Showing posts with label Summer; On The Menu Monday; Seasonal Sunday. Show all posts
Showing posts with label Summer; On The Menu Monday; Seasonal Sunday. Show all posts

Sunday, April 15, 2012

Slow Roasted Tomato Basil Soup

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One of my very favorite foodie bloggers is

Cathy from Wives With Knives.

She shares some of the most flavorful & interesting recipes

and she takes FABULOUS photos of the finished dish, too.

She has inspired me so many times to try new recipes.


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Because every year, my sweet hubby grows TONS of

tomato plants from SEED...


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We have LOTS of Fresh TOMATOES to eat!

The above photo was just

ONE DAY'S HARVEST

from last year!!!

Needless to say, I am always looking for

ways to use up tomatoes.

Cathy shared her wonderful recipe for

Slow Roasted Tomato Basil Soup



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I have adapted her recipe to

accommodate our health issues here at

The Gazebo House

by lowering the salt as well as the fat content.

The flavor is still WONDERFUL!!

You'll never again enjoy canned tomato soup

once you try this homemade version.

Every time I serve it to friends & family

it gets rave reviews!

Stop back on Wednesday to see

the table settings at which it was served last week.

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Print
HERE for my version of the recipe


I'm joining Yvonne at StoneGable for

On The Menu Monday

as well as

Michael Lee at Rattlebridge Farm for

Foodie Friday

and The Tablescaper for

Seasonal Sunday

Thank you to all the bloggers who host these

fun memes for us to share in!

Wednesday, April 04, 2012

Play BALL!!!

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We'll be away from home for Easter this year,

so I didn't think I'd have a tablescape to share at

Cuisine Kathleen's "Let's Dish" party

or Susan's BNOTP Tablescape Thursday.


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However, when I arrived at

my friend Nicole's home today,

for *Smock & Talk*,

she had her kitchen table all set up for

a Cleveland Indian's Opening Day Celebration!

(which is Thursday of this week)

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She MADE all of these darling placemats!!!

Aren't they cute??

I wish I'd had my good camera with me,

because these photos don't do them justice.

They were just so happy & vibrant looking &

I just flipped over all the creative

"accoutrements" that she has added.

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That chubby pink fellow is

"Slider" in the center...

he is the Cleveland Indian's mascot &

he's cheering for O-H-I-O!


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There was a bobble-head doll at each place

as well as a paper hot dog

holder & a bag of cracker jacks, too.

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They were having hot dogs with Stadium Mustard

among other things, for dinner.

(EDIT:
I've added a hot link to the authentic
Stadium Mustard's website to answer Alycia's
question, below.

Its what makes the hot dogs at the ballpark taste so GOOD!)

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She even had ball park peanuts!!

Too fun!

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Do you recognize this guy on the mound?

Its Bob Feller, the famous & beloved Cleveland Indians pitcher, from 1936-1956, who pitched 266 victories during his playing career. He was nicknamed "The Heater from Van Meter, "Bullet Bob" & also "Rapid Robert".

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I know the kids had to be thrilled

to come home from school to find

all this waiting for them.

I wish I could have been there to

see their faces when they walked in the door.

I'm pretty sure they're going to the game tomorrow, too.

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I wish I was.....Go Tribe!

PLAY BALL!!!!

Saturday, March 03, 2012

My Chickadees!

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I realize this little quilted wallhanging falls more under Christmas decor but I just finished putting the binding on it last week. Hey, I'm EARLY for next year, right?

It matches the table runner that I used a for Valentines Day dinner HERE.

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The feathered circle in the center was done by machine embroidery. It is a design specifically digitized to look like a quilting motif but it is all done by my embroidery machine. All I had to do was get the quilt top, batting & backing evenly centered in the hoop...not always an easy task!

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I was a wee bit unhappy when I noticed that a very small section of stitching ran into the beak & body of my chickadee. Oops... I didn't think the design was big enough to go over that far.

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I disguised it by using my micro tip permanent ink pen & just lightly touching up the few cream threads that were on the black areas.

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There...MUCH better!! I'm slightly anal-retentive, I know. Most people wouldn't be bothered by such things but I am.

I don't know if you can see the stitching, but I went around all those little pine cone scallops with smoke colored Mono Poly thread.

It is made by Superior Threads & is polyester, not nylon like other invisible threads. It has a higher heat resistance, won't discolor & does not get brittle over time. I met the owner at the Houston Quilt show & he is extremely knowledgeable & very helpful.

(not affiliated in any way, just a very happy customer)

I LOVE MONO POLY for quilting!!


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The center panel has some scroll work designs in each corner & by adding extra batting beneath just those areas & then tightly stippling at the edges, you get a trapunto effect...puffed up & more dimensional in those spots.

The earliest known example of trapunto is Sicilian & was made in the 14th century.

In those days, they would cut the backing & stuff whatever areas they wanted to highlight from behind, thus throwing the shapes into relief, then carefully sew the cut section closed. This newer method is much better, in my opinion...no damage to the backing.

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I hope this photo gives you a better feel for the 3-dimensional effect achieved.

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I put a hanging sleeve on the back of this, intending for it to hang on the wall in the sunroom but while laying it out for photos, I discovered that it fits PERFECTLY over the glass insert in my coffee table.

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SERENDIPITY!

I love it when stuff like that happens.


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I was recently the lucky winner of a beautiful chickadee tea set from Mary at

Home Is Where The Boat Is

in celebration of her 2nd year of blogging. Can you believe she has only been at this 2 years??? Thank you Mary...I love them & I collect teapots, ya' know!


I used the teaset last week when my *Smock & Talk* group came here to my home for a morning of stitching & gabbing...and eating, too!

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I knew they would go with my chickadee wallhanging beautifully

the minute that I saw them on her beautiful blog.


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The set is by Kate Williams, Global Design Connections & I just love the grey twig rimmed edges on the plates & the detailed spout & handle of the teapot.


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Everyone who has seen them has immediately reached out to touch the little birdie, including ME!


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The little red berries on the branches echo the ones in my wallhanging as well.

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I used my wicker serving tray to carry my Wicker pattern, by Oneida, cups & dessert plates down into the sewing room.

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I call it my "play room" & I am happiest when I am down there, stitching away the day. Its SEW nice to gather with friends who share your passions & understand.

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I made individual lemon meringue tarts for everyone.

I cheated & bought the little pie shells already made & I used Durkee's lemon pie filling, from a box mix, which you can find in the Jell-O section of the grocery store. The meringue directions are on the side of the box, too.

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I got up early on the morning that they were coming, so I could make them fresh that day. I don't care for meringue that has been sitting for awhile...it gets rubbery. (is that a real word?)

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Be sure to stop back next week & I'll share where we gather to sew & you will get to see some of our recent projects. These gals are good & are so much fun!


I'm joining Marty at A Stroll Thru Life for her Table Top Tuesday,

Susan at Between Naps on the Porch for her Tablescape Thursday,

Michael Lee at Rattlebridge Farm for Foodie Friday,

and The Tablescaper for her Seasonal Sundays.

Please visit each of them so you don't miss out on seeing what pretty things others are doing!


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P.S. I saved one just for YOU!



Monday, September 19, 2011

Basil Infused Oil


I've been infusing oil with herbs for many, many years.
I remember giving a demonstration on how to do it when
I was president of the New Clevelanders group over 22 years ago!
I still have the handouts that I used.

"Mother, you never throw anything away!"
Do you get that from your kids?
You know the tone..."MOtherrr"...emphasis on the first syllable.

"Yes, DD, I have totally stopped getting rid of items, because every single time I do, I turn around & want it again later, then spend hours hunting for it, only to realize I threw it away last week."

Anyway, the infused oil does not have any preservatives in it,
so its very healthy but that also makes it very perishable.
You must refrigerate it & use it up quickly or pitch it & make fresh.

Mari, author of the beautiful blog, Once Upon a Plate,
has wonderful directions on how to make it,
so rather than me retype my handout,
just go to her recipe blog HERE to learn how.

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My sweet Italian neighbor brought over some of her large leaf Italian basil for me to try.
Just look at the difference in the size of those leaves, compared to my puny, little plant!
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Today, I'm going to dry basil leaves in the microwave,
per instructions from Lynn over at Happier Than A Pig In Mud
but over the weekend,
I used my neighbor's BIG leaves to make one lovely batch of infused olive oil.
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Isn't that the most gorgeous color of GREEN?
I have a cardigan sweater that shade & I just love to
wear it over a black silk shell & black pants!

I'm joining Yvonne at StoneGable for
as well as Michael Lee, at Designs by Gollum for
Foodie Friday
Seasonal Sundays
Please be sure to visit them as the best ideas are to be found at
these ladies blogs!
Thank YOU for stopping by The Gazebo House, too.
Another past president of my old New Clevelanders group found me through
this blog & we are planning to get together to share old photos & memories.
(maybe I'll wear my GREEN sweater)
Aren't the connections we make through blogging just amazing?
fondly,
♥♥ Rett ♥♥

EDIT: to answer Donna's question below, regarding uses...
I like to drizzle it over roasted tomatoes, fish (especially good over salmon) chicken or other vegetables, such as roasted eggplant. It looks beautiful squiggled on a white plate...but be thrifty...a little goes a long way.

You can make the following dressing with it:

Balsamic Vinaigrette with Basil Infused Oil

1/4 cup balsamic vinegar
1 tsp finely chopped garlic
2 tsp finely chopped shallots
1 cup basil-infused olive oil (I use less, as I rarely make a FULL cup of it)
Salt and freshly ground pepper

1. Whisk together vinegar, garlic and shallots in a small bowl. Whisk in basil oil and season to taste with salt and pepper. It will keep up to four days refrigerated in a tightly sealed container.

Ina Garten uses it over her oven roasted red peppers.
Hope that helps!
Try it...you'll like it!






Monday, September 12, 2011

David Lebovitz’ Chocolate Chip Cookies

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Cathy, author of the terrifically tasty blog,

Wives With Knives


recently made David Lebovitz' cookies from his book,

Ready for Dessert.


I love that name, but don't you think it

should have had a question mark after the title?

How many times do we say

"Ready for dessert?"


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I was asked to babysit my *grandkidlets* twice this past week &

since I always try to bring a treat when I visit,

I decided to try the recipe out on them.

You can find it here

(published with permission)

They laugh when I tell them

"I need some guinea piglet taste testers!!!"



Ms. C. doesn't care for nuts, so I made half the batch without nuts &

then added them to the second half for the boys to devour.

They sure did!

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Good thing I left a couple at home for DH,

otherwise he never would have gotten to taste them!

They are
DELICIOUS...very, very crisp, just the way we like them.

I'm sure it is from all that luscious BUTTER!!!

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The only mistake I made was to

use Ghiradelli® Milk Chocolate Chips.

Sadly, their flavor was not "chocolatey" enough for me.

I should have followed the recipe as written,

but I'm not a fan of bittersweet chocolate so I

thought I'd try the milk chocolate.

Next time, I'll use semi-sweet morsels.

You can be sure, I WILL BE MAKING THESE AGAIN!!


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I'll be joining Yvonne, from StoneGable for

On The Menu Monday

The Tablescaper for

Seasonal Sundays &

and Michael Lee from Designs by Gollum for

Foodie Friday.

Thank you, Ladies, for hosting these wonderful food lovers parties
&
Thank you to Cathy, for telling us about the recipe.

fondly,
♥♥ Rett ♥♥