How Sweet The Sound

Peach Cream Pie

 

 

Oh my goodness gracious.

Stop whatever you are doing.

Gather your fresh peaches.

And, bake this pie.

It is that delicious.

And, even more.

It is super easy to prepare.

 

From – Old Bridge Cookbook/Sunset Beach

by way of Our State magazine

 

2 tablespoons butter

1 nine-inch pie shell, unbaked

3 cups peaches, peeled and sliced

⅔ cup sugar

¼ cup flour

¼ teaspoon nutmeg

1 cup cream

Preheat oven to 425˚.  Cut butter into small pieces and dot pie shell with butter.  Cover with peaches.  Combine sugar, flour, and nutmeg.  (I add in about 1 tsp vanilla.)  Stir in cream.  Pour over peaches.  Bake for 35 to 40 minutes.  Chill before serving.

 

 

This is so good you will want to eat it right out of the oven,

but it does not firm up until it has chilled.

And, I know this because the first time I baked it,

we sliced it while still warm.

It was so good that I baked another the very next day.

 

 

Today I am joining

 

Cindy at Dwellings for Amaze Me Monday.

Serving Up Autumn Pink Saturday - November 10, 2012

 

 

Happy Pink Saturday !

 

 

Today our theme is

 

 

Serving Up Autumn.

 

You are welcome to share your

 

Autumn Treats and/or Pink.

 

 

Today I am Serving Up Autumn

 

with my

 

 

Pumpkin Soup.

 

 

 

Two shallots

Two pounds ground Italian sausage

One 32 ounce box chicken broth

Two 16 ounce cans pureed pumpkin

One pound sliced fresh mushrooms, sauteed

Two 14.5 ounce cans diced potatoes

One quart heavy cream (or half and half if you prefer)

 

Finely chop two shallots and cook in two tablespoons olive oil until translucent.  Add in two pounds ground Italian sausage and brown.  Stir in two cans pureed pumpkin and two cans diced potatoes.  Add 32 ounce box of chicken broth, one pound sliced mushrooms and salt and pepper to taste.  Cook on low about 45 minutes to meld flavors.  Stir in one quart of heavy cream prior to serving.

Note: I always end up adding in a bit more chicken broth to get a consistency I like.  And, I also like adding just a bit of grated nutmeg.

 

 

Upcoming Theme Weeks

 

 

 

 

Add your Pink Saturday post

 

to How Sweet The Sound

 

Facebook page if you like.

 

 

Just click on the Facebook link

 

at the top on my right sidebar.

 

 

 

Welcome to Pink Saturday.  

  Please join us in the fun by linking your Pink Saturday post permalink

using the linking tool provided at the bottom of this post.

 

It's time for each and every one of you to

share your pink.

Linking begins at 3 p.m. EST every Friday and continues through midnight Sunday night.

So, show us your Pink by linking your pink post permalink.

And please remember to include a link back to my blog

within your post so that your visitors will be able to visit here.

 

Please take the time to visit other participants.

Leave a comment so they will know you stopped by to visit.

Pink Saturday is about having fun!

It gives us a chance to meet others in the blogging community.

I promise it is worth the effort.

You will not only see lots of pink,

you will meet incredibly nice and talented people.

 

I want to thank each of you that link,

and a very special thank you to those

that take the time to leave me a comment.

It is you that make Pink Saturday special.

**************************************

**************

Reminder

We have a weekly challenge for you to visit the blog of at least one

participant that you have never visited. Then next Saturday

include that blog and a link in your post.

Quite a few of you have been done this challenge,

and have met some great Pink Saturday participants.

Thank you for sharing with us.

   

**************************************

**************

  

Pink Saturday Featured Blog

 

  Jill at Bella Rosa Antiques 

 

Hello! My name is Jill, otherwise known on my blog as Jillian.  I’d like to thank Beverly for featuring me this weekend on Pink Saturday.

What a treat to be highlighted with so many other amazing gals. You will often see me referring to us as “Pinkies.”

I have been a participant since the first year I do believe and have loved the color pink since my early years as a ballet dancer.

 

My blog is connected to my online shop, Bella Rosa Antiques.  Link:

http://www.bellarosaantiques.com

I’ve been selling since 1999, even while I was working in local television as a producer.

I’ve been married for eight years to my sweet hubby who also loves antiques.  We love going to look for them.

He is the hunter and I am the gatherer, so to speak.
Most of the items in my shop are my finds although he likes to brag when something sells that he found!

What will you find in my store? Anything  from Victorian china to French hankies to antique books and ephemera,  but each week is always unique.

 

My blog posts are not always about vintage finds, however.

This week I’m sharing how my sweet four year old and I built a teddy bear. Can you guess what color she was?

Link: http://www.bellarosaantiques.blogspot.com

 

Have a blessed Pink Saturday!

************************************************

 

Please e-mail me if you are

interested in being the featured

blog at a future date.

I'm trying to schedule

featured blogs through

the end of this year.

Let me know if you would

like to schedule a date.

 

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Most Clicks on Pink Saturday, November 3.

 Connie at Living Beautifully

Last weekend Connie's post was the one most viewed via

Pink Saturday at How Sweet The Sound.

 

Connie is a long time "pinkie",

and she always has gorgeous eye candy to share.

You're going to love Connie.♥

 

You can visit her post from last week here.

Congratulations, Connie.

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**************

Which one caught my eye?

Every week after the close of Pink Saturday,

I scroll through all the thumbnail links

to see which is the first one to catch my eye.

Wow!  There were some great thumbnails last week.

This is the first one that caught my eye.

 

Can you believe

I've never had a candy apple?

Oh wow!  Just look at that photo.

It made me want one - now.

Did you see this post by

Patricia at Butter Yum?

Follow the above link in case you missed Patricia's post.

   

**************************************

***************************************************

Thank you to each and every one of you

for making Pink Saturday special.

 

♥♥♥

Food Network Star

 

 

Justin Warner

 

 

 

 

I am so glad he won ! ! !

 

 

 

Thank you to Sally at Smiling Sally for hosting Blue Monday.

 

 

♥♥♥♥♥

A Yen For Oysters

 

Yesterday afternoon my husband phoned me at work

to tell me he wanted some oysters on the half-shell.

  Squid's in Chapel Hill is the place around here

to go for delicious oysters.

So, Squid's it was for dinner last night.

  And, the oysters were fabulous.

 

 

 Oysters!

 

You either love them or hate them.

 

And, we love them.

 

 

 

Pink Saturday - April 14, 2012

 

 

Happy Pink Saturday! 

 

 

 

Welcome to Pink Saturday.  

  Please join us in the fun by linking your Pink Saturday post permalink

using the linking tool provided at the bottom of this post.

 

It's time for each and every one of you to

share your pink  .

Linking begins at 3 p.m. EST every Friday and continues through midnight Sunday night.

So, show us your Pink by linking your pink post permalink.

And please remember to include a link back to my blog within your post

so that your visitors will be able to visit here.

Please take the time to visit other participants.

Leave a comment so they will know you stopped by to visit.

Pink Saturday is about having fun!

It gives us a chance to meet others in the blogging community.

I promise it is worth the effort.

You will not only see lots of pink,

you will meet incredibly nice and talented people.

 

I want to thank each of you that link,

and a very special thank you to those

that take the time to leave me a comment.

It is you that make Pink Saturday special.

**************************************

**************

Reminder

We have a weekly challenge for you to visit the blog of at least one

participant that you have never visited. Then next Saturday

include that blog and a link in your post.

Quite a few of you have been done this challenge,

and have met some great Pink Saturday participants.

Thank you for sharing with us.   

 

**************************************

**************

  

Pink Saturday Featured Blog

 

 

There is no featured blog this week due to lack of response.

 

 

 

**************************************

************** 

 

 

Please e-mail me if you are

 

 

interested in being the featured

 

 

blog at a future date.

 

**************************************

**************

This week for Pink Saturday

I am sharing our Easter dessert.

It is Raspberry Mousse Cake,

and you are going to love it.

I purchased it at a wonderful German bakery

where all things are divine.

I hope you are hungry

because I saved some for you.

  

 

Enjoy!

 

 

Ham Biscuits, Hostess Gowns, and Other Southern Specialties

 

Thank you to Sally at Smiling Sally for hosting Blue Monday.

 

 

Loving thoughts and prayers for you, dear Sally.

♥♥♥

 

I just finished reading

 

Ham Biscuits, Hostess Gowns, and Other Southern Specialties

 

by

 

Julia Reed.

 

What's my verdict?

 

Eh!  I give two out of five stars.

 

She has included some great recipes and anecdotes,

 

but she is too much of a name dropper for my tastes.

 

Speaking of recipes,

 

she claims she makes the best deviled eggs,

 

and there is butter in the recipe.

 

Have you ever heard of or tried that?

 

I am definitely going to give her recipe a try.

 

I am intrigued.

 

We are a deviled egg loving family.

 

 

Breakfast With Cousins

Today I am participating in Tablescape Thursday

with Susan

  at Between Naps On The Porch.

Thank you for all of the inspiration, Susan. 

 

I invited two of my cousins to breakfast

during the time I was off work for the holidays.

It was a great time to chat and visit,

and my mother enjoyed it, too.

We had a light breakfast in our breakfast room.

 

 

 

 

 

• Tablecloth purchased at Bed, Bath and Beyond a few years ago
• Wood chargers purchased at Pier One last year
• Plate is the Alice pattern of Fire King Jadite
• Lotus bowls purchased at World Bazaar over thirty years ago
• Juice glasses are Floragold Louisa
• Mugs are Italian Countryside by Mikasa
• Stainless flatware is Paul Revere Oneida
• Napkins are also over thirty years old
• The star of the day was my amaryllis
  

I served

• Apple Pudding
• Tropical Fruit Cup
• Sausage Balls
• Strawberry Santa Hats
• Kona Coffee
• Orange Juice

1 1/4 cup self-rising flour                                 1 cup sugar

1/3 cup of softened butter                                      One egg

One teaspoon vanilla                                     1 ½ cup diced apple

 

Preheat oven to 350 degrees.  Spray 8x8 pan with non-stick spray.

 

Cream butter, vanilla and sugar.  Add egg and continue to cream.  Stir in flour and apple until well mixed.  Batter will be very thick.  Spoon into baking dish.  Bake for approximately 45 minutes until golden brown.  Serve warm.

 

Notes: 

• I almost always double this recipe because most people request a second serving.
• My mother first prepared this almost fifty years ago.
• I believe it is called pudding because the recipe came from England.

 

 

 

Gregoria's

 

A new restaurant opened here about two months ago.

 

It is

 

GREGORIA'S kitchen.

 

 

They specialize in Cuban cuisine - which is my favorite.

 

This was my second visit,

 

and last night I ordered

 

Pollo a la Parilla.

 

It was delicious.

 

Crisps For Blue Monday

Thank you to Sally at Smiling Sally for hosting Blue Monday.

 

 

Loving thoughts and prayers for you, dear Sally.

♥♥♥

 

 

These are delicious.

 

Give them a try.

 

Be certain to notice the flavor,

 

Sea Salt and Olive Oil,

 

in blue.

 

They come in another flavor,

 

But these are our favorite.

My Work Lunch

 

I am the worst about taking a lunch to have at work.

In fact, it is a rare event for me to actually be prepared.

So, I have my old standby.  And, I never get tired of it.

 

 

 

 

That's what I'll be munching about one o'clock weekday afternoons.