Set the Table - Spring Luncheon
When we are entertaining in the Country we tend to do it more during Spring, Summer, and Fall before and/or after driving becomes hazardous for people coming out from the city.
Come on in.
Everyone looks forward to a drive in the country and the promise of a home-cooked meal when they arrive.
Roasted leg of Lamb
Ham with Mustard and Brown Sugar glaze
Roasted Potato Wedges
Steamed Cauliflower with butter
Roasted Sweet Potato
Steamed Basmati Rice
A selection of Red and White wines
A variety of Cheesecakes
Apple Pie and Ice Cream
The chick salt and pepper come out at this time of year. By the end of May, there will be baby chicks in the chicken coop.
The flowers are Calendula and a yellow vase is filled with Forsythia twigs that are about to burst open.
I like using this silver for luncheons as the pieces are slightly smaller than usual.
This dish pattern with its Green and Yellow is so cheerful in the Spring and Summer.
We often round up fresh eggs from another farm for guests to take home. We have two large vegetable gardens and guests are taken out to gather fresh vegetables and herbs, when in season.
Elements Used in the Table-setting.
White Linen Tablecloth - brought back from St. Thomas, W.I.
Placemats - Two different green placemats were used, both from Home Sense.
China - French Garden, Villeroy & Boch
Light Blue Napkins - Home Sense
Silverware - Louis XV by Birks
Crystal - Waterford
Yellow chicks - Home Sense
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