Thanksgiving is full of food, pumpkins, wine, and in this case, friends!!
Last week, I hosted a friendsgiving for my best friends, and it was a magical evening. The fall light was just perfect as the sun set behind the trees, filling the greenhouse with beautiful evening light as we sat around toasting to friendship!
The table was decorated with pumpkins, flowers all from my garden, and some simple decor items from the Yew Garden Shop. It was simple and beautiful. I tried something new and moved away from my typical color scheme and brought in bold golds, yellow and plum. It turned out absolutely perfect and set the scene for a beautiful evening.
Since I didn’t have a lot of yellow items in my decor stash, I tried a quick DIY for a yellow table runner. I used cheese cloth (which can be found both in the grocery store as well as fabric store for larger scale).
Cheese Cloth Table Runner:
Fill large basin with hot water (just as hot as your tap allows it doesn’t have to be boiling). Add a few drops of your liquid dye or a teaspoon of powder dye. Place Cheese cloth in and let soak. Rinse and dry. Ta-dah!
The first try I did, I used a gold powder dye but it was much to bright yellow for what I wanted . Although I did still use little pieces of this for on the napkins. The second time, I used only a sprinkle of gold dye and regular old tea, which came out with this beautiful buttery yellow color that was perfect layered over the jute table runner, (available here!).
This is such a simple and easy DIY to add any color you want to your table scapes and decor. Cheese cloth is inexpensive and easy to find and you can get creative with what you use to dye it too – tea, beets, fabric dye etc.
We also wanted to share the recipe for the delicious soup Keltie brought that night, it’s easy to make and perfect for cool fall days.
Butternut Squash Soup:
1 Butternut Squash (2lbs)
1 Granny Smith Apple
3 Large Carrots
5 cloves of garlic
1 Sweet Potato
1 Large onion
4 cups Chicken Boulion
Heat oven to 425. Cover a sheet pan with parchment paper and place halved butternut squash, cored and halved apple, whole carrots (cut off ends), peeled garlic, and halved onion. Top with olive oil and sprinkle with pepper.
Cook in oven for 20 minutes. Remove from oven and place the garlic and apple into your blender. Return sheet pan to oven and roast for another 20 minute. Remove from oven and place sweet potato, carrots and onion in the blender. Return pan to the oven for another 20 minutes to finish cooking the butternut squash. Transfer the cooked butternut squash to the blender and add 2 cups of bouillon. Blend until smooth adding more bouillon until desired texture. I found 3.5 4cups was perfect for my preference.
While the vegetables were roasting, I also baked bacon and squash seeds to add as garnish to the soup. I sprinkled both with cinnamon and baked in the oven until brown for the seeds and crispy bacon.
Add garnish to soup and serve!! It truly was an easy and delicious meal!
Thanks for being here
Emily + Keltie