A Beautiful Country Morning

Here's hoping you have a wonderful weekend with friends and family. I have three real estate showings this morning . . . wish me luck. See you later.

Albino Wallaby with Baby in Pouch

That baby looks like a pink greyhound, doesn't it? I wonder if he will be an albino too when he gets his fur? I love seeing photographs of unusual animals, don't you? via Pixdaus and Flickr

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Food Coma

Check in with me later to see if I've recovered from my food coma. I can't remember when I've eaten more good food in one day. So far, I've resisted leftovers but I feel myself weakening now that the lunch hour is approaching.

I hope everyone had an equally wonderful Thanksgiving.



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The Thanksgiving Pig

Just in case you're wondering about Piggie, he's fine. All is well and he's bonded with Webster and now they play together. Webster went through his basket of toys and pulled out a Babar stuffed toy and presented it to Piggie on the sofa this morning. It was hilarious. Actually Webster wanted his small elephant squeeky toy back and was pulling a bait and switch which did not work. Haha. Webster hasn't played with that toy in years. I was amazed that he found the only other elephant he owns for this failed mission.

A wet sleet has been falling for the last few hours but it melts as soon as it hits the ground. My outside thermometer says it's 40 degrees. I hope this doesn't present a problem later when it gets colder. I have to go out but don't have to drive more than a few blocks to have another feast with friends.

Be safe and have a Happy Thanksgiving.



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A Little Thanksgiving Humor

This is a repeat of an illustrated quote I made last year. I still think it's funny. Have a great Thanksgiving. Now I have to retire to the kitchen.



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So Many Scones | So Little Time

Bacon Cheddar Scones

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2-3 teaspoons freshly ground black pepper (I'd probably use less)
• 1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
• 1 1/2 cups grated Cheddar cheese (or Monterey Jack, Havarti, Habanero Cheddar, etc.)
• 4 green onions
• 10 slices bacon, cooked and chopped into 1-inch pieces
• 3/4 to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)
• 1 large egg
• 2 tablespoons water

1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, baking powder, salt and pepper.

2. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and studded with flour-butter bits the size of peas.

3. Stir in the cheese until just blended.

4. Add the green onions, bacon and 3/4 cup buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until the dough can be formed into a ball. Stir as little as possible to ensure a light- textured scone.

5. Place the dough on a lightly floured surface, and pat it into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges.

6. Whisk the egg and water together in a small bowl. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet, and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm. Makes 8-10 scones.

Just one of many fabulous recipes for my favorite teatime treat is pictured above. All of the recipes and many more photos can be found by clicking on Let Them Eat Scones



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Old-Fashioned Thanksgiving Wishes

Thanksgiving is a busy day for all of us. I hope your turkey looks just like the one in the Norman Rockwell illustration called Freedom From Want. This painting appeared on the cover of The Saturday Evening Post on March 6, 1943 and inspired America. It continues to inspire me. Every time I look at it I remember my grandparents and the big family get togethers of days gone by.
I added the poem below the classic image.
HAPPY THANKSGIVING!

Swedish Baked Potatoes

Baked Hasselback Potatoes

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned fancy looking potatoes turn out crisp on the outside and tender on the inside. There's nothing too fancy about these Hasselback potatoes, they are just part-sliced baked potatoes garnished with Parmesan cheese, olive oil, garlic and some chives. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes!

Ingredients (serves 4)
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Place the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

I like this recipe because you can bake just one in a toaster oven with a much shorter cooking time. I like the use of olive oil instead of butter. I think I might make these tomorrow. I have all the ingredients on hand. Yum.

Recipe source.



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