Scenes from my pumpkin brunch:
(My new mercury glass bell jar from FOUND — a beloved birthday gift from Christina.)
Pumpkin mini muffins with maple cream cheese icing — my most evil creation of the year.
Pumpkin teapots (above) and pumpkins on the orchids (below):
Pink calla lilies with pumpkin undertones:
A buffet piled high with pumpkin things: soup and muffins and yogurt-granola parfaits topped with dried cranberries and pumpkin seeds.
Utensils lined up on a tray:
Pumpkins lined up on my table:
An autumnal salad with Gruyere, toasted walnuts and pomegranate seeds:
I cheated and used paper napkins, and you know what? The world is still turning.
Lynne Bonnell’s burlap pumpkins came, too:
Roasted sweet potatoes with rosemary:
Mimosas like mad:
Piles of pumpkins, everywhere I could fit them:
Homemade quiche — my first, and I’m converted (recipe here):
And another one for the road:
(Pumpkin muffin recipe coming tomorrow, and I’m not sure whether to apologize or curtsy. They’re diabolical.)