LOL....Frontgate Catalog Cover

I have always said that I wanted a "Pottery Barn" house. You know, you flip through the pages of the catalog saying to yourself - who lives here and why doesn't my house look like this?
Well a few years back, they had a house on the cover of their Christmas catalog that had the most beautiful garland with red and silver balls wrapped around the columns and on the front pitch of their porch. So there I was....mouth to the floor. My mission - Make That Garland! So I did. And it looked great since the front of my house looked similar to the house on the cover.
Fast forward 4 years......we are in the farmhouse and it's Christmas. I have columns...no pitch. My first thought was to just put the garland on the columns and hang the 3rd piece over the front door...until we realized that all 3 pieces were attached by Christmas tree lights. Plan B.....since the branches of the garland are wire, just twist a few pieces of each and connect the entire thing! Voila!!! 27 feet of garland around the front door!! Move over Pottery Barn.....

Front of old house with garland -

Front of the farmhouse with garland -

When I posted the picture on Instagram, a friend of mine wrote - Frontgate catalog cover......which coincidentally was the EXACT look I was going for!! Thank you Helen!!

It's begining to look a lot like Christmas......

....and to all a good night!

The beauty of simplicity....

I was on Pinterest a few weeks ago and I came across a pin of a beautiful monogram on a front door instead of a wreath for Christmas. So of course...I ordered one. I don't know...there is just something so classy and elegant about a monogram.

You will have to forgive the photo. I took it on a rather windy day..lol!

Front door Christmas monogram

Crab and Avocado Salad

Crab and Avocado Salad

4 ripe avocados, cut into chunks
1 cup scallions, sliced (bulbs, white and green parts)
2 lbs jumbo lump crab meat
1/2 red onion, small diced
1 cup olive oil preferably Greek
1/4 cup red wine vinegar
Salt and pepper, to taste

In a large bowl combine the scallions and red onions. Gently fold in the crab meat and avocado. Add the olive oil and vinegar and toss gently. Season with salt and pepper. Serve immediately.

Footnotes - My dad showed me how to make this and he doesn't measure anything so when adding the oil and vinegar, I go by taste. I add the oil until the salad is just moistened and not swimming in oil. And the vinegar I add until I can just taste it. It shouldn't have an overpowering vinegar taste.

Remember when recipes looked like this?

We have a bunch of these from my Nana.

Artichoke Fritatta with Romano Cheese

Artichoke Fritatta with Romano Cheese

1/2 cup grated Romano cheese, plus 2 or 3 tablespoons
2 tablespoons chopped parsley
6 oz. pancetta, diced
2 tablespoons olive oil
1 cup onion, chopped
1 13.75 oz. can artichoke hearts, drained and roughly chopped
2 garlic cloves, pushed thru a press
1 - 6 oz. ball fresh mozzarella cheese, cubed
8 eggs
Salt and fresh ground pepper, to taste

Preheat oven to 350 degrees.
Place an oven-proof skillet on medium-high heat and cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels.
Add 1 tablespoon of the olive oil to the skillet. Add the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Transfer mixture to a bowl and add the pancetta and mozzarella and allow to cool slightly. In a medium bowl, add the eggs and beat lightly. Stir in 1/2 cup Romano cheese. Add the artichoke mixture to the egg mixture.
Place the skillet over medium heat. Add 2 teaspoons of the olive oil. Add the egg-artichoke mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Place fritatta in the oven and cook for about 10 minutes or until fully set.
Carefully slide the frittata onto a plate. Sprinkle with some extra Romano and the parsley and serve.

Veal Piccata

I am not sure why people think piccata is a difficult dish to make. It is really quite simple...not to mention really quick. If veal isn't your thing, you can use thin-sliced chicken cutlets or even shrimp or calamari.

Veal Piccata

2 lbs thin-sliced veal cutlets
1 cup flour
1 cup olive oil
6 tablespoons unsalted butter
2 lemons, juiced
1 cup white wine
2 cloves garlic, pushed thru a press
Salt and ground white pepper
Fresh chopped parsley

Dredge veal cutlets on both sides in flour tapping off any excess.
Place the olive oil in a large skillet over medium heat. Add 3 tablespoons of the butter to the oil and heat until melted. Turn the heat up to high and add the veal cutlets a couple at a time. Try not to crowd the skillet. Cook the veal cutlets for about a minute on each side or until the edges are golden brown. Place cooked veal onto a plate and keep warm. (I usually put them in a 200 degree oven)
After all of the veal cutlets are cooked, lower the heat to medium and add the garlic, cooking for about 2 minutes. Add the lemon juice, white wine and remaining 2 tablespoons of butter to the same skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Continue cooking for about 8 minutes to allow the sauce to reduce slightly and thicken up a bit. Stir in about 2 tablespoons of chopped parsley. Remove sauce from heat.
Place the veal cutlets onto a serving platter. Season with salt and ground white pepper. Pour sauce over the veal cutlets and serve.

Freezing at the Jets game...

Football season is great....except for games when its below 60 degrees. Damn Meadowlands wind!!!

How cute!!

Chicken Lazone

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 boneless, skinless chicken thighs, fat trimmed
1/4 cup butter, divided
1/2 cup heavy cream

In a small bowl, combine the salt, chili powder, onion power and garlic powder and coat chicken thighs.
In large skillet, melt half of the butter. Add the chicken and cook over medium heat for about 7 to 8 minutes, turning once.
Pour the heavy cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken thighs on four plates and top with the sauce.

Footnote - The recipe is written using a teaspoon of salt. I usually just add it to taste.

Cavatelli alla Panna with White Truffle Oil

Cavatelli alla Panna with White Truffle Oil

1 pound fresh ricotta cavatelli
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Romano cheese
Salt and freshly ground white pepper
White truffle oil
Fresh chopped parsley

Cook the cavatelli in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot. Meanwhile, warm the cream in a small saucepan over low heat. Add the butter to the cavatelli and toss well, then add the cream and cheese and toss to coat. Season with salt and white pepper, transfer to a warmed bowl and drizzle with white truffle oil. Sprinkle with parsley and black pepper and serve.