Saturday, October 29, 2011

Some Christmas Stuff ~

~ Went through some things that I had in cabinets.  Stuff you buy "just because" ???  Then someday you find a use for them with this brain storm that comes from nowhere. I had these berry baskets.  I save them, first, because they are RED.  One of my favorite colors.  Red is a "happy" color to me.  I think of Valentines day, Christmas, I will do something with them someday.  I am doing one of my favorite craft shows for Christmas on the 19th of November.  It's a laid back one, but, my best one.  I make my chips and they are sold out in 2 hours.  I usually make about 75 bags.  This year I am making 200.  No Joke! 200 bags of chips.  So here is what I did by "up-cycling" my berry baskets.  I think I will put some yummy cookies in them in cello bags, or something for a teacher's gift.  Everyone looks for teacher's gifts right?



Then came the ribbon.  I can't even tell you how much ribbon I have.  I am the type of person that buys things because they are so beautiful, lovely, cool, nice, funky, vintage, so on and so on...then I don't want to use it!  I know this makes no sense, but, it's what I do.  It's too nice to use!




As you can see, I'm not a professional photographer!

Friday, October 28, 2011

Some Catering Pictures ~

I did a catering a few weeks ago.  I didn't get to take all the pictures that I wanted, but, some are better than none!  Here they are....








Here are the bouquets that the Bride and girls had.  While everyone was at the church, the wedding cake was delivered.  So...I am asked, "where are the flowers that are to be put on the wedding cake?"  Hum...I have no idea.  It so happens that the florist never delivered them!  So the cake lady was in a panic.  I told her not to worry about it.  It is what it is.  I am assuming that these beautiful flowers in these bouquets were like the ones that were also going on the wedding cake.  As you can see, I took flowers out of the vases on the tables and put some on the cake.  I did the best I could with what I had and the time I had.  No one even cared or noticed. I think this was the most free spirit, relaxed wedding that I ever catered.


Aren't these just beautiful?!


"the cake".... oh well ....


Tuesday, October 25, 2011

Cath Kidston cupcake liner giveaway!

I LOVE this blog.  I shop at this blog!  Just looking at it makes me happy!




Ms. Redo is joining with Jennifer at Sugar Pink Boutique to provide this giveaway. Here are the instructions to give you three chances to win:


1 point - "follow" Ms. Redo (or if you're already a follower)  ~ leave a comment that you do.
1 point - "follow" Sugar Pink Boutique's blog http://sugarpinkboutique.com/, and leave a comment that you do.
1 point - blog, Tweet, or Facebook about this giveaway and leave a comment that you did. For Facebook or Twitter, you may use this wording: "Cath Kidston giveaway at http://Redo101.blogspot.com."


Be sure to leave your email address so we can get in touch with you; if your comment doesn't automatically lead me to your email address, please leave it in your comment like this: Sally(at)comcast(dot)net. 


Giveaway ends November 8, 2011

Wednesday, October 5, 2011

Dip Chiller ~ The Strawberry Patch ~

I met a lady that was also a vendor at The Strawberry Patch Barn Sale. mjwilkinsonpottery@bellsouth.net www.MJWilkinsonPottery.com She does pottery.  I asked her if she ever heard of a "dip chiller", she didn't.  I explained
it to her and she said that she will work on it and try to make me one that I will like. Well....BOOM!  She did it!  A beautiful job.



My kitchen is red and white and this dip chiller is beautiful.  You take the "bowl" part out, (the white part), and you put ice in the red part.  Then you put the white "bowl" part back in and put your dip in the white bowl.  The ice keeps the dip cold.  The chiller holds about 1 cup, which is nice for a comfortable party, and, it's what I wanted.  I'm not a "pottery" person, but there was no where else I could go to get an original, unique dip chiller that I loved.  Last year about this time I talked to another potter, gave her dip samples, chips, my idea of what I was looking for, and nothing.  Never got back to me or anything.  I meet this lady, talk about 15 minutes and I get exactly what I was looking for.  It really doesn't look like the "handmade pottery" that you see out there does it?  That is what I love about it.  Isn't "RED" a happy color?

I would really love to have her make these in different colors for me with my "Everyday Gourmet" name stamped on the bottom and sell them at my shows along with my chips and dips.  It could be a possibility, you never know.


Two Beautiful Pillowcases~ giveaway ~

Go to this link http://www.groopdealz.com/index/view-deal/side_deal_id/415 and you may be able to win two of these beautiful pillow cases.  I love them and hope I win!


Monday, October 3, 2011

~ ~NO KNEED BREAD ~ ~

This is a recipe from The Galley Gourmet. http://www.thegalleygourmet.net/ .  I saw this on the internet.  I have made this bread and it is easy and simple to make.  It comes out just like the pictures show and taste terrific!  I always wanted to share this recipe because of  how easy it is and how great it tastes.  I am glad that I found this on their website to share with you.




If you are a regular reader, you might recall seeing this bread on our menu many times.  Today I am finally sharing the recipe.  This recipe is from a New York Times article that created quite a buzz several years back.  It is the from the renowned bread baker,  Jim Lahey of Sullivan Street Bakery in New York City.  He eventually came out with his book, My Bread, with all his bread baking secrets.  

I tried the original as is and it was really good, but the one thing missing for me was the size.  I wanted a big rustic loaf.  One that not only I could use for the dinner table bit for the rest of our weekday meals.  So, I doubled the amount of ingredients and added a bit more salt.  Baked in a 5-quart seasoned cast iron dutch oven, this loaf of bread is a thing of beauty.  It is 10-inches wide, about 4 1/2-inches tall at it's highest point, and weighs between 2 1/2 to 2 3/4 pounds (that's today's weight).  

This is a simple bread to make; no kneading required, but it does take some advance prep and time.  Below I have included a few step by steps to help you with your bread dough skills.

*I highly recommend using gram measurements for best results*


First, mix the flour, salt, yeast, and water in a large bowl or gallon container until wet and sticky; flour should be completely incorporated.  If not, add a tablespoon or two of water.  Cover lightly with a towel, plastic wrap or a loose fitting lid and allow to rest in a warm, draft free spot to ferment, about 12 and up to 18 hours.  This long fermentation is the key to great flavor.


After the first rise, the dough should have doubled in size and bubbles should appear on the surface.  Generously dust a work surface with flour.  


Turn the dough out onto the floured surface in one sticky piece.


Using floured hands or a bowl scraper, gently lift the edges of the dough and fold in toward the center working around the entire dough.


Pinch the top of the dough to hold in place.


Generously dust a thin cotton tea towel or linen cloth with flour and wheat bran.


Place the dough seam side down on to the prepared towel.


Sprinkle the top of the dough with more flour and wheat bran.


Lightly cover with the sides of the towel and say, "nighty-night" for another hour or two.


Preheat the oven and heavy pot or dutch oven with a lid in a 475ยบ F oven.  Carefully invert the dough into the hot pot, cover, and bake for 25 minutes. Remove the lid and bake until deep golden brown.  


Carefully remove the hot bread to a baking rack to cool.  But don't leave the kitchen.  Wait a few moments and listen carefully.  The bread will begin to-- sing?!  That's right, as the hard crust contracts and cools, it sings!  Nothing like being serenaded by your food:)  Allow the bread to cool completely before slicing.


Once cool, slice and enjoy warm for dinner, a slice toasted for breakfast, and anything in between.  Just look at all of those nooks and crannies just waiting to be slathered with butter or drizzled with olive oil--mmm!