Lenox Forevermore Silver-Plated 2-Piece Dessert Set

Picture perfect... Slicing the first piece of wedding cake is always a fond memory - and a favorite photo in your wedding album. So, of course, you want a serving set as special as the day itself. This silverplated Lenox knife and server will be a beautiful part of the photograph... and of celebrations for years to come. Length of knife: 13 1/4", server: 11"

Lenox's Forevermore accessories fill the most romantic day of your life with keepsakes to cherish for a lifetime. The two-piece dessert set glows with a bright mirror polish and includes a 13-1/4-inch knife and an 11-inch pie/cake server to help distribute your special dessert to loved ones celebrating your wedded bliss. Each handle features a raised heart design that swoops elegantly from the narrow neck to the gently rounded end. The silver-plated finish feels pleasantly weighty in the hand and requires minimal care to look wonderful at future special occasions, like anniversaries and baby showers. Nestled in a felt-lined box, this lovely set stores easily and makes a perfect gift. In use, it should be washed by hand to preserve the finish. Also add Forevermore's champagne flutes to toast the wedding cake, and remember the celebration with the coordinating wedding album and picture frame. --Kara Karll

I love pasta, that's no secret. I go all melty for real pasta, for the most basic sauce, for a traditional recipe. Creamy carbonara makes me cringe but this simple recipe for Spaghetti With Rosemary fills me with joy. Spotted on the fantastic seriouseats.com and taken from The Silver Spoon, that monumental tome to Italian food which I have not cooked out of as much as I'd have liked, but it makes me happier knowing that it's just there. It concentrates on just a little tomato and rosemary. Sure, you could add a few slivers of prosciutto, toss in a handful of spinach, crumble over pretty white feta, but it's not necessary. There's beauty in simplicity. It's a dish like this that transports me to Italy. And there's a genius step that may go unnoticed - the addition of a flour slurry that not as much thickens the beautifully-reduced sauce, but coats the sauce to the spaghetti threads instead of puddling at the bottom of the plate. It's a dish that compliments Mario Batali's luscious description on how to sauce pasta. Spaghetti with Rosemary, serves 4, adapted from seriouseats.com, originally from The Silver Spoon Ingredients 2 Ts olive oil 2 Ts fresh rosemary leaves, minced 1 garlic clove, chopped 1/2 red chili, chopped 1 tin chopped tomatoes 1 Ts flour 1 Ts milk 1 Ts water Heat the oil in a frypan. Toss in the rosemary, garlic, and chili. Cook until fragrant, about two minutes, then add the chopped tomatoes. Bring to a boil, then reduce to a simmer, and cook for 30 minutes. In a bowl whisk together the flour, water and milk. When done simmering, season the tomato sauce with salt, and then pour in the flour slurry. Stir through and then cook for 5 minutes. Toss cooked spaghetti in with the rosemary sauce and stir to coat. If preferred, serve with parmesan.

This is a fantastic antique silverplate gravy boat made in England by Cooper Brothers. The firm was founded in 1866 in Sheffield as Cooper Bros. In a directory of 1871 their address is given as 14? High Street and they are described as manufacturers of electro-plated and nickel silver spoons and forks. By 1876 the firm was in Bridge Street and in 1885 they purchased the Arundel Street works where they remained until 1983. In 1895 the business became a limited liability company under the name of Cooper Brothers & Sons Ltd. In 1983 the business was acquired by Frank Cobb & Co. Ltd