SVintageCollection on ETSY
https://www.etsy.com/listing/170711624/new-years-eve-party-favor-vintage?
"Embrace the new beginning. Allow yourself to be happy. Deal with the tough times with dignity and grace and then move on. The past is over and the future really does have so much to offer. Enjoy the special moments along with the little moments." I hope I can live up to these words. So many times we get caught up in the past and don't allow ourselves to fully embrace our moments. So 2014 - each time a new struggle faces me, I will remember that I made it through each struggle behind me and learned a new strength. Happy New Year everyone! Please do your best to stay healthy, safe and happy. Take a moment to do a kind act every day. Featured Recipe Baked Apples are a great comfort food and they smell great when cooking. I found this recipe at http://www.marthastewart.com/933864/walnut-raisin-baked-apples Bake some for you and share with a friend or someone that could use comfort.
2 apples, halved and cored
1/2 cup chopped walnuts
1/4 cup raisins
2 tablespoons orange marmalade
1 tablespoon brown sugar
1 tablespoon butter
DIRECTIONS
STEP 1
Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.
I have always loved Art Deco. The shapes, the designs, the furniture, the buildings - the style just fascinates me. When I first moved to Cincinnati I was driving in the car and I saw the Union Terminal Building. I was enthralled. I tried to figure out how to get there and I drove out front and took pictures. At the time the building was not open to the public. I couldn't wait for my chance to see it on the inside. It was opened in the 1930's a beautiful train station with wonderful murals. It now houses the Cincinnati Museum Center.
Our son Danny and his wife Monica had their wedding reception in my other favorite Cincinnati Art Deco landmark, the Hilton Cincinnati Netherland Plaza formerly the Omni Netherland Hotel. It was opened in 1931. There is beautiful Egyptian decor, flower motifs, ceiling murals, Rookwood fountain with matching seahorses. Their reception was housed in the Hall of Mirrors that was modeled after the Palace of Versailles in Paris. The Continental Room, has striking floor-to-ceiling windows, gorgeous chandeliers and amazing frescoes of the four seasons. Someday, I will have a room in my house that is all Art Deco. I think it will be the office for SVintageCollection. I guess I will just have to keep collecting. https://www.etsy.com/listing/169707711/art-deco-trifari-bar-pin?ref=shop_home_active Recipe favorite from the Art Deco Era Mimosa
Ingredients:
Sparkling Wine, Cava, Prosecco or Champagne (1 bottle)
Orange Juice (1 carton) or fresh squeezed (much better)
Triple Sec (optional)
Preparation:
Fill half of a champagne flute with chilled sparkling wine or Champagne (about an ounce) and top off with chilled orange juice (again about 2 ounces), gently stir. If you'd like to add triple sec, just a splash to taste.
The holiday season will soon be here and everything will be in full BLING.
Sparkly lights on trees,
Candles glowing in windows
Jackets and dresses with lots of sparkles and shimmer
My favorite of course - rhinestone jewelry.
When I was young, I never appreciated the jewelry of the 1940's and 1950's. I didn't think about the craftsmanship or beauty, being too young to have the fine appreciation. I find the history of jewelry so interesting.
In the 1940s and 1950s, Hollywood inspired a demand for gorgeous gowns and costume jewelry - it was the glamour era. Coro and Trifari were the pre-eminent American costume jewelers of the 1940's successfully imitating Art Deco (my favorite era) precious jewels. Albert Weiss learned to design and make costume jewelry at Coro and in 1942 he founded the Weiss Company.
Available at http://www.etsy.com/shop/SVintageCollection
Joan Crawford, a famous Hollywood actress helped to popularize Miriam Haskell's designs which by some are considered an art form. Louis Kramer founded Kramer Jewelry creations and created glistening, exuberant designs. Lisner, another top designer was known for their much-loved aurora borealis rhinestones.
The next time you look at a vintage designer's jewelry - take a better look. Notice the shape of the stones, the glisten, the prong sets, the clasps; just like old homes, they just don't make them like that anymore.
My recipe is from the glamour era This salad just like vintage jewelry is now very much in fashion.
Classic Wedge Salad
Take the outer leaves off an iceberg head of lettuce.
Do not core
Cut in half and then half again or as small as a wedge as you would like.
Top with crumbled bacon, chopped tomatoes and chopped green onions
Dollop creamy blue cheese dressing on top.
Wow, it's been since last Fall - since I last posted. We have had a lot going on since our last post in October 2012, but we are now back on track and moving forward with SVintageCollection and the things we enjoy in life. Gardening has been both our passion for a long time, long before we met each other. I remember my garden as a young girl next to our corral on West Lake Road on Owasco Lake in upstate New York. I have always experimented with some success with carrot tops, potatoes, lemon seeds and avocado seeds, pineapple tops and just seeing if I can grow random things.
http://www.etsy.com/shop/SVintageCollection
So our gardens(s) are planted - tomatoes, corn, potatoes, beans, peppers, beets, carrots, peas, lettuce, greens, chard, watermelon and whatever we can find space for. One of the things I enjoy is that Jeff and I have a common practice, we plant wherever there is sun and where it can fit. We mix herbs and plants in our flower garden - front yard/back yard - no matter.
This jewelry selection reminds me of gardening - pretty flowers and birds. My husband may not always bring me cut flowers, but he plants beautiful flowers and plants what he knows I will enjoy. Many time he will plant yellow as he knows it is my favorite color. He knows how much I enjoy watching birds, so he always brings peanuts home for the bluejays and seed for everyone else.
Jeff loves Rhubarb, so in honor of our very first harvest today, I have published the recipe I baked today for Strawberry Rhubarb muffins.
Serves: Makes 12 muffins.
Ingredients
Rhubarb Muffin:
½ cup Greek yogurt (or you could use sour cream)
¼ vegetable oil
1 egg
1⅓ cups flour
⅔ cup brown sugar
½ tsp baking soda
¼ tsp salt
1 cup diced rhubarb & strawberries combined
Pecan Streusel Topping:
¼ cup chopped pecans
¼ cup brown sugar
½ tsp cinnamon
2 tsp melted butter or margarine
Instructions
Preheat your oven to 350 degrees.
First make your streusel: Just combine the pecans, sugar, cinnamon and melted butter, then set aside.
Now to make the muffins: In a mixer combine the yogurt, oil and egg. Mix well then set aside.
In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
Line a muffin tin with 12 muffin liners, and fill each cup about ⅔ full.
Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins).
As I am sitting here in Phoenix at 5:00 AM, wide awake from traveling from the Eastern Standard Time zone, I asked myself how many flights have I been on this year? I counted 21 with 4 more left to go this year. That's a whole lot of air travel.
So I started thinking about when I most enjoyed going to the airport and I remember back to the late 80's early 90's when Beth, Danny and I would have airport field trips. They were young children and a trip to the airport was fun. We couldn't afford to fly anywhere but you don't need a lot of cash to have a great time.
First we would drive to the long term parking. That would guarantee a free shuttle bus ride to the airport. We would marvel at the ticket booths, uniformed staff and all of the shops. Then the kids and I would get to take the escalators to the main floor and we hopped the train to the gates. There were moving sidewalks, people hurrying to their gates - so much to see. We would look at the screens and all of the places that people were going. The flight attendants and pilots in uniform were also intriguing to young children. There were different size planes and we would watch them take off and land. We would talk about what we would see if we were on those planes and where they would land. Sometimes we were lucky and we could get a pair of the junior flight attendant wings. The last stop would be lunch at one of the restaurants and then we headed back home. It was a very inexpensive day trip, learning experience and a lot of fun. Unfortunately with security measures it is no longer an option for young children.
The featured brooch and bangle reminds me of blue skies and flight. As to the recipe it's a stretch but I thought about the nuts you used to get on flights (I haven't seen any lately) and wanted to add a recipe for glazed spiced nuts. I love to put these on salads. One of our favorite salads is romaine lettuce, slightly roasted sliced pears, blue cheese, spiced nuts with a little olive oil and balsamic vinegar on top.
This recipe is from one of my favorite resources http://www.marthastewart.com/349611/spiced-nuts. Jeff and I always joke around when I get ready to experiment with a new recipe as I will say, "I wonder what Martha has to say?
I would probably substitute cinnamon instead of allspice.
Ingredients
1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves, or assorted nuts, such as cashews,
walnuts, or almonds
Directions
Preheat oven to 300 degrees. Beat egg white until soft and
foamy. Combine all remaining ingredients except pecans; whisk into egg white.
Stir in pecans until well coated; spread mixture in single layer onto an
ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a
metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and
return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss,
and stir again. Place baking pan on wire rack to cool (they will crisp as they
cool). Break up any that stick together.
Fall is a most beautiful season. Watching the trees turn colors is a different painting every day. The shapes of the leaves and colors lend to a magnificent vision against a blue sky backdrop.
I love everything about Fall (except raking leaves of course). The smell of the air, the cool nights and mornings when I get to wear a soft warm sweater and the crunch of the leaves under my feet. I love riding my bike on the trails in the Fall.
Some special memories of my Fall childhood growing up in Auburn, New York on the Finger Lakes
The migration of the geese - watching the V formations and hearing them honk
Making piles of leaves and jumping in them on the playground at Herman Avenue School
Watching the sunsets move further south on the lakes
The Flaherty kids (there were a bunch of them) and I would rake leaf pile outlines that we pretended were houses and play for hours
Apple picking from the green apple tree in our yard. My mom, sister and I would make homemade applesauce and pies
Going to Hislop's and picking out my fall school clothes
Collecting different leaves and putting them between wax paper (we would iron them) to save or take to school
AHS football games and heading to Eddie's after the game
Halloween - picking out and carving the pumpkins and planning our Halloween costumes
Herman Avenue parade where we would parade around the school in our Halloween costumes
Apple cider
Maple sugar candy at the Trading Post
Maple Leaf bracelet for sale
Then I grew up and shared these memories and more with my children in Cincinnati
Going to the pumpkin patch and riding the hay wagon
Graeters pumpkin ice-cream
Making our Halloween costumes
Walking up to the haunted house in our Northside neighborhood and the kids trying to decide if this year they could make it all the way in
Miami bike trail - stopping to see the chimpanzee on the trail along with the reward of Hawaiian ice after our ride
Baking pumpkin cookies with chocolate chips
Roasting pumpkin seeds - and trying different seasonings - garlic - sugar and cinnamon
Stocking the bird feeder with seed to attract all the colorful birds
I have included a chili recipe. Please forgive the measurements as it is my own and I don't measure. I also try to use my garden produce.
Linda's chili
1 ear of corn
1 onion
Several tomatoes from the garden (peeled and chopped) or a can or two
1 package of italian sausage
l pound of ground turkey
Several garlic cloves
Black beans (I like the dry ones that I have soaked but in a hurry 1 can will do)
Red Kidney beans
Hot peppers
Assorted seasonings - cumin, oregano, thyme, cinnamon, cayenne pepper, salt and pepper - to taste
Roast the corn on the grill or take the kernels off and roast the kernels in a skillet. Set aside. Cook the onion chopped, peppers chopped and garlic minced in a small bit of olive oil. Set aside. Cut the italian sausage in small pieces and cook the sausage and ground turkey - drain.
Add everything in a dutch oven or large heavy pot and cook for several hours on top of low heat. You can also put this in a slow cooker.
Serve alone with cornbread or on top of cooked spaghetti (Cincinnati style) with grated cheddar cheese.
I love going to the spa, staying in 4 star hotels
and being pampered. When my brother and his wife asked us to go on a 12
day rafting trip in the Grand Canyon, how do you say no when your husband says, "I wanted to do this all my life"?
So I very reluctantly agreed to go.
Waterfall shower
I was way outside my comfort zone:
•100 degree plus temperatures
•50 degree muddy river water
•Tent camping every night
•No showers - no bathrooms
•Scorpions, Lizards, Red Ants that bite
•Big Rapids
•No cell phones, text messages or e-mail
I survived a hike that included a ledge that was no
more than 12 inches wide that was 600 feet up - no safety ropes, I was just trying to
find handholds in the rock. I washed my clothes in cold muddy water, I
survived a frightening rain, thunder and lightening storm in a tent; all while worrying about
a flash flood.
Looking for Rapids
But you know what?
I saw so many stars that I couldn't even
identify the Big Dipper. I saw the Milky Way.
I saw gorgeous bright blue waterfalls, beautiful
rock formations, and incredible scenery.I hiked to places that you can’t duplicate anywhere else.
I flew out by helicopter to a ranch 100 miles away from anywhere.
I ate wonderful meals prepared by our crew including a complete turkey dinner, salmon, steaks, pork chops, coconut chicken curry and fantastic sides and desserts.
I spent uninterrupted quality time with my husband –
allowing us to rediscover our relationship.
And best of all …… I survived and thrived!
Colors of the Grand Canyon for sale at http://www.etsy.com/shop/SVintageCollection
Make sure every once in awhile to explore that
region outside your own comfort zone. You may find something incredible.
Dutch Oven Campfire Peach Cobbler
Time 40 minutes
Serves 10
Ingredients
6 jumbo cans of sliced peaches in heavy syrup; drain only 3 cans
2 boxes of white or vanilla cake mix
1 stick of butter
How to make it
A cast Iron dutch oven is ESSENTIAL for this recipe, nothing else works.
Layer 1: Drain 3 cans of peaches and put in cast iron dutch oven
Add 3 more cans of peaches, do not drain liquid, to the dutch oven
Layer 2: Pour both boxes of cake mix over the top of peaches (do not stir)
Layer 3: Slice up one stick of butter into little pats and drop all over the top of cake mix
Put the lid on the dutch oven and put in the campfire, near hot coals, not on the hot coals.
Place hot coals on top of the dutch oven lid. VERY IMPORTANT.
In about 20 minutes, give the dutch oven a 180 degree turn, to insure an even bake.
In about 20 more minutes, check under the lid.
Dessert is finished when peaches are soft and carmelized, juice will really thicken, you will have a hot, bubbly , golden brown, topping.
Don't let the dutch oven turn all glowy red, it'll burn
Some very imaginative people who graduated in the 70's got together one day and decided to build a "mega" reunion. Why not? The 70's were a turning point in history - our school was brand new as we were to life. This group of people worked very hard to get the word out to nine years of graduates, to come and celebrate old friendships, memories and life.
And what a party they threw .....
The Finger Lakes region of upstate New York is gorgeous with its spectacular views, sparkling lakes, and beautiful farms. Over 1500 former AHS graduates came from all over the United States. They arrived by foot, car, plane, boat and I even saw people paddling in kayaks and canoes.
70's Flower Power
They shared stories of youth, a magical time before mortgages, work and real life problems set in. They hugged, kissed, danced and sang to live music performed by artists of their generation, ate food of their youth, and cameras were busy snapping photos.
Thank you to all those who made such special memories this weekend.
The recipe below - Macaroni (before the name became fancy and became Pasta) Salad - was similar to what was served at the reunion and a favorite dish from my youth.
Taken from About.com
This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. Scroll down to see more macaroni salad recipes.
Ingredients:
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard
pepper, to taste
Preparation:
Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 sevings of macaroni salad.
I like to use shell shaped macaroni with a little celery seed.
I admit it. I am addicted to ice-cream but so is my family. When we are vacationing together at Cayuga Lake, every night we make a run to Pete's Treats in Union Springs, NY. We load up my brother's suburban because it seats 10 and more cars follow. We are a family who shares so we allow tastes of others treats.
It all started back when I was a young child in Auburn, New York with Mister Softee. I would hear the familiar jingle and beg my mother for a dime so I could have a soft serve cone.
It continued into high school. After AHS football games we would all head over to a restaurant named Eddies. There was the infamous pig's dinner ice-cream sundae that was served in a miniature pig's trough. I can't remember how many scoops it held, but I remember it had chocolate, vanilla, strawberry ice cream with bananas, whip cream and several toppings. All served with a cherry on top of course.
My husband recognized this addiction (however he indulges before he goes to bed) and proposed to me by hiding my engagement ring in a little pewter ice-cream bucket. Smart man - I said yes.
When I mention Opening Day in Cincinnati, people think I mean the first game of the season for the Cincinnati Reds. Nope, it is when the Dairy Queen in Saint Bernard opens for the season.
I give directions - take a left at Graeters or it's across the street from Aglamesis Brothers. All well known Cincinnati ice-cream landmarks.
When at our home in Portage Lakes, Ohio - it's Biggins. I just wish they would put in a boat dock.
I even dedicated our newest collection to ice-cream "The Ice-Cream Collection" on our website at www.svintagecollection.com. This Whiting and Davis pendant is our chocolate flavor.
As a kid, mom bought me one of those old fashioned Ice- cream machines. I still have it. It's a wooden bucket with a pewter freezer bucket inside. You add the ingredients in the freezer bucket and fill the wooden bucket with ice and salt and then you get cranking - in about 45 minutes it is done. I must admit, I like the electric one we have much better.
So in keeping with this hot weather we have had this summer, I have included an ice-cream recipe. Jeff made this for my birthday next month. It is delicious and addicting, take it from me, I know my ice-cream.
Strawberry and Balsamic Vinegar Ice-Cream Recipe
Don't let the Vinegar scare you - the results are fabulous.
INGREDIENTS:
1 pound strawberries, hulled, coarsely chopped 1/4 cup balsamic vinegar 1/2 cup granulated sugar 1/4 cup water 2 cups whipping cream
DIRECTIONS:
In medium bowl, stir together berries and vinegar. Marinate 30 minutes.
In small pan, heat sugar and water over low until dissolved, about 5 minutes, stirring frequently. Turn heat to high, bring to boil, then reduce heat to low and simmer 5 minutes without stirring. Cool 5 minutes.
Add berry mixture and syrup to blender. Puree. Press through sieve into storage tub. Stir in cream. Cover and refrigerate overnight.
Churn in ice cream maker according to manufacturer's directions. Freeze until firm.
