A Thank You Luncheon

Today I'm hosting a Thank You luncheon for my friend Gigi.

Gigi is an animal lover, who takes good care of my two birds if I'm away. And occasionally she will pet-sit the dogs and cat if they are not boarded.

Two of our other friends will join us, so it will be just four ~ and a vegetarian menu.

If things unfold as they usually do once my guests arrive, I doubt I'll have time for the camera but I'll try to capture some photos of the food as I prepare it and include the recipes in upcoming posts.

I set the table late last night, so that part I can share that much right now.

When it's just a small gathering I prefer to served in the dining nook/bay window next to the kitchen which adjoining the great room.

I'll have the fireplace lit, but since it has been so foggy and chilly I thought little glass flower pots with votives in them would warm up the table a bit.

Since Gigi loves birds, I've chosen a bird theme ~

I thought it would be a good time to use these bird plates, they are from Mary Carol Garrity, as are the embossed porcelain Czech chop plates underneath, which I've used as chargers.

Not much is blooming in my gardens right now, except the primroses, and the rosemary is blossoming. The Thanksgiving cactus would clash with the color scheme.

But I have PLENTY of Douglas Fir and other pines on the property, so for the centerpiece I chose a vintage milk glass candy dish on a silver tray with young Douglas Fir branch tips placed beneath it.

I can give a peek of one of the appetizers which I made yesterday (best if it mellows in the refrigerator for a day):

I just whirred up a traditional hummus recipe in the food processor.

And surrounded with store-bought baked sea-salt pita chips.

You can split and toast pita wedges if you prefer, but when I don't want to make them myself Stacy's brand is the one I use.

Instead of garnishing with a swirl of extra-virgin olive oil,

this time I plucked some baby mint leaves from the herb garden, sprinkled some toasted pinenuts and a few drizzles of vinegary hot sauce (like Frank's).

And now I better SCOOT, a few more last minute details before the doorbell rings.

I'll try to get some more photos of the food.

I had to dress the bird up a little for the celebration. :)

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