For those of us who love 19th century engravings and toile de jouy, it seems only natural to love transferware. English transferware is the most common. Collectors sometimes find it difficult to locate French or American pieces. But all make wonderful collections whether you collect one particular pattern, region, or mix it up.
From soup tureens, to serving dishes, to plates and cups and saucers, there is a wide array to please everyone.
In the late 1700's only blue was made, like this platter.
The makers of these early pieces tried to replicate the look of Chineseware that was so popular among the upper class.
By the 1830's various colors came into existence and local potteries began making themed pieces. Flora and fauna, military themes and copies of popular artwork were all made into transferware decoration.
The pieces pictured above are English ones from some recent shows I attended, but the French ones are just as lovely like the Sarreguemines pottery plate below.
There is comfort in having a quiet breakfast or tea with transferware. I have a set I use almost daily. But I also find the patterns a bit busy for lunch or dinner so I like to mix them with plain white porcelain or ironstone on the table. It seems to enhance their beauty rather than detract from it.
And as a collection, transferware always makes a beautiful display regardless of your style.
When I moved into my present city apartment, a mere 680 square feet, Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite
Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap
This lovely concoction is a basic fresh white cheese , otherwise known as Fromage Blanc, made into a dessert cheese by adding a pear infused balsamic vinegar reduction and pairing it with fruit, chocolate and cajun spiced pecans. The fromage blanc is from an old New Orleans recipe a friend living on Lake Pontchartrain in Mandeville told me about several years ago. It is relatively simple to make from milk, no special equipment or ingredients are needed, yet it will definitely impress whomever you serve it to. Fromage Blanc can be made in a variety of textures. It can be made with low fat milk if you so desire, and it can be a dessert cheese like that above or a comfort food like the creamy herb cheese I made here. The preparation is so easy, here is how: You will need- 1 qt.milk, raw or store bought but make sure it is not ultra pasteurized (regular pasteurization is fine) 1 cup buttermilk 11/2 tbls. strained juice from fresh lemons or limes 1/2 tsp salt, I prefer pi