"EVERY NIGHT DINNER" TABLESCAPE~ ASK STONEGABLE

Every week I get several e-mails asking if I really eat at the tablescapes  I set. 

 I do use many of the tablescapes I set for company dinners, family dinners, get-togethers, brunches and lunches.   I always say our home is more like a hotel! We love to have visitors! And I love to feed them! Many of the tables that make it to my blog are set for guests.

Some tablescapes are set just for the joy of preparing a pretty table. They are my "fantasy tablescapes". Setting a table is a creative outlet... I love the whole process ... well, maybe not putting everything away, but mostly everything else.

Recently, I got an e-mail from a dear reader who asked what an "every night dinner" table would look like at StoneGable.

So tonight, Aimee, I'm setting an "every night dinner" table. This is exactly how Bobby and I eat dinner every night. No bells and whistles. This is the real deal.

The table is set for dinner. Bobby and I are empty nesters. Our youngest moved to a job about 2 hours for home in March.

Even when our children were little, I set the table every night. It was not complicated, but it was always set. I think it promoted a positive family atmosphere and prepared our children for dinners beyond our doorstep.

A seasonal centerpiece always adorns my table. I just took away the summer centerpiece yesterday and chose a transitional grouping of tall pitchers (Pottery Barn) and some great faux twigs (Old Millhouse Shope). More about that next week.

No tablecloth for a usual dinner at StoneGable. A runner is an easy decorative touch and isn't as fussy.

The runner is a crisp embroidered linen beauty (Pottery Barn). I am very partial to white linens for the table. When dinner is over it will be rolled up and stored in a kitchen drawer until tomorrow.

When I was a young girl one of my friends had me over for dinner on a school night and we ate by candlelight. That made a HUGE impression on me and I never forgot how special I felt. 

So, every dinner is candlelit at StoneGable.  

When the kids were little this was not always easy. Christopher loved to blow them out.... or try to touch the flame... or pour the candle wax on the dog... All I had to do was threaten (and I never make an idle threat- parenting 101!)  to take the candles off of the table and that usually straightened him out! That... or he was asked (more of a demand) to leave the table. 

I have these little candles (HomeGoods) in many colors. They add just the right amount of twinkle and are very inexpensive.

Each place is set with a simple wicker charger (Pier I). I also use black woven placemats. Easy... placemats and chargers define the dining space of each person at the table and keep things tidy.

The absolute workhorse of my kitchen are my Mikasa Italian Countryside everyday dishes. I LOVE them!!!!!

I have collected them over the years and now have 18 place settings.

The large dinner plate is topped off with the wide shallow soup bowl. Food looks gorgeous in these dishes. 

I am very partial to white dinnerware.

These oval glass dishes with an embossed leaf design are the official salad bowls at StoneGable. NOTHING FANCY! I have used these glass dishes for so many years. They are permanently etched  from years of hard water dish washing. But I find them much easier to manage than a large salad plate. They are great for dessert too!

I prefer cloth dinner napkins. But don't always use them, sometimes I get lazy! These napkins are really large flour sack towels. I think they work brilliantly as napkins. They are so soft and LARGE!  Just toss them in the wash and fold them as soon as they come out of the dryer. 

The everyday fork I am using belonged to my grandmother. I only have 2, so they are saved for Bobby and I. They must be 70 years old... at least! I like them so well because the tines are thin and sharp.  Don't you love the handle?

The knife and soup spoon ( I often use a soup spoon instead of a tea spoon at the dinner table) are my old worn flatware. I think they are Oneida. They are dull with use and the assault of the dishwasher.

The water goblets and wine glasses (Reading China And Glass) are waiting to be filled. I do switch out my glasses. I often use my beloved bubble glasses. These are used the most though. They have an every so slight amber/gold tint. 

This big tipped wooden salad bowl (Wm-Sonoma) can hold enough salad to feed a crowd. But when it is just  the two of us, Bobby and I still use it. The salad utensils were made in Belize by a man who has a woodworking cottage industry. They are beautifully made and I am blessed to have them.  I pray for him when we use them.

There you have it Aimee... "every night dinner" at StoneGable.  

Thanks for asking!

Every Night Dinner Menu

Santa Ana Eco Malbec

(an organic Argentinian wine)

Eggplant Parmesan Casserole

Ceasar Salad

Watermelon

Look for a culinary tutorial and recipe for Eggplant Parmesan Casserole tomorrow evening. It is scrumptious!

I am participating in...

~Tablescape Thursday at Between Naps On The Porch

PAINTED WINDOW MIRROR AND DECOR TRICK

This window frame came out of the childhood home of a friend. I feel very honored to have it.

It was made into a mirror years ago and painted a semigloss red. 

It hangs in the hallway between the garage and the kitchen. We call this hallway "the mudroom". Mostly from habit. Our last home had a mudroom.

Since painting the kitchen/ family room/ mudroom Springfield Tan (Benjamin Moore) and moving to a more neutral color palate, the red looked a litttle garish. I decided to repaint it Graphite (Annie Sloan Chalk Paints) and put some age on it.

Painting furniture, I have discovered, is wonderfully fun and creative! Making a new piece look old and beautifully worn is so artistic! I could go a little crazy with paints I think!

No sanding, no priming just painting! I used 1 coat of ASCP in Graphite and touched up areas that needed a little more paint.
After the paint dried, I used AS Dark  Soft Wax and applied it liberally all over the mirror. When the wax was dry, I rubbed it to remove the excess.

Then the artistic process began... a little dab of Valspar antiquing glaze in Asphaltum,  sanding, and more glaze and more Dark Wax and more AS Paint. Until it "felt" right. Then a final coat of AS Clear Soft Wax was applied, dried and buffed to a lovely subdued finish.

I was very pleased with the red paint that showed up in the "worn" places. I love new color! The mirror looks dramatic in a soft worn way!

SG Trick

Through blogging I have discovered something that is a great decorating help! 

Taking pictures of an area in your home it can tell you a whole lot! 

What we miss or overlook with our own eyes the camera will pick up.

Here is an example:

The hanging drum light is new and coordinates with the light above my kitchen sink. The mirror works much better with the colors and the style of my kitchen/mud room area.

This area looks fine to me because I see it everday

BUT...

It could look so much more "finished" and interesting. And the camera picks that up! A little ho-hum isn't it?

By looking at the photo here is what this area needs...

1~  A nubby woven jute runner  from  PB outlet I was considering for this hall but left there. I'm running out today to pick it up.

photo credit

2~   oil rubbed bronze door knobs would look very fresh 

photo credit

photo credit

3~  pulls on the hall closet would add a nice touch

 photo credit

photo credit

4~  something above the mirror, not too tall, would look nice... I'm thnking black framed family silhouettes with interesting mats.

photo credit

photo credit

5~   maybe a blessing above my door

photo credit

6~  The security pad needs updating. Call the company and price getting new alarm keypads (ours are 16 years old)

7~  Paint brass switch plates with oil rubbed bronze paint and install new dimmer switch

These images were also pinned to MUDROOM IDEAS (click on "mudroom") on Pinterest giving me an on-line design board to work from!

Keep posted as I pull this mudroom together to be as updated and fresh as my new kitchen.

I know that you have been patiently (hopefully) waiting for the kitchen reveal... I can't wait to show you!!!!!!  I just have to finish the bar stools and then it will be ready! Thanks for hanging in there with me!

I am participating in...
~WOW Us Wednesday at Savvy Southern Style
POTPOURRI FRIDAY at 2895

ON THE MENU MONDAY~ Week Of August 29, 2011

*Please excuse the highlighted areas on my post. I have tried for hours to correct this but was unsuccessful. Sorry!

Summer 2011 is winding down. Kids are back in school, the first day of September is Thursday followed by the Labor Day Weekend!  I am usually so happy to wave goodbye to summer and rush in the freshness of Autumn. This year it is a little different. I have almost enjoyed summer. I said ALMOST... I think my garden has helped to make it bearable.

But the garden is saying goodbye slowly too. It is getting tired (except the tomatoes and eggplants) and will soon want to take it's long nap until next spring.

As for the bushels of tomatoes dripping from every plant, I am making sauce. Lots and lots of sauce. And the eggplants hiding their aubergine skin in their thick lush leaves? Grilled  marinaded eggplant is such a favorite (see Monday's and  Sunday's menu)! I am trying a fabulous new canning recipe Pepper And Eggplant In Garlic Oil!!!! I can just taste this topping a grilled flank steak or on a crusty toasted baguette. I'll let you know!

But if you make one thing on my menu this week it would have to be the Eggplant Parmesan Casserole on Monday's menu. It is easy but does spend a long time in the oven. So if you are home for a couple of hours this is a "must try". I make two and freeze one. It is fabulous! And a little more healthy than the breaded and fried version but so so delicious!

Hope you have something YUMMY on your menu!

Here's what's on the menu at StoneGable this week...

Monday
Eggplant Parmesan Casserole
Parmesan  Puffed Pastry Breadsticks

Recipe: Eggplant Parmesan Casserole

2 TBS plus 1 tsp olive oil

2 medium eggplant, sliced into 3/4 inch thick rounds

1 jar of Tomato And Basil Spaghetti Sauce

8 oz. part-skim ricotta cheese

1/2 cup Parmesan cheese plus 2 TBS, grated

2  large egg

1 cup mozzarella cheese (I use lo-fat farmer's cheese, or lo-fat vegetable farmer's cheese)

1/4 cup Panko bread crumbs

Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Put eggplant in a large bowl and drizzle with 2 TBS oil and sprinkle with 1/2 tsp salt. Toss. Put eggplant in a single layer on the baking sheet. Roast eggplant for 35-45 minutes until golden brown, flipping half way through the baking. Cool eggplant and lower oven to 375 degrees.

Meanwhile, in a bowl mix ricotta, 1/4 cup Parmesan cheese, eggs and a dash of salt and pepper.

Evenly layer 1/4 cup tomato sauce, half the roasted eggplant, 1/4 cup more tomato sauce, 1/2 the ricotta mixture, 1/2 the Parmesan cheese that is left in an 8 1/2 by 5 1/2 inch loaf style pan that has been sprayed with cooking spray. Repeat the layers.

Cover the pan tightly with foil that has been sprayed with cooking spray. Bake until bubbly, about 25 minutes.

Mix the remaining 1 tsp oil,mozzarella cheese, 2 TBS Parmesan cheese and the Panko bread crumbs in a bowl. Toss.

When the 35-45 minute cooking time is over, take the eggplant out of the oven and take off the foil. Sprinkle with the Panko mixture and continue to bake for an additional 25 minutes. Let casserole sit for 3-5 minutes before serving.
Printable Recipe

Recipe: Parmesan Puffed Pastry Breadsticks

These are so crispy and melt-in-you-mouth delicious! Click HERE for the recipe and pictorial tutorial!

Tuesday
Mini Tomato Quiche
Arugula Salad

Photo credit~ La Table De Nana

Photo credit~ La Table De Nana

Recpe: Mini Tomato Quiches
If I could take pictures like anybody in blog land it would be like Monique at La Table De Nana. Her photography is my gold standard! I love to go and just LOOK at her exquisitely beautiful pictures! Her Mini Tomato Quiches are so delicate that I can almost hear the crunch of the phyllo! To get this wonderful recipe, click HERE... but I am warning you... you will spend way too much time perusing her gorgeous posts!

WEDNESDAY
Gourmet Grilled Hot Dogs
Homemade Baked Potato Chips
Watermelon

Recipe: Gourmet Grilled Hot Dogs
Once a summer I eat a hot dog at home! I LOVE them, but I don't eat them except at an occasional ball game and my once-a-summer dog!
1 perfectly grilled all beef hot dog
1 soft hot dog bun
zucchini relish
1 slice cooked bacon, crumbled
1 slice of great cheese of choice, or 1 good squirt of "Whiz" (Cheese Whiz of course!)
caramelized onions
yellow mustard
any other topping you desire!

Grill hot dog and pile up the fixin's. Make sure to eat 2!!!!

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

Preheat oven to 400 degrees.
Slice potatoes 1/8 inch thick using a Mandoline. Put potatoes in ice water. Let sit for 5 minutes.
Pat potatoes dry and put into large bowl.
Drizzle with olive oil, sprinkle with salt and to toss.

Lay potatoes on large rimmed baking sheet in a single layer.
Bake for 20-30 minutes, turning once until crisp and golden brown. Transfer to a paper towel for 5 minutes to absorb any oil.
Printable Recipe

THURSDAY
Sauteed Mushrooms Over Polenta
Garden Tomatoes And Torn Basil

Recipe: Sauteed Mushroom Over Polenta
This is a Tuscan delight! So beautiful, rich and dreamy-creamy! I will cook my mushroom in chicken stock plus a little Marsala wine. Mushrooms and Marsala are a combo made in heaven!!! You must visit Home  Savvy A~Z! It is a fun and very very creative blog! Click HERE for this appetizer made meal.

Friday
Chicken Piccata
Orzo With Sauteed Mushrooms
Roasted Broccoli

Recipe: StoneGable Chicken Piccata
This is one of my very favorite recipes~ Chicken cutlets in a lemony caper sauce. YUMMY!
4 half chicken breasts, butterflied and pounded thin
salt and pepper
flour for dredging
2 TBS olive oil
2 TBS butter
1/3 cup freshly squeezed lemon juice
1 lemon sliced
1/2 cup white wine
3 TBS capers, rinsed
2 TBS fresh chopped parsley

Preheat oven to 190 degrees.

Add 1/2 tsp salt and 1/4 tsp pepper to 1/2 cup flour. Put flour on a plate. Pat pounded chicken dry with a paper towel.

Heat 1 TBS olive oil and 1 TBS butter in a large skillet over medium heat. Add 2 pounded chicken breasts in the pan and cook for 3-5 minutes. When they are browned, turn and cook on the other side for another 3 minutes. Remove chicken to a plate. Add the remaining oil and butter in the skillet and heat. Cook the last 2 chicken breasts and remove the chicken to the plate when it is done.

To make the sauce, add lemon juice, wine and capers. Let the liquid come to a boil and scrape up the brown bits. Lower heat to a simmer. Reduce by half. Season to taste. Return the chicken to the pan.


SATURDAY
Roasted Corn Chowder
Beer Bread

Recipe: Roasted Corn Chowder

10 ears roasted corn

2 TBS good olive oil

18 slices of bacon, cooked (buy the good stuff)

3 large celery ribs, chopped finely

1 large onion, chopped finely

1 garlic clove, pressed

2 baking potatoes, peeled, and diced into small pieces

4 cups whole milk

2 cans creamed corn (or 1 cup heavy cream can be substituted)

salt

pepper

Preheat grill. Husk corn and desilk. Brush with olive oil.

When grill is preheated turn on low and grill corn turning frequently for 10 minutes. Some kernels will be browned. Do not let them char or burn.

Transfer to a plate and cool.

When cool scrape corn kernels off cob using a sharp knife.


Invert a small bowl in a large wide bowl. Stand an ear of corn on the stalk end. Holding the ear with one hand at the top, scrape the blade end of the sharp knife from the top to the bottom of the ear. Kernels will come off  the cob and fall into the bowl. Scrape the corn cob clean.

Set kernels aside.
Meanwhile preheat oven to 400 degrees. Lay out bacon on 2 large rimmed sheet pans. Bake for 20-30 minutes, switching position of baking sheets half way through baking. When crisp remove from oven and cool. Do not discard grease from 1 pan.


Cut celery and onion and add to a large stock pot. When bacon is done add bacon grease to the stock pot with the onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent.


Add garlic and cook for 1 minute.


Add all grilled corn kernels but 1/2 cup to stock pot. Add potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.


Ladle into bowl and add extra corn and bacon to garnish along with a little fresh parsley if desired.


Recipe: Beer Bread
2 1/2 cups all purpose flour
3 TBS sugar
1/2 tsp baking soda
1 TBS baking powder
dash of salt
2 TBS vegetable oil
1 bottle beer
1 TBS butter


Heat oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt in a big bowl. Mix to distribute evenly.
Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes.
Turn out into a well greased pan.


Dot top of batter with butter.
Bake for 45 minutes until risen and golden brown. Remove from oven and let sit in the pan for 10 minutes.

Sunday~ Company's Coming~ Labor Day Picnic

Grilled Vegetable Antipasta

Smoker Beef Brisket

Panzanella Salad

Summer Pasta Salad

Corn On the Cob

Hot Fudge Sundaes

Recipe: Grilled Vegetables

Eggplants, partially peeled and cup into a generous 1/4" round
Zucchinis, cut into generous 1/4" rounds
Onions, cut into 1/4" rounds
Peppers, cored and sliced in 1" thicknesses. Any color but green
Portabella mushrooms, cored and "gills" scraped off with the side of a spoon- keep whole
Lots of olive oil
Salt and pepper
Balsamic Marinade~ NO CHEATING! Make your own! Recipe follows

Preheat grill to medium heat.
Line a large rimmed baking sheet with paper towels. Salt eggplant generously. Place eggplant in single layers on the paper towel. Cover with another paper towel. Add another layer of eggplant. Continue to do this 4 layers high. Put a heavy pot on top of the eggplant. Set aside for 20-30 minutes. The salt will draw out bitter liquids in the zucchini and zucchini making them grill better.

Do the same for the zucchini.

Put a skewer through onion slices. Starting at the outside layer of the onion towards the center, catching all layers. Cut off any exposed skewer. Do this for all the onion slices. Put onions on a large rimmed sheet pan. Drizzle oil to coat and salt onions.

Put sliced peppers on a rimmed baking sheet. Drizzle with oil to coat and salt.

Put mushrooms on a rimmed baking sheet. Drizzle with oil to coat and salt.

While the eggplant and zucchini are set aside, Grill the onions, peppers and mushroom until nicely chared and cooked until tender.

Remove to a large platter. Remove skewers from onions. I arrange the veggies in attractive groups on the platter.

When eggplant and zucchini have sweated enough. Remove paper towel and wipe off excess salt. Drizzle olive oil to coat and grill until charred and soft. Remove to platter with other veggies.

Drizzle with marinade. Serve and wait for the raves!!!!!

Printable Recipe

Recipe: Balsamic Marinade

2/3 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, pressed or chopped finely
2 tsp mustard
juice of 1 lemon
1 TBS Worchestershire sauce
pinch of salt and pepper

1/4 cup basil chiffonades


Whisk all ingredients together in a bowl. Use as marinade, vinaigrette, or refrigerate.

Printable Recipe

Recipe: Panzanella Salad

I am eating this at every opportunity until my tomatoes are gone! This salad is addictive!

Click HERE for the recipe and a pictorial tutorial.

Recipe: Summer Pasta Salad

This recipe calls for tortellini, but I am using a combo of bow ties, penne and elbows,

2 large bag frozen tortellini
4 green onions, thinly sliced, use white part only
1 carrot, grated
4 slices of roasted red pepper, chopped
1/8 lb. sliced pepperoni, cut in thin strips
1/2 cup shredded mozzarella cheese
1/3 cup shaved parmesan cheese
1 jar marinaded artichoke hearts, rough chopped
1/2 cup sliced greek olives, pitted
1/2 cup halved cherry tomatoes
2 TBS chopped fresh parsley
2 TBS chiffonade fresh basil
Greek dressing, Gazebo House
salt and pepper to taste

Cook tortellini according to directions, drain and cool. Add all ingredients, except Greek dressing and salt and pepper. Once all ingredients are mixed, add dressing to taste. DON'T OVER DO IT! Salt and pepper to taste.

Recipe: Herb Butter

This recipe is a great way to use up your garden herbs! Freeze herb butter and have it on hand for summer flavors all fall long!  Click HERE for the recipe and a pictorial tutorial.

Recipe: Peach Dumplings

These look fancy and difficult to make, but with the magic ingredient (puffed pastry) these luscious packets of peachiness  are quite doable! Click HERE for this yummy recipe and some great pictures!!

Now what is on YOUR menu...

~Please link your post using your permalink.

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

~Please visit at least 2 other OTMM participants

I am joining...
~ MELT IN YOUR MOUTH MONDAY at Make Ahead Meals For Busy Mom's
~MENU PLAN MONDAY at  Organizing Junkie
~RECIPE SHARING MONDAY at Jam Hands
~Tempt Your Tummy Tuesday at Blessed With Grace