A Gilded Leaf Inspired Table Setting

We're hosting Thanksgiving this year and I couldn't be more excited.  Firstly, because it happens to be my favorite holiday and, secondly, because of my love for a well dressed table.  This year, gold tipped leaves inspired a table setting that turned out both earthy and sophisticated.  Vintage Russel Wright dishes, a colorful runner, berry filled twigs, wood and brass create a look and a feel that complement our home's mid-century design well.  Take a look and find out below how to quickly gild leaves for the upcoming holidays.

Himalayan pink rock salt decorates each setting and is also a take home gift for our guests.

Clusters of berries tied to the gilded leaves serve as mini botanical arrangements that can become hanging ornaments for our guests.

Gold Tipped Leaves

Supplies:

Magnolia leaves (they're thick and won't crack as the paint dries), gold paint and twine.

Instructions:

Tie twine to the leaf stem. Dip the tip directly into the paint. Hang and let dry for 1 to 2 days.

Best Wishes for a Safe and Happy Thanksgiving.                                                                                                                                 

A Salty Adventure

Last Saturday night, after a bottle of good champagne, my husband and I blissfully put the kids to bed and began working on our second course, a smoky citrus tomato salad. The not-so secret but essential ingredient:  smoked Mexican salt.  The crystals are a rich brown, almost black,  and are just as smoky as they are salty.  We finished off the evening with my new favorite chocolate:  Mast Brothers' dark chocolate with roughly chopped almonds and sea salt.  It was truly a salt-bound adventure.

The ingredients for the salad are below.  Keep in mind, as I mentioned in my last "foodie" post,  I don't really keep track of measurements,  so be bold and make this salty adventure your very own.

Smoky Tomato Salad: Heirloom tomatoes and blood oranges cut into large pieces, a small amount of arugula tossed on top (remember it's not about the leafy greens), and a generous pinch of  Mexican smoked salt.

Dressing:  Rice vinegar and virgin olive oil.  NO PEPPER.

Enjoy!