For the Irish and the non Irish alike - March is the month we think green!
Early Haviland celebrated the Irish with its designs featuring clover patterns.
And often used green very effectively as borders and accents.
The early English potters favored clover in several of their shapes.
Wheat And Clover Shape
Green transfer ware is not as readily available as other colors. When a piece is found it is a rare treat!
Green depression glass is always special
Continuing With The Green Theme -
Royal Crown Derby
Royal Crown Derby
Haviland Schleiger 67
Royal Worcester England
Green has always been a favorite color of mine. I love it that there is a month when many celebrate green!
19th Century George lll Mahogany Fire Screen
More Greens - A Yummy Way To Eat Your Spinach!
Bruschetta with Fontina and Greens
Recipe courtesy Giada De Laurentiis
* 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
* Extra-virgin olive oil, for drizzling
* 1 garlic clove, halved
* 3 tablespoons extra-virgin olive oil
* 3 cloves garlic, minced
* 1/4 teaspoon crushed red pepper flakes
* 12 ounces (12 cups) baby spinach
* Kosher salt
* 2 cups (4 ounces) shredded fontina cheese
For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
Transfer the bruschetta to a platter and serve.
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