Come sit with me for awhile . . .
and see what I’m bringing to the table

While out to dinner the other evening, it occurred to me just how large a role ( hmmm no pun intended) bread plays in our daily lives. Not only does the actual act of breaking bread signify the beginning of the meal, but it also gives significance to coming together to share friendships, and the exchange of moments in our lives.

Equally important to me is .   .   . HOW the bread is served !!!

There are many creative, yet simple ways, to bring bread to the table.
Baskets made from wicker, silver plate, or sterling, are indeed simple, however .   .   . they are just that .   .  . simple, and very ho hum.

Since I am rarely, if ever, content with ho hum types of serving pieces, I offer up a few out of the box ideas that I have used .   .   . A wooden plank ( hot bread wrapped in a napkin*) and a serrated bread knife. A stainless steel mixing bowl for hot rolls .   .   . again, wrapped in a napkin. I have also served bread sticks in mason jars, as well as in silver mint julep cups, strategically placed around the table so as not to deny bread lovers there fair share.
If you are lucky enough to have a vintage celery server, then by all means go for it.  Celery servers were generally made from cut, or etched glass/crystal, circa 1890’s, and  stood about 9-10” tall, with a flat square pedestal base, resembling a glass flower vase. Hard to find, great to have.

Now that I have added more interesting, and fun goodies to your repertoire .   .   . it’s time to take some of these ideas to the table. Start with a simple first layer of neutral colored dishes, add a smaller vintage patterned plate for your next layer, and a small bowl, or footed compote glass for your final layer. Put out your stainless steel bread bowl, or mint julep cups, or mason jars, or wooden plank for an edgy industrial pop!!!  .   .   . OR ?? .   .   .  Nahhh ah .   .   . Come on .   .   . it’s your turn to get creative. YOU can do this .   .   . I know you can!  This is where I say .   .   . it’s time for another one of my famous look ‘in your cupboards’ treasure hunt.       .   .   . Again, I encourage you to think out of the box!!!!!

Space permitting .   .   . bread and butter plates (w/butter knives) couldn’t hurt. While you are at it, how about a great looking cruet set, offering olive oil and balsamic. To really do it up right .   .   .  try a selection of infused olive oils clustered on a cutting board or silver tray.     The popularity, and demand for unique olive oils infused with a myriad of flavors such as fig, vodka, white truffle, smoked bacon, and herbs continues to grow .   .   . and is not all that is available. Gourmet shops, grocery stores, and even discount stores are a great source for discovering some of these wonderfully infused olive oils. As it has been .   .   .seek and ye shall find !!!

As a side note .   .   . I am constantly on the lookout for ‘un-ho hum’ infused olive oils, and in fact I have begun creating my very own concoctions .   .   . which, when perfected .   .   . will be shared with all of you.

Remember .   .   . You are not just creating an out of the box tablescape, with a nifty bread presentation, heaven forbid such thoughts .   .   . oh please .   .   . no, no, no .   .   . what you’re  saying is .   .  .  come back again .   .   .  and see what I’m bringing to the table next time!!!

*When wrapping bread to keep warm, please remember that the thicker the material the longer the bread will stay warm.

CANDLE TIP FOR THE WEEK . . .
Use tall wine goblets filled 3/4 full with water, place t-lites
gently in water allowing them to float and light.
(wicks start at 1/4-3/8” in length)

Til next time .   .   .

MORE CANDLE TIPS NEXT TIME

Sharon Insul is the former owner of the popular Beverly Hills boutique Candle light and…

I WELCOME YOUR COMMENTS and QUESTIONS  .   .   . sharons3@me.com