The Year of the Rabbit~I am SNOW Mad!

Oh, I was going to have a wonderful table for you for the Chinese New Year.  A big dragon going down the middle of the table spewing fire was the centerpiece. Real flames , HOT! 

It was going to be fabulous! :)

But the Monster Storm that most of the US has been having, just threw water on that idea.  Lots and lots of it, ice, sleet , snow!

So the table had to be scaled down. Get it dragon, scales,  :)

I decided on black and red for the linens.

I got these fan plates in HG a few years ago in the clearance aisle.

The chargers are from Pier One and the black plates from Mikassa Outlet.

The stems are from Pier One.

The little tea cups are from CTS, and the flatware too, by Cambridge.

The covered Lions Head bowls are from France by Apilco, via WSonoma Outlet. That's for my Frenchy friends, like Debbie, Confessions of a Plate Addict, and others. 

The little white square dipping sauce dishes are by 10 Strawberry Street.

The centerpiece is a red satin Chinese take out box from Pier One with some dried hydrangea I sprayed black, and some chop sticks. 

The red satin napkins are from Pier One and the black wood napkin rings from CTS.

You know this is make believe, satin napkins with spare ribs, not a good idea!

I read it is customary to give out red envelopes with money in them  to BRING good luck.  I think an envelope with money in it  IS  good luck!

I have a place set for my friend, Carol.  She is not Chinese, but she boosts the economy of her local Chinese restaurants by ordering TAKE OUT, a lot!  :) Her blog is called There's Always Thyme to Cook.  I think she should change always to sometimes. :)

For dinner we are having crispy fried shrimp with honey walnuts with  rice and snow peas. ( I made something different for you, Carol)

These are 10 to 15's.  The sauce is made with soy sauce, scallions, duck sauce , mirin and water.

Dredge the cleaned ,raw shrimp in seasoned  flour.  Brown quickly  in some oil.  Remove shrimp to a plate and keep warm.

Drain off the remaining oil.  Add the wet ingredients and scallions and simmer.  

Make your rice, and before serving add the warm shrimp to the sauce .  Serve over the rice, with the snow peas and crispy walnuts.

Tuck  your napkin under your chin, and dig in!

I am joining Susan for Tablescape Thursday and Gollum for Foodie Friday.

and Cindy at My Romantic Home.
Thanks for visiting, and I have an invitation for you.  Come back this weekend to pick it up!