CHERRIES … EARLY SUMMER’S MOST TASTY TREAT
CHERRIES … EARLY SUMMER’S MOST TASTY TREAT!
If you have ever had a fresh bowl of sweet, firm fresh cherries on a hot summer day, than you know how splendid these little fruits are.
Grown for thousands of years throughout Asia, the Middle East and Europe, cherries found their way to America with the early settlers in the 1600′s.
Cherries will always be linked with George Washington in the story of his honesty as a young boy in admitting he chopped down the favorite family cherry tree.
There are many hundreds of varieties of cherries- not just yellow and red. There are dark sweet ( Bing, Chelan, Skeen, Lapin, Sweetheart, Regina, black Tartarian, Stella); Blush Sweet (early robin, Stardust, Rainier, Queen Anne) ; and sour (Montmorency, Balaton, Morello). Find the best types that grow in your area and look for them at your farmer’s markets.
One of the most prized eating or dessert cherries are the Rainier cherries – a delicate, hard to grow cherry that is prized for its sweetness and flavor, they are often flown to Japan where they are sold for around $1 per cherry or more! When you find them in your markets, look for cherries with the most red blush on them and a firm texture. They will be the sweetest ones. Actually bottled maraschino cherries are made from Queen Anne or Rainier cherries ( they are dyed red) as their firm texture holds very well in the canning process.
But the most fabulous way to eat sour cherries is to bake them into a dessert or make jam and preserves. Almonds pair well with cherries! Try a French Almond Tart:
Cherry Cobbler:
Sour Cherry Pie:
As a topping on a Cheesecake:
You can find sour cherries frozen in your grocery stores ( or through mail order) or if you are lucky enough to live in a cherry growing region, at your local farm stand. Enjoy!
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A ROSE is so much more than just a Rose…
A ROSE IS SO MUCH MORE THAN JUST A ROSE….
When you think of roses, one usually imagines a fragrant, colorful flower with thorny stems that blooms all Spring and Summer and makes the perfect bouquet.
But the history of the Rose is quite fanciful and interesting. Wild rose fossils have been found that are over a million years old. Roses were first cultivated in China around 5000 years ago, then later in the Middle East and Europe. According to Greek mythology, the rose is the flower of love. Endowed with beauty, charm, joy and sweet scent, it was created by the Greek goddess of flowers out of a lifeless body of a nymph. Cleopatra adored roses had the floor of her rooms covered with rose petals on special occaisions. 
Roses later became synonymous with the worst excesses of the Roman Empire when the peasants were reduced to growing roses instead of food crops in order to satisfy the demands of their rulers. The emperors filled their swimming baths and fountains with rose-water and sat on carpets of rose petals for their feasts and orgies. Roses were used as confetti at celebrations, for medicinal purposes, and as a source of perfume. Heliogabalus used to enjoy showering his guests with rose petals which tumbled down from the ceiling during the festivities.
It was not until the Crusaders of the 12th and 13th centuries brought back specimens of Damask roses from their travels to the Middle East that they once more became popular in Europe. During the 17th century, roses were in such high demand that royalty used roses and rose water as legal tender.
Empress Josephine of France (1763-1814) is perhaps the best known patron of roses. In her gardens at Malmaison, she grew over 250 varieties of roses. In the late 1700′s, artist Pierre Joseph Redoute, who was Josephine’s official artist, created the first botanical Rose illustration books, a three volume set:Les Roses, 3 vols. (1817–1824). Here is an example of one of the plates in the book:
It is really no surprise that the rose motif and designs have been used on many decorative objects (tiles, pottery, stained glass, jewelry, fabrics, celluloid, silver, glassware, paintings, china, accessories, hardware) over the centuries. They have symbolized love, sweetness, beauty,wealth and power over the years. A few examples of mine to enjoy:
The Rose is so beloved that it is our National Floral Emblem…something to think about the next time you enjoy a sweet smelling blossom from your garden!
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ROYALLY Luxurious Table Settings with FLORA DANICA CHINA
Royally Luxurious Table Settings with FLORA DANICA CHINA
Do you want your guests to be treated like royalty at your next luncheon?
Serve them on the world’s most expensive and luxurious porcelain service, with hand painted floral botanical designs, 14k gold rims and a colorful history dating back to the Royal Copenhagen Manufacturers in the late 1700′s! FLORA DANICA china – see the range of the porcelain plates, cups, bowls, platters and serving pieces. 
Crown Prince Frederick commissioned a set of this fabulous hand painted service for empress Catherine II of Russia in 1790. The Factory painted life sized plant illustrations from the encyclopedia Flora Danica (Danish Flora) then and the designs are still being produced today by fine artists that take years of training before their painting skills are good enough to be used on first quality plates.
I was so intrigued by this favorite of Kings, Queens and the ultra-wealthy that I found some reasonably priced pieces from a private party in the Netherlands whose Father was a collector for many years. They didn’t disappoint in person!
A wonderful heavy feel, shimmering perfect porcelain finish, amazing hand painted flowers, and a gold painted hand cut serrated edge. 
A sweet touch was the glorious hand lettered botanical name on the back of the plate.
Okay, WAY over the top, but kind of fun and quirky too.
If you don’t quite enjoy the idea of your heavy handed guest sawing away with a sharp knife on your delicate $1000 (!) plate, then how about serving them a finger food luncheon or dessert menu. 
Add to your table setting with your best antique etched crystal glasses, mother-of-pearl Victorian cutlery and a few of your best blossoms from the garden.
Now we are feeling like a Princess!
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FRENCH TOAST – a delicous way to start your morning!
FRENCH TOAST -A scrumptious recipe that is easy to make and delicous way to start your morning!
This healthy breakfast or anytime snack is low fat, low sugar and has plenty of protein and fiber. You can make it gluten-free by using your favorite whole grain gluten-free or rice bread.
For two servings ( Maybe be doubled or tripled) :
In a medium mixing bowl mix together:
2 large eggs
1/4 cup 1% lowfat milk
1 teaspoon sugar or honey
a couple of shakes cinnamon powder
1/4 teaspoon vanilla extract
Slice a couple of thick slices of whole grain bread and cut in half if they are large slices.
Soak well in the egg mixture, turning several times. Let sit in mixture for a couple of minutes.
Heat nonstick frying pan to medium low heat and melt one teaspoon of butter ( or oil) in it. When butter is hot, place the soaked bread slices in the pan and cook until browned, flip over and cook other side. Will take about 2-3 minutes on each side.
Serve with your favorite jam or topping- I love to use some spiced pear butter and a dusting of powdered sugar.
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ART NOUVEAU STAINED GLASS WINDOWS- a colorful vision
ART NOUVEAU STAINED GLASS WINDOWS- a colorful vision
I remember seeing colorful stained glass windows first while growing up in Europe in the huge medieval churches and chapels. The religious themes were quite overwhelming with the bold red glass, gothic arches, huge figural motifs and historical scenes. The feeling was quite somber and serious.
It wasn’t until a trip to England that I realized that private homes in the late 1870′s ( see my post about Victorian Stained Glass windows) started to become adorned with Geometric and simple motif stained glass as well as businesses and public buildings. Once the Art Nouveau era came about around 1890-1905 the designs of these residential and business windows were completely different! Lighthearted floral motifs, naturalistic Art Nouveau themes with beautiful ladies, flowers and designs incorporating some clear glass were used to bring the outside views to the inside of the home. My friend Mary first introduced me to original Art Nouveau stained glass windows and designs and they have since become one of my favorite antique collectibles. I use them throughout my home to add light , color and a bit of whimsy.
Once you have seen a lot of original antique windows you start to recognize the glass used in the period and even the country! In the US, slag glass (Opaque glass, used in lamps in Europe) were frequently used in windows:
While in Europe, mostly clear glass ( with colors, red being the most expensive due to the gold content) was used for the stained glass.
Enjoy these images! French Art Nouveau Birds. These were Half Windows, designed to be placed inside the lower part of a clear glass window for privacy from the outside. Great idea as they allowed a great view out of the upper part of the windows.
Grapes
Rose windows- from a Library in Northern California
Gorgeous Peacock Window from England
Half Round Pink Art Nouveau window
Musical Lady windows
Floral window
Best of all
More floral windows
Ship motif
Tulips
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PERSIMMON BREAD- A Perfect Anytime Snack
PERSIMMON BREAD- A Perfect Anytime Snack
If you are lucky enough to have a persimmon tree or live near one, you know how many of the sweet, delectable bright orange fruits ripen in late October and November! There is one great way to use up the frozen ripe pulp- a nut filled, spicy Persimmon Bread.
The persimmon variety best for this type of use is the “Hachiya” or astringent variety. They are large, with an elongated shape with a slight tapered point on the end. They must be fully ripe and soft to the touch. Scoop out the flesh into freezer bag and save for dessert baking throughout the spring and summer.
Here are a couple next to a freshly baked bread.
This recipe is gluten-free, but you can also make it with regular flour, just add in another 1/4 cup.
PERSIMMON BREAD
Preheat oven to 350 degrees and oil your favorite loaf baking pan or muffin tin. Makes one medium loaf and around 10 medium muffins.
In large bowl mix together dry ingredients well:
1 1/4 cups Authentic Foods Classic Blend Gluten-free flour click here to view on Amazon
2/3 cup sugar ( can be reduced by up to 3 tablespoons if you prefer a less sweet bread)
1 teaspoon baking soda
pinch salt ( optional)
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup chopped pecans or walnuts
In a medium bowl mix the liquid ingredients:
2 large eggs
1 cup persimmon pulp, drained of excess water
1 tablespoon Molasses
1/2 cup canola oil
Pour the liquid ingredient blend into the dry mixture and stir just until blended, do not overmix.
Pour batter into loaf pan or muffin tin and bake just until tops spring back when gently pressed with your finger.
DO NOT OVERBAKE! The baking time in my narrow French-style 10″ loaf pan see on Amazon
took about 40 minutes.
Remove from oven, let sit for a rew minutes on a cooling rack and turn out of the pans.
Make a Cappuccino and enjoy a warm slice!
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STIR FRY for EVERYONE!
STIR FRY for Everyone!
This dish might be the tastiest way to kick start your New Year’s resolutions to Eat More Vegetables… and less sodium
Take a mountain of an assortment of your favorite fresh vegetables ( even ones you didn’t even know you might like such as Boy Choy, Savoy cabbage, parsnips and shitaki Mushrooms), grab some good quality toasted sesame oil and olive oil and you are off and running. Think COLOR when you choose your vegetables and add in at least one of all the colors.
First start a couple of cups of your favorite brown or white rice in a pot or rice cooker so it will be ready when the rest of the stir fry is.
Then, in a large pot or wok over medium heat, pour in a couple tablespoons of toasted Sesame Oil and a bit of Olive oil. Put in a couple of finely chopped garlic cloves and a sliced red onion. Then start adding all your sliced veges- start with the dense vegetables first like carrots as they will take longer. Some suggestions of veges: leeks, mushrooms,scallions,bell peppers, Chilis ( if you like spicy),cabbage, broccoli, asparagus, snap peas, green beans, fresh corn sliced off the cob, cauliflower, Zucchini,carrots, brussel sprouts, fresh ginger. Cook only until tender-crisp as they will keep cooking even when you take them off the heat. For a vegetarian version, add some cooked beans at the end.
After you take the stir fry mixture off the heat, add in some diced chicken and serve over 1/2 cup hot brown rice sprinkled with fresh cilantro leaves. I use my favorite sweet Spicy Ginger Sauce Click here to view on Amazon 
to pour over the top for seasoning. It tastes amazing and has only 5 mg of sodium per serving ! Or of course you can add fresh diced ginger to the stirfy instead and season with salt and pepper. For a Thai flavored twist add some fish sauce, chopped lemongrass and Kaffir lime leaves.
OILCLOTH … its not just for casual outdoor table coverings anymore!
OILCLOTH … IT’S NOT JUST FOR CASUAL OUTDOOR TABLE COVERINGS ANYMORE.
I have always been drawn to the colorful and whimsical patterns of oilcloth, both the vintage kind ( originally made from a thick fabric, coated in Linseed oil and then painted to make it waterproof) and current amazing fabrics (vinyl over a cotton mesh).
Okay, like many people, I thought it was just for outdoor BBQ’s to cover up old tables and to make an easily wiped surface to clean up the potato salad that spilled out of the serving bowl.
But as I started seeing more interesting patterns and shapes being created, oilcloth started being my first choice for eye-catching fun and beautiful decor for my dining room and beyond. Beautiful shopping bags with pockets, backpacks with fancy zippers and stitching and even hanging cosmetic travel bags are made out of this gorgeous sturdy fabric. Check out www.etsy.com for some handmade unique designs.
Who wouldn’t want a picnic lunch in their own color coded lunch sack, complete with velcro strip to keep the bag closed. Never wrinkles, easy to clean and puts a smile on your face when you look at it.
Try some of the new placemats with contrasting trim for your next brunch, lunch or dinner party!
Dress it up with china plates ,crystal glasses and linen napkins or dress it down with paper napkins, and your everyday cutlery and plates.
Once you try it you won’t go back to plain !
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BABY FRUIT- what does it look like?
BABY FRUIT- what does it look like? (more…)
MAKING JAM
MAKING JAM
Jam making is one of my favorite summer activities! Take the sweetest fresh organic fruit and berries and turn it into a spread that you can enjoy all year long on toast, waffles, scones, poundcake and yogurt. It is EASY to do and very satisfying.
Most fruit has its own natural pectins for thickening that are enhanced by lemon juice. Other fruits ( like cherries) need a bit of pectin as they will stay syrupy. This technique of making jam without pectin give you a very spreadable/spoonable jam that is wonderful and has much more fruit in it that store bought jam with corn syrup and pectins to hide the fact that they are trying to use less fruit ( as fruit is the most expensive ingredient in the mix).
