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Posts tagged “Martha Stewart

By Any Other Color

An old Cream of Wheat box, circa 1919

An old Cream of Wheat box, circa 1919 (Photo credit: Wikipedia)

We spend a lot of time in the kitchencooking, eating, doing dishes, drinking coffee, eating again – and it needs to be a place we feel called to, a room that tells us we are home.   Sometimes we get so busy thinking of the kitchen as a “utility” room that we forget to make it work aesthetically.  On the flip side, a kitchen that suffers from décor overload can make us feel disorganized and stressed.  The kitchen does have to support the work that goes on there, but it should also be pleasing to the eye.   Martha Stewart who simply refuses to work in a kitchen that is anything less than beautiful , suggests an investment in small appliances, bake ware and utensils that are not only functional, but that are pleasing to the eye.  A mixer can beat the egg whites into a meringue just as well when it is lime green as opposed to something the color of Cream of Wheat.  Have some fun, add some color, or go the other way and take every drop of color out.  A totally white, or a silver and black palette can be stunning.  Your kitchen works hard and it is screaming for drama, something that says to the world, “the food cooked in this room may change your life”.  Make your kitchen a place you want to be after dinner is done and the dishwasher is running.  And while you’re there, put your feet up.  You work hard too.

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Cast Iron Eggs

cookingWhen you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet.  This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey.  Add some fruit and you’ll have a meal fit for a king or even a cowboy!


Can You Hear It

raising your own chicksListen carefully and you’ll hear the song of spring at Pine Country Feed.  The Chicks are coming and they are cheaping up a storm.  You have always wanted to raise your own chicks and harvest your own eggs.  Martha Stewart claims there is nothing like a farm fresh egg for baking or making a meal and she is right.   So clean out your coop and reserve your brood.  Spring has sprung and it is soft and yellow!


Cast Iron Eggs

When you need to put together a healthful meal and your kitchen time is limited, turn to your cast iron skillet.  This recipe for a crispy, cheesy egg dish is a modification of a Martha Stewart recipe and is easy, quick and fabulous!

Melt two tablespoons butter in a cast iron skillet on your stove top, add one cup of sliced mushrooms and cook until tender and dark brown.   Crack eight to ten eggs on top of the melted butter and mushrooms.  They will be crowded and the uncooked whites will overlap as though they are running together.  Sprinkle with garlic salt and course ground pepper and allow the eggs to cook undisturbed for about four minutes.  Cut two ripe tomatoes into thin slices and lay overlapping on top of the eggs.  Allow the eggs to cook for three more minutes on the stove top.   Finally, sprinkle with one cup shredded sharp cheddar cheese.  Place the skillet into a 350 degree oven and let bake for six minutes.  Serve by scooping out onto plates with a large spoon – no slicing.

Serve with warm biscuits, butter and jam, or hot cornbread with butter and honey.  Add some fruit and you’ll have a meal fit for a king or even a cowboy!