The antique silverplate flatware that I purchased at Goodwill recently was damaged as was described in a previous post. I bought it with the hope that it could be repaired well enough to use for family gatherings or other dinner parties rather than being re-purposed into an object d' arte.
I had fairly good success repairing it. You can see the black pitting or burns in the first photo. Here's how I did it.
The first step is to apply Tarnex (http://www.jelmar.com/TarnXbasic.htm), with a soft cloth or paper towel to the silverplate, being careful not to apply the Tarnex to the stainless steel blade of the knife. Rub lightly as needed until the black disappears. Then rinse thoroughly and dry with a soft cloth.
This is what it looks like after the Tarnex treatment:
Notice how the silver was burned away at the center of the black spot.
Apply the polish over the whole piece of silverplate (again do not polish the blade of the knife). Gently rub the polish to make the edges where the silverplate burned away less noticeable. You can do this several times until it looks as good as it can. Be careful not to over polish or wear off too much of the silverplate. Then rinse with warm water and dry with a soft cloth.
Now the spots are barely noticeable. Not perfect, but very much improved and usable for guests.
It looks like this year's garden will be bountiful despite the late start of the gardening season.
We always look forward to the first harvests from our vegetable garden. We'll start harvesting kohlrabi within days and kale, chard and beans within a week or two. Arugula, our favorite, we started enjoying last week.
Looking for a light side dish to accompany our spicy grilled chicken I came across this delightful and easy pasta on www.marthastewart.com. Arugula and lemon make great partners.
Lemony Pasta with Wilted Arugula
1/2 lb. orecchiette 3 cups arugula, coarsely chopped 1 TBSP lemon juice 2 TSP lemon zest 2 TBSP extra virgin olive oil 1/2 cup Parmesan or Romano cheese, grated Salt and Pepper to taste Cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; oil and cheese. Lightly drain the pasta and immediately toss into the other ingredients. Season with salt and pepper to taste. Serve topped with more cheese if desired. Note: Instead of regular lemon juice and zest, I used Meyer Lemon juice and zest that I had frozen a while back. If using Meyer Lemons substitute two tablespoons of the juice with the zest in it. As a light side dish we felt that the half cup of Parmesan was just about right and didn't need extra cheese.