Behind Door #1 - Stevie's Crazy Kitchen Blog at - 243407

Stevie's Crazy Kitchen

Behind Door #1 
Jul. 15, 2011 1:32 am 
Updated: Jul. 16, 2011 6:31 am
Some years back I decided to add to my Mikasa China, and cheap crystal stemware.  I turned service for 4 into service for 10, with a few extra pieces, in case of breakage.  Good thing I did, but that's not why I'm here this morning!

It was after that, that I was given a set of aunt "whomever's" china,  unwanted by our friend.  Service for 8, with a few serving pieces.  This evening, whilst contemplating re-vamping my storage, I pondered whether or not to keep the "gifted" set, so as is my fashion, I set about doing a little internet searching...  It turns out, that "behind door #1," is a set of rather expensive china!  From what I've been able to find, a 5pc place setting "could" sell for $40, the oval platter $30, the sugar/creamer set could be worth a bundle, as I've not yet found a sugar bowl with lid, only the creamer.  I believe my "re-vamping" might require me to simply swap from china cabinet to pantry cupboard, and vice versa.  Perhaps better to hang onto it for now...  In view of the current economy, I doubt that anyone would become intent on replacing missing pieces, or adding to an existing set.

I am slightly confused, as the back of the china identifies it as "International Porcelain, Kensington 1560" and is a white background with a soft pink/green floral pattern on it.  I call it "floral," as I have seen it online spelled, most often - Gardena, and also Gardenea... I would have spelled it "Gardenia..."  I do believe that I must do more research!  I feel that I also must consult our friend Roberto, who last I knew would sell on Ebay items picked up at estate sales, to yard sales.  I don't suppose an appraisal would hurt either...

Well, if you've been following, last post I spoke of pickles and jam...  Both are done now - look back for most recent on those...

Be healthy, and crazy, (happy comes along for the ride :) if you think about it!
Jul. 16, 2011 6:31 am
Very interesting! Let us know what you discover on your treasure hunt!
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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