StoneGable

A NOTE TO MY DEAR READERS...

2011-12-04T11:06:00.001-05:00

No fancy pictures, or colorful font...just some plain talk today!

Today is my last post here at StoneGable.

Sorry, this is so sudden. But when God tells you to move, we better move! And I am a little slow in listening!

Moving from this blog is one of the hardest things I have ever done. I love it so! But I maybe love it too much!

Some of you know that I am a bible teacher and a Christian speaker and I feel this is the real reason God has put me here on earth. My real purpose is to speak God's love, salvation and Word into the lives of others. Sometimes blogging has gotten in the way of doing that! More and more of my time has been given to blogging and less and less to the God I serve. More of my worth and affirmation, as of late, has come from blogging and my worth as a precious, desired and adored child of God has seemed a little less bright. How foolish of me!

It should be an easy decision... to obey God. God says it, we do it! But sometimes it is very painful, even if we know that God is always right... that He loves us more than we could ever imagine or think. He tells us that HE has a plan for our live. A good plan with a good outcome! I believe that with all my being and want to be in the mainstream of that plan. I don't want to go it alone, be out of His will or miss this good plan and all the blessings that go along with it. I am all in! I belong to Him!

For sometime now I have know that my focus has been too much about my blog and not enough about His plan. So I am not off-roading any longer! I am getting on the right path. As hard as it is, I know that the path God has planned out for me is where my blessings are... and where I will meet Him!

One last thing...

Thank you for your friendship!

The biggest joy of blogging is YOU... and is what I will miss most. Thank you for reading, supporting and being so very kind.

I wish you all a holy and blessed Christmas. May the Author of Christmas, Jesus, find His manger in your heart this year! I pray that your best Christmas gift this year is HIM!

With love from StoneGable,

Yvonne

CHILDREN TELl THE CHRISTMAS STORY~ SUNDAY SCRIPTURE

2011-12-04T08:00:00.000-05:00

The Christmas Story...Told By God

At that time the Roman emperor, Augustus, decred that a census should be taken throughout the Roman Empire. This was the first census taken when Quirinius was governor of Syria. All returned to their own ancestral towns to register for this census. And because Joseph was a descendant of King David, he had to go to Bethlehem in Judea, David's ancient home. He traveled there from the village of Nazareth in Galilee. He took with him Mary, his fiancee, who was now obviously pregnant.

And while they were there, the time came for her baby to be born. She gave birth to her first child, a son. She wrapped him snugly in strips of cloth and laid him in a manger, because there was no lodging available for them.

The Shepherds and The Angels

That night there were shepherds staying in the fields nearby, guarding their flocks of sheep. Suddenly, an angel of the Lord appeared among the, and the radiance of the Lord's glory surrounded them. They were terrified, but the angels reassured them. "Don't be afraid!" he said. "I bring you good news that will bring great joy to all people. The Savior- yes, the Messiah, the Lord- has been born today in Bethlehem, the city of David! And you will recognize hin by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger."

Suddenly, the angel was joined by a vast host of other- the armies of heaven- praising God and saying,
"Glory to God in the highest heaven,
and peace on earth to those with whom God is pleased."

When the angels had returned to heaven, the shepherds said to each other, "Let's go to Bethlehem! Let's see this thing that has happened, which the Lord has told us about."

They hurried to the village and found Mary and Joseph. And there was the baby, lying in the manger. After seeing him, the shepherds told everyonewhat had happened and what the angel had said to them about this child. All who heard the shepherd's story were astonished, but Mary kept all these things in her heart and thought about them often. The shepherds went back to their flocks, glorifying and praising God for all they had heard and seen. It was just as the angel had told them.
Luke 2:1-20

UNLEASH THE POWER... OF THE SLOW COOKER!

2011-12-02T11:52:00.000-05:00

The holiday's can be a very stressful and busy time for many of us! So much to think about and do! Presents to buy, halls to deck, cards to get out... events to attend, carols to sing! Our lives can get so crazy it leaves us pondering, "I know the real meaning of Christmas is in all of this somewhere but I am too exhausted to look for it"!

Make cooking dinner one less thing to take up your time and energy! Remember to use your best kitchen time saver... the slow cooker... also known as the crock pot!

Here, at StoneGable my slow cooker gets a workout weekly! As I am writing this my slow cooker is happily making stock from 2 chicken carcasses! It smells scrumptious!

Whenever I know that my day is hectic and it leaves me no time and energy to prepare a good meal I spend a little time on the early end of the day to get my meal going in the slow cooker!

Meals don't have to be boring or over cooked in your slow cooker! I have found a great slow cooker cookbook filled with upscale and richly flavored food! NOT YOUR MOTHER'S SLOW COOKER COOKBOOK, by Beth Hensperger is an ode to creative, delicious meals. She now has 5 fabulous cookbooks to help your slow cooker turn out the best dishes!!!! Amazon.com has great deals on these cookbooks!

Here are a couple of SG tips that will help you to utilize your slow cooker on those busy days in your life!

~ plan ahead... if you know you are going to have a long day plan ahead to make a slow cooker meal

~ have the ingredients of at least 2 go-to slow cooker meals on hand. This gives you the option of throwing a meal in the slow cooker without a visit to the grocery store. A real time-saver!

~Prepare dinner the night before. Let dinner cook overnight, cool while you get ready for your day and pop the dinner into the frig before you leave the house. When you get home... just reheat! I love to wake up to all the delicious smells working their magic in my kitchen!

Best SG Tip: brown meat, saute veggies and warm spices on your stove top first... before putting them in the slow cooker. This will make such a difference in the final taste of your meal!!!!

Here is a go-to list of StoneGable Slow Cooker Meals ..

~ Braised Short Ribs (one of my favs)

~Taco Cheese Soup

~ Chili (see Tuesday's menu)

~ Killer Fajitas
~French Onion Soup (see Sunday's menu)
~Smoky Pork Chili (another fav)
~Ham Tetrazzini (see Thursday's menu)
~Slow Cooker Ham And Bean Soup
~Beef And More Beef Barley Soup (see Sunday's Men)
~Broccoli Cheese Soup (see Sunday's Menu)
~Black Bean And Pumpkin Chili (see Sunday's Menu)
~Whole Chicken In A Crock Pot With Bonus Chicken Stock (see Friday's Menu)
~Chicken Cicciatore (see Saturday's Menu)
~Tamale Pie With Corn And Black Olives (see Saturday's Menu)
~ Slow Cooker Pulled Pork Sandwiches
~Sausage And Peppers (see Sunday's Menu)
~ORANGE HOISIN CHICKEN (see Thursday's Menu)
~Beef Estofando (Spanish Beef Stew)
~Collard Greens (see Saturday's Menu)
~Classic Meatloaf (see Sunday's Menu)
~Holiday Beef Brisket (see Thursday's Menu~ I made this for Christmas dinner last year)

Thank goodness for our slow cookers this time of the year... dinner time will be merry and bright!

THE GREAT DINNER PARTY

2011-11-30T16:53:00.000-05:00

Let's have a dinner party! Are you jumping up and down.... excited and ready to start planning? Or are you filled with anxiety and stress... thinking about all the work involved?

Most of us love to go to a dinner party... and love the idea of a dinner party... but many of us don't love hosting them.

Let's see if we can change all that! This post is all about making dinner parties enjoyable and easy... for the hostess... from planning to clean up!

My friends at Mikasa invited me to join them in the launch of their newly designed website: The Great Dinner Party. They asked me to set a table for a dinner party and share lots of tips with you. And I have lots and lots of tips!!!!! Hope some are helpful to you as you plan your next Great Dinner Party!

The Great Dinner Party will go live December 1, 2011. Please check it out! I can't wait to see all the great tables and entertaining ideas... just in time for the Christmas holiday! Click HERE to visit on or after December 1st!

I'm sure many of you have really wonderful seasoned tips too! So join in .... please share your best dinner party ideas and tips with us as a comment! We want to hear ALL your brilliant ideas!

PLANNING...

Planning an easy, doable table was the inspiration for this soft comfortable table.

A dinner party does not mean lots of people, a big fancy table, tons of elaborate food and days or weeks of preparation. This is not your mother's dinner party table.

SG TIP: Plan your dinner party well in advance. Being rushed is hard on a hostess. Put your plan of action down on paper!

THE GUEST LIST

Invite just a few people over for an easy, yet scrumptious dinner... and eat in the kitchen!!! People lead busy lives and today we are looking for an intimate and relaxed dining experience! Host a cozy dinner party with a handful of treasured friends.

THE TABLE

Today's table is not a "fantasy table" or one that took much time to set. This table is not "staged" for photography... it is real! It is in keeping with the spirit of "an easy and doable table" for an intimate dinner party!

Each place setting is a combination of red and white textures and patterns... with a little touch of organic green to give it a Christmas feel!

The placemats are really napkins. This is a clever trick I use often! We all have so many more napkins than we do placemats, so when napkins work with your table styling just fold them in the center and use them as a placemat!

These red and white napkin placemats have a nice pattern that brings interest to the table.

SG TIP: Buy an easy to clean and iron white tablecloth. This is sure to be your most used tablecloth! By adding great placemats to it you always have a beautiful canvas to set your table!

For this table little Christmas balls are scattered over this snowy tablecloth.

THE PLACE SETTINGS

Red and white is one of my favorite table color schemes! I love it's crisp and cheery feel. Red and white dishes look so jolly on the napkin placemats!

Chargers are a wonderful and easy way to make a big statement on a table! They are an inexpensive and have a big impact!

You don't have to pull out your good china for an intimate dinner party! I LOVE white dishes, and these are my everyday Mikasa Italian Countryside dishes. Pretty enough for company!!! And food always looks the best when served on white dishes!

Many of my dear readers think I have closets and closets of dishes. Not really. I repeat the same dishes over and over again in fresh ways. This pretty red and white accent plate (HomeGoods) adds lots of panache to the the white dishes I use everyday!

SG TIP: Buy a set of white dinnnerware. They go with everything! To add interest to your table purchase inexpensive accent plates!

SG Tip: The dinnner party table is decorated for Christmas. Yet, none of the dishes are embellished with any Christmas motif. Buy dishes that have great colors and generic patterns. Use the other elements on your table to promote a specific theme!

Red napkin rosettes placed in a small bowl greet each guest! This is a VERY EASY napkin fold... and you don't have to iron the napkins! Real rose leaves are tucked into the bowls too! For a tutorial on this impressing and easy fold, click HERE.

TAKE HOME GIFT

One of my very favorite tips is to put something at each place for your guest to take home. A cookie, a little bag of candies or homemade jam, an ornament, a little vase of flowers, a treasure from nature... simple and thoughtful.

My guest are so delighted to carry something home from our evening together.

Each guest will take home the little evergreen wreath that encircles the small white bowls. I will tie a pretty festive ribbon to them and present it to my guests before they go home.

SG TIP: Keep your eyes open for little take-home gifts when you are out and about. Always buy on sale or make them. This should be a joy to you too and not a financial burden! I just got a mismatched assortment of silver spoons at an consignment shop for $6.00. I'm saving them for a girl's luncheon as a take-home gift tied up in a pretty ribbon. BE CREATIVE!

THE GLASSWARE

Use your go-to glasses for a relaxed dinner party! I love any glassware with a stem! I think it brings an chic look to a table. Here are my French Countryside goblets from Mikasa.

I added deep red goblets (Williamsburg, Charter House) to hold wine. These will be taken right off of the table and used before we sit down. I modified the tip below a little for this table. I am using the goblets for my guests before we sit for dinner. Make your table work for you!

SG Tip: Only put water glasses on your table when serving a casual dinner. Serve your libation of choice to your guests as they come in and then they can take their wine glasses to the table. Keeping drinks simple makes things easy and economical.

OTHER TABLE ELEMENTS

Combining different flatware can be a very unexpected surprise! Here I used my vintage flea market silverplate and red handled salad forks. FUN!

White salt and pepper shakers are always a classic! These are Mikasa Italian Countryside.

THE CENTERPIECE

A couple of cake pedestals and a little bowl make up the structure for this festive centerpiece!

I pulled out the Christmas ornaments, pinecones and greens. Arranging 6 grocery store roses with the Christmas elements produced a centerpiece that looked like it took an hour to create it... nope, only 5 minutes!

I love the formality that $5.99 worth of roses can give this centerpiece. Inexpensive and easy... now that's my kind of centerpiece! And this centerpiece gives a big design nod to the red rosette napkins!

SG TIP: You can use this centerpiece over and over again. Just fill it with seasonal decor. Eggs and nests in spring, small vases of florals in the summer. Little pumpkins and mums in the Fall. Snowflakes and pinecones in the winter. I can think of so many themes to use with this centerpiece!

The table is ready and waiting for your guests. Fill you home with music and pour yourself your favorite libation... but in moderation!

SG TIP: make time to spend 15 minutes relaxing before dinner guests arrive! It will make such a difference in you ability to be a calm and gracious host or hostess!

It is hard to enjoy your dinner guests when you are slaving in the kitchen preparing elaborate meals! Careful planning goes a long way in making a smooth dinner party... one that a hostess can also enjoy!

Choose the memu wisely. Avoid recipes that take you away from your guests to prepare and cook for any great length of time.

SG TIP: Plan ahead, prepare ahead, cook ahead~ the dinner party is a time to be with your guests not in your kitchen all night!

DINNER PARTY MENU

Chopped Salad

Chicken A La King In Puffed Pastry

look for an upcoming post

Roasted Asparagus With Lemon

Ice Box Cake

look for upcoming post

Chardonnay

Coffee/Tea

QUICK STONEGABLE TIPS FOR EASY CLEAN-UP

~ CLEAN UP AS YOU GO... clean off counter tops, oven spills etc. Have a clean and workable kitchen by the time your guests arrive.

~Do not do dishes or load the dishwasher while entertaining dinner guests... concentrate on them

Best SG Tip:~ Clear the table and put dishes, flatware, glasses and pot and pans in separate plastic dish pans filled with hot sudsy water. Stow them away in a laundry room, garage or out-of-sight area. They will soak and be practically clean when it's time for them to be washed

~ Choose dishes that can be put in the dishwasher

~ Collect all centerpiece items that need to be put away in a plastic dish pan or two. It is so much easier to carry the dishpan from place to place putting items away

~ When guests leave put all the table linens and any dish cloths and towel right in the washer and begin the soak cycle

I hope this post has inspired you to host a DINNER PARTY!

I am participating in
Tablescape Thursday

STONEGABLE'S FARMHOUSE KITCHEN REVEAL

2011-11-29T09:22:00.000-05:00

Warning: This is a long post! Grab a drink and settle in...

You have been VERY VERY patient and kindly persistent!

Last week I posted a Thanksgiving buffet on the kitchen island and had so many comments about getting a "peek" at the new kitchen. I knew I could not keep my dear readers waiting any longer.

Here is look at StoneGable's FRESHENED UP Farmhouse Kitchen...

After cleaning up the Thanksgiving buffet I thought this would be a good time to show-and-tell. The Christmas sleigh will soon be dropped on the kitchen and all the decorations might make it hard to focus on the re-do!

The inspiration for my new, fresh decor is StoneGable itself.

StoneGable is a farmhouse inspired home. We live here in the bucolic countryside of Lancaster County Pa.

I am on a new mission these days!

I want to take my home back to it's farmhouse roots... that is, with a twist (there is always a twist when I am involved)... to play to the strength of my beloved StoneGable.

What better place to make an earnest start than the heart of the home... StoneGable's kitchen!

There were many elements that we did not need to change. I really loved my original kitchen, it just needed some updating. So after a year of research and planning we began the journey to reclaim StoneGable's farmhouse style!

I envision a kitchen.. and eventually a home... that is warm and inviting but calmer, sleeker... more simple and less fussy...infused with my own personal style. All elements keeping an upscale farmhouse feel.

Thankfully StoneGable's kitchen did not need a total renovation! Just a healthy face-lift! After al,l I have used it very hard over the last 17 years!

We had just painted the walls Benjamin Moore Springfield Tan earlier this year so we stayed with that color.

Here are a couple of BEFORE photos...

(The old kitchen table and chairs were already removed in this photo. We were waiting for our new table to be built.)

The original kitchen was built in my garage. My builder's father was a custom cabinet maker and he built my cabinets from scratch! When my powder room sink was being installed 17 years ago, the plumber said that he had not seen a kitchen built like this in 35 years.

Keeping most of my cabinets was a MUST! And the few we had to replace were built the same as the originals. All drawers were retro fitted with easy-glide closures.

The cabinetry and woodwork was repainted as they were originally, with Benjamin Moore Atrium White oil based paint. At first the cabinets were to be glazed... but after much thought I decided against it... opting for a fresh pure white cabinet.

The top cabinetry has recessed panel fronts and the bottom cabinets are a beaded board. The original appliance garage was removed adding more counter space.

The top of the cabinets is the perfect spot to display my pitcher collection. We also added the crown molding.

I never had a back splash behind my counters until now. I just never knew what I wanted. Bead board painted the same fresh white as the cabinets delivers the farmhouse feel I love!

Simple oil rubbed bronze hardware replaces the old wooden knobs. I love the cup style pulls for the pull-out drawers.

Notice the corners of all the cabinetry. They have a pretty detailed rounded edge.

Bull nose trim accents the cabinets. This is all original. After 17 years of abuse they were dented and well-loved! My contractor made them look like new!

I have always wanted a double oven. And the plan was to put a double oven next to the big pantry. This is how this area looked BEFORE the re-do....

Unfortunately, I would have had to lose one of my pantry doors and the pretty glass cabinet. So we opted to leave the pantry as is, save the mullioned cabinet and put the microwave in a hide-away cabinet under it. Out of sight, but very accessible.

Lighting the glass cabinet is one of the projects I have yet to complete.

The upside to this compromise are the 3 large drawer gained under the microwave and the styling of that area.

The AFTER...

The section of kitchen with the most change would have to be the "cooking area".

This is the BEFORE...

And AFTER...

Because I could not put a double oven on the pantry wall, I compromised and put one built-in convection oven under a new gas cook top.

The biggest change to this area is the ventilation system and the pretty new hood that hides it! Before, the only ventilation system was the fan under the microwave. I was always setting off smoke alarms!

The new system is vented to the outside of my home!

And the hood has a pretty shelf that I can decorate... with moderation!

I kept the glass mullioned cabinets. They were originally lit, but we updated the lighting inside too.

This area was originally going to be purely neutrals. But I needed a little color!

I find blues and whites look so fetching with neutrals and give them an upscale kick!

The back splash was a huge decision for me. I wanted something that in 5 years would not look dated and would work with any decor. Hopefully this is understated and a classic.

I like to keep a little area for cooking oils, salt and pepper near my cook top. The covered bowl holds kosher salt and the little chicken has fresh cracked pepper. You can see the soft graining in the soapstone in the image.

Changing the counter tops gave the kitchen a very dramatic look! I have dreamed of soapstone for years! And I am thrilled with them. They are soft looking and very tough. And just so beautiful!!!!!

StoneGable's trough sink was custom made using the same soapstone that graces the kitchen counter tops. It can handle any kitchen clean-up!

The goose neck oil rubbed bronze faucet has a great built-in sprayer!

The dishwasher is hidden behind the "cabinet" just to the right of the sink.

I am trying very hard not to fill the counter space up with vignettes and kitchen wares. Just a couple simple well-placed things here and there!

Big glass jars hold sugar, flour and other goodies! Pretty vintage blue and white cups serve as scoops!

A new pendant lamp with a black and tan checked drum shade hangs over the sink. This pendant was fitted into a recessed light.

No curtains here, just a textural rattan shade.

A vintage colander hangs near the sink ready to be used.

The island was another compromise. We had first hoped to build a whole new island and paint it a different color, probably black. I wanted it to look like a piece of furniture.

However, in the end we decided to keep the island and tweak it. And am I glad I did!

Here is the BEFORE...

And the AFTER...

The island was raised and put on bun feet to look more like a piece of furniture. I am tall so the extra height saves my back!

Bull nose trim was also added to the base of the island. The cabinets on the left and right sides of the island are pull-out trash cans.

The soapstone counter top is 2 feet shorter than the original island (it was huge) making more room to move around the kitchen!

Pretty corbels were added to give a dressed up feel.

A big antique tool box sits on the island.

I do embellish this with seasonal decor... old habits die hard! Right now it is filled with creamy white dishes!

A large tray chandy hangs over the island.

I looked forever for this! And found it a Lowe's! Can you believe it?

It looks like a tray of pillar candles. Using different watt bulbs, gives this the look of real candles!

I wish you could see this in the evening... sooooo pretty!

The stools at my island are a project that I have not finished. Mostly, because I was not sure if I wanted to get new ones or not. These little seats have been a part of my home for 25 years! They are filled with wonderful memories of little squirmy children sitting at the counter!

I think I'm going to keep them, but paint them graphite and antique them a little. Wouldn't a brown and black plaid or buffalo check cover look so smart on them?

The other area that still needs work is my "mudroom"... the hallway that leads to the garage. I have all the decor to make the changes but I just need a little time! I must make an effort to finish this right after Christmas!

To see what I have planned click HERE.

And the only new appliance we need is the refrigerator. The one we have is still working great and we have a working frig in the garage as well. When one goes, hopefully soon, we will get a frig that we can customize to look like the rest of the kitchen.

I hope you have enjoyed the little (long) kitchen tour!

Please visit often!

You are welcomed back any time!

I am participating in:
WOW US WEDNESDAY at Savvy Southern Style

ON THE MENU MONDAY~ WEEK OF NOVEMBER 29, 2011

2011-11-27T20:00:00.000-05:00

I hope everyone had a wonderful Thanksgiving! I spent this holiday with family and friends and ate waaaaaay too much! It was fabulous!

Christmas season has now started in earnest at StoneGable. We will be busy decorating the outside of StoneGable this week. I am making fresh wreaths for all of the front and side outdoor windows, the front and garage gables and front doors this year. I just learned a wonderful new way to make a fresh wreath that is soooo easy and it looks spectacular! Look for a tutorial very soon!

Then it is on to the inside. I usually start with the mantle and move on from there. This year I am saving my fall natural decor and adding yuletide elements to it for a more natural Christmas in our "family living" areas. The tall skinny kitchen tree will take on a whole new look this year... I am thinking about bird's nests sticks and twigs and grapevine.

The formal tree in the foyer will still be full of glitz and sparkle! At least for another year!

Christmas decorating, for me, is a process to be enjoyed! I do love the halls completely decked... but the process is..... SO merry and bright!

Now here's what's ON THE MENU...

MONDAY

Turkey Pie
Roasted Broccoli

Recipe: Individual Turkey Pies

Using leftovers from Thanksgiving is one of the small pleasures in life! Making something new and interesting from what I have in my refrigerator is always so satisfying to me! I am using my chicken pie recipe and substituting turkey. I am also making the crust from the wonderful recipe I discovered at FAITHFULNESS FARM. For the Turkey Pie recipe, click HERE.

TUESDAY
Planked Salmon On The Grill
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette
Confetti Corn

Recipe: Arugula. Shaved Parmesan, Pine Nuts In a Lemon Vinaigrette
1 bag of FRESH baby arugula
1/4 cup shaved good Parmesan
3-4 TBS toasted pine nuts
1/4 cup good olive oil
juice of 1 juicy lemon
1/4 tsp dijon mustard
good dash of kosher salt

Put the bagged arugula in a large salad bowl.

In a small jar add oil, lemon juice, mustard and salt. Put lid on jar and shake to emulsify. Pour just enough dressing over arugula to coat. Refrigerate the rest.

Add parmesan and pine nuts. Mix. Serve immediately!
Printable Recipe

Recipe: Confetti Corn
I met my dear dear friend Pinky through blogging and we have become close real-life friends! What a blogging blesssings! She and I get together almost every week. I can't tell you how much she has enriched my life. This beautiful, petite, Liz Taylor look alike (when Liz was young) has such style and a natural easy way about her! And I am so happy that she is my friend! She had a milestone birthday party for her sweet Son-in-law and made this "kicked-up-a-notch" corn. Visit Designs By Pinky and get this yummy corn recipe. Great for Thanksgiving leftovers! Chick HERE to visit!

WEDNESDAY~ Slow Cooker Day
Smoky Slow Cooker Chili
Buttermilk Sweet Cornbread

Recipe: Smoky Slow Cooker Chili
If you like chili, you will be wild about this recipe. My sister, who is a fabulous cook, made this for a family gathering and it was a smashing hit!!!!! She adapted it from a COOKING LIGHT recipe. Thanks, Lisa! I love this chili and you too! This recipe makes a huge slow cooker full of chili goodness.
2 lbs ground pork
2 lbs pork shoulder, cut into 1/2 inch pieces
3 cups onion, chopped
1 1/2 cups green pepper, chopped
3 cloves of garlic, presssed
3 TBS tomato paste
1 cup beer
3 TBS chili powder
2 TBS cumin
2 tsp dried oregano
1/2 tsp ground pepper
2 bay leaves
2 (14 1/2 oz) cans of plum tomatoes, undrained and chopped
1 (15 oz) can of pinto beans
1 (7 3/4 oz) can of hot Mexican style tomato sauce
1 large smoked ham hock
1 1/2 TBS sugar
masa harina (corn flour~ not polenta), up to 1/4 cup
chopped green onions
shredded cheddar cheese
sour cream
lime wedges

In a large skillet sprayed with cooking spray, brown and chop the ground pork for about 5 minutes. Drain and put in slow cooker

Respray skillet and add pork shoulder. Cook until lightly browned, about 5 minutes. Add to the slow cooker.

Respray the skillet and add the onions and bell peppers. Saute for about 8 minutes until translucent and soft. Add garlic and cook 1 additional minute. Add tomato paste and cook an additional minute. Add beer and stir. Cook for 1 minute. Add this mixture to the slow cooker.

Add chili powder to the slow cooker along with teh cumin, oregano, pepper, bay leaves, plum tomatoes, pinto beans, tomato sauce and ham hock.

Cook on high for 5 hours. Add sugar and stir. Add masa harina a couple of TBS at a time. Stir in well and let thicken a little. Be patient. Each TBS may take a little bit to thicken.

Serve in bowls. Pass the green onions, cheddar cheese, sour cream and lime wedges.
Printable Recipe

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

THURSDAY
Eye Roast On The Rotisserie With Pan Gravy
Muffin Tin Onion Gruyere Stacks

Roasted Carrots

Recipe: Eye Roast On The Rotisserie With Pan Gravy

1~ 3lb beef eye roast
garlic salt
oil

Rub oil and garlic salt over the roast. Put the roast on the spit. Roast until internal temperature reaches 145 degrees for medium rare roast. Let rest for 10 minutes and slice thin. Serve with a little gravy.

Recipe: Muffin Tin Onion Gruyere Potato Stacks

These are so delicious and very very easy! For the full culinary tutorial with lots of yummy pictures, click HERE.

5 baking potatoes
2 onions, chopped
6 TBS butter
1 1/2 cups grated cheese, Gruyere or cheddar
kosher salt
freshly ground pepper
heavy cream or half and half
cooking spray
thyme sprigs

Preheat oven to 400 degrees.
Thinly slice raw potatoes. I use a Mandolin but they can be carefully hand sliced into thin even slices. Set aside.
Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.

Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.

Spray all twelve muffin cups of a regular size muffin pan.

Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese.

Pour 1 TBS cream over each potato stack.

Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.

Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

Garnish with thyme.

Printable Recipe

FRIDAY~ BOOK CLUB CHRISTMAS DINNER

SATURDAY
Chicken With Brussels Sprouts And Mustard Sauce
Herbed Roasted Potatoes

Recipe: Chicken With Brussels Sprouts And Mustard Sauce
Another recipe adapted from Cooking Light. This is easy to make and has such great flavors!
2 TBS olive oil, divided
4 boneless, skinless chicken breast halves
salt and pepper
1/2 cup chicken broth, divided
1/4 cup unfiltered apple cider
2 TBS whole-grain Dijon mustard
1 TBS butter, divided
1 TBS fresh parsley
1 lb brussels sprouts

Preheat oven to 400 degrees.
Wash and dry small brusssels sprouts. Put them into a bowl. Toss with 1 TBS olive oil and salt and pepper. Roast in the oven for 20 minutes, turning once. Remove from oven and reserve. Increase oven temperature to 450 degrees.

Heat a large skillet over high heat. Add 1 TBS olive oil. Salt and pepper the chicken and add to the pan.

Cook for 3 minutes or until browned. Turn and brown the other side. Put chicken in the oven to finish cooking, about 10 minutes. Remove chicken from pan and tent with foil.

Heat the pan over medium-high heat. Add 1/2 cup chicken broth and the cider. Bring the liquids to a boil, scraping the good brown bits from the pan. Reduce heat to medium-low and simmer for 4 minutes or until thickened. Whisk in mustard, 1 TBS butter and the parsley. Return chicken to the pan along with the brussels sprouts. Coat with the sauce and serve.

SUNDAY
Turkey Noodle Soup
Crusty Bread

Recipe: Turkey Noodle Soup
Save those chicken and turkey carcasses! They make the best soup! I'll make this early in the week and save it for Sunday after church. I am adapting my chicken noodle soup and using the Thanksgiving Turkey carcass to make a big pot of delicious comfort-food soup! NO need to add additional turkey meat, unless you have some left over from that big turkey! Click HERE to see a tutorial of my very favorite soup! Lots of photos and tips!

Now What's On Your Menu...

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SUNDAY SCRIPTURE~ NOVEMBER 27, 2011

2011-11-27T07:40:00.000-05:00

Nazareth, Church of the Annunciation, Israel

Now in the sixth month the angel Gabriel was sent from God to a city in Galilee, called Nazareth....

And the angel said to her, "Do not be afraid, Mary: for you have found favor with God. And behold, you will conceive in your womb, and bear a son, and you shall name him Jesus.

He will be great, and will be called the Son of the Most High; and the Lord God will give Him the throne of His father David; and He will reign over the house of Jacob forever; and His kingdom will have no end.

Luke 1:26, 31-33

HAPPY THANKSGIVING

2011-11-24T08:33:00.000-05:00

A THANKSGIVING PRAYER...

Dear God, I come to you with a grateful heart for all the countless blessings that You have graciously bestowed on me this year. Blessings great and small and those from You I never knew about. Thank you for Your sovereign hand in my life.

Thank You for walking with me and holding me up through the hard times in life, I have felt Your comfort and presence.

Thank You for you love. It is lavish and beyond measure. I see it in so many ways. But it is manifested best in the abundant life from your Son, Jesus.

Help me Lord, to be more aware of my blessings and my gifts from You and help me to share the love You have for all people. Help me be a channel of your love!

Thank you!

To my DEAR readers....

I am so thankful for all of you! It is hard to express how blessed I feel by your friendship, interest and support! You are in my prayers daily!

I pray that you have many blessings to count!

Happy Thanksgiving!

THANKSGIVING PIES

2011-11-23T10:53:00.000-05:00

Look at this pie!!!!! Well, what I really want you to see is the pie dough!

These pies just came out of the oven and I was holding my breath! I am NOT a baker and baking is often a stressful experience for me! YIKES!

Although I always make my own pie dough it usually a very trying experience! I do use Martha's Pate' Brisee with good success, but I really like a short crust better (made with shortening as opposed to all butter)!

I think I have found the perfect balance between a butter and short crust... from FAITHFULNESS FARM ! My dear blogging friend, Mrs. P posted a recipe for a "fool proof pie dough". And being no fool, I tried it.

It was a delight to work with!!! This is the first time I have ever made a pie and didn't want to say a bad word!!!!

It tastes so delicious too! If you still need to bake a pie, run over and get this recipe! FAITHFULNESS FARM'S FOOLPROOF PIE DOUGH is a keeper, for sure. You will love FAITHFULNESS FARM ! So full of homey great food and it is infused with the sweet ways of Mrs. P!

HAPPY THANKSGIVING!

THANKSGIVING WOODLAND BUFFET

2011-11-22T08:37:00.000-05:00

any Thanksgiving Dinners will be served buffet style, as mine is! We set our tables and fuss with our centerpieces but what do you do with the buffet table?

Today's inspiration comes from StoneGable's kitchen... where we set our island, buffet style, for Thanksgiving dinner.

ulling the pumpkins from inside and outdoor seasonal decor, they now have one last hurrah as part of the Thanksgiving grand feast! I also used many sticks, twigs and Autumn fluff from the house and concentrate them on the buffet and Thanksgiving tables. This is a wonderful way to start to "de-decorate" StoneGable and get it ready for Christmas decorating next week. I can still enjoy all the Autumnal bounty in a big way, but it is no longer scattered all over the house.

ecause my dining room table is set, I don't need to make room for dishes, flatware, glasses, napkins or bowls. Guest will bring their dinner plate to the buffet line. A large pedestal filled with white dinner plates is really just for show. However, they can be used if needed!

big antique tool caddy holds a variety of pumpkins and other woodland elements. I keep this tool caddy on my island and fill it with seasonal decor. Trailing vines, magnolia leaves, berries, oak leaves and birch balls fill in the nooks and crannies.

This piece makes a big statement and could stand alone on the Thanksgiving buffet.

ore pumpkins spill out from the tool caddy and on to the counter. Little candles add ambiance and a warm glow to the buffet.

colorful pair of pheasants migrate to the buffet from the mantle and stay for a visit until after Thanksgiving.

ne by the tool caddy...

nd one bold pheasant on top of the dinner plates. He will have a great view of the food and the festivities!

trio of clay colored pitchers filled with branches and bittersweet give this buffet the feel of scrubby brush and untamed woodland. Bringing height to any table or buffet makes it more appealing. These pitchers come off of my kitchen table. The kitchen table will be used for desserts.

fairytale pumpkin sits on a turned pedestal. I use lots of acorn wreaths and napkin rings under the pumpkins to give the illusion of a woodland floor.

umpkins, magnolia leaves, birch balls, acorn wreaths, antler sheds and a handful of acorns and star anise are scattered across the burlap runner.

he decor stays mainly on the burlap runner and the food will be placed on either side of the decor for our big Thanksgiving buffet.

May you count your blessings with those you hold dear...

Happy Thanksgiving!

I am participating in...
WOW US WEDNESDAY at Savvy Southern Style
BETWEEN NAPS ON THE PORCH for Tablescape Thursday

ON THE MENU MONDAY ~THANKSGIVING WEEK 2011

2011-11-20T19:48:00.000-05:00

There are women (and some men) all over America getting ready for a feast! Thanksgiving is my very favorite holiday (other than Christmas, of course)! The pilgrim history... gathering of family... nippy weather... football... walks.... feasting... food... the house full to the rafters... a time to pause and give THANKS TO GOD for another year of extreme blessings.... holding hands around the table...lots of loud and laughter... love, love, love... and pumpkin pie! I revel in it all!

But, I am a little worried about Thanksgiving to tell the truth!

I feel that Thanksgiving is becoming a somewhat forgotten or hurried holiday! Thanksgiving is compressed between the gore and candy of Halloween and the premature tinsel tossing of deck-the-halls Christmas preparations. These holidays that bookend Thanksgiving bleed into turkey day territory! I find it so hard to shop at fill-in-the-blank Mart in October and hear Christmas music... REALLY?

I think there should be some sort of official etiquette for holidays! Let's give each holiday a chance to be properly celebrated! A chance to shine all on it's own! And give ourselves a chance to breath in and live the holiday!

When holidays run amok trying to be celebrated before their given calender time this phenomenon is called CROSSHOLIDATION! A word I made up many years ago to describe Christmas displays put up before Thanksgiving!

Now I know that many of us do it... crosssholidate! And I am so aware that Christmas is just around the corner and there is much to be done! But I say,"Live in the holiday moment"! Thanksgiving is so short... and growing even shorter! Many stores are opening up for black Friday on Thanksgiving night! Chip, chip, chip...do you hear that? It is the sound of Thanksgiving being chipped away by consumerism disguised as Christmas joy! No, I am not getting all hum-buggy! Well, okay... maybe just a little. At least until Thanksgiving.

So, don't just carve the turkey this year, carve out a special spot for this All-American holiday strengthening family traditions and making memories!

I wish you all a
HAPPY AND BLESSED THANKSGIVING!

Not here's what's ON THE MENU...

MONDAY
Red Chicken
Homemade Rice-A-Roni
Roasted Cauliflower

Recipe: Red Chicken
This is such a crowd please and so so easy! If you ever need to take a meal to someone this is a great dish to take!
1 lg pkg chicken drumstick and thighs
1 bottle Catilina Salad Dressing
1 envelope Lipton Onion Soup Mix
1 jar appricot jelly

Preheat oven to 350 degrees.
Rinse and pat chicken dry with a paper towel. Put chicken in a large baking dish.
Mix dressing, onion soup and appricot jelly together in a bowl and pour over chicken.
Cook chicken for 1 hour, or until tender and juices run clear.
Printable Recipe

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

Recipe: Roasted Cauliflower
l large head cauliflower
drizzle of olive oil
salt and pepper

Preheat oven to 425 degrees.
Wash and slicer cauliflower into thin slices. Put on 2 large rimmed baking sheets. The cauliflower should be in a single layer. Drizzle with olive oil. Salt and pepper and toss.

Bake for 25-30 minutes, turning a time or two until the cauliflower is brown and crisp.

TUESDAY
Swiss Chard And Parmesan Torte
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette

Styling And Photo by Maria @ Once Upon A Plate

Recipe: Swiss Chard And Parmesan Torte With Pressed-In Olive Oil Pastry
Do you love to read cookbooks like I do? I always say that I read cookbooks like a romance novel! And I read Once Upon A Plate that way too! What a gorgeous foodie blog my friend Mari produces ( just look at the image above... drool!). I want to make everything she posts! You will want to visit Mari and get this delicious, company worthy torte. Click HERE for the recipe.

WEDNESDAY~ Take Out
I'm not crazy!

THURSDAY
THANKSGIVING DINNER

Thanksgiving Dinner:
Each year I make the exact same thing! Everyone has their favorites! If the menu was ever changed...it would not be pretty! Thank goodness we all pitch in! What's your favorite part of the Thanksgiving meal?
Turkey
Stuffing (lots and lots)
Mashed Potatoes
Giblet Gravy
Homemade Orange Cramberry Sauce
Canned Cramberry Sauce
Green Bean Casserole
Sweet Potato Casserole
Mixed Greens, Bleu, Spiced Pecans, Pears In A Poppyseed Dressing
THE Jello Salad
Soft Rolls and Butter
Pumpkin Pie
Pecan Pie
Pumpkin Roll
Ice Cream
Whipped Cream
Wine
Coffee and Tea

FRIDAY~Slow Cooker Day
Slow Cooker Chili
Rice
Buttermilk Sweet Corn Bread

Recipe: Slow Cooker Chili
I'm making this up ahead and freezing it. Just take it out of the freezer the night before and reheat.
StoneGable chili is a little sweet... a little spicy. It certainly is a little different and delicious! I married a family recipe with a gourmet recipe I love. Serve it over rice and sprinkle some good cheddar cheese and crushed tortillas over the top. YUMMY! Pass the sour cream and chopped green onions too!

2 lbs lean ground beef
1 large onions, peeled and chopped
2 large cloves garlic, minced finely
1 large green or red pepper, chopped
1 large can of stewed tomatoes
1 can kidney beans or black beans, rinsed and drained (I combine the two)
2/3 - 1 cup of catsup
1/2 -2/3 cups chili sauce
2 TBS chili powder
2 tsp ground cumin
salt and pepper
a sprinkle of taco seasonings from a packet (if I have it, I use it)

To make the slow cooker version, brown meat, onions and peppers. Add the ingredients in the slow cooker and cook for 8 hours on low.
Printable Recipe

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

SATURDAY
Brown Sugar And Soy Marinaded Salmon
Potato Cakes
Fried Cabbage

Recipe: Brown Sugar And Soy Marinaded Salmon
After I have recovered from my food coma, I will want something light and good for me! Salmon is my go-to food! I found a delicious sounding marinaded salmon. YUMMY! Just don't overcook it. Dry salmon is a real culinary disaster! Click HERE for this wonderful recipe.

Recipe: Potato Cakes
This is what I do with leftover mashed potatoes.Scrumptious!
2-3 cups mashed potatoes
1/2 cup finely chopped onions
1-2 eggs
salt and pepper
1/2 cup flour
2 TBS vegetable oil

Mix mashed potaotes, onions, eggs and salt and pepper in a bowl.

In a large skillet heat 1 TBS oil. Meanwhile form potatoes into a ball about the size of a scoop of ice ream. Flatten like a hamburger. Dredge in flour on both sides.
Cook in batches.
Cook until both sides have browned. Put the potatoe cakes into a low oven to keep warm.
Printable Recipe

SUNDAY
Chicken Quesadillas
Refried Beans
Mexican Explosion Salad

Recipe: Chicken Quesidallas
1 TBS vegetable oil

2 cups cooked chicken

2 onions, peeled and cut into half moons

1 large red pepper, seeded and sliced

1-2 TBS jalepeno pepper jelly

salt and pepper

1 1/2 cups good shredded sharp cheddar cheese

10 inch tortillas

guacamole

salsa

sour cream

Heat oil in a large skillet. Add onions and peppers. Cook until tender soft. Add chicken and pepper jelly and heat.

Meanwhile, heat a large cast iron griddle ( or another large skillet) over medium high heat. Brush with vegetable oil or spray with cooking spray. Lay down 1 tortilla and spoon 1/4- 1/3 cup of chicken mixture over it, Sprinkle 1/4 or so cup of cheese over the chicken mixture. Top with tortilla. Put 2 quesadillas on the griddle at a time. Loosely cover with foil. Cook until tortilla is browned. Flip and cook the other side until browned. Set aside and keep warm. I usually put it in a low (190 degrees) heated oven.

Cut into wedges and serve with gracamole, salsa and sour cream.

Printable Recipe

Recipe: Mexican Explosion Salad
1 bag romaine salad
1/2 cup canned mexican corn, drained
1/2 cup black beans, rinsed well and drained
1/2 sharp cheddar cheese
1 tomato, diced
Mexican ranch dressing, recipe follows
Nachos, crushed

Place salad, corn, beans, cheese and tomato in a salad bowl.
In a small bowl, mix 1/4 bottle of ranch dressing, 2 tsp pkg. taco seasoning, and 2TBS salsa. Mix well.
Dress salad and add crushed nachos.
Printable Recipe

I am so excited to see WHAT'S ON YOUR MENU...

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

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SUNDAY SCRIPTURE~ NOVEMBER 27, 2011

2011-11-20T06:00:00.000-05:00

POSH VELVET PUMPKIN TUTORIAL

2011-11-19T08:14:00.000-05:00

It's not too late to make a couple of plush posh velvet pumpkins for Thanksgiving!

They are so dramatic and exquisite. Rich in texture, these pumpkins are a stand-out!

If you don't make them this year save all your pumpkin stems and tuck this tutorial away until next fall.

Before making this tutorial I read so many others for Velvet pumpkins. I tried many techniques and materials until I came up with a tutorial that I feel worked the best.

STONEGABLE POSH PUMPKIN TUTORIAL

interesting pumpkin stems

velvet

colored pencils

doll needle (long needle)

thread

E6000 industrial glue

filler~ I used a poly bead fill

Collect pumpkin stems. They just snap off the pumpkins. I now look at a pumpkin for the stems and not necessarily for the pumpkin! Go to a store, produce stand etc. and ask them if you can pop off the stems before they throw any of their pumpkins away. Offer to make them a velvet pumpkin in return. I did and it was a great trade!

Cut circles out of the velvet. I bought 1/2 yard and made 7~ 8 inch circles and 3~ 11 inch circles and 1 larger circle. I used a salad plate, a dinner plate and a charger to make my circles.

Using a yellow colored pencil draw the circles on the WRONG side of the velvet. Some of my circles were so off! This is not rocket science... you could even eyeball it!

Thread a doll needle with thread that matches your velvet. A doll needle is a l-o-n-g needle and it is necessary to help you sew up the top of the pumpkin.

Make a running stitch 1/4 to 1/2 inch from the edge of the velvet all the way around the circle.

Gather the thread and pull the pumpkin top together. Leave enough room to fill.

I tried filling my pumpkin with multiple materials. Fiberfill~ too floppy and not realistic... beans~ too structured... rice~ okay, but hard to shape... poly filler beads~ perfect!!! The poly fiber beads gave the pumpkin great shape and filled up all the nooks and crannies in the pumpkin. It was also easy to "poof" the pumpkin.

I filled the pumpkin using a kitchen funnel.

Once the pumpkin is filled to your liking ( I like mine plump and firm) sew up the opening.

I used E-600 to glue in the stem of the pumpkin. I tried hot glue....NOPE! I was not impressed with the way it held.

Find the perfect position for the stem on the pumpkin BEFORE you glue it down.

Put a big dollop of E-6000 in the center of the sewn top. Rub the glue into the velvet with the stem of the pumpkin to make sure all the fibers are coated. Cover the end of the pumpkin stem with E-6000 and afix to the pumpkin. Hold for a minute or 2. Set aside and let completely dry.

Enjoy your pretty posh velvet pumpkins!

I am participating in..
Seasonal Sunday at The Tablescapers
Metamorphsis Monday at Between Naps On The Porch

SLOW COOKER BRAISED SHORT RIBS... COMFORT FOOD

2011-11-18T09:42:00.001-05:00

Wouldn't it be wonderful to come home after a hard day of work or play and have the smell of a scrumptious dinner greet you at the door?

When I make StoneGable Braised Short Ribs in the slow cooker my whole house fills with the most delicious savory aroma! What awaits is comfort food at it's very best!!!!

Slow Cooker Braised Short Ribs work well for a weeknight meal but it is also very company worthy!!! This would make a fabulous Christmas dinner as it can be made ahead and reheated. The flavors just keep getting better and better!

It is a rich satisfying and so very very delicious meal! Serve it in a large shallow bowl with a fork and a soup spoon... you will want to get every last bit of hearty flavor!

I serve Braised Short Ribs over creamy cheesy polenta or fluffy mashed potatoes. Tonight's dinner is also served with slow oven roasted carrots.

SLOW COOKER BRAISED SHORT RIBS

1 cup dry red wine
2/3 cups ketchup
3 TBS soy sauce
2 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1-2 large onion, chopped

2-3 sprigs of fresh thyme
salt and pepper

1 TBS olive oil
4 lbs short ribs (I am using 2 lbs of bone-in short ribs and 1~ 2 lb chuck roast)

In a large dutch oven, skillet or the insert of you slow cooker (if it can be used on top of the stove) heat olive oil over medium, heat.

Meanwhile salt and pepper the short ribs. I use lots of pepper! Add them to the pan. DO NOT crowd the pan. Brown them in batches, on all sides. Take out of the pan and reserve.

Put the onion in the pan and saute until translucent, about 5 minutes.

Meanwhile whisk together the wine, ketchup. soy sauce, Worcestershire sauce and brown sugar in a large bowl. Set aside.

After the onions become translucent, put the pressed garlic in the pan and cook for 1 minute. Return short ribs and chuck roast to the pan. Add the thyme sprigs and the liquid. Try to almost cover the short ribs with the liquid. If they do not cover, add a little beef stock to your slow cooker... but go easy you will be altering the flavor of the great sauce!

Cook covered on low for 7-8 hours.

You won't believe how GOOD THIS SMELLS!!!

At this point the Braised Short Ribs can be cooled and the chuck roast pulled apart into short rib sized pieces. Refrigerate with all the great juices and yummy bits and pieces for a day or two. When you are ready to reheat it take off any solidified fat that has formed on the top and them and reheat. Be gentle with the short ribs they fall apart... but that's okay!

If you are serving it for dinner tonight... and I don't think I could wait... pull out the chuck roast and pull into pieces.

I am seriously excited about you trying these luscious short ribs!!!! Make sure you come back and tell me how much you and your family like this dish!

Printable Recipe

POSH PUMPKIN TABLESCAPE

2011-11-16T09:30:00.001-05:00

Autumn is coming to a close. And colder weather will quickly be upon us here at StoneGable. This is the perfect time to bring out the pumpkins... the velvet pumpkins!

The inspiration for today's table are these posh velvet pumpkins.

The kitchen table is set for a cozy dinner with friends.

The table is set, not with a fussy tablecloth but with two crisp white table runners that act as placemats! I love to use white!

Collecting white table linens and dinnerware affords the perfect foundation for almost any table! Most whites work together and look very upscale and fresh... and food looks fabulous on a white plate! White makes a statement all on it's own!!!!!

This is a very generic table, really. By just replacing the pumpkins and oak leaves with seasonal decor this table could work any time of year!

Snowflakes or white pinecones for winter... Eggs in little nests and white tulips for spring... white flowers in little vases for summer.

Chargers are a great way to add a little pizzazz to each place. They are usually quite reasonable and well worth the money for the great visual impact they deliver! Even a very casual table benefits from a great charger!

Silver embossed charges (Party Perfect, Lancaster Pa) bring a little elegance and glimmer to the white table.

I love to stack dishes for a big WOW factor! Here, I used 3 different white dishes with beautiful edges to dress up each place. How easy is that! Stacking dishes is an effortless way to make a simple table look simply fascinating!

For this intimate dinner party I made posh velvet pumpkins for the center of the table and as take-home gifts for my guests.

You could as easily use real pumpkins. A little ghost pumpkin would be darling for each guest!

Look for an upcoming Posh Velvet Pumpkin Tutorial!

My vintage flea market silverplate works well with this table.

Because a slightly tarnished patina is so popular right now I didn't even polish it! Out of the drawer and right on to the table!

Again, I used white linens! Napkins are simply folded and are slipped through a plain silver napkin ring. A bleached oak leaf is tucked in to add a little fall feel!

Stemmed glassware is my favorite! Don't you love the look of stemmed glassware (Mikasa French Countryside) on a table?

Coffee and tea is served in white Italian Countryside cups and saucers. A small bleached leaf is tucked under the cup! A little thing to do with big impact!

Salt and pepper shakers...

And sugar bowl and creamer (Mikasa) are also a creamy white.

Nothing fussy about this centerpiece! Just lots of pretty candlesticks and velvet pumpkins. This centerpiece, of sorts, was put together in just a couple of minutes.

Real pumpkins would be super simple and work just as well.

Mercury glass candlesticks and votives run down the center of the table. Candlelight can take an ordinary table from ho-hum to oh la la!

Posh velvet pumpkins in white and soft camel tumble down the center of the table and rest on bleached oak leaves. Again, real pumpkins would work nicely too!

Simple, soft and ready for dinner guests. This table could not have been easier to set!

Now all I have to do is enjoy my guests!

THE MENU

StoneGable Waldorf Salad

Click HERE for a printable recipe

Three Cheese Ravioli With Roasted Butternut Squash

Click HERE and look for it on Saturday's menu

Sauteed Spinach In Garlic Oil

Pumpkin Roll With Vanilla Ice Cream

Coffee/Tea

Chardonnay

I am participating in Tablescape Thursday at Between Naps On The Porch

RAFFIA WREATH TUTORIAL

2011-11-15T10:45:00.000-05:00

This fall StoneGable's front door got a new color and face lift. To see the original post and more wreath photos, click HERE.

This disheveled ukempt wreath captures the colors and texture of late fall. It is big and fluffy and fills up the door so nicely!

The wreath is easy to make, a little messy and very fun! It has that WOW factor I love while being very economical (under $15.00)!

Hope you will give it a try!

STONEGABLE'S RAFFIA WREATH

1 large bag of natural raffia

60 U pins (about 3 boxes)

1 straw wreath wrapped in plastic

scissors

hot glue gun

Put straw wreath on a work surface. Do not take the plastic wrap off of the wreath.

Pull out several stands of raffia from the bag and gather it like the picture below pinching in the middle. You may have to adjust the size of your gathered raffia as you go along. It is not rocket science! So if you are not happy with the raffia just redo it!

Slide the U Pin over the pinched center of the raffia. Add a little hot glue to each prong of the U Pin. Center on wreath. Pin one raffia cluster with the pin horizontally to the wreath.

Push the U Pin in the wreath with the handle of your scissors and hold just a minute until the U Pin is well secured.

Cut the loops of the raffia. Don't worry that the raffia is not all the same length. You actually don't want it to be all the same. Messy is good!

Continue the procedure above, but pin the U Pin vertically into the wreath this time. Cut loop ends.

Continue all around the wreath, alternating pinning the raffia horizontally then vertically.

When your wreath is completed, give it a haircut here and there as needed. Also pull out some strands of raffia so they are longer and straggly than others . Fluff and fuss with the raffia until you are happy with the wreath.

I added bleached oak leaves using a wired pick.

Hang on a door.

You will get lots of compliments!

I am participating in TUESDAY TREASURES at My Uncommon Slice Of Suburbia

GIVEAWAY WINNER... AND ON THE MENU MONDAY~ WEEK OF NOVEMBER 14, 2011

2011-11-14T17:30:00.000-05:00

THE WINNER OF THE STONEGABLE'S FRENCH BASKETEER GIVEAWAY IS...

Kathy Dwyer

Congratulations, Kathy! Please e-mail me so I can get your BEAUTIFUL FRENCH winnings right out to you.

A big thank you to everyone who participated. You are the best!!!!

And a BIG thank you to Andrea from FENCH BASKETEER!

ON THE MENU MONDAY

Are you preparing for Thanksgiving dinner yet? It's not too early! Any little thing you can do this week will help you feel more under control next week.

Here at StoneGable I am busy getting my home ready for Thanksgiving day and weekend. This week I'm buying all non perishable groceries and anything that I can freeze or refrigerate without spoiling.

I will also be making some things ahead too. Pie dough is a great make-ahead food. I am not the world's best pie dough maker. In the past I have used Martha Stewarts' pate' brisee. It is almost no-fail and very delicious. Click HERE for the recipe.

Although Martha's recipe is soooooo good, I prefer a "short crust". One that contains shortening. My friend, Mrs P from Faithfulness Farm highlighted a "foolproof pie dough" from Cooks' Illustrated. I was very intrigued by the addition of vodka in the recipe. I'll be making it this week and saving it for Thanksgiving Pies!

Click HERE for the recipe and to visit Faithfulness Farm.

Now, here's what's ON THE MENU...

MONDAY
Oxtail Stew
Cheesy Polenta

Recipe: Oxtail Stew
Ooooooohhhhh~ I forgot how good this stew is! Ask your butcher to get oxtails if he does not usually carry them.
3 lbs oxtails, cut into 2 inch pieces
3 TBS flour
salt and pepper
1 TBS olive oil
2 large onion, chopped
8 slices of bacon, cut into 1 inch pieces
4 large carrots, peeled and cut into 1 inch chunks
3 celery ribs, chopped
4 large garlic cloves, minced
2 TBS tomato paste
2 1/2 cups good red wine
2 cups good beef broth
3 sprigs fresh thyme
orange zest, 1 piece 3 inches long
2 turnips, peeled and quartered
4 large potatoes, peeled and cut into large chunks
1/4 cup fresh parsley

Wipe oxtail dry with a paper towel. Put flour, salt and pepper in a large shallow dish. Mix. Dredge oxtail through flour mixture.

In a large dutch oven, add oil and heat over medium heat. Add oxtail pieces and cook until browned on all sides. Don't crowd the pan. You may have to do this in batches.
Remove oxtails from skillet and set aside.

Preheat oven to 325 degrees.
In the skillet saute the bacon, onion, celery and carrots until the vegetables are soft and bacon fat is rendered, about 6 minutes. Do not rush this or use high heat. Add garlic and cook for 1 minute.

Add tomato paste, 2 cups of red wine, and 1 1/2 cups of beef broth. Return oxtail to dutch oven. Add thyme and orange zest. Bring to a boil, cover and transfer to the oven. Bake for 2 hours.

Add turnips, potatoes, the remaining wine and the remaining beef broth. Cover and bake an additonal 45 minutes until turnips are tender. Skim off any excess grease on the top of the stew. Stir in fresh parsley and serve.
Printable Recipe

Recipe: Cheesy Polenta
2 cups whole milk
2 cups water
1-2 tsp salt
1 cup cornmeal
1/2 tsp fresh ground pepper
4 TBS butter
1/2 cup cheddar cheese, grated

In a saucepan heat milk, water and salt and bring it to a boil. Gradually whisk in polenta and cook covered over low heat for 20 minutes. Occasionally lift the lid and stir, so the polenta does not stick to the bottom of the saucepan.

Take polenta off the heat and stir in butter and cheese. Stir till melted and incorporated.
Printable Recipe

TUESDAY

Cheesy Cabbage Ham Soup
Crusty Bread

photo credit

Recipe: Cheesy Cabbage Ham Soup

If you like soup you will love this beautiful fall soup! It comes from my good blogging buddy Joni at Red Couch Recipes. Her blog reads like a favorite cookbook! Something wonderful is always cooking at Red Couch Recipes! Click HERE for the recipe.

WEDNESDAY
Flounder Stuffed With Crabmeat (from grocer's)
Sauteed Rice With Parsley
Garlic Sauteed Spinach With Rasins In Sherry

Recipe: Sauteed Rice With Parsley
I make this recipe so often. It is part of my heritage... my childhood. It is scrumptious!
1 large onion, finely chopped
1 large rib celery, finely chopped
2 TBS olive oil
1 TBS butter
1 cup white rice
2 cups chicken stock or water
2 TBS fresh parsley, chopped

In a large skillet heat oil over medium heat. Add onions and celery. Cook until translucent and slightly browned, about 6 minutes.
Add butter and rice. Cook, stirring occasionally for 3-4 minutes. Add liquid and cook covered until rice is done, about 20 minutes.
Printable Recipe

Recipe: Garlic Sauteed Spinach With Rasins In Sherry
1/2 cup golden raisins
3 TBS cream sherry
1 TBS olive oil
4 garlic cloves, pressed
2-3 large bags of baby spinach
freshly ground pepper
1/2 cup toasted pine nuts

In a very small saucepan heat raisins and sherry over a low heat. Gently simmer covered with lid for 30 minutes, until raisins are plump. Take of heat and reserve.

In a large skillet. Heat oil. Add garlic and cook for 1 minute. Add spinach and saute over medium high heat for 2 minutes. Toss. Cover with lid and let the greens cook for 30-45 seconds, until slightly wilted. Toss. Return lid and cook for another 30-45 seconds, until wilted. Continue this process until all the spinach is wilted but not totally collapsed.

Pour raisins and sherry over spinach and season with pepper. Sprinkle with toasted pine nuts and toss. Serve immediately.
Printable Recipe

THURSDAY~ SLOW COOKER DAY
Ham Tetrazzini
Spaghetti
Broccoli

Recipe: Slow Cooker Ham Tetrazzini
1 can cream of mushroom soup
1 cup fully cooked ham, cubed (use a ham steak)
1/2 cup evaporated milk
2 TBS good white wine
pepper
1 tsp horseradish
1 package spaghetti, cooked and drained
1/2 cup Parmesan cheese, grated

In a slow cooker, combine soup, ham, evaporated milk, wine, horseradish and pepper. Cook on low for 4 hours.

Prepare and drain spaghetti. Add spaghetti and cheese to the crock pot and mix.
Printable Recipe

FRIDAY~ BREAKFAST FOR DINNER
Eggs Benedict StoneGable Style
Hash Browns
Orange Sections drizzled With A Honey Balsamic Reduction

Recipe: Eggs Benedict StoneGable Style
8 chicken sausage patties
4 English muffins
8 eggs
1 tsp vinegar
2 TBS butter

4 egg yolks
3 1/2 TBS fresh lemon juice
1/4 tsp Worcestershire sauce
1 TBS water
1 cup butter, melted
salt and pepper

Cook chicken sausages in a skillet. Keep warm.

For Hollandaise Sauce:

Put water in the bottom of a double boiler and simmer water. Add top saucepan. Whisk egg yolks, lemon juice, Worcestershire sauce in the saucepan. Whisk, whisk, whisk. Add butter 1 TBS at a time and whisk to incorporate. If the sauce is too thick add a little water and whisk. Salt and pepper to taste. Whisk. Take off simmering water. Cover and set aside.

Poach 4 eggs in water with added vinegar.

Meanwhile toast English Muffins. Butter.

To assemble. Put the bottom English muffin on a plate. Add sausage patty. Top with a poached egg and pour Hollandaise sauce over poached egg. Do the same for the top of the English muffin. Serve both on a plate.

Printable Recipe

SATURDAY

Halupkies

Recipe: Halupkies

Halupkies are scrumptious peasant food! Filled with great flavors and lots of love. They are meant to feed a crowd on a budget. This is the essence of who I am...in a culinary way! My great grandmother taught my Nani and she taught me and my Mom! I'm sure my GGrandmother's mother taught her too.

I make Halupkies every fall when I can get big heads of cabbage. Look for this Hungarian favorite in an upcoming Foodie Friday.

SUNDAY
Smoked Beef Brisket On French Baguettes
Oven Baked Homemade Potato Chips
Arugula, Shaved Parmesan And Pine Nuts In A Lemon Vinaigrette

Recipe: Smoked Beef Brisket On French Baguettes
This is an "it's not rocket science" recipe. Throw on what you like. I am using smoked beef brisket that is in the freezer but any yummy leftover beef would do (chuck roast would be fabulous!) A good roast beef from the deli could also work. Here's what I'm putting on our gourmet-style dinner sandwiches.
smoked beef brisket, chopped
crusty baguettes
Parmesan sauce, follows
zucchini relish
coleslaw
provolone cheese, sliced thin

In a medium bowl add 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 cup Parmesan cheese, 1 tsp seasoning salt, 1/2 tsp garlic salt, 1/4 tsp onion powder. Mix. Use as a dip or a sandwich spread.

Preheat broiler.

Slice baguette horizontally. Spread baguettes with Parmesan sauce. Top with a generous helping of brisket. Cover with a couple of sliices of Provolone cheese.

Put the baguettes under the broiler until the cheese is melty. Be very careful, the cheese burns quickly.

Add the relish and coleslaw, put the sandwich together. Lower the oven rack and broil the top of the sandwich until it is browned and crisp. Again, watch it carefully. It will burn very fast! slice in half on the diagonal.

Serve with homemade oven chips.
Printable Recipe

Recipe: Homemade Baked Potato Chips
2-3 large baking potatoes
olive oil
kosher salt

Preheat oven to 400 degrees. Slice baking potatoes thin (I use a Mandoline). Put potato slices in ice water for 5 minutes.

Take potato slices from the ice water and pat dry. Put them in a large bowl. Toss with a TBS olive oil and sprinkle with salt.

Lay the potatoes in a single layer on a couple of baking sheets. Bake for 15-20 minutes, turning once until golden and crisp.
Printable Recipe

Recipe: Arugula, Shaved Parmesan And Pine Nuts In A Lemon Vinaigrette
1 bag baby Arugula
3 TBS toasted pine nuts
3-6 TBS shaved parmasan cheese
Lemon Vinagrette, recipe below

Combine all ingredients in a bowl. Toss with dressing and serve immediately. Very YUMMY!

Lemon Vinaigrette:
Juice of 1 lemon
1/4 cup good olive oil
1/2 tsp mustard
dash of salt
Put all ingredients in a jar and shake.
Printable Recipe

ON THE MENU MONDAY

I am so excited to see WHAT'S ON YOUR MENU...

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SUNDAY SCRIPTURE~ VETERAN'S DAY 2011

2011-11-13T06:00:00.000-05:00

GOD BLESS ALL OF OUR VETS!

JUST A REMINDER...

2011-11-12T07:44:00.001-05:00

GIVEAWAY AND MUFFIN TIN ONION GRUYERE POTATO STACKS

2011-11-10T17:31:00.001-05:00

Giveaway is at the bottom of this post.

I first saw a version of these yummy potato stacks on Pinterest. Searching for the source led me to Martha Stewart... of course! Click Here to see the original stacks and recipe.

They looked delicious but honestly a little plain. I though I could improve them... I could best Martha by putting a StoneGable spin on her own recipe! Thrilling!

These cheesy, creamy, crispy, buttery potatoes are scrumptious and they are so cute!!!!! I have made them 5 times in the last 2 weeks... they are that good! Hope you give my version a try!

Muffin Tin Onion Gruyere Potato Stacks

5 baking potatoes
2 onions, chopped
6 TBS butter
1 1/2 cups grated cheese, Gruyere or cheddar
kosher salt
freshly ground pepper
heavy cream or half and half
cooking spray
thyme sprigs

Preheat oven to 400 degrees.
Thinly slice raw potatoes. I use a Mandoline but they can be carefully hand sliced into thin even slices. Set aside.
Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside.

Grate cheese. Gruyere is my favorite but cheddar works great too! Set aside.

Spray all twelve muffin cups of a regular size muffin pan.

Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese.

Pour 1 TBS cream over each potato stack.

Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes.

Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

Garnish with thyme.

Printable Recipe

StoneGable French Basketeer Giveaway

Andrea from FRENCH BASKETEER sent me a basket full of French goodies to giveaway.

The giveaway includes...

~A soft woven San Torpez

Basket in Orange

~A Dehillerin Paris Silpat

~Two MOP Vintage Cheese Knives with etched detailing

~A generous roll of Andrea's Washed Burlap (right from the Romantic Home photo shoot... so soft and waiting for a project)

~ A pair of very vintage French Tea Towels

And from me to you...

~A little Posh Velvet Pumpkin (made by me)

Click HERE to enter this Ooh La La Giveaway!

I am participating in FOODIE FRIDAY at Designs By Gollum

TARTANS ON THE PORCH AND GIVEAWAY

2011-11-09T14:21:00.000-05:00

Giveaway information is at the end of this post.

The day was glorious and with just the slightest cool breeze. A real gift for November. Most of us think of porch sitting when the weather is summery hot... but I am so fond of going outdoors to sit on my swing or rocker when I can "see my breath" and there is a light coating of morning frost on the ground.

Can you see my old sweet cat Baby in the image above? He has a floppy ear and a squinty eye... lots of character!

To keep the chill away when I am porch sitting, I recently purchased these incredible "car rugs". The throws are 100 % Scottish wool... thick and very durable... AND warm!

The pattern they wear is my husband's family tartan. We chose the antique version of this tartan because the colors are so fall like.

I so well remember the beautiful tartans and wools, as a child growing up in Scotland and England. There is something so magical about these throws, they evoke a flurry of childhood memories.

A very well-used basket is filled with pumpins, gourds and vines. The colorful squashes work well with the tartan.

Come wrap up in a tartan... Let's have a strong cup of coffee and a little chat!

StoneGable's French Basketeer Giveaway

Andrea from FRENCH BASKETEER sent me a basket full of French goodies to giveaway.

The giveaway includes...

~A soft woven San Torpez

Basket in Orange

~A Dehillerin Paris Silpat

~Two MOP Vintage Cheese Knives with etched detailing

~A generous roll of Andrea's Washed Burlap (right from the Romantic Home photo shoot... so soft and waiting for a project)

~ A pair of very vintage French Tea Towels

And from me to you...

~A little Posh Velvet Pumpkin (made by me)

Click HERE to enter this Ooh La La Giveaway!

I am participating in SEASONAL SUNDAYS at The Tablescaper's.

FRENCH BASKETEER GIVEAWAY

2011-11-08T09:00:00.000-05:00

I just got a basket full of wonderful FRENCH goodies from The French Basketeer, Andrea. I would love to keep every item tucked in the basket for myself, but Andrea sent them to StoneGable to give to you! So very kind of her!

Andrea has a beautiful french-infused blog, F RENCH BASKETEER. She lives in Southern California and spends time in Burgundy France each year. She brings a "little bit of French lifestyle to the United States"... which she shares with all of us in her stunning blog!

photo credit: French Basketeer

She also is a co-author of MATIS LINENS a blog inspired out of a passion for vintage french fabrics! There you will find yards and yards of the most divine fabric and ideas... as well as a link to Le Magasin De Metis, their on-line Blogtique.

Romantic Home thought that Andrea and her French spin on Amerian life was so special that she was featured in an 8 page layout in their November 2011 issue!

photo credit Jacqueline deMontravel, Romantic Home Nov. 2011

The title of the article is "Give Freely". And that is just what Andrea did! In the article she shares how to wash burlap to look like gorgeous vintage nubby grain sack, how to make a stencil and add graphics to burlap , how to make wonderfully thoughtful Christmas gifts and many other charming ideas! The styling and photography are absolutely stunning!

How thrilling that one of our own talented creative bloggers has had such great success! We all share in your excitement and happiness!

To see Andrea's inspiring and breathtaking article click HERE.

THE GIVEAWAY...

In the spirit of GIVING FREELY Andrea is giving one very lucky StoneGable reader...

~A soft woven San Torpez

Basket in Orange
~A Dehillerin Paris Silpat
~Two MOP Vintage Cheese Knives with etched detailing
~A generous roll of Andrea's Washed Burlap (right from the Romantic Home photo shoot... so soft and waiting for a project)
~ A pair of very vintage French Tea Towels

And from me to you...
~A little Posh Velvet Pumpkin (made by me)

Each item is so beautiful and unique on it's own. Together these goodies make a basket of French Fantasy for the home!

TO ENTER...

Each entry gives you one chance to win.

~ Leave a COMMENT

~ Become a FOLLOWER OF STONEGABLE or let me know you already follow

~Become a FOLLOWER OF FRENCH BASKETEER or let me know you already follow

~ Become a FOLLOWER OF METIS LINEN or let me know you already follow

~ BLOG about the giveaway

~ Add the giveaway to your SIDEBAR

~ TWEET about the giveaway

~ Put the giveaway up on FACEBOOK

That's 8 Oh-La-La ways to enter!

A great BIG thank you to my friend Andrea, The Basketeer, for this generous and oh, so French giveaway!

Giveaway will end Sunday, November 13, 2011 at midnight EST. The winner will be chosen by random number generator. The winner will be announced Monday, November 14, 2011.