It dawned on me that going with my heart this year and decorating according to the current mood is exactly the theme for this year’s Thanksgiving of it all.
Nothing too elaborate or over the top, just simply going with tried and true pieces that speak Thanksgiving to me.
Opening the cabinet doors of the section of the kitchen reserved for the good china and holiday appropriate plates proved to be the hardest part of the decorating plan.
Simple elegance is rooted in a cozy and comfortable ambiance.
To me it simply isn’t a Thanksgiving table without serving pieces and figurines denoting a pheasant and turkey pattern.
My great-grandmother, Mama Two, went to great measures to set a lovely Thanksgiving table each year she was with us.
Mama Two entertained and adorned with grace and what appeared an effortless command of the feast setting. At least one pheasant and one turkey plate, platter, or figurine always found a planned path to the tabletop.
Antique finds gathered over the years such as accent flatware pieces connect the dots to family tablescape traditions.
Posts of Thanksgiving past prove my tried and true favorites don’t seem to waver. Color combos and patterns continue to lean neutral to nature with at least one new or new to me addition added for good measure.
Something as simple as velvet ribbon and decorative feathers becomes a stunning choice of dinner napkin embellishment.
Thanksgiving into Christmas 11 inch wreaths for use as chair wreaths or as decorative rings framing candles, serving bowls and/or cake stands.
Treasures found online and in store set a place for the unique and the uncommon.
Place cards zhuzh up the occasion.
Lovely place cards ideas range from fresh fruit au naturel or spray painted in your favorite holiday color.
Fall leaves and a Sharpie create festive place cards.
Free printables such as this vintage brown turkey with fanned tail lend traditional beauty to the holiday table.
How gorgeous is this pairing- get it?
4 Bosc pears
2 tbsp Maple syrup
1 kosher salt and pepper
1 tbsp olive oil
½ cup walnuts, toasted
Preheat the oven to 350°F. Wash and pat dry pears. Cut each pear in half lengthwise and remove seeds.
Place the pears on the baking dish, with the cut side facing upward.
Fill each pear with toasted walnuts. Drizzle olive oil and maple syrup over pears. Sprinkle with salt and pepper.
Bake for 30 minutes or until soft.
Jadeite continues to have its moment, and the Martha Stewart Highbrook Jadeite Glass Loop Cake Stand is poised to become a timeless remembrance.
Well, folks, that’s the Thanksgiving of it all.