PUMPKIN DECOR

I LOVE FALL...AND I LOVE HALLOWEEN!  THIS YEAR I WANTED A MORE CONTEMPORARY LOOK TO GO WITH MY DECOR IN THE HOUSE.  SO, I WENT AND BOUGHT MY PUMPKIN AND PAINTED IT WHITE...THEN I TOOK A DOILLIE CUT OUT THE

DESIGN AND PINNED IT TO THE PUMPKIN....THEN TOOK BLACK PAINT AND PAINTED IN THE  LACY STENCIL WITH A SMALL BRUSH....YOU CAN USE ANY STENCIL FROM THE INTERNET.  I HAD SOME SILVER METAL LEAVES FROM A BIRD STATUE I NO LONGER HAVE BUT SAVED THE LEAVES.  THIS PUMPKIN IS OUTSIDE MY FRONT DOOR....I THINK I WILL PAINT WELCOME ON IT!!!!

CHICKPEA CROCKERY!

THERE ARE DAYS WHEN ONE CAN BE VERY LAZY...THAT WAS YESTERDAY. SO, I WANTED TO MAKE SOME CHICKPEA STEW AND I DID BY THROWING ALL THE INGREDIENTS INTO MY CROCKPOT AND NOT WORRYING ABOUT IT FOR MANY HOURS. THE SMELL OF THIS FABULOUS STEW IS WONDERFUL....THE AROMA OF CUMIN AND SPICES FILLED THE HOUSE WITH AN APPETITE. HERE'S HOW TO MAKE IT....PROBLEM...I CAN'T TELL YOU HOW MUCH BECAUSE I DO A LITTLE BIT OF THIS AND A LITTLE BIT OF THAT.....LOL PUN.....BUT YOU CAN DO THIS TO TASTE...

FRESH CHICKPEAS SOAKED OVER NIGHT OR USE 4 -5 CANS OF CHICKPEAS (WITH WATER)
2 CANS OF CHOPPED TOMATOES OR ( 5-6 FRESH)
VEGETABLE BROTH FOR EXTRA LIQUID
CUMIN
BLACK PEPPER
SEA SALT
CAYENNE PEPPER
A BUNCH OF FRESH CILANTRO CHOPPED ( ALL OF IT)
1 CUP ORZO
THROW ALL INGREDIANTS INTO THE POT EXCEPT THE ORZO. COVER AND PUT ON HIGH FOR A COUPLE OF HOURS. REDUCE HEAT AND LET COOK ON SLOW. I COOK THIS FOR 8-10 HOURS OR OVERNIGHT. 30 MINTUES BEFORE ENDING THE COOKING ADD THE ORZO...SEASON AGAIN TO TASTE....ENJOY WITH A FRENCH LOAF....AND A GLASS OF WINE.

FALLING INTO AUTUMN (1 apple at a time)

There is nothing like starting off the autumn season with a good old apple! But for a special treat I decided to dress my apples up....I purchased sticks at a craft shop. Select the type of coatings you want to use on your apples. Here I used semi-sweet chocolate chips (melted) M & M's, chuncky almonds, sprinkles(chocolate and variety) mini reeses pieces, and melted down carmels...Full a pot with a little water...fit another pot over it get the water hot in the bottom pot and add the chocolate to the top pot. Make sure no water is spashed in the chocolate or it will become unusable. When the chocolate is melted, dip the apple one at a time in the chocolate & let the access drip off. Place the apple on wax paper and add the dressings of your choice.... I wrapped each apple in clear cellophane wrap paper and tied with a bow...Voila!

A SYMPHONY OF FRUIT

You don't have to buy the expensive fruit baskets from the shops...just make your own. Here I bought a basket from the dollar store added styrofoam and bought skewer sticks. Then I added the fruit. Pineapple cut outs in daisy shapes(you might have to purchase the cookie cutters or use what you have) melon as the centers and blueberries. Cut out fish shapes, strawberries dipped in chocolate and marshmallows dipped also. You can add as much as you like to the display. It was a real conversation piece!

DINOSAURS MARCHING

WELL NOT REALLY!

I really miss those days of cooking and baking for the kids. But now I have the wonderful opportunity to bake and cook for my grandchildren and there are alot of them 7 to be correct and 2 more in the oven...Oy...I love to decorate and being the artist in me to create. For my grandchild's last birthday party he is number 3 in the lineup I carved this dino for which he was so thrilled! Really, I think the parents enjoyed much more. You can hunt on the internet for the instructions...very easy to do. I took a picture of the dino before filling it with fruit...

Have fun!

ARTICHOKE BOUQUET

ARTICHOKES WERE AWESOME THIS SEASON...BIG AND LONG STEMS...I DECIDED TO GIVE MY DAUGHTER AN ARTICHOKE BOUQUET FOR MOTHER'S DAY...IT WAS WELL APPRECIATED PLUS SHE COULD EAT IT!

HOW ABOUT CAULIFLOWER!

LOVE THIS VEGGIE, AND NOWADAYS IT COMES IN THE COLORS OF THE RAINBOW...THIS HAPPENS TO BE THE ORANGE VARIETY. HAVE YOU TRIED THE PURPLE OR THE GREEN? TASTES THE SAME PRETTY MUCH. TODAY I MADE A SPICY ROASTED CAULI IN THE OVEN...HERE IS THE RECIPE...

1 head cauliflower

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp cumin

1/2 tsp paprika

1/2 pepper flakes

Enough olive oil to moisten the cauliflower

Cut the cauli into flowerettes...in a bowl moisten with olive oil then put in the spices and give it a good turn about...place on a cookie sheet and roast for 30 on 375 degrees...don't overcook, you still want a crunch!

Blueberry Hill

or do you know the muffin man! Being in the Pacific Northwest we have access to plenty of freshly grown fruits and veggies. My favorite all year round is blueberries. And they are also very healthy for you. I made these scrumptious looking muffins from scratch and they taste good too...Made with plain yougurt
which gave a very light texture inside and a crunchy outside.

SOUP DUJOUR OR SOMETHING LIKE IT!

THIS IS FABULOUS...FRESH FENNEL SOUP WITH FRESH PARSLEY OIL. BACON WAS ADDED FOR ANOTHER DIMENSION OF FLAVOR.

ZORBA WOULD BE PROUD

LAMB STUFFED WITH BREAD CRUMBS,MUSHROOMS, GARLIC AND BASIL LEAVES. SERVED WITH A GREEK SALAD...
GREEK SALAD

HAVE A SWEET TOOTH?

Nothing could be sweeter than Baklava for the sweet tooth...made with phyllo dough, sugar, ground walnuts,butter,orange flour water, honey...then served with dribble of chocolate and a scoop of shorbet...

AN ASIAN AFFAIR...

A PUPU PLATTER WITH MY HOMEMADE SEAWEED SALAD MADE FROM COLLARD GREENS SLICED THIN AND DEEP FRIED IN OIL UNTIL GOLDEN BROWN..., MINI CHICKEN EGGROLL, PHYLLO WRAP WITH RICE, PANKO SHRIMP AND SHRIMP TOAST.

SETTING THE TABLE ASIAN STYLE

DELICIOUS!...A SLICE OF SEARED TUNA COATED IN BLACK & WHITE SESAME SEEDS AND STUFFED INTO THIS COLORFUL SOY WRAP! ADDED TOUCHES WERE HORSERADISH MAYO.. ALFALFA SPROUTS...SLICED CARROTS AND SPRING ONION FOR DECORATION... YUM!