It seems like we are almost never home for holidays, so it’s been awhile since I’ve decorated our dining table with something new. Since we are actually in town for Easter this weekend, I decided it would be fun to put together a new tablescape for Spring. I love coming up with new ideas and piecing it all together. I try to use stuff I already have because it can get expensive if you are always buying new plates, napkins and chargers. My advice is to try and stick to neutrals when it comes to those items!
I already had the plates, charges and napkins, so I only purchased the eggs and floral stems. Hobby Lobby is the best place to go if you are looking for florals to add to your table. Of course, you could always use real flowers and greenery, but it is difficult to keep alive if you don’t have it in water.
In terms of folding the napkins into bunny ears, I had to watch a video on YouTube. I had no idea how to do this, but I learned quickly. It’s pretty easy to do if you watch the video a few times. Thanks for the tutorial Martha Stewart!
I am pretty sure I bought the white plates at Target and the chargers at Hobby Lobby. I don’t remember where the napkins are from, but I have a feeling it was Pottery Barn or Pier 1. I will link some similar products below if you are wanting to do a similar tablescape.
I love the lavender floral stems. It adds just enough color to the table without being too overwhelming. Do you agree? I have a feeling I will be keeping these place settings up until summertime.
Easter Menu
This year, I am splitting up Easter into a couple of meals: breakfast and dinner. For breakfast, I am going to keep it simple and do an egg casserole with some biscuits. I also might add some fresh fruit on the side. For dinner, I’m going to do a pork tenderloin on the grill because no one in our family enjoys ham. All of the recipes I am using are from Joanna Gaines’ cookbook, Magnolia Table.
Breakfast Menu
- JoJo’s Biscuits
- Sausage & Hash Brown Casserole
- Fresh Fruit
Suggested Wine Pairing: Gloria Ferrer Blanc de Blancs
Dinner Menu
- Salad: Apple Cider Salad w/ Apple Cider Vinaigrette
- Side Dish: Scalloped Potatoes
- Side Dish: Green Beans Amandine
- Main Course: Grilled Raspberry-Chipotle Pork Tenderloin
- Dessert: Strawberry Shortcake
Suggested Wine Pairing: Alexander Valley Sin Zin or Meiomi Pinot Noir
If you have any other questions about how to achieve this look, let me know! I will also link some other relevant blog posts if you have questions about our dining room and table.
What are your plans for Easter? Are you hosting a brunch or going over to someone’s house? I’d love to hear what y’all are making this weekend!
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