Thursday, August 21, 2014

Flower Power!!!

We thought we'd take you for a tour of the sweetest
bedroom today.....it is one of our favorite
FULL
of beautiful flowers....


on the wall....



in the arrangements....


and even in the old pitcher...



Give me odorous at sunrise a garden of beautiful flowers 
where I can walk undisturbed. 
~Walt Whitman


Sweet Dreams!

Joining up with Ivy & Elephants today for What's it Wednesday... 
as well as Katherine's Corner for Thursday Favorite Things!

Friday, August 15, 2014

In a Jam

We are the luckiest girls in the world...
last night at the store we had our
  "Jammin' with Becky" Class!
 and we couldn't resist showing you the delicious pictures....


Our guest of honor was our dear friend and honorary Summer Kitchen Girls
Becky from Schooner Farms...


She showed our guests how to make delicious low-sugar jams
(refer to first tasty picture above!)

 


 No need for words....
It was a beautiful evening
beautiful guests & friends!


So....bet you can't guess what we had for breakfast this morning....



"Jelly, Jam, and Buttered Toast"

Jelly, jam, and buttered toast.
I like breakfast food the most.
Bagels, cream cheese, juices -- fresh squeeze,
make me say, pass more here please.

Lunch will often make me mutter.
I'm not fond of peanut butter.
I hate chips that won't go crunch.
Truly, I do not like lunch.

Now dinner is another meal
I'll take or leave, that's how I feel.
There's always veggies I can't stand.
I have to eat them on demand.

If I could choose and have my way.
well, we'd eat breakfast food all day.

by Denise Rodgers
Copyright© Denise Rodgers 
All Rights Reserved
A Little Bit of Nonsense

Thursday, August 14, 2014

There's Always Something Cooking at The Summer Kitchen......

Onion Pie 

With Lavender, Bacon & Blue Cheese

Last month we served this delicious pie for our Lavender Class!
Even if you aren't a big blue cheese fan (we aren't!) you will find this
one of the tastiest savory pies you've ever had!


1 unbaked 9-inch pie shell
 (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions (see recipe below)
4 ounces bacon, diced, cooked and drained
2 teaspoons culinary lavender
4 to 8 ounces blue cheese



Caramelized Onions
You will not believe the difference Caramelized Onions make!


2 pounds yellow onions
1 to 2 teaspoons salt
2 to 3 teaspoons sugar
2 to 4 tablespoons unsalted butter (optional)


Halve onions and remove the outer layers and cut into thin slices.
Place onion slices in a plastic bowl and sprinkle with salt and sugar. 
Toss the mixture and set aside for at 10 minutes
Melt butter in a skillet.
Reserving any liquid left in the bowl, add the onion.
Cook over medium heat stirring often until the first browning is visible.
Reduce the heat and add the liquid from the bowl.
Reduce heat to medium-low and cover the skillet and cook for 20 minutes, watching it so it doesn't' burn.

Onion Pie cooking directions:

Preheat the oven to 400 degrees. 

Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.

Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.


Enjoy!!

~Karla & Karrie
The Summer Kitchen Girls


You can find this recipe on The Washington Post.



Wednesday, August 06, 2014

Transferware Tea Towel


 Now...just how cute is this?
You can make it yourself....really!!!

 
 First we took some of our favorite flow blue plates
and scanned them onto the computer


Then we printed the plate pictures out onto iron-on transfer paper....


We placed them on cotton tea towel
to where we thought they all would look good 
and then flipped them over and started ironing.....


Once the transfer paper and image stick you can peel 
off the backing and move onto the next plate....


What a pretty little towel to hang in your kitchen!


P.S. you can take those blue plates 
and change the color to black and white if you'd like too!

Joining up with Patti & Paula 
at Ivy & Elephants for
What's it Wednesday....stop by and see what's up!

Monday, August 04, 2014

Our Dish Obsession Came Naturally.....

Before our husbands married us...
they should have really paid attention to what mom collects...


because apples....
they don't fall far from the tree


or the dish doesn't
go far from the china cabinet?


Stack them up.....the more the better!


We could look all day at dishes...how about you?


dishes...bowls, pitchers, cups....serving platters, gravy boats, tureens...
the list can go on and on!


and our husbands wonder
where
we get it?!!


We are certainly glad they weren't paying attention
 to those details when we met ~ lol!

Saturday, August 02, 2014

When Herb de Provence meets Pork.....


Thursday night we had our 
Lavender Cooking Class 
at the store and we had to share this recipe
because...
it was
to
die
for!


We just took a 3 pound pork roast
rubbed it with 2 tablespoons of crushed garlic
 then we rubbed it with the Herb de Provence we made for class
 {recipe below!}


Heat some olive oil in a skillet...get it nice and hot and then
sear the meat on all sides....take it out ~ then all we did was just took about
1/3 cup Dijon mustard and brushed it all over the roast....oh yum!!


Next just put it in a cooker and covered it
and put it in a 350 degree Fahrenheit oven for 3-1/2 hours or so...
pull it out....let it rest

then pull it apart

:)
it will make your guests smile
honestly!


Herbs de Provence
1 Tablespoon dried thyme
1 Tablespoon dried basil
2 teaspoons culinary lavender buds
2 teaspoons dried rosemary
1/2 teaspoon fennel seed
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram

Combine all of the ingredients, and mix well.  
Store in an airtight container in a cool, dark location.

Thursday, July 31, 2014

Planting the Old, Rusty and Chippy.....

We've been working outside on the back of the store this year.....


We are so happy that we 
planted
this old  chair and tractor seat where we did...
the flowers are growing in nicely!

Today we're joining
for their What's it Wednesday party....
where there is always something brewing!



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