Showing posts with label my dad. Show all posts
Showing posts with label my dad. Show all posts

Friday, May 17, 2024

Asparagus Martini

 
 My dad was a martini man. His recipe was simple — a 5:1 ratio of gin to vermouth. This became my “go to,” and it never fails.  As you know from the book review that I posted on Sunday, April 28th, I recently read Death in le Jardin by Ian Moore. When main characters Richard Ainsworth and Valérie d’Orçay are served an asparagus martini, it gave them pause. In all honesty, it would me too. I mean, I like martinis, and I like asparagus, but I don’t know that I would like a combination of the two. Naturally, I had to look into this, and it’s actually a thing. I found a number of recipes, and because Richard and Valérie found that they not only began to tolerate it as the book progressed, but began to actually like it, I figured that I should give it a try as well. I am a new convert. Refreshing, complex, and satisfying, this will make many appearances come summer. Asparagus martinis for all!

Asparagus Martini

 2½ oz. gin

½ oz. dry vermouth

2 stalks fresh asparagus, cut into thirds

Few drops of fresh lemon juice

You’re going to need to plan ahead for this, because the ingredients have to infuse. So the night before you plan to serve it, chill your martini glass in the fridge, combine the gin, vermouth, and broken stalks of asparagus in a cocktail shaker, or jar with a lid*, and refrigerate overnight.

When you’re ready to serve your asparagus martini, remove the asparagus, set aside, place ingredients into a cocktail shaker, add ice cubes, and shake. Pour into your chilled martini glass, and place the top end of one of your asparagus spears into the glass. Add a few drops of fresh lemon juice, and serve.

 * I placed my ingredients into a ball jar, and vacuum sealed it before I refrigerated it to make the infusion more intense. I used this vacuum sealer that I absolutely love!

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Tuesday, June 21, 2022

"The Music Man" Tablescape

June 26 would have been my dad‘s birthday, and I miss him mightily. As a consequence, I decided to create a table for two in his honor. My dad was many things, among them an avid trumpet player, music arranger, and member of a variety of bands and ensembles. Because of this, I decided to call this table “The Music Man.”

I wanted the table to be masculine in a similar way to the Hemingway-inspired table that I did last week. This time I used a chocolate brown table covering, and topped the tables with original pieces of sheet music that belonged to my dad. As you can see, this music, yellowed and crumbling with age, goes back to the 40s. My dad played this music.

At the center of the table is a figure playing a trumpet. This used to be a part of an arrangement in my parents' living room and is now a part of my own home, and a cherished part at that.

The piccolo trumpet in the case was one that Jim and I bought my dad for his birthday. It was more ornamental than anything, but he did enjoy having it. It was a nice addition to his collection of trumpets, cornets, and a flugelhorn.  We bought this at the Portobello Market when we were living in London, and carried it back with us.

The candles with the music on the side I bought years ago from Pottery Barn. I had always intended to use them in a centerpiece when we hosted one of my dad’s birthday dinners, but for whatever reason I kept losing them. It’s only through a stroke of luck that I found them in time to use with this table.

Because my dad was a brass player, I decided to use brassy gold chargers. These are topped with cinnamon colored, nubby-edged plates from Pier One.

On top of this I used my much loved, immensely versatile, clear
Duralex plates under which I placed a picture of my dad, printed on coffee-dyed paper, taken when he was in college, all dressed up in a white tux and holding his trumpet, ready to perform in a concert at Yale. Doesn’t he look Hollywood handsome? (I had previously used these plates on a “Bee” tablescape.)

 
I struggled with the napkins, so chose to go with these rather subdued black and cream plaid ones from Pottery Barn.

 To complement the brassy chargers, I chose gold flatware.

Glassware is Mikasa’s Park Lane, a versatile choice, because these can be dressed up or down depending upon the occasion.

If you are still fortunate enough to have your dad in your life, give him a hug for me, and tell him how very much he is appreciated.

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  This post is linked to: Tablescape Thursday

  

Monday, December 23, 2019

My 2019 Christmas Card

Last year I shared my 2018 Christmas card with you. If you didn’t see that post, you can read about it here. 
Because this year I, yet again, designed my own Christmas card, and people continue to be interested, I am sharing it as well. Last year’s card was all about the late Mr. O-P, and his legendary fruitcake. This year’s card is about family, tradition, nostalgia, and sentimentality, with a nod to my dad.
The envelope this year was extra special, I think. I decided to take it a little bit over the top by collaging and rubberstamping the front. It was very satisfying to do while I binge-watched murder mysteries (nothing says Christmas to me like a good murder), and put to use some of the new stamping toys that I bought myself this year, including Tim Holtz's stamping platform, that is one of my new favorite things.
I don’t know if it’s just me, but in my younger days, I would look ahead to the New Year with great anticipation. As I have gotten older, that anticipation has turned into trepidation, as I wonder if we’re all going to make it another year. That was meant to be a bit tongue-in-cheek, but you have to admit, there’s a lot of truth to that.
Please enjoy my virtual Christmas card to all of you, along with my well wishes for the holiday, and thanks for your readership, kind comments, and support.

Pattie



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Monday, November 18, 2019

Giving Thanks Tablescape

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This was my Thanksgiving table from last year. I had wanted to post it back then, but I was so frantically busy trying to get ready to serve 12 for dinner that I really didn’t get a chance. Fortunately, I photographed it. This year, I am posting it, in memory of my dad, and I and I calling it my “Giving Thanks” tablescape. Little did I realize we all sat down to dinner last year that would be the last Thanksgiving we would spend with my dad. So, I’m going to ask all of you to sit down at your dinner table this year, and look at each person at the table individually, and be thankful that you’re able to enjoy dinner with them.
This is a table setting that I tend to vary only slightly from year to year. I have had the Johnson Brothers “His Majesty” dishes for nearly 35 years. It’s hard to think of a Thanksgiving without them. The tablecloth is from Williams-Sonoma, and seems to complement various holiday tables quite well. 



The flatware is from Cabela’s. Cabela’s may not be the first place you think of when you think of flatware and dinnerware, but you might be surprised at the interesting offerings they have.
This pitcher, by Fitz and Floyd, is one of my favorites. My mother had the female companion piece that will be gracing my table this year.
This vintage squirrel was a new addition to the table, and quite fragrant, filled with fresh sage from my garden. 

I wish you all a joyous and memorable Thanksgiving. Be thankful. Be grateful. Seriously.



This post is linked to:
Tablescape Thursday
 

Tuesday, March 5, 2019

Dad’s Brunswick Stew


After dad’s services, the family came back to the house and enjoyed a meal catered by the wonderful Big Woody’s Barbecue. Dad loved that food, so everything was carefully chosen according to his likes – smoked brisket, green beans, corn on the cob (What Woody does to corn on the cob is nothing short of ambrosial.), cole slaw, and potato salad; local food from a family business, with Jilly’s (also local) Cupcakes for dessert. I had brisket left over, and, after enjoying it for an additional day, decided to turn it into Brunswick Stew (something also offered by Big Woody’s, but only seasonally).

Traditionally Brunswick Stew has a variety of meats including chicken and pork along with the beef, with okra and lima beans as part of the combination of vegetables. Here, I used what I had leftover (and you can too) to make this delicious stew. It can be made in a Dutch oven, but the flavors tend to mingle so nicely when prepared in a slow cooker. 
Dad’s Brunswick Stew

1 large yellow onion, chopped
2 ribs celery, chopped
1 green bell pepper, seeded and chopped
2 14.5-oz. cans petite diced tomatoes, undrained
1 14.75-oz. can cream-style corn
1 cup frozen corn
1 can cannellini beans
1 16-oz. bag frozen mixed vegetables
½ cup ketchup
½ cup Jack Daniels whiskey
¼ cup cider vinegar
1½ - 2 pounds leftover brisket, broken into bite-size pieces
Salt and pepper, to taste
Hot sauce, to taste

Place all ingredients, in the order listed, into a crockpot and cook on low for 6-8 hours. Season to taste, and serve with corn bread.

PRINT RECIPE

An equally easy and wonderfully delicious stew is this Dead Guy Stew, flavored with Rogue’s Dead Guy Ale. So good!


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Friday, March 6, 2015

Vintage Bar Guides & Boozy Recipes

My dad was doing a bit of spring cleaning in his bar and gave me all of these cool bar guides. Some of these date back to the early sixties, and all of them are just oozing with charm.
As far as I know my dad still has and uses this malt mixer. I remember, as a kid, thinking it was so neat to be able to make a malt at home. I grew up with this.
Malt Mixer Guide Interior
I think a cola malt sounds awesome!
I love the text and drawings in this bar guide.
Remember slide rules? Here's one with cocktail recipes. Check out number 43! I never remember hearing of a drink called a Bosom Caresser!
STORMY WEATHER
2 ounces gin
1 ounce Italian Vermouth
3 dashes Curacao
1 dash orange juice

Stir. Strain. Enjoy.

POET'S DREAM
1 ounce gin
1/2 ounce French Vermouth
2 dashes Benedictine
2 dashes Orange Bitters

Stir. Strain. Enjoy.

BOSOM CARESSER
2 ounces whiskey
1 ounce Curacoa
Splash of Grenadine
Yolk of an egg (Ew!)

Shake. Stir. Try to choke it down. 


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