Beautiful Eden roses from my own garden tumble casually from a stoneware urn.

The arbor was wrapped with tiny white lights.

I fell in love with these amazing fabrics in muted gold and cream, which I found at my favorite discount fabric store, Home Fabrics (El Toro/Rockfield).
I layered two toppers over the round tablecloth, for a casually elegant yet opulent look, and scrunched the top one to let the light play on the silky fabric. The dishes, utensils and glassware are Nedras.
To make a square topper, measure the width and cut the length to match. Turn the edges under twice 1/2 inch and sew, hemming the edges. Sew any trim or tassel embellishment as desired.
For a round table cloth,
measure the height and the width of the table. (You will need twice the height plus the width.) For example, if 2xheight+width comes to 70 inches, add one inch to each side for a hem, or 72 inches. You will need two lengths of the fabric sewn together lengthwise in order to get a 72 inch circle. Fold the sewn-together fabric in half and then in quarters. From the inside folded corner, measure down 1/2 of the total length. Using a tape measure, mark the distance with pen or pencil all across the fabric, keeping the top of the tape measure at the fold point and moving the bottom. Cut through the 4 layers of fabric along the marked line - you should have a full circle. Hem the bottom edge the same as for the topper, adding trim if you wish.
If you make these linens out of decorator fabrics, please remember to have these dry cleaned and don't put through your washer/dryer.
Email me if you have any questions on how to make the linens.

A HUGE thank you to Nedra for making her beautiful space available for our visit.
NEXT INSTALLMENT - MATTIE'S HOUSE (TUSCAN CHARM).
WE WOULD LOVE TO HEAR YOUR COMMENTS!
Thanks to all who attended.
RECIPES
LEMON GLAZED POUND CAKE
Makes 2 loaves. 1 cup (2 sticks) unsalted butter, softened, plus more for pan / 3 cups all-purpose flour (spooned and leveled), plus more for pan / 3/4 cup low-fat buttermilk / Zest of 2 lemons, finely grated / 1/3 cup fresh lemon juice (about 2 lemons) / 1-1/2 teaspoons salt / 1/2 teaspoon baking powder / 1/2 teaspoon baking soda / 2 cups sugar / 5 large eggs / Lemon Glaze (below)
DIRECTIONS 1. Preheat oven to 350 degrees, with rack in lowest position. / Butter and flour two 4 1/2 -by-8-inch (6-cup) loaf pans. /
2. In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. / In a medium bowl, whisk together flour, salt, baking powder, and baking soda. /
3. With an electric mixer, cream butter and sugar until light and fluffy. / Add eggs, one at a time, beating well after each addition. /
4. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix)./
5. Divide batter evenly between pans; smooth tops./Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). / Cool 15 minutes in pan. / Turn out cakes onto a rack; cool completely before glazing.
6. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes. LEMON GLAZE 2 cups confectioners' sugar / 3 to 4 tablespoons fresh lemon juice Directions 1.Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). / Add more sugar or lemon juice, as necessary, to achieve desired consistency.