My sister turned 30 on Sunday so these two pieces of apple pie are the only leftovers we have from the night. I use Betty Crocker’s recipe with an all-natural dough for the crust from Immaculate Baking Co.
For this autumn tablescape I used piece of driftwood as the base and some fabulous gourds from both Whole Foods and Market Basket. My goal was to have no orange on the table unless it was from the food. I love how it looks very fall-ish but not the slightest bit Halloween-y.
This was our dinner last night and it was such a delicious, and incredibly simple, fall meal.
The napkins are handmade from fabric the kids and I picked up at Joann’s this morning. And by “homemade” I mean I cut the cloth into napkin sized squares. They have yet to be stitched up. 🙂
We had Rachel Ray’s Pumpkin and Black Bean Soup…
…and an ultra simple fall salad we made out of mixed greens, a cut up apple, craisins, crumbled goat cheese and sunflower seeds. Paul Newman’s Creamy Balsamic dressing sealed the deal. I love his stuff because it’s all natural or organic so I don’t mind paying a bit more for it.
The simple holder next to the pie has some mixed cinnamon and sugar in it.
White pumpkins are sort of an addiction for me… every time I go into Market Basket I have to hold myself back from buying more. It’s ridiculous but I justify it by saying that I can get five mini pumpkins for a $1.20 today… it’s cheaper than candy and I don’t have to log as many miles after. 🙂
Hope you are having a wonderful fall-ish week, today is dynamite here!