Love is Blue
Were you around in the days when you could visit a retail establishment and be rewarded with a free gift? I’m not referring to a sample vial of cologne or a throwaway promo piece, but a gift of value and quality that would last a lifetime. From the turn of the 19th century all the way through the 1980s, a movement of rewarding was popularized by collecting stamps at grocery stores and gas stations. I was a few decades too late to the stamp collecting scene, but had I been around, I am certain I would have been participating.
S&H Green Stamps was by far the most popular brand loyalty program, which still exists in a modernized format. There were also many other programs including Top Value, Gold Bond, and Red Owl to name a few. These stamps could be collected and redeemed for various items such as household goods, small electrics, dinnerware, cutlery sets, wall clocks — even musical instruments. Sounds pretty fun, right?
Of course, there are online “points” systems through many retailers today, but unlike stamps, points often expire and run the risk of being forfeited if not used. From my viewpoint, few of today’s rewards programs compare to the satisfaction of browsing a catalog of offerings, collecting stamps, and earning a long awaited reward. There’s a lesson in patience and the ability to save in there, too.
“Across the midwest in the 1960s, Red Owl Food Stores advertised their stamp program alongside Blue Heaven dinnerware and matching crystal glassware.”
Across the midwest in the 1960s, Red Owl Food Stores advertised their stamp program alongside Blue Heaven dinnerware and matching crystal glassware. The line was designed and manufactured by Royal China Company in Sebring, Ohio (near my old neck of the woods). Similar to Libbey Glass Co., Royal China built their factory near their natural resources, and ample transportation routes to manufacture their creations. From the 1930s through the 1980s, Royal China produced roughly 30 million pieces of pottery ranging from traditional country floral patterns to detailed victorian scenes. Blue Heaven, however, was set apart from their traditional offerings with its colorful, modern, geometric shapes.
Maker’s mark for Blue Heaven pattern by Royal China, Sebring Ohio.
at first sight
When I started collecting mid-20th century items in 2004, Blue Heaven dinnerware was among the first pieces that caught my eye. I was browsing an antique collective in East Sacramento when I found service for 4, plus a couple extra pieces. That bold graphic pattern with its parabolic curves and playful shapes radiated modernist style, and spoke to me the moment I found it. The set was nestled among a collection of country style collectibles and housewares, so they really stood out in spectacular contrast. What felt like a splurge at a time of very simple beginnings of life in California ended up being an incredible bargain that started my collection of mid-century housewares.
Using the marking on the base of the plates, I began to research the dinnerware pattern and its history. I gradually built my collection, scouting additional place settings and the harder to find pieces at flea markets, antique shops, and online auctions.
Over the course of 20+ years, the collection is now complete with full service for 8, plus all the wonderful extras offered in the set. Some of my favorite pieces in this line are the coffee pot, lidded casserole, short juice glasses, and milk glass baking dishes (later produced by Fire King (Anchor-Hocking) in the 1970s).
There are many things to appreciate about Royal China dinnerware, including its durability, and oven-proof/dishwasher-safe features, but it is still that iconic, playful pattern of Blue Heaven that speaks to me the same way it did two decades ago.
The Blue Heaven set is used for casual, daily meals in my home, but I especially like to bring it out for brunch gatherings. Spring is the perfect time to put this set to work as it blends classic and casual with a vibrant burst of cheerful color. With that in mind, I share with you a few offerings to create a stylish and tasty Blue Heaven brunch of your own. Happy dining and collecting!
Blueberry Waffles with Fruit Compote
Prep: 30 min. | Cook: 12-16 min. | Serves: 4-6
All hands on deck
Be prepared to have some extra clean-up for this recipe. Multiple bowls, sauce pans, utensils, and the griddle will contribute to a pile of dishes, but it’s worth the effort. Recruit your lucky brunch guests to help out in the kitchen once you’ve finished enjoying the meal!
Ingredients:
1¾ cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. ground nutmeg
1½ cups milk - at room temperature
3 large eggs, separated - at room temperature
½ tsp. vanilla extract
4 Tbsp. melted butter
1 Tbsp. sugar
1 pint fresh blueberries
Fruit compote (see recipe below)
Pure maple syrup (if desired)
Directions:
1) Preheat waffle maker.
2) Whisk together flour, baking powder, salt, cinnamon, and nutmeg in large bowl.
3) In medium sized bowl, whisk together milk, egg yolks, vanilla, and butter. Important! Make sure milk and eggs are at room temperature — otherwise, melted butter will cool and solidify.
4) Pour wet mixture into dry mixture, folding gently with a rubber spatula just until dry ingredients are coated. Do not over-mix.
5) In a separate bowl or stand mixer, whisk egg whites until soft peaks are formed. Sprinkle 1 Tbsp. of sugar, and continue whipping until stiff peaks are formed. Gently fold egg whites into batter mixture in 1/3 batches. Do not over-mix.
6) Coat surface of waffle iron liberally with cooking spray on both sides. Pour approximately 2 to 2½ cups of batter evenly on griddle surface. Sprinkle half of blueberries evenly across batter. Close waffle iron and cook to desired crispness (approximately 6-8 minutes). Repeat step 6 until all batter is used.
Serve with warm maple syrup and blueberry compote. Best enjoyed with a savory breakfast meat of your choice (Ham steak for me).
Fruit Compote
Prep: 10 min. | Cook: 5-7 min. | Yield: Approx. 1½ cups
Ingredients:
1 cup blueberry-pomegranate juice (100% juice)
Juice and zest of one lemon
½ cup fresh blueberries
½ cup sugar
1 Tbsp. corn starch
1 tsp. ground cinnamon
Directions:
Combine all ingredients in medium size saucepan over medium heat. Gently mash blueberries with potato masher. Increase heat to medium-high, whisk constantly until ingredients are evenly mixed, and a low boil is achieved. Remove from heat and allow to cool slightly. Serve warm over waffles.
Blueberry Collins
Ingredients:
1½ oz. London gin (Hendrick’s recommended)
1 oz. blueberry liqueur (Green Door recommended)
½ oz. fresh lemon juice
1-2 oz. club soda, or to taste
Blueberry and thin sliced lemon wheel for garnish
Directions:
Add gin, liqueur, and lemon juice to shaker with a few ice cubes. Shake vigorously for 8-10 seconds. Pour entire contents in to collins glass. Top with ice, and add club soda as desired. Roll blueberry in fine sugar and pierce with lemon wheel for garnish.
