Do you hold auditions for dishes? I do and so should you. Why you ask? Well for one, dish storage space is probably at a premium at your house, too. Right? So other than a complete set of special dishes, each new purchase should be either 1) special enough to stand on their own, or 2) versatile enough to play well with many other playmates (your other dishes). And if you are wavering, as I am now, they should probably not stay.
There were so many questions as to what I bought at Pier One.. see this post HERE, I actually went back to pick up a few of these, just to audition. I did buy a few things you will see later. These plates are more of a grayed white, less creamy, weigh a ton, and take up a lot of space when stored. I did prepare a spot for them, if they stay.
They did not play well with this stack of salad plates. And this is the short stack. There were more.
The problem? Well the plate part is deeply inset from the fluted edge. And they are gray white, not a creamy white. The deep inset is the biggest issues. Many salads will just sit on top of the fluted edge and just do their own version of the slip and slide.
So as I brought out more and more dishes, the table started to look like this. Add a few chargers, placemats, flatware.. you get the picture, right?
This is the short stack that works for the depth issue.. but I'll let you be the final judge.
Not sure, but with the right flatware? A charger? What kind? Placemat?
I do like them better with things rustic. These chargers seem to carry the weight of the plates well.
Because the brown dishes are bowls, used for stews, soups and salads, they work great on top of the fluted edges.
I keep thinking of giving these salads away. I guess I just don't use them much. You know, use it or lose it!!
The white Wedgwood seems to work. But you know, just not sure. What do you think?
So, now you need to vote.. stay or go?
I've put up the mess and am waiting on your opinions!
