I enjoy this season [possibly] more than the others, although spring does play a close second.  By July September, I start looking forward to cooking more.  Or, I should say cooking more comfort foods.  I realize that is often code for calorie-laden, but my take on it is, all things in moderation, right? So with a menu in mind, I started planning a party.

{Big Bear, California ~ 2012}

The “birthday group” Mr. B and I have celebrated with for umpteen years now, consists of 5 couples and each couple hosts a dinner once a year in celebration of two birthday honorees.  If you’re interested, I have shared previous celebrations HERE, HERE and HERE.

{Side note: I recently replaced these homely shades with a pair that are better scaled to the barley twist lamps—pictures to come later}

This year I had the good fortune of hosting the birthday party for the two friends I’ve known the longest (we’re talking pre-children friends, Carla & Wendy).  Since it was mid-September I took the opportunity to make the table setting and menu a reflection of the greatest season’s arrival—in just 1 short week from the date of the event, but who’s counting? Was it cool and crisp outside?  NO. But with the aid of the air conditioner we managed to pretend.

 I’m not usually much of a DIYer, but I did manage to make these invitations and envelopes — I used Paper Source pre-cut cards, a sunflower stamp and their envelop-making kit with paper from Michael’s.  That’s it, easy.

I used white chargers and a vintage set of Villeroy & Boch, ‘la chasse’ dinner plates in black and white.  They go with the newer pattern by VB called Audun, but they feature vintage pictures with hunters and their dogs. There are 6 different images.

I confess, sunflowers inspired this table setting.  They always seem the ideal flower for fall.  I added some yellow alstromeria and a few guinea fowl feathers.

Note: I had to have a saucer under the planter because it seeped water (somehow) through the bottom.  There weren’t any cracks but the very bottom stayed wet.  Fortunately I discovered it before placing it on my table, phew.

If you look at the left corner of the image (above) you’ll notice some candy.  One of my favorite traditions with the “Birthday Group” is we hand select each person’s favorite *See’s candies and have them on the table.  We all know which candy we consider our favorite and there are a couple of us that can identify each piece that See’s makes by shape and design, in case someone (the men) forget which is the Marzipan (Thomas) or white centered Butter Cream (Tom). 🙂

Even though it was only mid-September, I decided to put a few of the fall decorations out.  I’ve really scaled back to mostly pumpkins, wheat stalks, feathers and berries.

My menu was a repeat of one I had done a couple of years ago…fortunately, everyone loves this dish and it is what the birthday girls requested.

Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce

As hostess, I only have to prepare the main course and sides, others bring appetizer, salad and dessert.  I prepared the above recipe with oven roasted potatoes and green beans.

Do you cook differently for the cooler months than you would in summer?