For the Love of Green
Hello! I'm so happy to have you join Mary, Pam and me today. I'll be sharing their links at the bottom of this post so you can visit them later. This Monday we are all featuring green, and I'm sharing my For the Love of Green table setting with you all in anticipation of Saint Patrick's Day! It's easy to create a flower arrangement with fresh greens, and set a festive table using greens for lunch or dinner with just a twinkle of gold.
Happy March! St. Patrick's Day is just a few weeks away and spring is hopefully around the corner! Here in Southern California we had S N O W and hail this past week, and although it didn't last, we never have snow here. It's been a cold and chilly winter everywhere, hasn't it?
I think on Saint Patrick's Day everyone wants to be a little Irish, no? Mr. FGH shares a sailboat with our neighbors and good friends, who both just happen to be Irish.
Fun, lovely people, we can't wait to invite them over for some kind of Irish dinner on Saint Patrick's Day! I set this table as a "trial run" ahead of time, for you to see it, but when they come, this will be the table setting I'll use.
The green linen placemats provide the foundation for each table setting, I layered antique green Wedgwood plates on our everyday plates. On top, my favorite folded white linen napkins embroidered with a crowned monogram {in green, what else?!} complete the stack.
The most incredible green flowers were so thrilling to find this week, the roses look like little cabbages {so appropriate, right?} That bright green hydrangea is always a favorite. An antique French Country preserving pot is wonderful for larger floral bouquets like this one. {I inserted a glass vase.}
Besides falling completely in love with the Green Lemonade Roses {they remind me of cabbages!} I was also quite enamored with the Queen Anne’s Lace cousin Ammi Visnaga Green Mist. It's supposed to be a little more sturdy than its royal cousin Queen Anne's Lace. Each bloom is topped by dense, chartreuse domes that bloom into to creamy white flower heads. The billowing, feathery foliage is something I adore, it adds so much texture and airiness to arrangements.
In case you are wondering what that sprinkle stuff is on the table, I haven't captured the true sparkle of it. Last night we celebrated a dear friend's landmark birthday at a beautiful restaurant Eddie V's. They had taken the time to sprinkle these little glittering 'diamonds' all over our table and written a beautiful birthday card for our friend. It made her evening even more special.
When it was time to go home, I asked if she could drop 3-4 of these sparklers in her card to show her daughter. The waitress let us take all of them home. I immediately thought of sprinkling mine over this St. Patrick's Day celebration table as a touch of 'gold'. Each one is tiny but diamond shaped, so they really sparkle!
After dinner, I'm planning on serving a very simple dessert. For this trial run, I placed cinnamon muffins in an antique green painted caddy along with dessert forks. Both Bentley and Mr. FrenchGardenHouse are already circling the table asking if there will be treats after the photos are finished.
The small French ironstone pitcher is quite unique, the handle is on the side, rather than the usual place. It's a great server of syrups, cream, really anything that will accompany a dessert. At one time it may have been used in a French country bistro for a single serving of wine.
The menu hasn't been decided yet. Since my Irish friend makes a killer Irish stew, I'm not sure I'll brave that, because I'm sure hers is better. I think there will have to be potatoes. What do you all serve on Saint Patrick's Day?
One thing I do want to make is a paté, which is a favorite appetizer in Ireland. I love the antique French trompe l'oeil porcelain paté terrines made by Pillivuyt. This is a quail, and the other one is another kind of game bird, but I'm going to make chicken liver paté and serve it in there because I'm not even sure if I could get quail or like it in a paté.
I found this easy recipe by Kerry Gold Paté with Balsamic & Capers. This chicken liver pate is full of gutsy flavors and is a wonderful starter with crackers or toasted baguette slices. It freezes very well – cover tightly with plastic wrap and thaw at room temperature before using. {I'll confess I skip the anchovies, but I'm sure they'll add another wonderful flavor! I'm sure if Mr. FGH was making this, he'd throw in a few extra of those, since he eats them on his salads.}
Thank you so much for your visit! Please visit my dear friends below by clicking on their links! Happy March, and I hope you'll be loving the green later this month!
Happy March! St. Patrick's Day is just a few weeks away and spring is hopefully around the corner! Here in Southern California we had S N O W and hail this past week, and although it didn't last, we never have snow here. It's been a cold and chilly winter everywhere, hasn't it?
WELCOME TO MONDAY MORNING BLOOMS!
I think on Saint Patrick's Day everyone wants to be a little Irish, no? Mr. FGH shares a sailboat with our neighbors and good friends, who both just happen to be Irish.
Fun, lovely people, we can't wait to invite them over for some kind of Irish dinner on Saint Patrick's Day! I set this table as a "trial run" ahead of time, for you to see it, but when they come, this will be the table setting I'll use.
The green linen placemats provide the foundation for each table setting, I layered antique green Wedgwood plates on our everyday plates. On top, my favorite folded white linen napkins embroidered with a crowned monogram {in green, what else?!} complete the stack.
The most incredible green flowers were so thrilling to find this week, the roses look like little cabbages {so appropriate, right?} That bright green hydrangea is always a favorite. An antique French Country preserving pot is wonderful for larger floral bouquets like this one. {I inserted a glass vase.}
Besides falling completely in love with the Green Lemonade Roses {they remind me of cabbages!} I was also quite enamored with the Queen Anne’s Lace cousin Ammi Visnaga Green Mist. It's supposed to be a little more sturdy than its royal cousin Queen Anne's Lace. Each bloom is topped by dense, chartreuse domes that bloom into to creamy white flower heads. The billowing, feathery foliage is something I adore, it adds so much texture and airiness to arrangements.
FLOWERS FOR THE LOVE OF GREEN ARRANGEMENT
I actually had loaded my arms full of all sorts of flower bunches in whites and greens when I spied this large pre-made bouquet. Since everything in the bouquet was something I loved, I bought that instead! I generally don't love pre-made bouquets, but this one is gorgeous!
In case you are wondering what that sprinkle stuff is on the table, I haven't captured the true sparkle of it. Last night we celebrated a dear friend's landmark birthday at a beautiful restaurant Eddie V's. They had taken the time to sprinkle these little glittering 'diamonds' all over our table and written a beautiful birthday card for our friend. It made her evening even more special.
When it was time to go home, I asked if she could drop 3-4 of these sparklers in her card to show her daughter. The waitress let us take all of them home. I immediately thought of sprinkling mine over this St. Patrick's Day celebration table as a touch of 'gold'. Each one is tiny but diamond shaped, so they really sparkle!
After dinner, I'm planning on serving a very simple dessert. For this trial run, I placed cinnamon muffins in an antique green painted caddy along with dessert forks. Both Bentley and Mr. FrenchGardenHouse are already circling the table asking if there will be treats after the photos are finished.
The small French ironstone pitcher is quite unique, the handle is on the side, rather than the usual place. It's a great server of syrups, cream, really anything that will accompany a dessert. At one time it may have been used in a French country bistro for a single serving of wine.
The menu hasn't been decided yet. Since my Irish friend makes a killer Irish stew, I'm not sure I'll brave that, because I'm sure hers is better. I think there will have to be potatoes. What do you all serve on Saint Patrick's Day?
One thing I do want to make is a paté, which is a favorite appetizer in Ireland. I love the antique French trompe l'oeil porcelain paté terrines made by Pillivuyt. This is a quail, and the other one is another kind of game bird, but I'm going to make chicken liver paté and serve it in there because I'm not even sure if I could get quail or like it in a paté.
I found this easy recipe by Kerry Gold Paté with Balsamic & Capers. This chicken liver pate is full of gutsy flavors and is a wonderful starter with crackers or toasted baguette slices. It freezes very well – cover tightly with plastic wrap and thaw at room temperature before using. {I'll confess I skip the anchovies, but I'm sure they'll add another wonderful flavor! I'm sure if Mr. FGH was making this, he'd throw in a few extra of those, since he eats them on his salads.}
Thank you so much for your visit! Please visit my dear friends below by clicking on their links! Happy March, and I hope you'll be loving the green later this month!
and me, Lidy at FrenchGardenHouse
A BIENTOT
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Sarah
March 14, 2023
Lidy, I’m embarrassingly late! Not sure why I didn’t get over to this post last week. Your green flowers are gorgeous, and love the sprinkles on the table. How fun for your friend’s birthday and perfect to add sparkle to your green table. Your pate tureens are wonderful. Happy St. Pat’s Day!