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Showing posts from September, 2011

Creamed Spinach

I love creamed spinach.  It's such a good thing to have any time of year and it goes with so many dishes.  Normally, I tend to make creamed spinach with a small 10oz. block of frozen spinach, because it's so convenient and quite honestly a very good product.  Treat yourself the next time you want a side to My Favorite Roast Chicken or the leaner version of it called Favorite Roast Chicken II .  Creamed spinach is classically paired with a great big steak & surely you can make it to accompany one if you wish.  If you're a vegetarian, this will pair nicely with a generous helping of lentils, chickpeas or any other legume.  Forgo the frozen "creamed spinach" packages at your supermarket & make it from scratch.  I think your entire family is going love this side dish.  Don't you just want to make this?  Let's begin! The Ingredients 10oz. chopped frozen spinach, cooked according to package directions, drained well, reserving about 1/2 cu

Wedgwood Bicentennial Plates

These beautiful Wedgwood Commemorative Plates that were created for our country's bicentennial are such nice pieces of transferware.  Set on Queen's Plain earthenware, the black copperplate engravings provide a glimpse into the birth of this nation.  The 13 colonies that were seeking independence from British rule in the 18th century are depicted in the 9" plates, with a momentous scene from this historic time.  Go through these plates and read about Caesar Rodney's historic gallop toward the Continental Congress  and the drafting of the Declaration of Independence .  I hope you enjoy them. Delaware: The First State Rodney's Historic Gallop: July 1, 1776 - The Continental Congress sat in deadlock in Philadelphia.  Delaware, with only two of its three delegates present, was divided over Independence, and their most staunch patriot, Caesar Rodney, was away fighting Tories.  An urgent message saw him make an 80 mile gallop across country, through driving rain, t

A Pennsylvania Bank Barn

Bank barns made of stone date back to early Colonial times in the United States.  Abundant and inexpensive land made it easy for early settlers to erect barns that were both functional and practical.  Stone barns in Pennsylvania are quite unique and truly beautiful.  It was the German settlers in the area that began building bank barns and the fact that many stand to this day, is a testament to their well thought out plan & design .  A bank barn is unique in its approach to the landscape.  Essentially, it is a rectangular structure that is built into a hill or bank.  This ingenious style of architecture gives access to both the ground floor and second floor.  Take a look at the stone barn that dates back to the 1830s here on the grounds of where we live.  It truly is a bit of Americana at its best.  Enjoy! ❈ ❈ ❈ ❈ ❈ This is the facade of the stone barn with a porch addition and a large patio.  You can see how the driveway to the barn banks upward as you approach the hi

Favorite Roast Chicken II

As you may already know, I love a good roast chicken.  It's one of my favorite dishes and I make it several times a month, especially when the weather begins to get cooler.  I've shown you  My Favorite Roast Chicken  recipe which produces a succulent, flavorful bird that has deliciously crispy skin.  I thought I'd revisit this roast chicken recipe & show you how I make it with extra virgin olive oil instead of butter.  The simple, straightforward technique is the same; a beginner can make this recipe with great success.  The Ingredients 3 1/2lb. - 4lb. organic, free-range chicken 1 yellow onion, peeled & sliced into 1/2" rounds 1 lemon, well washed 2 tablespoons extra virgin olive oil 3 sprigs flat leaf parsley salt & pepper Preheat your oven to 350° F. Note: I'm using an oven-proof saute pan to roast the chicken.  Any roasting pan will work as long as the chicken fits. Remove the giblets and rinse the chicken und