Welcome Aboard the S.S. Noel!
With the temperature in the 50’s, we’re enjoying a December cruise on the lake. Pull on your sweater, grab a glass of Christmas cheer and a blanket to keep you warm and cozy!
You’ll recognize our cabin stewards Chloe & Gracie, by their matching sweater uniforms, and they’re happy to welcome you aboard!
Our O Fishing Tree moved from the dock to the pontoon this year. . .
It’s topped with fishing reels and glass floats, with lures from my hubby’s tackle box hanging as ornaments.
We generally don’t boat after November with the weather and hustle and bustle of the holidays, but the shopping is done and the packages wrapped, and we’re enjoying the gift of mild December weather.
I decorated the pontoon for a winter cruise and fishin’ for fun, inspired by my advent calendar.
Spinnerbait, popping corks, floats, and some vintage lures from my hubby’s grandfather’s tackle box, hang from stretchy-wire ribbon, making this tree easy to rig.
A vintage Old Pal Minnow Bucket is a providing a seasonal bouquet of Christmas greenery and pine cones.
Tartan plates are stacked and topped with an aluminum fish plate, landed from Pottery Barn several years ago.
And napkin rings are hooked with a red jighead, catching a pair of napkins and fork.
I have a couple easy appetizers to enjoy for our cruise. A rosemary wreath with olives and cheese!
I cut our rosemary for this wreath, or pick you can some up in the produce department to form one. Add some olives, (if your grocery store has an olive bar it’s quick and easy to mix & match), add some cubed cheese, and/or mini mozzarella pearls. Sprinkle some cherry tomatoes in for a pop of festive red color on your wreath.
A boat appetizer seemed appropriate for a Christmas cruise~ Endive Boats with Pears, Blue Cheese, and Walnuts!
I used a red pear for these boats that was ripe and already on the soft side. If your pear is firmer, dice it and add it to a skillet with a little oil and cook a minute or two on medium heat, just until softened. Remove from the heat, add a drizzle of honey to the pan with the pears. Let it cool a few minutes, then add your diced pear to your endive leaves along with chopped walnuts, crumbled blue cheese, and salt & pepper.
A sail cut from a napkin is hoisted with a toothpick mast! You can find the recipe for Endive Boats with Pears, Blue Cheese, and Walnuts from Cooking Light, here.
Christmas Cruise Details:
Tartan Plates / Williams-Sonoma
Aluminum Fish Plates, Galvanized Tray / Pottery Barn
Noel Stemless Wine Glasses / World Market
Napkins, Wine Sweater / HomeGoods
Plaid Throws / Kohl’s, HomeGoods
Fish Corkscrew / available here
Merry Christmas, From Our Boat to Yours!