I love the monthly get-togethers with the girls. We have good food and we laugh uproariously and swap stories. This month, it was my time to be the hostess.
Even though it was November, I didn’t want the table to look like we were having Thanksgiving. I chose brown dinnerware, but spiced it up with turquoise charger plates and accents.
This was the first time I ever recall not making ENOUGH food. We actually ran out of almost everything. Since I’m someone who adores leftovers, I usually cook way more than is needed, which is always a safer route to take than risking running out.
See the little individual vases at each place? Those are small glass votive candle containers. I bought an entire flat of them at Big Lots. They were less than a dollar each and just the right size.
Since the table is so long, I used two centerpieces, rather than the traditional “something in the middle.”
Don’t the ladies look well-behaved? Well, the night was young at that point. . .
Our menu, in case you were wondering (and I’m sure you were) — mixed field greens with pear and avocado slices, topped with a yummy, very light, Italian dressing. Steamed baby artichokes. Pork roasts stuffed with garlic, rosemary, sage, thyme and topped with a garlic cream sauce made from the pan drippings. Two flavors of gnocchi (sweet potato and garlic basil), served with gorgonzola cream sauce on the side. Balsamic glazed cippolline onions. Pistachio cakes (both sugar-free and not sugar-free) for dessert.
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