Transitional Early Fall Tablescape

I am really feeling the fall vibe lately-

but not quite ready to plaster my house

 with the deep rich colors of autumn.

So I went downstairs and "shopped" my china storage
to put together this tablescape that to me says
 EARLY FALL - a subtle hint of what's to come....

There are  still flowers and lots of green outdoors

 but a few of the early trees are changing up.

I am seeing some deep reds and pinks out there.

My table runner with its crimson roses and leaves  

was my inspiration.

Cloud shadows rush over drying hay, fences,
 dusty lane and railroad ravine.
The first yellowing fronds of goldenrod
 brighten the margins of the woods.

                                                       ~J. Kenyon

Even as leans on the fainting evening
 the foliage withering,
I am touched with a song of brown and of shadows.
and of colors lingering.

                                                              ~M. Turbyfill

We had the BEST crop of onions in our harvest garden

this year - better than any year previously.

So I have been making a lot of French Onion soup.

These little soup tureens are perfect for it

because they are oven safe.

For us the first to wain is the sweet basil, followed by the Italian basil,

then parsley - and the hardiest is the thyme, oregano and the rosemary -

 they hang on till the very cool weather comes.

I just took all these pics today - our thyme is still going strong!

EASY FRENCH ONION SOUP:


1 cup of skinny strip cuts of onion  per person.  

1 cup beef bouillon per person.

Melt a little butter in stock pan and fry up onions until tender and clear - don't overcook or brown.

Add half stick of butter, the broth and some thyme, salt pepper and garlic powder to taste. 
I use a few shakes of all. Add a little bit of nutmeg but not as much as the other flavors.

I use fresh thyme from my herb garden and freshly grated nutmeg from a nut but dried is fine- use less with dried - it's nearly impossible to ruin this easy soup so I never measure, sorry!  : - )

Cook on low simmer uncovered for about 20 minutes. 

Fill oven safe bowls and place on a cookie sheet. 

Place stale bread (love baguettes past their prime for this) or croutons or whatever kind of thick dry bread and then sprinkle about a tablespoon of parmesan cheese, heavily cover with mozzarella and/or provolone on top of bread. Lots of cheese is yummy so don't be shy with it.

Place bowls on sheet and broil in preheated oven until cheese melts and lightly browns. Watch CAREFULLY that it doesn't burn- doesn't take very long.

This keeps in fridge for a couple days if you have extra.

As always, thank you for your visit!

♥

~Michele

Linking to these fabulous parties:

Show and Sharehttp://linda-coastalcharm.blogspot.com/2014/09/show-and-share-no229.html

Tablescape Thursday   *   Home Sweet Home    *   Time Travel

Feathered Nest Friday   *   Garden Party   *   Foodie Friday