What a wonderful holiday it has been! Christmas Eve was a highlight for me. Three generations sitting around the candlelit dinner table talking about their Christmas memories. It was such a treat to have both sets of grandparents and their aunt there for the children to hear. We laughed over Farmer Russ always wanting a bicycle when he was a boy and never getting one. He took matters into his own hands and bought himself a motorcycle when he was just 15! Whaaat? What is wrong with THAT picture.

Junebug’s (my mom) favorite present was an Indian outfit complete with a bow and arrow. To everyone surprise Poppa Frank’s favorite present was his Roy Rogers outfit complete with holsters and chaps! What a pair they would make and make now!

I had been obsessing over the menu for a week or two because… I just love to! Here’s what was served:

Asparagus Soup
(a family tradition)

Pear and Gorgonzola Green Salad with Walnuts
(my sister-in-law sent us the most wonderful pears from Harry & David)

Grilled Whole Beef Tenderloin with Green Peppercorn Cream Sauce
(Junebug and Poppa bring one every year… yum!)

Wild Rice Pilaf

Roasted Brussel Sprouts
(fresh from the garden!!! who knew!)

Pennies From Heaven ( a great carrot side)

 After basking in the warm candlelight glow from the table we all said our goodbyes and headed to the candlelight service at church. A beautiful service. So glad that my sister was there. My heart was touched as LaLa asked Ryder if she could put her head in his lap and he played with her hair and scratched her back as she rested. So sweet. Their gentle hands passed the flame from one candle carefully to the other. The sanctuary was aglow as we sang Silent Night.

Christmas morning was fun, EARLY and full of yummy goodness. Here’s what was on the menu:

Quiche Lorraine
(a family tradition: recipe from River Road Recipes- Baton Rouge Jr League cookbook)

Crustless Spinach Quiche
(a new recipe that I wanted to try… I think I prefer Quiche with a crust)

Fruit Salad

Lunch at my sister-in-laws with the extended family was fun and scrumptious. I managed to “win” a roll of toilet paper in the Bad Santa game.  I was hoping for a five dollar bill rolled up in there. No such luck.

The past week has been relaxing, pretty quiet besides the “school is out” sleepovers and “that’s not a word” Scrabble shouting matches. Farmboy even made a delicious Chicken Marsala dinner one night. He is such a Rennissance man! I have been in my pajamas much too much to admit to you. It’s 4:30… we have a party to attend at 7pm. Think I’d better go get changed… NOT that I could possibly still be in my pjs at this hour!

The smell of Black-eyed Peas is in the air. We are taking a DUO (I watch too much Ironchef) of Blackeyed Pea appetizers to the party tonight for double the prosperity for the coming year. Texas Caviar… a great alternative to salsa for chips and a warm BEP dip. Here are the recipes:

Texas Caviar

Zannie’s Black Eyed Pea Dip

When Ryder was getting his hair cut yesterday the stylist asked him what we were doing for New Years and his answer was simply “Eating black-eyed peas”. Made me laugh… we are such an exciting bunch. ; )

Next week Michelle Masters Studio will be back open for business and we will be gearing up for the 2012 Philadelphia Flower Show. There are new greeting card designs on the way as well as some fun new products. Fifteen pounds of french lavender buds is on its way for heavenly scented sachets and I will soon be ordering framing for some new paintings. Yay!

Thank you for stopping by- for reading, for your comments over the last year and for your encouragement and support of my little niche in the world. I am so honored. I wish you JOY, PEACE, PROSPERITY & GRACE for the coming year. May it shine in your lives and illuminate all those around you. : )

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Have you planned a birthday with/for a 6 soon to be 7 year old lately? If you haven’t you don’t know what you are missing!  At our house it is customary to celebrate the kids birthday’s with a family cookout including: grandparents, great aunts, regular aunts, uncles, cousins and all of their dogs followed by a rousing chorus of Happy Birthday in the overly decorated dining room with presents, cake and ice cream.

My chandelier will never be the same. It’s had streamers, ribbons, little swirly plastic-y things, lego guys, Indiana Jones figures, spiders, bats… you name it… hanging from the crystals.  I have been known to go a bit overboard for the kids birthdays. There was the one year when we all met under the festival tent with tiki torches at the entrance wherein the kids were given passports, a compass and a list and then sent on a scavenger hunt. The evening culminated in the hay barn where they had to pass through an obstacle course complete with a pit with rubber snakes. It would have been a challenge even for the real Indiana Jones.

This year was the first time that we had a “party” off of the farm for one of the kids. Ryder (10 yr old no longer wanting to be referred to as “the Bean”) wanted a laser tag party for himself and 3 of his buddies. At our family party he didn’t want the chandelier decorated with anything. WHAAATT?!!! It was a bit shocking for me. I went along with it… the “no theme” party. Uggh. The humanity of it. A mother with the gift of hospitality… and no coordinating colors or plates. I know. The child has to grow up. It’s okay. I’ve really gotten over it. Truely. I CAN let go.

So today Lala and I went on her birthday party decorating spree.  A tiny bit of the licensed stuff and a whole lot of colors and bling. She is such a delight. Our party favors for the cousins include: bouncy balls, tiny rubics cubes, friendship bracelets and sticky hands… which I had to give the proper warning against. “No sticky hands stuck on the ceiling! They stain when they are stuck there too long!”. Not that I have ever had a sticky hand stuck to the ceiling for beyond its proper time. Its just that those ones from the dentist office are especially sticky, stainy or something.

We have pretty pink paper lanterns hanging from the chandelier this year. Yay! As an artist it’s not easy when your design background wants to overrule a Birthday Girl’s sensibilites. I mean we want to stay away from tacky, right. Self expression vs. tacky… a fine, adorable line for a 6 year old but visual chaos as they get older.

This leads me to the conclusion that my days decorating the chandelier for birthday parties are cherished and limited. However, if you are in the same boat or even if your children are grown… celebrate. Celebrate life’s simple moments and rites of passages however it makes your heart sing. Wear the red dress. Wear the tacky purple hat. I promise that I will continue to hang wacky things from my chandelier if you will.

The Cookout Menu

Southern Baked Beans

Steamed green beans

Herb Roasted Baby Potatoes

Cucumber Salad

Hamburgers

Hawaiian Chicken Kabobs

Sauteed Snow Peas

And… Birthday Cake and Ice Cream  : )

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I don’t know about you but I have been needing to see some color and some blatant signs of Spring. I thought it would be fun to plant a large container with mixed with spring flowers that could be planted out in the border when they are done inside.

I’m always looking for ways to include the children while gardening and LaLa was anxious to get her hands in the soil. A perfect project for the two of us. I hope you will be inspired to go out and create a lovely centerpiece for your spring table!

First, find a large low container with no hole in the bottom. ( I did not want to have to worry about leaking when watering.)

Then head on over to your favorite garden center and pick out some healthy spring annuals and perennials that are already in bloom. My purchase included 3 Primroses (yellow), a Gerber Daisy (pink), 2 Violets (purple), and tiny Campanula (white) that I divided in two.

Have your helper add some rocks in the bottom of your container for drainage. Our rocks were about 1/3 of the way up the container.

Then start filling with potting soil and planting! It will be viewed from all sides so keep that in mind when deciding where to place your plants. Or, if you are working with a 6 yr old let them decide and rearrange the plants when they aren’t looking. Not that I would ever do such a thing!

Once you are all potted up be sure to water the plants in… keeping in mind that there is no drainage (don’t overwater- just enough to make everything evenly moist).

Now, bring it in and enjoy! I added some cabbage leaf place mats underneath my container to protect my table surface. When the flowers start to fade I plan to replace them with miniature plants, mosses and stone… to create a little indoor fairy garden. The primrose and campanula can be planted out in the flower border to make an appearance next year!

If you decide to create a living indoor centerpiece be sure to take a picture of it and send it to me! I would love seeing your creation. : ) Happy Spring! Oh, don’t forget to tuck some little eggs into your arrangement!

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~   Appetizers   ~

Hot Artichoke and Spinach Dip

Shrimp Cocktail

~   Main Course  ~

Baked Ham with Bourbon and Coke Glaze & Jezebel Sauce

Brined Roasted Turkey with Traditional Cornbread Dressing & Gravy

~   Sides  ~

Cheese Souffle

Buttermilk Mashed Potatoes

Pennies from Heaven

Sauteed Green Beans

~   Dessert   ~

New Orleans Style Bread Pudding with Whiskey Sauce

Marilyn’s Flan

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Caesar Salad

Beef Tenderloin with Gorgonzola Sauce

Wild Rice Pilaf

Steamed Broccoli

Apple Pie

Cheesecake Petites

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Sweet Balls of Fire

Guacamoldy with Blue Corn Chips

Bug Salad

Slivered Scream Beans

Chicken Bog

Candy Corn Gelatin

Every year Farmboy and I host a family get together on or near Halloween wherein the kids can show off their costumes to their cousins, aunt, uncles and grandparents. It’s alot of fun. The adults have been known to get into it as well. It’s great fun to start off a dinner party in hysterics as people come through the door. Last year I was a Queen Bee and Farmboy was a Beekeeper. Too funny. I can’t reveal my costume yet for this year. Can you? Do tell!

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Hey, have you heard about Slow Food USA. I like what they stand for… making lunches in schools healthy for children and teaching people about the slow/whole food movement. This weekend they are encouraging folks to participate in a DIG IN. Here’s what it’s all about…

On Saturday, September 25th,  something groundbreaking is happening near you. In Berkeley they’re building a chicken coop, in Chattanooga they’re helping local farmers with their harvest, in Atlanta they’re planting fruit trees at two local schools.

It’s all part of “Dig In” – a day to break ground at gardens and community events, then break bread at the end of the day to celebrate.

Whether it’s building a garden in your local school, helping feed the hungry at a food bank, or pitching in at a backyard harvest, Dig In events will be a fun way to connect with like-minded people in your area – or an excuse for a great day out with your friends!
It could be as small as you and your kids weeding your own garden, or as large as building a school greenhouse (they’re doing it in Missouri!) – the important thing is to celebrate our community and food traditions, and then to sit down at the end of the day together for a great meal.

All over the country on September 25th people will be breaking ground then breaking bread.  It’s part of being a powerful grassroots movement that can bring about the change we want to our entire food system – and have a great time in the process, helping our communities!

So click here to find out what’s already happening in your town, or click here to create your own event.

Farmboy and I have a dinner club event on the 25th so we will not be participating in the Dig In this year but I will plan on it for next year. Check into what is going on in your area! All of the cool kids are doing it!
Michelle

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Old Bay Deviled Eggs

Sweet Tea

Chicken Fried Steak with White Cream Sauce

Fried Okra

Sliced Heirloom Tomatoes

Buttermilk Mashed Potatoes

Black-eyed Peas

Corn Bread

Bourbon Pecan Pie

Update: Last nights dinner was scrumptious! I have a few notes regarding the recipes and changes that were made.

Old Bay Deviled Eggs: delish. Loved the touch of celery on the top. Thanks Mike & Ann!

Chicken Fried Steak: I used the top round that was suggested and prepared it two ways. At the grocery store I had the butcher “cube”  half of the steaks and the other half I tenderized as was shown in the recipe. Tip: use plastic wrap over the meat to keep all of those juices from splattering everywhere. I breaded and fried them just as the recipe recommended but I seasoned all of the meat with salt and pepper before they were breaded for some depth of flavor. The one that I tried without preseasoning just wasn’t as tasty. My observations about the two different styles of meat prep were that the tenderized, machine cubed steaks were just better. The hammered-by-hand steaks were tougher and they did not hold the breading as well. The white gravy was decadent.

Fried Okra: Oh, the fried okra. I was a bit panicked on Sat. morning. The grocery chain that had carried okra no longer had it available. I headed out early to the Regional Market in Syracuse and was so thrilled to find one farmer with tons of it. Nice and fresh… score!  Decided to fry the okra outside on the grill’s gas burner after cleaning up the chicken fried steak aftermath in the kitchen. (I am a messy cook when it comes to anything with flour.)  While frying my okra I noticed that Paula Deens’ breading recipe did not have any cornmeal in it as my grandmother used to make it so I added a handful… perfect. The last time I have had decent fried okra was in her kitchen in Mississippi about 8 years ago. Needless to say those tasty nuggets transported me back home. I snacked while I was frying and chatting with our company and sat down to dinner alittle, well…. full. Just like when I was little and got in trouble for snaking before dinner constantly tasting what was headed to the table.

I thought about the okra all morning in church today! Don’t tell the pastor. We had some pods left over and I’m cooking them for dinner tonight. I hope this kids like them… but if they don’t, more for me. I usually don’t fry anything. But when okra comes in season to Central New York, I think I must fry from now on. Moderation. Right?

Sliced Heirloom Tomatoes- nothing says summer like that. Perfection on a plate.

Buttermilk Mashed Potatoes: my new favorite mashed potatoes. There is little that Ina Garten does that I don’t love. Thanks Rick & Joann!

Black-eyed Peas: My suggestions regarding the link to Emeril’s recipe… no ham hock- only a couple of slices of bacon, no celery, 1/2 the garlic and 1/2 the thyme that the recipe calls for. Add plenty of salt and pepper and hot sauce if serving over rice. We eat these every couple of weeks. A staple in our house.

Corn Bread: Well, I got a surprise when making the corn bread linked above. There was no flour listed in the recipe! Now, our friends were here and I was trying to listen to conversations, get the okra fried and stay on focus… not an easy challenge for me! This was a new cornbread recipe- I usually make the cornbread on the back of the little round Quaker box. I didn’t feel like I could take the chance so I added a cup of flour thinking that somehow it was omitted in the recipe. The cornbread came out fine but I will probably go back to the normal recipe I use considering cheddar cheese just doesn’t seem right unless there are jalapeno peppers in there. Call me crazy.

Bourbon Pecan Pie: SO good. The fresh whipped cream helped to cut the sweetness of the corn syrup. Usually when I eat pecan pie I feel like my teeth are going to fall right out of my head from the sugar. A lovely visual, I know- but its true. Thanks Mike & Rita!

We had a nice blues mix playing… some B.B. King and Muddy Waters. A fun evening with great friends. Every dinner we post a question and answer it around the room (4 couples). It has been a great way to get to know each other better. Farmboy asked “What brings out your Hillbilly Bone?” (referring to a popular country song). The answers were revealing and hysterical.

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Herbed Flatbread & Warm Robiola Cheese with Pine Nuts, Olives and Golden Raisins

Chopped Salad

Grilled Herb Potatoes

Fish Kabobs

Grilled Pork Skewers with Chile Sauce

Glazed Strawberry Pie

Thanks to Mike and Ann for letting me post the menu for our dinner club. Farmboy and I will be bringing the Glazed Strawberry Pie tonight. I am so excited to get to use my new food processor to make the pie crust. Yay! If you’ve read the entertaining/recipe posts before you know I have been borrowing my mother-in-laws for years. LaLa and I went this morning to buy fresh picked strawberries from Manley Farms in Elbridge, New York. The most delicious strawberries you have ever seen and tasted! I will post the strawberry pie recipe with photos once it is completed so please stay tuned and get your forks ready! Here’s a little strawberry sneak peak…

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Farmboy and I hosted our dinner club with this menu one snowy January evening. The flavors were meant to heat up a cold winter night and feature some new spices that I had never cooked with before. We served the appetizer with Indian beer and featured a nice mix of Indian/World music. The inexpensive glass hanging candle votive added a nice ambiance to our dinner as the evening went on.

Seekh Kebabs with Herb Yogurt Dip

Beet Curry Soup with Feta and Cumin Crackers

Spicy Chicken Coconut Curry

Mughlai Chicken

Basmati Rice with Indian Spices and Traditional Raita

Mango with Ginger Mint Syrup

The kebabs were delicious as was the beet curry soup. I couldn’t decide on the main course so I prepared two separate chicken dishes for us to try. I thought the Spicy Coconut Chicken Curry would win for heat but it wasn’t as spicy as I had expected. The Chicken Mughlai was scrumptious… very complex flavors! I’ve made it couple of times since the dinner. The Basmati Rice and Raita I have continued to make as well.

Dinner clubs are a great way to try new dishes and cook with spices you normally wouldn’t- not to mention creating lasting friendships. Many of the spices for these dishes I did not have in my kitchen so it is a bit of an investment in that regard, but they are great to have on hand. I encourage you to get out of your culinary comfort zone and try cooking with new spices, new flavors and new friends!

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