We are so busy here at Frog Hollow Farm! Bringing geraniums and hibiscus into the house before the frost, getting the gardens ready for winter, putting the finishing touches on our dining room and living room and also thinking about the holidays and the delicious menus we'll be serving.
Our conservatory is right off of our dining room, and has become a year-round room. Besides using it for housing herbs...
and entertaining, we love sitting out there in the winter, reading, and watching the snow fall outside while sipping hot chocolate with home-made Frog Hollow Farm marshmallows or drinking a delicious cocktail.
For October we have our pumpkin pine table set with some seasonal pieces of mixed vintage china picked up in a couple of antique shops on our trip to Vermont several years ago.
The napkins are from April Cornell and the tablecloth is from Marshalls. I love the colors in these vintage pieces.
Two little bears sit in their adorable Halloween costumes, waiting for someone to take them Trick-or-Treating. We don't get Trick-or-Treaters at our house - we sit down a long tree-lined lane and there are only a few homes on our street.
Somewhere in my reading and browsing I came across an interesting way to prepare brussel sprouts, if you're a fan that is.
Sliced and Sauteed Brussel Sprouts
Clean the sprouts and slice off the end of each one.
Place in a food processor with the slicing disc and slice the brussel sprouts .
Heat a couple of tablespoons of olive oil in a pan with thinly sliced garlic. We like garlic so I used 3 cloves, but you can use as much or little as you like. I suppose you could also use shallots or leeks instead.
Saute the brussel sprouts with the olive oil and garlic until soft - about 15 minutes or so. While they are cooking, sprinkle on some kosher salt and freshly ground black pepper.
We are driving into the city today to check out the new 'Eataly' - Mario Batali's new gourmet Italian grocery store and restaurants (yes, there are several restaurants in this place). My daughter has been there twice and has warned us that it's a zoo, but definitely a fantastic place for Italian foodies.
I'm linked in to Seasonal Sundays at The Tablescaper! Please stop by to check out the wonderful blogs and seasonal ideas.
I'm linked in to Seasonal Sundays at The Tablescaper! Please stop by to check out the wonderful blogs and seasonal ideas.
Ciao, bella!!
