recipe

Archive for March, 2007

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Mar
18
2007

More Treasures!

So we went to my mom’s for lunch today and she loaded me up with goodies AGAIN.  This time she sent me home with this beautiful little sugar and creamer set.

violetset.jpg

These were my aunt’s – my mom’s only sister.  She had all sorts of pretties.  Cups and tea sets…this was always my favorite.  And then my paternal grandmother’s butter churn. My mom’s mom’s got broken by my little brother about 40 years ago! It was the glass kind – like a jar.

churn.jpg It has a wooden paddle that I didnt think to take a picture of.  And last but not least…a milk glass pitcher that is OH SO heavy! And a couple of milk glass serving dishes…pics later.  She also wants me to have this coffee maker that was from WWII when they couldnt make things from metal.  Its very unique…but I couldnt carry it today.  We were walking and our hands were all full!

milkglasspitcher.jpg

I hope when our living room renovations are complete, I will have wonderful places to display all my treasures.

Mar
17
2007

Meyer Lemon & Herb Baked Chicken

  1 baking hen thawed
Salt and freshly ground black pepper
Fresh  (oregano, thyme, tarragon or rosemary)
Butter

1 Meyer lemon cut in half and then one half sliced

1 onion quartered
Preheat the oven to 350 degrees F.
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water.
Pat it dry with paper towels. Separate the skin from the breast and push 4 slices of lemon under the skin, two on each side. Add one tarragon leave to each side and season the chicken (inside and out) with salt and freshly
ground black pepper.  Put 1/2 the onion in the cavity of the chicken, followed by half a lemon, sprig of rosemary, other herbs to taste and the remaining half of the onion.  Tie the hen’s legs together with cook’s twine.   Place the chicken in a roasting pan or a large oven-proof skillet, breast up. Rub with butter. Add 1-2 cups water or chicken broth to the roasting pan. Bake, covered for 1 then uncover and bake another 30 or so minutes or until the skin is golden brown and the meat is cooked through. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done. Let a whole chicken rest for 10 minutes before carving.

Mar
16
2007

Vintage Dresser Scarf

My mom gave me this dresser scarf a while back and I forgot to post a photo.

scarf.jpg

Her granny made it for her for a wedding present so it is nearly 50 years old. I just love getting things like this. I have to figure out how to do that rickety rackety.

Here are a few patterns I have bought lately…gonna make some gifts!

patterns.jpg

And last but not least…supper…YUMMY…I will post a recipe tomorrow. chicken.jpg

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