So I can’t wait one more day or give yo

So I can’t wait one more day or give you one more clue! Soft opening this weekend of our 2nd Location in Tuckahoe NJ! So your guesses were close but I’m not moving, but keeping my Swainton store & opening the Tuckahoe NJ store! Here is front signage. More photos to come! We are painting the exterior this weekend and I will wait to show you those photos! 2250 Route 50 Tuckahoe NJ. Where we are selling Chalk Paint by Annie Sloan, unique furniture, home decor and Mamma Biscotti will be there too! Fresh baked delicious Biscotti made by Lin…coming soon when we get her kitchen set up! Come see us! http://ow.ly/i/vsgTl http://ow.ly/i/vsh52 http://ow.ly/i/vsidv

Color your world! With Annie Sloan Chalk

Color your world! With Annie Sloan Chalk Paint of course! Fun re-design just this afternoon of painted furniture including Arles on the Chippendale chairs, Coco and Country Grey on the French end table, Provence on the headboard and Old White and secret recipe for the hot pink on top of the single bed carved wood section http://ow.ly/i/sHVUz http://ow.ly/i/sHVV9 http://ow.ly/i/sHVVR http://ow.ly/i/sHVYo

Lentil Soup from Country to Shabby!

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I made home made lentil soup and thought it would be fun to show you both Country serving bowls and shabby chic serving bowls! Either way it’s yummy and either way its pretty! Above are flat stoneware blue and white splatterware pottery bowls….(they were just shipped out to their new home in TX yesterday!) Yee ha!

Ingredients

1 bag of dried lentil beans (very inexpensive and health too!)

1 to 2 medium size onions thinly diced

2 cloves of garlic

2 handfuls of carrots diced (about 1 cup)

1/4 pound of ground meat

1 box of chicken broth plus 16 ounces of water

salt and pepper for seasoning

Olive oil to start the onions and garlic

 

So, rinse your lentil beans thoroughly. The challenge is to find a colander that doesn’t have too big of holes so your lentils don’t go down the drain! lol!

Begin by using a large soup or stock pot. Sweat the onions and garlic so they are slightly soft over medium heat. Once they are cooked, add your drained lentils and stir. I let them warm a bit with the onions and then I add my chicken stock, water and carrots. Stir all together and raise heat to a good simmer.

Next you will tear off small sections of the ground meat, smaller than a meatball and no need to roll or combine with other ingredients. If you make the pulled meat sections small enough they cook quickly and stay nice and tender. You will want to simmer this for at least a half an hour. Add your salt and pepper too when you add your meat. Taste test in about a half an hour for seasoning. Continue to simmer until the meat is cooked through for sure, but usually 1/2 hour does it. See the portions of meat, the size in relation to the carrots, they should be about the same size.

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Pretty vintage red gingham place mat and napkin set!

On to the shabby chic serving in pretty wide rim fluted soup bowls with dainty pink flowers!

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I love how the colors are offset between the light porcelain bowl and darker soup!

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Yummy chunks of meat, carrots, and those amazing lentil beans packed with protein, fiber and low calories! Pretty and yummy!

 

Snacking on Caponata an Italian Classic Served in Vintage Ramekins

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Caponata is the epitome of all good Italian tastes in my opinion! It’s great as an appetizer, as a small meal with crackers and some fruit and nuts on the side too!

Here is the recipe:

6 Tablespons of Olive Oil

1 pound of eggplant peeled and diced

1 large onion diced

2 cloves are garlic diced or minced

1 tablespoon of sugar

1 tablespoon of red wine vinegar

1 teaspoon of salt (might want to taste before you add this at the very end)

pepper to taste

2 tablespoons of capers and whatever brine comes into the spoon

15 green olives diced into quarters

2 tablespoons of pine nuts

First you saute the eggplant with about 2 to 3 tablespoons of the olive oil, cook for about 10 minutes and add the onion and garlic the last 5 minutes. Add 2 to 3 more tablespoons of the olive oil if it seems dried out at all. (If you want to make sure your eggplant is not bitter, before you saute it, cut in large rounds, layer with regular table salt sprinkled generously between layers and set in colander with heavy can or pot on top of it. Let it sit for up to an hour, rinse well and dice as you are now ready to saute. Bitter eggplant bothers some folks but I typically don’t mind the taste of it). Now that your done cooking the only ingredients that need to be cooked, set them aside to cool.

 

Once cooled, add in the remaining ingredients, sugar, red wine vinegar, pepper, capers, green olives and pine nuts. Stir it all together, give it a taste, add salt if needed. You can store this in a lovely mason jar or air tight container. It gets better the longer it sits.

We plated ours in lovely vintage German ramekins.

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As mentioned above, you can serve with other light finger foods such as grapes, nuts  etc. Best served with nice large crackers to hold the weighty Caponata spread.

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This is a great dish to make if you are eating for one, have an eggplant to use up or if you don’t feel like a large meal….great for lunch too! Lovely flavors of Italy combined in a tasty spread! Yummy!

 

 

Easiest Crab Meat & Spaghetti Olio Served in Vintage Pasta Bowl

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This is the easiest, quick pasta meal with the most amazing flavor featuring crab meat! It’s one of my Mom’s recipes and she is just crazy about crab meat so we made it together last night! You start by sauteing 6 cloves of garlic, thinly sliced in olive oil (about 2 tablespoons), then add 1/2 of a thinly diced onion, add 1/2 stick of butter, a sprinkler of old bay seasoning, salt and pepper. Simmer until the garlic and onion are slightly translucent.

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Open up your large can of crab meat, you can get chunk for a very reasonable price when it’s on sale. I will typically buy 2 and freeze one for another meal. Once your butter is melted, go ahead and add all of the crab to your sauted mixture of onion, garlic, butter and olive oil.

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You can add your pasta to your boiling pot of water that you have salted with a nice big tablespoon or palm full of salt. We like to use thin spaghetti’s for this recipe with crab so the crab pieces are visible and maintain their shape.

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Water is boiling so add the pasta and stir. I like to cook min on a medium to high heat because I have no patience. My Mom and I totally disagree on the pasta doneness…I like it Al Dente and she likes it, well, mooshy! We compromise and I usually take mine out early and leave her portion to cook longer.

 

 

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Your crab meat basically just needs to be heated through and that will happen pretty quickly with the melted butter, olive oil and onion/garlic mixture. I actually spoon in 2 ladles of starchy pasta water to give the crab mixture some consistency for easy tossing. We always add extra drizzles of olive oil at the end too! We used one of Mom’s old Sunday Dinner pasta bowls, vintage Italian ceramic with wooden spoons for service. Enjoy!

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