Okay…I FINALLY have a new schedule for the classes.
The Wax class is now being held on March 12. Same time (6:00-8:30pm), same place (The Compound in Hyannis).
Chalk Paint 101 is March 19. Also 6:00-8:30pm at The Compound.
Enrollment begins immediately – and is limited.
Don’t be left out! Friends don’t let friends paint (and drink) alone….
It’s a really fun night out – and you will learn some easy, fun ways to funk-ify furniture that you already own…It’s also an excuse for a night out with your friends. C’mon and sign up. Space is limited and several classes have sold out already.
The Compound Bar and Grille
One of our favorite pubs – The Compound Bar and Grille at 644 Main Street in Hyannis – will be our hosts for the painting class. A fun atmosphere, good food, and happy bartenders – what more could you want for a winter’s Wednesday night out! Come early and have dinner or stay late and enjoy drinks with friends after. Located right across the street from CottageChic!
Deep Fried Mashed Potatoes
I am TOTALLY obsessed with this cookbook. Since it arrived in my shop I can’t stop reading it! “The Art of Cooking and Serving” was published in 1932 by Proctor and Gamble. Pretty much EVERY recipe has Crisco in it (even the boiled veggies have some type of Crisco-enhanced sauce).
This book is really funny. Chapters on dressing your servants (“The maid, to be correctly dressed, should be supplied with neat, well-fitting uniforms. Colored ginghams are particularly suitable for morning wear…For afternoon tea and dinner, a soft material in gray or black is preferred. The fine organdy apron with collar and cuffs to match is for the more formal uniform.”) and which soup bowl to use with what soup! I am happy to have a CLEAN bowl, much less worrying about matching the shape and handles on the bowl to the correct type of soup..
Yikes…I would NEVER have made it has a hostess in 1932.
For the servant-less home, there is also a chapter on the art of serving (according to the book, Russian-style is simplest for the busy hostess).
- 3 cups hot mashed potatoes
- 2 tablespoons Crisco
- 1 teaspoon salt
- 1 teaspoon sugar
- Dash of pepper
- 2 tablespoons flour
- 1 tablespoon chopped parsley
- 2 eggs
To the potatoes, add Crisco, salt, sugar, pepper, flour, and parsley.
Add beaten egg yolks and mix well.
Fold in stiffly beaten egg whites.
Drop by tablespoons in deep hot Crisco and fry for 5 to 8 minutes or until a delicate brown.
Drain on unglazed paper.