Green and Yellow

During a recent shopping trip to my favorite local discount store, Tuesday Morning, I discovered a treasure trove of green Bordallo Pinheiro china. I bought cabbage plates, bunny plates and a bunny teapot. I could not wait to get home and start tablescaping!

I found a tablecloth that I had bought at Ross and not had a chance to use. It is a wonderful plaid with green and yellow in it.

Fortunately, I had yellow “Pearl” JC Penney china that I had purchased on Replacements website. I know some of you have seen the large pink JC Penney plates that I have used in a few of my tablescapes. I love to look on Replacements at this brand of discontinued china. Most of the patterns are solid colors and work so well, when layering plates. The best part, though, is that the china is quite inexpensive!

My rattan chargers went on top of the tablecloth. I bought these at Walmart some time ago.

Next, I placed the yellow dinner plates on top of the chargers. I used the “Pearl” salad plates as under plates for the amber sherbets.

The green Bordallo “Cabbage” dinner plates fit perfectly on top of the yellow ones.

For glassware, I used amber Indiana Glass “Whitehall” footed sherbets and ice tea glasses. I love to shop at Goodwill occasionally to see what they have for sale in the china and glass section. I found eight sherbets and four juice glasses in this pattern there. I think I paid only 86 cents for some of the pieces! Later, I purchased the ice tea glasses from eBay. This well-loved pattern was first introduced in the early 1960s.

The bamboo flatware was bought on sale at Steinmart. I was trying to save it for my Father’s Day table, but I just could not resist using it with the rattan chargers!

For napkins, I used some that I have had for years. They actually match the ecru in the tablecloth better, than the picture shows here.

I tried to think of something for the centerpiece that maintained the garden look. I have several topiaries, but I thought this tall one was perfect.

Now, for the menu – fruit in the sherbet, a salad on the cabbage plate and a slice of quiche and, perhaps, a croissant on the “Pearl” plate – perfect! Oh, I almost forgot – yummy fruit tea (recipe to follow) in the glass!! Then, if I can still move – I will be off to Tuesday Morning and see what else I can find…

Fruit Tea

Tea bags for two gallons of tea

1 ½ quarts boiling water

2 cups of sugar

1 (48 ounce) can pineapple juice

1 (12 ounce) can frozen orange juice

1 (12 ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar for several hours or overnight. Discard tea bags.

Pour tea into large bowl, and then add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to fill up each jug. Refrigerate, until chilled. Shake well, before serving.

Makes two gallons.

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