Sunday, November 29, 2015

Vintage Brown Eyed Susan Trio

 This is my most recently acquired vintage teacup and saucer trio.
It's a Royal Standard English Fine Bone China 
"Brown Eyed Susan" pattern.  
I just barely got this one in under the wire before the Christmas season begins! 

Monday, November 23, 2015

Thanksgiving Menu Planning

Everyone in our family has a favorite side dish they request at special family meals,  
including Thanksgiving and Christmas.  
We bake a turkey at Thanksgiving and Christmas.  
We also serve a baked Kentucky Country Ham at Christmas. 
In 2012 we added gluten free dishes to our menu.  This year
everything will be gluten free, with the exception of Sister Schubert rolls for Peyton. 
 A few of our favorite family recipes are below: 
For son-in-law Tim: 

Sweet Potato Casserole
3 C sweet potatoes, cooked or canned (I use a 29 oz. can, drained)
½ C. brown sugar
2 eggs, beaten
½ t. salt
½ stick butter or margarine, melted
½ C. evaporated milk
1 ½ t. vanilla

½ C. brown sugar
1/3 C. flour (I substitute GF flour)
1/2 C. chopped pecans
1/3 stick butter or margarine melted

Mash sweet potatoes.  Add sugar, eggs, salt, butter, milk and vanilla.  Put mixture into an 8x8 casserole dish.  Mix topping ingredients and spread over sweet potato mixture.  Bake at 325 degrees for approximately 30 minutes. 

My family never made stuffing in the turkey, we always make Southern Cornbread Dressing baked in a casserole dish. Glenn's favorite side dish was my mom's dressing.   By the way, my mother was pleased that Glenn loved her dressing so much that she made him his own pan to bring home.  
While I'm on the subject of my mom's cooking, she always made dumplings to serve with turkey and dressing. The dumplings were everyone's favorite! Oh my! What memories! 
My gluten free cornbread dressing last year was very good.  I served it with gluten free turkey gravy. 
Corn starch has become a substitute for flour as the thickening agent in my gravy. 

Below Austin's Favorite: 

Southern Corn Pudding (my gluten free version) 
5 eggs 
1/3 C. butter, melted
1/4 C. white sugar
1/2 C. milk
4 Tablespoons cornstarch
1 (15.25 oz). can whole kernel corn
2 (14.75 oz.) cans cream-style corn (gluten free) 

Preheat oven to 400 degrees F.  Grease a 2 qt. casserole dish.
In a large bowl, lightly beat eggs.  Add melted butter, sugar and milk.
Whisk in cornstarch.  Stir in corn and creamed corn.  Blend well. Pour mixture into prepared casserole dish. 
Bake for 1 hour.  

We can't have a big family meal, picnic or holiday, without Deviled Eggs
My mother-in-law called her's Dressed Eggs. 
Either dressed or deviled, most families have their own special recipe.  
My basic recipe is from the Better Homes and Gardens New Cook Book 
given to me as a wedding shower gift 45 years ago. (obviously it's not the newest version!) 
I top my deviled eggs with 1/2 a stuffed olive. 
Do you have anything special you add to your deviled eggs? 

Daughter, Melissa, was a Home Ec. teacher (Family and Consumer Science) 
for 11 years and supervised her classes making many turkey dinners, always to indlude
homemade cranberry sauce, but her requirement is canned Ocean Spray Cranberry Sauce
with our turkey dinners because it's her favorite! Our neighbor sends/brings homemade cranberry sauce and I'm the only one in the family who will eat it! 

For Peyton: Mashed Potatoes and Green Beans 
Those of us in Appalachia cook our garden green beans nearly all day, usually seasoned with a small cured country ham hock or "salt pork." When Aunt Mary was living, her job was to bring the Appalachian favorite  Shuck Beans.  Some folks called them "shucky beans" or "leather-britches."  
They were dried green beans picked from the garden and laid out in the sun to dry. They were stored and cooked during the winter. 

I'm still working on perfecting gluten free desserts.  The pumpkin pie I made last year with a store-bought frozen GF crust was a total failure, except for the many laughs we had trying to get the rock-hard crust out of the pan. I won't mention the brand name of that crust.  
I made a recipe for "crustless pecan pie" and GF Banana Cupcakes last year.  Both were good. 

I took these photos at Melissa's in 2012.  
I never seem to take time to take photos of Thanksgiving meals in my own kitchen. 

Do you have favorite family or regional recipes your family members ask you to make? 

Thursday, November 19, 2015

Limoges - A Beautiful Gift

 Melissa and Tim's friend Paul, who has visited us many times over
the last 20+ years, brought me a gift of this lovely Limoges Tea Set. 
He purchased this at an auction.  He and I are trying to research details
of when, where, what and how.  
All you antique collectors know the research I mean.  

The tiny plate is back-stamped Limoges, Made in France.
 The teapot, sugar and creamer have the numbers G945 on the bottom of each.

By the way, I have not washed the bottom of the tiny plate.
I have not found the back-stamp in my research.
Is it authentic?
How was the tiny plate (tray) used?
So many unanswered questions...

Thank you Paul for this beautiful gift. 

Wednesday, November 18, 2015

A Day Out in Kentucky

Sixteen members of the Berea Progress Club recently traveled on a small bus 
to Irish Acres Antiques and The Glitz Restaurant at Nonesuch, KY.
This is a popular lunch and shopping destination in Woodford County
in the Bluegrass Region of Kentucky.  
Lunch began with a "Chilled Apple Refresher" 
a little like spiced apple cider. 

The menu is limited, but always special.
I ordered the "Golden Harvest Bisque." for my first course. 
My entree selection was "Santa Fe Salmon"
accompanied by a salad served with The Glitz' poppyseed dressing. 

For dessert I ordered The "Nonesuch Kiss" 
a baked meringue shell filled with jamoca ice cream, hot fudge sauce,
toasted sliced almonds, whipped cream and a cherry. 
This dessert is on the menu every day, along with two others. 
The menu at The Glitz changes about every 2 weeks.
This was a fun day out with good friends! 

Tuesday, November 17, 2015

Young Frankenstein The Musical

What a busy weekend! 
In addition to the Berea College Homecoming and weekend guests,
the Berea Community High School "Berea Players" presented
Young Frankenstein The Musical on Thursday, Friday and Saturday nights.
Austin was Inspector Kemp 
and he was the Blind Hermit.
If you recall, this group performed The Sound of Music last spring.
I was a little concerned about this production's subject matter.
Wow!  I was impressed with this cast and the production.  
What a talented group of students!  
There are several seniors this year, Austin and Levi are juniors
and the rest are freshmen. 
Berea Community School is a small (1070 students) Independent School
PreK - 12th grade. 
Four generations in the family have attended the Berea Independent Schools.
 It is an amazing experience and opportunity to attend the same school
in the same building Pre K - 12 with lifelong friends.

Monday, November 16, 2015

Homecoming Weekend with Family and Friends

 The Berea College Homecoming 2015 and daughter Melissa's
20th class reunion was Friday - Sunday.
It was a busy and fun weekend at our house with family and friends.
 We all enjoyed Sunday Brunch at Boone Tavern together
before everyone traveled home.

Below: Camila, Paul, Melissa, Tim
and Peyton

Sunday, November 15, 2015

Irish Memories

 Our Irish Memories are far more that the souvenirs we purchased. 
But, I loved the name of this shop at the Dublin Airport. 
 A few of my favorite purchases were the Irish Linen doilies, 
Irish Breakfast Tea and Irish Afternoon Tea.
This concludes my post about our Fall Break 2015 journey.
I was amazed at how interested Austin was in the culture, the scenery, the architecture and more.
He and Glenn are ready to move to Ireland!  

Friday, November 13, 2015

Royal Tara Teapot

I purchased this pretty  Royal Tara 2-cup teapot while in Bunratty.  
It is perfect for my morning tea.  

Thursday, November 12, 2015

Last Day of Travels In Ireland

The coastal drive in the Burren is difficult to describe and difficult
to photograph from the best view.  
You drive along the scenic rocky coast for miles with only a few places to pull off. 

The waterside village of of Ballyvaughan marked the end of our scenic coastal drive. 
We stopped for our last pub lunch at Monk's Bar and Restaurant. 
 After our late lunch, we turned toward Dublin and drove
through one of the few rains we experienced. 
What a joy to see a beautiful rainbow! 
 Our destination for our final night was Dunboyne Castle Hotel
located about 30 minutes from the airport. 
It was dark when we arrived.  The photos below were taken
in the early morning before departing. 

As always, equipment for making tea was in the room. 
 My last cup of Irish tea at Dunboyne Castle Hotel breakfast on Friday, October 9th.

Wednesday, November 11, 2015

Burren Welcome Center and Church

Since we were backtracking around the Burren, we came to the 
Burren Centre in Kilfenora,  half way through out journey.  
Tea and scones were tempting, but it was mid-morning 
and not long after our full Irish breakfast, and we had a long drive ahead of us. 

The ruins of the church next to the Burren Centre
has  12th-century crosses.  Austin and Glenn enjoy exploring old churches. 

From Kilfenora we continued to the coast northeastern coastal
area of Co. Clare.  

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