We gather together…

November 24, 2016

to ask the Lord’s blessing. Thanksgiving. The one day we gather our family and friends in groups large or small, enjoy what everyone has brought to the table, give thanks and enjoy the view.

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photos via http://www.remodelista.com/posts/into-the-wild-part-ii-a-canadian-thanksgiving/

 

Switching it up

November 19, 2015

While I will usually go for a simple Thanksgiving table decorated with Bosc pears, nuts in their shells and oak leaves , I’m thinking I might just switch things up a bit. Heath Ceramics dinnerware in basalt and linen, blown Polo roses and a tangle of Tallowberry will keep it simplequietmodern with a chalky neutral palette. Now that that’s taken care of let’s see if I can simplify dinner without any sacrifices.

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Photos:gp

 

Serving It Up

November 8, 2015

Turkey, Vegducken or pie….they have to go somewhere. Picture presenting your Thanksgiving feast here, on this Paul McCobb walnut and brass credenza. Designed as part of his Irwin Collection for the Calvin Group in the mid 50’s, this stunner was born to be put into holiday service now through the first of the year providing a simplequietmodern stage for everything from a full buffet, coffee and dessert or stirring up a few Manhattans. Plastolx_sidebrd_paulMccobbCrpt  

 

photo: Plastolux

Pumpkin Spice Overkill

November 24, 2014

Too much of a good thing when gaining popularity and then randomly applied everywhere…well, that’s just too much already. “Pumpkin spice” is the perfect current example. Starting in September it flavors everything from a latte’ to caramels to anything that doesn’t move and back again. Nothing  has missed being hit. By the time Thanksgiving arrives, just a hint of the aroma could trigger a bit of nausea. Let’s keep the warm Autumn spice thing going and yet reel it in simplequietmodern  style, editing the spices down to one….say Ginger. Fresh, dried or candied…Ginger can add its distinctive spicy warmth and sweetness to cocktails, desserts or savory dishes alike without being cliché.

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Top to bottom:

Whole hands of fresh ginger root might add additional interest to your bountiful tablescape this Thanksgiving. I think I’ll pick up some extra myself to compliment my arrangements of Bosc pears, mixed shelled nuts and oak leaves.

During the weekend a bit of ginger will elevate the pears poached for another dessert from everyday to holiday.

Ginger syrup made from fresh or crystallized ginger can be added to a glass of Prosecco, Cava or Champagne for a gingery pre-dinner cocktail or added to a glass of soda for a delicious home-made ginger ale.

Home made fresh cranberry sauce could not be easier. Adding a little grated fresh or minced crystallized ginger  to the mix brings a fresh unexpected note.

Crystallized ginger presented alongside dessert allows even those who are too stuffed to indulge a little something  sweet that also acts as a perfect digestivo. A couple of pieces with coffee is just enough sweet for me after a Thanksgiving feast. You might even try dipping candied ginger into dark chocolate if you’re in the mood to gild the lily.

 

photos:gp

 

Pilgrim Modern

November 21, 2014

What a perfect setting for Thanksgiving dinner, followed by an evening around a roaring fire. The large gathering space and minimal yet ample kitchen bridged by a simplequietmodern favorite, the planked table. You can almost smell the aromas, hear the logs crackle. It’s inspiration like this that reminds me…there is always something to be thankful for.

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photos: http://remash.tumblr.com/