My Sustainable Holiday Table

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Last month for Thanksgiving, Phantom Floranista and I collaborated to make a beautiful Thanksgiving table arrangement. We tried to use all compostable and sustainable materials to create a feeling of warmth, abundance of food, and elegance. The table arrangement was so beautiful that I had a hard time taking it apart once Thanksgiving was over and it was time to transition into Christmas. Therefore, we consumed all of the edible fruit and composted the flowers and some of the leaves. Even though, we didn’t have any specific plans to entertain during this month, I just had to do something with the table now that Phantom Floranista showed me the basics of floral arrangement. We also got our first tree as a married couple this year and decided to really get into the spirit of things by decorating our apartment. Inspired by magazines and in-store displays, I bought extra glass ornaments and other decorative knickknacks to put on our long, rosewood table.

I carefully placed large, round ornaments in places where the apples, corn, pomegranates, and mandarins were for the Thanksgiving table.

I also placed a few taller ornaments to give height and character.

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I also replaced the Fairy Tale pumpkin with a cubed vase filled with ornaments and decorative balls for the centerpiece. I bought the red cubed vase last year and filled the bottom with tissue to prop up the decorative pieces. I also used  tall candles that I already had to give more height and depth.

I covered up an empty aluminum can into a festive utensil holder with tissue paper, rubber band, ribbon, and an ornament.

Please share your holiday decorating tips and pictures!

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Farmers Market Find: Crabs

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I really love everything about the holidays.  From Halloween to Diwali, to Thanksgiving, to Christmas, it’s all about the pretty, shiny things. Well, it’s not just about the pretty, shiny things, but the decorating makes the holidays really fun.  So does the food. The farmers markets are bursting with late Autumn and early winter produce and seafood. It’s crab season and everyone is planning their meals around crabs! I don’t think I am ready to bring crab home, but I am definitely planning dinners out before crab season is over.  I would love crabtastic recommendations in SF!

Australian Spinach almost feels like Kifer Leaves

Moss Christmas trees and decorations!

Authors of The Wild Table cookbook, Connie Green and Sarah Patterson Scott

Natural, compostable decorations and accent pieces.

Did you know that Club Dine In! is on Twitter and Facebook? Follow @clubdinein for daily health, fitness, and social news, recipes and delicious tips! Join the Club Dine In! community on Facebook to connect with like-minded individuals and find out about exclusive Club Dine! events.

My Thanksgiving Table

Follow me on Twitter Last Sunday, the morning after a hail storm, I walked over to the Farmer’s Market, wanting to get first dibs on farm fresh produce for my Thanksgiving table. What I had in mind was not literal. … Continue reading