Yesterday when I went down to the drugstore ,(which closes at 12:30 on Sat., imagine!) I parked in front of a new Thrift Shop that opened. The thrift shops here aren’t too thrifty, seriously, sometimes the stuff is so overpriced it makes me cringe.
This one had its share of the cringe factor, but there were a few shelves with 50% off, and I found this smaller covered tureen, complete with spoon for 3.00. It was made in Japan, and white, so it will blend in with everything!
Good for sauce, or a vegetable when it is just us.
I also found these green and white check plates, probably wouldn’t have been tempted if we weren’t coming into the GREEN season. No scratches , made by Potter and Smith ?, whoever they are!
Speaking of greens, I have never made Brussels Sprouts, and decided it was time. I saw a recipe from Rachel Ray and decided to give it a try.
I thinly sliced the sprouts, and onions, and quickly fried in a scant amount of olive oil. EVOO as she says, :) .
Here’s her recipe.
I shredded them as my friend Carol at There’s Always Thyme to Cook did a similar recipe, and since I am not a big fan of whole cabbage, I figured this might make them more appealing.
Hmm, I guess if you like Brussels Sprouts it is good. I didn’t care for it, nor did dh.
I prefer my cabbage this way.
Sliced cabbage, onions, powdered mustard, and lots of pepper with crisply fried bacon added at the end.
Fry the bacon, drain of most of the fat, then quick fry the cabbage and onions in it.
So much better than the kind my mom made, boiled in the pot with the corned beef.
My totally Polish DZ sister, Janice, taught me how to make it this way. Thank you, even though you decked yourself out from head to toe in ORANGE every St. Patrick’s Day!
She had red hair, so I really mean head to toe!
I hope you are thinking about something to post to join the 5th Annual St. Patrick’s Day Blog Crawl on Mar. 13th.
Anything Irish, a recipe, a table, a vignette, whatever you’d like!
Maybe some Pot O’Gold cupcakes?
The gold is the cream inside.
Maybe some Apple O’Tart…
Or some Saving of the Green Quiche, where you use up bits of leftover ham, and cheese and eggs.
Perfect with a
See you Wed. night at 7 for Let’s Dish!
Thanks for stopping by.
I am joining The Tablescaper for Seasonal Sunday.
Yvonne for On the Menu Monday
Kathe with an E for You’re Gonna Love It Tues.
Marty for Tabeletop Tuesday.