For as long as I could remember, my mom would ask one of us to set
the table. When we were young, this usually consisted of patterned paper
napkins, silverware if needed, mauve tupperware cups filled to the brim
with tap water, maybe some salt and pepper, and depending on the
meal, butter in mom’s floral Mikasa butter dish.

When I
was 10, we moved in with my grandparents for a year, and setting the
table became an event, laying the framework for the meal itself. For breakfast, lunch, and dinner, we used a tablecloth or
place mats. We always used cloth napkins, which were used for all three
meals in a day (which meant we had incentive to eat neatly or else we’d
be using dirty napkins). We set forks (sometimes two), knives and
spoons, regardless of whether or not they were needed. If soup were
being served, Pop-pop’s setting most definitely needed a soup spoon
(they were too large for us kids). We had to make sure every condiment
for that particular meal was on the table, along with drinks, pitchers
of extra water, etc. We tried to not forget anything that might be
needed throughout the meal. We didn’t want Pop-pop to ask for a cheese
knife halfway through, or for Nana to be missing lemon juice for her
salad.

I fondly remember the time we spent living with
my grandparents that year, and I largely attribute my love for “laying
the table” (I grew up saying “setting the
table” but “laying” sounds much more sophisticated so I’m switching
verbs at the age of 27) to that year. To this day, setting the numerous tables at Nana’s for our monthly birthday celebrations or for a holiday dinner is an experience
(that could take hours since there are so many of us!) in itself.

These days, although I like to keep my table settings simple, using mostly neutrals with a few fresh sprigs of whatever’s in bloom, thinking about how I’ll lay the table always comes before thinking about the actual meal itself and what I might serve my guests. Laying the table is my first love, and is part of the reason I became a prop stylist + prop hoarder. A few weeks ago I had my cousin and his wife over for an early-evening spring dinner, and of course, even though the table was kept simple, I thought about how I’d set the table before I thought about the food.

Thinking about the food last worked out pretty well this time (it doesn’t always happen that way), because Plated sent me a box full of our dinner’s ingredients, with recipes. I just followed the beautifully designed and photographed instructions. Dinner was ready in less than 45 minutes (and the table was set, of course). It was fun, too, because everyone felt like they could pitch in a bit. We ate the tastiest meal – skirt steak with papas bravas and a salad of dandelion greens! Ben loved the paprika aioli and declared that because of the papas bravas it was the best meal he had in a long time, which is saying a lot because his wife Chelsea cooks deliciously. So, thanks Plated.

What I love most about Plated is the convenience of it all. Oh, and the tasty recipes. Joe and I can’t expend for a Plated meal every day, but we’re definitely going to do it again for our stay-at-home date nights. Each week, Plated has a smorgasbord of options (land, sea, and veggie) for you to choose from. It is definitely more affordable than going out to eat…so if you like to cook at home, perfect! And because the instructions are so easily followed, you’ll have more time (if you’re like me) to obsess over how to lay your table.

*Although
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