Put This On Your Plate and Style It!

 Just My Style and Martha's Too!

CLASSIC CHEESE BALLS

Ingredients:

Base Recipe:

• 1/2 cup(s) (1 stick) unsalted butter, softened

• 3 package(s) (8 ounces each) cream cheese

• 2 tablespoon(s) fresh lemon juice

• 1/2 teaspoon(s) Worcestershire sauce

 5 dash(es) hot sauce (such as Tabasco)

• 1/2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) freshly ground white pepper

Cheddar and Cranberry:

• 8 ounce(s) sharp orange cheddar cheese, finely shredded
• 2 tablespoon(s) store-bought chutney
• 3/4 cup(s) dried cranberries, finely chopped
• Water crackers , for serving

Roquefort and Walnut:

• 6 ounce(s) Roquefort cheese

• 1 shallot, minced (1 tablespoon)

• 2 teaspoon(s) brandy (optional)
• 1 cup(s) toasted walnuts, coarsely chopped
• Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
• 8 ounce(s) goat cheese
• 2 tablespoon(s) finely chopped scallions
• 1/3 cup(s) fresh curly-leaf parsley, finely chopped
• 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions:
1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
2. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
3. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
4. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

holy moley .... two things i love...
cheese and english transferware, lol!
oops, martha too!
(i collect the teal and the cranberry)



By The Sea, By The Sea, By The Beautiful Sea....

Let me live by the sea and be a friend to man....

I love having people over. One day I hope Iive by the ocean.

My birthday is September the 29th which means I am a Libra.

Element: Air

The astrological element of air represents movement. And the most efficient movement between two points is often a thought. Air signs are thinkers. They emphasize the intellect over other functions. With active minds and a good command of language, the air signs are the natural born communicators. They can be light and breezy as the breath of spring, but their words can also carry the power of a gale force wind.
The air of Libra is about equilibrium. Even the atmosphere needs to rest, so here, we seek ways to give our thoughts temporary respite from their never-ending movement.

I'd love to have a little place, nothing formal. Just a kick back sort of place. Friends always welcome. Family a given. I could smell the ocean, feel the breeze, pick up shells as I please. Have my morning coffee sitting in a beach chair. Just know it's right.

Very few collectibles. Simple items to make me feel at home. Everyone would walk in the door and say "I always feel like I've lived here forever Jenn" and I'd say "I know....I know.".  A weary, well loved pastel quilt. A few over stuffed white pillows. Burlap. Muslin.Mismatched white dishes and ironstone. Bedding that you fall into, lush and comforting at the same time. Books. Candles.

White wine is chilled and we sit and talk about family silliness. Smiles are endless. Aunt so and so, Uncle who we miss so very much, Grandma who spoiled us beyond belief. And we cook.

We cuddle and we cook....           AMEN.

English Muffin Crab Melts
Ingredients:
1 package English Muffins
Mixture:
6 oz. can crab meat

1 jar Kraft Old English cheese spread                

1 stick butter
2 T mayo (real)
½ t. garlic powder
½ t. Lawrey’s Seasoned Salt
Directions:
Combine mixture and spread on muffins.
Freeze for one hour before cutting into bite sized pieces.
Then freeze again until ready to bake.
Bake at 400 for 8-10 minutes. Serve warm.

That's right cuddle cook family friends - breathe. Blessings Beach

Citrine, Pear and Me....by any other name or fruit! Question/Recipe Trade-off

today is my thinkin' about pears day

i love to cook with them

decorate with them         eat them     give them as gifts    

i like their colors    citrine 

then there's how to pronounce them in other languages:

German       birne            Swedish       paron               Italian            pero

Dutch            peer               French          poire

I could eat pots of pears!

I'm including a recipe for you with one favor -
that my followers critique my posts - you see I don't
get very many comments and I'm wondering if I should choose
deeper subjects, less photos, more about me, less about me,
more humor, vintage and antique articles, gardening...
do I blab too much, post too much or should I do what I enjoy -
 which I have been doing as a fun outlet...
I think feedback will be fun... here's your fab recipe!

Pancetta Pear Recipe
Ingredients
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Honey
Garnish: fresh thyme sprigs
Preparation
1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.
2. Bake at 450° for 8 to 10 minutes or until golden.
Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.
3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings.
Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper.
 Drizzle with honey just before serving. Garnish, if desired.
Prep: 15 min., Bake: 10 min., Stand: 10 min.
Southern Living
Yield: Makes 6 servings