amish country

A short while ago, we were lucky enough to travel up to Ohio and check out my Dad's new company.
While we were there, we drove around the Amish countryside and enjoyed the beautiful Autumn sun, golden fields, and gorgeous bounty that our Earth provides us.
Here are a few pictures of the wonderful gifts our Lord gives us if we take care of His land with love.
Enjoy!

*this lovely lady offered to pose with this huge sweet potato! :)*

  

 

gd likes

a cool lazy susan

gig em Ags!

polish pottery drawer pulls

a new outfit for Autumn :)

soooo...what do you like?

apple white cheddar scones

Time for apple season!!
I've told you before that I didn't truly know what apple season meant until I lived on the East coast.
But, now that I'm here?
Let's do super-cool-and-yummy-things-with-apples!
:)

Like scones.
I have a bit of a love affair with scones.
And these are just heavenly.
You'll see.

Apple White Cheddar Scones
Makes 6.
Taken from the Smitten :)
Freezes beautifully, individually wrapped and unbaked
2 firm tart apples (1 pound)
1 1/2 cups flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup sharp cheddar, shredded (white is recommended)
1/4 cup heavy cream
2 large eggs


Position a rack at the center of oven and preheat oven to 375*. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths1 chunks. Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
*The Smitten's tip: Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.*
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use your hands to pat the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has been lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. 

herb fondue bruschetta

Yes.
The title of this recipe is horrid.
I can't come up with anything.

It's creamy and got cheese and herbs in it, so I came up with "fondue".
Bo-ring.

It's got herbs, garlic, scallions, cream cheese, butter....
Pretty much any flavors that you enjoy, you can put in.
But, either way, I can't come up with a good name.

It's just cheesy and creamy and herby and garlicky and good over toast.

Yum.

Herb-Cheese-Garlicky-Whatever Dip
Makes about 1 1/2 cups.
One garlic clove
A couple large basil leaves
A few sprigs oregano
A few sprigs thyme
3 scallions
One block cream cheese, softened
One stick butter, softened


Throw everything in a food processor or blender and blend until creamy.  Spread on a toasty baguette and enjoy!!
Easy!

portobello bisque

I love mushrooms.
They are divine.

I love mushroom soup too.
This is not soup.

It's so thick that it has to be called a bisque.
And that's so much fancier too, right?

It also has a secret.
This:

Makes it all smoky and heavenly.
But, if you aren't into artificial (which usually, I'm not), then by all means, grill your mushrooms over a good charcoal grill and leave this out.
I was feeling lazy.
:)

Portobello Bisque

Serves 4.

Adapted loosely from Paula Deen.

2 tablespoons olive oil, plus a splash more, divided

1/4 teaspoon liquid smoke 

1/2 cup chopped sweet onions 

4 medium portobello mushrooms, 2 whole, 2 chopped

2 medium garlic cloves, chopped

Splash of white wine 

4 cups beef stock 

1/2 stick butter

1/4 cup flour

2 cups heavy cream or half and half

Salt and pepper 

Sliced scallions, for garnish

Preheat oven to 350*.

Combine the olive oil and liquid smoke and toss the two whole portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Remove and chop into cubes. In a large pot, saute the onions in a bit more olive oil. Once onions are sauteed, add uncooked chopped portobello mushrooms and garlic. After mushrooms and garlic are cooked, add the reserved roasted mushrooms, white wine, and beef stock and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Melt the butter in the same pot, over medium heat.  Whisk in the flour and cook for a few minutes, until golden.  Whisk in the heavy cream. Add the blended mushroom mixture to the cream and let simmer for 20 minutes. Garnish with sliced scallions and enjoy!

GD Round 2 - swedish meatballs

I just love finding new ways to use old recipes.
I also love IKEA.

I know that's random.
But, if you've been to IKEA, then you know where I'm going with this.

You can spend a whole day in that place.

And they even have a place to eat.
Which has swedish meatballs.
See?
Makes sense now, eh?

I just love their meatballs.
Covered with a rich, smooth, brown gravy.
Yum.

Now, if you wanted to be more authentic, you'd make your own meatballs and they would include allspice and nutmeg.
But, this is a Round 2 recipe.
So, we are using my Maw Maw's famous meatballs.
Still fantastically good.

Swedish Meatballs

Serves 4.

Meatballs, enough for four
1/4 cup flour
3 cups beef stock, homemade or store-bought
1/4 cup heavy cream
A couple sprigs of thyme
Salt and pepper, to taste

Get a large skillet over medium-high heat.  Melt a bit of butter and drizzle a bit of olive oil and add the meatballs.  Brown on all sides and remove to a plate.
Once all of the meatballs are browned and removed, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and thyme and continue to cook until the gravy reaches the desired consistency. Taste for seasoning.  Add the meatballs back in, simmer in the gravy until ready to eat and enjoy!

gd likes

a diy, new island

this wall hanging for our son's "travel" room

ice tea spoons

chic fall shoes :)

soooo...what do you like?