Fall is definitely here and the colors of this beautiful season have made their way into the Sullivan and Murphy household! I’ve been a little stymied for new ideas this year and there just hasn’t been a lot of spare time to do much cloche creating. What with work projects, on-call jury duty, a little thrift shopping, and getting #1 son off to California early this morning, I am just pooped! But without further ado, here are a few creations I whipped up the last couple of days to add to my fall decor.
Things were kept real easy peasy in this elevated metal cloche~ I plopped a small pumpkin smack dab in the middle of some dried oranges and apples and some mini pinecones.
The filigree edge around the cloche stand is a simple touch of elegance. Colorful candles on an tarnished silver tray finish the look.
The metal terrarium has evolved into a spooky home for two black crows and the idol they worship- the Black Pumpkin. The pumpkin idol has been elevated upon a silver chalice and the two cawing birds have perched on branches and gourds to protect it from intruders.
Here lies all that remains of an unwanted visitor into the House of Black Pumpkin. The black spider’s venom was undoubtedly the source of the poison that caused this poor fellow his untimely death.
This vignette is made up of a centerpiece that graced my dining room tablescape last week. I used a 24 inch swirled glass hurricane and placed a variegated brown/beige candle on top of a pile of coffee beans used to fill the globe’s base.
One of the faux antlers provides much needed texture to contrast with the smooth finish of the ceramic pumpkin.
As a tribute to the American Indians in New Mexico, this cloche is decorated with two pots designed and painted by Corn Silk, a Laguna Pueblo Native American Indian. The pottery reflects the rich, traditional heritage of the state known as the Land of Enchantment.
I surrounded the pots with a dried corn husk and two traditional food staples to New Mexico- red chile pods and dried blue corn posole. The pods are used to make red chile, which is a Hispanic and Indian dish unlike no other. Note the spelling of the word chile- this is the traditional New Mexican way to spell it. This is not the chili that most of you know.
In northern New Mexico, where I grew up, it is a rich and thick flavorful sauce used to make specialty dishes, like enchiladas~ or it can be eaten alone. The chile is made with either steak or roast beef and the meat is shredded or cut into small cubes. No hamburger meat here!
The dried posole is usually cooked with cubed pork and the addition of green chiles to create a wonderful side dish or soup. The corn husk, though not a food item, is used in the making of tamales to wrap the cornmeal masa. A tamale is one of my favorite New Mexican foods. They are a time-consuming delicacy and are often served on special occasions and holidays.
The designs on the pottery are some of the traditional motifs used by the Laguna Indians.
Hootie, the latest addition to our feathered friends in the household, is visiting from the woods behind our property. On cool, fall evenings, he can be heard screeching to us as we enjoy the warmth of the patio heater. He stands on a bead of pinto beans, nuts, and pinecones.
A more traditional cloche features one of my favorite lock sets, a brown transferware butter pat, a vintage hankie, and some dried hydrangeas that turned a lovely shade of purple.
The large cloche sits on a woven plate charger.
Once it gets closer to Halloween, I want to create a witch themed cloche, using something I purchased from my blogging friend, Lynn from The Vintage Nest. Here’s a little hint…