Farmhouse Charm Table Setting

I am participating today in Tablescape Thursday at BETWEEN NAPS ON THE PORCH. Be sure to check out other great tablescapes there. I am also going to participate in Foodie Friday at Designs By Gollum. Stop by and see all the wonderful food dishes the ladies have created.

I bought this wonderful rooster plate the other day. We have a new neighbor and I thought I would bake brownies and take them over and introduce myself. I like to give them the plate to keep...so I only had one plate. Their new house has a farmhouse feel...so I thought this would be perfect. When I got home I realize I had all these items to make a great table setting "Rooster" style.

How great would this be for a Down On The Farm Sunday Brunch!

I have a set of great amber colored glassware and I found this little antique green glass on the book shelves in my study.

I like the idea of using bandanas as napkins. They can be inexpensive and found at most discount stores.

A closeup of the roosters...made of wood with a hand carved look. I have these placed in my kitchen above the cabinets. I don't have a country style kitchen, but somehow they still add charm.

I found this wonderful recipe at epicurious. Penne with Farmhouse Cheddar and Leeks. I included the recipe below.

Ingredients

1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Preparation

Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.

Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.

Let stand 15 minutes. Serve hot.

Test-kitchen: Unlike classic mac and cheese, which is thickened by a roux (a flour and butter mixture), this one uses eggs to make a rich, gooey custard. But be careful when adding the hot cheese sauce to the eggs; you’ll need to whisk the sauce in slowly so that the eggs don’t curdle.