August 2009

Here is a picture of the “thing.”:

It is actually an antique music cabinet. I love this piece. It is one of my favorites in the house. At one point, I thought, “wouldn’t it be great to use this as a tv cabinet?”

Well . . . that didn’t work. It is a beautiful piece, but, it was not big enough or sturdy enough to hold today’s television sets.

It is, however, good enough to hold part of my pitcher collection, particularly, my flow blue coffee set:

So, what to do? Well, how about if I design and build my own cabinet fashioned after the beautiful music cabinet (also known fondly as “the thing”). After much effort and, yes, even a few tears, I came up with this:

I made a frame with 2×4’s and then added the nicer wood on top and then embellished with some leftover crown molding. I made the shelf on top and set above some turned spindles. There is no way I could copy the workmanship on the original cabinet. The dove-tail workmanship on the original is so nice and the wood is very unique. However, for a television cabinet, I kind of like my design. Here is the top:

Compared to the original:

I’ll admit, this wasn’t the easiest thing to build. It was easy to imagine, but, actually getting out a table saw and putting the pieces together then staining and varnishing them, was another story. My husband has a lot of laughs at my “building” skills. Oh, well . . . we both like how it turned out and have enjoyed it a lot! If I can build it, anybody can!

Get your week off to a great start by checking out Blue Monday at Smiling Sally’s and Metamorphosis Monday at Between Naps on the Porch.

2 Corinthians 5:17

Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come.

Today’s Lagniappe: Pork with Apples
It’s apple time!

2 tbsp. vegetable oil
1 tbsp. each cider vinegar, Dijon mustard & brown sugar
2 pork tenderloins (2 1/2 lb.)
1 tbsp. butter
Salt & pepper
1/2 c. chicken broth
3/4 c. apple cider
1/2 c. whipping cream
Apples:
2 tbsp. butter
4 apples, cored, in 1/2 inch slices
1 tbsp. brown sugar

Mix 1 tablespoon oil, vinegar, mustard and brown sugar. Transfer to a large plastic bag and add pork. Seal bag and refrigerate several hours.Heat remaining 1 tablespoon oil and butter in large skillet. Add pork and brown well on all sides, seasoning with salt and pepper. Add stock; reduce heat and simmer about 35 minutes. Remove meat and set aside, tented with foil to keep warm. Add apple cider to pan juices and boil until reduced to about 3/4 cup (5 minutes).

Meanwhile, melt butter in large skillet. When hot add apples and cook until barely tender. Sprinkle with brown sugar and continue cooking 1 minute longer. Finish sauce by adding cream to the reduce cider mixture. Boil until slightly thickened. Serve pork in thin slices topped with sauce and apples on the side. Serves 6.

{ 20 comments }

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and enjoy your Sunday!

Today, I am not going very far back for a favorite. This is my Thursday Tablescape from just this past week. I had to laugh when some of the comments were about my being brave to go out on the diving board. In all honesty, I was able to stand on the concrete and just reach out to place the items on the end. The diving board isn’t that long and is only about a foot (if that) off the ground.

Truth be know, I would love to have dived in. The water was such a beautiful color of blue and it was a warm day. I love swimming and have loved it all my life!

The verse at the end of the post is about how beautiful God’s creation is. Here is the verse I am adding today:

Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.

And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.

So . . . this week, let’s tackle some of those fears!

Christi

My friend Ann Messick and I recently went to view this great home for sale that has a lovely pool. Of course, as always, I thought, “TABLESCAPE!” Ann is a realtor and she has listed this home. The dear owner was kind enough to let us come and have some fun at her pool. So, here it is, a Southern Splash of Lemonade (and cookies!).

We went out on a limb, or rather, diving board for today’s treat!:

Into the deep end:

Sorry, no dip here:

A view from above:

Something refreshing, is it the lemonade or the water?:

Maybe it is the cookies on the pretty yellow plate, topped with a clear yellow/green plate:

Let’s dive in!

Thanks for joining us for today’s episode of Tablescape Thursday, hosted by Susan at Between Naps on the Porch.

And God said, Let there be lights in the firmament of the heaven to divide the day from the night;
and let them be for signs, and for seasons, and for days, and years:
And let them be for lights in the firmament of the heaven to give light upon the earth:
and it was so.

Lagniappe: Apple Pie Bread
Anyone else ready for Fall?

Apple Pie Bread

1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
2 cups shredded, peeled apple (about 4 medium)
1/2 cup raisins
Streusel-Nut Topping

Preheat oven to 350*. Grease the bottom and 1/2 inch up the sides of an 9×5x3-inch loaf pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Stir in apple, nuts, and raisins.
Spoon the batter into prepared pan; spread evenly. Sprinkle the Streusel Nut topping over batter. Bake 60-65 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 slices)

Streusel-Nut Topping
In a small bowl, combine 1/4 cup packed brown sugar and 3 tbsp all-purpose flour. Using a pastry blender, cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans.

{ 12 comments }

Just thinking back on this past week. Been a really busy one, as usual. Mama was here until Tuesday morning. Remember the wonderful pie?

On Friday, I was trying to decide how to fill the extra pie shell that mama made and left me. I ended up filling it with lemon meringue. Just like mama.

On Thursday, I posted the diving board “table” scape.

That was fun. My friend Ann and I did that. Want to know how we came up with doing the setting on the diving board? I had taken a table and tablecloth and the whole nine yards to set up. Once we got there, it turns out, there are a lot of steps down to the pool.

After some thought, I decided that I didn’t really want to carry all of that stuff down all the stairs, so . . . the diving board-scape was born! What is it they say? Neccesity is the mother of invention.

So, now for some down time (sort of). Then, I’ll be planning for the next week. Hope all of you have a wonderful weekend!

Christi

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If you have been following along, you know that mama left me one of her wonderful homemade pie crusts to fill. So, the next question is, what to fill it with? Do I make another lemon meringue pie like she did, or do I fill it with something else? Here are a couple of possibilities:

Coconut Cream Pie

• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Mmmmm! That sounds yummy. Maybe I’ll do that.

How about a Pineapple Meringe Pie?

• 6 tablespoons cornstarch
• 1 cup sugar, divided
• 1/2 teaspoon salt
• 1 pie crust (10 inch), baked
• 2 cans crushed pineapple, (20 oz each)
• 4 eggs, separated
• 2 tablespoons lemon juice

Combine cornstarch, 1/2 cup sugar, salt and undrained pineapple in saucepan. Cook over low heat, stirring constantly, until clear and thick. Beat egg yolks; add a little of the hot mixture to yolks, return to saucepan with lemon juice. Cook 1 minute. Pour into pie shell.

Prepare meringue. Beat egg whites until frothy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until nicely browned.

So many decisions  . . . What should I do?

Trust in the Lord with all your heart;
do not depend on your own understanding.
Seek his will in all you do,
and he will show you which path to take.
Proverbs 3:5-6

Join Designs by Gollum for some really great recipes today!

Today’s Lagniappe:  Chocolate Pie
Maybe this is the way to go?

• 1 1/3 cups white sugar
• 3 egg yolks
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 3 tablespoons butter
• 1 (12 fluid ounce) can evaporated milk
• 3 egg whites
• 6 tablespoons white sugar
• 1/2 teaspoon cream of tartar
• 1 (9 inch) pie shell, baked

1. Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pour filling into baked pie crust.
2. To Make Meringue Topping: Whip egg whites in a glass bowl. Add remaining sugar one tablespoon at a time (you may not need all of the sugar) until peaks form. You may need to add cream of tartar to help add stiffness. Spread the meringue over the chocolate filling.
3. Bake at 325 degrees F (165 degrees C) until the peaks of the meringue are browned.

{ 12 comments }

My friend Ann Messick and I recently went to view this great home for sale that has a lovely pool. Of course, as always, I thought, “TABLESCAPE!” Ann is a realtor and she has listed this home. The dear owner was kind enough to let us come and have some fun at her pool. So, here it is, a Southern Splash of Lemonade (and cookies!).

We went out on a limb, or rather, diving board for today’s treat!:

Into the deep end:

Sorry, no dip here:

A view from above:

Something refreshing, is it the lemonade or the water?:

Maybe it is the cookies on the pretty yellow plate, topped with a clear yellow/green plate:

Let’s dive in!

Thanks for joining us for today’s episode of Tablescape Thursday, hosted by Susan at Between Naps on the Porch.

And God said, Let there be lights in the firmament of the heaven to divide the day from the night;
and let them be for signs, and for seasons, and for days, and years:
And let them be for lights in the firmament of the heaven to give light upon the earth:
and it was so.

Lagniappe: Apple Pie Bread
Anyone else ready for Fall?

Apple Pie Bread

1/2 cup butter, softened
1 cup sugar
1/4 cup buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
2 cups shredded, peeled apple (about 4 medium)
1/2 cup raisins
Streusel-Nut Topping

Preheat oven to 350*. Grease the bottom and 1/2 inch up the sides of an 9×5x3-inch loaf pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Stir in apple, nuts, and raisins.
Spoon the batter into prepared pan; spread evenly. Sprinkle the Streusel Nut topping over batter. Bake 60-65 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 slices)

Streusel-Nut Topping
In a small bowl, combine 1/4 cup packed brown sugar and 3 tbsp all-purpose flour. Using a pastry blender, cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans.

{ 29 comments }

My friend Libby owns a resort on the White River called Copper John’s Resort.  The resort is about 20 minutes away from my house. Libby has a lot of great opportunities, being right on the river, to get some great outdoor shots. Here are some of Libby’s pics for today’s Outdoor Wednesday.

Fishing on the White River:

Evening Fog:

Copper John’s Deck (I’m seeing a future tablescape here!):

This one is good enough for a postcard:

On top of Bull Shoals Dam overlooking the river and golf course:

What a beautiful place to live!

He cutteth out rivers among the rocks;
and his eye seeth every precious thing.
Job 28:10

Join Susan at A Southern Daydreamer for Outdoor Wednesday and check out the lagniappe. It is an addition to Debbie’s Crockpot Wednesday at Dining with Debbie.

Today’s Lagniappe: Slow Cooker Cajun Pecans
How about an easy bite without turning on the oven!

Combine all ingredients in slow cooker. Cover and cook on HIGH for 15 minutes. Turn to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.

{ 15 comments }