I was in love at first sight. I am almost certain that my mom had a set of these, if not then someone else in the family did because I remember them very well. When I saw that there were 8 dinner plates I knew I had to have them. There is also 8 cereal bowls, 2 fruit bowls and 4 cups and saucers. I paid $1 for each plate and .50 cents for the bowls, cups and saucers. Bringing the grand total to $16. Evenually I'll finish out the set but for now I'm happy with what I've got :o)
Don't they look great with the runner?
They are vintage late 60's early 70's.
The maker is Taylorstone and the pattern is Cathay.
I don't have placemats that compliment the runner (yet) but I'll work on finding or making some. When I find/make them I'll repost the whole tablescape. But until then I'll just enjoy them on the Welsh Dresser.
G and I have had the best tomato season ever for us. The cutworms got the Brandywine tomatoes but we got to the cutworms before the got the Roma's and I'm glad we did.
The Roma's make the most increadible speghetti sauce or really any kind of sauce you want.... speghetti, chilli, lasgna, soup, ect.
The trick is in the roasting. You slice them in half, lay them out on a pan, season them to your liking and roast very slowly. I put them in the oven at 275f for about 2 - 2 1/2 hours. Until them cooked down and were very soft. They didn't dry out completely but it did reduce the moisture and intensify the flavors.
I had been selling these at the farmer market but I've decided to keep them and can the rest.
- slice the tomatoe in half and lay them on a flat pan skin side down.
- season them with salt, pepper and other herbs, I used salt peper, parsely, thyme, orgeno, dill weed (my favorite with tomatoes)
- baked at 275f for a couple of hours (check about every half hour) until the were very soft.
- cooled them, then I peeled the skins off, this is very easy to do with tomatoes that have been cooked.
- then I put the pulp in a pot, added some garlic, onion, and brown ground beef
- simmered it for about 45 minute.
- served over vermcille (I prefer it to speghetti)
email me if you have questions