Thursday, November 18, 2010

A warm cup of soup

I'm spending the next week doing some end-of-the-season antiquing for the shop, and every time I travel north during the winter (I know it's not officially winter yet, but it certainly feels like it) I realize how spoiled I have become by the warm Charleston weather. Though I tend to complain and swear I am never again traveling north between the months of November and April, the cold does give me an excuse to cook lots of warming meals, like this Carrot and Fennel Soup (via Orangette) with goat cheese toast and crumbled pancetta.

Saturday, November 13, 2010

New silver pieces added to the etsy shop

Lots of new silver pieces have been added to the FQMercantile etsy shop just in time for holiday entertaining! 3 and 5-arm candelabras, a beautiful antique hand chased pitcher, silver trays, a tea pot, napkin rings, and more...visit FQMercantile to see all the new pieces.

Sunday, November 7, 2010

Sunday Shopping: Winsome Wood

Turned maple burl bowl

Maple cutting board with a natural edge

Box elder vessel

Vintage general store scale with wood base

Heirloom quality cherry kitchen utensils (I have quite a few of these cherry wood cooking & serving pieces, and years later, after almost daily use, they're still as beautiful as when they were brand new!)

Saturday, November 6, 2010

Spiced Breakfast Quinoa with Coconut & Pecans

I have never been a fan of oatmeal, cereal or grits for breakfast (though I can't denounce grits entirely, otherwise I might be asked to leave Charleston. Shrimp & grits is one my my very favorite foods, I swear!). I came across a recipe for sweet quinoa recently, and once I tried it I was hooked. This is now my go-to breakfast grain, for days when an apple just won't do. It's quick, easy and oh so good!

Spiced Breakfast Quinoa with Coconut & Pecans
1/3 cup quinoa
1/3 cup almond milk (plain or vanilla flavor, though if you use vanilla only use half the honey)
1/3 cup water
1/4 teaspoon cinnamon
1/8 teaspoon cardamom

Rinse the quinoa, the put all of the above ingredients in a small saucepan and bring to a boil. Once it comes to a boil turn the heat down and let it simmer for about 15 minutes, until all the liquid has been absorbed. Once the quinoa is done cooking fluff it a little and put it in a bowl. Stir in the following ingredients:

2 teaspoons honey
1/4 cup shredded coconut
1 handful of pecan pieces

...and you're done!