Pink and Green for St. Patrick’s Day

 

I am joining Beverly at How Sweet the Sound for another Pink Saturday. Each week we play with pink and this week she asked us for pink and green. I can do pink

and I can do green…..

So here is pink and green for St. Patrick’s Day and Pink Saturday!

Please stop by Beverly’s and see the other pinks (and greens)!

A Table for Spring

 

Another Tablescape Thursday at Between Naps on the Porch and a chance to play with my dishes. Susan is the gracious hostess for this fun event. I have always loved dishes and setting the table. My dolls even had dishes!

Here in Florida we have had a chilly winter – nothing like what folks across the rest of the country have experienced - but not what we expect or are prepared for here. So, as this weather is starting to get warmer and the house can be opened up, my thoughts turn to spring.

I saw these salad plates at WS and they followed me home…along with the tablecloth and napkins. Living in Florida for the winter months, I miss the spring flowers. I have gathered faux spring flowers so that I can decorate my house and table.

The silk flowers are from Pottery Barn. I like the quality and look of them. The candlesticks were a find this past summer at Deb’s Flowerbed Farm in Bridgton, ME. Her shop is stock full of treasures. I also found the glasses there and (after a lot of research) I did identify them. The pattern is Jersey Swirl and the were made by LG Wright around 1950 in an opalescent treatment. I grew up in New Jersey so they should have come home with me. I am trying not to acquire “stuff” unless I know what it is.

The luncheon plate is Caprice and was manufactured by Cambridge from the 30’s until the 50’s. I have water goblets as well.

 

The wine glass is Ballet by Fostoria and was made from 1952-1965.

The Hobnail sugar and creamer were made by Fenton Glass and I have had them for a while. The Caprice plate is layered with an Apilco dinner plate. A few years back I worked for Williams Sonoma – need I say more!

The butter dish, salt and pepper, and divided relish tray are vintage Fenton Hobnail.

The stainless flatware is from Williams-Sonoma. I am not sure where I got the napkin rings.

Be sure to stop by Between Naps on the Porch and see all the pretty dishes.

Red around the house….

 

For the longest time I have said that I don’t have red in my house, that it doesn’t go…... Wrong. I have lots of red stuff scattered about including my computer, the mouse and my cell phone cases. I have an espresso machine that is red. I love a latte first thing in the morning. So I am joining Sue for REDnesday today for the first time.

There are roses on the table.

There is a hibiscus tree right outside the door.

Love the Baggallini pocketbook! Lots and lots of pockets and lightweight.

My Kindle has a red cover.

 

And Jack made Mrs. Bennett’s sauce and that is red. He made it in the red Le Creuset. I didn’t take pictures! You can print the recipe here.

Mrs. Bennett’s Sauce

1 cup water
2 cans tomato soup
2 T. Worcestershire Sauce
2 T cider vinegar
1 t chili powder
2 bay leaves
1 can tomato paste
15 oz. Hunt’s tomato sauce
1 garlic clove, minced
1 package mushrooms
I medium yellow onion chopped fine
1 lb. hamburg browned and drained
1 Italian finger pepper chopped fine
a good pinch of oregano
pinch of salt
Sauté onions, mushrooms and garlic in 2 T olive oil. Add everything else to Dutch oven and simmer until thick about 3 hours. After 2 hours add a good glug of red wine. Make the day before. Enjoy.

I am experimenting with the print recipe feature. I would appreciate any feedback – like did it work???

Playing with pictures

 

One of the things I have loved the most about blogging is learning about making mosaics and altering photographs. All the wonderful bloggers that I have met have been so generous in sharing their programs and ideas. Thank you.

Once again it is Monday and time for Mosaic Monday hosted by Mary at Little Red House. Thank you Mary. Be sure to stop by and what others have done today.

Below are the last pictures from the cruise.

I took a picture of the map on the wall in our stateroom. Then I took a picture of the bed covering. Then I took a picture of a friend’s icy cold martini.

Have a wonderful week.

Pink and Purple

 

Onions, that is…. Ina Garten’s Salad with roasted balsamic onions and blue cheese is a favorite and as I was sorting through pictures, I had an “aha” Pink Saturday moment as I saw these purple onions ready to go into the oven. The recipe is from Ina’s Barefoot Contessa Parties. I am joining Beverly at How Sweet the Sound for Pink Saturday and Michael Lee West Designs by Gollum for Foodie Friday. Be sure to stop by and see what wonderful things are happening on these 2 special and popular blogs!

 

To roast the onions, preheat the oven to 375 degrees.

3 small red onions

1/4 cup plus 2 tablespoons good balsamic vinegar

1 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper

6 tablespoons minced shallots (2 large)

2 teaspoons Dijon mustard

1/4 cup good red wine vinegar

3/4 pound or a little more blue cheese (I bought some at Fresh Market already crumbled)

2 heads red-leaf, washed and spun dry and then torn (I used 2 bags of a spring mix)

Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 12 to 15 minutes or until the onions are tender. Remove from the oven and toss with the 2 tablespoons of balsamic.Let cool to room temperature,

To make the dressing, whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, add 3/4 cup olive oil and continue to whisk until dressing is emulsified. Mash 1/4 pound of the blue cheese and add to dressing.

When ready to serve, toss lettuce with enough dressing to taste. Place lettuce on plate and arrange the onions on top. Add more blue cheese. Salt and pepper if desired.

I had dressing and roasted onions leftover. The onions were wonderful on grilled hamburgers and the salad dressing did not last very long.

Have a wonderful weekend!