Our family is traveling for Thanksgiving this year, something we haven’t done in several years. Sometimes a change of habit is in order. Still, I have received several questions from readers asking some version of how we create our weekly table, and as this next week turns the corner I thought Thanksgiving might just be the right time to share. Naturally, the ideas here apply beyond the annual Thanksgiving meal, and that’s kind of the point. I find excess table accoutrement cumbersome for our small-ish and active home, and I have learned the value of a few steady table pieces with shifting organic detail. Simplicity truly is beautiful. It also keeps the set-up manageable to involve children. Wink. Here’s a few guidelines and sources for our table.
imperfect is perfect / Our linens are often wrinkled and napkins or plates mismatched. The botanicals are sometime fresh and ornate or other times clippings from a nature walk or dried after use. Some of these details I’ve slowly let go over the years, learning sometimes the imperfect is perfect.
mix + match style | We often use our daily wear dishes and glasses, mixing in a few pieces of China plates Mark found in a flea market at the beginning of our marriage. We also have a few random pieces that were passed down to us as an inheritance. Our cloth napkins have also come from various places and people. And we use a variety of ceramic, brass, and wood candlestick holders.
layered botanicals and edibles | Sometimes I find beautiful greens in the grocery store and sometimes I find them in a field. I am always a sucker for Eucalyptus. For this particular table I used some Eucalyptus I had dried the week before, adding in some fresh greens and bare branches. For last year’s table, I foraged all the greens, adding seasonal fruit and gourds. Leaves make perfect name tags.
garland | This is extension of the last bit, but a few of you have specifically asked me about garland, so I thought I’d separate these instructions. The way I make table garland is very, very simple. I grab plenty of greens, especially if I’m foraging them. If they’re fresh, I place them in water until they’re ready to go on the table. Some plants don’t dry as well as others. I begin with the broadest foliage and place them in opposite directions at each end of the table. Then, I slowly layer them, piece by piece, a little staggered, trimming them as needed. I fill in gap with smaller pieces, and make sure the center, where the branch stems meet, are properly covered. Then I add in pieces of seasonal fruit and gourds, opening pomegranates. I only added gourds this year.
quality, neutral basics | If you follow our table for long, you’ll realize we have the same pieces used again and again. We have two white, high-quality linen table cloths, our white everyday dishes with a few China pieces that rotate, glasses and carafes, wood chargers, and a mixture of candlestick holders. Seasonal details change with the foliage and the napkins, adding color and making each table unique. We add more florals in the spring and summer and more evergreens in the winter. Even though a few of our basics were more expensive, they are things we use again and again, not simply once a year or on a holiday.
I’m sure there are details that I didn’t cover here, so feel free to ask questions in the comments. Otherwise, happy Thanksgiving to you all!