Innholdsfortegnelse for Celebrate Fall 2010 i Southern Lady

Well, here he is! My sweet grandson. We love to throw sticks into the lake and chase the ducks. Th is is the first time he has been in a magazine with me! Grandparent—isn’t that a great word? Some little darlings have made up grandparent names that really are amazing, funny, and very memorable. To be proactive I selected GiGi as my grandmother name before my grandson was born. No one can say GiGi quite like he does. Th e first time he said it, it stopped me in my tracks, and the sound melted my heart. He doesn’t know that it means “glorious grandmother,” but I will tell him that when he is older. My sons gave my mother her name, Mimi. We have no idea where they got…

Menu Potato Hash Breakfast Casserole Blueberry Pancake Muffins Warm Fruit Salad This year usher in Grandparents Day with a simple and tasty brunch that lets your loved ones know how important and inspiring they are. With some make-ahead recipes, this menu allows you to prepare foods the night before and then get your family up and moving for last-minute preparations Let Kids Help • An hour before serving, mix blueberries and cream cheese for the Blueberry-Cream-Cheese Spread. • Arrange fresh fruit and any storebought pastries on a platter. • Make a small bouquet for Grandma with leaves and flowers gathered from the yard or container garden. Potato Hash Makes 2 to 4 servings 2 large baking potatoes, washed (about 2 pounds) 1 tablespoon vegetable oil 1 tablespoon unsalted butter .…

Menu Champagne Cocktail Mixed Baby Greens Salad with Vinaigrette Roasted Vegetables Beef Tenderloin Roulade Lavender Crème Brûlée Don’t forget to toast the happy couple with words that celebrate the past and wish them happy years to come. “Love seems the swiftest, but it is the slowest of all growths. No man or woman really knows what perfect love is until they have been married a quarter of a century.” —Mark Twain Champagne Cocktail Makes 1 drink 1/4 cup orange juice 2 tablespoons Raspberry Simple Syrup (recipe follows) Chilled Champagne In a flute, pour orange juice and simple syrup. Top with Champagne, and serve immediately. Raspberry Simple Syrup Makes about 1 1/2 cups 1 cup raspberry purée ( recipe follows) 1 cup sugar 1 cup water In a medium saucepan, bring…

To create a knockout fall tabletop, we gathered dishes and linens in various shades of brown and white. Just as in nature, all our browns and whites are not the same. In setting the table, we turned the place mats so that a narrow end is on the table. Th is works well when trying to fit more than a couple of place mats on a small table. We alternated the white and brown dishes, starting with a white charger and then adding a brown dinner plate and a white salad plate. As a special treat, each plate stack is topped with a bowl holding a floral arrangement. Th ese can be set aside once it’s time for dinner. Fall fruits and vegetables are strewn down the middle of the…

Seasonal Delights Pages 11–15–wooden trays, Target; red and green plates, Pier 1; wooden pedestal, World Market Columbus Day Pages 26–33–plates and large wooden bowl, Target; pizza board, Pottery Barn; wooden spoon set, Th e Cook Store A Fall Gathering Pages 36–47–galvanized metal vases, Leaf & Petal at the Gardens Wine & Cheese Tasting Pages 48–59–green leaf plates, large round wooden board, rectangular wooden board, cheese knives, and small round wooden tray, Pottery Barn; fondue pot and wineglasses, Bed Bath & Beyond Something Borrowed, Something Blue Pages 60–67–floral design, Ken Taylor of Taylor’s Mercantile; photography, Zach Goodyear; cake, Angie White of Cakes by Angie; catered food, Jayne Slagle of Natural Bridge Events Celebrating 25 Years Pages 76–83–china, chargers, stemware, and napkins, Bromberg’s; punch bowl, glasses, and frames, Bed Bath & Beyond…

Mary Knox Merrill wasn’t expecting to meet the man of her dreams on May 4, 2005. She and fellow Boston University grad students were celebrating the last day of classes at a popular watering hole in Kenmore Square when she spotted Matthew Miller from across the bar. Matthew, who was working in Boston, and Mary Knox, completing her graduate degree in photojournalism, discovered they had mutual friends. Th e two hit it off immediately, closing down the bar at 1 a.m. and making plans to go out the following night. Although Mary Knox was moving to New York City for the summer to work for National Geographic Adventure magazine, that didn’t stop the two from pursuing their newfound relationship. A friend of Matthew’s called it the “summer of love” because…

Apple Cider and Spice Cupcakes Makes about 28 cupcakes 1 (18.25-ounce) box spice cake mix 1? cups unfiltered apple cider ? cup vegetable oil 3 large eggs ? cup shredded, unpeeled Braeburn or Gala apples . cup butter, softened 3. cups confectioners’ sugar 2 to 3 tablespoons unfiltered apple cider Garnish: marzipan apples, whole cloves, cinnamon sugar Preheat oven to 350°. Line muffin pans with paper liners; set aside. In a large bowl, combine cake mix, apple cider, oil, and eggs. Beat at low speed with an electric mixer for 30 seconds. Beat at high speed for 2 minutes. Fold in shredded apple. Spoon batter into muffin cups, filling two-thirds full. Bake 18 to 21 minutes or until a wooden pick inserted in center comes out clean. Cool in pans…

Tip: Create this contemporary look in no time at all. Add height to your table with tall, galvanized buckets as vases, and fill with brightly colored mums for a pop of color. Use light shades of gauzy fabric as a runner to add a whimsical touch. Then, simply tuck in a few votive candles, and you’re done! This mouthwatering menu features stuff ed quail that’s ready to eat in just over an hour. While your main dish finishes in the oven, get the party started with a Prosecco cocktail made with cranberry juice and cassis, along with a simple but delicious pick-up appetizer artfully presented on a rosemary skewer. Set the mood for a relaxing evening with friends with this autumn-inspired playlist: “Harvest Moon” by Neil Young “Autumn in New…

Their mission is simple—to reconnect diners to the land. Outstanding in the Field is the creation of Jim Denevan, chef, artist, and slow-food enthusiast. Since 1999, Jim and his staff have been setting their long table between the soil and sky, off ering an opportunity to get up close and personal with local ingredients and the people who grow them. Th e dinners, prepared by local chefs, are artfully set in the middle of farms, gardens, and ranches, where the seasonal ingredients for the meal are grown literally just a few feet away from your dinner plate. If you can’t attend one of these extraordinary events, create your own farm-fresh dinner at home with these seasonal recipes adapted from Jim’s cookbook. Green Garlic and Potato Gratin Makes 4 to 6…

Candleholders Things to gather: Artichoke Votive candle To add the soft glow of candlelight to our rustic fall table, we looked to the produce department of our favorite grocer. We used vegetables in a variety of decorative ways, and we particularly liked using artichokes as candleholders because of their shape and texture. Cut the bottom of the artichoke so that it sits flat. Pluck out the center leaves, and scoop out the heart with a spoon. Place a small glass votive holder inside the hollowed-out area. Add a candle and your light is ready to shine. Just Add Water Things to gather: Votive holders Hypericum berries Kermit mums Orange Unique roses It’s not always necessary to run out and buy a new vase. Take a look around your house for…