Mother's Day Tablescape

 I have been wanting to use these dishes in a tablescape for a long time.  I tried at Easter, and just couldn't make it "work".  As I pulled them out, yet again, I was determined to "get it together".  They are such a pretty, dainty pattern.  The contrast between the cream plate and dark table shows them off beautifully.  The table runners I've seen through Pinterest, made out of doilies, have really caught my eye.  I love them, and thought they would compliment these old dishes perfectly.  


Doily Runner:  The first step was gathering the doilies I wanted to use and laying them out on the table, fitting them together like puzzle pieces.  You can stitch the doilies together with a matching thread wherever they touch each other.  I chose to just lay mine out, without stitching them together.  I like to use them all over my home, and didn't want to permanently attach them.  I gathered several of these beautiful pieces at local thrift stores for under $1.  



The blossoming branches are a wild tree that blooms each spring in Nova Scotia.  My mother told me that Grammie always called them June Plum.  However, this is May, so our spring has come early this year.  :)  I snipped several branches and put them in my pink depression glass pitcher.  






These dishes were collected in the 1940's in packages of oatmeal.  I have three teacups and saucers that were my grandmothers.  The rest of this collection I have found in different antique stores over the years.






You have seen these little place card holders before.  I told you their story HERE last Easter.  It was my first tablescape here on Take Six.  No laughing, OK?  ;)









On the bottom of the plate it says, American Limoges ~ Rosalie ~ 22k gold.  I picked up six dinner plates and the platter at one antique store for $20.  It is not an expensive pattern at all.  But oh so pretty!



We are celebrating Mother's Day this year as we usually do.  We will gather with family, each one contributing to a wonderful meal.  What a blessing!

How will you celebrate Mother's Day?

Photos courtesy of Nicole Payzant Photography.  (She was the first little person to give me the blessing of being a mother :)


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Mother's Day Breakfast ~ with Paula

Mother's day is upon us. 

Do you usually get breakfast in bed?

We've made these yummy recipes

printable for you, so you can leave

them laying around and suggest

you would like them for breakfast

some day.  ;)

Oven Baked Scrambled Eggs ( 12 servings)

I found this recipe on allrecipes.com a number of years ago.  They are deliciously rich and creamy, and the only way I cook scrambled eggs for a crowd.  This recipe can easily be doubled.  I made it on the Easter weekend for 46 people.  I tripled the recipe and we had plenty.  It took considerably longer to cook as I had to put the entire mixture into my large roaster. It was around 45 minutes in total.  I did increase the temperature to 400 for the first 10-15 minutes as the ingredients were cold from the fridge.  It would have cooked faster if I could have divided it into two baking dishes, but all other dishes were holding other breakfast goodies.

24 eggs

2 1/4 tsp salt

2 1/2 C milk

1/2 C butter (I never use that much, probably just use anywhere from 1/4 C- 1/3 C)

Preheat oven to 350 deg.  Melt the butter and pour into a 9 X 13 pan.  In a bowl whisk eggs, and add milk and salt.  Pour into the 9x13 pan and place in oven.  Bake for 10 minutes.  Give a good stir, probably not much going on yet, put back in for 10 more minutes, and stir again.  If at this point it is beginning to firm up when you stir, just put it back in for 5 minutes. 

Once the eggs begin to set they set pretty quickly.  The eggs are done once they are not creamy any more and can hold their own shape.  I have found that each time I make these there is a ‘water’ that seems to come out of the eggs once they are cooked and sit in my serving bowl.  Apparently this is referred to as weeping and there are two reasons for this 1) cooking too fast or too high a temp and 2) over cooking; so the last time I tried them, I cooked them lower and slower AND not quite as much as usual but it still occurred. It does nothing to the taste, and I always use a slotted spoon for serving.  I have even seen this happen in brunch buffets in hotels so I don’t worry about it, just wanted to let you know it is a possibility.

Printable Recipe

Potato Bacon Casserole 

Potato Bacon Casserole 

NOTE:  This recipe is not a ‘light’ diet conscious recipe but as a once or twice a year treat it is just plain old yummy!!!

I have no idea where this recipe came from, maybe my husbands love for all things bacon, but this is Christmas and Easter breakfast in our home every year and has been for near 18 years.

5 or 6 med potatoes sliced (I leave the skin on)

1 onion sliced

1 lb bacon

1 generous cup of grated sharp cheddar cheese.

To begin, place your bacon in a ‘star burst’ pattern over the bottom of your cast iron fry pan.

The strips of bacon will go from the center of your pan up and over the sides.

Next layer 1/3 of your sliced potatoes, 1/2 of  your sliced onions and 1/2 of your grated cheese; again, 1/3 of your potato, rest of onion, rest of cheese and top with final amount of potato.  Now wrap the bacon pieces that are hanging over the side of your pan back over the top of potatoes.  Bake at 275 for about 2 hours, or until potatoes are tender.  If the bacon is getting too dark, cover with foil for awhile. 

Printable Recipe

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