GREETINGS FRIENDS AND HELLO FRIDAY!
FROM CHERYL CLARSON
Welcome to 5 for Friday on this Friday September 22 — day before the official day of the Autumn Equinox!
I don’t know what the last day of summer is doing in your part of the world — but here — Summer is not going out without a very well noted reminder that She is Summer and she is hot. It’s super warm here today.
Today’s line up is a lot of fun:
Stephanie’s Chic on the Cheap is a cool read. Gold! People. Grab a can of spray paint and roll with it. Carefully. Follow Steph’s advice –
Pics #1, #2, #3
Totally connects with Dolly’s quote at the end of the episode regarding rainbows. Gotta look for the rainbows. This one found my ankle! Love the rainbow sightings!
Random tiny rainbows exist. Of course they’re from light (generally a ray of sunlight) finding a piece of glass or something in our homes – being a reflector and the tiny rainbow shows itself.
It’s one in the same thing to me! A rainbow’s a rainbow.
If you find one doing a peek-a-boo on your kitchen floor or on your wrist or anywhere else — please let us know in comments. So magic!
2 RECIPES TODAY!
Sweet Potato Wedges with lime mayo – perfect for a little something-something appetizer thing happening while hanging outside with a glass of wine or frosty mug full of a favorite beer on the last day of summer and into the beginning fall days. Oh! Don’t forget some music while you’re hanging out …
AND Gingerbread Apple Upside down cake – easy, gooey fabulous delish. Hello! Dessert – Breakfast – afternoon delight – or middle of the night snack-attack remedy.
I’m not a sweetie, rather not a sweet eater, per se – but I love Gingerbread. And Starbucks around this time of year – a little bit later, more like, October – used to sell fat slices from a gingerbread loaf with a cream cheese icing. I loved it. Looked forward to it.
Last year and the year before I went in to multiple Starbucks locations a couple of times and looked through the glass case – Where’s the Gingerbread?
Baristas told me that the Gingerbread loaf hadn’t been shipped from wherever Corporate purchased and sent it from to the individual locations.
*Big Fat Boo*
So this recipe has my name all over it! And with apples!
The bar just got raised.
Later, Starbucks gingerbread loaf slices I can’t find anymore.
Making my own version and sharing it with friends and family … should there be any left over. HA
The QUICK QUESTION – best compliment you’ve ever been given.
Mine is – although probably not the best compliment I’ve ever been given but definitely one of the top 5’s for me – was from, Paul Ledford, the Production sound mixer on Stephen King’s, THE MIST.
Paul said on the last day of shooting, “I am in awe of your strengths. Not just moving all over and lighting the Set, but how you interact with all the crew people on the set in different departments and we all enjoy working around you.”
I’ve never forgotten that compliment. How about you?
5 selected songs today are beautiful.
I won’t fib to you – been doing a little recycling of some of the playlists lately – SLACK!
However, I’m back on target again and this is a brand new hand-picked 5 chosen for today.
I seriously have over 400 CD’s – I know, CD’s are so yesterday. Not for me. Ha!
I can still listen to them and find great songs to remind me of what would be super cool to assemble a GREAT playlist on Fridays.
We always played music – eclectic – hand picked for the day or evening at Hippie Cowboy.
Shout out to Carol and Brooke – you 2 will totally remember the magic of the music.
Those were the days – as they say – HA!
The magic of the music + food was … Hippie Cowboy.
Hope you, Readers, might have a few minutes to give the 5 songs a listen and will hear the magic in the music!
Thanks, friends, for sliding by today and giving us a piece of your valuable time and energy in reading and commenting. So appreciative!
Here we go!
WHAT IS THE BEST COMPLIMENT YOU’VE EVER RECEIVED?
CHIC ON THE CHEAP
Want to “Glam-Up” your living space a bit? Add some gold! Easy-Peasy and super inexpensive. Gold accessories for your home are very popular right now.
There are great shades of gold, copper and rose gold available in spray paints. It’s so simple to spray paint existing pieces you may already have or interesting vintage pieces you can find at thrift stores.
Matching painted picture frames or mirrors make eye-catching statements. (See Pics #1, #2, #3)
A little gold goes a long way.
If this is a project that interests you – just start with a few pieces and add more gradually.
Wal-Mart has a great selection of metallic spray paints in gold tones.
Let me know in the Comments interesting things you’ve painted!
SWEET POTATO WEDGES WITH LIME MAYO
These little appetizer gems are great for putting on a plate and hanging out with a glass of wine or frosty mug of beer and enjoying someone’s company on the last day of summer and for a time into the beginning of fall. They’re easy to make and easy to eat!
HERE’S HOW WE MAKE THEM:
- 3 sweet potatoes (about 1 1/2 lbs), peeled, each cut lengthwise into 8 wedges
- 4 TBSP vegetable oil
- Kosher salt and freshly ground pepper
- 2/3 cup good quality mayonnaise
- 1 TBSP finely grated lime zest
- 2 TBSP fresh lime juice
- Chopped fresh cilantro (for serving)
Preheat oven to 450*. Toss sweet potatoes and oil on a foil-lined large baking sheet; season with the salt and pepper
Roast, turning once, until golden brown and crisp, 25-35 minutes.
Meanwhile, whisk mayonnaise, lime zest and lime juice in a small bowl.
When sweet potatoes are totally roasted – remove from oven and let sit for a few minutes.
Season wedges with a little more salt and sprinkle on top fresh, chopped cilantro.
Serve with lime mayo for dipping purposes.
ENJOY! MAKE MORE! Another day.
GINGERBREAD APPLE UPSIDE DOWN CAKE
HERE’S HOW WE MAKE IT:
4 TBSP butter – plus a little more for greasing the pan
1/3 cup dark brown sugar
Pinch of salt
4 apples, think MacIntosh or Gala – something a little rosy red – not the bright green Granny Smith apples or the deep red Delicious apples we all remember in our lunches as kids – peeled and sliced medium thin (not paper thin and not thick – I think of the size to slice like a great apple pie I’ve enjoyed from a restaurant – that sliced thickness).
1/2 cup butter, room temperature
1/2 cup sugar
1 large egg
2/3 cup dark molasses
1 cup buttermilk
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
GET THE OVEN READY:
Preheat the oven to 325*.
MAKE THE TOPPING:
Grease/butter a 10″ cake pan – a round one.
Melt butter in a small sauce pan and add the brown sugar and simmer over medium heat – stirring about 4 minutes. Stir in salt. Remove from heat.
Pour into the bottom of your prepared round baking pan.
Cover topping mixture with apple slices in a single layer over the top. Cutting apple slices to fit to size filling in the gaps so all is covered with apples.
PREPARE THE GINGERBREAD BATTER:
Using a hand mixer, blend 1/2 cup butter and the sugar on medium-low speed.
Increase the speed to high and cream until light and fluffy.
In a separate bowl – medium size – whisk together the egg, molasses and buttermilk.
Sift together the flour, baking soda, salt, ginger and cinnamon.
TIME TO MARRY ALL THREE BOWLS INTO ONE MERRY PIECE OF GREATNESS:
Alternate mixing Bowl #2 and Bowl #3 into Bowl #1 with a wooden spoon until all are happily incorporated as one beautiful batter!
NOW WE GENTLY POUR THE BATTER ON TOP OF THE TOPPING/SLICED APPLES IN THE CAKE PAN.
USE A RUBBER SPATULA TO TRANSFER FROM BOWL ON TOP OF APPLES SO NOT TO DISTURB WHAT YOU’VE ASSEMBLED.
IN PREHEATED 325* oven for at least 45-50 minutes. Might take a little longer depending on your oven’s temperature personality.
Do the toothpick or a butter knife test. Slide either in the middle of cake. If it comes out clean – cake is ready to take out of the oven.
REMOVE FROM OVEN and place on an elevated rack on your counter and let rest 10-15 minutes.
NOW INVERT CAKE on a large platter or on a flat pizza baking pan – by placing platter or pizza baking pan over the top of the cake and then GENTLY flip it upside down.
GENTLY TAP THE SIDES AND TOP to “coach” it to release. Then gently pull-up cake pan from the cake.
SERVE WITH LIGHT WHIPPED CREAM. OR NOTHING AT ALL.
THE CAKE IS SWEET ON ITS OWN – SO ICE CREAM ON THE SIDE COULD POSSIBLY TAKE IT OVER THE TOP OF TOO MUCH SWEET.