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Is it just me, or does every month seem to have its own flavor? The autumn months seem to be apple and pumpkin flavored; December and February always taste like chocolate to me. May tastes like strawberries, June and July like fresh tomatoes, but January, that’s reserved for peppermint. As we start off the New Year (and here’s hoping it’s heaps better than the last two), I’m going to do so with a Peppermint Milk Shake. This is a recipe that I found online and is supposed to be a copycat recipe from Chick-fil-A. Having never been to Chick-fil-A, I can’t say how close it is, but I will say it is incredibly delicious. For an adult version, add a splash (or more) of peppermint schnapps. Heaven! Peppermint Milk Shake Slightly adapted from ohsodelicioso.com 8 candy canes ¼ c. shaved semisweet chocolate 1 c. whole milk 4 c. vanilla ice cream (about 8 scoops) ½-1 t. peppermint extract Shave chocolate bar using a microplane grater. Crush candy canes into pebble-sized pieces by pulsing them in a blender. Place some milk, ice cream, extract, crushed peppermint and chocolate into a malt mixer or high-speed blender. Blend until thick and creamy. Pour into glasses and top with whipping cream and a stemmed cherry. Makes 4 shakes. Happy New Year, everybody! As an Amazon Associate I earn from qualifying purchases. View the full article

It's time for my year-end wrap-up featuring the 10 most popular posts of 2021. It's a tasty assortment I think, nicely varied, and it tells me a couple of things. First of all, that you really loved my Streusel-Topped Pumpkin Loaf; that won by a landslide. Second, perhaps due to the fact that more people are cooking at home than ever, only one of my tablescapes made it into the top 10, despite my having more of them this year than last year. Thanks to all of you who visit my blog, I really appreciate having you here. To see the blog post and recipe associated with each of these pictures (shown in descending order of popularity), click on the title below the photo and it will take you directly to the post. Happy viewing, and have a wonderful New Year! Here’s hoping, right?! Streusel-Topped Pumpkin Loaf Mrs. Marlowe-Inspired Southland Cheese Rolls How to Make Gravy from a Rotisserie Chicken Winter in the Woods Tablescape Deviled Ham Cheese Ball Honey Cornbread Coconut Sheet Cake Apricot Scones Asian Pork Chops for Two Philly Cheese Steak Sloppy Joes Are you as interested as I am in getting a grip on meal planning during the upcoming year? Join me in giving this Meal Planning Kit a try. As an Amazon Associate I earn from qualifying purchases. View the full article

Christmas is over, and I am more than ready. I’m glad that I started early on my holiday decorating because I cannot wait to take everything down. I don’t want to see another Christmas cookie; I don’t want to eat another slice of ham. I am craving plain old comfort food, in all of its pasteurized processed glory. This easy and delicious cauliflower cheese soup is a wonderful winter warmer with a side salad, half a sandwich, or all on its own. With everyone home for the holidays, why not whip up a batch? Slow Cooker Cauliflower Cheese Soup 1 lb. frozen cauliflower florets 5 scallions, sliced 2 whole carrots, finely diced 2 ribs celery, finely diced ½ c. chopped Melissa’s Fire Roasted Red Bell Peppers ¼ c. chopped fresh parsley 5 c. low sodium chicken broth* 2 cans cream of celery soup ¼ tsp. seasoned salt ¼ tsp. seasoned pepper 1½ lb. Velveeta 2 c. grated sharp cheddar cheese Place cauliflower, scallions, carrots, peppers, parsley, chicken broth, cream of celery soup, seasoned salt, and seasoned pepper into a 5 to 6-quart slow cooker; stir. Cover and cook on high for 4 hours. After 4 hours add the cheese, turn the slow cooker to low, and cook for 15 minutes. Stir to melt the cheese and incorporate. Taste the soup and season as needed. *I use Better Than Bouillon As an Amazon Associate I earn from qualifying purchases. View the full article

With recipes like Potato Gateau with Hickory Smoked Bacon, Onions and Comté and Tarte Flambée (Flatbread with Fromage Blanc, Onions, and Bacon) it might be surprising that the first recipe I chose to make from Gabriel Kreuther’s recently released culinary tome, The Spirit of Alsace Cookbook, was vinaigrette. It’s true. I find that a good vinaigrette can make or break a salad, and a good salad can make or break a meal. I always make fresh vinaigrette every week because it’s so simple. When I saw that Gabriel had a variety of different recipes, I wondered how much different they could possibly be from my own. The difference was a subtle but important one — he adds a small amount of nut oil to finish. I made his creamy vinaigrette, and absolutely loved it. To make the creamy vinaigrette he adds just a few ingredients to his base vinaigrette as follows. Base Vinaigrette Salt (start with ½ teaspoon, as the vinegar should taste salty) 2½ to 3 tablespoons and sherry vinegar, Sherry, red wine vinegar Pepper ½ cup grapeseed oil or other neutral oil Combine the salt and vinegar in a mixing bowl and whisk to dissolve the salt, then add the pepper. Whisk in the oil. This can be stored for a week in the fridge. Creamy Vinaigrette Whisk 1 teaspoon Dijon mustard, 1 tablespoon sour cream or mayonnaise, 2 tablespoons finely minced onion, and 1 to 2 tablespoons water into the vinaigrette base. Allow the vinaigrette to rest for 20 to 30 minutes so that the onion tempers and infuses the dressing. The dressing should be served the same day it is made. Use this vinaigrette for a tomato or endive salad. Again, as with all vinaigrettes, the addition of just a little nut oil adds great nuance to the dressing’s flavor. In the case of both the base and the creamy variety, instead of using a whisk, I used a small high-speed blender. That little gadget will emulsify salad dressing like nobody’s business. Disclaimer: I received a complementary copy of The Spirit of Alsace Cookbook as a part of the Abrams Dinner Party Program for 2021-22. As an Amazon Associate I earn from qualifying purchases. View the full article

This quiche, that I have named Christmas Quiche came about as a result of an online shopping error. I know that I am not the first person to confuse individual quantities with package quantities when grocery shopping online. That’s how I ended up with three packages of zucchini rather than simply three individual zucchini. These past weeks I have eaten more zucchini than I have eaten in a lifetime. In an effort to not waste, but successfully get rid of the last one that remained in a tasty way, this quiche was born. I decided to call it Christmas Quiche because of the lovely red and green coloring of the vegetables. It would also make an excellent addition to either Christmas dinner or brunch because it is delicious enough for everyone to enjoy, a painless way to get in a serving of vegetables or two, and is vegetarian so as to please those in your crowd who don’t care to eat meat. Your guests are going to love you for this one. Christmas Quiche 1 (9 inch) unbaked deep-dish pie crust 1 T. olive oil 1 3-oz. pkg. Melissa's shallots, sliced 4 large cremini mushrooms, sliced 1 medium organic zucchini, cubed 1 c. shredded Gruyere cheese ¼ c. chopped parsley ½ c. chopped Melissa’s Roasted Red Bell Peppers 3 large eggs, beaten ½ c. whole milk ½ t. Italian seasoning ½ t. salt ¼ t. freshly ground black pepper ½ c. shredded sharp cheddar cheese Preheat the oven to 400°F. Bake pie crust for 10 minutes; set aside to cool slightly. Reduce oven heat to 350°F. Heat olive oil in a 10” sauté pan over medium/high heat. Cook and stir mushrooms, zucchini, and shallots until soft and slightly seared, 6-8 minutes; set aside. Whisk eggs, milk, Italian seasoning, salt, and pepper together in a medium bowl. Spread Gruyère cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the parsley and red peppers. Pour egg mixture over all. Sprinkle remaining cheddar cheese over the top. Bake for 40 to 45 minutes until center tests done. Cool 10 minutes before serving. As an Amazon Associate I earn from qualifying purchases. View the full article

It’s Christmas week, can you believe it?! With our weather fluctuating between 75° and 36° highs, it’s hard to get a grasp on just what time of the year it actually is. I am in love with nature and the color green, so when these pine cone plates became available, I pounced on them. Both beautiful and educational, each one is different, and provides both the common and Latin name for the tree they represent as well as illustrations of the seed, greenery, and both mature and immature pine cones. The pine cone salad plates (from Creative Co-Op) pair nicely, I thought, with the pine branch and pine cone-edged dinner plates that I got from Pottery Barn a couple of years ago. Both of these get a wonderful punch of color from the green edged, Italian chargers underneath from Roma New Works. The wicker placemats set on top of my favorite checkered tablecloth on which I put a rustic table runner that I got from Pottery Barn this year. The centerpiece of lighted greenery and frost-laden pine trees provides a nice backdrop for the Pottery Barn twig reindeer in both full-size and miniature as candle holders. The pine cone flatware is from one of my favorite places to shop for flatware, Cabela’s. The “Fa La La” napkins with their text in muted gold are similarly from Pottery Barn, and brighten the table with a bit of sparkle. The green water glasses were my mother’s. I love the jewel-toned depth of color here. The mugs are by Maxcera, and are in the “Postcard Owl” pattern. I found them appropriate because while they feature an owl on the front side, there is a lovely pine cone image on the back that I found suitable for this table. Because this table isn’t overtly Christmassy, I plan to use it to take me into the New Year, and a couple of days beyond. After which, this will be replaced with a more wintry tablescape. Merry Christmas to all of you! Try to relax and enjoy. This post is linked to: Tablescape Thursday View the full article

Someone told me recently that, with all of the recipes available for viewing online, they no longer buy or have a desire to own cookbooks. While I certainly got their point, I have to say that I disagree. I cannot tell you how many times I have spotted a recipe online that I had planned to make, bought the ingredients, and then lost track of it, never again to be found. It’s for this reason (and many more) that I appreciate Southern Living coming out with a book of their best annual recipes, Southern Living 2021 Annual Recipes: An Entire Year of Recipes. If you are the same, you will no doubt appreciate their offering for 2021. In my opinion, this book is worth owning for the dips alone. I am an avid fan of dips and spreads because of their versatility. You can use them as suggested (as a dip), as a potato topper, steak topper, sandwich spread -- the uses are endless. I tried a couple recipes from this book, and will be sharing them with you later because they are far too good to keep to myself. I have found that during the holiday season, nothing serves me more than having a delicious dip on hand to serve straight from the fridge, at room temperature, or bubbling hot from the oven. Obviously this book is more than just dips. There are recipes for every taste and inclination. This comprehensive book that includes an entire year of recipes between its colorful covers divides each section by month so that you can fix seasonally appropriate dishes, cocktails, and desserts. I love this idea! Top rated recipes are pointed out at the very beginning of the book for your convenience. In my experience, top rated recipes are always winners, so you can make these with confidence. I can personally vouch for the Slow Cooker Chipotle Brisket Sliders. Delicious and crowd pleasing! Vegetarians and vegans can rejoice. There are quite a few recipes that will suit them, including Tabatha Brown’s Vegan Mac & Cheese. If you’re a big fan of comfort food, there are plenty of offerings here, breakfast ideas, pasta, greens, seafood, and delicious baked goods. Another thing I found particularly appealing about this book is that various recipes include suggestions for a variety of choices of ingredients to allow you to customize the dish the way you would like best. An example of this is a recipe called The Do-It-All Casserole with four separate variations including onions and Parmesan, mushrooms and thyme, pimento cheese, and buffalo ranch. I plan to try all four. For those of you who are fans of dessert, pie in particular, there is an entire chapter on pie that includes “Five Tips from a Pie Pro,” great advice for a beginner. Among the pies in this chapter are Gingered Sweet Potato Pie with Pecan-Crumb Crust, Black Walnut-Buttermilk Pie, and Apple Pie with Rye Crust and Cider Caramel. Chocolate lovers, there is a chapter for you as well. It is no exaggeration to tell you that every time I open this book I find something new that I want to cook or bake. For a year of prize winning, fan favorite recipes, this book is for you. Recommended. Disclaimer: I received a complementary copy of this book from Abrams books as a member of their 20 21–22 Abrams dinner party. As an Amazon Associate I earn from qualifying purchases. View the full article

It is, once again, the time of the year where I share my annual Christmas card. (I have shared a number of my cards with you here, here, and here.) This year marked some big changes, one of the biggest was that the lanai that I had built in 2017 (and that you can read about here) was torn down and replaced with a four-season room, now referred to as “The Conservatory.” Suitable, I thought, considering my love of the mystery game “Clue!” coupled with the fact that it is loaded with plants. I spend every morning out in this room working on various pursuits, basking in the sunshine coming in from being surrounded by walls of windows, and gigantic skylights overhead. For that reason, I knew as soon as it was completed, that it was going to house the Christmas tree this year. I took a photo of it on the evening after Thanksgiving, and thought it suitable for this year’s card. So, without further adieu, here is the card, front, inside, and back, as well as the collaged envelopes in which they traveled. Merry Christmas to all! View the full article

I decided that I was going to wrap presents today. I got out all of my supplies, turned on some Christmas music, and thought this called for a seasonal cocktail to make it truly authentic. I have long wanted to try my hand at making my own version of a White Christmas Margarita. After numerous attempts, tastes, and a short nap from too much tasting, I ended up with this delicious, rather potent, seasonal cocktail. White Christmas Margarita ½ (14-oz.) can unsweetened coconut milk 6 oz. silver tequila 4 oz. triple sec 1/2 c. Sweet & Sour Mix 2 T. sugar 2 c. ice Fresh cranberries or pomegranate seeds, for garnish 1 lime, sliced into half rounds for garnish Lime wedge, for rimming glass Sanding sugar, for rimming glass In a high-speed blender, combine coconut milk, tequila, triple sec, sweet and sour mix, sugar, and ice; blend until smooth. Rim glasses with lime wedge and dip in sanding sugar, coating well. Pour into glass and garnish with lime and cranberries. Serves 4. As an Amazon Associate I earn from qualifying purchases. View the full article

If the tedium of every day lunches has gotten you down, have I got an answer for you! If the Muffuletta sandwich (using the recipe from the Napoleon House in the French Quarter of New Orleans) doesn’t change your attitude about lunch, then nothing will. Their unique choices of meats are topped with an incredibly flavorful olive salad that is so good I could eat it with a spoon, and have. Because I was making a sandwich for one, I didn’t bother with the large round loaf, generally associated with muffaletta sandwiches, I just used a slice of rustic bakery bread, layered everything on, topped it with the olive salad, and slid it into the oven. That’s right, they bake their sandwich, unlike other recipes where they are served cold. They also use pastrami in lieu of the traditional mortadella. This inspired substitution as well as the warming of the the sandwich enhances all of the wonderful and diverse flavors making it the perfect sandwich to enjoy on a winter’s day. Napoleon House Muffuletta As seen in Louisiana Cookin’ Yields: 2-4 servings 1 (9-inch-round) seeded muffuletta bun or Italian seeded bread, halved Extra-virgin olive oil 4 slices ham 5 slices Genoa salami 2 slices pastrami 3 slices provolone cheese 3 slices Swiss cheese ⅔ c. Napoleon House Olive Salad (recipe follows) Preheat oven to 350°F. Brush bottom and top half of bun lightly with oil. Layer ham, salami, pastrami, and cheeses on bottom half of bun. Top with Napoleon House Olive Salad, and cover with top half of bun. Wrap in foil. Bake until thoroughly heated, about 20 minutes. Unwrap, and cut in half or quarters. Napoleon House Olive Salad* 1 c.pimiento-stuffed Spanish queen olives, chopped ½ c. canned chickpeas, drained and coarsely chopped ½ c. pickled vegetables, drained and coarsely chopped ⅓ c. canned artichoke hearts, drained and coarsely chopped ¼ c. cocktail onions, drained and coarsely chopped ¼ c. green bell pepper, finely chopped 1 T.capers, drained and chopped ½ t. Melissa's minced garlic ¼ c. extra-virgin olive oil 2 T. red wine vinegar 1 t. dried oregano ½ t. ground black pepper In a large bowl, combine olives, chickpeas, pickled vegetables, artichoke hearts, onions, bell pepper, capers, and garlic. Add oil, vinegar, oregano, and pepper, stirring to combine. Cover and refrigerate for at least 8 hours. Will keep refrigerated for up to 1 week. *To make things easier on myself, I dumped all of the salad ingredients into a food processor, and pulsed a couple of times. What a time saver, and as you can see from the picture, it worked perfectly. Yields: 3 cups As an Amazon Associate I earn from qualifying purchases. View the full article

Is it just me, or are cookbooks getting bigger? The last couple that I have read must have weighed 10 pounds each. They seem to be part cookbook, part coffee-table book, and part memoir. The latest in this group is one that I have been eagerly awaiting. If you are as much of a fan of Yvette Van Boven as I am, then you will be pleased to know that her latest book, Home Made Basics: Simple Recipes Made from Scratch, was recently released by Abrams. If you are unfamiliar with Van Boven, then pick up any one of her books, page through, and you will instantly fall in love.ne that I have been eagerly awaiting. If you are as much of a fan of Yvette Van Boven as I am, then you will be pleased to know that her latest book, Home Made Basics, was recently released by Abrams. If you are unfamiliar with Van Boven, then pick up any one of her books, page through, and you will instantly fall in love. If you are familiar with Van Bovin’s books, then you are well aware that there is a certain comfort that comes when reading any one of this author’s tomes. Perhaps it’s from the homey and engaging text, the beautiful, comforting photos, or the charming illustrations. Or, perhaps it’s all three. If these things alone aren’t enough, there are the unique and doable recipes, all carefully explained, some steps illustrated with her charming drawings, other details clearly explained through beautiful photographs. This book is divided into five major sections: Morning, Afternoon, Dinnertime, Dessert, and For Our Pets (the latter divided into canine and feline offerings). My favorite section is Afternoon. It contains recipes for tea bites, cocktails, mock tales, and other non-alcoholic drinks. Everything here looks inviting and delicious. The “Pick-Me-Up Tea” in the non-alcoholic section, including a surprising drop of vinegar is quite good. In addition to recipes for main and side dishes, you will also find a lot of recipes for flavored butter, snacks, syrups, sauces, and other recipe “add ins.” You will also learn the basics of making bread and pizza dough, broth, caramel, crumpets, fries, gnocchi, mayo, as well as a heavenly mustard vinaigrette. Main dishes run from simple to complex fare. The Homemade Fish Sticks with Spicy Dip (something in which you can get the children involved) look crunchy and delicious. Adults will surely enjoy the Poached Whole Salmon with Crab, Cockles, and Butter Sauce. As it is her habit, van Boven provided her thoughts, tips, and wisdom in paragraphs preceding many of the recipes. I always find learning how other people use their kitchens to be invaluable. If this book has any failing, it is certainly in its rather oddly constructed index. Although there are two of them, one by recipe name and the other by ingredient, there fails to be any mention of items by category. As someone who was once employed to create indices, I tend to give them a long look in books that I own. I’m wondering why, if I’m looking for a recipe for a tart, I would need to look under the letter “A” rather than the more obvious letter “T?” How am I to anticipate the ingredients a tart is to contain? Wouldn’t it make more sense to list it under the obvious letter “T” to make it easy to find? The chocolate almond tart in the book is listed under the former for “almond.” This is not the first, but a wide variety of instances, making it very difficult to find cakes, cookies, tarts, etc. Aside from that, this is a lovely, useful book that serves equally well in the kitchen as it does on the coffee table. It is certainly comprehensive enough to be giftable. Disclosure: I received a complimentary copy of Home Made Basics from Abrams Books as a member of their Abrams Dinner Party 2021-2022. As an Amazon Associate I earn from qualifying purchases. View the full article

Abrams’ new, gloriously colorful, unique, and exciting new book Filipinx, Heritage Recipes from the Diaspora, by Angela Dimayuga and Ligaya Mishan is where this fabulous recipe from empanadas came from. This is the first time that I have ever made empanadas that both looked and tasted restaurant quality. I cut the recipe in half, but was sorry later, figuring that I could have frozen them before frying and pulled them out whenever I was in the mood for a bite or two of delicious, authentic ethnic food. I’m not going to lie, this recipe takes time, but your efforts will be well rewarded in the fabulous taste. Disclosure: I received a complimentary copy of Dilipinx from Abrams Books as a member of their Abrams Dinner Party 2021-2022. As an Amazon Associate I earn from qualifying purchases. View the full article

​ Tablescape inspiration can come from the strangest places. The inspiration for this table came from none other than Melissa’s Produce. Considering the lack of produce used here, this may give you pause for thought. The truth is, in addition to their quality produce, they also offer a wide variety of beautiful gift baskets. A couple of years ago the red sleigh basket that I used as the centerpiece was among their offerings, this one fill​​ed with beautiful apples. I thought it would make a lovely addition to this year’s table alongside my mother’s Santa carrying a tree. I filled the basket with bits of greenery in which I interwove tiny battery powered lights. I then added a couple of wrapped gifts using fabulous wrapping paper that I got this year and I’m crazy about! It was pure serendipity that it matched the napkins, also a purchase this year from Pottery Barn. The Christmas tree candle holders were my mother’s at one time. I am totally in love with these, and used sturdy colonial candles in them. The greenery placemats are from Pier 1, a number of years ago, as are the plaid plates on top of them. Every time I use these, I get lots of comments. The salad plates on top are called “Christmas Tunes" and are from 222 Fifth. The cranberry stemware that works so well here, giving the table a jewel-toned glow, is a product of Avon from years ago; the flatware was my mother’s as well. Napkins, as mentioned above, are from Pottery Barn. I cannot emphasize enough the fabulous quality of their napkins. They are heavy duty, wash beautifully, and always keep their shape. Sadly, I have forgotten the source of the pine cone napkin rings. Yet another lovely addition to this table are the miniature baskets (my mother’s as well -- she used to set a stunning table), that I filled with mint-filled chocolate Penguins that my little granddaughter was selling as a part of a fundraiser for Brownie troop. Make your Christmas dining merry and bright! This post is linked to: Tablescape Thursday As an Amazon Associate I earn from qualifying purchases. View the full article

I have often said that a Microplane Grater and a really good Chef's Knife are the only two tools a home chef will ever need, and I'm not wrong. That said, these other tools would make life so much easier, and are always appreciated gifts. If you are shopping for a foodie, or budding foodie, this holiday season, here are the kitchen tools that I find most valuable and highly recommend, from stocking stuffers to items of a more serious nature. Click on the name of the tool under the photo to take you to the place to purchase. Microplane Grater A Really Good Knife Tart Tamper 9-piece Measuring Cup Set This invaluable set of 9 measuring cups features not only the standard offerings, but also a 1/8 and 1/16 cup allowing the cutting down of recipes to be a breeze. This set is not only appropriate for those just setting up households, but also for established cooks who now find themselves cooking for only one or two. 9-piece Measuring Spoon Set Etched measurement markings for easy reading, this measuring set comes with 1/16 tsp, 1/8 tsp, ¼ tsp, 1/3 tsp, ½ tsp, ¾ tsp, 1 tsp, ½ tbsp and 1 tbsp. Each one gives the ml measurement also. Small Knife Sharpener Instant Read Thermometer Mandolin This is one tool I will not be without. Yes, I don’t use it all that often, but when I do, it makes quick work of slicing. This is genius for potatoes au gratin, wafer slicing onions, and making homemade potato chips. Ninja Mini Food Chopper This is on appliance that I use every week. From whipping up smoothies, to chopping nuts, grating chocolate, making salad dressings, hummus and pesto, I find this tool invaluable. Stainless Steel Olive, Cherry, Onion, Caper Slotted Spoon As an Amazon Associate I earn from qualifying purchases. View the full article

Is there a particular cocktail to which you gravitate? For me it is the dirty martini. There is just something about that combination of gin, vermouth, and olive juice that strikes me as perfection. The other day as I was enjoying a sip I started thinking about how this combination would be wonderful in a cheese spread. After a bit of experimentation, I came up with this. I passed samples around at Thanksgiving, and everybody thought it was wonderful. What a welcome addition this would be to a holiday drinks party, or, sit back with your favorite movie and enjoy it on your own. Either way, it is a must try! Dirty Martini Spread 8 oz. cream cheese, softened ¼ t. minced garlic ¼ c. blue cheese crumbles ½ c. chopped green olives 1 T. chopped scallions 1 T. gin 1 T. olive juice Place ingredients into a medium mixing bowl, and beat until smooth and creamy. Keep in the refrigerator, covered, for 7 to 10 days. As an Amazon Associate I earn from qualifying purchases. View the full article

Yesterday, I mistakenly made a pot of REAL coffee instead of my usual decaf. I had, months ago, switch to decaf because the caffeine was bothering my stomach. 2 cups of real coffee down, I was flying around the house out of my own power. I got more done in one day that I have in the past couple of weeks. Decorating my bedroom for the holidays was among the many things I finished, and I thought I would share photos with you. I combined my love of African mud cloth with my new quilt and I am loving the look. I don’t normally decorate my bedroom to such an extent, but with a short days, I do find myself spending more time in there reading, and watching my favorite British crime shows. This year, I spotted this quilt from Levtex Home, and had to have it. I am a fan of neutrals, even for the holidays, and this was right up my alley. I found pillow covers (this one,this one, andthis set) that went well with it, and used a pillow of my own with an African mud cloth pattern on it. In addition, I used an African mud cloth throw that I had gotten a couple of years ago from Restoration Hardware, running down the center. At the foot of the bed I used a fringed cream throw that I purchased last year from Target, and topped it with the most gorgeous faux fur throw from Pottery Barn. This throw is a bit on the weighty side, and makes the most luxurious “anti-anxiety blanket” that you can imagine. Lighted garland covers the back of the headboard, and complements the small tree that I have in the corner of the room. The tree used to belong to my mother. It’s the one that she would put in the bay window of her breakfast room every year, and it always looked beautiful. I went with simple, rustic, farmhouse-style ornaments, making it cozy but understated. The nightstand holds a tin sleigh and metal house on stilts illuminated by a single candle. The tray on the bed holds a miniature tree with fairy lights, as well as a stack of Christmas books, a mug, and an antique hotel bell. Ideally I would ring it, and someone would bring me food. Reality is that I need to get my own food. Create a cozy spot for yourself this holiday whether it’s an entire room, a corner, or a simple tray. You’d be surprised the difference it can make in your attitude. As an Amazon Associate I earn from qualifying purchases. View the full article

I got into a bit of a pickle on Thanksgiving last week when the supply of leeks that I expected to be delivered, wasn’t. I haven’t served a Thanksgiving dinner in 25 years that hasn’t started with soup, twenty three of those years my legendary potato leek soup, the recipe of which I will take to my grave. As luck would have it, my number one son shared a recipe that he had recently discovered, and I took the opportunity to give that a try, adapting it to suit my needs. What a winner! Creamy, flavorful, and with the wonderful nuttiness of Gruyere cheese. Make a meal out of this with a side salad and crusty roll, or serve it as a starter for an elegant meal. Either way, don’t pass this one up. French Onion Potato Soup Heavily adapted from cookingprofessionally.com 5 T. butter 1 large yellow onion, thinly sliced* 1 t. dried thyme 1 t. kosher salt Freshly ground black pepper, to taste 1 bay leaf 2 garlic cloves ½ c. dry white wine 2 pounds russet potatoes (about 3 large), peeled and chopped into 1-inch pieces 6 c. low-sodium chicken broth ½ c. heavy cream 6 oz. Gruyère cheese, grated In a 4-qt. pot, melt 4 T. butter over medium heat. Stir in thyme, onion, salt, and pepper. Cook and stir occasionally for 10-15 minutes, or until the onion is slightly golden brown and soft. Add the garlic, bay leaf, and wine, cooking until the wine has mostly evaporated, about one minute. Mix in the chicken broth and potatoes, bringing it to a boil. Simmer for 12-15 minutes until the potatoes are tender. Remove and discard the bay leaf. Using an immersion blender, puree the soup in the pot until smooth. Mix in the remaining tablespoon of butter, heavy cream, and Gruyere, stirring until blended. *I used a mandolin for this. As an Amazon Associate I earn from qualifying purchases. View the full article

I have found, amongst my friends and family anyway, that olives are like cilantro; you either really like them, or really don’t. I really like them. As a consequence, I look for ways in which to use them. A Greek pasta salad seemed like a great way to combine both green and Kalamata olives along with other crunchy vegetables, and a flavorful vinaigrette. This is a tasty and colorful salad that can be served cold or at room temperature, making it an excellent addition to any meal served buffet-style. Greek Pasta Salad 2 c. tri-color rotini 10 cherry tomatoes, halved 1/3 c. Greek pitted green olives 1/3 c. pitted Kalamata olives 1/3 c. diced Melissa’s roasted red peppers 1 green bell pepper, diced ½ cucumber, cubed ¼ c. diced red onion ½ c. cubed feta cheese Julienne strips of salami* Dressing: ⅔ c. extra-virgin olive oil ¼ c. Greek red wine vinegar 1 T. freshly squeezed lemon juice 1 t. Melissa’s minced garlic 2 t. dried oregano Pinch dried basil Kosher salt and freshly ground pepper, to taste Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, Whisk together dressing ingredients; set aside. Combine remaining ingredients in a large bowl. Toss with pasta. Pour vinaigrette over all and stir to combine. Cover and chill at least three hours before serving. *This can be made vegetarian by illuminating the salami. Additionally, if you don’t have that on hand, consider strips of ham, or grilled chicken. As an Amazon Associate I earn from qualifying purchases. View the full article

The day after Thanksgiving is my official day of collapse. The days following that day mark the beginning of holiday baking. As I have mentioned before, I am not much of a baker, but I do enjoy Christmas cookies. I also enjoy a wide variety of them, and hold the bar cookie in high esteem. Cookie trays need different tastes, textures, and shapes, and the bar cookie can provide all three. This easy-to-prepare square of chewy deliciousness will be a star in your display. Chocolate Caramel Turtle Bars Adapted from Hoffman Media Crust: 1½ c. flour ⅓c. sugar ¼ t. kosher salt ¾ c. cold unsalted butter, cubed Filling: 2/3 c. sugar 2 T. flour ½ t. kosher salt ⅔ c. light corn syrup 2 T. unsalted butter, melted 1 t. vanilla extract 2 large eggs 1 c. pecan halves ¾ c. semisweet chocolate chips Preheat oven to 350°F. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with Baker’s Joy. Crust: In a food processor, pulse crust ingredients until mixture is crumbly. Press mixture into bottom of prepared pan. Bake until edges have lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes. Filling: In a medium bowl, combine sugar, flour, and salt. Whisk in corn syrup, melted butter, vanilla, and eggs. Sprinkle pecans and chocolate onto prepared crust. Pour sugar mixture over pecans and chocolate. Bake until edges are golden, 15 to 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Remove from pan and refrigerate until chilled, about 30 minutes. Cut into squares. Garnish with warm caramel topping, if desired. As an Amazon Associate I earn from qualifying purchases. View the full article

When you have hosted Thanksgiving dinner for 30+ years, eventually, trust me, you run out of table setting ideas. I don’t like to do the same thing year after year, but this year I really struggled to pull something together. I brought absolutely every Thanksgiving/autumn item up from the belly of the beast, spread it out over the countertops and table, and chose from there. I don’t know how my guests will feel, but I am enjoying the change. I went with a simple, dark checked tablecloth and topped it with round placemats. From there I used tin chargers from a local business (shout out to The White Rabbit), and then used plates edged in plaid that I got a couple of years ago from Pier One. The pheasant luncheon plates on top are from Williams-Sonoma, years ago. I love them, but don’t often find the opportunity to use them. I liked the colors here, but particularly liked the edge that I knew would show around the acorn soup bowls (also Williams-Sonoma years ago). This year I absolutely fell in love with the plaid napkins from Pottery Barn as well as the miniature copper mug napkin rings! Aren’t these adorable?! I filled them with mixed nuts (so that we would have everything from soup to nuts for dinner). I will bring them out again at Christmas time and fill them with cranberries. I am over the moon about these. The pinecone flatware is from Cabela’s. Don’t underestimate Cabela’s when it comes to dinnerware. They have some amazing things. The crystal is German-made Mikasa gifted to me by a friend who was sick of them. I think they look lovely here. The turkey and artificial foliage and gourds I’ve had for a number of years, and it never gets old. This year, to mix things up, I wove lighted fall maple leaves throughout so that when the time has come for dining, all I need to do is flip a switch in the power pack (carefully hidden at my place setting) and everything will be a glow. Whatever you do, however you celebrate, with whomever you celebrate, have a wonderful Thanksgiving Day. This post is linked to: Tablescape Thursday As an Amazon Associate I earn from qualifying purchases. View the full article

Thanksgiving food is largely traditional, and it’s not easy to vary your menu from year to year without meeting with some resistance. One year I made the mistake year of serving cream of mushroom soup as a starter instead of my traditional potato leek, and there was an exchange of gunfire. This year, I decided to stick with the basic menu in order to avoid the dramatics, and simply change up the cranberries. I found this recipe online, and was intrigued by the addition of the blackberries. As much as I love blackberries, honestly, I can’t tell you when I last bought some, so I had to make this. It is delicious! I think it is one of the best cranberry sauce varieties that I have ever tried. If you’re looking to try something new, try this. Blackberry Cranberry Sauce Adapted from Studio Delicious 2 c. fresh cranberries½ c. water ¼ t. kosher salt ¾ c. dark brown sugar 1 4-oz. container fresh blackberries 2 t. vanilla 1 T. raspberry vinegar In a medium saucepan over medium high heat, stir together cranberries, water, salt, and sugar, stirring to help dissolve the sugar. Bring mixture to a boil until the cranberries pop and sizzle, about 7 minutes. Add blackberries and raspberry vinegar, lower the heat to medium, and allow mixture to gently simmer, stirring occasionally, for 8-10 more minutes until the liquid is syrupy and almost evaporated. Remove from heat and stir in vanilla. Cool and serve. Keeps in the refrigerator for up to a week. As an Amazon Associate I earn from qualifying purchases. View the full article

I know that what I am about to reveal is going to stir controversy, but I am who I am, and I make no apologies when I say that the worst part of Thanksgiving dinner, for me, is dessert. I am not a particular fan of pies, but I find pumpkin and pecan (the former in particular) to be totally uninspired. As a consequence, I am always looking for something different, yet seasonably appropriate to serve for dessert.  I found this recipe on the Eagle Brand website, was intrigued, and decided to give it a try. It’s quite good! In fact, I think this would be equally good at a brunch as it would at dinner. If you’re looking for something different yet appropriate, the answer just may be right here. Pumpkin Pecan Bundt Cake 1 c. vegetable oil 3 large eggs ½ c. sugar 1 14-oz. can of Eagle Brand® Sweetened Condensed Milk 2 t. vanilla extract 1 15-oz. can pumpkin purée 2½ c. all-purpose flour 2 t. pumpkin pie spice 1 t. cinnamon 1/8 t. cloves 1 t. baking soda 2 t. baking powder ½ t. salt ½ c. buttermilk Glaze: 1 stick butter 1 c. sugar ¼ c. rum ½ c. chopped pecans Preheat oven to 350°F. Spray a decorative 12-cup Bundt pan with Baker’s Joy. In the work bowl of a stand mixer beat oil, eggs, and sugar together until well blended. Add milk, extract, and pumpkin purée, and beat until combined. In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Add it to the liquid mixture, in increments, with mixer running. When the wet and dry ingredients are combined, slowly add buttermilk, beating until just combined. Pour into prepared pan and bake for 60 to 70 minutes until cake tests done. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan, and continue cooling for another 10 minutes. Transfer cake to serving plate. In a small saucepan over medium heat, melt butter and sugar together. When better has fully melted, stir in rum, and cook for five minutes. Remove from heat, add pecans, and spoon over top of cake. As an Amazon Associate I earn from qualifying purchases. View the full article

If you’re unfamiliar with Arrabiata sauce, let me tell you that the only difference between marinara sauce and Arrabiata sauce is heat; the latter employs the use of red pepper flakes. While many Arrabiata sauces are vegetarian, I like to add meat to mine because it makes it extra hearty and delicious. This is a great slow cooker recipe because other than browning the meat (if you use it) everything just gets tossed into the slow cooker and hangs out all day long making your home smell like your favorite Italian restaurant. Use this in the same way that you would marinara sauce. It makes a lot, so be sure to store some in the freezer for future use. Slow Cooker Arrabiata Sauce 1 lb. ground beef ½ t. Montreal Steak Seasoning 28 oz. can crushed tomatoes 28 oz. diced tomatoes, do not drain 6 oz. can tomato paste 2 T. brown sugar ½ c. diced white onion 2 garlic cloves minced 1½ T. Italian Seasoning 1 t. sea salt ¼ t. freshly ground black pepper ¼ - ½ t. red pepper flakes In a 10-inch skillet over medium/high heat, brown beef, crumbling as you go. Stir in steak seasoning. Drain fat on paper towel-lined plate. Place in the bottom of the slow cooker. Add remaining ingredients, and stir to combine. Cook on high for 4 to 5 hours or on low 7 to 8 hours. Serve over your favorite pasta. As an Amazon Associate I earn from qualifying purchases. View the full article

​ I told myself that I would never stoop so low as to use the phrase “back in my day,” but I’m going to. Back in my day cabbage soup came into being. It was largely flavorless muck with a broth like river water, and it made the house smell like a bad diaper. I still shudder when I think of its early beginnings. But, as with many things, it has come a long way. I have come a long way as well, and have improved upon recent recipes by adding the woodsy taste of wild mushrooms, as well as employing the use of a slow cooker. Now, I’m not going to lie, there is a lot of chopping involved here. That said, once you get that completed, you can relax, and let the crockpot work it’s magic. This makes a lot, but it freezes beautifully, and it is really good! Don’t take my word for it try it for yourself. There is no fat, this is vegan, low-calorie, and word has it that you can lose up to 9 pounds in a week. I’ll bet this is looking better already. Slow Cooker “All You Can Eat” Cabbage Soup 1 ½-oz. pkg. Melissa’s dried mushrooms* 4 cloves garlic, minced 1 large onion, diced ½ lb. carrots, sliced 4 ribs celery, sliced 1 green bell pepper, diced 1 14.5-oz. can French-style green beans, drained 1 28-oz. can diced tomatoes 1 8-oz. can tomato sauce ½ head green cabbage 6 c. vegetable broth** ½ c. chopped fresh parsley 1 t. smoked paprika ½ T. Italian seasoning ¼ t. freshly ground black pepper (more or less to taste) ½ t. salt (more to taste) 1-2 T. lemon juice Smoked Sea Salt Hydrate mushrooms according to package directions. Chop the cabbage into one-inch strips or squares, and place in the bottom of a 6-quart slow cooker. Add remaining ingredients EXCEPT salt and lemon juice; stir to combine. Cook on HIGH 5-6 hours (or until the vegetables test done) or on LOW 8-9 hours (see above). When cooking is complete, stir in salt and lemon juice. Add more of each of the latter, to taste. Finish with smoked sea salt for added depth and flavor. Serve and enjoy. Freezes beautifully. *I used chanterelles, but you can use any type of dried mushroom. **I used Better Than Bouillon to make my broth. As an Amazon Associate I earn from qualifying purchases. View the full article

What is it about fruit and booze that just screams the holidays? Honestly, it may seem strange, but it’s true. At no other time of the year am I as keen on soaking fruit in alcohol than I am around the holidays. If you feel the same and are looking for a tantalizing new recipe, you’ll find one in Abrams’ new release, Arty Parties, An Entertaining Cookbook by Julia Sherman, creator of the charmingly cute Salad for President. If you are one of those people who pounce on cherries as soon as they’re available in the summer and freeze them, I hope you froze at least one and a half pounds of sour cherries in order to make this delicious treat. They last in the fridge up to a year, and make mixed drinks, ice cream sundaes, and Sunday morning pancakes extra special when topped with one of these. If not, I tried it with well-dried frozen cherries, with good results. Boozy Cherries 1½ lb. sour cherries 1½ c. light brown sugar 6 whole cloves 1 t. black peppercorns 1 cinnamon stick 2 whole star anise 1 large strip orange zest 1 c. vodka Wash the cherries thoroughly, leaving attached stems in tact and removing any loose stems from the bunch. Pack half of the cherries into a large glass mason jar, being careful not to squish them. In a saucepan, combine the sugar, 1½ cups of water, cloves, peppercorns, cinnamon, star anise, and orange zest. Bring to a boil, then lower to a simmer and cook for 45 minutes until reduced by half. Remove from the heat and allow to cool for 15 minutes. Add the vodka to the cold syrup. Pour the mixture over the cherries to just cover (spices and zest included). Fill the jar with the remaining cherries and top off with the hot liquid. Allow to cool, then seal and refrigerate. The cherries will be ready to eat after two weeks. As an Amazon Associate I earn from qualifying purchases. Disclaimer: I received a complementary copy of Arty Parties from Abrams books as a member of their 20 21–22 Abrams Dinner Party. View the full article