Steeped In Traditions

The Christmas Season sparkles with colors that can be somewhat surprising. More and more we are seeing modern alternatives to the more traditional red and green. Now I admit my house does look like Santa had a wreck in my living room sending color and magic everywhere you look. For the most part our home is decorated in a traditional fashion but each of our bedrooms have trees and decorations that reflect the individual living in that space.

Vintage turquoise ornaments found on Ebay.

I am addicted to color! I obsess over fabrics, ribbons, prints, foliage, flowers and ornaments. I immediately fall in love with anything and everything that has texture and color. During the winter I tend to stray towards the richer darker colors. Burgundy, dark green, gold and midnight blue. These colors may take on different variations of the same hue but still they run consistently throughout our home.

Turquoise tree and packages.

I keep a notebook with samples of everything that I have used with which to decorate our home. Fabrics, paint chips, wallpaper samples, carpet, tile,wood stain...anything that has color I keep samples in my trusty notebook. This makes it so much easier when I get ready to purchase something new for a particular room. All I have to do is grab my samples and I'm on my way.

......by the sea, waiting for me!

Decorating your home for Christmas is not any different, you want to use the same approach. Your home will have a more uniform feel if you keep your color palette to a minimum. I do understand not everyone wants "uniformity". Some people are looking for the more "lived-in" look. You have to decide what your own personal style is and build from there. We have 7 trees in our home. Yes, I know...don't send e-mails, I have already attended the lecture series on the "Less is More" look. Given by my husband, those in attendance:1...me. We still have 7 trees. There is one tree in our home that does not follow the minimum color rule. This tree is special. It embraces every color known to man. This is our family Travel tree. We began collecting ornaments from all of our vacations 25 years ago. The family tree is PACKED with ornaments from all over the  world. If we are traveling somewhere  and I can not find any ornaments, I will pick up any item that I can hopefully turn into an ornament. I've used everything from rocks to local currency! We love this tree and we all decorate it together. It's like taking a slow walk down memory lane. We laugh and reminisce over all the fun we have had in places like Europe, San Fran, NYC...etc. Or when Daddy embarrassed us with his very bad French in Honfleur! The kids love this special evening. As do their parents!

Tied up in turquoise.

  This then leaves me to decorate the rest of the house on my own, which of course I love. I'm crazy about all of these new color trends popping up in the world of Christmas decorating. Purple and bright lime green, turquoise and sage green, all shades of pink and icy iridescent white, purple and red, pink and black, black and turquoise...the possibilities are endless. Someday I am going to decorate a tree full of turquoise whimsy. Back in the late 60's my grandparents had a tinsel tree. Do you remember those trees? Totally silver and decked out in the finest turquoise ornaments, ribbons and plumage. I want one! Part Christmas tree, part peacock. Beautiful.

Dress up in your prettiest dress and celebrate!

  

Get inspired. Get motivated. Get moving. It doesn't matter how or what you decorate this Christmas season it's just important to step out of your comfort zone and into creativity. You may surprise yourself and your family. Here's to making your Christmas merry and bright!!

 

The Domestic Curator

Ronda

Christmas Cookie Exchange

Baking and socializing are two of my favorite holiday pursuits. If baking is one of your passions as well but you find yourself too busy to spend days in your kitchen baking, think about hosting a Christmas Cookie Exchange. It's really very simple and the return you get on your investment is tremendous, not to mention the fond memories you will make.

A Christmas Cookie Exchange is a fun alternative to baking twelve different types of cookies yourself. After the cookie exchanges I have attended I can hardly wait to pop all of those wonderful cookies into my freezer. Then as  occasions arise I slowly start to bring them out. It's great to be able to pull cookies out for a party, or if friends stop by unexpectedly. I am always ready with a plate of goodies! Here are just a few things to remember when hosting a cookie exchange.





Cookies for sharing!

• Invite 11 of your closest friends. Let them know they need to bake 13 dozen cookies. It sounds like a lot but if you double your batch it will take no time at all. Instruct them to bring 12 dozen to the party. 11 dozen bagged individually in freezer Ziploc bags and 1 dozen on a plate or platter. These will be the cookies eaten at the party. Make sure they know to keep a dozen for themselves at home!
• Everyone should bring a large container or a big Christmas bag to carry all of their cookies home. Also make sure everyone brings their recipe to share, they will need to bring 12 copies. Let every one pass out their recipes and make sure to have a good stapler on hand. I always like to make a cover out of festive scrapbook paper with the year and everyone's name.  Your friends will be thrilled with this impromptu recipe booklet.
• Play your favorite Christmas music.



Serve a few snacks that are not sweet.
Love the snowman! 

• Have a table ready. As your friends come in have them leave their 11 dozen cookies on this table along with their recipes. If you have time decorate with festive Christmas decorations.
• Serve a few savory snacks, not everyone is going to eat all 12 cookies. Make coffee, tea, and hot chocolate.
• A fun idea is to have everyone vote, a secret ballot, for their favorite cookie at the exchange. Who ever has the most votes wins! A cute Christmas ornament makes a good prize. Your friends will really have fun with this.



Cookies to take home.

• 
  
• Make sure you leave your friends plenty of time to go around the table collecting their bags of cookies. Suggest that they freeze them when they get home. It will help them to keep cookies "at the ready" all during the month of December.
• Enjoy! Have fun with your friends visiting, laughing, sharing cookies and their recipes and making memories that will last far beyond December!

Here is one of my favorite cookie recipes:

Cherry Chocolate Toffee Cookies

     Makes 3 dozen Cookies

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oats
• 1 cup dried cherries
• 8 ounces bittersweet or dark chocolate, coarsely chopped*
• 1 cup toffee pieces*

WHAT TO DO

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or non-stick foil; set aside. In a large bowl, sift together flour and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. I use a very small ice cream scoop, keeping my cookies very uniform. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 4 days or freeze.
6. Again, like with the scones, you could replace the fruit and chocolate with dried apricots and white chocolate. Anything really, just make sure your measurements are the same.
7. This recipe can be doubled, tripled, quadruple...you get the idea! Enjoy!

   "A little nonsense now and then is relished by the wisest men."  

THE DOMESTIC CURATOR

RONDA    

DECADENT TEXAS PECAN PIE

Everyone has a favorite food. Did you know that when an individual thinks of a favorite food their brain actually lights up on a PET Scan? It is the same reaction a drug addict gets when they begin to crave their drug of choice. Their brain lights up too. What does that say about us as relatively normal human beings? When I think about Cherry Pie does my brain go haywire if it's been longer than 24 hours since I've had a slice? I don't think so. But the fact still remains, we have strong urges when it comes to our favorite food or favorite type of food. Can you believe some brainiac scientist spent tax payer's money on such a stupid test? I could have told them all they needed to know about craving your favorite food! I see it. I smell it. I WANT it! Uh, let's see, that will be $250,000.00 Uncle Sam.

Dean Fearing

Yes Cherry Pie is at the top of my "favorite desserts" list, cake is not my thing. But that's a Summer pie. My favorite Winter pie is hands down my mother's Raisin Pie. And a close second is my 'Dean Fearing' Texas Pecan Pie! Well it's not his pie, he was one of three judges that taste tested my Pecan Pie 15 or so years ago at The Texas State Fair. I didn't come home with a blue ribbon that day but I came in second. When I met Dean, he just gushed over my pie. It was a very surreal moment for sure! I was tickled just to stand next to him and have a conversation! Now he is a REAL cook. A legend in this part of the country. This is one fantastic pie. It's done when it looks slightly burnt...no joke. This pecan pie is on our Thanksgiving and Christmas dessert table every year, without fail. Enjoy y'all!

TEXAS PECAN PIE

This is no ordinary pie. It is a Texas pecan pie, which means it is bigger and gooier and richer than any other pecan pie out there. Chock full of fresh Texas pecans, this pie is a decadent balance of sweet and savory. Perfected over the years, when the ingredients are fresh and simple, the results are perfect. I hope your family enjoys as much as mine. Happy Holidays!

MAKES 1 (9-inch) PIE

INGREDIENTS

• 1 9" unbaked pie crust
• 1 1/4 cup dark corn syrup
• 1 cup light brown sugar
• 4 tbsp. unsalted butter
• 4 eggs, room temperature
• 2 cups Texas Pecans, 1 cup chopped and 1 cup whole
• 1 tsp. Real McCormick Vanilla
• 1/2 tsp Almond extract, (I only use quite 1/4 tsp)

WHAT TO DO

• Preheat oven to 350 degrees.
• Combine corn syrup and light brown sugar in a large saucepan. Bring to a boil. Cook stirring until brown sugar has dissolved. Once sugar has dissolved remove from heat. 
• Add butter, stir until melted. 
• Slightly beat eggs in a medium size bowl. While beating your eggs, SLOWLY pour corn syrup mixture into your eggs. Pour about 3/4 cup into your eggs, stop and stir, bringing the temperature of the eggs closer to that of your syrup mixture. Pour another cupful in and stir, now it's safe to pour your eggs into the hot liquid mixture. 
• Add vanilla and almond extracts and 1 cup chopped nuts, stir until blended well. 
• Brush the edge of pie crust with 1 egg white, beaten until frothy. This will ensure a pretty shiny crust.
• Pour the pecan mixture into prepared pie crust. Using the whole pecans, arrange them around the outer edge of the pie and a few in the middle. 
• Place pie in preheated oven and bake for 1 hour. 
• Check to see if it's set, if not turn the pie around and bake another 5 - 10 minutes. The top should look almost burnt and slightly cracked on top. 

McCormick, vanilla, pecan, Texas, Pie, fresh, decadent, rich, goodness, family, holidays, Christmas, recipe, winner

Reflections of Christ

  It's 2:30 am and all of the people in my house are asleep. I have been having trouble with my throat...I'm sure my body is fighting off my annual bout of bronchitis. Since I woke myself up coughing I decided to come and get a cup of hot wassail. I know I shouldn't be drinking something sweet, hot water with lemon would have been a better choice. So here I sit with E's laptop surrounded by little twinkle lights, in my snug, quiet house listening to Michael W. Smith's "ALL IS WELL". Have you heard it yet? It's a great song. It sounds just like what I imagine in my mind a small boy's choir would be like. Tucked away in the countryside of England, maybe in a snowy sleepy little village in the Cotswolds. Young boys singing of our Savior's birth. Isn't that just miraculous? God in man. Did you miss it? Did you catch it? God in man! God came to earth for ME! For you! I love Christmas. Goodness! The decorating, the baking and cooking, parties, small children, MY children, family and friends that I love dearly. What's not to love? But if I didn't have these things that give me so much joy and happiness Christmas would still be a wondrous event. HE loved ME. HE loveS ME. HE called MY name. I answered! And THAT'S enough.

Wassail

Ingredients:

• 1 (64-ounce) bottle apple juice or cider 
• 1 (32-ounce) bottle cranberry juice cocktail
• 3 cups orange juice 
• 1/2 cup lemon juice
• 1 cup sugar*
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 orange, thinly sliced

Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and cook, stirring occasionally, 15 to 20 minutes. Add orange slices, and serve. This can sit on the stove all day Christmas and simmer. I LOVE this hot fruity drink!

I only use 1/2 cup sugar.
Enjoy a hot cup!

 

What is your weak link?

  I'm sitting here watching my favorite version of A Christmas Carol and eating a juicy clementine so I thought I would type out a few thoughts I had.

Reginald Owen as Scrooge circa 1938

 You know the old saying, "A chain is only as strong as it's weakest link". Well I think that is a great analogy for food as well. The food that you cook and bake will only be as good as the ingredients you use. Now let's be honest, if you have taken the time to cook or bake something homemade you want it to be outstanding. You want to always use the freshest ingredients you can find. These are just a few things you might want to check before that important day arrives and you are standing in the kitchen with the big apron on when you realise your cinnamon does't smell like cinnamon anymore. Don't be caught off guard...Be Prepared I say! I married a Boy Scout by the way.

How to tell if baking powder is still good.

  Baking powder does not last forever. Because it’s sensitive to moisture and humidity, it generally has a shelf life of between six months to one year. Baking powder should be kept in a cool, dry place, such as inside a cabinet, and should be discarded when it is no longer active. However its cousin, baking soda, has an indefinite shelf life. You still might want to change it out every 3 years at least. Baking soda and baking powder are not interchangeable. Don't try it. Don't even go there. You will be extremely disappointed if you do.


A good test to see if baking powder is still active: spoon 1/2 teaspoon baking powder in to a bowl and pour 1/4 cup of boiling water over it. Right away it should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and buy yourself some fresh baking powder.

Is Sifting Necessary?

I hope that answers the question…
  Of course this is cocoa powder and it does tend to clump. I don't sift absolutely everything, every time. I just sift the things I know tend to clump. Cocoa powder, powdered sugar, granulated sugar, and a few spices. I will sift my flour if the cake I'm making is for a special occasion, sad I know. Usually I "fluff" my flour. You may ask "what is this 'Fluffing of the Flour' you speak of"?  I take a large spoon and aerate my flour by scooping it up, shaking it around and letting it fall like snow. I do this a few times to ensure the flour is no longer compact. ALWAYS spoon your flour into measuring cups...lightly...and level off with a fork. This is one of the biggest mistakes people make when baking and baking is just one big Chemistry experiment. If the ingredients are not measured correctly something will go wrong. You may not blow up your kitchen but your bread may not rise. No one wants to waste time in the kitchen with out THE big finish!

How long do herbs and spices retain their flavor?

  Spices and herbs are aromatic natural products we use to...well for lack of a better word...add spice to our food. Spices are the dried seeds, buds, fruit or flower parts, bark, or roots of plants, usually of tropical origin. Herbs are the leaves, stalks and sometimes the flowers of plants. After they are harvested and dried they do not spoil like perishables, but they will eventually lose their strength of flavor causing your baked goods and dishes to not taste as expected. SO how can you tell if your spices and herbs are still potent enough to flavor your dish or baked goods? Let your nose and eyes make this call! Look at your spices and herbs. Are they still vibrant in color? If they look faded then let your nose be the next indicator on whether or not your spices or herbs are still worth using. The best way to gauge their potencey is to put a bit of the spice or herb in the palm of your hand and crush it, take a whiff with your nose. What do you think? Does it smell like it should? Does it still smells as strong as when you opened it for the first time? If so then you should be okay. If you think it's past it's prime use it for mulling spices, which I LOVE, and go buy yourself some new spices and herbs! You will be glad you did!

 

                                                    
Does it matter which salt I use?                
  The three main groups of salt are Kosher, Sea and Table Salt. I use all three in different areas of cooking. When baking I use good old-fashioned Morton's Table Salt. It is more fine than kosher or sea salt therefore it is more likely to be evenly distributed through out your baked item. You don't want a slice of Banana Bread that tastes like salt, that's no good.

(L-R) Sea Salt, Kosher Salt and Table Salt

  Kosher salt is my personal favorite. Yes I am slightly addicted to kosher salt. The last time we went on a cruise the only salt they had to offer was table salt. That's right, I know you're already thinking it....as soon as we docked one of the first things I did was go and find myself some kosher salt! It was heaven. Kosher salt is your general all purpose salt. I use it in ALL of my cooking, except when I'm baking. I keep Morton's Kosher Salt in a small covered bowl right by my stove.  It is always full, ready to be used.  I use my fingers to pick it up and sprinkle on food. I have done this so long I do not like using a salt shaker. I can't tell how much is coming out, it's much easier to control how much salt you are using when you feel it with the tips of your fingers.
  Lastly we come to Sea Salt better known as Fleur de Sel. Sea salt is a luxury to use so use it sparingly. The most expensie sea salt comes in at $42.00 a pound. I bought a 4 oz. container about a year ago. Now this is table salt folks. It has a very mellow flavor, slightly gray and it is larger in grain than kosher salt so it doesn't take a lot to pick up the taste of your food. You don't want to use this salt when you are boiling pasta or making a stew, it should be saved so that your family can enjoy it on steak or homemade caramels and chocolates!* 
 
Extracts
  If you buy only "real" extracts and not imitation extracts you will not have a problem with them losing their potency. I have tried them all my friends, all brands and from the ridiculously expensive to the really cheap and I have found McCormick's extracts to be the best by far. This is 22+ years of food competitions talking here. Don't waste your money on Madagascar's Vanilla, it has a slightly smokey bitter taste. You can't go wrong with the McCormick brand they really pack a punch!

Flour
  You always want to use All-purpose flour when baking unless your recipe calls for something different. Make sure you are NOT using self-rising flour when the recipe calls for baking powder....that is just one big mess! Yes I have made that mistake. Not twice.

  I'm not sure what else to tell you. Sugars are pretty much the same all around, I do use the Imperial brand though. Just make sure to read your recipe through a few times before you start to cook or bake. It will save you time and heart-ache down the road. It's no fun spending time and money to then find out you forgot to mix the eggs into your pie...not a good thing! Believe me I have done it all and made ALL of the mistakes, but that's how we learn don't we? As parents if we don't let our children try things on their own because we don't want them to get hurt or make a big mistake then how will they learn? It's trial and error, over and over again. That's what I have done for the last 20 odd years. Practicing. Learning. Growning. It's never over and you are never to old to learn something new. So keep trying, keep cooking, keep making mistakes...I assure you someone will eat the mistakes!  If not call me, Greg will eat ANYTHING! Thank goodness God gave him and iron stomach...he's married to me!!
*"Salt is good but if the salt loses it's flavor how will you season it?"
Mark 9:50

Decking the Halls

                        with

CREAMY HOMEMADE COCOA

So. Where to begin? Some would say December is one hectic, overloaded, maddening and exasperating month. True. But I say, if you plan your time very carefully, December can be unquestionably a month full of amazing and astonishing possibilities.

Candles, oranges and greenery.

The first item on my December agenda is Christmas decorating. I discovered early in our marriage this job would fall pretty much to me. I'm fine with that - I do love decorating. In fact, during the month of December there is hardly any surface in our home that hasn't been kissed by Santa. Each room has its own special tree, garlands and personalized decor. The week between Thanksgiving and the first of December is when I Deck these Halls with boughs of holly! If decorating is not your forte or you just don't have the time, here are a few simple and inexpensive ways to bring a Holly Jolly Christmas to your home. I know...that was silly, but it's Christmas!

Bright candles burning.

• Christmas is a magical time for children of all ages, so make your home sparkle. First clean every possible glass or mirrored surface in your home. Placing many candles around your home creates a fanciful and spirited mood. Use a variety of shapes and sizes: tall, fat, short, tapered, votive, skinny...etc. Just make sure to use as many as you can. Plug in that fir tree, light the candles and fire, dim the lights and step back to watch your home AND child's face come to life.
• If you want to use fresh greens in your home without the added expense, head to your local nursery on the first Saturday afternoon in December. The nursery will have been cutting 

  

  Fresh greenery from local nursery.

  off small sections from the bottom of Christmas trees all day. Let the manager know your intentions. Tell him you are going out back to dig through his dumpster for the "trimmings" from his trees. Most likely you will be received with a rather large smile. Take as many clippings as you can and from a variety of trees, head home to Deck your Halls with these free boughs. I also go out into my yard with a large bag and gather up Boxwood and Holly. I add these to the "free"   

  

   Lighted Christmas tree and candle glow.

  greens decorating my home. Make bows out of inexpensive red ribbon to tuck accents of color here and there. Place these garlands over fireplaces, doorways, mirrors, pictures or up the banister of a stairwell. This free greenery will make your home look warm and inviting during the month of December. No one has to know it was free....shhhh!

  

  Candy filled jars and topiaries.

• In the kitchen set out bowls or jars of candy such as gum drops, peppermint sticks, twizzlers, skittles or old fashioned ribbon candy. Anything colorful and bright will add a whimsical tone to your home. I made topiaries out of styrofoam covered with candy about ten years ago. At the end of December I wrap them up in plastic wrap and put them away for another year. They are an inexpensive and colorful way to decorate your kitchen and they will last for many years to come.



Sled covered in fresh greenery.

• If you have any old toys from your childhood, use them in your decorating. I use our son's old brown bear and an antique sled under the tree next to wrapped gifts. I put an old glove and ball, once owned by my uncle, in one of the Christmas stockings I use in my kitchen. I have an old spinning top and doll that reside in the other stocking. Look around, you might be surprised what you will find to decorate with. Toys don't have to be antiques to be used, just loved and cherished items.



Stockings hung at the foot of bed.

• I bought new stockings about ten years ago. We now use our "old" stockings at the foot of our beds. This can be a very fun idea if you have grandchildren visiting in your home over the Christmas holidays. They will love waking up to a small bundle of goodies at the end of their bed. It will also keep them preoccupied while you get up and make your morning coffee!
• Look to the produce section of your local market for wonderful inexpensive decorations. Apples, pears, cranberries, pomegranates, whole nuts in their shells, oranges and tangerines studded with cloves. All of these things can be bought cheaply and displayed in bowls throughout your home.



Clove studded citrus and greenery.

• Have you been to a JoAnn's Fabrics lately? Well you have to go and go NOW! They have the best sales on craft and holiday fares other than  Hobby Lobby. The one thing I buy every year from JoAnn's is a large bag of cinnamon pinecones. I store them in the wood box next to the fireplace. We use them as eco-friendly fire starters and they make the house smell just like Christmas. Wonderful. Simple. Check it out!



Ms. E. Bennet with a pink bow and bell.

•  Tie a ribbon with a little bell attached around the cats neck, string up old and new Christmas cards sent from loved ones, turn on your favorite Christmas music...I like the boys - Bing, Frank, Nat, and Dean..., hang a wreath on the door, get those spices mulling on the stove, dress up, don your prettiest apron and swing wide your doors to Welcome Friends and Family alike. Fill your home with Christ's love and truly enjoy Christmas, never forgetting why we Celebrate this wondrous Season!

      "For unto us a child is born, a Son is given and His name shall

        be called Wonderful Counselor, Almighty God,

        the Everlasting Father, the Prince of Peace."  Isaiah 9:6

                   Sit Back and Enjoy a MUCH deserved cup of

                           "CREAMY HOMEMADE COCOA"!



Ingredients

• 1/3 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1 pinch salt, very, very little indeed!
• 1/3 cup boiling water
• 2 1/2 cups whole milk
• 1 cup of cream or half and half
• 3/4 teaspoon vanilla extract
• Reddi-wip Cream in a can, vanilla or chocolate

Directions

   Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Turn down the heat so that you don't burn the mixture. Stir in milk and cream. Heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream on top of your cocoa, as much or as little as you like. Sit down in front of the fire with the tree lit and candles burning. Turn on your Christmas music and enjoy being with the one(s) you LOVE! 

Closing The Door On Fall

   Over the last few days I have mulled over and over in my mind different ideas from which to choose a topic for my next post. 

 Captain Lord Mansion Inn, Maine*

I do understand that the majority of people do not care about my opinion. I also understand that the majority of people do not care about my collection of ideas. So what am I left with? My ideas and opinions are the essence of everyday Treasures, more or less.   With that being said let me take a moment to reflect on the subject of Fall before December takes us by storm. Fall is my favorite time of year, for so many reasons. I love high school football games, new books, good friends and hay rides. I love pumpkins, marching bands, scarecrows, and Homecoming Mums. I love changing leaves, crisp days, cold nights and families gathered together for Thanksgiving. I love Fall because I met the man of my dreams in Mrs. Banks Freshman Biology college course 101 in the Fall of '84. Fall holds many wonderful memories for our family. I anticipate all of the holidays and celebrations that we acknowledge throughout the year. They bring together families with much love and laughter, many stories old and new and a fantastic meal filled with unforgettable family favorites! It is so fitting that towards the end of the year we find Fall. Harvest time. A special time we have set aside to step back, reflect and be truly Thankful for a year filled with blessings. Christmas will soon be upon us. Stop and take this opportunity to thank God once again for His infinite wisdom and grace.   I hope who ever is reading this has had a delightful Fall and an even more wonderful Thanksgiving with dear family and friends. Hold them close to your hearths and hearts as we close the door on Fall in preparation for the Christmas Season and Winter to come.
  *The Captain Lord Mansion Inn located in Kennebunkport, Maine holds many wonderful Fall memories for me and my honey! 4 Star Inn...You can't go wrong here.

Mom's Cornbread

We all fight over the corner pieces!

I grew up in a home where breakfast and dinner were served at the table. DAILY. No excuses. NO rushing. We were expected to sit and visit with the family. My Mother made GREAT dinners. They consisted of protein, two veggies, salad and a starch. We never knew what was coming our way with the exception of Sunday Lunch. Sunday Lunch...I can still smell my Mother's roast cooking. My sister and I woke up to that wonderful smell every Sunday morning. Our father was/is a Baptist minister, so Mom started the roast as soon as she woke up and it cooked while we were at church. She added potatoes, carrots and onions along with the roast into her Dutch Oven, set it on low and left it to cook. When we came in from church lunch was ready and waiting on us. The crowning touch to our meal was her cornbread. You CAN"T eat roast with out Mom's cornbread.

Adding buttermilk and egg to dry ingredients.

Mom's Cornbread tasted like no other cornbread we had ever eaten before OR since. She baked her cornbread in an old iron skillet. She has several iron skillets and one is reserved just for cornbread. It is seasoned so well that you don't even have to run a knife around it before flipping it out onto a plate. It comes out perfect every time. Mom's cornbread is the best, soft and light on the inside with a slight crunch to the crust. This is Mom's recipe. Try it, I promise it will soon become one of your families favorites.

MOM'S CORNBREAD

MAKES 1 PAN

INGREDIENTS

• 2 tablespoon vegetable oil
• 1 1/2 cups cornmeal - I use 3/4 cup white cornmeal & 3/4 cup yellow cornmeal
• 1/4 cup flour
• 2 tablespoons sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 2 cups buttermilk
• 1 large egg

Pouring hot oil into cornbread batter.

Pouring cornbread mixture into HOT skillet.

WHAT TO DO

• Preheat oven to 425 degrees. Pour oil in cast iron skillet and place in the oven to heat. 
• Measure dry ingredients into a large mixing bowl, stir together. Add 2 cups buttermilk and egg. Using a whisk stir until mixed. 
• When your oven reaches 425 degrees, carefully, using several pot holders, remove skillet from the oven. Pour the hot oil into your cornbread batter. Set HOT skillet on a pot holder. Stir the oil into your cornbread batter and immediately pour cornbread batter into the skillet. It should "sizzle"...the sign of good cornbread. I love that sound! 
• Bake at 425 for 20 minutes. 
• Remove skillet from oven and flip out onto a plate. YUM!

Cornbread, hot out of the oven.

A whole new generation has come to love my mother's cornbread. Only it's not called Mom's Cornbread anymore. Now it's MeMe's Cornbread. I hope you will bake a pan for your family because I KNOW they will love it as much as we do!  Good Luck and Happy Baking!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA

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Simmering Seasonal Spices & The New World!

Did you know as early as 80 BC the spice trade was ON. Bear with me, I love history. Spices were discovered by the Western World when the Silk Road was opened from East to West. Over the years as Eastern silk traders made their way to the Greek and Roman Empires they began packing spices among their silk wares, ebony and luxury textiles. After trying such spices as Cinnamon, Cassia, Cardamon, Ginger and Turmeric the Western World  was hooked on this new taste sensation. These unusual dried plants were so wonderful and sought after they became extremely rare and expensive commodities, surpassing even silk in value. Certain spices were so valued they became the main form of currency during this period of new discoveries. As the Greco-Roman world increased, trade from India flourished. The Indians traveled over land passing through Constantinople, spanning two continents and eventually making their way to Rome.

Photo source

Fast forward to the early part of the Middle Ages. The rise of Islam and the Ottoman Empire almost certainly closed the door on trade between East and West. The Ottomans overtook Constantinople and demanded high taxes for anyone passing with such valuable goods. The taxes were so expensive this all but stopped trade with the West.

Then along came Colombus in 1492 when he sailed the ocean blue. He sailed West trying to find a quick route to the East and thereby bypassing the Ottoman tax. Well you know the rest of that story. Old Colombo was the first man to make a go of it but he most certainly was not the last. Eventually in 1497, Vasco da Gama was the first to make it all the way to India. This reopened the trade route between East and West and trading began to flourish once again. 

Today the spices that we use are so easily picked up at our local grocery store. No need to sacrifice 6 months of our lives cruising on a sailboat to India to pick up cinnamon. Also have you noticed how expensive most of them are - and for good reason. After you buy a  spice and open it up, care to guess how long the shelf life is? Six months! That's about it. Sad but true. I fudge and use mine a little longer but they never taste quite the same as when you first open them. 

But don't throw out your outdated spices, NO! This is my solution for old spices: I use them to make my own special Holiday Scentsy. I take the spices I know are old, mainly cinnamon, cloves and nutmeg go first and keep them in a cabinet close to my stove. At least twice a week I fill a small saucepan with water, then add fragrant odds and ends. I keep orange peel, sliced apple and cranberries in the freezer for such an occasion. A sprig off of the Christmas Tree or Rosemary bush is the BEST!* Sprinkle in a few of your favorite Holiday spices and bring it to a boil, turn it down to the lowest setting and let that sweet perfume fill your home. Whatever you like. Whatever you have. It just smells like what HOME should be during the Holidays. A stove top potpourri mix is an easy, and inexpensive way to make your home smell wonderful in just a few minutes.

Package a few of your favorite fragrant holiday spices and give them to friends as a special treat. They make great hostess gifts during the season of giving. 

*If you don't bring in a fresh tree for the Holidays your local nursery is usually FULL of branches from various trees. Remember they cut the bottom off of a tree so that it will be ready to soak up lots of water when you get it home. I have never been charged for these fragrant "left-overs". 

The question of the day is: Would there be a United States of America if not for men on the hunt for spices. Seriously, think about it.

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