PLAN A GREAT ESCAPE
Grab Your baby and steal away for one night--or longer--with these tips.
Friday, February 8, 2008
SET THE SCENE FOR ROMANCE
Six ways to create rooms that will make your sweetie swoon.
Create a Romantic Look in Your Home
How to Make a Room Soft and Alluring
Chocolate Bedroom
Romantic Moroccan Lounge
Sensual Sophisticated Bedroom
Date With Design
Monday, December 31, 2007
New Year's Day Dinner
Happy New Year Everyone!
I so look forward to January 1st each year. It is a time to be thankful for all that we have had in the past and a time of regeneration and hope for the future. I am a traditional southern gal who cooks the same way.
Legend has it that we have the black-eyed peas, collards or cabbage and cornbread on this day because as the Union troops came through and ravaged the South, those were the only food left. Seems the black-eyed peas were considered "fodder" as was the dried corn. They took with them any livestock for the Union soldiers. They had no idea that the collards could be eaten.
Thus the tradition was born. Out of ignorance, these foods were thought to be feed for livestock. Southerners considered these foods to be a blessing in disguise. Apparently the ham was a European tradition chosen because the animal roots forward looking for it's food instead of scratching backward as does a chicken or turkey.
I too love these foods and included two of my favorite recipes which I serve on New Year's Day.
HOPPIN’ JOHN (quick version)
1 medium onion, chopped
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 Tbsp vegetable oil (keeps butter from burning)
2 Tbsp salted butter
2 cans (15.8 oz) Black-eyed Peas
1 Tbsp Pace Picante sauce
1 bay leaf
3 cups cooked white long-grain rice
Cook rice as usual but substitute liquid of one-can black-eyed peas (approx. ½ cup) for equal amount of water as flavoring. (i.e. Bring to boil 2 ½ cups water plus ½ cup black-eyed peas juice; pour in 1-½ cups uncooked rice to make 3 cups cooked rice. Bring to a boil then turn down heat; simmer 20 minutes until liquid is absorbed and rice is tender.
In a large Dutch oven, sauté’ onion & peppers in oil and melted butter for approximately 4 minutes or until tender but not brown. Drain Black-eyed peas, reserving liquid. Add peas, Picante and ½ cup reserved liquid to onion-pepper mixture. Add bay leaf and simmer for 15 minutes. Salt & pepper to taste. Remove bay leaf.
Gently fold in cooked rice with black-eyed peas mixture.
Serve as a side dish with ham and sweet potatoes backed in jackets. You can also serve with Whole Cranberry Relish as a garnish.
CABBAGE WEDGES with CARROTS
1 large cabbage cut in wedges
4 large carrots, peeled; cut in ¼” diagonal slices
1 medium onion, finely sliced
1 can chicken broth
1-½ cups water
¼ tsp peppercorns
2 bay leaves
Pinch of salt
Remove any damaged leaves from cabbage. When slicing cabbage, leave the heart in tact; only trim off the stem where it was cut from plant. Slice lengthwise (so each wedge has a piece of the heart to hold it together) into 8 wedges.
In a large Dutch oven, add chicken broth, water, onion, carrots, peppercorns and bay leaves to boil. Cook until carrots are tender. Turn down heat just a bit and add cabbage wedges. Cover & cook about 6-8 minutes only until heart is fork tender. Cabbage should not be “transparent” but “just cooked” or “al dente.” Remove vegetables from broth and serve.
Save the broth for making soup.
Thursday, August 30, 2007
Throw a Labor Day grilled pizza party!
The last days of summer are upon us but that doesn't mean you need to let the winter doldrums take over just yet! If you don't already have plans, why not organize a backyard BBQ with a few good friends or your family? To make it a bit unpredictable, throw a grilled pizza party with homemade dough (or store bought if you're not feeling so adventurous) and set out all the toppings so everyone can throw on whatever they like. Suggested bases: marinara, pesto, flavored olive oil, barbeque sauce Suggested cheeses: mozzarella, fresh mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola Ideas for toppings: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic
You'll need to grill them on high heat and your pizza crust should be no more than 1/4 inch thick. Grill one side first then set the pizza to the side and let each person add their toppings. Once they're ready, put them back on the grill until the cheese is melted and your toppings are warm (anywhere from two to ten minutes). Visit the link above to get a full rundown to ensure success - and find a few recipes for inspiration if you're not sure just what you want on your own pizza. And if you're feeling intimidated, Allrecipes.com even has a how to video describing exactly how to go through the grilling process!
Tuesday, August 7, 2007
WEEKEND PROJECT: Garden Chaises
Garden Chaises
Every backyard can use a few of these chaises for drip-drying on after a dunk in the pool or for just lounging around after a day in the garden. They're made entirely out of 1x4 treated pine boards and finished off with exterior primer and paint. If you wish, substitute cedar or redwood for this outdoor furniture and let the wood weather naturally. A power saw, though not absolutely necessary, will make cutting easier.
Materials You'll Need:
1x4 treated pine boards
11 4-inch galvanized finishing nails
Sixteen 1 1/4-inch galvanized deck screws
Exterior paint primer
Crosscut saw, circular saw, or table saw
Rafter angle square
Pencil
Tape Measure
HammerDrill
Clamps
Paint brushes
To make Garden Chaises:
1. To form the side rails of the chaise base, lay out two 6-foot-long 1x4s like train tracks, approximately 20 inches apart. Cut three 20-inch crosspieces. To form the rectangular base, nail a crosspiece at each end, overlapping the side rail ends and squaring the crosspiece up with the outer edges to form a butt joint. Repeat at the other end. Set aside third crosspiece.
2. Cut two 12-inch 1x4s for the front legs. Position legs in the inside corners of the base, with the leg tops flush with the tops of the side rails and front crosspiece; use four screws to attach each leg. This should leave 8 ½ inches of leg exposed.
3. The back legs are 27 inches at their highest point. Mark 27 inches on each board, then cut down from there a 35-degree angle. (For angle, mark line with a rafter angle square. With a power saw, simply adjust the bevel gauge.) Attach the back legs at the inside corners of the other end, with 8 ½ inches of leg exposed. Attach to base frame using four screws for each leg.
4. To make the angled backrest of the chaises , trim the end of a 1x4 at a 35-degree angle. Line up this piece flush with 1 back leg. Clamp to hold it against the leg and the side rail. Draw a line where the backrest meets the side rail. (This will be a 55-degree angle.) Unclamp and cut, then nail in place. Repeat on the other side. Nail the third 20-inch crosspiece across the top of the back legs, aligning the ends of the crosspiece with the outside edges.
5. Cut eighteen 20-inch slats. Work from the back legs to the front, evenly spacing the slats and nailing into place.
6. To finish, prime, following product instructions. Lightly sand. Paint two coats of the finish color, sanding lightly between coats.
Country Home Magazine
August 2001
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