Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts

Wednesday, November 23, 2016

What is on Your Jeweler's Bench Wednesday

Today on the bench or 'in the studio' ;) you will find decorating for the Holidays and also oxidizing a large fibula pin order.
Once a dust collection system is installed along with some other end of year tool purchases I can start  making once again or rather messy making once again.
We fell in love with this tree from Target  and can't wait to decorate with antique and ornaments my daughters have made through the years.  The antique Christmas balls were my Grandmother's and a great string of lights from the 50's (local shop) slipping on aluminum vintage reflectors (my Grandmother's never opened) that are pretty amazing.
More to come!
www.stephaniedistler.com

Thursday, November 17, 2016

TBT Christmas 1990

1. my brother Stephan, husband Herb, Jim hiding in the corner and Bob next. 2. deciding on their next move 3. Not sure what was developing here

Fun in our kitchen with my brother Stephan and his friends Jim and Bob.  These were taken two years before our now 24 year old daughter Thea was born and also the same year purchasing the house you see here.
There were many holidays where playing cinch after a gathering until the wee hours was a thing.  Bob and my husband Herb were the it team, always winning a bid with next to nothing.  Pink Squirrels were the retro foo foo libation this night made from creme de almond, white creme de cacao and heavy cream.  I was too cool using a Tupperware Quick Shake container to mix up our drinks with also adding vanilla ice cream.instead of cream this time.  Bob was running around in my apron :) and what looks like a fight brewing between him and Jim.  They were all good times that are surely missed.

www.stephaniedistler.com


Thursday, November 27, 2014

Giving Thanks


Such a lovely holiday- just give thanks, that's all that is required....perhaps loosening your belt a bit too, lol.  Thank-you everyone for all that you do for you are pretty spectacular!

Spectacular-  adj.  Sensational in appearance or thrilling in effect

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www.stephaniedistler.com


Monday, January 06, 2014

Simple recipes- New England Clam Chowder-esque

Traditionally Christmas Eve dinner includes a pot of New England Style Clam Chowder around our table no matter what theme or menu I make, this is a mainstay in the box of Distler traditions.  Now it is not a traditional recipe but, what I create.
My Dad always did a combination of Manhattan and New England which included a quart of his canned tomatoes in a huge pot of sauteed slab bacon, carrots, celery, potatoes, clams, clam broth, thyme and parsley. He put a lot of clams, purchasing a quart of broth and a quart of clams from Thompson's Meat and Deli of St. Marys Pa.  It was more in tune with a big pot of clam vegetable soup to be honest, but truly heart warming and delicious.  My version is more on the white side and I use less clams and broth with 2-6 oz. of clams in their own juices, not an extra quart of broth.  His pot was also a 16 quart, where mine is 1/2 that size.

Here is what we start with:
Ingredients

  • 1/2 lb. slab bacon
  • 3 medium onions
  • 3-4 ribs celery
  • 1 stick of unsalted butter
  • 3/4 c. all purpose flour
  • water
  • chicken broth
  • 5 medium white potatoes
  • 2 can clams or more save broth
  • reserved clam broth 
  • fresh parsley
  • fresh thyme


  1. dice slab bacon,  saute in pot until done, then add the diced onions, celery ribs to the bacon and it's rendered fat until translucent in a large stock pot.
  2. put in stick of unsalted butter then make a roux from the rendered bacon fat and butter by adding the flour to the pot stirring until all the flour is mixed in.  Now it is time to pour in the water and chicken broth on top of the roux.
  3. depending on size of pot will determine how much water and broth you pour in, usually a 3 to 1 ratio. Fill the pot 2/3 with water, the small amount of reserved clam broth and then add 1/3 of the stock...  NOW I am not saying all the way to the top with the liquids, for potatoes will need to be added at some point, clams and perhaps cream or milk if you desire.  
  4. let this simmer for a decent amount of time, perhaps an hour, no more than 2 is needed.
  5. start preparing your potatoes with peeling and dicing in medium size pieces
  6. after the allotted simmering time, toss in potatoes, cooking until just about finished for the pot will be reheated perhaps different times during the evening and will also continue cooking when the pot is turned off.  
  7. when potatoes are done, add the drained  clams, fresh parsley and thyme.
  8. TASTE, do you need more clam flavor?  This year unbeknownst to my guests, I needed to add more flavor and thought about what I could do.. Fish Sauce was my solution along with a teaspoon of sugar for clams tend to add a sweetness to the pot.  
This makes a very tasty bowl of Chowder.  
note:
You can also add croutons, snipped fresh herbs and milk or cream when ladled as pictured above.
  
Bummer, I should have poured in a swirl of cream to the bowl adding some great contrast to the shot..... 



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