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Holidays

Holidays. This single word is capable of stirring up memories and emotions from years, even decades gone by. Many of our most vivid memories center around holidays and the traditions that go with them.

We love holidays at the Homestead. Whether it is a large family gathering, or Thanksgiving dinner for the two of us, holidays and the celebrations and gatherings that go along with them are a big part of our lives.

Join us as we celebrate. Let’s make every day a holiday!

Folded Bunny Napkins

March 29, 2018 Leave a Comment

Folded Bunny NapkinNothing says spring like bunnies, and these folded bunny napkins will add a fun touch to any spring table.  I have adapted the instructions from those I found on the Pier1 website.

The process is simple, and though these can be done with colorful spring napkins, they look equally wonderful done with plain white napkins.  There is plenty of room in the body of the napkin to insert a colored boiled or plastic egg, Easter grass or Excelsior and candy eggs.  Let your imagination be your guide.

Below I have included the written directions and included a pictorial.

Ready, Set, Fold!  Hop to it!

 

my-folded-bunny-napkin-instructions-2

Begin with a square cloth napkin and place it on the table in front of you with the hem side facing up.  Spin the napkin around until it is on point (a diamond shape) and fold the napkin in half, forming a triangle.

fold-from-the-corner-2

Beginning at the point, fold the napkin over about 1-inch.    Continue folding, heading to the long edge of the napkin, until you reach the top of the napkin.

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You will have a long tube, and the edges of the folds should be lined up.

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Fold the napkin in half, making sure that the ends meet.

one quarter up

Grasp the napkin about 1/4 to 1/3 the way up from the fold.  Pick up the napkin and begin the overhand knot.

 new-fold-4

 Fold the napkin down,over your fingers.

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Wrap it around your fingers and bring it up and over the front of the napkin.

fold-1

Tuck the ends of the napkin over the top and in the hole created by your fingers.  Pull the ends through.

fold-3

Grab the points (the ears) and pull them through, working with the napkin to bring it to the desired length.

 fold-2

Pull on the knot to tighten up the ‘head’ and secure the body.

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Shape the bunny and enjoy. Feel free to work with the fabric to even up the folded edges and hide any wrinkles or imperfections.  Fabric is wonderful that way – it is incredibly forgiving.

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Happy Spring!

Filed Under: Holidays, The Kitchen at Bridle Creek, Tips Tagged With: Easter napkin ideas, Easter table settings, Easy fold Bunny Napkins, Folded Bunny Napkins, Folding napkins, Spring Napkin ideas, spring table settings

The Tale of Two Bunnies

March 29, 2018 Leave a Comment

Spring.  Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page.  The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes. pier1-catalog-page

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions  – which I immediately did.

Upon arriving at the page, I  searched for the Bunny Fold pier-one-bunny-ears-directionsand found this.   I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding.  It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

wrong-way-bunny-napkinI had created this.  I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living  . . . and his response was immediate – these are not right.  They have rolled from the long side and not the point – and used directions for a granny knot.  It needs to be an ‘overhand’ knot.  (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture.  Success!    folded-bunny-napkin-perfection

 And so, as much as I LOVE Pier1, no one is infallible.  I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures.  Such a simple way to dress up a spring  or Easter table.

Just Click Here to go to the instructions.  Happy Spring!

Enjoy,

Kathy

Filed Under: Holidays, The Kitchen at Bridle Creek, Tips, Welcome Screen Tagged With: Bunny Napkins, Easter Napkins, Easter table decor, easy spring table decor, Folded Bunny Napkins, how to fold a bunny napkin, Instructions gone wrong, Napkin Folding Instructions, nobody is perfect, Pier1, Pier1 spring catalog, Spring table decor

Yorkshire Pudding

December 12, 2017 Leave a Comment

For as long as I can remember, Prime Rib and Yorkshire Pudding have been a Christmas Eve tradition in my family.  While many, if not most of us have enjoyed Prime Rib at one time or another, I am ever amazed at how many people have never tried Yorkshire Pudding.  yorkshire-pudding-009Admittedly – the name sounds like something that might contain kidneys or liver, heart or some other organ – (an apology to my friends from across the pond – who enjoy these ‘delicacies’) – but trust me – it’s not.  It is a wonderfully rich, glorified popover, and is absolutely delicious.  Traditionally cooked in the renderings of fat from the roast, it puffs into a golden rich bready goodness.  It can be baked in a popover pan – but is most often baked in a 9″ square pan.  The recipe can be doubled and baked in a 9″x 13″ pan – but the finished product is best when baked in a smaller pan.   Here at the Homestead we have access to rendered chicken fat (Schmalz) and rendered turkey fat.  I have used both in making this recipe – and have been very pleased with the results.  I have also used the fat in place of the melted butter with great success.

The recipe is simple – with only 5 ingredients – and always a crowd pleaser, but the batter does need to sit for about an hour before baking – plan ahead.  It doesn’t take long to bake, and can be ready to go by the time the roast is ready for carving.  Leftovers, if any, can be stored in an air tight container and reheated in an oven . . . . ready to be served with breakfast . . . or leftovers . . . .  or for a midnight snack . . . you get the idea.

Here’s to Holiday traditions – especially the delicious ones!

Enjoy,

Kathy

Yorkshire Pudding

Yorkshire pudding has been a Christmas Eve dinner tradition at our house since I was a little girl. This recipe has been passed down for generations. Usually a side dish accompaniment to Prime Rib, if you save beef drippings and freeze them, it can be made any time of year.
Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Servings 6 people

Ingredients
  

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter melted
  • 2 large eggs
  • 2- 4 tablespoons beef drippings

Instructions
 

  • Mix all ingredients together.
  • Let stand, covered, at room temperature, for about an hour. After 40 minutes, preheat the oven to 450 degrees.
  • Place 2-4 Tablespoons of beef drippings into a 9-inch square glass baking pan.
  • Place the pan into the preheated oven for 10 minutes to get the pan good and hot.
  • Carefully pour the batter into the pan with the hot drippings. .
  • Bake at 450 degrees for 15 minutes.
  • Reduce oven heat to 350 degrees. Bake an additional 15 to 20 minutes – until puffy and golden.
  • Serve hot along side roast beef or prime rib.

Notes

This recipe is traditionally baked in a 9-inch square pan.  Muffin tins or popover pans can be used, but baking time will vary.  If you are using popover/muffin pans, add at least 1 teaspoon of the drippings in each well.  Make sure that you add batter only until each cup is 1/3 full.
I have made this using rendered chicken fat and rendered turkey fat - and it turns out wonderfully.  If you have access to it, try it.

Filed Under: Holiday Meals, Holidays, Recipes, The Kitchen at Bridle Creek, Welcome Screen Tagged With: holiday meals, Holiday side dishes, Homestead Yorkshire Pudding, Yorkshire pudding

Fifteen Years

October 23, 2017 Leave a Comment

765F13A5-C581-4F5B-8B0C-DC7220CC83A6It is not unusual for Southern California to experience a weather condition known as a “Santa Ana” this time of year.  This condition brings soaring temperatures and low humidity to our normally near-perfect world.    So, while the calendar says that it is Fall, the thermometer says it is Summer.  It is often hard to get into the spirit of the fall season when it feels more like mid august – in Phoenix.

This past week, we have had both of our children and all of our grandchildren visiting with us during their Fall breaks.  It is such a rare time when we can all be together – and I can’t remember when it last happened in October.  When our son told us he was coming, I asked if there was anything in particular he wanted me to make for him while he was here.  He requested ‘Dinner in a Pumpkin’.  This has been a traditional dinner for us every fall – since I came across this recipe in the late 70’s.  It is a casserole that is cooked inside of a pumpkin – and is delicious. . .

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And so, on Thursday – we packed up the entire crew and headed out to introduce our grand kids to what was their parents fall tradition –  A trip to Bates Nut Farm in Valley Center, California – to pick the perfect pumpkin.

The afternoon was filled with pony rides, scare7229085E-E5E6-420F-8160-CD7E2BC9B525crows, a visit to the gift shop, and a car filled with pumpkins.

That night we carved jack o’ lanterns and watched the kids favorite Halloween movies – another tradition.

 

 

With the perfect pumpkins now in our possession, it was time to recreate the requested meal – and so, on Saturday, we feasted.dinner in a pumpkin 009

During dinner, our son told me that he has craved this meal  – every year – and in trying to recall the last time he had had it, we determined that it was the fall before he left for college. . . which would have been 15 years ago.  As he took his first bite, he closed his eyes and said, “Mmmmm. . . this is exactly how I remembered it.”  Insert happy mom face here.

It’s funny how something that may seem so simple and insignificant can call us home – to years long past.  Food tends to do that here at the Homestead.  This meal was the perfect end to a perfectly wonderful trip down memory lane – and hopefully – a launching place for decades of traditions for generations to come. . . . and in case you are wondering – there were no leftovers.  I am including the recipe – hoping you will give it a try.

In any case – hold tight to family traditions – and Happy Fall.

 

Kathy

 

Dinner in a Pumpkin

Baked pumpkin filled with savory meat and veggies - and best of all, you can eat the container! To call this Fall comfort food would be an understatement! Be sure to use a smaller pumpkin (4-5 lbs). If you need to serve more than 6, plan on using multiple pumpkins rather than one large pumpkin.
Print Recipe Pin Recipe
Cook Time 1 minute min
Total Time 1 minute min
Servings 6

Ingredients
  

  • 1 small to medium Pumpkin
  • 1 onion chopped
  • 2 Tablespoons oil
  • 1½ to 2 pounds ground beef or ground turkey
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons brown sugar optional
  • 1 can (4 ounces) sliced mushrooms drained (can use fresh and sauté lightly before adding)
  • 1 can (10 3/4 ounces) cream of chicken soup
  • 1 1/2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts drained

Instructions
 

  • Preheat oven to 375º F.
  • Cut off the top of the pumpkin and thoroughly clean out the seeds and pulp. Rinse well and pat the inside dry.
  • In a large skillet, sauté the onions in oil until tender.
  • Add the meat and brown. Drain the drippings ,if any, from the skillet.
  • Add the soy sauce, brown sugar (if using), mushrooms and soup. Simmer 10 minutes, stirring occasionally.
  • Add the cooked rice and water chestnuts. Stir to combine.
  • Spoon the mixture into the cleaned pumpkin shell. Replace the pumpkin top and place the filled pumpkin in a shallow cake pan or on a rimmed baking sheet which has been lined with foil.
  • Bake for 1 hour, or until the flesh of the pumpkin is tender and easily pierced with a fork. Depending on the size of the pumpkin - this could take up to 2 hours.
  • Put the pumpkin on a platter. Remove lid and serve the meat/rice filling. Don't forget to scoop out some of the cooked pumpkin to eat as well.

Notes

Make sure to use a rimmed baking sheet or pan as the pumpkin can get quite weepy during the baking process.  Lining it with either foil or parchment paper will aid in cleanup.
I have made this using a higher temperature (425 degrees) during the latter portion of the baking -which enabled me to bake cornbread at the same time - and had great success.  Just lightly cover the top of the pumpkin with foil to prevent browning/scorching if needed.
This meal can be made vegetarian by using a vegetable based soup, omitting the meat and adding additional vegetables - eggplant, celery, grated carrots, etc.  The vegetables will need to be sweated or sauteed before adding - to make sure that the filling isn't too moist.

 

Filed Under: Faith and Family, Holidays, The Homestead, Welcome Screen Tagged With: bates nut farm, dinner in a pumpkin, fall dinners, fall traditions, pumpkin patch

Happy Birthday America!

July 7, 2017 Leave a Comment

God shed his grace on thee . . .

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It’s officially summer on the Homestead.  The girls are here, the days are full, and so is grandma’s heart.  With the addition of the littlest mermaid this year – summer gardening has come to a near halt – but to see the joy in the face of this little mud muffin – it’s all worth it.  There will be other years, other gardens – but this day will never come again.  So here’s to America, summer, apple pie, homemade ice cream, mud muffins, and next year’s garden.

Kathy

 

 

Filed Under: Faith and Family, Holidays, The Homestead, Welcome Screen Tagged With: Pollyanna, summer on the homestead, summer with grandma and grandpa, The Homestead at Bridle Creek

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