Daffodils were 3 bunches for $5 at the grocery today, a very good thing since last week’s tulips were done.
No need to use anything other than the same bottles which fit very nicely into the holes in this barrel stave which is actually a candle holder. (Ouch, the ISO was way high on this photo!)
Not too long ago I shared using burlap strips in a centerpiece, and they work perfectly here. This is an idea I will use many times!
The bright yellow of the flowers highlights the same color in the handwoven runner that has been on the bar the last few days.
As for the dishes, they were a spontaneous decision. I was unloading the dishwasher and as I looked across to the bar, I thought there was no sense in putting them in the cabinet when they added such a playful touch to the runner.
I always love using this handpainted Italian pottery because each piece is different both in color and design. I think it’s also a favorite of Michael Lee West at Rattlebridge Farm.
No point in going conservative now, so these wine glasses do their part to continue the energy of tonight’s setting, which, coincidentally goes right with our dinner of black beans and rice.
Speaking of, this dish is always a favorite no matter to whom it is served and oh so easy to prepare.
Black Beans and Rice
1 lb. black beans
1 c. chopped onion
1 can Rotel tomatoes
3 cloves minced garlic
1 T. cumin
1 lb. smoked sausage
salt and pepper to taste
Soak beans overnight. Drain and add water to generously cover. Add remaining ingredients except for sausage. Cook over medium heat for about 2 hours or until beans are soft. About 30 minutes before beans are done, add sausage sliced 1/4″ thick and adjust seasonings if necessary.
Serve with white or yellow rice and have cheese and salsa for toppings. At our house, cornbread muffins are a must when we have beans and rice.
There you have it, another dinner at the bar!
i so appreciate your visit and the comments you leave behind
Joining
Lulu's Musings 
You have a nice touch with color and texture…..love it
Lark
Nothing like Spring blooms in the house. Love the use of the burlap! Thanks for sharing with SYC.
hugs,
Jann
I love how you used the daffodils and the pretty runner. A great setting for black beans and rice. Thanks for sharing your recipe.
I love the daffodils and the runner is beautiful. The dishes are wonderful as well, such a pretty setting. My Joe had black beans and rice for dinner tonight. I am cutting back so ate the rest of my wrap from lunch:)
Photos are looking beautiful.lovely addition of ingredients to beans
That bean dish looks delish… I eat some kind of beans just about every day for fiber and protein.
You do the best flowers and your meals are always fab!
Jane xxx
Hi Lulu,
Your flowers are so beautiful and those beans and rice would be a big hit here at The Cottage. Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
Miz Helen
loved the Italian pottery and the runner! The recipe looks and sounds delicious! Blessings, Pam
Pretty and colorful tablescape. Dafs are such a happy flower too.
Daffodils are such happy flowers…and beautiful, too.
I have been trying to think of something different for meals lately…black beans and rice sound delicious.
Beautiful photos of the daffodils. Beautiful setting for the dinner, as always, Lulu! 🙂
You are right that design is filled with energy. Oh how I wish my family liked Black Beans. That meal looks delicious and right up my alley anyway!!
Nothing like gorgeous smiling daffodils – perfect touch to your wonderful dinner Lulu (which sounds delicious!). Fresh flowers bring the added “something” to a room that brings a beautiful spirit. Happy Spring to you Lulu.
You are right about flowers. I try to have some blooming thing in my house always, and it’s even better when it comes out of my garden.
How lovely! Fresh flowers work wonders!
Those flowers are beautiful. I’ve always wanted to try cooking with dry beans, but haven’t tried yet. Your recipe sounds easy enough to make. I’m here from the Thursday Favorite Things Blog Hop.
Welcome, Brenda, I appreciate your visit. This recipe is a no fail!