Tablescape Times Three: purple

Wednesday, April 13, 2011

If I can only be young at heart, that is good enough

When I was twelve, I was crazy about two things. One was the music of Ray Charles (I had just discovered him!) and the color combination of green and purple. I was so crazy about green and purple that my friends would look for things in those colors for me, even when they were on vacation!

Eventually, I found other colors that I loved and really forgot about green and purple – until now. I was trying to find something new to use with my Lenox “Solitaire” china, when I saw some purple glass plates that were on sale at Sur la Table. For some reason, the website would not let me purchase the plates and I, eventually, gave up.

A few days later, my sweet daughter found purple Pyrex “Festiva” glass plates at Big Lots and bought them for me. I thought they would look good with Solitaire, but what else could I use?

Another earlier Big Lots purchase had been some lavender place mats, so they went on the table.

I had purple goblets from Pier I.

Then, the great inspiration came! I discovered the most wonderful website, Saffron Marigold, and they had green and purple napkins! You must visit this online store. I have absolutely nothing to do with it, but they have the most marvelous linens. They are hand blocked in India and the cotton fabric is so incredibly soft. You really have to feel it to believe it. Anyway, I ordered the green and purple napkins and they certainly have rekindled my love of that lovely color combination.

A “Solitaire” dinner plate went on the lavender placemat…

Then, I added the purple “Festiva”. These plates are nine inches – perhaps, they are luncheon plates. I am not sure, but the swirl design is really pretty.

Next, I added a “Solitaire” salad plate as an under plate for the soup bowl. I needed something else green to go with the green and purple napkins, so I made a chilled green soup (Creamy and Cold Avocado Soup – recipe to follow). Perfect!

I used Barenthal flatware in an ivory color – a Tuesday Morning purchase.

I bought some yummy rolls at Fresh Market and put them on a "Solitaire" bread and butter plate. The butter spreader is from Steinmart.

The lovely cut glass butter dish was a gift from my mother-in-law.

For the centerpiece, I used a purple bowl that belongs to my daughter and simply placed a bird’s nest in it, in honor of spring – lots of green to go with the color scheme.

With dessert in mind, I added a sugar and creamer, a coffee pot and coffee cups to the table. All are part of my “Solitaire” collection.

Now, maybe I will get out those Ray Charles CDs and entertain my guests with “Hit the Road, Jack” or “Georgia on My Mind”. It is so much fun to feel twelve, again!!

Diane

Creamy and Cold Avocado Soup

2 medium ripe avocados, seeded and peeled

2 ½ cups cold water

1 cup fresh cilantro leaves (optional)

1 (7.6 ounce) can of Nestle Media Crema (this is evaporated cream – usually found in the Hispanic cooking section of the grocery store)

3 tablespoons fresh lime juice

2 cloves of garlic, quartered

4 teaspoons of granulated chicken flavored bouillon

Garnish with avocado or cilantro

Place avocados, water, 1 cup cilantro (optional), media crema, lime juice, garlic, and bouillon in blender or food processor. Blend until smooth. Refrigerate one hour. Garnish and serve immediately.

Bonjour et bienvenue!

Mardi Gras is an exciting time of year because I don't usually use purple! The paint job of the former owners of this house doesn't really "go" with purple, but I just went with it this year. I have to say, it was a hit! Even with my son's Cub Scout buddies. Or maybe they just liked the masks! :)

Because I was short on sparkly, purply, glittery, things, I was on a quest. As always, eBay saved the day with some stunning finds: all of the goblets and the wine glass charms.

I found the purple glass centerpiece, potpourri, the glass votives, and the green vases/hurricanes at TJ Maxx. The ribbon was in a bargain bin at Michael's.

The masks and beads were Dollar Tree finds. And the mirror place mats were purchased at Michael's. The china is my Lenox Tuxedo, the silver is Sir Christopher by Wallace, and the chargers and napkins are on loan from my mom. The flowers are from my Camellia bushes which have bloomed in the last few weeks.

A word on the mirror placemats.

Do you see what I have used as a tablecloth?

I purchased this AMAZING little find at TJ Maxx for $29.99, and it's actually an incredibly soft faux fur throw/blanket! It is masquerading as a tablecloth! (I recently saw an embroidered purple velvet tablecloth on eBay for $2,800.00!) I HAD to use this blanket when I found it, but I was worried that plates and goblets would not really work on the uneven surface in real life. I don't want to make tablescapes that only look good in pictures. I want settings that actually make sense and that I can use once the food is on the table. I remembered seeing mirror table decorations in someone's house when I was growing up, so I was on a mission to find some. I was shocked at the online prices. Up to $120 per placemat! I found one site that sold the larger size mirror placemats for $7.99 each, but then there was the shipping. And what about breakage? Luckily, a local Michael's keeps the 12" x 18" inch size in stock for the same price and a ton of other shapes and sizes. Also, in brainstorming what I would do if I couldn't find any mirrors, I had made up my mind to go to Wal-mart and buy some 11" x 17" picture frames and use the glass!

Having found the magical mirrors, I was afraid that they might be over the top. But, I think it works! I am very happy with the look - especially at Mardi Gras!

Laissez les bons temps rouler!
Bisous!
Andrea

My Fast Gumbo Recipe:

Instant Rice

Gulf shrimp

Kielbasa sausage

Celery

Onions

Tomato sauce

Garlic Salt and any appropriate spices

If I have green peppers or okra, I throw it in, too.

I am sorry about the lack of quantities, but this is one recipe for which I have no measurements! In any random pan or pot, I sauté the celery with whatever I have on hand - butter, olive oil, bacon fat.

I add onions, spices, and sausage, then the the rice and water. Tomato sauce can go in here as well. Doesn't really matter the order. I cover it for five minutes or so until the rice is done.

I add the shrimp last until it is pink. I taste and add spices as necessary - salt, pepper, filé, cayenne...whatever I have on hand.

Quick and easy! Especially if you buy the shrimp prepared.

Bon appétit!