Archive for March 2017
Sweet ‘n Wild Spring Baskets
Scot Haney of WFSB’s Better Connecticut came by Connecticut Country House and we had a great time hanging out in the kitchen creating two types of nature inspired floral spring…
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Sisters
You know the saying, “It takes a village…”, well, it’s more like “it takes a sisterhood” for me. Saturday’s ‘Time To Celebrate!’ post, was the Cliff Notes version of getting…
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Our Country House Kitchen Issue Is Here!
Whether your kitchen is in a home from the 1700s, 1800s, 1900s, or beyond, it’s never too old, or too new, for a Country House perspective. Throughout the pages our…
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Time To Celebrate!
Well, it’s official! At long last I have a publisher for my book! I am honored and so excited to announce that Vendome Press in New York will be publishing…
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A Spring Sneak Peek
“Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love.” — Sitting Bull…
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Traditional Irish Apple Cake & Serving Tea At WFSB
You think that a New York minute is fast? A fun filled, five minute segment on baking a simple Irish Apple Cake on WFSB’s Better Connecticut goes by in the…
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Magical Ireland
I’m dreaming of Ireland, such a magical place. Last summer, the 3 of us Murph’s spent 10 glorious days traveling and taking in as much of the Emerald Isle as…
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A Pretty Little Pick-Me-Up
On a snowy winter’s day like today, it’s hard to believe that spring is just a couple of weeks away. For me, there’s nothing like a sweet bunch of springtime…
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A Connecticut Creamware Collection
While I have my corner Cabinet of Curiosities, my dear friend Marta has a gorgeous 18th c. corner cabinet filled with an enviable collection of creamware. Guarded by a Staffordshire dog,…
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The Art Of You
“Art is the most intense mode of individualism that the world has known.” – Oscar Wilde I couldn’t agree more! What does the art you surround yourself with say about…
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Crabby Patties
When faced with a hankering for crab cakes, my husband Murph stepped up to the plate and created this wonderful rendition. Based upon a Food Network recipe from the grande…
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Well, Hello March!
I welcome March with open arms. It’ll be a busy, busy month for me, but it’s all good. As last year’s Hall of Fame recipient, I’ll be traveling to Los…
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