All About the Table Magazine- Spring Issue

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All about theTableaMAGAZINE-Spring Issue Serve it up Sassy!® All About the Table Magazine EasyDesserts Florals TableScapes Table Talk Devo Celebrating Spring Awakening!


All About the Table Vol. 1 Issue 5 Spring 2023- March April May

Cover Image Photo/Style- Liz Bushong

Table Scape Celebrating Spring Awakening!


For the Ladies-Celebration of Spring

Sassy Spring Epic Veggie Board

Easter Cookies & Candy Board

Sunny Side of Spring DIY Centerpiece

Fresh New Look Vintage Quilt

Mother's Day Memory

In Every Issue: Editor's Note

Favors & Finishing Touches-Serve in Style Recipe Index & Resources

Table Talk-Devotional

Contributors: Connie Clyburn-Table Talk

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All Rights Reserved in all countries & territories.The cover and contents of All about the table magazine are fully protected by copyright and can not be reproduced in any manner without prior written permission.


Refresh, Renew, Restore Do it for Inner Peace and Joy

As the first buds and blooms of spring begin to sprout and pop their perky little heads from the slumbering sleep of winter, we just can not help celebrating this refreshing new birthed season. Everything begins to wake up including us! Creativity begins to stir and we want to refresh, renew & restore inside and outside our homes. Refresh, Renew and Restore three words that rise in my spirit for this season and magazine issue. Whatever that means to you it for inner peace, joy & love. For me it has double meaning, one- our world is about to change like never before, we all will be refreshed, (bright future) renewed (healing mind, spirit and body) and restored (from sorrow, grief, destruction). Second,...

It's Spring! New beginnings and New Inspiration

It is true God is into the details and His creative hand is seen everywhere if we take moments to see. So open your eyes, awaken yourself to observe God's presence and His nature. The beauty of cherry blossoms, cool crisp days, even the rainy or light snowy ones all will inspire your creativity. Take a few lingering moments, browse these pages and become refreshed, renewed and restored. If you're not feeling it yet, ask God to help you ...He Will!

Editors Note...
All About the Table Magazine-2023- Spring-4
All About the Table Magazine-2023- Spring-5

Table Talk by

For behold, the winter is past, the rain is over and gone. The flowers appear on the earth once again; the time for singing has come, and the voice of the turtledove is heard in our land. Song of Solomon 2:11-12

The first hint of winter’s end has me capturing the early blooming Easter Lilies on my phone camera. Excitement builds as the warm winds of a false Spring stir the treetops and the temperatures climb at least for a few days.

New life starts peeking through, promising a year full of good surprises. A bountiful year awaits me as I work on writing projects and look forward to book contracts, vacation trips and then fresh vegetables we will gather from the garden my husband is already preparing. Winter is almost passed.Looking back on the beginning of the winter months that keep me inside the house trying to find things to do, I remember planning projects to keep me busy so I wouldn’t dwell on the short, cold days so much. Somehow, those months whooshed by, and I made it through as visions of fresh green grass and warm Spring days danced in my head.

Times in our lives can look as bleak as a cold January day, but God always sends reminders that He hasn’t gone anywhere, and sunnier times are just ahead. Even a sunbeam pouring through the window as I sit at my desk fills me with joy. I turn my face toward it, soaking in every bit of the warmth. A robin hopping around on the porch banister is a sign that God’s promises are true. All around me are symbols of hope. New shoots anxiously push through the ground, up past dead leaves still piled against tree trunks. Spring green leaves of irises planted by diligent hands that occupied the land before me return year after year, answering God’s call to herald a new season.

I’m reminded to not give up hope in the midst of trying circumstances that linger like snow that beats down from looming clouds as winter tries to keep its grip awhile longer The beautiful reminders of Spring popping up anew remind me that God is with me and will strengthen me to continue in the work He’s given me to do. New day, new purpose. Spring will do that.

Just like the fresh woody scent from trees sending me their own kind of hello when I step outside on a warm day, the Lord says, come on and enjoy my beautiful creation made just for you!

All About the Table Magazine-2023- Spring-7

When I follow His leading, I let go of worries into His capable hands. Though worrisome circumstances swirl in the world around me like a late winter storm, I know the softness of Spring will soon be here. I have that promise.The promise is for you, as well. Cast off the heaviness hiding your view of the beauty God has set before you. Spring is here! It’s time to sing!

Pray with me

Dear Lord,

Thank you for the beauty of the seasons. Each one offers its own special gifts, but I especially look forward to Spring and the new life you gift us with each year. Help me let go of old worries and step into the soft green grass of new life and all the blessings you have ahead for me to enjoy.

Free Gift For You! Peace and Promise

(Tap on Book to Download)

Connie is a freelance writer, author and blogger who hails from Tennessee. She has a soft spot for Appalachia and has been known to climb a mountainside to get a story. Connect with her on Face book @Connie Clyburn and on Instagram @wisdom from the doublewide or via her website:

All About the Table Magazine-2023- Spring-8

Bunny-Baby Girl

SPRING happy All About the Table Magazine-2023- Spring-9
All About the Table Magazine-2023- Spring- 10 Serve it up Sassy® Crisp Spring Veggies Beet & Classic Hummus, Creamy Dill Dip
Featuring 36" Ebonized Rectangular Big Board!!! Board Available @ Reluctant All About the Table Magazine-2023- Spring- 11

Classic Hummus

2 cans of chickpeas, drained.

1 to 2 garlic cloves, minced

3 to 4 ice cubes

1/3 cup (79 grams) tahini paste

1/2 tsp sea salt

Juice of 1 l/2 lemon

Hot water (if needed)

Extra virgin olive oil

Sumac spice

For Beet Hummus: Make classic hummus and divide in half. Add 2-3 slices of cooked beets or as desired.



Add chickpeas and minced garlic to the bowl of a food processor. Pulse until fine a few seconds.


While processor is running, tahini, salt, lemon juice and ice cubes. Blend for about 4 minutes or so. If consistency is too thick, run processor and slowly add a little hot water. Blend until desired smooth consistency.

Yield: 1 cup each Beet & Classic Hummus

All About the Table Magazine-2023- Spring-12

Creamy Veggie Dill DIp


1/2 cup Hellmans Mayonaise

1/2 cup sour cream

1 tablespoons horseradish

1/2 teaspoon honey

1/2 teaspoon fresh dill, chopped

1/2 teaspoon garlic salt, onion powder, sea salt

Fresh dill sprigs garnish


In small mixing bowl, add all ingredients except garnish. Stir to blend. Serve well chilled with crisp fresh vegetables.

Yield: 1 -1/2 cups

Veggies on Big Board

Watermelon Radishes

Carrots, Aspargus, Snap Peas, Celery, Red, Yellow, Green

Peppers, Radishes, Mini Cucumbers, Cauliflower, Broccoli, Fresh Dill or Carrot tops for garnish.

Serves- 12-15 guests

Standard Radish Mini Cucumbers Watermelon Radish Cauliflower Heads Broccoli, Orange, Red, Green,Yellow Bell Pepper Carrotscutlengthwise Asparagus Split Snap Peas Watermelon Radish Fresh Dill
All About the Table Magazine-2023-Spring-13

Spring Veggies In Season Now

Broccoli, Purple Sprouting Broccoli, Sorrel, Kale, Winter lettuces-Green Butter, Red Butter, Red Oak leaf, and Green

Sweet Crisp

Spring Onions, Cabbage, Radishes, New Potatoes, Asparagus

Artichoke, Garlic and Sugar Snap Peas

Preparing Veggies for Big Board

Wash throughly in cool running water, slice, chop, cut into sizes, cut peas along stem seam to reveal tiny peas, place veggies in ice water with cubes, cover with paper towel and keep chilled until ready to prepare your board. Drain veggies and pat dry before placing on board. Chilling keeps veggies crisp and enhances natures color.

Watermelon Radish are semi sweet, tiny bit of heat, crisp & beautiful in salads or charcuteries.

About the Big Beautiful Board

"The Reluctant Entertainer has created the next generation of the epic BIG BOARD - now in an incredible ebonized cherry wood! The 36" rectangular board is perfect for larger get-togethers with family and friends. It features the allimportant raised lip with undercut handles and a FOOD SAFE finish.

Made in the USA by America’s premier wood craftsman, JK Adams. Every board comes with an RE logo on the back."

With 23 board selections, entertaining with friends has never been so clever and easy. Reluctant Entertainer has many inspiring creations on her website.


American Cherry Foodsafe finish

Made in the USA by JK Adams.

Undercut handles

Dimensions are 36"x12"x1.25" with a 3/4" lip 8 lbs.

All About the Table Magazine-2023- Spring-15

A Celebration of Spring For the Ladies...

Just as emerging spring blooms unfurl and stretch toward the afternoon sun so does our furry friends, sweet bunnies. However, these cute bunnies are crowned with a wreath of colorful spring flowers on decorative luncheon plates. Forget the cold winter blues and hop over into spring with pretty blush pink, white and yellow table-top color scheme. Crisp white scalloped chargers ground the bunny plates while creating a refreshing place setting. Not sure where to sit at this lovely table? With the help of bunny ear personalized signage your guests will find their seats.

Taking center stage is the springtime flower centerpiece, boasting the same color scheme and floral details as the bunny plates. Not to be missed is the bunny ear napkin fold standing at attention in the blush water or wine glass. A sassy celebration for the ladies welcoming the beautiful season of Spring. Lunch has been served it's time for dessert, Dark Chocolate Mounds Cake.

All About the Table Magazine-2023- Spring-17

DarkChocolateMoundsCake All About the Table Magazine-2023- Spring-18

Dark Chocolate Mounds Cake

1-15.25 ounce chocolate cake mix

1-3 oz.chocolate instant pudding mix

2 tablespoons dark cocoa

2 tablespoons chocolate syrup

1-1/3 cups water

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract


1-8oz cream cheese, softened

1/3 cup sugar

1/2 teaspoon almond extract

1 egg

1/2 cup sweetened coconut

1/2 cup mini chocolate chips


1/2 cup heavy whipping cream

1/2 cup mini chocolate chips

1/4 cup- toasted coconut

1/4 cup toasted sliced almonds


Preheat oven 350 F. Grease and flour

12 cup bundt pan, set aside.

1.In large mixing bowl, combine first 9 ingredients, beat to combine.

2.Mix filling in separate mixing bowl.

3.Pour half cake batter into bundt pan, form a well in center of batter, add filling, cover with remaining batter.

4.Bake cake 60-90 minutes til fully baked.

5.Heat heavy cream in microwave 45 seconds until very warm. Add mini chocolate chips allow to sit 5 minutes, stir making ganache.

6.Drizzle ganache over cake, sprinkle with toasted coconut & almonds.

Yield: 12-16 servings

All About the Table Magazine-2023- Spring-19

SpringCookie & CandyBoard All About the Table Magazine-2023- Spring-20 Hip-pity Hop in Jubilation!

Celebrate the Wonders...

The Glory of Easter and Beautiful Spring!

Create this cheerful dessert board with ease and joy.

Purchased & home-made treats make this the perfect combination. Cookies & Candies

How to Create This Board

Select your board. Determine your color scheme. Plan for three cookies and two candies.

On this board, purchased cookies include Dark Chocolate Milano cookies, yogurt mini striped pretzels. Candies include pastel Jordan Almonds. The rest is is home-made decorated sugar cookies, macrons, & bark.

All About the Table Magazine-2023- Spring-21

Quick Easter Bark

2 cups Ghirardelli White Chocolate candy wafers, melted

1/2 cup pink candy wafers, melted

Jordan Almonds or Assorted Easter Candies

Easter Sprinkles or Green Jimmies


1.Line a baking sheet with parchment paper.

2.In glass microwave bowl, melt white chocolate candy at 30 second intervals stirring to melt.

3.Melt pink candy melts same process, place in disposable piping bag with small round tip #5

4.Pour melted white chocolate on baking sheet, spread to 1/4 " thickness with off set spatula, While wet, pipe pink melts over white chocolate, with a toothpick create feathered pattern. Add candies and sprinkles as desired.

5.Chill 30 -60 minutes before breaking into pieces. Store in air tight container. Yield: 16 ounces

All About the Table Magazine-2023- Spring-22

Flower Butter Cookies

1–3/4 cup confectioners sugar

1 cup + 2 tablespoons salted butter, softened

1 egg yolk

1/2 teaspoon salt

1 teaspoon creme bouquet extra strength flavoring or 2 teaspoons vanilla

2–3/4 cup King Arthur all purpose flour


1.Cream butter, sugar, egg yolk, salt and extract in large mixing bowl. Beat until smooth and creamy.

2.Add flour, if dough is too dry add a tablespoon of water to blend.

3.Divide dough into 2 flatten discs. Wrap in plastic wrap and chill 2 hours or overnight.

4.Remove from refrigerator and allow to warm 25 minutes to soften dough rolling.

5.Preheat oven to 350 F. Line two baking sheets with parchment paper, set aside.

6.Roll out dough on confectioners sugar surface to 1/8″ thickness. Cut 1" round cookies and place on baking sheets 2″ apart. With scalloped edge 2-1/2"cutter cut out cookies from second disc. Re-roll leftover dough & cut more cookies.

7.Bake cookies at 350 degrees F. Bake 8 minutes for 1" cookies, 10-12 for 2-1/2" cookie.

8.Remove from oven and allow to cool before removing from baking sheet & frosting.

Buttercream Frosting

8 tablespoons butter, softened

3 cups confectioners’ sugar

2 teaspoons cream or milk

1 teaspoon vanilla extract

1 -2 drops soft & medium pink food gel

1 drop neon green and 1/2 drop forest green food gel

3 drops white food gel


In medium mixing bowl, whip butter until it looks like mayonnaise, add confectioners sugar, cream, & vanilla. Whip til creamy smooth. Divide frosting into three bowls tint pink, green and white food gel. Use tip 1M to pipe roses, tip 12 round for flower, tip 352 for leaves, and tip 3 for dot flower centers. Yield: 18-24

Watch Linked Video:

How to Pipe Flowers

All About the Table Magazine-2023- Spring-23

AMother'sDay Memory

There is an old saying, "If you want breakfast in bed, sleep in the kitchen." To my knowledge my mother never slept in the kitchen but she could have. The kitchen was grand central station while feeding our family of seven. Now the kitchen is filled with grandchildren, family & friends. Like most moms she deserves a special breakfast in bed... especially on Mother's Day.

Breakfast in Bed, is an act that requires some thought and little bit of planning. Begin the morning by serving your mom with a pretty bed tray accompanied by her favorite novel or a stack of magazines that she has been longing to read. Prop up her pillows and bed linens so she is comfy and ready to sip on her pot of coffee or favorite teas. What to serve??? Here's a menu that is easy to make with pretty presentation and delicious! Tried and Tested... Mom Approved.

For the main entree, serve mom a Ramekin Baked Egg Soufflé

This soufflé is filled with fresh whipped eggs, cheddar cheese, smoked bacon, mushrooms and organic baby spinach. A slice of Salted Caramel Pecan Coffeecake, Layered Fruit Salad with Lime Pear Sauce, and a warm pot of Vanilla Almond Tea or coffee rounds out this blissful morning breakfast. (Not to worry I have all the recipes on the next few pages).

Warm your mothers heart and make her breakfast in bed. This will be a memory she will always remember.

All About the Table Magazine-2023- Spring-25
"Mothers hold their children's hands for a short while, b t i th i h t f "

Easy Egg Soufflé

1-16 ounce small curd cottage cheese

3 egg whites

3 egg yolks + 2 eggs

¼ cup buttermilk

¼ cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt and white pepper

1 ½ cups sharp cheddar cheese

¼ cup diced fresh mushrooms

4-5 organic fresh spinach, chopped

8 slices of smoked bacon- cooked and crumbled.


1.Preheat oven to 400 degrees.

2.Place cottage cheese in bowl of food processor with steel blade, process until smooth.

3.Pour cottage cheese in separate bowl,set aside.

4.Add egg whites to processor, pulse until foamy,add next 5 ingredients, process.

5.Combine egg mixture with cottage cheese. Stir in remaining ingredients.

6.Grease 8 medium sized ramekins or standard cupcake pan with cooking spray. Pour mixture into pans 2/3 full. Place on baking sheet to bake.

7.Bake 15-20 minutes or until edges are puffed and light brown.

8.Eggs will fall after removing from oven. Stack two together if needed. Yield: 8 servings

All About the Table Magazine-2023- Spring-26

Fruit Salad Lime Pear Sauce

2- 15 ounce canned pear halves in heavy syrup- drained, reserve 1 cup

1 egg, beaten

2 tablespoons all purpose flour

1-teaspoon butter

2-teaspoon lime juice

1 cup heavy whipping cream, whipped

2 tablespoons confectioner’s sugar

1-16 ounce canned pineapple chunks, drained

12 fresh strawberries, 6 sliced 6 whole for garnish

1 medium banana, sliced

1-11ounce canned mandarin oranges, drained

3 Kiwi, as garnish- peeled and sliced

½ cup sliced almonds as garnish


1.Drain pears, reserve 1-cup juice. In small bowl, mix 2 tablespoon of juice with 2 tablespoons of flour and beaten egg. Stir until smooth. In small saucepan, add remaining juice, flour, egg mixture. Whisk until smooth and thick, add butter, and stir to blend. Remove sauce from heat.

et cool completely.

2.Whip heavy cream with confectioners sugar; gently fold cooled sauce into whipped cream.Set aside.

3.Cut 4 pear halves into vertical slices as a garnish for top of layered salad. Dice remaining halves into bite sized pieces. Reserve the following fruits for garnish, pear slices, strawberries, and kiwi.

4.Layer diced pears, pineapple, banana, strawberries and oranges into large glass bowl, or 6 medium sized glass parfaits or bowls. Spread whipped cream mixture on top of fruit. Refrigerate overnight if desired.

5.Just before serving,arrange reserved fruit and almonds in decorative pattern. Yield: 6

All About the Table Magazine-2023- Spring-27

Salted Caramel Pecan Coffee Cake


1.Grease and flour 9 x 13-inch baking dish. Preheat oven to 350 degrees.

2.Cream sugar and butter in large bowl. Add eggs, extract.Combine flour, soda and baking powder in separate bowl.Alternately add flour mixture, sour cream to butter mixture. Beat until fluffy.

1 ½ cups granulated sugar

1-cup butter, softened

2 eggs, beaten

1 teaspoon almond extract

2 cups all purpose flour

½ teaspoon baking soda

1-teaspoon baking powder

1-cup sour cream or Greek yogurt.


2 teaspoons ground cinnamon

1/3 cup packed brown sugar, light or dark

1 cup pecans, finely chopped

Caramel Topping:

½ cup butter

6 tablespoons heavy whipping


¾ cup brown sugar, packed

1 cup pecans, finely chopped

½ cup course sea salt- garnish

3.Prepare filling:combine ingredients for filling, set aside.

4.Pour half the batter into prepared pan, sprinkle with filling, add remaining batter.

5.Bake at 350 for 35-40 minutes.

6.Meanwhile in saucepan, combine all ingredients for topping. Stir to combine.

7.Remove coffee cake from oven and pour caramel topping on top of warm cake.

8.Broil cake, watching to make sure topping doesn’t burn, for 2 minutes until topping begins to bubble. Add course sea salt as the garnish.

9.Let cake cool completely before slicing and serving. Cut into squares and place on decorative plate or platter.

Yield: 6-8 servings



Bring sunshine to your tray with fresh tulips

Make a Tray: Line a shadow box with pretty napkin cover with glass from shadow box, add cabinet pulls for tray handles.

All About the Table Magazine-2023- Spring-29

The Sunny Side of Spring

DIY-Daffodil Centerpiece

Vase Supplies:

1-4" wide x 7" tall (An empty black plastic protein powder container works great.)

1 medium green rubber band

13-14 standard wooden shims

Faux moss with adhesive back Scissors, clippers, wire cutter

2 stems wired pussy willows

20-25 cut fresh boxwood stems

Bouquet: Flowers

3 stems white hydrangea

3 stems green hydrangea

25-30 fresh daffodil stems

3-5 stems tete-a tete daffodils

3 stems faux or live forsythia

3-5 stems cream freesia

3-5 tree twigs from yard

How To Make Vase

Cut & cover shims with sticky moss, position rubber band on center of vase, add moss shims under band around vase Place boxwood stems under rubber band around vase, wrap pussy willow stems around rubber band. Make sure you cover the band. Fill vase with water, ready for florals.

All About the Table Magazine-2023-Spring 31


All About the Table Magazine-2023- Spring-32

The Sunny Side of Spring Never Looked So Pretty with Heirloom Dishes Rimmed in Flowers. All About the Table Magazine-2023- Spring-33
FOR VINTAGE QUILT On the Cover...-pun intended All About the Table Magazine-2023- Spring-34
Fresh New Look

Beloved Quilt Makes Bold Move...from Bed to Table

Give new life to an old quilt by showcasing a spring table alfresco. Capture the magic of the moment at a gathering filled with a lovely tablesetting. Everyone will feel comfy and cozy being satisfied snuggled up to the inspiring table. Whats great about this vintage quilt? It is reversible and pulls double duty as a table linen.

Set your table in style with accessories to coordinate with your quilt In this setting, hot & soft pink, light green and white create a pretty color scheme. White dinner plates with eyelet edged salads are grounded on large woven placemats. The mat protects the quilt from overly warm plates and accidental spills. Carry the color scheme to the centerpiece with fresh peonies replicating the florals in the "quilt" table linen. Don't forget the napkin fold, create a simple fold in solid color as not to clash with the floral printed quilt.

Search your home for a new look in setting your spring table. It's fun and invigorating not only for you but for your guests. Something fresh & new!

Banish winter blues with a fresh floral cozy quilt turned table linen, its just the cure to chase away memories of winter's chill while dining outside in the early days of spring.

About the Table Magazine-2023- Spring-35
Embrace your spontaneous spirit-its easier than you think! All
Photography & Centerpiece by Liz
All About the Table Magazine-2023- Spring-37 INSPIRING Easter Message Video

Natural Dye Robin Blue Eggs

Nothing says Spring and Easter like a bird nest and robin blue eggs! Decorate your holiday table with shades of blue color, white tree branches and a woodsy nest full of robin eggs. To create natural dyed robin blue eggs you will need a head of red cabbage, white vinegar and hard boiled eggs.

All About the Table Magazine-2023- Spring-38

How To Create

1 medium head of red cabbage

8 cups water

12–14 hard boiled white eggs

6 Tablespoons white vinegar

Decorate: Edible Gold Paint for Flecking


1.Hard boil 12-14 white eggs, set aside. Bring to a boil 8 cups water in large stock pan or saucepan.

2.Chop head of cabbage into large and small pieces, place in boiling water.Boil the cabbage until cabbage turns somewhat gray in color, then turn off heat. Allow mixture to cool to lukewarm. Drain cabbage from saucepan, reserve dyed water. Water will be reddish pink. Who would have thought?

3.Add white vinegar, stir to combine.

4.Add hard boiled eggs, do not allow eggs to touch. Make sure dye covers the eggs entirely in saucepan. After 20 minutes gently stir eggs to turnover to dye evenly.

5.Remove eggs with slotted spoon onto paper towel, do not rub eggs. Allow eggs to dry naturally before picking up and using.

Speckling Eggs: Pour small amount of gold edible paint into a custard cup, with toothbrush or small firm paint brush, dip brush in paint and run your index finger in the brush to cause the specks. Allow to dry then repeat on other side of egg for even coverage. Allow eggs to dry before using. Eggs for decoration only and not safe eat.



Magazine-2023- Spring-39
Photos of
Here All About the Table

NoBake Recipe Bird NestCandyFavor
All About the Table Magazine-2023- Spring-41

Favors & Finishing Touches

Make a BIG Impression with Tiny Touches

Share your creative flair with pretty napkin folds featuring a single fresh flower or decoupaged egg on each dinner plate. For place-setting seating arrangements, add personalized bunny ears ceramic place cards. Make card stock paper cones with cute ribbon, fill with candies and treats that double as take-home memento and memory.

All About the Table Magazine-2023- Spring-42

Rose Napkin Fold

All About the Table Magazine-2023- Spring-43

Recipe & Resource Index


Classic Hummus pg.12

Beet Hummus pg. 12

Creamy Veggie Dip pg. 13

Chocolate Mounds pg.19

Quick Easter Bark pg.22

Flower Butter Cookies pg.23

Buttercream Frosting pg. 23

Easy Egg Souffle pg.26

Fruit Salad Lime Sauce pg. 27

Caramel Pecan Cake pg.28

Bird Nest Candy pg.40

Robin Blue Eggs pg.38

Bunny Butter Cookies pg 5

Macrons on Board pg.20

DIY Projects:

Favor-Finishing Touch pg42

Mothers Day Bed Tray pg.29

Cabbage Vase pg.4-6

Daffodil Centerpiece pg.30

Epic Veggie Board pg.10

Crown Centerpiece pg.36


Big Round Board pg. 20

36" Rectangular Board pg.10-15

Hobby Lobby-Adhesive Moss pg.31

Sweet Bunny Plates- Amazon pg.16-17

Blush goblets-Amazon pg, 16

Blush table linen-

ECO Luxury Decor pg.5, 17

Plaid table linen-inherited

Crown on Centerpiece-Amazon pg.36


Photos: Liz Bushong

Contributing Article- Connie Clyburn

Table Talk Devotional

36" Rectangular Board pg.10-20

Big Board


Bouquets with How to Tutorial

Laura Dowling-Amazon

Former White House

Chief Florist pg.32

Easter Video-You Tube-

Jesus in Every Book of Bible pg.36

Recipe Development,Food Styling,

Photography,Table-scapes, Florals and Creative Content/Comments by Liz Bushong, unless noted otherwise.

Get more Inspiration at Liz All About the Table Magazine-2023- Spring-44
All about theTable Available on Issue & Serve it up Sassy!® inspired setting all things about setting the table décor ideas, centerpieces, menus with recipes “how -to” section & “table talk” inspired devotional and much more to help you plan the perfect party! In every seasonal digital issue, you'll find: Visit & Subscribe As a benefit for being a subscriber to website, you will receive a free digital magazine each season. MAGAZINE All About the Table Magazine-2023- Spring-45
All about theTable Serve it up Sassy!® MAGAZINE SummerIssue Coming Soon! All About the Table Magazine-2023- Summer Issue

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