Memorial Day Weekend - what to bring?

Memorial Day Weekend in New England means jumping in the car and heading to the beach. That's what I plan to do because I hear the weather is going to clear up and be beautiful...yeah!

Votive with leaf decoration. (Dedham Square Artist Guild).

 Arriving with a hostess gift is a great way to make a good impression.  Whether it is family or friend, my colorful votives make a nice affordable gift.  Stop by the Dedham Guild to see the other colors.

Candles aglow in wheel thrown hand stamped and decorated votives.

Food and Pottery Connection:

Easy-Peasy for a weekend of fun in the sun New England style

Make this:

Shrimp Salad - 

Heart of the Home Cookbook by Susan Branch (Notes from a Vineyard Kitchen)

Large size cooked shrimp, chopped

Avocado

Fresh Pink grapefruit sections

mayonnaise

orange juice

Put an equal amount of chopped shrimp, cubed avocado and pink grapefruit sections into a (handmade) bowl.  Dress with a little mayonnaise sweetened and thinned with orange juice. 

Serve Chilled In this:

wheel thrown hand trimmed bowl in dark green/blue glossy glaze

If you really had a nice time, wash the bowl and leave it for your host... I'm sure you'll be invited again.

One of a kind dark green/blue glossy bowl is available at the Dedham Square Artist Guild at 553 High Street in Dedham, MA.

Treasures from the Sea

sea glass dish 

One of my favorite things to do: collect sea glass.  Walking on the beach, looking for bits of color and returning home with my pockets filled with treasures... that's how I spent my Memorial Day Weekend... how about you? 


After a day of beach combing, what could be better than a delicious meal with friends?


Chicken Marbella - 10-12 servings
Silver Palate Cookbook


4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
coarse salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

  

More treasures from the sea.... I'll be delivering three beautiful square dishes to Gallery 9 this Friday.  They will make a beautiful wedding gift or purchased separately as hostess gifts over summer vacation. 

Mindfulness

Mindfulness is defined as bringing one’s complete attention to the present experience. Mindful Nutrition involves paying careful attention to the act of eating. If one cares for the inside, the outside will follow.

Sugared Pecans - makes 12-15 servings
Westwood Young Women's Club Cookbook 2003/4

2 egg whites
1 cup sugar
1/8 tsp salt
1 pound pecans
1/4 cup melted butter

1. Toast pecans in a 350 oven for 5 minutes.
2. Beat egg whites in a bowl until stiff peaks form. Add sugar and salt and mix well. Stir in pecans and butter. Spread mixture on an ungreased cookie sheet.
3. Bake at 300 for 30 minutes, stirring every 10 minutes. Transfer to waxed paper to cool. Store in airtight container.

Fill a plastic bag with sugared nuts and tie with a pretty ribbon. Place in a handmade bowl. It makes a lovely hostess gift for all the parties of the season.

Mindful dishes created in a workshop for Mindful Nutrition at the Healing Garden in Harvard, MA...