Roasted Pork Loin

Today we get to continue our recipes series! I have a love of vintage recipes, and when I was at the store the other day, I saw a beautiful pork loin, which I thought would be perfect. This is an incredibly simple recipe, and I hope you love it! I tried to take step-by-step pictures to help!

First, heat your oven to 350 degrees. Chop 3 cloves of garlic.Next, get your salt and pepper ready. Then you’ll want to rinse off your pork loin and place in a cake pan.I’m using Garlic Olive Oil from Olive Paris because it’s my favorite! Also grab any dried herb that you like. I wanted rosemary from our garden, but the guys were pouring the decking for our pool, and I didn’t want to be “that person” who tripped and fell into wet cement.

Ok, now that your ingredients are ready, drizzle 3-4 tablespoons of oil on the pork loin.Then, sprinkle with garlic, salt, pepper and the herb of your choice. I went with tarragon!Bake for about an hour covered with foil. Our entire family loved it, which it why I only got the following shot of it fully cooked.Enjoy!

 

 

Granny’s Easy Peach Cobbler

My granny was known for her sweet tooth. There was never a day in her home that we weren’t offered dessert after every meal. This was the lady who added sugar to my bowl of Lucky Charms. 😉 And she oozed sweetness. There will never be another one like her, and I’m thankful to have several of her “recipes.” I use that term loosely because she rarely measured, but today I’m very happy to share the first recipe of hers I remember making.

My granny loved peaches. In fact, the jarred vanilla peaches from Atwoods were some of her favorites. She always had canned peaches at home, and it was from this very simple ingredient that she was able to create a favorite dessert of mine – easy peach cobbler.

Photo Credit: Google Images

In a 9×13 pan, melt a stick of butter in a 350 degree oven. While it’s melting, combine 1 cup of flour, 1/2 teapsoon of baking powder, 1 cup of sugar, 1 cup of milk and a dash of salt. After the butter has melted, pour the flour mixture on top of the butter. Add two cans (16 ounces each) of sliced peaches in syrup on top. As if that weren’t sweet enough, sprinkle on sugar and cinnamon before baking in the oven for about 45-50 minutes. Delicious every time.

I’m thrilled to share receipes with you, and I can’t wait to hear from each of you about your favorite recipe. Please feel free to share them at etiquettebyemily@gmail.com.

Thank you for reading!

Dressing For Dinner

Wow! My husband and I went to dinner with a group of close friends tonight, and it was the most amazing experience! For those of you who aren’t local to me, we live in a small town, and fine dining experience are few and far between. Due to this, we don’t have many chances to get dressed up for dinner. Tonight, though, felt like a magical occasion, and I loved it.

The Oaks Bed & Breakfast is a recently refurbished home turned into a bed and breakfast. As if this wasn’t neat enough, every Thursday (starting today) they’re having Date Night. (Side note: It’s reservations only.) The meal is set, other than the main protein, which adds a unique element to it as well.

Tonight we had cold cucumber soup, ceviche on a bed of avocado, choice of salmon or stuffed flanked steak accompanied by mushroom risotto and pesto zoodles, melon and mozzarella salad and, finally, chocolate and caramel cheesecake. Every bit was outstanding. It took a while to get through all of the courses, which is exactly what I wanted. I LOVE when dinner is an experience. We also took this time to dress up a bit more than we normally do, and I didn’t realize how much I had missed that.

Additionally, we had great, quality time with friends sans kiddos. 🙂 To top off a perfect evening, we got to sit in the coveted private dining area, which reminded me of the private table in Commander’s Palace.

If you’re within driving distance of Sulphur Springs, Texas, I highly recommend getting reservations for this weekly treat!

Tea Party Recap

THANK YOU to everyone who attended yesterday’s tea! We had an absolute blast. Tea time is so important, not because I love tea (in truth, I’m more of a coffee girl), but socializing IS important. We’re all too happy to watch other people live their lives (hello, Kardashians) without getting out and living our own.

We glorify being too busy, which is, in short, very sad. Why do we want a “me” world? As an aside, if you haven’t read this blog from my friend, Kayla Price-Mitchell, I encourage you to check it out! I believe we’re meant to be around others and not live completely solo lives. This is why etiquette is so vital. It’s not just about being comfortable and knowing which fork to use. It’s about making others feel comfortable. It’s a more selfless way of living.

Tea time, though no longer common, was how women of upper class socialized with each other regularly in the 1800s through the mid 1950s. We’re all too happy to get together for a good cause, but it is completely okay (and even good) to get together for no other reason than to be around each other.

In a relaxed setting, we are free to be open with ideas, share our concerns with each other, laugh and grow in friendship. It’s a wonderful thing. If you missed out on Sunday’s tea, I plan to have two more before the end of the year! This is my side job, so it is hard to do a tea correctly without going in the hole financially. However, my goal is to bring etiquette back in style. I can’t do that if there aren’t ample opportunities for unique events, such as teas.

Here are a few of the pictures from the tea party! Enjoy!

Lenox Autum china makes the perfect place settings.
Up close with each simple place setting.
An English bone china makes for a beautiful table.
                        It’s tea time!

 

Dining Etiquette Q&A – The Charger Plate

Most of the time, my etiquette email, etiquettebyemily@gmail.com, is fairly light on the inbox side. However, a few times throughout the week, I’ll have a reader’s question waiting to be answered. Today is such an occasion!

The charger plate – How do you use it? When do you remove it? Do you eat off of it?

Ok, first things first. You never eat directly off of the charger plate. When you remove it is quite dependent on what course you begin with. The charger may remain in place until the entrée course PLATE is served. If you aren’t changing plates, the charger should be removed. If you are beginning with a fish course that has its own plate, the charger may remain on the table.

Traditionally, the charger dictated the width of a place setting. Since plates were oftentimes dishes up in the kitchen and then brought out, the charger helped the host know where to set the flatware, glassware, etc.

Personal story: The year from Christmas Eve I decided to tackle the Feast of the Seven Fishes. However, after our Candlelight Service, which went nearly an hour and a half, we didn’t have much time to stuff our pieholes (classy, huh?) before heading off to Midnight Mass. Instead of attempting to wash the salad/dessert plates or soup bowls between courses, I decided to serve everything off of the entrée plate – the main plate, that is. Therefore, while my husband was pouring wine, I went ahead and removed the chargers.

In very nice restaurants, they will occasionally remove the charger completely before you begin the meal. That’s perfectly acceptable. The only rule with chargers is they MUST be removed by the time the dinner plate hits the table.

Here is my favorite etiquette expert’s take on formal table settings. I’ve used this guide regularly, and it always comes in handy! http://emilypost.com/advice/formal-place-setting/ Note: For the most formal of meals, salad is served after the main course, so the salad fork is closer to the plate than the dinner fork. Also, in this illustration it is mentioned that the napkin can go under the forks is space is very tight. In her earlier books, this was a major no-no for Mrs. Post.

Thank you for reading!!