Hi friends! On a TOTAL whim last year, I created my first Thanksgiving Tree that I made with some of my leftover fall decorations. I was overwhelmed by the response so I decided to do another Autumn Thanksgiving Tree with Pumpkins. This time…bigger and better!
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Now that Halloween is almost here, I am already planning and creating a new Rustic Pumpkin Fall Tablescape to transition us to Thanksgiving. This table will be set until I start putting together our more formal table setting for our Thanksgiving festivities. I am excited to share the details with you.
For fall, I love using neutral colors. Brown and green are such a natural fit as they occur so preveniently in nature. I bought my brown velvet pumpkins several years and they were perfect to start things off.
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Now that the holidays are upon us, I wanted to share a quick and easy recipe of Roasted Rosemary Marcona Almonds that we enjoy year-round. I must give credit to one of my besties, Heidi, for the inspiration for this recipe. She served these at one of her many gatherings and I fell in love and have been making them ever since!
We are similar in that we don’t use recipes very often. We both enjoy just throwing things together off the hip, or “to taste”, so to speak. Since I think these are such a treat, I just made a batch and kept track of what I used to create this recipe for you.
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