autumn tablesetting!

My gorgeous momma, Heidi at Foxgloves, Fabric and Folly, is hosting an Autumn Tablesetting "party" today! I set a beautiful little tablesetting in the dining room earlier and I had so much fun doing it- one placesetting is so easy and carefree compared to setting up for a whole party! And it so got me in the "fall decorating" mode as well... now I've got to toss out my orange fall flowers everywhere haha!!

Go pop into my mom's blog to see a list of everyone who is participating in this fun little event today, and take a peek at everyone's fall recipes as well- I definitely will be!! :) Thanks for hosting this, Mom!!!

I used simple, everyday pieces to complete this cute look!
The flowers are from last year when I raided the WalMart floral aisle- super cheap and they are still in perfect condition! I drug them out of the garage and they look amazing still!
I covered a regular gift tag in gold glitter and then wrote "Eat, Drink & Enjoy" on it.. so glam and cute! :)
I found this white candlestick (actually I have a pair of them!) at Target on clearance a while back and I just love them. They hold a large pillar candle, but since I couldn't find any today, I used three little votives instead and love the look!! :)
And my super-yummy autumn recipe is from, who else?! Martha Stewart!! Don't you just want to jump into that bowl of mashed potatoes???? Oh I do. :)

Roasted Garlic Mashed Potatoes

Ingredients:
2 large heads garlic
1 teaspoon olive oil
4 pounds all-purpose Maine potatoes, peeled and quartered
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
1 1/4 cups heavy cream

Directions:
Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.

Thank you for hosting a fun little "autumn" day, Mom!! I can't wait to visit everyone else's pages and get some fun inspiration!!! :) xo!

PS. If you haven't already, sign up for my Christmas swap!!! :)