Dishing up

© House Beautiful

I am not so much of a spring cleaner as a winter cleaner. Before it warms up enough that I don’t want to be inside anymore, I am methodically (ok, somewhat) going floor by floor and cleaning things up, organizing and throwing out the junk that has been accumulating.

This week it’s the kitchen. More specifically, dishes.

I love seeing cabinets filled with uniform dishes and glasses. Not everything has to be the same, but I like it when everything is part of a set. No one-off, last glass that hasn’t broken stragglers. Even though you can’t see my dishes, I have gotten rid of old plates, cups and glasses that aren’t part of a pair, and anything that hasn’t been used in the last three years (except my original wedding china). Of course, now everything I have is white (and admittedly a lot of Crate & Barrel) except for some fun red bowls. Since it’s almost all organized, I think I will finally splurge on a few pretty chinoiserie salad plates and bowls to mix it up. I’m obsessed with Jasper Conran for Wedgewood’s Chinoiserie collection.

Jasper Conran for Wedgewood

In the near future? I would love some vintage hotel silver flatware. I like the juxtaposition of antique paired with modern. And I think that eating is as much a visual experience as an edible one. Now that my kids are old enough and I don’t have to worry about things breaking, I’m going to step it up a bit.

hotel silver © Remodelista.com