Tablescapes and Recipes with Heidi Ann

Welcome to the table. I am so glad that you have come. I have prepared it with my Granny's china and silver and crystal. She was so special to me. I enjoyed her company often as she lived next door. She taught me to cook and sew and clean house. Her home was so beautiful. I am priviledged to have many of her antiques. She passed away on Christmas day and I was told there was a standing joke that she would have to have dinner ready or she couldn't go. And she did. I always thought that the Good Lord smelled her cooking and got hungry and called her home to fix supper there. I am sure she will be at His Banquet table. In fact I can't imagine her not using the gift He gave her in Heaven. She loved me and I knew it without question. I look forward to seeing her again.

The sugar bowl and creamer and mint/nut dish were part of her luncheon dishes. I actually found another set to add to it so that I could have tea parties. Do you see the cranberry candle?

It was her mothers. I believe that they got these at the state fair. It has her name and the date which is 1899.
Opps let's look at it again.
This is so formal and I love it but you are about to see how we really live.

Yes, sometimes we do eat with our hands. lol I can't believe I forgot the silverware.
Here are just a few ways that I set my table for everyday use.

It's a Happy Look.
This is our casual dining. We use these rooster plates everyday. If you have seen my house you know that I have just a few roosters around for decoration. A few too many that is.
Does anyone else have these vintage glasses? They came in red, blue, green and gold. I got them when we were married back in the 70's. I am so glad that I didn't get rid of them. My grandmother had red ones and I later found green ones so I guess I have all the holidays covered.
And with all the roosters around didn't you just know that the hens would show up too.

This is a great recipe. It is also a perfect way to show off your herb garden.

Fresh Herb Cornish Hens

6 servings

6 Cornish hens salt and pepper

1/4 cup butter softened

1 cup of chopped fresh parsley

1/2 cup snipped fresh chives

2 Tablespoons each of chopped rosemary and thyme

6 Tablespoons chopped fresh sage, divided

3 Tablespoons olive oil

Preheat oven to 450 degrees. Season hens, inside and out with salt and pepper to taste. In a food processor or blender, combine butter, parsley, chives, rosemary,thyme, and 2 tablespoons of sage. Process to form a paste and set aside.

With your fingers, carefully separate skin from the breast of each hen. Spread about 2 tablespoons of the butter mixture between skin and breast. Smooth skin back into place and truss.

Rub hens with olive oil and remaining 4 tablespoons of sage. Place in roasting pan. Roast 20 minutes. Reduce heat to 350 degrees and roast until juices are clear when the thickest part of the thigh is pierced with fork, about 40 minutes. Baste frequently with pan juices. Remove to platter and serve with wild rice.
For more recipes and tablescapes go on over to Heidi Ann's place http://foxglovesfabricandfolly.blogspot.com/

She knows your are coming and is holding a place for you.

As my Granny would say, "Remember Your Manners and chew slowly!"

Enjoy

Becky
My Pink Saturday post in on www.oneshabbyoldhouse.blogspot.com