Thanksgiving Garland {DIY)

IMG_5671I don’t know about you but I am busy! This time of year is so full of friends and family and celebrating that trying to carve out time for a craft or decorations is as challenging as running a marathon…I kid, but not really. With that said, now is not the time to cut corners. The hours spent baking your leftover Halloween pumpkins into puree for your holiday pie gives you time to reflect on all the things to be thankful for. The care in kneading your homemade rolls gives your mind rest from the everyday as it wanders to all the joy this season brings.

As you pin your favorite Thanksgiving side dishes, your thoughts lean toward the laughter and family that is to come at the end of the month around the table filled with food, fun and laughter. The shorter days and darker evenings lend themselves to huddling in the kitchen around simmering pots of cider, warming the body and the spirit.

I am looking for something little; a sweet, easy, craft to bring a bit of November charm to the house for thanksgiving. Nothing crazy, mind you, just something for my hands to do on these foggy and chilly Oregon nights. This Thanksgiving Garland is perfect for adding a little celebration to the dinner table; you could even make a minute one to be a pie-topper on your pumpkin pies. See full blog and tutorial at My Craft Spot


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To being thankful for the little things,

Marcella Rose 

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The Perfect Roast Turkey

 

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The Turkey. It’s the prize of the table, no need for a centerpiece with this bird, for if it’s cooked right its glory is more than regal enough to make your table glow. This year we are getting our own bird and I couldn’t be more excited to try a wild Oregon bird. Normally I pour over the local stores and their turkey providers, weighing the pros and cons of heritage birds, organic birds, and trying my hardest to find a free range bird that lived a healthy life before it lands on my table. This year my husband will be hunting for a perfect wild bird to grace our table and I am over the moon!

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In the spirit of the season I did a blog on My Cooking Spot direct from Marcella Rose’s kitchen of my classic recipe for the Perfect Roast Turkey. I have included a recipe for brining as I feel it makes a luscious bird full of juicy goodness but you can skip ahead to the roasting directions for your bird if you want to by-pass the 24-hour brining process. I am using my great grandmother’s recipe for the Perfect Thanksgiving Turkey. She would soak cheesecloth in wine and butter and drape it over her bird; this allows the breasts to retain more flavor and moisture as it cooks. Simply remove and discard the cloth for the final hour of cooking and a perfectly brown turkey will be your reward.

I hope this blog breaks the Thanksgiving bird down for any novice to make a Turkey the whole table will enjoy. Follow the link for my recipe to brine, twine and have a Perfect Roast Turkey in no time!

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With Thanks and thanks and thanks,

Marcella Rose

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Game Day Spread {Gluten Free}

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So there are sports happening I hear.   Now, don’t get mad, but unless it’s soccer, I am rarely paying attention. However, don’t get me wrong, I LOVE throwing a game day bash.  I am not sure which ones, or how many, or how close we are to the Super Series or World Open or Final Bowl or whatever you call it but… game on right!!!

We all know the normal spread, wings, pizza, and all things fried, greasy and wonderful. But just because that is always how it’s done doesn’t mean there aren’t any other options.  What about a game day that is filled with food, that is good for you, but also so tasty the men keep digging in?  Well readers look no further, I am bringing you a little healthy spread  for this game season…time….event-bowl; you get it.  So I threw together some super healthy and super quick game day snacks.  What is even more exciting is that it all tastes fantastic; this Hot-Damn Cauliflower will have you licking your lips and tips of your fingers begging for more…trust me.  Serve this spread with a crisp fall, hard-cider and it is Gluten Free to boot!  The best part is the day after game day you are going to feel like a million bucks!! What more could you ask for?

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Menu

Hot Damn Cauliflower – with blue cheese yogurt dip

Broiled Baby Bell Peppers

Braised Asparagus

Cheesy Kale Chips


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Recipes 

Hot Damn Cauliflower Hot Wings  – recipe at My Cooking Spot

Cheesy Kale Chips – recipe at My Cooking Spot

Broiled Baby Bell Pepper

  • Preheat Broiler
  • Rinse and dry peppers
  • Toss in 1 Tablespoon of Olive oil to coat
  • Roast until blistered about 7 mins turning once halfway through

Braised Asparagus

  • Preheat Broiler
  • Cut the hard ends off of rinsed asparagus
  • Toss in 1 Tablespoon of Olive oil to coat
  • Sprinkle with steak seasoning
  • Broil turning once until brown but not soggy about 3 mins (more for thicker asparagus)

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go head, get your game on!

Marcella Rose

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Creamed Lion’s Mane Mushroom on Conchiglie

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November is here. We’ve had a rough start to the month as the Chestnut Cottage on B Street lost our Box Elder Tree. We are renting, so we didn’t have much say in the matter, but our landlord (being amazing) did all they could to save the tree and in their defense, one of its giant trunks came crashing into the neighbors yard during a windstorm a few months ago. Six arborists later, the conclusion was that this lovely tree had to come down for the safety of all. To be honest I was a mess, sobbing like a small child who has lost their first pet goldfish. Of course I went out and purchased a nice bottle of pink champagne to toast the tree. My husband (also being ever amazing) left the lights wrapped around it for that final night, waking up at 4 am, donning a headlamp to take them off in the foggy-fall Oregon morning before they came to take her down.

As I have been mourning the tree, I realize how thankful I am for the gifts it gave us; the shade it provided, the cocoon of safety her spreading branches gave our little house, her branches giving support for the patio lights that strung across our yard. As I was giving thanks to the tree for its gifts, I started noticing the other gifts that had come my way. My parents, as badass and rad as they come, came up for our annual Halloween Soirée. My mom handed me a bunch of fresh sage as beautiful and fragrant as any floral bouquet. My father gave me a bottle of perhaps the best Sauvignon Blanc I have ever had in my possession. My sweet in-laws had gifted us some stellar onions, fresh from the black earth of Idaho. Then there are the neighbors, this band of supreme human beings, who constantly make our lives ever so much better. Living in Oregon, I have noticed there are two types of friends, there are friends, and then there are friends who give you mushrooms; these neighbors are the latter.   Yesterday they stopped by with a box full of magic, a lion’s mane mushroom so full and beautiful it looked like a creature from the sea. As I sat on the porch gazing sadly at the stump left from our beloved tree, a recipe came to me; celebrating the gifts that I had been given and turning my attitude of loss to one of thankfulness, seemingly perfect for the season.

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I created this recipe full of gifts, Creamed Lion’s Mane Mushroom on Conchiglie. As these mushrooms are rare, you can substitute with your favorite fungi, be it chanterelles, portabellas, or even the humble button mushroom. Whenever making pasta, choose your noodle based on sauce; Conchiglie is perfect for this thick mushroom sauce as the little shells scoop up the puree and hold it tight delivering sheer joy to your lips.

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You will need

1-pound mushrooms – rough chopped

4-tablespoons butter

1 yellow onion – diced

4 cloves garlic – minced

1-cup white wine – only cook with wine you would drink so make it good

1-cup cream, plus more for thinning

16-ounces of your favorite pasta – I used Conchiglie

¼-cup chopped sage

Salt and pepper to taste

How To:

Melt butter in a large sauté pan over medium high heat

Add onions and cook until light brown

Toss in garlic and sage and stir until fragrant – about one minute

Add more butter to the mushrooms if needed, turning down the heat to medium

Allow the mushrooms to brown for 2 minutes and flip

Begin to boil water for your pasta

Add the wine to the sauté pan and bring to a boil until the wine is absorbed into the mushrooms

Turn down the heat to medium, adding the cream

Add pasta to boiling salted water

Once the cream has begun to thicken, remove ½ of the mixture to your blender

Blend and add back to the remaining half of your sauce

Strain your pasta and toss with Parmesan and fresh sage and serve

I wish that I could give you something….

but I have nothing left.

I am just an old stump.

I am sorry….”

“I don’t need very much now,” said the boy.

“just a quiet place to sit and rest.

I am very tired.”

“Well,” said the tree, straightening

herself up as much as she could,

“well, an old stump is good for sitting and resting

Come, Boy, sit down. Sit down and rest.”

And the boy did.

And the tree was happy”

– Shel Silverstien

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In gratitude and thanks for this giving tree,

Marcella Rose

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caramel-addiction-brownies

 

Are you excited for our giveaway this month? Because you should be. Two words: Chocolate and Caramel! That’s right! We giving away $60 worth of ooey, gooey, delicious caramel brownies from the amazing shop in Scottsdale, AZ; Caramel Addiction.

These brownies will change your life and the best part is that they will be shipped to your house just in time for the holiday’s. You can keep them for yourself, or give (some) away for gifts. You will be loved for life once they have tasted these brownie.

Not just that, who would’t love a gift card for all your cooking needs this holiday season to Crate and Barrel? Exactly! Chocolate and shopping? Hello Heaven!

Thanks to Sherrye for offering up her delicious brownies from her online shop: Caramel Addiction.

 

And thanks to the Cooking Spot contributors. Be sure to check out all of their blogs, and enter the giveaway below.

sponsors-mcs

Erica from The Crumby Cupcake | Bex from Butcher’s Niche | Marcella from Marcella Roses

Madison from The Wetherills Say I Do | Nina from Wear Flowers in Your Hair | Erin from The Speckled Palate

Alli from An Alli Event | Erin from My Cooking Spot

 

 

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