Spider Covered Tablecloth {DIY}

Spider Covered Table Cloth

A BIG black spider lived in a hole;
A terrible spider was he:
As big as your hand, and with hairy legs,
And a mouth as red as could be.

The beetles and flies at the sight of him fled,
And even the birds were afraid.
He had two great nippers, and eight wicked eyes;
How he ran ! and what leaps he made
I and all who lived in the garden knew
That terrible spider’s lair,
And told their little ones, under their breath:
‘ 0 never, 0 never go there! ‘

 Those who were naughty and disobeyed,
By their mothers would not have been known,
For the spider had sucked their juicy parts—
Sucked them as dry as a bone.

By A. Vine Hall

 Spider Covered Table Cloth

I have spiders on the brain, spinning webs throughout my thoughts.  Ideas buzz and stick in the gossamer threads as eight legs turn them over and over coating them with white filaments until they have become a reality then the spider sits and waits until the next idea comes flying by.  Spiders; they are the embodiment of Halloween, dark, dangerous, frightening and simply perfect for our annual Halloween party theme.  I have been toiling away; craft after craft, recipe after recipe.  I perfect and make lists, checking-off each spectacularly arachnid-ish “to-do” with joy and delight for the upcoming soirée.  I lack expendable income to simply go out and buy much of anything for parties so mostly things are crafted as imaginatively as possible with reused house-hold items and elevated paper crafts. This Spider Tablecloth craft is one of my favorites; it was really cheap and has a fantastic impact.  I was even able to repurpose a stained, totally ready to trash, tablecloth, so I did it on a dime!

 

You will need:

Tablecloth

Iron – no steam

Scissors

Template – I used one from the queen of everything Martha Stewart

Iron-on transfer paper

 

To do

Print out templates onto iron on paper

Cut around edges of images leaving 1/8 of an inch of transfer paper

Using the no steam setting on the iron place over images for 10-20 seconds

Once image is cool enough to touch gently remove the paper to reveal the image

 

Spider Covered Table Cloth

Spider Covered Table Cloth

Spider Covered Table Cloth

Spider Covered Table Cloth

Spider Covered Table ClothSpider Covered Table Cloth

 

Spider Covered Table Cloth

 

Spider Covered Table Cloth

 

Arach– tastic!

Marcella

Fourth of July Feast

IMG_1387This fourth of July I wanted to do something different than the traditional BBQ so we invited 8 guests to join us for a 5 course meal in our sweet little yard.  I poured over cookbooks and magazines creating and recreating menus; trying to inject just the perfect amount of red, white and blue into this sit down soiree.  The final menu had just enough class and brass for one enchanting evening underneath the bursting fireworks to celebrate our day of independence.

The Menu

Refreshments
Watermelon Basil Gin Coolers
Chili Popcorn
The Meal
Firecracker Crab with Three Chili Dipping Sauce
Prosciutto and Melon Purses on Field Greens with Grapefruit Vinaigrette
Beet Ravioli with Independence Corn Relish
Line Caught Wild Alaskan Halibut in a Whiskey Marinade with Dijon Potato Salad
Blueberry Hand Pies with Slow Churned Vanilla Ice Cream
I set the table simply, with white and silver, wanting the bright colors of the food to really pop, bang and BOOM!  Hanging large flour sack towels on the back back of the chairs for napkins.
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Upon arrival guests were greeted with Watermelon Basil Gin Coolers served in old jars and Chili Popcorn oh and of course Dr. Watson our boston terrier.
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IMG_1423Once we all sat down we cleaned our hands with cooled lemon water soaked towels and started tearing into Firecracker Alaskan King Crab Legs dipped into a spicy Three Chili Sauce.  The sauce was a play on my grandmothers recipe for crab dipping sauce; dijon, horseradish, lemon, mayo,  and a dash of ketchup; I added three different chili sauces to spice it up.  I served them in galvanized buckets full of ice; their legs looking like the trails of  bursting light from a firecracker .
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For the next course, I wrapped up melon with paper thin prosciutto tying up these little purses with a chive and serving them with some organic field greens and a dressing of olive oil, salt, pepper and artisan grapefruit vinegar that was purchased on a trip to Santa Cruz for my little sister Nathalia’s, founder and owner of Creatively Conscious, Birthday.
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Next, I plated up a recipe I altered from Tom Douglas, who altered it from the great Marcella Hazen; cold beet ravioli pared with a delicious corn relish recipe from my talented photographer sister Bianca Sciotto,  It was a bold choice but it was a hit! The relish paired very well with the beets and the corn gave a hint of the traditional grilled corn of the holiday.
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Our main course, Fresh Line-caught Alaskan Halibut that my husband Matt and I caught ourselves on our recent trip to Homer Alaska, the “Halibut Capital of the World”.  These filets are so fresh, so thick, so white… I was so excited to get creative cooking them up.  I let them sit all day in a whisky marinade and then broiled them to perfection.  I served the halibut on very simple, very light, red potato salad with my favorite broccoli sprouts on the side.  Delish!
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Finally for dessert the smallest of blueberry hand pies.  I slipped them into homemade wax paper bags to bring back memories of the good ol’ days and served them with little galvanized buckets of dish-yourself, slow churned, vanilla ice cream.
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The night was truly perfect, with a nice cool breeze, good friends, wonderful conversation, and a memorable, different meal that won’t fade into the fourth of July BBQ’s of years past.
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