Chillier temps call for chili for supper, right? We're having chili with grilled cheese sandwiches.
My sweetheart attends a local church bazaar every year, because his wife doesn't make homemade jam. He brings home a year's supply of homemade jams. This year, he also brought home some cute Fall placemats for his non-jam-making wife.
On top of each placemat, I used a Pier 1, Oralia dinner plate and a Casa Stone, Autumn Waves bowl.
I tucked a plaid napkin and a chili spoon into the pocket of each placemat.
On one end of the table, I used a little condiment set I purchased at an antique store long ago. The shaker will serve pepper; the covered pumpkin will serve salt; and the shallow bowl will serve red pepper.
At the other end of the table, rooster salt and pepper shakers are accompanied by a nest-sitting-hen salt cellar, which I'm using for red pepper for those who like their chili hotter than I make it.
A leaf shaped bowl (Clay Art) on each end of the table will serve grated cheese to top the chili.
The centerpiece is our chili. I bought this rooster tureen at an estate sale a few years ago, and I like his colors on a Fall table.
Do you wait until the temperature drops to serve chili at your house?
Thank you for visiting Bargain Decorating with Laurie.
This post is partying with Tablescape Thursday at Between Naps on the Porch and Celebrate It Sunday at Celebrate and Decorate.