Focus on the Passion

17 Saturday Apr 2010

Posted by in Decorating, Entertaining, Gardening

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Sometimes I think to myself, “Self, why are you trying to blog while working full time, taking care of your home (I don’t employ a housekeeper) and tending to the garden (I do have a gardener that mows and edges our grass)?!”

But then I remember how I got started—our oldest son happened to be present when one of my good friends ask for advice regarding her garden.  (As mentioned previously, I used to have my own gardening business).  During our drive home son #1 said, “Mom, why don’t you let me create a website for you where you could blog about the things you love?”  He knows I’ve always been happiest when I’m working on projects for our garden, our home and/or planning a party, preferably not all at once.

I was flattered that he noticed my passions regarding these topics and further touched that he thought I could offer something for people with similar interests—he was half right.  I have received 1 comment from my writing, which began in the summer of 2007!  (Confession:  I stopped writing completely for a long stretch of time, all of 2008).   I receive additional encouragement from son#2 (he reads each new entry) and my husband who always encourages me  no matter what I might tackle.  I believe part of the reason I’ve not gained many readers, besides the fact that if you’re like me you barely have time to answer your own email let alone comment on some web blog, is my inconsistency in posting to the site.

That said  I have been perusing other websites that blog about similar topics.  I could easily be depressed that my site isn’t any where near as entertaining, picture laden or cleverly written as some I’ve looked at but while reading through the archives of a particularly wonderful site by the name of The Inspired Room I read where Melissa, the talented author of this site, had a similar experience when she embarked on the adventure of blogging.

So, I’ve decided that if for no other reason than to journal my thoughts and ideas about the 3 topics I’m most passionate about, Garden, Home & Party, I’ll continue.  I won’t look for gold stars of recognition; I’ll do this just for me!

If you stumble upon my site and have questions, suggestions or comments, I welcome them.  I’m new to this and would love any advice you might wish to share.

Parmesan Chicken Recipe

12 Monday Apr 2010

Posted by in Misc

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Parmesan-Stuffed Chicken Breasts

Serves 4; Prep Time:  10 minutes; Total Time: 45 minutes

Recipe: Parmesan-Stuffed Chicken Breasts

Summary: Easy, delicious

Ingredients

  • 1 cup fresh flat-leaf parsley leaves, chopped 1/4 cup plain dried breadcrumbs 1/4 cup grated Parmesan cheese Grated zest of 1 lemon (about 1 tablespoon) Coarse salt and fresh ground pepper 4 bone-in chicken breast halves (about 3 lbs.)

Instructions

  1. 1. Preheat the oven 450 degrees. In a small bowl, mix the parsley, breadcrumbs, Parmesan, and zest. Season the mixture with 1/4 teaspoon each salt pepper. 2. Divide the parsley mixture into 4 mounds. Carefully loosen the chicken skin with fingers; tuck the parsley mixture under the skin. Season the chicken with salt and pepper. Place in a 9 x 13-inch roasting pan. 3. Bake until the skin crispy, the chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Cooking time (duration): 45 minutes

Number of servings (yield): 4

Meal type: dinner

My rating:4.5 stars
****1/2

Recipe by on.
Microformatting by hRecipe.

Let me know if you have any suggestions for sides.  I’ll post on my table setting and details later.

Ideas for Bringing Spring Home

10 Saturday Apr 2010

Posted by in Decorating

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Veranda

Veranda

Veranda

When spring arrives, even if the weather can’t make up its mind, I like to do a few things around our house to lighten the “winter cottage” look that my home normally exhibits.  I often use my nesting magazines to assist me with ideas.  This particular Cape Cod home featured in Veranda inspired me.

No, I won’t be suddenly changing the paint color (we have a red family room) or fabrics but I did add a few more live house plants to brighten the room.  Flowers would do this as well but that can become pricey.  If you have some blooming plants in the yard you can create lovely bouquets using shrub branches and get away with very few flowers.  If that’s too much work, a couple of English ivy will freshen a room.

I take the time to put away my winter throws and change out the coffee table books to reflect the time of year—Charlotte Moss, “Winter House” goes up on the shelf and Carolyn Roehm, “Passion for Parties” comes out to sit on the coffee table.

I have a few metal sparrows that I like to use decoratively this time of year and birds nests truly make me think of spring.

I found an Ivy wreath at a craft store and that has become my spring/summer wreath for my front door.  I keep it simple but you could add some flowers and ribbon to this to wreath for the season.

Ivy Wreath

Making a few changes around the home is just what we all need to get spring in full swing.

What changes around your home do you make seasonally?

Spring is here!

Spring Entertaining

09 Friday Apr 2010

Posted by in Entertaining

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Traditional Home

I am so excited to greet spring this year.  People who know me will be surprised to hear that.  I’m a winter person and normally long for a cozy fire in the fireplace (even though I live in Southern California where many people maintain it is perpetually warm).  For some reason, maybe the extra rain and cooler temps, this year I look forward to some warmer days.  The key word here is warmer not hot!

In any event, I am ready to pull out the spring accessories (more on this later), put away the items that scream winter and spruce up the garden for its ultimate role as backdrop to a spring BBQ in the back yard, weather permitting.

We have invited friends for a casual supper next weekend and I’ve planned the main course and will work on the rest of the menu this weekend.  I’ll let you know what I decide to prepare in addition to Parmesan-Stuffed Chicken Breasts a recipe from “Everyday Food, Great Food Fast” from the kitchens of Martha Stewart Living.

Do you have any great ideas for bring spring into your home?

Chicken with Pesto-Mushroom Cream Sauce

25 Thursday Mar 2010

Posted by in Food, Simple Meals for the Avid Cook

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As a working gal who happens to love to cook I am always looking for recipes that are delicious and fairly easy.  Mind you, the recipe I’ve listed below isn’t the “open a can, throw in a piece of meat” type of recipe but it is really, really good and worth the few extra steps that it takes to prepare—mostly under 30 minutes!  The recipe is from a new cookbook I received, “The Best Simple Recipes” by America’s Test Kitchen.

Recipe: Chicken with Pesto-Mushroom Cream Sauce

Summary: Relatively Simple

Ingredients

  • 4 boneless skinless chicken breasts
  • Salt & pepper
  • 3 tablespoons vegetable oil
  • 10 ounces white mushrooms, sliced
  • 6 cloves of garlic, minced
  • 1 cup heavy cream (I used 3/4 cup and made up the difference in the broth)
  • 1/2 cup low-sodium chicken broth (I used 3/4 cup, see above note)
  • 1/2 cup basil pesto (store bought)
  • 2 tablespoons lemon juice

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate and tent with foil. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook about 1 minute. Add cream, broth and chicken to skillet, scraping any browned bits from skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15-20 minutes. Transfer chicken to serving platter and tent with foil. Return skillet to medium-high heat and simmer until sauce is thickened, about 5-7 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken and serve.

Recipe by on.
Microformatting by hRecipe.

I served this with French green beans and white and wild rice and it was very yummy!  Enjoy!

Another Rainy Weekend

02 Tuesday Mar 2010

Posted by in Food, Misc

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Rain, rain go away, come again another day.  All the gardeners want to play outdoors!  After an incredible glimpse of what Spring will look like last weekend, we are headed for another rainy weekend this coming Saturday.  Don’t get me wrong, I love the rain and living in Southern California gives me an appreciation for any precipitation that might come our way.  That said, I truly wanted to continue with my clean up of the back yard this weekend.

Last Saturday I mapped out the plants I’ll need to spruce up the garden for Spring (herbs for my herb garden, Japanese boxwood’s, Iceberg roses and impatiens).  I cleaned out the secret garden and trimmed the ugly leaves off the hydrangeas.  I’ve decided to add some more Japanese boxwood’s, the poor mans hardscape, around the patio flower bed.  I had planted some Sweet Pea seeds in late fall and while they have sprouted up, they are only about 8″ tall and aren’t showing much promise.  The seeds were old and maybe that had something to do with it.  The garden experts always say you can plant them in late October if you want early blooms so I guess I’ll blame the age of the seeds on the failure.

So instead of working in the garden this weekend I think I’ll cook.  Our youngest son, 27 years, is temporarily living with us.  He will enjoy the Cinnamon Bun Pancakes from Pioneer Woman’s site.  Spring is only 4 more weeks away, I will try to be patient.

If you have any suggestions on growing Sweet Peas I’d love to hear from you.

Best Scones

15 Monday Feb 2010

Posted by in Misc

≈ 2 Comments

Recipe: English Scones

Ingredients

  • 3/4 cup buttermilk
  • 3/4 cup butter, melted
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 1 1/2 cup raisins*

Instructions

  1. Mix all ingredients in a large bowl.
  2. Scoop a small handful of dough and form a biscuit-like shape.
  3. Place on cookie sheet with parchment or sill pat.
  4. Bake at 375 degrees for 15-20 minutes, or until golden on top.
  5. Remove and cool for 10 minutes before serving.
  6. You may glaze them with 1 cup powdered sugar, 2 tablespoons fresh orange juice. Mix and spread over slightly cooled scone. *I have used Craisins, currents and chopped pecans instead of raisins and the scones are always delicious

Cooking time (duration): 15-20 mins.

Number of servings (yield): 12 scones

Meal type: breakfast

Culinary tradition: English

My rating:5.0 stars
*****

Recipe by on.
Microformatting by hRecipe.

Super Bowl Sunday

07 Sunday Feb 2010

Posted by in Misc

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morgan-wine-carmel

It’s a beautiful day in Southern California, thankfully the rain clouds have moved east and we have sunshine and blue skies.  It’s a day to relax and nibble and to that end I am preparing several new recipes, all from the Pioneer Woman site.  She is truly amazing and everything I’ve cooked from her vast array of delicious foods, has turned out to be easy and delicious.

Today I will make her Italian Drip Beef sandwich.  In California we call it a French Dip sandwich but you can pretty much call it anything you like and it will usually be delicious.  PW calls for a chuck roast, beef broth (or consomme), Pepperoncini Peppers (which I am serving on the side as opposed to cooking them with the meat) and Italian seasonings.  I am using Cavender’s all purpose Greek seasoning, something my lovely daughter-in-law introduced me to years ago.  Okay, so I’ll bet you are saying to yourself, “you aren’t really preparing PW’s recipe, you are preparing your own” and I guess that would be partially true.  But I like to give credit where credit is due—I wouldn’t have thought of preparing “Drip Sandwich” had it not been for her recipe.

Sides for this feast will include Salsa, Guacamole and Pico de Gallo from the above mentioned Pioneer Woman.  I can hardly wait.

I’m rooting for the best team to win since I like the Saints because a former USC player (Reggie Bush) is on that team and I love the fleur dis lis AND I like the Manning brothers and since I always forget which one plays for the Colts I will be happy  no matter which team wins.

Good luck and good eating on this wonderful Sunday.

How to Prune a Tree

31 Sunday Jan 2010

Posted by in Gardening, Maintenance

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Before Pruning - California Pepper Tree

Before Pruning - California Pepper Tree

My husband and I decided we could save the $150 our gardener would charge us to prune our Pepper Tree by pruning it ourselves.  The tree should have been pruned this past fall, however time got away from us and we just didn’t get around to it.

The tree is threatening to take over our tiny front yard and the roses have begun to protest.  By “protest” I mean they are stretching to find sunlight, making them look more like climbing roses than shrub roses.  The tree provides our home with much needed shade in the summer months by blocking our west-facing cottage with filtered light rather than hot sun.

Even though I was Partner to a landscape business for 12 years, I never really pruned large trees.  My partner and I designed cottage gardens for our clients and we had an excellent team of workers that usually implemented our ideas.  That said, how hard can it be?  With the help of the internet I have printed out some key instructions on pruning a pepper tree.  This particular tree is less than 10 years old and the branches are still fairly small.  I have observed the ‘after’ of a professional tree trimmer and honestly, they sometimes butcher the tree they are attempting to prune. I plan to keep the overall grace of the tree while removing the dead wood and unnecessary branches.  My tip sheet recommends that the larger structural branches are called scaffold branches.  Because my tree is still fairly young I don’t expect to have to prune any of the main scaffold branches, however the expert recommends that if you do have to remove a scaffold branch you should begin sawing from the bottom to avoid stress on the remaining joint.  Once the main part of the branch is down you can cut the final 2′-3′ away from the trunk.

Start small with your cutting, it’s easier to remove more branches later then feel badly for removing too much.  If you do cut too much keep in mind the branches are like hair, they will grow back.  The Pepper Tree I’m attempting to prune will grow even faster once trimmed.

Tools needed:  1 pole pruner (our friend lent us an electric one, it should be easy to use), small landscape hand saw (for details that the pole prunner can’t handle), plenty of space to cut the removed branches into managable sized bundles for composting or disposal.  Fortunately our city recycles and we have a ‘greens’ can.  Wish me luck!

After the Tree Haircut

After the Tree Haircut

Food for a Rainy Day

24 Sunday Jan 2010

Posted by in Food

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cimg0029-2

As I prepare to build an ark for the next downpour, forecast for Tuesday, my husband suggested that instead of visiting the lumber yard I should visit the grocery store instead.  Since I’m not very good with the whole ‘measure twice, cut once’ thing I decided to divert my attention to ‘building’ a great, soul warming soup.  And to be truthful, I had wanted to prepare the well-known Italian Wedding Soup for some time.

I have read 2 recipes for the soup, both of which sound delicious.  The Barefoot Contessa (Ian Garten) has a recipe in her recent Back to Basics cookbook and Pioneer Woman had a similar version posted this past week on her website.  I’m certain the internet has lots more versions of this soup.  It’s a little more involved than some soup recipes because, as the name implies, weddings are important events and so there should be no ‘time expense’ too great to prepare for them (weddings and food served).  The soup has bite- sized meatballs that you must prepare in advance.  Believe me, its worth every step the recipe asks for.

I hope you are staying dry/warm this winter.