Sundays with Santa's Helpers, Week 3: Deck the Halls!

This week's challenge is going to be a fun one, and is quite possibly one you have already begun! It also happens to be one of my favorite things to do!

Cleaning and decorating for the holidays!

Before we can decorate, we need to take the time to thoroughly clean and organize the place that will be decorated. The extra cleaning and organizing will pay off in the long run and even make the take-down of the decorations much easier!

Due to this weekend's craziness of my ten-year class reunion (which I planned) and taking the girls to see a 6:30 PM showing of Wicked, I will post more details during the week about my cleaning and decorating process.

Haven't been participating in our challenges? Check out Week 1 and Week 2, and my fellow Helpers at A Working Woman's Guide to Domestic Success and My Happy House. It is NOT TOO LATE to join in! This week, post your cleaning and decorating to do lists, as well as your holiday decor and favorite spot in your house!

I leave you tonight with a few of my favorite holiday inspiration pictures from Pottery Barn:

Black Friday Shopping

Yes, we were those crazies up at 3 AM to be at Kohl's when the doors opened at 4 AM. But here is the thing...we went with no game plan. Really, the only thing I was looking for was a Nikon Coolpix camera for J at Target. We went into Kohl's and I picked up a pair of Ugg-type boots and a bracelet (both for myself) and my mom picked up a silverware set. We lost my cousin and brother and they were smart enough to hop into line, and by the time we found them, they were almost in the front!

From there, we headed to Old Navy.

No way in HELL was I standing in that line. There was nothing I wanted bad enough. I would order online because Old Navy never has the sizes I need in the store anyway.

(Incidentally, I received free shipping and ordered 2 pairs of jeans for S, a pair of jeans, a dress and 3 tops for one of the girls and spent $120. AWESOME.)

Then we stood in a LOOOONG line for Target.

I saw the line for electronics and said fuggedaboudit. I ordered the Nikon for almost the exact price from Amazon.com.

I did, however, purchase a robe for each girl and a DS game for J, as well as selfishly buying the new Mario Bros. game for the Wii. By selfishly, I meant I bought it "for the girls" but really because I want to play it. And am tempted to open it early. You know, to test it out and make sure it works.

From Target (where, might I add, the check-out process was a disaster) we grabbed a quick bite and some warm beverages from Starbucks then headed to the mall, where I spent a ton at Aeropostale for the girls and bought this popcorn serving set for my dad, since my mom bought him a popcorn popper to keep in his bar in their basement.

It was raining when we left this morning. When I came home, this is what our yard looked like:
The first snow of the season. Until today, it was the first November on record with NO SNOW. Guess that all changed, huh? I was really excited to see what our yard looked like in the snow. I was not disappointed.

I proceeded to nap for four hours.

I am completely in the Christmas spirit now, and although we are not putting our tree up until later this week, I did put out the few indoor decorations we have and have turned on the outside lights. I am still unsure of how I want to decorate the tree, considering I bought new red wooden garland last year, but no longer want to use it. I also am in the market for a new tree topper. Anyway, the night ended with the eating of some leftovers and chicken nuggets and tater tots, along with hot chocolate and a rousing game of Cranium.

Life is good.

Weekend Planning

This weekend is chock full, but not of chores, cleaning and outdoor work. It is full of fun things!

Tonight: Enjoy time with the family, fold some laundry, and eat leftovers. And put together our photo board for our reunion tomorrow.

Saturday: Class reunion! Arrive early to set up and enjoy an evening of food, drinks and dancing.

Sunday: Sleep in and then pick up the girls before heading to Wicked!

What is on YOUR agenda for the weekend? And stay tuned for this Sunday's Santa's Little Helpers post for WEEK 3!

P Dub's Creamy Mashed Potatoes

Holy yumminess. Ree is not kidding when she says these are amazingly creamy and yummy. And I was able to prepare them in advance and pop them in the fridge to be reheated!

*TIP ALERT!* Remember to put the note on the dish with the oven temp, cooking time and time you want to put the dish in the oven so you are not rummaging around looking for your recipe! SUPER helpful when you have several make-ahead dishes.

And once again, when we reheated them for the next night's feast of leftovers, the crunchiness on the side of the Corningware only added to the deliciousness.

The Pioneer Woman's Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened*
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper
• 
  
• Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Apple and Onion Stuffing

I made this recipe for our friends during our faux-Thanksgiving and it was a hit! To be honest, the best part of the recipe was the leftovers, after baking the stuffing again, it got super crispy on top and super delicious! Next time, I plan on using less chicken stock and baking for just a smidge longer. Overall, this was a great recipe and really easy!

Apple and Onion Stuffing

Courtesy of Rachael Ray

Ingredients

2 T extra virgin olive oil

1 stick butter, softened

1 fresh bay leaf

4 ribs celery and greens, from heart, chopped

1 medium to large yellow onion, chopped

3 McIntosh apples, quartered and chopped

Salt and pepper

2 T poultry seasoning

1/4 C chopped fresh parsley leaves

8 C cubed stuffing mix (you know, like Pepperidge Farm)

2-3 C Chicken stock

Directions:

• Preheat oven to 375
• Preheat large skillet over medium high heat, add olive oil and 4 Tbsp butter.
• When butter melts, add bay leaf and vegetables as you chop them, celery, then onions then apples. Season veggies with salt, pepper, and poultry seasoning.
• Cook 5-6 minutes until veggies begin to soften, then add parsley and stuffing mix and mix to combine.
• Moisten stuffing with chicken stock until bread cubes are damp but not wet (I found I used only about 2 cups)
• At this point you can either butter a baking dish or 12 muffin tins. If using a baker, just scoop in. If making stuffin' muffins, use an ice cream scoop to evenly divide between 12 muffin cups. Remove the bay leave when you find it.
• Bake until set and crisp on top, 10-15 minutes.
• Remove and serve hot or at room temperature.

A picture of my plate during our faux-Thanksgiving:

Only a few days...

Hosting a Cookie Exchange: Invitations

This, my friends, is something I have never done before. Dark waters into which I have never traveled.

The cookie exchange.

As I plan my big event for December 12, follow along as I share tips and tricks with you on how to host an exchange and a fun winter evening gathering for your friends!

One month in advance: Send invitations!

I chose to host my party on a Saturday evening, so I sent the invitations out super early. December books up rather quickly, so I wanted to be sure everyone could attend. Prior to this I had emailed a few close girlfriends to find out what day was best for them and if they already had any holiday plans. Once the date was settled on, I designed and created my own invitations:

I also created a separate card to insert into the invitations with the "rules" of the exchange. Here are the guidelines that I instructed my guests to follow for our first Holiday Cookie Exchange:

• Homemade cookies are preferred!
• Please bring 6 dozen cookies to ensure that everyone has several of each kind to take home, along with an additional dozen so people can sample! (7 dozen total)
• No chocolate chip cookies (unless they are a creative spin-off)
• Take-home boxes will be provided.
• When you RSVP, please be prepared with which cookie you will be bringing so we don't have repeats
• Please bring your cookies arranged and on a serving dish for the exchange.
• An award will be given for Best Cookie Recipe
• The goal is to have a generous assortment of cookies to give as gifts, take to the office, or use when entertaining friends!

If you Google Cookie Exchange Invitations, you will find plenty of resources! I went with 6 dozen to share because a dozen per person seemed like too much, and for our first exchange, I didn't want it to be overwhelming.

Are you hosting a cookie exchange this year? Have you attended one before? What advice can you offer?? Leave a comment linking to your posts or blog with Cookie Exchange information!

The next step: Creating a menu! Stay tuned!

Thankful: 2009

In a year that has been full of emotional ups and downs, triumphs and tragedies, I have much to be thankful for.

I am thankful for my loving and supportive husband, without whom I am sure I would fall to pieces. He is the love of my life and I love him more every day.

I am thankful for my girls...my two amazing daughters, who are not from my blood but whom I love as my own. I am thankful that they are here, safe and sound, where they belong, in the best possible environment for them.

I am thankful for my family, for without them, I would not be the woman I am today.

I am thankful for my friends, who are my biggest fans and cheerleaders. I am happy they are healthy and happy and that our "family" keeps growing with more and more babies!

I am thankful for my job and the roof over my head. I feel truly blessed this Thanksgiving, and just keep on holding on to the hope that by next Thanksgiving, we will have added to our family.

Wishing you and yours a blessed Thanksgiving from the Control Freak Family!

Wednesday's To Do List

We are going to be heading to my in-law's for dinner and then my parents' house for dessert tomorrow, so I have to make a side dish as well as a dessert to take with me. For dinner, I will be making a sweet potato casserole and I am still undecided as to what I will be bringing to my parents', which is unlike me. I want to try a new recipe, but part of me wants to make something easy, like a pumpkin roll.

So, here is my to-do list for today:

• Grocery store/license bureau
• Prep sweet potato casserole (bake sweet potatoes, peel, mash, assemble with topping)
• Make pumpkin rolls to take to neighbors and for tomorrow
• Clean master bedroom
• Clean both bathrooms
• Hang curtains in third bedroom and put away painting supplies
• Get Christmas decor ready for Friday and put away fall stuff in house

Stay tuned...several posts coming today and tomorrow with a few recipes and some last-minute shopping tips in preparation for Black Friday!

Tackle it Tuesday: Pre-Turkey Day

Tomorrow, we do not have school. Which means I am off of work until Monday! So, what did I tackle tonight?
I went with a few friends, my girls, and my cousin to see New Moon.

As for a review of the movie...well, it was a TON better than Twilight. It was still ridiculously cheesy and I hated the ending. I also wanted to SLAP the girls in the audience that were being annoying, like they had never seen a shirtless boy before. And I admit, I feel dirty lusting over 17-year old Taylor Lautner (and I was not alone). It was so-so. But...it was entertaining and a great night out with the girls!

What did you tackle today?? Find out what was being tackled on this pre-Thanksgiving Tuesday at 5 Minutes for Mom!

Dare to Entertain!

I am participating in a blog party at NewlyWoodwards! I already posted about my Faux-Thanksgiving, but here are a few pics again:

I was stricken with a migraine, so my centerpiece was lacking. Sometimes, you just have to learn to go with the flow!

See what other bloggers have done for their Dare to DIY: Dare to Entertain Challenge!

Menu Planning Monday!

Monday: Chicken stroganoff

Tuesday: Doing a volunteer thing with C's work, so hopefully his boss will treat us to dinner!

Wednesday: Unstuffed pepper soup

Thursday: Thanksgiving!

Friday: Leftovers

Saturday: Class reunion (ugh)

What is on your menu? Visit Menu Plan Monday at Orgjunkie.com!

Pumpkin Roll

Pumpkin roll. YUM. A delightful Thanksgiving recipe, but something I found intimidating.

That is, until this year.

Now? In all honesty, this is a super easy dessert to make and is always a hit with a crowd! And anyone I talk to has said that Libby's recipe (as in, the canned pumpkin people) is the best recipe. Ina Garten even used the cake recipe on her Food Network Thanksgiving special!

Libby's Pumpkin Roll and Cream Cheese Filling

Courtesy of Libby's

Ingredients:

For the cake:

• 1/4 C powdered sugar (to sprinkle on towel)
• 3/4 C all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 C granulated sugar
• 2/3 C pure pumpkin puree
• 1 C chopped walnuts (optional)

Filling:

• 1 package (8 oz) cream cheese, softened
• 1 C powdered sugar, sifted
• 6 tbsp butter or margarine, softened
• 1 tsp vanilla extract
• Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Bake cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake.

Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.

Sundays w/Santa's Little Helpers: Christmas Budget/List

Let me ask you something. Are you one of the 4 AM shoppers on Black Friday? Or are you snug in your bed, nursing a food hangover from Thanksgiving?

I am one of the early shoppers, but not because I am fighting for a flat screen. I enjoy the day after Thanksgiving madness! It puts me in the Christmas spirit and I love the hustle and bustle (and yes, I realize that is putting it mildly).

In preparation for the biggest shopping day of the year, Santa's Helpers are here to provide you with a few tips and tricks of what works for us to keep us on track and on budget during the Christmas season!

I present to you my very technical way of keeping things organized. I introduce to you The Notebook and The Envelope.

This notebook contains ideas for gifts and wish lists, as well as what I have already purchased along with a running tally of cost in order to stay within budget. As I come across items or ideas of the perfect gift for a family member, I jot it down and can use The Notebook as a reference while I am out shopping!

The envelope holds all receipts, which are labeled with the names of people whom the gifts are for. I actually have TWO envelopes, one which is kept in my purse and one at home. As I make purchases, I put the receipts in the purse envelope to be transfered to the one I keep stashed in our bedroom.

Here are the KEY ideas to making holiday shopping as non-stressful as possible:

• Make a list: Write down everyone you plan on buying for. If it is for a family gift exchange and you haven't chosen the names yet, at least write down something like GE (gift exchange): C. I would know then that we have to buy a gift for the gift exchange for C's family.
• Make a budget! Are you spending a certain amount per person? Or do you have a set limit to divide between everyone?
• Keep a running tally of how much you spend! This way, you will know when you are nearing the end of your set budget! This becomes helpful with kids and spouses.
• Have ideas ready! This makes shopping so much easier than wandering around the stores searching for something that suits the gift receiver.
• Stick to the budget! You created it for a reason!
• Maintain a positive attitude while shopping. The holidays can be stressful and everyone feels it. Try to go shopping on a day when you are not stressed out over other things or when you are not in a hurry. And enjoy the time you spend purchasing gifts for people. Don't be a Grinch as you head to the mall this holiday season!

How do you plan your holiday shopping? Here is your challenge for the week: Create your LIST, BUDGET, and HOW MUCH YOU PLAN ON SPENDING PER PERSON! Or...do you have other great tips to share with us? Leave us a comment to share your ideas and let us know when you completed the challenge! Be sure to visit my other Santa's Helpers at My Happy House and The Working Woman's Guide to Domestic Success for other holiday shopping tips!

Faux Thanksgiving Recap

The evening was a success! I was really nervous about cooking my first turkey, but it turned out moist and delicious! My mother -in-law suggested using an oven bag, and following her advice, that is what we did. It was super yummy! We had a nice evening with our friends and were able to relax and enjoy great company, good food, and a few drinks!

The brie en croute, served with Granny Smith apple slices and a loaf of French bread, served on the coffee table in living room (I wish you could see the orange bow tied on the foot of the stand):
The table, stocked and ready to eat!
Our leftovers, all packaged up to go in the fridge. Corningware with these lids: Best thing ever! I don't use them nearly enough!:
Dessert set up on the buffet, after the table has been cleared:
Did you do any entertaining this weekend? Share your successes or perhaps any roadblocks you may have hit along the way!

Dinner Prep: Label, Label, Label

Here is a great tip for any food that can be made a head of time:
Label the containers of anything that has to be reheated with the temperature, amount of time to be in oven, and what time you plan on putting it in the oven in order to have all items to the table at once!

Preparing the Bathroom for Guests

First let me say...

I hate my bathroom.

The bathroom is the ONE THING in our house that I want to DEMOLISH and start over with. It seems as if when our house was built they installed the yellow color of the tile in every area possible. The outside of the house is Harvest Gold, the counter in the kitchen and blacksplash are Harvest Gold, both bathrooms have Harvest Gold...whatever. That is an entirely different post.

The key to preparing for guests is to have a fresh, clean and welcoming bathroom.
I cleaned the bathrooms on Thursday, so today just did a quick wipe-down of the counters and outside of the toilet, as well as the inside. The rug is freshly laundered and the towels are fresh and clean.

Always have extra towels out and EXTRA TOILET PAPER. During our housewarming party, I forgot to put out extra rolls and a guest had to go searching for it. I felt like the WORST hostess ever and have since learned my lesson. We know have baskets in both bathrooms so guests can easily find the TP. I was lucky enough to find this basket to perfectly match my bathroom and it was on sale at Michael's for like $4.00!

Light a candle or place fresh flowers in the bath so the guests feel welcome and you are all set to go!

The Thanksgiving Table

The table is set with some of the serving pieces laid out and ready to be filled.

No centerpiece, since I was laid up with a migraine and unable to go to the florist. I am going to put up a few tapers but it is not worth stressing over.
Still not 100% on the tablecloth color. It is a little too coppery for me, but looks good with the brown chargers.
Be sure to post your Thanksgiving tablescapes!

Weekend Planning

Friday:

• Make mashed potatoes
• Go to see the play at school with all my drama kiddos (I am the former director)
• Out for a bit for a friend's birthday
• Quick run to grocery to grab a few things missing for tomorrow
• Make cranberry and pear pie, orange cranberry sauce, and brownies
• Some laundry

Saturday:

• Bake pumpkin rolls
• Cook turkey and stuffing
• Set table
• Clean master bedroom
• Vacuum and dust
• Heat up mashed potatoes
• Make gravy
• Bake brie and slice baguette and green apples

Sunday:

• Laundry
• Clean up from dinner
• Creative Memories party

What is on your agenda for the weekend?? Thanksgiving preparation? Shopping? Perhaps even Christmas decorating?? Tell us what is on your agenda!

How to Set the Table

All information taken from The Emily Post Institute, an amazing resource for all things etiquette!

Basic Place Setting:

For a basic table setting, here are two great tricks to help you remember the order of plates and utensils:

1. Picture the word “FORKS.” The order, left to right is: F for Fork, O for Plate (the shape!), K for Knives and S for Spoons. (Okay – you have to forget the r, but you get the idea!)

2. Holding your hands in front of you, touch the tips of your thumbs to the tips of your forefinergers to make a lower case ‘b’ with your left hand and a lower case ‘d’ with your right hand. This reminds you that ‘bread and butter’ go to the left of the place setting and ‘drinks’ go on the right.
3. Some other things to know:
• Knife blades always face the plate
• The napkin goes to the left of the fork, or on the plate
• The bread and butter plate and knife are optional

Informal Place Setting:

The illustration above shows how a table would be set for the following menu:
Soup course
Salad or first course
Entrée
Dessert

1. Dinner plate: This is the ‘hub of the wheel’ and is usually the first thing to be set on the table. In our illustration, the dinner plate would be placed where the napkin is, with the napkin on top of the plate.

2. Two Forks: The forks are placed to the left of the plate. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or appetizer. The forks are arranged according to when you need to use them, following an ‘outside-in’ order. If the small fork is needed for an appetizer or a salad served before the main course, then it is placed on the left (outside) of the dinner fork; if the salad is served after the main course, then the small fork is placed to the right (inside) of the dinner fork, next to the plate.

3. Napkin: The napkin is folded or put in a napkin ring and placed either to the left of the forks or on the center of the dinner plate. Sometimes, a folded napkin is placed under the forks.

4. Dinner knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.) At an informal meal, the dinner knife may be used for all courses, but a dirty knife should never be placed on the table, placemat or tablecloth.

5. Spoons: Spoons go to the right of the knife. In our illustration, soup is being served first, so the soupspoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soupspoon, next to the dinner knife.

6. Glasses: Drinking glasses of any kind – water, wine, juice, ice tea – are placed at the top right of the dinner plate, above the knives and spoons.

   Other dishes and utensils are optional, depending on what is being served, but may include:

7. Salad plate: This is placed to the left of the forks. If salad is to be eaten with the meal, you can forgo the salad plate and serve it directly on the dinner plate. However, if the entrée contains gravy or anything runny, it is better to serve the salad on a separate plate to keep things neater.

8. Bread plate with butter knife: If used, the bread plate goes above the forks, with the butter knife placed diagonally across the edge of plate, handle on the right side and blade facing down.

9. Dessert spoon and fork: These can be placed either horizontally above the dinner plate (the spoon on top with its handle facing to the right; the fork below with its handle facing left); or beside the plate. If placed beside the plate, the fork goes on the left side, closest to the plate (because it will be the last fork used) and the spoon goes on the right side of the plate, to the right of the dinner knife and to the left of the soupspoon.

10. Coffee cup and saucer: Our illustration shows a table setting that would be common in a restaurant serving a large number of people at once, with coffee being served during the meal. The coffee cup and saucer are placed above and to the right of the knife and spoons. At home, most people serve coffee after the meal. In that case the cups and saucers are brought to the table and placed above and to the right of the knife and spoons.

Formal Place Setting:

The placement of utensils is guided by the menu, the idea being that you use utensils in “outside in” order. For the illustrated place setting here, the order of the menu is:

Appetizer: Shellfish
First Course: Soup or fruit
Fish Course
Entrée
Salad

1. Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée.

2. Butter plate: The small butter plate is placed above the forks at the left of the place setting.

3. Dinner fork: The largest of the forks, also called the place fork, it is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used.

4. Fish fork: If there is a fish course, this small fork is placed farthest to the left of the dinner fork because it is the first fork used.

5. Salad fork: If salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork.

6. Dinner knife: The large dinner knife is placed to the right of the dinner plate.

7. Fish knife: The specially shaped fish knife goes to the right of the dinner knife.

8. Salad knife: (Note: there is no salad knife in the illustration.) If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right):dinner knife, fish knife, salad knife.

9. Soup spoon or fruit spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.

10. Oyster fork: If shellfish are to be served, the oyster fork is set to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.

11. Butter knife: This small spreader is paced diagonally on top of the butter plate, handle on the right and blade down.

12. Glasses: These can number up to five and are placed so that the smaller ones are in front. The water goblet (la) is placed directly above the knives. Just to the right goes a champagne flute (lb); In front of these are placed a red (lc) and/or white (ld) wine glass and a sherry glass (le)

13. Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate.

In general:

Knife blades are always placed with the cutting edge toward the plate.

No more than three of any implement is ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensil for the fourth course is brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served.

Dessert spoons and forks are brought in on the dessert plate just before dessert is served.

Service Etiquette Tips: If you are not hosting a family-style dinner or serving dinner on a buffet, here are some service etiquette tips (Source: Martha Stewart's Homekeeping Handbook):

• Serve guests from the left
• Remove dishes from the right or left depending on which is more convenient for the guest
• Fill glasses from the right, leaving glasses in place during pouring
• Fill wineglasses only halfway. This leaves space for aeration and it creates space in the glass for the bouquet to collect.
• Before serving dessert, clear the table of EVERYTHING except glasses, which should remain until after the guests have left the table. If dessert flatware was not placed above the dinner plate when the table was set, bring it to the table on a tray, along with coffee cups and saucers