Tuesday, September 19, 2017

My kitchen smells amazing

Tomorrow will be all about baking for the Thursday farmer's market but yesterday and today I have been canning.
six heads of roasted garlic

Right now I am making roasted garlic pasta sauce.  It starts by roasting six heads of garlic and 4 green peppers and I have to say that roasted garlic has my kitchen smelling pretty amazing.  It will be a couple of hours before the sauce is ready for the canner and then another hour or so before the jars are cooling on the counter. I am trying t new recipe and will be sharing the recipe if it is successful over at the farmstand cookbook (link on the right sidebar).  It incorporates many garden treasures.  The garlic I purchased but the tomatoes, green peppers and herbs are all grown on the farm.  

Earlier this week I was making Bloody Mary mix, dandelion jelly and pepper jelly.  

I had a few more dandelions so an opportunity arose to make another couple of batches of dandelion jelly.  That recipe has been previously shared and can be found here.

The Bloody Mary mix also uses tomatoes from the garden along with bell peppers and jalapeno peppers.  It will be fun garnished with the pickled asparagus that was made earlier this spring.  I am making two versions, one with Worcestershire and a vegetarian one without.  

I make a pepper jelly with green bell peppers and jalapeno peppers.  My kids also make pepper jelly although their choices of hot peppers is a lot more adventurous than mine.  This year I tried a recipe for a zucchini pepper jam to sell at the market.  The zucchinis are a substitute for the bell peppers and the flavor is similar but it is a great way to use a spare zucchini.  I used farm grown zucchini and jalapenos.  You can't get more local than that.

 Earlier when my plums were ready I made a single batch of roasted plum blackberry jam.  I only had enough plums for five small jars but it was the first batch of plums from our young trees.  

I have grapes in the fridge to be processed and the elderberries are ripe and this year I will be making jelly with them.

 I will update this post with links for the other recipes as they are posted. 

Wednesday, September 6, 2017

Garden harvest

This afternoon and evening i braved the mosquitos to harvest the ripe peppers and tomatoes and zucchinis.
My wagon filled with produce.
Green bell peppers and mini bells.
three types of summer squash and pink and black cherry tomatoes
These are Brandywine tomatoes
Paste tomatoes
All in all this time I picked 9 zucchini, 4.5 pounds of bell peppers, and over 75 pounds of various varieties of tomatoes.  The tomatoes have had a rough time and it shows with some scarring of the skin.  We had drought, monsoons and now cold.  They will work well for canning even if they aren't going to win a beauty contest.  I have started to can, making pepper jelly and zucchini pepper jelly and Bloody Mary mix so far.  Today there were a few dandelions in the yard so I collected some for another batch of dandelion jelly.     

Sunday, August 20, 2017

what a couple of weeks it has been since my last post.

The weather

It has been dry on the farm.  Watering was taking a fair amount of my time.  The grass was brown.  Well, not for the near future.  This week we have had more than 10 inches of rain.  We started with 4.5 inches last Sunday and then, two days later, the next Tuesday had another 6 inches.  So now the time that I was spending watering I am now spending monitoring the sump pumps and watching the no longer dormant grass grow.  It could be so much worse. My growing spaces are all on high enough ground to not have had any standing water issues or drowned out plantings.  The couple of low spots, near the driveway, south of the greenhouse and on the pasture, were ponds for awhile but they are now receded.  I have a little bit of wet floors in the basement but no damage.  I had a near miss with the well pump and so now I am more frequent in my checks.  My sticky switch is back and I hope that like the last time it gets to be unsticky.  In the meantime I am turning off the breaker when tapping on it with a stick doesn't do the trick. 

The farmers market

I have been having a great time at the farmers market.  It is a lot of work but fun.  We market twice a week on Thursday afternoons and Saturday mornings.  I have brought my gear and set up my stuff each time since my first time.  Next Saturday I will be skipping and I know that I will be wondering if it is busy or slow and if the regulars will notice that I am not there.  I usually take baked goods and when I have them, some garden produce.  This week I sewed a couple of market bags to offer for sale and I will be finishing up more of them and one or more  harvest aprons to sell as well.

A couple of customers early on asked about gluten free options and no one at our market was doing any gluten free baking.  I have been experimenting with some new recipes and trying to bring something gluten free each week.  Lots of time I bring it all home at the end of the market.  This week the near miss with the well impacted the amount of time that I had for baking and I skipped the gluten free I had planned and of course that was the time that there were customers that might have bought it.  Shucks.

Each market day I take yeast breads and quick breads and scones and sometimes biscotti.  I have been trying to have some type of food item using zucchini, the first thing that was ready so far in my otherwise late garden.  I am just starting to get a very few red tomatoes but I have been taking some of my parents' surplus.  It is nice of them to share.

I have had great help and advice from my kids on this new endeavor.  They are my best cheerleaders.  The behind the scenes help has been great but the most visible contribution has been on facebook.  Mom's Hobby Farm has a until lately mostly unused facebook page that they have been posting to. 

The plums

I may have shared in the past the saga of my plums.  For several years now I have had as a goal to each year add some new perennial fruit to the farm.  Several years ago Nathan and Michelle gave me four fruit trees in May.  It was either mothers day or my birthday but probably a joint gift.  There were two plums and two pears.  The pears are not yet fruiting.  Last year one of the plums had its first fruit forming when overnight it disappeared.  There wasn't a lot of baby fruits on the tree but it was stripped clean overnight.  A bit of online research suggested squirrels might be the culprit and this year I brushed onto the trunk some vaseline mixed with hot sauce, a suggested remedy.  Either the hot sauce worked or the squirrels have lost interest but I actually got a small harvest of edible fruit.  The fully ripe plums were juicy with this heavenly aroma, red skins and gold flesh on the inside.  There was not enough to make a batch of plum only jam but there was enough to mix with blackberries from the store for a roasted plum blackberry preserve and that is what I did today.  5 jars of deep red/black goodness,.  I am considering taking them to the market but with only five jars I will probably hoard them for special breakfasts with my bunch.  Maybe next year I will have to plant blackberry canes. 

Wednesday, August 2, 2017

The farmers market

The little town where I grew up and which is the nearest town to the farm has a small farmer's market that happens on Thursday afternoons and Saturday mornings.  I have started to participate.  For the last three weeks or so I have taken a table and set up in the shade of the park and sold my wares.  My garden went in late so I am not yet flush with surplus garden goodies so I have been taking baked goods.

It is a small group of vendors, 5 or 6 most days, who have been doing this twice a week for many years.  I am the new kid on the block and these pros couldn't be more helpful and friendly.  I hope to make a little money but I think that the social aspect of it will be at least as much fun.

Here is picture of my table.  I have been taking a different combination each time of baguettes, buns, mini loaves, biscotti, scones, almond cake and Danish puff.  I also have taken a few jars of savory and sweet jelly.

Finally I am getting produce to actually take to the market.  My summer squash has started to come.  So I have had a few zucchini and yellow squash in addition to the baked goods.


Wednesday, June 28, 2017

orchard update

At the farm I have started a small orchard.  It began with a couple of apple trees and then a year later two plum trees and two pear trees.  My goal was to add more fruit every year.  This year was supposed to be peaches and some nut trees but the place where we tried to order them from sold out before our order could be filled. 

Last year I noticed that one of our apple trees was missing a lot of leaves.  It still produced apples and I hoped that it would be better this year.  This year it is even worse.  I did some research online and the suggestions were to fertilize and to try to give optimal care.  So today I spent some time in the orchard.  I mowed under the trees and weeded the area around the trunk.  I tried some of those pound in fertilizer spikes and gave the trees a good drink.  My other apple tree is one that seems to produce apples every other year.  This is the off year and although there are a few apples coming it is not as many as last year. 
sparsely leafed apple

a apple of the other tree
I have not had any pears yet but the trees are only a couple of years old.  My plum trees are not very old either but I have one plum tree that got fruit last year and then the fruit disappeared overnight while it was small and hard and green.  In my research online the consensus seemed to be squirrels. This year I am going to try coating the trunk in several places with petroleum jelly laced with hot sauce.   From my research it sounds like the squirrels do not always eat from the same trees each year but we will see. 
The elderberries are flowering.  Last year I made an elderberry cordial from the berries.  This year I am considering using the flowers for jam or sharing them with Cait and Robb who are budding wine makers for an elderflower wine if they are interested in giving it a try..   
heavenly scent

tiny flowers
The grapes are starting to form
It has been a dry year.  It was supposed to rain overnight, thunderstorms, and heavy thunderstorms even, were predicted and we only received a sprinkle so I am back to watering. 

Saturday, June 10, 2017

what a Friday. And Saturday

We have been experiencing some really hot, dry weather.  On Friday, my brother Jack and his friend Todd, came over to replace the skylights on my machine shed that had been damaged awhile back by hail.  The process involved removing the damaged fiberglass panels and replacing them with new panels.  The old ones were nailed in place and the top edge was tucked under the ridge cap which would need to be loosened to make the change and then the new panels would be screwed into place.  There were five to do, high up on a tin roof.  Todd brought a rolling scaffolding which was very helpful.  By the time the panels were cut to size the west skylights were in the shade so they started at that end.  Not knowing exactly what they would find it actually went much better than anticipated.  The original idea was to get a couple done in the evening and finish up the rest on Saturday morning and instead they got them all done.  It was very hot, 90 degrees, so it was a blessing that it went as well as it did. 
Jack and Todd removing the first skylight

putting in the new panel

on the scaffolding
My mom had sent out barbecues, chips and baked beans and I had made a potato salad so after finishing the last skylight we were eating supper together.  Dad had been here for the whole process and Cait and Robb joined us as we finished up and the six of us were sitting at a table near the shed and we heard one cracking noise and then another.  As we watched a very large branch broke off of the maple tree next to my driveway.  It fell, just missing my car and luckily the rest of the vehicles were parked near the shed.  I refer to the part of the tree that fell as a branch but it really is the size of a good sized tree.  The maple that it broke off of has four or five branches that form a huge canopy.   

Saturday morning, still hot, muggy but today with stiff winds, Jack and Dad arrived to cut up the branch.  We cut off all of the small branches with leaves and they were piled to burn after they dry out.  We cut up and piled the larger branch pieces.  They will be cut to length and split and stacked when it is cooler.  Jack was running the chain saw, Dad was dragging the larger branch pieces behind the truck and I was dragging the brush to the pile. 
The brush

the branch with the brush mostly removed

Dad dragging a big log backwards with the pickup

The wood piled for cutting and splitting.
I feel so fortunate that no one was hurt and no real damage was done.  I am so blessed to have great family and friends.  

Thursday, June 8, 2017

garden update

Things in the garden are coming along.  I am still planting.  But a lot has been accomplished.  The potager is planted.  The main part of the garden is planted.  The hitching post flower garden is coming along.  There are challenges.  It has been very hot and dry so watering takes up a part of the day.  The potager and the big garden are on sprinklers but the pots of herbs and the hitching post and the things left to plant are all watered by hand.  I had great help from my kids getting ready to plant.  We replaced the ineffective posts on the deer fence and got that back up.  We added poultry netting at the bottom to deter the rabbits.  And we added landscape fabric to the planting rows in a part of the garden to hopefully kill the weeds which are a very big problem.  The plan is to move across the garden weeding and placing landscape fabric and planting summer and fall crops. 
hot peppers in the potager

cabbage and edamame

onions cabbage and kohlrabi

transplants at the big garden.
I am ready for mother nature to do her share of the watering.  I had to look back to the calendar on weather.com to find the last rain which was May 20.  We have quite a few days in the high 80s and low 90s and it appears that a heat wave may be due.  My lawn is getting crispy in the sunny parts and I need to start watering the fruit trees.  Sigh...

chicken coop re-purpose

Quite often I am inspired by a blog post or a blogger.  Sometimes it is an idea for a post.  Sometimes it is an idea for a project.  This time it is inspiration for a post.  I have actually been building the project in my head and on pinterest for at least a year.  The blogger is Helen at Entertablement.  I have written about Helen once before here.  There is a link in that post to her post about bar carts and her husband's decanter collection.

Recently she wrote about barware for Father's Day gifts.  That post is here.

I wrote a comment sharing how I was interested in her post but not as a gift idea but for me.  I shared that I have a chicken coop that I have been thinking about making into a little family bar and that I have been finding and picking up barware when thrifting.  She responded to my comment and expressed an interest in my thrifted treasures.

So here is the post inspired by Helen's post.  I am hoping that actually talking about it might get me moving to get going on it.

This is my chicken coop.

In the nearly 30 years that we have lived here it has only housed chickens one time.  That was for maybe a year when my youngest showed chickens in 4H.  The rest of the time it stored stuff.  It has potential.  There is no running water but it is wired and it has a cement floor. There is no insulation and no drywall, only exposed studs and the back of the siding boards. It is not heated so in Minnesota that means it will be a three season room. There is a 'room' at the south end formed by studs and poultry net (chicken wire) that separated the chickens into two groups.  I will leave that in place and have the bar at the north end and a game/card area in the poultry netting room.  Our family likes to play cards, dice and board games.  Lawn games too.

My plan is to use all re-purposed and  reclaimed materials so the actual bar will be made from pallets.  My sister has access to pallets at her work.  My parents have old dock sections that have been replaced by new and my plan is to use those dock sections to make a deck across the front of the building where I can set up tables for outdoor dining and tablescapes.  I am still considering if there is some way that I can hang outdoor lights around the deck or a chandelier over the table.  

When I thrift I have never gone thinking that I I am looking for 'x'.  Instead I go wondering what great items have been donated this week, no longer loved by their previous owners or their heirs.  It saddens me to think of all of the treasures that are discarded.  I did not ever go looking for barware but would purchase each piece as I spotted it, knowing that I had building a bar in the back of my mind.

I seem to gravitate to heavy bottomed glassware.  I found two groups of shot glasses and some glasses inscribed with Bailey's on the side with the heavy bottoms.  The ice bucket in the front and the small covered container are Wexford, a vintage pattern that seems to be easily found and relatively inexpensive in our area.  I have been picking up their wine glasses for a while.  I have three cocktail shakers, several drink mixer pitchers one with recipes printed on the side.  The six white tidbit plates have a wine design in the center as do the small colored ceramic divided dishes.  The green bubble glass margaritas will be fun to use.  Not pictured is a set of four small wood snack dishes in the shape of the heart, club, spade and diamond from a deck of playing cards and a drink tray.  Also not pictured is my decanter collection.    

 Joining Tablescape Thursday at BNOTP

Wednesday, May 17, 2017

quite a bit has happened in two weeks

My last post, two weeks ago showed a picture of our latest snowfall.  That snow only lasted the better part of the day and was gone by evening.  Since that we have had the couple of 85 degree days.  Quite a change.

The newest growing space that I have is a huge garden that was created several years ago.  To say that it is a challenge would be an understatement.  It was created in an area that was a lawn and for a short time fenced as a pasture.  Grass, weeds and alfalfa were dug under at the onset and it  has been coming back ever since.

It was tilled up in the fall and the second year was our first crop year.  The following year the deer found our garden and last year we put up a deer fence that ended up being woefully inadequate for the amount of wind that we have.  I spent much of my time trying to reinforce the plastic posts that came with the system with metal T posts.  By spring of this year the plastic posts and even some of the metal ones were bent or broken and the mesh, which held up really well and was still attached to said posts was in disarray.  In the meantime last years crop was a disaster.  The deer seemed to stay away after the fence was installed but it really didn't deter the rabbits.  The weeds came.  And came.  And came.

Fast forward to Spring 2017.  My bunch came on two weekends, some on the weekend prior and some on Mother's Day weekend to apply landscape fabric.  The landscape fabric was a mother's day and birthday gift.  It is part of a new plan to try to kill off the weeds and prevent their regrowth.  So far we are planning a three pronged approach.  We will use tarps and heavy plastic on the bare ground when no crops are present, landscape fabric when the crops are planted and then that will be picked up and cover crops planted for late fall.  The tarps will then be used to smother the cover crop and keep the beds covered over the winter.

The other thing that happened is that a plan was made to replace the flimsy plastic posts and their ineffective reinforcements with wood posts.  Last night 18 post holes were dug by Robb who borrowed his dad's post hole auger and I am hoping a trip to the lumber yard today will have me doing fence repair and then planting crops very soon.  In the pictures below the landscape fabric is in the foreground and black plastic and tarps to the rear.  When I built the permanent raised rows my spacing was inconsistent so in order to keep the fabric centered over my rows some of the gaps is taken up by a band of paper grocery sacks so that the garden is completely covered in those spots.  Of course we are not nearly done but I am hoping to get the fence repaired, plant the fabric covered areas and keep advancing across the garden.  I may have a temporarily smaller garden while I work my way across but I am okay with that. 
1st weekend progress.  Thanks Nikole and Brad
2nd weekend progress.  Thanks Nathan, Michelle and Caitlin

Robb digging post holes.  Thanks Robb.
While the Mother's Day bunch was here we were able to get the farmstand to the end of the driveway and put out some surplus plants for sale.  Caitlin and Michelle  made some signs to place on the edge of the highway that passes by the farmstand and pictures were posted by Nikole to facebook and a Craig's list notice was placed by Nathan to let people know who don't happen to be driving past.  So far we have had a few sales.

I have a second garden space which is a small group of raised beds surrounded by a fence that I refer to as the potager.  Some of those beds have been weeded and planted.  I have more to do but it is good to get something in the ground. 

The weather has been dry so it has allowed the top of the soil to dry out but we got some rain and more is predicted.  That should buy me some time to allow me a chance to get the irrigation hoses set up for watering in the big garden before there is a need to water.  Lots to do.  And I think it is time to mow again. 

The ornamental flowering tree that was a gift from Nikole a few years back hoping that it would be blooming on Mother's day did not disappoint.
The lilac and lily of the valley are perfuming the yard so it is a joy to work outside. 

Thanks for visiting.

Monday, May 1, 2017

my dandelion field today

Yesterday I shared a picture of my front yard where I had collected the dandelions for jelly.  Today that area which was green and yellow is white.  Gotta love Minnesota weather. 

Sunday, April 30, 2017

on my other blog...

Today at Farmstand Cookbook I shared a recipe for dandelion jelly.  It can be found here  or on my sidebar.   It was fun and very tasty.  Pretty golden color, looks like honey and kind of tastes like it too.


Friday, April 28, 2017


Spring is getting closer.  Our zone 4 last frost date is still 3-4 weeks away but the grass is green, the first of the perennials are coming up  and the trees are staring to leaf out.  Much of the next few days have overnight temps yet in the low 30s.   I have mowed once and I have been spending some time in the greenhouse working with the vegetable plants--transplanting and haircuts.  I am pleased with their progress.  We have not had a lot of really sunny days so it has been a blessing not having to try and cool the greenhouse so as to not cook the plants.
9 varieties of tomato plants

the sage is blooming
 It will soon be time to get the farmstand down to the end of the driveway to try and sell some of the surplus plants. 

I love spring.

Thursday, April 20, 2017

a tablescape mystery item?

Last week when my sister was thrifting without me she found this fun rack with six small covered ramekins.  They were white and she knows my penchant for small white dishes especially and white dishes in general.  So she grabbed it up and I set about researching it as to its use.

It has a chrome rack with a folding handle.  The ramekins hold 1/4 cup.  The rack holds them up off the table about 1/4 to 3/8 inches.  The covers rest on the lip but do not fasten.  Both the ramekins and the cute covers have raised fluting. Were they used for cooking something?  I tried to think of what I could cook in them that a quarter cup serving would be  the right amount for.  I had recently been making pot de cremes but it seemed small for that.  Was the rack with the handle for lifting the collection out of a water bath?  I had heard about but never cooked coddled eggs.  A quick google search for egg coddlers showed a similarly sized container but one with a screwed on metal lid.  None with a rack and none that matched my little cuties.  

 It kind of reminded me of the marsala dabba that I found a few weeks ago.

When the marsala dabba showed up at Goodwill it was something that I had not seen before but it had markings on the side so I was able to google it.  It holds Indian spices.  My new ramekins were not marked in any fashion.  I googled ceramic spice containers and found many sets of little dishes, many with covers and some with covers with a notched out area that held a tiny spoon.  Mine did not come with notches or tiny spoons.  Many of them were pairs or three matching pots on a rack or wood tray.  Some were called spice jars, some condiment jars.  There were none that are exactly like mine.

I may never know what their intended purpose was or how they were marketed and sold but I might give coddled eggs a try.  I am not into exotic spices yet and if I were I have that dabba to hold them.  As often happens I fully expect that when I quit looking for them I will discover their purpose.  Until then they will dress up my collection. 

Joining Tablescape Thursday at Between Naps on the Porch here.

Wednesday, April 19, 2017


I don't know about where you live but in my neck of the woods there is a short window of time in late winter/early spring when Meyer lemons show up in our local produce sections.  I have been watching for them because awhile back I saw a recipe for a Meyer lemon margarita on the web.  It was a Rick Bayless recipe and it looked doable and good.  I don't drink a lot of margaritas but it is almost required, to my thinking, when at a Mexican restaurant.  Even then I usually choose a fruity, kind of sweet margarita.  (Peach is one of my favorites).  I am not really much of a tequila drinker aside from a shot of Don Julio in memory of my brother a couple of times a year. I was eager to try this recipe.

This year when the Meyer lemons were spotted I bought four bags and a bottle of tequila.  I only needed two but I also have the extras soaking in Everclear to make a batch of limoncello.  That post won't be written for another four weeks.

To make Rick's margarita the tequila is infused for four days with the lemon peel and then strained.  The simple syrup is cooked with additional Meyer lemon peel to infuse the syrup.  The Meyer lemon juice is collected for the third part of the recipe.  When the family was together at my mom's for Easter some of us  had a batch of margaritas.  It is made by the pitcher so it couldn't be easier.  Our ingredients were refrigerated and we poured it over ice to serve.  It had a strong tequila presence and was a little less sweet than I am used to but boy was it yummy.  It was easy to do and I tried to make it easier since I would be taking everything along.  When I had finished straining the tequila I poured it back into the bottle.  It would make two pitchers.  When I was done making the simple syrup I measured out the amount that I would need for a pitcher and placed it in small canning jars in the freezer.  I also measured out the juice and put the right amount for a pitcher in another canning jar.  When I headed into Mom's I grabbed the tequila, two jars of frozen infused simple syrup, and two jars of frozen lemon juice.  By the time it was time to throw together the drinks the frozen parts were still partially frozen and made for an icy drink when mixed together and poured over ice cubes.  

no ice in this picture but pretty yellow color
 Rick Bayless' recipe can be found here.


Wednesday, April 5, 2017

ooh la la French desserts

When my favorite thrift/estate store had a big sale in preparation for moving one of my treasures purchased was a stack of cookbooks.  I already have many, many cookbooks so I patiently poked thru their selections and grabbed several that I didn't already have.  Included in my choices was a small paperback book called Simple French Desserts that had been published in 2000..  I love all things kitchen related so many of the tools and dishes needed for these desserts were things that I had already been collecting.  I have individual souffle dishes, individual tart dishes  for creme brulee, other small dishes suitable for pots de creme and I had recently found a coeur a la creme mold and a kitchen torch.  I was set to go.

I didn't make the souffle, that will be for next time.  But this weekend provided a couple of opportunities for trying other recipes from the book.  On Saturday my brother was visiting at my parents and so we got together for supper.  My sister and her daughter and daughter's boyfriend joined us and I brought creme brulee for dessert.

On Sunday my son and his girlfriend were visiting and we got together at my parents' house again for dinner and this time I brought two versions of pots de creme, one chocolate and one coffee.

I did also make a coeur a la creme but it needed to drain for 24 hours so it wasn't ready for the weekend due to my not planning ahead. I also decided that since many of the dishes required separated eggs and I had whites left over that it was a good time to make another French goodie, macarons, with the whites.   Once I had a refrigerator stocked with the extra desserts it only made sense to arrange them on a tray and take a couple of pictures.

None of the dishes were particularly difficult but they did involve several steps and seemed to create a mountain of dirty dishes.  The pots de creme and the creme brulee are essentially custards and so they require egg yolks to be separated from the whites and beaten with sugar, cream that is heated, then strained, and then mixed with yolks and then once poured into the little individual dishes they are baked in the oven in a bain marie or water bath. They were served with creme Chantilly, a sweetened whipped cream.  The coeur a la creme required both whipped cream and whipped egg whites and the macarons, whipped egg whites.  My mixer got a work out. I must have washed that bowl and beater five or six times.  For the chocolate pots de creme the heated cream was poured over chocolate to melt it.  For the cafe au lait pots de creme the broken coffee beans were steeped in the hot cream to infuse the cream with a coffee flavor and then strained before mixing with the eggs.
creme brulee

crunchy sugar topping

cafe au lait in an espresso cup

cafe au lait, creamy coffee color

pot de creme

coeur a la creme with blackberry coulis

tasted good but difficult to serve prettily

macarons with meyer lemon buttercream

I love fussy cooking so this was right up my alley.     


Not exactly a tablescape but still joining BNOTP for Tablescape Thursday here.