I made my first apple galette today. It’s like a pie without the pie dish. The pastry goes flat on a baking stone or sheet. Then you add the filling and pull up the sides.
I’ve seen a number of recipes for this kind of dessert. It seems a little easier than a pie, because . . . → Read More: Simple Dessert – Apple Galette
I like a good brownie, like most people. I favor the fudgy and chewy end of the spectrum as compared to the cake-like brownies. Just personal preference.
I also like dark chocolate, and when Hershey’s Special Dark came out with cocoa in the baking section, I grabbed it.
Now I’m planning for holiday baking and . . . → Read More: Serve Homemade Brownies on Mikasa China
Luscious is the name of this china pattern by Savoir Vivre, made in Japan.
Here the soup bowl includes a serving of warm apple crisp and vanilla ice cream.
The fresh apples came straight from a local produce market. I used Paula Red, an early variety.
The Luscious pattern includes apples in the motif, as . . . → Read More: Use Luscious China for Apple Crisp
Beautiful old maps – reproduced for home decorating on wallpaper, fabrics and other accessories – can bring richness to your dining room as well.
What dinnerware can you select to create your table setting in a dining room based on an antique maps theme, without overpowering the look?
We have several avenues to suggest:
Use . . . → Read More: Dishes for Your Map-Inspired Dining Room
As we head quickly into fall, I’m planning for the holiday recipes I will be making for guests and gifts. One more list to make and check twice. And I’m looking for new foods to try as well.
I found a recipe for cooking thick pork chops on the Cook’s Country television show.
As soon . . . → Read More: Serve Your Holiday Foods in Style