FARMER'S MARKET
by: Leah & Crystal

Ok, check out those cutest aprons on our classy hostesses!!! Just wait-- they match the table cloth...

We were greeted with such a REFRESHING table that was soooooo welcome. Hosting a dinner such as this can be quite stressful... but hosting it outside and watching every cloud roll by hoping the snow storm doesn't hit??? There isn't a word for that kind of stress.

I am not sure how Leah and Crystal pulled it off-- we came prepared with our winter wear-- but we COMPLETELY lucked out on some amazingly beautiful weather on Crystal's lakeside property at her cute new house. It was a GORGEOUS setting to sit, dine & enjoy.
The crisp Fall air was perfect and Leah & Crystal made certain we wouldn't be too 'crisp'!! We were surprised by an element of warmth they had hidden under the table-- it was so very nice and toasty!! (yay for space heaters & warmers!!)

L to R, top row: Fresh grown basil-- which became one of our lovely take home items. Can I just say basil one more time.... B A S I L... fresh-- yep-- there it is... mouth watering.
What a beautiful table-- very clean and rustic and fun harvest centerpiece.
Our place settings were donned with a rustic paper bag as our place card ... and on the back of the bag a shoping list for our farmer's market take home items! Basil, Dried Watermelon (yum!), and the cutest peach pie in a jar that you have ever seen --- it was a lovely afternoon treat for me the following day! :)

Alrighty-- enough blab-- on to more eye candy and mouth watering recipes:


Menu & delicious refreshing {betterthanrestaurant} Brazlian Lemonade


More loveliness

Leah gave us an awesome watermelon cutting tutorial
slice into quarters, slice perpendicular one way, then the other-- and viola! Perfect no fuss watermelon pieces.

Candied almonds in the cutest cups. No, your eyes are not deceiving you, those are paper plates cut and folded just so and secured with a rubber band. SO clever!

Do you see & smell the garlic that lovely brushetta over there?
Let's take a closer look at our tasters table....

The garlic butter on the toasted baguette was brought out to us FRESH and hot.
Are you curious what classifies as "brushetta?" NO? Well... I was.
(I actually wanted to know what the topping on the brushetta was called... apparently it is just "brushetta topping" - of which there are many.) Bruschetta was originally a kind of bread with garlic and spices rubbed on as it was beginning to get stale. Newly pressed olive oil was shown off either drizzled on top or soaked into the bread, a tradition dating to the Romans. The word bruschetta derives from bruscare, "to roast over coals."

Read more: Bruschetta Definition | eHow.com http://www.ehow.com/facts_5815238_bruschetta-definition.html#ixzz1fAXwLjDy

Strawberry Cocnut Soup
{YUM}
Some requested a straw : )  It was deilsh and the added mint wasn't just for looks... strawberry and mint... yes please!

 Artisan Herbed Bread {YUM YUM}

Autumn Salad

 Rustic Fruit Tart, Mint Brownies {in the shape of a leaf, of course!} homeade ice cream... heaven!

 While we enjoyed the warmth of the table and our delish dessert and as always-- belly laughs (needed for digestion!) A little taster's table fairy switched out the appetizers for our take home items which we shopped for at the end of the evening. Artisan bread, peach pie in a jar, our very own basil {which is still growing in my window sill!}, and dried watermelon-- what a treat!

Steph, Chrissy, Jennise & Sonya-- you were missed!

  BrazilianLemonade:
Ingredients

• 2 limes
• 1/2 cup sugar
• 3 tablespoons sweetened condensed milk
• 3 cups water
• ice

Directions

1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
2. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
   
   source:
   http://allrecipes.com/Recipe/brazilian-lemonade/detail.aspx?src=ShareOnFacebook&recipeID=54083

Microwave nut crunch
2 1/2 cups nuts
1/2 c sugar
1 t cinnamon
1/8 t salt
3 T whole milk
1 t vanilla
Method:
1) If the nuts are not roasted, heat the oven to 350 F and spread the nuts in a single layer on a baking sheet. Roast them for about 8-10 minutes or until they just start to turn brown. 2) Stir together the sugar, cinnamon, salt and milk in a medium-size microwave safe mixing bowl. Microwave on high for 2 minutes (for a 1000 watt unit). 3) Stir quickly (don't worry if the mixture looks as though it curdled a little), then microwave for 1 minute more or until the mixture is noticeably thick. ((1 1/2 min is too long in my microwave)) 4) Stir in the vanilla extract and then stir in the nuts, turning them to coat. Spoon the nuts onto waxed paper, separate them with a fork, and let them cool for 10 minutes.




Autumn Chopped Salad
(Printable Recipe)

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled or cooked chicken
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Source:
http://www.espressoandcream.com/2010/11/autumn-chopped-salad.html

2 COOL 4 SCHOOL LUNCH.... unless it has been Bon Vivant12-afied! !!!

Courtney & TeKarri glammed up school lunch.
Meet our Lunch Lady Cuties!

{GOURMET SCHOOL LUNCH MENU}

 In true school lunch fashion...
we eagerly lined up to sample the fun menu!


The back to school decor was so very fun & timely!

 

Back 2 School Fun

 

Back to school wouldn't be proper without pictures! We had to report one absence to the office, however. We missed you, Bonnie!

Our darling take home included an edible "pencil" (filled with rolo's!) A fun jar of pencils and a very cute subway art clipboard to add a little vignette to our homes just in time for back to school. The post card was actually our invitation. When I received mine in the mail, I thought it was from one of the boys teachers at school!! I thought that was a great (albeit ambitious) idea. I will admit-- I was slightly disappointed when I found out it wasn't from said teachers.... but--- I was very excited about going back to school {lunch} myself!!  Thank you Courtney & TeKarri for a very fun evening!!!

LUAU by Stephanie & Sonya
To truly appreciate this evening, you must click:
http://www.youtube.com/watch?v=DPHM3yXVPSA&feature=related

A little ambiance for your listening pleasure as you scroll through our lovely Hawaiian evening by 

Stephanie & Sonya!

THE FEAST
Appetizers: Butterscotch Dip with Fresh Fruit, Artichoke Dip and Crackers
Main Course: Pulled Kahlua Pork Sandwhich, Cucumber Salad, Sonya's Hawaiian Rice
Dessert: Sorbet in fruit shells (they are so cute!), & Strawberry & Chocolate Wonder (ful)
YUM!
Everything was festive and delish!! Recipes coming!!

 Our festive table-scape! Complete with flower "lei" and we won't talk about the comment that Brother Crane made regarding that accessory.

 Such fun detail on our table-- so relaxed and cheerful! 

 

Lovely Houlihans - Bon Vivant style. We missed out on our group picture with Jennise while she was there. We were glad Janell was able to make it amongst all her baseball traveling! Summer gets busy, but we were certainly grateful to have this evening to chill and enjoy great company and yummy dishes.

Our cute take home. I love those flipflops! I wore them all summer :)
The yummy smelling car freshner-- a reminder of our tropical evening... as well as the cocnut lotion. Such a great evening-- thank you Sonya & Steph!!!

More lovely hula-ladies

Our sweet little 'surf-er' girl :)

Authentic Hawaiian babes! :)

I am wearing the cute hibiscus hair clip that came with our invite (so darling)! It even came with instructions:
"In Hawaii women often wear single flowers over one ear. A flower behind the left ear means being taken or married. Behind the right ear means still available."
We did have one who might have forgotten that little bit of info, and she didn't get any grief about it at all.

Here is cute Jennise with our Hawaiian hostesses... we apologize to our available men out there-- but she really is taken. :)

"The Stars at Night...."

                                           WANTED: For serving too much delicious food!

THE STARS AT NIGHT: Jennise & Kristin
.SO. much. DARN. fun. It was our first outdoor dining event and the evening was filled with such yummy food, laughs and beautiful weather!!! It rained the day before, and the day after-- but Texas knew it was the special guest that night and Mother Nature made sure to keep the skies clear. We missed 2 of our beautiful ladies... Courtney and Bonnie. {HUGS}
Thank you to Jennise & Kristin for a wonderful evening under the stars!

The Texas Tablescape
Look at all the fun detail. Our appetizers were served on the cute tins and we were able to fill them up with leftovers to take home. I will be honest, I was not shy about my doggie-bag portions!
Kristin and Jennise had fun quiz's & information about Texas for us...
What is the state animal-- anyone? anyone?

Dressing for the occasion!

Ambiance

The Menu

The "watering hole"
Those little hay decorations are so darling!

Appetizer Buffet
Texas Caviar w/Bagel Crisps, Sweet Potato Fries, Cornbread with Honey, Buttermilk Biscuits with Butter & Jam

Chewy Praline Recipe

Recipes            Products            Home            Candy            Email Us

2 cups sugar 2 cups white corn syrup 1 lb. butter 2 cups whipping cream 2 tsp. vanilla 7-8 cups chopped pecans

Instructions:

Ingredients:

Cook sugar and corn syrup over medium - low heat
until candy thermometer reaches 250 degrees.
Remove from heat.  Add butter and stir until melted.
Add whipping cream(unwhipped) slowly. Return to
heat stirring constantly.  Cook until thermometer reaches 242 degrees. Remove from heat.  Add vanilla and pecans. Drop on foil sprayed with Pam. When cool, wrap pralines in saran wrap.
                      Delicious chewy treats!

Texas Caviar (from allrecipes.com)

Ingredients

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, chopped
• 1 tablespoon minced garlic
• 1 pint cherry tomatoes, quartered
• 1 (8 ounce) bottle zesty Italian dressing
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1/2 teaspoon ground coriander
• 1 bunch chopped fresh cilantro

Directions

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
2. We served with Bagel Crisps with sea salt.
   
   Cousin's Cornbread (from the Essential Mormon Cookbook)
   1/2 cup butter or margarine, room temperature
   1 cup sugar
   2 eggs
   1 cup yellow cornmeal
   1 1/2 cup flour
   2 tsp. baking powder
   1/2 tsp. salt
   1 1/2 cup milk
   
   
   Cream butter, sugar and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combined creamed mixture, dry mixture and milk. Blend. Bake in a greased 8X8 inch pan at 375 degrees for 35-40 minutes. I used an 11X7 pan to make more and it still works.
   
   
   Biscuits (from the homesicktexan.blogspot.com)
   Ingredients:
   Two cups of flour
   1 tablespoon of baking powder
   1 teaspoon of sugar (can add more to taste)
   1/2 teaspoon of salt
   1 stick of butter, cold (8 tablespoons)
   3/4 cup of buttermilk, cream or half-and-half
   
   Method:
   Preheat the oven to 450 degrees.
   Mix all the dry ingredients together.
   Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
   Add the liquid, mixing until a bit loose and sticky.
   Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
   Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
   Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
   Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
   Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
   Makes 10-12 biscuits.
   
   If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.
   
   
   Sweet Potato Fries
   Cut sweet potatoes into long slices, coat with olive oil, then in a bowl with parmesan cheese, garlic salt, salt and pepper to taste. Bake at 400 until at the crispyness factor you desire!

The Main Course
BBQ Brisket, Chile Cheese Grits, Stemmed Green Beans with Nana's Fruit Salad

BBQ Brisket

Select a brisket (or skirt steak, The briskets you buy in Texas are usually what is known as a packer cut—this means that it’s the full chest muscle and it’s usually covered in a generous layer of fat and weighs anywhere from seven to 11 pounds.)

Wrap the brisket in foil and pour Claudes' brisket marinade, and some Claude's BBQ brisket sauce on the meat(http://www.claudessauces.com/p_claudes_brisket_sauce.html), it will be sitting in the sauces. Place it on a pan with sides like a cookie sheet, and bake at 250 degrees for 8-10 hours or over night. You can let it marinate over night, then bake it. Then slice it while its warm. 

Chili Cheese Grits

Cook 1 cup grits in 6 c. boiling water (follow the package directions on how to cook grits)

Then Add:

1 lb. Velveeta cheese, cut up

1 cube butter/margarine

2 tsp. seasoned salt

3 eggs beaten (to avoid the eggs from curdling, beat the eggs into a smaller bowl, add a little of the hot grits slowly to the eggs, and keep adding a spoonful at a time  then when they are warm add them to the grits in the pan)

1 can chopped green chile

tabasco sauce to taste

Stir until all the cheese is melted and Pour into a greased 9X13 pan.

Bake at 255 for 2 hours.

Dessert
Mom's chocolate Sundae Pie, Fresh Peach Pie, & Pecan Pie with fresh whipped topping.. mmmm.

                                 Have you ever seen 2 more beautiful "cooky's"?  Love you gals!!

Our fun take home!!! Along with our Texas place card cookie & tin full of leftovers-- we were given the cute little bag above filled with goodies! Yummy pecan caramels, a sweet little bracelet to remind us of our evening under the starts & and a Texas ornament. Oh! And there is a peak Kristin & Jennise's rustic invitation that was mailed to us all the way from Texas!!! It was so fun to get mail from the Lone Star State. (FYI... NOT the largest state in the U.S.)

YOU SCREAM, I SCREAM, WE ALL SCREAM FOR....
Root-beer floats? Yes, folks, Rootbeer.
We are missing two of our beautiful country-gals. We Love ya Bonnie & Courtney!
Thanks again  Jennise & Kristin for all the country fun!