The Heatherland Blog

Hot Off The Presses In Heatherland

Depression Glass.

This will be the first year I have decided not to travel on Thanksgiving   That means I will get to prepare and host my first turkey dinner.  I’m super-excited!  It will be a small gathering at best, but that doesn’t change the amount of food or courses I will make. Yes, I’m an over-feeder.


While my mind was racing through recipes, timing, ingredients, etc, it occurred to me that I don’t have a set of serving dishes. And that’s when the search began.  I checked Crate and Barrel, Pottery Barn, Macys, Target, Marshalls, and TJ Maxx, but I wasn’t finding much I liked.


Then I tried etsy.


Ding, ding, ding- we have a winner! I scored a very heavy set of vintage serving bowls and plates.



The smokey black depression glass perfectly compliments my current dishes, it’s not overly feminine, and when not in use (except for a few times a year) it will look gorgeous stacked on my open pantry shelves.


Plus… the 12 piece set was a steal at $40.  Gotta love that seller.

Duck, Duck, Goose.

Last weekend I bought a carton of 6 little duck eggs from Tendercrop Farms.


Duck eggs are different that chicken eggs.  Despite being smaller, duck eggs are creamier with more nutrients and vitamins than chicken eggs. They have a thicker shell, longer shelf life, and 9 grams of protein (compared to 6 grams in a hen’s egg).  Because of the higher protein levels, duck eggs give more loft to baked goods and they are especially good in recipes where the yolk is important, like sauces, custards, etc.  The composition of a duck egg differs so much from chicken eggs, many people who are allergic to chicken eggs are able to eat duck eggs without problems.


I couldn’t wait to use them, they’re so cute! We had them for breakfast, then we had them again for dinner.


Then it continued as we had the rest of them for breakfast the following morning.


Later on we went up to Portland to walk around, shop, and had lunch at Duckfat.  Are you sensing a theme for our weekend?


I was in the mood for poutine since the weather is getting a little chilly, and this place makes the best rendition in the area: hand-cut Maine potatoes fried Belgian-style in duck fat, topped with cheese curd and house made duck gravy.  It was awesome.


I got a little chuckle when the waitress asked me if I wanted to add a duck egg to my poutine… Um, no thanks, I’ve had my share.

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