two weddings this weekend. the first was a fall look with leonidas, black magic and tropical amazone roses, green hydrangea, scaboisa, hypericum berries and seeded eucalyptus.

the second wedding the bride carried a bouquet of black magic and freedom roses with black mini calla lilies and hypericum berries.

the attendants carried tailored bouquets of white hydrangea, vendela and eskimo roses, mini calla lilies and seeded eucalyptus.

i had a little helper for the sunday wedding at the hawthorne house in parkville, mo.

such a gorgeous day and neat venue. i had to snap a few of lucy, too!

october tastebud article.

This Halloween instead of the standard bowl full of goodies, invite little ghosts and goblins in for a candy buffet! This can be set up on a large table or sideboard. Start with the centerpiece, a large branchy tree created by spray painting branches black and placing them in a vase or urn. Make sure to add some sand or rocks to the base along with Spanish moss to keep the arrangement secure. Hang cut-outs of ghosts, bats and spiders from the branches with sparkly green tulle or ribbon. I found these pre-made at a craft store or create your own with construction paper. The next important element gives the table its glow with candlelight coming from wrapped votives or cylinder vases. To create these cut a strip of orange or white vellum the height of the container and long enough to wrap each. Place this first layer around each glass and secure with tape. Cut another strip, the same size from black paper. Use three different sizes of hole punches and punch randomly all over the paper. Wrap this strip over the vellum and secure with tape. When you drop a tea light or candle into the center the light will shine through! Place these all around the table and your home instead of overhead lights. Fresh flowers can add an extra punch of color and for this occasion I chose flowers in shades of orange, green and purple. This arrangement includes gerbera daisies, lilies and roses in orange and cuttings from the garden of coleous, purple liriope and lamb’s ear. Now start adding in the candy! Use various size bowls, glasses, and old-fashioned candy jars to hold treats and place them on top of cake stands or in baskets. Provide small cellophane or brown kraft paper bags with labels for a signature sweet, treat mix. I used a combination of popcorn, candy corn and m&m’s for a sweet and salty concoction. (Find templates for festive labels on the Tastebud website. Just print these on sticker paper, cut out and place on bags.) Add in any Halloween decorations collected over the years for a really personal table and let the treat giving begin!

wedding from this past weekend. the bride chose pale blush, ivory and white roses accented with green hydrangea and snow berries. for the reception at the hilton president, in downtown kc, the centerpieces were curly willow wreaths with italian ruscus, snow berries and a few open roses as accents surrounding three cylinder vases with floating candles. this was my first reception at the president and it may be a new favorite. great views of downtown and a fairy tale feeling ballroom with gorgeous chandeliers and deep gold walls.

cake by sandy danner

september article for tastebud magazine!

Warming Up a Fall Table
September brings a chill to the air and just as we change our wardrobe, we also change how we dress our tables. Bright citrus and cool glass containers are replaced with warm coppers, reds, oranges, woven baskets and worn metals.
This autumn table starts with layering; a wicker charger, heavy gold-toned earthenware dishes and a red checked napkin create the perfect setting for serving a fall meal. A hand-blown glass in a copper color adds to the richness of the table. Instead of a tablecloth, the dark wood table serves as a rustic backdrop.
Create the centerpiece by piling different varieties of apples and pears, all abundantly available this time of year, in a basket. Use mason jars to hold fresh cut blooms in shades of a sunset. Long lasting alstromeria (pictured), dahlias, zinnias and berries are great choices. Complete by adding the warmth of candle light by making apple votive holders. Trace the outside edge of a tea light on the top of an apple, then hollow out a section deep enough to fit the candle. Serve a hearty chicken and biscuits or homemade mac-n-cheese. For dessert pull from your centerpiece and make an old-fashioned apple crisp.
(Dishes, charger and linens found at Ranchmart Hardware.)

Old-Fashioned Apple Crisp
By Ina Garten

5 pounds of apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 Tbsp orange juice
2Tbsp lemon juice
½ C granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping
1 ½ c all-purpose flour
¾ c granulated sugar
¾ c packed light brown sugar
½ tsp kosher salt
1 c oatmeal
½ pound cold unsalted butter, diced

Preheat oven to 350 degrees. Butter a 9 x 14 x 2” oval baking dish.
Peel, core and cut the apples into large wedges. Combine apples, zests, juices, sugar and spices. Pour into the dish.
To make topping, combine ingredients and mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm!

august article for Tastebud Magazine. photographed at my mom's lake house.

Inspired by Berries

By late summer farmer’s markets will be bursting with berries and backyard planters will be full of trailing vines and flowers. Use these as inspiration for a casual summer table. Colors come from ripe strawberries, raspberries and blueberries among others.
Start by choosing dishes in shades of blue and red with hints of silver. Here I started with traditional blue camping plates topped with pewter bowls. Layer in coordinating tea towels (these make for great napkins because they are large and usually do not need to be ironed after washing). Add in simple, sturdy glass and silverware to complete each place setting.Feature the beautiful berries in the centerpiece of this table by displaying them in simple white crocks. Place these on a large silver platter along with several simple glass vases filled with cuttings of fern, ageratum and geraniums from overflowing planters and gardens. Include recycled jelly jars in unique shapes filled with toasted almond slices and coconut to turn this centerpiece into dessert. After lunch is enjoyed al fresco, guests can scoop up the delicious berries and top with honey or fresh whipped cream and sprinkle with the almonds and coconut. Easy for the host and easily enjoyed by the guests!

bride's bouquet: white and green hydrangea, green cymbidium orchids, white scaboisa, roses and dahlias and lamb's ear.

flowers for the aisle of our lady of sorrow's church.

three styles of centerpieces: tall with dendrobium orchids and bear grass in the base of the vase with an arrangement of lilies, hydrangea, roses, dahlias, orchids, fern and lisianthus.

a trio of square glass vases filled with dendrobium orchids, hydrangea and dahlias.

a heavy square glass vase with hydrangea, dahlias, scabiosa, cymbidium orchid, roses and ferns.

the cake (by sandy danner) was beautiful!

reception venue: the carriage club in kcmo.

july article for tastebud magazine

Citrus Chill
Keep cool this summer with friends and enjoy a citrus inspired get together.
This table starts with a crisp, white linen tablecloth topped with placemats and napkins in bright fruity colors. White hotel style plates keep the table from getting too fussy. At each setting add a unique place card. Start with a lemon or lime, a small cut of gross-grain ribbon, the guest’s name printed or handwritten on heavy cardstock and a small brad to attach these to the piece of fruit. Guests will not have to think about where to sit and this simple project is sure to impress. The centerpiece for this table brings all of the colors together with a vase of flowers in vibrant shades of citrus: lemon yellow gerbera daisies, lime trachillium, orange roses and mini calla lilies. For a fun touch add lime slices in the vase and cuttings from the yard including ferns, bush ivy and hosta leaves.
To complete this party serve a signature drink. One of my favorites in the heat is Summer Beer. Fix a big batch in an old-fashioned glass jar with a spigot and guests can serve themselves. Menu idea: grilled lime marinated shrimp on top of local greens with a citrus vinaigrette. Have fun and chill out!
*Linens available from The Fiddly Fig in Brookside**Jar from Crate and Barrel

summer beer

12 oz. frozen lemonade concentrate

12 oz. water

12 oz. vodka

12 oz. beer (like a miller lite)

mix together and chill

double or triple as needed!

my article for the june issue of tastebud magazine.
Picnic Style

June is the perfect time to take the party outdoors and enjoy a picnic. Pack a basket with theses ideas and your time outside will sure to be fun and relaxed!
Start with a sturdy basket. I have spotted these all over town from traditional woven wicker, wire (Crate and Barrel) to canvas (find brightly colored ones that can be monogrammed at Happi-Names in Leawood). Next, pack it full of all your accessories and delicious food! First, a large blanket to serve as the table and seating. For serving pieces choose eco-friendly items that can be reused. Instead of paper bring along La Plates. These melamine plates, created by Kansas Citian Lara Shelton, come in a variety of colors and designs. What is great about these plates and platters are they can be personalized and are nearly indestructible! The company also offers unique cups and soft sided coolers. Replace plastic utensils with bamboo flatware. Bamboo is a quickly renewable resource and is a hard wood so these utensils will stand up to many uses. Choose cloth napkins or large tea towels in fun colors to clean up messes. Now, on to packing up the food and drinks! Make a simple reusable sandwich bag from oil cloth (instructions found online at www.tastebudmagazine.com). This great tropical print was found at Pride’s in Westport and can be hand washed after each use. Place side items such as coleslaw or potato salad in tin containers or bento style boxes. Bring along a festive drink in a recycled wine bottle. After washing out an empty bottle fill with your beverage choice, re-cork and chill in the refrigerator until you are ready to bring it along. The final touch is a sweet bouquet of daisies in a simple mason jar.
Head to the backyard or a favorite park and enjoy the outdoors in style!

Apple Walnut Slaw
1 c mayonnaise
¼ c cider vinegar
2 Tblsp sugar
1 tsp salt
¼ tsp pepper
6 c coleslaw mix (1 pound bag)
2 granny smith apples, peeled, cored and cut into matchsticks
1 cup walnuts, toasted and chopped

Mix together the mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Add the coleslaw mix, apples and walnuts and toss.
Refrigerate for an hour before serving.

www.laplates.com

bouquets: green viburnum, hydrangea, tulips, ranuculus, mango mini calla lilies,
roses and gerbera daisies

centerpieces: bells of ireland, gerbera daisies and curly willow

cake: creative cakes

venue: the lodge at iron woods

coordinator: you're invited

coral is the color of the season! my next three weddings all feature the color mixed with pinks, yellows and greens. this wedding was held at the pilgrim chapel with the reception at the simpson house. i love both of these intimate settings. the bouquet and centerpieces combined bright gerbera daisies, hydrangea, roses, ranuculus, mini calla lilies and parrot tulips. fabulous food by kansas city catering (i was also a guest at this fun event)!

article for the may issue of tastebud magazine.

A Sweet Celebration

May is a lovely time to celebrate, whether it is for a new baby, an upcoming marriage, a birthday or simply friendships. For any of these occasions host an afternoon party to please everyone’s sweet tooth. The details for this gathering are as charming as the desserts you serve.
To create a vintage modern and thoroughly girlie gathering, start with a vintage tablecloth or a modern floral fabric to cover your table. Next, add in floral dishes, either a complete set or a mix of flea market finds. I was lucky to have inherited a set of Franciscan Rose from my grandparents and they work terrifically for this type of gathering. To create different heights for this table use these fun cardboard suitcases in different sizes and colors, available from The Paper Source on the plaza. Stack a few of these on top of one another and place desserts on top and use others to hold cookies and treats. Display the rest of the desserts on floral or white platters and cake plates. Serve a variety of juices and sodas in bottles that have been dressed up. Using patterned paper create labels by wrapping the paper around the bottle and securing with a glue stick. You can even add features like the guest of honor’s name or initials.
Fresh flowers complete this table. Spring favorites such as anemones, ranuculus, tulips and grape hyacinths placed in tiny glass vases add a burst of color and can be given away to guests when the party is over.
Make desserts from scratch or purchase from one of many great bakeries we have in the Kansas City area. Make sure to include a variety of flavors including chocolate, berry and citrus (including the delicious key lime cupcake with cream cheese and coconut frosting from Natasha’s Mulberry and Mott, pictured).
Enjoy the sweet life!

Great Kansas City Bakeries
Boulevard Bakery
2815 Independence Ave.
KCMO
816.483.7172
Chacko’s
6001 Johnson Dr.
Mission, KS
913.671.8199
Dolce Baking Co.
6974 Mission Rd.
Prairie Village, KS
913.236.4411
Natasha’s Mulberry and Mott
10573 Mission Rd.
Leawood, KS
913.341.0300

colors: white with purples and blues and bright turqouise accents.

bride's bouquet of all white flowers: hydrangea, roses, ranuculus, tulips, anemones and mini calla lilies.

attendants' bouquets: hydrangea, roses, tulips, mini calla lilies, tweedia and muscari.

arrangement at colonial church of prairie village.

reception venue: the villa: compact arrangement of hydrangea, tulips, snapdragons, tweedia, roses, mini calla lilies, ranuculus and agonis.

stylized arrangement in tall glass cylinder.

a birthday bouquet for a friend. bright spring flowers: fuschia anemones, yellow ranuculus, grape hyacinth, daffodils, orange tulips, green viburnum and blooming coral quince branches.

april's tastebud article:

Green Table

This month “green up” your table literally by bringing this fresh color to your dishes and centerpiece and figuratively as in “green” the new buzzword for local and earth friendly.
The inspiration for this table came from one of my long-time friend’s recent wedding. Room 39 catered the event using fresh, local ingredients and every detail in the décor was personal, handmade or recycled and made for a wonderful and intimate celebration. I borrowed a few of her ideas here.
The centerpiece is created by using recycled wine bottles that her dad cut off and sanded down to make terrific vases in several sizes and shades of green. Cluster three of these vases in the middle of your table and fill with one of my favorite signs of spring, vibrant grass. Wheat grass is an easy and quick to grow grass from seed or find flats of it at local florists. I love how the roots show through the glass and the bright green blades sprout out of the top. If you can’t find wheat grass, simply cut from the spring bulbs that are popping up in your yard.
The next step to greening your table is in the place settings. I started by recycling my burlap tablecloth from Thanksgiving and cutting it into placemats. Bring in the color green by using dishes in fun patterns and shades from apple to kelly. For an earthy element add in a wooden salad bowl made from a sustainable resource. The mix of wood and glass will add interest to the table. Place cards are made from recycling wine bottle corks and brown paper grocery bags. Start by tearing the paper sack into small rectangles and write guests’ names on each, then cut a slit in the top of the cork and slide the paper into place.
What to serve? Look for seasonal recipes that utilize the newest offerings at the farmer’s markets such as cool weather salad greens, vegetables, eggs and meats.

Recycled wine bottle vases available from BotanicaEmail hcoones@hotmail.com for information

march's theme for tastebud is family, so i highlighted one of our friday family fun nights. no flowers but lots of fun ideas for a family friendly table!

Friday Family Fun Night
In our house Fridays are reserved for family fun night. This can include anything from going to the Nelson-Atkins art gallery to trying a new family friendly restaurant or the kid’s favorite, game night at home. Since this night is all about fun and family time together start with setting an interactive and brightly colored table. Roll out a large sheet of white butcher block paper and provide lots of markers, crayons and colored pencils for creating bold drawings. To hold our supplies we made ‘junk drawer’ robots out of recycled cans, old hardware, paper clips and any odds and ends we discovered in the garage. Have the kids design the robots out of these old parts and an adult can attach the junk with a hot glue gun. My kids were so excited to add their works of art to create our centerpiece. Next, bring on the games! For our last game night we played bingo. The cage served as the centerpiece, we placed the bingo cards at each place setting and spread the colorful markers all over the table. Another alternative would be to place a board game and pieces in the middle and get ready to play!
The menu is simple: make your own pizza and chocolate milk. Stop by Whole foods to buy their pre-made pizza dough in the deli area and get plenty of toppings (pepperoni, black olives, broccoli, mushrooms, red peppers, etc.), sauce and shredded mozzarella cheese. Everyone is happy because they choose their own pizza toppings and they have fun making it. While the pizza is in the oven enjoy coloring and talking about the week. When the pizza is gone it’s on to dessert. What could be more fun than chocolate fondue? Kids love dipping marshmallows, pretzels, bananas and strawberries into the yummy melted chocolate.
Spend the rest of the evening playing games and laughing, dancing and enjoying this time together. We end our night with everyone piling into our king sized bed for a family slumber party.


Family Fun Night Tunes

House Party Time: Dan Zanes
Pizza and Chocolate Milk: The Terrible Twos
Victor Vito: Laurie Berkner
I Chalk: Justin Roberts
Heist: Ben Folds
William Tell Overture: Rossini
Catch the Moon: Lisa Loeb and Elizabeth Mitchell

Where to find fun games in KC:

Brookside Toy and Science

330 West 63rd

KCMO

The Learning Tree

Corinth Square

83rd and Mission

Park Place Shops

115th and Nall

wheat grass. i love this stuff: the color, the roots, the way it brings a little feeling of spring to a room. look for it in an upcoming article of tastebud.

these are a few centerpiece's i helped a friend with in the fall. the occasion was a fundraiser for caeden's cause. photos are by wheat photography.

these little square vases with curly willow and bear grass swirled in the base with a floating gerbera daisy are great choice for adding color and style to a table without spending a lot of money. the full arrangments have hydrangea, mochara orchids, mini calla lilies, gerbera daisies, roses and ferns.

i have been meaning to post about my logo that was designed by my talented cousin-in-law, brett payton. he has his own design company for graphics and landscape named furley oil. i love that flowers change with the season and wanted my logo to as well! i wanted something organic and bohemian but with clean lines and a modern feel. a lot to ask for and i think he captured the feeling i wanted and love all of my seasonal color combinations!

february article for tastebud magazine

This Valentine’s Day treat yourself or a loved one to breakfast in bed! Rarely do we take the time to entertain this early in the morning. Most days are a quick bite to eat before rushing out the door! With a few preparations and attention to details, create a memorable morning for one, two or the whole family.
Start with a great sturdy tray. I love the options by local company Traybella. Fun papers and assorted finishes make each tray unique. These would make a great gift to whomever you are serving breakfast to. If you want a more glamorous look choose a mirrored version found at local antique stores and for modern versions try looking at the Black Bamboo in the Crossroads District. Now, add in a few traditional Valentine elements, chocolate and flowers. For flowers, start with a small vase, tea cup or juice glass and add a single type of flower such as full, open roses or a mix of spring blooms including tulips, peonies and ranuculus in shades of red and pink. To create a romantic, full arrangement cut the flower stems ½ an inch shorter than the height of the container and add to the vase until the desired look is achieved. Or bring your vase to a local florist to be filled for you. And chocolate? Make this decadent chocolate coffee cake-the perfect excuse to eat brownies for breakfast. Cut into a heart shape with a cookie cutter for a sweet detail. Serve with mixed seasonal fruit (try to stay with the theme and choose red and pink fruits) and cranberry orange juice to drink.
Cozy up and enjoy! Who knows, maybe this will be the start to a weekly tradition.

Chocolate Coffee Cake
( from southern living reader’s recipes)
1 package devil’s food cake
1 package instant chocolate pudding
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips
1 cup chopped pecans, optional

Beat first 6 ingredients at low speed with an electric mixer for 30 seconds, then at medium speed for 2 minutes. Stir in 2 cups semisweet chocolate chips. Pour batter evenly into 2 greased and floured 9-inch square cake pans. Bake at 350 degrees for 25-30 minutes. Cool completely. Microwave white chocolate chips in a glass bowl for 30-60 seconds or until melted. Drizzle evenly over cakes. Repeat procedure with remaining cup of semisweet chips. Top with pecans if desired.

Traybella – custom trays
www.traybellakc.blogspot.com
traybella@hotmail.com

Good Morning Sweetie Playlist

Magic – Colbie Caillat
The Way I Am – Ingrid Michaelson
C’est si bon – Eartha Kitt
Something In the Way She Moves – James Taylor
I’m Yours – Jason Mraz
The One Who Loves You the Most – Brett Dennen
Everything - Michael Buble
Come Away With Me – Norah Jones


(a behind the scenes look at what is really going on while i try to take pics. this little guy couldn't wait to get his hands on the cherries, raspberries and of course, the chocolate!)

here is the bouquet i did for the spring/summer issue of kc weddings. it's fun seeing it in print!

january article for tastebud magazine.

When January arrives I am ready to take down the tree, pack away the ornaments and stockings but I still love to keep out a few sparkly things to reflect the clean white snow and ice outside.
Inside our winter time dinners are all about comfort and warmth. The glow of candles and simple flowers create the perfect centerpiece for these nights. Start with a clear glass cake plate and fill the entire top with glass votives and white tea lights. It is quite simple to create but gives a stunning effect when the candles are lit. Line the length of the table with a mix of silver, gold or glass vases in various sizes and fill with white flowers. Star of Bethlehem, Queen Anne’s lace, tulips, ranuculus or alstromeria are great choices and it only takes a few blooms in each vase to create a wonderful look. When choosing dishes I like to layer white and clear glass with metallic or wintry accents. This is also the time of year when I break out and polish vintage silverware. I pick up different pieces at estate sales or the antique mall and love thinking about the history of these and the memories we are creating with each new time they are used.
Now choose your favorite comfort recipe from this issue and celebrate the joy of a new year!

december article for tastebud magazine:

Sweeten the Holidays
Make the holidays a little sweeter this year by hosting a dessert and recipe exchange. This can be a low stress way to gather friends at your home, decorated for holidays and gain a new collection of sweet recipes to try throughout the coming year. To prepare for the festivities send each guest an invitation along with enough blank recipe cards for each guest to have a copy of the recipe from the dessert they bring. For my recipe cards I went to Paper Source on the Plaza and bought a variety of bright cardstock and then cut to the size I desired. I also purchased glassine envelopes so that each friend could take home the recipes in one stylish package. After you entice everyone with invitations it’s time to start the preparations at home. Start by creating a fun table with glass cloches and jars filled with colorful glass ornaments. These decorations remind me of bright colored candy and will go right along with the sweet occasion. The centerpiece for the table is a large urn filled with branches cut from the backyard with glass ornaments tied on with ribbon. To create this start with a heavy urn, cut a piece of wet floral foam to fit the inside then insert branches to desired fullness, add in cut wintergreens at the base and hang with an assortment of ornaments. This should stay fresh for several weeks. Now place platters and cake plates in varying heights around the jars and urns for friends to display their treats. Ask guests to bring their own to use if you do not have enough. Don’t forget to have some salty snacks to balance the desserts. Pretzels dipped in almond bark and sprinkled with crushed peppermint sticks is great for this along with mixed nuts or chocolate covered potato chips. To serve the sweets use a mixed collection of holiday dessert plates. I have received several as gifts and usually pick up a few different ones each year at after Christmas sales and now have a great mix of traditional to modern designs. Each holiday season when I get them out they also bring along great memories from previous celebrations and excitement to add the new ones into the mix.
After an evening of sampling desserts have a supply of take out boxes so each friend can take home an assortment of the treats! Choose from large Chinese take-out style boxes found at local craft stores or craft boxes tied with bakers twine. You may even want to pack up a few boxes for a local nursing home or other organization that would love to sample the home made sweets.
Happy Holidays!

Candy-Cane Brownies
1 cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup butter, melted
½ cup flour
1/3 cup baking cocoa
¼ teaspoon baking powder
6 small candy canes, crushed
¼ teaspoon salt
Frosting
3 tablespoons butter, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 ½ cups confectioners’ sugar
remaining crushed candy cane

1. In a bowl beat sugar, eggs and vanilla. Add butter, mix well. Combine dry ingredients in another bowl. Add to batter and mix well. Fold in ½ of crushed candy canes.
2. Pour into greased 8 inch square baking pan. Bake at 350 degrees for 25-30 minutes. Cool
3. For frosting combine butter, cocoa and water. Mix well. Gradually stir in sugar until smooth adding additional water if necessary. Frost the brownies and sprinkle with remaining crushed candy canes.

the lovely editor from kc weddings magazine called yesterday to see if i would be interested in making a bouquet for a fashion and flowers photo shoot they were doing today at the uptown theater. they wanted a romantic look as they are pairing the bouquets with gorgeous ruffly gowns. the bouquet is made from green hydrangea, cymbidium orchids, blue curiosa roses, mini calla lilies, lisianthus and california sumac-all hand tied with a beautiful delphinium dupioni silk ribbon from midori.

november tastebud article:

A Bountiful Buffet
Fall is such a great time to plan a party! Gather rustic items together, cut berries from the garden, add mixed dinnerware and a few elegant touches to create a wonderful table.
Because we do not have a large enough table to seat all of our guests at, this year we will start with basic items on a buffet and pass the traditional turkey dinner items family style. To create a welcoming buffet and tables start by replacing the traditional tablecloth with a few yards of burlap. This is a no sew project- buy enough burlap to cover the length of the table with some overhanging the edges, then finish by pulling out a few strands to create a frayed edge. Burlap comes in many more colors than the standard tan, from blues and greens to a dark chocolate brown. Pick one that will coordinate with the rest of your décor and top everything from the serving buffet to the card tables used for extra seating at this time of year. For dishes I love to use one special seasonal set and add to versatile white dishes or here a deep turquoise and silver rimmed set of china. For the autumn a great brown transferware works perfectly for this rustic yet elegant setting. Place all of the dishes on an iron or wooden cake platter or in a basket on the buffet table. Use a garden urn to contain silverware and cloth napkins. Hunt garage sales, antique stores or your own home to find a tiered shelf or various sizes of baskets or cake plates to hold the rest of the items on the serving station. Here this wooden three-tiered shelf holds wine bottles, bar tools, autumn colored stemware and any other necessities. Now add in the natural fall elements that will really make the buffet and tables feel finished. There are so many varieties of gourds and pumpkins to choose from with the bright green apple gourd being one of my new favorites! Gather these various sized and shaped specimens on their own or in a rustic container for a centerpiece or anywhere there is an empty spot. For a floral element and a burst of color make small apple arrangements. Start with a good sized apple and hollow out the center. Add a small piece of wet floral foam (found at craft stores) to the center of the apple. Cut berries from the yard and buy a few fresh flower blooms from a local florist or grocery store. Cut the stems very short and insert into the foam, covering all sides, filling in the gaps with more berries or leaves in changing colors. I also love using wheat for autumn tables. Gather a bunch or two of wheat (fresh or dried) and tie together with a wide ribbon. Hold the center and twist the bunch slightly to allow it to stand on its own. Leave these around the house for the entire fall season. The final project for this occasion is to add the warm glow of candles. Place ivory pillar candles on the buffet and with the gourds in your centerpiece or make these votive cups for some more accent light. Wrap glass votive cups with brown corrugated paper and tie with ribbon. I recycled this from a recent package or you can find it at the craft store when you are there picking up the ribbon, burlap and floral foam.
Take time to celebrate with friends and family the simple and natural abundance of fall with a hearty meal, the last of the garden’s offerings, gathering up supplies from home and give thanks for all we do have.