An arrangement of amaranth and pin oak leaves held in a Paris Porcelain confiturier adds an autumnal note to the drawing room
Photo: Chronica Domus
My favorite holiday is upon us once again, Thanksgiving. I just adore the concept of setting aside a day each year to count one's blessings and revel in the companionship of friends and family over a feast of tasty home-cooked fare and flowing libations. As a Brit now living in California, I've wholeheartedly embraced this very American of holidays and wish that all nations would dedicate such a day of thanks and reflection. It really is rather grounding.
Last year, we did not get an opportunity to host our annual Thanksgiving dinner, which we share with our closest friends and family. We jokingly refer to this as our 'Annual Thanksgiving Dinner Party for Waifs and Strays'. This year, we are back in the saddle and raring to go.
I finally found the perfect receptacle to hold the homemade port and fig cranberry sauce, a nineteenth century Anglo-Irish cut glass sauce tureen
Photo: Chronica Domus
Shortly, my husband will be placing the brined turkey into a hot oven. I'll be filling my recently acquired old sauce tureen with the delectable port and fig cranberry sauce I wrote about last year, and fussing over the other small details of the table before our guests arrive.
Two arrangements of hypericum berries, pin oak leaves, and persimmons still attached to their boughs decorate the Thanksgiving table this year
Photo: Chronica Domus
I wish you all a very happy Thanksgiving holiday wherever you might find yourselves today. I have much for which to be thankful, and hope you do too. Now, I'd better get my
Happy Thanksgiving dear readers.