnished with a buttery filling, it is the traditional confection with which the Epiphany is celebrated*; I have written in more detail about this tradition in this post, so I invite you to go and read that first. I’ll wait right here.

La galette, and the fun ritual that determines who will be king or queen for the day (allow me to insist you read this post if you don’t yet know about the fève thing), bring back many a happy childhood memory for me. Aside from the two years I spent in California, I have partaken of at least one galette a year for as long as I can remember.

I used to buy them from the pastry shop, like most French people do, but I started making my own a few years ago. My deep attachment to this confection should have compelled me to do so years earlier, but the Epiphany is theoretically celebrated on January 6 — though this is extended to the whole month of January nowadays — and I always felt a bit too tuckered out after the holidays to tackle the project. But that inaugural year was different. We were celebrating my parents’ 40th wedding anniversary one Saturday, my sister, brother-in-law and nephew were visiting from London for the occasion, and my mother had asked if I could bring the dessert for our celebratory lunch. It seemed the perfect opportunity to share a galette with my family, and I had just enough time to make it myself.

My initial intention was to make my own puff pastry, using this easy puff pastry formula, but I didn’t quite have it in me so I decided to use store-bought puff pastry. Not just any store-bought puff pastry, mind you, but Madame François’ puff pastry, which is produced in Sologne with butter from the Charentes, farine de gruau (fine wheat flour) and zero additives. I got it from G. Detou, where it is sold in slabs of 3 kilos, ready to be divided, shared and/or frozen; it can also be ordered on their website**. (Read more.)

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Queen Charlotte and Christmas in Georgian England

From Nancy Bilyeau:

Some people cherish an image of Victorian Christmas as the peak of all celebrations. This was when the Christmas tree first found its way into English homes, thanks to Prince Albert, and when families gathered to "make merry" and give thanks for their good fortune, just as they did in Charles Dickens' A Christmas Carol. 

Um, that's not quite right. 

While there is a strong belief that Albert brought with him from Saxe-Coburg the tradition of a Christmas tree, the honors belong to Queen Charlotte, wife of George III. She was raised in Mecklenburg-Strelitz, and it was following her marriage to George in 1761 that the tree tradition found its way to England.... 

At first Queen Charlotte confined her importing of German Christmas traditions to mounting a decorated yew branch, but in 1800 she threw a memorable party at Windsor for the kingdom's leading families, showing off an entire tree. Dr John Watkins wrote with some awe of how "from the branches of which hung bunches of sweetmeats, almonds and raisins in papers, fruits and toys, most tastefully arranged; the whole illuminated by small wax candles." He said that "after the company had walked round and admired the tree, each child obtained a portion of the sweets it bore, together with a toy, and then all returned home quite delighted." 

Before long, anybody who was anybody wanted a Christmas tree. (Read more.)

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What Is Figgy Pudding?

From NPR:

This holiday season, one popular Christmas carol has been raising some questions here at NPR headquarters. Namely: "Oh, bring us some figgy pudding, oh, bring us some figgy pudding, oh — "

Wait. What is figgy pudding? First of all, it's "absolutely delicious," says Debbie Waugh, who recently served the dish at a tea at the Historic Green Spring House in Alexandria, Va.

Figgy pudding — also known as plum pudding or Christmas pudding — is a staple of the British Christmas table, she says. "It resembles something like a cannonball, and it maybe feels a bit like a cannonball when it hits your stomach, but it's tradition and we love it," Waugh tells NPR's Michel Martin. And despite its moniker, the dessert features neither figs nor plums. (Read more.)

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A ‘Little Women’ Christmas Aesthetic

  

From Homes and Gardens:

There’s something inherently nostalgic about the holiday season – the return of old traditions, the warmth of homecomings, and the quiet joy of generosity and togetherness. It’s a feeling steeped in comfort and memory, one that the March family captures so beautifully in the iconic book and films of Little Women. The Little Women Christmas aesthetic brings this timeless sentiment to life, blending the charm and magic of family and celebration.

Based on Louisa May Alcott's 1868 novel and its various film adaptations, the Little Women Christmas aesthetic embraces the simplicity of the holiday season by means of charming and evocative home decor. This Christmas decorating theme leans into 'nostalgia-core', or a yearning for the peace, comfort, and childlike joy of Christmases past. It's no surprise that this aesthetic is such a popular trend this year, as it 'captures what people are craving right now: more warmth, more color, more character,' interior designer Terri Brien explains. 'It’s sentimental and layered, with a feeling of nostalgia and comfort that is just perfect for the holidays.'

Unlike other holiday trends that might only speak to certain personalities or interior design styles, there's something universal about the Little Women Christmas aesthetic. It embodies the essence of the Christmas holiday itself, not only through its colors and its decorations, but through the feeling it establishes within individuals. (Read more.)

 

And here is a "Little Women" Christmas Brunch from Victoria!

 

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Holiday Etiquette Tips

From Kitchn:

When to arrive at a party?

If you live by the motto that it’s “better late than never,” you may be on to something. Although Martha doesn’t suggest showing up to parties two hours late, she does say that not showing up at the time it is scheduled to start is just fine. “A little past call time is always nice for the host because they’re never quite ready,” Martha suggested.

How long you should wait for a tardy guest before serving dinner?

“Not too long,” said Martha. “Just leave the plates — actually, push their plates to the end of the table.” (Note to self: Do not arrive late to Martha’s party.)

If you can move place cards if you don’t like the person you’re seated next to?

“No,” warned Martha. “You’re not allowed to. On Thanksgiving, my daughter moved all the place cards without my knowledge. That didn’t go over so well.” Check out the full segment below, along with Martha’s recipe for molasses-ginger crisps. We think they make a thoughtful gift, even if the eggs you use come from the grocery store. (Read more.)

 

More tips, HERE.

 

The comfort of scruffy hospitality, from Treehugger:

My friends Dana and John perfectly practice what the Rev. Jack King referred to as "scruffy hospitality." Their kitchen is small. The wood cabinets are dark and a few decades old. Spices and jars for sugar and flour line the countertops because there's nowhere else to put them. A tall, round table shoved in a corner has mismatched bar stools crammed around it.

The sliding glass doors in the kitchen lead to a back deck with a well-used chiminea, an outdoor table and a large variety of chairs and cushions, many of them bought at yard sales. We circle the chairs around the chiminea on weekend nights during all four seasons, whenever Dana and John put out a simple call out through text or Facebook that says, "Fire tonight!"

There will always be food, but like the bar stools and deck chairs, the food is mismatched. Our hosts provide some food; John may have the urge to make jalapeño poppers or Dana may put together some version of salsa with whatever's fresh from the garden, but there's not a formally prepared meal. Everyone just brings something. It's perfectly acceptable — encouraged even — to bring odds and ends of foods that need to get used up. I often bring wedges of cheese that have already been cut into or half a baguette to slice up and toast to dip in hummus. Everyone brings a little something to drink. And it's a glorious feast.

This kitchen and deck won't be featured in Better Homes and Gardens anytime soon, but maybe they should be. They are two of the most hospitable spaces I know. By opening up their home as-is, Dana and John are the most gracious hosts I know. I almost wrote "by opening up their home with its imperfections," but that's not accurate. Their home is perfect — just like it is. (Read more.)

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The Pumpkin

Oh, greenly and fair in the lands of the sun,
The vines of the gourd and the rich melon run,
And the rock and the tree and the cottage enfold,
With broad leaves all greenness and blossoms all gold,
Like that which o'er Nineveh's prophet once grew,
While he waited to know that his warning was true,
And longed for the storm-cloud, and listened in vain
For the rush of the whirlwind and red fire-rain.

On the banks of the Xenil the dark Spanish maiden
Comes up with the fruit of the tangled vine laden;
And the Creole of Cuba laughs out to behold
Through orange-leaves shining the broad spheres of gold;
Yet with dearer delight from his home in the North,
On the fields of his harvest the Yankee looks forth,
Where crook-necks are coiling and yellow fruit shines,
And the sun of September melts down on his vines.

Ah! on Thanksgiving day, when from East and from West,
From North and from South come the pilgrim and guest,
When the gray-haired New Englander sees round his board
The old broken links of affection restored,
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before,
What moistens the lip and what brightens the eye?
What calls back the past, like the rich Pumpkin pie?

Oh, fruit loved of boyhood! the old days recalling,
When wood-grapes were purpling and brown nuts were falling!
When wild, ugly faces we carved in its skin,
Glaring out through the dark with a candle within!
When we laughed round the corn-heap, with hearts all in tune,
Our chair a broad pumpkin,--our lantern the moon,
Telling tales of the fairy who travelled like steam,
In a pumpkin-shell coach, with two rats for her team!

Then thanks for thy present! none sweeter or better
E'er smoked from an oven or circled a platter!
Fairer hands never wrought at a pastry more fine,
Brighter eyes never watched o'er its baking, than thine!
And the prayer, which my mouth is too full to express,
Swells my heart that thy shadow may never be less,
That the days of thy lot may be lengthened below,
And the fame of thy worth like a pumpkin-vine grow,
And thy life be as sweet, and its last sunset sky
Golden-tinted and fair as thy own pumpkin pie!
By John Greenleaf Whittier (Via Recta Ratio)

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