Sometimes the plate the food sits on makes all the difference. Yesterday at the Goodwill, I spied a set of 4 Vernon Kilns chop plates in this fantastic orange color. Of course today, when I saw them sitting in the dish drainer, I was compelled to use them. I love orange plates in general probably because I'm a big fan of Mexican and Chinese food. The bright colors of the food are an equal match for the intensity of the plates. But it was early and I wasn't going to make enchiladas for breakfast. Still, my omelet has a South of the border flair to it. The green sauce, cilantro and cheese really add to the flavor of the sauteed peppers (Which btw come frozen in a bag, chopped and ready to use. Very handy.) Top that off with a few sprigs of cilantro and you have a very yummy first meal of the day.As for the plates, I adore them. Although they do show a bit of wear from use over the years (they were probably made sometime in the 50s), don't we all? It's the happy intensity of the orange. It's not a color you can miss; it won't blend nicely with your pastels. It's a color that will get noticed. It comes from a time in California when dining outdoors first became the rage, and a martini by the pool after work was the way the West Coast businessman finished his day. A time of shish kebabs and jello molds. A time when tacky was cool.
