For the table design, I wanted to avoid the traditional colors of the season, they've never been my favorite. I decided to go with a muted palette of dark charcoal gray, gold, eggplant, red, and light blue. The produce section at my grocery store inspired the centerpiece, and I got the idea for the cornucopia napkins and the turnip root candles from Martha Stewart.
Here's a look at the table!
Centerpiece: purple cabbage, radicchio, pomegranates, turnip root, cranberries, and radishes
Gold leaves: floral pick from Michael's
Clear blue goblets: Pier One
Light blue goblets: vintage
White dinner plates: Pottery Barn
Bronze flatware: vintage
Ribbon: Martha Stewart
Ombre napkins: Heart of Light's wedding sale, purchased here
And we mustn't forget about the food! We kept the meal pretty simple and divided up the dishes. I made the turkey, mashed potatoes, gravy, and roasted vegetables. Annie made the stuffing, cranberry sauce, and squash. My mom made the rolls and dessert (a fabulous raspberry pie).
I was thrilled to get almost everything I needed for my portion from our local organic grocer, Swamp Rabbit Cafe & Grocery, including a turkey from a nearby farm! I prepared the turkey according to Martha Stewart's instructions, and it turned out perfect, moist and flavorful. The roasted vegetables might have been my favorite dish... just check out those gorgeous carrots! They were the carrots of my dreams... yellow, red, and purple, young and tender, and as sweet as candy.
Annie's lovely Ginger-Pear Cranberry Sauce, recipe here.
Mom's scrumptious crescent rolls, recipe here.
And the day was made complete by the sounds of the Macy's Thanksgiving Day Parade and the soothing voice of John O'Hurely, commenting on fastidiously prancing purebreds.