Artichokes, such a funny vegetable! But absolutely delicious, and in a very unique way... beautiful. This week's tablescape pays homage to the... ARTICHOKE!
I wanted to capture the natural and organic feel of the Artichoke in this week's table. The patio table is set for al fresco dining and simple, clean and earthy elements were used.
Brown rattan chargers lay the groundwork for each place setting.
The plates are stacked in a white, green, white layer. The white plates (HomeGoods), have a deeply embossed band with just a hint of brown rubbing to enhance the detail.
The green salad plate (Marshall's) has a simplier band design, but mirrors the brown rubbed embossed look.
These fun faux artichokes hold votive candle glasses. They can be used to light up each place setting. Another whimsical use would be to fill them with dips, mayonaise, spreads, etc. and use them on the table or on a tray with veggies, chips, and other dippables!
I LOVE this easy breezy tablecloth and matching napkins! It is the lightest weight cotton. The stylized vine motif is enclosed by a complimenting green border. The linens are from Ridgefield Home and I bought them last winter at (of course) HomeGoods. Don't you think that HomeGood''s should sponsor my blog? I am almost their best advertisement!
Each napkin is tucked between the plates. This is a much more relaxed napkin placement that I don't use too often. But I think it is the perfect choice for this laid back table.
Brown marbleized handled flatware (HomeGoods) continues the earthy essence of the table.
Celadon green bowls stacked on white mismatched plates wait for dessert...homemade lime sorbet andkey lime shortbread cookies (look for these recipes in an upcoming post)! Even the spoons are ready! I love to display my dishes on the table. They not only look lovely, but are a little preview of what is to come.
A fresh set of napkins are ready for the dessert course.
Big fluffy white hydrangeas in a white ironstone vase makes a centerpiece that is as easy-going and crisp as the rest of the table.
Flanking the hydrangeas are large white artichoke globes. I borrowed them from my study where they are employed as bookends. They continue the artichoke theme and pick up the white color of the vase and large bowl.
A large white ironstone bowl (local antique shop) filled with REAL artichokes will be used later to make steamed artichoke with a lemon aioli dipping sauce. Just thinking of it makes my mouth water! But for now they are part of the tablescape!
Steamed Artichokes and Lemon Aoili Dipping Sauce
Balsamic Marinaded Flank Steak On Skewers
Grilled Corn On The Cob With Butter
Lime Sorbet With Key Lime Shortbread Cookies
I would love you to join us... there is always room for ONE ( or two ) more at StoneGable.
I am participating in the 95th Tablescape Thursday at Between Naps On The Porch. Some very exciting news over there!!!! Susan is staritng an etsy and ebay shop called "The Butler's Pantry"... she is selling beautiful vintage pieces and other wonderful tablescape items in her new shops! Go visit her to see all the wonderful tablescapes put together for you!
Before I talk weekly menu I want to tell you about a fabulous and FUN party being planned! My friend Catherine at The Shiny Pebble is having a "PARTY" party! This fashionable soiree will begin on Wednesday June 16th. It is to celebrate the finale of the Interior Design Challenge. The fun starts at 12:01 (Central Time) sharp!
All are welcome! You are to post about anything party. What you would wear, what you would eat or drink, or anything party related!
Catherine, our hostess extraordinare, will explain it all. Go visit her and get in the know about this very interesting, upscale and brilliant party. Click HERE to get all the info.
Now I know for a fact that fasionista and spectacular friendSplenderosa will be there along with a FABULOUS story about Mom-Mom Chanterel and Chelsea~ these wonderfully eccentric (and fictional) characters. It is worth participating just to read the story!!!!! Click HERE to visit Splenderosa and see her delicious take on the fun!
Please join in! It should be the fashion event of the blogging year... and you won't believe what I am wearing!
Now to something much less spectacular, but very yummy...
This week I must tend to my house. It is VERY angry at me! Every room has a problem!
My laundry room is sick... it keep throwing up the clothes I have not folded and put away all week. I hate clothes vomit!
My kitchen has a mental disorder... multiple personalities. It thinks it's my office, and is trying to come up with a new filing system for all the bills, papers, magazines, instructions, gift wrap, books and all the what-not notes lying all over my island!
My bedroom is totally fed up and running away from home. It is packing the suitcase that has been lying on the floor half unpacked since my last overnight away. And it is trying to use the unmade bedsheets as a ladder to escape out of the second story window!
My bathroom has given in to being the most juvenile of delinquents! There is no more toilet paper in it and the kleenex is running low. It has been out late each night toilet papering the neighborhood trees!
My most trusted confidant, the office, has a huge eating disorder. I can see the tell-tale signs... crumbs on the desk, popcorn kernels on the floor and a two weight watcher fudge bar boxes in the trash can.
Thank goodness my living room and dinning room seem to be holding it together. But things could get ugly very soon. They have created an alliance and are threatning to kidnap the front stairs in an act of defiance if things don't change. I heard them whispering about writing the ransom note in the dust on the dinning room table!
And you thought you had housekeeping problems!
So this week I am signing a peace accord with my house! I promised it that I would spend 6 hours a day- a part time job of a day- nursing it back to physical and mental health! And that within 10 days (not counting the days I am away... sorry house!) it would be organized, clean and calm.
My house agreed to this arangement but is skeptical. For it's part in this peace accord it will continue give sanctuary and love to all who enter... and it will forgive me! No wonder I love my house.
Now I hear rumors of the garage staging a lock-out in protest. Both of the garage doors don't seem to be opening!
Pan Fried Boneless Pork Chops with White Gravy
Roasted Broccoli with Grated Cheddar Cheese
Recipe: Northern Girl With A Southern Daddy's Pan Fried Bonless Pork Chops With White Gravy
4 boneless pork chops
1/2 cup flour
1/2 cup plain breadcrumbs
1/2 tsp paprika
salt and pepper
2 TBS olive oil
1/2 cup flour
2 cups milk
Beat eggs in wide shallow bowl. Mix 1/2 cup flour, breadcrumbs, paprika, a little salt and pepper inn a wide shallow bowl. Dip pork chops, one at a time, in egg and dredge in flour mixture.
Heat oil in large pan over medium high heat. Put pork chops in pan and pan fry until browned, about 5-6 minutes. Turn over and cook on other side until done through, about 5-6 minutes more. Remove pork chops to platter and cover with aluminum foil to keep warm.
Add butter to pan and melt. Add flour to pan and cook for 3 minutes. Stir so it does not stick or burn. Add milk and stir up all the brown bits on the bottom of the pan. Bring to a simmer, stirring. Simmer until thick gravy. Plate each pork chop and pour white gravy over it. Very Yummy!
Tuesday: Slow Cooker Day Beef Barbeque on Buns Oven fries Homemade Coslaw
Recipe Beef Barbeque:
I posted this recipe and got so much positive feedback. I hope you will try this delicious, souppy, tasty barbeque! Click HERE and look for Monday's menu. You will find it there.
Wednesday: Spaghetti and Turkey Meatballs Ceaser Salad
Recipe: Spaghetti and Turkey Meatballs
I love italian food! I am using my tried and true recipe, but using turkey instead of other meats to make the meatballs. Click HERE and look for it on Monday's menu.
Thursday: StoneGable Crab Cakes (Do over from last week~ we went out) Sauteed Rice Roasted Carrot Sticks
Recipe: StoneGable Crab Cakes
If you make these please use lump crabmeat. It makes all the difference. I know it is expensive, so wait and get it on sale. These are one of my most requested dishes. Click HERE and look for Monday's Menu.
Friday ~ Monday Bobby and Scamp home!Out of Town...AGAIN!
Bobby there is food in the freezer... no takeout!
Have a wonderful week! Please be thinking of me as I strive to be back on civil terms with my house!
The Lord will surely comfort Zion and will look with compassion on all her ruins; he will make her deserts like Eden, her wastelands like the garden of the Lord. Joy and gladness will be found in her, thanksgiving and the sound of singing.
Isaiah 51:3 (God's prophesy concerning Israel in the last days)
My day started early at a local farm stand. I wanted first pick of the locally grown strawberries and raspberries, My car smelled delicious on the ride home!
Then I spent the bulk of the day making 40 jars of sweet fruity jam.
My wonderful husband Bobby had picked sour cherries from our tree last evening, and had requested that I make his favorite, Sour Cherry Jam.
I live in a part of the country where people still make preserves just like their mothers and grandmothers did. Where jellies and jams are entered in local fairs for a coveted blue ribbon and bragging rights!
But I am a transplant~ not a native. I never leared to make jam as a child. But as we settled in this beautiful area and I started homemaking I became so interested in preserving the bounty of the land. And I started with making jam.
I basically use the recipe in the box of Sure Jell (Premium Fruit Pectin). It makes a consistantly delicious and simple jam. I highly suggest you give it a try.
The only thing I do differently is add the zest of 1 lemon and some lemon juice. Because I am a purist when it comes to wonderful fresh fruit I don't really doctor it up with anything. Just fruit, sugar and Sure Jell. Yummy!
StoneGable Strawberry Jam
5 cups crushed strawberries
7 cups sugar
zest of 1 lemon
juice of 1/2 lemon
1 tsp butter
12-8oz. canning jars with lids and rims ( this recipe will use about 8-9)
* Do not double recipe. I made 3 seperate batches
Heat water in a large stockpot or canner. Clean 8 oz. canning jars with warm sudsy water. Rinse thoroughly. *Only clean jars, set lids and rings aside. Put jars into the pot and make sure they are covered with water by 2 inches. Gently boil water. Jars must be sterilized. Do not take them out of the water. Keep canner gently boiling.
Heat water in a small sauce pan to a slow simmer. This will be used to warm up the lids. Keep water slowly simmering. Do not put lids in yet!
Rinse and hull strawberries.
Mash 1 cup of strawberries at a time to equal 5 cups. I use a potato masher.
In a seperate bowl measure 7 cups of sugar and set aside.
Put strawberries in a large pot and add 1 package of Sure Jell Premium Fruit Pectin, zest of a lemon, lemon juice and butter ( butter keep the foam to a minimum). Heat over medium heat stirring constantly. Bring strawberries to a rolling boil.
Add sugar all at once. Stirring constantly bring the mixture back to a boil for 1 minute.
Remove from heat.
Put lids (not rims) in the small saucepan and take off heat.
Take 1 jar out of simmering water at a time CAREFULLY. Skim off any foam that has formed on the top of the jam. Ladel jam into jars. Wipe off the rim of the jar with a clean damp paper towel.
Take lid out of hot water with tongs and place on jar. Screw on rims.
Put jars back in canner and process for 10 minutes. Take out of canner and put on a doubled kitchen towel.
Listen for that little"click" of the lids that tells you that they are sealed.
Let cool. Check that each lid has sealed by pressing the center of the lid. If it clicks or you can push the center down, refrigerate or freeze this jar because it has not sealed properly.
This is the recommended way to safely preserve jam. I always use Sure Jell. The directions are very thorough, percise and easy to understand.
At the end of the day, I am tired, sticky but very satisfied! My pantry looks beautiful with 26 jars of strawberry jam, 8 jars of raspberry jam and 6 jars of sour cherry jam. And my whole house smells like jam!
I am participating in Pink Saturday... taking a little liberty, the stawberry jam is more red than pink!
Pink Saturday is hosted by the loveliest lady Beverly at How Sweet The Sound. Thank, Beverly! You are the queen of PINK!
To be a StoneGable WOW Factor Dessert a sweet treat must be delicious, easy and adaptable. And this scrumptious strawberry creation meets all the criteria and then some.
It is a formula dessert. That is, if you follow the formula it can be adapted and transformed into so many different kinds of desserts! This kind of dessert is my favorite. I can let my imagination run wild to make new creations. And I can use what I have on hand if I need a last minute dessert!
1 puffed pastry shells (I use pepperidge farm) + jam in the bottom + filling + fruit + topping + fruit.
The Recipe: StoneGable Strawberry Festival Dessert
1 pkg (8 count) puffed pastry shells
8 TBS strawberry jam (StoneGable Strawberry Jam tutorial post on Saturday)
1 cup lemon pudding (Jello pudding cups)
1 cup chopped fresh strawberries
Fresh whipped cream (I just used cool whip with a touch of added vanilla)
8 beautiful strawberries sliced to be fanned on top
mint to garnish
Make the puffed pastry cups according to directions and cool. Removes tops and insides. The shell is what you want to fill.
Build your dessert by filling the bottom of the shell with 1 TBS strawberry jam. Top the strawberry jam with 2 TBS lemon pudding. Top with 2 TBS chopped fresh strawberries. Add whipped cream (not from a can, it gets too runny) and a beautifully fanned strawberry on the top. Refrigerate or serve immediately.
Now let your imagination go on a sugar high and make a dessert all your own!
Here's some ideas to get you started!
*Raspberry jam, nutella or chocolate pudding, fresh raspberries, whipped cream , raspberries and shaved chocolate.
*Lemon curd, vanilla pudding, blueberries, whipped cream with grated lemon peel, blueberries with a thin lemon slice.
*Orange marmalade (use sparingly), mascapone mixed with confectioner's sugar and orange grated orange peel, mandrian oranges , whipped cream with grand marnier, orange slice
Now it's your turn to make a signature dessert!
I am joining Designs By Gollum for Foodie Friday.
I am joining my friend Holly from 504 Main for Tickled Pink Friday- Show Me What You've Got. So very fun and creative... join in!
I am linking up with a new friend, Sam at The White Blue Sky for Culinary Evolution- There are some wonderful recipes and cooking blogs there!
Welcome to my blog... and my life. I'm Yvonne... the mother of 3 beautiful twenty-something children and a recent empty nester. I live with Bobby, my wonderful husband, Scamp our spoiled (so cute) dog and Hobbes our rascally cat. I love all things HOME... well...except cleaning the garage and maybe ironing! I am a life-long learner on a constant quest to learn and do something new... especially when it concerns anything domestic !
Living by grace, I strive to be positive and purposeful. I want to live large and love life and all those who cross my path! It is my hope to inspire creative living here at StoneGable!