Apart from properly fluffed eggs and a case of champagne, hosting a successful brunch is all about the presentation.
27 IDEAS FOR THE PERFECT BRUNCH
To help with the details, we asked Laura Fenton - blogger, stylist, and domestic shark - for an easy way to give place settings (look at you, all proper) some depth. Her vegetable-stamped napkins will last past the party, and any unused celery is Bloody Mary ready.
Chop, chop.
Laura Fenton's Stamped Napkins
Makes one set
Materials
Cutting board
Knife
Vegetables (celery, lettuce, bok choy, etc.)
6-8 prewashed fabric napkins (Fenton uses basics from West Elm.)
Ink pad for fabrics (Fenton prefers VersaMagic stamp pads.)
Paper towels or newspaper
1. Cut vegetables straight across and blot ends with a paper towel to soak up extra moisture.
2. Cover work surface with two layers of paper towels or newspaper and lay a napkin flat over them. Press the cut
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