Tag Archives: Country Living Magazine

in case you missed itā€¦like meā€¦

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One of my favorite magazines is Country Living. When I have time, I read it as soon as it hits my mailbox, cover to cover.

But it has been a busy few months, and the magazines ended up in a neat pile next to my reading chair in my bedroom on the footstool. Until today when I decided to dig into my overdue periodical reading pile.

Well guess what business and who are right there inside the September, 2022 issue of Country Living magazine? One of my favorite Chester County businesses and owner. Yup, Malvernā€™s own Lifeā€™s Patina and the creative dynamo behind everything , Meg Veno.

You know how much I love Lifeā€™s Patina because pretty much every time she has an event, you can find me there shopping and taking photos! And my husband gets me Lifeā€™s Patina gift certificates for Christmas.

Part of the reason I love Lifeā€™s Patina is itā€™s simply put, beautiful. Every time I visit. But it is also because of Meg and her team. They are seriously the nicest. And Meg is just positive and kind. In the chaos of todayā€™s world, this makes a huge difference. Also? They make everything look so effortless and magical. You canā€™t help but get a good feeling every time she opens her barn!

Also worth mentioning is how lucky is Historic Yellow Springs Village and West Pikeland Township that Meg Veno and Lifeā€™s Patina are sprinkling their magic on the Jenny Lind house? They have stripped her back to the beginning and done an incredibly painstaking renovation that is almost there. I feel that her renovation,when finally completed, will bring new life and renewed energy to Historic Yellow Springs Village which it needs.

I mean seriously, how lucky is West Pikeland Township to have both Jeff Devlin and Meg Veno taking an interest and putting businesses that celebrate Chester County and her history right there in this small Chester County municipality? So lucky! Adaptive reuse of the best kind totally loaded with heart and talent and effort!

And the funny thing is I was one of the first people who suggested Jenny Lind to Meg when she was saying she wanted a new challenge.

I have however almost regretted suggesting Jenny Lind and Yellow Springs to her at times because of the duration of the renovation, the obstacles and challenges of truly restoring the Jenny Lind. However, the renovation has survived COVID and all that this time in the world and supply chain issues that every renovation everywhere has suffered. When the Merchantile & Cafe opens it will be truly amazing!

So to say I was thrilled when I saw one of my favorite magazines featuring one of my favorite businesses and business owners was an understatementā€¦even if I am a few months late.

So Meg & Company, I am so terribly sorry I didnā€™t open my magazine sooner! So well done and deserved. Lots of places are inspired by what Meg creates at Lifeā€™s Patina. Make sure you check out one of their sales when you can!

now open: sycamore & stone

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So yesterday I did a thing. I went and checked out the new Sycamore & Stone on 401!

Jeff Devlinā€˜s new property is one I am familiar with, because I used to patronize the antique store that was once in this barn. I love this property and was sad when it went up for sale because I was afraid some developers would snatch up the property and the beautiful barns and house would disappear. However when Jeff announced he had purchased this property I was totally psyched because I knew it was going to be saved, preserved, and wonderful!

Along with the barn which has the store there will be other things available to do on this property including the house becoming a fabulous Airbnb.

This is the kind of preservation in real time and adaptive reuse that Chester County needs more of! I will note that I first came to know Jeff and his fiancĆ©e Janelle, through our mutual friend Meg Veno, proprietress of Lifeā€™s Patina at Willowbrook Farm and the soon to be opened Mechantile at the Jenny Lind House in Historic Yellow Springs Village.

I will note that both the Mercantile/Jenny Lind and Jeffā€™s Sycamore & Stone are both located in West Pikeland Township. West Pikeland is a treasure trove of amazing historic properties. I hope that Township realizes how fortunate and blessed they are that they have people willing to come in and do these amazing adaptive resources that are viable on historic properties.

Jeffā€™s store is a feast for the eyes and there is all sorts of fun stuff! It has a great Americana country vibe. Itā€™s a lovely space and shoppers feel relaxed in it. It is almost like welcoming someone into a great big farmhouse and not just a hands down super amazing barn. I gravitate to places that are warm and welcoming. And their staff is equally warm and welcoming!

One of the things I liked best are the reproduction hog scraper candlesticks he has available for sale. I collect the actual vintage/antique variety, so these are a real favorite with me! If Jeff Devlin had a wish list for customers mine would be to carry hand dipped taper candles that fit into hog scrapers because that is the right shape for them!

I look forward to this property further coming back to life and it is such a joy to see the work occurring on it every time I drive by. Jeff is a quality craftsman, and such a nice guy so I am glad he found his spot here on this property. My only lament is I donā€™t have a super old farmhouse for him to help me restore!

Anyway Sycamore & Stone is yet another reason to shop local! Enjoy the photos!

Sycamore & Stone is located at 1251 Conestoga Road, Chester Springs, PA. Right now the hours are WEDNESDAY-FRIDAY 12PM-7PM, SATURDAY 10AM-7PM, SUNDAY 10AM-4PM.

I will note that I have not been compensated in any way, shape, or form to write this post. Iā€™m merely visited the store and I am now a happy customer: I like to shop local and support the businesses of people I know.

#shoplocal #shopsmall #stonehouserevival #schoolhousewoodworking #home

vintage and handmade ornaments are the best!

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Most of the Christmas ornaments I have are varying degrees of vintage. I even have some that belonged to my great grandparents who lived in Lancaster, Pennsylvaniaļæ¼.

I told all of you about the wonderful vintage Christmas market at the Smithfield Barn. It’s happening today and tomorrow. I realized I never showed you what I bought!ļæ¼

I was actually pretty restrained for me. I tend to go crazy over the ornaments my friend Kristin finds! This year was no exception as she had some vintage ones that were made in the Ukraine. The Ukrainian ornaments are different from the German ornaments and the glass feels different in your hands. And they are so lovely just like old German ornaments!ļæ¼

I am pretty sappy when it comes to Christmas. It literally makes me so happy to decorate and cook for friends and family. And I have always loved vintage ornaments.

My late father loved silver and gold. And somewhere my mother still has boxes of now vintage silver and gold glass ornaments. But I like color in my tree and decorations. I am however primarily a red and green person.

I also love Santas, elves, and nutcrackers. I love handmade and hand carved Christmas decorations as well! I have a whole bunch of folk art Santas and it makes me grin when every one of them comes out of the storage bin where they live the rest of the yearļæ¼.

I also like ornaments that remind me of the nature that is all around me. I have a lot of mercury glass birds both old and new. It’s hard to get really amazing vintage glass birds because people hang onto them. And the vintage ones I have are from my father. A lot of the glass birds are the ones that I see in my own garden. And I even have a glass fox or two.

Also with the nature theme? Mercury glass pinecones. They are among my favorite Christmas tree ornaments and I found some new ones this year at the Smithfield Barn!ļæ¼ļæ¼ļæ¼ļæ¼ļæ¼ļæ¼ļæ¼

The thing you’ll find about shopping at the Christmas market for the Smithfield Barn is they don’t rake you over the coals in price. Things are priced fairly and definitely a lot of the time below other dealers elsewhere. Way below. Part of what makes the Smithfield Barn so special is the way things are paid forward.

And yes, I will also admit I am a not so closet Hallmark Christmas movie watcherļæ¼ļæ¼ļæ¼. There’s so much ugliness and unpleasantness in the world, the Christmas and decorating for the holidays it’s just a beautiful and warm respite from all of that.

Thanks for stopping by.

ļæ¼ļæ¼ļæ¼

everything old is new again…

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I actually love Country Living Magazine. I have for years. And according to their September, 2019 issue I might be shockingly trendy.

Well except for the stock tanks. I don’t have a stock tank as a bath tub, nor do I want to and THAT made me giggle. Apparently stock tanks as bath tubs are a thing.

So that’s a little silly to me as I am a claw foot tub girl. No, I don’t currently have one but I did for a while growing up. Awesome tub to take a soak in!

Next up this month as one of their trends? Pie safes. But why buy an expensive reproduction from places like Plow and Hearth? I see them all over. Brandywine View Antiques, Smithfield Barn, Cricket’s Antiques and Garden Market, Creekside Antiques Downingtown by the Brandywine, Brandywine River Antiques Market in Chaddsford, and the Shoppes at Whitehorse Mill (just over the Chester County border in Lancaster County) just to name a few places!!

All of these places have Facebook pages and they post new merchandise all of the time! You don’t need pricey replicas when you can buy the real deal antiques which are always better made. You can also still find these pieces at country estate sales and auctions. Or special shows and sales like the seasonal genius of Life’s Patina.

The sad thing is so many people are geared towards new reproductions that they completely don’t realize the real deal is available and affordable. Sometimes these dealers will have wiggle room in their pricing especially if you bundle a few items but please, be respectful. I have seen some truly rude hondlers out there and well, these folks aren’t running a charity, they are trying to make a living.

Other things that are showing up in the pages of Country Living this month as a trend are vintage dog portraits. I see them all of the time at Brandywine View Antiques and Brandywine River Antiques Market in particular.

Another trend is vintage and antique occasional tables. They are everywhere and at all price points. You can also score some fine ones at auctions at Pook and Pook as well as Converse Auctions and Wiederseim Auctions. Don’t be afraid of auctions or auction houses. Yes, a lot of the auctions are online these days but most of the auction houses will also have a preview day where you can go look at an item that you are interested in before you bid.

With the side table trends I am going to put in a plug for Eastlake side tables. I love them, and I have owned a few over the course of my adulthood.

Eastlake furniture belongs to the Victorian era but isn’t as over the top as other furniture of that era. The side tables are my favorite of the style although I also love Eastlake settees. I have seen Eastlake recently at the Smithfield Barn and also the Smithfield Barn’s floor at the Shoppes at Whitehorse Mill.

Other trends as per Country Living are vintage salt and pepper sets and vintage glassware. The Smithfield Barn in Downingtown is definitely your source for those items! The owner I swear has super powers on these items and other fab vintage things like vintage and antique linens to use with them. I know because I have some amazing vintage linens drying on a towel rack from them right now!

I love my vintage dishes and glasses. My every day dishes are vintage Fiestaware and my everyday glasses are vintage bar ware. I love my vintage and I use it. Most of the time it’s extremely durable too!

Another trend the magazine is covering is a return to some better simplicity in furniture. Specifically Shaker style. From boxes to benches to tables and chairs and dressers.

Traditional Shaker antiques can be very expensive but their design influences can be seen all over. Look for vintage and antique country furniture pieces that are sturdy and well made with simple lines. You can find these pieces all over for a steal because well, people are still stuck on the trend if they don’t want “brown wood”.

Shaker furniture is a distinctive style of furniture developed by the United Society of Believers in Christ’s Second Appearing, commonly known as Shakers, a religious sect that had guiding principles of simplicity, utility and honesty. Shaker beliefs were reflected in the well-made furniture of simple designs. There is a great essay on the website of the Metropolitan Museum of Art. And as of 2017, according to Smithsonian Magazine there are only two Shakers left in the world.

Other trends that seem to be occurring that I don’t understand is buying reproduction grandfather clocks when so many go to auction every year and often do not get sold.

Of all the trends that seem to be cropping up everywhere I am heartened to see a return to loving wood furniture as in not everything I am seeing is covered with paint.

Painted furniture has a place, but the past few years it has been really upsetting to see the gorgeous pieces of wooden furniture and good wood like mahoganies and walnuts and fabulous maples being covered up with things like chalk paint. I have literally watched people destroy beautiful wood dining room tables by trying to paint them. I can see painting something that’s so beat up it’s just more cost effective, but to me there is nothing better than the soft sheen and warmth of wood’s natural beauty. And maintaining wood furniture is a little bit of elbow grease once in a while but it’s simple. My favorite thing to use is Howard’s Feed and Wax.

I love the thrill of the hunt of vintage and antiques. I have some things that I will always keep, and I have other things that I will love for a while and let go for something I like better. It makes it fun!

Fall markets are just around the corner. Keep an eye peeled for things like the sale September 7th and 8th at Brandywine View Antiques. Their annual barn market and 4th anniversary sale and celebration at their current location.

Happy Friday all!

the evolution of apple-pear butter

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I love Apple Butter and Pear Butter. Snd I like to make a hybrid cross mix of both in the fall. I always have. Maybe it’s my Pennsylvania German heritage shining through – my maternal grandmother was Pennsylvania German and I learned how to make a lot of things from her.

I have been reading various recipes on the Internet and decided to try making my apple pear butter in the Instant Pot.

I have an 8 quart Instant Pot. I cored apples and pears. I cut them into chunks of a fairly even size, and filled my Instant Pot to just below the “max” line.

I know, I know that isn’t very exact for some of you home cooks but apple butter consists of apples cooked down….

I did not peel either the apples or the pears because when you make everything all fine with an immersion blender after the fruit is cooked it all is very smooth and lovely.

But let me back up. After the fruit was loaded into my electric pressure cooker, I added a quarter cup of orange juice, maybe closer to a third of a cup I wasn’t measuring too precisely.

To that I added half a cup of brown sugar, four cinnamon sticks, 1 teaspoon ground mace, 1/2 teaspoon ground allspice, 1 teaspoon ground ginger, 3 teaspoons ground cinnamon, a healthy dash of salt, and 1 teaspoon of vanilla.

The vanilla is a quirky thing I read about it in a recipe when I was researching this and I thought I would try it and it ended up working out well.

Anyway give everything a toss within your Instant Pot to make sure the apples and pears are kind of coated.

Set your Instant Pot to the manual high pressure setting for 9 minutes. The valve should be at the top sealed position. When time is up, turn off the machine and allow the natural pressure release to occur. That will probably take a good half hour or so. I didn’t time it exactly.

Meanwhile make sure your canning jars are properly prepared and sterilized and get your big pot ready for water if you are doing a canning bath.

When your pressure cooker is de-pressurized and it is safe to remove the lid, take off the lid and remove the four cinnamon sticks. Using your immersion blender, blend the fruit until it is smooth and seamless.

But wait, it’s not ready yet here’s the next step.

Turn your Instant Pot back on to the sautƩ setting and adjust the sautƩ setting to LESS. Simmer the apple pear butter for 30 to 40 minutes until the apple pear butter is thickened and at your desired consistency. Most recipes I studied suggested 15 to 30 minutes but I actually did 40 minutes today to get it where I wanted.

I will caution you to stick around in your kitchen with a silicone spoon or spatula. You will need to stir it occasionally while it’s continuing to cook down or it will stick to the bottom of the Instant Pot.

When you think it is thick enough and cooked down enough, turn off your machine and allow the apple pear butter to cool down. I basically ignored it for a good hour.

At that point you can jar it up and either do your canning bath or store in the refrigerator. I did the canning bath because now that I have gotten the hang of it it really is my preferred way of dealing with preserves and chutneys and things like this.

I will leave my jars sitting on a wooden cutting board on the kitchen table until they’re completely cool and then I will add the labels and the date I made the apple pear butter. I made six jars. Not big jars – small jars and two taller skinny ones – see the photo at top of the post.

Making apple pear butter is one of those fall things. It’s definitely something that fills your kitchen full of false spice smells. And I do tend to combine both fruits when I make it.

You can serve apple pear butter on toast, bagels, English muffins, cheese and crackers, pork roast, all sorts of things.

I will note doing it in a pressure cooker reduced the time spent canning considerably. I think I am going to research other kinds of preserves and even chutneys to see what else I can make and can via the Instant Pot.

Try it!

vintage cookbook sacrilege

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On page 26 of the latest Country Living Magazine (Jan/Feb 2018) they have picked up on a new trend I find to be vintage cookbook sacrilege .

Basically you take cookbooks, tie them together with twine or a cord and jam knives in them.

To me it looks like messy loving hands at home crafting. Also doesn’t make sense from a practical standpoint for a kitchen you actually cook in.

But where I find this to be true vintage cookbook sacrilege is check out the cookbook second from the right above (screen shot of my magazine). One of the most famous and collectible cookbooks of the mid-twentieth century: Julia Child’s Mastering the Art of French Cooking, first published in 1961 (and the Volume Two sequel was published in 1970).

O.k. that is just dumb. Forget about the fact this is a cookbook bible that every home chef should have in their cookbook collection (more so than The Joy of Cooking in my opinion), the earlier editions as I previously said are highly collectible….which means if you don’t use it, don’t love it — SELL IT!

As my friend Shirley said, Julia Child’s most famous cookbook should be open on the counter…in an altar setting.

Now I saw this idea before in 2017 and was horrified! It was this past August on a blog called Town and Country Living. The author was inspired by something she saw in Flea Market Style Magazine. (See other screenshot)

The author pictured one of my favorite novels, Lalita Tademy’s Cane River. Another book was by an author of the early 20th Century, Inglis Fletcher. The book pictured was Raleigh’s Eden. Which I read years ago along with many of her other novels.

I love books. And I love to read them. It’s nice having them on my tablet but it’s not the same as the feel of the paper. And I use my vintage cookbooks all of the time.

I am all for adaptive reuse, but please show the old books some love. Go score yourself an old knife block and clean and oil it up, or do what we do- hang super strong professional magnetic knife strips on the wall and free up some counter space.

I am sorry but I do not see a true home chef or professional chef embracing this unfortunate fad.

#SaveBooks

summer recipe back to basics: purple coleslaw

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I have been remiss. I haven’t blogged any recipes lately. This evening for dinner we were grilling marinated chicken thighs and my neighbor had given me a beautiful head of purple cabbage so I decided to make coleslaw.

Here is the recipe:

Purple Cabbage Coleslaw

Ingredients

4 cups grated purple cabbage 

1 cup grated carrots

1/2 grated large vidalia onion 

6 heaping tablespoons mayonnaise

2 tablespoon prepared Dijon mustard

5 tablespoons organic cane sugar (Turbinado)

1/3 cup apple cider vinegar 

2 tablespoons fresh minced dill

Freshly ground salt pepper, to taste

2 tablespoons extra virgin olive oil 

1/2 teaspoon ground cumin

Directions

I read somewhere once that purple cabbage is really good for you. A super food full of antibiotics, vitamins, fiber, and other good stuff. I think it also makes a tastier coleslaw. I also add vidalia onion to my coleslaw and fresh dill to the dressing, which I think keeps it fresh and different.

First finely grate cabbage, carrots, and onion. My “Pro Tip” here is I put these vegetables into a fine mesh strainer after grating and set them over a bowl and press gently for some of the extra liquid to drain out.

Mix the cider vinegar, sugar, cumin together. Unless you want a grainy dressing, make sure the sugar is fully dissolved before proceeding and adding the mayonnaise, dijon mustard, olive oil, and fresh dill. Whisk the dressing together briskly and refrigerate for a few minutes.

Next put your veggies in a clean bowl and pour the dressing on top of it. Mix well and then use a little spoon to taste and adjust for salt and pepper as needed. I like fresh ground pepper in coleslaw.

Refrigerate at least an hour before serving.

Enjoy!

why you garden

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A friend of mine gave me a cache pot that belonged to her grandmother. It’s a beautiful pot and it makes the perfect vehicle for summer flower arrangements. All of these flowers are out of my garden.

This is why gardening is so worth it. With the help of Mother Nature you can create such simple beauty and enjoy the fruits of your labor.

rainy day chili

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chili

One of the ladies in my cooking group asked for my rainy day chili recipe, so here it is:

 

Brown 1 lb ground pork and 1 lb ground beef with 6 cloves of garlic diced and 1 sweet onion and 1 red onion chopped. Ā Ā Salt to taste.

 

To that add 4 grated carrots (medium carrots), and 1 1/2 cups grated raw potatoes (red bliss or Yukon gold).

 

Add one package frozen corn (no sauce kind – just the corn).

 

If I have green or red bell pepper I will chop up one of those too.

 

Add 3 Tablespoons Chili Powder (I use hot), 1 teaspoon Chipotle Chili Powder, 1 teaspoon Smoked Hot Paprika, 1 teaspoon bittersweet paprika. A few dashes of cumin.

 

Then add Ā¼ cup chopped fresh Cilantro and 1 Tablespoon dried oregano

 

Add one 40.5 ounce can of dark red kidney beans (or white cannellini beans which my grocery store has been out of)

 

Add one 28 ounce can of crush red tomatoes.

 

Add one 28 ounce can of tomato puree.

 

Add a few dashes of chipotle Tabasco sauce or a good Mexican hot sauce.

 

Bring to a slow boil over medium low heat and reduce to low/ simmer and cook the chili for a few hours until cooked down a bit (makes it thicker).

 

Simmer with a splatter screen on unless you want your kitchen to wear chili.

 

Adjust for seasoning here and there.Ā  Chili cooked a day ahead and reheated is even better because spices have a chance to settle in.

 

canning season

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  Becky Home Ecky has taken me over the past three weeks. I have been canning apple sauce, apple butter, pear butter, pickled watermelon rind with red onion, and garlicky bread and butter pickles with jalapeƱo peppers. The apples and pears I picked myself out of the gardens of friends, and this year everyone seems to have a bumper crop of apples, especially.

The recipes mostly came out of my head and memory of canners past but I used the Blue Chair Jam Cookbook, Simply Recipes, and Ball’s website for added direction on procedure and proportion.

  I have memories of my mother canning and making preserves and her mother, my grandmother, and my late cousin Suzy.  My grandmother would pickle and preserveanything that stood still long enough, and she was an amazing cook. I remember my mother pickling okra and green tomatoes and I also remember her making peach preserves when my parents’ friend Charlie Peterson gave them a big bushel of peaches when I was little.

My mother’s German friends Susi and Babette were canning wizards. I remember all the things they made, pickled, and preserved. When you were in the kitchen of Babette’s farmhouse  in the fall you could hear the sauerkraut popping in their stone crocks in the basement.

  
And I also remember my great aunts on Ritner Street in South Philadehia doing a lot of canning too. They had essentially an extra kitchen in the basement and I remember them pickling and canning what came out of my Aunt Rose’s large kitchen garden in Collegeville.  
  
My Aunt Rose and Uncle Carl had this big old house with sweeping grounds that backed up to a farm when I was little. The farm had horses near some apple trees that would stick their heads over the fence looking for a pat (and some apples!)…my cousin sold the property after my aunt and uncle passed away and by that time (after 2000) where they once lived had stopped being country long ago, and was obscenely over developed.
  My great aunts would mostly can tomatoes and made these pickled hot peppers that would bring tears to your eyes. I remember the jars of canned tomatoes all lined up one after the other all in a row. It actually looked really pretty.

  I had a lot of fun doing my canning with the exception of a minor kitchentastrophe. I singed my backsplash behind my stove top when my giant 21 quart enamel pot I use for the canning water bath was off center on its stove burner.

My kitchen was filled with the smells of childhood.  The vinegary garlic spice odors of making a pickling brine. And the sweet smells of apples and pears cooking  in cinnamon, cardamom, ginger, nutmeg, star anise, and turbinado sugar.  They were wonderful smells and truly sensory memories.

  But last evening when I had finished placing my last batch of applesauce in the canning hot water bath, I was ready to be finished. Canning is actually pretty hard work, even if it’s fun.  Your arms ache by the time you finish pushing hot fruit through the chinois  before the final cooking stage. It made me realize how hard women used to work putting up food for their families to last all winter long.  

  A fun fact is canning dates back to the late 18th century France.  Canning food in unbreakable tins was an English invention from the early 19th century.

I am pretty much a novice at this culinary art form. I am not as nearly accomplished as some of my friends and neighbors. I am sure as I do more canning I will become more adept. 

  So now all I have to do is finish labeling and dating  my final couple of batches and put it away.

Thanks for stopping by.