Fall Preview

Fall is just around the corner... even though it is 95 degrees today here in the Mid Atlantic.

Fall conjures up thoughts of crisp chilly weather, pumpkins in every shape and size, the smell of cinnamon and cloves and football!

I think StoneGable is at it's best in the Autumn! I love stick and twigs and natural elements and fill my home with these beautiful gifts of nature.

I took a fieldtrip to one of my very favorite local shops, The Olde Mill House Shoppes and brought back some visual inspiration and a little preview for fall.

This Lancaster County landmark boasts the most beautiful wreaths. Each one a unique work of art. Prized for their hand made attention to detail and quality, they are a treasure to have. Each one different and exquisitely made. I have a couple, and they have lasted for years!

Consider using brambly wreaths to fill a space with Fall!

 

If you don't have a big enough space for a wreath consider hanging a fall swag. This beauty, again a hand made creation, uses bittersweet, and twiggy elements caught up in the most gorgeous ribbon! I'm going back for this! Isn't it the epitome of Autumn. I LOVE the ribbon.

Autumnal swags grace a fireplace giving it extra warmth and style.

Tucking twiggy and natural elements here and there make a big impact!

Bittersweet or oak branches in a artisan basket make any surface full of Autumn charm. Fall is a time to bring these beautiful earthy items indoors to be enjoyed! Faux , real... or mixed they celebrate this short but favorite season.

If you like this little preview of Fall, then you will love the Fall Open House at The Olde Mill House Shoppes going on this Saturday and Sunday. If you are anywhere near Lancaster County, Pa you will want to visit the shoppes filled to the brim with the most distinctive and beautiful Fall decor. 

Weekly Menu August 30~ September 5, 2010

Here at StoneGable my canner will be put into good use this week! Lots of tomatoes, peppers, herbs, squash and eggplant.  Hopefully, I will make this wonderful roasted eggplant, red pepper and garlic stack that is canned. It looks heavenly and sounds so very interesting. I am canning my tomatoes whole. That way I can use them in many different recipes.

This week's menu is such a mix of good eats! The reoccurring theme is TOMATOES. They are at their peak right now! Sweet and delicious and perfect tasting. Hope you make the most of your locally grown seasonal produce.

Monday
Taquitos
Mexican Explosion Salad

Recipe: Taquitos
I LOVE any Mexican food. Especially if I can make it at home! These delicious taquitos were found on one of my very favorite sites by a young couple. Rachel and Nathan are ADORABLE and are doing marriage right! Go visit, you will be so impressed with the wonderful way they live... putting God first.  Click HERE to visit and get this yummy recipe.

Recipe: Mexican Explosion Salad
This is the prefect compliment to Taquitos. Fresh and sassy~ full of Mexican flavors. I am making my own tortilla strips today. Heat 1 inch of oil in a large skillet. Heat very hot. Cut tortillas in 1/2 inch strips. Add to oil several at a time, don't crowd! Cook until just browned. Turn out onto a paper towel and salt.

Tuesday
Herb Crusted Tilapia
Roasted Broccoli In Garlic Oil
Panzanella Salad

Recipe: Herb Crusted Tilapia
4-6 Tilapia filets
24 ritz crackers, crushed
1/4 cup flour
2 TBS fresh parsley, finely chopped
1 TBS fresh dill, chopped finely
1 tps. fresh thyme, chopped finely
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 egg
1/4 cup milk
Lemons

Preheat oven to 350 degrees.
In a large shallow bowl or large plate, scramble eggs and milk.
Mix crushed crackers, flour, herbs, garlic powder, salt and pepper and turn out on a large plate.

Dredge talipia in egg and then in cracker mixture. Set aside.

Spray a large oven proof skillet with cooking spray, and heat over medium fire. Place talipia 2-3 in a pan at a time and cook on each side for 3-5 minutes on each side. Remove from pan. Wipe pan and re spray with cooking spray. Add remaining talipia and cook according to above directions.

Add remaing talipia and put in the oven for 5-8 minutes to finish. Serve with lemons.

Recipe: Roasted Broccoli In Garlic Oil
broccoli
garlic oil
sea salt
pepper

Heat oven to 425 degrees.
Clean and cut broccoli into florets. Put broccoli into a large bowl. Add 2-4 TBS garlic oil. Turn onto a large rimmed baking sheet. Season with salt and pepper.
Bake for 25 or so minutes. Broccoli tops should be very brown and crunchy.

Recipe: Garlic Oil
Find this StoneGable-must-have-on-hand on StoneGable's facebook page. SUPER GOOD!!!!!!

Recipe: Panzanella Salad

OOOOOOOOHHHHHHHH! This is wonderful this time of year... when tomatoes and basil are at their peak. This is one recipe you should try! Click HERE for this Summer On A Plate!

Wednesday
Chicken Sausage, Bean and Orzo Hearty Soup
Crusty Bread
Apple Carrot Beet Salad

Recipe:Slow Cooker Day~ Chicken Sausage, Bean and Orzo Hearty Soup
2 TBS olive oil
6-8 large chicken sausages
2 cups diced zucchini
1 large onion, chopped
1-2 clove garlic, pressed ( I use 2~ we love garlic)
1 large can red kidney beans, rinsed and drained
1 can whole tomatoes, or 4 fresh tomatoes diced
4 cups chicken stock
2 cups fresh baby spinach
1 TBS fresh oregano, chopped finely
1/2 cup orzo

In a large skillet heat 1 TBS oil on medium heat. Add chicken. Cook through until golden brown. Transfer to slow cooker. Add final TBS oil and onions. Cook for 5 minutes until softened. Add garlic and cook for 1 minute. Transfer to slow cooker.
Add all ingredients EXCEPT ORZO. Cook on high for 3-4 hours.
A half hour before soup is served, add dry orzo. Serve. A nice grate of nutty cheese tastes great on this savory soup.

Thursday
Black Bean Burritos
Tomato, Avocado and Onion Salad

Recipe: Black Bean Burritos
Two Mexican dishes in one week... heaven!!! One of the gold standard blogs for cooking at it's best and images that will make you drool onto your computer keyboard is One Perfect Bite. I know that whatever is on the this blog will be something that I want to make. To try Black Bean Burritos from One Perfect Bite click HERE.

Friday
Artisan Pizza On The Grill
Arugula,Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Fresh Tomatoes.

Recipe: Artisan Pizza On The Grill
We enjoyed this so much that we are having it again this week. I am making a roasted tomato sauce for it. It is easy and so delicious and uses those summer garden tomatoes! Click HERE and find this recipe on Wednesday menu.

Recipe: Arugula, Shaved Parmesan and Pine Nuts in a Lemon Vinaigrette
Oh, yummy! I could eat this every single day. We have it at least once a week for dinner. Even if you think you don't like salad, this is one to try! Click HERE and look for it on Tuesday's menu.

Saturday: End Of Summer Picnic
Steak On The Grill
Corn On The Cob
Caprese Salad On Skewers
Potato Salad
Cookie Ice Cream Sandwiches
Watermelon

Sunday: Nathanial and Leah's Wedding
Out To Dinner
Chris leftovers for you!

Sunday
Rotisserie Chicken
Nani's Sauteed Rice
Roasted Asparagus With Shaved Parmesan

Recipe: Rotisserie Chicken
1 3-4 lb chicken
1 large onions, peeled left whole
olive oil
garlic salt
onion powder

I have a small rotisserie oven. I bought it at a garage sale for $3.00. It makes fabulous meat!!!!

Salt the cavity of the chicken. Stuff the cavity of chicken with the onion. Put it on the rotisserie skewer . Oil outside of chicken and sprinkle with garlic salt and onion powder. Cook it according to weight. Yummy!! Or you can buy a rotisserie chicken at your market.

Recipe: Nani's Sauteed Rice
My grandmother made the best rice. For a little story about this rice and recipe click HERE.

Don't forget to check out StoneGable on Facebook! Bonus recipe this week~ StoneGable Garlic Oil

Sunday Scripture

Church Of The Beatitudes, Sea of Galilee, Israel

Jesus said, "Pray in this way:

Our Father who art in heaven,

Hallowed be Thy Name

Thy kingdom come.

Thy will be done.

On earth as it is in heaven.

Give us this day our daily bread.

And forgive us our debts, as we forgive our debtors.

And do not lead us into temptation, but deliver us from evil.

For thine is the kingdom, and the power, and the glory, forever. Amen"

Pink Saturday- A Knock Out Of A Rose!

Today's Pink Saturday is extra special. Beverly our lovely host from How Sweet The Sound is teaming up with Kellee at the Katillac Shack to celebrate a very special woman, Colette. Colette is battling breast cancer and times have not been kind to her! With Kellee's help her room and hospital bed were transformed into a miracle place of healing! Now beautiful and uplifting her once dreary bedroom is a place of peace, love and HEALING! Just what Colette needs!!!!! Kellee has posted the most wonderful video about Colette. It is a must see!

I am celebrating with so many others today and participating in  Colette's Miracle Party Makover by posting an uplifting story.  I wrote this post not too long after I first started blogging. I thougt it was perfect for the occasion.

 Please vist Beverly and Kellee. By leaving a comment on either post a dollar will be donated to the Miracle Makeover! Please help.

A Knock Out Of A Rose

Pretty and pink and a real crowd pleaser, the Knock Out Rose is a happy, self confident and generous rose. Happily blooming in my garden, these beauties could tell us a thing or two about living successfully!

Roses are natural attention -grabbers, but the Knock Out Rose is a standout among stars! Stars can be so hight maintenance… but not this dazzler!

Here are 7 little lessons I have learned from observing the amiable Knock Out Rose:

1. The Knock Out rose took 20 years to develop. It was developed by the hard work of William Radler. Years and  years of loving labor went into creating this fabulous rose.
Lesson: We don’t turn into our best self overnight or by ourselves! We need time to develop. Trial and error, mistakes, frustrations, and a good deal of help along the way go into all success. God’s hand in our lives molding us and holding us!

2. The Knock Out Rose is disease resistant. To develop this quality, the creator of the rose exposed it to overhead water, that causes black spot in most roses. He also exposed it to other diseased roses. A sure death sentence for the common rose. William wanted to develop a rose that could withstand these perils.
Lesson: Exposure to adversity can have a positive effect. While most roses wilted, our beauty survived. Don’t let the bad in life overtake you. Develop resistance and resilience to it. Overcome it ! Prayer and trust work great here!

3. The Knock Out Rose is heat tolerant. Most roses were developed and originally grown in perfect conditions. So it is not surprising they do not do well in extreme heat. They tend to languish.
Not our tough little rose! It keeps on blooming even in a heat wave.
Lesson: When the heat is on, keep on doing what you know is right- don’t give up. Heatwaves don’t last forever.

4. Our rose is not only disease resistant, but pest resistant too. The Knock Out Rose resists fungi, leaf hoppers and rose midge.
Lesson: There will ALWAYS be pests in our lives. Let’s just acknowledge that and move on. Don’t let others steal our joy for life. We need to steel ourselves against the fungi, leaf hoppers and the midges of the world. Be like our little rose, unaffected even though these pesky intruders are all around. Be kind, but don’t give them a host!

5. Long periods of rain, cold , heat (see above), poor soil conditions and sun are no problem for this special rose. It can not only survive adverse conditions, it can thrive.
Lesson: Be adaptable. Change will come and so will all manner of adversity. Embrace change and stand up to adversity. Try to find the best in every situation and “bloom where you are planted”.

6. The Knock Out Rose does not need to be deadheaded. It is self-cleaning. They continue to bloom, so they just push dead blooms out of the way.
Lesson: We should always be decluttering or lives. Throwing off what shackles us, pushing aside things of no importance so we can continue to grow and learn and live lives in full bloom. Don’t hold on to things that are dead in the past that stop us from living productive lives in the present. Edit, edit, edit your life! Make room for the most important.

7. Knock Out Roses make more of an impact when grouped together. These showy shrubs like to be in each other’s company.
Lesson: Get involved. No man, or rose, is an island! We were made for relationship, and being relational is a sign of good mental health. Find someone to support and mentor. Find someone to support and mentor you. Lend your time and talents to something worthwhile. Take a lesson from our rose… be a joiner. It’s more fun!

Now, the Knock Out Rose is not perfect. It doesn't have much of a smell, does not have long stable stems, and it comes in limited colors.

I guess there is another lesson: No one is perfect! Don't be too hard on yourself!

For Colette- I pray for your total healing! May our Great God and Giver of Life be glorified through you! I'll keep praying for you! Thank you for touching my life with yours!
Yvonne

Making Fresh Mozzarella

What goes better with all those tomatoes and basil growing rioteously in the garden than mozzarella? Just a drizzle of great olive oil and a sprinkle of sea salt and you have summer on a plate! The only thing that could make this dish more heavenly is if the mozzarella cheese was homemade!

It is very easy to make fresh mozzarella and sooooo much more delicious. Here at StoneGable fresh mozzarella has been made for years. It is culinary therapy! The process just makes me feel good!

There are a couple of ingredients that go into making homemade mozzarella that you may not be familiar with. Citric Acid and Rennet. Citric acid makes the cheese stretch and hold together, and rennet makes the milk curd.

 They must be used to make fresh mozzarella. I purchased them on line under $8.00. And I have enough to last quite awhile. I use the liquid rennet but if you buy the tablets they can be frozen and will last for a very long time in the freezer. I ordered the citric acid ( most drugs stores carry it too) and rennet form New England Cheesemaking. Click HERE to see their website.

Guess what I'm having for lunch? YUMMY!

StoneGable Fresh Mozzarella

1 gallon whole milk, (if you can get raw milk use that)
2 tsp citric acid
2/3 tsp rennet ( or 1/2 tablet)
1/4 cup non chlorinated water
1-2 tsp salt

thermometer that measures 55 degrees to over 110

WARNING: The pictures of cheese making are not very pretty. So sorry! But the results are worth suffering through the images. See what you get...

 AN IMPORTANT NOTE: Success in mozzarella making depends on a few  things. One, heating the milk very slowly. Set your stove on the very lowest heat. The milk won't curd right if you heat it too fast.
Two, stirring gently. It is more like slightly moving the curds and whey a little to distribute heat. Just the most gentle hand is needed!
Three, make sure you keep an eye on the thermometer. Don't overcook your milk!



Back to the Recipe:
Add rennet to 1/4 cup of water and set aside.

Put milk into a non reactive pot ( not aluminum or  cast iron, use stainless steel) and sprinkle with 2 tsp of citric acid. Stir. Cook milk on LOW heat. Bring milk to 88 degrees stirring VERY GENTLY a few times.  Milk will begin to get little curds.

When milk has reached 88 degrees pour rennet mixed with water into the milk. Stir to evenly distribute. Stir VERY GENTLY a couple of times until milk reaches 105 degrees and curds have formed. Try not to break apart any large curds. Turn off heat. Put lid on pot and let it sit for 15 minutes.

Using a slotted spoon, scoop out curds into a microwave proof bowl. The whey should be discarded. There are great nutritional benefits from whey. The Internet is full of great whey ideas.

Using the back of a slotted spoon, squeeze the curds on the side of the bowl releasing the whey inside the curds. Discard whey.

Put bowl in the microwave and microwave on high for 30 seconds. This is where it can get a little tricky. Many recipes call for as much as 2 minutes. It depends on your microwave. I say go gentle! You can always keep reheating.  Using your hand if you can, gently squeeze the curds into the side of the bowl and gently press the curds together in a kneading fashion.

There is a balance here. You want to squeeze and kneed the cheese enough to release the whey and to form the cheese, but if you get too aggressive it will become rubbery. You will know when you make it.

Put the cheese back into the microwave and heat it on high for 20 seconds. Remove from microwave. Add salt and kneed the cheese until it gets just a little shiny and sticks together. DON'T overdo it! I tend to like my mozzarella on the soft side. It only takes a few seconds.

Separate the cheese into 2 balls and make them into logs.

Wrap them in parchment, plastic wrap or waxed paper and refrigerate.

Homemade Mozzarella is delicious! And when you make it once, you will want to make it and keep it on hand.

Use it on pizzas, in lasagna,or on any Italian food. My favorite way to eat fresh mozzarella is to tear it and serve they torn pieces on a plate with tomatoes. Don't forget to sprinkle basil chiffonades and drizzle the best olive oil over everything. A little pinch of sea salt and your meal is ready.  As a bonus I added some briny olives. Can I get a YUMMY!

Just look at all that deliciousness! Cut into slices or torn into tempting chunks homemade fresh mozzarella is a far superior to any store bought brand.

Bon Appetit!

I am participating in Foodie Friday hosted by Michael Lee at Designs By Gollum. Click HERE to visit.

Bridal Wreaths

StoneGable Wedding Wreaths

Earlier this summer I was asked to make wreaths for a wedding. The precious bride  and groom had an outdoor wedding at a local farm turned wedding site. Vows were exchanged in a field by a stream and the couple's reception was in a pavilion and beautifully restored barn.  The mood was country, elegant, simple, fresh and whimsical! It was everything those words evoke!!!!

My job was to create 2 wreaths for the big white barn doors. They were thrown open to welcome guest to dance on the polished refinished floors and sip microbrewery beer and local wines from mason jars! It was so magical!!!

The lovely bride chose a mustard yellow and a creamy white for her colors. They were GORGEOUS! So unusual, and spot on fabulous! The ribbon used to hang the wreaths were also used in the bridesmaid's dresses.

 Making  wreaths is a labor of love and a creative outlet. Honestly, beautiful wreaths can be a pricey venture. But they add so much beauty and fill up large spaces with a big decorating punch! They are an investment worth making.

Well created wreath last for years! And when they are ready to be retired, they should be pulled apart and their pieces  used over and over.

StoneGable's Country Wedding Wreaths

2 large grapevine wreaths

assorted florals

sticks and twigs

florist wire

hot glue

ribbon for hanger

Dustbuster

Assemble all your material.  Don't underestimate the volume of florals you will use. Better to buy more than you need and return what is not used, than being short and having to make do. Remember this is an investment piece.

A StoneGable tip: Get out the Dustbuster. Wreath making is dirty work! Keep your work area tidy and clean. Use the Dustbuster OFTEN. Nothing is so frustrating as having your area look like a bomb went off in it after you are done a project. It also stiffles creativity.  Make clean-up easy. Clean up as you go!

Use 2 grapevine wreaths wired together for the base of the wreath. I learned this designer tip by visiting a designer shop I love and observing that their $300.00 + wreaths used a doubled wreath as a base. So easy and such a big difference!!

The bride wanted a brambly wreath with a twiggy effect. And she also wanted florals to compliment her flowers and colors. I  wanted to add a feeling of elegance. I love the surprise of something refined incorporated into something rustic.

Florals were designed  in a half moon shape (with lots of twigs wildly sticking out) on the wreaths.

Starting at the top of the "moon" lots of twiggy elements were secured to the wreath with hot glue. Be very liberal with the glue!

Flowers were grouped in small clusters and added to the wreath. Working from the top down. 

Flowers were added in like fashion to the bottom of the wreath. At the ending point of the arrangement more twiggy elements were secured to the wreath in a downward direction. The last small cluster of flowers were also added  in a downward facing direction for interest.

More floral... added to empty spots and the inside rim of the wreath. Pay attention to the inside rim. It should look as though flowers from the wreath are spilling into it. Giving attention to this detail makes the overall design of the wreath look so lush!

More flowers... added to give balance to the overall design. Lots of sticks and twigs and brambled elements were added here and there to give the wild and unkempt look the bride requested.

A mustard yellow ribbon was secured to the back of the wreath and tied in a ribbon to hang the it.

 

The second wreath was made the same as the first wreath. Making them mirror images was not an easy feat. It takes time and a willingness to rip out and redo.  But the total effect of the wreaths was so worth the time. (Not EVERY element will be EXACTLY the same, but unless examined closely no one would tell.)

 After the wedding the bride took a wreath to use in her home as well as her mother. It means so much to me that they would have a wreath as a reminder of that perfect day!

No two wreaths are ever exactly the same because they are handmade works of art. No two people making wreaths will make them the same. Each artist's personal style should shine through the design. I hope this has inspired you to try your had at making an investment wreath.

Join me on facebook for additional tips and pictures.

I am participating in a Spring Wreath Party at Inspired by Charm!