Doesn’t that look delish? It turned out even better than I’d hoped for how simple it was to make.
Yesterday was another day spent looking at potential homes for my parents. It’s been an interesting process as we’ve expanded our search as well as the types of homes they might like. Yesterday we toured some homes that are a bit older than most we’ve seen. The most intriguing home we saw was built in 1793.
The house is named “Wisteria” which means, “Welcome, fair stranger”. It’s listed in the National Historic Register.
Can you imagine owning something so beautiful? I’m so in love with its stone walls.
So much character! These stairs lead to the second floor bedrooms but there are several staircases in random places throughout.
Like this one. I was standing at the bottom of the staircase when I snapped this shot. That’s a sliding door covering an entrance into an attic. The strange part is that it’s just across from the bathroom in the main part of the house, not tucked away in a corner as you might think.
This mural is painted onto a wall in a hallway. A hallway that leads nowhere.
And don’t even get me started on this gorgeous stone fireplace!
Look at the beams in the attic!
This is a small guest house on the property. It’s just one large room and a small bathroom but it would be gorgeous after it was fixed up a bit. I’d love to stay here while visiting my parents!
When we were leaving, I noticed these spring flowers coming up. I snapped a shot for my mom, a fabulous flower gardener. I thought maybe it was a sign…
The house was originally owned by a bachelor named Samuel Clendening. The oldest part of the house was built in the 1790’s and the “newer” portion was added in the 1860’s. The lower level was used as a general store for awhile; it was ransacked during the Civil War.
Oh, how I would love to live in a house like this.
As beautiful as this home is, we decided to pass on it. It would be a wonderful home with some love, money and time, but it would be difficult to have it ready by the time they needed it. And so, our hunt continues :-)
When we got home yesterday I was pretty worn out and really didn’t feel like doing much for dinner. I had picked up a box of belgian crepes at Costco the week before so I thought I’d whip up something quick with them. I don’t cook with crepes often but I love their versatility and they make for a quick weeknight dinner.
We went vegetarian since all I had were a drawer full of veggies. I had eggplant, zucchini, shitake mushrooms, baby bell peppers and shallots. I diced them all into very small pieces since I wanted them to cook quickly.
I tossed them in a small amount of olive oil – just enough to barely coat – and seasoned with kosher salt and freshly ground black pepper. Spread them in thin layers on two separate baking sheets and roasted them at 500F for 10 minutes.
Meanwhile, I melted a 5 oz log of goat cheese with 1/2 cup of heavy cream in a saucepan.
When the veggies were done I simply layered them with the crepes on a large baking sheet and heated the crepes and veggies together for about 10 minutes at 350F. Topped with the goat cheese sauce and some of the veggies. To complete our meal I heated some leftover soup which went nicely with it.
You could also just serve these crepes stuffed with the vegetables and folded with the goat cheese drizzled over the top. But I like the layered look for something different.
These would also be really great with some diced chicken. Just be sure to keep all the pieces small and the same size. The next time I make these my plan is to make mini-crepes for individual servings. You can layer them in advance, wrap in plastic wrap then just reheat right before serving. Perfect for a dinner party side dish.
Roasted Veggie Crepe Stacks
- 5 large crepes
- 1 small eggplant
- 1 yellow summer squash
- 1 zucchini
- 3/4 cup finely diced shitake mushrooms
- 1 large shallot
- 1 red bell pepper
- 5 oz goat cheese
- 1/2 c heavy cream
Preheat oven to 500F. Finely dice all vegetables the same size as the shitake mushrooms. Place in thin layers on sheet pans, drizzle lightly with olive oil and season with kosher salt and freshly ground black pepper. Roast for 8-10 minutes.
Place one crepe onto an ungreased sheet pan. Alternately layer vegetables and crepes, ending with a crepe on top (reserve a small amount of veggies for garnish). At this point you can wrap and store in the fridge for up to a few hours until you’re ready.
Preheat (or turn down) oven to 350F.
Melt goat cheese and cream together until smooth. Place crepe stack on a plate; top with goat cheese sauce and some reserved roasted veggies. Slice into individual slices and serve with extra sauce on the side.