Lately I have been obsessing over dishes (again) online. Up until Christmas time last year when I got started on my Raffia collection (which is now two pieces away from being complete to me) I have always had ugly and boring Ikea dishes.While I completely adore my Vernonware Raffia set, when it comes to entertaining, I would really like to have different options for different occasions.
All week I have been looking up Mikasa Ben Seibel dishes on etsy and ebay. I love the huge and bright floral prints from the late 60′s and early 70′s that was on so many wonderful sets of dishes. They are so festive and fun, and would be so lovely to eat from outside on a warm Summer evening. I think I am going to start collecting them, but in mismatched prints. I just love all of the prints so much, and I love how eclectic they would look together around a table.
Yesterday when Russ suggested a trip to the thrift store, I jumped at the idea. I was determined to find some amazing dishes. I didn’t even really look at anything but dishes, and I found this set of four dessert plates for $2.95. While they are not the incredible and colorful Ben Seibel ones I have been looking at, they are Mikasa, and I think they are pretty fantastic. The set says Mikasa Ivory China, Riviera on the bottom. I looked them up online when I got home, and had a hard time finding any more from the set, but I am okay with that. I think they will look great for a dinner party paired with a pretty solid colored plate, or another black and white set.
This morning I made French toast with blueberry sauce and served them on my new plates. I made the blueberry sauce last weekend and have been serving it over vanilla ice cream for dessert for a few days.I loosely followed this recipe.
- 3 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup water
- 2-3 tablespoons cornstarch or flour
- a pinch of ground cinnamon
- In a small saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.