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Setting the Table

Now that Halloween is over, it is time to get my table ready for the Thanksgiving Season.

I love decorating for the season. Warm colors, adding layers to the table, warm lighting and a great meal to go with everything.

I like to set the table every Sunday for dinner. I like to make Sunday Dinner special. A time where we can eat a great meal, talk about the week ahead and just chill out. I don’t get as fancy as i would for the holidays. Tonight we are having Mississippi Pot Roast and Potatoes. So yummy and comforting. I will post below the recipe I found online that I love to make.

Thanksgiving was always one of our mother’s favorite holidays. She felt it was about friends and family and not gifts. There was always room at our families table for anyone that didn’t have somewhere to go. It was important to my mother that everyone felt they had a place to be.

I loved helping her get ready for the holiday.  We would decorate the dining room table, and hang paper turkeys around the house. It was the late 70’s early 80’s. They were in. Really, they were totally in!

Fast forward to 2018 and paper turkeys may not be how we are decorating our houses. Below are some links to some of my favorite items to get your started setting up your home for the upcoming holidays.

Here is a pretty table runner on sale for 23.96 at Sur La Table.

These cute beaded pumpkin coasters on sale for 15.95 at Sur La Table.

This great Rustic Pumpkin Serve Bowl on sale for 15.77 at Pottery Barn.

Below is the recipe for tonights dinner.

Mississippi Pot Roast Courtesy of All Recipes

Ingredient List

1 (3 pound) chuck roast

1/2 (12 ounce) jar pepperoncini

1/2 (12 ounce) jar pepperoncini juice

1 (1 ounce) packet au jus gravy mix

1 (0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)

  • Prep Time 5 m
  • Cook Time 8h
  1. Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
  2. Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

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