Kitchen

[jeanlake]

Scarlett, lemongrass, ivory

[jeanlake]

My DIL loves her black and turquoise

[shoesnbags]

I started a couple of months ago with lapis, turquoise, aqua and lemongrass in place settings and serving pieces. I love the shades of blue with the pop of lemongrass. But then I just couldn't resist flamingo, so I bought individual pieces in flamingo for times when I'm eating alone. I have my cereal every morning in a flamingo cereal bowl. To paraphrase someone in the loooong Fiesta thread, it's "happyware."

[2zbeach]

I have basic colors..not sure of their exact names. Blue,red,yellow,and orange. Love to mix and match the colors. Macy's has great sale right now. Just FYI.

[Feline Fine]

So far, I have a "Peacock" jumbo cup/mug and a "Lapis" salad plate. Something "Shamrock", and then "Cobalt Blue", will be next.

Can you tell that my two favorite colors are green and blue? LOL They're the main color accents in my home, and in every single room.

I'm fairly new to Fiestaware, although I've been admiring it for years. It's just myself & my cat companion (who loves Fiestaware also, hehe), so I'll be 'collecting' separate items as I actually have a need for them.

[Feline Fine]

On 7/24/2014 shoesnbags said:

I started a couple of months ago with lapis, turquoise, aqua and lemongrass in place settings and serving pieces. I love the shades of blue with the pop of lemongrass. But then I just couldn't resist flamingo, so I bought individual pieces in flamingo for times when I'm eating alone. I have my cereal every morning in a flamingo cereal bowl. To paraphrase someone in the loooong Fiesta thread, it's "happyware."

[depglass]

The advantage of several colors of dinner plates and bowls is that you can make sure the food contrasts. For some reason I don't want the food to match the dishes. Like one time I served halibut, cauliflower and mashed potatoes on ivory. Blah, blah, blah. I'd never given it a thought until then, it sure wasn't on purpose. Now I make sure peaches go into cobalt, not yellow bowls. Strawberries don't go into red. Broccoli doesn't go on forest green (old color). Spaghetti doesn't go on old red, which is really orange, or any new orange shade.

[Feline Fine]

On 7/25/2014 depglass said:

The advantage of several colors of dinner plates and bowls is that you can make sure the food contrasts. For some reason I don't want the food to match the dishes. Like one time I served halibut, cauliflower and mashed potatoes on ivory. Blah, blah, blah. I'd never given it a thought until then, it sure wasn't on purpose. Now I make sure peaches go into cobalt, not yellow bowls. Strawberries don't go into red. Broccoli doesn't go on forest green (old color). Spaghetti doesn't go on old red, which is really orange, or any new orange shade.

This is exactly why I prefer shades of blue in my cookware, bakeware, & dinnerware, as there are very few blue foods. In fact, the only one that comes to mind is the blueberry, and that's only when it's fresh or frozen. I love that it pops the colors of different foods.

Plus, it's a very soothing color to look at. 8)

[dogluvrtoo]

Thanks for the input, everyone. I stopped by Macy's yesterday to look at colors. I really like the poppy with sunflower and lemongrass, but I'm afraid I'd get tired of it too quickly. I'm still thinking paprika, tangerine and adding some sunflower for a bright pop.

[DiAnne]

I started out with the yellow because they had place settings at Costco a few years ago at an amazing price. Slowly ended up adding red and shamrock green to the mix. I have some other colors mixed in because I could not resist the colors but mostly in serving pieces or bakeware.