Thursday, April 19, 2012

pickled cabbage = my new favorite placecard



Talk about a pop of color.

And p.s. I want that TABLE for the house we haven't bought yet.

Menus + Thank You Tags: SimpleSong, Flowers: Amy Merrick, Chef: Christine Buckley, Tables: Paul Sperduto of Moon River Chattel

(See more photos over at Sunday Suppers)
Posted by esb at 10:43 AM
Labels: , , , , ,

16 comments:

  1. laurenApril 19, 2012 at 10:50 AM

    agreed. gorgeous. (and on the table as well; yay short benches which allow you to get out!)

    ReplyDelete
    Replies
    1. esbApril 19, 2012 at 10:52 AM

      I reallllllllllly want a sexy long table.



      Also: A house that will accomodate one.

      Delete
    2. RebeccaApril 19, 2012 at 3:53 PM

      This. I also want said table and said type of house. We recently bought an old-new table, and it was a struggle to find enough space to put it. And it's small!

      Delete
  2. RobApril 19, 2012 at 12:37 PM

    I thought we weren't using "a pop of color" anymore.

    ReplyDelete
    Replies
    1. esbApril 19, 2012 at 1:06 PM

      that was meant to be tongue-in-cheek. but nobody gets it when i'm tongue-in-cheek, do they??

      Delete
    2. RobApril 19, 2012 at 1:10 PM

      No. We face a crisis of tongue-in-cheek.

      Delete
  3. AnonymousApril 19, 2012 at 5:46 PM

    ESB. On a completely unrelated note...NEW YOU LOOK NICE TODAY!!!

    ReplyDelete
    Replies
    1. esbApril 19, 2012 at 5:48 PM

      those dudes are such temperamental artists. delivering whenever they damn feel like it.

      Delete
  4. MiriamApril 19, 2012 at 5:49 PM

    Q. Is there anything in the world more delicious than pickled red cabbage

    A. NOPE

    ReplyDelete
    Replies
    1. esbApril 19, 2012 at 5:52 PM

      should i take up pickling??

      i would also like to make pickled green beans. so yums in a fresh bloody mary.

      Delete
    2. MiriamApril 19, 2012 at 6:08 PM

      Why not? Pickling requires few supplies and no skill whatsoever. (Unless you want your pickled veg to be shelf-stable, then you have to do the whole canning nonsense. I tend to eat my pickled cabbage too fast to worry about that.) Here's an easy recipe to start with.

      Delete
    3. 17 beats.April 20, 2012 at 9:42 AM

      i love you for posting this recipe. pickled cauliflower is good, too.

      Delete
  5. RobApril 19, 2012 at 6:07 PM

    East Side Pickler

    ReplyDelete
  6. MelanieApril 20, 2012 at 1:18 PM

    What a clever idea for placecards!

    ReplyDelete
  7. theRachelApril 21, 2012 at 9:21 AM

    If you get a table this big we can all come over for dinner, right?

    ReplyDelete

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