The Serenbe Culture Club came about when three of our residents decided to form a group where neighbors could gather, share their talents and teach each other a craft. A couple of days ago John Graham had agreed to having his living room re-styled. Dana and David Widmer wanted to teach the group how to take the existing things in your home, rearrange them a bit and create a whole new look for your home in just a few hours.
Here is a picture of John’s bookcase before it was restyled and one after.
You can see how well they are now displayed and just by simply grouping them together it really shows off his art objects.
We also had a contest for people to bring their most stylish appetizer. John and I were the judges and we decided it would be a real treat to feature the winning recipe on my blog.
Julie McKinney, a very creative Serenbe resident made a wonderful appetizer featuring baby portabella mushrooms. Not only was it delicious but the presentation made her the winner for the most stylish appetizer.
Baby Portabella Spinach Salad Appetizer
- 1 lb. fresh baby portabella mushrooms
- 1 bag spinach
- 1T garlic
- 1/4 lb. bacon ( I used apple smoked), chopped into small bits
- 1 Granny Smith apple
- horseradish (jar)
- 1 t salt
In a skillet, fry up bacon bits. (retain grease)
Clean mushrooms, removing stems.
Remove bacon bits from grease, and place mushroom heads in skillet and heat on med for five minutes. Drain on paper towel.
Then add 1 bag spinach w/ 1T garlic, and 1t salt, stir on med heat until wilted.
To mushroom heads add:
granny smith apple slice, approx. 1/4″x 1/2″
cooked spinach, just enough to cover apple
1/4 t horseradish
bacon bits
**photos courtesy of Janice Barton
