We don't need an excuse to pull out all the greens (or go shopping for more), but we'll certainly take the opportunities when they arise. Every item on this table was selected for a general purpose, and we like to buy things that can be used over and over again. The whole look started to come together once we found the gorgeous floral fabric for the tablecloth and complementary fabric for the napkins (second layer tucked into the white).
Flowers centerpieces always add a touch of vibrancy and life to a table. Our resident florist used a combination of white blooms we picked up locally, silks, and vegetables. Look closely and you'll see broccoli and a variety of salad greens tucked in there.
We love a nice glow from lamp and candlelight.
The French Provincial chargers are not as white as they appear on the product page, but the slight tint worked well for this table. The Jade dinnerware is not what we expected when it was first ordered. It's not always easy to find a nice, Jade set in the shade we wanted, but this set is both aesthetically pleasing and functional. It has a nice weight, too. The clear stem glasses were picked up at a glass shop in Vermont, and the green goblets brought in the pattern from the small fern dishes. The dishes were picked up at Joann's.
A table is not a table without cloth napkins, or so it goes in our household. From the time I was old enough to know what a napkin was (or "serviette" to many), I associated the word with cloth versions, for that is what we used in our home. Below is a combination of two napkins, and while impractical, looks pretty. The colorful floral napkins are by Potterton Hill and the white cotton napkins with the charming edges were picked up at Home Goods. We found the bird napkins rings at a consignment shop.
These rich shades of green are a perfect backdrop for delicious Patsy Pies (named in her recipe "patsy" instead of "pasty"), and the recipe we used is courtesy of The Farmette Cookbook by Imen McDonnell. I started following Imen's blog back when it was 'I Married an Irish Farmer,' and it's been a lot of fun to read her stories and see her immersion in Irish culture over the years. You can follow her blog, now titled 'Farmette.' The photography in this cookbook is stunning.
Pasty Pies are originally a product of Cornwall, or so my research (and Imen!) tells me. The many recipes I've come across call these Irish Hand Pies.
There has supposedly been found a reference to pasties in sixteenth-century Cornwall, in Devon. Another source depicts cave drawings of pasties being consumed in 8,000 BC. It's not unreasonable that this dish, in some form, has been around that long. Whatever you want to call them, and no matter their origin, they are a delicious, filling, and versatile meal enjoyed around the world today.
Quick Notes: These freeze so well! When ready to enjoy the extras for a second meal, we let them defrost at room temperature for an hour and then warmed them on low in the oven for 20 minutes. Also, the Patsy Pies recipe calls for Stout, which we did not use. We substituted beef broth.
We hope you found some inspiration in this post, and if you try Imen's Patsy Pies, let us know how they worked for you!