Several weeks ago, when my azaleas were at their peak, I invited my bridge group here for lunch.
I can't remember what kind these are, but I love to mix them with these tiny, fringy native azaleas. They are exactly the same color, but add a really lovely texture.
This organza and pique tablecloth is perfect for this spring table. It is so sheer, that I layer it over a white caterer's linen cloth.
I just love the embroidery and the fabric combination.
I chose this white Portugese wicker patterened charger, with a lime green dinner plate from Target. Then, just for this photo, I put the majolica pink cabbage leaf that I use for a bread and butter plate on top. The flatware is from World Market, but I only have place settings for four, so I used a different pattern, but still in green at the ends of the table.
I layered the napkin over a plain hot pink linen one and used a lucite napkin ring that holds water to keep the azalea fresh.
These dainty little placecard holders are perfect for the girls, and I added some white china birds here and there.
These cranberry glass goblets made just plain water beautiful.
I love to include a menu card and I'm always surprised how many people take it home. The quote that I used this time from Henry Van Dyke reads: "The first day of spring is one thing and the first spring day is another. The difference between them is sometimes as great as a month".
The salt and pepper set is nestled in a wire basket.
This dish held Splenda and lemon wedges.
Here's the way the coffee/tea tray looked.
This was such a happy day and a happy table.
When the girls arrived, we had what we call "bridge tea" in the bar. It is a calorie-free ginger tea. These glasses are from Ikea and so are the napkins.
This tray is from Ikea, too. I used it for spoon shaped pastrys topped with pimento cheese and garnished with chives. The spoons are just refrigerator pie crust with seasoning sprinkled on top and then baked. I saw this in some magazine this spring and it said that Crate and Barrel had a spoon shaped cookie cutter. When I went shopping for it, they said they never had such an item, so I just cut one out of light weight cardboard and cut around it. They were fragile, but oh, so good!
Asparagus soup was the first course, garnished with pink sour cream and chives. I found these little lidded ramekins at Homegoods several years ago. The green plate is vintage depression glass and I added a paper doily. The soup spoons are vintage silver plate.
The main course was a luncheon salad that was a riff on procuitto wrapped melon. The greens were wrapped in procuitto, and then the plate was napped in melon coulis, small melon chunks, and toasted pine nuts. I first had this salad at a bistro in State College, Pennsylvania called Zola's when were were there for a Penn State football game.
What better spring dessert is there than strawberry shortcake?????
It was a lovely day with lovely ladies and I am so grateful for their friendship. I love to set a table and cook for them, as their appreciation is deep and genuine. The day just ended too soon.
Open House Thursday
Featherd Nest Friday