Pumpkin Hollow Tablescape

 

It has been a busy and exhausting week for me as the finishing touches were finally put on the kitchen. I have to say that I am completely in love with it, cannot stop looking at it, and will do a “reveal” blog post next week. While builder, Joe, was working, I did find time to go out in the conservatory and set a table for two suitable for the month of October.The pumpkin tureen centerpiece was the inspiration for the table. I honestly can’t tell you how long ago it was that I bought that tureen (with the orange berry ring that surrounds it), but I do know that it was at a local shop on historic Main Street that closed about 20 years ago, so I have had this for a long time. It is, truly, one of my favorite pieces of holiday culinary decor.The plates are by David Carter Brown, the pattern is called “Pumpkin Hollow,“ providing the inspiration for the name of this tablescape. They are just small enough so that I was able to set them on orange Fiestaware salad plates providing a nice orange rim to delineate them from the square black dinner plates beneath. 

The black plates set on top Italian chargers with a deep green edge that I inherited from my mother. 

New for this year are the wine glasses with the pumpkin on the stem. I found these at Target, believe it or not, and pounced on them immediately. They are glass, not plastic, and surprisingly durable.

  

Orange flatware brightens atop Kate Spade striped napkins that reminded me of the legs of the wicked witch of the west, so I had to use them here.

The mugs are from Starbucks about 20 years ago. I get those out every year around this time.

 

 The wrought iron candleholders, when put together create a heart, but when separated, provide a unique look.This is my birthday month, and favorite time of the year, so I’m hopeful to be able to do at least one other table setting before October is but a memory.

This post is linked to: Tablescape Thursday

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Ghost Bride Martini

 

Sometimes it’s hard to come up with that perfect cocktail for your Halloween, Samhain, Dia de Los Muertos, or other spooky celebration. This recipe, from the recently reviewed Food to Die For, is adapted from one served at the haunted Grand Galvez Hotel in Galveston, TX, and further adapted by me. It honors Audra, the lovelorn bride, who hanged herself in the hotel when her mariner fiancé’s ship went down in a storm and he never returned to marry her. Sadly, he did return a number of days after her death as he had been picked up by another ship. Clearly their love was not to be.

Ghost Bride Martini

1 ½ oz. citrus vodka
¾ oz. Cointreau
¼ oz. Simple syrup
½ oz. freshly squeezed lemon juice

Run the squeezed lemon around the rim of a martini glass, invert that glass onto a plate of granulated sugar to coat, and chill.

Mix the vodka, Cointreau, simple syrup, and freshly squeezed lemon juice together in a cocktail shaker filled with ice. Strain into your sugar rimmed glass and serve immediately.

This recipe makes one cocktail. What you see in the glass on this page is a double.

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