We love having company
whether it's family or friends
her daughter Kayleigh
her friend Vera
and her son
came to visit
A visit, of course, that included lunch!
Stacy calls me "Aunt" Martha
a term I adore
which is appropriate because we do, after all, live in Kansas
But it's "M" for Martha
Not "Em" (for Emma, Emily) as in the Wizard of Oz
And although it was a nice day, it seemed to be a dining room sort of day
(and if you've seen them before -- they were the centerpiece last week when the Lunch Bunch came
Flowers, after all, can be used more than once!)
Blue and white transferware
(The Spode Blue Room)
Damask napkins in silver rings
And birds often find their way to the table
Taken from a shelf in a bookcase or corner cabinet.
Lunch was easy --
a big green salad with Farmer's Market cherry tomatoes
Of all hues - green and a deep red and yellow
With basil vinegar and olive oil
A pasta casserole
(There were kids as guests after all,
and kids adore pasta)
All served family style!
And dessert . . .
Berries with cannoli cream (and toasted almonds)
for the adults
(although the kids had some too)
And for the kids
(although the adults had some too)
If it looks familiar it is --
I did make two cakes for church --
But I snuck 6 pieces from one
(Who missed it?
I'm not sure anyone at church noticed because I piled the pieces
on a platter -- no one saw the pan with cake missing!)
The pasta was easy, leftovers make great lunches and it was a "crowd" pleasing favorite!
GIADA'S BAKED ZITI WITH MEATBALLS
1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 T. milk
3/4 c. grated Romano
1/4 c. chopped flat leaf parsley
salt and freshly ground pepper
1 pound ground beef
flour for dreding
1 pound ziti
1/4 c. olive oil
5 cups tomato sauce
3 c. whole milk ricotta
2 c. shredded mozzarella
1/2 c. grated Parmesan
6 T. butter, cut into 1/4 inch pieces
Preheat oven to 350.
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of Romano and the parlsey and mix well. Season with salt and pepper. Add beef and gently combine, being careful to overwork the meat. Shape into bite size meatballs Roll each meatball in flour to coat, shaking off excess. In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside.
In a large skillet heat the oil and when almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate. In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently. In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet, covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.
It is Thursday and I"m joining Susan at Between Naps On the Porch for Tablescape Thursday