The Pamper Project

While our new Grandbaby was here, we went into full mode 'pampering'. I don't know who enjoyed it most . . . Mom, Hope, or LuLu!
(I do think that I enjoyed it most of all ~ it's nice to do the pampering once in a while)

We had a little baby shower ~The Pamper Project~ and had a lot of fun with the food and decorations. Y'all just have to see these precious cookies!

I used my favorite Butter Cookie Recipe ~ we have used this one for years and they make perfect cookies everytime! You roll out the dough and use your cookie cutter to make whatever shape you want.
We wanted babies!
So we cut the cookies out into perfect circles. I mixed red and yellow to make a peach color icing for the faces. A round dot for the pacifier (with a little pink candy for the paci handle) A little hair and a couple of eyes. . . can you see it?
Then we took cup cake wrappers and cut a V out. They fit perfectly around the head for a little baby bonnet. We stuck them with a dab of icing. They looked so cute ~
~ and tasted even better!
Y'all enjoy~
Sandi

Traveling Tuesdays ~ Italian Fashion

It's time for Traveling Tuesday . . .

I think today I'll take you on a stroll through the streets of Florence. ~ where even the polizia are chic. (in a manly-man kind of way)
Is it any wonder that we were lulled into a delirious state of the Italian fashionista? We all bought our own little piece of Florence . . . from the designer Jennifer Tattanelli.
Here we are in our new leather coats with Jennifer. What a fun day!

and I think of it everytime I put on my coat.
Allorah ~ The experiences you have when you travel.


Y'all enjoy the ride ~
Sandi

Novel Food 'Beyond the Pasta'

Simone at Briciole is once again hosting our Novel Food event.
You can see All of my Novel Food Posts since 2007. . . that's a lot of reading (and a lot of eating). I love the idea of posting a recipe from a novel that you have recently read.
I am posting another recipe from my newest favorite Novel 'Beyond the Pasta' by Mark Leslie.

This book is a fun read... especially if you are at all interested in travel, food, or Italy.
That describes me pretty well!
The truth is . . . It was the last minute and I hadn't come up with anything for Novel Food. My copy of Beyond the Pasta was sitting right next to my knitting basket, where I can thumb through my favorite parts of the book. Page 17. Day One of Mark's trip to Italy. He is talking about his arrival to Italy and welcome into the family. This is the primi from Nonna's kitchen.
Frittata con Zucchine e Cipolla
Zucchini and Onion Frittata
2 Tbs olive oil
1 medioum onion minced
1 clove garlic, minced
3/4 cup water (divided)
3 medium zucchini
1/2 tsp salt
1/4 tsp black pepper
6 eggs beaten
1/2 cup freshly grated Parmigiano
Heat the oil in a nonstick skillet. When the oil is hot, add the onion and garlic, cook for one minute. Add 1/2 cup of water and cook for 2-3 mintues until the water has evaporated. Add another 1/4 cup water and cook another 2-3 mintues. Stir in the zucchini rounds, salt pepper and the remaining 1/4 cup water. Lower the heat, cover and simmer. Stir occasionally until the zucchini is soft.
Meanwhile, beat the eggs and stir in the Parmigiano. We the zucchinii s soft, remove the cover and cook until the moisture has evaporated. Stir in the beaten eggs, making sure the veggies are evenly distributed. Cook until the frittata starts to set. With a spatula loosen the edges of the frittata and with a quick shake, flip the frittata. Cook the bottom side for another 2-3 mintues.
As Mark says... if flipping the frittata seems daunting, place a dinner plate over the frittata and turn the pan over, inverting the frittata on to the plate. Slide the frittata back into the pan and finish cooking.

Or . . . you can do it the way I do and finish the top under the broiler. I guess I need to spend some time in Nonna's Kitchen to be brave enough to flip a frittata!
Gail and I are in the process of planning our next great escape . . . maybe I should take it 'Beyond the Pasta'.
Ciao y'all~
Sandi

Photohunt ~ Two

The PhotoHunt for this week is 'Two'.Easy!
This is the way we keep up with two sisters living on different continents.
Two Clocks.
Happy Hunting y'all,
Sandi

Flavors ~ Pork

Y'all can see that the flavor for this week is Pork.
That is wide open!
The Flavor profile for Pork is sweet to savory. Of course in the south ~ we lean towards the Sweet! For this week we could choose everything from Pork Chops to Tenderloin. A Boston But, pork ribs, or a southern Ham. Most of those I see with sweet BBq sauce, pineapple with cherry on top.
The Flavor Bible suggests spice, savory, or sweet (redemption!)
I was at a delimma . . . What to do??
I thought about that southern ham with brown sugar glaze. Then~ I settled in on the back porch with the newest copy of Bon Appetit.
Their Prosciutto-Wrapped Pork Loin looked amazing. They must have read the 'Flavor Bible', because the recipe just fit. I changed it up a bit ~ Made it a little easier and more Southern. Sweet potatoes and pecans can always put a little south in your mouth.

Prosciutto-Wrapped Pork Loin with Roasted Apples and Sweet Potatoes
1 cup dried porcini MUSHROOMS
1 cup diced APPLES
2 tsp kosher SALT plus more
2 Tbs OLIVE OIL
1 cup minced ONION
1 Tbs finely minced GARLIC
2 tsp fresh THYME
2 Tbs fresh ROSEMARY
2 Tbs BRANDY
1/2 tsp freshly ground BLACK PEPPER
1 pound ground pork with SAGE
1/2 cup PECANS
2 sweet potatoes
Pork
1 pork loin
1 tsp kosher SALT plus more for seasoning
1/2 tsp freshly ground BLACK PEPPER,plus more for seasoning
3 ounces thinly sliced PROSCIUTTO
3 sprigs rosemary
3 Tbs unsalted butter
1/2 cup low-salt chicken stock
Place dried mushrooms soak until very soft, about 30 minutes. Strain mushrooms. Finely chop mushrooms and apples.
Melt butter in a large skillet over medium heat. Add onion; cook until soft. Add mushrooms and apples; cook, stirring occasionally, until flavors meld. Stir in garlic, thyme, and rosemary; cook another minute. Add brandy and cook until liquid is absorbed. Add saltad pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
Pork Loin
Season pork with 1 tsp. salt and 1/2 tsp. pepper. Spread filling on top of pork loin. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. Place in a roastg pan with chopped sweet potatoes and any remaining stuffing. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Roast pork uncovered until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
When roast is done, spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and sweet potatoes alongside sliced pork.

Join us for the ride on Facebook and our blog Flavors.
Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Let's Go!

It's Tuesday ~ time for a little traveling . . .
How 'bout a little train ride to Haslemere? Haslemere is in Surrey, just about an hour's train ride from the Waterloo station. It is a charming town surrounded by woodlands that are protected by The National Trust.
Best of all . . . Holly has dear friends who live just outside the town. They have a fabulous home on the edge of the National Trust. They have recently redone their kitchen . . . Oh My! I would give anything to cook on that Aga stove.
Consuelo is a wonderful cook. She had also made some Elderflower cordial, from elderflowers she had collected. It was light, sweet and 'floral' . . . what a treat! We enjoyed a lovely day outside ~ enjoying that British sunshine.

Where are y'all travelig this tuesday?


Y'all enjoy the ride~
Sandi

Photohunt ~ Light

The PhotoHunt for this week is 'Light'. When we were in London, we made avisit to HamptonCourt ~ home of Henry VIII.
There is no doubt this was a 'royal residence'
Even the lights are topped with a crown!Happy Hunting y'all,
Sandi

Fr♥day's Favor♥tes ~ Another Happy Couple

I have created another Happy Couple for my ETSY store Gimme Some Sugar. These Cute Wedding Cake Toppers are all custom made and unique to each couple.
This is the beautiful daughter of one of my friends. . . with her special Justin Alexander tea length dress and chic fascinator veil.
The wedding was just last weekend in Montgomery. It was such a perfect wedding. They kept things fun and so unique. She didn't want a fuu-fuu wedding cake ~ and did a tower of strawberry cupcakes instead. The cute cake topper still had a place of honor.
They put it under a glass cloche on the cake table.
And . . . here. . . The Happy Mr & Mrs . . .
That's a friday's favorite for sure !
What is your favorite today?
Y'all enjoy~
Sandi

Flavors ~ Carrot

Y'all can see that the flavor for the week is Carrots. While we acknowledge that carrots are a vegetable . . . in the south we love to turn them in to a sweet. (as with most things)

I am glad to see that the flavor profile includes butter, sugar, maple syrup and pecans. Marshmallows are not on that list ~ but that is clearly an oversight. They have also included tarragon, thyme, onions and celery. I am excited to see what everyone else has done with their carrots.
I have decided to stay true to my Southern cooking roots ~ and making a carrot cake ~ using the Flavor Bible as my guide. We have served more than a slice of two of Carrot Cake at the WhistleStop Cafe. I have listed all the recommended flavors are all in Caps.
Carrot Cake
3 cups unbleached all-purpose flour
2 cups SUGAR
1 teaspoon SALT
1 Tbs baking soda
1 Tbs CINNAMON
1 1/2 cups OLIVE OIL
4 large eggs, lightly beaten
1 Tbs VANILLA extract
1 1/2 cups shelled PECANS, chopped)
1 cups sweetened, shredded coconut
2 cups of finely grated CARROTS
1 cup of drained crushed pineapple
1/2 white RAISINS
Frosting
8 oz CREAM CHEESE
6 Tbsp unsalted BUTTER
2 1/2 cups of confectioners' SUGAR
1 teaspoon VANILLA extract
2 Tbsp LEMON juice

Preheat oven to 350°F. Butter and flour two 9 inch cake pans.
Sift dry ingredients into a bowl. In a large mixing bowl, combine oil, eggs, and vanilla. Beat well. Add dry ingredients until smooth. Fold in chopped pecans, coconut, carrots and pineapple.
Pour the lumpy batter into pans. Bake for 45 minutes Until done. Cool on a cake rack.
To make the frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, frost with Cream Cheese frosting.
Using shaved carrots, put into ice water, decorate with carrot swirls. This cake is chock full of carrots ~ that has to make you feel good about a slice!
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Cooking Light ~ Autumn Harvest

Our Cooking Light Virtual Supper Club is celebrating a 'Late Autumn Harvest'. Y'all know that every month we get together for a supper club. This is a group of friends from across the country
. . . Canada too!
This month I found something in the Cooking Light Recipes that could be great for a Thanksgiving side dish. I changed it up by using cornbread dressing and leaving out the currants.
Roasted Acorn Squash with Corn Bread Dressing
7 cups crumbled Corn Bread (I used leftovers)
4 acorn squash (about 1 pound each)
4 cups boiling water, divided
1 cup dried cranberries
2 tsp olive oil
1 cup finely chopped onion
1 cup finely chopped celery
2 Tbs chopped fresh sage
3 garlic cloves, minced
1 cup vegetable broth
1/4 cup chopped pecans, toasted
2 tTbs finely chopped fresh parsley
3/4 tsp fine sea salt
1/4 tsp black pepper

Preheat oven to 350°.
Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Pour 2 cups of boiling water over squash. Cover and bake at 350° for 20 minutes. Remove the squash from pan.
Place cranberries in 2 cups boiling water. Cover and let stand 30 minutes. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, sage, and garlic; saute 3 minutes.
Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
Bake at 350° for 30 minutes or until the tip of a knife pierces squash easily.
They were awesome ~ almost a meal in themselves. The only thing it was missing was the flavor of BUTTER. Sorry Cooking Light!
Now, let's see what everyone else has brought for our Autumn Harvest Supper...
Jerry has made a Pear Cake for dessert
Val has made Curried Butternut Squash and Potato Latkes with Apple Salsa
MaryAnn has made Warm White Beans with Roasted Fennel
Roz has our main dish, which is a Pork Tenderloin with Dijon Cranberry Sauce
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~
Sandi

Traveling Tuesdays ~ London's lights

Let's just take a stroll across London Bridge... Big Ben is all lit up!
it is a beautiful clear night in London.
Everyone is out!
Where are you traveling this tuesday?
Join the linky party, and if you'd like . . . copy the code and make it a blog hop!
Y'all enjoy the ride~
Sandi

Happy Halloween!

We are busy with 'The Pamper Project' here . . . Pampering the new mom and the new baby too.

Isn't she just the sweetest treat in the world?

Happy Halloween Y'all~

Sandi

Photohunt ~ Broken

The PhotoHunt for this week is 'Broken'.
This church door is on one of the Elafiti Islands we visited in Croatia. It is a tiny chapel that sits next to the village cemetary. It was so tiny that each door panel was only about 12 inches wide.
I was touched by the broken stone on the door frame. Imagine the number of hands that have brushed this door over the centuries. Happy Hunting y'all,
Sandi

Flavors ~ Duck

The Flavor for this week is Duck. I thought for sure duck would not something that is easily found at the Piggly Wiggly. Surprise to me. . . In the freezer department. I am not sure about the quality of the duck~ although with enough of the cherries and red wine. . .

The Flavor Bible describes duck as 'loud' . . . which reminds me of Daffy Duck (I confess~ I never liked that cartoon) Bill was not excited about this weeks challenge; I don't think it had anything to do with the Daffy Duck.

Back to the flavor profile ~ Duck pairs nicely with citrus and fruits, with savory like rosemary and mushrooms, of course with Thai and Asian cuisine. In my recipe, I have capitalized the foods that are recommended by the Flavor Bible.
Duck Breasts with Cherries in Red Wine
3 Tbs SUGAR
2 Tbs water
1/2 cup dried CHERRIES
2 Tbs sugared GINGER
3 Tbs BALSAMIC VINEGAR
1 Tbs OLIVE OIL
2 boneless DUCK breasts
2 cloves GARLIC
1 1/2 cup MERLOT
1 ORANGE
Place the cherries and wine in a bowl and allow to soak.
Combine sugar and water in a small saucepan, cook on low to melt the sugar. Bring to a boil and allow to come to a rolling boil for 4-5 minutes (do not stir). Remove from the heat and add vinegar and cherries (reserve the wine for later)stirring as needed. Set on a low heat and allow the fruit and juices to caramelize.
Heat olive oil, add minced garlic and cook until clear. Pan sear duck breasts 5 minutes on each side. Remove from heat and set aside. Add wine to the pan and bring to a boil. Reduce by half, then add to the cherries. Continue to boil until it reaches a thickened consistency.
Serve duck breast sliced on a bed of oranges, with cherry sauce and orange zest.
I served mine with orange flavored cous-cous. . . and the rest of that bottle of wine
Waste Not ~ Want Not !
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi

Traveling Tuesdays ~ Put Croatia on the bucket list

Have you ever wanted to go to Croatia?
I never really had ~ until this opportunity came up to travel with my sister and her friends from the American Women's Club in London.
Croatia is a beautiful country on the Adriatic sea. We spent several days seeing Dubrovnik, Montenegro and the surrounding area.
We even spent one day on a replica of a pirate ship . . . complete with a beautiful woman figurehead. Fitting ~ since it was a boat full of fabulous women ! We spent the day sailing to 3 of the Dalmation Islands off the coast of Dubrovnik. All were amazing . . .
Each island was unique with it's coast lines and ports. The people were so very friendly; Proud of their wines and olive oils.
We ate fresh fish every night that had been swimming in these waters. We tasted a bit of that Croatian wine as well. Of course ~ I could be on a deserted island with my sister and still have fun !

Now, lets see where everyone else is traveling this tuesday !
Y'all enjoy the ride~
Sandi