I didn't know what a strawberry tree was till I did a search on the Internet! For detailed instructions, here is a Web site that will tell you how: http://www.chocola te-artistry.com/more-recipes.php.

Basically, a strawberry tree is a Styrofoam cone shape from the crafts store with chocolate-dipped strawberries attached. I wouldn't attempt this on a humid day - the chocolate won't stick well or dry well.

As far as food is concerned, if I were doing a luncheon buffet, I would serve a lovely salad as the main course, croissants and heart-shaped scones for a bread and a pretty fruit salad in a cut glass bowl. Something pretty and so simple is honey dew and fresh blueberries garnished with fresh mint. The colors together are gorgeous - very "Martha."

Here is a terrific main course salad, sure to please everyone and easy too!

Nicoise Salad

Salad:
1 piece (about 6 ounces) fresh fish of your choice
2 flat anchovy fillets, optional
3 medium red-skinned potatoes, boiled and halved
12 fresh, whole green beans, cooked
1 large, ripe tomato, sliced
2 slices red onion
2 hard-cooked eggs, quartered
6 kalamata olives, pitted
1 tablespoon capers
2 tablespoons chopped parsley
1 medium head butter lettuce

Dressing:
1 clove garlic, crushed
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
Salt and freshly-ground black pepper, to taste

For dressing, combine all the ingredients in a small bowl. Whisk to combine. Set aside.

Poach fish in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside.

Line a serving platter with the large outer leaves of the lettuce. Chop the remainder of the lettuce, and arrange on the platter. Arrange tomato slices on one end of the platter, followed by onion slices separated into rings, green beans and potatoes. Place the poached fish fillet in the center of the platter, and top with a crisscross of anchovy. Garnish the platter with egg quarters, capers and olives. Sprinkle chopped parsley over the salad, and drizzle with dressing.

Helpful Hints

• Remove any bones before cooking by gently running your hand over the fillet in both directions. Use a pair of clean tweezers to remove fine bones.
• To poach fish, place fish fillet in liquid (water or stock) seasoned with three peppercorns, half a bay leaf, onion slices, parsley and wine if desired. Make sure liquid completely covers fish. Simmer fish for 10 minutes total per inch of thickness.

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