Like so many others, I love fall with its rich palette which provides so much inspiration for color and texture choices whether they be for apparel, home decor or creative output. I like to tiptoe into fall, gradually changing from summer brights to fall oranges, browns, reds and golds.
Tablescapers definitely welcome the season, and this week a blog friend Kathleen challenged us all to create a fall table. They are all here, so check them out for some good ideas.
My fall table began with these adorable candle holders one of my daughters sent for my birthday. She gets a kick out of my buying wine because I like the label so her thinking was I should show some of those clever ones off on the table. Great idea! By the way, the candle holders came from Wisteria, a terrific decor resource.
Candle topped bottles are interspersed with dried gourds and arranged on an old piece of cloth purchased several years ago at the Rockport Antique Show. Originally, I thought to make pillows from it, but I couldn’t bear to cut it. I’m so glad I didn’t because it makes a lovely table runner with its colors right for any season.
With the table all set and candles aglow, it seemed a shame not to have anyone there, so with the hubby being away, a girls night was in order making for an evening filled with chatter, laughter and fun. How can it be any better!
Cooler fall weather means thoughts turn to comfort foods, and for dinner we had Spicy Green Bean and Potato Stew from A Beautiful Bowl of Soup. Served with toasted pita bread topped with olive oil and parmesan and a simple green salad, it was delish. Best of all, it was easy to prepare so you may want to give it a try.
Spicy Green Bean and Potato Stew
2 T. olive oil
1 c. coarsely chopped onion
4 c. green beans, cut in 2″ lengths
1 28 oz. can diced tomatoes
2 zucchini, haled lengthwise and cut into 1/2″ slices
1 large russet potato, peeled and cut into 1″ cubes
1/4 c. water
1/2 t. freshly ground pepper
1/4 t. cayenne pepper
1/2 c. finely chopped flat leaf parsley
Heat oil in large pot. Add onions, cook until they are translucent. Add the green beans, continue to cook about 5 minutes. Stir in tomatoes, zucchini, potato, water, pepper and cayenne. Bring to a boil over medium high heat. Reduce heat, cover and simmer, stirring occasionally, until vegetables are tender, about 40 minutes.
Stir in parsley and season to taste. Top with a generous portion of feta cheese.
You can make this stew in advance and refrigerate to allow flavors to blend. It will keep for about 5 days.
So, how are you welcoming fall?
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