Loved the quote in your latest video. I tend to be one who puts me last. Thank you for the reminder to be kind to me. As for fall foods, I’m a southerner who leans toward stews, soups, chili and homemade chicken and dumplins in cooler weather. Right now, we are in the 100s in Louisiana, so NOTHING HOT HAPPENING HERE ANYTIME SOON! Thank you for the lovely video. I always look forward to them 🥀
You asked for a fall recipe. This chicken, sweet potato, and corn chowder is always good, especially on a crisp autumn day. 8 cups chicken broth 1 1/2 pounds sweet potatoes, peeled and cut into 1/4 inch pieces 2 (1-lb) bone-in skinless chicken breasts 2 cups fresh corn kernels 2 cups chopped yellow onion 11/4 cup chopped red bell pepper 1 1/4 cup chopped yellow pepper 1 cup chopped celery 2 teaspoons kosher salt 1 teaspoon black pepper 1 cup heavy cream 5 tablespoons cornstarch 1/4 cup chopped fresh flat-leafed parsley Hot sauce Finely chopped chives Combine first 10 ingredients in large pot. Cook until chicken and sweet potatoes are tender. Remove chicken, coarsely shred, discarding bones; set aside. Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives. Serves 10
I like the idea of paying yourself with time. Any ideas for something different with bridle sprouts. I like them with sautéed or baked with bacon and male syrup but would be glad to do something else
I have a comment about storing cheese and I wonder if anyone does this as well. I first wrap it in parchment paper and then use cling film on top of that. I found cheese lasts a very long time this way. Thank you. I enjoy your videos
I like the idea of fall cleaning. Top of my list before Thanksgiving. I like Peter's view about us being adults. I do the dishes as soon as we are done eating. Our guests almost every time sit at the table after eating which gives me time to cleanup and chat at the same time. Once I am done then a few minutes after the guests leave. I find it works very well for me because I have company while I am finishing up the cleaning and it doesn't feel like a chore.
My mother used to indicate that the party was over by standing up and saying, "Well, this has been lovely, but I'm going to go to bed now so you can all go home.
Oh my, this topic of "polite departure". I cannot, no matter how many ways I have tried, train my husband to FOLLOW ME to and out the door when it is time for us to leave someone's house. He is an absolute Master at stalling. Why?! Shoes on and everything, he can chat in the foyer for another hour! I've even resorted to pulling with increasing force on his back pocket or giggling the doorknob! He just loves being with people that much, I guess.
Lovely to see you both so happy and the idea to clean the kitchen for the new season is fabulous, thank you. my question is - when you move country (we have just moved to the south of France) and i am sure you can imagine what it means in terms of food , so i am looking for advice how not to be overwhelmed and have my kitchen and dinners relatively normal. i overdid it so far - in terms of buying (it is just too tempting) and now ended up with a fridge overflowing, same for fruit basket, can not even say how many types of cheese in the fridge. and there is no need to stock up at all, it is all out there available at any time, lovely markets everywhere. thank you in advance. would really want to hear how you would approach this situation.
Hello Laura. I am one of your years long fans but do not comment much. Anyway I have a question. I have left home for work in the South Pacific and I stayed here for 2 months. I managed to even host a tea party in my small kitchenette. But I was struggling with organising my temporary kitchen for two months. Now I am going to my second home where I will stay again 2 months. That home is where all my relatives are, and I would love to host there too. Any tips on how to organise and manage temporary kitchen? Also tips on hosting with temporary kitchen. Thank you and greetings from Papa New Guinea 👋
Hello Laura, fall kitchen cleaning sounds very relaxing and exciting at the same time, getting ready for all the holiday baking and cooking 🙂 I received some beautiful squash from a friend and I have never cooked with it. Do you have a fall recipe or idea what I could do with them? Merci
There's a very good recipe in one of the newsletters for a squash and date tea bread. Roasted squash is delicious. I use squash for pie and for soup instead of pumpkin. Everybody loves squash ravioli, of course. And, it's good simply puréed with plenty of butter as a side dish. Hope this gets you started!
I found an old tv channel video of yours where you made powder puff cookies filled with jam and. I think. whipped cream. Is the printed recipe in one of your cookbooks or online? I'd love to make a few. Thank you very much.
@@lauracalder2337 it appears that I don't have this book so my dear husband is looking for a good copy. My question is did the hardback come with a dust jacket? Thank you.
I cant recall whether you have explored this. I know I've read about it elsewhere but I would love your take on the subject of very casual dining. I'm not talking about hotdogs on paper plates necessarily. But more of the concept of not waiting to entertain until you have matching china and have perfected a fabulous recipe and have had new carpet put in.
Would it be alright to mention when to leave when extending the invitation? Say . . . "come to dinner at 8, until around 10 or so . . ." to give them an idea of how long to stay. 💕💕💕
Usually cocktail parties are set within a specific frame, but it feels a bit odd to put a cap on a dinner. It's too much like restaurants that tell you you can only have your table for an hour and a half and then you get the boot. Not very hospitable. But, saying 5 to 7 for drinks, say, is normal.
Are you going to have more tv shows?
Loved the quote in your latest video. I tend to be one who puts me last. Thank you for the reminder to be kind to me. As for fall foods, I’m a southerner who leans toward stews, soups, chili and homemade chicken and dumplins in cooler weather. Right now, we are in the 100s in Louisiana, so NOTHING HOT HAPPENING HERE ANYTIME SOON! Thank you for the lovely video. I always look forward to them 🥀
love your suggestions for closing the evening....body language and a few well chosen words
You asked for a fall recipe. This chicken, sweet potato, and corn chowder is always good, especially on a crisp autumn day.
8 cups chicken broth
1 1/2 pounds sweet potatoes, peeled and cut into 1/4 inch pieces
2 (1-lb) bone-in skinless chicken breasts
2 cups fresh corn kernels
2 cups chopped yellow onion
11/4 cup chopped red bell pepper
1 1/4 cup chopped yellow pepper
1 cup chopped celery
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
5 tablespoons cornstarch
1/4 cup chopped fresh flat-leafed parsley
Hot sauce
Finely chopped chives
Combine first 10 ingredients in large pot. Cook until chicken and sweet potatoes are tender. Remove chicken, coarsely shred, discarding bones; set aside.
Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives. Serves 10
It's very generous of you to share your recipe. Thank you so much!
I like the idea of paying yourself with time. Any ideas for something different with bridle sprouts. I like them with sautéed or baked with bacon and male syrup but would be glad to do something else
“Point your feet towards the door.” So funny that you said that. However, it can be painfully true.
I have a comment about storing cheese and I wonder if anyone does this as well. I first wrap it in parchment paper and then use cling film on top of that. I found cheese lasts a very long time this way. Thank you. I enjoy your videos
I like the idea of fall cleaning. Top of my list before Thanksgiving. I like Peter's view about us being adults. I do the dishes as soon as we are done eating. Our guests almost every time sit at the table after eating which gives me time to cleanup and chat at the same time. Once I am done then a few minutes after the guests leave. I find it works very well for me because I have company while I am finishing up the cleaning and it doesn't feel like a chore.
My mother used to indicate that the party was over by standing up and saying, "Well, this has been lovely, but I'm going to go to bed now so you can all go home.
Oh my, this topic of "polite departure". I cannot, no matter how many ways I have tried, train my husband to FOLLOW ME to and out the door when it is time for us to leave someone's house. He is an absolute Master at stalling. Why?!
Shoes on and everything, he can chat in the foyer for another hour! I've even resorted to pulling with increasing force on his back pocket or giggling the doorknob! He just loves being with people that much, I guess.
Lovely to see you both so happy and the idea to clean the kitchen for the new season is fabulous, thank you.
my question is - when you move country (we have just moved to the south of France) and i am sure you can imagine what it means in terms of food , so i am looking for advice how not to be overwhelmed and have my kitchen and dinners relatively normal. i overdid it so far - in terms of buying (it is just too tempting) and now ended up with a fridge overflowing, same for fruit basket, can not even say how many types of cheese in the fridge. and there is no need to stock up at all, it is all out there available at any time, lovely markets everywhere. thank you in advance. would really want to hear how you would approach this situation.
Hello Laura. I am one of your years long fans but do not comment much. Anyway I have a question. I have left home for work in the South Pacific and I stayed here for 2 months. I managed to even host a tea party in my small kitchenette. But I was struggling with organising my temporary kitchen for two months. Now I am going to my second home where I will stay again 2 months. That home is where all my relatives are, and I would love to host there too. Any tips on how to organise and manage temporary kitchen? Also tips on hosting with temporary kitchen. Thank you and greetings from Papa New Guinea 👋
Please share some fall pictures of North East Canada.
I love Guinness beef stew in the fall and winter.
Hello, you two...so enjoy this! My question is, how do you clean your wood cutting boards? I just started switching over to wood. Thank you!
Hello Laura, fall kitchen cleaning sounds very relaxing and exciting at the same time, getting ready for all the holiday baking and cooking 🙂 I received some beautiful squash from a friend and I have never cooked with it. Do you have a fall recipe or idea what I could do with them? Merci
There's a very good recipe in one of the newsletters for a squash and date tea bread. Roasted squash is delicious. I use squash for pie and for soup instead of pumpkin. Everybody loves squash ravioli, of course. And, it's good simply puréed with plenty of butter as a side dish. Hope this gets you started!
@@lauracalder2337 Thank you very much 🙂
I found an old tv channel video of yours where you made powder puff cookies filled with jam and. I think. whipped cream. Is the printed recipe in one of your cookbooks or online? I'd love to make a few. Thank you very much.
Those are fantastic. The recipe is on page 139 of Dinner Chez Moi. Jam Yo-yos, I called them there, but they are the powder puff "cookies."
@@lauracalder2337 thank you. I might also have the cookbook. Enjoying your videos with Peter.
@@lauracalder2337 it appears that I don't have this book so my dear husband is looking for a good copy. My question is did the hardback come with a dust jacket? Thank you.
@@22304abc I have a box of them, so if you send me and email we can figure something out.
@@lauracalder2337 Thank you. Is it possible to private message you my email address?
I cant recall whether you have explored this. I know I've read about it elsewhere but I would love your take on the subject of very casual dining. I'm not talking about hotdogs on paper plates necessarily. But more of the concept of not waiting to entertain until you have matching china and have perfected a fabulous recipe and have had new carpet put in.
Thanks! We'll answer it next time!
Would it be alright to mention when to leave when extending the invitation? Say . . . "come to dinner at 8, until around 10 or so . . ." to give them an idea of how long to stay. 💕💕💕
Usually cocktail parties are set within a specific frame, but it feels a bit odd to put a cap on a dinner. It's too much like restaurants that tell you you can only have your table for an hour and a half and then you get the boot. Not very hospitable. But, saying 5 to 7 for drinks, say, is normal.
@@lauracalder2337 Thank you. 💕💕💕
Gramps just disappeared - for me setting the expectation - would love to have you for over for a meal - say 5 - 9.
One way to handle it. Just walk right out of the house. haha
Favorite Canadian Whiskey?
Peter says Canadian Club 100 per cent rye. Nothing fancy.