Wednesday, December 9, 2009
Wednesday, November 25, 2009
Happy Thanksgiving
I am thankful for the opportunity to share my
Antique Living Blog with all of you.
Peace and Plenty
I wish to you
on Thanksgiving Day.
Angelic Esser
Tuesday, November 10, 2009
Favorite Finds
The Antique Living Blog will be sharing with you every now and then some of our favorite finds. Hopefully you too will feel the same adrenaline rush as I do when I find these treasures.
Enjoy!
This is my latest find , a bundle of sweet baby clothes I found at an Estate Sale.
The clothes needed some TLC. After some hand washing, mending and pressing, they were brought back to the original splendor.
This little girls jacket with matching hat is just precious. I wish I had this for one of my girls when they were little. This is a heirloom quality jacket , that could be passed down from generation to generation.
Enjoy!
This is my latest find , a bundle of sweet baby clothes I found at an Estate Sale.
This little girls jacket with matching hat is just precious. I wish I had this for one of my girls when they were little. This is a heirloom quality jacket , that could be passed down from generation to generation.
This coat is available for purchase at the Antique Living Etsy shop.
Thursday, October 29, 2009
Recipes from the Past
Many of us enjoy remembering the dietary delights of our youth. A favorite casserole mom used to make for dinner or a luscious cake grandma made every time we came to visit. Antique cookbooks are a great place to find these recipes from the past.
Perhaps you have always wanted to cook a classic French dish such as Coq au Vin. Pick up a copy of” Mastering the Art of French Cooking” by the great Julia Child. Do not feel like preparing a gourmet French meal? Try a simple old-fashioned dessert. The Chicago Culinary Institutes 1940 cookbook “250 Delectable Desserts” swears to “end each meal in triumph! “ The seasonal recipe for New England Pumpkin Pudding is a great recipe for anyone on a gluten-free diet.
Many recipes from the past used fresh local ingredients in season. Just last week my husband, daughter and mother- in- law visited a local orchard to pick apples. The fruits of their labor yielded the best “Paper Bag Apple Pie” I ever had. A vintage recipe from the cookbook “Real, Old-Time Yankee Apple Cooking” insures a “perfect bake every time”.
Not much of a cook? How about a fun retro drink recipe for a swanky cocktail party or a traditional punch for the holidays? A 1933 book “Quiet Drinking “ would serve as a reliable guide for classic cocktails .This book must have earned its title due to being published the same year prohibition was repealed. If you have more formal entertaining to do, many antique cookbooks also included guides on the proper etiquette of entertaining. Since I have the memory similar to a strainer, I am constantly checking these books to see what side of the plate I place the fork, spoon and knife.
Whether you are searching for a casserole like Mom used to make, or a menu for an elegant dinner party, recipes of the past are sure to please the palate and nourish the soul.
Coq Au Vin, a recipe from the cookbook " Mastering the Art of French Cooking " by Julia Child.
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)
Avoid bold, heavily oaked red wine varietals like Cabernet.
2 cup homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.
In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read Cooking Thermometer registers 165 degrees F.
While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms.
When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.
While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste; beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.
Before serving, reheat the onions and mushrooms (if necessary).
Storing: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.
To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. NOTE: Do not overcook chicken at this point.
To serve: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley.
Makes 4 to 6 servings.
Brown-Braised Onions:
12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste
While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).
In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.
NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil
Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.
NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
New England Pumpkin Pudding
Butter a 1 1/2 qt. casserole dish.
Mix well
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
Blend thoroughly into
2 cups (1 lb can) canned pumpkin
Add and stir in a mixture of
3 eggs, slightly beaten
1 cup heavy cream
3/4 cup milk
Pour pumpkin mixture into casserole.
Bake at 350 F about 1 hour , or until a silver knife comes out clean when inserted halfway between center and edge of pie. Cool slightly.
Decorate top of pudding with Whipped Cream.
Paper-Bag Apple Pie
6 to 7 cups peeled, sliced apples
1 cup sugar
1/2 cup flour + 2 Tbs.
1/2 tsp. nutmeg
unbaked 9-inch pie shell
2 T. lemon juice
1/2 cup softened butter
Combine apple slices, 1/2 cup of the sugar, and 2 tablespoons of the flour;add nutmeg and toss well into mix. Turn into the pie shell and sprinkle with lemon juice. Combine remaining 1/2 cup sugar with the remaining 1/2 cup flour, rub in the butter, and sprinkle the topping evenly over the apples. Place pie in large, heavy paper bag. Fold end over twice and fasten with paper clips. Place bag on cookie sheet. Bake in 425 oven for 1 hour. Split bag open and remove pie to cool.
Serves 6 to 8
This is a delectable pie. The apples will be very tender, the top golden. And somehow the paper bag insures a perfect bake every time.
Try one of these drinks for your next Cocktail Party
Traditional Swedish Christmas Glug
-This will impress your guests and make your house smell wonderful.
16 oz Brandy
16 oz Red Wine (Burgundy or Claret)
16 oz Port Wine
1 Tablespoon finely chopped Orange or Lemon Peel
1/4 pound Cube Sugar
1/4 Pound seedless Raisins
5 Cardamon Seeds
1 Cinnamon Stick
5 Cloves
1/4 Pound Blanched Almonds
Combine the Red wine and Port in saucepan over low heat. Place orange peel, cardamon seeds, cinnamon and cloves in cheesecloth. Tie cheesecloth securely. Place in wine mixture. Simmer for 20 minutes, then remove. Place cubes of sugar in metal strainer. Rest on top of the saucepan. Set Brandy aflame and pour slowly over sugar. As lighted Brandy is poured over sugar, it will carmalize. As an alternative, 1/2 cup of granulated sugar may be dissolved in Wine. Brandy is set aflame and poured into Wine. Serve in heated mugs.
Moscow Mule
This is one of my favorites. The first time I was served this cocktail was in Calumet, MI located in the heart of Copper Country.
1 1/2 Part Vodka
Ginger Beer
1 slice lime
Serve over ice in a chilled copper mug.
Perhaps you have always wanted to cook a classic French dish such as Coq au Vin. Pick up a copy of” Mastering the Art of French Cooking” by the great Julia Child. Do not feel like preparing a gourmet French meal? Try a simple old-fashioned dessert. The Chicago Culinary Institutes 1940 cookbook “250 Delectable Desserts” swears to “end each meal in triumph! “ The seasonal recipe for New England Pumpkin Pudding is a great recipe for anyone on a gluten-free diet.
Many recipes from the past used fresh local ingredients in season. Just last week my husband, daughter and mother- in- law visited a local orchard to pick apples. The fruits of their labor yielded the best “Paper Bag Apple Pie” I ever had. A vintage recipe from the cookbook “Real, Old-Time Yankee Apple Cooking” insures a “perfect bake every time”.
Not much of a cook? How about a fun retro drink recipe for a swanky cocktail party or a traditional punch for the holidays? A 1933 book “Quiet Drinking “ would serve as a reliable guide for classic cocktails .This book must have earned its title due to being published the same year prohibition was repealed. If you have more formal entertaining to do, many antique cookbooks also included guides on the proper etiquette of entertaining. Since I have the memory similar to a strainer, I am constantly checking these books to see what side of the plate I place the fork, spoon and knife.
Whether you are searching for a casserole like Mom used to make, or a menu for an elegant dinner party, recipes of the past are sure to please the palate and nourish the soul.
Coq Au Vin, a recipe from the cookbook " Mastering the Art of French Cooking " by Julia Child.
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)
Avoid bold, heavily oaked red wine varietals like Cabernet.
2 cup homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.
In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read Cooking Thermometer registers 165 degrees F.
While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms.
When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.
While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste; beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.
Before serving, reheat the onions and mushrooms (if necessary).
Storing: Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.
To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. NOTE: Do not overcook chicken at this point.
To serve: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley.
Makes 4 to 6 servings.
Brown-Braised Onions:
12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste
While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).
In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.
NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil
Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.
NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
New England Pumpkin Pudding
Butter a 1 1/2 qt. casserole dish.
Mix well
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
Blend thoroughly into
2 cups (1 lb can) canned pumpkin
Add and stir in a mixture of
3 eggs, slightly beaten
1 cup heavy cream
3/4 cup milk
Pour pumpkin mixture into casserole.
Bake at 350 F about 1 hour , or until a silver knife comes out clean when inserted halfway between center and edge of pie. Cool slightly.
Decorate top of pudding with Whipped Cream.
Paper-Bag Apple Pie
6 to 7 cups peeled, sliced apples
1 cup sugar
1/2 cup flour + 2 Tbs.
1/2 tsp. nutmeg
unbaked 9-inch pie shell
2 T. lemon juice
1/2 cup softened butter
Combine apple slices, 1/2 cup of the sugar, and 2 tablespoons of the flour;add nutmeg and toss well into mix. Turn into the pie shell and sprinkle with lemon juice. Combine remaining 1/2 cup sugar with the remaining 1/2 cup flour, rub in the butter, and sprinkle the topping evenly over the apples. Place pie in large, heavy paper bag. Fold end over twice and fasten with paper clips. Place bag on cookie sheet. Bake in 425 oven for 1 hour. Split bag open and remove pie to cool.
Serves 6 to 8
This is a delectable pie. The apples will be very tender, the top golden. And somehow the paper bag insures a perfect bake every time.
Try one of these drinks for your next Cocktail Party
Traditional Swedish Christmas Glug
-This will impress your guests and make your house smell wonderful.
16 oz Brandy
16 oz Red Wine (Burgundy or Claret)
16 oz Port Wine
1 Tablespoon finely chopped Orange or Lemon Peel
1/4 pound Cube Sugar
1/4 Pound seedless Raisins
5 Cardamon Seeds
1 Cinnamon Stick
5 Cloves
1/4 Pound Blanched Almonds
Combine the Red wine and Port in saucepan over low heat. Place orange peel, cardamon seeds, cinnamon and cloves in cheesecloth. Tie cheesecloth securely. Place in wine mixture. Simmer for 20 minutes, then remove. Place cubes of sugar in metal strainer. Rest on top of the saucepan. Set Brandy aflame and pour slowly over sugar. As lighted Brandy is poured over sugar, it will carmalize. As an alternative, 1/2 cup of granulated sugar may be dissolved in Wine. Brandy is set aflame and poured into Wine. Serve in heated mugs.
Moscow Mule
This is one of my favorites. The first time I was served this cocktail was in Calumet, MI located in the heart of Copper Country.
1 1/2 Part Vodka
Ginger Beer
1 slice lime
Serve over ice in a chilled copper mug.
Tuesday, June 23, 2009
Something Old, Something New, Something Borrowed, Something Blue
June is the most popular month for weddings. A tradition that was started by the Romans choosing to marry in the month of June to honor Juno, the ancient Roman goddess of marriage.
Just recently, I attended the wedding of a dear family friend. When it came time to buy the wedding gift, I struggled with the tradition of purchasing a gift from the bridal registry. Eliminating the guesswork of what to buy the newlyweds, every bride registers for exactly what she wants or needs.
So what is my dilemma? As I scanned the registry I found many nice gifts, but I knew that back in the antique store I could purchase a similar gift with higher quality and a better price.
Antique stores are the perfect place to find sets of china, silverware, fine linens, crystal, and stemware. I have sold many exceptional sets of china for the price of one place setting from a department store. In addition, I have yet to find linen from a department store that matches the quality of antique linens. The next time you are invited to a bridal shower or June wedding, consider buying a gift from an antique store. I guarantee you will find the perfect wedding present.
I would like to share with you the "perfect" wedding present I found at the
Elk Rapids Antique Warehouse for my friends wedding.
Of course when I found these Tiffany Crystal Candlesticks, I wanted them for myself. I exercised great restraint , knowing the Bride to Be would love them. I added a pair of taper candles from a local candle store, my favorite dinner recipe and the following sentiment on nice card stock all wrapped up in the original tattered Tiffany blue box.
Something Old
-A pair of Tiffany Crystal Candlesticks from an Antique Shop
Something New
-A pair of beeswax taper candles
Something Borrowed
-A favorite recipe for a candlelit dinner
Something Blue
-A woman’s favorite, “Tiffany Blue”
I am happy to tell you the wedding present was a favorite of the newlyweds.
Just recently, I attended the wedding of a dear family friend. When it came time to buy the wedding gift, I struggled with the tradition of purchasing a gift from the bridal registry. Eliminating the guesswork of what to buy the newlyweds, every bride registers for exactly what she wants or needs.
So what is my dilemma? As I scanned the registry I found many nice gifts, but I knew that back in the antique store I could purchase a similar gift with higher quality and a better price.
Antique stores are the perfect place to find sets of china, silverware, fine linens, crystal, and stemware. I have sold many exceptional sets of china for the price of one place setting from a department store. In addition, I have yet to find linen from a department store that matches the quality of antique linens. The next time you are invited to a bridal shower or June wedding, consider buying a gift from an antique store. I guarantee you will find the perfect wedding present.
I would like to share with you the "perfect" wedding present I found at the
Elk Rapids Antique Warehouse for my friends wedding.
Of course when I found these Tiffany Crystal Candlesticks, I wanted them for myself. I exercised great restraint , knowing the Bride to Be would love them. I added a pair of taper candles from a local candle store, my favorite dinner recipe and the following sentiment on nice card stock all wrapped up in the original tattered Tiffany blue box.
Something Old
-A pair of Tiffany Crystal Candlesticks from an Antique Shop
Something New
-A pair of beeswax taper candles
Something Borrowed
-A favorite recipe for a candlelit dinner
Something Blue
-A woman’s favorite, “Tiffany Blue”
I am happy to tell you the wedding present was a favorite of the newlyweds.
Friday, June 19, 2009
An Elk Rapids High Tea
I had the pleasure once again to design a table for the Antrim County High Tea for Breast Cancer Prevention. As a table designer you create a table design and provide the table settings for 8 guests.
The Antrim County High Tea for Breast Cancer Prevention is a 501(c)(3) non profit organization with a mission to: "provide awareness and education, eligibility screening and initial medical testing for breast cancer. The primary focus will be to assist all individuals living within Antrim County, Michigan who are not otherwise covered by public or private medical programs and whose personal financial capability would discourage preventative testing.”
ACHT began simply driven by two local women who wanted to make a difference in their community. Today they are supported by over 550 individuals and more than 200 local businesses.
Please take a look at the table I designed.
The table setting is a fine bone china from England. The pattern is
"American Beauty" by Royal Albert. This beautiful china was loaned to Antique Living by Carl and Rose Hatfield of Potbelly Antiques. I had the pleasure of choosing a set of china from Carl and Rose's personal collection of 35 sets of china . If you are ever in Grayling, MI stop in and see their Antique Shop,
Potbelly Antiques
4729 N. Down River Road
Call ahead for hours 517-348-8578.
The green depression water glasses are the Colonial Block pattern by the
Hazel Atlas Co. 1934-1937. The glasses were loaned to Antique Living from the personal collection of Marilyn Dork of Miss Marilyn Antiques. Stop by the
Elk Rapids Antique Warehouse to see her charming antique booth.
Many Thanks to both of you for helping me to support the Antrim County High Tea for Breast Cancer Prevention.
The Antrim County High Tea for Breast Cancer Prevention is a 501(c)(3) non profit organization with a mission to: "provide awareness and education, eligibility screening and initial medical testing for breast cancer. The primary focus will be to assist all individuals living within Antrim County, Michigan who are not otherwise covered by public or private medical programs and whose personal financial capability would discourage preventative testing.”
ACHT began simply driven by two local women who wanted to make a difference in their community. Today they are supported by over 550 individuals and more than 200 local businesses.
Please take a look at the table I designed.
The table setting is a fine bone china from England. The pattern is
"American Beauty" by Royal Albert. This beautiful china was loaned to Antique Living by Carl and Rose Hatfield of Potbelly Antiques. I had the pleasure of choosing a set of china from Carl and Rose's personal collection of 35 sets of china . If you are ever in Grayling, MI stop in and see their Antique Shop,
Potbelly Antiques
4729 N. Down River Road
Call ahead for hours 517-348-8578.
The green depression water glasses are the Colonial Block pattern by the
Hazel Atlas Co. 1934-1937. The glasses were loaned to Antique Living from the personal collection of Marilyn Dork of Miss Marilyn Antiques. Stop by the
Elk Rapids Antique Warehouse to see her charming antique booth.
Many Thanks to both of you for helping me to support the Antrim County High Tea for Breast Cancer Prevention.
Tuesday, June 9, 2009
2nd Saturdays Outdoor Antique Market
I am excited to announce the first Antique Living show. Please join us on 2nd Saturdays this summer for an Outdoor Antique Market at the Elk Rapids Antique Warehouse. Antiques, Vintage Finds and Unique Treasures are waiting for you to discover.
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