Hosting a Cookie Exchange

Tis the season of giving whether through gifts or cookies! This time of year I find that most of my friends, and friends of friends, are more prone to host evening exchanges which however lovely, can run late and expensive with all the Uber charges. I still love them, don’t get me wrong, but finding a way to mix things up a bit can be refreshing.  I say, start a new tradition this year and host a cookie exchange. Doing so is easy and only requires a few key “ingredients” to go off without a hitch.  Note: Not responsible for sugar-highs or lows!

1.   Invite List: When putting together your list, think of people that would actually enjoy participating in a food related exchange. They don’t have to bake; heck if they don’t bake, picking up cookies from Le Pain Quotidien, for example, won’t disappoint anyone.  Ideally, all depending on the size of your space, I like 8 – 12 as more than that can be overwhelming. However, that being said, don’t nix a good friend from your list just because of space.

2.   The Specifics: The last cookie exchange I hosted was such a blast, quite frankly I don’t know why I don’t throw one every year! Here is what I asked all of my guests:

a.     Bring two-dozen (1 to eat then and there and 1 to bring home) of your favorite family cookies. Whether it’s yours, your great grandmothers, or something you just love baking around the holidays, I want something that has meaning. And, if you don’t or can’t bake, store bought is fine but they should have some sort of meaning. “Coconut macaroons remind me of baking with my grandmother….”, for example.

b.     Bring a copy of the recipe for everyone in attendance. Recipes are meant for sharing!

c.     Bring a tin to take home all your delicious treats – if they make it out the door!

d.     As the, hostess, have a few extra cookies on hand just in case.

3.   Date and Time: Pick a time around lunch (11:30) on a Saturday or Sunday and have finger food when they arrive. Mini quiche, veggies and dip, spiced nuts (which I have an amazing recipe for, by the way), and even a slice of ham and cheese rolled without bread, are just a few ideas to set you in the right direction. Light, low on carbs yet sufficient so people can prepare themselves for the dessert buffet. And, a steaming bowl of fresh cider and champagne with pomegranate seeds and a splash of pomegranate juice, if you want a little bubbly.

4.   Logistics:

a.   Display: On a large buffet style table, ask everyone to display their cookies with a place-card that says what it is and who made it. This way, if there are any allergies or people have questions, they know whom to ask. DON’T let anyone start eating the cookies until the exchange begins.

b.   Platters: I usually have several plates, cake stands and platters at the ready so people can choose one to display their cookies. Not everyone will bring them on platters so this really helps to keep things tidy.

c.   Serviceware & Utensils: Small appetizer plates, napkins (plenty of them), forks, plastic cups (to minimize dishwashing), mugs for cider, all at the ready.

d.   Miscellaneous: Pitchers of ice-cold water, garbage can for easy use, chairs for the exchange, pens, pads of paper, name tags, if people don’t know each other, a great upbeat playlist, candles for ambiance, etc.

e.   Cookie Tins & To-Go Containers: Extra plastic to-go containers or Chinese takeout boxes for those that forgot their cookie tin. Note: Lots of grocery stores carry "festive" to-go containers (like Ziploc shown in the picture below) for this very purpose.

5.   Flow:

a.   When People Arrive: Greet them with either a glass of bubbly or hot cider. Show them to the cookie bar and ask them to choose a platter from which to display their cookies; then label them with a place-card.  Make sure they do this before they eat lunch.

b.   To Start the Exchange:

• Once everyone has arrived, drinks are flowing and food is being enjoyed, gather your friends in as close to a circle as you can. 
• One at a time, ask each guest to bring their cookies to the circle. As they are getting their cookies, pass their recipe around the room.
• After they explain their selection, pass the platter around and tell everyone to take 2. They can try 1 right away and bring 1 home in their to-go tin.
• As a friendly reminder, desserts often create lots of “buzz” and can be distracting to the presenter.  Try to keep the chatter at bay during each presentation.

c.   To Finish: Whatever cookies are left, are open for taking and immediate satisfaction.

d.   The Goal: Everyone leaves with a cookie tin full of delicious treats, a collection of new recipes and a great early afternoon spent with friends.

Be different this year and host a cookie exchange! Your friends will love it plus, it’s a

“sweet” excuse to bake and fill up your cookie jar!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Impromptu Dinner

With my sister being in town this weekend, I haven’t had time to hit the grocery store. Where Sunday’s are usually spent around the table together with friends and family, tonight’s dinner will be more impromptu.  A little of this and a little of that, simple, quick and most importantly, delicious!

Whatever it is that you are gathering to this evening, I hope that you find time to gather your friends and family around the table together.

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Sunday Supper: Cumin Roasted Cauliflower

Looking for a great side to share with family and friends this Sunday? Cauliflower is in season and when roasted, gives off a buttery nuttiness that pairs perfectly with cumin. For those that prefer to omit the cumin, by all means do so!

Whatever it is that you are gathering to tomorrow evening, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Weekend Happenings: Sisters in town!

This weekend my sister, who used to live with me while she was getting her masters, is coming to visit! I couldn’t be more excited to have her in town and to go out to some of our favorite restaurants. Between Gulfstream, Banderas, R&D and Side Door, to name a few, we have some important decisions to make. We are also running in the 5k “Run for a Clause” on Saturday, which will hopefully balance off a few of our meals. Regardless, I look forward to a fun weekend out and about with my sister!

Whomever it is that you are gathering with this weekend, I hope you have a wonderful and safe weekend!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Throw Back Thursday! Last Years Christmas Tree

This time last year, my family and I headed out to our local Christmas tree lot to select a 6-foot tree to adorn our library. This is the same lot we have gone to for years and my mom always likes to be the first customer of the season.  Last year, however, we were the second customer and as you can imagine, couldn’t believe someone beat us! Regardless, we had our pick of the lot and took home a beauty!

Bringing home our Christmas tree always marks the first of Christmas season for our family and fills us with such joy.  From my home to yours, happy holidays!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Recovering after Thanksgiving!

Tomorrow marks a full week since Thanksgiving. This past week should have given us plenty of time to recover from our food comas, head back to the gym, eat through the leftovers, and get back into our routines. And if you haven’t gotten there yet, I hope you have a plan on doing so. Or, maybe I can help?

I may live on the “extreme” side, but last Friday my family set out in the rain to get our Christmas tree, decorated the entire home, and re-set our dining room table with hues of green and red. And of course, lights and wreaths went up! That’s an extreme case, but before you know it Christmas will be here and how good will you feel if you go into it ahead of schedule? Pretty good I would think!

In our home, we celebrate Christmas but for those that don’t, it’s a time to celebrate the end of the year and to prepare for a new year ahead. A year with fresh new goals, an agenda, a plan on how you are going to be the best you have ever been.  Every New Year gives you a chance to be better, to start fresh and to refocus and realign your priorities on what really matters in life.

When it comes to making the transition between Thanksgiving and Christmas, I always recommend starting small. This way, it’s manageable, fun and most importantly realistic and achievable. Invite some friends over, head to the tree lot, pick out a tree, decorate it together, make dinner, host a cookie exchange, blast Christmas carols, or whatever it is that you do in your home to celebrate the season. Just as I speak to the power of gathering friends and family around the table together, being with others – even when we aren’t around the table – brings us such energy and joy. Before you think decorating is cumbersome, gather your friend’s together and head out. After all, “tis the season to be Jolly….”

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Evaporated Vs. Sweetened Condensed Milk. What’s the Difference?

Come the holidays, we often come upon recipes that ask for both. The question of whether or not we can swap them out, is one I get asked a lot so I did a little research and the verdict is in. Today, we often find them used in cookies, bars, pies, and even in drinks, like Vietnamese coffee. Regardless of which the recipe is asking for, knowing the difference can greatly empower you as a home-cook. 

First and foremost, condensed milk and evaporated milk are both milk based products. Here is what makes them different:

Evaporated Milk: Evaporated milk starts as whole milk and then goes through a process in which 60% of its water content is extracted. This makes it creamier than regular whole milk and gives it a slightly sweet and caramel taste without the added sugar. It comes in low fat, nonfat and whole milk varieties and is often used as a great – and lighter – alternative to cream in soups. But, before you start altering all of your recipes, I would recommend testing it in a few dishes and seeing where you land.

Sweetened Condensed Milk: Sweetened Condensed Milk, like Evaporated Milk, starts as whole milk where 60% of its water content is extracted. Then, up to 45% sugar is added making it thick and almost syrupy in consistency. Often it is used to sweeten Vietnamese coffee, tres leches, or in cookies like my favorite coconut macaroons. This also comes in a fat-free variety, which I usually use in my kitchen.

If you are wondering whether you can sub one for the other, just remember the above information and the basic properties of each. Using sweetened condensed milk may over-sweeten a recipe where evaporated milk may result in an overly bland outcome. Regardless of what you decide on, remember cooking is all about experimenting, having fun and enjoying the journey. Some of my favorite recipes have come from trial and error so if you have time, give it a shot. You never know, maybe you will walk away with a winner!

For more information:  Chicago Tribune: Condensed vs. evaporated milk

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Sunday Supper Reveal: Apple Pie!

Today I spent quite a bit of time in the test kitchen developing new recipes and content to share with all of you! I have some delicious recipes coming your way and I cannot wait to share them with you over the next few weeks. As a result, we will be gathering around the table together this evening to a freshly baked apple pie for dessert. Now, how is that for a sweet end to an incredible week!

Whatever it is that you are gathering to this evening, I hope it is absolutely divine!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Sunday Supper: Leftovers!

By now you may be ready to move on from Thanksgiving leftovers, but for me, I’m holding on for dear life! Think about it, chances are you may not have pumpkin pie or stuffing for a whole year! That idea alone seems tragic.

One idea for Sunday supper tomorrow, is to make a pumpkin pie milkshake for dessert. Simply throw a slice (crust and all) in the blender with a few scoops of ice cream and splash of milk. Adjust with more or less ice cream for desired thickness and serve with leftover whipping cream.  Now, how is that for easy and delicious!

Whatever you are gathering to for Sunday supper tomorrow, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Thanksgiving Recap & Decorating for Christmas

Phew! We made it!!! I hope that your Thanksgiving was as delicious and wonderful as anticipated! Mine was beyond fantastic. From gathering around a beautifully set and lit table for 11, to every dish that crossed my lips, it was incredible. I don’t know about you, but it is these times that inspire, motivate and encourage me to continue finding ways to gather with friends and family around the table together. This in itself is where the inspiration for my website came from. Whether it’s the noise and commotion, or the fact that we have nowhere else to be and are physically and emotionally present, I leave dinner feeling re-energized and quite honestly, fantastic!

Today my entire family is off to select our Christmas tree, a tradition for as long as I can remember.  We will spend the rest of the day adorning the tree, setting out our Christmas stockings, putting lights up, playing and dancing to Christmas carols, and sipping hot cider. Today officially marks the first day of Christmas for our family and I wouldn’t want it any other way.

Many of you may be thinking a day (or week) break from all the Thanksgiving festivities is in order, but I say, keep the momentum going and start the Christmas carols!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Throwback Thursday: Last Year's Thanksgiving

It’s hard to believe just how far I have come since last Thanksgiving! From starting my own cooking blog to developing this year’s entire menu from scratch, I’m feeling pretty productive! And this year, my sister is celebrating her first Thanksgiving with her husband. Wow, just how far we have all come!

Whomever is gathering around your table today, I hope that you find time to enjoy the noise and commotion that feeds off a home-cooked meal around the table together!

Happy Thanksgiving everyone and cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Last Minute T-Day Checklist

Okay, we have talked about Thanksgiving for 2 weeks and I am sure you have everything under control by now. I have everything you need for a smooth and flawless Thanksgiving, including shopping lists, prep lists, recipes, turkey carving tips as well as pointers on cooking and resting your ultimate turkey! Today, I am here to give you a friendly reminder of things that may have been overlooked with all of your preparation this week!

1.   Kitchen Staples: Salt, pepper, olive oil, ice, butter, aprons, kitchen towels, oven mitts, instant-read thermometers, paper towels, to-go containers, zip-lock bags, sponges, dish soap, extra garbage bags, votives, etc.! Make sure you spend a few minutes going through all of the “obvious” items that will be critical the day of!

2.   Guests: Check in with them to confirm time, what they are bringing and any other details. You may also ask them what they will need when they arrive (oven, fridge, stove-top, counter space, etc.) This way you can be prepared for them and have the oven ready.

3.   Table: Is the table set? Do you have place cards? Do you need more votives? Fresh water for the flowers? Etc.

4.   Day-Of Timeline: If you haven’t done so already, write one so you have an exact plan for the day. Start backwards: Turkey will take 2 or more hours (let’s say) and therefore needs to go in at <insert time> so that it comes out and rests for 30 minutes before eating.  Then include all the sides and even smaller details, like when wine should be opened, when ice should be added to water glasses and  when the votives should be lit.

5.   Playlist: Do you have a playlist for dinner? This is often something we think about last minute. Take a second to create a dinner playlist and make sure you have enough music to last the entire evening. Also, make sure your music sets the scene and that all age genres will like. I usually settle on the likes of John Mayer or Jack Johnson.

6.   Serving Dishes, Pots and Pans: Pull out serving and cooking dishes that you will need. Place them outside the kitchen and out of the way but close enough that you can quickly get them as needed. Add a sticky note to each so you know everything is accounted for and exactly what will be used for what dish. Also, if you need someone to get the dish for you, all you have to say is “the dish for mashed potatoes.”

7.   Shopping List & Menu: Go back through your menu to remind yourself of all the components that are needed for each dish. Also, confirm you have all of the ingredients you will need and that you understand your recipes and can easily execute them. Thanksgiving day is not the best time to take on a challenging recipe you have never made before as it will take time away from the others and isn’t a guaranteed success.

All that being said, I hope you are proud of yourself for what you have done and how prepared you are. All in all, a little extra attention to the details will make all the difference allowing more time to visit with family and friends around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Let's Talk Turkey!

First of all, today marks the first day of Thanksgiving week. Up to this point, hopefully you have sent out invites, have a headcount on who will be gathering around the table, and most importantly, the menu is locked in and maybe even shopped for!! Oh, and the turkey is ordered or defrosting as we speak. Wherever you may be in the countdown till Thanksgiving Day, I wanted to share everything there is to know about Turkey. From de-thawing to cooking, resting and carving – coming in tomorrow’s “Tip of the Day Post” – I have you covered!

De-thawing: It is crucial that your bird is thoroughly and safely de-thawed before you cook it. Putting a half frozen bird in your oven will no doubt result in a less than ideal outcome. I usually place my freshly never frozen bird in the fridge for a few days before cooking and allow it to rest at room temperature for 1 1/2 hours before placing it in the oven. This way, I know it will evenly cook, and perfectly at that. I also want to note, even if you buy your bird fresh and never frozen, it may seem slightly frozen. This is because your bird went through a deep chill (not to be confused with fully frozen) and is just that, really cold! This bird still needs to be de-thawed but won’t take nearly as long. This is good to know if you are planning on picking up your bird the day of. Simply ask what state your bird will be in and if they can defrost it for you. Most stores have huge sinks and can run cold water over the bird to expedite this process for you. It’s worth asking

Cooking:  There are thousands of recipes that all claim to have the most deliciously moist and flavorsome turkey, but the truth is, they are all good (for the most part). What really makes a turkey delicious is yes, the recipe, but also the type of bird, whether it was previously frozen, how it was de-thawed, and what it was fed. We must look back to the condition in which it was raised to determine the quality of bird. They say, we are what we eat, and in some ways that is true. What I am really saying however, is that whatever that turkey ate and the lifestyle it endured will greatly impact its overall taste. Fair enough, right? The key to a perfectly cooked turkey is by the notion, “less is more.” In other words, salt and pepper, melted butter with rosemary, thyme and sage – what I usually use – covering the bird and fresh aromatics tucked inside, will help yield tremendous flavor. In addition, using the best quality butter you can (unsalted) and fresh herbs instead of dried, will also help. Every little bit makes a difference! And last but not least, that crispy golden brown skin is where the real flavor is at! I start my bird on high heat (around 400ºF) to develop the carmelization, then lower the heat to 350ºF allowing the rest of the bird to cook.  And that’s it! It may seem intimidating but imagine your turkey as a large chicken, roll up your sleeves, and take it on like you are in complete control; which you are! Last but not least, it is absolutely CRITICAL that you invest in a good quality instant-read thermometer (or 2 or 3) that will tell you exactly when the turkey is done. Too often turkeys are overcooked by our own fear of pink meat. Simply use a few thermometers in different parts of the bird to make sure they are reading the same number. The dark meat should register 170-175ºF and white meat 165ºF. Remember, carry over cooking will occur as it rests.

Resting:  Beside the way the turkey is cooked, how long it rested before you started carving is the second factor. Let’s talk science for a second. When your turkey cooks, juices (aka flavor) are released through the natural cooking process. If you carve into the turkey before the juices have settled back into the turkey, they will flow out on your carving board (aka there goes your flavor).  The general rule of thumb is to allow meat to rest covered with foil for half the amount of time it cooked. Before you say anything, I get it!  How exactly will that work when your turkey takes 2 plus hours to cook? For your turkey, I recommend at least 30 minutes, but 45 minutes is ideal! This concept, resting half the amount of cooking time, applies to every protein that you cook from seafood to steak.

Tomorrow I will be sharing great tips on carving your turkey. If you have any other questions on buying, storing, preparing, or cooking your turkey, let me know! I am here for you every step of the way. Now, let’s gather around the kitchen and make this the best Thanksgiving yet!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Sunday Supper Reveal: Leftovers!

Between testing Thanksgiving dinner the last several weeks in my test kitchen to Thanksgiving cooking classes at Sur La Table and Williams Sonoma, you think I would be ready to move on. To buy my Christmas tree, decorate my home, start the continuous replay of Christmas tunes on spotify, bring out the mulling spices, and plan my ultimate Christmas brunch and dinner! Well, I am actually more excited than ever as all of this testing and tasting has left me craving for more. I think it may be the pumpkin pie and pecan tart, but regardless, bring on the Turkey with all the fixings. But whatever you do, don’t you dare skimp on my pumpkin pie!

Tonight we are working our way through the week’s leftovers, which mostly include Thanksgiving Day staples. I suppose you can call this a little “tease” before this Thursday’s feast!

Whatever it is that you are making for Sunday supper this evening, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Sunday Supper Recommendation: Almond Cake

If you are looking for a show-stopping and absolutely delectable dessert to share with friends and family tomorrow night, this almond cake recipe is just the ticket! I owe every morsel of credit to Chez Panisse Desserts by Lindsey Remolif Shere as simply put, I couldn’t come up with a better one. Yes, it’s just that incredible!  

Whatever it is that you are gathering to tomorrow night, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Weekend Happenings!

With less than a week until Thanksgiving, I am using this weekend to fully prepare (both mentally and physically) for the week ahead. Starting on Monday, my complete focus (not that it hasn’t already been) will be around Thanksgiving Day. Finishing touches, last minute shopping, baking, cooking, organizing are all on my list. And of course, I will find time to workout this weekend as I want to go into the big day with just a little less guilt when I ask for a sampling of all desserts. Can you blame me?

Besides preparing for Thanksgiving, I have one last Thanksgiving cooking class at Williams Sonoma called “Thanksgiving Desserts.” I’m counting on a “sweet” class with lots of samples!

What are you getting into this weekend? How are your Thanksgiving plans going? I have great overviews on everything from shopping to creating a production list (all posted earlier this week) that can help streamline your to-do list while answering all of your questions.

Whatever it is that you have planned for the weekend, I hope that you find time to gather your friends and family around the table together!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Throwback Thursday: Winter in Columbus, Ohio

My inspiration for baking and cooking came to its full fruition when it looked like this outside (see picture above)! I moved to Columbus, Ohio in January for a great job opportunity but little did I know, moving to the Midwest in the heart of winter was not the smartest of ideas. I still remember the snow department at Target where I bought my first snow shovel, bag of sand and 2 windshield scrapers in case one broke (which actually happened). I have never seen such dedication to snow as I did there at Target. Clearly there was a need for it. 

I have always enjoyed cooking and baking, but the days when snow covered my car and blanked the city streets is when I started my experimentation in the kitchen.  Although I soon realized that such harsh conditions were not for me, I developed a great appreciation for the comfort and warmth that food could bring to oneself. 2 ½ years and dozens of dishes later, I moved to southern California leaving behind great memories and wonderful friends. To those of you that helped me with all the tips on surviving through winter, my doors are always open for you in sunny So. Cal.!

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

1 Week Countdown!! Turkey-Day Menu & Ordering Questions Answered!

Turkey: What size turkey should I order? One of the most commonly asked question come November 1st, is regarding the size of bird to order: There are several guides out there that will help you based on the amount of guests, but I usually play it safe by averaging 1 ½ pounds of turkey per 1 adult. This amount also accounts for a little leftover, at least at my house it does. A great tip that I recently learned was to not purchase a turkey over 15 – 17 pounds. If you need a turkey larger than this, consider getting two. Trying to roast a bird over 15 – 17 pounds tends to dry it out before it has finished cooking.

Mashed Potatoes: What type of potato should I use and how many should I buy for mashed potatoes? The second most commonly asked question is in regard to the mashed potatoes: I like to use Yukon gold potatoes because the skin is thinner and you don’t have to peel them. They also tend to have a buttery texture when mashed and that in it self is a selling point in my book. As far as how many Yukon potatoes to purchase, I average 1 large Yukon potato per person. Of course you can peel them if you want to, but I tend to prefer the skin left on as it gives a nice textural difference.

Sweets: What should I make and how many? As far as your sweets go, I always make a few different pies and even sometimes, smaller treats like chocolate bark, 7-layer bars or fudge for those that may not fancy pie. Keep in mind, people often splurge on Thanksgiving dinner so account for 2 slices of pie per person (1 of each). And, if time allows, I always make an extra pumpkin pie because it will keep several days following Thanksgiving and often doesn’t last its expiration date. Plus, there are some (don’t look at me) that will quite possibly want a second slice. Don’t judge, I worked hard today!

Prepare your fridge, pantry, spice drawer, oils, & counter space! And last but not least, organizing your kitchen so it is ready for the big feast can often take a few days. Start small with tossing out expired dried herbs; they are at their best if kept in a cool dark place for 1 year. Then move on to your oils, check that your roasting pan is accessible, and figure out how you are going to brine your turkey (if doing so). And last but not least, take a good look at your refrigeration situation and start to plan out what you have room for and where things will be stored.

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Ayako & Family James

With the holiday season quickly approaching, and countless holiday parties and gatherings to attend to, what to bring as a hostess gift is a question I am often asked. I always recommend bringing something that’s personal as it’s a lovely and personal way to thank someone. Plus, as opposed to bringing a bottle of wine, which is still a lovely gesture, it adds a personal element that will be greatly appreciated. Think about something they love. Whether it is your famous coconut macaroons on a beautiful platter that is left behind, a bag of homemade fudge, or even a jar of homemade jam, always take a moment to say “thank you.” 

One of my favorite gifts this holiday season is Ayako & Family Jams that are made in Seattle by Ayako herself. I am honored to personally know her and have fallen in love with her delectable jams. She makes each batch by hand from pitting the prunes to slowly cooking them in small batches. Her love and sincere passion for jam comes across in each bite and simply put, I cannot get enough of them! Whether I spread it on toast or add a dollop to my Greek yogurt, Ayako & Family Jams are absolutely beyond fantastic. And I am not the only one that thinks so! She has been featured in countless magazines and online publications and recently, Serious Eats nominated her jam as 1 of 15 best jams in the country. Here is what they had to say:

“The texture of the damson plum jam from this Seattle-based producer is one you won't soon forget: luscious, even creamy, delivering seriously potent flavor. It's winelike and full of bass notes but still strikingly fresh-tasting, capturing all the bright and deep personality of the fruit, all sourced from Mair Farm Taki in Yakima, Washington. It's one of the best plum jams we've ever tried.” http://www.seriouseats.com/2014/10/best-jam-jelly-preserves-gifts-sqirl-rare-bird-ayako-inna.html

So this holiday season, how about making your favorite holiday thumbprint cookies with Ayako & Family Jams or better yet, bringing a few jars and letting them! Don’t be surprised if you quickly become the highlight of the night! Check out their website for full details: http://ayakoandfamily.com 

Cheers to starting a new tradition around the table together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!