I can’t believe month of March is behind us and we are now in April . Easter is coming right up and spring is here! Springtime…..the freshness, the passing of dreary winter to bright, fresh spring. There are very few times during the year that I enjoy being outside and Springtime is definitely one of those times that I can say I don’t mind being outdoors. It just doesn’t seem to last long enough and because this is Bakersfield our weather seems to go from cool to scorching hot in no time at all!
Speaking of spring, this outdoor spring colored tablescape is right on trend for your Easter brunch.
I love this beautiful table setting. The original article can be found here. These nests are filled with large peonies instead of eggs!
So simple to add any colored flower inside the nests to match your theme colors. Makes a pretty table setting for Easter, Mother’s Day, weddings or “Nesting” baby showers. These peonies are sitting in a shallow plastic bowl of water then placed into nests of twisted fern vines. Finish off the theme with miniature nest place card holders. These smaller stems would be placed into a floral water tube and then placed into the smaller nest. The large round wine glasses kind of mimic the roundness of the nests .
Of course you can use any flower you prefer and hopefully one you have in your own backyard!
I love the muted coral, pinks and whites of this traditional looking table setting, the banded vintage jar adds to the overall look, as do the handwritten food labels. The original story can be found here SMP
This spring green invitation features intricate butterflies and colored stars throughout the card. Add your personalized text to complete the look. It would also work for a spring themed shower as well. Give us a call to discuss ways to make it unique for your celebration.
And now for the fun part…..the kids have their candy and so the adults need something too.
Mango Peach Sangria
Try serving this lightly sweet, fruity white-wine sangria over plenty of ice cubes. Using Viognier gives it the right balance of fruity sweetness. Yummy!
Recipe: Mango-Peach Sangria
1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
I am so ready to try this out today…….Let me know how it turns out for you if you happen to try this recipe.