Brunch is definitely different with a kiddo. Those days of sleeping in until 11am, stumbling to our favorite brunch spot and indulging in bottomless mimosas are long gone. These days it’s more like rise and shine at 6:30, down our coffee, scarf some food down (I suggest Southwestern Breakfast Muffins :)) and then have our friends over to the house to indulge in the second breakfast of the day before putting the little one down for her nap so I can enjoy a couple mimosas. Ya…it’s definitely different but I gotta tell ya…I love my new style of brunching. Partly because I love being able to eat breakfast twice in one day but mostly because it allows me to stick to my 8pm bedtime…I am not ashamed.
I’ve mentioned we’ve been spoiled rotten with our weather here in Texas right? This particular Saturday it was in the mid-70’s so we got to enjoy our mid-day brunch outside in the beautiful sunshine.
The overall setting is pretty simple and classic with a white tablecloth, wicker chargers, white plates and my favorite pinky-red napkins from Pier1.
The flowers are done in a single arrangement in the middle and then deconstructed in four small mason jars around the center one.
This is also a great way to highlight the flowers of the season and provide variation around your table. It almost makes people want to walk around the table even more to see all the fine details.
I continued to add some variation to the place setting by layering up on the dishes. I knew we probably wouldn’t use or need all of them but it helps to create some layer and texture to the table.
Adding a little strawberry in the base of the ramekins was also my little touch of color to help tie in the napkins.
And for my favorite part – the place cards! I tend to hoard my egg cartons as they have SO MANY uses! Toddler entertainment tool, mini cupcake packaging (see those here!) and now, probably my favorite as place cards.
By hard boiling the eggs I ensured they wouldn’t combust on me and make a mess on our way out to the table. I also helped stabilize them by adding a little sprig of the eucalyptus behind them. So farm-to-table-esque 🙂