When I saw MESSY was the WordPress Daily Prompt for today, I had to respond.
From the archives
Aftermath of Christmas Cookie Decorating in Ohio. The colored sugar is green mixed with red.
Lunch on Friday afternoon in Ohio. Granddaughters Anna and Maura each made a grilled cheese sandwich, plated them with a garnish of fruit and served the sandwiches to me.
I was to eat half of each and cast my vote for the winner. Yikes. Anna’s wasn’t quite as grilled as Maura’s but she used garlic butter and that was unexpected and delicious. Maura’s was thicker with cheese and toasted nicely. Mmmmmm. I ate a half of each but I declared it a tie. They said my verdict wasn’t allowed. It was not quite Iron Chef but it was fun. They kept jockeying the plates so I’d sample their efforts first. Anna selected her dad’s favorite mug to serve the oj. Nice touch. I loved them both and it was a great lunch.
Two Airedales by Anna.
It’s a week of guest blogs. Why not? I’m not in my own home and the contributions to the blog have been most welcomed.
Captured this morning by granddaughter Anna (14)
Josie looking in and Henry asking to go out.
Three photos-variations on Fruit- pastries, a bowlful and a single red apple.
Mark brought a pastry box filled with “fruits” from Mozart’s Austrian Cafe down on High Street in Columbus. The peach had marzipan inside. I checked out their menu and plan to get a piece of apple strudel before I return to Pittsburgh. Their dessert descriptions are enticing. You can eat in their restaurant, too. Piano bar.
Gluten free Tortes available
A traditional Hungarian torte, the Esterhazy is made from individually baked layers of flourless almond meringue filled with a rum-infused almond buttercream, and decorated with a distinct chocolate striped pattern. 7″, $35, Decorated $40
And at Mark and Erika’s home, on the same kitchen counter as the pastries sat a large wooden bowl filled with fresh fruit.
I chose one to wash and cut up into slices.
Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Yes, it’s winter. Seriously cold winter.
What better time to bake apples?
I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.
I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.
The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.
My sister gave me this vintage apron years ago.
It’s a conversation piece. I don’t know who made it.
Most of my aprons hang inside the pantry door and aren’t vintage. That will be another post.
This half apron is fun to wear when hostessing,
Just lift up the skirt of the dress for the unexpected.
A bit of lace and an embroidered flower. The fabric of the midriff is worn and there is a hole right where the navel would be. Maybe it is one of a kind?
And of course it it all trimmed with good old rick- rack.
A few alterations to the original recipe but Wednesday night Laura guided Charlie and Maura in the holiday tradition of making Chex Mix. One site says “it’s been a party staple for 50 years”. I can tell you the original recipe was not on the boxes we had this year. Boo.
Baked at 250 F for an hour stirring every 15 minutes. What could be bad about it with all that melted butter and savory salt? Hmmmm
After the Mix making the two cousins played in Charlie’s new train tent. Crawling between the red and blue and back again. Then the added collapsible tunnel component.
A fun night.
Charlie said ” I love this game”