It seems that I've been "tablescaping for years and never knew that there was a name for what I was doing.
Plates, bowls, mugs and linens are from TJMaxx/Homegoods. Crystal is Marquis by Waterford. My sterling flatware is Francis I by Reed&Barton. I've used it 3 meals a day for 35 years.
The Mark Roberts Fairy was an unexpected Valentine's present from my husband, a few years ago. What a surprise to find that he actually paid attention to something that I showed him in a Gump's catalog and then secretly ordered it for me!
I know there's some debate about whether or not to use mercury glass other than at Christmas time, but I like to keep mine out through February. It's patina seems to warm up dark, winter days. And, it seems to add a bit of glamour and romance to a Valentine's setting. Etiquette rules say that candles should not be lit during daylight hours, but I say rules-schmules! I burn candles anytime I want. Their warm glow always seems to be a friendly little fire.Did you know that you should always burn the wicks on your candles before displaying them? Makes them look not-so-new!
And what delectable goodies will we have for our Sunday Valentine's Day breakfast? Western omelets, cheese grits (we are Southerners, after all!), hot curried fruit and homemade biscuits. I'll make the fruit and my husband, the chef, will do everything else. Lucky me! I hope he remembers the box of Karl Bissinger French Truffles---dark chocolate please!
The recipe for Hot Curried Fruit comes from my all-time favorite cookbook, "The Southern Living Party Cookbook". My late mother-in-law gave it to me the first Christmas I was married. It's now out of print, but I found a second copy at a flea market and snatched it up. That way I can have one at the city house and one at the beach house.
Hot Curried Fruit
1 large can pears
1 large can peaches
1 large can pineapple chunks
1 small jar maraschino cherries
1 sick of butter (use real butter!)
3/4 cup brown sugar
1/2 cup chopped pecans
1 Tablespoon curry powder
Drain fruit and mix in baking dish.
Melt butter and add brown sugar, curry powder and pecans.
Bake at 350 degrees until hot and bubbly, about 30 minutes.
1 large can peaches
1 large can pineapple chunks
1 small jar maraschino cherries
1 sick of butter (use real butter!)
3/4 cup brown sugar
1/2 cup chopped pecans
1 Tablespoon curry powder
Drain fruit and mix in baking dish.
Melt butter and add brown sugar, curry powder and pecans.
Bake at 350 degrees until hot and bubbly, about 30 minutes.
