Hello All...I know its been SO long....since I posted. And I appreciate ALL your very kind comments about the fire on the mountain. I was very touched. And with summer and family, life has been so busy.......
But last Friday I gave a sweet but simple Birthday luncheon for 12 friends whose birthdays were in June and July and I wanted to share it with you.
The table was done with a pale yellow tablecloth with a smaller white lacy cloth over the top. It's on a 6 foot round folding table that I purchased at the same time I bought the black chivari chairs.
I can seat 12 people comfortably around it.
I can seat 12 people comfortably around it.
The centerpiece is fresh cut daisies in a clear cylinder shaped vase. First I put in water and then the daisies. I then put fresh slices of lemon around the edges of the vase and it helped to hold the daisies more upright. I love the yellow and white combination.
The table is set simply with white plates with silver bands and the goblets, as you know I use so often are from the dollar tree. I used pale yellow paper napkins that matched the tablecloth and put them with my sweet little white lacey hankies that I use for dainty napkins. (See here.) http://atnannstable.blogspot.com/2012/04/easter-table-and-delicious-foods.html and then tied them with a pale yellow ribbon with a bow. Very soft, feminine and pretty.
Simple white place cards and white sourcream cupcakes were above each plate. The 'birthday' cupcakes were baked in a solid yellow baking cup and then after being decorated put onto another yellow baking cup to bring out the yellow color. White frosting, edible clear glitter, large white pearl dragees and a yellow and white square candle decorated the tops of the cupcakes.
As you look down around the daisies are sitting six little tiny bowls filled with water and one daisy each with a leaf. Also three square dishes of yummy yellow candies....bright yellow lemon drops, buttery mints and pale yellow taffy that tasted like buttered popcorn. I ate way to many of these. Oh my were they ever good!! Also you see butter on dishes, salt and pepper shakers and the two salad dressings in footed bowls.
A MAIN COURSE SALAD
As the main course I served fresh garden salad which consisted of field greens, chopped geradeli (marinated vegies), chopped marinated artichoke hearts, chunks of mozzarella cheese, whole pitted black olives and stuffed green olives. And on top I put thin slices of tomato, avacado, three spears of steamed asparagus, baked parmesan chicken breast slices and freshly grated parmesan cheese. There was a choice of two dressings. The one you see on the salad is Kraft's Sun Dried Tomato. Several people had never tasted this dressing and wanted the recipe. It really is good and I was delighted to tell them that they could buy it. It's wonderful not only for salads but as a marinade and dipping sauce. And the second dressing was Brianna's Blush Wine viniagrette. It has a very subtle sweet flavor and is also delicious. They are both excellent bottled dressings and my guests and family really enjoy them.
DESSERT
I didn't take a picture of the desserts but it was one inch sliced cantaloupe rounds, seeded and skinned, filled with a scoop of pineapple sherbert and then topped with fresh sweet sliced strawberries, raspberries, black berries and blueberries. It was really delicious and made for a beautiful presentation. I had also made my good friend Michelle's Almond bars and served those to pass on a separate plate. I will share the photos and recipes in a future post.
THANKYOU for joining me. It's so good to be back. I would love to hear from you as I have missed you all.
Nann
