At the Table: A Fall Transition with Mikasa Ventosa

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I’m making the transition to fall at the table with

Ventosa Dinnerware by Mikasa Gourmet Basics.

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Organic in design, Mikasa’s Gourmet Basics’ Ventosa Dinnerware is a

handcrafted collection that offers a modern option for dining.

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 A reactive glaze provides a natural variation in color, while the starburst and linear design adds a feeling of movement, adding to the handcrafted appeal.

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Stoneware square plates are framed and accented in shape with woven chargers at the table, along with a checked tablecloth and napkins, providing a foundation of autumn colors.

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Mikasa’s Ryland collection of stemware offers a coordinating square shape in goblets as well as highball glasses. A maple leaf is tucked inside the glass, showing the first hint of fall color that I was thrilled to discover, since we don’t normally see the leaves change in our part of North Carolina until October.

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{Insert a *cheer* for an early fall if you’re below the Mason-Dixon line, or *groan* if you’re above :)}

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Square shaped soup/cereal bowls with a matte black glazed exterior

top the stack of salad and dinner plates. . .

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. . .and amber glass vases are filled with an assortment of foliage clipped from shrubs

for a variety of texture and color for a simple & easy centerpiece.

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Crimson Queen Japanese Maple, burgundy tipped Loropetalum, Kaleidoscope Abelia, and flowering dill.

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Mugs offer a ready-made and handy napkin ring for easy and casual dining.

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Enjoy 20% off one Ventosa item through September 28th,
with the link below (some exclusions apply):

http://www.mikasa.com/source?src=MARYMBLOGMKVT201

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 Table Details:

*Dinnerware / Ventosa, Gourmet Basics by Mikasa

*Flatware / Mikasa Harmony

*Stemware / Mikasa Ryland Highball Glass

Rattan Chargers / Kohl’s

Napkin Rings / Pottery Barn (several years ago)

Tablecloth & Napkins / HomeGoods

Vases / Target

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*Lifetime Brands’ products have been provided free of charge in exchange for promotional consideration.

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Are you cheering on an early fall or groaning in anticipation?

Gourmet Basics by Mikasa Ventosa Dinnerware

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{Less} Labor Day Picnic

 {Less} Labor Day Picnic

As we sail into Labor Day weekend, I’m wrapping up a few projects and feeling a little lethargic, so here’s a labor-free post from me of our {Less} Labor Day Picnic. Pottery Barn shared my picnic on their blog last year, so here’s a timely & tasty repeat if you’re in need some inspiration for your end-of-summer celebration!

Wishing you a Safe & Happy {Less} Labor Day Weekend!

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We’re enjoying a lakeside picnic over the holiday weekend.

I’m testing the theory that everything tastes better out of a jar~ it certainly is convenient & more fun :)

A layered salad made in advance~ a minimum of 8 hours or up to 24~ chilling for the flavors to meld.

You can enjoy the fruits of your labor later,  since that’s  the point of this summer holiday.

Tasty & satisfying, and a salad that my husband enjoys.

You can make individual salad jars, so serving is less problematic & less labor is required.

Layered Cornbread-and-Turkey Salad, recipe courtesy of Southern Living, here

Ingredients

1 (6-ounce) package buttermilk cornbread mix (I used a box of Jiffy corn muffin mix)

1 (12-ounce) bottle Parmesan-peppercorn dressing

1/2 cup mayonnaise

1/4 cup buttermilk

1 (9-ounce) package romaine lettuce, shredded

2 1/2 cups chopped smoked turkey (about 3/4 pound)

*2 large yellow bell peppers, chopped

2 large tomatoes, seeded and chopped (I used cherry tomatoes)

1 red onion, chopped

1 cup diced celery (about 3 celery ribs)

*2 cups (8 ounces) shredded Swiss cheese

10 bacon slices, cooked and crumbled

2 green onions, sliced

Preparation

Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.

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*I substituted some chickpeas for yellow bell peppers and used a blend of Monterey Jack & Cheddar cheese instead of Swiss since that’s what I had on hand.

You can bake your cornbread the night before and assemble your salad in bowl or jar in the morning so it’s ready for dinner. It’s great to take to a pot luck, barbeque, or reunion and a crowd pleaser!

Skewers of cherry tomatoes, artichoke hearts, prosciutto, cheese, olives, & cheese tortellini~

Citrus infused water with lemon & orange slices,

easy, refreshing & thirst quenching!

 Dessert in a jar with very little labor using fruits in season~ plums, peaches, berries of any kind or combination.

 Peach-and-Blueberry Parfait, recipe & inspiration courtesy Southern Living here.

Instead of making a custard, I mixed a jar of lemon curd with 8 ounces of  1/3 less fat cream cheese~ (less labor :)

Layer custard or lemon curd mixture with ready-made angel food cake or pound cake from the grocery store, peaches & blueberries.

 Assemble, chill & enjoy!

The Novel Bakers return September 8th for Picnic Week

with themed picnics, recipes, inspiration and guest bakers!

Wishing you some food and fun in your weekend~

Have a Safe & Labor-Free Holiday :)

 Plates/ Kohl’s

Flatware/ HomeGoods

Napkins/ World Market

Mason Jar Drink Dispenser/ Pottery Barn

Galvanized Bottle Caddy/ Pottery Barn

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Fall Potting Shed Inspiration and Quaint Garden Sheds

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With Fall around the corner, I’m looking for Potting Shed Inspiration!

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While we have plenty of summer weather still to come in North Carolina, I have a serious case of fall fever and am ready for fall leaves, mums, gourds, Indian corn, and pumpkins!

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The front door of my Potting Shed usually has either or basket. . .

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. . . or a wreath hanging in greeting for the seasons.

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Her back door however has been sadly neglected and is embarrassingly naked for lack of inspiration. It is also very visible now when it wasn’t before after her big move.

Bluebottle Flowers & Daisies Field

I’ve been searching for something architectural to add to the back porch area that won’t interfere with opening the door when I work and something the right size that I can hang on the back of the chalkboard door that’s not too heavy.

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One of my sources of inspiration is Hometalk. If you’re not familiar with Hometalk, it’s the largest online community of homeowners, renters, and home improvement pros who enjoy sharing ideas and advice about home and gardening. If you’re a DIY’er but don’t have a blog, Hometalk is the perfect place to share your projects around your home and garden.

 You can use Hometalk to see what others are doing, ask for advice, get ideas for projects and share pictures and videos of the results. It works like Pinterest with boards in that you clip projects, ideas and inspiration, but with the added bonus that you can talk, if you need or want to get or give feedback and find answers and solutions to problems that you might have.

 It takes about 30 seconds to sign up and it’s easy to use and free.

  17 Super Quaint Garden Sheds Hometalk

Recently the folks at Hometalk asked if I would curate a board on Garden Sheds. The above graphic is a sampling of some of the sheds I have clipped, mine included! You can click on the graphic to follow the links to the full projects of sheds with repurposed windows and doors, fun & funky garden junk, a living roof, a converted child’s playhouse, recycled deck flooring, and a pair of ‘his’ and ‘hers’ sheds from blown down fencing and more!

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It’s easy to create clipboards on Hometalk for inspiration and projects you find there!

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If you’d like to see more of my Potting Shed, there

 is a tab at the top so you can see how she’s grown!

Growing a Potting Shed from the Ground Up

Do you have fall fever or are you hanging on to summer?

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A Farmers Market Table

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I’m taking a trip to the Farmers Market via the table for

Cuisine Kathleen’s Farewell to Summer Table Challenge!

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I had a little tabletop inspiration with a trip to one of our local Farmers Markets to enjoy some farm fresh summer veggies and peaches while they last, soon to be replaced by fall’s bounty of apples, pumpkins and winter squash.

Davidson Farmers Market

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I also had some inspiration from a Farmers Market tray,

fresh for the picking from World Market. . .

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. . . and some vintage-inspired Farmers Market seed cards to plant on the table.

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A berry basket holds a medley of vine-ripened tomatoes, okra and South Carolina peaches, topped with some flowering basil.

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And a zinc seed tray from my Potting Shed is offering this week’s Farmers Market harvest of zucchini, cukes, heirloom tomatoes, peppers, and fresh local eggs.

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Rooster glasses are AWA certified and pastured, found foraging at Tuesday Morning.

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And ears of fresh summer corn are *weighting* to be shucked ;)

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Help yourself to a Farmers Market Bloody Mary!

Puree some summer heirloom tomatoes in a blender, strain the seeds and pulp to make fresh-from-the-garden tomato juice. Season your tomato juice with celery seed or salt, horseradish and tabasco to taste, a squeeze of lemon or lime, Worcestershire sauce and add your vodka.

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Garnish and top with some garden fresh veggies: pickled okra, cucumber, heirloom cherry tomatoes, a sprig of parsley and basil and a celery stalk! You can find a recipe for Spicy Pickled Okra (which would also work for green beans) for a Bloody Mary garnish from Cottage at the Crossroads.

Farmers Market Pasta Salad

To savor the flavors of summer, help yourself to Farmers Market Pasta Salada bumper crop of delicious flavors in a pasta salad! Add some rotisserie chicken from the grocery store for a time saver and complete meal.

The Flavors of Summer Pizza

Corn, Tomato and Basil Pesto Pizza, a trio of summer flavors in every slice!

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And infuse the flavor of summer in your salt for your tomato recipes this winter with an easy recipe for Basil Salt.

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Farmers Market Table Details:

Chargers & Baskets / HomeGoods

Red Marble Enamelware, Crow Canyon Home/ Mast General Store

Flatware & Quilt / Pottery Barn

Rooster Glasses / Tuesday Morning

Plates / Mikasa French Countryside

  Rooster / Hobby Lobby

Farmers Market Tray / World Market

Berry Baskets & Napkins / Kohl’s

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Hope you’re savoring the flavors of summer!

Here’s a handy seasonal produce chart for North Carolina, courtesy of Davidson Farmers Market. When you eat ‘in season’ you’re enjoying the most fresh, flavorful and nutritious foods, while also helping support local agriculture and preserve regional farm land.

NC Seasonal Produce

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Foodie Friday

Blooming Dishes and a Flower Fix

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I gathered some blooms for a flower fix, a guaranteed spirit lifter to combat the August blues that comes from a long month of heat and humidity!

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Summer flowers are beginning to look tired, wilting from the summer heat. . .

 just like me.

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White Stock and peach roses in a $4 blues-buster bouquet from the grocery store add some welcome fragrance. . .

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Rounding out a blooming bucket of hydrangeas and Lespedeza that I harvested from the field next to my Potting Shed.

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Once vibrant hydrangeas are starting their metamorphosis to softer muted shades of pinks, greens and browns.

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My Staffordshire Bouquet is a perennial favorite, always blooming and picked at a favorite antique mall, rather than in the garden.

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The Old World brown and multicolored blooms on the transferware, providing a graceful transition into fall at the table.

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Before long it will be raking season . . .

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Until then I gathered some flowers. . .

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And blooming flatware.

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And Delphinium hanging in a Ball jar provides a bright burst of color, to fight the August blues.

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I can’t resist picking flowers, always on the look out for a single bloom to add to a flatware bouquet.

ho

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Hope you’re surviving the heat and enjoying the last days of summer!

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Are you looking forward to ushering in fall or sorry to see summer go?

Flowers & Garden Staffordshire Bouquet

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Parsley, Sage, Rosemary and Thyme: Herb-Laminated Biscuits

From Frozen to Fancy Herb-Laminated Biscuits

I saw this idea for beautiful herb-laminated biscuits to dress up your bread basket in the September issue of Cooking Light Magazine, and Wow is right, you have to try this!

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You can use this technique with any rolled biscuit recipe. I wanted to have a trial run to experiment with them since the herbs in the garden are plentiful now. . .

Herb Garden

They would make a great addition for brunch to serve with ham and for the holidays alongside your turkey platter!

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I experimented with this technique with frozen biscuits, and it worked, a pretty metamorphosis for your biscuits, from frozen to fancy, in 30 minutes!

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We like Mary B’s Frozen Biscuits. . . they taste homemade and go to the freezer to the table in 20 minutes. Best of all, you can pull out only one or two at a time for your garden fresh tomato and pop them in the oven, resealing the bag!

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 With this herb-laminated technique, you blanch your herbs (parsley, sage, rosemary and thyme) in boiling water 5 to 10 seconds and then plunge them in ice water to set the color & stop the cooking process.

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Drain your herbs on paper towels and top with additional paper towels. Weight down the herbs with a heavy skillet or pan to flatten them neatly. (I used a baking sheet with a heavy dutch oven on top). Let stand 5 minutes.

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Lightly brush tops of your biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal or laminate the herbs in place. Bake according to your biscuit recipe or instructions.

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I also experimented with tea biscuits that are bite size and would be a fun addition with chicken salad for a shower or garden party.

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Try this fun technique with your favorite biscuit recipe or frozen biscuit!

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Cooking Light also suggests trying this with cornbread, letting it cook until almost done, then laminating it with your herbs and finish baking.

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You can see how easy this technique is and follow the process step by step with this video:

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Novel Baking: Etta Mae’s Worst Bad-Luck Day

 

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I’m joining The Novel Bakers with Etta Mae’s Worst-Bad Luck Day

 by Ann B. Ross

This was my introduction to the Miss Julia series, set in the fictitious Southern town of Abbotsville, North Carolina. Prepare yourself for a fun ride, laugh out loud moments, a cast of colorful characters in this quick read! I hope this won’t be the last we see of Etta Mae Wiggins!

“Bestselling author Ann B. Ross is back with another lively adventure set in Miss Julia’s Abbotsville. For the first time, though, she writes from the perspective of another resident:  the hardscrabble, heart-of-gold Etta Mae Wiggins. Etta Mae is frustrated with her trailer-park life and her no-good family, and she has big dreams for something better. Working as the home nurse for the elderly but wealthy Howard Connard, Senior, she finally sees her chance—with her sexy curves and infectious charm, Etta Mae is determined to become his wife. Unfortunately, Connard’s scheming, money-hungry son and stuck-up daughter-in-law are equally determined to make sure she doesn’t. To make matters worse, Etta Me’s exhusband Skip (her first ex, that is) has shown up with a winning lottery ticket in his hand and local thugs hot on his heels. Plus, her dreamy former flame, officer Bobby Lee, keeps popping up to remind her that she’s not over him yet. In the middle of all this mayhem, Etta Mae has to get that marriage license—before it’s too late!

A hilarious wild goose chase that takes us from the mansions of Abbotsville to the trailer park that Etta Mae calls home, this book is filled with familiar faces (including Miss Julia, who narrates the first chapter), features Ann Ross’s signature wit and southern charm, and will appeal to fans of the beloved series and newcomers alike.”

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Among the colorful characters of this book, Etta Mae’s feisty Granny was my favorite:

“She came running out of the kitchen wiping flour from her hands on her apron. Wisps of white hair flew wildly about her wrinkled face, a mustard-colored smear was on her cheek, and her Reeboks left a trail of Red Band flour with every step she took. When Granny cooked, she went at it like Sherman through Georgia.”

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I took my Novel Baking cues from Granny. . .

“Gonna make me some fried pies. Got up this morning with a taste for ‘em.

Peach, I’m thinkin’.”

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My pies are baked instead of fried.

I used my Nordic Ware Pocket Pie Press that I used for my Scary Hand Pies and Pocket Plum Pies.

You can find one from Amazon, hereYou can also use a bowl as a template to cut a circle of dough for your pies, crimping the edges of your pies with a fork to seal them.

Nordic Ware Pocket Pie Press

 I made a cream cheese pastry crust, but you can use refrigerated store-bought pie crust.

I am a Novel Baker but not a baker :) and I promise this pastry crust recipe is quick and easy to make with a food processor as well as easy to roll out!

Cream Cheese Pastry

recipe courtesy of Kraft foods

2 cups flour

½ tsp. salt

1 pkg. (8 oz.) Cream Cheese, softened (I use light cream cheese)

1 cup (2 sticks) cold butter, cut into small cubes

Pulse all ingredients together in food processor until dough comes together.

Divide into two portions, and shape into flat disks. Wrap each tightly in plastic wrap and refrigerate for 30 minutes – 1 hour, until firm.

I got 10 pies (6″ circles of dough) out of this pastry recipe, re-rolling the scraps.

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Peach Hand Pie Ingredients

1 pkg of refrigerated pie crust, or recipe for a double crust pie

1/3 cup sugar

1 tablespoon cornstarch

2 cups fresh peaches, peeled and diced

1 teaspoon lemon juice

1/4 teaspoon salt

1/2 tablespoon cinnamon

1 egg beaten with 1 tablespoon water

Additional sugar, or sanding sugar

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Preheat oven to 400 degrees F.

In small bowl combine peaches with sugar, lemon juice, salt, cinnamon and cornstarch.

Unwrap refrigerated dough and roll into a circle. Using back of pie press, cut circle out of pastry dough. Lightly dust pie press with flour. Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.

Spoon about 1/4 cup of fruit mixture onto indented portion of pastry circle. Using a pastry brush, brush edges of pastry circle with egg wash.

 With handles of pie press, fold pie in half and squeeze to crimp and seal edges.

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Place pies on a parchment lined baking sheet. Brush tops with egg wash and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape. Bake 15-20 minutes until golden brown.

You can substitute pie filling for a quick and easy hand pie if you prefer.

Cool & serve. You can find a printable recipe, here.

Peach Hand Pies

“Regardless of where you live —trailer or mansion or somewhere in between—- and regardless of what Granny says, names do count. They tell who you are, where you’ve come from, and what you’ve made of yourself, all in one word. I could’ve call myself Etta Mae Taggert or Etta Mae Whitlow or Etta Mae Connard, since I’ve been, or intend to be, one or the other at various times of my life. In between though, I’ve always gone back to Wiggins, and I don’t know why unless it’s because I figured I had to start at the bottom all over again each time.”

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“. . . Granny’s pots and cans of flowers on the porch were blooming all over the place.”

I used Granny’s cans of flowers as an excuse to play by my Potting Shed. . .

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“Every other flowering plant that lined the porch and sat on tables was planted in a Maxwell House coffee can.”

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Since this is a Novel Bakers’ review, a Swift’s Jewel shortening can is standing in for the part of Maxwell House :)

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“ ‘That Miss Granny, she something else, an’ that Miss Julia Springer, she a lady an’ a half.’ ”

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“Any book by the beloved creator of the Miss Julia series is a cause to celebrate. Etta Mae is one of the South’s pluckiest, most endearing characters, and readers will love her fun, fast-paced adventures.”

— Michael Lee West, author of A Teeny Bit of Trouble

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Visit Jain and Michael Lee to see what fun

 and trouble they cooked up with Etta Mae!

a quiet life

Rattlebridge Farm

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The Novel Bakers return September 8th for Picnic Week

with themed picnics, recipes, inspiration and guest bakers!

Peach Hand Pies

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Crowing in Delight: Sunflowers and Pfaltzgraff Evening Sun

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Sunflowers make me crow in delight, their cheery faces symbolizing the

the sun and conveying warmth, happiness, adoration and longevity!

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 Pfaltzgraff’s Evening Sun is blooming with sunflowers,

the speckled glaze surface of the dinnerware

saturated in a color palette of rich oranges, fiery reds,

sunny yellows and sage green.

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Goldenrod and the burgundy foliage of Loropetalum

are sprinkled in with sunflowers in a watering can,

 joining a rooster for a centerpiece for the table.

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Goldenrod has been blooming for a couple of weeks now, earlier than normal

 and hopefully a sign the fall will arrive here in the South

sooner rather than later, something else to crow about!

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Placemats and napkin rings provide more flowers for the table,

framing the plates with a woven ring of petals and

providing a burlap bloom on plaid and solid napkins.

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Bold in design, Pfaltzgraff Evening Sun is also

 generously sized, with a 12 inch dinner plate, 9 inch salad plate,

24 ounce soup/ cereal bowl and 18 ounce coffee mug,

microwave and dishwasher safe.

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I added a sunflower cloche to the table,

attracting bees and butterflies. . .

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Sunflower Appetizer Plates are decorative as well as functional

and also microwave and dishwasher safe.

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Hard Cider Glasses from Mikasa Brewmasters Collection

 feature a tapered base that also helps to hold the carbonation

and prevent overwarming of the glass when held.

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They’re filled with orange juice but would work equally well

for serving a mimosa and sunny start to the day!

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And a small sunflower plate provides an embossed bloom

for a sunny addition to the table.

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Enjoy 20% off one Evening Sun item through September 14th,
with the link below (some exclusions apply):

http://www.pfaltzgraff.com/source?src=MARYMBLOGPFEV201

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Sunflower & Evening Sun Table Details:

*Dinnerware / Evening Sun by Pfaltzgraff

*Pfaltzgraff Sunflower Appetizer Plates

*Flatware / International Home Rockport

*Stemware / Hard Cider Glasses, Mikasa BrewMaster’s

Water Hyacinth Placemats/ Pier 1 imports

 Napkin Rings & Rooster / Hobby Lobby (several years ago)

Sunflower Cloche / HomeGoods (several years ago), used here

Placemats & Napkins / Kohl’s

Burlap Tablecloth /  Couleur Nature, Amazon, used here

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*Lifetime Brands’ products have been provided free of charge in exchange for promotional consideration.

Sunflowers and Pfaltzgraff Evening Sun

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Skillet Bourbon, Peach and Blueberry Crumble!

 Skillet Bourbon Peach and Blueberry Crumble

We’re enjoying the fruit of the season and

Bourbon, Peach and Blueberry Crumble is

a celebration of summer fruit in a skillet!

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I used 6-inch skillets that I found at Cracker Barrel for Patriotic Berry Skillet Cobbler. My hubby is a fan of more topping-to-fruit ratio, which the smaller skillets are ideal for since they’re not as deep as a regular size skillet, and you can enjoy your own generous serving of crumble or cobbler!

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The bourbon in this recipe adds a depth of flavor, vanilla, caramel and oak, rather than booziness to the fruit.

This recipe calls for 1/4 cup of bourbon (2 ounces) so a mini bottle is just the right amount if you don’t have any in your liquor cabinet or on your nightstand :)  You can substitute orange juice for an alcohol free alternative but the bourbon is the magic ingredient in the crumble!

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Skillet Bourbon, Peach and Blueberry Crumble,

adapted from Guy Fieri, Food Network

Yield: 4 to 6 servings

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Ingredients

For the filling:

6 cups sliced peaches (about 5 peaches)

1 cup blueberries

1/4 cup (2 ounces) bourbon

*1/4 cup sugar (you may need to add more depending on the sweetness of your peaches and tartness of your blueberries)

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla extract

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For the topping:

1 cup all-purpose flour

1 cup rolled oats

1/2 cup sugar

1/2 teaspoon kosher salt

1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes

2 tablespoons heavy cream

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Preheat oven to 375 degrees F.

In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries and set aside.

In a second large bowl, make the topping by combining the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender or pulse dry ingredients with butter together in a food processor. Mix until the texture is coarse and holds together in clumps in your palm when you give it a squeeze. Add heavy cream and mix just until the dough comes together a bit more.

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Pour the filling into a 12-inch cast-iron skillet (I used two 6-inch skillets), then spoon the topping mixture evenly over the filling. I had enough topping left over for another 6-inch skillet that I saved and tossed in the freezer.

Place skillet(s) onto a baking sheet to keep oven clean and to catch any fruit that bubbles over (mine did). Bake crumble uncovered in a 375 degrees F oven, 30 to 40 minutes or until the fruit is bubbling around the edges and the topping is golden in color.

The peach & blueberry filling is not overly sweet so it’s perfect served with vanilla ice cream!

You can find a printable recipe, HERE.

Patchwork Fruit Cobbler

Or help yourself to some Patchwork Fruit Cobbler with an easy to assemble patchwork crust made of squares of sugar-crusted pastry. Recipe HERE.

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Taste the Fruit Tablescape, HERE.

“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”

~Henry David Thoreau

Skillet Bourbon, Peach and Blueberry Crumble

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