This is my seventh year (non-consecutive) creating a gingerbread creation for the Eastman Museum, and it’s still one of my favorite traditions. I love being part of the show, and I usually make many visits with friends and family to see all the incredible creations on display.
The photo above shows my gingerbread along with my festive “neighbors.” The photo below captures my house during its photo shoot upon arrival at the museum. I’ve also included a selection of some of my favorite entries from the exhibition—there’s always so much creativity and detail to admire.
This year marked my seventh (non-consecutive) year creating gingerbread for Sweet Creations at the Eastman Museum. I designed this piece with Irish architecture in mind, so I think of it as an Irish cottage. Since a snowy Christmas isn’t typical in Ireland, I chose not to label it as such for the museum display—but the inspiration is there in every detail.
The auction to benefit the museum is online. Go here to see all of the creations and to place a bid.
Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.
Templates: As usual, it takes me trial and error to make templates, but I got it done. My numerous sheep cookie cutters were not the right size so I made my own templates.
HOUSE
Walls: Covered gingerbread with Royal Icing and white jelly beans
Windows: Black Fondant
Candles in Windows: Wilton Icicles with food coloring flame, holly and berry sprinkles
Door: Green Royal Icing (I went back and forth on making a red or green door.)
Doorknob: Chocolate sprinkle
Roof: Brown Royal Icing with large Shredded Wheat biscuit
Chimney: Homemade Rice Krispy Treats covered with Royal Icing
LANDSCAPING
Bench: Wafer cookie and Royal Icing
Front Pathway: Green Sweet Tarts
Bushes Near Rock Wall: Spearmint leaves
Rock Wall: Rice Krispy Treats covered with Royal Icing and candy rocks
Holly Bushes: Ice cream cones with top cut off then put inside the bottom, covered with green Royal Icing, rolled in holly sprinkles
Wreaths:Royal Icing dyed green, using plastic sandwich bag, cut off small piece of corner, piped on parchment with small circle motion, small red round decorations
Fence: Pretzel sticks attached with Royal Icing
Sheep: Grey and White flooded Royal Icing, white decorating balls, food coloring marker
This year, my Mom and I hosted Thanksgiving in my home. There were 7 of us: Mom, Dad, Carol, Andy, Kerry, Rob, and me. The meal featured individual cornucopia charcuterie, poached stuffed pears, vegetable Wellington, and traditional pies, creating a memorable meal and atmosphere.
Appetizers:
Individual Cornucopia Charcuterie – I drew inspiration from many sources while planning these attractive cornucopias. This and this were helpful. I covered ice cream cones with aluminum foil, lightly sprayed with cooking spray, wrapped strips of pop-a-can French bread dough, brushed with an egg wash, and baked for about 10 minutes until golden. The charcuterie was individualized. Choices were: Red grapes, olives stuffed with blue cheese or pimento, various cheese (Munster, Provolone, Cheddar, Smoked with Jalapeno), spinach leaves, fresh Mozzarella, and cherry tomato skewers, sea salt Marcona almonds, Cocoa dusted almonds.
Main:
Poached Stuffed Pears – I poached the pears two days ahead of the meal. For the filling, I didn’t measure. I chopped fresh cranberries. Some had blue cheese, while others had goat cheese, depending on preference. I used a small ice cream scoop to put the cheese mixture into the pears. I did not use honey.
Vegetable Wellington (I used frozen Puffed Pastry with homemade pesto, goat cheese (one person had Cheddar), roasted zucchini and red bell pepper), served with Citrus Beurre Blanc sauce
Dessert:
Brown Sugar Pumpkin Pie (with an Oat Crust) – see below
Lattice Apple Pie – see below
Nuts to Crack – we used our historic nut bowl
Oatmeal Pastry
In a bowl, mix together 1 cup all-purpose flour and 1/3 cup regular or quick cooking oats. With a pastry blender or 2 knives, cut 7 tablespoons cold butter into flour mixture until it resembles coarse crumbs.
With a fork, gradually blend in 2-3 tablespoons cold water. Press pastry into a ball with your hands. On a floured surface, roll out dough 1/8 inch thick. Fit pastry into a 9 inch pie plan.
My critique of the meal: Over the years, I had made small and large bread cornucopias. This year was easier since I used ice cream cones instead of a foil mold. Also, to ease prep, I used bread dough from a can and made them the day ahead. I did not expect people to eat their cornucopias and told them not to. Nobody did. It did take time to assemble each individualized charcuterie board. I should have started my prep earlier. This year, I actually planned traditional pies for Thanksgiving. I made the crusts, and my Mom made the fillings. More of my guests gravitated towards the pumpkin pie. We garnished with whipped cream and a toasted pecan. I made the oat crust for the pumpkin pie that I used to make in my teens and early 20’s. My Mom loves it. For the apple pie, we used a selection of Macintosh and Honey Crisp. The apples were cooked and flavored perfectly! All of us enjoyed the food and company!
My mom and I made this meal together, and it turned out as fun to create as it was to eat. We were especially charmed by the little pumpkin shapes—so cute! For our tastes, though, we’d skip the nutritional yeast next time and swap in real cheese.
Pumpkins: I followed the original recipe and loved the idea of adding purple potato powder for color. They were absolutely adorable, but if I make them again, I’ll probably use my own go-to mashed potato–shape recipe for the texture I prefer.
Pumpkin Pudding: My mom handled the pudding, using dairy milk instead of the suggested alternative. She finished it with festive leaf sprinkles and chocolate chips, which made it look as good as it tasted.
Left Side: Unicorn – Polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring. When it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves. Horn – Gold sprinkles, Eye – Dried blueberry.
My parents joined me this year for Halloween at my house. We each carved a pumpkin (in the photo above, from left to right: Kathy, Dad, and Mom). We had an easy and delicious dinner with mostly purchased items from Wegmans.
Vegetables and Blue Cheese Dip (Mom made the dip with blue cheese, cream cheese, sour cream, and a little whiskey)
Wegmans Trick-or-Treat Cheese Tray
Wegmans Halloween Cake
I put the trick-or-treat items in individual bags because it delights my trick-or-treaters. Keeping with tradition, I also bought a Halloween book for my 4-year-old next-door neighbor. We wrapped it in tissue paper, but because she’s now over 3, I also gave her the treat bag I give to the rest of my trick-or-treaters.
I had 30 treats prepared. The first kids arrived at 6:14 p.m., and by around 7:40 p.m., I was out of treats. It was cold (around 41°F) and rainy, but it was still fun!
Carol and I enjoyed a fun spider-themed dinner — it’s a great way to add some creativity and excitement to the year!
Mashed Potato Spider Web – Homemade mashed potatoes with fresh garlic sautéed in some butter, sour cream, 1/2 and 1/2, and salt. Garnish – black olive spider.
Cucumber, Carrot, Hummus Spiders with Dried Blueberry Eyes
Spider Energy Bites: I used this recipe. Added candy eyes and pretzel sticks.
Left Side: Sheep – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, spinach leaves
Top Right: Peanuts
Bottom Right: Sheep: Apple cut with cookie cutter, raspberries
The same day we celebrated my Dad’s birthday, I made a bagel breakfast for the family. It is my specialty to make mini bagels. I often say I could do it in my sleep, but it is not necessary since I am a true morning person.
Mini Bagels: – I used toppings of everything, poppy, sesame, Cheddar, salt, and Parmesan Italian herb. We served with plain butter and plain cream cheese.
Left Side: Oak Leaf – polenta made with water and cornmeal (stir 1 cup cornmeal into 2 cups of water, heat at medium-low heat while stirring, when it becomes a ball and is somewhat firm, remove from heat and spread onto a dish at the desired thickness for your cookie cutter. When cool, cut with a cookie cutter), spread with cream cheese, sprinkle with cinnamon, peas
Top Right: Peanuts
Bottom Right: Acorns – carrots cut with a cookie cutter, rubbed with cinnamon, cherry tomatoes
Today is my Dad’s birthday. Over Labor Day weekend, we celebrated his birthday at my parent’s Lake House. Andy and Kerry joined us. When I asked my Dad what he wanted for the meal this year, he said, the “Peach Pie” from last year. I also made Pierogi since at Christmas we were so excited to eat my homemade pierogi after 10 years that nobody took any photos. We had an enjoyable birthday celebration with my Dad.
Without the title, I suppose no one would quite understand what this is meant to be. I made it for myself, as a quiet tribute to the numerous fireflies that lit up this summer. Their soft glow in my backyard brought back the wonder of childhood evenings. One night, I even drove to a nearby park just to watch them illuminate in the darkness. As the fireflies floated through the shadows like scattered stardust, the world around me faded. For a moment, it felt as though I had crossed into a magical world. This meal doesn’t quite capture the magic of the fireflies, but it is a small reminder of how it felt to be there, surrounded by their quiet light.
Glass Container with Lid
Blue mashed potatoes, cheddar cheese, boiled broccoli
I made this for dinner when my parents came to visit, and it turned out to be a standout meal. The bright lemon brought the zucchini to life, while the minced garlic melted into the butter, adding rich, savory depth. Simple, fresh ingredients came together to create a memorable meal.
I made this delicious and attractive meal for my parents and myself when they visited me. I wasn’t sure at first about the Roasted Cauliflower Salad, but as I ate it, I grew to like it more. We all enjoyed this meal.
Roasted Cauliflower Salad – I didn’t use the cumin and used green olives with pimentos instead of the the green olives suggested in the recipe.
Watermelon Feta Tower – The balsamic reduction became too thick, so I used a light balsamic drizzle.
14 Years! To say I enjoy the process of planning and executing ideas might be an understatement. Creating for this space has given me a steady productive outlet—one that’s kept my hands busy and my mind even busier for over a decade.
Contents: Cabbage salad with shredded carrot and edamame, 14 – Radish cut with mini cutters, Peanut dressing (not in photo), Greek yogurt with sprinkles
It still surprises me to stumble upon my own content while searching for inspiration online. Seeing these projects live on in search results is a reminder of how much I’ve poured into this little corner of the internet.
Currently, these seem to be my most-viewed or shared creations:
I’m not entirely sure what the people in my life think about the constant stream of posts I’ve shared over the years. But I love having this collection—this evolving, visual record of creativity, meals, and memories. Here’s to more years of making, sharing, and unexpected rediscoveries.
I have a tradition that when I return from travel, I select a photo from the trip and create food inspired by the photo. In late June, I went on a business trip to Florida for 3 nights, 4 days. I worked long days, but it was like a vacation, especially since my hotel was on the beach! I enjoyed a change of scenery and being with kind and interesting coworkers. Also, the food in Melbourne was fantastic for a vegetarian foodie like myself.
Turtle Tracks in Sand: Homemade polenta with indentations made with a small spoon
The photo above is polenta with indentations to try to mimic the photo below. The inspiration photo was from a dawn walk on the beach in front of my hotel. I was excited to see turtle tracks. It was nesting season, and they came to the beach at night to lay eggs. This was my second try at making this polenta and trying to recreate turtle tracks for this post. I was going to try a third time, but my friend Maki said it was good. I really didn’t want to try a third time.
On my travel day, I was able to spend some time at the Brevard Zoo. It was beautiful and had very different animals from the Seneca Park Zoo, where I am a member. I was able to get 1/2 price off zoo admission! They even had kayaking at the zoo.
I made this simple lunch for my parents and me. The food was great and we can’t stop talking about it.
Cheddar and Avocado Quesadilla: I mashed an avocado with some fresh lime juice and salt. I used Trader Joe’s tortillas. I spread the avocado mash on one side and sprinkled shredded cheddar on the other, then folded it in half and cooked it until brown on each side.
Cold Cucumber Soup: This is a favorite recipe, but it has been a long time since we last had it. I used vegetable stock, onion instead of leek, and didn’t use the honey. I made it the day before.
I made this meal for my Dad. Today, my parents sold my childhood home where they lived for over 52 years (when they weren’t at their summer Lake House). My Mom never seemed to like the house. Her childhood home was more spectacular. The house was supposed to be my parents’ starter home. Of course, I have many memories there, but don’t think that I will dream about and miss that house the way I have other significant homes in my life (Grandparents’ Whitestone house and the house I had when I was married), but I don’t know.
Their plan is to stay longer in their Lake House and, in the winter, stay with me when they are not on their long tropical vacations. I am looking forward to that, as I have never wanted to live alone.
We celebrated the 4th of July at my house this year. There were 6 of us – Mom, Dad, Carol, Renae, Jeff, and I all enjoyed a simple themed meal of Tacos and Cheesecake Cups. My Mom made the themed arrangement.
Contents: Hummus, leaf carrots cut with a cookie cutter, broccoli, Honey Roasted Pistachio nuts, corn tortilla cut with with a leaf cookie cutter brushed with oil and baked at 350 for 10 minutes until brown
A little while ago, when Carol and I were making dinner plans we discussed what we wanted to eat. Carol wanted eggplant and I wanted crepes (we missed having them at Easter). Our combination resulted in my adding eggplant to crepes for the first time. They were delicious!
Ratatouille Crepes – I didn’t use the carrots, mushrooms, or shallots. Next time I would use a sharper cheese and more of it.
Strawberries and Cream Crepes – Sliced strawberries with a little maple syrup and fresh whipped cream inside the crepes with more to garnish
As people who know me are aware, I don’t like wearing pants. Each year I celebrate when the weather is warm enough to switch to almost exclusively wearing summer dresses. Mid to end of May is when it is usually warm enough. This year it appears to be happening the beginning of June. May was cold and wet. Go to my Summer Collection to see more dress themed food.
Left Side: Camels – Cheddar cheese cut with a cookie cutter, Eyes – cinnamon, Oasis – palm tree cut with a cookie cutter, blueberries, cottage cheese potato salad
Top Right: Almonds
Bottom Right: Camel – Cheddar cheese cut with a cookie cutter, Eye – cinnamon, blueberries
My parents and I enjoyed this delicious lunch at their Lake House. My Dad said it reminded him of a recipe his Mom used to make but she put bacon in it.
Tomato, Cucumber, Feta and Black Olive Salad – Served with Balsamic vinegar
Top: Shark – Mexican cheese blend mashed potatoes chilled then cut with a cookie cutter, Eye – Dried blueberry, Fish – carrot cut with a cookie cutter, peas
Left Side: Cherry Tomatoes with Feta (in brine) cubed
Right Side: Hazelnuts
This meal not only satisfied my mother’s request but also allowed me to showcase my culinary creativity. It was a fun and memorable way to pay tribute to her love for sharks and her adventurous spirit.
For Mother’s Day this year, once again I made a daffodil themed dinner. My parents and I enjoyed this meal at their Lake House.
Lemon Lime seltzer with Pineapple juice
Daffodil Ravioli with brown butter, roasted asparagus, peas, basil leaves – I used saffron water to dye the pasta dough. To cook the ravioli I boiled them in a shallow frying pan with a lid to steam cook the flower center
Daffodil Candy Cups – I used silicone muffin cups. Instead of lemon curd and Cool Whip, I used ricotta with a little powdered sugar and lemon zest in the candy cups
I decided to experiment with making cottage cheese bagels and invited my friend Carol to come over for a soup and bagel dinner to taste them with me. Carol is often willing to try my culinary creations. Unfortunately, the bagels tasted more like biscuits than traditional bagels. I would not make them again since I much prefer my mini bagels.
Happy May Day! My parents and I enjoyed this attractive and delicious lunch at my home.
Flowers: Sandwich – Bakery bread cut with a cookie cutter, garlic and herb Boursin, yellow tomato, Tulips – Mini plum tomatoes with softened goat cheese, Carrot and Cucumber flowers – cut with a cookie cutter and attached with a piece of angel hair pasta, Cheese flowers – cut with a cookie cutter, Craisin center attached with angel hair pasta
Stems / Leaves: Scallions and sugar snap peas
May Pole Parfait: Cut strawberries and fresh whipped cream, Wooden skewer with ribbon tied to the top (my Mom did it while I prepped the meal). I was inspired by this.
Left Side: Daisies – Cheddar cheese cut with a cookie cutter, Center – cinnamon, cheese tortellini with olive oil, red wine vinegar, black pepper, black olives, tomatoes and snow peas
Top Right: Blueberries
Bottom Right: Daisy – Apple cut with a cookie cutter, Center – cinnamon, Dirt – cocoa powder, cream cheese, celery
This year, my parents, brother, sister-in-law, Carol, and I celebrated Easter at my parents’ Lake House. It was the first time I can remember celebrating Easter there. Usually, we don’t go to the mountain house until the end of April or the beginning of May, once the snow melts. We lost power late Saturday night. While we had a gas stove top, we didn’t have a gas oven or a generator. Additionally, we also didn’t have a lot of water. This situation changed our plans for the main Easter meal on Sunday.
Weekend Meal Plan:
Saturday Breakfast: Our traditional Easter breakfast
Saturday Lunch: Soup and leftover bread
Saturday Dinner: Fondue
Sunday Breakfast: Dad’s Blintzes
Sunday Main Easter Meal: See details below.
TRADITIONAL EASTER BREAKFAST
Table:
Tablecloth – My Mom’s Easter tablecloth
Placemats – Blue and Pink Easter Eggs from At Home
Napkin Rings – Wooden rings with nests (from Hobby Lobby) and Ferns (from Michaels). I hot glued the ferns to the nests, then wired the nests to the wooden rings. Cadbury mini chocolate eggs. (I also used these in 2023.)
Cheese Plate – Wegmans Mild Cremeux de Bourgogne, Blue Cheese, Aged Cheddar with Crystals
FONDUE DINNER
For dinner, we all enjoyed cheese fondue. Two pots made it easy for our table of six.
DYEING MARSHMALLOWS
This was our first time ever dyeing marshmallows. My Mom saw this idea on a morning show. The marshmallows accepted the dye well. Just be careful not to leave them in the cup too long or they will start to dissolve.
EASTER MAIN MEAL
I made this cute Bunny printed menu for the meal. We did not have the entire planned menu so I didn’t use it. We couldn’t bake the Vegetable Tarts and Broccoli Crepes due to a electricity power outage. I am glad that I made the desserts the night before.
This year’s Easter celebration at my parents’ Lake House was a memorable departure from tradition, marked by unexpected challenges like a power outage that altered our meal plans. Despite the setbacks, the warmth of family and the joy of our cherished traditions shone through, making it a holiday to remember.
Eclectic Lamb 
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