Thursday, April 19, 2012

pickled cabbage = my new favorite placecard



Talk about a pop of color.

And p.s. I want that TABLE for the house we haven't bought yet.

Menus + Thank You Tags: SimpleSong, Flowers: Amy Merrick, Chef: Christine Buckley, Tables: Paul Sperduto of Moon River Chattel

(See more photos over at Sunday Suppers)

16 comments:

  1. agreed. gorgeous. (and on the table as well; yay short benches which allow you to get out!)

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    1. I reallllllllllly want a sexy long table.



      Also: A house that will accomodate one.

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    2. This. I also want said table and said type of house. We recently bought an old-new table, and it was a struggle to find enough space to put it. And it's small!

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  2. I thought we weren't using "a pop of color" anymore.

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    1. that was meant to be tongue-in-cheek. but nobody gets it when i'm tongue-in-cheek, do they??

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    2. No. We face a crisis of tongue-in-cheek.

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  3. ESB. On a completely unrelated note...NEW YOU LOOK NICE TODAY!!!

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    1. those dudes are such temperamental artists. delivering whenever they damn feel like it.

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  4. Q. Is there anything in the world more delicious than pickled red cabbage

    A. NOPE

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    1. should i take up pickling??

      i would also like to make pickled green beans. so yums in a fresh bloody mary.

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    2. Why not? Pickling requires few supplies and no skill whatsoever. (Unless you want your pickled veg to be shelf-stable, then you have to do the whole canning nonsense. I tend to eat my pickled cabbage too fast to worry about that.) Here's an easy recipe to start with.

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    3. i love you for posting this recipe. pickled cauliflower is good, too.

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  5. What a clever idea for placecards!

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  6. If you get a table this big we can all come over for dinner, right?

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