for an autumn dinner party.
I have struggled with getting this tablescape just right all week long.
It is soooo hard for me to NOT do a formal
look in my dining room.
I must have changed these placesettings
at least four times and I'm still not satisfied.
I started with crystal and my china (Lenox-Eternal)
on the glass plate chargers that I painted gold.
I added the sage green brocade placemats beneath for some color.
I need more COLOR in my life!!
I felt it looked too formal so
I took off all the crystal and decided to use the
amber martini glasses...
I intend to make Caramel Apple Martinis!
- 2 oz. Sour Apple Pucker®
- 1 oz. Vodka
- 1 oz. Butterscotch Schnapps
You can put a thin line of caramel topping in the glass if you like.
Now I'm thinking
I should put one water/wine glass back at the places.
I didn't like the crow on the papier-mâché pumpkin centerpiece
so I switched to this shiny porcelain pumpkin.
I like it much better!
I also have little glass tea lights scattered around.
Real flames....yikes! They make me nervous but I'll cope.
I wanted to accent the plum color in the grapes
and when I saw these candlesticks,
I thought they would do the trick.
Look how beautifully they match both bunches of grapes.
After I thought I had it all complete, I remembered
the brown leaf chargers that I'd bought recently at Wal-Mart.
(only $3 apiece)
Sooooo, I switched those for the gold and
they really made for a warmer and more casual feeling.
Now I'm not so sure about using them with the dressier
silk brocade placemats but I liked the colors together.
Sometimes they look like wood and
sometimes they look like leather.
In some light, they almost look plum colored!
Lastly, I took off all the little individual salt and pepper
shakers so I could use the cute little ones shown here....
because I had just realized how great they go
with this little bowl I found in a thrift shop last week.
I have no idea what I'm going to put in it.
Its too small for rolls and a bit too big
for mints or after dinner chocolates.
Maybe grated parmesan cheese.
Does everybody else fuss like this?
Now to work on the menu
which I base on the dishes I'm using
instead of the other way around, like normal people.
I'm leaning towards serving
potato soup in the pumpkin bowls,
followed by a salad with pears & walnuts.
I can use this pretty platter above for serving
individual beef wellingtons.
(all the work is done ahead of guests arrival)
Beef Wellington Singles
Dessert will be pumpkin roll slices
topped with a small scoop of French vanilla ice cream
and warm caramel sauce to drizzle on top.
I think the table is FINALLY finished.
Unless I decided to pull off those green placemats.
I can never decide if the juxtaposition of rustic & formal
is creative or stupid looking.
I think I need a nap!
Thank you to Susan for hosting
at her blog, Between Naps on the Porch
as well as Michael for having
at Designs by Gollum.
Please be sure to visit both of these wonderful
blogs to see more of the same tables & treats.