Look who is joining us tonight! His whole famdamily trotted through my yard, devouring my hosta and finishing off the mums! There are so many of them, they are eating everything!
On to the table.
I found these peach mini rose plants on sale in the supermarket and had to bring them home.
Placed in a copper pot I have had for ages, with some leaves, it became the centerpiece. I surrounded the pot with a leaf garland for that windblown look. :)
The cloth is a copper color striped fabric from the Duralee Outlet. It is large enough for my dining room, over 144 inches long. I didn't want to cut it, so I gathered the ends with fall napkin rings from Villeroy and Boch.
I got that cloth plus 2 other pieces for 5 dollars total, plus a few squares of fabric samples. I have a plaid one in the center under the centerpiece.
The charger is a hammered copper colored from Michael's. Rust colored plate I think from the supermarket, leaf from Pfaltzgraff clearance outlet , 1.26.
The napkins were from there too, and the copper color beaded ring is from CTS, last week.
The larger glass has a fleur de lis on it and is from CTS last week also. The smaller ones and compotes are from Savers.
The leaf salt and pepper shakers are from Walmart.
Little acorn s and p's.
Leaf dishes are Pfaltzgraff and the votives with the leaf dangle were 3 for $1 last year at CTS.
Green swirl flatware picks up the green in the napkin. It was from CTS.
The little copper tea pot in the background was my mom's.
What's for dinner? Venison of course! :)
I had an eggplant and I had some fresh spinach.
I panko and floured the eggplant slices,seasoned them and baked them. Spray the baking sheet well, and drizzle with olive oil.
I chopped some red onion and sauteed it in a bit of olive oil. I put the fresh spinach in on top with a sprinkle of sugar and some pepper. Cover it. After it wilts down stir in a heaping tablespoon of ricotta and a handful of freshly grated cheese, I used Locatelli.
Put the mixture in a ramekin, top with some mozzarella and put under the broiler to brown a bit.
Stack the eggplant slices and top with the spinach. Simple and delicious.
I served it with golden brown shrimp.
I am joining Susan at BNOTP for Tablescape Thursday
Gollum for Foodie Friday
Diann at the Thrifty Groove for Thrifty Friday