vintage inspiration

After cleaning up such a mess that was the holiday season, including 500 plus catalogs announcing their 60%, 70%, and 80% off sales (of which I participated in none (See simplify posts)).  I hestiated and stopped to look at a couple.  Two of my favorite, Sundance and Garnet Hill.  Here's a little of what I found.

A collection of Sundance quilts.  Beautiful soft, endearing prints.

I saw an afghan in Garnet Hill.  Looked to be a very simple stripe, but turned out to be a stripey-bobble type throw.  Pity they were charging less than $100 for it.  I only have a photo scrap torn from the catalog, but I took those colors and have started a series of vintage afghans.  I love the look of old quilts and things found around old cabins and so what I hope to do is create pieces that are inspired by those simpler things and days when all you had to worry about was having enough food and firewood.

Vintage afghan #1 (un-named)

see ya round the (vintage) corner...

XOXO

Soup's On!

Okay, admittedly, this obviously isn't a bowl of homemade.  What is more comforting though, on a cold, autumn day than a bowl of soup?  Maybe it's a bowl thing.  Soup, mashed potatoes or banana pudding?  All three are quite comforting...

But I digress.  I love soup.  More on the potatoes and banana pudding another day.  

Soup, stews, chowders.  There are particular combinations that are married, you see.  Kind of like salt and pepper.  Okay, ABC soup?  That's peanut butter and jelly.  Cream of tomato?  Grilled cheese, of course.  Cream of broccoli?  Grilled ham and cheese.  New England Clam Chowder?  Of course those wonderful hexagonal-shaped chowder crackers!  What's your favorite combination?

Having a hard time deciding what to serve for company?  Try a soup potluck.  That's what the girls and I are going to do for our monthly potluck next month at our house.  I'm going to make 5 different kinds of homemade soups and for the potluck part, each gal will bring an accompanyment, like bread, cheese, or crackers...

Here's the famous apricot corner recipe for: 

Cream of Broccoli Soup

3 large bunches fresh broccoli
Mashed potatoes (5-6 yukon gold potatoes, heavy cream, butter, salt/pepper)
1 stick butter (thank you Julia)
1/2 t. sugar
1/4 c. bacon, diced (again, love you Julia)
2/3 c. onions, diced
2/3 c. celery, diced
1 c. flour
1 1/2 quarts 1/2 and 1/2 (or whole milk, or if you must, heavy cream- um, Julia ;) )
1 quart chicken broth
1/4 t. pepper (or to taste)
2 t. salt (or to taste)
dash nutmeg

Clean, cut, and separate broccoli bunches into stems and florets.  Trim the outer layer from the stems with a potato peeler and cut into bite size pieces.  Blanch stem pieces and florets in enough water to cover.

Melt butter in a saute pan.  Add bacon, onions, celery, and sugar.  Cook until very tender and bacon starts to brown.  Add flour and whisk together to make a roux.  Cook 5 minutes, stirring constantly.  Slowly add half and half to roux, whisking until smooth.  Cook on medium heat until thick.

Add stock to pot of broccoli with blanching water.   Stir in mashed potatoes and onion/celery/bacon cream.  Add pepper, salt, and a dash of nutmeg.  Bring just up to a boil, then simmer for 20 minutes. 

Enjoy.... see ya round the corner!

XOXO

Finding extravagence in the simple

Smokin' Eggs...


(I forgot the chives for this batch)

I find nothing more fun than taking something simple, like eggs, and making something totally extravagant.  Usually reserved for ladies luncheons, Easter dinner, or the occasional potluck, deviled eggs are an inexpensive, simple way to make the day a little more special.

Now, admittedly, I've found that the hardboiling of the eggs really can be the most difficult part.  I can't explain it.  I've tried various methods and each time they come out differently-loose whites and/or centers or green around the yolks are usually my norm.  Then there's the shell that simply won't come off and you end up with an egg that looks like it had terrible acne in it's youth.  I would love to blame our water (which is totally laden with mineral), our altitude (7000 ft), or the fact that electric stoves and I have never gotten along.  Maybe it's a fresh vs. not so fresh thing, which is totally possible when you get your eggs from 1000 miles away, because your husband is anti-backyard chicken at the moment (more on that another day).  So, the only thing I can say is that it's always a surprise when I go to open my first one.  Usually I end up cranking up the water again and boiling them all another 10 minutes. 

I think that the main reason for this is to provide lots of auditory stimulation for the monkey dog, Cowboy, who patiently listens to his Mom curse and of course, waits for something to drop.


 

So, when I say that this recipe can make the day a little more special, once you get past the hardboiling, then the special-ness can begin...

Smoked Deviled Eggs

1 dozen eggs, hardboiled (anywhere from 12-30 minutes in boiling water)

Slice the peeled, cooled eggs lengthwise and pop the yolk out into a medium size bowl.  Line a plate or deviled egg platter with the whites and set aside while you prepare the filling:

12 hardboiled yolks
1/8 c. miracle whip (or mayo if you must, but the mw really does give it extra flavor)
2 T. butter, softened (thank you Julia)
1 T. sweet pickles, chopped fine
1 T. dijon mustard
Salt/Pepper to taste
Smoked paprika and chopped chives for garnish

Blend well with mixer in a medium sized bowl, by hand or electric power.  If it seems a bit crumbly, add more softened butter (remember: everything's better with butter and bacon).  Form into a nice ball within the bowl and put into a large gallon size ziploc storage bag.  Work the ball down into one of the corners of the bag, leaving the bag unzipped.  Snip the corner you've pushed your filling into to create a small opening to pipe the filling into the whites.  (You can practice on a sheet of wax paper to see if it's the right size.  If it's not, then scrape the filling back into the bag and snip the other corner of the bag and try again)  Fill all of your whites and prepare a slice of toast or a cracker for the remaining filling.  One must remember to provide some sustainance for the cook.

Sprinkle the filled eggs with a few chopped chives and a dusting of smoked paprika.  Eat your egg and toast and admire your plate of extravagence.


Hope these make your day a little brighter...

XOXO