American Modern,
February 16, 2022
now in black and white. Russel Wright’s American Modern dinnerware, a midcentury modern classic, is now available in matte black and matte white. The American Modern line has been gracing America’s homes since its introduction in 1939, in all of the mixed colors we’ve come to recognize and love. Everyone had their favorite in the offerings of coral, brown, gray, blue and chartreuse. But, somehow this re-issue of selected pieces in black and white brings to each a new level of sophistication. The 3 piece dining sets, assorted serving bowls, plates and platters are now available to mix and match with your vintage pieces or use on their own. I’m thinking all black…or, all white. Time for a coin toss.
photos: Food52.com
It’s three o’clock…
September 22, 2021
and you need a little somethin somethin to hold you over till dinner. This is it. Apricot, Date and Cashew Snack Balls. You know how we love a simplequietmodern recipe…few ingredients and even fewer steps with the best possible result. Simply gather your ingredients, pulse them up in the processor, roll them into balls. Really…that’s it. Since finding this recipe by Gena Hamshaw on Food 52 I’ve made a batch every week. I’ve also modified the ingredients like adding a few toasted hazelnuts to the mix or subbing in some raisins for a few of the apricots. Each change is as good as the original. Now go get your healthy snack on.
From the top, photo: gp
second photo: Alpha Smoot via Food 52
For recipe: https://food52.com/recipes/30743-apricot-date-and-cashew-snack-balls
If social distancing has you…
March 17, 2020
dining alone, I’m here to help. Nothing washes over you like a big hug than a comforting bowl of pasta. And, what’s even better is when that pasta dish can be made with just a few pantry ingredients you most likely have on hand. Add in one pot and ten minutes and you’re reading to dig in. Really, it’s just that simple.
Start with a small saucepan with a tight fitting lid. Over medium heat melt a tablespoon of butter and add 4 oz. of orzo pasta tossing to coat. Continue to stir until pasta just starts to toast up. Add 1 cup chicken stock and a good grind of black pepper. Cover and cook over low heat for ten minutes. Set your timer and check at ten minutes, continue cooking a couple of minutes more if necessary until all of the liquid is absorbed. Plate up and dress with the juice of 1/2 lemon. Taste and add a pinch of salt if desired. That’s it. Done and done. No need to guild the lily here, no Parmesan necessary. How easy was that? All that’s left to do is grab the remote and settle in for a little binge watching.
The original recipe from Sue Krietzman can be found here. https://food52.com/recipes/75234-sue-kreitzman-s-lemon-butter-angel-hair-pasta
While it calls for angel hair pasta, I have found it to work as well if not better with my favorite, orzo, or regular spaghetti broken into 2-3 inch pieces.. Any pasta shape can be used, just adjust the liquid and cooking time as needed.
photos: gp
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
It goes without saying…
January 5, 2015
there’s gonna be cake.What celebration would be complete without it? And today, on the occasion of simplequietmodern completing its third year, this Walnut Variation, found on Food 52, seems to be the perfect combination of cake and dacquoise. A toast to you today as well…my readers, followers and friends…who take the time to stop by, get inspired, leave a comment and inspire me. I’m always surprised by what articles or photographs have been the most popular and favored by you each year. In 2014 it looks like you’ve surprised me again with black fences, quinoa kale and pear salad and baby Jaxon. So with a pop of the cork let’s see what year four has in store.
Walnut Variation: A Cake : photo and recipe via Food52 http://food52.com/recipes/28118-the-walnut-variation-a-cake
Black Fences photo: via Gardenista. revisit the post here:https://simplequietmodern.com/?s=black+fences
Quinoa , Kale and Pear Salad photo: gp Revisit the recipe here:https://simplequietmodern.com/?s=pear+and+quinoa+salad
baby Jaxon photo: gp
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