Moira's Irish Cottage

Welcome to another Tablescape Thursday

hosted by Susan of Between Naps On The Porch

Be sure to stop over at BNOTP to see all the wonderful tablescapes for this week!

I saw the 1959 movie version of Nevil Shute's "On The Beach" during
Christmas week that year, not exactly an uplifting movie but certainly
thought provoking. Ava Gardner played the character Moira Davidson and
I immediately fell in love with the name.  A decade later when I had my
daughter the name "Moira" was vetoed by Mr. TLRT, but I have always
loved it, so this is my chance to finally use that wonderful name.

Here is Moira's Cottage all ready for a traditional St. Patrick's
Day meal of bacon, cabbage and boiled potatoes. Bacon and cabbage,
not corned beef, was the traditional Irish meal.

Flatware, napkins and shamrock plates from Home Goods.

Rosenthal "Medallion" china tea cups, sugar, creamer and tea pot.

Vintage Harlequin individual creamer, chartreuse Rhythm underplate both

by Homer Laughlin China Company.

Beleek creamer and sugar.

Vintage Homer Laughlin shirred egg plate from the Oven Serve line.

And below are the custard cups from the same line in their vintage wire rack.

Lantern was a souvenir from the Virgin Islands.

Vintage Homer Laughlin ironstone milk pitcher.

Glassware from Pfaltzgraff

Vintage Homer Laughlin punch bowl.  It is so large that I have rarely used it for punch, but it makes a great serving piece for anything that needs to be iced.  I fill the bowl with ice,

then add a glass plate for things like shrimp or devilled eggs.

Reproductions of vintage folding cake/sandwhich trays.

Spring chickens and faux  Fabergé egg from Home Goods

What you'll need to make the original St. Patrick's day meal :

1 head of cabbage

1 1/4 to 2-pounds Smithfield bacon (a dry salt-cured, hickory smoked bacon)

Salt and pepper to taste

2 teaspoons of butter

What to do:

Place unwrapped bacon in 5-quart pot of cold water; bring to a boil and drain.

Cover bacon with fresh cold water, bring to a boil, then simmer for

25 minutes per pound of bacon.

Remove outer leaves of cabbage, cut in half, core, and add to bacon and water
for last 20 minutes of simmering time.  Remove bacon and chop into small pieces.
Drain cabbage, chop and season with salt and pepper. Mix cabbage, bacon and
butter together, and serve with a side of boiled potatoes for true Irish fare.

Enjoy!  And Happy St. Patrick's Day!