what to wear, what to wear…

A bold floral dress is going to swallow me alive at 5’3″. Think of that same concept when it comes to plating up tasty morsels to offer guests because the goal is the same. You want to compliment the best you have to offer.

{think of white as the little black dress of table top and team colors as accessories}
You can create a pretty, effortless table with essentials you already have on hand. And who says everything has to “match”. I prefer that items “go” together anyway. It makes for a more interesting look.
Secrets in the sauce…carrier. A variety of items make drizzling a tide-y breeze.
Basically, for Saturday’s kickoff, all I’m going to do is mix my 4th of July/ non-breakable enamelware with my Pottery Barn Great White dinnerware. A friend of mine, Marian Cairns, picked up a dozen dishtowels for me on a trip to Ikea for a whopping $6 to use as napkins (if you’re headed to the game, swing by and do the same) and everyday silverware works just fine. Cereal and soup bowls make for good dip containers and bags of chips can be dumped into baskets lined with white or brown parchment paper.

Use small saucers or bread plates under any dressing or sauce to keep drips contained. Fill in with kitchen staples such as well loved cutting boards and tongs to accomplish real tasks. No need for special pieces that you pull out only once a year.
Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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