Apron Tutorial

Aprons are beautiful things. They save our clothes from getting dirty. Gather the corners up and they work as impromptu baskets for gathering flowers, fruit and vegetables. Their strings can act as an extra and secure hand a little one can hold on to. They are often a stand-in for towel or pot holders. And in a pinch they can even wipe away tears.

Here at StoneGable aprons are daily attire . I have kitchen aprons and garden aprons and company's coming  aprons. Sometimes I even forget to take them off until I get ready for bed!

So when I spotted this beautiful feminine vintage feeling material I just knew I had found my newest apron...

Peach Dumplings

What's not to love about fresh peaches, butter and brown sugar wrapped in a delicate puffed pastry and sitting in a pool of rich creme anglaise? In other words... Peach Dumplings...

Blue And White Summer Tablescape

Blistering heat and soaring humidity has kept me inside at StoneGable. The inspiration for this calm and icy blue table was the weather! 

Done a couple of weeks ago during the height of a heat wave, I wanted a table that would be a break from the heat for our friends... and us too!

StoneGable Menu Plan~ July 26- Aug 2, 2010

Weekly Menu

This week at StoneGable I have quite a few projects going on.  I am making over 2 old accent tables with a coat of warm white paint, making more zucchini breads, making a apron (Tutorial on Saturday) and continuing to clean out my basement! And I am still cleaning up and purging my kitchen and study.

My garden is starting to really bring me a harvest of eggplants and tomatoes. I want to try a FABULOUS sounding roasted eggplant, roasted pepper and garlic stack that is canned. Yikes! I always plan more than I can humanly do~ That means I need to prioritize and not have too many fun adventures with friends. Let's see how well that works this week!

As far as the menu goes, I have 2 do overs this week. I ate out both Saturday (family movie night) and Sunday so I am moving those recipes to this week.  The garden has certainly influenced my menu. Lots of zucchini, eggplant and tomatoes with fresh herbs thrown in! I hope you are taking advantage of the bounty of the summer too!

Monday:
Chopped Salad
Pork Loin
Cheesy Zucchini Casserole
Twice Baked Potatoes

Recipe: Cheesy Zucchini Casserole
I still have tons of zucchini in the garden so I have been on the lookout for good zucchini recipes. Foodie Friday is a StoneGable must do! Every Friday (well, really Thursday night after 9:00) great cooks gather to post the best recipes! And a darling blog, Singing With Birds had this tummy tempting Cheesy Zucchini Casserole. ClickHERE to view this wonderful side dish!

Tuesday
Hamburgers On The Grill
Corn On The Cob
Oven Baked Breaded Zucchini Spears

Recipe: Hamburgers On The Grill
I make a big batch of these wonderful juicy burgers and freeze them. Just take them out of the freezer, thaw and pop them on the grill! These are a real favorite at StoneGable. Click HERE and look for them in Wednesday's menu.

Wednesday
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette
Zucchini Stuffed Chicken Breasts
Cheesy Polenta

Recipe: Zucchini Stuffed Chicken Breast
This is a held over recipe from last week. I am very excited to try this recipe. It sounds so yummy! Click HERE and look for the recipe in Saturday's menu

Thursday
Eggplant Parmesan Over Fresh Spaghetti

Recipe: Eggplant Parmesan
Another do over! This recipe is such a winner in my house! This is one to try! Click HERE and find it in Sunday's menu.

Friday
Pan Seared Salmon With Cucumber Sauce
Steamed Artichokes With Aioli -If you have never made Steamed Artichokes here is your chance, don't pass up this wonderful experience!!!!!
Garden Tomatoes

Recipe: Steamed Artichokes With Lemon Mayonnaise Dipping Sauce
4 large artichokes
4 lemons
1 cup mayonnaise (real stuff)

To prep and cook the artichoke I am deferring to Simple Recipes.com. If you have never made an artichoke, it is easier to SEE what you are to do and this is a great tutorial. I don't use the garlic or bay leaves in the water, because I love the pure taste of artichoke! I also cut off the stem of the artichoke and leave the bottom leaves. Sit the artichoke upright in the water and on the plate to serve. Include an extra bowl to throw away scraped leaves and the choke. My husband LOVES the heart. It is worth the work!
Click HERE for all the luscious details.

Lemon Mayonnaise:
Mix 1 cup of mayonnaise with 1-2 lemons. Serve with steamed artichokes. YUMMY!

Saturday
Ricotta Cheese Ravioli With Roasted Tomato Sauce
Broccoli Rabe Sauteed In Garlic Oil

Recipe: Ricotta Cheese Ravioli
This is a slimmer version of the classic Ravioli.
1/2 cup ricotta cheese (I use part-skim)
1/4 cup fresh grated parmesan cheese
1 egg
pinch of salt
1/4 tsp pepper
dash of freshly grated nutmeg
1 pkg. of wonton wrappers
1/4 cup basil leaves

Bring water to boil in a large pot.

Mix ricotta, parmesan cheese (except 2 TBS- reserve), egg, salt, pepper and nutmeg in a large bowl.

Lightly dust a work surface with flour. Place 12 wontons on work surface and put 1 1/2 tsp of cheese mixture in the center of each wrapper. Dampen all edges with a little water. Cover each wonton with another wrapper and press 1 side together. Go around the other edges pressing to close and also to push out any air in them. Make sure all edges are completely sealed.

When water is boiling add a handful of salt. Bring back to a boil. Add 6 ravioli to the boiling water and boil until they come to the surface, about 4-5 minutes.
Remove from the water and add the final 6 ravioli and cook.
Place Ravioli in a large shallow bowl and cover with roasted tomato sauce. Sprinkle with reserved parmesan and basil chiffonades.

Recipe: Roasted Tomato Sauce
If you are having a tomato explosion in your garden and don't quite know what to do with your summer bounty try roasting your tomatoes. It intensifies their flavor and the sauce freezes so well. I first learned this easy technique in a cooking class at L'Adademie De Cuisine outside of Washington DC. This recipe is not rocket science- if you have more or less tomatoes adjust your ingredients. If you have tons of fresh herbs throw some in when you process the roasted tomatoes~ just keep the flavors fresh!

1 lb tomatoes
1/2 cup sliced onions
2-3 cloves of garlic, crushed
drizzle of olive oil
couple of sprigs of thyme
couple of sprigs of oregano
salt
couple of stem of fresh basil

Preheat oven to 350 degrees. 
Cut tomatoes in half. If you have huge tomatoes quarter them. On a large rimmed baking sheet (I use 1/4 sheet pans from a cooking supply company) Add tomatoes, onions, garlic, thyme and oregano- leave thyme and oregano on the sprig.
Drizzle with a good olive oil and sprinkle with salt.
Bake for 1- 1 1/2 hours.Tomatoes should be collapsed and juices reduced. Remove from oven. Remove the sprig of the thyme and oregano. At this point you could add the leaves back over the tomatoes.

Process in a food processor or blender. Add basil and process until somewhat blended. I like to add a little extra olive oil. I am not a fan of huge tomato chunks so I process it rather smooth. It is your preference.
*To make this a cream sauce, add 1/4 cup chicken stock and 1/4 cup light cream when processing. Adjust the amount of chicken stock to the amount of tomatoes.

Sunday
Smoky Black Bean Soup
Baked Tortilla Wedges With Garden Salsa

Recipe: Smoky Black Bean Soup
1 TBS olive oil
1 large onion
2 garlic cloves
1 (14 1/2 oz) can of chicken stock
1/2 cup water
1 large ham hock
2 cups frozen corn (I'll use fresh off the cob)
1 can black beans, rinsed 2x's
1 cup mild salsa
1 tsp chipotle chili powder
1 tsp cumin
juice of 1 lemon  (I use more, I like it very lemon infused)
sour cream
grated extra sharp cheddar cheese
tortilla strips
chopped green onions

Heat oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
Add chicken stock, water and ham hock. Bring to a boil and simmer with lid askew for 30-40 minutes. If liquid level looks too low, add more water.

Stir in corn, beans, salsa, chile powder and cumin to stock. Bring to a simmer and cook for 10 minutes. Turn off heat, remove ham hock and squeeze in lemon and stir. Shred ham and return to soup.

Divide into bowl, add a dollop of sour cream, grated cheese, tortilla strips and green onions. OLE'

Recipe: StoneGable Garden Fresh Salsa
I don't get too complicated when I have fresh from the garden ingredients!
3-5 large tomatoes, chopped in small pieces
2 green onions, finely chopped including green tops
1 clove garlic, pressed
1 jalapeno pepper, without seeds or membranes, chopped very fine (I don't like heat so I don't add this to mine)
1 handful cilantro, chopped finely
2 TBS fresh parsley, chopped finely
1-2 TBS good olive oil
salt
juice of 1 lime

Mix in bowl and serve with tortilla chips.

Have a wonderul week!

Sunday Scripture~ July 25, 2010

Sunday Scripture

Vineyard on the road to Jerusalem, Israel

I am the true vine, and My Father is the vinedresser.

I am the vine, you are the branches; he who abides in Me and I in him, he bears much fruit; for apart from Me you can do nothing.  Jn 15:1,5

POPSICLES!!!

                           

When the temperature reaches triple digits and the air is thick with humidity it's time to reach in the freezer for some delicious and icy popsicles!

We are experiencing a HEAT WAVE...AGAIN! So I was inspired to make my own frozen treats to keep on hand.

All I can say is S-L-U-R-P!!!

Making homemade popsicles is so much fun and they taste like heaven on a stick! Much better than the store bought kind!

With very little equipment, ingredients and time you can have a frosty, juicy, lip smacking snack! These luscious pops will make you very popular on hot days!

I made them all pink or pinkish for Pink Saturday, but get creative and whip up a flavor that freezes your tastebuds!

StoneGable Signature Pink Pop

aka~ Raspberry Pomegranate Mint

2 boxes of fresh raspberries or 1 large bag of frozen raspberries

1/2 cup pom juice (the real kind)

1/4 cup sugar (or splenda)

8-12 mint leaves

Process raspberries, pom juice and sugar in the blender or food processor until smooth. Strain seed through a fine sieve and return liquid to blender or food processor. Add mint leaves. Use the minimal amount, you can always taste it and add more!

Blend well.

Pour in popsicle mold and freeze for at least 4 hours. If you don't have a popsicle mold a paper cup, cupcake mold, drinking glass or anything that will hold liquid can be used. Just let it freeze for an hour or so and pop a craft stick into it. Then back into the freezer until completely frozen!

                                  

                    

Chocolate Raspberry Swirl

2/3 cup semi sweet chocolate chips

1 TBS unsweetened cocoa powder

1 TBS corn syrup

1/4 cup heavy cream

1 container of chocolate yogurt

1 container raspberry yogurt

1 container vanilla yogurt

3 TBS sugar

In a saucepan mix chocolate chips, unsweetened cocoa powder, corn syrup and heavy cream. Heat until the chocolate chips have melted and mixture is smooth. Remove from heat and add chocolate yogurt.

In a separate bowl, add raspberry yogurt, vanilla yogurt and sugar. Mix well.

Line a loaf pan with plastic wrap.

Spread chocolate over the bottom of the loaf pan.

Drop raspberry yogurt mixture in dollops on top of the chocolate.

Using a knife, make a figure 8 motion through the mixture until they swirl together.

Freeze for at least 6 hours.

Remove block of chocolate raspberry swirl from loaf pan to cutting board.

Cut into 1 1/2 inch slices.

Use a sharp knife to make a slit in the side of the bar and put the popsicle stick in the knife slit.

Refreeze to secure stick.  This will make a rich, thick and satisfying treat!!!!!

For added decadence, dip in melted chocolate and sprinkle with nuts. Freeze immediately!

Strawberry Vanilla Swirl

3 cups Strawberries

2 TBS sugar

1 container of vanilla yogurt

dash of vanilla

Combine strawberries and sugar in a food processor or blender until smooth.

Mix vanilla into the yogurt.

Using a popsicle mold, add 2 TBS vanilla yogurt to the bottom of each popsicle form. Add 2 TBS strawberry mixture on top of the vanilla. Continue to layer until full.

Using a knife, reach to the bottom of the mold and move knife in a figure 8 motion until swirled nicely.

Freeze for at least 4 hours.

These are just 3 of the myriads of scrumptious popsicle treats you can make to beat the heat this summer!

Panzanella Salad

Panzanella is a Summer Bread and Tomato Salad originating in Tuscany. And if Tuscany had a taste this would probably be it!  Full of sparkling fresh flavors, this salad is main dish worthy.

Lightning Bug Lanterns

The lightning bugs are coming out to play! Just before dark, they wake up from their hidden bed chambers in the grass and make the countryside sparkle! This is my favorite time of day in the summer. Sitting on my back porch swing I have a panaromic view of the all their lighting and flitting...

Weekly Menu July 19~25, 2010

Menu Plan:

It has been been very HOT here at StoneGable! We have had an uncharacteristically large number of days over the 90 degree mark. And it is humid. I can tolerate the heat, it's the humidity that zaps my energy!

So other than picking flowers, harvesting veggies and pulling a few weeds the heat and humidity has chased me indoors. I am organizing and cleaning... and cooking!

My garden is spilling over with zucchini and eggplant! And our peach tree is yeilding delicious fruit.  On my agenda for the week will be to make and freeze countless chocolate chunk zucchini breads. I am also on the lookout for new and exciting ways to use eggplant. And I am working on a few fun Popsicle treats for the end of the week.

Make sure to check out the 2 recipes from fellow bloggers on the menu!

Monday:
Greek Salad
Tomato Pie

I remember the first time I had this heaven in a pie plate!  My friend Capi brought it to dinner as a side dish. It is beautiful and beyond delicious! And with garden tomatoes and fresh herbs... The BEST! I have tweaked it just a little for an interesting flavor.

Recipe: Tomato Pie
1 homemade pie shell- I use a vegetable shortening pie crust for this recipe, not butter
1 large onion, minced
1 clove garlic, pressed
1/3 lb panchetta or bacon, chopped
1 TBS olive oil if using pancetta
5-7 vine ripened tomatoes
salt and pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup grated mozzarella cheese
1/3 cup Parmesan cheese, grated finely
1/2 tsp seasoning salt
1/2 tsp garlic salt
2 TBS fresh parsley, chopped finely
Fresh basil for garnish

Make pie dough and line a 9 inch pie plate. Put in frig until oven is ready.
Heat oven to 350 degrees. Blind cook pie shell for 10 minutes.

In a large skillet, add 1 TBS olive oil if using pancetta. Heat. Add panchetta ( I am using bacon because I have it on hand. It will give a signature smoky flavor to the dish) . Cook until crisp. Remove and set aside. If using bacon add to pan and cook. When done, keep drippings in the pan. Add onions and cook for 5 minutes until translucent. Add garlic and cook for 1 minute.

Slice tomatoes and layer in the pie shell along with the onions and meat. 

In a large bowl mix mayonnaise, sour cream, cheeses, seasoning salt, garlic salt and parsley. Spoon mixture on top of tomatoes.

Bake in a 350 degree oven for 45-50  minutes until golden brown.
Let rest for 10 minutes. Garnish with fresh basil.

Tuesday:
Panzanella Salad
Salmon En Croute
Roasted Broccoli with Shaved Cheddar Cheese

Recipe: Panzanella Salad
Recipe will be posted on  Thursday evening for Foodie Friday. This is the perfect summer salad! Homemaded crunchy croutons, garden fresh tomatoes, and aromatic herbs!

Recipe: Salmon En Croute
Look for this on the August 6th Foodie Friday! This is an easy, elegant and so yummy recipe.

Wednesday:
Spinach with Grilled Peaches, Bleu and Sugared Pecans in a Poppyseed Dresssing
Grilled Shrimp In The Shells
Dirty Rice

Recipe: Grilled Shrimp In The Shells
This yummy recipe comes from Frog Hollow Farm Girl. Isn't that name great? And this blog is just as great. I'm always checking AnnMarie's blog for what interesting thing she is doing next! Click HERE for this summery recipe.

Thursday:
Wedge Salad
Grilled Balsamic Chicken Tenders
Bow Ties with Garlic Scape and Basil Pesto

Recipe: Bow Ties with Garlic Scape and Basil Pesto
I have recently discovered garlic scapes. They are the stems of the seed head of a mature garlic plant. They are tender, yummy and garlicky without being bitter. I am making this delightful sounding recipe and using bow tie pasta. The recipe can be found at A Little Bit Of Everything a very smart blog! Anyone who knows about scapes must be brilliant!

Friday: Company's Coming
Low Country Boil Northern Style
Peach Dumplings and Homemade Vanilla Custard Ice Cream

Recipe: Low Country Boil Northern Style
I know that it is almost a sin to mess with a Southern classic. But, I want to try something different~ no surprise here! Instead of shrimp I am adding crab legs.

This is a messy, tactile meal. My favorite kind. Make sure you hand out bibs and tea towel for napkins. If you are having company, make sure they are GOOD friends! This meal should NOT be eaten with demure table manners. Laugh too loud and talk with your mouth full. Chug down some icy cold beer. And if you are lucky, the deliciousness of the meal will literally drip from your elbows! When you are done eating wrap up all the shells and cobs in the brown paper and throw away!  But keep the raucous delights of the evening!

2 TBS Old Bay Seasoning
10-14 red potatoes
2 kielbasa sausages, cut in 2-3 inch chunks
6 ear of corn, cut in half
4 lbs snow crab legs
2 stick of butter

Bring a stock pot with enough water to cover all ingredients to a boil. Add Old Bay Seasoning. Add potatoes and cook for 15 minutes. Add corn and kielbasa and simmer for 10 minutes. Add crab legs and cook for 5-7 minutes to warm the meat. Cut up butter and add to water until melted. Stir.

Drain water. And dump food out on a table covered with heavy duty plastic and brown paper. Serve with clarified butter.

Recipe: Peach Dumplings
This is a StoneGable classic! In my area we eat peach and apple dumplings for breakfast with warmed milk poured over it~ legal pie for breakfast! But I am serving it with a scoop of homemade Vanilla Custard Ice Cream as a dessert. Recipe, pictures and how-to's will be posted on Thursday July 29 for my Foodie Friday post.

Saturday:
Arugula, Shaved Parmesan and Pine Nuts In A Lemon Vinaigrette
Zucchini Stuffed Chicken Breasts
Cheesy Polenta

Recipe: Zucchini Stuffed Chicken Breasts
4~ 1/2  chicken breasts- bone in
1 onion, chopped
3 TBS olive oil
3 cloves garlic, pressed
2 cups grated zucchini
1 red bell pepper, finely chopped
1/3cup Parmesan cheese
1/4 cup Italian breadcrumbs
1/4 cup mozzarella cheese, grated
2 TBS fresh basil, chiffonade
salt and pepper

Preheat oven to 375 degrees.
Heat 1 TBS olive oil in a large skillet. Add onion and cook until translucent on medium high heat. Add garlic and cook for 1 minute. Add zucchini and red pepper and cook for 5 minutes.  Remove from heat and add cheeses, breadcrumbs and basil.  Add salt and pepper. Mix.

Rinse and pat dry chicken. Lift the skin from the meat of the chicken in one side to make a pocket. Stuff zucchini mixture under the skin of the chicken. Secure skin back onto the meat with a toothpick.

In a large skillet heat remaining oil. Brown chicken breasts. Transfer to oven and bake for 25-30 minutes until done through.

Sunday: Family Dinner
Eggplant Parmesan over Fresh Spaghetti

Our Garden is coming up EGGPLANTS! And eggplant Parmesan is one of Bobby's favorites! It is work intensive but so worth it! I'll make an extra, divide it into 2 small throw away pans and freeze them for couple of quick meals. This makes a LARGE dinner so I'll invite some family over for Sunday dinner. You can divide it into 2 smaller dinners. But make sure you have baking dishes with tall sides! Beware~ I have not tried this yet~ I am BAKING the eggplant and not frying it. I am trying to cut down on the fat and the calories. But you can make this recipe and FRY the eggplant in the traditional way! I wonder if Bobby will notice?

Recipe: Eggplant Parmesan:
2-3 eggplants
4 cups dried Italian breadcrumbs
3 TBS fresh parsley, chopped
1 TBS fresh thyme,
1 TBS fresh oregano leaves
salt and pepper
1/2 cup Parmesan cheese, grated finely (I use the green shaky cheese for this~ no judging!)
4-5 eggs, beaten
2 TBS water
1 1/2 cups flour for dredging
vegetable oil
6 cups very good jarred spaghetti
1 bag mozzarella cheese
1 1/2 lbs fresh mozzarella cheese
12 oz. grated fontina cheese
3/4 cups grated Parmesan cheese

Heat oven to 400 degrees.
In a large shallow bowl mix bread crumbs, herbs, salt and pepper and Parmesan cheese. Set aside.
In a second large shallow bowl beat eggs and water. Set aside.
Put flour on a large plate. Set aside.

Cut eggplants into 1/2 inch rounds. Salt and pepper each side. Dredge eggplant through flour. Dip both sides of eggplant into eggs and then into bread crumbs. Put eggplant on a baking sheets in single layer. Bake for 6 minutes, turn and bake another 6 minutes. Remove and cool on paper towels. Bake in batches until all the eggplant is used.

Put a layer of spaghetti sauce in the bottom of a large baking dish. Put a single layer of eggplant over the sauce.  Cover the eggplant with sauce.  Cover with 1/3 of the grated mozzarella cheese, 1/3 fontina and 1/3 Parmesan cheese. Repeat 3 layers. Add sauce to the top of the eggplant layers to cover. Cut fresh mozzarella in rounds and place on top of sauce.

Bake in a 400 degree oven for 30 minutes until completely heated through and cheeses are melty and top is brown. Let eggplant Parmesan rest for at least 10 minutes before serving.

Sunday Scripture~ July 18, 2010

Sunday Scripture

Acacia (or shittim) tree near En Gedi, Israel

And they shall make an ark of acacia wood: two cubits and a half shall be the length thereof, and a cubit and a half the breadth thereof, and a cubit and a half the height thereof. And thou shalt overlay it with pure gold, within and without shalt thou overlay it, and shalt make upon it a crown of gold round about. And thou shalt cast four rings of gold for it, and put them in the four feet thereof; and two rings shall be on the one side of it, and two rings on the other side of it. And thou shalt make staves of acacia wood, and overlay them with gold. And thou shalt put the staves into the rings on the sides of the ark, wherewith to bear the ark. The staves shall be in the rings of the ark: they shall not be taken from it. And thou shalt put into the ark the testimony which I shall give thee. And thou shalt make a mercy-seat of pure gold: two cubits and a half shall be the length thereof, and a cubit and a half the breadth thereof. And thou shalt make two cherubim of gold; of beaten work shalt thou make them, at the two ends of the mercy-seat. And make one cherub at the one end, and one cherub at the other end: of one piece with the mercy-seat shall ye make the cherubim on the two ends thereof. And the cherubim shall spread out their wings on high, covering the mercy-seat with their wings, with their faces one to another; toward the mercy-seat shall the faces of the cherubim be. And thou shalt put the mercy-seat above upon the ark; and in the ark thou shalt put the testimony that I shall give thee. And there I will meet with thee, and I will commune with thee from above the mercy-seat, from between the two cherubim which are upon the ark of the testimony, of all things which I will give thee in commandment unto the children of Israel. 

 Exodus 25:10-22

Plate Message Board

A Little Bit Of Fun:

Grab an old plate, some dry erase markers and your imagination and you have the combination for a fun message board!

 Turn this....

Into this...

Use your imagination! Write a  menu, sign, saying, song or notice.

How about a note, poem, bill, program, agenda or coupon.

Wipe off messages with a dry erase remover and start again! You can wipe off your messages with liquid hand sanitizer! Once a plate is used as a mesage board, do not put food on it.

I am participating in Pink Saturday at How Sweet The Sound. Thanks Beverly for hosting this PINK event. Click HERE  to visit.

StoneGable Roasted Corn and Bacon Chowder and Beer Bread

Our local farm markets and roadside stands are beginning to sell fresh local corn! Hurray! The corn from Georgia has been delicious this year, but I can't help but love our local corn the very best. I get it early in the morning at the local "Corn Wagon" and it is on the table hours later!

There is something that makes me feel very healthy and wholesome and fresh-scrubbed about getting produce right out of the field and onto my table! Supporting local growers and linking to an agriculturally rich heritage are very important reasons to eat locally grown produce. Not to mention the delicious satisfaction of doing something very worthwhile for my family. All from an ear of corn! Yes, it's true!

A Placemat Tutorial & Giveaway

How To Make a Placemat

Placemats serve mulitpurposes at the table. They are utilitarian and add beauty. They act as a barrier between a table and the elements of a meal! They define space.

Here at StoneGable placemats are an everyday part of setting a table!  Finding a placemat that is perfect for a tablescape is not always easy. When I  envision a table and cannot find the right placemats or napkins I make them myself. To view the complete daisy tablescape these placemats and napkins were made for click HERE.

Placemat, like napkins, are quite easy to make.  With a few basic materials and a sewing machine a couple of placemats can be whipped up in about an hour. To learn how to make a miter cornered napkin click HERE.

StoneGable Placemats

material for placemats

placemat batting

trim~ wider than 1/2 inch

embellishments

fabric glue

thread

Wash and dry fabric. Iron.

The placemat I made was 13 1/2 by 21 inches. Double fabric and cut out a 14 1/2 x 22 inch rectangle. You should have 2 pieces of 14 1/2 x 22. Use a 1/2 inch seam allowence for all sewing. Press.

Cut out one piece of batting 15 x 24.

 Put RIGHT sides of material together together. Make sure they are evenly matched. Stack fabric and batting,  putting the batting on the bottom and lay the material on the top of the batting. Batting will be larger than fabric, so center the 2 layers of fabric on the batting. Pin fabric to batting around the edges of the fabric.

  Mark off 2-3 inch that you will not sew on on of the long sides of your placemats. This is where you will turn your fabric to the right side. I mark this with a fabric marker (see blue line).

If you are adding trim, add it between the two layers of fabric. Make sure the edges of the trim are flush with the edges of the fabric and that the trim is more than 1/2 inch in width so it will show after it is sewn into the placemat.

I only add trim to the short ends of the placemats.

Pin, Pin, Pin! I line everything up and pin it all in place.

Sew around all edges starting and stopping at the marked openings.

Turn the top layer of the fabric to the right side through the opening.

Press placemat, and  whip stitch opening closed. Press again.

Glue embellishments to placemat with fabric glue. I used a pretty little daisy trim and cut it apart. Position the embellishment on the ends of the placemat where it can be seen!

To wash: Wash by hand or in the machine on a gentle cycle. Line dry.

Making placemats can be a fun, economical and beautiful way to enhance your table!

I am participating in Tickled Pink at 504 Main. This wonderful weekly blog party gives me a go-to for all the best and brightest blogs! Visit Holly and you will be tickled pink too!

I am participating in Metamorphosis Monday at Between Naps On The Porch. Susan, our hostess has a beautiful post  about an amazing house she toured. Great post Susan!

StoneGable Weekly Menu Plan July 12~18, 2010 & Giveaway

Weekly Menu Plan

200th StoneGable Post Giveaway:

I am celebrating my 200th post with a giveaway! Help me celebrate!

Since we are in the hot, DOG days of summer, how about a cool teat of a giveaway? I am giving away a Cuisinart Ice Cream, Frozen Yogurt and Sorbet Maker. Make your favorite icy treats in 20 minutes in this 1 1/2 quart, fully automatic maker! I love mine and use it all the time! One lucky winner will too!

There are 3 easy ways to enter. You can enter all three times!

1~Enter by leaving a comment on this post. If you do not have a blog~ please leave a comment~ and check back to see if you have won!
2~Enter by becoming a follower or letting me know that you already are a follower.
3~Enter by posting this giveaway on your blog!

StoneGable's 200th post giveway ends Wednesday July 14, 2010 at midnight EST and the winner will be announced on Thursday July 15 in the evening.


The Menu:
The zucchini in my garden are riotous! I can almost SEE them growing. This week I'm making chocolate chunk zucchini bread. But I want to also pick it fresh from the garden and make a a couple of yummy recipes! Zucchini Latkes (Pancakes) and Grilled Veggies with a wonderful balsamic reduction are on this week's menu!

Monday:

Zucchini Potato Pancakes
Pan Fried Tilapia With A Lemon Wine Reduction

Recipe: Zucchini Potato Pancakes
Lynn at Happier Than A Pig In Mud posted these wonderful Latkes! I am tweaking the recipe just a tad and adding 1-2 grated baking potatoes to the mix. I LOVE zucchini latkes! They freeze beautifully. Just put them on a large baking sheet and put parchment between each layer of latkes. Freeze and then transfer to an airtight container. Thaw and reheat on a hot skillet before serving. Sooooo yummy! Click HERE to get this recipe. Lynn has become a dear blogging friend and I so enjoy her wonderful blog~ it's one of my favorites~ and her delicious recipes!

Tuesday: Easy Dinner Night
Chopped Steak With Grilled Onions
Mashed Cauliflower
Panzanella Salad

Recipe: Mashed Cauliflower
This is very similar in technique to mashed potatoes. Cook 2-3 boxes of frozen cauliflower according to directions, they should be very soft and almost mushy. Drain any water.  Add whole milk, butter, salt and pepper to cauliflower just like making mashed potatoes. Whip with a mixer. Serve with a pat of butter.

Recipe:Panzanella: Tomato and Crouton Salad
This is a wonderful summer salad. Extremely flavorful and bright! Please make your own crusty croutons! If you don't the salad won't be nearly as good.

1 large baguette, cut into large croutons, approximately 1 inch
drizzle of olive oil
salt
2-3 large vine ripened tomatoes
1/2 sweet vidalia onion, chopped very small
1-2 cloves garlic pressed (you can also used roasted garlic)
1 large cucumber, peeled and cut paper thin
salt and pepper
2 TBS capers, rinsed
3 TBS balsamic vinegar
1/2 cup good olive oil
salt
pepper

Preheat oven to 350 degrees. Put cubed baguette on a large rimmed baking sheet. Sprinkle with olive oil and salt. Toss. Bake for 20-30  minutes, turning a couple of times. The croutons should be browned and crisp.
Cool.

In a large bowl mix tomatoes, onions, cukes, capers, salt and pepper.

In a small bowl whisk together balsamic vinegar, oil and salt and pepper. Pour dressing over veggies and toss. Add salt to taste. Right before serving add croutons on top of veggies and take to the table. Toss quickly and serve immediately.

Wednesday: Soup Day
Roasted Corn Chowder
Radicchio Spears With Bleu, Orange Slivers and Toasted Walnuts with a Balsamic Orange Reduction

Recipe: Roasted Corn Chowder
The recipe and how-to will be posted on Foodie Friday!

Thursday:
Dinner Shrimp Cocktails
Arugula With Shaved Parmesan, Pine Nuts in a Lemon Vinaigrette

Recipe: Arugula Salad with Shaved Parmesan, Pine Nuts in a Lemon Vinaigrette
A StoneGable favorite! Click HERE for recipe under Tuesday's menu.

Thursday: Crock Pot Dinner
Mushroom Steak Roulades
Mashed Potatoes
Braised Carrots

Recipe: Mushroom Steak Roulades
2 TBS olive oil
1 lb shitake mushrooms, stemmed and sliced
1 pkg. cremini mushrooms, sliced
1 onion, finely chopped
2 minced garlic
1 tsp salt
1 cup Italian seasoned Italian breadcrumbs
2 TBS chopped fresh thyme
2  1lb flank steaks
1/2 cup beef broth
1/2 cup red wine
1 bag baby carrots
2 TBS water
1TBS flour

Filling: Heat 1 TBS olive oil in a large skillet over med-high heat. Add mushrooms and onions and cook for 6-8 minutes until they are very tender. Liquids should be absorbed. Add garlic and cook for 2 minutes. Remove from heat and stir in breadcrumbs and 1 TBS thyme. Set aside.

Empty the bag of baby carrots in the bottom of the slow cooker.

Place steak on cutting board and starting at one end slice 3/4 the way through and open like a book. With steak open add 1/2 filling evenly to the top leaving 1/2 inch border. Starting at the narrow end of the steak roll up jelly roll fashion. Tie up with kitchen string. Do the same for the 2nd steak.

In a large skillet heat 1 TBS olive oil on high. Add steaks and brown on  about 5 minutes all each side.Transfer to slow cooker. Add beef broth, wine and remaining thyme and scrape up all brown bits from skillet. Bring liquids to a boil. Turn off heat and transfer to slow cooker.

Cook on high for 4-5 hours or low 8-10  hours.

About 25 minutes before cooking time is up. Mix water and flour into a slurry. Add to broth in slow cooker and mix. Replace lid and let cook for 20 minutes to thicken gravy.

Remove roulades to a cutting board and cut each steak into into 8 rounds. Remove carrots with slotted spoon to serving bowl.  Serve with gravy.

Friday: Company's Coming
Ceaser Salad with Crabcakes
Raspberries and Mascapone in Puffed Pastry

Recipe:StoneGable Crabcakes
These are nothing but lump crabmeat goodness! I love to make these for company because they are a breeze to make and are real crowd pleasers! Click HERE and look for them on Monday's menu.

Saturday:
Salmon On The Grill
StoneGable Grilled Vegetables

Recipe: StoneGable Grilled Vegetables
My summer go- to! Hot or cold! Add these to pasta or salads. But I just love them on their own! YUMMY! This is one recipe to try! Click HERE to get this yummy recipe.

Sunday:
Grilled Chicken Burgers with Garlic Rosemary Mayonnaise
Grilled Onions and Peppers
Mary's Lemony Coslaw
Baked Beans

Recipe: Chicken Burgers with Garlic Rosemary Mayonnaise
Mary's Lemony Coslaw
Both of these delicious sounding recipes are from Martha's blog, Lines from Linderhof. This is a classy, fun blog with an old world flavor that is so attractive!!!! This blog has so much personal style and beauty. To find this yummy recipe click HERE.