Pumpkin Cookies – makes 6 dozen

1/2 cup butter

1  1/2 cup sugar

1 egg

1 cup canned pumpkin

1 tsp vanilla

2  1/2 cup flour

What a tribute to a legendary Italian cook – her recipe included in her obituary in the New York Times.

In Emilio Romagna last summer we had many versions of the pasta from the region she was raised in.

Marcella Hazan’s Tomato Sauce

What a tribute to a legendary Italian cook – her recipe included in her obituary in the New York Times.

In Emilio Romagna last summer we had many versions of the pasta from the region she was raised in.

Marcella Hazan’s Tomato Sauce

Adapted from “Spoon Fed” by Kim Severson

By KIM SEVERSON

 

INGREDIENTS

• 2 cups tomatoes, with their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• 5 tablespoons butter
• 1 onion, peeled and cut in half
• salt

PREPARATION

1.

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

2.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3.

Green for all Seasons

As the season changes I reflect on my spring garden just a few short months ago,  all abloom and in perfect shades of green. My outdoor “room” is accessorized with an ancient iron trellis found at my weekly haunt, The Georgetown Flea Market, and placed behind our pond. [...]]]>

Green for all Seasons

As the season changes I reflect on my spring garden just a few short months ago,  all abloom and in perfect shades of green. My outdoor “room” is accessorized with an ancient iron trellis found at my weekly haunt, The Georgetown Flea Market, and placed behind our pond. It hosts roses in spring, flowering vines in summer and fall and becomes simply architectural in winter. It provides an anchor for all seasons. An antique lantern that was once the top of a city street light, also a Georgetown Flea find,  adds another dimension closer to the pond. Both are lit at night so the garden takes on an ethereal green glow after dark.

I love the different shades of green from top to bottom, the tallest trees, the meet your eye shrubs, and the carpet of  grass. I’m thinking green for fall too.  Time to bring the garden indoors in all those wonderful hues and textures, pistachio, lime and emerald, in silk, suede, velvet and leather.  Great accents for your rooms, and complement all colors. Consider grass green silk pillows,  lime cashmere throws, an emerald velvet chair or evergreen suede ottoman.

Then literally bring in the garden,  oak leafed, magnolia or hydrangea branches while they’re still green. Place them on your entry table, on your sideboard and on your living room console table as summer’s late memories. Soon you’ll  move to fall and Thanksgiving hued arrangements to complement your greens.

During our month of days in Italy we literally stumbled on this lovely restaurant on Sirmione. An old castle town on a peninsula jutting out into Lake Guarda, with a view of the lake on both sides. We were walking along the old cobbled streets when we spied this niche in the [...]]]>

During our month of days in Italy we literally stumbled on this lovely restaurant on Sirmione. An old castle town on a peninsula jutting out into Lake Guarda, with a view of the lake on both sides. We were walking along the old cobbled streets when we spied this niche in the ancient stone wall that was in fact the entrance to this splendid terrace. First impression is the very white of the terrace, against the very azure blue of the lake.  Detailed with crisp white umbrellas shielding tables multi layered in white linen cloths and  large white napkins to fill one’s lap.  White white railings and lanterns, even the floor was white marble. And so the setting for a most beautiful and delicious lunch and lovely wines.

Each course as well as each complimentary course was exquisitely presented on or with lovely old Italian silver plate,  not only the salt and pepper shakers but the bread baskets and tiny silver egg cups filled with a delicate whoosh of creamy cheese and tiny spoon on a silver tray. The final swoon was the coffee served and a silver tray presented with 4, yes four silver sugar bowls, each containing a different kind of sugar.

As I always say, presentation is king, it makes every meal a special occasion and great fun to collect the odd pieces and put it together on your table. With the sea salt craze now reaching its zenith, I’m serving different kinds of sea salt in different charming bowls collected on my travels. French Quimper, Italian pottery, Asian laquerware and blue/white porcelain for a start.

And what a celebration we had! Our Brazilian daughter in law became an American citizen and we provided all the pomp and circumstance we could muster. Our 45 star flag adorned the front of our house, and a bit of history here, the 45th state was Utah in 1896 and [...]]]> Our 45 Star Flag!

And what a celebration we had! Our Brazilian daughter in law became an American citizen and we provided all the pomp and circumstance we could muster. Our 45 star flag adorned the front of our house, and a bit of history here, the 45th state was Utah in 1896 and the 46th was Oklahoma in 1907, which dates our flag between those years. Found it many many years ago at a local Thrift Shop. I believe it was from a ship, has the captain’s name on it and is all wool and as you can see gigantic. Hangs for all our holidays and though a bit faded and worn still valiantly covering our front door.

But back to celebration, we hosted over 50 people in our garden including 19 children. Patriotic hamburgers, hot dogs, grilled veggies, black bean salad and delicious chicken/potato salad and cheese puffs of Brazilian fame on the menu.  And of course rippled potato chips, my favorite always. Homemade desserts and popsicles, ice cream sandwiches and watermelon completed our feast.

For garden parties we use an antique 8ft pine farm table from West Virginia and accompanying church pew as our buffet, (kept in our garage for such) adorned with another collection of about 45 vintage flags as bouquet  and  a vintage pitcher filled with black eyed susans, our Maryland state flower. A vintage globe from another collection as well added to the mix,  since we are world travelers. Huge old white ironstone platters held our feast, and red, white and blue dinnerware. Smaller tables and lots of mismatched chairs were set out for seating. Lots more seating on our porch.

After dark, under the stars and candlelight we hosted a trivia event using the 100 American history questions necessary to learn, in order to pass citizenship test. Pennies were handed out to the winner of each question. The children did so well!

Despite the typical summer Washington heat and humidity we feasted and celebrated and enjoyed our citizenship!

Today is the first day of school in our area but just 2 short weeks ago we were enjoying long summer days in our rented house on the beach. For a few years now, we’ve chosen this house for its ramshackle charm, huge front porch, [...]]]> Our Beach House in Wrightsville Beach, NC

Today is the first day of school in our area but just 2 short weeks ago we were enjoying long summer days in our rented house on the beach. For a few years now, we’ve chosen this house for its ramshackle charm, huge front porch, and private sand beach right in front and the gorgeous blue ocean and white sands just beyond our dunes. With our caravan of people driving from Washington DC area, and the equipment we carry with us, from large tent to beach toys we cater to all ages. Memorable days as the August weather changes to allow autumn its appearance.

And today the first day of school which I always think of the year’s beginning remembering my own school days both as student and teacher. Still enjoy gathering freshly sharpened pencils and the black and white composition book to begin new projects and lists.

On my list is Freshening up the garden. Filling in grass seed, feeding plants that will  benefit til frost, and starving the weeds hoping they won’t win. Planting some fall annuals in my front door urns, now running rampant with overgrown coleus at 3 feet high. Who knew? Adding some throws to our comfortable glider on the porch for chilly days and evenings. And making sure plenty of candles for dinners at dusk on the porch. As for the rabbits, I surrender, they eat what they will and are so bold that I understand we are sharing my garden.

On my list is also Freshening up indoors. Always inspired to change arrangements from shells and crystals  to old beaded fruits and gilt fragments for example, on old ironstone white platters or vintage silver trays. Adding pillows always a good way to make a fresh start. I think 22″ square the most versatile but mix them up with some rectangulars and even round. Painting as you know, the biggest bang for your buck. Choose a room and give it a jewel tone, dining room for romance, or powder room for drama. Or go white, where you’ve always had color. And change the accessories accordingly. Don’t forget your front door. On a larger scale if you’re thinking of renovating a kitchen, bathroom or powder room, now is the time to meet with your designer and bring your wish list, your heart’s desire, your ultimate fantasy,  and then you two can get down to work and see how you can incorporate as much of these as possible and make the most of  your space.  Beauty and Function go hand in hand.

Use your sharpened pencils and copy book to begin those lists and have a head start on the holidays

Thanksgiving is our favorite holiday. The most inclusive, the most American, the most traditionally food oriented. And of course the decorations make the holiday more festive Here are 10 ideas of things you can do to make your Thanksgiving wonderful and welcoming:

1. Our sideboard in the picture above already [...]]]> Thanksgiving Sideboard

Thanksgiving is our favorite holiday. The most inclusive, the most American, the most traditionally food oriented. And of course the decorations make the holiday more festive Here are 10 ideas of things you can do to make your Thanksgiving wonderful and welcoming:

1. Our sideboard in the picture above already had an autumn bouquet of dried hydrangeas. I added some dried pumpkin shaped gourds, including one that fills an antique cake basket, a feather adorned turkey and some gilt leaves.

2. “Gild” some or all of your dried gourds, pumpkins  and/or fresh fruit by spraying them with gold metallic spray and adding them to your table centerpiece.Place them in a giant bowl, on a silver tray and/or place an individually gilt bosc pear on each plate.

3. Have the gourds and fruits spill down the  length of the table in a free form. Add some dried berry branches twisting among the fruits. Acorns, pinecones, dried pods, and twig bundles can be included.

4. Add candles:  tall candleabra filled with beeswax tapers (we roll our own), pillar candles, different sizes, in white or gold,  and/or votive lights mixed into centerpiece. The more the merrier and keep for next holiday.

5. Make a “cabbage rose centerpiece”. Use an ornamental freshcabbage and insert, among the leaves,  tiny vases or best, floral vials and fill with individual roses. White are luscious but could be peachy or salmon tones. Place on a tray, basket or platter and surround with fresh greens and votive candles.

6. Thanksgiving is the time for each person to feel special. Add name cards, a foil covered chocolate turkey at each place. The children will be thrilled and so too the adults. And let’s not forget the children’s art work. The pinecone turkeys, construction paper pilgrims and hats should all have place of honor.

7. Gather a huge bouquet of colorful leaves. Fill a tall basket, a glass vase, or a ceramic vase to add color to the entry, the sideboard or living room.

8. Fill a basket, vase as above with tall bare sticks. Pack them closely for a big effect. Then add twinkly lights and a few tiny ornaments for Christmas.

9. Bring out your best white linen tablecloth and the largest napkins you have and best china, silver to set the table. Add wine and water glasses, soup spoons for the first course (I like to use the inexpensive Chinese ceramic spoons). Feel free to mix and match, make the table settings complimentary if not the same. Some colored glasses mixed with clear, gold rimmed dinner plates, with plain and florals.

10. Light a bonfire. Yes! At our local store we  buy a fat log ready to be lit for a ready to go personal bonfire. After dinner and the long repast, bring your cups of mulled cider and hot cocoa outside and gather round the fire. Marshmallows can be included for those with an ounce of room.

Accessories are the jewelry of interior design . So too are the flower arrangements and accents that we choose for each season. Fall is ripe with opportunities as the season unfolds and brings in the holidays. From my garden I bring in a huge bouquet of limelight hydrangeas, their wonderful [...]]]>

Autumn Accents

Accessories are the jewelry of interior design . So too are the flower arrangements and accents that we choose for each season. Fall is ripe with opportunities as the season unfolds and brings in the holidays. From my garden I bring in a huge bouquet of limelight hydrangeas, their wonderful shape and color remain throughout  the season . You can also buy them at your local market or flower shop. A nice contrast  mixed in a rather formal arrangement on my sideboard in a birch bark container , aside silver  dome and cake basket and blue and white. Also great in a tall basket in your entry way,  family room, library, even your bedroom in an old ceramic water pitcher. Accents are the seasonal fare, of course the usual pumpkins and gourds but can also be a container of dried lemons, either whole or halved. Dry out by themselves as long as they can get some air. Once dried, (doesn’t take too long) put them in a big basket/bowl by themselves or filling a glass container. Or combine them with some pinecones, colorful fall leaves and candles. Use your imagination and forage for the bits that will make it interesting, unusual and pleasing.  Fill a platter with different size candle pillars (unscented on dining tables), ivory or maybe black for drama, and let them melt and run over puddling onto the platter for a changing arrangement. I keep an “inventory” of  twig bundles wrapped in twine, lichen and moss balls, dried pomegranates and artichokes, colored glass balls, smooth rocks etc. and bring out each season’s  huge plastic container for a limitless supply and a constantly changing “landscape”.