My inspiration for this tablescape was this plum colored tablecloth and my new chicken statue.

I was inspired by the colors in this tablecloth-the deep plum background, the olive green which works well in my home, a pinch of clay white, turquoise, golds and rusts! It had all the right fall ingredients!

I found these new clay white dishes at Cracker Barrel on clearance. I was lucky enough to get 6 dinner plates.

I used my Pier 1 Import salad plates to layer with and the ivory handled flatware is from Horchow called Sophia.

And my gold colored napkins seemed to be the best pick to unify the look!

These are the only two bread and butter plates they had left- I just loved the designs on these.

I found the candle votives at Pottery Barn and since they were done with the chicken wire I had to have them! Last year I purchased a few pieces from the Pottery Barn Chicken Wire group, so I knew these were mine the minute I saw them!

I took apart a silk sunflower and used them to line the bottom of the glass votive inside the chicken wire. The green color of the votive seemed to be disappearing on the dark tablecloth so I decided they needed something to make them pop!

This chicken is from One King's Lane. I thought it was unique and reasonably priced. If you've never heard of them go to their web site (you have to create an online user account to view their products- but there is no fee involved)

(If you use my E-mail as a referral I will be given a one time credit from them for a future purchase-and you can do the same for yourself with anyone else that uses you as a referral)

*See my e-mail at the bottom of this post.

Early evening is settling in and I have lit the candles.

The green pressed glass dessert pieces were something I found on line at Dillards. They reminded me of glassware from the early 70's and I liked the swirly vine design they have.

The chicken was elevated on a square woven basket and I added a little embellishment with some silk sunflowers.

I was intrigued with the textural design on the plates and the chicken wire and how well they worked together!

My birds eye view of the table

To further this theme I've chosen a recipe at Epicurious

http://www.epicurious.com/recipes/member/views/CHICKEN-IN-PLUM-SAUCE-50120688

Thanks for stopping by and I hope you enjoyed the elements of my tablescape!

I will be joining Susan at

Between Naps on the Porch-Tablescape Thursdays 160th

Please check out all the other tablescapes that are a part of this linky party!

* My E-mail for referral DizLiz57@aol.com

@ One King's Lane

Also check out this creative project over at
Haverford House

I am posting my recipe (from Epicurious) for

Crème Brûlée French Toast

... it's a special treat and a "prepare the night before recipe" that is just delicious!

ingredients

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

PReparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish.

Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

my notes:
When it comes out of the oven it may be puffed up a bit, but it quickly settles down, and then you can cut it.
I like to turn each serving upside down when I put it on the plate so the sugary side is on top.
I serve this with sausage or bacon on the side and of course my family loves hash browns with it too. With some cut up fruit pieces and orange juice you have a filling, attractive and unique breakfast!
I think one serving per person will do- especially if you add some other food items to go along with it. I would say 6 to 8 people can be served from it, depending on the type of appetite they have.

Bon Appétit