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For an easy but festive look, fill two large wine glasses with small ornaments and turn upside down. Then, use the bottoms of the glasses to hold small candles. Put these on either side of a large glass or acrylic ice bucket, also filled with ornaments. This not only adds seasonal color to your table it gives you something to do with all those extra tree ornaments. .
Finally, add to the fun by sprinkling some foil confetti on the table before setting out the food. Most craft stores sell confetti in shapes (trees, stars, bows, etc.).
Feast, not famine
When it comes to deciding what to serve, keep it simple and plentiful. Nobody will mind if you didn’t make three-cheese tortellini by hand or yeast rolls in the shape of Santa Claus, but they will mind if you don’t have enough food. That doesn’t mean you have to spend the entire month of November baking. Visit your grocery store bakery and freezer section for some simple heat and eat treats or pre-prepared favorites.
If you insist on cooking, cook as much as you can ahead of time and throw in the freezer. Some things have such a long freezer life that you could probably do most of your holiday baking in August. Once you have your menu out of the way, concentrate your efforts on presentation. Even those little mini quiches from the freezer section will taste better if served
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