…bread basket. From the Martha Stewart Collection for Macy’s. I love how it looks like an antique, but the best part? It’s only $6.72! Now that’s a steal. Buy it here while you still can!

{Click to enlarge!}

This board is for Catherine, who is getting married next fall. She’s planning a blue and orange color scheme, and I’ve been helping her hone in on the exact shades she wants to work with (remember these palette options?). Catherine liked the blues from Palette No. 1 and Palette No. 5, and liked the orange from Palette No. 3. From the images she’s sent me so far, the vibe I’m getting is of a modern, classic, clean celebration.

I’m not usually a huge fan of calla lilies, but I think they would work well for Catherine’s bouquet and tablescapes. They have such a sculptural form that only a few of them make a lovely statement in a range of tall, thin vases grouped down long tables (with tall taper candles interspersed in between). The dahlias would look handsome as boutonnieres and scattered in between the vases. Catherine specifically said she didn’t want to use any pumpkins, cornocopias, or other blatantly “fall” themed decorations, but I think the orangey-yellow pears (maybe one at each place setting as a combined favor and place card?), are a subtle nod to the season.

Lastly, I really like the idea of dressing the maids in a range of blue dresses. Chic looking, and everyone’s comfortable with the choice of dress. I hope this board helps in your planning, Catherine!

The Details
First row, left to right: dahlia boutonniere from Martha Stewart Weddings; escort card envelopes from MSW; dahlia and mum centerpiece by Ariella Chezar via Snippet & Ink

Second row: baby’s breath wreath by Matthew Robbins Design; patterned ring pillows from Rebecca Thuss; Paloma Cooler from Martha Stewart Living; pears from Cannelle et Vanille

Third row: tablescape from Modern Day Design; blue dress maids photo by Love Life Images via Style Me Pretty; calla lily bouquet

Fourth row: beribboned cake; blue shoe bride photo by Jenny Ebert

via {this is glamorous}

Happy Monday, friends! I had a marvelous time with my family and at the wedding this weekend, and am a bit sad to be starting another week without the excitement of an impending visit to look forward to. We’ll relive them through photos this week, though, okay?

My family isn’t getting in until 11pm or so tonight, and though I know we’ll probably all want to go to bed pretty quickly, I also know we’ll likely end up staying awake and chatting for at least a little bit. My plan is to have mulled cider simmering on the stove when we return from the airport, filling the apartment with its amazing fragrance and ready to ladle into mugs. Doesn’t that sound delightful and oh-so-fall? Here’s the recipe I’m using, from Martha:

Mulled Cider
(Serves 8)

2 quarts apple cider (8 cups)
4 strips lemon zest
2 cinnamon sticks
2 whole star anise (optional – we won’t be including as we haven’t been able to find them)
1 teaspoon whole allspice berries
1 teaspoon whole cloves

In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind.

P.S. I might have to make this for someone as a Christmas gift. Too cute!