Your dinner menu sounds delicious. So uncomplicated. I make that same brussel sprouts recipe although mine has sliced apples in it as well which, with this menu, you don't need.

I would probably use the footed water glass (assuming it is a goblet) for the main beverage (tea or wine) and use the small glasses you already have on the table for water. You can have pitchers nearby for water and tea refills. I love the ceramic pumpkin you made.

I used to put out wine glasses, but then I found most people still had their glasses/drinks with them from when we were having appetizers, so now I only put water glasses on the table which I fill with water. That way, the glasses they do bring to the table are appropriate for the beverage they are having.

Your menu sounds delish and your table is looking lovely!

Sounds wonderful! I usually do as Annie if most are not wine drinkers.

That sounds great! Is there a recipe for the mixed greens, farro and pear salad?

Your table looks beautiful and the menu sounds yummy. I think we may need a couple of these recipes. The salad and AKT's pumpkin cheesecake!

No recipe, Sas, just a formula I use for starter salads: greens, fruit, nuts and dressing. Often I will ise two greens, and the fruit is fresh or dried— orange slices, apples, pears, berries or dried cranberries or cherries, even dried mango or pineapple. For nuts, usually either walnuts (my favorite), pecans, almonds, or sunflower seeds, always toasted. I’ve tried pine nuts but they, like peanuts, are too assertive for a salad IMO, as well as being too rich, like macadamias.

I’m using mixed greens for this, and pears because the window for them is so short I like to used the whenever I can. (Note: I am not above using good canned pears when necessary!)

Poppyseed dressing is my goto for a starter salad, but I came across the vanilla addition to balsamic vinaigrette and it’s good and unusual. Just make a regular vinaigrette (olive oil, vinegar, something sweet like honey or maple syrup or agave) and add either a 1/4 tsp of vanilla extract, some seeds from a vanilla pod or vanilla powder. I find the powder incorporates better if it is combined first with the vinegar. I am trying a batch today with Lyle’s golden syrup bc it is made of sugarcane, which is a fall treat we used to get at school fairs in Georgia in autumn— a short stick of peeled sugarcane to chew on, not eat. That flavor is the very essence of fall to me and most people can’t discern the difference between sweeteners in vinaigrette anyway. If it doesn’t taste just right I’ll use our local honey or boiled cider syrup as I am not a big fan of maple.

It makes me happy every time i see the salt and pepper dogs on your table.

The rest looks and sounds lovely. I think Annie’s suggested plan for glasses works. As long as all guests do carry to the table; it’s usually a mix of some who do bring their pre-dinner glass and some who do not.

Pretty table! I can’t believe you made the pumpkin!

Your menu sounds perfect. I've only recently discovered farro which I use in a side/veggie main with blistered tomatoes, mozzarella, pesto, spinach. How do you incorporate it into your fruit/nut/greens salad?

A pretty table. I love your menu and wish I could replicate it for our supper club. We are hosting in a couple of weeks and one of our members eats no red meat. I’ll be serving chicken piccata with a side of roasted broccolini. I am making a similar salad and plan to make apple galette with either vanilla ice cream or maple whipped cream for topping.

The only thing I havent figured out yet are a few appetizers.

So pretty, I love your plates! And the s&p dog I covet.

I too have craft paper placecards but I tie mine to the napkins with raffia or put a gingham bow on them and then use little fork and knife holders that I have.

I just had a radicchio fennel pepita salad with goat cheese and vanilla vinaigrette the other day. I'd not had that before but it was very nice (and subtle). Great menu.

PS So sweet about the silver. I also like that so much of the wood of the table is showing. One thing I might consider is layering the napkin with the plates. I like the look. Eg my table in Maine last summer

I like that look too and have done it when we were passing a salad or other first course. It’s tricky when they are sitting down to filled salad plates though, too awkward to lift it off the napkin at that point. Someone in my family would be sure to flip the entire salad on the floor!

I love those Anthro plates— they look equally delightful on your table or Jojoco’s kitchen walls!

I love your table setting KSWL.

And your menu sounds delish. enjoy your family get togetherget her.

drink wine, talk about social justice and make something

Sign me up.

The joys of being Episcopalian 😇

Everything looks and sounds lovely. Have fun!

Ruby Claire I took screen shots of the cheesecake recipe and it won’t post here. Like most ATK recipes it has more steps than the Washington monument: If you have messaging enabled i will try to send it to you that way.

more steps than the Washington monument

haha

PS we have good friend who are Episcopalian and their church serves wine at brunch after the service. Wow.

As always, everything looks and sounds fab. So beautiful!

Bunny, can you pick me up on the way? :D

We had one sip and seek at an independent bookstore/ wine bar and discussed the role of women in the liturgy.

I have a dear friend who wears a tee shirt that says:

Be a rebel Become Catholic

Our version of that would be:

Epicopalians Have More Fun

😎

Bunny, Jilly, come on up!

We used to have wine at vestry meetings, but someone pulled the plug on that.

Jilly, I'll pick you up, the one in the old Honda CR-V.