Tablescape Tuesday

Setting the table in today's world really seems like a lost art.  Even a quick set up however will add enjoyment to any meal, even if you're just using paper products. 
 On "Tablescape Tuesday" I'll share settings that range from casual to "fancy" using leftover paper goods to very fine china for entertaining special friends and family. Look on this page for tips like proper settings (and not so proper), caring for silver flatware and linens,where to get the best deals on everything for your table, how to fold napkins and much more. Since I only photograph real meals, I'll share the recipes too. 

I was pleased with this dinner party and the ability to "Shop My House" for the majority of the things on the table. Although I used my favorite square crystal vase, the flower stems are from the Dollar Store for less than $10.00.  I like the white magnolias for an Autumn table setting better than the traditional earthy colors.  They make a nice contrast to the many brown tones on the table. The chocolate votives came from a yard sale right here in Bowling Green.  The stemware is called "Eliza" and came from Pier One years ago. The small Fall leaves are leftover from a scrap book craft. The flatware is part of my "dinner party" collection as are the plates which were found on a scratch and dent end counter at Sears.  Except for my formal china, all of the plates you will see on Tablescape Tuesday are bargains of one sort or another.  

The white linen place mats are inexpensive, found on Amazon.

Over the years I have collected thousands of napkins, they are the first items to go on sale in any department or box store.

Lay your napkin out flat and fold  just like a simple paper fan, then fold in half and place the folded end in your goblet and touch up if needed by rearranging the fan, so easy!

I always serve Buffet Style from my kitchen.  For "Chicken Virginia" you will need a package of boneless chicken breasts or two depending on the number of people you are serving. A large can of Cream of Mushroom Soup, White wine ( I use the Chardonnay in the little four pack) a jar of chipped beef and your favorite sliced ham.  I get my chicken started first on low with the mushroom soup, a cup of wine and the dried beef. The dried beef is the secret to this recipe's seasoning but do not use too much, Use two slices per person you are serving and no more or it will become too salty. You can also add a package of fresh sliced mushrooms.  You will cook your chicken about 5-6 hours on low.  Halfway through the cooking process,add your sliced ham.  I use thick sliced ham but you can use leftover thin sliced as well. My other two kitchen best friends (besides the Crock pot)are shown above, my rice cooker and my steamer.  Brown rice goes in 50 minutes before serving time and the Broccoli, 15 minutes before serving. Since these appliances are doing the work for you, you can have more time to enjoy your guests. Choose your serving spoons ahead of time and have them at the ready with soup rests.  You can get white or black at the Dollar Store so they all match.        


Since the meal is rich, I don't usually serve dessert but bake pears (served with the meal)with the pits removed through the bottom, and bake whole, in orange juice and cinnamon.  Leave in pan in the oven on warm until ready to serve. Have your pears ready to go in the oven and turn them up to 325 when you start your rice about 50 minutes before dinner time. There is something wonderful about pears and chicken! I have also been known to add a bit of white wine or Champagne to the orange juice!  

 

Hurricanes from Colonial Williamsburg