Foodie Friday -- Memorial Day Edition, May 22 -26

 Welcome to the Memorial Day edition of Foodie Friday!

The week sped by, filled with gardening, cooking, and catching up with old friends.

We enjoyed old fashioned tea biscuits with a special egg salad.

I found the recipe in the 2012 edition of Phyllis Hoffman's gorgeous Celebrate magazine. I like to keep things stress-free and simple, if possible, so I loved the notion of using frozen mini-biscuits. 

 

 

These itty bitty appetizers are so good, they will disappear in a flash. I began with twenty-four, and when I turned around, four biscuits were missing.

The recipe is incredibly easy. It's perfect for the busy hostess. I put my own spin on it with the holy trio: bacon, Tabasco, and Hungarian paprika.

Click for Printable Recipe

 

 

The chopped and mashed avocados add texture and help the salad mixture hold its shape.

In the garden with Mister, better known as The Governor. 

I bought the pet stroller for Zap, but he prefers to be right by my side. Mister, however, leaped into the stroller and claimed it. Here, he's making goo-goo eyes at Bandwidth, who was jumping up and down, trying to get Mister to pose for the camera. 

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it into a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party. This means that you don't have to follow any rules or do any "hosty" things. You'll be mailed the Inlinkz thumbnail code prior to the event, which you can add to your post. This is totally optional. 

**The MIC is very "niche," and will stay small and cozy, so I thought it would be super great if the MIC posts/thumbnails appeared on 10 blogs as opposed to the one host blog.  This will be great exposure for your recipe.

**As a host, you don't have to do any host duties. You don't have to do mandatory comments/visits. If a link messes up or a visitor/reader has a problem, I will take care of it from my end. I don't want this to be a headache for y'all!!! Just fun. The collection can also be "closed" to accept only the posts from members.

**If you have a Wordpress blog and are worried about the javascript, here is what Inlinkz says about WP and sharing blog hop link ups:

If you want other bloggers to display your collection (what is known as a “blog-hop”), now there is an easy way to let them grab the suitable code for their site and needs. Click on the link to get your code as usual Click on the tab to go to the “Get script” page On the page where you get the script, you will notice a last options that provide a small HTML snippet to add a link to the script page You can also find other methods with which you can share your code. Copy this HTML snippet and put it on your blog for others to click on it and grab the code. What the users will see is this: get the InLinkz code Clicking on it, they will be transfered to the get script page (minus the code-sharing textbox) from where they can grab the code that suits their needs Your readers will see this code page to select their blog code The link contains a unique key without which, no one can access this page. You can even email the link containing the key to other bloggers so they can access this page - See more at: http://blog.inlinkz.com/2011/01/sharing-blog-hop-code-the-easy-way/#sthash.CB2EjTxr.dpuf

** Other than using the secret ingredient in a recipe, there are no rules. 


** If you'd like to play with us, just leave a comment below (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 


** The secret ingredient will be mailed to you. If you haven't received your email, let me know.


** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

**This isn't a weekly meme. The MIC meetings happen mysteriously!

Come on and join us. We'll have a great time!

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.


It's pretty simple: there are NO RULES.


You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Foodie Friday Link-up


Have a happy, safe Memorial Weekend!

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Foodie Friday: Day 3 of Gathering in the Garden

 

 Welcome to Foodie Friday

and

Day 3 of the Novel Bakers' Garden Party Week.

 

Jain, Mari, Mary, and I have been blending books and food again. This week, we've presented a darling book, Gathering in the Garden by Shelley Snow and Elaine Husband, two Nashville artists and authors.

Their recipes and party ideas have enchanted the four of us, and we hope you will enjoy

our interpretation of this charmer. It's 139 pages, small enough to tuck into your pocketbook when you dash off to the market or the beach. The pages are crammed with idea after idea. Many are illustrated, making your imagination soar.

 

For our third and final post, I made up my own party: Moving-Into-Autumn picnic

celebrating the color purple.

 

Our special guests include the Fabulous Ducks of Rattlebridge . . .

 

 

 . . . and the fashion forward scarecrow, Minnie Pause.

Today, Minnie just stepped off the runway, sporting a Kravet boucle jacket, Burberry dress with a ruched bodice, and tartan Wellingtons.

Her hair was styled at the Farm Fresh Salon.

I just finished photographing a little while ago--I've been running behind all summer!

I've been under the weather with tick bites and West Nile, so Bandwidth pitched in and helped

lift the heavy furniture--he also made biscuits and did a little Duck Whispering.
Thank you, Bandy!

 

On the menu:

Fried Chicken (from the Publix deli--we love it)

Ham and Creamy Biscuits (Bandwidth's recipe)

Green Fruit Salad with Honey Lime Dressing (from the book)

Oatmeal Cookies (Slice 'n Bake)

 

 

 

Bandwidth's Buttermilk Biscuits

 

2 cups self-rising flour, sifted

1/4 cup unsalted butter (chilled)

1 tablespoon shortening (Crisco)

2/3 cups buttermilk

 

Preheat oven to 450 degrees F.

Sift flour. Cut butter and shortening into the flour with a pastry cutter.

Turn out onto a lightly floured board. Knead pastry three times.

Roll out (gently) and cut out biscuits.

Spray PAM  on a cookie sheet.

Now place biscuits on the sheet.

Bake 10 minutes. Remove from oven and add slices of fried country ham.

 

 

Green Fruit Salad with Honey Lime Dressing

 

For each individual salad you need:
1 salad plate

1 curly lettuce leaf

3 slices kiwi, peeled

1 cluster green grapes

5 scoops honeydew

4 slices green pear

4 slices green apple

fresh mint
green cherries (optional)

 

I added culinary lavender and chopped pecans.
Arrange the fruit on a lettuce leaf. In addition to using a melon baller on the honeydew, I used leaf cookie cutters to hopefully evoke the changing season.

 

Drizzle fruit with:

 

Honey Lime Dressing

1/2 cup honey

1/2 cup lime juice

Whisk honey and juice. Drizzle over salad.

 

This is ambrosial, sweet and fresh, perfectly balanced. I added green

coconut on one salad, and it looked strange, so I ate it. (Of course!)

Even with the green coconut, this dressing is sublime.

I hope you'll try this salad!

 

 

 

Thank goodness we have a Publix grocery.

 

 

 

 

Slice 'n Bake Oatmeal Raisin cookies were cooled and slipped into purple organza pouches.

 

 

The Rattlebridge Duck gang stayed with us the whole afternoon,

drinking water, eating bread, and grooming.

 

We made spice cookies, too. They're in the kitchen...come on inside and let's visit.

 

Three days this week, the Novel Bakers have cooked their way through the delightful book,

Gathering in the Garden.

 

Monday, September 2nd

Today, Wednesday, September 4th

Foodie Friday, September 6th
 

 Catch up with the marvelous Mari, Mary, and Jain:

 Once Upon a Plate

Home Is Where the Boat Is

a quiet life

 

Resources: 

Gathering in the Garden



 

 

If you are participating in Foodie Friday, please take a moment to read the guidelines.

To add a link to your post, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x"
beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE
for a detailed Foodie Friday tutorial. Rattlebridge Farm reserves the right to delete any entry
that is inappropriate or violates the guidelines.

** By adding your link to Foodie Friday, you are granting us permission to include a photo of your FF recipe in a feature story. Submissions that lack a backlink will not be promoted on Facebook, Pinterest, Twitter, or "Picks of the Week."

**No linky parties or promotion of linky parties.

**If you are visiting from Pinterest, please do not pin the thumbnails in the linky area from my blog. These images belong to other bloggers. Visit the participating blogs for pinning inspiration.

**It's okay to promote a giveaway or an Etsy project if it's food-related (aprons, dinnerware, tabletop items, cupcake boxes, goodie bags, etc.)


** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
It can be found HERE. We're a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 Thanks for visitin'!

 

Now tell us all about your recipe.

 

 



 



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Simple Shamrock Biscuits

Simple Shamrock Biscuits

. . .

"As sure as the shamrocks are growing in the land which the Irish all love, as sure as the lakes of Killarney reflect the blue heavens above - as sure as the warmhearted Irish all pay honor to Saint Patrick too, I’m wishing you “top o’the morning” and happiness, always, for you."

                                                 Irish Saying

. . .

No matter how hectic it gets at Rattlebridge, we always manage to eat. Homemade biscuits are a favorite for breakfast or lunch, but when I'm too busy to make them from scratch,
I use canned dough. 

"Simple Shamrock Biscuits" 

  Print This Recipe

What You Need:

canned biscuits (I used Pillsbury Grands)
shamrock-shaped cookie cutter
1/4 stick melted butter
pastry brush
chopped parsley


Procedure:

Pre-heat oven (350 degrees). Dust a little flour onto a sheet of waxed paper. Use a rolling pin to gently flatten biscuits (roughly the size of your cookie cutter). Bake 10 minutes or when browned.

Aftr removing biscuits from oven, brush the stops and sides with melted butter. Garnish with chopped parsley.

Serving Ideas:
Butter and jam
chicken salad
egg salad and watercress
ham, turkey, or beef
Mini-shamrock BLTs

. . .

There's a place in every cook's life for simple cooking.

To see a Spring tablescape and a variation of these biscuits, click HERE.

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