Last night I pulled out a new-to-me Christmas tablecloth and draped it across the dining room table.
I’m tempted to use some goofy eBay description like “perfect except for” or “nearly mint”, but it’s neither perfect or mint. The fabric isn’t crisp so it’s been washed at least once in the past, but boy, the gold areas have so much texture they’re almost crunchy.
Our one year blog birthday just sort of sneaked by us last week while we were at The Vintage Bazaar. Late or not, we must have a cake! And a candle! And jadeite! And a “new” tablecloth!
We’re not getting fancy. This cake is posing on my kitchen table. I bought the tablecloth at The Vintage Bazaar from Nancy The Linens Lady. (Basically, I want to buy her entire booth.)
Last month Luray and I were on vacation in Canada and OF COURSE we had to go shopping for vintage goodies at the appropriately named Lakeshore Antiques and Treasures near Niagara-on-the-Lake, ON.
Vintage fridge containers have gotten way more expensive in the past few years, especially the jadeite ones. But that’s no excuse for leaving them on a shelf to collect dust. Here are ten simple ways to use them.
They’re spectacular at hiding the last piece of cherry pie.
Unlike modern, flimsy see-through plastics, old glass fridge containers completely conceal the contents. That can be a very good thing if you have a good memory. Otherwise, you’ll have vintage leftovers with nice green mold. User beware!
Okay. That was too easy.
Snow! Snow! Snow! Snow! I’m enjoying a snow day at home because ManRay took my car to get to work (it has all-wheel drive and his doesn’t).
Okay, I know it’s not as bad here as it is at Luray’s house, but we’ve got at least six inches of snow. Maybe more. Hard to tell because it’s blowing madly and won’t settle down to get measured.
When we get weather forecasts like this, supermarkets always get emptied of bread, eggs and milk. What’s with that? Does everyone have a sudden, inexplicable need to make French toast?
Not me. But in honor of this snowy weather shopping mystery, I’m making Rich Bread and Butter Pudding from Tish Boyle’s “Diner Desserts”. And I didn’t have to run to the store to get the ingredients, either! Yep, there’s more!