I’m learning that Mother’s Day looks different after the kiddos leave the house!
Even though both of my kids have been kinda-sorta out of the house during the last 4-6 years while they were at college, this is the first Mother’s Day that they are officially adults and living on their own. My daughter even lives 900 miles away! Since I live so far away from my own mom as well, I rarely get to spend Mother’s Day with her either. Probably only 7-8 times over the last 30 years!
I’m feeling extremely blessed this year, because both of my children will be home later in the week! Believe me, I have way more things planned than we will ever have time for. It will be a wonderful week for sure! But Mother’s Day proper is going to be quiet, and that’s ok!
Lemons and blueberries are such amazing fruits to me! Combining them is not only delicious, but visually, they are beautiful! I decided to do a simple and pretty little table setting for Mother’s Day incorporating lemons and blueberries. I also made an easy dessert that incorporates the two. I’ll share the recipe at the end.
I started with these beautiful white dishes that I was gifted from Dowan Ceramics. I have often talked about the importance of having white dishes in your aresenal, and I have a lot of white dishes! But I will say, these have quickly become favorites at our house. Even my husband loves them! They are lightweight, but they actually hold a lot. They way they curve up keeps a lot of spills from happening as well. I used the plate, the salad bowl, and the regular bowl for this tablescape. I also used neutral woven place mats to ground the dishes against my white table. The napkins are actually dish towels that I found at Marshall’s. I often like to use dish towels as napkins since they are larger and feel a little more luxurious to the diners!
I kept the centerpiece easy peasy as well. Floral arrangements just aren’t my expertise. I really do need to take some classes, watch some YouTube videos, practice, or something! I used another one of the dish towels as a makeshift runner. Then, I layered a cutting board (because I wanted to bring in a little bit more of the brown found in the place mats) with a cut crystal dish on top. I filled the dish with fake lemons.
Once the bowl was filled, I started to tuck in these blueberry stems from Hobby Lobby. They are some of my favorite stems to use! The lemons hold everything up, so it is just a matter of tucking enough stems in between the lemons to get the look that you want.
Finally, I added a few fake lemons and some blueberry stems into the bowls for an additional pop of color. These blueberries are from Amazon and they certainly mimic real blueberries a bit better. These are the same berries that I add on top of our blueberry pie slices in the shop.
There you have a very simple tablescape! Honestly this could be used anytime throughout the spring or summer. Not a lot of fuss goes into it, but it still makes an impact with the bold colors in the fruit.
Lemon Curd Dip and Mini Charcuterie Board
If you are a lemon lover like I am, then you are going to adore this dessert! Lemon Curd Dip is just as light and fresh as it sounds. Just a few easy ingredients whip together very fast. Use your choice of dippers. I used strawberries and blueberries (of course!) as well as some graham crackers and lemon shortbread cookies. I used one of the Dowan Ceramic plates as a mini charcuterie board. It doesn’t get much easier than this.
Lemon Curd Dip
8 oz. cream cheese, softened
11 oz. lemon curd
1 c. powdered sugar
1 lemon, zested
fruit, graham crackers, etc for serving
Blend first three ingredients together until completely smooth.
Top with lemon zest for added color!
Serve with your favorite dippers!
I know that Mother’s Day can be a very hard time of year for some people. If that’s you, then I pray you can find joy in the little things through this week and the weekend.
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