Napkins, Pizza, Pork and other Musings of a Tired Nursemaid

   Well! It's been quite a week. Unfortunately, blogging had to take a back seat to playing nursemaid to a whole houseful with a particularly nasty stomach bug. 

   

I will spare you the gruesome details

     Suffice to say that I am the lone standing survivor and holding my breath waiting for the body slam that I feel sure is coming.  Actually, I'm quite sure that it will hold off till later in the week when I am smack in the middle of a fairly major job. That's just par for the course.
     Today was the first day that a majority of family members were able to attempt a normal dinner. So, of course, being the caring, compassionate person that I am, I asked what they would like. Name it and Mama will make it for you. Fresh pasta? Homemade soup? Lobster Thermidor? (yeah, RIGHT!)

 "Mom, can we get Dominos??!!" (insert majorly enthusiastic squeals here)

NO, we cannot get Dominos! You've all been sick! I'm going to make you a good, healthy, nutritious and delicious dinner. I know! Pork medallions over linguine with a balsamic demi glace based sauce. 

"Mom, we're not hungry. We think we're sick again"

(Insert foot-stamping Mama here) 

     I love my children. Really I do. I recently had a discussion with my boys regarding good manners and why the napkins in the rings next to their plates should be folded neatly on their laps and not used as projectiles aimed at your unsuspecting mother. 

"But Mom, nobody else uses napkins"

Excuse me??

At this point Allie interrupts to agree with them. You all know Allie.

Cute little 16 year old. 

Hormonal, creative, wise-cracking teenage girl. 

This blog was her idea. 

She assured me that, alas, it's true- apparently I'm the only dinosaur in the country who uses cloth napkins. 

How sad.

When I was growing up, there were linens on the table for every meal. A freshly starched and ironed cloth and napkins at every setting- except for the older men who got dish towels. Apparently real men didn't use wimpy napkins

There were doilies on tables, lamp mats, flatware keepers, linen bags, and so much more. My Grandma Josie instilled a love of linens and textiles in me and got me started collecting many years ago. Some of my favorite items are the ones I remember her and my Mom using-  the ones I still use. 

Does anyone remember these?

Coasters were used under decanters and glassware and were available for both formal and casual occasions. 

These were made by my Aunt as part of her trousseau. 

The workmanship and tiny stitches are amazing

How fun are these?!

I've used these with Fiestaware for cookouts and evenings by the firepit

Love the retro look!

Linen with fresh green embroidery works beautifully with butterfly glasses

These are quite amazing- a combination of applique, reticella, and drawnwork

Can you imagine the hours spent

I feel sad that we seem to have lost some of the joy of entertaining graciously

I remember the polka dot set in front being a particular favorite of my mother's

So cute!!

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The recipe I used tonight is loosely based on one I got from a newspaper a number of years ago. I buy the demi glace at a specialty grocery locally, but have found that many supermarkets have now started carrying it. I remember my Nonna buying little glass jars at the local butcher and tucking them down into her net shopping bag for the trip home. There really is no specific substitute for demi glace and the rich flavor it imparts is worth the purchase. If necessary, you could probably boil down some stock to a strong reduction- that's basically what a demi glace is

PORK MEDALLIONS 

 based on a recipe by Chef John Pullis

6 slices coarsely chopped bacon

1 sliced onion

2 tablespoons Balsamic vinegar 

1/2 cup veal ( or vegetable) stock

1 cup demi glace

1 Tbsp. chopped fresh sage

1 Tbsp. chopped parsley

Kosher salt and fresh ground pepper to taste

2 tablespoons canola oil

1 pork tenderloin, cut into 1 1/2-2 inch medallions

Kosher salt and fresh ground pepper to taste

1 Tbsp. chopped fresh sage

2 oz. butter

hot cooked pasta or egg noodles

Chopped parsley for garnish

Cook bacon and remove from pan. In bacon fat saute onion until caramelized. Add vinegar and reduce. Add remaining ingredients and simmer 15 minutes.

Heat oil and saute seasoned pork medallions until brown on both sides. Remove to a serving dish. 

Add sauce and sage to pan and whisk in butter. 

Serve with pasta or egg noodles tossed in brown butter. Garnish with chopped fresh parsley.

And yes- the boys ate pizza

But not Dominos

I have my pride

As Always,

Buon Alimento, Buon Amici,

Pattie and Allie