It doesn't take much to put together a pretty table, but now is the time to be on the look out for little pumpkins and tiny gourds. They will keep for a while, so you can use them in your entertaining now AND save them for Thanksgiving. Play with the wonderful varieties of colors and match the flowers as well. Be on the look out for antique napkins at estate sales and stock up on hand and dish towels. Go through last years and relinquish the ones that are stained and ratty looking to the rag bin or just throw them out.
It's also a wonderful time to start thinking about the wine you are planning to serve. There are wine sales galore up through the beginning of November. Be on the look out for those lusty whites that go so well with Turkey (like a good Sauvignon) or a lighter red like a Beaujolais. If you are short of wine glasses, hit the flea markets and antique stores, they don't have to match. For kids (and those preferring non-alcoholic drinks) mix cranberry juice with soda water, and garnish with an orange slice. Serve in a wine glass and everyone an toast.
Meanwhile, start making some of the cranberry condiments -- fresh salsa and cranberry jam. The harvest is in and there are beautiful fresh cranberries in the stores now. To make salsa, simply pour a bag of fresh cranberries (12 ounces) into the cuisinart with several squirts of lime juice, 1 small shallot and a few shots of tabasco. Process until you have a rough salsa, sweeten with several tablespoons sugar, and serve with dips and crackers. This will keep several weeks in the fridge. To make a simple cranberry jam, turn one 12 ounce bag into a medium size pot and add 1/2 cup of apple cider. Cook until the cranberries begin to pop open and add sugar to taste (start with 1/4 cup and go up from there). This makes a wonderful side to roast chicken or pork and is great on top of cream cheese as a party spread. It will keep until Thanksgiving, and beyond.