Show us your Roosters Party!

It's Show us your Roosters Party day! Thank you to Barb at Bella Vista for hosting!

First I have a bit of a confession. From practical experience, I am not the biggest fan of roosters. Mostly that comes from being spurred by one ---- and the need to carry a broom for self defense when outdoors. Luckily, we don't currently live where we feel the need to keep a rooster for the safety of our hens.

Now as an objet d'art, I like roosters just fine but tend to lean more towards hens. I did find a couple to share though.





I love old-fashioned embroidery and scour garage sales for vintage patterns. I loved this pattern when I found it and decided to do it in redwork. I won't bore you with the entire set, but I thought I'd include the pattern in this picture. Oh, and the 39 cents is the original selling price.



The little bowl sits at my kitchen sink to hold the plugs and such. It looks like Pyrex/FireKing but it isn't marked on the bottom so I'm not sure what kind it is. I love it and have had it a long time.



And the lastly, my little rooster jam pot. Another garage sale find. I was really attracted to the color. Although I am a huge red fan, I liked that this was blue. Just a little different.

Tablescape Thursday

I'm participing for the first time in Susan's Tablescape Thursday. I don’t claim to be a tablescaper and I am always in awe of the beautiful tablescapes each week. I’ve set many a table and buffet in my catering career but rarely take the time to set anything too special at home. That said, last weekend we hosted a young woman from church for a light lunch. I pulled out some of my stuff and went to town setting a bit of a whimsical table for lunch.



I used a table scarf and napkins that I made and embellished with buttons from my old button jar. The fabric came from my quilt stash and I don’t think I paid more than about $1 a yard for it.



The centerpiece is some pillar candles (Wal-mart) set in some little vintage bowls that I had, surrounded by more buttons from the button jar, a shabby little tiered tray (I love that this is collapsible) and an antique salt & pepper set (I have a second set of these that has red tops….the tops are Bakelite). It is all is set on a crocheted doily that I made years ago.





I used Candlewick sherbets for serving Shrimp Salad stuffed Tomatoes, and Candlewick iced teas to serve iced tea.



My everyday Gibson, white dinnerware as a charger with some pretty sage colored salad plates (bought on clearance at TJMaxx) on which I served Cucumber Sandwiches, olives & pickles. The flatware is my everyday stuff.




This was fun!!

Tasty/Tempt Your Tummy Tuesday

Here it is Tuesday again! Thank you to Jen for hosting Tasty Tuesday and Lisa for hosting Tempt Your Tummy Tuesday.

Today I am sharing my biscuit recipe and tutorial. My family loves biscuits. I always try to make Sunday morning breakfast something yummy from the oven (muffins, scones, biscuits, etc.,) and biscuits with homemade jam is requested most often!



The Best Buttermilk Biscuits

2 cups unbleached all-purpose flour
1 Tbsp sugar
1/4 teaspoon baking soda
1 Tbsp baking powder (use one without aluminum)
1 tsp salt
6 Tbsp unsalted butter
Approximately 3/4 cup buttermilk

Preheat your oven to 450°F. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix Just until combined. If it appears on the dry side, add a bit more buttermilk. Turn the dough out onto a floured board. Gently knead 7-10 times. Cover and allow dough to rest for 5 minutes. Gently pat (do NOT roll with a rolling pin) the dough out until it's about 3/4" thick. Use a round cutter to cut into rounds. Place the biscuits on a cookie sheet. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.


The Best Buttermilk Biscuits Tutorial

Skip buttermilk substitutes. Use real buttermilk. The dehydrated kind is good in a pinch but the best results come from buttermilk.

Make sure your baking powder and baking soda (or self-rising flour if that is what your recipe calls for) are fresh!

Preheat your oven. You want the oven to be completely preheated before the biscuits go in.

Prepare your ingredients and equipment in advance so that once you get started, you can work quickly and efficiently: cut your butter in small pieces and put it back in the fridge, measure out the buttermilk, flour the counter, get out the biscuit cutter and baking sheet.

Use very, very cold butter! Work the butter quickly into the flour so that it doesn’t have a chance to even think about melting! Use a pastry cutter and don’t be tempted to use your hot little fingers.

Use a large fork and stir lightly when adding the buttermilk. You just want to get the dough to a point where the flour is all clumped together, not a smooth dough!

Knead lightly 7-10 times. That is all. You aren’t kneading bread dough, you are simply finishing the mixing process with your hands. You do not want to develop gluten.

Pat your dough onto floured surface. Don’t pat out too thin (3/4 - 1 inch thick) and never use a rolling pin.

When cutting biscuits, use a sharp cutter and press straight down and up. Don’t twist! Twisting seals the edges, preventing a high rising biscuit.

If you want soft sided biscuits, place cut biscuits together on the baking sheet so that they are touching. If you prefer your biscuits a bit crunchier on the outside (like I do), spread them out so that they do not touch.

Don’t re-work the scraps. Since it is best to work the dough as little as possible, re-rolling the scraps results in a tough biscuit.

Thrifty Treasures

Thank you Rhoda from Southern Hospitality for hosting the Thrifty Treasures on your lovely blog!

Years ago I worked in a small bakery. I learned lots of things that have helped me in other pursuits. I enjoyed the work and always thought maybe someday I'd open a bakery of my own.

Forward years ahead....I soap. That means I make wonderful homemade soap. I enjoy doing it. At one point I sold at a large farmer's market but since our move to Nebraska a few years ago, I have only made it for family and friends. My youngest daughter has decided she would like to learn how to make soap and would like to sell at our farmer's market next summer to make money for a missions trip. So we have been brainstorming a bit. I mentioned that we just don't have the space in our new home that we had in our old one for curing tons to soap. In my brainstorming I said, we really need a bakery rack. We can cure tons of soap on that and it would take up little space.

All that to say that yesterday, she and I drove down a road that we never drive down and sitting on a lawn of a little white house, with a big *For Sale* sign was a BAKERY RACK...



with all the full sized pans. Isn't God good! I knew that the rack and pans were worth hundreds of dollars but I inquired and the asking price was $60.00. We scooped it right up. Now it is sitting in the garage and this next weekend we're back in the soap business!

Foodie Friday

I’m joining in (for the first time) on Foodie Friday today. A BIG thank-you to the gracious host, Michael @ Designs by Gollum (a BEAUTIFUL blog).

Tonight's supper will be an oldie but goodie for us. On the grill, shrimp and garden fresh zucchini and tomatoes and on the side, Garlic-Butter Orzo. The orzo recipe is one that I submitted and was included in Gooseberry Patch's 5 Ingredients Or Less. A well used cookbook in my kitchen. The orzo makes a great side to many dishes but this time of year I especially like it with shrimp and salmon on the grill.


Garlic-Butter Orzo
1 cup orzo pasta, cooked
2 Tbsp butter
2 cloves garlic, chopped
1 Tbsp lemon juice
2 Tbsp fresh parsley, chopped

Cook orzo according to package directions. Drain. Place orzo in a serving bowl and set aside. Melt butter in a 12" skillet over medium-high heat; sauté garlic until golden. Remove from heat; add lemon juice, stirring well. Pour over orzo; add parsley and toss.

Featured in Gooseberry Patch’s 5-Ingredients or Less

Book Review - Savoring The Seasons of the Northern Heartland

Savoring The Seasons of The Northern Heartland (200 Recipes Blending Bold, New Flavors With The Traditional Food Of The Upper Midwest) By Beth Dooley and Lucia Watson.

There is a disclaimer on this review. I LOVE regional cookbooks. They are my favorites. We lived for many years in Minnesota (our oldest son still lives there). I love the land and the people of Minnesota. So, with that in mind, I (being a very biased reviewer) LOVED this book. The book contains more than 200 seasonal recipes from the upper Midwest--Minnesota, Michigan, Iowa, and North Dakota. It includes delicious old-fashioned recipes that reflect the immigrant mix (Scandinavian, German, Eastern European, Scottish, and Welsh) of the upper Midwest, as well as charming old pictures, stories, and oral history from local residents. The recipes are a mix of old, hearty fare and updated, intriguing culinary creations that tell the story of the farmers and millers who settled this land and came to make it home. This book was published in 1994. After checking it out of our public library, I was able to find a copy on ebay.

Earlier this week we had a meal from this book. The recipes were simple, the food delicious. No better review than that!



IOWA CHOPS WITH SAVORY RUB

The dry rub in this recipe is made with spices and salt that penetrate the meat with flavor. It's also delicious used to flavor larger cuts of beef, pork, and lamb.
2 bay leaves
1 tablespoon freshly ground pepper
3 cloves garlic, peeled
1 tablespoon dried thyme or 1/4 cup chopped fresh
2 teaspoons ground cloves
1 tablespoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4 thick premium loin pork chops (10 ounces each)
1 tablespoon olive oil
1 tablespoon each, butter and olive oil or just olive oil

In a coffee grinder, spice mill, or blender, process the bay leaves, pepper, garlic, thyme, cloves, nutmeg, cinnamon, and cardamom until completely blended. (The bay leaves will not be totally crushed.) Rub the chops with the olive oil, then rub the spice blend over all the chops. Cover and set aside for about 30 minutes to 1 hour at room temperature. Sear the chops in a butter/oil in a heavy skillet over high heat about 3 to 4 minutes per side, until they are golden brown. Place the chops on a cookie sheet and bake in a preheated 400 for about 30 minutes, or until the juices run clear.

BRAISED RED CABBAGE WITH APPLE AND BACON

3 strips bacon or 2 Tbsp butter or vegetable oil
1 small yellow onion, peeled and thinly sliced
1 medium head red cabbage, shredded (I used green)
½ c cider vinegar
2 tart apples, peeled, cored and thinly sliced
½ c apple cider
4 whole cloves
½ c sugar
Salt & freshly ground pepper to taste

In a large, deep skillet, fry bacon (or if using oil or butter, heat over medium heat). Leave drippings in the pan and drain the bacon on paper toweling. Crumble the bacon and set it aside for garnish. Saute the onion in the fat until limp and brown. Toss the shredded cabbage with the vinegar, then add this along with the remaining ingredients except salt and pepper, to the pot and simmer, uncovered until the cabbage is tender, about 20 minutes. Season to taste with salt and pepper and serve garnished with bacon crumbles.



GINGERED FRUIT CRISP

2 c unbleached all-purpose flour
1 c brown sugar, light or dark
2 tsp ground cinnamon
1-1/2 sticks butter
1 c lightly toasted, chopped walnuts
1 Tbsp grated fresh gingerroot
Juice of 1 lemon
Grated rind of 1 lemon
1-2 Tbsp cornstarch, depending on how juicy the fruit is
¾ - 1 c sugar, depending on how sweet the fruit is
4-6 c fresh chopped fresh fruit or berries (I used pears and blueberries)

In a medium bowl, mix together the flour, brown sugar, and cinnamon, then work in the butter and walnuts to make a course meal to be used as topping. In another bowl, mix together the ginger, lemon juice and rind, cornstarch, sugar, and fruit, Turn the fruit mixture into a 2-quart baking dish or a 9-inch-square baking pan or 6 to 8 individual ovenproof serving dishes, and cover with the topping mixture. Bake in a preheated 350°F oven for about 20 to 35 minutes, or until the topping is crisp and brown and the fruit is bubbly.