Celebrate Thanksgiving 2020


There is always time for Gratitude and new beginnings


Hello, sweet friend…

Cheers to Thanksgiving 2020!


With it being nearly 30 years since both my parents passed away…I have discovered the importance of creating a home for quite a while now.

That being said a holiday has not gone by in which their memory and those earlier years haven’t come to mind. As time goes on…these memories become more precious…mainly because they have made my own traditions richer. At the heart of these memories is a gratitude for having the opportunity to experience the richness of family in it’s fullness and a love which has inspired me to create my home today. New traditions to make, time to enjoy with my husband Joe, and a day to create a special meal. Memories which have taught me to focus on what I have instead of what I’ve lost. I know that’s easier said than done, but I hope all of you can focus on what you have to be thankful for, too. In a year with so much instability, tragedy and loss, I’m thankful for every day offered.

👩‍🍳

What’s Cooking?

I thought this Thanksgiving it would be nice to bake something that I never baked before. Something easy…and this pecan pie was the perfect choice. It just happens to be one of Joes favorites!

Pecan Pie

INGREDIENTS

3 eggs

1 cup sugar

2 tablespoons melted butter

1/2 teaspoon salt

1 teaspoon vanilla

1 cup corn syrup

1 1/2 cups chopped pecans

1 pie crust ( I baked my own…store bought is fine)

DIRECTIONS

Mix the eggs sugar melted butter salt and corn syrup together until well blended.

Then add chopped pecans and mix into egg mixture.

Pour mixture into pie crust.
Bake in preheated oven 40 to 45 minutes.

Marcia
Posted in 2020, A Quarantined Life, Coastal Living, Together Apart, What’s Cooking? | 3 Comments

Halfway Through November…

Take time to play! Ask for what you want. Laugh. Live loudly. Be avid. Learn a new thing. Be yourself! -Mary Anne Radmacher

Hello, sweet friends…

My new flocked Christmas tree

I was able to attend a Holiday Open House recently…

The event was “socially distanced” & mask mandated.

It was just what I needed to get into the spirit of the holidays.

I arrived early when they opened…

and departed with a few adorable Christmas items…

I don’t know about you…


but this gal has a strong desire for deckingtheyeardecking the halls this year…

That being said once they are decked…

I promise to share…

👩‍🍳

What’s Cooking?

I have been decorating for Christmas while planning out my Thanksgiving menu. So 2020😂😂😂 This side dish was a winner with Joe. Picture caramelized rice & raisins…browned & savory sweet…divine

Cranberry Apple Pecan Wild Rice

INGREDIENTS

1 1/2 cups low sodium chicken broth

1 1/2 cups apple juice

1 tablespoon Dijon mustard

3 tablespoons butter, divided

1/2 tsp EACH salt, dried parsley

1/4 tsp EACH pepper, dried oregano, dried thyme

1 bay leaf

1 cup wild rice blend, rinsed and drained

1/2 large onion, diced

1 Fuji or honeycrisp apple, chopped

1/2 cup chopped pecans, toasted

INSTRUCTIONS

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.

Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.

To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.

Return rice to skillet along with cranberries and pecans.

Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

Thanksgiving Blessings🙏

Marcia
Posted in 2020, A Quarantined Life, Coastal Living, Together Apart, What’s Cooking? | 1 Comment

Let Us Bake Bread Together…

fika (fee-ka) Swedish
a moment to slow down and appreciate the good things in life.


Hello, sweet friends…

Today is a perfect autumn day. While taking this photo it felt like I was the main character in some vintage like story…

with a cat named Anastasia who sits peering out from an upstairs window…

Having grown up in sunny Southern California and really not being use to Autumn…



I still get quite excited when I see the leaves changing colors. It’s the perfect backdrop for a cozy home …nothing beats it…

well, on second thought I’m thinking the smell of freshly baked bread that you have made yourself smothered covered with some butter that melts on the warm loaf…Okay now that’s the kind of cozy I’m talking about!

👩‍🍳

What’s Cooking…

Ingredients

2 tablespoons of yeast

1 tablespoon of sugar

1 cup of warm water

mix it all and let it rise…

10 cups of flour

1/2 cup of white sugar

1 tablespoon of salt

three more cups of water

1/2 cup of oil

mix all the ingredients with a wooden spoon and let it stand for about 10 minutes

Knead for about five minutes
let it rise for one hour

Grease 4 pans
separate the dough in four parts.

Shape for each pan

butter the top let the dough rise 30 minutes



Now perhaps…

I’ve inspired you to really enjoy cozy at home…

go to homepage

This minestrone soup really is the best and it’s so warm, comforting, and smells amazing simmering on the stove. 

HOW TO MAKE MINESTRONE SOUP

I altered my recipe a bit…and added potatoes

You will want to first chop all your vegetables. White onion, celery, carrots, and the zucchini. Be sure that you cut them in all the same size. Aim for the size of the kidney bean or smaller. 

Heat olive oil and butter in a large stockpot or soup pot. Add the chopped veggies and let cook until softened. 

Add a can of diced tomatoes, tomato sauce, kidney beans, vegetable broth, and some spices. Bring it to a low boil and then reduce the heat and let it simmer for 15 minutes. 

Add some small shell pasta and a handful of fresh spinach. Cook some more until pasta is done and serve!

Ingredients

1 tablespoon butter

2 tablespoons olive oil

1 white onion, finely chopped

1 cup sliced carrots

1 cup sliced celery

1 cup peeled, chopped zucchini (about 1 zucchini)

½ teaspoon salt

1 can (28 oz) petite diced tomatoes undrained

1 can (15 oz) kidney beans (I also used cannellini) drained & rinsed

1 can (15 oz) tomato sauce

3 cans (14.75 oz each) vegetable broth

1 tablespoon dried basil

2 teaspoons dried parsley

1 teaspoon oregano

1 teaspoon salt

½ teaspoon pepper

1 cup spinach leaves (about 2 small handfuls)

1 ½ cups small shell pasta

Instructions

Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.

Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.


Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use. 

Marcia
Posted in 2020, A Quarantined Life, Coastal Living, What’s Cooking? | 9 Comments

To Everything There Is A Season…

Sometimes the winds of change carry us to better places…

Hello, sweet friends…

This has been a week of transitioning…

with Halloween now over…

Halloween 2020

it’s time to begin…

anticipating…

planning…

preparing…

and welcoming…

with an open heart this cozier vibe…

🍁🍂🍁



It seems as if lately my best inspiration has come from nature…

view from kitchen on an autumn morning

no doubt even this week’s baking was inspired by it’s deliciousness.

👩‍🍳

What’s Cooking?

As you must know…I love desserts! Particularly those with a sweet and sour twist to them. These bars include something for everyone…and that is definitely part of their appeal.💗


SEVEN LAYER BARS

Ingredients

12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)

1/2 cup butter, melted (salted or unsalted)

1 cup chocolate chips (milk or semi-sweet)

1 cup white chocolate chips

1 cup butterscotch chips

1 cup pecan pieces or other chopped nuts 

1 cup shredded coconut flakes

14 oz can sweetened condensed milk

Instructions

Blend graham crackers in a food processor or blender until fine crumbs.

Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9×13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 

Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can).

Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. 

Drizzle the remaining sweetened condensed milk evenly over the top. 

Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 

Warning: it will be difficult to allow to cool completely before eatingcutting into bars.

Marcia
Posted in 2020, A Quarantined Life, Coastal Living, What’s Cooking? | 4 Comments

Halloween 2020…🎃🎃🎃

There is a child in every one of us still looking for a brightly lit front porch…Robert Brault

Hello, sweet friends…

It’s time to get your BOO on…


since after all...

us ghouls just want to have fun!

speaking of fun I have 2 easy recipes for you just in time for the weekend!

👩‍🍳

What’s Cooking?

MUMMY DOGS

A few days ago I woke up early (Joe was still sleeping) and decided to make these. The smell of the veggie sausage was so good that it woke Joe up. He came downstairs and said “wow… whatever you are cooking smells so good it could wake up the dead!’” I laughed and told him that was funny because I was making “mummy dogs”

INGREDIENTS

6 Hot dogs (I use veggie sausage)

1 package Crescent Roll Dough

INSTRUCTIONS

Preheat the oven to 375 degrees F.

Open your crescent roll package and unroll the dough. Press on the perforations to seal them together.

I added a slice of Romano cheese🎃

Cut the dough into 1/4 inch strips.

I used diced olives for the eyes🎃

Wrap the pieces of dough around each hot dog creating bandages by stretching the dough slightly and letting it overlap and criss-cross. You don’t completely cover the hot dog, leave gaps so it looks like a mummy peeking out from its bandages. 

Place each wrapped hot dog on a baking sheet and then bake for 10-12 minutes or until the dough is golden brown and hot dogs are warmed through. 

oops…over did the ketchup🎃

Remove from the oven and place a small dot of ketchup or mustard on the back of your candy eyes and add 2 to each mummy dog.


Tortilla Cheese Jack-o- Lanterns

Ingredients

flour tortillas

shredded marble or shredded cheese

Preheat the oven to 400F.

Stack 2 flour tortillas on top of each other. Use a kitchen knife to cut out a pumpkin “stem” from them.

Set one of the flour tortillas aside. Cut a face out from the middle of one of the tortillas.

You can plan your face by scratching out the shapes with a toothpick before you cut, if you like.

Set the tortilla without a face on a baking sheet. Cover it with cheese.

Add the other flour tortilla on top of the cheese, making sure the stems line up.

Bake in the oven at 400F for about 10 minutes, or until the cheese is melted and the edges start to turn golden.

Serve with sour cream and salsa.

Social distancing treats…🎃


Wishing you a safe & fa-boo-lous Halloween!

Marcia
Posted in 2020, A Quarantined Life, Coastal Living, Together Apart, What’s Cooking? | 12 Comments