I found this lace collar made by Teena Brown at an estate sale, in a pile of vintage linens:
My research didn’t turn up anything about Teena Brown, but I did find several other styles of lace collars made by the company on ebay and etsy.
There doesn’t appear to be much demand for this frillery today. Nevertheless, I did find one willing wearer. When our puppy Maisy was spayed a few months ago, her incision took forever to heal, and she had to wear the dreaded Elizabethan collar of shame to keep her from licking the wound. It turned out she didn’t mind wearing it — we think she enjoyed the attention:
What’s your story, morning glory?
So naturally, I asked her to model the fancy lace collar.
What’s up, buttercup?
I think I’ve discovered a new market for these vintage collars!
Happily, lace still rules at weddings, and last weekend we saw a display of beautiful lace. It was my husband’s niece’s wedding — very exciting, especially seeing as she is the first grandchild (or cousin, as my kids see it) on either side to get married. Her lace gown was stunning:
And her lacy wedding cake was beautiful:
Inspired by the lace collar and the beautiful lace gown, I made Italian Wedding Soup, which is really great on the cold nights we’ve been having lately. If you’re not going to serve the whole pot in one sitting, I suggest not adding the pasta to the pot. Instead, add pasta to individual soup bowls just before serving to help keep it from getting mushy.
|ITALIAN WEDDING SOUP|| |
- For the meatballs:
- ½ pound ground veal
- ½ pound ground beef
- 1 egg, lightly beaten
- ½ cup plain bread crumbs
- ¼ cup minced fresh parsley
- ½ cup grated Parmesan cheese
- Pinch of nutmeg
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 1 clove garlic, minced
- 6 cups chicken broth
- 1 medium head escarole, chopped
- ½ cup small pasta, uncooked
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
- For the meatballs: Preheat oven to 350 degrees. In a large bowl, mix together the veal, beef, egg, bread crumbs, parsley, grated cheese, and nutmeg. Season to taste with salt and pepper. Form into 1-inch meatballs. Place on a baking sheet and bake for approximately 30 minutes, until lightly browned. Remove meatballs to a paper-towel lined plate to drain. Meanwhile, cook pasta according to package directions , drain, and set aside.
- For the soup: Heat oil in a large stockpot over medium-high heat. Add onion and carrot and saute until onion is golden. Add the garlic and saute one minute more. Add the broth and bring to a boil. Add the escarole, and simmer, covered, for 5 minutes. Add the meatballs and simmer for a few minutes more, until meatballs are heated through. Just before serving, stir in the pasta. Sprinkle with additional grated cheese, if desired.
The meatballs brown nicely in the oven, no frying necessary
Escarole and its many shades of green
A satisfying soup, worthy of a special occasion