Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, March 31, 2016

Tulips and Redbuds and Daffodils, Oh My!

At Linderhof
There are:




Oh, My!

Such a pretty spring this year on the prairie!

My choice of tulips was purely unintentional
But love how they pick up the color of the red buds

And the mailbox surrounded by pretty daffodils

It is truly a beautiful spring on the prairie this year!

Wednesday, March 30, 2016

Welcome Home, Vietnam Veterans

Welcome Home!

It's taken a while to welcome home those soldiers who fought
in Southeast Asia in the 60s and 70s

They came home to hate for what they did for their country
Some had a choice while most didn't.

Young men all and far too many lost their lives on foreign soil
Mourned by family and friends but not by the nation
back in the 60s and 70s

I am so proud of Husband Jim

This is my all time favorite picture of Jim -- taken in Vietnam

At 17 he joined the Air Force
At 20 he volunteered for Vietnam
He served three tours
He came home

To a country who didn't appreciate what he did for his country.

Today, throughout most of the Nation
It is
Vietnam Veteran's Day

But in Kansas, it's Welcome Home, Vietnam Veterans Day
Enacted into law in 2014

I'm proud that our nation finally recognized
the sacrifices of the men who served in the Viet Nam War


Our National Cemetery
(National Cemetery Number One)
hosted an event for local Vietnam Veterans

A small program with a speaker

And a commemorative lapel pin for each Veteran present

Old men now, these heroes of Southeast Asia
Who proudly served their country
And came home

A lapel pin for these Vets to wear proudly

From a grateful nation

Jim's favorite ball cap

Vietnam Vets

Welcome Home!

Monday, March 28, 2016

Easter Dinner at Linderhof

It was just the two of us for Easter
And actually Easter was spent with friends
at a dinner theatre in Kansas City

So we celebrated Easter
on Easter Eve

Just the two of us
But int he dining room

Sitting across from one another
So much better than the old one at one end and one at the other
. . . 
Because we have no footman to pass the salt
This is a much better arrangement!

Fresh orange tulips in a crystal vase
Grandmother's china
Jim's grandmother's cutlery
A damask napkin in a silver ring
My mother's company goblets
And a linen placemat -- a gift from a dear friend

A very traditional menu

Roasted asparagus
(and I love the silver asparagus server)

(prepared with a Jasper Mirable recipe -- Anna Nurse's Ham
It is a winner!)
It is a big ham, however, for two people
I foresee ham "everything" for many meals to come!

Not served on plates but served "family style"

A Lindt bunny because everyone needs chocolate on Easter

(And because it was just the two of us, I skipped salad and rolls --
we had more than enough)

But I didn't skip dessert

Easter dessert is either coconut or lemon
or lemon and coconut
or a lamb

This year I fixed a coconut cake
frosted as they did in England
with a middle and a top
(Who needs all that extra icing around the side?)

We're still eating cake!
It will be interesting to see what is finished first
the ham or the cake!

I hope everyone had a great Easter
We did!

Sunday, March 27, 2016

Easter Eggs

Childhood tradition for Easter Dinner
has always been

Deviled eggs

Made from these

The ones we colored on Good Friday

Some were for Easter baskets and hiding
While others were placed in the fridge
To be made into deviled eggs and egg salad

When we serve deviled eggs at Linderhof . . .

We always use Grandma's deviled egg plate

Which hold twelve egg halves

Our recipe is simple
The yolks, mashed
A bit of Dijon mustard
A bit of sugar
A bit of vinegar
And enough mayonnaise to make it easy to put in an egg half

Growing up, Easter was always

Ham and deviled eggs
Some of the Colored Eggs are nestled in parsley around the Easter Ham

The others are tucked in the fridge
Lunches this week should be either sandwiches of ham
or sandwiches of egg salad

Tomorrow is Easter Monday
We'll take the eggs off the Easter Egg tree,
put them back in their carton
Until next Ash Wednesday

Blessed Easter

We, at Linderhof wish you and yours
Blessed Easter

Friday, March 25, 2016

Good Friday

Holy Week is always a busy week for us at Linderhof
For I'm in the kitchen

Making dough for hundred and hundreds of cookies
for a P.E.O. Fundraiser

Three Hundred Bunnies

And Three Hundred Chicks

Where's Waldo Wabbit?
(he's the brown one!)

An early order . . . one Bunny got forgot and I had tinted the icing yellow to do the chicks
What to do?     Frost him brown, of course!
(He's for Grand Girl Lucy . . . )

And a Good Friday tradition

Hot Cross Buns
Alas, not made by me but made by the wonderful ladies
(Janet and Leslie)
of All Saints Episcopal Church in Fort Scott.
I'm all about supporting fundraisers
(And I didn't have to bake! --
And they are good -- really good!)

The buns for our traditional Good Friday breakfast

Of sausage links and scrambled eggs
Growing up they were our Easter morning fare
but church's have taken over Easter breakfasts and so we enjoy them Good Friday morning

P.E.O. Sisters came to help
All 600 cookies

Bagged and tied with a ribbon all ready to pick up!
A separate container for the rabbits and the chicks
(Alas, they couldn't share the same container!)

And after . . . 

Hot Cross Buns and coffee
(You have to reward you workers)
And chat . . . catching up mostly on grandchildren!

And while I waited for the cookies to be picked up,
another Good Friday tradition

The dying of the eggs
In coffee cups
(because Mother always did)
with vinegar and food coloring
(because Mother always did)
Good Friday the house should smell of hot vinegar!
(although in my other life when I worked, the egg dying was usually after church on Good Friday --
not in the afternoon!)

The dyed eggs in the old egg holder
(an early purchase from Martha by Mail)
Alas, this brand of food color produced more "orange" red eggs than red red ones!
(The green, yellow and blue produced a prettier egg I think)
Me -- I'm a primary color kind of gal although I do like purple ones
(which this year turned out rather brown -- I could have gotten an egg that color from the Farmer's Market -- LOL!)

And this afternoon . . 

Another Hot Cross Bun for tea while we admire our colored eggs
and a card from the Grands . . . 
(the bunnies are wee fingerprints!)
A bought long ago ceramic rabbit that looks like chocolate
brings that "candy" touch to the breakfast room.
Because Easter, after all is a lot about chocolate!

This evening, we shall go to church . . . 

And tomorrow we wait . . . 

Sunday, March 20, 2016

It's Spring . . . And Palm Sunday!

Today is Palm Sunday

Palm Crosses and Palm Fronds
(the crosses were pinned to each parishioner -- the palm fronds decorated the altar)

And also the first day of Spring

Peach  trees in bloom
Alas, they are not ours!

Last week . . .

A friend brought a bucket of peach branches about to burst into bloom

We filled vases and put them everywhere!
And to celebrate the peach blooms,
we made peach danish!

An easy version
A Pillsbury recipe
And oh, so good!

It's not sunny today,
but at least, this Spring didn't bring . . . 

(As it did in 2010 when we had a foot of snow)

But it didn't bring . . . 

Warmth and Sun
like it did last year when we had tea in the garden on the first day of Spring


This year's tea time will find us inside
but at least we'll have pretty peach blossoms to cheer us
and remind us that this is the first day of Spring!


2 cans Pillsbury Grands Crescent Rolls (big and flaky)
1 can Wilderness peach pie filling
8 0z. cream cheese
1 t. vanilla
1/3 cup sugar
powdered sugar

Place crescent roll cans in the freezer for about 30 minutes.

Preheat the oven to 350 and line baking sheets with silicon mats or parchment paper.

Beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.

Open the cans and slice each into 12 pieces, approximately 1/2 inch slices.

Place six slices on a cookie sheet, flattening the centers to create an indent.   (I used a large spice container dipped in flour, plus my fingers for a little extra flattening in the middle.)

Fill the indent half with the cream cheese mixture and half with the pie filling.

Bake until edges are golden brown, about 15 minutes.

Cool completely on a wire rack.

In a small bowl, mix a large spoonful of powdered sugar with a little milk until liquid but still thick.    Stood into a pastry bag or Ziploc, cut off the tip and drizzle over the pastries.