Setting a Lovely Table

If you had to query some of my friends for my weaknesses I venture to say that a majority of them would mention jewelry as a top weakness.  They would be right.  I do love my baubles, geegaws, and trinkets. 

My friends may say I have a weakness for dining out, and they would be correct.  I love to try a new restaurant, to try different versions of the same dish, to experience the different décor in various restaurants.

However, one of my major weaknesses I try to keep under control….mainly because it can be so expensive….is I adore decorating a table.  Plates, cups, saucers, various pieces of silver, crystal, mixing and matching things, using unusual items to decorate a table….I adore all of it.   I have several different sets of dishes and glassware.   When I’m out shopping I will pick up a set a of dishes or items that might make a great table-scape like folks pick up a new shirt or pair of pants.

 If I ever win the lottery I will have a room….not a closet….but a ROOM devoted to table linens, glassware, china, silver, napkin rings, and objects to use on dining tables.  

However, until I win the lottery I’ll just have to keep my weakness under control. 

I  went to the Penny McHenry Hydrangea Festival today and one of the sections of the flower show including table decorations…..I snapped up several pictures to refer to later for ideas. 

You can click on each picture to enlarge it a bit and see it isolated on a page by itself.  Then hit the "back" button to return to the post.

Here they the tables I loved:

I need a set of red glasses like these.....

Notice the greenery tucked into the napkin.....

Look at the plate on this table.  I love the deep red....

I don't particularly like the table cloth for this design, but it does stick to the horsey theme.  

This picnic scape is one of my favorites.   The trunk, the basket and the hat all add to the theme for a country picnic while you are out gathering a bouquet of hydrangeas.

Some of the entries were for buffet tables....my preferred way to serve a large crowd.   I love the mix of flowers here......

This is another buffet setting that caught my eye.   

It's hard to tell in the picture but placed along the table were peacock placements or a runner of some sort.   I'm really coveting these napkin rings.  Love them!!!

This was an interesting table, too!   Greens and tans......    Loving the simple basket to prop the plates up with the napkins draped over....

                                     

There were flowers and lanterns all down this buffet table.....

The center bouquet was interesting.   Yes!!!!  They used green apples in the bottom of the glass container to keep the flowers stationary.  

This is the same arrangement from the top....

Another section of table designs has to do with breakfast trays.  I loved this particular one because it's so simple yet elegant with unique plate choice.    Love!!!!    

What's more elegant than white and silver?   The theme for this year's festival was The Royals tying in types of hydrangeas with the Queen of England's Jubilee.   This table designer picked up on the theme as well.  The napkins rings were rhinestone tiaras.

This is from the table above....I loved the detail of wrapping the wine bottle in white.

And the last table I snapped pictures of.....lovely china.   Too lovely not to get a picture.  I was very tempted to turn over a piece to see what it was....but I didn't.  :)

The same table as above but showing the full detail.....notice the small box on the table next to the flowers.  It had the wedding portrait of the Queen of England and Prince Phillip painted on it.

Former UGA football coach Vince Dooley was the featured speaker for this year’s hydrangea festival.   He shared his love of gardening with us as well as some pictures of his gardens. 

You can see some pictures of him and his gardens I've posted over at Georgia on My Mind

Restaurant Review: Meet Me at Marlow's Tavern

I’ve always wanted to own a little neighborhood bar and grill.  You know….the kind of place where everyone knows your name….

Seriously though…it would be nice to have a place with great atmosphere to share good food and beverages with friends, but I’ll probably never have my own place.  Why invent the wheel when the Atlanta area has SO many great places to enjoy?

I love to try new places, but one tavern with a neighborhood feel keeps drawing me back time and time again, and I’m fairly certain that if I owned a place it would be very similar to Marlow's Tavern.

What’s not to love….

The décor is simple with dark woods and walls filled with black and white prints in simple frames of all sizes.  Booths, tables for two, and high-tops for large groups fill the dining room along with a bar that begs for your company.

Along the back of the Vinings location – my regular haunt though I have ventured into the Kennesaw location, too – is an open kitchen where you can see the staff in an orchestrated frenzy as they prepare your meal.

As bar food goes Marlow’s is the top….I’ve tried the Truffled Pamesan Fries and the Asparagus Fries with Citrus Aioli.

Asparagus Fries with Citrus Aioli

My husband enjoys the Grilled Atlantic Salmon while one of my personal favorites is the Shrimp and Grits….a white cheddar grit cake with spinach, tomato shallot and sauce Beurre Blanc.

Shrimp and Grits....

As far as drinks go they have all the usual drinks, but I tend to go with many of the more unsual offerings such as the BLT Blood Mary featuring house made bacon vodka with caraway and thyme infused spiced tomato juice or the Grapefruit Ricky with Smirnoff vodka, grapefruit juice, lime juice, St. Germaine and fresh grapefruit.    The other night I tried the Cream Soda which was a tried and true cream soda mixed with vanilla flavored vodka.   Yum…….

An adult version of Cream Soda

My husband and I have stopped by Marlow’s for dinner at the normal dinner hour as well as dinner on a Saturday night as late as 11 p.m.  We’ve stopped in for a drink or two on our way home from various events.   In fact, our family ended up there last year for my Mother’s Day brunch when our first choice proved to be a little too busy.

The Vinings location has live entertainment Wednesday through Sunday….and the patio is now open.  Their full menu is always available until closing….Sunday through Thursday until midnight and Friday through Saturday until 2 a.m.

See you there!

Open Faced Pulled Pork Sandwiches with Tangy Broccoli Slaw

One night last week I decided I wouldn’t go to the store.  I had things in the freezer I needed to use, so I rummaged around and found a pork loin roast.  Well, actually it was half of a rather large one I had picked up from the grocery store when they had them on sale. 

I had seen a particular recipe in Simple magazine earlier in the day and it called for broccoli slaw….and I happened to have a package, and didn’t want to waste it.   To make this recipe even more interesting to try it involves the crock pot…..I was rather busy, and anytime I can work straight through and STILL have something cooked for dinner I jump on the opportunity.

1 medium red onion, sliced

8 T. cider vinegar

Kosher salt and black pepper

¼ cup sour cream

¼ cup mayonnaise

1 12-ounce package broccoli slaw (4 cups)

1 medium yellow onion, chopped

¼ cup tomato paste (1 small can)

¼ cup packed light brown sugar

1 T. Worcestershire Sauce

1 T. Dion mustard

1 T. Cajun seasoning

1 ½ pounds pork shoulder, trimmed and cut into 2 pieces

4 thick slices sandwich bread, toasted

In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and ¼ teaspoon each salt and pepper.  Cover and refrigerate for at least 4 hours and up to 3 days.

In a large bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of the remaining vinegar, and ¼  teaspoon each salt and pepper.  Fold in the broccoli slaw and refrigerate for up to 12 hours.

In a 4-to 6-quart slow cooker, mix together the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, the remaining 2-tablespoons of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.  Add the pork and turn to coat.

Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using two forks, shred the pork and mix it into the cooking liquid.   Serve the pork and onions on the toast with the broccoli slaw.

Drunken Gummy Bears

Finally!   A reason to buy Gummy Bears even though my children are grown and grandchildren are far, far down the road.

What you will need:

Alcohol of your choice

Bowl….with a lid to prevent alcohol evaporation

Fridge

Gummy Bears or any other type of gummy candy can be used

That’s it for ingredients.   Simple, huh?

Put the gummy bears in the bowl.  Pour the liquor you are using in the bowl and cover about a ¾ inch over the top of the gummy bears.

Put the lid on the bowl.

These MUST be left in the fridge, if not they will fall apart and turn into a huge glob of goo.

The minimum to soak these is about 5 days, but the longer the better for them!

Make sure to stir them 1-2 times daily to get them evened out.

Per this source website here are some interesting facts:

You can use ANY kind of alcohol to make them.

Alcohol by volume:  7-10 gummy bears equal one shot of the liquor you are using.

Yes, they will get you drunk – they are soaked in alcohol.     Keep them away from children!

They will stay good in the fridge for a very long time.

Serve them with a toothpick for cleaner eating.

Herb and Garlic Roast Pork Loin with Honey Mustard

1 ½ pounds boneless pork loin

Kosher salt and freshly ground pepper

2 T. olive oil

2 T. unsalted butter

1 T. chopped fresh thyme

1 T. chopped fresh flat-leaf parsley

1 ½ t. minced fresh rosemary

1 clove garlic, minced

1 cup panko (Japanese breadcrumbs)

1/3 cup plus 2 T. Dijon mustard

2 whole heads garlic

3 T. honey

Preheat over to 375 degrees.  Sprinkle the pork with salt and pepper.  Heat a large, ovenproof skillet over medium-high heat.  Add the oil, add the pork and cook, turning occasionally, until browned on all sides.   Transfer the pork to a cutting board.

Return the skillet to medium heat.  Add the butter, thyme, rosemary, garlic; cook, stirring until fragrant, about 1 minute.  Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes.  Transfer the toasted breadcrumbs to a piece of wax or parchment paper.

Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat.  

Return the coated pork to the skillet.  Halve the garlic heads crosswise and add to the skillet. 

Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees, about 45 minutes.  Transfer the pork and garlic to a cutting board and let rest 10 minutes.

Meanwhile, place the skillet over medium-low heat.   Add the honey, remaining 1/3 cup mustard, and ¼ cup water and stir until combined.  Simmer until the mixture is slightly thickened, about 2 minutes.  Slice the pork and serve with the roasted garlic and the mustard sauce.

I served the pork loin with green beans and pierogies (Polish potato dumplings) filled with mashed potatoes sautéed in a little olive oil.

Balsamic Glazed Carrots

Yellow carrots.

Yep, that was one of the veggies I served up with dinner tonight.   I found them at Trader Joe's in the freezer section.....a bag of sliced yellow and the more familiar orange kind.

They have yellow carrots?   Who knew?

Colored carrots aren't anything new.  

The Agricultural Research Service of the U.S. Department of Agriculture have raised carrots that reflect every color of the rainbow.

Purple and yellow carrots were eaten more than 1,000 years ago in Afghanistan and 700 years ago in western Europe.

However, in earlier times carrots were grown for their leaves and seeds.   The roots weren't as popular as they are today.  

Tonight I tried this carrot recipe...and it's a keeper!

1 cup carrots, sliced

1 Tablespoon olive oil

1 Tablespoon brown sugar

1 1/2 Tablespoons balsamic vinegar

Heat the oil in a skillet over medium-high heat.  Saute carrots in oil for 10 minutes, or till tender.  Stir in balsamic vinegar and brown sugar.  Mix to coat and serve.  

Serves 4

We served these carrots along with grilled boneless pork chops and aged Indian basmati and wild rice with garden herbs and vegetables from Trader Joe's and a glass or two of their Charles Shaw Pino Grigio.  The Charles Shaw label is often referred to as Trader Joe's Two Buck Chuck...very nice table wine at an affordable price!!!

Hopping Into the New Year

After being out late and spending the day dismantling Christmas and packing each ornament, piece of garland and several strings of lights away I certainly don’t feel like hopping, but Hoppin’ John is one of those dishes you simply must have for New Year’s Day.

Luckily I have a man in the house who doesn’t mind cooking while I do other things and this recipe for Hoppin’ John is one of the dishes he prepared for us tonight along with a grilled pork roast, Sautéed Collards and Buttermilk-Cornmeal Biscuits with Honey Butter (see this link for the biscuit recipe)

Hoppin’ John is actually a dish that can be traced back to West Africa where it is still eaten today.   It’s very simple why Southerners eat Hoppin’ John on New Year’s…..tradition holds it will increase our luck through the year.  The peas are symbolic to coins.   Collard greens, of course, are symbolic of actual dollars since they are the color of money, and cornbread represents wealth since it’s the color of gold.

 

By eating some form of peas or beans to celebrate the new year we  actually are taking part in a custom folks followed back in the Middle Ages since the French and Spanish both traditionally had beans or peas on their tables for New Year’s.

It looks like we will have some Hoppin’ John leftover to enjoy tomorrow.  Traditionally the left over Hoppin’ John takes on the name Skippin’ Jenny.    I’m taking a few Advil in hopes I will feel like skipping tomorrow!

Hoppin’ John

This dish is prepared in two stages…..

Stage One:

1 pound dried black-eyed peas, rinsed and picked over

¾ pound Tasso ham, diced

1 onion, halved

3 cloves garlic

3 bay leaves

In a large Dutch oven or kettle, combine ingredients with 6 cups water.  Bring to a boil, reduce the heat to medium-low, and simmer gently until peas are tender but not mushy, 2 to 2 ½ hours.

Drain the Black-eyed peas and ham, saving cooking liquid separately.  Remove and discard the onion pieces, garlic, and bay leaves.

This is how the Hoppin' John looked at the end of Stage One.

Stage Two:

½ pound bacon, diced

1 onion, diced

3 ribs celery, diced

1 bell pepper, diced

1 jalapeno, seeded and minced

½ tsp. fresh Thyme

1 cup Cajun Grain rice (or good quality long grain rice)

6 green onions, sliced

½ bunch parsley, chopped

1 teaspoon coarse salt

1 teaspoon ground black pepper

All the chopped ingredients are ready to add to the kettle.

Wipe out the pot and return to stove over moderately high heat.  Add bacon and render until golden (8-10 minutes), then add the onion, celery, bell pepper, and jalapeno.  Using a wooden spoon, stir occasionally, cooking until onions are translucent (8-12 minutes).   Add the thyme and 2 ½ cups water, and bring to a boil.   Lower the heat, stir in the rice, cover and simmer until the rice is tender, about 17-22 minutes

Stir in the green onions, parsley, black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid.   The Hoppin’ John should be lushly moist but not soupy.

Serves:  6