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Notes From Marinda 

I’m very excited to begin publishing articles and would love for you to return in the future to see my new blogs.

Prepping for Thanksgiving . . . with Ease

Are you daunted by the looming Thanksgiving holiday dinner? How to get everything ready for the family and friends that will be descending on Thursday? Is it possible to be relaxed in your planning and preparation? Can you really enjoy the day? Yes! Try following these steps and suggestions and see if you can ease up on the stress and have more fun.

Award Winning Dessert

I host an Academy Awards Party every year. Everyone brings an hors d’oeuvre to share and I provide dinner and dessert. Just a few weeks ago there was a recipe in the SF Chronicle that looked too delicious not to make. Pavlova – meringue with lemon curd and winter citrus.

Butternut Squash Parsnip Puree

I created this recipe when my daughter was a baby and was starting to eat solid food. This was something she and everyone else could have at Thanksgiving. It has since been required at every Thanksgiving with the men especially requesting it. It’s a very simple recipe – and you get two different dishes from it, which is why I always triple the recipe.

Canning Time

It used to be 4th of July when I would make apricot jam – starting back in the 70’s. With the drought in California, the fruit has ripened earlier in the last few years. Now it’s the beginning of June for ripe apricots.

Making Candied Fruit Peel

After making candied citron twice, I found making candied orange and lemon peel easier. (I’ll share the recipe for candied citron in another post.) It’s not hard, it just takes some time. I made the candied orange peel and lemon peel in an afternoon. It needs to dry overnight and then it ready for use the next day.