Around Lolly's Table: Cockadoodledo!

Recently, while reorganizing all my dinnerware, glasses, crystal, Fiestaware, and serving pieces, I came across this fun set of plates and berry bowls.  I have a confession to make.  I have NO IDEA where I purchased these or when!  This is totally unlike me, but imagine my happy surprise when I unearthed these from a shelf.

I immediately had the idea for a table setting for a brunch.  I just love this table!

The pattern is Poppytrail by Metlox.  A quick check on Ebay showed many sets for sell with production dates from the 1950s to the 1980s.  There are a variety of matching serving pieces along with a canister set and a cookie jar!

Here's a picture of one of the place settings.

The rattan chargers paired with the wooden handled flatware.  The napkins, with their neutral colored checked pattern and wooden napkin rings, bring a rustic touch to the table.  

I've had the rooster/hen table runner for years.  The Hull pottery "hen on a nest" is the perfect centerpiece!

The four mugs, from JC Penney, are each a color in the rooster's tail!  

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Of course, I think nearly every family had a set of these glasses.

Bear Creek Minestrone

 

The fun with Bear Creek Soup products continues!  Today I decided to enjoy their Minestrone variety.  Here's a picture of the product with my "add-ins."

You can certainly open the package and add it to 8 cups of boiling water, let it simmer for 15 minutes and have your meal.  But, as y'all know, I have to have my add ins!  I browned the Italian sausage in a skillet while the water came to a boil for the soup.  Because I'm adding in the crushed tomatoes (with basil), I only used 7 cups of water instead of 8.

Here's my method:

1)  Brown sausage in a skillet over medium high heat, breaking it up with a wooden spoon as it cooks.

2)  Bring 7 cups of water to a boil in a soup pot or Dutch oven.

3)  When water boils, whisk in the soup mix and lower heat to a simmer.

4)  Add in 14.5 oz. diced tomatoes and stir to combine.

5)  When sausage is browned, add it to the soup pot.

6)  Let simmer 15 minutes, stirring frequently so it doesn't stick.

After 15 minutes, your minestrone will look like this!

Ladle into individual serving bowls and top with grated Parmesan if you'd like.

Some garlic bread served alongside would be a great addition to this comforting bowl of soup.

Our verdict?  Sweet Harold says THIS one is his favorite.  Full disclosure:  He says that about each new one we try!

I'll definitely keep this variety in the pantry for future meals.

Around Lolly's Sideboard: Springtime Tulips

With the Easter bunnies packed away for another year, it's time to celebrate Spring!  I removed some of the other Fiestaware plates and accessory pieces and added different colors for this sideboard setting.  

The main color palate for this sideboard originated from this particular set of mixing bowls.

This set of four Fire King Tulip mixing bowls belonged to my mom.  I've admired them for years.  I knew the vibrant colors would coordinate perfectly with colors of Fiestaware.  

Here's a LINK which provides some great background information on this line of bowls which were originally made in the 1940s.

I went to my Fiesta stash and began searching to match up what I had available in whites, blues, greens, orange, yellow, and red.  

My daughter gifted me the egg cups for Easter this year.  

It's so much fun to play with all these gorgeous colors and variety of pieces.

I couldn't resist incorporating these two Morning Glory pitchers made by Anchor Hocking in the 1950s.  This one was my mom's.  She gave it to me years ago.

This one I found at a sidewalk sale in the French Quarter in New Orleans a year or so after Hurricane Katrina.

If you look closely, you'll notice a slight variation in the color pattern of the two pitchers.  They've both special to me for different reasons.  I had to let them have a moment to shine in this season's sideboard.

 

Bear Creek Cheddar Broccoli Soup

We're continuing our experimentation with Bear Creek Soup products.  Today we tried the Cheddar Broccoli version and, of course, I added a few extras and it turned out wonderfully!

You can certainly make this soup as directed on the package simply by boiling 8 cups of water and whisking in the soup mix.  However, by taking an extra 5 minutes or so, you can definitely elevate it to a more hearty meal.

Here's what I did:

1 T. olive oil

1 medium yellow onion, chopped

1 t. minced garlic

1 (20 oz.) package frozen baby broccoli florets, thawed (I used Bird's Eye brand)

1 package Bear Creek Cheddar Broccoli Soup Mix

8 cups water

1/2 - 3/4 cup diced ham

shredded cheddar cheese for garnishing

In a large soup pot, heat the olive oil over medium-high heat.  Cook onion and garlic for 3 - 4 minutes, stirring frequently, until onions become translucent.  Stir in broccoli florets and continue cooking 3 - 4 additional minutes.

Add the Cheddar Broccoli Soup Mix and water and bring the mixture to a boil.  Lower the heat to let the soup simmer for 10 minutes.  Stir frequently so it doesn't stick.  

Add the diced ham and cook for an additional 2 - 3 minutes.  Taste and add salt and pepper if needed.  I simply stirred in a few grinds of black pepper.

Ladle into serving bowls and top with shredded sharp cheddar cheese.  

Our opinion on this flavor?  It was quite tasty and, with the additions of ham and onion, this was a very filling soup.  I'd buy again.

Around Lolly's Table: Easter 2024

I purchased this gorgeous set of china at an antique store in Huntsville, Alabama several years ago.  The moment I saw their table loaded down with a service for 8 along with several serving pieces, I knew it was going home with me.

The pattern is Noritake Smilax (circa 1949-1951).  The delicate flowers intertwined around the outside of the pieces with the gorgeous Spring time colors called to my soul!

The handblown Lenox crystal is pale yellow and is a perfect match for the china.

This fun little Easter basket with colored eggs was my mother's.  She always put this out on her kitchen table in the Spring.

My great-aunt collected rabbits.  This Mr. and Mrs. Rabbit was a gift from my great-uncle to her.  I love showing them off!

I had been waiting to set this particular table.  I've planned it in my mind a dozen times.  I was very pleased with the results!

Easter 2024 Food!

 

I haven't been feeling my best the past few days, so I've neglected getting the pictures posted of my Easter table setting and the food!

We didn't have a house full of people as we normally do on Easter Sunday, but we enjoyed a simple meal with friends.  I scaled back my menu and this was just enough and we had some leftovers for both our family and theirs.

The star of the Easter table is always ham at our house.  This 3.5 lb. ham is a product of Kentucky Legend.  I unwrapped the ham, placed it in a shallow baking dish, added about 1/3 cup of water to the bottom of the baking dish, and covered it tightly with foil.  Then, into a 350 degree F. oven for an hour.  I then removed the ham from the oven, uncovered, and brushed on a mixture of 3 T. pineapple juice (from the can of pineapple rings) and 1/3 cup of light brown sugar.  If the ham you purchase is spiral cut, make sure you get some of the glaze down in between the slices.  Then I placed the pineapple rings all over the top and sides of the ham and brushed the pineapple rings with some of the glaze that had pooled in the bottom of the baking dish.  I recovered the ham and baked it another 15-18 minutes.  If you like a caramelized coating, remove the foil and place under the broiler for a few minutes.

Here's the recipe for the Potato Salad....you need to be a mustard lover for this one!  Mustardy Potato Salad

One of my all time favorite Spring/Summer salads is this easy Springtime Green Pea Salad 

Sweet Harold's favorite vegetable is carrots and what better time to grant his wish for this yummy side dish!  You can either use baby carrots or slice the carrot into rounds.

Brown Sugar and Butter Glazed Carrots

At my table, we definitely can't have "deviled" eggs on Easter!  So here is the recipe for my "He Is Risen" eggs.

Our dessert this year was one of our family's favorites.  Ina Garten's Carrot Cake.  The recipe calls for TWO 8-inch cake pans.  However, when I began filling mine, I realized that I needed a third pan.  The result was this gorgeous three layer cake.  Remember that the frosting has cream cheese, so you'll need to refrigerate the cake to be safe.