Welcome to Hyacinths for the Soul

My heartfelt thanks for stopping by for a visit to my blog. HFTS is all about friendship, feathering one's nest, and sharing a creative spirit. Thank you to all of you who take the time to leave a comment. I read and appreciate each and every one. Your notes are the only way I know who has stopped in for a visit.

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Thursday, October 30, 2014

A Boo~tiful Night!



A group of girlfriends have

enjoyed a dinner group for over 30 years.




Cindy was our hostess this month,

and her beautiful home was ready for Halloween.

Want to take a look?





This charming vignette on a bed of crispy fall leaves 

sets the mood on the entry table.





Sweet Faced Witch





Pumpkin People





See the chandelier reflected

in the mirror.





It gave off a festive glow .   .   .





As we dined below.

These are the party favor treats from everyone.

I forgot to get a shot of the lovely meal.

~ Chilled Avocado Soup ~ Quiche ~ Green Salad ~

Delicious!





This tray showcases a collection of 

Halloween pins collected through the years.





This one in the kitchen holds

a coven of folk art witches.





The breakfast room buffet

offers a whimsical vignette.





A jolly jack-o-lantern and

a witch in flight.





Whimsical pumpkin people

by artist Dan Dipaolo.





Chunky Jack





Three Black Cats





Trick or Treaters,

the work of Lori Mitchell,





March across the shelves of

a kitchen baker's rack.




Hope you enjoyed a peek into

Cindy's beautifully decorated home.

Joining





Wednesday, October 22, 2014

Frightfully Delightful





Austin Skyline In The Distance


I know ~

 it's been more than a month.

Thank you to all who reached out

to check in with me.



Lake Austin

I spent two glorious weeks in France

 in September, and since returning home

I've been focused on family and friends.

 I promise I will share about my time in Paris soon.





A very creative friend recently hosted a 

small get together in honor of 

two friends with October birthdays.





It took this 

frightfully delightful table

to spark a new post.




Skelton 

staff on duty!




~ Creepy ~

Cheese Straw Fingers

( Directions found here. )




E e e e k!!!





Creepy, crawly, spiders!!!

More scary deviled eggs can be seen here

Lynn @ Happier Than a Pig in Mud





Chicken Poblano Wraps




Healthy Tidbits





Sweet Bites

For the Birthday Girls




Drink Tray




Anyone 

missing something?




Trick or Treat!

Hope your Halloween Party is

Frightfully Delightful


Joining


Monday, September 1, 2014

Who's Counting Candles ~ The Chef Celebrates A Birthday






My husband and his twin brother

recently celebrated a significant birthday.





Not saying which one.

Who's counting anyway?





Both these guys requested a

German Chocolate Birthday Cake.

No surprise!

That's what they request every year.





I usually make a traditional German Chocolate,

but this year I made a friend's mother's recipe.

It uses German Chocolate for the icing too.

You'll find a copy of the recipe at the end of the post.

This is a delicious version.

*****




I made the cake, but

this pretty young woman made the birthday

dinner for her dad and uncle.





~  A Pork Crown Roast  ~





~  Twice Baked  ~

~  Japanese Sweet Potatoes  ~




You can find the recipe for this

scrumptous dish here.




~  Arugula Salad  ~




This healthy salad 

included apples and goat cheese.





Dinner is served!




Yum!




Happy Birthday, guys!

Mom's German Chocolate Cake


Icing
1 large can Pet Milk
1 cup sugar
1 stick butter
3 egg yolks
1 pkg. German Chocolate
1 cup or more chopped pecans and coconut

Put first 5 ingredients in a double boiler and cook until thick.  Stir in pecans and coconut before icing cake.  This takes awhile to thicken, so it is important to start the icing before making the cake.

Cake
1 pk. German chocolate
2 cups sugar
2 sticks butter
4 egg yolks
1/2 t salt
1 t vanilla
2 1/2 cups flour (not quite)
1 cup buttermilk
4 egg whites, stiffly beaten

Cream sugar and butter.  Add egg yolks and beat until light and creamy.  Add dry ingredients and buttermilk alternately to the sugar mixture.  Add vanilla.  Melt German Chocolate in 1/2 cup of hot water.  Pour into the batter and fold in 4 egg whites that have been stiffly beaten.  Bake at 350 until done.  After cake is done, turn onto a platter and pour hot icing over the hot cake.



Joining



Monday, August 18, 2014

Hatch Chile Festival






It's the middle of August 

and once again time for

Hatch Chile Fest.



Hatch Chile Festival is when local restaurants

 feature specials made with Hatch chiles

and the grocery stores sell everything 

from fresh or roasted Hatch chiles

to all kinds of products made with Hatch Chiles. 



It's a time for thousands of pounds

of Hatch chiles to make their way to Texas 

from the fertile soil of the New Mexico

Hatch Valley along the Rio Grande River.



The long, green peppers

can be mild to very spicy and hot.



As they ripen

they begin to turn red.



The dried rusty red ristra

makes a beautiful and colorful

decoration for the home.

Legend says that hung on an outside

door,  it will keep the devil away

and bring one's home good luck.



Here at home, my "chef" takes advantage

of the roasted chiles available this time of year.

He cooks up special dishes made with

the spicy, freshly roasted Hatch chiles.

Then he adds a few packages to the freezer

to have on hand later in the year.




Tonight he is making Green Chile Stew,

a favorite recipe from the famous

Pink Adobe Restaurant, Santa Fe, NM.


It's the perfect occasion to use these festive

textiles that were a gift from

Michael Lee @ Rattlebridge Farm.



They are beautifully

woven in bright colors, and .   .   .



Embroidered with

red hot chile peppers.



These southwest inspired dishes

are hand painted and produced by

Clay Arts, San Francisco.



The colors within the green chile stew

are echoed in the vibrant stripes

that radiate out and form a border.




The stew is spicy hot so

I like to serve warm 

corn tortillas on the side.



The recipe calls for pork, but the chef

chose to use chicken in this version.

Either is an excellent choice!



You can find the recipe here.

It's been voted 

Best Green Chile Stew in Santa Fe.





Click here to read about a 

previous meal I shared 

made with Hatch chiles.



Hatch Chile Festivals Signal Summer's End
Linking to Cuisine Kathleen's 
End of Summer Challenge

Summer Challenge @ Cuisine Kathleen


Is there a Hatch Chile Festival 

going on in your local grocery store?

Also Joining





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