My fixation on chafing dishes was fueled by reading three of Julia Reed’s books: Queen of the Turtle Derby and Other Southern Phenomena, The House on First Street, and Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with recipes).
If you have read any of her books or essays on southern living and entertaining, you will understand.
Plus chafing dishes are pretty, treasure-filled when used, and evidence of family/friend shared recipes and cooking.
This is proof.
The only time in chafing dish history where we may have gotten a little confused was during the 70’s and the era of fondue.
Although fun, the idea of dipping our food INTO a common serving dish, rather than taking it OUT, was interesting.
I am not a purist, and I will never make this.
However I have served artichoke dip, scalloped pineapple, broccoli cheese dip, and multiple cream cheese concoctions- all in shiny, silver serving pieces and chafing dishes.
I just love them so.
I know… Little House on the Prairie one day and silver chafing dishes the next…
It’s just the way my mind works.
Go visit other Silver Sunday samples at the wonderful Gypsyfish Journal.