{"id":79638,"date":"2019-07-07T05:37:52","date_gmt":"2019-07-07T10:37:52","guid":{"rendered":"https:\/\/wp.enchantedhome.com\/blog\/?p=79638"},"modified":"2022-08-28T07:16:00","modified_gmt":"2022-08-28T12:16:00","slug":"seven-on-sunday-194","status":"publish","type":"post","link":"https:\/\/wp.enchantedhome.com\/blog\/2019\/07\/07\/seven-on-sunday-194\/","title":{"rendered":"Seven on Sunday"},"content":{"rendered":"

Hello and happy Sunday! Hope everyone had a wonderful and enjoyable July 4th holiday. By the time you are reading this, ours will be just about over and I will be heading back to NY…..and back to reality:) So here we go with this weeks Seven on Sunday……<\/p>\n

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1 NEW ARRIVALS!<\/strong> I am thrilled to announce that a number of incredibly new arrivals are officially for sale under presales. Many have written about various things like my new etched cake domes, the new style hurricanes (both wicker and glass etched), the new pagoda salt and peppers plus so much more. So now you can preorder which will guarantee you your order as soon as they arrive. Here is a sampling below. Click here to see all presale offers-<\/strong><\/em><\/a><\/p>\n

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Say hello to my new favorite charger…LOVE this piece! This is now in stock, click here to see<\/strong><\/em><\/a><\/p>\n

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These are such fabulous heavy pagoda salt and peppers that are also big, as in 6.25″ tall. Love these, we got a small shipment so have about 6 pair of each finish and the rest is due here within 3 weeks, offered in two fabulous finishes. Click here for gold<\/strong><\/em><\/a> and here for silver<\/strong><\/a><\/em><\/p>\n

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How fabulous are these two new lamp finials? Offered in two style pagodas and four color ways, the perfect finishing touch for any lamp! These will be up for sale soon<\/p>\n

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Very<\/em> excited over these fabulous new style etched hurricanes, the Greek key\/garland above and the leaf\/garland below, I can barely contain my excitement over getting these. They will call for a dinner party:) I see a big long table with these, and how fabulous for a wedding\/event! Both exquisite:)\u00a0Available for presale, click here for details<\/strong><\/em><\/a><\/p>\n

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And of course the magnificent cake dome! There are several who have iron backorder, we are getting these in about 3 weeks and all backorders\/presale orders will ship at that time, also now available for presale click here for details on the presale page<\/strong><\/em><\/a><\/p>\n

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\"\"<\/a>2 RECIPES BY POPULAR DEMAND <\/strong>When\u00a0I posted pics of the dinner\u00a0party I threw for my husband, many of you asked for recipes. Your wish is my command. I am\u00a0going to do an\u00a0entire post in a few weeks on putting together an impromptu dinner together, I am by no stretch an\u00a0expert but you could say I certainly have a trick or towo under my sleeve which\u00a0I am\u00a0happy to share, so stay tuned. In the meantime here is how to make the\u00a0bruschetta and the asparagus\/proscuitto straws.<\/p>\n

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Brushetta<\/strong><\/em><\/p>\n

4-6 large ripe beefsteak tomatoes\u00a0 OR 2 cartons egg tomatoes (I like to add yellow tomatoes as well for color)<\/p>\n

Generous cluster of fresh basil and I do mean generous:)<\/p>\n

Olive oil<\/p>\n

1\/2 red onion finely diced<\/p>\n

1-2 TBSP of minced garlic<\/p>\n

Sea salt and fresh ground pepper<\/p>\n

Balsamic reduction\/glaze<\/p>\n

Key is simple- super ripe tomatoes and fresh basil. A kid could make this if the ingredients are super ripe. Dice tomatoes very small, finely chop the basil and onion. Gently mix together,add garlic then add sea salt and pepper to taste then a few tbsp of olive oil. I refrigerate it and keep it cold until the bread is ready. For the crostini part of this- I cut up a fresh baguette, drizzle olive oil over it, put it in 350 preheated oven (laid out on baking sheet)<\/p>\n

Bake until almost crispy. The olive oil will soften the bread even if you cook it too long (which I have certainly done many times). Spoon bruschetta liberally over each crostini then add balsamic reduction\/glaze.\u00a0 I will often sprinkle freshly cut basil over the entire plate. Bon appetite!<\/p>\n

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Asparagus\/prosciutto straws<\/strong><\/em><\/p>\n

Asparagus (look for bright green stalks, cut off ends about 2″)<\/p>\n

Fresh, thinly sliced prosciutto<\/p>\n

Fresh parmesan grated<\/p>\n

Puff pastry or Phyllo dough<\/p>\n

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Lay out the slightly thawed dough and roll out, sprinkle liberally with the fresh parmesan . Cut into 1″ long slivers. Cut ends off asparagus and gently wrap the proscuitto around each asparagus stalk. Then wrap the dough around it, it will almost have a spiral effect. Spray or lightly coat parchment paper then place each dough wrapped asparagus on the baking sheet. Be sure the oven is preheated to 395 then put in oven for about 12-15 minutes. Once they are golden brown, they are done. Serve hot and sit back and enjoy the accolades:)<\/p>\n

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3 INSTAGRAMS OF INTEREST S<\/strong>uch a great roundup this week, with a\u00a0little bit of everything from\u00a0flowers, to food to beautiful\u00a0parties and travel.\u00a0Something for everyone…..<\/p>\n

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4 A SITE YOU WILL THANK ME FOR TELLING YOU ABOUT. <\/strong>WhenI read this, I thought G E N I U S!!! I mean we have\u00a0all\u00a0experienced those\u00a0dreaded calls with ridiculous wait times, the boring elevator music and the robotic voices prompting us to press 2, then 3 then 1, and on it goes. Frustrattgin doesn’t begin to\u00a0describe it!<\/p>\n

So the CEO of Kayak recognizing this widespread frustration came up with the\u00a0best idea!!!! Not only does it streamline the most important information, like the best number to call, how to reach a human voice but it even tells you in real time, how long the call times are! This is AMAZING and I for one, am super excited about discovering this site!<\/p>\n

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5 INSPIRING STORY OF THE WEEK <\/strong>Just love this story, and what remarkable achievements from these incredible quadruplets! Truly remarkable and incredibly inspiring, if you have school aged kids, show them this video, anything is possible. I am officially impressed, kudos to the parents who were obviously a driving force behind their incredible achievements!<\/p>\n