Of all the chinas I have, this is the one I use the most. I purchased it on one of my trips to France at the factory in Gien. It is Madame Mere's favorite and it has slowly become mine. It is not my fanciest or most expensive. On the contrary it is quite casual but a lot of fun to plan around. Perhaps it is because I like to entertain in the Fall and have used it not only for Thanksgiving and Halloween dinner parties but also for many lunches. The dessert (and bread plates) have a small red pepper, shallot, onion or chili in the middle and I usually put them on top when I am serving soup or a first course. They fill the void in the middle of the dinner plate. This time I decided to keep it simple although I must admit I like the place setting better the other way. The pumpkins were a steal at Michael's a couple of weeks ago. I shouldn't tell you that considering where they sit but that is the fun of planning tables, mixing the good things with the not so good.
The children's places are marked with a couple of felt turkeys and you will notice there are no napkins on their places. You know what kind they are getting, but only at the last minute. Little silver spoons and forks, so they get to appreciate the good stuff from an early age.
|Before anyone tells me, I know I have to hide that chord.|
|The buffet table is ready for the service pieces.|
|I think Coco has decided to stay|
|The stock was made and reduced|
|twice (I do what I preach)|
|And placed in the refrigerator|
|Basil in olive oil waiting to go into freezer. When frozen, the cubes will be put in plastic bags to save room.|
This last chore is not part of the Thanksgiving prep, but it's freezing here with snow expected tonight and I had to bring everything in. Not something I needed this week! Tomorrow is sides and pies. Oh, and I am making the chocolate pecan pie. There's another couple coming for dessert, just the excuse I needed.
This will be my last post until later this weekend so have a Happy Thanksgiving and remember....don't sweat the small stuff!