Lifestyle Collective Hosts: The Perfect Thanksgiving

Photo: LAUREN KELP

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Meet the contributors

The Lifestyle Collective is a group of hand-selected influencers covering all aspects across the lifestyle space; including home, food, style, beauty, and weddings.

Be sure to check out some of our amazing bloggers below!

1 0 0 L ay er C ake

A Happ y F o o d

B i lly P ar i s i

C la s s y C lu t t er

b y J i ll i an C lark ,

Dance

b y B i lly P ar i s i

b y Mall o r y &

A m an d a Da w b arn ,

b y J e s s i ca P o t t s

Savanna h

an d K r i s t i na Mel t z er

C o o k i n g an d Beer

E a t Dr i nk Gar d en

E m i ly A . C lark

F a s h i o na b le

b y J u s t i ne Sul i a

b y V aler i e R i ce

b y E m i ly A . C lark

Hostess

BY A m an d a Gluck

F o rk K n i fe S w o o n

J elly T o a s t

K elly i n t h e C i t y

K i t c h en L i v i n g

b y L aura B o l t o n

b y E m i ly C aru s o

b y K elly L ark i n

w i t h C o r yanne b y C o r yanne E t t i ene

2

L ark an d L i nen

L auren K elp

L e m o n s an d Ba s i l

L o o k L i n g er L o ve

b y J ac q uely n C lark

b y L auren K elp

b y K ay lee P aule y

b y C h a s s i t y E van s

Melan i e Make s

P r o d uce o n

Sav o r y N o t h i n g s

Se q u i n s & S t r i pe s

b y Melan i e Bauer

P ara d e

b y N o ra R u s ev

b y L i z Sc h ne i d er

b y K a t h leen Henr y

Su g ar y & Bu t t er y

The Cookie Rookie

T h e E ff o r t le s s

T h e F au x Mar t h a

b y Mel i na Sc h m i d t

b y Beck y Har d i n

Chic

BY Mel i s s a C o le m an

b y J en P i nk s t o n

m ee t t h e en t i re L I F E STY L E C O L L E C TI V E

T h e L i t t le F o x e s

Wa i t i n g o n

We s t C o a s t C apr i

b y A s h lee P i per

Mar t h a

b y C h el s e y Hale

b y Man d y R y e

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Welcome.

Thanksgiving is a time to reflect but also a time to enjoy. We hope to give you a little time back to spend the holiday with family, friends and everyone you are thankful for.

Whether you are entertaining for the first time in a new home or have perfected traditions year after year, our decor DIYs and delicious sides will bring a little something extra to your holiday table. We've brought together some of our favorite tips and tricks so you can spend a little less time planning and more time enjoying.

W i s h i n g y o u a h app y h o l i d ay s ea s o n ! t h e L i fe s t y le C o llec t i ve

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Table of Contents D INNE r .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 C o c k ta i l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 0 D ESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 6 D I Y.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 2 f a ll t a b l e s c a p e S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 0

Photo: LAUREN KELP 5

Appetizers Turkey & Stuffing veggie dishes hearty sides soups

P h o t o : T h e F au x Mar t h a 6

Appetizers

Make i t

t h e P e r f e c t C h e e s e Pl a t t e r B y w a i t i n g o n Mar t h a

Make i t

M i n i D u c h e s s P o tat o e s B y K I t c h en L i v i n g w i t h C o r yanne

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BUTTER M I L K BRINE D S M OKE D TURKE Y & CHESTNUT STUFFING B y w a i t i n g o n m ar t h a

Make i t

8

THANKSGIVIN g FRO M SCRATCH B y T h e F au x Mar t h a

WHIT E WI N E G R A V Y

Green Bean C a s s er o le

Y o g ur t Ma s h e d P o t a t o e s

s ee rec i pe

s ee rec i pe

s ee rec i pe

C ran b err y Walnu t

C ran b err y Sauce

C ran b err y Bu t t er

s ee rec i pe

s ee rec i pe

S q ua s h K ale

H o ne y Oran g e

Maple P u m pk i n P i e

A u t u m n Sala d

W h ea t R o ll s

s ee rec i pe

s ee rec i pe

P ear A l m o n d Gale t t e

A pple P i e

C arr o t C ake

s ee rec i pe

s ee rec i pe

s ee rec i pe

S t uff i n g s ee rec i pe

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s ee rec i pe

P h o t o : F O R K K N I F E SWOO N 10

Stuffing

Sourdough, Sausage and Pear

b y F o rk K n i fe S w o o n

P rep T i m e

Cook time

T o t al T i m e

45 mins

1 hour

1 hour 45 mins

In g re d i en t s

D i rec t i o n s

• 8 cups sourdough bread, cubed

1 . Preheat the oven to 350°F. Lightly grease a 9-by-13-inch oven safe

or torn into bite-sized pieces

casserole dish, set aside. Add the sourdough bread to a large mixing

(about 1/2 inch)

bowl, set aside.

• 1 pound (5 links) sweet Italian sausage, casings removed • 1 large yellow onion, diced • 1 small (or baby) leek, diced • 3/4 cup (3—4 ribs) celery, diced • Kosher salt and freshly-ground pepper, to taste • 1 tsp garlic powder • 1 tsp ground sage • 1/2 dried thyme

2 . Cook the sausage in a large skillet over medium heat until deeply

browned. As the sausage cooks, use a spatula to break it into small, bitesize pieces. Use a slotted spoon to remove the sausage from the skillet, and let cool.

3 . Add the chopped onion, leek and celery to the skillet, and cook in the

leftover sausage grease until just softened, about 3 minutes, stirring often.

Season with salt and pepper, to taste. If there isn’t enough grease to lightly coat the vegetables, add 1 tbsp of the melted butter to the skillet.

4 . Add the garlic, sage, thyme and nutmeg, and stir to combine. Cook for

another two minutes, then remove from the heat and add the melted butter, chicken broth and sausage to the skillet. Give a good stir to combine, then slowly pour over the bread, and toss to combine. The bread should be evenly moist, but not soggy. Add the pear and toss to

• 1/4 ground nutmeg • 3/4 cup (1 1/2 sticks) unsalted butter, melted • 1 cup chicken broth, plus more as needed • 2 Bosc or Comice pears, chopped (peeled if desired)

combine. Season with salt and pepper, to taste.

5 . In a small bowl, beat the egg until blended, then drizzle over the stuffing

mixture and gently mix until just combined. Transfer the stuffing to the prepared baking dish, and spread in an even layer.

6 . Cover the stuffing with foil and bake until thoroughly cooked through,

about 30 minutes. Remove the foil, and cook an additional 20-25 minutes, until the top is golden brown and slightly crispy. Top with dried cranberries and serve warm.

• 1 large egg • 1/4 cup dried cranberries

Make i t

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Six Ways ROASTE D VEGGIES

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Balsamic Roasted Carrots b y L auren K elp SEE RECIPE

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2 PEAR AN D B L UE CHEESE ROASTE D BRUSSE L S SPROUTS

by The Cookie Rookie SEE RECIPE

3 Jazzed up ROASTE D c a u l i f l o w e r b y ea t d r i nk g ar d en SEE RECIPE

4 Crispy Herb ROASTE D P o t a t o e s b y f o rk kn i fe s w o o n SEE RECIPE

5 Simple Rosemary ROASTE D V e g g i e s b y L ark & L i nen SEE RECIPE

6 R o a s t e d Sw e e t P o t a t o a n D Brussels Sprout Salad b y L e m o n s & Ba s i l SEE RECIPE

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Green Beans sautÉed

b y L auren K elp

Make i t

In g re d i en t s

D i rec t i o n s

• 1 lb of fresh green beans

1 . Boil green beans for 5 minutes.

• 1/2 yellow onion

2 . Remove from heat and toss green beans into cold water.

• 4 cloves of fresh garlic

3 . Sauté onions & garlic in olive oil until caramelized.

• Salt

4 . Add green beans & a dash of sugar & sauté until slightly brown.

• Pepper

5 . Add salt and pepper to taste.

• Sugar • 1/4 cup dried cranberries

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Make i t

Sweet Potatoes Gl a z e d

b y w a i t i n g o n m ar t h a

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Squash

P h o t o : L e m o n s & Ba s i l 16

Make i t

Stuffed Acorn Squash B y J elly T o a s t

Make i t

D e l i c ata S q u a s h w i t h D r i e d Cranberries and Quinoa B y L e m o n s & Ba s i l

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Swiss,Leek and Mushroom Braid b y A Happ y F o o d Dance

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Make i t

I used swiss cheese, leeks and mushrooms in this braid, but you could easily swap

your faves. those ingredients out for

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Risotto Truffled Mushroom

b y T h e L i t t le F o x e s

Make i t

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Make i t

Mac and Cheese green Chile

b Y A Happ y F o o d Dance

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Bread

CHEES Y B r o w n B u t t e r S k i ll e t C o r n b r e a d b y C o o k i n g & Beer

Make i t

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W h o l e W h e at B u t t e r n u t S q u a s h B i s c u i t s B y L e m o n s & Ba s i l

Make i t

Easy Pumpkin Cornbread Muffins B y F o rk K n i fe S w o o n

Make i t

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Butternut Squash Soup with Apple & Homemade Croutons B y Wa i t i n g o n Mar t h a

In g re d i en t s

D i rec t i o n s

For the soup:

For the soup:

• 2 sticks of unsalted butter

1 . In a Dutch oven or stockpot over medium heat, melt the butter.

• 1 yellow onion, thinly sliced • 1 jar (2 lbs) butternut squash puree (I prefer Williams-Sonoma) • 2 Granny Smith apples, peeled, cored and thinly sliced • 2 cups vegetable broth • 2 small bay leaves

Add the onion and cook until soft but not browned, 12 to 15 minutes.

2 . Add the butternut squash puree, apple, broth, bay leaves and salt and stir to

combine. Bring the mixture to a boil, then reduce the heat to medium-low.

Partially cover the pot and simmer for 30 minutes.

3 . Remove the bay leaves and discard. Using an immersion blender, puree the

soup directly in the pot until smooth.

4 . Ladle the soup into warmed bowls and garnish with sage leaves, croutons

and pepper. Serve immediately. Serves 6 to 8.

• 3 tsp kosher salt

For the croutons:

• Sage leaves for garnish

1. Preheat oven to 400°F.

• Freshly ground pepper, to taste

2. Cut bread into large squares and place into a mixing bowl. Add 2-4

For the croutons: • Crusty bread such as French, sourdough, or you can even use dinner rolls • 2—4 tbs olive oil • Salt

tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.

3. Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.

Make i t 25

1

2

3

1

2

3

Fennel and

I ta l i a n V e g e ta b l e

P o tat o L e e k

T o m at o S o u p

Minestrone

Soup

b y L auren K elp

b y B i lly P ar i s i

b y E a t Dr i nk Gar d en

SEE RECIPE

SEE RECIPE

SEE RECIPE

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Pumpkin Soup Sl o w c o o k e r s p i c y a n d c r e a my

With Cashew Cream B y C o o k i n g an d b eer

Make i t

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Bisque

herbed acorn squash

B y pr o d uce o n para d e

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Make i t

In g re d i en t s

D i rec t i o n s

• 2 acorn squashes

1. Microwave both whole squashes on high for about 10 minutes. Allow to

(about 3­4 lbs total) • 1 tbsp vegan butter • 1 medium yellow onion, diced • Dash of kosher salt • Dash of ground black pepper • 1 tbsp fresh rosemary, minced • 1 tbsp fresh sage, minced • 2 cups vegetable broth • 1/2 cup full-fat coconut milk

cool for 5 minutes, then slice in half lengthwise.

2. Preheat oven to 450°F and coat a baking sheet with a nonstick cooking spray. Scoop out the seeds from the squashes and discard. Place the four squash halves face-side down on the sheet and cover loosely with aluminium foil. Bake at 450°F for about 20 minutes, until very tender.

3. Meanwhile, heat the butter in a large soup pot over medium low. Add the diced onion and sauté until fragrant, about 5-8 minutes. Sprinkle with a dash of kosher salt and ground black pepper to taste. Add the fresh herbs and sauté for a few additional minutes.

4. Now, add in the remaining ingredients and bring to a low boil. Carefully scoop out the flesh from the cooked squash and allow to lightly boil for about 10 minutes.

• 1 dried bay leaf 5. Remove the bay leaf and transfer the soup to a blender. Blend on high, • Dash of freshly ground nutmeg

allowing steam to escape the lid, until smooth. Add additional water as needed to thicken to desired consistency.

6. Serve hot.

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P h o t o : Se q u i n s & S t r i pe s 30

B L OO D ORANGE & SAGE O L D FASHIONE D b Y L auren K elp

SEE RECIPE

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Simple Syrups How to Make

b Y K i t c h en L i v i n g w i t h C o r yanne

When making a simple syrup, remember to measure out equal parts water and white granulated sugar. Simmer it down for 3-5 minutes until the sugar is dissolved and it coats the spoon. Then allow it to rest at room temperature until it is cool enough to store in a glass container. You can dream up any flavor profile by playing with fruits, herbs and spices. Like all great recipes, taste as you go.

If you find that the flavor is too strong, add in more sugar and water to dilute it. If it is not strong enough, add a bit more infusion until you have the right balance. Or‌if you don’t have the patience to fiddle with imperfection, embrace it and play with your drink ingredients to balance out the imperfections. On any given day I have one of these bottles in the fridge and they never disappoint.

Make i t

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Make i t

Cherry Bounce

BY Se q u i n s & S t r i pe s

In g re d i en t s

D i rec t i o n s

• 1 large drink canister

1 . Mix all of these items together in a large drink canister

(make sure it can accommodate a gallon of vodka).

• 8 cups of cherries (since they are out of season, we used frozen cherries)

2 . Let sit for 1—2 months (room temperature—on your

kitchen counter is fine), mixing every now and then with

• 3 cinnamon sticks (we generally use

a wooden spoon.

3—5, whatever you prefer) • 2 cups of sugar

3 . The longer it sits, the better it tastes. The 2 cups of

sugar is really important (any less and you can really

• 1 gallon of vodka

taste the vodka), so once the mixture reaches your taste preference then enjoy!

4 . Serve on ice or warmed up.

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Ginger Pear Cocktail

BY L A R K & L I N E N

Make i t

In g re d i en t s

D i rec t i o n s

• 4 oz pear juice

1 . Mix pear juice & vodka in a pitcher.

• 6 oz vodka

2 . Fill glasses 3/4 full (over ice,

if desired).

• 7 oz ginger ale • Sprigs of rosemary, as garnish

3 . Top with ginger ale.

4 . Add in a sprig of rosemary.

5 . Enjoy!

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SPICE D PEAR GIN FIZZ B y J elly T o a s t

d r i nk i n g re d i en t s

• 2 oz gin (I used Nolet's Dry Gin) • 1 1/4 oz fresh lemon juice • 1 large egg white (or 1 oz pasteurized liquid egg whites) • 3/4 oz Spiced Pear Simple Syrup • 1—2 oz club soda • Star anise for garnish SIM P L E SY R U P I N G R E DI E N TS

• 1 cup water • 1 cup sugar • 1 pear, cored and cut into pieces • 3 star anise • 2 cardamom pods

Make i t

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P h o t o : Wa i t i n g o n Mar t h a 36

TOP 1 0 BAKING TOO L S B y Wa i t i n g o n Mar t h a

1

Ice-cream scoops 2

Rolling pins 3

Prep dishes 4

Bakers twine 5

Pastry cutters 6

Icing spatula 7

Nielsen-Masey vanilla 8

Microplane grater 9

Cooling racks 10

Salt pig

S E E P OST

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Pumpkin Pie

P h o t o : Wa i t i n g o n Mar t h a

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Gingersnap Pumpkin Pie B y F o rk K n i fe S w o o n

Make i t

Homemade Pumpkin Pie B y Wa i t i n g o n Mar t h a

Make i t

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Pie T W ISTS o n

1

40

2

3

1

2

3

Pumpkin Pie

C h o c o l at e G a n a c h e

Cheesecake &

Cookies

Pie Pops

P u m p k i n P i e Pa r fa i t s

b y Sav o r y N o t h i n g s

b y Su g ar y & Bu t t er y

by The Cookie Rookie

SEE RECIPE

SEE RECIPE

SEE RECIPE

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Pecan Pie d a r k c h o c o l at e b r o w n i e

b Y Melan i e Make s

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Make i t

Forget the typical pecan pie that normally graces Thanksgiving dinners!

dark chocolate This version has a rich, decadent

brownie center under hiding under that

layer of pecans. You'll never look at pecan pie the same way again!

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Smaller Bites

Make i t

Bread Bites M AP L E G L AZE D PU M PKIN

b Y Wa i t i n g o n Mar t h a

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Make i t

Salted Caramel Gilling Gl u t e n - F r e e G i n g e r M o l a s s e s C o o k i e s w i t h

b Y T h e E ff o r t le s s C h i c

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Butternut Squash Crème Brûlée with Red Wine Cranberries b Y Wa i t i n g o n Mar t h a

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Make i t

In g re d i en t s

D i rec t i o n s

• 3 cup butternut squash puree

1 . Heat oven to 300°F. Place 8 to 10 1/2-cup ramekins, custard cups, or oven

• 4 tsp vanilla • 8 cups heavy cream • 2 cups half and half

safe demitasse cups in a large metal baking pan.

2 . In a medium saucepan, combine the heavy cream, half-and-half, brown

sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.

• 1 1/3 cup brown sugar, packed

3 . Remove from heat and let stand for 5 minutes.

• 2 tsp cinnamon

4 . Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of

• 1/2 tsp nutmeg • Pinch ground ginger • 32 large egg yolks • 1 cup granulated sugar Topping:

granulated sugar until thick and lemon-colored.

5 . Slowly add about 1/3 of the hot mixture to the egg yolks, whisking

constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.

6 . Pour the hot mixture into the ramekins or cups, distributing evenly, about

1/2 to 2/3 cup per ramekin.

• 2 to 3 tbsp granulated sugar, organic, or raw

7 . Pour very hot or boiling water into the baking pan, so it is at a depth of

about 1 inch, or about halfway up the side of the ramekins or cups you're • Candied walnuts

using. Bake for 45 to 55 minutes, or until the custard is set in the center, but

• Soaked red wine cranberries

not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.

8 . Just before serving time, sprinkle about 1/2—1 tsp of sugar over each

custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.

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Apple Inspired P h o t o : F o rk K n i fe S w o o n 48

Make i t

Cider Baked Apples B y F o rk K n i fe S w o o n

Make i t

Grain-Free Apple Crumble Pie a n d S a lt e d C a r a m e l I c e C r e a m B y L e m o n s & Ba s i l

49

Crème Tart COOKIE BUTTER

b Y T h e L i t t le F o x e s

Make i t

50

In g re d i en t s

D i rec t i o n s

For the crust:

For the crust:

• 1 cup raw almonds

1 . Preheat the oven to 350°F degrees and lightly grease

• 1/2 tsp salt • 1 tbsp cinnamon • 2 tbsp maple syrup • 1 tbsp vanilla extract • 1 cup all purpose flour • 1 tsp baking soda • 1/4 cup vegan margarine (I used Earth Balance buttery sticks), or more if needed to form pliable dough • Coconut oil spray or margarine, for greasing pan For the filling: • 2 packages of silken tofu (about 12 oz each) • 1 cup of Biscoff Spread, softened • 1 tbsp vanilla extract

two shallow tart pans or 6 individual tart pans.

2 . In food processor pulse the almonds, salt, cinnamon,

maple syrup, and vanilla extract until a very fine crumb is formed. Add in the flour, baking soda, and vegan margarine and pulse until a dough ball is formed.

3 . Press the crust into the bottom and up the sides of

2 lightly greased shallow tart pans (ensuring even distribution) and then bake for 15 minutes or until golden and firm.

4 . Remove from the oven and let cool.

For the filling: 1 . In a blender, quickly blend together the tofu, Biscoff

spread, vanilla extract, soy milk, and half the sugar until smooth.

2 . Taste mixture to determine if the remaining half of

sugar should be added (some people like a very sweet tart, whereas I prefer a slightly smoother tart) and add or not accordingly.

3 . With the blender running, gradually add the cornstarch

until fully blended.

• 1/2 cup vanilla soymilk, or additional if needed to achieve viscosity • 1/2 cup vegan granulated sugar, to taste • 1 tbsp cornstarch

4 . Taste mixture and add salt, if needed.

5 . Fill cooled tart crusts with mixture.

6 . Cover and chill in fridge overnight to set.

7 . Serve cool and garnish with seasonal fruits

or chocolate.

• 1/2 tsp salt, to taste • Optional: Berries, currants, or chocolate for garnish

51

P h o t o : L ark & L i nen 52

Gold Leaf Pl a c e C a r d s B y L ark & L i nen

Make i t

In g re d i en t s

D i rec t i o n s

• Dried leaves

1 . I first tried flattening them for a day within the pages of a book (but be

• Gilding adhesive • Gold leaf • Metal leaf sealer

warned, it takes a few days for the moisture to draw from the leaves in order for the “flatness” to stick).

2 . Apply thin layer of gilding adhesive. Let dry for ~15 minutes.

3 . Apply gold (aluminum or copper, your choice!) leaf, brush on to make it

stick to adhesive.

4 . Apply thin layer of metal leaf sealer on top of imitation gold leaf.

5 . Create place cards or gift tags by painting your family/friends’ names and/

or create display decor pieces by writing holiday sayings, quotes, or a list of things you’re thankful for.

53

Bar Cart D e c o r at e Y o u r

f o r f a ll

b Y F a s h i o na b le H o s t e s s

54

S E E MO R E

55

H o w t o D r y, P r e s e r v e a n d D e c o r at e A c o r n s K i t c h en L i v i n g w i t h C o r yanne

1 . Weed out all the bad acorns.

2 . Rinse your acorns in cool water

and gently remove any dirt or debris, then soak them in a big pot of water for an hour.

3 . Transfer your acorns to a drying

mat or towel, and allow them to air dry for up to 2 hours.

4 . Separate the dried acorns. Each

batch should rest on a baking tray lined with parchment paper and then cooked at 220째F until dry.

5 . Once dry, allow them to cool at

room temperate. Once cool, spray them with a varnish and allow that to dry before painting.

6 . Paint your acorns.

Make i t

56

Make i t

OmbrĂŠ Napkins b Y K i t c h en L i v i n g w i t h C o r yanne

D i rec t i o n s

1 . I used the liquid denim bottle from Rit, poured half into

3 . Once the dye was in place, I clipped the dry end of the

a large glass mixing bowl with 2 cups of boiling water

napkin onto a hanger and allowed it to drip dry for 20

and a cap full of white vinegar.

minutes over the sink, and then rinsed the fabric so that the top of the napkin was always at the top, allowing

2 . With the napkin dry and folded half lengthwise, I

the die to wash downwards towards the colored

dipped an inch into the denim solution, then allowed

portion of the napkin.

the fabric to soak upwards. Then dipped it in 2 inches and repeated the process until the color was half way

4 . Before washing the fabric in the washing machine,

up the napkin.

I allowed it to air dry completely.

57

Holiday Place Cards b Y F a s h i o na b le H o s t e s s

58

D i rec t i o n s 1 . Buy a bunch of fresh rosemary stalks and tuck an

individual sprig under a ribbon. Here I tied a 2-inch wide ribbon in a soft gold hue and tucked the rosemary just off to the center.

2 . Head to your backyard or flower market for some

seasonal and easy to find leaves and flowers. Any combination of rustic greens will give this natural lush effect. Here I mixed in 2 stems of myrtle, a piece of seeded eucalyptus, feather grass and a sprig of mini white wildflowers. To secure, I tied with a burlap colored string and topped with a handwritten name tag. I love that this little bouquet can also serve as a little party favor and be taken home by your guests!

3 . Repeat with a stalk of whatever green leaf element you

chose for your mini bouquet and lay above something with gold texture. The bright, bold dash of green on a fresh napkin really makes a statement.

4 . Make a sweet mini wreath with a sprig of rosemary.

Simply tie the two ends of the sprig together with a piece of string and lay a name tag across the center.

Make i t

59

P h o t o : Wa i t i n g o n Mar t h a 60

T h a n k s g i v i n g P r i n ta b l e B y We s t C o a s t C apr i

G E T IT

Have a page on your place setting where

thankful.

you can write down everything you're

for and then next year you can pull it out and reflect on it.

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Thanksgiving Table M e t a ll i c P u m p k i n P a t c h

b Y C la s s y C lu t t er

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Fast & Frugal T h a n k s g i v i n g Ta b l e b Y E MI LY A . C L A R K

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An Effortless & Chic Thanksgiving b Y T h e E ff o r t le s s C h i c

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A Southern Thanksgiving b Y Wa i t i n g o n Mar t h a

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Simple & Elegant T h a n k s g i v i n g I n s p i r at i o n B y L auren K elp

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Bohemian Thanksgiving b Y 1 0 0 L ay er C ake

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Should you be on the lookout for some last minute Thanksgiving tablescape ideas, this beauty, from the ladies of Beijos Events will definitely do the trick.

It’s a little boho, a whole lot cozy, and looks like the prettiest way to spend the evening wining and dining.

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Serene Harvest b Y Wa i t i n g o n Mar t h a

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Autumn Lunch b Y L OO K L I N G E R L O V E

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Wine & Dessert Party F a ll - T h e m e d

b Y kelly i n t h e c i t y

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Backyard Bash b Y L auren K elp

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Friendsgiving How to host

b Y L auren K elp

S E E MO R E

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Photo: LAUREN KELP

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