A Cottage-like St. Patrick's Day Setting

I combined some yellow hydrangeas, lily of the valley and white chrysanthemums for a cheerful spring arrangement.  It sure feels like spring around here- the snow is melting and we're enjoying warm temps in the 50's!  

We have to have some Leprechauns!

I have a small collection of these Royal Albert "Shamrock" dishes I picked up through Ebay.  It took me a few purchases to get them since they came from different sources.  

I layered some shamrock cookies on this little dessert stand.  They'll go nicely with the tea!

I've used these napkins more than once (which I got from an Etsy shop several years ago) I like putting napkins in the glass to add some more pattern and height.

I bought the cabbage placemats with Easter in mind but I'm glad I also gave them a try for this tablescape.

I wanted a cottage feel to this tablescape so I used the blue and white Devon Cottage dishes mixed with the Bordallo Pinheiro cabbage plates.  My shamrock tea cup and saucers seemed to go with it all nicely.

Cabbage placemats (new) and white chargers (older) from Pier 1.  

Since there's just the two of us I'll only need two place settings. 

We just had this at a restaurant- Corned Beef Eggs Benedict last Sunday and it was so good!

I found some Hollondaise Sauce mix made by Knorr that I'm going to use for making my own version.  I'll get some sliced corned beef at the deli and english muffins and we're good to go!

 These two are dancing up a storm to some good old Irish folk music.

Click this link for a classic dose of Irish Folk Music at Dolan's Pub This will get your feet stomping!

I originally posted about my little Clover Hills Village which you can see "here"

The blue and white dishes are a repeat color as seen on the plate rack.

I layered two white tablecloths.  The top one is more of a topper but I like the texture of it and I thought it fit in well with the cottage feel I wanted.

Perhaps some beer to go along with dinner and the recipe below that my daughter shared with me.
 Instead of corned beef (too much leftovers) I'm planning to make this for dinner this year.

SAUSAGE AND CABBAGE SKILLET

INGREDIENTS

2 lbs. fully cooked Polska Kielbasa Sausage cut in half lengthwise, then cut into 2 in. pieces

1 T Extra Virgin Olive Oil

1 Head Cabbage, coarsely chopped

1 Lg. Sweet Onion, cut into large pieces

3 Cloves Garlic, minced or crushed in garlic press

2 t. Sugar

1/2 t. Salt

1/2 t. Black Pepper

2 t. rice wine vinegar

1 1/2 t. Dijon or Brown Grainy Mustard

DIRECTIONS

Heat olive oil in large nonstick saute' pan over medium-high heat and add Kielbasa.

Cook without stirring for 1 minute.  Then store occasionally for about 3 minutes.

Transfer to a plate with slotted spoon.

In the same pan with some of the rendered sausage fat, add cabbage, onion, garlic, sugar, salt and pepper.  Stir to combine and cook for about 10 min., stirring occasionally.

Mix in the vinegar and mustard.  Add the sausage back to the pan and cook for another 2 minutes to heat through.  

Serve immediately on it's own or over mashed or boiled potatoes.

A printable version is available "here"

I'll be joining:

Tablescape Thursday
Thoughts of Home On Thursday 
Foodie Friday and Everything Else 
Dishing It & Digging It 

and on the March 16th I'll be joining Cuisine Kathleen for her 8th annual St. Patrick's Day blog crawl.

May your troubles be less
and your blessings be more
And nothing but happiness
come through your door!