It’s official – I can no longer say, “I’m back,” as a heading to a post. I’ve used that a few times after a planned extended break from blogging. I said, “I’m back!” as recently as last spring. I meant it at the time. I wholeheartedly planned on getting back to blogging on a regular basis, but then life, in the form of a new business, got in the way.

It’s been more than a month since my last post. As soon as summer remotely felt as if it was over, Harmony Boards took off like a speeding bullet and I’ve been non-stop, often working 12-hour days, ever since. I am not complaining! I love it, but it makes finding the time or wrapping my head around doing anything else, very difficult.

That changed with a comment I received from a loyal blog follower, former Les Gourmettes student, repeat blog contest winner, and friend, Shirley G.

Shirley { 10.20.19 at 8:33 AM }

Hey Linda,
I haven’t seen a blog post from you in a while…is everything alright? Did I accidentally remove myself from your list??? You know I am not the most tech-savvy person around…lol.
Thanks and I miss your posts!
xo,
Shirley

Thank you, Shirley, for the love, for missing me, and for giving me the wake-up call I needed! Here’s a recipe with a tablescape that I’ve been wanting to post. It is from a dinner party I co-hosted on Columbus Day/Indigenous Peoples’ Day. My co-host, Angela, is 100% Italian. So this 100% Irish girl and Angela taught a lovely group of women to make Gnocchi and I made up a big pot of Cacio e Pepe Pasta (literally cheese and pepper) and an even bigger bowl of Panzanella Salad and of course, an antipasto Harmony Board. We sat outside and it was a glorious night celebrating Italian food and the end of a long hot summer.

Kim made these delicious cauliflower toasts for happy hour this past weekend. I’m not really on the “cauliflower is everything” train, but I do have to admit, these are darn good. Of course, they do include bread and a trio of yummy cheeses; mascarpone, Gruyère, and Parmesan, so that could contribute to me loving them. #cheeseislife

Kim found the recipe in the New York Times. The author of the article had adapted an Ina Garten recipe, removing prosciutto and more cheese from the original recipe. I adore prosciutto, but I like these toasts this way.

Cheesy Cauliflower Toasts

• 1 head cauliflower, leaves, and thick core removed
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 8 ounces mascarpone
• 4 ounces Gruyère cheese, grated  
• 1/4 teaspoon freshly ground nutmeg
• 6 slices rustic sourdough type bread
• Freshly grated Parmesan, for topping
• Sweet paprika, for topping
• Finely chopped chives or parsley, for garnish (optional)

Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

Guess what? While I was in Canada throughout the middle of August, I forgot all about my own blogiversary. I know! That’s crazy talk. It’s like forgetting to celebrate my own birthday, and I love my birthday! But forget it,  I did. August 16th was my 9th Blogiversary. I’ll have to make up for it next year when this blog has been around for a decade.

Speaking of my Canada trip, I want to wrap up a few things I’ve yet to tell you about. And then I want to share with you something I totally kicked butt at yesterday. The images above are of a couple of the fabulous vintage items in the Howard’s Canadian kitchen. Love the breadbox (more on what is in there later) and adore the cookie jar.

Although I did most of the cooking for Kim, Debby, and myself, Kim did make a yummy spatchcock chicken. I don’t recall what cookbook the recipe came from but it was delicious. The green goddess marinade is blended in the food processor. The recipe didn’t call for the chicken to be spatchcocked (which simply means poultry that is split open or butterflied) but that is what Kim did with the whole organic chicken she purchased.

Here it is going into the oven to roast.

It was delicious!

My favorite thing Kim made though was her Curry Lentil Soup. I need to get that recipe and post it here because… YUM!

The other items Kim purchased were the best peaches, corn, and tomatoes I’ve had in my life! I am not exaggerating!

I had to control myself from eating every last one of these perfect Ontario pêches. This was the second pack we bought, so maybe I did eat an entire package myself.

And the pink Ottawa tomatoes, it was as if I hadn’t eaten a real tomato before. But that’s not all. Things got really real when Paul arrived.

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I saw this beautiful loaf of bread, more like a bunch of rolls actually, on Pinterest, and instantly knew I wanted to make it ASAP. The wonderful blog it originated from is called The Italian Dish. Check it out, I know you’ll love it.

I had to hold Dave, Marissa, and Connor back from diving into this when it came out of the oven. I did not bake it for them – I brought it as a hostess gift to the lovely Joanne and handsome Mark, who had us over on New Year’s Eve.

Use you imagination, and you could take this basic recipe, shape the dough into balls, and make any number of designs.

From a festive tree for next Christmas to a heart, for Valentine’s Day.

Thank you, Mark and Joanne, we had a fun evening, even if I was a bit sore and tired which resulted in us leaving before midnight.

Which reminds me – I have not given an update on my pelvic injury in a while – I am doing so much better! I have been walking on my own, without the walker, since last Thursday. I’ve even ventured upstairs a time or two when I’ve needed something up there. Most importantly, I’m driving, so life is just about back to normal! I should be completely healed in about two weeks.

Thank you again for all your kind deeds and lovely thoughts and prayers. God is good and so are you! xoxo [Read more →]

So easy, so good!

Sweet and Savory Pretzel Bites

1 package frozen Rhodes dinner rolls, thawed according to package directions
Savory
3/4 cup baking soda
1 cup shredded Parmesan cheese
Kosher salt
Sweet
Melted butter
1 teaspoon ground cinnamon
1/4 cup sugar

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Do you have a child in your life?
Does he/she love spaghetti?
Do you want to see a huge smile on their face?
Then make this – and be sure to have them help you!
Joy!

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Challah is an egg bread that holds deep religious significance in the Jewish faith.

“According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two-holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.  This “double loaf” commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt. The manna did not fall on the Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath.” (excerpt from Wikipedia)

Challah recipes always make enough dough for two loaves. Three important steps to the perfect challah are; three risings instead of the usual two (one of those being a slow-rise in the refrigerator), using two coats of egg wash for a shiny lacquer-like crust, and not over-baking.

Challah is delicious and used the next day for French toast.  Especially loaves with raisins, or in this case, craisins.  I substituted dried cranberries for the raisins, as my family prefers craisins to raisins. We’ll be enjoying the plain loaf with our Easter dinner on Sunday and the craisin loaf for a French toast breakfast on Easter Monday.

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These buttery rolls are surprisingly light, perfect for soaking up the broth from the lobster bake.

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I made this cornbread to go along with my Two Bean-Two Corn Chorizo and Poblano Chili on our “no poultry” day (the Wednesday before Thanksgiving).  But is equally delicious served with leftover turkey and gravy or with a creamed turkey mixture served over the top.

I even toasted a half slice and had a poached egg on top for breakfast, it is that versatile, so top it with anything you would like.

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I’ve been pulling out and putting up the Halloween decorations these past two days and since we were in Canada last Halloween, the storage boxes were literally buried in the shed. It was a chore to get them out of there… I’ve got the cuts and bruises to prove it.

The motivation was our weather. The last couple of days have been gorgeous; the windows are open, the air is off, and life is good! Well, at least for now, because it is going to be 93 degrees on Tuesday, 97 degrees on Wednesday, and 99 on Thursday! What is up with that!?! Ninety-nine degrees on October 13th… that is not right! Not. Right.

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