Easy as 1-2-3: Tri-Level Server

 

You probably have everything already to create this 3 level server

that takes only seconds to make.



 

This easy serving idea takes seconds to make with things you already have in your cabinet. It’s so incredibly useful that you will find yourself wanting to serve specific choices just so you can use it.

It’s great when you don’t have a lot of surface area and want to bring selections up to interesting levels.  It’s also a good thing to consider when you have various selections that for whatever reason you might want to serve on separate levels, such as fruits, cheeses and cookies.

 

I could see a shrimp cocktail served on the top with lemons and seafood sauce, then maybe clams and then oysters on the half shell.

 

Here, you can see how it easily transitions for a dessert selection of home-made cookies.  A tea light was placed on the top and assorted cookies are layered around the sides.

 

 

This shows the top level being taken off to show how the Corinth petite bowl was used as a stacking unit to create the layers.  Consider that this could hold candy like malted milk balls or caramels or something that couuld go with the dessert (molten chocolate for dipping?)

 

 

 

All three layers, created from; starting with the dinnerplate, bowl, salad plate, bowl and side plate, topped with tea light and then simply stacked.   If spacers are wobbly you can adhere with removable adhesive like floral clay or rubber cement which will firm up the stack and prevent sliding as well. 

 

Setting the Stage for Entertainment 1

 

Setting the Stage for Entertainment:

Keeping wine bites and snacks focused on serving.

 

A Barre Tray, two Thetford glass bowls and a Cavendish Sugar Bowl keep a savory snack presented  in a fashionable cluster. Likewise, the Three-level server offers guests an eggplant appetizer in an attractive and cohesive way.   P.S- It is easily made by stacking a dinner, salad and side plate on small bowls.

Setting the stage for good times begins by serving great foods in attractive ways.  Rather than a lot of small bowls and plates laid out on an island or cocktail table, keep servings organized in interesting clusters.  Mixing elements, shapes and materials gives a relaxed, collected look.

This helps when groups move from one room to another as well as when a party might get crowded later on, snacks can be moved to area where people seem to conjugate.  Its also a great idea when you might start a gathering outside on a deck and then as the temperature drops you might want to move it in. 

Note that there is very little preparation needed, the olives and fava bean salad were purchased from a gourmet market and can be taken from the plastic bins and placed in these as shown.  The "wine-bites" on the three level server are ready made pastry shells which were filled with "copponata" an eggplant appetiser spooned right out of the can.

 Who said entertaining had to be a lot of work?  All of these foods can be kept on hand for weeks and can be set up in about 20 minutes.  Use this short cut formula when people drop in or you invite co-workers over for an after work glass of wine.

Entertaining isn’t about doing the same thing each time, it’s about having fun and presenting foods that people enjoy in new combinations and presentations.-Ed Lent

More Serving Ideas

 

 More Serving Ideas to Consider for Your Next Party:

 



A small Barre Bud Vase is used to hold bread sticks, a Barre sugar bowl and dip bowls hold olives, marinated mushrooms and anise honey for the assortment of cheeses.  This entire presentation is placed on a Barre Platter in a soft white color glaze called Alabaster. All items from Simon Pearce and made Vermont.

 

Woodbury Espresso cup are perfect for mini servings of a roasted red pepper soup, a  Woodbury Mug holds celery stalks and open sugar bowl holds a mushroom salad next to a hunk of cheese and assorted nuts. Smaller servings whet the appetite and encourage "grazing",small bites of many flavors similar to a tapas style presentation.

I enjoy using a variety of cups, bowls, trays and small dishes to break servings up into specialized presentations.  Tapas and Japanese Cuisine is especially known for many smaller portions which give a wide variety of assortmented flavors to the meal.  When it comes to snacks, less is certainly more, especially before a dinner is served.  You wouldnt want people filling up before your culinary expertise is presented at dinner.

 

On the reverse side, if you hate to cook and like a cocktail party atmosphere why not skip the seating chart and just do heavy hordeurves

 

Change the red pepper soup for Lobster bisque and add a large shrimp or lobster claw meat to each cup as a garnish, have several trays of assorted cheeses such as goat, sheep and cow milk varieties. Use labels so guest can try and learn several varieties perhaps even with a few wine pairings as well. Assorted breads and fresh vegetables could complete the offering and then follow up with espressos and cookies when you want to give the evening a close.

 

Entertaining isn’t about doing the same thing each time, it’s about having fun and presenting foods that people enjoy in new combinations and presentations.

Herbs in Flowers

 

Here a bowl of market flowers is accented with stems of basil.

 

Just wanted to clarify “herbs in flowers” really does mean exactly that- that stems from an herb plant- Like Basil, shown here, do indeed mix well with flowers.  They add filler, scent and instant- somewhat unusual- but familiar-greenery to arrangements.  Lemon balm, lovage, fennel, mint and many others can help to fill out holes and add texture as well to all sorts of available market flowers.

 

 Look to nature to discover all sorts of "elements" that can take your arrangements up a notch.

 

Common weeds can set market flowers off with their unique seasonal combinations and colorings.

 

 

It always amazes me that many of the floral materials that we seek and pay dearly for are in abundance in our own backyards.  A trip to a park, playground or even roadside area can provide an armful of clippings and unique materials.

Do be careful of course for busy traffic areas and be wary of public and private property limits.  I suggest that materials be sprayed with a hose and left (in water) overnight to dry.  This should limit any pesky bugs that you might not want to invite in to your party.  Spraying somewhat drier grasses, dried florals, like spent hydrangers and seed pods with hair spray will help to keep the pod from bursting, kill bugs and act as a perservative.

 

In the fall, bittersweet, cat tails and wheat like looking weeds abound.  Armed with a sharp clipper (yes you should always keep one in your car) these are easy materials to collect.  Wild crab apple trees, rose hips (the seed pods from roses) and small branches can provide just the right elements to make your home arrangements outstanding works of art.



Serving Tips and Ideas for Casual Gatherings

 

Here a Simon Pearce Woodbury square plate is used with a Woodbury petite bowl as a serving piece for bread cheeses and olives. 

Two Birds eye maple wooden spreaders add a sophisticated accent to spread the soft cheeses on the whole grain bread. Note how the bread is sliced and then cut on an angle and slightly fanned out. 

The real theme here is the use of fresh from the garden (or market) herbs.  Not only do they accent the cheese selections (with basil, rosemary and thyme springs) but the rosemary branch on the olives gives a Mediterranean nod to the use of rosemary in many flavorings.  (Greeks used to inhale rosemary when they wanted to increase their memory.)

Cheese and wine pairings make sense because of the contrast, complexities and enrichment of the flavors.  Easy to prepare and serve, they take the stress out of entertaining. It's also a fun way for guests to try and learn about different styles and makers of cheese.  These were selected from assortments I recently found at the Woodstock Farmers Market in Woodstock, Vermont. 

Easy to resource from local groceries, prepare quickly and create serving ideas make entertaining a snap. It allows you to be a guest at your own party and spend time doing the part you like best, like having fun with your guests rather than working over a hot oven or making things at the last minute.

Below- you can see the flowers in the bowl as well as that wonderful cheese that was cut in half. It is just oozing even at room temperature with flavor. If it hadn’t been served as such the guest’s wouldn’t have known. 

Note also how Basil and Lemon Balm stems are used in the flower arrangement as well. This adds easy filler to the flowers and creates a coordinating and interesting accent. Let me also mention that the flowers are loosely arranged in a Barre Bowl which keeps them lower and controls their loosely and easily placed shape.

Arranging flowers in a bowl is fast and easy and takes the fuss out of time needed to create a more planned arrangement. Simply cut stems so flowers are just slightly above rim of bowl. Continue to add stems of whatever you have on hand and fill out open spaces. As flowers lean on each other they create a nice mound and flow with whatever the shape of the bowl is.

 Wine makes a self serve bar, so placing enough for your guest count as well as a few extras (some people will always mix up or lose  their glass so rather than deal with finding a glass when you’re in the middle of something else it’s much easier to just let a guest help them self).  

 

Make sure to put a few bottles out, perhaps a few opened to breath for red and a few in a chiller if offering white. I suggest that hosts looking to save time and effort use an “all-purpose” glass for wines, something preferably with a stem that has an adequate bowl shape and size to hold red wine, white wine and a variety of other beverages. 

Doesnt mean I dont like to have the right glass for the right beverage, but as this is a casual gathering, keep it simple.

 

Always offer bottled water for guests that may want to stretch their drink limits.

A few sprigs of thyme, basil and rosemary and oregano add a soft but culinary accent to the cheese presentation and are completely edible.  Any sunny corner can yield a bounty of herbs, they are low maintenance  and a few snips is all you need for garnishes.  Later you can dry/freeze your own "bouquet garni" and use in soups to add a rich and fragrant flavor.

New York Gift Show

I'll be at the New York Gift Show looking for new ideas and trends this next week as well as working on fall serving ideas to report on. 

ha!  I was talking about glitches  and here's a great example!  This was never published.  Sorry to leave my audience hanging here.  Bloggers schedule not seem to be posting.  More soon as I upgrade some technology while I'm on the road.

New Serving Ideas-starting next week

I've been working on a few new serving ideas but unfortuately having a bit of a glitch this week with my temporary connections.  Next week I'll be at my regular station and will have lots of information to share. 
Its all about serving presentations and using the unexpected to enhance your food displays at the next get together.

The New York Gift show earlier this week was really great.  I saw lots of new presentations that I will also be sharing.  till then, Have a great weekend!

Spontaneous Entertaining

I love planned parties because I like to fuss and am of the nature that everything has to be “perfect”.  I’m not really sure how all that started.  I know it’s easy to critique Martha Stewart because she does make it look perfect.  I think it’s really just good manners of a host to consider the needs of their guests and making them as comfortable as possible.  That is really about being prepared because I like to enjoy my own parties and I don’t want to run out of something or not be able to find something at the last minute.


My entertaining memories were a mix of spontaneous and the planned.  My mom seemed to have everything just a cabinet away and voila! A cake and a perfect tea party could happen in an instant.  It always felt fancy but seemed effortless, with ninety percent of her attention being on guests.  There was more conversation and laughing than stress as perfectly brewed cups of coffee steamed and thick slabs of a home-made cheesecake was anticipated.


I have had friends drop by and I have dropped by on friends. It’s actually a very cool experience to me. It cuts the fuss – maybe a bit; I do love to fuss but that’s my joy in giving people an experience.
 

However, I have recently found that the most important thing with friends is to offer them your ear, your heart and whatever wisdom you might muster up with a glass of wine. There's a reason they are there and you are there and the time spent together should be all about whatever the moment is about. It's really fantastic to be in the moment and not think or worry about anything else.


You can talk about the weather or life and death situations, it doesn't really matter. Being there does. So as much as I talk about how a well set table is the pivot point of everything (and most times it is), never underestimate the beauty and bounty that friendship brings.

Realize that we are surrounded by angels. When they come a calling, give them your love and attention so you can pass that blessing on to the next person. You just might be an angel and not even know it.


As far as the conversation, I think friends can talk about just anything, from the shape of a spoon to the creaminess of cheese to the color of wine.


It’s Friday! A perfect day to call up some friends and invite them over for a glass of wine and see what happens- as spontaneously as you can be. Love is not something to rehearse; you merely have to let people in. That’s a big lesson to learn.

Putting it together Part 2

Part 2

Napkin ring: the perfect accent to hold your napkin, add an element of design, material or texture and give you an instant fold that always works.  Napkin rings are jewelry for the table so have fun with them. Look for a variety of materials to bring interest to your settings.

Flatware:  flatware is very important since it is what people feel with their hand and put in their mouth. Since feel is first look for scale that feels good to you and your sense of balance.  Note fork tines and spoon bowls and consider how these will fit with your mouth as well as picking up and holding the foods you like to serve.  Extensions, like fish knives and forks, iced tea spoons, lemon forks, butter knives and cream soup spoons are only important if they are important to you.  Know what you like and how you like to serve it and go with it.  You’re the host and guests are to take the lead from you so if you’re comfortable than take the lead and proceed.  If you’re not comfortable using a shrimp fork than either will your guests.  However, if you are a master at the utensil and it heightens the enjoyment of serving and eating your magnificent shrimp cocktail, then by all means, polish them up and start slicing the lemons.

Two details I’d like to mention:

Knife rests: they are wonderful if you have them and can save a textile from the ruin of a careless guest, especially if you happen to serve something with a saucy, gooey or drippy addition.  Most mannered guests should just rest the knife on the plate and clods will think nothing of adding marks to your linens. Final take: you’re the host and you have to know your crowd: don’t use your best with guests who may not bring their best or research a great spot remover. You don’t want to add stress or uptightness to the event.  Instead, take a clue from your food served and keep casual foods with casual presentations.  If the presentation demands a dressier look, such as at holidays, then prepare for accidents that may happen. 

Sterling silver vs. stainless steel:  Sterling is gorgeous and if you’re lucky enough to have it then use it as much as possible.  At .925 purity, sterling silver has the alloy attributes of both a bacterial resistant metal as well as not having any flavor nuances. The polish, workmanship and brightness that it brings to a tabletop are nothing less than an elegant splendor that’s timeless in attraction.   The patina that comes with use over time is highly desirable and lessens the need for polishing.  I have put mine in the dishwasher for almost 20 years (don’t use lemon detergent or let touch stainless) and it’s just fine.  If you have the time to wash, polish, place and store after each use all the better, but it’s like cleaning your car after each drive, it would be nice but don’t let it stop you from enjoying the ride.

Stemware/glassware:  The sparkling gems in the platinum setting.  Glass is the most alluring of elements in the tabletop; glistening surfaces or sparkling cuts, the shapes provide height and scale as well as tell the guest a little bit of what to expect.  For instance, wine, water, champagne or iced beverage glasses are choices that a stem can silently tell us as soon as we sit down to the table.  If a champagne glass is to the front, it might mean we start off with a toast, if it’s to the back of the wine or goblet (water) then it is to go with a dessert at the end of the meal.

Other glasses like port, brandy, whiskey, specialty cocktail glasses, aperitifs might not be with the place setting but appear at the different times required throughout dinner.  These could be placed off to the side on a tray to serve before or after dinner. Just as you mix your textiles, feel free to mix glassware sizes into a harmonious arrangement that feels good to your eye.  Dinnerware flatware and stemware patterns can each match within the setting but mixing it up sometimes can create an energetic setting.  For instance, why not a blue water glass or a champagne glass that is completely opposite the usual stems at the setting. Altering the heights, bowl shapes or even cuts in the suite of stems makes your setting unique and individualized.   This collected look is very popular as flea markets, garage sales and antique markets become popular ways to add on to collections and find unique items.

Tabletop accents: candlesticks, bowls, hurricanes, vases, etc.

Including a centerpiece or accent lighting pieces to a table setting adds an immediate focus to the viewers and enhances the ambiance of the setting.  A central bowl filled with fruit might be expected on a breakfast table and become part of the serving offering while a bowl of flowers in the center of a dinner table adds a soft elegant touch.  Flowers or leaves almost always work and lend a cheerful atmosphere from nature.  I think it’s always important to have some sort of accent item because it helps set the stage, provide a conversation point of reference or gives the tabletop a focal point that involves the mood or theme of the occasion.  The only rules I have are try to stay away from flowers or candles that have any kind of or too strong a fragrance and never have a centerpiece that blocks guests when seated at a table.  Either elevate arrangements or keep flowers low; for candles, try to keep the flame heights above or below the eye level line to avoid glare. Always dim lights in adjacent rooms if possible once guests are seated in the dining area and if you do have candle light at dinner do dim the dining room light to take advantage of the candles soft glow.

If you must have a tall vase or arrangement on a table, consider pushing it back to create a focal point and put 2 people on one side opposite it and the other two as heads of the table.  This is especially good for settings that are in rooms with little view interests.  You can literally create a view by putting together a thematic still life if you like.  Consider an assortment of vases with flowers or fruit, collectibles or even statuary that would add to your overall interior look.

Placement of Placemats

Place mats are there to protect your table as well as outline a bit of personal real estate in a way. Often mats are good for under the plate but not the flatware, especially with round mats. Or at times when a charger plate hogs up a bit more space. You could either look for oval mats or allow your flatware to rest on the table. But for some reason we really do want the place mat to do it all- the plate, the flatware and the glassware.

If that’s the case –and it most likely is- then why not double the space with 2 mats (I know, its rocket science, really.)

As the above shows 2 horizontal mats were just simply criss-crossed to allow more space above to handle the stemware. This is especially good when you have a table surface that stains or scratches easily or in the summer months when condensation gets spills all over your table.  Two or even 3 round mats could also be used to elongate or enlarge your space.  Finished or waxed wood gets big white circles that are easier to prevent than remove.

The above also shows the variety of serving items that can easily be created with using various items such as the small Woodbury glass bowl on the platter in the back right side. Note also the mix of materials, Cavendish Stemware, wood, Horn, Chilewich place mats as well as colors of slate, shale and alabaster in the Barre (pronounced "Barry") table top items all by Simon Pearce.

Putting it together- Part 1

A well set, put together table is like an outfit or yes, even a bed! I wanted to use this as an example to drive home this wardrobe point I made yesterday but wanted to get outside the clothing box and into another coordinated style concept.

Just as the pillows accent the sheets and pull out colors in the comforter and throw, note how this wonderful bed (also from my friends at Anichini) is so interesting in its coordination.

Think how your table, in terms of textiles can borrow from these ideas as you might mix textures, colors materials and patterns:

Runner: can be used to create a landing strip and center the place settings.  Two used in a criss-cross on a square or round table centers the 4 settings, on a rectangular table one 72 inch used lengthwise down the center to the heads of the table with 2 -52 inch or so placed to space the other  guest places creates a large “-H-“ shape. This is the first layer and allows the grain or color of the table to become part of the element of the table.

Placemat: this is the next layer that gives a shape foundation to the dinnerware.  I like to use rounds or ovals but traditional rectangular shapes work especially well on square or rectangular tables.

Charger plates:  used mainly for evening or more formal dinners at home these help to give each person a sense of real estate.  This is the next elevating dinnerware layer and is used for the entire meal as a backdrop to be taken away if desired for a dessert course or left throughout depending on the host’s style.  In more elegant restaurants the charger is sometimes used to start the guest off and then ceremoniously removed as the dinner proceeds.  The charger can also be used as a buffet plate or serving platter again depending on need of the host.

Tablecloth:  Nothing can transform a tabletop like a tablecloth but they are a bit more demanding in terms of maintenance.  If you want to cover a not so perfect table or change the overall appearance of the tabletop itself, using a tablecloth is a quick and effective way to do that.  It is sensational at adding a color or pattern to heighten the look and mood of the gathering.  Very effective at combining different tables when more seating is needed and two non matching tables are put together.  Nothing shouts formality more and with current trends being less so, tablecloths are now used for festive occaisions and holidays.  Hint; sheets, flat queen or king size make great tablecloths that can easily be tossed in the washer afterward.  Sheets bring hard to find patterns to the table as well.  And when you retire them from the table they can be re- used for guest bedding.

Napkin: you can never have enough napkins.  If you love a napkin so much that it is “the one” then bite the bullet and buy 24 of them for longevity as well as buffets and larger events like informal brunches or barbeques.  Otherwise sets of 8 should suffice.  Feel free to mix styles or colors between guests or specify between hosts and guests or match everyone.  Matching the napkins at each place setting pulls the table together and sends a large impact to the overall presentation. It’s also a more sophisticated note than mixing so much depends on the time and mood of the lunch or dinner.  Do change it up from time to time to refresh the look, especially if you tend to use the same dinnerware.  Also consider placement, such as laying the napkin on the plate, to the side of the plate or rolled and in a glass at each place setting.  Don’t over think fancy folds, sitting down to dinner is not a time to show off your origami skills or make guests have to unknot a palm tree or bird shape or something you learned on a cruise ship class. A little dash shows you care, an intricate napkin fold shows you had way too much time on your hands.

Your Tabletop Wardrobe-Anichini

Anichini

Anichini napkins on display

I went to the new Anichini store in Waterman Square of Quechee, Vermont over the weekend where I met the very lovely and gracious, Noelle.   She was wonderful enough to spend time with me as I went through shelf after shelf of wonderful textiles that the brand is known for.   Passion for fabrics is a curse that we obviously both shared- and she has the patience of a saint.

If you don’t know these beautiful and luxe products, do take the time to stop by. They have some extraordinary things (and at discounted prices) if you find something you love, it’s even harder to “just look”.

I’ve spoken about the tabletop wardrobe frequently and this is a perfect time to explain just what that is.

Ok so the tabletop wardrobe is about the textile fashion elements for your table that allows your dinnerware to keep its style as well as seasonal updates.  You’ll want to take your dinner plate around with you and see what colors you might want to pull out.  You can also pull out a design theme, like fruit or flowers as well as that of shape.  You might have details, even in an all white plate that can be brought out and magnified to resonate with a certain textile.

Also consider a contrast as well.  For instance, I have a Kim Seybert mat comprised of glass, wood and shell beads that I bought years ago at Barneys.  They remain my summer mats and I use them with a basic white set I have as well as several super formal sets of Noritake dinnerware that I mix up with Wedgwood, Tiffany , Simon Pearce handmade pottery and glass, Mikasa and Nicholas Seidner ceramics. I use shell, bone, shell, horn and glass and metal napkins rings as well (another part of the wardrobe to get into!)

The earthy neutrals of the shells with the dash of glitz from the glass beads and sequin backings in the round mats combine to give the table setting texture, interest and a very bold mixed luxe look.  It’s not for everybody but not everybody gets invited to my table anyway.  I mix this look with boldly tropical napkins, ikat patterns and a wonderful raw oversize linen one that I am hooked on right now.

Take a look above at some of these wonderful napkins for example and imagine how the colors, weaves and textures could enhance your presentation.

and dont forget the gorgeous neutrals that never seem to go out of style or season. look at these below.  The second set down is now mine- but I am sure they have back up!

Thank you Noelle and thank you Anichini for the fun that gorgeous materials bring to our tables!

Back to the Farm..

Hi Readers- been all over the New York area and although "back to school" is taking up the airwaves and prime window space because, well, it just has to, I am suspect that fall is going to be wonderful and wild.

Currently, let’s face it, McDonalds for Pete’s sake is posting a loss, (after all the strawberry-banana smoothies I buy?!) So what better way to stimulate the economy than "Abundance", right? It’s time to take comfort in our past especially when times are uncertain: - isn’t it normal to flock back to the comforting and familiar when we feel a bit shaken?


 "Harvest" and "Abundance" are the two themes I'm betting on. American has certainly gone from a nationality to and identity again. Sure we feel a sense of pride that we lead with the gold medals right now, but I suspect that more people turn over an object and look for a country of origin. China is right behind us and still pretty much have all the cash and scores in the assets department.


Ralph L. certainly has his nod to the American native in influential details, but the less embellished purity and perseverance of the American farmer, with bugs and drought and hardships galore keeps us all going and that my dear friends, is what I am betting on.


The popularity of the Farm to Table scene, the feel good of the familiar, the made in America and the shop local concepts are truly wake up calls that I think we have to stop pushing the snooze button on and get up to.  So, let’s all clean up our dining room tables, recover the chairs and get ready for fall, friends and the fun of being together, baking and breaking bread and talking around our tables again.

Tabletop travel

I'm out and about this week gathering some of the latest and greatest tips for the new tabletop season of setting and enertaining.
I'm also learning how to do this on my iPhone! Stay tuned.

Fall serving ideas and tips: become a basket case.

Holiday serving ideas continued!

3- Cake plates are for more than desserts!

These are the most spectacular tool to make appetizers the star of any get together.  Don’t limit it to one size or even one layer.  Feel free to stack several to offer guests different levels of service.  Vary different flavors of cheeses as well as a mix of savory and salty.  Top with a small bowl if a sauce is needed or even a wine glass if shrimp tails or olive pits need a home.

4- For fall, nothing brings on the harvest feeling more than baskets of gourds or apples or little pumpkins. It never seems to get tired because their shapes are always so interesting.   Set up a buffet, dinner service area or even create a centerpiece from mini crates. Apples smell wonderful and don’t compete with food being served, so pick your favorite color or variety.  If you can mix with mini mums- flowers or plants. This usually can last up to a month and cover a lot of entertaining events during the season.

5- So remember the wreath on the chair by the front door?  Why not dress that up with bittersweet, herbs, or fall blossoms from the garden. Place a large hurricane by the door to greet guests as they come to the door.   Now, use this wreath and decoration idea to place around your centerpiece, buffet or serving platters.   Note: Herbs are fine if washed and dried but be very careful not to contaminate foods with decoratives that could have sprays, paints or cause poisonous reactions.  Keep under platters and away from touching foods.

6- Use baskets, new, antique, worn or weathered ( but scrubbed) wooden or copper bowls to serve a bounty of crackers or breads from to further the rural farm to table fashion and seasonal feelings.

7-Branches, leaves, pods can make simple arrangements with lots of drama.  For a very low cost of walking the field or forest (do be careful not to bring in bugs) many branch and pods are there for the asking in your own backyard.  It’s ok to buy store bought ones and mix in with some found ones for a unique look.