Just for the record- I didn’t buy the second set- it was given to me, and how could I refuse a service for eight of Russell Wright American Modern in 4 amazing 1950’s colors? This set has put a new twist on setting a table. Sometimes it is an all one color night (well yes, I have added a few more plates, bowls, serving pieces-I have drawn a line on more cups and saucers), Sometimes it’s very calculated “spontaneous” combinations.Then if I’m particularly annoyed at one part of the triangle I give them the dreaded puke green plate. I usually find the dark turquoise or dusty salmon at my place. Salads look nice in the scoopy grey bowls and the chop plate and salad bowl are to die for!
Set #3 was a calculated purchase. Having been a caterer in the great mid-west I carefully washed more sets of dishes than I care to remember. One event introduced me to Manhattan Glass. Depression glass at its best with a smooth surface and ribbed underside. Food was back lit by the tablecloth and framed by the ridges. It became a must have and I gave two Ben Franklin’s to my favorite antiquing friends who were doing a foraging mission in
Set#4 is my dear Rosenthal. It took me years to decide on a formal set of dishes. Every time I looked Lenox and Wedgwood I imagined the plates with food on them. How would a Thanksgiving dinner look with flowers popping around the edges? Texture? Gilt? Bone? Porcelain? It became too much for me until one day I was stomping around
So far we’re talking about complete sets with the never used cups and saucers. My NSSP suggested one day (Oh, silly him!), that I could branch out and just get a few dishes- not a complete set- and that’s where four rectangular green back, cream front and bamboo design plates, came into my clutches. I don’t really consider them part of the set family- only four dishes- but they have become the Sunday Breakfast Dishes. And then there is the placement of the food. Do I cover up the arched bamboo design? Do I use it to separate the fruit from the eggs? Where should the wedges of toast reside? “T’ain’t easy”.
Sets #5 and #6 have been purchased On the Edge. Summertime is a time to enjoy decks and I discovered a Winsome pattern by Franciscan. What caught my eye was the elongated shape-little did I know that I had fallen in love with the rectangular servomg platters but they were perfect for a complete meal on one dish. The plates are big enough for corn, salad Niçoise, or perfectly grilled flank steak. Nothing touches and these burly boys come out and shine in the summer. I have added a couple of side dishes and a divided plate for fresh veggies. Lastly we have a new addition created from a purchase of very swank black bottom, cream top and the Z for Zorro in gold and black brush strokes on the top. How could I pass up $2 a piece and a set of 5? These dishes-and not to be alone- I complemented them with black bowls and triangle black plates from Crate and Barrel: are all about swell times and jaunty drinks. Food selection is crucial, stay away from brown sauces. Salads and fruit go great in the side dishes. Entrees can be artfully arranged on the plates with salsas, curry with condiments, or snow white rice. Silverware is stainless and tablecloths colorful.
And now to replace my Sasaki-I have settled on two patterns at Crate and Barrel and have enlisted my NSSP to give his opinion. One set is the palest of blue with slightly darker blue circles. The second makes a statement. It is dark on the back and a crackled cream front with a studied Asian influence. Which dish will reign supreme?
Any thoughts? Queen Art-o-Eat