Why “Power Breakfast”? It was going to be an incredibly busy day and I needed all the nutritional and energy boosts I could get. It was also one of those days when I couldn’t face the “usual” breakfast choices. The challenge was to accommodate all the different items to be eaten. I corralled the Eggs with Chorizo in a little ramekin. The Italian Eggs were a little messy with the sauce, so they got their own side plate. The thin and delicate little pancakes made with yogurt and soy flour got to stay by themselves and a little Fiesta pitcher held warm syrup with melted butter. Over on the side, in the gold-colored bowl, are mini-muffin versions of our Southern Sweet Potato Muffins (made with a full 1/4 cup of Brown Sugar style Swerve because I wanted them really sweet to offset the savory taste of the egg dishes. You could use brown sugar, if you prefer.) The orange/green/brown/yellow combo opened my eyes in a hurry!
Found the table runner at a vintage shop and bunched it up so that the pretty embroidery wouldn’t be hidden under the placemats. The plates are definitely meant for breakfast with their coffee-themed designs.
The fall arrangement is decidely casual, which fits the tone of the breakfast. It’s a plop bouquet with ornamental cabbage, sunflowers, a few lilies, roses, a dahlia, and those little yellow things whose name I can’t remember.
When you set a table, the questions you want to ask yourself are “Does it look appetizing?” and “Am I excited to sit down to eat?” Part of the answer will be derived from what you’re serving, of course, but if what you’re serving doesn’t go well with what you’re serving it on, or if the placemats/tablecloth, glasses, plates or bowls are unattractive, mismatched, chipped, you’re going to have a fail. Possibly even an epic fail. Heaven forbid.
Take one last look. I’m afraid after this last pic was snapped, the scene resembled the title of the movie “Gone in 60 Seconds.” Bon appetit!
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