This silver serving tray shines atop the fluffy white linens in this bedroom showcasing a breakfast of fresh cantaloupe, toast and orange juice. The matching silver teapot and cream dish complete the set, and a vase of lavender adds a soft touch of purple.
Dark wood cabinets create a warm, rich contrast against this kitchen's pale yellow tile walls. The cabinets were extended all the way to the ceiling for additional storage and as a showcase for special dish ware.
All parts of a pea plant are edible, including blossoms, shoots, tendrils and pods. Young shoots taste the best, while older ones tend to be tough and stringy. Pea shoots and blooms make a beautiful addition to spring salads and stir-fries. Many chefs use young pea plants to make pea stock or even ice cream. If you’re growing peas for shoots, harvest micro-greens when plants are 2-4 inches tall (roughly 2 weeks) and snap greens when plants are 4-8 inches tall (roughly 2-4 weeks). This pink-flowered variety is a snow pea known as ‘Dwarf Grey Sugar.’ Vines aren’t dwarf, though, growing 4 to 5 feet tall.
On one side of the sink, a miniature antique chest holds hairpins and rings to keep the area tidy. Salve jars, a porcelain cold cream jar and a vintage dish filled with antique buttons finish off the space. Author Susan Sully says that the lids on these jars are probably made of Bakelite, an early plastic that is now a collectible.