Blooming Romance Tablescape

Come live with me and be my love,

 

And we will all the pleasures prove

That hills and valleys, dale and field,

And all the craggy mountains yield.

There will we sit upon the rocks

And see the shepherds feed their flocks,

By shallow rivers, to whose falls

Melodious birds sing madrigals.

There will I make thee beds of roses

And a thousand fragrant posies,

A cap of flowers, and a kirtle

Embroider'd all with leaves of myrtle.

A gown made of the finest wool

Which from our pretty lambs we pull,

Fair lined slippers for the cold,

With buckles of the purest gold.

A belt of straw and ivy buds

With coral clasps and amber studs;

And if these pleasures may thee move,

Come live with me and be my love.

Thy silver dishes for they meat

As precious as the gods do eat,

Shall on an ivory table be

Prepared each day for thee and me.

The shepherd swains shall dance and sing

 For thy delight each May-morning;

If these delights thy mind may move,

Then live with me and be my love.

(The Passionate Shepherd to His Love by Christopher Marlow)

Cast:

Dishes: Arzberg Schumann Antique Roses (my favorite dishes)

Gold Flatware: International

Wines: Antique, Libbey Rock Sharpe

Napkins: Irish linen hand sewn by myself

Vase: Mikasa Cheers votive!

Crochet tablecloth: handmade by my mother

Red linen tablecloth: Williams Sonoma

Roses: Sam's foral

Metal cherub garden piece: Estate sale

Votives: crystal by Dollah Turee

Heart boxes: made by myself

Happy Valentine's Day to one and all. May the day be filled with sweetness, kindness and many blessings for each one of you. 


Veal Piccata
(my husband's favorite meal in the world)



1/2 lb veal scaloppini, pounded  into thin slices
salt and pepper
1/4 cup flour
2 tablespoons olive oil
2 lemons
1 tablespoon garlic, minced
1/2 cup white wine
2 tablespoons capers (drained if in brine, rinsed if in salt)
3 tablespooons parsley, chopped
3 tablespoons unsalted butter, chilled and cut into cubes

 This dish cooks quickly, so have everything prepared and in small bowls!

Turn on oven to 200 degrees and place ovenproof plate in it to warm up the plate. Do not skip this step.

Saute veal in two or more batches. Slice one lemon in half lengthwise (end to end) and cut one of the halves into very thin slices. Over strainer, squeeze the juice of the remaining 1 1/2 lemons. Mince garlic and parsley and place in separate small bowls. 

Put a heavy bottomed fry pan on the stove over medium high heat. Quickly, season the veal slices liberally with salt and pepper and dredge in flour. Shake off excess. Place one tablespoon oil in pan and cook the meat for about 2 minutes on each side. Don't flip over and over. When done, place on plate in oven. 

With the pan on medium high heat, add the garlic and saute until fragrant (about 10 seconds). Deglaze the pan with wine (add the wine and scrape up whatever browned bits might be stuck on the bottom of the pan). Add the lemon slices and reduce until there's about 1/3 cup liquid remaining (5 minutes or less). As soon as the sauce reaches a boil, turn off the heat and add the parsley. The goal with the last bit of heat is just to warm the lemon jice, capers and garlic rather than cook them. 

Add the cubed butter a piece at a time which gently whisking. This will thicken the sauce. Serve spooned over veal and gnocchi. A dinner salad and fresh bread is a great way to finish off this meal.

I'm linking up to Susan's Tablescape Thursday. Be sure to drop in late Wednesday evening or Thursday to see all the beautiful setting in store just for you. 
I'm also linking up to The Little Round Table - colors of love party. You'll want to drop in there as well! 
Linked up to The Tablscaper's Seasonal Sunday too!