The holidays are in full swing, Christmas music is already playing on the radio and houses are aglow with lights. I wanted to make sure that Thanksgiving was not forgotten, so we celebrated “Friendsgiving” on Saturday night. We kicked off the holiday season with great friends and seasonal food!
We started the evening with fall spiced sangria and a bountiful cheese plate, complete with brie and fig spread. For dinner, Chad and I served herb crusted pork tenderloin and roasted brussels sprouts and sweet potatoes (we swapped the sweet potatoes for butternut squash). I highly recommend both recipes, they are simple and you can put them in the oven and spend time with your guests. For dessert, my friend Jen made a delicious pumpkin pie. We also made sure the wine was flowing.
I set the table with my favorite white dishes from Crate and Barrel and picked up a bunch of fall foliage from Trader Joe’s. My main centerpiece was made up of a dramatic pink protea and various greenery. I placed eucalyptus branches in small vases around the table with white pumpkins leftover from Halloween. I also pulled out my pineapple tapper holders to add some ambiance to the evening. To make each place setting special, I tied a sprig of rosemary to each napkin with raffia.
We had a great evening celebrating Friendsgiving. Now I am going to get ready for Alison’s arrival on Wednesday and Thanksgiving on Thursday.
Have a wonderful Thanksgiving week!