Tuesday, August 30, 2011

Sunday Dinner and Pot Roast


As you know, I have requested, i.e. begged, the family to come and eat a proper Sunday dinner. So for my first dinner, I whipped out a fantastic Pot Roast dinner. Now, I have made pot roast before but this time, I stepped up the recipe and the results were fantastic. 
 
 Set a sweet table!!!



With a simple centerpiece of shells. 


I halved three onions and sauteed them in olive oil with butter, once browned, removed them. Next, sauteed carrots until tender and caramelized. I also removed the carrots from the pan. 


Next, took a beautiful piece of chuck roast, salt and pepper on the outside and then browned in a beautiful olive oil.


Once browned, I removed the roast. Taking some leftover red wine, deglazed the pan. Basically, stirred the wine in the pan until all the crusty remains of the roast was removed.

Gently, I added the roast back to the pan, topped with the onions, carrots and peeled potatoes. I seasoned the dish with 2 T. of chopped thyme and rosemary, salt and pepper. Topped with two cups of red wine and 4 cups of beef stock. Put the lid on and placed in a 275 degree oven.


The entire Sunday dinner in one plate!!


Okay, maybe I need some rolls!!!
Absolutely delicious and so easy. Wonderful!!!

Monday, August 29, 2011

Menu Week Ending September 4th


School starts this week and that means I need to put on my running shoes, literally. The garden, the pool and my yard are my exercise for the summer but once school starts, we start walking the dogs. I started at 6 A.M. today. Wish me luck!!

One goal this weekend is to get the bushes in the yard trimmed. We have not had any rain for three weeks even though the yard needs to be mowed. If I mow it now, it will burn the grass. I am on standstill for any fall planting until we have some rain. 

Last week, I had the bathroom measured so the hunt for tile, fixtures and lighting starts this week. The bathroom will be remodeled in October, so I have time to search high and low for the right pieces. 

My menu this week is sort of ordinary, I have no time to whip up gourmet food this week. But that is okay, sometimes you just lean on your old reliable recipes that don't require alot of prep time or fancy ingredients.

Monday


Stuffed Shells
Cesar Salad
Fresh Bread

Tuesday


Chicken and Monterrey Jack Burritos
Rotelle Tomato Dip with Chips

Wednesday

Out

Thursday

Ham and Gruyere Panini
Sweet Potato Fries

Friday

 

Beef Nachos with Lettuce, Tomatoes,
Guacamole and Sour Cream

Saturday

 Antipasto
French Bread
Merlot

Sunday



Beef Tenderloin
Twice Baked Potatoes
Iceberg Wedge Salad with Blue Cheese Dressing
Lemon Meringue

Yvonne has a party every Monday, new menus, new recipes, with her fabulous recipes and menu, you should visit... Her pictures are to drool over. 

Saturday, August 27, 2011

Wedding Reception: My Philosophy


A wedding ceremony is a beautiful way to join a man and woman in the bonds of marriage. Guests who attend the ceremony are invited witnesses to the couple's vows and commitment. Whether you have a religious or secular wedding ceremony, the focus of the service is squarely on the bride and groom.
 



However, when the ceremony is over and the guests head to the wedding reception, I am firm believer in the focus shifting to the wedding guests. Wedding receptions are parties to celebrate the bride and groom. But often the couples think the reception is about them. Let's take a typical party with a guest of honor. The party is filled with food for the attendees and speeches about the honoree. The honoree does not get to dictate what the guests should wear, do or say.

I once helped plan a wedding for a bride who stated she didn't care what the guests ate or if they ate. She wanted them to come,  bring presents and go home. She briefly contemplated charging them for food. Thankfully, the groom's mother stepped in and helped.

My philosophy of entertaining is to honor my guests at a dinner or party that I am hostessing. Are them comfortable? Do they have enough to eat? I love to give thoughtful favors for attending parties or showers. I work to ensure my guests feel welcome, loved, well-fed and cared for.... By the way, I feel the same way about friends and family who visit. This philosophy extends to a wedding reception. 

1.     Let the guests eat---- whether cocktails or start dinner. It is unfair for wedding guest to stand around for one hour while the bride and groom make their way to the reception. They should not wait on the bride and groom.

2.    Cut the cake - your guests want to celebrate and taste you cake. I have been to way too many weddings where the bride and groom cut the cake hours after the wedding reception started. My rule of thumb is to cut the cake within one hour of the reception starting. 



3.   Are your favors cheesy? The purpose of a favor is to thank your guests for coming to your wedding. Most wedding favors in the market are very cheesy. Your guests can tell and to be honest, slightly offended. No favor would be better than a cheesy favor. Either the bride or family will have to make a favor, spend more on favors or if you cannot afford a nice favor, write a sweet personal note. I hate to rain on the favor parade but seriously, invest some time or money and make it a heartfelt gift from the bride and groom. The internet has some beautiful examples. 

4.  Do your guests know what is going on at the reception? My daughter wanted a fun "bar", a signature drink and a photo booth. Great additions to any reception but we wanted the guests to know all those fun things were there. In addition, we added a menu card to the stationary budget. The menu card allowed the guests to know what the choices for dinner was, the signature drink, the photo booth and their guest book, a sweet surprise for her father and any other fun details we had available for their fun!!!




Now we have set out the philosophy for the reception. Next week, we are going to discuss a very controversial subject... the role of the guest. To give you a hint, wedding etiquette has been completely ignored by most wedding guests. People seem to make it up as they go....

Friday, August 26, 2011

Peach Pie


 I have some catching up with my thank you gifts to friends and neighbors. As you know, I love to bake and give my gifts away. And pie is a favorite!!!

As peaches are in full season, what better pie to make than a lovely peach pie for my neighbor.



Start with 3 lbs of fresh peaches



Peeled and sliced in a large bowl. 



Toss in sugar, quick-cooking tapioca, fresh lemon juice and salt. The lemon juice will prevent the peaches from turning brown. Let these peaches stand at room temperature for 30 minutes. The time allows the peaches, sugar and tapioca to set up. 


 


Fill the chilled bottom pie crust with the peach pie filling and top with one tablespoon of butter cut into small bits. By the way, I make a bunch of pie crusts... or the fancy term Pate Brisee and freeze them so I have plenty on hand when I want to make a pie!



Now I love a lattice pie and cannot stop making them. So I cut the top crust into strips and worked the top of the pie crust like a basket weave. Make sure the edges are sealed very well.


Brush with an egg wash and sprinkle with sugar.




Bake at 400 degrees for 10 minutes and then turn down to 350 degrees for 30 to 45 minutes, or until the peach mixture is bubbly.

Cool for an hour. 


Here is the fun part.... take a  pie box, found at many craft stores. Place a cute wax paper liner in the bottom of the pie box.


Tie with a beautiful baker's twine. I hope my lovely neighbor likes the pie.



Peach Pie

Ingredients
6 cups (2 1/2 pounds) (1.1 kg) fresh peaches
1/4 cup (50 grams) granulated white sugar
3 tablespoons (35 grams) quick cooking tapioca
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 tablespoon (12 grams) unsalted butter, cut into small pieces

Thursday, August 25, 2011

A retro wheel barrel


You know how much I love a pretty vegetable garden. Well, I also love pretty garden tools.

Before Pininterest, I found this beautiful wheel barrel on a blog... and I do not remember who it was.. but I love their wheel barrel. I have looked and cannot find the original blog.



Here is the before...



What a great transformation!!! 
I have been looking at yard sales for three years for a wheel barrel like this to put all my weeds that I have pulled every morning. If I find one, y'all will hear me squeal with delight... 

Garden tools can be boring, but I say, why, this is the cutest tool ever!!!!