& some creativity
Thursday, June 30, 2011
A Little Imagination...
Wednesday, June 29, 2011
Tuesday, June 28, 2011
Calming Spaces....
love the cluster of mercury balls
and the scale of this room is perfection
it's large but doesn't seem too large,
and those palladium arches ...
swoon worthy...
not sure I would have used 2 small tables...
what do you think?
& orchids...
they are simply the best price for any flowers because
they last so long
(with misting 2X a day)
& make such a dramatic statement...
table scape from honey we're home/pinterest
Monday, June 27, 2011
this & that .....
not with these booties...
but with about 10 ropes of pearls
or maybe a huge choker...
other than a black-tie gala I can't think of anywhere
these 2 outfits won't take me...
mixed with other things I already own,
accessorized to the hilt...
great handbags, shoes, jewelry
look at the precious lace skirt worn daytime and looking great...
and this, perfection of dressing when travelling...
I called it European white...
something we're diddling with...this entirely hand-made ring
(well except for the pearl)
reminiscent of my old office....really...
now you see why I miss my job so much...
Sunday, June 26, 2011
StoneGable's Menu Monday
Often times you will find me in the kitchen with
delights from our local gourmet carry-out establishments,
where I will transform them into my own versions.
For Yvonne's 1st party I thought I would make,
all by myself,
all by myself,
Italian Crostini's
for our little appetizers.
In my kitchen, as with my jewelry designs, I always
say "it's all in the presentation" and know even the simplest
things can be beautiful as well as tasty.
things can be beautiful as well as tasty.
A few basic ingredients and some baguettes &
you'll be on your way to deliciousness a bit out of
the ordinary...and all SO simple.
Each recipe begins the same, with the bread:
Preheat your oven to 350 degrees.
Drizzle the bread with olive oil and put on a baking sheet.
Bake for 10 minutes on the center rack,
flip, and bake for another five minutes or until the bread is crisp and toasted.
Each recipe begins the same, with the bread:
Preheat your oven to 350 degrees.
Drizzle the bread with olive oil and put on a baking sheet.
Bake for 10 minutes on the center rack,
flip, and bake for another five minutes or until the bread is crisp and toasted.
Roasted Fig & Ricotta Crostini with Balsamic Vinegar
This simple combination makes the most of what the ingredients have to offer:
Sweet earthiness, rich creaminess, and a pop of pungency to brighten it up.
For six crostini:
5 figs
3/4-cup fresh ricotta
6 slices Italian bread or baguette
Olive oil
Salt and Pepper
Balsamic Vinegar for drizzling
After removing the bread, turn the oven up to 400 degrees.
Slice the figs into quarters and place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the figs for about 20 minutes, or until bursting and colored. Smooth two tablespoons of ricotta onto each crostini (the toasted bread) and top with three or four pieces of fig.
Grind a little pepper over it and drizzle with balsamic vinegar.
Wine pairing:
This simple combination makes the most of what the ingredients have to offer:
Sweet earthiness, rich creaminess, and a pop of pungency to brighten it up.
For six crostini:
5 figs
3/4-cup fresh ricotta
6 slices Italian bread or baguette
Olive oil
Salt and Pepper
Balsamic Vinegar for drizzling
After removing the bread, turn the oven up to 400 degrees.
Slice the figs into quarters and place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the figs for about 20 minutes, or until bursting and colored. Smooth two tablespoons of ricotta onto each crostini (the toasted bread) and top with three or four pieces of fig.
Grind a little pepper over it and drizzle with balsamic vinegar.
Wine pairing:
2010 Saetti Lambrusco, $17.
This is a great dry lambrusco that pairs naturally with balsamic vinegar—
This is a great dry lambrusco that pairs naturally with balsamic vinegar—
they both come from the Emilia Romagna region in Italy.
The Fancy Ham & Cheese: Sauteed Swiss Chard with Prosciutto & Gruyère
Something about this earthy, hearty combination
with the pop of parsley makes this crostini the perfect snack—
or for a summer party to really knock your guests' socks off.
Makes six crostini
1 bunch Swiss chard, chopped into 1/4-inch wide pieces
1 garlic clove, minced
6 slices of prosciutto
6 thin slices of Gruyère
1 tablespoon parsley leaves
Olive oil
Salt and pepper
Prepare the bread.
In a sauce pan over a medium flame, add about two tablespoons of olive oil
and add the Swiss chard with a large pinch of salt and pepper.
Saute for about two minutes, or until just wilted, and add the garlic,
cooking for a few minutes more.
Pile the Swiss chard onto the crostini and add the slice of prosciutto and cheese.
Top with a few parsley leaves.
Wine pairing: 2010 Lioco Indica Rosé, $17.
Rosé is fantastic with cured meats and cheeses,
and will stand up to the saltiness of both the prosciutto and Gruyère.
Something about this earthy, hearty combination
with the pop of parsley makes this crostini the perfect snack—
or for a summer party to really knock your guests' socks off.
Makes six crostini
1 bunch Swiss chard, chopped into 1/4-inch wide pieces
1 garlic clove, minced
6 slices of prosciutto
6 thin slices of Gruyère
1 tablespoon parsley leaves
Olive oil
Salt and pepper
Prepare the bread.
In a sauce pan over a medium flame, add about two tablespoons of olive oil
and add the Swiss chard with a large pinch of salt and pepper.
Saute for about two minutes, or until just wilted, and add the garlic,
cooking for a few minutes more.
Pile the Swiss chard onto the crostini and add the slice of prosciutto and cheese.
Top with a few parsley leaves.
Wine pairing: 2010 Lioco Indica Rosé, $17.
Rosé is fantastic with cured meats and cheeses,
and will stand up to the saltiness of both the prosciutto and Gruyère.
Fava Bean & Roasted Cherry Tomato Crostini with Burrata & Basil
Light, simple, and the perfect dish to celebrate summer.
Plus, BURRATA! *
Makes six crostini:
1/2-pound Burrata (one ball), cut into six slices
1/2-pound fresh fava beans, shelled (if they're hard to hunt down, fresh peas would also work)
1 pint cherry tomatoes, halved
3 tablespoons basil, finely julienned
Olive oil
Salt and pepper
Prepare the bread.
Turn the oven up to 400 degrees.
Makes six crostini:
1/2-pound Burrata (one ball), cut into six slices
1/2-pound fresh fava beans, shelled (if they're hard to hunt down, fresh peas would also work)
1 pint cherry tomatoes, halved
3 tablespoons basil, finely julienned
Olive oil
Salt and pepper
Prepare the bread.
Turn the oven up to 400 degrees.
Place the cherry tomatoes on a baking sheet with a silicon pad or parchment,
drizzle with olive oil, and sprinkle with salt and pepper.
Roast the tomatoes for about 20 minutes, or until bursting and colored.
Meanwhile, boil a small pot of well-salted water and prepare a small ice bath.
Add the fava beans to the water and cook for about 90 seconds, until they bob to the top.
Immerse them in the ice bath and peel the rubbery outer shell away.
Smooth a slice of Burrata onto each crostini and top with about 10 fava beans
and six cherry-tomato halves.
Grind a little pepper over it, drizzle with olive oil, and top with the basil.
Wine pairing:
Wine pairing:
2010 Chidaine Touraine, $13.50.
A Sauvignon Blanc always pairs well with fresh green herbs
A Sauvignon Blanc always pairs well with fresh green herbs
and will add dimension to the soft fava beans and creamy Burrata.
* Burrata is a special mixture of mozzarella & heavy cream
Sauteed Mushroom Crostini with Roasted Garlic, Jimenez Sherry Vinegar, and Truffle Oil
Earthy, almost meaty, mushrooms with sweet roasted garlic
make this vegetarian option a slam-dunk for any entertaining occasion.
Plus, the pungent acidity of vinegar and that wow-factor of truffle oil
Prepare the bread.
Turn the oven up to 400 degrees. In a saute pan over a medium flame, add about two tablespoons of olive oil and brown the shallot. Add the mushrooms and a large pinch of salt and pepper. Saute for about 15 minutes, or until the mushrooms are browned and just getting soft. Add the thyme and cook for a minute or two longer. Add the vinegar and stir to combine. Turn off the heat and drizzle with a little truffle oil (a little goes a long way). In the meantime, wrap the peeled garlic in aluminum foil with a tablespoon of olive oil and a pinch of salt, and roast in the oven for about 45 minutes until soft and deep golden brown. Smear a roasted clove on the crostini and pile with mushrooms. Finish with a few fresh thyme leaves.really elevate this dish to something truly special.
For six crostini:
1 pound of mushrooms, chopped into 1/4-inch pieces
1 teaspoon thyme, chopped
1 shallot, finely chopped
2 tablespoons Jimenez Sherry Vinegar
6 cloves of garlic
Olive oil
Salt and pepper
Truffle oil
Wine pairing:
make this vegetarian option a slam-dunk for any entertaining occasion.
Plus, the pungent acidity of vinegar and that wow-factor of truffle oil
Prepare the bread.
Turn the oven up to 400 degrees. In a saute pan over a medium flame, add about two tablespoons of olive oil and brown the shallot. Add the mushrooms and a large pinch of salt and pepper. Saute for about 15 minutes, or until the mushrooms are browned and just getting soft. Add the thyme and cook for a minute or two longer. Add the vinegar and stir to combine. Turn off the heat and drizzle with a little truffle oil (a little goes a long way). In the meantime, wrap the peeled garlic in aluminum foil with a tablespoon of olive oil and a pinch of salt, and roast in the oven for about 45 minutes until soft and deep golden brown. Smear a roasted clove on the crostini and pile with mushrooms. Finish with a few fresh thyme leaves.really elevate this dish to something truly special.
For six crostini:
1 pound of mushrooms, chopped into 1/4-inch pieces
1 teaspoon thyme, chopped
1 shallot, finely chopped
2 tablespoons Jimenez Sherry Vinegar
6 cloves of garlic
Olive oil
Salt and pepper
Truffle oil
Wine pairing:
2007 Alois Settimo, $17.
The red-cherry hints in this wine is a match made in heaven with the earthiness of the porcini and thyme.
The red-cherry hints in this wine is a match made in heaven with the earthiness of the porcini and thyme.
I hope you enjoy these little crostini's, the fig one is my favorite, but when
I cannot find figs I'll go with any or all of the others.
All fresh ingredients and just a bit more pizazzy than the
sun-dried tomato crostini we usually see.
The dinner following my little crostinis would go something like this:
Grilled Pork Tenderloin Medallions with Fig Preserves
Fingerling Potatoes
Green Salad garnished with
Feta Crumbles, Artichoke Hearts & Mandarin Oranges
beautiful on your plate
very uncomplicated and not at all heavy
Grilled Pork Tenderloin Medallions with Fig Preserves
Fingerling Potatoes
Green Salad garnished with
Feta Crumbles, Artichoke Hearts & Mandarin Oranges
cut your tenderloin into medallions
re-stack on heavy aluminum foil
drizzle fig preserves over entire length
add fresh rosemary to taste
pepper to taste
close aluminum foil and grill over hot coals
meat will brown inside foil covering
beautiful on your plate
very uncomplicated and not at all heavy
Happy Menu Monday!
all food photos taken by me
wine photos from the Internet
Friday, June 24, 2011
Wonderful Idea for Any Party
Hey guys, while cruising around today (actually looking for something else)
I came across this stunning tablescape.
I had to share.
from a lovely blog in Norway called
norskeblogger.blogspot
they actually won someone's competition for the
most-loved tablescape last year.
How many different kinds of parties would this work for?
Change the colors and voila, you have something masculine,
holiday, big girls, little girls, spring, fall,
anything.
Do you love?
Don't forget StoneGable's Menu Monday
beginning this Monday.
Yvonne's icon is up top on the right, just click over
to see what you need to do.
Let's make this a HUGE success for her !!
beginning this Monday.
Yvonne's icon is up top on the right, just click over
to see what you need to do.
Let's make this a HUGE success for her !!
Summer Whites
I don't know about you, but when it gets warm & warmer outside
I always want my home to be clutter-free and as white as possible.
My heavier bedding comes off,
and is replaced with all white,
starched & ironed.
These pics are some of the feelings I like,
openness, sleek, clean, airy
love
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