Napkin rings can be delicious and pretty, such as Matthew’s white-chocolate leaves. Melt white chocolate over very low heat, then pour or spoon it into a leaf mold from the cake and candy section of a crafts store. After leaves are set, poke a small hole in the stem end, thread it with gold string, and tie it around ribbon-wrapped napkins. For place cards, use graduated sizes of card-stock scrapbooking papers in solids and prints and glue together. Cut two small parallel slits on each and tuck a sprig of variegated pittosporum, with its beautiful orange berry, into the slits.