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Tablescaping For the Holidays
by Jamie Brinkman E
very year the holidays come around, and for many of us, this means lots of parties and entertain-
ing. With a little preparation and some basic rules, entertaining doesn’t have to be a source of stress. Rewind to last Christmas 2010. I was
about to host my very first Christmas din- ner for 26 people in my own home. Not knowing much about hosting a party this large, or how to set a formal table, I began a quest, searching through all of my Real Simple magazines, Better Homes and Gar- dens, Betty Crocker cookbooks and online forums, scouring for advice. I asked rela- tives, neighbors and anyone else that would listen (including one very nice checker at Ralphs) for their help. The fol- lowing list is a summary of what I discov- ered … perhaps it will save you time from going through the same search that I did.
Start with a theme It is much easier to start anything with
a plan in mind. When setting your holiday table, try and begin by thinking of a theme. At this time of year, the holiday will most
likely either be Thanksgiving or Christmas, so think of color schemes for that holiday, what feeling you want your table to have – whether its cozy and rustic or classic and elegant, and most importantly, look to see what you already have that can be used again. Once you have an idea for the colors and feel you are going for, it is time to de- sign a centerpiece.
Design your centerpiece Designing your centerpiece does not
have to be an elaborate project. The cen- terpiece is meant to draw your guests in and create a focal point for the table. If you are going for cozy and rustic, try placing a little log cabin in the center of the table, a bowl of pinecones, or a vase filled with crooked sticks of varying sizes. If going for a winter wonderland, take leaves and branches from outside, spray paint them frosty white and place them in a container. If wanting something a little more playful, you can create a candy cane or red and white lollipop bouquet in a bucket or dif- ferent colored candies in apothecary jars. Decide on colors, look at what you have,
and go from there. You can even use avail- able fruit by placing it in a glass vase and floating it in water, or setting up a fruit arrangement in a cornucopia for a Thanks- giving centerpiece. Make sure to keep the centerpiece below eye level so that your guests can still see each other across the table.
Arrange the table A table place setting should be logical and make sense, so your guests have
enough room to enjoy their meal. A charger, or presentation plate, holds a spot for the dinner plate and should be re- moved after the salad course. In all but the most formal settings, you can forgo charg- ers, but etiquette sticklers swear by them, insisting guests should never walk up to a bare table. Settings should be placed about two inches from the edge of the table, and when serving soup, the bowl can be posi- tioned on top of a plate. All flatware should be evenly spaced, about a half-inch apart,
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