It is a perfect early afternoon on the porch. A small table is set for lunch. A mother and her precious daughter sit and share a couple of priceless hours together. It is a very exciting and happy time. The daughter has just had the first fitting of her bridal gown.
Work In Progress... for sure! This week some of the big elements of my new FARMHOUSE kitchen were fitted into place. But there is still so much to be done. And what I am finding a challenge now is having the tools of my kitchen moved all over to keep them out of the way. Notice the knife block and basket of oils in my glass cupboards. I looked for the knives for 30 minutes until I found them under my nose!
This beautiful architectural hood is a new piece, as is all the GORGEOUS heavy crown molding. Sorry I am gushing. Who knew that I would be so over the moon about new crown molding? It still needs a final coat of paint.
The stone backsplash under the hood will go in at the end of the week.
I couldn't help sneaking in a little decor here and there. Neutrals with deep blue and white accents is the color direction I am going.
Oil rubbed bronze accents adorn my cabinets. What a tough decision... but ultimately I thought this rich finish would look best against the white woodwork and work well with the black soapstone counters. Keeping the hardware simple was important for the integrity of the farmhouse look.
Cup pulls! I have had a crush on them for a L-O-N-G time!
One of the areas I am most excited about is the old desk area, now a new built-in to house the microwave and drawers for pots and pans. The top (not shown) is a big glass cabinet with french mullion paned glass doors. This piece is still being put together.
All cabinet edges in the kitchen are softly rounded and detailed.
I did the happy dance of joy when water returned to my kitchen! And it came back in style! The goose neck faucet and it's simple styling fits perfectly with the soapstone trough sink. I chose oil rubbed bronze to compliment the sink and counter tops. Please pardon the wood dust over everything!
The white beadboard back splash was installed today. It is not finished yet. Molding and silicone need to be added. And then repainted.
This sink... Love at first sight!
Lighting was installed over the island. I searched for months for this fixture and found just the look I was hunting at Lowe's. Style at a great price!
The light is on a dimmer switch and looks so beautiful when on very low. Candle glow!
It is not my style to take a look totally from a catalog. But I did for this chandelier! It's woven rattan shades were just what I had in mind for over the kitchen table. Ballard Design must have made these just for me!
Because my new look is so neutral, texture is very important. These organic shades bring interest to my new color palate.
I have been so excited for this kitchen face lift to be coming to a close (hopefully) that I forgot, until now, that I will have a huge clean up job ahead!!!! YIKES!
Things To Do:
~ find a window treatment for above the sink
~ find a bench with a rush seat
~ purchase a natural fiber carpet for under the kitchen table
Mother's Day Weekend was fun filled and busy. Bobby and I spent the day with our son Christopher~ sigh~ what a great son! Thanks everyone for the lovely gifts, cards and brunch. And Bobby you are so thoughtful... thanks for the Keith Urban tickets, even though you know he is my secret crush! Being a Mom to Jacqueline, Jonathan and Christopher is a great blessing and the joy of my life!
I trust you all had a wonderful weekend, too!
No kitchen update, look for an update post on Tuesday. Things are beginning to come together, and I have a couple of sneak peeks!
I have my new appliances and I can't wait to cook this week!!! Asparagus is growing like weeds in our garden, so I am making it for several meals. My herbs are happily growing too. A delicious herbed frittata will benefit from the garden's abundance of chives and parsley!
PLEASE do not hold me responsible for any misspellings and typo's. My spell check is not working and I am a HORRID speller and editor! Thanks for loving me and overlooking this weakness!!!!!
Tuesday: Girl's Night Out Leftovers for you, Bobby!
Wednesday Chicken In Phyllo Potato Casserole Spinach Salad with Strawberries, Slivered Almonds And Green Onions In A Poppyseed Dressing
Recipe: Chicken In Phyllo I have a sleeve of phyllo pastry left over from my Foodie Friday recipe and I wanted to use it up. This is an easy and very impressive dish!
2 whole boneless, skinless chicken breasts
1 stick butter
1 pkg phyllo dough
4 shallots, finely minced
4 slices of thickly sliced deli ham
4 oz. Borsin cheese
salt and pepper
Preheat oven to 400 degrees.
On a large work surface, layer 4 sheets of phyllo brushing melted butter on each sheet before laying the next layer over it. Brush butter on the top layer.
Cut whole chicken breast in two so you have 4 single breasts. Pound chicken to 1/4 inch.
Lay 1 slice of ham folded in 2 and 1 chicken breast on top of the ham in the middle of one end of the phyllo sheets. Sprinkle with salt and pepper and 1 shallot. Spoon 1 oz. of Borsin cheese on the shallots.
To make phyllo pocket. Roll up once and fold in the sides snugly to the chicken. Roll the rest of the phyllo up and put the chicken pockets on an ungreased rimmed baking sheet.
Thursday Herbed Dinner Frittata Strata Thick Sliced Bacon Fruit Skewers
Recipe: Herbed Dinner Frittata Strata
3 cups french baguette bread cubes
1/4 cup whole milk
1/2 cup Parmesan cheese
2 TBS fresh chives
2 TBS fresh parsley
1 cup asparagus, roasted and cut into 1 inch pieces
2 TBS olive oil
1/4 cup Jack cheese
salt and pepper
Preheat oven to 325 degrees.
Put bread cubes in a single layer on a rimmed baking sheet. Bake for 15 minutes. Let cool completely.
Increase oven 400 degrees.
Put asparagus on a rimmed baking sheet and drizzle with 2 tsp olive oil. Salt and pepper. Roast asparagus for 15 minutes. Remove from oven and cool.
Mix eggs, milk, Parmesan cheese, nutmeg and salt and pepper together in a large bowl. Gently fold in the bread cubes. Cover with plastic wrap and refrigerate.
Preheat oven to 350 degrees.
After an hour, heat 1 TBS olive oil in a large ovenproof skillet over medium heat. Add asparagus and herbs to the egg mixture and stir. Pour the eggs into the pan and scrape up the bottom after it has cooked for 2 minutes. Continue to scape and fold the egg mixture in from the sides and bottom of the pan. After the eggs have cooked about 5 minutes, top with jack cheese and slide the pan into the oven. Cook until puffy and firm. Do not let it get too brown. Printable Recipe
Friday: Slow Cooker Day Spanish Estofando White Rice Roasted Cauliflower
Recipe: Slow Cooker Spanish Estofando
This is a very yummy spanish beef stew. The meat just melts in your mouth! Click HERE for the recipe. Printable Recipe
Recipe: Roasted Cauliflower
Slicing cauliflower thin and roasting it makes it crunchy and sweet. A great side dish, although I could eat this as a meal! Click HERE and look on Tuesday's Menu. Printable Recipe
Saturday StoneGable Pan Seared Red Snapper with Mushrooms and Greens Onion In A Sherry Cream Sauce Sauteed Spinach
Recipe: StoneGable Pan Seared Red Snapper With Mushrooms and Green Onions In A Sherry Cream Sauce
4 red snapper fillets
1/2 cup flour
2 cups white mushrooms, sliced
4 green onions, chopped
1/3 cup cream sherry
1/4 cup heavy cream
salt and pepper
2 TBS olive oil divided
1 TBS butter, divided
1/4 cup cashews
Heat 1 TBS olive oil and 1 TBS butter in a large skillet. Pat fish dry with a paper towel. Salt and pepper fish and dredge through flour. Saute fish skin side down for 3 minutes. Turn over and cook an additional 2 minutes or until just done. Do not overcook. Plate and keep warm.
In the skillet, heat remaining oil and butter over medium heat. Add mushroom and cook until liquid is released from the mushroom and begins to dry. Add green onions and cook for 2 minutes. Add sherry and deglaze the pan. Add cream and bring to a slow boil. Reduce liquids by half. Add cashews. Serve fish with sauce drizzled over it. Printable Recipe
Herb Compound Butter, used in recipe below
Sunday Asparagus Leek Tart Spring Salad With Tangy Vinaigrette
Recipe: Asparagus Leek Tart Oh, this is a GORGEOUS spring recipe! It is definitely company worthy! It can be made up ahead and eaten at room temperature. If you like Asparagus this is one to try!
2 leek, white and light green part sliced in thin slivers
1 sheet puffed pastry
2 cups Gruyere cheese, grated
1/2 cup good Parmesan cheese, grated
1 1/2 lbs. Asparagus
2 TBS olive oil, divided
1 TBS butter ( I use compound herb butter, click HERE for recipe)
salt and pepper
Preheat oven to 400 degrees.
In a large skillet, heat 1 TBS oil and butter over medium heat. Add leeks and cook until soft, about 5-6 minutes. Set aside.
Meanwhile on a floured surface, roll out puffed pastry to a 10 x 16 inch rectangle. Put puffed pastry in a rectangle tart pan. A rimmed baking sheet can be used too. Score the edges all the way around the pastry with a knife. Using a fork prick the bottom of the pastry liberally. Bake for 15 minutes, until golden. Remove from oven.
Sprinkle cheeses over the puffed pastry. Spread leeks evenly over cheese. Trim woody ends off of asparagus and line asparagus up across the width of the tart. Brush with olive oil and sprinkle with salt and pepper.
Bake for an additional 20-25 minutes until the asparagus is tender. Cool for 10 minutes and serve. Printable Recipe
Recipe: Spring Salad With Tangy Vinaigrette
Eating healthy can be a real challenge. One dish that really helps is an interesting salad with a fresh Vinaigrette! I'm using a wonderful salad from Martha Stewart. Click HERE to get this delicious and healthy salad.
Crunchy, light-as-air, creamy and herb infused. All adjectives to describe these heavenly bites!
These little savories are perfect for a Spring Tea. I am a mentor in a wonderful program to teach young women biblical principles tending to their families and home. Todays topic is HOSPITALITY and we are celebrating with a Spring Tea.
I am delighted to share these crunchy delicious phyllo cups with them. They definitely have the WOW factor!
Today they are filled with Salmon Mousse. But they can be filled with so many things.... savory or sweet. Chicken salad, roasted veggies, apple and beet slaw, BBQ pulled pork, lemon curd, cheesecake, chocolate mousse, rice pudding... whatever you little heart desires!
Adding a little cinnamon sugar right before baking will produce a very tasty crunchy sweet cup!
Make these fun flirty cups ahead and keep in an airtight container. What could be easier?
StoneGable Phyllo Cups
1 pkg good Phyllo sheets
1 stick of butter
Preheat oven to 375 degrees.
Remove phyllo from the box. Open 1 sleeve of pastry and lay flat on a clean surface. I leave it on the plastic wrap that it is rolled around. Put the other sleeve back in the refrigerator.
Cover with a piece of plastic wrap or parchment paper. Cover that with a just damp towel. Do not put the damp towel directly on the phyllo it will get sticky. Keep your phyllo sheets covered between use.
Melt butter in the microwave.
On a clean work surface, lay down 1 sheet of phyllo. Be very careful when working with phyllo sheets, they are delicate!
Using a pastry brush, cover the phyllo with butter. Make sure you cover the whole things with a THIN layer of butter.
Uncover the phyllo sheets and remove 1 sheet. Cover back up. Lay second sheet on top of the first one.
Brush second phyllo sheet with butter. Do this for a third and fourth sheet.
When you have a stack of four buttered phyllo sheets, cut them in two horizontally. Then cut 5 equal rectangles vertically, for a total of 10 rectangles.
Using a mini muffin pan, butter the cups and the top of the pan.
Form a phyllo rectangle into a cup in the muffin tin. Fill every other cup.
Bake for 5-10 minutes. WATCH THEM... they burn quickly. Remove from oven when they are just starting to brown on the edges.
Remove to a wire rack to cool completely.
When completely cooled, keep in an airtight container at room temperature or fill just before serving.
StoneGable Salmon Mousse
This recipe makes 1 fish mold. It can also be put into a large bowl and refrigerated until firm, then piped or spooned into phyllo cups or put on crackers.
1 1/2 lbs freshly cooked or canned salmon, flaked
1/2 cup green onions, diced finely
1/2 cup green pepper, diced finely
3 TBS chopped fresh dill
1 TBS chopped fresh parsley
1/2 cup mayonnaise (full fat)
1/2 cup sour cream (full fat)
juice of 1/2 lemon
1 8oz. package cream cheese (full fat)
1 can tomato soup
dash Tabasco or hot sauce
1/2 cup cold water
1 envelope unflavored, unsweetened gelatin
In a bowl mix salmon, green onions, green pepper, onion, dill, parsley, mayo, sour cream and lemon juice.
In a saucepan over medium heat combine cream cheese and tomato soup. Melt and stir until incorporated together. Add to bowl with salmon and mix.
In another small saucepan, add COLD water and gelatin. Heat over low heat, stirring until gelatin completely dissolves in the water. DO NOT BOIL. When gelatin has dissolved, pour into salmon mixture and stir until completely incorporated.
Cover the inside of fish mold liberally with cooking spray. If you do not have a fish mold you can use any other mold or divide mousse between a couple of medium size bowls. I have individual fish molds and have made molded individual servings for an appetizer course.
Pour mousse in mold and cover tightly with plastic wrap. Refrigerate for at least 6 hours. This can be done a day or 2 before.
To unmold, put the bottom of mold in a pan of very hot water for just a couple of seconds and run a knife around the edges of the mold. Put a large platter on top of the mold and invert.
Decorate the mold with thinly sliced cucumbers to resemble scales, matchbox carrot sticks fanned across the fins and tail and a black olive slice for an eye.
I do not decorate mine anymore, because I have found that no one will eat it once it has been decorated.
Serve salmon mousse with crackers. It is also delicious with veggies. Or serve as a pate with toast points.
This lilac table, set last year, is one of my very favorite StoneGable tablescapes. Like many of my fellow tablescapers, a great deal of time, care and energy goes into setting, photographing, take apart, writing, editing and posting each table we offer almost weekly.
I am estimating that 9 hours (or more) and 170 photographs went into putting together this lilac tablescape post. That does not include making the napkins or shopping for the tableware.
I have decided to reprise a favorite table about once every 4-6 weeks and post it as part of Tablescape Thursday. It seems a shame to have something that is such a labor of love only having center stage on my blog for 24 hours. I now have a big enough repertoire to offer past tablescapes I think would be enjoyed by my dear readers.
Since I am meeting many new people to blogging all the time, I hope to present some of my best work for them to see as well.
I hope you enjoy this revistied post!
The weather is getting warmer and the lilacs are in full bloom. Their hedy fragrance drifts across the back porch and it is the perfect night for dining al fresco and listening to some fabulous jazz!
Jazz and spring just go together.
The inspiration for this table were these lovely lilacs. One of my very favorite flowers, these beauties are so short lived. So when they bloom... I swoon!
A small table is set on the back porch to enjoy the remains of the day. It is dressed in a white damask tablecloth (Goodwill, a real gem of a find). The gentle breeze loves to play with it!
The layers upon layers of plates sit on a silver handled tray. These trays are more utilitarian than fine, but I thought they looked so pretty with these dishes.
The dishes are an eclectic mish-mosh of white. Nothing new. I just got a little carried away. Don't you just love to see all the subtle hues of white and the wonderful plate edges?
The purple transferware is "Charlotte" by Royal Staffordshire (The Barn Antiques, Strasburg Pa). This has become one of my favorites for its lovely color, beautiful design and sweet ruffly scalloped edge.
The table is only big enough for two place settings, so each one had to make a big statement.
Double layered napkins are caught up in a silver napkin ring. The purple napkin were easy to whip up from a remnant. Click HERE to see an easy tutorial for no sew mitered corner napkins.
A silver tea pot is repurposed as a vase to hold beautiful lilacs (The Barn Antiques). It gives a kind of grace to the table.
Clear iridescent water goblets were a wedding gift to my Grandmother and passed on to me. The are one of my beloved treasures.
Purple flutes are ready for persecco (Target).
Little white bird salt and pepper shakers (Pier One) perch together.
Tiny purple flowers adorn coffee cups. They are placed on mismatched white saucers. I love this look... it's so charming!
Music, lilacs and laughter mingle together and filled the air as we dine on the back porch on a glorious spring evening.