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Taste Testing

This weekend a few of us tested recipes for Thanksgiving utilizing flavors from spices and herbs to homemade chutneys. I would like to alter the taste of our meal without psyching out my family. They each have favorite dishes and are adamant in how these flavors are to be prepared. I must stay within the confines of seasonal taste while cooking for this group using sage, rosemary and thyme from the garden along with nutmeg, cloves and of course cinnamon for baking.    

Today I tested and prepped stuffing for a chicken and ended up making our family’s traditional rosemary and sage dressing with onions and celery. But then decided to alter the gravy by adding a touch of Napolean brandy {just a touch} to the dish to enhance the flavor. This tasty addition made all the difference and I can’t wait to use this during the holiday’s.

Recipe for Gravy
To a pan add turkey giblets and neck
2½ cups of chicken broth
1 diced shallot
2 or 3 bay leaves
2 or 3 tablespoons of corn starch
¼ to 1/3 cup of brandy depending upon taste.

Stay stylish,
Kathleen

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Loving October

With the heat, barbecues, and fruit flavored cocktails now behind us, everyone’s focusing on the seasonal changes of fall. Neighbors have gone completely out with decorating their homes for Halloween, and as the weather has cooled, we’ve started getting the house and garden ready for winter at Heath. Repairing woodwork; window trim, replacing windows, and screens is a big job, but am glad the house is prepared to withstand frigid the weather.

During evening walks the sky produces a wonderous display of colors for everyone to enjoy, and if you’re lucky to have a clear view the October constellations can be breathtaking. 

My adorable two and half year-old niece enjoying an art class on a recent visit to Nemacolin in the southwestern mountains of Pennsylvania. I love Aria’s enthusiasm about her surroundings and life in general. 

These are a few crops from our garden that the deer did not ravage, a few tomatoes and a bit of yellow squash. The fresh taste are truly divine when planning an evening meal. We also have a batch of horseradish flourishing that will be added to stews or condiments.

The changing colors of the trees is always a gorgeous phenomenon to behold, and some nights while dinner cooks I enjoy relaxing for a few moments looking at the brilliant foliage from our window.

Stay stylish,
Kathleen