Silver Sunday

I will join Beth at Gypsy Fish Journal for Silver Sunday. Thank you for hosting this fun meme, Beth. If you haven't checked out all the other silver posts, you may want to!

Several months ago my sweet friend, Shari, in Phoenix, sent me a beautiful silverplated tea/coffee service. It is Reed and Barton 5600 Regent. I have had the large footed silver tray and sugar scuttle for quite some time. Together they are quite beautiful.

Thanks for visiting today. Have a great week!

White And Silver On White

This is the week of Cuisine Kathleen's Christmas/Winter White Event. I was so excited as I hadn't done an all white table before. It was much, much more difficult than I thought...some whites just don't go together at all, they look stark, blinding white, almost gray or have a yellowish cast to them. Please, go visit Cuisine Kathleen to see other beautiful tables...you will not be disappointed.

I will also be joining Kathleen for White Wednesday at Faded Charm, for the first time, and Susan at Between Naps On The Porch for Tablescape Thursday.

Thank you ladies, for hosting these fun memes. To enlarge any photo, just click on it.

We didn't get snow like in the upper Midwest, but we sure got the wind and freezing temperatures! It was gusting up to 50 mph for most of the past two days. It has finally died down today, we haven't got above the freezing point all day...sure would like a little bit of snow to make it feel warmer.

I started the table with a white damask table cloth and napkins from my stash. I tried layering with just white plates but it was just too stark, so out came the acrylic charger plates I used last week...I didn't care for them, they kind of just blended in with the white of the plates...then I remembered I was going to use the silver trays as charger plates. Oh, what a big difference, so much better!



I layered the plates onto the Oneida silverplated tray starting with Sears Federalist Ironstone, Enoch Wedgwood Hedge Rose, the plate with the pretty raised edging just has a B in a shield stamped on the underside (made in China), and finally the cutest plate with raised pine cones, made by BIA. I found them at TJMaxx a couple months ago.














I don't know the maker or pattern of the "water" glass. I think it may be a parfait glass but am using it for water, tea or lemonade. The wine stems are Towle Leyland.



The centerpiece is some silver glass candlesticks with silver glass tree ornaments, two papier- mâché reindeer, 4 small clear glass votives and the short silverplated candle with very tall candles.





Close up of the reindeer.


White on white is very difficult for me to photograph, so I apologize for the poor quality of the photos. Having a window with white sheers right behind the table doesn't help matters, either.

Thank you for taking the time to visit my blog...I really appreciate all the comments, that is the only way I can tell who has visited.
I would like to wish you each a very Merry Christmas and a Healthy, Happy New Year!

Time Flies When You Are Having Fun...

I polished some silverware, that came from my late mother-in-law, this afternoon and before I knew it, it was time for dinner. Of course, I hadn't even thought about what we would be having. I quickly whipped up some crab cakes and pasta.





This is what it looked like before polishing, not real bad but bad enough.

Here it is after I got done.

This is the pattern, but I have no idea what it is.

Not even sure if it is sterling or silverplate. Do any of you experts out there have any idea what I have here? Sterling or silverplate?

Here is the recipe for the pasta.

EILEEN'S FANTASTIC PASTA

1 10 oz pkg of frozen spinach thawed & drained
4 tablespoons Olive Oil
4 large cloves Garlic minced
1/2 cup White Wine
1 cup chicken stock
1 cup Heavy Cream
1/4 teaspoon fresh ground Pepper
4 ounces Proscuitto thin sice into small ribbons
1/2 cup crumbled Gorgonzola
1 pound Penne Pasta
1/4 cup grated Parmesean

Heat 3 tablespoons Olive Oil in pan add garlic saute 1 minute add Spinach cook 1 minute add Wine and reduce by half about 2 minutes add stock,cream and pepper Bring liquid to Boil reduce heat and simmer for 12 minutes. Take remaining 1 tablespoon of Olive Oil and fry Proscuitto until crisp drain on paper towel. On a low heat add Gorgonzola to the Spinach mixture and now add the Procuitto mix well...Pour mixture over cooked Pasta mix well and sprinkle Parmesean on top. Serve Immediately.

*NOTE* This is from the chef NICK STELLINO from the tv show CUCINA AMORE.