Sunday, December 14, 2014

Cookies for Santa!

Don't forget to leave cookies for Santa and a carrot for Rudolph!
Also, did you know 2014 is the 50th Anniversary of
Rudolph the Red Nosed Reindeer television special?
Remember when...we'd all watch Rudolph dressed in our pajamas?
The magic of Christmas surrounds us even as adults. 
Embrace the season and others as we journey through yet another
magical season of hope and dreams for all!
And...don't forget the milk and cookies!

My Friend, Rose's Enchanted Cottage!

Can you see Rose at the bottom of her stairway! 
She is the decorator of this fancy little cottage.
For those of you who have had the privilege to
visit Rose at her Enchanted Cottage knows
no matter what the season, this home is magical!

Just like out of a magazine...this house wows all of its guests!
There's my sister, Nancy and Rose in the center of the living room.

The nutcrackers sit atop an old chest.

Lots to see...that's for sure!  At Christmastime, it's like
being up at the North Pole!

Santa figurines are tucked in the smallest spaces.

Getting ready for the Italian buffet.  Everyone brought something to
this Christmas season dinner.  Pictured are Rose's chicken cutlets!

Wishing all of you a very Merry Christmas and a Happy New Year!
Not sure if there will be another posting before Christmas
due to my busy schedule!


Tuesday, December 9, 2014

Still Time to Get to June's Bake Shop for Christmas Goodies!

I know I've posted this before is worth repeating.
June's bakeshop
135 Pierce Road
New Braintree, MA 01531
Find Junes Bakeshop on Facebook for all Open House details
and...future events.
Some of June's cookies are sold at Bahdon's on Pleasant Street, Worcester.

Here I am with June on Sunday, December 7th.
You can see all of my cookies packed and ready for the journey home.

Are these cookies gorgeous or what?

Cookie pops too pretty to eat!

Oh my...which ones shall I buy?

June's Bake Shop is charming!!!  We enjoyed hot chocolate
and little sugar tree cookies.

Every aspect is a sight to behold!  Christmas music was
playing outside.  It really put me in the mood to buy cookies!

No snow...but it was perfect.  Lots of holly, boxwood along with
little twinkle lights and lots of bows and ribbons graced the little
bake shop.  My friends Nancy and Rose enjoyed this trip to June's
very much!  Can't wait for the next event.
Mmm...I think it's time for a cookie!

Bolder & Fresher at the Wang in Boston

We saw the last Bolder & Fresher Tour on Saturday night, December 6.  Bill O'Reilly's
next show will have a new name!  It was great to be in an audience
with the same persuasion as yourself.

The ceiling of the Wang in Boston!  Beautiful architecture!

More from inside the Wang. 

Thursday, November 27, 2014

Happy Thanksgiving from Snowy Massachusetts!

Like a few years ago when we had snow on Halloween...
This morning we woke up to 5" of  a snow mixture.
Layers of ice, snow, repeating itself are what's on the ground.
The snow blower will be arriving soon and Max, our dependable
neighbor will be here clearing the way for our Thanksgiving guests.
Fruit is being kept cold on the porch with a view
of the fluffy white stuff in the background.

Waking up to a beautiful scene like this is something to be "thankful for".
The sun is rising and will hopefully melt some of the snow today!
Happy Thanksgiving everybody!


Tuesday, November 25, 2014

Ready, Set...

The table is set and the turkeys are ready for the Chatham Lobster and Corn Chowder. 
This will be prepared by my sister, Nancy.  The recipe is very easy and
 can be found on page 38 of our cookbook.
FYI - The Quaker Lace Tablecloth is a Thanksgiving pattern,
featuring, the bounty of the season, The Mayflower, The Pilgrims
and the Native People. 

Pinterest comes in handy!  There are so many ideas and this year
I decided to try and incorporate some of them into our Thanksgiving Day celebration.

Wooden Pilgrims grace the buffet.  They were a gift to my Mother from
our cousin, Wendy.  Vintage Platters, plates and carnival glass vases
compliment each other.

These Pilgrim candles are about 50 years old.  They come from
the Colonial Candle Company which was located in Hyannisport on Cape Cod
Massachusetts.  They are treated like gold and my Mother purchased and
treasured them.  They are very special to all of us.

Mixing the old treasures with new ideas is a way of nurturing your creativity
all the while nurturing your heart.

Thanksgiving Memories in a Frame

I have had several framed prints no longer in use siting around for quite awhile. 
 I've been thinking and thinking of what to do with these prints.  The
frames were too nice to throw out so...I just hung onto them. 
Not long ago, I got this idea to take out the print and go through
the old family photo albums.  Here is the first of the major holidays
to be created. 

Often times the old photos are in albums tucked away in a closet
somewhere.  Why not go through them and select some special
pictures reminiscent of a specific holiday and make a collage. 
All I used was double sided tape so they are easy to assemble
and take apart if need be. 

The next one will be Christmas!  There are so many wonderful
photos, I really could use a huge frame.  But this size just fits perfectly
on any wall space or...even propped up on a buffet. 

I will be interested to see what my guests think on Thanksgiving Day
when they see the old photos recharged and saying..."Remember when?"


Sunday, November 23, 2014

Sage...A Flavor of the Season!

Butternut Ravioli in Sage Cream Sauce
1 (10-ounce) package refrigerated or frozen butternut squash filled ravioli
2 Tablespoons unsalted butter
1/3 cup finely chopped white onion
1-1/2 tablespoons chopped fresh sage (Fresh Only) Not Dried
3/4 cup white wine
2/3 cup heavy whipping cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Parmesan cheese for sprinkling

1.  Cook ravioli according to package directions.
2. Meanwhile, melt butter in large skillet over medium heat; add onions, salt, pepper 
and sage to skillet. Sauté about 30 seconds. 
Add wine and cream.  Increase heat and boil, uncovered, until sauce is reduced and thickened
about 5 or more minutes.
3.  Add ravioli to sauce, toss to coat.  Serve garnished with Parmesan cheese.

Makes 4 servings
Easy as 1, 2, 3

From the Bog To The Dessert Table and a Dinner In Between!

1 cup water
1/2 cup sugar
12 ounces fresh cranberries
1/3 cup pecans - roughly chopped
1/3 cup chopped apricots

In a medium saucepan, bring water and sugar to a boil.  Add remaining ingredients.
Reduce heat and boil gently for 10 more minutes.  The other evening, I used this
deliciously warm cranberry sauce over vanilla ice cream.  Yummy! 
It also accompanied a pork roast which is on page 107
of Two Sisters and The Silver Spoon Cookbook. 
"Maple Mustard Glazed Pork Roast"

Saturday, November 22, 2014

Gobble, Gobble on Cape Cod!

This fabulous turkey is sitting in the front of the
Brewster Country Store, Rte 6A, Brewster, Massachusetts.

While on the Cape, this Country Store is a place
you must stop by and visit.  If you love vintage anything,
reminders of your childhood and the wonderful days gone by
then this is the place for you.  Don't miss stepping back in time.
It will put a smile on your face and you'll want to buy the many
treasures it offers for family, friends and grandchildren!


Tuesday, November 18, 2014

Roasted Butternut Squash and Red Onion

Cooking Spray
2-1/4 lbs. uncooked butternut squash, fresh, peeled and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
1 Tbsp . Olive Oil
1 tsp Garam Masala
1/2 tsp. Kosher salt
1/8 tsp. black pepper

Preheat oven to 400 degrees
Cover cookie sheet with non-stick aluminum foil
Lightly coat with cooking spray.
Place squash and onion on prepared baking sheet.
Drizzle with oil and toss to coat.
Sprinkle with Garam Masala, salt and pepper.
Toss to coat.

Roast about 25 minutes - Toss halfway through

Garam Masala compliments the butternut squash perfectly! 
This is a great recipe.  Please give it a try.  It is
quick and easy and the flavors won't disappoint.

Cranberry Apricot Almond Biscotti

Recipe from:  Cranberry Cooking for All Seasons by Nancy Cappelloni

(This photo shows the Biscotti baked and ready to be sliced.)
This low-fat recipe doesn't contain any butter.  Dip them in coffee
or hot chocolate for a delightful treat.

1 cup sugar
3 large eggs
1 tablespoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup slivered almonds
1/4 cup dried cranberries, chopped
1/2 cup dried apricots, chopped

Makes about 3 Dozen Biscotti

Preheat oven to 300 degrees
Put the almonds on an ungreased cookie sheet and bake for 5 - 7 minutes to toast. 
Turn once during roasting.  Take almonds out of oven and increase the oven temperature to 350 degrees.
In a mixing bowl combine sugar, eggs and vanilla.  In a separate bowl combine the flour, salt baking powder
and cinnamon.  Stir the dry ingredients into the wet.  Add the almonds, cranberries and apricots. 
Form the dough into a ball.  On a floured work surface, divide the dough in half. Form each half into a long loaf
about 12 to 14 inches long by 3" wide and about 1" high.  Bake each loaf on a
lightly greased cookie sheet or cookie sheet lined with parchment paper for 25 minutes or until firm.
Remove sheet from the oven and cool slightly.  When cool enough to handle (about 10 - 15 minutes), transfer the loaves to a clean cutting board.  With a serrated knife, cut each loaf into diagonal slices about 1/2 - 3/4" thick. 
Arrange slices flat on the cookie sheet.  Bake for 10 minutes.  Turn each biscotti over and bake them on the other side for 10 more minutes until both sides are lightly browned and toasted.  Cool thoroughly and store biscotti
in an air tight container.