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.

Wednesday, August 9, 2017

A New Pitcher

I'm not sure if you would call it stalking,
but a year or so ago, I found a pretty pitcher
that I took a liking to
in a flea market in Nevada, Missouri

But it was pricey -- $50.00
And did I need a pitcher?

Of course, I didn't and so it stayed.

Every time I went to Nevada for lunch and shopping with
friend Shirley Ann, I would visit "my" pitcher.

And there it stayed.
$50.00 was really too much for a pitcher in a small flea market in a little town!

After about 8 months, it was marked down to $39.00
And I continued to visit 
Enamored by the pretty little pitcher.

I even got so bold one visit to ask
the person behind the counter, if they would take less.

The answer was "no".

So I left it.

Then this month, I decided that I really wanted that pitcher.
A want for a year is not an impulse buy
And so friend Shirley Ann was tasked in picking up the pitcher for me and bringing it 
over when she came to lunch later that week.

And now it is mine!

It's a pretty little pitcher.
I'm not sure of it's age
But when I checked on eBay for similar pitchers, it was listed as "Victorian"
And, of course, you can believe everything you read on eBay!

It's hand blown but into a mold not free style
for it has a pontil on the bottom

And this wonderful "lacy" top

And some great decoration on the bottom of the pitcher
Some green and gold

It does look quite handsome filled with iced tea!

And I treated friend Shirley Ann to tea on the porch.
It's cooler this week.
And I baked lemon blueberry scuffins to nibble on while we drank tea
from my 

Tuesday, August 1, 2017

Company for Lunch

Some of my favorite company came for lunch today
My Nevada friends . . . 
And for them, I like to set a pretty table

the lace tablecloth
and tall candles in crystal candlesticks
(which I don't light -- it's luncheon -- you never light candles during the day!)

My grandmother's china (Noritake Marcasite)
Jim's grandmother's cutlery
damask napkins in silver rings
Antique wine glasses
And a menu . . . for everyone!

A etched ice bucket serves as a vase for garden black eyed Susans

The menu

Strawberry Salad with Poppyseed Dressing

Romaine, strawberries, pecans, onions and a homemade poppyseed dressing
(one of my favorites)

Sarah's Chicken

The original recipe was called Chicken Red Apple from an old Nevada Thalia's cookbook
(and actually, it's one of those recipes that everytime the recipe is printed, it has a different name)
Chicken with dried beef, bacon and a sour cream, mushroom soup sauce
Baked every so slowly in a lower oven
Served with white and wild rice

Pecan Cream Pie

Kansas is one of the pecan capitals of the US
(ours are smaller than the big Southern pecans but they are tasty)
And I like anything pecan
And I like anything with cream cheese
And I like anything with whipped cream
So this is a winner/winner of a recipe!

It's an easy pie, a great summer pie
And it's so rich that a pie will serve 8!


9 inch baked pie shell
1 cup whipping cream
1/4 c. powdered sugar
16 ounces full fat cream cheese, at room temperature
1 1/2 t. vanilla
1/2 c. brown sugar
1/4 c. real maple syrup
1 cup finely chopped pecans plus 1/2 cup roughly chopped pecans

In a bowl of a mixer using the whisk attachment, whip the heavy whipping cream and powdered sugar until stiff peaks form.    About 5 minutes.

In another bowl, mix together the cream cheese, vanilla, brown sugar and maple syrup until combined and creamed together.

Fold the whipped cream mixture into the cream cheese mixture and stir together.     Add in the 1 cup finely chopped pecans and stir together until combined.

Pour into the pie crust and smooth out the top.    Garnish the top of the pie with remaining 1/2 cup chopped pecans.    Refrigerate for at least 4 to 6 hours before serving.    Overnight is even better!