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

 

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

Boo

October 30, 2019

Crossing over to the dark side while I try to avoid most things Halloween and prepare for the annual “fall back” into darkness. Here are just a few simplequietmodern points of inspiration.

Top to bottom:

Cy Twombly, Untitled 1970 Photo: MoMA

My favorite Bertoia Side Chair now available covered in leather. Photo: https://www.knoll.com/product/bertoia-leather-covered-side-chair

From Lostine…barn brooms. Or, is it a Coven parking lot? photo: https://lostine.com/collections/kitchen/products/barn-brooms

Always inspirational…the fall burn pile.

Dig in! Heath’s Muir Flatware now available in Onyx. Photo: https://www.heathceramics.com/collections/winter-seasonal-2019/products/muir-flatware-onyx-5-piece-setting-w19

Off the sticks just in time. Purl Soho’s Elementary Wrap Knit up in their Linen Quill in Kettle Black. https://www.purlsoho.com/create/2017/10/20/elementary-wrap/

Always my favorite container for a few gorgeous blooms, the Tall Modern Cup by Heath Ceramics. Photo: https://www.heathceramics.com/products/tall-modern-cup-sand-penny-green-w19?_pos=1&_sid=d7fb13c87&_ss=r

A Knoll Textiles classic, Diva… in Coal. Hmmm, what needs reupholstering? Photo: https://www.knoll.com/knolltextileproductdetail/Diva

OK…here’s just a little Halloween for ya.

Photos by GP unless where noted.

 

 

And, The Living Is Easy

June 30, 2019

Summer…time for backyard gatherings with family and friends, simple suppers of a quick grill and a side and lighter lunches. This simple pasta salad will have you covered all around with only four ingredients and the little time it takes to cook and cool a pound of pasta. This 4th might just be the perfect time to take this recipe for a spin.

Cook 1 lb. of bite sized pasta per package directions. When there are 2 minutes left to the cook time, add 1 1/2 cups frozen peas. When done, drain pasta and peas and cool, then mix in 1 cup Mayo and 2/3 cup grated Parmesan. Finish with a few good grinds of black pepper. Refrigerate until ready to serve. Really, that’s it. Done.

The original recipe found here https://food52.com/recipes/58684-parmesan-pea-pasta-salad, called for any bite-sized pasta. I love Orchietti and the way it cups the peas and cheese so that’s what I use. This salad is also a great starting point should you want to add in additional items to make it a complete meal on its own, like roasted red peppers, kalamata olives and tuna.

photos: gp

 

 

 

This Could Be It

June 2, 2019

I had a variation of this cocktail at the tail end of last Summer and have been thinking about it ever since. When Summer finally does arrive I’m thinking this might just be the drink that’ll take me right through to Fall. A sprig of bruised mint, thin slices of lemon, a glass full of ice, 1 1/2 oz. of Limoncello topped off with Prosecco. Nice.

Photo:gp