scenes from a december opening: stove & tap

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In December, I had written about attending the media opening for Stove & Tap Malvern. I had the best time and am now just getting to the photos post holidays and post knee surgery. So I apologize.  Below are some of the photos I took. It was a great night, and I can’t wait to go back!

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welcome to the neighborhood stove & tap!

I was psyched to be included in the first soft opening for Stove & Tap this evening. Tonight was the media opening and it was great to see Main Line Today, County Lines, 6ABC, and the always lovely HughE Dillon among others!

I will be back in a day or so with photos but just wanted to post something quickly this evening because I had SO much fun!

The owners and staff are the most gracious and welcoming of hosts, and were all so awesome. The decor is subtle and cool and I loved it. (They also have a nice ladies room!)

The food was delicious. The seafood towers were fresh and tasty, and other things I liked were the little sliders, wings, deviled eggs, and the hors d’oeuvres that were butlered throughout the evening. I also enjoyed the Nocino I tasted from Boardroom Spirits.

I look forward to going back and having a meal soon!

Everyone enjoyed themselves and it was so fun to see so many familiar faces.

Cheers to y’all at Stove & Tap! Welcome to the neighborhood!

mother wants fruitcake

I love my mother (the holy mothertude) but she is not so subtle sometimes when she does things like saying the other day:

Oh we took the last of your fruit cake out of the freezer from last year. We just love it so much.”

(She totally cracks me up with this so, bum knee and all, I knew I was indeed making fruitcake this year.)

And then my lovely stepfather said something similar in his very adorable, very British way.

So I called my mother back today and said “I decided I will be making fruitcake this year.”

The mothertude replies “I really wasn’t trying to get you to make it.

Now you know you can’t ignore mother requests at Christmas, right? So…I made two today and will make two tomorrow so I don’t have any of that candied fruit to store. Because face it, what else do you use it for except fruitcake?

I make white fruitcake. I saw somewhere once and then couldn’t find it again, where it was referred to as “grooms cake”. It’s made with good brandy or whiskey and it actually tastes good.

Normally I like to make my fruitcake more ahead of schedule than I am now, but it will still taste good.

The basis for my fruitcake recipe can be found in a 1959 edition of the Better Homes & Gardens Holiday Cookbook. But I have adjusted the recipe over the years based on personal tastes and recipe research and tweaked it a little.

This year I changed it again and I went back to only using almonds. And I didn’t use figs, I used chopped dates and golden raisins. I might change the second batch up a little, I will decide tomorrow.

I actually wrote about this a few years ago. (Follow this LINK to yes really…fruitcake.)

I will tell you I had blocked out what a mess your kitchen becomes making fruitcake.

Below is a photo of them going into the oven. I just took them out and they smell GOOOD! Try a white fruitcake…I promise you will like it!

Fa la la la la

more thanksgiving prep: laying it all out

Thanksgiving in our house is going to be smaller and much simpler than years past. I didn’t get to all the little ceramic turkeys to put on the table this year so the table just has the simple candlesticks and some greens in a vase. I still think it’ll look pretty.

My order arrived today from Harman’s Cheese in New Hampshire. I love my imported cheese, but for Thanksgiving especially it’s American made cheeses. Tomorrow for nibbles before our little feast, I will put out Harman’s cheddar with crackers with a Balsamic Onion Jam. The rest of the cheese will take us through the holiday season and well into the winter.

The table is mostly vintage. Pewter napkin rings I got years ago. No one likes pewter much anymore so I literally picked these up super inexpensively.

The napkins came from The Smithfield Barn. They are of a newer vintage from Ralph Lauren.

The plates are Steubenville Adam Antique from the 1930s. I bought them for our first Thanksgiving in this house. They came from Frazer Antiques. I remember they were on sale. I have looked for years since at these plates here and there, and never been able to even come close to the deal I got that day.

The placemats are vintage Pimpernal. They belonged to one of my dearest friend’s mothers.

We are having a simple menu. Yams, green salad with a simple vinaigrette, stuffing done outside the bird, homemade cranberry sauce, and the turkey. The turkey is from Loag’s Corner Turkey Farm in Elverson and was delivered by Doorstep Dairy. Doorstep Dairy is our milk delivery service and more. We have been a customer for a few years. They are terrific!

If you are local, Loag’s turkeys can also be purchased through local butcher shops like Worrell’s Butcher Shop in Malvern Borough. We also are big fans of Worrell’s!

I didn’t mention dessert. That I am actually not baking. Someone gave us a cheesecake. Not our normal Thanksgiving dessert, but my husband loves cheesecake!

My last piece of the puzzle is a vintage turkey platter. Also from the Smithfield Barn a few years ago. American made, true vintage, and I love it.

Holidays are about traditions. Thanksgiving is about the classics: turkey, friends, family.

Here is a poem from Ella Wheeler Wilcox:

Thanksgiving

We walk on starry fields of white
   And do not see the daisies;
For blessings common in our sight
   We rarely offer praises.
We sigh for some supreme delight
   To crown our lives with splendor,
And quite ignore our daily store
   Of pleasures sweet and tender.

Our cares are bold and push their way
   Upon our thought and feeling.
They hand about us all the day,
   Our time from pleasure stealing.
So unobtrusive many a joy
   We pass by and forget it,
But worry strives to own our lives,
   And conquers if we let it.

There’s not a day in all the year
   But holds some hidden pleasure,
And looking back, joys oft appear
   To brim the past’s wide measure.
But blessings are like friends, I hold,
   Who love and labor near us.
We ought to raise our notes of praise
   While living hearts can hear us.

Full many a blessing wears the guise
   Of worry or of trouble;
Far-seeing is the soul, and wise,
   Who knows the mask is double.
But he who has the faith and strength
   To thank his God for sorrow
Has found a joy without alloy
   To gladden every morrow.

We ought to make the moments notes
   Of happy, glad Thanksgiving;
The hours and days a silent phrase
   Of music we are living.
And so the theme should swell and grow
   As weeks and months pass o’er us,
And rise sublime at this good time,
   A grand Thanksgiving chorus.

I don’t know if I will write again between now and Thursday, so Happy Thanksgiving!

thanksgiving prep: cranberry sauce

First of all a shout out to Great Jones cookware! I am a really happy customer and bought three of their pots/pans. The one above is called “Saucy“. this is the pot I chose to make my cranberry sauce in this year. I will also note that I am not a compensated blogger, I am just telling you about certain things because I use them, buy them, like them.

Thanksgiving is going to be a little more simple for us because I am waiting on another knee surgery so I am limited in what I can do and should do. So today I made the cranberry sauce and Wednesday I will make the stuffing and the sweet potatoes and then all we will have to do is heat those up. (Yes,I am not doing the stuffing in the bird for the first time ever.)

Cranberry sauce is not hard to make. And basically it’s one bag of fresh cranberries, one cup of sugar, 2 cups of liquid. Today I used orange juice, and I forgot to add the orange zest although I had an orange waiting in the refrigerator. I also added cinnamon and ground mace to taste.

I brought the mixture to a gentle boil on low heat with a lid on the pot. If you don’t have a lid on your pot or a splatter screen your cranberry sauce will end up all over your stove!  I will note that I did have a little lift to the edge of the pot so steam was able to escape. I have these little silicone things called lid rests which are made for this.

I did stir occasionally as the berries were cooking so nothing stuck to the pan.

When my mixture was brought to a boil I used my potato masher to mush the cranberries. I then added two little packets of Knox unflavored gelatin, and stirred and stirred until dissolved and incorporated into the sauce. I like my cranberry sauce to be a little bit jellied so that’s why I do this. However, I am not a fan of canned cranberry sauce.

I put my cranberry sauce into three jars, and when it cools I will tighten the lids and refrigerate. I do not do a canning water bath on these– I just cook and jar and refrigerate.

These three jars will take me through the holiday season. Thanks for stopping by!



holiday rambling: harman’s cheese and country store in sugar hill, nh

Many, many, many, many years ago my family would go to Vermont some years for vacation. A friend of my late father’s had a house in Bondville, Vermont which was half-way up one of the access roads to Stratton Mountain.

We weren’t skiers, we would go in the “off-season” or summer. Bondville is a little spit of a town and the house was nestled in the middle of nowhere in the woods. You would see all sorts of nature go by, and not many people. It was a big ski house, so we would bring friends and my parents would bring friends.

One year, one of my then best friends came with us. It was long before anyone was married except for my sister, or had kids. My friend and I would wander and explore on our own. She had come with me also because there was a special side trip I agreed to take with her to New Hampshire. She wanted to pay her respects at the grave site of a friend of hers who had passed away. Her friend had died under sad circumstances and I am not sure why he was buried in Sugar Hill Cemetery (also known as Sunnyside Cemetery), but that’s where his family placed him.

This was the time of only old school maps and asking for directions. There was no Google maps or Waze. We got lost several times en route to the cemetery. This was the trip when I also went barn picking for the first time.

After we visited the cemetery and my friend left her letter for her departed friend, we went exploring.

One of the first things we discovered down a windy country road in New Hampshire was an old farmer with a couple of barns. One of these barns (and it was huge, one of the biggest barns I have ever been in) was chock full of antiques and collectibles. It was a dirty and dusty old barn and was like an episode of American Pickers, before there ever was American Pickers. I dickered with the owner for some pink porcelain tea cups for my friend.

We discovered many other places that day including a wonderfully beautiful old small hotel with a lovely golf course called Sunset Hill House. Not too far from Sunset Hill House we discovered Harman’s Cheese and Country Store for the first time.

I still remember the visit like it was yesterday. A real old school country general store. Wood floors that creaked underfoot and all. The people running the store couldn’t have been nicer. We bought amazing white cheddar cheese, maple sugar candy, and maple syrup. And I signed up for a mailing list I have now kept my name on for decades.

Harman’s still sells the best cheddar cheese ever. Their cheese is my absolute favorite and they also sell my second runner up favorite, Grafton Village a Cheese from Grafton, Vermont. Grafton’s cheese store at that time was accessed via a dirt country road. Grafton’s cheddar is my mother’s favorite, but I still like Harman’s best. And still today, Harman’s cheese can only be ordered from them versus Grafton’s cheese which shows up at specialty cheese sections even around here.

But one of the things that keeps me ordering from Harman’s is their old school tiny paper catalog that gets mailed in a little envelope with an annual letter from the owner. It’s a throwback to the letters most people used to send with Christmas cards. I love that!

Some day I hope to get back to visit Harman’s in person. They are part of my annual holiday traditions. You can find them in person in Sugar Hill, NH, on their website, and on Facebook.

I know we have many fine cheese makers here in Chester County, but Harman’s Cheese and Country Store is a delightful small business with wonderful products. We don’t have many of these businesses left, no matter where the location.

Thanks for stopping by.

don’t use grubhub

I decided to give GrubHub one more try. They screwed up again with a super delayed order, and then delivered stone cold food.

See that burger? Do you know how gross cold, congealed melted cheese is? I bit into that burger and know now.

Disgusting, utterly disgusting, and not the restaurant’s fault but GrubHub’s

I have torn the meniscus in my left knee and my poor husband had to rush home from work to take me to Chester County Hospital, only to have to come home again because I did not break a bone so I need an MRI and you can’t get that from the ER (did not know, all I know is I was doubled over in pain, don’t like to go near hospitals but you are told to go if pain is that bad, right?)

So I ordered GrubHub as a treat. Only once again they were horrible.

The order that took about an hour plus longer than it should have. Their customer service was abysmal. I tried calling first but couldn’t get through. Perma-hold. So I try the “chat”.

I explain to “Jesus” the agent the problem…and the fact the driver did not reply to a polite text looking for the order when it became super late.

Do I want like GrubHub dollars or something.

No I kept saying, I want my order and should get an adjustment to my bill.

“We can’t do that.”

So yeah, I said here comes the blog post and Twitter. I also told them that they are SO bad around here that this was the SECOND restaurant this year to suggest DoorDash and Caviar!

That resonated and all of a sudden from online Jesus to his Supervisor Athena we went from $5 back to slightly more like magic.

In the end, a refund on less than half of my total order was what they promised, if they actually refund it. Nothing has been initiated as a refund. They took money out of my bank account initially in maybe 30 seconds.

So I am deleting their app and NEVER using them again. You can’t trust them.

They suck and there is always a problem. I haven’t used them that much, but every order has been a problem.

If you look on social media sites like Twitter, there is no “GrubHub” love…just complaint after complaint after complaint…from all over the country! (note the random examples I posted)

Ditch GrubHub.