 longer blooming, that cold snap took care of them. I do love hydrangea’s as a centerpiece!
Thrift stores are so much fun when shopping for mismatched china and that makes such a pretty table.
Love these ideas! I’m hosting at my house for the first time in several years, so I’ll be using some of these when I set my table.
It’s so much fun to plan and host Thanksgiving. Lots of work, yes, but so much fun.
I love the addition of the jute to the chargers.. You have given me some great ideas.
Thanks, Christy! I was trying to dress those ugly things up a little bit and the idea popped in my mind. I used all of my jute, so I’ve got to buy more. I find all kinds of stuff to do with it.
My great grandmother use to have the most gorgeous hydrangeas in her front yard. They would bloom in that very color. I don’t see that hue often. The tablescape that you’ve created is quite nice. Thanksgiving is my favorite and only time I prepare a huge meal but rarely decorate the table. One day….
Beautiful table! I love hydrangeas and they look beautiful as your centerpiece. The pop of purple with the traditional colors of fall is gorgeous!
Thanks, Paris! I love hydrangeas, too. It’s strange that mine didn’t bloom at all during the summer and then a few weeks ago, wow, they went crazy with big, beautiful blooms!
Beautiful tablescape. It’s so fun to be creative with the things you already have right at home (or in the yard). And the small details make a big difference, love the burlap sack for the utensils.
I shopped my mom house a few years ago before she passed and took some stuff do you know she came to my house that Thanksgiving and took all her stuff off the table saying I didn’t ask so my table was bare….I was quite upset lol. I am going to go to the dollar store and see what crafts we can get out of there but I agree no need to make a big fuss you can find beautiful things already in your home and outside.
I find the most amazing things at the Dollar Store! You just never know what you’re going to find there. Also, thrift stores are fun places to shop for dishes.
Wow I love love love this idea of the twine around the larger plate. Thanks for the idea, shooting it to my sister who will be hosting!!
I am LOVING all the mixed patterns and textures! great job!
Thanks, Chelsea! I enjoy coming up with a “new” tablescape from dishes I have on hand.
Just beautiful! And I love to see your enjoyment in doing it, isn’t that a big part of it! Love the colors you have choses.
No hosting Thanksgiving at my place, I usually go to my children’s grandmother’s house. Great ideas Alli! I can always count on you for home decor and food ideas.
Thanks, Louida! We usually had Thanksgiving at my mom’s until my kids grew up, got married, had their own kids.
I love these ideas! I’m having a Friendsgiving next week, and I may have to utilize these ideas!
A friendsgiving sounds like loads of fun!
That’s so pretty, Alli! I love that it’s a little non-traditional!
Absolutely beautiful. You’re so talented, Alli!
I am a color girl and I love those dishes! So much fun on your Thanksgiving table!
Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board. Love the chargers such an effective upcycle and I love hydrangeas.many Dao Benefits and Herbs of Annihilation, Slaughter, Chronos…almost any Daos whether it be Fantastic or Cosmic that Noah didn’t have total a.s.similation of, their Dao Many fruits made an appearance as being the Sin of Gluttony was already ready to devour and grant Noah the Proficiency.
An additional control rained down from him when he tackled many points at the same time, a.s.similating Daos, bringing forth a Cosmic Dao, and today even planning a Great Dao!
This pottery piece is a handmade, uniquely oxidation-fired, Medium Bowl, made exclusively by Lee Siegel of All Fired Up! Pottery. This one-of-a-kind, creative, and handcrafted Medium Bowl features many different vibrant colors, textures, and designs that emerge only by using an Oxidation-Reduction firing technique. This piece is fired in an Electric Kiln.Glengoyne Warehouse 1 whisky maturation display, taken during the live launch of Glengoyne’s Teapot Dram 007 with Senior Brand Ambassador Gordon Dundas (left) and Master Distiller Robbie Hughes (Right).
As part of my whisky general knowledge I thought I should really put together some kind of styles guide so here it is. There are many ways we could categorise whisky from geographic location to cask type which is why whisky is so diverse. I’ll attempt here to stratify whisky into something basic and generic as a jumping off point for further exploration i.e. a beginner’s guide to whisky styles. The current trend, and numerous other style guides available, is to pigeon-hole whisky into geographic (e.g. Scotch) and production categories (e.g. Single Malt) despite the enormous variance in flavour and style within each. I present here a flavour style guide with a few suggestions for each category to start exploring.
The perfect introductory of beginners whiskies should be accessible in both price and flavour and the perfect place to start would be with a Blended Scotch Whisky or Blended Irish Whisky. Blended whiskies are produced by mixing together different styles of whiskies from different distilleries to generate a product that is harmonious in flavour and delightful to the palate. Blenders strive for continuity of flavour for there product so origin or age of the components are less important than the final flavour achieved. For something with a little more body then perhaps then Blended Malt Scotch whisky or Single Malts with an Elegant and Floral flavour profile may work here. The pinnacle of this category though much less accessible in price includes premium (or even super-premium) blends and Japanese whisky.
For a sweeter style of whisky then perhaps Bourbon is for you. Produced from a mixture of grains in what is called the mashbill, Bourbon must be produced from predominantly Corn (Maize) as 51% of the mashbill. Corn whisky, Canadian Whisky, Single Grain Scotch and Single Grain Irish whiskies may be produced from up to 100% corn giving these a sweeter profile. It is a legal requirement for Bourbon to be matured in virgin American-oak casks, similarly Single Grain Whisky is predominantly matured in 1st-fill ex-Bourbon casks. These casks bestow a soft and sweet influence with flavours of vanilla and caramel. Some Single Malt Irish and Single Malt Scotch particularly those with lighter spirit flavour profiles such as Lowland or Speyside may also fall into the sweet category if ex-Bourbon cask matured. Finally whisky part-matured (or finished) in Rum casks may also be sweet. Whisky with flavour profiles of Malt and Honey or Fresh Fruit and Vanilla fit into this category.
The presence of spice in whisky has two major sources. Inclusion of rye grains into the mashbill generates a spicier and drier distillate. Pure Rye whisky or high percentage Rye Bourbons are generally spicy. Similarly the inclusion of unmalted barley into the mashbill of Single Pot Still Irish Whisky also produces a cereal spiciness in the distillate. For non spicy distillates e.g. Single Malts then the use of fortified wine casks such as Port, Madeira and occasionally Red Wine or Sherry varietals and also the use of European Oak e.g. in either Spanish (Sherry) or French (Brandy, Cognac, Wine) casks can also imbue some spiciness into the final whisky, depending on the maturation or finishing period – the time during which these casks exert their influence. These whiskies fall into the Rich Fruit and Spice flavour profile and are well represented within Highland single malts.
When I think of rich and distinguished whiskies I often veer towards well aged and heavily sherry-influenced single malt scotch whiskies. There are renowned distilleries within this category that I’m sure many will already be well aware of. This category is also represented by the premium ranges of most independent bottlers also, including the likes of Gordon & MacPhail, Douglas Laing and Signatory amongst many others. In general anything carrying a 20 year plus age statement really should have some serious wood influence unless the casks are very underactive, colour (if natural) will also be a good indicator here.
Smoky or peated whiskies I consider as a category all of their own due to their polarising nature. There are 4 major geographic locations that peat originates from for Scotch whisky production and each has a distinct influence on the final whisky. The regions include; Orkney, characterised by floral he