Someone lovely sent me two dozen roses today. They’re assorted dark pink, light pink, peach and yellow, and I adore these colors together more than I expected.
I usually choose the classic monocolor bouquet when I buy roses at the market – peach roses are my favorite, with just enough pink and just enough yellow, they are frothy pieces of heaven – so this multicolor bouquet is a wonderful new bit of eye candy. Wouldn’t they be gorgeous placed in equally colorful vases?
I would pump up the volume by placing tins like these or multicolored bud vases over a turquoise-blue tablecloth and sky-blue napkins, simply folded so they don’t compete with the eye being drawn to the centerpieces. It would be a table joyously about color.
On a table this colorful, we have to make sure the food doesn’t clash. I’m thinking of using yellows of polenta and yellow peppers, greens of vegetables or salad, pinks and blues of berries and maybe some purple eggplant. This is a slightly unconventional menu, featuring an egg at dinner, but I feel like it goes strangely well with the burst of color on the table.
Menu for a Rose-Colored Table
- Starter:
- Entrees:
- Polenta with Soft-Boiled Egg
- Brussels Sprouts with Pomegranate Seeds and Walnuts
- French bread with Chive Herb Butter
- Dessert:
That’s right, kids. Real logs and everything. And she used it to throw an intimate s’mores party! If you have a fire source of some kind, I highly recommend it.
Instead of graham crackers, she used thin ginger cookies and they were purrrrrfect. I can never go back to normal grahams again.
For extra yumminess, pair the s’mores with 
