Happy 3rd Birthday, Cole !

HAPPY 3rd BIRTHDAY COLE !!!

Cole and Daddy sporting their matching Irish Mohawks ! :-)

It's a big day today at the Grits and Glamour House! This morning started out with his fave breakfast - pancakes and link sausage. This afternoon, he will have a special birthday party at his school with all his friends. Grammy fixed special dinosaur cupcakes and has gift bags and balloons for all his friends.

Then, another birthday party at home with family - and another dinosaur birthday cake. Yes, its all about the dinosaurs! :-) His best gift? Mommy and Daddy called this morning on a conference call to sing Happy Birthday to their special boy. He happened to be wearing his birthday hat and his birthday suit. His real "birthday suit." :-)

Now he just has to master holding up three fingers. Holding that pinky finger down with the thumb takes practice! LOL

"In Home" Shopping....

I wanted you to see into my little world of late-night decorating and what I am famous for - my excursions into "in-home" shopping. We all do it every now and then, borrow from this room to re-do another room. After I put my grandson to bed last night, a whirlwind of activity began - quietly, of course. :-) This is what I managed to pull together, from scratch, after some in-home shopping.

This is my breakfast room, in transit, I should say. This kitchen remodel project has been ongoing since September. Can you say "procrastination" boys and girls? It really wasn't so much about procrastination as it was not having a clear vision of where I wanted to go with the accessorizing. When I had my family over for Christmas dinner, I temporarily placed the large centerpiece from my formal Dining Room table on my breakfast table. This centerpiece is a large pink and white Staffordshire soup tureen my husband bought for me at an Amsterdam flea market for our anniversary. It is filled with all sorts of silks and greenery, my favorite being red peonies. It had been sitting there for a day or so when I walked in, and it suddenly hit me how beautiful that pink and white tureen was, juxtaposed against the black painted table and my new Saison de Printemps panels. In that split second, I knew what direction I wanted my breakfast area and overall kitchen design to go.

(it was one of those "ah-hah!" moments, for sure.

I have quite a collection of pink and white, but most of it was displayed in my two matching French cabinets in my formal Dining Room. It was time to do a little "in-home" shopping. I managed to borrow just a few pieces to fill in the kitchen hutch, but not allow the china cabinets to look "nekkid." Lordy knows, there is nothing worse than a nekkid china cabinet, is there? :-)

My kitchen hutch needs a little tweaking, and I need to purchase a few more pieces to fill in some holes here and there, but all and all - after consulting with a friend about what it needed - I am pretty happy with the results. I love that I was able to use my white ironstone that we inherited from my husband's parents. It's a perfect compliment to the pink and white.

I picked up this hutch on Craig's List a few months back. After the New Year, I plan on painting it matte black to match my kitchen table and chairs. I plan on keeping the little, white porcelain knobs. This piece is stamped on the back with Ethan Allen 1969.

I still have to decorate the top of the hutch. I have a French bread basket and I will be making some faux baguettes to fill it with, plus some sheathes of wheat.

This is a close-up shot... I have a square plate that will be going in front of the large white platter, if I can ever find it. :-)

I love my new white rooster pitcher - Marshall's - $12. Also, of note - you can see my tea bag holders shaped like teapots. These were purchased in a little shop in

France and still have the 45 FR price tag on back.

The silver and crystal salt and pepper cellar is part of my collection.

These are my two favorite salt and pepper cellars from my collection. The crystal one has a removable cellar which slides off the stand. Not sure why. The miniature one was made to be placed at an individual place setting. I tried and tried to find more of these while I was living in Europe, to no avail. Can you imagine how sweet a table you could set with these at each place setting?

A close-up of the crystal and silver cellar.

I also have a collection of porcelain name card holders. I know, I know - you are starting to ask what DON'T I collect. I'm telling you - I was like a mad, rabid opossum when I was living in Europe. At the time, everything was dirt cheap and my friends and I would hit those week-end flea markets like women on a mission from God. If you could only see my basement and garage. An antique dealer would have a field day!

The small basket place card holder above is one of a set of eight, and I love them. I use these at Easter, filled with miniature flowers or Easter candies. The small, silver tiered stand holds some non-edible goodies. Faux tarts and tartlettes guaranteed to be fat free!

Happy "In Home" Shopping....Barb

Ugh! Computer Problems...Frosting Recipe, as promised!

Well, friends - it has come to pass. My computer that is. I think it is on its last leg. I am stopping my laptop off to the Pooter-Fixing-Man to see if he can work his magic. If not, then I guess I will be taking advantage of some of those awesome computer deals I keep hearing about. So if you don't hear from me for a few days - all is well, accept the laptop, that is. I promise to be back as soon as possible.

But before I go....I promised my recipe for my Chocolate Hazelnut Sour Cream Frosting. This is a frosting I created out of need because I realized I was supposed to take a dessert to a party and did not have anything. I panicked and went pouring through my pantry and fridge, thinking "what would Paula do?...what would Emeril put together?" I went into Iron Chef mode. I had some cream cheese and some leftover sour cream. In the pantry I had a box of instant chocolate pudding. I pulled out my Cuisinart, started dumping in ingredients, and much to my surprise - created one of the most awesome frostings I have ever tasted. (even if I have to say so myself.) It's light and fluffy - and has almost a mousse consistency. As a matter of fact, I have used this same recipe to create Strawberry Napoleons with fried wonton wrappers sprinkled with cinnamon sugar. (more on that later) I know you will love this recipe, too.

Barb's Chocolate Hazelnut Sour Cream Frosted

Cake with Macerated Berry Filling (opt)

1 box Devil's Food Cake mix, prepared in round layers

(I know, I know - the cake is not homemade but your guests will never know or care!)

Berries:

"Macerated" is a fancy term for berries which have been sugar-ized and forced to soak in alcohol until they are good and drunk. I like to use Framboise or Grand Marnier, but any type of liqueur will do. If you are serving this to small children, you can leave this out and just add some sugar to fresh or frozen berries. If you use frozen, make sure they are thawed and well drained. You only need about 3/4 cup of berries. You can use mixed berries or a single berry. Or, you can leave out the berries all together.

Frosting:

In a food processor, combine (2) medium sized containers of whipped cream cheese with about 1 cup of sour cream. Add a large package of chocolate instant pudding mix, and 1 tsp vanilla extract. Here is the "money maker" ingredient - liquid Hazelnut Coffee Creamer. That's the wet part of this recipe. Start the food processor and add just enough creamer to get a smooth, mousse-like consistency. Not too much or your frosting will be too runny. When you first taste the frosting, it will feel gritty from the pudding mix. You must prepare this recipe at least 30 mins-1 hour in advance and allow to chill in the fridge so the flavors will have time to meld. Once they do, you will taste pure heaven! :-)

Frost your cake layers as normal, with the berry filling in between. I like to use chopped pecans sprinkled on top.

The beauty of this recipe? I have used different pudding mixes with different creamer flavors. I made cupcakes with yellow cake mix, pistachio pudding mix and French Vanilla creamer. My fave for the holidays? Spice cake mix, French Vanilla pudding with Gingerbread flavor creamer. Yummy!

I hope you enjoy this oh-so-easy to make frosting. Let me know how yours turns out.

Happy "Lick the Spoon" Frosting Making, Barb

New Year's Menu recipe #2...

Creamed Collards

(this ain't your mama's collard recipe)

If you like Creamed Spinach, you will equally like Creamed Collards. I have made creamed-style collards for many years, and even the most serious of anti-collard eatin' Yanks who have ventured below the Mason Dixie line can manage to eat these.

(You can always fib and say its creamed kale, or creamed parsley, or something "green" other than collards. LOL)

I had a recipe I experimented with for years, and about 2 years ago I ran across a similar recipe that called for nutmeg. Nutmeg? I thought "it just can't be!" But sure enough, it added the perfect taste that seemed to finish the dish. Nutmeg and collards? Who knew?

You can easily substitute spinach or kale...but collards are packed with good nutrients, and they are readily available in most grocery stores.

DO NOT use those nasty canned collards.

Any Southerner worth their weight in grits would have a hissy fit (have you ever seen a Southerner pitch a hissy fit? NOT a pretty site!) if you served them canned collard greens. No, no, no - that just won't do. Now I do admit that even I like to save myself some time and ease. I like to use the fresh, de-stemmed, de-dirted, pre-cut bagged collard greens available in the veggie section.

(ssshhhh...please don't tell my mama!) :-)

Here is my recipe....hope you enjoy!

Creamed Collard Greens

4 lbs. collard greens, de-stemmed and cut into larger pieces

(I know it sounds like a lot, but just like spinach they cook down)

8 strips bacon,

4 slices sliced into 1" pieces; 4 slices left whole

2 tbs. unsalted butter

1 medium onion, chopped

2 large garlic cloves, chopped finely

2 cups heavy whipping cream

pinch of nutmeg

Salt and Pepper to taste

(opt) 1/4 cup grated Parmesan cheese

Using a large stockpot, fill halfway with water and add the 4 slices of whole bacon strips. Bring to a boil. Add fresh collard greens into the boiling water a little at a time, pushing them down into the water with a wooden spoon. Allow the water to return bacl to a boil, as adding the collards will slow this process. Cook the greens until they are fork tender, about 10-15 minutes. Remove pot from heat. Remove cooked greens from hot water and dunk them in a bath of ice water to stop the cooking process, otherwise they will get mushy.

While greens are cooking, pre-heat a skillet and add 1" cut slices of bacon. Cook to a crisp and remove from skillet, reserving bacon drippings and draining on a paper towel. Add onions. Just before onions are done, add garlic. Cook both until transparent. Drain onions and garlic on a paper towel. Drain bacon drippings from pan. Add cooked onions and garlic back into the pan, add cream and butter, and cooked greens. Simmer on low until cream is reduced to about half the amount, stirring occasionally, about 3-5 minutes. Season with nutmeg, salt and pepper. If you like a little kick, add a dash (or two) of hot sauce. Pour into a serving dish, sprinkle generously with cheese (opt) and crumbled, cooked bacon.

This dish should only take about 30-35 minutes to prepare, and should be served hot. This makes about 8-12 servings...or less if you sit at the table with my family. :-)

Happy Collard Eating...Barb

ps - I have one final recipe to share. My ultimate, homemade Chocolate Hazelnut Sour Cream Frosting. It's so easy will you laugh, but its so good you will cry! If you want any of the other recipes from my menu, just let me know and I can post those, too.

;-)

Barb's Southern New Year's Menu

New Year's Day....Southern Style

Here in the South, if'n your table doesn't feature black-eyed peas and collard greens - well, you just might get run outta Dixie on the back of a blind mule cart. Besides, eating black-eyed peas and money guarantees you will have money and good health in the coming year. Oh, I know it may not work - but why take chances, right? Now even though these are some of my favorite side dishes any time of the year, I will admit that these two southern "delicacies" are not every one's favorites. But, try these simple recipes and I think you will find they will be crowd pleasers.

My New Year's menu pretty much stays the same each year. I may add in a new side dish here or there, but if I don't have the normal "staples" my family thinks I have forsaken them and they trudge off into a dark corner to pout until next New Year's. Okay, maybe it's not that drastic - but I do hear a good bit of "where's this?" or "where's that?"

So, without much ado - here is

Barb's New Year's Menu:

Starters:

Baked En croute Oysters

Mini Baby Portobello Mushrooms Stuffed with Pancetta, Spinach and Gruyere

Followed by:

Cream of Wild Mushroom Soup with Cream Fraise

Caesar Salad with Homemade Pumpernickel Croutons

Herb Encrusted Roasted Rib Roast

served with choice of

Bleu Cheese Sauce or Horseradish Cream Sauce

Roasted Root Vegetables with Balsamic/Red Wine Glaze

Black-Eyed Peas (see recipe below)

Creamed Collard Greens

Marinated Baby Green Beans with Cherry Tomatoes

Sourdough Rolls

Chocolate Hazelnut Sour Cream Frosted Devil's Food Cake with Macerated

Berry Filling

Southern Style Black-Eyed Peas

- 4 slices bacon -1 med onion, chopped 1 frozen pkg (16oz) black-eyed peas

-1 (12oz) can Rotel Tomatoes and Green Chilies -1 tsp salt

-1/2 tsp garlic powder - 1/2 tsp pepper - 1 tsp chopped parsley

Slice bacon into 1" pieces. Place into a heated fry pan and saute until crispy. Remove bacon and set aside. Add chopped onion and saute until done. In a saucepan, add thawed peas, onion, tomatoes, and spices. Pour in remaining bacon grease from cooked bacon and onions. (opt) Fill with water just so peas are covered. Cover, and cook for about 45 minutes on medium high heat until peas are done. Add more water, as needed.

Crumble cooked bacon and use as garnish, along with some finely chopped onion and a fresh sprig of parsley. Dee-Lish!

What are some of your traditional dishes? I love to hear the favorites from other families, traditional and cultures.

Looking forward to hearing yours....Barb

And to All a Good Night...

(This pic was taken about an hour ago with the Christmas Teddy sent from Mommy and Daddy)

My husband is getting ready to pop some champagne. The glasses are chilled. It's a few minutes after midnight on Christmas Eve. He proposed to me and my son a few minutes after midnight on Christmas Eve in the snow in front of Lincoln's Memorial seventeen years ago. So, its our tradition that we drink champagne and take a few minutes to count our blessings for the year - and for each other.

We have, indeed, been blessed twenty fold. My Christmas wish for each of you is that you are equally blessed with love, happiness and health. I wish that our Heavenly Father looks down upon you, touches you with the hand of God - and bestows peace and prosperity upon you and yours.

I am sharing this favorite Santa pic of mine. This is to honor my son and daughter-in-law -

Sgt Matthew "Blake" Russell, US Army/Iraq

and SPC Amanda Russell - US Army/Iraq

and all the other men and women who serve our country with honor and bravery. We are blessed to be the "Home of the Free" because of their sacrifices. May the Good Lord be with them and give them, and may the spirit of Christmas touch their hearts no matter how far away from home they may be. God Bless Our Troops!

Finally, I want to thank each of you who have supported me in the past few months as I venture out on my new blog, but also the love and concern you shared with me while I was sick. I look forward to seeing you again in a few days.

From the Garrett Home to Yours....Merry Christmas! Love, Barb

My Fruit Bowl Runneth Over...

It's no secret in my family how much I love fruit. I am particularly crazy about oranges, and I absolutely adore clementines - which are available only at Christmas.

I am like a kid at a candy store when I see those small wooden boxes at the grocery store, filled with those delectable orange globes of sweetness. Yum! Yum! So, its not surprising to know my mom bought me a box, as well as, my sister. What I love almost as much as the taste is that they are sooo easy to peel. I can peel one in about 10 seconds flat with my eyes closed. (Ok, I've had a little practice!) As you can see - my fruit ball runneth over right now. (and this is after a few days of gorging on clementines!) :-)

I was curious to know more about clementines and why they are only available at Christmas, and more so - why these little nibblers are so pricey! I paid close to $8 bucks for the box. I was surprised to know that these variations are grown in Morocco, Spain and North Africa. This is the time of the year when they are ready for harvesting. Clementines are a cross between a sweet orange and a Chinese mandarin. They were introduced to the United States in 1982, and as their popularity grew, so did their price. I know many people who have never tasted one of these delicacies because they think they are just an orange. Oh my! Never tasted a clementine?

Cole's birthday is December 30th. My baby boy turns three!!! I am having a birthday party dinner for family and friends. I am fixing a huge stuffed roast pork. One of the sides I will be making is not only easy, but everyone seems to enjoy it. I will also get to use some of my clementines.

Here is the recipe:

Broccoli Orange Salad

4 cups broccoli florets, raw

1 small purple onion, chopped

1/2 cups raisins or craisins

(I like craisins this time of year for the color!)

1/2 cup pecans, chopped

*note: I like to mildly toast mine. First I saute the pecans in a little butter and a smidgen of cinnamon and salt. Then, I pop them on a baking sheet at 400 degrees for about 5 minutes, or until they are golden brown.

3/4 mayo (I like good ole' Dukes!) ;-)

1/4 cup sugar
1 1/2 Tbs champagne vinegar (you can sub white vinegar)

11 ounces of orange slices (you can use mandarin oranges)

1 tsp fresh or dried parsley

pinch of salt to taste

Combine broccoli, raisins/craisins, onion and pecans - set aside. In separate bowl, mix mayo, sugar, parsley and vinegar. Fold mayo mixture into the broccoli mix. Blend well to coat all the pieces. Gently fold in oranges. Add a pinch of salt to taste. Chill at least 3 hours. I like to save a few onion rings for the center, and fill in with florets and an orange slice, and sprinkle with chopped parsley.

I serve this on a large white platter which has been covered with kale leaves.

I promise to post pics when I make this.

Until then, I think I will just simply peel one (or two) of these sweet treats from Mother Earth and sit with my grandbaby and have a snack. I have discovered he is quite partial to them, too. :-)

Sweet Blessings, Barb

An Easier Arrangement...and then some...

As part of our shopping trip, we stepped into Michael's for a few minutes. I could not believe that the Christmas shelves were almost empty and the employees were busy putting out Valentine decor. Is it really such a sin to allow us to enjoy one Holiday before we are forced to think about another? (one of my top 10 pet peeves!)

Anyway, the floral picks had been marked down to almost nothing - at least the ones that were left. I was drawn to these mostly silver, glittery ones with a beautiful mini green apple. Not sure why. Not my style usually, but I love pairing silver with glass. I wanted to make a small arrangement to sit on my English hutch, which would be paired with some antique silver candle holders and my collection of Victorian English glass creamers.

I also think these floral picks are the ultimate in ease and simplicity when creating an arrangement. I mean, half the work is done for you. Even if you feel you are floral challenged, you can do this!

I started out with the same floral oasis base and added the pure white taper.

Next, I added a basic layer of greenery, keeping it simple. I used the leftover Christmas tree cuttings (from my mom's tree) and some cedar clippings.

Okay - now for the really hard part, so pay close attention to this next step....

Stick those picks right in! I used four single picks, creating a box placement.

Next, I added some bling by tucking in some silver berries.

I love these silver leaves. I cut them apart to use the individual leaves and then just tucked them in here and there.

Instead of a bow, I tucked in a whole cluster of silver grapes at the base, letting them spill over. I love the mini green apples. This room's color consists of cherry red walls, and my fabric is a French Country Rooster pattern with yellow, red, blue and green.(you can see the fabric on the pillows in the background)

Later tonight, I will post some picks after I set this arrangement on my English hutch.

Since I had some leftover cuttings, I wanted to show you how easy it was to use your everyday containers and some clippings to create one-of-a-kind touches for Christmas. Best part - they didn't cost me a single dime to create!

Each one took me about five minutes to complete!

The first one I created was with this pink depressionware cigarette holder. I just got this on eBay to hold my collection of silver tea spoons. I thought it would make a darling container to go along with my Dining Room's red transferware vignette.

Who knew!? I would never have known this was a cigarette holder if I had not been told. This is a much better use!

I tucked clippings of rosemary right into the container...

Next, I simply tucked in some holly, a few mini Christmas balls and a candy cane. I tied a ribbon bow around the container.

How pretty is this when paired with a pink glass creamer filled with my silver butter spreaders.

The next container I used was a silver and cobalt candy dish. (see below) Just one of the many items I pick up here and there. I loved how the cobalt blue reflects the blue in my transferware collection. I have used this container for many purposes - from holding sugar cubes to serving a fig compote. But for now, it will hold greenery and some left-over silver bling.

A little oasis and some basic greenery was the start. This size container allowed me to use the leftover pieces of greenery that had been trimmed off.

Silver leaves, silver berries and some silver fern just tucked in with no real rhyme or reason...

The perfect touch to my table vignette with a blue transferware plate, and a small silver stand filled with some of my collection of faux (fat free!) desserts. On the top there are three small fruit tartlets with sprigs of cedar tucked in. On the bottom is a larger fruit tartlet. It's hard to believe these sweet surprises are not real.

Next - a small pink and white transferware pitcher that usually sits on my kitchen hutch.

Again, its a sample of a container I use on an everyday basis.

All I added was some holly and a few springs of cedar and rosemary, and finally a candy cane. Here it is sitting within my pink and white transferware vignette...

... and nestled next to one of my collectible vintage kitchen scales on my kitchen hutch .

(I will do a post on my treasured scales after the holidays!)

I hope you have enjoyed these simple ideas. Including the picks and ribbon, I have about $5 invested in all of these arrangements...thanks to my midnight run into the garden for my clippings.

Blessings, Barb

After midnight...we're gonna let it all hang out...

So what does one do at 12 midnight when they can't sleep and nothing is of interest on TV? They go into their yard - barefoot and in their nightgown toting some sheers - and cut a basketfull of greenery and herbs. Isn't that what you do? LOL

On my shopping and lunch outing with my mother and Aunt yesterday, I discovered these lovelies (below) at Marshall's and couldn't get them in my cart fast enough. I paid about $14 for the pair. I love how the smaller green apothecary jar has embossed holly leaves on the front. But, I have a spot in mind for these throughout the year.

(sshhh...I'll just turn the holly leaves to the back.)

I love creating arrangements with cuttings from my own yard. Remember how pretty I said the holly was this year? I just couldn't go another day without bringing some in my home. To me, nothing says Christmas like holly. It's not even so much a "decorative" thing as it is a spiritual thing. I never understood why my mother always brought so much holly into our home. I thought it was just a Southern tradition, or an inexpensive way of filling vases and baskets. When I was older, she finally explained to me that the leaves of the holly represented the crown of thorns worn by our Savior. The red holly berries represented the blood shed by Him.

I would like to think that the holly is so pretty this year, because it is God's way of telling me that even though it feels like things are out of control in my life at times, he is with me more than ever. It is a reminder that my precious son and daughter-in-law will soon be home from Iraq - thanks to the Lord; that my grandbaby will be back with his mommy and daddy - thanks to the Lord; and, that although I went through a rough spell for a few weeks - He never left my side.

The berries are bright because He is reminding me that His Love is with me and my family this time of year...and with faith we will persevere.

All is well....

I started out with these ceramic apothecary jars....and some "midnight" cuttings from my yard.....

... and created this simple arrangement full of texture and hints of color.

I cut sprigs of holly, cedar, boxwood, rosemary and variegated "whatcha-ma-call-it."

After soaking some floral oasis in warm water for about 5 minutes until it was completely saturated, I pushed the foam into the container so it was tight

and form fit.

Next, I added a plain white taper. Now I realize the taper - seen here without greenery around it - appears to be off-balance. It looks like the candle's height is too tall in comparison with the size and height of the container. Keep in mind that once the greenery is added, it will create scale because it will width.

Here you see the first basic layer of holly. Make sure you strip the bottom leaves

so the stems are easier to insert.

See what I mean about the greenery adding width? Now the scale and balance

of the candle seems right.

This is simplicity in its purest form. This arrangement, as shown here, reminds me of the many containers which would decorate our home as a child. My mom would fill "everyday" containers with holly and magnolia and cedar.

Here is a close-up of the other clippings I used...the boxwood, the rosemary, the cedar and the variegated whatch-ma-call-it.

(My gardener would kill me for calling it this. LOL )

I especially love using rosemary in my arrangements. (Remember my Thanksgiving arrangement?) Not only do I love its wispy texture, but the fragrance it adds to a room is almost sensual. There isn't anything much better than the woodsy, earthy scent of rosemary.

I love how the variegated leaves brings out the pureness of the white candle.

I salvaged these candy canes and small ornaments from an arrangement a dear friend sent me while I was sick. (Thanks Kathysue! Sorry I never got a pic!) I thought the candy canes would add a touch of whimsy, and the small ornaments would add splashes of sparkle and color.

Here is a close-up of the arrangement with the added bling!

..and another view...

I attached a small french-wired bow - off-set -as not to take center stage, and then added a few tendrils of curled ribbon.

...close-up view...

The finished project....

Join me tomorrow night and I will share with you two other arrangements - same container - created with inexpensive craft-store holiday floral picks. I will also add the above arrangement to the top of my English hutch...and share with you one of my favorite collections....my Victorian English glass creamers.

See you tomorrow night...Barb