Mountain Breaths

Repost of Mountain Breaths Ski Party

2012-01-30T20:34:00.000-05:00

My inspiration for this tablescape is from our Ski Party from 2011. We finally have snow, and it is soooo cozy. We are heading to the Adirondack mountains for our annual winter getaway. You are all invited to Mountain Breath's ski party.

You're going to need mittens, so I've placed a pair at your table setting. Do you remember when blogger Stone Gable taught us how to make the Diamond Napkin Fold to make our napkins look like this? Very easy. The cozy mittens are napkin rings that I have had forever.

Fresh baked chocolate chip cookies will warm your heart.

Our ski party is taking place at the inn where we are guests. The cozy inn puts out a tray of fresh baked chocolate chip cookies so that when you check in, you have something to look forward to. They are willing to share the recipe, so I am sharing it with you. We'll snowshoe or ski during the day, and head back to the inn around 4:00 when they serve coffee, tea and more cookies.

Pour yourself some coffee or tea and cozy up to the roaring fire.

A short tour of the inn. Every inch of the inn spells RELAXATION~

And if you want to venture outdoors for a walk Lake Placid, you will be surrounded by Winter's rich evergreens.

The snow is good for keeping beverages chilled for the Ski Party.

A little box of sweets from the folks at the cozy inn.

Around the inn, there are "words" that I love.

This blue hour photo has a tropical look until you see the snow on the cars!

Thank you very much for stopping by! I'm joining the Cozy Home Party and Tablescape Thursday. If you'd like to leave me a comment to let me know you were here, I'll stop by your place for a visit!

Debbie

CANDLEMAS....DID YOU KNOW?

2012-01-28T20:11:00.000-05:00

By Candlemas, February 2 (the feast of the Presentation of the Lord in the Temple), the worst of winter is past. The days are lengthening. The "lengthen season" - the original meaning of Lent - comes soon. The world aches for springtime. Forty days ago, on Christmas Day, a light was kindled. On Epiphany this light rose to twinkle from the stars. And this starlight is placed in our arms.

The feast of the Presentation comes midway between the winter solstice and the spring equinox. I wasn't too quick to say farewell to our nutcracker mantle since the lights sparkle and shine and make each day cozy and bright. It will reluctantly be dismantled after the Presentation on February 2. Just in time for Saint Valentine's Day, our wedding anniversary.

To compliment the wintry colors on the nutcracker mantle, I laid out seed catalogs to remind me that spring is just around the corner. Even though we have had a very mild (and very different) winter, I long for spring and the lengthening of the days.

I am joining Seasonal Sundays and Mosaic Monday. Thank you for stopping by! If you leave a comment, I will know you were here and would love to stop by for a visit.

Debbie

WHOOOOT LOVES YOU.....I DO!

2012-01-22T20:14:00.001-05:00

I know there are a lot of owl lovers out there.
HOOT! HOOT!

I fondly remember a walk through the woods and discovering a great horned owlet with a broken wing. Although the owl was only in my possession for about four hours, I will always remember "Hootie" and my desire to protect him and not leave him on the forest floor to die.

Hootie was taken from my arms by a wildlife rehabilitator in our area, and was later was transported to Cornell in Ithaca, New York where his wing was repaired. After rehabilitation, Hootie made his permanent home at a zoo. As an injured owlet, he never learned survival skills to make it in the wild. Male and female owlets look alike, so for no particular reason, I decided to refer to Hootie as a "he". In the picture below, these fluffy owls look just like Hootie did when I found him.

from the internet

After the "rescue" of Hootie, co-workers gifted me with a book that I have enjoyed reading again and again. In the book, "Bubo" was a baby great horned owl that was found buried in the snow in the Vermont woods by a scientist, and he was able to get permission to keep the owl and study its development. If you can find the book, I know you will enjoy it. An Owl in the House - A Naturalist's Diary

I used owl print fabric to make napkins and a small table runner for the table.

The owl plates were also used in a Halloween tablescape.

Since owls live in the woods, the glass owl vase was filled with greens and branches, and then I added some red roses for our romantic dinner. Whoooot loves ya Mr. Mountain Breaths! Happy Birthday to You!!

The owl napkin rings/place card holders and the owl vase were found at Hobby Lobby last year.

As I was setting the table for Joe's birthday dinner, I snapped one last photo and it was during Blue Hour.

Look at these sweet owl cards that I bought on Etsy. The donation goes for the research of Cockayne Syndrome. Click here.
What is CS?

I am joining Shannon's Cozy Home Party. Shannon is a wonderful host, and would love you to join her party on Mondays. And of course, Tablescape Thursday. Thank you for stopping by!

xxoo

Debbie

AMAZING HEATHER

2012-01-20T20:11:00.000-05:00

I am sharing a story by Heather Von St. James that visited my blog and emailed some information on her diagnosis of Mesothelioma. Look how beautiful and healthy Heather looks in the family picture below! According to Heather, she was diagnosed with Mesothelioma when her daughter Lily was 3 1/2 months old. Lily is now 6 years old, and Heather is cancer free! "I'd like to turn my pain into purpose and become someone that other parents can look to for guidance," she wrote. I know you will gain something from her story on the Mesothelioma blog. She is truly an inspiration, and very blessed!

JOYFUL CHICKADEE TABLE

2012-01-16T19:29:00.000-05:00

When I found this chickadee platter at Home Goods in October, I had no idea how much I could fall in love with it. Since then, I have seen the teapot and plates on a few different blogs. The marking on the platter says Global Design Connections (Kate Williams). I hope it is still available if you are looking to add it to your collection!

The red polka dot plates were stored in our basement so I grabbed them for our chickadee table. They are so cheery, especially when we have so little sunshine this time of year.

The white dinner plates are from Oneida. We are lucky enough to have the Oneida outlet here in Central New York, and they have bargains. I think I paid $2.00 for the dinner plates last year, and they came with coordinating salad plates which I think were $1.50.

This snowman below is my favorite even though he's not so perfect. His carrot nose got broken a few years ago but a little glue made him whole again.

I just noticed that the red glass is reflected in the silverware. On the table is a photo album which I labeled "JOY", a gentle reminder to be joyful always.

If you missed my post on the Tweet Treats for the chickadees and cardinals, you will find the instructions here.

I'm joining the Cozy Home Party and Tablescape Thursday. Thank you for stopping by!

Debbie

Be joyful always.

Debbie

TWEET TREATS

2012-01-13T20:08:00.001-05:00

I know I'm not the only one that loves cardinals. The male Northern Cardinal is perhaps responsible for getting more people to open up a field guide than any other bird. They're a perfect combination of familiarity and style: a shade of red you can't take your eyes off. Even the brown females sport a sharp crest and warm red accents. Cardinals are breathtaking in winter's snowy backyards. In summer, their sweet whistles are one of the first sounds of the morning.

With Valentine's Day just around the corner, my heart is into hearts. I found the instructions for Tweet Treats at the FamilyFun.com site and used my heart shaped cookie cutters to make treats for the birds. I took these pictures just before Old Man Winter arrived.

A fun project to make with children too.

Enjoy!

Materials

1/4-ounce package of unflavored gelatin

2 cups of your favorite wild birdseed

Three 4-inch mini bundt or fluted pans (I used heart shaped cookie cutters)

Colorful ribbon

Instructions

To make a batch, bring 6 tablespoons of water to a boil. Empty one 1/4-ounce package of unflavored gelatin (we used Knox brand) into 2 tablespoons of cold water in a large bowl. Let the gelatin sit for 1 minute, then add the boiling water and stir for 2 to 3 minutes or until the gelatin has dissolved.
Next, stir 2 cups of your favorite wild birdseed into the gelatin, mixing thoroughly. Let the mixture set for a few minutes, then stir again. Repeat this process a few times, if necessary. Then I lined a cookie sheet with parchment paper, and laid the cookie cutters down. I spooned the seed mixture into the cookie cutters, and let them refrigerate in my breezeway overnight. (I cut a plastic drinking straw into one inch pieces, and placed the straw into the heart to make a hole for the ribbon to hang the treats.)
The directions said to refrigerate them for three hours and allow them to air-dry overnight.
Finally, tie colorful ribbon around your seed treats and hang them outside in a protected spot, such as under an awning or eaves, where the rain won't melt them.

Thank you for stopping by! I am joining Seasonal Sunday.

Debbie

LOVE AFFAIR WITH SUGAR CUBES

2012-01-08T10:34:00.010-05:00

My love affair with heart shaped sugar cubes all started with a text message from a dear friend and co-worker on New Year's Day. I'm guessing she finally had some time to sit down and read her magazines that she truly enjoys. She has an eye for what we both love, and just about every other day, she shares an idea with me.

This is the text photo I received. I went on line and found the sugar cubes, but the shipping was more than the item so I dismissed the idea for a few days. Read on.....

Last evening, I received an email from Carol, a wonderful blogger friend that I have never met but feel like I have. She found instructions on Lalalove blog to make heart shaped sugars! Of course I had to make them, and will be sharing a jar of sugar hearts with the friend who first shared the idea with me ;o) And speaking of Carol, I am using her recipe for french toast casserole this morning! The recipe is here There's Always Thyme. Thanks Carol!

Instructions to make sugar hearts:

Equipment:

small bowls

greaseproof paper (parchment/wax paper)

small heart-shaped cookie cutter

teaspoon

granulated sugar

food colours

1. Prepare bowl with sugar. Then add a tiny drop of food colour to the sugar, and a little water to make it damp. Mix until evenly coloured.

2. On a piece of greaseproof paper, push a small amount of sugar firmly into the heart cutter and level the top with a spoon. Carefully lift off the cutter and let dry for about 1/2 hour. Do not try to move the cubes until they are dry.

3. Repeat until all the sugar is used up.

I am joining The Tablescaper for Seasonal Sunday and The Little Red House for Monday Mosaic, Cozy Home Scenes for the Cozy Home Party and Foodie Friday. It was 55 degrees so I changed my blog header and put a "think snow" snowman on it. We have a winter vacation booked for February in Lake Placid, and have winter activities planned. That is why I added the snowman ;o) I'll remove it after our trip!

Thank you for stopping by!

xxoo

Debbie

If you love a Valentine's Par-Tay, you will enjoy joining this one at Laurie's blog. Check it out!

MAGNOLIA BAKERY BUTTERCREAM FROSTING....IT REALLY ROCKS!

2012-01-06T20:17:00.001-05:00

One would think I have had enough sweets to eat over the holidays, but here I am swooning over heart shaped sugar cookies with my favorite Magnolia Bakery buttercream frosting. Did I ever tell you that I have a fan club at my office? Yep, they humor me and eat anything edible that I bring into the office. Love them! I told them I will be bringing heart shaped cookies in very soon!

I was perusing Pinterest last evening, and it only took me about 15 seconds to spot the heart shaped sugar cookies on a blog Kari's Cooking . Thank you Kari! As soon as I saw the word "Magnolia", I knew Kari was my kind of gal. I am making these soon for my office and a Valentine's party.

Since my office mates know me very well, (I have been with the company 27 years), they text me when they see something in a magazine that I "need" to know about. Country Living magazine just happened to have some heart shaped sugar cubes. I want to sweeten up my sugar bowl if I can only find these elusive sugar hearts!

Here's the recipe for the cookies on Kari's blog. I will be dreaming about these until I make them ;o)

World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting

Cookie Ingredients:

1 cup granulated sugar

1 cup powdered sugar

2 cups vegetable shortening

3/4 teaspoon vanilla

1 large egg, beaten

3 1/3 cups cake flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

Directions:

1) Preheat oven to 375°.

2) In a medium bowl, cream together the sugars and shortening using an electric mixer.

3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.

4) Increase speed to medium and mix for 3 minutes.

5) Slowly add vanilla and beaten egg while mixing.

6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

7) Scoop with an ice-cream scoop if decorating with sugar only

8) Place directly on cookie sheet.

9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

If making cut out cookies form dough in to two balls, chill dough in refrigerator for at least two hours covered.

Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters.

Place directly on cookie sheet. Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Decorate with Buttercream Frosting or Sugar (See recipe below).

Magnolia Bakery Buttercream Frosting Ingredients:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Thank you for stopping by! I am still recovering from the hustle and bustle from Christmas, and am truly enjoying the down time. I'll be back to blogging soon!
xxoo

Debbie

LOOKING BACK AT 2011

2011-12-30T05:41:00.001-05:00

A heartfelt thanks to all my followers and anyone who reads this blog. And only best wishes for the new year! I chose some random photos that appeared on my blog in 2011, and I look forward to

sharing 2012 with you.

xxoo

Debbie

Happy Year Year!

Chicken Riggies

2011-12-27T05:20:00.002-05:00

This is a dish that we serve when our hungry sons join us for dinner. It is a local favorite, and I was reminded how popular it is when they offered it at a cooking presentation at the New York State Fair. There are many versions, but the main difference is some add cream to their sauce and we don't. In Central New York, this dish can be found on every Italian restaurant menu. It's a quick and easy meal, and perfect for a crowd.

My chicken riggies are drenched in a red tomato-based sauce with sweet and hot peppers. Others have a chunky tomato sauce, red and green peppers, mushroom, olives, cream and prosciutto. Some recipes are never revealed, but I am happy to share ours. I have shared this recipe with many, many people over the years.

What is a Riggie? Just read on....

Chicken Riggies

1 stick butter, melted
1 medium onion, chopped
3 cloves garlic, minced
About 20 oz. of sweet peppers in the jar (sliced with seeds removed)
3 slices hot cherry pepper rings (this adds a little heat to it)

Sauté above ingredients for about 30 minutes.

Add:
1 cup Parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)

Simmer for 20-30 more minutes.

Pour sauce over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread.

Bon Appetit!
Debbie

MERRY CHRISTMAS

2011-12-24T07:40:00.004-05:00

Have yourself a very Merry Christmas.
xxoo
Debbie

MOM'S ALMOND PASTE COOKIES

2011-12-17T12:53:00.005-05:00

It's beginning to feel a lot like Christmas in our home. The tree in our sun room has taken on a Mackenzie Childs/Christopher Radko theme. I added some owls, a red kitchenaid mixer, birds nests with eggs that I painted Mackenzie style, dragonflies, lighthouses, cupcakes and a photo ornament that I made for our dinner party last year.

Our Christmas table will look something like this. Joe found eight red glass Avon plates at a yard sale last year, so I'll be using them for salad or bread plates. The tartan plates are from Target (last year), and the wooden chargers are from Pier One. The red Breeze stemware is my newest purchase from Noritake. I guess it won't kill me to hand wash them.

This will be my last post until after Christmas, so I'm taking this opportunity to thank you for your sweet comments and friendship over the year. Wishing you much love and laughter as you prepare for your Christmas celebration.

Mom has been making almond paste cookies for our Christmas gathering ever since I can remember. This recipe is over 40 years old, and we look forward to these cookies appearing on the Christmas tray each year. The dough is VERY sticky, and your hands and/or spoon will be very sticky too. I washed my hands three times while making these. I HATE sticky hands ;o) Enjoy!

1/2 lb. almond paste

1 cup sugar

2 tbsp. flour

3 egg whites

1/3 cup powdered sugar

l lb. pine nuts (you can also use walnuts)

Mix almond paste, adding sugar slowly. Use fork or finger tips. Add egg whites, when well blended, add flour and powdered sugar which has been sifted. Roll a teaspoon of dough into a dish of nuts. Place on well-greased cookie sheet. I used parchment paper and then sprayed it with Pam. Remove while still warm with a spatula. If the batter is allowed to chill, it will be easier to handle.

Bake 300 degrees for about 30 min. I take mine out when the edges start showing a golden brown. Don't overbake.

I am joining:
The Tablescaper for Seasonal Sunday
Little Red House for Mosaic Monday
Designs by Gollum for Foodie Friday Christmas

*****

May the wonder of His love touch you this Christmas and bring you peace and happiness in the new year.
XXOO
Debbie

SANTA HAT BROWNIE BITES

2011-12-10T21:45:00.006-05:00

Just in the nick of time for my office Christmas party, I found this idea for Santa hats on a blog. We enjoyed these tasty treats so much that I'm going to make more for another holiday party.

Check out this "sweet" blog here. Santa Hats

Here is the list of supplies you will need:

1 box brownie mix (I made mine from scratch)

24 small strawberries (hulled and cleaned)

2 cups white chocolate chips

Mini muffin pan

Piping bag and tip

Preheat oven to 350 and grease your mini muffin pan.

Prepare brownie mix according to instructions on box, and fill your muffin tins 3/4 of the way. (You will have extra batter)

Bake for 20 minutes, or until cake tester comes out clean. Once brownies are cool, place strawberries upside down onto brownie bites. Melt white chocolate chips in a double boiler and transfer into a piping bag. Pipe a ring around the base and a small dot on top. Work quickly since the white chocolate tends to dry fast and may clog the tip.

Enjoy!

TODAY I AM VERY MERRY FOR:

*Getting together with dear friends for a wonderful dinner at Nola's last evening and loving their contemporary chandeliers.

*Slowing down enough to enjoy and cherish moments with family. I'll be baking with mom soon and sharing the recipe for Almond Paste cookies next week.

*Decorating the tree on a sunny Saturday in cheery, cherry red clogs that make me smile. Mr. Mountain Breaths likes them too ;o)

I am joining:

The Tablescaper for Seasonal Sunday
Little Red House for Mosaic Monday
Designs by Gollum for Foodie Friday

Thank you for stopping by!
Debbie

CHRISTMAS DINING WITH VIETRI

2011-12-07T06:00:00.015-05:00

While I am out walking, I take a short break to admire the Vietri pottery plates on display in the window of a gift shop. I reason with myself that if I can't live in Italy, perhaps I can enjoy beautiful dinnerware from Italy. Joe has heard me talk about Vietri. Recently, he surprised me with four Vietri iridescent glass snakeskin plates. He knows that I like green and says he is still looking for the WHITE ones I ~~want~~ love ;o)

While I was decorating our sun porch for Christmas, I placed a centerpiece on the Mackenzie Childs table and was happy with just that. Too busy this year to fuss! Then the Vietri snakeskin plates popped into my head since they are a few shades of green. We are loving the beauty of the glam snakeskin plates, using them for appetizers and an occasional dessert. The pictures really don't do the plates justice, but here is my humble attempt of what they look like during the day.

Here's an evening shot. Since we have only used the dishes for finger foods so far, I didn't include flatware. Besides that, I think they need matching snakeskin forks ;o) Hmmm, I wonder if they make them.

This is what the table looks like when we use it in the evening. Very dark these days.

Here are the white Vietri dishes that I adore.

courtesy of Vietri

These snowflake dishes would look great on a table during the holiday season and even through the winter.

courtesy of Vietri

I added some sparkly Christmas trees that I bought several years ago. Look - no snow on the lawn yet! This is the mildest fall we have had in many years. Even the tulips are starting to sprout. As long as they don't bud, they will be fine next spring.

courtesy of Vietri

TODAY I AM VERY MERRY FOR:

*Getting together with mom and my two sisters to make Christmas cookies! I bought a seven pound can of almond paste...yup, we'll use the whole can to make mom's famous almond paste cookies ;o) We give quite a few away to mom's friends at church.

* The beautiful weather we had while visiting family in New York City last week. The Saks Fifth Avenue Snowflake and Bubble projection show is spectacular. I've included a Youtube link to the 3D Projection mapping show if you are interested.

click here - Saks Fifth Avenue

* For the talented indivuals that bring us joy by creating a 53 foot long Gingerbread Village for the holiday season. It's on display at the Turning Stone Casino and takes months to assemble! In case you would like to make your own, I've included the recipe for you but you'll have to reduce it ;o) OMG, 1,200 eggs!!

I am joining:

No Minimalist here for Holiday Dining

Between Naps on the Porch for Tablescape Thursday

Gingerbread Party @ Cozy Home Scenes

Thank you for stopping by!
Debbie

CHRISTMAS MANTEL

2011-12-01T17:40:00.004-05:00

Twas the day after Black Friday, and the mantel was bare. The fall decor was tucked away for another year, and traditional nutcrackers were dancing through my head. After a quick trip to Joann Fabrics, and loading up the shopping cart to the BRIM with nutcrackers in ALL sizes, I started decorating the mantel. I am not the decorating guru when it comes to mantels, but when you know what you like, it makes it MUCH easier.

After laying greenery on the mantel, I added some lights, sparkly ornaments and JOY.

Beads, bows and snowflakes too.

Placed some mixed nuts in a candle holder, and topped it with a sweet little guy. I was inspired by this idea on a blog last year and tucked the idea away for this year.

I bought the snowflakes on sale last year, and spray painted them gold for the display.

"Planted" a nutcracker in a Les Fleurs box that I brought in from the garden, and he's hanging out on the shelf next to the mantel.

Lastly, two large nutcrackers guarding the fireplace. Don't worry....we move the Christmas stockings when we use the fireplace to cozy up the room ;o)

TODAY I'M VERY MERRY FOR......

The Command adhesive strips that I found at Home Depot near the Christmas decor. Great for hanging wreaths, mini lights, garland, etc. And they remove cleanly from the wall, and the hooks can be used again and again!

The beautiful salad plates that Mr. Mountain Breaths surprised me with...they will be showing up in an upcoming post.

Our sweet neighbor that has offered to share some of her outdoor holiday decor with us! Our front yard (and neighbors) will be lovin the sparkly trees for the holiday season.

I am joining:

Open House Party @ No Minimalist Here

Home Sweet Home Party @ The Charm of Home

Seasonal Sunday @ The Tablescaper

Mantel Party @ From My Front Porch To Yours

Fridays Unfolded @ Stuff and Nonsense

Holiday Highlights @ DIY Showoff

Mosaic Monday @ Little Red House

Thank you for stopping by!
Debbie

Winter Morning Wreath AND Winner Announced

2011-11-27T08:00:00.002-05:00

photo credit: Beekman 1802

First of all, I am NOT rushing winter by showing this "hoar frost" photo. Just yesterday, we took the top off our Jeep and went Christmas shopping. We were certainly blessed with beautiful weather for Thanksgiving weekend!

The idea for the Winter Morning Wreath came from the Fabulous Beekman Boys who had a show airing on Planet Green last year. I recently met them at their beautiful 200 year old farm in Sharon Springs, NY, and they have been sharing some interesting ideas for the holiday season like this Winter Morning Wreath. As I tried to explain "hoar frost" to a friend, she asked if I would share some photos. If you haven't hear of the term "hoar frost", you can view beautiful photos of hoar frost at Chickadee Photo Art and Marsha's Garden. This wreath would be a fun science project for the children!

The Beekman 1802 website shared this information about hoar frost:

The term “hoar frost” (hoar: white or gray-white in color) is a cold weather phenomenon where ice crystals form on objects that are below the dew point. The result is that the objects are covered in a sparkling white coat of ice crystals that can be spectacularly beautiful. Overnight, nearly every inanimate object on the farm sprouted a fine coat of white whiskers.

In order for the phenomenon to occur two things must happen. There must be a prolonged period of sub-freezing temperatures so that the surface temperature of outdoor objects is below freezing AND the relative humidity in the air is at 100%. In other words, the formation of hoar frost is similar to the formation of dew with the difference that the temperature of the object on which the hoar frost forms is well below 0°C, whereas this is not the case with dew.

photo credit: Beekman 1802

Instructions for making a Winter Morning Wreath:

Step 1: Collect bits of nature. Look for things that are sturdy and have an interest form

Step 2: Wire each piece to a wooden dowel

Step 3: Boil several gallons of water in batches

Step 4: In large glass containers, combine water with Sodium Tetraborate (also known as household Borax) About 3 TBS for every cup of water. Stir to dissolve thoroughly.

Step 5: Suspend the dowel over the edges of the container allowing the object to be submerged, without touching the sides or bottom of the jar.

Step 6: Allow to sit for 12 – 24 hours. If you are doing this project with kids, here is where the “science” comes in. What you are actually doing is creating a supersaturation. The hot water dissolves the sodium tetraborate, but as the solution cools, the particles have nowhere to go so they start joining together to form crystals

Step 7: Remove the object and allow to dry on paper towels.

Step 8: Once dry, shake off any lose crystals

Step 9: Using a wreath form, or a plain wreath, wire the crystallized objects to the wreath, in a design of your choice.

Step 10: Hang from a door, window, or use as a centerpiece. Some of the crystals are fragile, so it’s best to place this wreath where it can be admired but not disturbed

photo credit: Beekman 1802

The winner of my third year blogging anniversary is Tami. These beautiful measuring spoons will be shipped to you next week, and I hope you will enjoy your prize.

photo credit: Ganz

I am joining Seasonal Sunday hosted by The Tablescaper. Thank you for stopping by!

Debbie

THANKSGIVING WEEK AND NOVEMBER THANKFULNESS COUNTDOWN

2011-11-22T18:35:00.007-05:00

Since our group is much larger than eight people, I keep the individual place settings simple. I use a minimal number of dishes. I like a traditional look for the table, so I used an assortment of wee white pumpkins, acorns, azalea branches, pine cones, fruit, indian corn, candles and a chalkboard that I wrote a message on.

I'm crazy busy this week, and it's my very favorite time of the year. And since it's all about the turkey, here are some of the items that will appear on our table this year.

Mr. Gobble from our village florist. When I take my walks, I gaze at the displays in the four large windows. Mr. Gobble came home with me last year, and I will always LOVE him.

This wire turkey basket was found at Walmart and will be used for dinner rolls.

A colorful turkey relish plate handed down from my grandmother. No markings, but made in Japan.

Pine cones from the forest floor with messages.

Placemats and napkins that I found at Goodwill last year. They are originally from Williams Sonoma, and are loving their new home.

Williamsburg wine glasses that I found at the Christmas Tree Shop last year. The etched decorative detail is a "fretwork" design. When I looked it up, it said that Virginia carpenters used variations of the design on stair balustrades and gazebos in Williamsburg's historic gardens.

November Thankfulness Countdown - I am thankful for:

*For God's love of all, and for my wonderful family and their health.

*A cozy evening at home with no TV and the most awesome peanut butter cookies with white chocolate chips!

*For the organic farm down the road that raised the turkey we will have on our table.

*My mom's Thanksgiving blessing at our table. Mom never gets through the entire blessing without shedding tears of thankfulness. I wish you all could meet my mom...she is truly the BEST.

*Eggnog!! It's something I look forward to every year!

*Son Bryon just said how nice the house looks for Thanksgiving.

Happy Thanksgiving from our home to yours. Thank you for stopping by!
Debbie

With this post, I will be joining Tablescape Thursday

LOVE AND SMILES

2011-11-19T07:00:00.029-05:00

If you need to gussy up a pie, check out this sweet pie topper for Thanksgiving. I just LOVE it! The idea was shared with me by a special friend, and I LOVE her too! I also love the black and white polka dotted utensils shown in the photo above. I think I will ask Santa for some ;o)

You can find the instructions here

Oh Happy Day blog

It gets so crazy this time of year, and I almost forgot about my blogging anniversary. I'm offering a giveaway for this anniversary, so I'll be picking out something I LOVE when I do a little shopping today. It will be something locally made in beautiful Upstate New York. If you are a follower, and leave me a comment, you are eligible for the giveaway. I'll pick the winner after Thanksgiving. Please make sure that I have your email address so I can notify you.

When I started this blog, I thought it would be a modern diary. I assumed only Mom, Hubby and my dear family and friends would be reading.

Three years later, and blessed with many blogging buddies, I humbly celebrate and smile at this adventure.

Thousands of insightful comments...
LOTS of smiles ;o)

Three years later...THANK YOU for being a part of my daily SMILES!

I am sharing one of my 2008 blog posts that is still viewed quite often. It's one of my favorite appetizers to serve for Thanksgiving.
THURSDAY, NOVEMBER 27, 2008

Happy Thanksgiving!

Our Thanksgiving menu is quite traditional, and I add something new each year. This year I have added a very simple appetizer. I have my friend Colleen to thank for the recipe that she shared from Woman's Day November 2008. The recipe is called Pumpkin Patch Bites, but I used a leaf cutter for Thanksgiving. I also added a little dijon mustard which the recipe didn't call for. The possibilities are endless with this recipe, it's great for all holidays, using different cookie cutters.

1 box (15 oz.) refrigerated pie crusts

6 oz. sliced Black Forest or Virginia ham

8 oz. sliced extra-sharp Cheddar, Swiss or Gruyere cheese

1 large egg, lightly beaten

1. Heat oven to 425. Line a rimmed baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the two crusts into 12 shapes.

3. Put ham and cheese in the center of each of the 12 leaves. With a small brush, brush beaten egg around edges.

4. Top with remaining leaves, carefully pressing on edges to seal. (I just pick

them up and press the edges together).

5. Place on prepared pan, and brush tops with beaten egg. I also made veins

in the leaves. Bake 10-12 minutes until light golden. Let cook on a rack for

a couple of minutes before serving. I think they are best served warm, but you

can make them ahead and just cover with plastic wrap until ready to bake.

Enjoy!

Thank you for stopping by! You truly make me smile!

I am joining Seasonal Sundays with this post.

Debbie

LATTICE TOP APPLE PIE AND MORE NOVEMBER THANKFULNESS

2011-11-13T09:00:00.015-05:00

Each fall, I bring out the Pie Top Pastry Lattice Cutter and make a small pie. Some of you will remember when I made "caged" pears a while back with the lattice cutter. Recently, I came across a recipe for Rustic Apple Pie in the Beekman cookbook, and it calls for using ROSEMARY in the pie. To quote the cookbook author "We love what rosemary does in this simple pie. Slightly woodsy, slightly savory, and not at all what you might expect from an apple pie. Just perfect with a small scoop of vanilla ice cream."

Here is the gadget. Look how a beautiful lattice forms!

Transfer the lattice to the pie dish with a rolling pin. Brush egg wash on the crust, and bake.

Instead of making the pie "rustic", I followed the Beekman recipe for the apple filling, but used a small pie dish that is perfect for two servings. I used four Empire apples that were peeled, cored, sliced into 1/4" slices and tossed them with a tablespoon of brandy. In a small bowl, mixed a tablespoon of flour, tablespoon of sugar, 3/4 teaspoon chopped fresh rosemary and a pinch of salt. The recipe doesn't call for cinnamon, but I added a little to make it traditional. Mix the apples and flour mixture together, poured it onto the bottom pie crust, dotted with some butter, and added the lattice top crust. Then brushed the top crust with egg wash. Baked the pie at 350 for about 30 minutes.

I set the small table that we use in the sun room. I've received requests to show the entire Mackenzie-Childs table, so I am doing that. You even get to see the driveway and part of the lawn :-) I do have Photoshop, but haven't mastered eliminating parts of the photo that you don't wish to show. The sun room is the perfect room for having a cup of coffee or apple pie after dinner. Of course, we remove the grapevine wreaths from the table before we eat.

Tuck some mini Indian corn into a square vase, put ribbon it, and you have an easy fall decoration.

This pumpkin pie dish came from Crate and Barrel several years ago, and the cute pie bird was a gift from my friend Paula.

While I had the camera out, I took picture of where I blog from. I use an antique table that I painted black, instead of using a desk.

This is the wall in the sun room, and I can feel the warmth (through the bricks) from the fireplace in the living room. I've never really decorated the brick wall, but I do love these antique prints that belonged to my grandmother.

November Thankfulness Countdown

I AM THANKFUL FOR:

*The breakfast, lunch AND dinner that Mr. Mountain Breaths made for us yesterday!

*I am thankful for the time I get to spend with my mom every Thursday evening.

No matter what, we always have a sweet treat in my car before I take her home (and tuck her in). Just kidding. We will be celebrating her 75th birthday next weekend.

*The Kindle - I can purchase books on a whim - that's my style!

*Thankful that a blogger friend will open Bags by Bloom in January!

I'm joining:
Tablescape Thursday
Love the Pie Party
Foodie Friday

Thank you for stopping by!

Debbie

BUTTERNUT SQUASH-FILLED LASAGNA ROLLS and NOVEMBER THANKFULNESS COUNTDOWN

2011-11-06T08:11:00.048-05:00

EVERY fall, the craving for squash (and fresh sage) returns. In the Beekman 1802 cookbook, the Butternut Squash-Filled Lasagna Rolls just about jumped off the page. Besides that, I had butternut squash sitting on the counter and fresh sage in the garden. The lasagna rolls are a wonderful side dish for one of my favorite fall recipes, Maple Pecan Crusted Chicken.

I am thankful that I found this new cookbook....it truly makes our meal planning very easy.

The lasagna rolls stood at attention for this photo (cuter this way), but they were laid on their side for the baking process.

Here they are with their "hair" before baking (Parmesan cheese).

Recipe for Butternut Squash-Filled Lasagna Rolls

Source: Dr. Brent Ridge and Josh Kilmer-Purcell, aka The Fabulous Beekman Boys

Serves 4

INGREDIENTS

2 pounds butternut squash

8 lasagna noodles

1⅓ cups grated Parmesan cheese

1 large egg

¼ cup natural (unblanched) almonds, finely ground

¼ cup panko bread crumbs

1 tablespoon Dijon mustard

2 teaspoons light brown sugar

1 teaspoon finely chopped fresh sage or ½ teaspoon dried

½ teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup heavy cream

PREPARATION

1. Preheat the oven to 400°F. Halve the squash crosswise, separating the narrow neck from the bulbous bottom. Cut both in half lengthwise; scoop out and discard the seeds. Place the squash on a rimmed baking sheet, cut side down, cover with foil, and bake for 45 minutes, or until the squash is tender. (Leave the oven on.) Scoop out the flesh of the squash and mash. Measure out 1½ cups and freeze the remainder for another use.

2. Grease a 9-inch square baking dish. In a large pot of boiling salted water, cook the noodles according to package directions. Drain and run under cold water. In a medium bowl, stir together the squash puree, ⅔ cup of the Parmesan, the egg, almonds, panko, mustard, brown sugar, sage, salt, and pepper.

3. Place the lasagna noodles on a work surface with the short ends facing you. Spread the squash mixture over each noodle. Roll the noodles up into compact bundles and place them, seam side down, in the baking dish. Pour the cream over the noodles and sprinkle the remaining ⅔ cup Parmesan over the top. Bake for 25 minutes, or until the cream is bubbling and the top of the dish is lightly browned.

Recipe for Maple-Pecan Chicken

INGREDIENTS

1/4 cup maple syrup
2 tablespoons mayonnaise
3/4 teaspoon salt
3/4 cup Progresso plain panko bread crumbs
1/2 cup finely chopped pecans
4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)

PREPARATION
1. Heat oven to 400 F. Mix maple syrup, mayonnaise and salt in shallow dish. In another shallow dish, mix bread crumbs and pecans.
2. Dip chicken into syrup mixture, then into crumbs. Placed on greased baking sheet. Spray top of chicken with cooking spray.
3. Bake 15-20 minutes, turning once, until the thickest part of chicken is 165 F and coating is golden brown.

*****I am thankful that it's less than three weeks until Thanksgiving and that my whole family will be joining us! I am VERY ready for turkey, stuffing, potatoes, cranberry sauce and PUMPKIN PIE.

*****I am also thankful for the healthy maple tree on our front lawn that is beautiful in every season. This is my view from the powder room window today!

*****I am thankful for YOU!! And the time you time you take out of your busy schedule to visit ME! xxoo

With this post, I am joining Foodie Friday

Thank for stopping by!

If you leave me a comment, I'll know you were here and will be sure to visit you!

Debbie

BEHIND THE SCENES OF THE BLACK WIDOWS' BALL

2011-11-01T17:54:00.029-04:00

Joe and I had a dinner party on Saturday.

I love planning dinner parties!

Half the FUN is in the planning. It REALLY is.

And when the door bell finally rings after weeks of planning, I love to WELCOME our friends into our home.

And as promised, I've compiled some tips for a well organized dinner party so that you will feel ready and have FUN!

Decide on your menu about a week prior to the dinner if you can. Typically, I pull out the “Recipes We Love” folder and keep the menu simple but special. Your guests would rather have you at the table enjoying dinner with them, than in the kitchen fussing with complicated recipes.

Once you have decided on your menu, it’s time to start a list of items that you need to purchase, and things you want to accomplish before the dinner. Place the list in a visible spot so you can cross items off as you complete them.

Our menu:
Buffalo chicken meatballs

Spinach cheese ball w/ assorted crackers

Entrée: Double loin of pork stuffed with apricots, marinated in white wine/herbs, braised and then rubbed with Dijon mustard and brown sugar before roasting

Autumn salad with cranberry dressing and sliced pears

Cornbread dressing with cranberries

Glazed carrots with thyme

Green beans with caramelized onions and tarragon

Pumpkin risotto

Gingered apple sauce

Carrot cake

Favors: Black widow spider brew (homemade hot chocolate mix)

If you are planning a themed dinner, (ie. Black Widows' Ball), put out some decorations. For example, I decorated an ordinary hall lamp with some paper spiders to make it festive.

This is also a good time to inspect your home, inside and out. Remove the dirty hiking boots from the back door if necessary. Touch up the chipped paint on the molding if need be. Remove cob webs from the chandelier. Wash all the water goblets, water pitcher and wine glasses in case they are dusty. Inviting guests over is a sure way to get the “to do” list taken care of.

Tidy up your home two days in advance of the dinner.
Save the floors and wiping surfaces until the morning of the dinner. Iron your cloth napkins and cloth tablecloth if you are using. I rarely use a tablecloth since I love the simple look of the beautiful wood on our dining room table. But if you use a cloth, I prefer to spritz my cotton tablecloth with warm water two days before the dinner to make sure it is super wrinkle free.

Prep your dinner as much as possible the day (or evening) before the dinner.
When planning your menu, take into consideration items that can be prepared a day or so in advance and heated right before serving.

The day before your dinner, think FLOWER POWER. Tuck some FRESH greenery in areas of your home to welcome your guests. This time of year, I make little mum bouquets and add lemon verbena from the side garden. A little something FRESH in the bathroom will show your guests that you thought of them. Put a battery operated candle in the bathroom for ambience.

You guests WILL notice!

Think about what you will offer as your Signature Drink when guests first arrive. Pour to order!

On the day of the dinner, get an early start. Set goals for the day, and write out a timeline. Set aside enough time to get some exercise if you can. Even a short walk around the neighborhood will clear your head. I love going outdoors to clear my nasal passages from the scent of the kitchen. Or slice some lemons for the ice water....it's very refreshing on the nasal passages.

If you have Pets, the rule of thumb is that pets should not be greeting your guests at the door. Later in the evening, when the time is right, the pets can join the party. Our pooch wore her collar that matched my spider skirt. Friends notice :-)

Now for the moment you have been waiting for. The doorbell rings, the MAGIC of the evening begins! You have everything well organized, and NOW it’s time to RELAX and ENJOY! Your friends WILL notice all you have done to make the evening SPECIAL for them.

Sending love to my special friends! Next time we'll get our guys in the picture :-)

Thank you for stopping by! Are you planning a dinner party in the near future? I'd love to hear about it. If you leave a comment, I'll know you were here and will be sure to visit you!

With this post, I'll be joining Open House Party and Tablescape Thursday

Debbie

P.S. Having an issue with my computer, and the font keeps changing on this post. Please bear with me!

BLACK WIDOWS' BALL

2011-10-30T15:28:00.010-04:00

Joe and I had a dinner party on Saturday.

I love planning dinner parties!

Half the FUN is in the planning. It REALLY is.

And when the door bell finally rings after weeks of planning, I love to WELCOME our friends into our home.

As I was planning our dinner, it occurred to me that when I was much younger, I didn’t always make a list when planning a dinner party. I recall one dinner in particular where I was a little overwhelmed because I didn't leave myself enough time to prepare. As I scanned the list, there was a note from Joe that said HAVE FUN. I will never forget that note, and it totally changed my attitude.

I'm going to compile my tips for a well organized dinner party so that you will feel ready and have FUN! That will be in my next post.

While I was planning our dinner, I looked on the internet for ways to decorate. Even though I didn't use any of the ideas I found, I feel they are worth sharing.

How about this poster backdrop, with feather wreaths from Apartment Therapy ?

This photo I found from Shelleybdecorandmore and loved the witch legs!

image

Lastly, who says you have to stick the traditional black, white and orange? Add a pop of color, such as lime green, like this from Rhonna Designs

Wishing everyone a Happy Halloween!

You wouldn't believe
On All Hallow Eve
What lots of fun we can make,
With apples to bob,
And nuts on the hob,
And a ring-and-thimble cake.

~Carolyn Wells~

I can't wait to tell you all about our party! I am having computer issues, but the puter doctor said it should be all better by Tuesday.

I couldn't decide whether to wear my "witches" boots that I have had since I was 21, or use them as a decoration. I love these boots, and they are still in great shape 30 years later ;o) I decided to wear them with my spider skirt.

Thank you for stopping by.
Debbie

SWEET OWLS AND CAKE POPS

2011-10-19T06:13:00.005-04:00

The owl plates at Homegoods flew to my table this week, and along with them, came some cute spiders from Hobby Lobby, scary spiders, dirty ole rats, spider venom and vampire blood. EEK!

I love the eyes on the owl plates. Not scary at all.

Would you care for some spider venom or vampire blood? How about a cup of coffee with a dirty ole rats tail? Eek!

I used rubbery spider webs, rats and spiders from the Dollar Store to embellish the table. I attached spider webs to the canning jar candleholders that I used in my yard all summer. To attach the spider web, I used invisible thread that I bought at Joann Fabrics. Added two orange votive candles, and enjoyed a candlelight dinner. Well at least I tried to...there were too many rats and spiders for my liking.

Look at that dirty rat hanging on for dear life. He needs to be shooed away before dinner can begin. Eek!

No rats allowed at the Black Widows' Ball! On the invitation, I asked the ladies to wear their little black dress (no witches allowed) with spidery accessories. After the party next weekend, I'll show you the spider skirt that I made for the party ;o)

I found a recipe for these adorable Cake Pops in Everyday Food, Oct. 2011, and bought the festive sprinkles in small quantity in the bulk section at Wegman's. Some of the pops were decorated with mini M&M's and candy corn. Very easy to make, I assure you.

Store bought pound cake, melted chocolate, sprinkles and lollipop sticks is all you need to make these CAKE POPS. I had to transport the pops 90 miles, so I can tell you they travel well!

Instructions for CAKE POPS:

1) Cut pound cake into 1-inch slices and cut into rounds with a 2 1/2-inch cookie cutter.

2) Microwave semisweet chocolate chips until melted. (I used chocolate bark since I had it on hand, and it worked very well)

3) Place one round at a time on the tines of a fork and submerge in chocolate. Transfer to a wire rack set in a rimmed baking sheet and let excess drip off, 5 minutes.

4) While chocolate is still wet, transfer rounds to a parchment-lined baking sheet with an offset spatula. Carefully insert lollipop sticks. Decorate with sprinkles or small candies. Refrigerate until set, 10 minutes. (I recommend keeping them in the refrigerator until you are ready to serve them so the lollipop stick stays secure)

I will be joining the creative blogger Susan for Tablescape Thursday and fantasic author Michael Lee West for Foodie Friday.

Thank you for stopping by! If you leave a comment, I'll know you were here and will be sure to visit you!

Debbie

A TRIP TO PARIS FOR POTATOES AND CARAMEL POPCORN THAT ROCKS!

2011-10-15T09:35:00.003-04:00

A little busy around here this week, but I did sneak in a trip to Paris for locally grown potatoes for my son's birthday dinner.

Scrubbed the Paris taters with my new vegetable brush that I am soooo loving. I received the vegetable scrubber in a gift bag from a dear friend. So now every time I scrub, I think of my friend Donna. Before we get started, here is the pretty bag of Paris potatoes ;o)

Anyhoo, get your potatoes cleaned, and I'll share my little tip on serving mashed potatoes, the FUN way.

Debbie's "Paris" Potatoes

1) Make your favorite mashed potatoes.

2) Slice the tops of dinner rolls (I usually use Kaiser rolls) and hollow out the centers.

3) Put a dollop of mashed potatoes inside the roll. Just before serving, warm them in a 350 oven. I garnish with crispy bacon bits and cheddar cheese.

And since I am NEVER too busy to make caramel popcorn for my guys, I whipped up a batch to take to Albany this weekend for a visit. I added some mixed nuts and it is very addictive!

I've named the recipe "My Sister Cheryl's Caramel Popcorn". She is doing a craft fair today, and sells it. She said she doesn't mind me sharing it with you.

Caramel Popcorn recipe

Ingredients:

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Directions:

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Thank you for stopping by!

Debbie

PUMPKIN PIE FUDGE

2011-10-07T14:32:00.001-04:00

Do have a sweet tooth for yummy fall treats? When I saw pumpkin pie fudge over at Sugar and Spice (and everything nice) it was jumping off my screen begging me to try it. The fall splendor accompanied with crisp apples, cider slushies and pumpkin everything, is good for the soul.

This is amazing stuff! Yes, I do have a sweet tooth but gave away almost the entire tray. Here's the recipe.

PUMPKIN PIE FUDGE

(Makes about 3 lbs.)

2 cups granulated sugar

1 cup light brown sugar

3/4 cup butter (1 and 1/2 sticks)

5 oz. can evaporated milk

1/2 cup canned pumpkin

2 and 1/2 tsp. pumpkin pie spice

2 cups white chocolate chips

1 7oz. jar marshmallow cream

1 cup chopped pecans or walnuts

1 and 1/2 tsp. vanilla

Line a 9 x 13 inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 degrees to 240 degrees. Quickly stir in the white chocolate chips, marshmallow cream, pecans and vanilla. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces. Store in the refrigerator.

Thank you for stopping by!
Debbie

STUFFED GRAPE LEAVES

2011-10-05T21:14:00.006-04:00

I’m a big fan of Dolmas or stuffed grape leaves.

You may have seen them on restaurant menus (called Dolma in Greek), and wondered if you could make them at home. My family and friends got together last week, and rolled about 300 grape leaves. They are very easy to make at home, and you may have some wild vines growing near your home like we do.

Vine leaves are best picked in the early spring when they are soft and tender, so you may want to put this on your list of things to do in the spring. Or you can buy the vine leaves preserved in brine if you wish.

If you are able to pick fresh vine leaves, here are the instructions for preparing them. Tie a bunch of leaves in bundles by their stems and blanch them in boiling salted water for 1 minute.
Rinse under cold water, dry the leaves and cut off the stem.

For the filling, it is personal preference. My sister prefers a meat and rice mixture which consists of ground beef (or lamb), rice, cumin, black pepper, salt, garlic, olive oil and water.

I prefer a savory rice filling that consists of short-grain rice, olive oil, finely chopped onion, minced garlic, scallions, fresh mint, dill and parsley, freshly squeezed lemon, salt and black pepper. I enjoy mine served with lemon wedges and small chunks of Feta cheese.

Here's the technique, once you decide on your filling.

Put a little filling on the base of the leaf and fold up the bottom ends of the leaf. Then fold the opposite sides of the leaf into the center then roll up the leaf around the filling. Squeeze the packet gently in your hand to seal. Continue filling and rolling until all the ingredients have been used up, putting any torn vine leaves in the

bottom of a large flameproof casserole or Dutch oven. Put the stuffed leaves seam-side down and in a single layer, in the casserole, packing them as close together as possible.

I usually make about 30 stuffed grape leaves, so the following measurements are based on 30. You can use this as your guide.

Mix 1/2 cup olive oil, juice of one lemon and 2/3 cup water and pour into the casserole. Place a large plate over the vine leaves to keep them in place then cover the casserole with a lid. Bring to simmering point then simmer for 45 minutes. Leave the grape vine leaves to cool in the liquid. Serve the leaves warm or chilled. I serve mine with feta cheese and lemon wedges.

My inspiration for my tablescape was the beautiful wild grape vines growing along the creek near our home. We use the vines and grapes for decoration. The vines make nice wreaths that you can decorate.

Tablescape sources:

Wooden Chargers ~ Pier One

Plates and Bowls ~ Bordallo Pinheiro Green Cabbage
Scalloped white salad plate ~ T J Maxx

Napkins and napkin rings ~ Olde Wicker Mill

With this post, I am joining Between Naps on the Porch for Tablescape Thursday

I hope you enjoyed your visit. Thank you for stopping by!
Debbie

APPLE BUTTER TURNOVERS AND THE FABULOUS BEEKMAN BOYS

2011-10-04T07:49:00.012-04:00

Saturday felt very much like fall, so I took a little drive through the country enjoying the farm stands and apple orchards along the way. One of my favorite apples for baking and eating is the Empire, which is a cross between Red Delicious and McIntosh. So I headed to Old McMarley's. I love that name! But gee whizzzz, they were out of them. Just when I was about to give up on apples for the day, Hannaford's supermarket came through for me. While I was grocery shopping, I spied bags of Old McMarley's Empire apples! Stay with me folks - we are getting to the yummy Apple Butter Turnovers from my new cookbook :-)

Even if you don't want to make the turnovers, you MUST make the apple butter just for the way it makes your house smell! I promise! For three pounds of apples, you'll end up with some apple butter (no butter in it) that you can put on toast, pancakes, ice cream, or do what I do, and serve a small dollop with your meal. It's just thick applesauce, and it is wonderful with pork loin. In the photo below, I garnished the apple butter with a piece of the vanilla bean that was used when cooking the apple butter.

The recipe comes from The Beekman 1802 Heirloom Cookbook. The Fabulous Beekman Boys can be seen on the Planet Green TV show that is filmed at their 200 year old farm in Sharon Springs, NY. Epicurious refers to them as "the next Martha Stewart." It was a pleasure meeting Brent and Josh (and Josh's parents) at Harvest Fest recently. I just discovered that Bon Appetit is giving away their cookbook, so I am providing the link if you are interested.
Click here. Win the Beekman Boys Cookbook

I highly recommend the cookbook, and plan to cook my way through it. The recipes are listed by season, and each recipe has a blank note space.

For the apple butter, I followed the Beekman recipe for Cinnamon-Ginger Applesauce and cooked it until it was superconcentrated.

Ingredients:

¼ cup sugar

½ teaspoon ground cinnamon (or 1 stick)

¼ cup thinly sliced fresh ginger

1 vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract (I used a vanilla bean)

½ cup water

pinch of salt

3 pounds assorted apples, cut into eighths (I used Empire)

In a large saucepan, stir together sugar, cinnamon, ginger, vanilla bean (if using vanilla extract, add it later), salt and ½ cup water. Add the apples and bring the mixture to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the apples are tender, about 30 minutes.

Transfer the mixture to a food mill and puree. Discard the skins and seeds. (I used my old fashioned hand crank food mill and it was very easy)

To make apple butter, slowly cook down the applesauce until it is thick enough for a spoon to stand up in it. The recipe makes about two cups.

The turnovers are simple to make, and would be perfect with your morning coffee (promise) or for dessert.

Here is the recipe that I used from the Beekman cookbook.

I served the turnovers ala mode in shallow bowls.

P.S. Did you know that every apple has a star at its core? Next time you cut an apple, try cutting it cross-wise to see the star at the center :-)

I hope you love these~

Thanks for stopping by!

With this post, I will be joining Designs by Gollum Foodie Friday.

Debbie

ENJOYING AUTUMN AND THE BEST SWEET POTATO-PEANUT SOUP EVER

2011-10-01T06:45:00.000-04:00

Dear Autumn,

Even though summer weather has been hanging around, I look forward to spooky desserts, making soups in my big red pot, cozying up my harvest home and brisk walks in the evening. Carved pumpkins will soon welcome trick-or-treaters, and the fireplace will offer a glow. And soon we will be talking turkey. If we could go from Fall to Spring, you would be my favorite season :-)

A while back, I jotted down a list of recipes that caught my eye in Southern Living's "Big Book of Christmas". One of our local restaurants makes a sweet potato soup, and it is garnished with a small dollop of peanut butter mousse. It's on the menu a few times during the year. Thank you Southern Living for this wonderful sweet potato-peanut soup recipe! I served a small bowl of this soup and a slice of homemade bread with our dinner.

You can find the recipe here. The original recipe called for making crisp ham croutons to use as a garnish, but I deleted that step. Note: The recipe in the book said the crisp ham croutons are addictive, so if you enjoy ham, you may want to include it.

Ingredients:

1/4 cup butter or margarine

1 medium onion, chopped

3/4 cup chopped celery

2 garlic cloves, chopped

6 cups chicken broth

3 pounds sweet potatoes, peeled and coarsely chopped

1 tablespoon chopped fresh rosemary

2 cups cubed cooked ham (I omitted the ham)

2/3 cup creamy peanut butter

1 cup whipping cream (I used 1/4 cup since I don't care for a lot of cream in my soup)

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Garnish: fresh rosemary sprigs

Preparation:

Melt butter in a Dutch oven over medium heat; add onion, celery, and garlic, and sauté 10 minutes or until tender. Add broth, potato, and chopped rosemary. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is very tender.

Process potato mixture, in batches, in a food processor or blender until smooth. Return potato mixture to Dutch oven; stir in peanut butter. Cook over medium-low heat until soup is smooth, stirring often. Stir in whipping cream, salt, and pepper; cook until thoroughly heated.

To serve, ladle soup into individual bowls. Garnish, if desired. I used a cookie cutter to make pepperoni hearts.

Thank for for your interest in my blog. I love when you visit!

Debbie

Autumn is Throwing Her Party and The Cutest Owl Smores Ever

2011-09-27T20:01:00.010-04:00

Over the weekend, I snapped some pictures of the fall foliage near our camp just for you :-) Look at those brilliant reds! Autumn is throwing her party, and it's the party that I look forward to every year. The I-LOVE-NY website has an updated foliage report every Wednesday. The fall foliage season means big business for New York; it’s one of our state’s most popular travel seasons.

This weekend I'm heading to another part of the state to view nature’s colorful display and shop for birthday gifts and fall decor. Just thought I'd mention that in case you have an October birthday :-).

Today it was almost 80 degrees, but Fall treats are on my mind. This is a repost from last year, but I want to give you plenty of time to get your supplies so you can make the cutest owl smores ever, ever, ever!

Supplies:

graham crackers

marshmallows

chocolate chips

yellow candy melts

candy corn

Directions:

1. Cut one marshmallow in half and place both pieces on a large graham cracker (which is two connected).

2. Put a candy melt on top of the marshmallows. (the candy melts have a point, so I chose to put it point side down)

3. Heat in the microwave for about 5 seconds, or just enough to make the marshmallows puff up.

4. Take out of microwave and add a chocolate chip on the yellow candy melt and the candy corn beak while the marshmallows and candy are still warm.

5. Let cool and serve.

Thank you for stopping by!!

Debbie

Biggest Smiles Ever Tablescape and Raspberry-Lemon-Yogurt Bread

2011-09-21T17:01:00.004-04:00

Dear Summer,

I thought of you today and smiled. I reflected on the hot sunshine when you ripened the tomatoes and eggplant in my garden.

Fondly remembering the warm afternoon in August when hundreds of dragonflies put on a spectacular display for my friends and me, and the pink sky that reflected off the lake.

When you leave, you will take away my morning coffee on the deck and the early morning light. I will think of you often, Summer.

The sweet and spicy scent of fall will fill the kitchen, and the cosmos and phlox will soon be replaced with mums.

My Dear Summer, you still make me smile when I recall the birdsong and hungry hummingbirds buzzing by the window.

My Dear Summer, this table was set in your honor. Don't stay away too long.

xxoo
Mountain Breaths

Smile table details:

Placemats were purchased for me a few years ago by my personal shopper at Marsha's Garden :-)

Courtly Check napkin rings/vase/dishes/bowls from
MacKenzie-Childs

Ruffled white salad plate from Home Goods

Smile bowls purchased several years ago

Bird candle from Pier One

*************

Keeping with the summer theme, I found this wonderful recipe for Miranda Lambert's Raspberry-Lemon-Yogurt Bread. You may have heard me squeal with delight when I sliced the bread and saw the color of the sun-kissed raspberries! There is nothing like a warm loaf of lemon bread with fresh picked raspberries.

I've never had a golden raspberry until this year. They are very sweet and wonderful!

Miranda Lambert's Raspberry-Lemon-Yogurt Bread

INGREDIENTS:

Vegetable oil cooking spray

2 cups all-purpose flour

2/3 cup plus 1 tbsp sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup nonfat lemon yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

Grated zest of 1 lemon

1 teaspoon vanilla extract

2 cups fresh raspberries

PREPARATION

Heat oven to 350°. Coat a 1-lb loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 tbsp sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, 65 minutes.

I will be joining Tablescape Thursday and Foodie Friday.

Thank you for stopping by!

Debbie

Last Summer Hike in 2011

2011-09-18T19:44:00.002-04:00

This last weekend of summer was sunny and crisp, and just perfect for a hike. Kiki and I took a walk, stopping along the way to add small treasures to my hiking bracelet. I wrapped a piece of wide masking around my wrist. You can also use duct tape. While walking along the trail, gather cones, leaves, flowers, twigs, feathers, and other little treasures and stick them on your hiking bracelet. It's a fun activity for children also.

Kiki wanted nothing to do with a hiking collar made of sticky tape so she plopped down by her mama's bouquet to be part of the action :-)

Thank you for stopping by! I hope you are still enjoying summer like I am :-)

Debbie

Gingerbread Pumpkin Bars, Sunflowers and a Cozy Cabin It Will Be

2011-09-13T18:15:00.008-04:00

I just love the scent of pumpkin spice! And even though I am not ready to give up summer weather, I am craving the scent of fall. And the forecast for this weekend says it's going to get down to 29 degrees on Friday. Sheesh, I am sooooo not ready for cool temperatures. I am bringing flannel jammies to the cabin and the wood stove will be cranking!

These fabulous Gingerbread Pumpkin Bars from the blog Faithfulness Farm were calling my name. The recipe makes a 10" x 15" pan, so be prepared to share :-) I made a trial batch for my office, and I asked them to rate them. They gave the bars five stars out of five!!

Recipe for Gingerbread Pumpkin Bars:

Bars:

2-1/4 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp pumpkin pie spice
16 Tbsp unsalted butter, softened
1-1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

Filling:
6 ounces cream cheese, softened
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 tsp pumpkin pie spice
2 large eggs

Glaze drizzle:

1 cup confectioners' sugar

1 tablespoon butter, softened

1/4 teaspoon vanilla

1 to 2 tablespoons milk

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice. In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10" x 15" baking pan lightly coated with nonstick spray. Add the oats to the reserved mixture and mix until combined - set aside.

For the filling, in a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, pumpkin pie spice and mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

For glaze drizzle, in a small bowl, mix together confectioners' sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.

If I could have only one flower, it would be easy for me to choose. It would be the beloved sunflower. They truly make my heart go pitter patter. When I drive by a field of sunflowers, I pause and reflect on their beauty.

The sunflower plates were purchased at Wegman's a while back. Each summer, I look forward to their return. We use them and enoy them!

We have been enjoying the table we bought at the Mackenzie-Childs Barn Sale, and I have been working with Ballard Designs on the parsons chairs and covers that I ordered. Their customer service has been outstanding. There was a little oops on the monogrammed chair covers that I ordered (you can see the ripple around the monogram in the photo below), but they agreed to have them redone and let me keep the ones that weren't quite right. Not sure what I will do with them :-)

I am joining Tablescape Thursday at Between Naps on the Porch and Foodie Friday with this post.

Thank you for stopping by!

Debbie

A Bazillion Tomatoes and just a few Quarts of Raspberries

2011-09-10T19:30:00.000-04:00

What to do with 75 pounds of fresh picked plum tomatoes? I started by making the "Simplest Tomato Sauce Ever" which was adapted from a Marcella Hazan recipe, and I used only the ripest, plum tomatoes that were still warm from the vine. I have been wanting to try this recipe because of the excellent reviews on Chowhound, and I was pleased with the results. Butter is the key ingredient.

This does not replace the marinara sauce or "famous" gravy that I make, but in the summer, I also enjoy a fresh tomato sauce over spaghetti for a quick meal.

Recipe:

2 cups canned plum tomatoes (I used fresh)

5 tablespoons unsalted butter

1 medium yellow onions, peeled and cut in half salt, to taste

Directions:

Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.

Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed. Discard the onion.

I would be remiss to not mention how thankful I am for the many farms and farmers markets that we have in our area. Several are organic.Yesterday morning, we went to a u-pick farm, and Mr. Mountain Breaths picked the plum tomatoes (75 pounds = 1.5 bushels), while I was picking raspberries. The raspberry bushes were loaded with beautiful, ripe berries! I froze most of the berries to use for raspberry scones, and we have been eating them by the handful.

Have you ever had white raspberries? They only had five bushes as an experiment, and they are sweeter than the red and contain little to no acidity. Back to the plum tomatoes.... I'll let them ripen on the table, and will roast and can some, make salsa and the rest will be used for marinara sauce.

Thank you for stopping by!
Debbie

Needle, Thread and Apple Pie

2011-09-08T06:14:00.002-04:00

It's hard to believe that there are school closings today, and it's due to the heavy rainfall and record flooding we had overnight. Many counties are under a state of emergency. Thankfully, the rain will be tapering off today and there is no significant rainfall for the next week. My heart and prayers go out to those who have flooded homes and businesses. Our neighbors have lived in their home for 39 years, and the creek has NEVER overflowed. This year, it has overflowed three times.

With the arrival of September, we anticipate the noticeable change from summer to autumn weather, which means that we may be spending some time indoors, and our thoughts may include sewing projects and crafts and perhaps some baking.

My first September sewing project was to make a cover for my Kindle that gets tossed into my purse :-)

I have sewed now and then, and one of my fondest memories is making a king size quilt, three patchwork Christmas tree skirts for gifts, and several pairs of shorts for my son when he was a little guy.

Have you started to crave apple pie? Since the school year is just starting here in New York, I know the teachers will be receiving an apple a day from their wonderful students LOL, and they'll be looking for their apple pie recipes.

I found this recipe about a month ago in the Penzey's Spice Catalog, and have been carrying it around in my purse like it is gold. And I'm sooo glad I baked an apple pie, because as soon as I took it out of the oven, the phone rang. Our wonderful friends wanted to visit, and I was happy to have dessert for them!

Candy Apple Pie (recipe courtesy of Karen found in Penzey's Spice catalog)

Recipe for Karen's Candy Apple Pie

"As if apple pie weren't good enough, this recipe has an incredible, delectable topping."

Pastry for 9" double crust pie:

1 1/2 sticks butter, room temperature (3/4 Cup)
1 1/2 Cups flour
1/2 tsp. salt
3-5 TB. milk

Filling:

6 Cups thinly sliced, peeled tart apples, 8 or so (I used Granny Smith)
2 TB. lime or lemon juice (I used lemon)
3/4 Cup sugar
1/4 Cup flour
1 1/2 tsp. cinnamon (I used Penzey's)
1/2 tsp. ground nutmeg (I used Penzey's)
1/4 tsp. salt
2 TB. butter

Topping:

1/4 Cup butter
1/2 Cup packed brown sugar
1 tsp. pure vanilla extract
2 TB. whipping cream (I used Half-and-Half)
1/2 Cup chopped pecans

Preheat oven to 400°. For the filling: In a bowl, toss the apples with the lime or lemon juice. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the apples and toss to coat. Line a 9" pie plate with the bottom crust pastry. Add the filling and dot with a little butter. Place the top crust over the filling. Trim the crust, seal and flute the edges. Cut slits in the top crust and bake at 400° for about 40-50 minutes, until the crust is golden brown and the apples are tender. Meanwhile, make the topping. Melt the butter in a saucepan, stir in the brown sugar, vanilla and cream. Bring to a boil, stirring constantly, roughly 5 minutes. Remove from the heat and stir in the pecans. Pour over the top crust when the pie is done and bake an additional 3-4 minutes. It helps to place a pan on the rack under the rack the pie is on to catch any topping that drips off.

Crust:

Using a fork or your fingers, mix the butter with the flour and salt until it looks likes peas and crumbles. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks together. You may not need all the milk. Divide the dough in two pieces, one a bit bigger to be the bottom crust. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes, which is about as long as it takes to peel and chop the apples. Dust tabletop with flour before gently rolling out crust.

With this post, I am joining Foodie Friday.
Thank you for stopping by!

Debbie

Giada's Grilled Chicken with Basil Dressing.....I Love Summer!

2011-09-05T12:48:00.005-04:00

I don't know why I have waited so long to share this wonderful recipe with you. This grilled chicken is very moist, and the basil dressing is fresh and citrusy. The longer you marinate the chicken, the better!

The grilled chicken is like summer on a plate. Eating outdoors is one of our favorite evening activities at the camp :-) Our neighbors at the lake may wonder what we are doing with the table set and candles glowing. I see them drive by and peek a little :-) Not sure if they think we are nuts or just having FUN!

And just in case you aren't quite sure whether you'd enjoy this wonderful summer chicken dish, you can read reviews about the recipe by clicking here. Grilled Chicken with Basil Dressing

There is also a video of adorable Giada making this dish if you are interested.

Here is the recipe:

Grilled Chicken with Basil Dressing

Recipe courtesy Giada De Laurentiis, 2009

(Serves 6 )

Ingredients:

2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus 1/4 cup

1 1/2 teaspoons fennel seeds, coarsely crushed

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

3 bone-in, skin-on chicken thighs

3 bone-in, skin-on chicken breasts

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon peel

Directions:

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

I couldn't resist adding this framed "Okara" print to the table. Our camp is located on land that was originally referred to as a section of Ga-Wan-Ka, which is the Iroquois word for 'playground'. It was renamed Okara Lakes, Easka and Tekeni, which is Iroquois for 'the eyes'.

I hope you enjoyed that history lesson :-)

Thanks for stopping by! I hope you are well this Labor Day weekend.

xxxooo Debbie

Spiedies and A Beautiful Pink Sky

2011-08-28T11:42:00.006-04:00

Other than soggy weather today, our weekend was very nice. We enjoyed the MOST gorgeous pink sky last evening while at camp. We headed out for an evening ride, and saw the beautiful pink sky and sunset on the Moose River.

At camp, there is time to read some of the food magazines I subscribe to. In the August issue of Saveur, there is a recipe for Spiedies, which is a regional favorite.

While Joe cooked the tangy kebabs on the grill, I quickly set the table using burlap for the table cloth, and an April Cornell scarf that I found for $2.00 at a rummage sale. An old hurricane lamp and candle were added to the table for ambience. Fresh picked pine, berries and leaves became the centerpiece.

I do this for cheap fun, and Joe is a GREAT sport:-)

Spiedies anyone? We loved these tangy pork kebabs that I marinated with lemon, olive oil, vinegar and fresh herbs. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").

Click here for Saveur's recipe

SERVES 2–4

INGREDIENTS

1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes

3/4 cup olive oil

1/4 cup white wine vinegar

5 tbsp. finely chopped mint

5 tbsp. finely chopped parsley

2 tbsp. finely chopped oregano

1 tsp. fresh lemon juice

1 bay leaf, finely crushed

Kosher salt and freshly ground black pepper, to taste

1 1/2 tsp. crushed red chile flakes

2 10″-long Italian hoagie rolls, split, toasted, and halved

Lemon wedges, for serving

INSTRUCTIONS

1. In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.

3. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

Thank you for stopping by!

Debbie

I am very grateful for the nice summer we have had, and for all the fun things our family gets to do during the summer months. My dad and grandfather built our family camp when I was nine years old. Many fond memories and great campfire stories!

Bryon and Alissa enjoyed an August vacation in Cape Cod.

Nick, Joe and Cory enjoyed an overnight trip to Middlesettlement Lake which consisted of backpacking to a lean-to about four miles into the woods.

Edit: After I posted this in the morning, Hurricane Irene upset our area with flooding and downed trees. Our neighborhood was under mandatory evacuation in the afternoon, but we chose to carefully watch the flooding from the creek and remained home. Thankfully, after a few hours, the evacuation was rescinded, and we have no flooding in our basement. I am more than anything wishing for quick relief for those hit harder.

World Famous Cheesecake

2011-08-26T06:25:00.001-04:00

We have celebrated many birthdays with world famous cheesecakes from Manny's Cheesecake Bakery.

On August 25, 2011, Manny's Cheesecake Bakery, a nationally-known bakery that has been a landmark in our area for the past 42 years, was destroyed by fire. Thankfully, no one was hurt and the owner states that "Manny Cheesecake will not die" after the fire.

We have travelled many miles with Manny's cheesecakes in coolers for special occasions. It is truly the best cheesecake in the entire world :-)

After I heard the devastating news about the fire that started around 4:45 a.m., I stopped at a locally owned grocery store on the way to work to see if they had any Manny's cheesecakes left in the cooler. They had three left, so I bought the largest one with strawberry topping for Mr. Mountain Breaths. It will be bittersweet eating that last cheesecake from Manny's for a while. At the actual bakery, I always ordered the cheesecake with WHOLE strawberries and they were always HUGE. The best!

My heart goes out to the owners as they sort through all the details. Hopefully they will be back in business some day.

Thank you for stopping by!

Debbie

Happy Birthday Pancakes!

2011-08-24T18:37:00.001-04:00

Rachael Ray and I have something in common. We both like to cook and we have August birthdays!

I love the fun Birthday Pancakes that are in the August 2011 Issue of Everyday with Rachel Ray.

Birthday Pancakes

1 Box of Cake Mix

1 Can Frosting (or make your own)

Sprinkles (optional)

Prepare cake mix according to the directions on the box. Once cake is mixed add in 1 TB. of sprinkles. Stir until combined.

Heat a skillet/griddle and coat with butter, margarine or non-stick spray.

Ladle the batter onto the heated griddle. Cook 2-3 minutes until bubbles start to form on top. Flip and cook an additional 2-3 mins.

Once all the pancakes are complete get ready to frost.

Remove cover and foil protector from your can of frosting and pop in the microwave to make pourable. Heat in 20 second intervals.

When the frosting is ready to pour, start stacking the pancakes, drizzling each layer with frosting and sprinkles. Cover the top pancake with frosting and finish with sprinkles and a candle!

Start singing, cut and serve! Add a scoop of ice cream if desired.

HAPPY BIRTHDAY RACHAEL!

Pasta ala Checca...and the Mackenzie-Childs Table

2011-08-19T21:14:00.009-04:00

For many years, I have been enjoying a summer pasta dish that I refer to as Pasta ala Checca. My basil fairy watches over me throughout the summer :-)

The Pasta ala Checca "recipe" was shared by a nurse that I used to work with. Just minutes to prepare, and full of flavor. Never thought to blog about it until I saw a similar recipe on Savoring Time in the Kitchen. Another summer pasta dish that I make quite often is from Giada DeLaurentiis, and is called Spaghettini with Checca Sauce.

Tonight I made Pasta ala Checca, and added some herbed breadcrumbs as mentioned on Savoring Time in the Kitchen's blog. Using homemade croutons, I put them in my food processor with a several basil leaves and minced into breadcrumbs.

The herbed crumbs are a nice addition.

Place fresh, chopped tomatoes and basil, minced garlic and olive oil in a bowl and let the wonderful flavors marinate for the day. I add a little sea salt. Serve over warm pasta with grated parmesan and herbed breadcrumbs. That's it! Sometimes I add a meatball or Italian sausage to the plate.

You may recall that I recently went to the Mackenzie-Childs Barn Sale and bought a Courtly Check table. Even though I don't have the chairs yet (they are on order), I decided to set the table tonight. The center piece is the abundance of tomatoes and basil that I will be using this weekend to make sauce for the freezer.

Do you spy that little chandelier? I was shopping with the girls around the time of my birthday, and found it in a cute little shop. It will always remind me of a special day in Sharon Springs with the girls.

This was the first year I grew Chocolate Cherry Tomatoes, and they are finally ready to pick. They took forever to mature! I am very impatient when it comes to tomatoes. LOL

Thank you for stopping by!

Debbie

S'More Love!

2011-08-17T20:40:00.003-04:00

At the lake, we have a campfire every evening.

We bring out the jars filled with graham crackers, chocolate bars and JUMBO marshmallows.

We gather around the campfire. I think the largest group we ever had around the campfire was 32!

Being at the lake is not complete without a campfire and S'MORES!

Thank you for stopping by!

Debbie

August in Lake Placid and the Best Birthday Weekend

2011-08-15T20:50:00.007-04:00

Waiting for the boat cruise

Boating on Lake Placid

A camp on Lake Placid - I love the red Adirondack chairs!

Paradox Lodge where we had dinner

View of Paradox Bay

Where we cruised....love the rustic sign!

On the summit of Owls Head Mountain (Saturday)

View of Owls Head Mountain

As we strolled Main Street, we noticed these cute tin buckets that were painted and used as planters.

I try to celebrate my birthday (this was Sunday) on a mountain, and I succeeded again this year. This is Ampersand Mountain, and it was windy :-)

This is the view from our hotel. I would choose this hotel again for the views. We observed the sunrise, sunset and the moon with the mountains in the distance. Of course, the weather conditions helped make it the perfect birthday celebration.

I love the annuals at the Mirror Lake Inn.

Thank you for stopping by!

Debbie

A Day With The Girls!

2011-08-12T07:21:00.006-04:00

An early birthday celebration with the girls yesterday! My wonderful friends arranged for a girls day and drove me to the most charming Village of Sharon Springs where peace and quiet beckons. It was so quiet that you could hear a pin drop! The quaint shops and the employees were just so sweet! We started the day with breakfast at the Black Cat Cafe where I enjoyed their white omelet (egg whites, tarragon and goat cheese).

Sharon Springs is renowned for its unique architecture dating back to the time when the village was an internationally famous health spa. I think I read that the population is somewhere around 500+ now. So quaint!

Here we are at Beekman 1802 Mercantile.

And here are my wonderful friends, waiting for breakfast at the Black Cat Cafe.

The Fabulous Beekman Boys were busy making goat cheese at the farm, so we didn't get to meet them. They have their own TV show on the Green Planet Network. They are two guys from New York City that bought a farm in Sharon Springs (upstate New York), and have a herd of goats and produce the most amazing artisanal goat cheese and soap. I have never tasted anything like their goat cheese. I bought a sixth month supply!

I just want you to know that I wore a black and white top so I would coordinate with the decor at the cafe and the Beekman Mercantile. LOL
Thank you for stopping by!
Debbie

Cinnamon Basil

2011-08-10T21:38:00.000-04:00

I am in L-O-V-E with cinnamon basil! In fact, I am loving everything in my herb garden. There will be days in January when I will come back to this post :-) And wish that summer will hurry up again.

For details, click here.

The New Addition

2011-08-09T23:43:00.000-04:00

For Mother's Day this year, I received this sweet turtle filled with succulents. The company named him "Talbot". From what I read on their website, you could choose a boy or girl turtle. I adore this new addition to the ~~family~~ garden.

For all the details, click here.

Birdie Bouquet

2011-08-08T22:29:00.000-04:00

For all the details, you can click HERE.

Dog Days of Summer

2011-08-07T17:55:00.000-04:00

Everyone likes having a friend. When we are at the lake, Kiki has her friend Bella. Kiki says life is good at the lake :-)

Kayaking

2011-08-07T08:38:00.012-04:00

Our kayaks were one of our best purchases. Perfect for getting exercise at the lake, and everyone in our family enjoys them. Yes, this is me but with some effects courtesy of Picnik.

Berry Good!

2011-08-06T14:01:00.001-04:00

These are delicious. The blueberry bushes are plentiful today. I found my thrill...on blueberry hill.

Click here for all the details.

At The Lake

2011-08-05T19:30:00.012-04:00

The evening is particularly nice for dining alfresco.

Day Two

For details, click here

Cleome

2011-08-04T20:14:00.002-04:00

The exotic cleome rise to four feet or more in height and then gracefully arch over and sway gracefully in the wind. They make me smile when I walk through the garden!

I'll be participating in Susannah Conway's August Break. For the rest of August, I'll be sharing just photos, no words. (okay, maybe the occasional word!) If you want to join me, click here for all the details.