For those of our chums who love the Royals, we are reading a wonderful book at the moment. It is called The Final Curtsy: A Royal Memoir by the Queen’s Cousin and is written by none other than the Queen’s cousin, Margaret Rhodes.
Though a lovely photo, you might wonder why such a portrait would be deemed so important. True it was taken as a part of the year long celebration of Queen Elizabeth’s 90th birthday, but the signal this portrait allegedly sends is a big one for Prince Charles and for the British people. Read more
We read this heartwarming story by Avianne Tan of Good Morning America and trust that you will enjoy it as much as we did.
“A train conductor recently saved the life of a stowaway cat he said he found “frozen in ice and snow” under the engine of a train at a station in Canada. Read more
The title of this post says it all. The flavor is apple and these are surely quick and very easy to make. Oh and did we say, they are really yummy too:-) Read more
In days gone by, Monday was commonly “laundry day” for homemakers who had a different day for each household task. Back then we didn’t have all the conveniences we now have so doing laundry could be an all day event. Today we have a chart with quick clean up ideas for any stain you might encounter. Or in today’s terms, we have some really helpful laundry hacks. Read more
Most of us will have some sort of carved pumpkin on our porches or next to our front doors or in our front windows tonight in celebration of Halloween! This is Jack-O-Lanterns big day! Here are some last minute ideas for carving your pumpkin and keeping it preserved a bit better. Read more
It’s Fall and Halloween is just days away. So what better way to celebrate the season than with pumpkin for dinner? Much less something so easy and delicious as this is! This could honestly not be much easier or more delicious and satisfying. By substituting wonton wrappers for the pasta, and using canned pumpkin puree for the filling, and topping the whole thing off with a delicious nutty tasting browned butter sage sauce, you can have this elegant and really yummy dinner ready in a flash.
Pumpkin Ravioli with Browned Sage Butter
(adapted from blog.Williams-Sonoma.com)
For the filling:
1 can pumpkin puree* (you could also use cooked butternut squash or sweet potato )
1 shallot minced
1 tablespoon butter
1 egg, yolk and white separated
2 Tbs. grated Parmigiano-Reggiano
1 tablespoon sugar
1/4 tsp. freshly grated nutmeg
1/4 tsp. fine sea salt
1 to 2 Tbs. dried bread crumbs
Place the pumpkin puree in a bowl. Melt the butter in a pan and lightly sauce the minced shallot until it is soft. Add the shallot to the pumpkin puree along with the egg yolk, parmesan cheese, sugar, nutmeg and salt. Stir well to combine. Add bread crumbs to bind the filling together if it seems a little runny.
Bring a large pot of generously salted water to a boil over high heat. Put the egg white in a bowl and beat it with a fork. Using a pastry brush, brush the edges of each wrapper with the beaten egg white. Place a heaping teaspoon of the pumpkin filling in the middle of each wrapper. Top each with another wrapper, pressing firmly to seal the edges and making sure to press out any air bubbles.
Lower the heat under the boiling water and bring it to a simmer. Place the ravioli, 6 at a time, into the simmering water and cook for about 4 minutes. Remove with a slotted spoon and place on a buttered baking dish in a warm oven (about 200 degrees) while you cook the remaining ravioli.
For the sauce:
1 stick of butter
a bunch of fresh sage leaves
Grated Parmigiano-Reggiano cheese for serving
Melt the butter in a large frying pan over medium-high heat. Once the butter has melted, add the sage leaves. Cook until the sage leaves are crispy and the butter is brown, this should take about about 3 – 5 minutes. Carefully add the ravioli to the pan, 6 at a time, and turn gently to coat with the brown butter. Transfer the ravioli to each dinner plate. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately. Add a fresh green salad and some crusty French bread and “dinner is served”!
MacKenzie Dawson of the New York Post writes:
“During World War II, Irena Sendler saved more people than Oskar Schindler, smuggling some 2,500 Jewish children from Warsaw’s ghetto to safety. Each time, she escaped certain death, as the price for anyone who helped a Jew was summary execution. Read more