Not only today,
November 28, 2019
but every day. In all things, give thanks.*
Happy Thanksgiving.
* Thessalonians 5:18
photo:gp
Tie One On
November 24, 2019
Thanksgiving dinner.The recipes, the lists, the shopping. You’ve got everything covered but you. Enter Fog Linen’s Garcon Apron in black or natural Lithuanian linen…protecting you from prep to presentation to clean- up in simplequietmodern style. On your mark, get set…
photos: https://needsupply.com/linen-garcon-apron/1025980.html?lang=en_US
Who’s Ready For Pie?
November 20, 2019
From the simplequietmodern archives, two recipes that’ll finish off your Thanksgiving feast beautifully. First, Brown Sugar Hubbard Squash Pie where the roasting of the squash brings a depth of flavor you just can’t get from canned pumpkin. Then a twist on another Thanksgiving favorite with Sour Cream Apple Pie. Better make them both…you know everyone’s going to want pie.
The recipes and previous posts can be found here:
https://simplequietmodern.com/?s=Hubbard+Squash+pie
https://simplequietmodern.com/2013/09/27/you-like-pie/
photos: gp
Apparently, It’s On
November 17, 2019
Just into November and most of the country has been dumped on or been hit with an Arctic Blast. Is it just that Mother nature has a warped sense of humor or was it the early release of Heath Ceramic’s 2019 Winter Seasonal Collection that got things rolling? There’s no holding back now, the Holidays are here. Unofficially to be sure, but, they’re here. Might as well start bringing out the lights, developing a decorative plan for Thanksgiving, Christmas, Hanukkah and the rest of the Winter Holidays and start testing out a new recipe or two. And, shopping? Let’s start that list as well…perhaps with the Heath Ceramics Winter Seasonal Collection of limited edition offerings and finishes. New glazes like Zinc, Penny Green and Sand and Sea seem to mimic nature and have been applied to classic Heath favorites like the Bud vase, Tall Modern Cup, Plaza Trays and the Deep Salad Bowl making easy work of selecting a gift for yourself, someone special or serving up something tasty to family and friends.
This sampling and more simplequietmodern favorites available at https://www.heathceramics.com/collections/winter-seasonal-2019 photos by Heath
Snow Photos: gp
Lathered Up
November 11, 2019
From the farm to you, the luxurious whipped creaminess of goat milk soap by Beekman 1802. It’s true, what’s old is new again. The addition of vitamin rich goat milk to their triple milled vegetal soap not only cleans but moisturizes with an unbelievably luxurious lather. My two favorites are the clarifying Activated Charcoal Shampoo Bar and the generous 9 oz. face and body bar in Oak Moss…a clean woody scent with Vetiver, Oak Moss and Amber. What a great way to prepare for a busy day or scrub off what the day’s thrown at you at the end of it.
Photos: gp
Fall Back….Look Forward
November 7, 2019
Straight from the Netherlands, a surprising and welcome gift of flowering bulbs. Now, as the days are growing shorter, I can try to ward off any Seasonal Affective Disorder by planting the Giant Allium and Parrot Tulips, take a deep breath and anticipate the arrival of their dramatic blooms come Spring. It’s always great to have something to look forward to so, before the snow flies, you might want to to plant some yourself.
photos:gp
Spanakopita Grilled Cheese… Two Ways
November 4, 2019
Just in time for another meatless Monday…Spanakopita Grilled Cheese. With a handful of ingredients and minimal prep, this recipe could slide right up to the top of the rotation for a quick weekend lunch or weeknight supper. I doubled the Alexandra V. Jones recipe found on Food 52 so I would have enough for four servings. And, to simplify things even further, I sauteed the shallot and garlic while I was steaming the spinach in their bag in the microwave. Altogether you could be serving these up in about 20 minutes.
Start by sauteing a large thinly sliced shallot and 2 cloves of thinly sliced garlic in 3 tbsp olive oil over medium high heat until transparent. Add 2 10 oz. bags of baby spinach that has been steamed in the bag for 3 minutes, add salt and pepper and continue to cook until most of the spinach liquid has cooked off. Off heat stir into the spinach mixture 4 oz. crumbled feta cheese and 2 tbsp chopped fresh dill. To assemble the sandwiches split a Ciabatta roll and top with a slice of Provolone, 1/4 of the spinach filling, another slice of Provolone and the top of the roll. Grill in a panini press or in a cast iron skillet weighted on top with another skillet. Cook until tops are toasty and cheese is melted, about 3-4 minutes per side.
One day I used the last of the filling inside a grilled tortilla….Boom….Greekxican! I toasted the flour tortilla in a lightly oiled cast iron skillet until it was browned on the outside and the cheese had melted. Off heat I filled the Greekxadilla with the warm spinach filling and folded it in half. While satisfying on their own, these sandwiches could become a more substantial meal when paired with a Greek salad or bowl of Greek Egg Lemon Soup.
The original recipe can be found here: https://food52.com/recipes/25992-spanakopita-grilled-cheese
photos: gp
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