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  1. It's Crudite Season

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    Create an hors d'oeuvre centerpiece that recalls a vegetable patch. Buy a large, deep galvanized-metal planter from a garden-supply center, line the bottom with sprouts, and pour in enough water to moisten them. Arrange vegetables, such as cherry tomatoes, carrots, radishes, asparagus, and cauliflower, in sections inside the container, varying the colors. Serve immediately with herb dip, or cover with moist paper towels and refrigerate up to 2 hours.

    Herb Dip Recipe

    Source
    Martha Stewart Living, March 2008
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  2. A Year of Flowers: May

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    Occasions such as Mother's Day call for the floral equivalent of a big hug. Candy colors, mixed textures, and varied sizes radiate homey spontaneity, especially when the "vase" is endearingly improvised from a flea-market find. A yellow teapot, with ample room for water below a narrow opening, becomes the perfect vessel for clasping a generous bunch of tulips, hyacinths, peonies, and, of course, forget-me-nots.

    Source
    Martha Stewart Living
  3. A Year of Flowers: April

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    Unless they're down on hands and knees for an outdoor egg hunt, people tend to overlook the exquisite shapes and tones of minuscule spring flowers. Give these plants the close-up they deserve by using eggcups as vases, which can hold pink lilies of the valley, species tulips, grape hyacinths, narcissus, violets, pansies, bleeding-heart leaves, and other small wonders. Try several cups on a tray for an Easter centerpiece or a single one to cheer up a desk or a bureau.

    Source
    Martha Stewart Living
  4. Circle of Friends

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    Guests will go dotty for confetti decorated with their own smiling faces. Use a photo-editing program to give digital pictures of family and friends a sepia tint; print onto matte photo paper. Use 1/2-inch to 1-inch circle punches to cut out faces, as well as extra circles from colored paper and vellum. Package the confetti in envelopes, and hand them out to guests for a celebratory toss at midnight.

    Source
    Martha Stewart Living, January
  5. Banana-Leaf Party Cones

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    Bring the lush greenery of the 50th state to your own backyard: Party snacks plain or exotic get an upgrade when served in cones fashioned from banana leaves (which are available at Asian and Latin food markets). Cut them into six-inch squares, roll each into a cone, and fasten at the seam with a bamboo skewer.

    Source
    Martha Stewart Living, July 2010
  6. Good Thing

    Caramel Coffee Warmers

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    Just as the coffee is being served, the dancing always seems to begin in earnest, leaving guests with cold coffee when they return to the table. At your reception, offer caramel wafers to rest across the top of the cup -- the coffee will stay warm and the caramel will soften, turning the wafer into a sweet gooey treat. To prevent premature nibbling, the wait staff should let guests know what the wafers are for when they first bring out the coffee.

    Source
    Martha Stewart Weddings, March/April Spring 2004
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