Easter Mantel

 
This time last year we were lamenting how we didn't have much of a winter.  Of course, this year we are wondering when will we be rid of the snow once and for all.  I guess that's always the way, huh?



Perhaps that is some of the inspiration for this year's Easter mantel...  I don't think I've ever incorporated this many plants in a mantel.  I think I really wanted to see some green, life, and growth indoors since there sure isn't much outdoors.

The button Easter egg is also a new addition this year.  I was inspired by this I found on Pintrest.  It was also a craft I could make using materials I already have.  My original vision was to make the egg pink, but when I saw the pink with the blue frame, I was reminded that sometimes pink and blue is not my favorite color combination. 

 

I've made the eggs over the years. Those in the little egg cups are just modge podged tissue paper.  The blue and brown speckled eggs I made last year for our Easter dinner centerpiece.  I just painted them with acrylic paint and remain quite pleased with how they turned out. 

 

The embroidered Home Sweet Home was made by my grandmother Nellie.  It brings back fond memories of visiting her and my granddad in North Carolina. 








When I was in college, I worked as a cashier at a mom and pop grocery store.  One day a much older gentleman bought an Easter Lily.  He told me, "I've been buying my wife one of these for 50 years.  I can't stop now!"  Whenever I buy myself one, I think of him.


I just can't wait to welcome spring!

Mardi Gras ala Burlington

The other weekend we headed north to Burlington, Vermont for Magic Hat's Mardi Gras.  This was our second trip to Burlington for the festivities.  Our 2013 visit was just as fantastic as 2011 and our destinations within this great college town were also nearly identical.

Our stops:

Vermont Brewery 
Here we both had the Bombay Grab IPA.  Like many other on-site brews, the beer was not very carbonated but was so smooth and quite tasty.  We also had some of the best sweet potato fries we had ever tasted!















Penny Cluse Cafe
What an amazing brunch!  I also had one of the best Bloody Mary's I've ever had - the Penny Pickler.  We were starving when we got here Saturday morning, so we got an app - banana bread.  It was served with a walnut cream cheese and was out of this world.  And yes - that's Penny. The restaurant is named for the owners' pooch.  :) 

 Vermont State Craft Center - Frog Hollow  
The last time we visited the Hollow, I bought two prints by the same artist.  Since then, the artist has passed away.  I am so glad I have some of her work.  We enjoyed looking around this time, but left empty handed.


















Bennington Potters North Incorporated
This three story loft building is full of inspiration.  We love checking out the fantastic displays of handmade pottery and beautiful textiles. 





 
Adult Play Pens
There weren't any adult play pens the first year we went.  These were a wonderful addition!  We loved being able to enjoy a beer outside while we listened to the drum circle and people watched.  I also enjoyed the privilege of being able to drink a beer right outside city hall! 

The Parade
We thoroughly enjoyed the family friendly event.  We saw lots of eccentric folks, as well as families with small children and even a few four legged friends.  We caught a few beads, some chocolates, and even a cool beverage container.  I captured one of my favorite photos of all time the first year we went to Hat's Mardi Gras (left).  A different group of gals was outside this year and I got a photo of them too.

The Farmhouse
We had some cheese with our beer.  Who would have thunk it?  Anyway, beer and cheese is a delicious, unexpected combination.  We had blue cheese and sharp cheddar.  I later had the exact same dinner as I had the first time we visited - polenta cakes with mushrooms and kale.  Positively divine.  I also had some of the best beer I've ever tasted - Fiddlehead's Dog Eat Dog.  I am still dreaming about it.



Magnolia's
We stopped in here for breakfast before hitting the road.  We managed to beat the rush and even had some banana bread as an app.  Magnolia's serves their banana bread with a cherry cream cheese.  It was yum.  Our breakfasts were equally delicious. 

Just like the first time we visited, we stayed in downtown Burlington and did not use the car all weekend.  We loved seeing this great college town on foot.  I think this is going to become an annual thing for us. 

Specialty

My black beans and rice have been a signature dish since college. The first time I had black beans and rice, a friend who worked at the beloved (now former) Cafe Gardens prepared them with bell peppers and tomatoes. Later a gal from Miami, who also lived in Rawlings Hall, showed me how to prepare Cuban black beans.

Over time I developed my own recipe.  It became a favorite back then and is still frequently requested.

My recipe:

Large 28 oz can of black beans or 2 15.5 oz cans, partially drained

1 10 oz can of Rotel, partially drained 

1 medium to large onion, diced

1 tbs cumin

1 tbs black pepper

1 tsp cayenne 

4 tbs balsamic vinegar

3/4 cup cilantro, chopped

Combine all of the ingredients except the cilantro in a pot over medium heat.
Do not cover.

Stir occasionally.

When the onions have become transparent, add the cilantro.

Stir and warm the cilantro for about 3 - 5 minutes.

Serve over rice with cheese, sour cream, and chips.

Notes:

I feel old when I think about this dish. Is it possible that I've been making this for over 15 years? Yowzers.

When I partially drain the beans and Rotel, I don't bother with a colander. I just use the can lid to help.

In my dorm days, as well as time on 4th and 5th avenue, I used fresh tomato. I've come to realize that a can of Rotel yields the same flavor with less effort.

My measurements of the spices are approximate. I am able to judge by sight, but hopefully my estimates are helpful to you. Obviously the cayenne brings the heat, while the balsamic adds sweetness.

It is critical to allow the onions to cook until they are transparent. Otherwise they're a bit too overpowering.

Conversely, cooking the cilantro too much diminishes its flavor. A quick warm such that its color remains bright is perfect.

Black beans and white rice will never be as magical as MSG laden yellow rice. Black beans over white rice can, however, be pretty darn satisfying. I use whatever white rice I have on hand which is often either jasmine or basmati. 

Chips and sour cream are a relative new addition. Perhaps since I abandoned MSG yellow rice, I could replace it with some other indulgences.

Over all these years, I have remained faithful to my cheese: extra sharp white cheddar. 

Simply pureeing the beans yields a great dip or base for taco salads.