In the month of February, I can’t help but think about love.

The love of God. The love from my husband, my kids, my family and friends.

Take that love, combine it with food and a table –any kind of table–and you get “the family table.”

Food + Love + Table = Connection

As I look back over the years, I see that our family times around the table were key to the closeness we have today.

Even if a spontaneous meal, many times around the table is where we had our heart-to-heart talks.

Dinner time has changed for us over the last few years, as our sons are in college now – so the few meals we do have together are cherished times.

When everyone’s home, it’s still one of our favorite things to do. (Last weekend we were all together and I made this cake – YUM!)

We pull an imperfect meal together.

Family style or buffet style–always casual–and we gather.

And then afterwards, usually with dessert, we sit and talk – sometimes for hours.

It’s really the love–learned and lived out as we all grow and change –that meets our greatest needs.

It’s what grows our family.

We love you. You matter. We care.

The month of February I’d love to read on your site about “your table experience,” or just email me, with an intentional food + family experience around your table.

Oh, and you may want to try this Salted Caramel Butter Frosting the next time you make a chocolate cake!

I really believe the more we share the importance of this act, and encourage one another, the stronger our families in America will become.

When’s the last time you had a meal together as a family where you talked about important things, and everyone hung around?


Recipe: Salted Caramel Butter Frosting {}

Summary: Spread on your favorite chocolate cake or cupcakes! Make ahead of time and store in a tightly covered container in the refrigerator for up to a week. Allow the frosting to come to room temperature before using.


  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 1/2 sticks unsalted butter (12 Tbsp. butter)
  • 1 teaspoon kosher salt
  • 1 1/2 cups powdered sugar


  1. Combine the sugar and water in a small saucepan; stir and bring to a boil over medium-high heat. Continue to cook without stirring, until the mixture turns a darker color, about 5 minutes.
  2. Remove from heat; slowly add in cream and vanilla. Stir and set aside for about 30 minutes to cool.
  3. Whip the butter and salt together using a stand mixer until light and fluffy, about 2-3 minutes. Reduce speed to low, add the powdered sugar; return to mixing for about 1 minute.
  4. Scrape down the sides of the bowl and add the caramel mixture. Beat the frosting on high until thoroughly mixed, about 2 minutes.
  5. Cover and refrigerate until stiff, for about 30 minutes.
  6. This recipe makes enough for 1 large cake or 24 cupcakes.

Preparation time: 40 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 12


(The above pedestal is from MacKenzie Childs, from their Courtly Check collection. I’ll be sharing more about their pieces in future posts.)

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