StoneGable: 10/01/2011

JUST A PEEK...

Thursday, November 3, 2011

Just a peek... see what has been keeping me up at nights.

POSH VELVET PUMPKINS

I think I have a new addiction!

Keep watching to see how I used them and for a detailed tutorial!

Just couldn't wait to share!!!!!

photo copy: Rembrandt

As a part of an International blogging event, By Invitation Only, hosted by the fabulous Marsha at Splendrosa we were asked...

"Let's name the thing/person/place we've always wanted to experience, but haven't.
Dream that money is no object.
Tell the WORLD what you've always wanted to do or wish you could do, but just haven't done it yet."

What a fabulous prompt!!!!

And here is my answer...

My Emmaus Road!

Recently, a group of friends and I took a field trip to the Philadelphia Museum Of Art to view Rembrandt's Faces Of Jesus exhibit.

For me, this was a profoundly personal pilgrimage of sorts.
Not only did I marvel at the small realistic masterpieces.. The Faces Of Jesus...

Rembrandt and the Face of Jesus

photo copy: Rembrandt

But I was also captivated by Rembrandt's artistic renderings of
The Road To Emmaus

photo copy: Rembrandt

Rembrandt's inspiration comes from a story in the bible (Luke 24:13-36)
The historical event goes...

Two of Jesus' disciples are walking on the road to Emmaus coming from Jerusalem, about a 7 mile walk. It has been a few harrowing and life altering days for these men.

Jesus, who had been crucified just 3 days earlier, meet the men on the road to Emmaus and they (by divine design) do not recognize Him. As they walk together, the disciples begin to tell their fellow traveler about recent events in their lives.

These disciples have much to say! For many things have happened that they did not expect and cannot explain! The disciples are sad and confused and probably afraid! They talk about Jesus the Nazarene... their Rabbi... the ONE they thought might be the Messiah. I can just hear them as they broken heartedly tell this travel companion how their Master was falsely accused, arrested and crucified. He was dead... along with all of their hopes and dreams. In fact, they reveal, earlier that very day some other disciples had found Jesus' tomb empty... and there was a report of an appearance by an angel! They just don't understand it all!

Jesus, after hearing their tale, admonishes the men because they are slow to believe all that they learned their whole lives... since they were just little boys... for this was all written about in the Torah and the books of the Prophets. Had they only really looked, or only really believed it they would have not been confused or sad!

As Jesus continues to walk with the men he lovingly teaches them again "beginning with Moses and with all the prophets" and "He explains to them the things CONCERNING HIMSELF in ALL the Scriptures". (Like 24:27)

The two men are captivated by the wisdom this new friend is revealing! They urge Jesus to stay and dine with them as it is getting time for supper. I can imagine the soul-attraction these men feel for Jesus and the thrill in their hearts as The Light Of The World enlightens the Scripture for them! The Torah (meaning: God's light) illuminated by it's Author! But still they do not know it is Him!

Jesus does stay with them for dinner. Can you see the three of them reclining at a table... the disciples are hungry and weary but spiritually on fire? Jesus takes the bread that has been served. He blesses it in traditional Jewish form and gives it to the men. Three days ago He had done the same thing. These very men were with Him at the Passover feast just hours before His death. They were with Him for... His last supper!

The men instantly recognize Him! And now the risen Jesus vanishes!

And they astonishingly say to one another with overwhelming joy, " Were not our hearts burning within us while He was speaking to us on the road, while He was explaining the Scripture to us?" (Luke 24:32) While Jesus was speaking the words of Truth and Life their hearts (mind, will, emotion, intellect) were burning with agreement, understanding and belief!

This is not the end of THE STORY~ To read this story and the end, click HERE. It is a page-turner, a life saver!

Rembrandt was so enthralled by this bible story! It became a reoccurring theme in his paintings, sketching and etchings.

photo copy: Rembrandt

photo copy: Rembrandt

photo copy: Rembrandt

I too am fascinated! Not only by Rembrandt's beautiful and varied depictions of the road to Emmaus event. I am profoundly moved by the thought of Jesus LITERALLY walking His disciples through His very own words... the Bible... and teaching them HIMSELF...FACE TO FACE!

Most of you know me as a blogger who spends much time having a lot to say about my home, StoneGable. I love blogging and my home. but what many of you don't know is that blogging... nor StoneGable is the passion of my life. Not even close!

I am a devoted disciple of my Lord and Savior Jesus Christ. I KNOW HIM! REALLY!

And I am a student, a learner of His Word. I have the extreme blessing of teaching His Word, as well. THAT is the real passion of my life!

So, when Marsha asked:

"Name the thing/person/place we've always wanted to experience, but haven't.
Dream that money is no object.
Tell the WORLD what you've always wanted to do or wish you could do. but just haven't done it yet."

I knew right away! This is what I wish, no... what I want...

I want to meet Jesus on my road to Emmaus and have Him teach me, face to face! I want to see his nail-pierced hand gestures... feel the warmth of his smile... notice the color of His eyes...mark his gait and keep in step with Him as we walk. I want to start with Genesis and have Him teach me right through Revelation!

I want to hear His voice. The voice I have been inwardly perceptive of and following for decades. I most of all want to hear Him laugh!

I want to sit and dine with Him. I want to be there when He reminds me of His New Covenant through the symbolic breaking of bread. I want my eyes to be opened... I want to see!

I want my heart to burn, as it does now... but I yearn to go deeper! I want more belief, more knowledge, more understanding, more desire to be worthy of the name disciple!

I want to worship Him... to tell Him how totally He, and He alone has completely changed my life.. face to face!

This is the experience I "wish for". No money can buy it. It is so extravagant and beyond all treasure. But it is a free gift to me... and to you! REALLY!

And this is the amazing thing... I KNOW for sure that this WILL happen some day! I hope before I leave this earthly body, but if not I am certain it will happen the second my I meet HIM face to face~ the very instant my time here is done!
It has been promised to me by Jesus in His own words!

Will you join me... be the other one on that Road To Emmaus?

I am participating in By Invitation Only at Splenderosa's. Please visit as other participants answer this question!

ON THE MENU MONDAY~ Week Of October 31, 2011

Sunday, October 30, 2011

StoneGable is getting a "spit shine" this week! We are expecting guests. Three, twenty-something, young married couples are coming for a Lancaster County weekend. I am beyond thrilled.

I can't wait to fuss on and pamper them. They are all young professionals with busy lives... StoneGable is just the place for them to unwind!

I am in the process of getting StoneGable ready for company!

The spent mums are being replaced. Tartan blankets are being thrown over the front porch rockers, big glass jars are being filled with crunchy snacks and sweet treats. Everything is getting a thorough cleaning and seasonal decor will be scattered throughout the house! I am in my element! The balance, for me, is to enjoy the process of preparing for my company WITHOUT wearing myself out! And if truth be told, I do have help. Thank goodness for Katie!

I want these wonderful young people to have a very relaxing and memorable weekend! One filled with great food, fellowship and fun!

Now what's ON THE MENU...

MONDAY~ Soup Day
StoneGable Ham And Bean Soup
Buttermilk Sweet Corn Bread

Recipe: StoneGable Ham And Bean Soup
Don't pass this recipe up as "just another bean soup"! I posted this recipe 2 years ago when I had just started blogging because it is PHENOMENAL! There is a little secret ingredient that makes this a bean soup extraordinaire... click HERE for recipe and how-to's.

Recipe: Buttermilk Sweet Cornbread
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup white cornmeal
1 cup flour
1/2 tsp salt.

Preheat oven to 400 degrees. Grease an 8 inch pan.

In a large bowl, beat eggs and add sugar and combine. Stir in butter.
Combine buttermilk and baking soda and stir into egg/sugar/butter mixture.

In a separate bowl combine cornmeal, flour and salt. Add dry ingredients into wet ingredients in thirds.

Pour batter into pan. Bake for 30-40 minutes until golden and a toothpick comes out clean when tested.
Printable Recipe

TUESDAY
Pan Seared Scallops In A Lemon Wine Reduction
Wilted Spinach With Vinegar
StoneGable Homemade Rice-A-Roni

Recipe: Pan Seared Scallops In A Lemon Wine Reduction
1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
1TBS butter
juice of 1 lemon
2/3 cup white wine

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on high, until bubbly ( it is okay to see a little smoke). Add scallops, do not crowd. Dust withpaprika.

Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.

Remove from pan to a plate and cover. Scallops will continue to cook.

To make a yummy reduction, using the delicious brown bits left in the pan:

Turn off heat and add wine and lemon. Stir up brown bits. Turn heat back on high and let reduce by half.

Plate scallops and spoon reduction over them. Serve immediately.
Printable Recipe

Recipe: StoneGable Homemade Rice-A-Roni

Yummy and so much better than the box!

3/4 cups rice
1/2 cup angel hair pasta, broken into pieces
1 medium onion, peeled and finely chopped
2 TBS oil
1 TBS butter
2 3/4 cups hot water
2 chicken bullion cubes (or more if you like a real hearty chicken flavor)
2 TBS chopped fresh parsley

Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.

Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.

Printable Recipe

WEDNESDAY

Roasted Turkey Breast With Root Vegetables

Mashed Potaotes

THURSDAY
Pasta With Artichoke Pesto And Tomatoes
Ceasar Salad

Recipe: Pasta With Artichoke Pesto And Tomatoes
1/2 large bag of Festoni or other gourmet pasta

1 jar of Artichoke pesto

1/2 bag frozen artichokes

12-15 small tomatoes

olive oil

kosher salt

basil, chopped

Parmesan Cheese (optional)

Kalamata olives (didn't have any, but if I did they would be delicious in this)

Add-in's (I had some grilled onions and red peppers in the frig and used them)

Cook pasta according to instructions and drain.

Meanwhile, put 1 TBS olive oil in a small skillet and heat over medium high heat. Add artichokes and cook until slightly brown, about 5 minutes. Add tomatoes and cook until the they burst and deflate a little, about 5-7 minutes.

When pasta is done put it in a large bowl. Add the jar of Artichoke Pesto and mix. Add artichokes and tomatoes. Mix. If needed add a little more olive oil or a little pasta water. Add cheese or other add-in's and mix.

Plate. Sprinkle with chopped basil.

Printable Recipe

FRIDAY

Apricot Glazed Pork Tenderloin

Halushki

Recipe: Apricot Glazed Pork Tenderloin

2 pork tenderloins

3 TBS olive oil
3 cloves garlic, pressed
salt and pepper
1 onion, sliced
1/4 cup good white wine
1 TBS balsamic vinegar
1/2 cup apricot preserves

Rub tenderloins with 2 TBS olive oil, garlic and salt and pepper. Let marinade for 30 minutes or up to 2 hours.

Preheat oven to 400 degrees.
In a large dutch oven, heat remaining olive oil over medium heat. Add onion and cook until just starting to brown.

Add pork tenderloin and brown on all sides.

Add wine and scrape up all brown bits. Add apricot preserves and stir to combine. Spoon liquids over the pork.

Put in a 400 degree oven and roast, basting 2-3 times for 20-25 minutes, until done.

Rest for 10 minutes, cut and serve with onions and pan sauce.

Printable Recipe

Recipe: Halushki

This is a nod to my Hungarian roots. I remember this as a child! Wonderful, filling and so flavorful! Don't pass this up! This is not rocket science, so the cabbage to noodle ratio is up to you. If you have more or less of noodles or cabbage, it really doesn't matter

1 large head cabbage, thinly cut into 1/4-1/2 inch strips
1 large onion, chopped
2 TBS vegetable oil
1 large bag fine noodles, cooked and drained
2 TBS butter
salt and pepper
cottage cheese.

Heat oil in skillet. Add thinly sliced cabbage and onion. Salt and pepper liberally.Saute until cooked through and slightly browned.
Add cooked noodles and continue to saute. You may need to add a little extra vegetable oil. Add butter and stir it through.

Plate haluski and add a generous dollop of cottage cheese. So yummy!

Printable Recipe

SATURDAY~ COMPANY'S COMING

Smoked Beef Brisket

Muffin Pan Potato Au Gratin Stacks

Braised Brussels Sprouts With Bacon And Shallots

Harvest Salad

Cherries Jubilee

Recipe: Muffin Pan Potato Au Gratin Stacks

Look for these on Foodie Friday. These are so yummy, easy and fun!

Recipe: Braised Brussels Sprouts With Bacon And Shallots

Even if you don't like Brussels Sprouts, I bet you will like these! They are caramelized and then braised in bacon fat, wine and good chicken stock. Then covered with Panko and cheese and baked~ YUMMY!

1 1/2 lbs brussels sprouts, cut in half
8 slices bacon, cut into cubes
1 small shallot, chopped
salt and pepper
2 sprigs of fresh thyme
2 cups good chicken stock
1 TBS good white wine
Parmesan cheese
panko bread crumbs
2 sprigs of fresh thyme

Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

Add chicken stock until Brussels sprouts are half covered and cook gently for 10 minutes, covered.
Add wine and cook for another minute or two.

Toss bread crumbs and Parmesan cheese together and sprinkle over Brussels sprouts. Put in oven and cook until the dish is hot and crispy.

Printable Recipe

SUNDAY~ COMPANY LUNCH

Beef And More Beef Barley Soup In The Slow Cooker

Artisan Bread

Assorted Cheeses

Grapes, Apples and Oranges

After Church we will all gather around the table for a big hearty bowl of soup and some great bread, cheeses and fruit!

Recipe: Slow Cooker Beef And More Beef Barley Soup

I just LOVE this soup. It is easy and full of great meaty flavor! This will become one of your favorites too!

2 lbs beef lean stew beef cut into small cubes, about 1/2 inch
1 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4-1 cup barley
1 bay leaf
8- 10 cups beef broth
1/2 cup good dry red wine
salt and pepper
olive oil

In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.

Printable Recipe

NOW WHAT'S ON YOUR MEMU...

I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY!

~Please link your post using your permalink.

~Make sure you have a link back to ON THE MENU MONDAY on your post.

~ Please visit at least 2 other OTMM participants.

SUNDAY SCRIPTURE~ OCTOBER 30, 2011

Shout joyfully to God.

How awesome are Your works.

Ps 66: 1,3

FALL FRONT DOOR

Friday, October 28, 2011

The front door at StoneGable got a little face lift.

It used to look like this...

Now it looks like this...

A new coat of paint, new door handle, new lock and new Autumn decor gives StoneGable a fresher look!

The door color is "almost black". The photography makes it look bluer that it really is. I would have loved to add a silver, chrome or brushed nickle door handle and lock, but I could not part with my brass welcome medallion from Charleston.

I have a love of wreaths and an even greater obsession with making them. I wanted a light colored wreath for the door~ and whipped this one up. It was so easy. Next week look for the tutorial.

I wonder how this wreath will look snow covered? We are expecting up to 6 inches of snow tomorrow!

I am joining Seasonal Sunday at The Tablescapers

Autumn High Tea

Wednesday, October 26, 2011

High Tea and good friends are a perfect fit!

My friend Cathy had a milestone birthday recently. My gift to her was a High Tea at StoneGable for her and 5 friends of her choosing.

Yesterday, StoneGable dressed in Autumn finery, opened it's doors and hosted 6 of the most special and beautiful women I know!

The inspiration for the High Tea were these stunning tea cups! Last year on a fall trip to Southampton I happened upon a store brimming with dinnerware and a more than fabulous sale!

I brought home lovely high end cups and saucers, all in blues and rusts. Here are just a couple...

Each tea cup and saucer were originally priced over $100.00... but I got each one for $5.00! Yes, I promise that is the truth! Sounds like a tall tale.. later I found out this store went out of business and this was their final close-out sale. I call that perfect timing!

The table continued the rust, blue and white theme of the tea cups. I adore these hues together and decided to amp up the color for this tea party!

Each place was set with a stack of rust and blue plates with white as an accent!

You might recognize both blue floral dishes. The bottom dinner plate has been used in many tablescapes (HomeGoods).

The blue and white dessert plate is Mikasa Indigo Bloom, a beautiful line of Mikasa dinnerware!

The bottom rust plate is used as a charger (HomeGoods) and the square rust accent plate from Pier 1 adds texture and interest to the stack.

Jack-be-little pumpkins nest in antique sherbet bowl that will be used for soup. Each guest will take home their little pumpkin as a remembrance.

I LOVE the shape of these sweet bowls. The pedestal is so delicate!

A bittersweet napkin ring encircles the little sherbet dish and adds some of nature's beauty!

SG TIP: use lots of "sticks and twigs" to add interest to your table!

Rust napkins that look almost like raw silk have such a pretty warm brown ruffled edge (Pier 1). These napkins remind me of a taffeta ball gown.

The napkin rings are a plume of soft rust feathers (Pier 1). They work so well with the napkins to bring elegance and a touch of whimsy to the table.

Water goblets in shocking cobalt blue (Pier 1) give this table a big splash of color! The shape of these goblets are very simple! The color says it all!

Little stout white tea pots (Reading China And Glass) sit on blue willow plates. Each lady could choose her own tea flavor from my tea box. Keeping the tea pots all the same preserves an already busy table from getting too overwhelming!

A French Leaf is put under each pot to catch any drips!

Vintage silver plated flatware give a sense of formality to the Tea Table!

Each place had their own little coblat vase of garden flowers. There is something so girly about a little vase of flowers of your very own!

The late morning sun dances across these blooms!

The center of the table is filled with garden mums, marigold and salvia as well! They spill out of a large toile planter (HomeGoods) in a very casual just-picked manner.

I added a couple of rust leaves to the arrangement! This planter usually sits on my master bathroom sink with a big plant in it. I pull things from all over the house to put a tablescape together. This planter is so old. The older and more tired it gets, the more I like it!

Notice the trailing bittersweet on the table. Sticks and twigs I tell you!!!!!

Big rust mercury glass globes (HomeGoods) literally sparkle with candlelight!

I like candles on a table even in broad daylight! They make everything look better!

The pretty blue and white salt and pepper shaker sit on a toile plate (Old Millhouse Shoppe).

Sugar cubes get an upgrade in this pretty vintage sugar bowl sitting on a rice china saucer.

The table is set and ready for High Tea! Did you know that High Tea got it's name from the height of the table tea was served on and not the formality of the event? It's true!

THE MENU

Assorted Teas

Savories

Cream Of Mushroom Soup

Pimento Cheese Roll Ups

Orange Poppyseed Mini Muffins With Ham And Honey Mustard Butter

Chicken Cashew Salad In Phyllo Cups

phyllo cup recipe here

Mimi Quiche Lorraine

quiche recipe here

Endive Spears With Bleu Cheese, Toasted Pecans, Oranges And A Balsamic Reduction Drizzle

Scones