Simply Home by Beth

Beth Wood

I did a little something…

By

Something I’ve been looking forward to for months!

I decided last year to wallpaper the dining room, not to add formality but to create a “cozy” space for the holidays and family gatherings that take place in that room. The dining room has always been my favorite room in every house we’ve lived in. This is where we gather, we share our stories, our hearts and where all of life is celebrated. This room above all others, should be cozy.

I want people to be comfortable, to linger longer at the table, to enjoy themselves.

I chose a pattern that was very simple, a stencil, which I felt would be a perfect complement to the Colonial styled furniture I inherited from my mother.

At first, I was asked if I was going to sell it, give it to Good Will, paint it, or trash it…how could I?

Of course, it’s not trendy, it’s Colonial!

I remember helping my mother dust the table’s legs when I was small enough to walk to the next leg by walking under the table. She would hand me a little cloth, and I was so proud to be able to be her helper.

I remember her telling me how long she searched for this set, how the store salesman made fun of her for wanting such an “old-fashioned” style, she proudly ignored him, and bought the set anyway. She told me that the concave glass inset in the doors, cost more but were worth it. She told me that the first time her brother and sister in-law dined with them at the table, that her brother scratched the table with his cufflinks! The mark is still there. She gave me a handwritten recipe card with the formula for her own “homemade” furniture polish, it is still in my cookbook. Priceless.

Giving it away, or donating the dining room furniture, is not an option.

Painting over generations of my family members’ fingerprints, is not an option

Erasing their past and my own, is not an option.

So, I did a thing…

I wallpapered my dining room with a Colonial stenciled pattern, in a soft neutral that contrasts nicely with the warmth of the cherry furniture.

Warmth is the word.

Cozy is the feel.

Home is the reality.

By Thanksgiving I’ll add drapes and new blinds, have the carpet cleaned, and head for Florida. Our first celebration in this room will be Christmas, with a packed house. The very walls will be happy, the room filled with love and laughter, and all hearts at home.

I’m so excited.

Keeping the furniture is an emotional, heartfelt decision. I simply cannot, yet, let go of it.

All I have left of my parents, grandparents, aunts and uncles, are their fingerprints imbedded on the table. Oh! and one scratch from cufflinks!

I’ll post more pictures when I get the room, or at least the hutch put back together, and, if you have any advice on where to get linen pinch-pleated drapes please let me know in the comments, I’d really appreciate it!

Blessings to you all,

xx,

Presence over Perfection

By

This photo is my idea of perfection, my pre-Thanksgiving tablescape. Every little item in its own perfect place!

The above photo is what I’m thankful for each Thanksgiving and each and every day, my family. These three are my “thankful’s”, Sara, Carrie and little Hazel Ann, my holiday helpers.

I’ve spent years wanting to be the best hostess, the most creative, the best baker and cook, I wanted to showcase my pretty table and squeaky-clean house, but alas, tiny grandchildren with sticky fingers and a little dog with dirty paws always gave me plenty to stew about. Every holiday, every party, I could barely make it to “serving time” before the dog had an accident on the floor or my littles wanted my attention “right now!”

You learn, my friend, from your worst moments, your failures.

A couple of years ago, my oldest daughter told me, “Mom, when you’re nervous, everyone is uncomfortable.”

ouch.

So much for being the “best” of anything…

Presence over Perfection is the key to a peaceful and loving home.

I still like a pretty table. I still put twinkly lights on the top of my hutch. I still have new and matching hand towels in the guest bathroom. Every time we have family, friends or guests, I do care and fuss over everything, as in, every. little. thing!

I’m a creative sort. Can’t help it, but I can change it.

Look at this sweet little face, the last thing I would ever want is for her to remember her “Ma” as someone who chose matching towels over a good story book, or a hug and a cuddle during meal prep. She is more important. I want her to know that through and through.

I want to be remembered as a loving, always have time for you Mother and Grandmother.

How do you want to be remembered?

Do you get nervous before hosting?

If so, I’d like to write more posts on this very topic, Presence over Perfection.

How does that sound to you?

I hope you’ll join me, and please add comments if you’d like, I’ll answer as soon as I read them…

Wishing you a lovely day,

xx,

Potato Soup, gluten-free!

By

Creamy Potato Soup, made mine gluten-free, photo courtesy of Cooking Classy

Did I tell you that my grandmother was Irish?

I’m not certain she was 100% Irish, but it’s close, based on her personality, I doubt that she was anything less!

She would tell me, when I was a child, that her father, Earl Ellis (my 100% red-haired great-grandfather) said, or requested that “every meal should have a potato in it!”

I found that to be wise, I also am quite fond of potatoes, in all shapes and forms, and I enjoy eating them no matter how they’re prepared.

You cannot ruin a potato.

Period.

Jesse and Dorothy Ruby Ellis Ford, she is the auburn-haired daughter of Earl Ellis

As I write this recipe out for you, I’m sure my grandmother would be appalled by altering such a good, basic soup. I have to admit, that I was concerned about substituting the type of milk, butter, and broth that I used. I’ve baked and cooked with gluten-free flour before, and it went well. The ingredients shown below are exceptional in taste and performance. I highly recommend adding them to your grocery shopping list the next time you go to the store.

Substitutions performed well, no difference in taste or texture

Potato Soup, Gluten and Dairy free

Beth Wood
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 8 people

Equipment

  • 1 Stock pot
  • 1 stove top
  • 1 cutting board
  • 1 chef's knife
  • 1 immersion blender

Ingredients
  

In stock pot, on medium-high heat, add

  • 2 tbs. extra virgin olive oil
  • 1 large white onion sliced, and diced into bite-size pieces.
  • 8 cloves fresh garlic finely diced.
  • 1/4 C. butter, plant-based Country Crock softened
  • 1 tsp. sea salt, grinded/ground
  • 1 tsp. black peppercorns grinded/ground

After onions turn translucent, add

  • 8 C. russet potatoes, or Bite-Size Creamers diced into bite-size pieces
  • 1 1/3 32 oz boxes of Low Sodium Vegetable Broth Gluten-free no sugar/Vegan
  • 3 C. baby carrots diced into bite-size pieces
  • 1.5 C. Unsweeted Ripple plant-based milk
  • 1/2 C. Krusteaz Gluten-free All Purpose Flour see notes below
  • 1/2 C. dried Parsley
  • 2 Bay leaf's Optional

Instructions
 

  • I put my stock pot on medium high heat, let is warm a bit, then added the olive oil,
  • After the oil was hot, I added the onions, garlic, butter, salt and pepper and cooked until the onions were translucent
  • Next, I added the potatoes, broth, milk, carrots
  • Before adding the flour, I added an equal amount of broth, still cool, to the flour, whisked them together, then added it back to the stock pot.
  • Add your bay leaf now, if you choose, then bring to a boil, reduce heat to a simmer, and simmer for 20 minutes, until potatoes are tender.
  • When potatoes are tender, remove half of the liquid, let it cool, and use an immersion blender to break up some of the larger pieces. Add back to the pot, warm before serving.
  • Before serving, I always taste-check, adding more salt and pepper, and parsley
  • Serve warm, and top with crumbled tortilla chips, or shredded cheddar cheese and bacon bits for garnish, a little green parsley is pretty too!

Notes

This recipe was “created” for our daughter, who has dietary needs that we do not have. I wanted her to enjoy one of my favorite cold-day recipes and didn’t want to compromise flavor by altering the recipe.
The traditional recipe adds equal amounts of carrots and celery, but celery wasn’t an option for us.
If you add celery, you may need to increase the broth or milk as well.
Always taste before you serve!
Enjoy!
Keyword Potato, gluten and dairy free, vegetable broth

As the days grow shorter, darker, cold and damp, there is nothing better than a hot bowl of homemade potato soup, it warms you to your very soul. It’s simply soothing.

As stated, this recipe is gluten free, but could easily be made with milk, butter, all-purpose flour, carrots and celery, if you are free of dietary restrictions or requirements.

As always, let me know if you try this and how YOU liked it!

Your comments are always appreciated,

Happy Soup Day,

enjoy!

October’s letter…

By

Hello my Fall friends!

Tis the month for creepy, spooky and swell in October!

I Love October!

Don’t you?

My mother referred to October as the “beginning” of an awful winter…

after all, she said, “everything is dying”.

Well, I don’t know where I got my disposition from, other than my father and my grandmothers on both sides…. positive, optimistic, cheerful and forever hopeful and grateful. And that’s on a bad day! At least, that is what I strive for.

I love those still-warm rays of sun on my face and shoulders, with the cooler nights and brighter stars in the sky, the singing of cicadas and crickets as the sun sets, piles of colored leaves to jump in (when I was a child, now I’m a leaf-raker).

What celebrations do you have in October?

Our family has birthdays, anniversaries, celebrations and perhaps a soon to be wedding, no date set yet. I’ll keep you posted.

What about you?

Are you a fall lover, hater, in-between, or could care less?

Halloween is a big one, for children, teachers, parents and all of those neighbors with the 15′ tall lighted skeleton in their front lawns. Who are these people?

Just wanted to jump on and wish you the very best new start to the best month of the entire year, in my opinion.

Whatever your plans may be, I hope you stop for a moment and just look around you, and soak it all in. Right now, the leaves are at their peak, the air is brisk, the wind may pick up a little, so pull out your favorite hoodies and sweaters, perhaps a scarf and enjoy every moment.

I’ll be back with fall soups, breads and all things pumpkin, and then we’re on to Halloween!

Can’t wait,

xx,

Halloween Cookies, Spooky Creations…

By

Doesn’t everyone love a fun Halloween treat?…

Just about anything orange or black will do!

This vintage box with the cookie cutters inside is a fun and spooky way to make your Halloween sugar cookies.

Grab a helper or two, and let’s get started….

Sugar Cookies

Print Recipe Pin Recipe
Prep Time 2 hours 55 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 oven
  • 1 electric mixer
  • 1 large bowl and measuring spoons
  • 1 cookie sheets
  • 1 parchment paper

Ingredients
  

  • 1 1/2 C. powdered sugar
  • 1 C. butter, softened
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar

Instructions
 

  • In large bowl, beat powdered sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
  • Heat oven to 375 degrees F. Lightly grease cookie sheets with shortening or cooking spray, or line sheets with Parchment paper.
  • Divide dough in half. Roll each half on lightly floured surface until 1/4 " thick. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters. On cookie sheets place cookies 2 inches apart.
  • Bake 7-8 minutes or until edges are light brown. Remove from cookie sheets to cooling racks.

Creamy Vanilla Frosting

  • Prep takes 10 minutes total. Makes 1 1/4 C. frosting.
  • 3 C. powdered sugar
  • 1/3 C. butter, softened.
  • 1 1/2 tsp. vanilla
  • 1-2 Tbs. milk
  • In a large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and 1 Tbs. of the milk.
  • Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting in too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  • Add 1 or 2 drops of food coloring to tint. Frost the cookies when they're cool and firm. You can also top with granulated sugar or colored sugar.
Keyword butter, egg, flour, almond extract, vanilla, cream of tartar

Have a fun and safe Halloween, these cookies won’t package well for the Trick or Treaters at your door, but a treat for your helpers will be appreciated, I’m sure.

Enjoy!

xx,

Southern Skillet…Browned Butter Sweet Corn

By

A Southern Skillet creation, from start to serve a one skillet meal or side dish!

The first time I made this skillet corn dish, I took it to a family Memorial Day get together. I didn’t have to wonder very long about whether or not they’d like it, at least eight adults asked me for the recipe! Luckily, it’s easy to remember. I’ve made it several times since then, and with Thanksgiving coming soon, this might be the perfect “Pilgrim-approved” side dish on your holiday table.

Recipe for Browned Butter Sweet Corn:

  • Start with 8 small-medium ears of corn, clean and cut the corn off of the cobs.
  • Dice a medium head of garlic, or 8 cloves of garlic
  • Brown 2 tbs. butter in the skillet over medium heat
  • When butter smells “nutty”, add the corn and garlic to the skillet,
  • Add 2 more tbs. butter and 2 oz. cream cheese, softened, melt together.
  • Add spices: salt, black peppercorns ground, and smoked paprika.
  • Add in 2-3 more oz. of cream cheese, and melt, keep stirring slowly.
  • Lower temperature, stir slowly and cook for 8 minutes until all is melted and mixed well for 8 minutes. The corn will have a little crunch when you bite into it. To soften, extend the cooking time.
  • Taste, add more spices if you prefer, then add honey or syrup, two slow pours around the skillet! (I used three spins around the skillet).
  • Garnish with diced scallions (green tops), parsley chopped, or a touch of paprika,

and Enjoy!

Any holiday meat, no matter how it’s prepared, will pair well with this savory and sweet corn dish!

However,

When I make it, I can’t help but get all “creative”, and add a few extras of my own!

The first time I made it, I used the above recipe. This is the one that everyone loved so much. The second time, I diced a small jalapeno, kept a few seeds, to add some heat, but not too much, and I always garnish until I can see it, a bit heavy handed with parsley or green onion tops, those are my two favorites, the bright green just pops against the yellow corn!

Remember: you eat with your eyes first (according to my mother)!

Most importantly, you can use canned corn, frozen or fresh! You’d have to drain the canned corn, that’s the only “extra” I can think of. Your preference, use what you have.

Give it a try, and you’ll be known as this year’s Holiday Hostess with the Mostess !!!

Hugs,