I used my Le Jacquard napkins and a table cloth that was made from a large remnant of upholstery fabric. The dinner plates and soup plates are Arte Italica's discontinued Portofino pattern in a deep sage grey-green with a pewter rim, very lovely. I have a set of 6 and hunting for more. The goblets are from my 39 years ago wedding registry, the very fancy Lalique, pattern Langeais. I was never more fancy than when I was 21. I just looked them up online and almost fainted at the price now. But I have to say, they are like holding angel's glass, ethereal and beautifully delicate. Now I am determined to use them more often, why not!
|The champagne flutes are made by Roost.|
Mix 1 can creamed corn with 2 well beaten eggs. Set aside. Mix 2 tablespoons flour with 2 tablespoons sugar, 1 teaspoon salt and 1/8 teaspoon pepper. Whisk in 1 1/2 cups whole milk and beat until smooth. Combine with corn mixture and pour into greased casserole dish. Set in a pan of hot water (I forgot to do this step and it was fine) and bake in slow oven (325 F) for one hour or until firm and brown on top. Mine took longer at a higher setting as I doubled it. It was a hit!
Thank you all for your sweet comments on my previous post. I appreciated hearing from you.