This was the 2nd course served at Carol’s Farewell Luncheon.
There are so many recipes for Spinach Salad. But this is a yummy, easy one. The recipe, from Paula Deen Celebrates!, has this comment with it: “This dressing is so good, you just might want to drink it!”
So, if you already have your own favorite Spinach Salad, you might want to try it with Paula’s “good enough to drink” dressing!

I am not posting an image. Salads are so hard to photograph and I do believe most of us can picture what this would look like!

Spinach Salad

Fresh Baby Spinach
4 strips bacon, fried crisp, drained and crumbled
2 hard-boiled eggs, chopped
1 cup sliced fresh mushrooms
2 green onions, sliced
6 cherry tomatoes, halved

In a large glass bowl, layer the salad ingredients beginning with the spinach. Cover and chill.

Dressing
1 cup vegetable oil – measured with your Paula Deen Pewter Measuring Cups
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 tsp. salt – measured with your Paula Deen Measuring Spoons
1/2 tsp. pepper
1 T. sugar
1 tsp. dry mustard
1 clover garlic – minced

Combine the dressing ingredients in a blender and mix well.

Add the dressing just before serving the salad and toss well!

At Carol’s Farewell Luncheon last week, everything but the Strawberry Shortcake was from my two Paula Deen Cookbooks.

We started with her Strawberry Soup. This was heavenly and a rather unusual way to start a meal!
But on a hot summer day, it is perfect. Unfortunately, I forgot to photograph it so I must thank
The Food Network for this image.

Paula Deen's Strawberry Soup

Strawberry Soup
serves 6 – 8

1 quart strawberries, hulled
4 cups buttermilk, measured with our Paula Deen Pewter Measuring Cups, of course!
3/4 cup sugar
2/3 cup sour cream plus a bit more for garnish
3 T. peach schnapps, measured with our Paula Deen Pewter Measuring Spoons, of course!
Fresh mint leaves

In the bowl of a food processor, combine the strawberries, 1 cup of the buttermilk, and the sugar. Process until blended and set aside. Combine the remaining 3 cups of buttermilk, the sour cream, and schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture and stir to combine. Cover and refrigerate until well chilled. Serve the soup chilled in small cups, garnished with a small dollop of sour cream with mint sprigs.

The average age here at Crosby & Taylor is about 30 years old. Most of the lunch room talk is about sports teams, bands, and food and drink.

In 2007, when Carol accepted a job here, as sales manager, I kind of wondered how she would fit in with this crowd. Like myself, Carol has been “around the block”. This was not the first job on her resume. But something about her led me to believe that she was a lot younger (in spirit) than the date on her driver’s license might lead you to think.

This was so true! Carol fit in just fine here. She has boundless energy, a positive outlook on life, and a great – take it as it is – attitude. But nothing lasts forever and so last Friday was Carol’s last day. We had a fun going-away luncheon out in our side yard. Thank you, Mother Nature!
We had lots of food and games, of course.
We rarely have a party around here without games and prizes. Some of the prizes were goodies that I had brought home from Out of the Blue, one of my favorites stores in Georgia.
Everything I made was from my two Paula Deen cookbooks. In my next few posts, I will share the recipes from our luncheon.

Jeopardy game all about Carol

Most brides and grooms like to register for their Wedding Gifts.

I usually try to find something in their registry that I can combine with something handmade. That way, I feel I am putting my own personal touch to the gift.

Here are 5 Crosby & Taylor product ideas that would make nice lovely gifts on their own – or as add-ons to registry listed items.

1) Pewter Spoon Rest – $20

Fleur de Lys Spoon Rest

2) Petite Salt Pot – $29

Petite Salt Pot

3) Pewter Salt Cellar – $19

Pewter Salt Cellar

4) Key Rack – $23

Pewter Key Rack

5) Lightweight Hook – $9.50

Lightweight Pewter Hook

Time for another birthday!
Last week it was Elaine’s…our fabulous accountant.

Elaine - Accountant Extraordinaire

I found a recipe for a Chocolate Bundt Cake in a Southern Living magazine. It called for 8 ounces of semi-sweet chocolate and a can of Hershey’s Chocolate Syrup. Now, I realize that, for many people – that is enough chocolate. But not for this crowd.

I swapped out the Hershey’s Syrup for 12 ounces

of Euphoria Chocolate Sauce (made locally but I’m sure they would be happy to ship some to you.) The container is 14 ounces but I just put in 12 ounces so I had a little left for myself. (Shhhh!)

I guess Elaine liked it. Here she is with her second piece.
(You might notice that it was too late to go knocking on my neighbor’s door for her Bundt Cake Pan so I used a Tube Pan that I had. Not quite as elegant – but we’re more about taste than presentation around here)

Double Chocolate Bundt Cake

1 – 8 ounce box of semi-sweet chocolate baking squares
1 – 16 ounce can of Hershey Chocolate Syrup (or 12 ounces of Euphoria Chocolate Sauce)
2 – sticks softened butter
4 – large eggs
2 ½ cups all-purpose flour (measured with Pewter Measuring Cups, of course!)
½ tsp. baking powder (measured with Pewter Measuring Spoons, we hope!)
¼ tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

Garnish: Powdered Sugar or Cocoa Powder

*Preheat over to 325 degrees
*Melt chocolate and butter over low-heat in a saucepan. Stir in chocolate syrup or sauce until smooth.
*Beat butter at medium speed with an electric mixer until creamy Gradually add sugar, beating at medium speed until light and fluffy.
*Add eggs, 1 at a time, beating just until blended after each addition.
*Sift together baking flour, baking soda, and salt. Add to butter mixture alternatively with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
*Stir in vanilla and melted chocolate mixture just until blended.
*Pour batter into a greased and floured 14 cup Bundt pan.
*Bake at 325 degrees for 1 hour and 20 minutes or until a long, thin cake tester comes out clean.

*Let cool for 15 minutes. Then turn out and sprinkle with confectioner’s sugar or cocoa.

*Devour!

Double Chocolate Bundt Cake

I am always amazed at the incredible variety of vessels that have been made out of pewter.

We primarily make products for the kitchen – Pewter Measuring Cups and Spoons, Coffee Scoops, and so on. But a couple of centuries ago, European pewter smiths were making many items for medicinal use!

In one of my favorite picture books on old pewter, I came across this French baby bottle. How beautiful!

Pewter Baby Bottle

I also found this image of a bottle to hold leeches. Thank goodness we don’t use that medical technique anymore!

Pewter Leech Container

There were countless other images – many of which I feel you might not want to take a look at
(such as a small syringe, a spoon for castor oil, and even a suppository mold).

I always get a little thrill when I realize we are working with the same basic metal (minus the lead – thank goodness!) that has been used for centuries. Admittedly, plastic and paper have their place. But products made of Pewter will last forever. That makes me proud.

June is here and that means Wedding Season is here, as well.

Four of our most popular product categories (which, we believe, are all perfect wedding gifts) are on sale through July 5th.

To take advantage of this special pricing, just enter the coupon code at our check-out.
www.crosbyandtaylor.com

Pewter Spoon Rests – $15 (regular price $20)
coupon code: bjunerest

Pewter Measuring Spoons on Post – $59 (regular price $79)
coupon code: bjunespoon

Pewter Measuring Cups on Post – $149 (regular price $179)
coupon code: bjunecup

Ceramic Canister Set – $199 (regular price $239)
coupon code: bjuneset

We can write out your gift message, wrap your gift and ship it right off to the bride and groom!
Happy Wedding Season! Happy Gift Giving!