First and foremost – HAPPPPPPPY NEW YEAR! I finally took down my Christmas tree this weekend, which officially signals the end of the holiday season for me. It’s painful taking down the tree. I may have shed a tear or two. On the plus side, it’s always fun to watch Mr. Fo take the tree outside to the trash. Basically I laugh while he curses as he gets sap and pine needles all over himself and says this is the “last year we will get a real tree.” Oh Mr. Fo… as if you have any say in that decision. I run Christmas in this house…WORD!
To ring in the New Year, we had a little soiree at our place before going out to dinner with friends. I think it’s safe to say that we are past the point of crazy New Year Eves (NERD ALERT), but I still like to celebrate with some friends, food and bubbly. After a quick trip to Party City and the Dollar Tree, I had a nice little gold, silver and black New Years Eve theme. Take a look at the pictures of the party taken by my friend Flanagan. Thanks Flan!
This NYE 2010 might as well have been brought to you by: Ballatore Spumante Rose.
It’s my new favorite beverage. Why?
1) It’s $8 for a bottle. EIGHT! OCHO! (That’s all the languages I know)
2) It’s a beautiful dark pink color.
3) Champagne is supposedly the lowest caloric alcoholic beverage…meaning you can eat more cheese and cupcakes at parties.
I had champagne flutes for all of the guests sitting in a tray of silver tinsel. Each flute had a name tag tied with a gold ribbon. I think it turned out very cute and festive! Note the hodgepodge of flute styles…Drives me crazy! We got a set of beautiful matching champagne flutes for our wedding, but we returned them because we had ZERO room to store them! I would have stored them in the bathtub if I knew how many times I would have used the matching flutes. Oh well 🙂
I made a few light appetizers to tide us over until our New Years Eve dinner. On the menu?
Cranberry-BBQ Meatballs – BBQ Sauce, Cranberry sauce and thawed meatballs done in the slow cooker!
Shrimp – marinated with minced garlic and lemon – YUMM
Caprese Salad – drizzled with olive oil, balsamic and lemon…use GOOD FRESH MOZZARELLA in water – it makes a difference! Serve with toasted crostini.
Also served were mac and cheese bites, found on my blog HERE, and celery/carrot/ranch “shooters.” I chose these appetizers because they were all super easy and most involved assembly only, versus cookies. The apps I did have to cook I was able to prepare before. This is a great menu for a light spread that won’t leave you in the kitchen all night!
I did create the Martha Stewart clock countdown cupcakes, as I mentioned HERE! It was pretty easy to do! I made pink champagne cupcakes with a white chocolate glaze. They were DELICIOUS. Mr. Fo wrote the numbers on the cupcake with black icing…he’s good at that kind of stuff 🙂 Check it out!
Here are some additional pictures of the set-up:
In this picture you can see how the food was served on raised gold chargers. Underneath the chargers were glass containers filled with the silver foil shred/tinsel. I got bags of it at the Dollar store, and it was worth every penny!
Cheers to 2011! Guess it’s back to the real world tomorrow 🙂