The Somerset Ridge Painters
will be featured artists during the
First Paola Art Crawl!
Saturday, February 6th, 6:00 to 9:00pm in exciting Paola, Kansas!
In case you haven’t been to Paola lately, they are on a roll!
New businesses are moving in, old buildings are being restored!
There is a lot happening on the square,
Saturday, February 6th, 6:00 to 9:00pm in exciting Paola, Kansas!
In case you haven’t been to Paola lately, they are on a roll!
New businesses are moving in, old buildings are being restored!
There is a lot happening on the square,
and, it is becoming quite an art community!
Join in the fun on Saturday, February 6th
Come to
Molly’s Table
Where the Somerset Ridge Painters will be exhibiting their work.
Molly’s table is a wonderful little restaurant just off the square
at 117 S Pearl
Come and enjoy the art, some food and wine!
Where the Somerset Ridge Painters will be exhibiting their work.
Molly’s table is a wonderful little restaurant just off the square
at 117 S Pearl
Come and enjoy the art, some food and wine!
Come party with the artists!
speaking of Food and Wine........
try these two wonderful appetizer recipes, one sweet, one savory
Have some ricotta cheese or warm brie and crackers ready!
Figs Poached In Somerset Ridge Tawny Port
1/2 cup water
1/4 cup sugar
1 cup Somerset Ridge Vineyard Tawny Port
4 thin slices lemon
1/2 cinnamon stick
1/2 vanilla bean, split lengthwise
8 dried plump black Mission figs, halved lengthwise
In a medium saucepan, combine the water and sugar and bring to a boil. Add the port, lemon slices, cinnamon stick and vanilla bean. Cover and simmer over low heat for 15 minutes. Add the figs, cover and simmer until tender, about 15 minutes. Let cool slightly and remove the lemon slices, cinnamon stick and vanilla bean from the syrup.
Cool and refrigerate.
Antipasto
8 ounces canned mushroom stems and -pieces drained and finely -chopped
1 can artichoke hearts drained and finely chopped (14 ounce)
1 jar pimiento stuffed olives drained and finely chopped (10 ounce)
1 can ripe olives drained and finely chopped (6 ounce)
1/4 cup chopped green pepper
1/2 cup chopped celery
3/4 cup vinegar
3/4 cup olive oil
1/4 cup instant minced onion
2 1/2 teaspoons Italian seasoning
1 teaspoon onion salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon granulated sugar
1 teaspoon cracked black pepper
Combine first 6 ingredients mixing well then set aside.
Combine remaining ingredients in a saucepan and bring to a boil.
Pour dressing over vegetables then place in a large jar with a tight fitting lid.
Shake jar to stir ingredients then refrigerate overnight.
Serve spread with assorted crackers.
8 ounces canned mushroom stems and -pieces drained and finely -chopped
1 can artichoke hearts drained and finely chopped (14 ounce)
1 jar pimiento stuffed olives drained and finely chopped (10 ounce)
1 can ripe olives drained and finely chopped (6 ounce)
1/4 cup chopped green pepper
1/2 cup chopped celery
3/4 cup vinegar
3/4 cup olive oil
1/4 cup instant minced onion
2 1/2 teaspoons Italian seasoning
1 teaspoon onion salt
1 teaspoon seasoned salt
1 teaspoon garlic salt
1 teaspoon granulated sugar
1 teaspoon cracked black pepper
Combine first 6 ingredients mixing well then set aside.
Combine remaining ingredients in a saucepan and bring to a boil.
Pour dressing over vegetables then place in a large jar with a tight fitting lid.
Shake jar to stir ingredients then refrigerate overnight.
Serve spread with assorted crackers.
