Monday, December 28, 2015

Baked Shrimp Scampi Appetizer - Review (Celebrity Chef)

Picture - Compliments of Bing

I love trying out new recipes.  From other food bloggers, from my family and friends, and also from celebrity chefs.  

I can personally tell you, that this "baked shrimp scampi" from Ina Garten -  "ROCKS"!!   
I have just a few very small alterations after making it for the first time last Christmas and I will share with you below.  I always, but always follow the recipe exactly as it is written the first time.  Then, if needed, I will adjust to my taste accordingly.

Here is the link - Ina Garten Baked Shrimp Scampi


Seriouly a killer recipe!

And here, as promised are my very small alterations;

1.  I use extra large frozen, cleaned shrimp with tails on,
     (thawed), then I butterfly them - much CHEAPER!   


2.  I use the zest of the entire lemon.

3.  I use the juice of the entire lemon.  

4.   I use as much fresh parsley as my hand grabs.  In other words,
      if I happen to grab, 1/4 of a cup or 1/3 of a cup of fresh parsley,
      then that is what gets minced and thrown in.


5.  I DO NOT add the juices of the marinade over the shrimp
     prior to adding the topping.  I found it became watery after
     baking.


6.  I bake the shrimp for 15-20 minutes till nice and crispy.  The
     topping helps prevent the shrimp from over cooking. 



As I said, a killer recipe that will go beautifuly with any setting or table.  This is definitely on my "MUST HAVE" list for my get togethers.

So if you are looking for easy and amazingly delicious appetizer ideas, please make sure you try this one!


Till next time!

  Dishin with Didi

Saturday, November 28, 2015

Spice/Gingerbread Men Cookies



Are you anything like me when it comes to gingerbread men cookies?  Do you look at them, smile, it brings back such memories doesn't it?  Pick one up, take a bite and then think to yourself; "ugh, I wish it had better taste".  Do you?  Am I the only one?  
Well on my mission to make those cookies at least to me edible, I've experimented over the years, and have tried tons of recipes.  With some tweaking here, and some tweaking there.  I have found, what is it that Goldilocks says?  Oh yes, "one that is just right"!

These cookies are softer, and just bursting with spice flavor.  They look pretty and fill your "cookie platters" with just the right whimsical touch!  The dough is perfectly forgiving and is very easy to work with so everything comes together quickly.

 
 Ready for the recipe?  Here we go!

Prep time: 35 minutes
Bake time: 18-20 minutes
Yield: 24 - 3" inch cookie cutters

Ingredients:
1 egg
2 Tbsp honey
1/2 cup sour cream
1/2 cup (1 stick) unsalted butter
1/2 cup + 1 tbsp packed dark brown sugar
2 cups all purpose flour
1 tsp baking powder
1/2 tsp pepper
1/2 tsp ground cinnamon
1/4 tsp round nutmeg
1/4 tsp ground cloves
1/8 tsp salt

Directions:
-Preheat oven to 325F

-Line 2 baking sheets with parchment paper.

-Beat the egg with honey and set aside.

-In food processor, combine flour, baking powder and your spices.  With processor running, add in your butter, sour cream and brown sugar.  Process in 30 second increments.  Pulse in the reserved egg mixture until dough forms.

-Divide dough in half; wrap and refrigerate 1 piece.  On lightly floured surface, roll out remaining dough to 1/8' thickness.  Using cookie cutters, cut out shapes and place on baking sheets.  Place 2" apart.  

-Bake 18-20 minutes or until lightly browned.  Cool 5 minutes and transfer cookies to cooling racks to cool completely.

Decorate with your favorite frosting and watch them disappear with gusto!

Till next time!
 
Dishin with Didi

Sunday, November 1, 2015

Make Ahead Homestyle Mashed Potatoes




Go ahead, dig in!  I cannot even begin to tell you how delicious these mashed potatoes are.  

The recipe was actually given to me about 25 years ago by one of my patients.  What piqued my interest is it was a Monday and she was making the mashed potatoes for Thanksgiving on Thursday.  I needed to know more...
Since then I have tweaked the ingredients to just add you know, more flavor.  I love this recipe because you can make it up to 1 week in advance.  There is a secret ingredient in this casserole that allows the mashed potatoes to taste exactly like you had made them that day.  What's the secret ingredient you ask?  The egg.  I know!  Trust me, I love old tried and true recipes. 
These mashed potatoes will not be gummy, clumpy or taste old, I pinkie promise.  I actually was mad at myself when I made this particular batch because my mixer which I usually use to whip them into creamy puffs of perfection at the end, was packed away due to the kitchen remodel.  The daylight was diminishing fast, and I had no time to go looking thru the boxes.  So alas, even though they tasted AMAZING, they were not the puffs I normally make.  I think once the kitchen is done, I will make another batch and take pictures just so you can see!
 


This is perfect for the holidays or to make on a weekend for a side with a weeknight meal.  Because let's face it, we are being pulled in a million directions anyway, having the mashed potatoes ready, that just need baking?  Well that is a win win in my book.

Ready for the recipe?  Here we go;

Prep time: 30 minutes
Bake time: 30-35 minutes
Yield: 8-10 servings

Ingredients: 
5lb of potatoes, peeled and cubed
4 oz of cream cheese, room temperature, cubed
1 stick (1/2 cup), cubed + 2 tbsp butter,
1 small onion, grated
1-3/4 - 2 cups half & half creamer
1 egg, lightly beaten **SECRET INGREDIENT**
1/2 tsp paprika *optional*
1 tsp salt (season according to taste)
1/2 tsp white pepper

Directions:

-Boil your potatoes till tender, drain and return back into the same pan you just boiled them in.  Why dirty another pan I say?

-Add in the cream cheese and the butter, start mashing.  If by somehow a couple of cubes of potatoes end up mysteriously in your mouth.  Do not panic.  Just quickly look around to see if someone witnessed it.  Phew, that was a close one!


 -Add in your grated onion, salt, pepper, and half and half.  Mash, whip and incorporate all ingredients.  Set aside to cool for a few minutes.

-About 10 minutes later, add in the beaten egg.  Incorporate once more and using your favorite and ultra pretty casserole dish, pour your potato mixture into the casserole dish.

-Melt the 2tbsp of butter and pour evenly over the top.  Sprinkle the paprika if using over the top of the butter.  Cover and place in fridge till ready to use.

-Day of using;  Preheat oven to 350F
Half an hour before you are to bake the mashed potatoes, take out of fridge and bring to room temperature.  Bake for 30-35 minutes till nicely golden and slightly bubbling around the edges.  Let cool for a few minutes and serve.




 Get ready for accolades and requests for "your mashed potatoes" from here on out!  Trust me!

Till next time!

 Dishin with Didi

Sunday, September 27, 2015

Ham 'n Cream Cheese Pinwheels


 These are always a hit, no matter what the occasion.  Whether it be a potluck at work, this was exactly the last time I made them a couple of weeks ago.  A game day, or a gathering with friends and family.  They will disappear faster than you can say, "hey save some for me"! 


 They are a cinch to make, all without breaking the bank and feeding tons.  I know, score on all levels.  Look at how much only 8 fajita style wraps make.


Right?  Now you can fill them with whatever you want to fill them with, but our ultimate favorite is onion & chive cream cheese, peppers, sweet pickles and honey ham.  I don't know, something about that combination makes the flavors pop if I don't say so myself.  But be creative my friends, make it yours!!

Ready for the recipe?  Here we go;


Prep time: 20-30 minutes
Bake time: NONE
Yield: 56-64 pinwheels

Ingredients:
1 pkg fajita style wraps (8 wraps)
2 tubs (8oz) onion & chive cream cheese
1lb (16oz) deli thin honey ham
1 large pepper, seeded, diced fine
3/4 cup bread 'n butter pickles (sweet), diced fine

Directions:
-Spread each fajita wrap with cream cheese, till almost the edges.

-Lay the ham slices next.  I used about 5-6 slices per wrap.

-Sprinkle about 1 tbsp or so of both the diced pepper and pickles over the ham slices.  Now we are ready to roll. 

-Using the round that is closer to you, start to wrap tightly, like a burrito.  Continue till all the fajita wraps have been used.

-Wrap EACH log with plastic wrap and place in refrigerator for at least 1-1/2 hours before cutting.  Overnight is better.

**The yield will vary if you are cutting them into 7 pieces per log, or 8.**


Go ahead, grab one, I'll make more!!

Till next time!
Dishin with Didi

Baked Mediterranean Fish - Plaki




 I know, trust me.  It was so good. Bursting with the flavors of the Mediterranean, it's good for you, with a little indulgence thrown in for good measure.  Isn't that what life is about it?

I made this dish using frozen fish fillets (not the common practice) in the Greek cuisine.  However, I have "I don't do bones" fish lovers in the house, so fillets it is...
I did have to accompany it with french fries don't you know, I mean it is ultimately a very "traditional Greek dish, served always with fries"!!


This is such a simple yet literally delicious recipe.  I am sure even your non fish loving family/friends will dig into this with gusto.  My neighbor and his fiancee did.  He is a non fish lover, and literally gobbled it down when I brought them a dish to share.  His exact words were; "wow, these flavors are spot on".  Yup, that's Mediterranean cooking for you.

Ready for this very simple recipe?  Here we go;

Prep time: 15 minutes
Bake time:  1 hour
Yield: 6 servings

Ingredients:
6 fish fillets, still frozen (I used haddock and cod combined)
2-3 small/medium tomatoes, seeded and diced
3 large cloves garlic, diced fine
1 medium onion, diced fine (I used fresh chives for this, 1 cup)
1 cup basil leaves, chopped
1-1/2 cups fresh parsley, chopped
1 tsp salt
1 tsp pepper
1/4 olive oil
Aluminum foil


Directions:
-Preheat your oven to 350F (176C)

-Using your favorite baking pan, lay your fish fillets and set aside.

-Prep all your veggies/herbs and add to a medium bowl.  Drizzle in the olive oil, and add your salt and pepper. Toss to coat.

-Cover your fish with the fresh vegetable and herb topping.  

-Cover with aluminum foil and bake for approximately 45 minutes.  There will be juices in the pan, drain them.  Return back into oven uncovered this time, for another 15 minutes.

Serve this wonderful and healthy for you dish with your favorite side.  Or you can do as the Greeks do, serve it with fries!  

Opa!

Till next time! 
 
Dishin with Didi

Friday, August 28, 2015

Chocolate Cheesecake Stuffed Strawberries and Blogger Get Together's...



  
I mean how much more gourmet can we be you ask?  But they are so ever easy, and I mean super easy to make these gourmet goodies.  My friend Michelle from Our Real Deal  will give you the recipe to recreate these beauties.  Not only is the recipe there, but she has step by step photos and directions.  DELICIOUS, amazing and elegant, beauties! Trust me, I had 4, shhhhhhh...

This past Saturday I had the honor of meeting with my blogging buddies to brain storm on our blogs.

This was our day;




We couldn't get away from the view.  Coupons For Your Family
by Denise, graciously hosted for us.  As you can see Denise lives right on the water.  Such sacrifices...

Happy Deal Happy Day by Maura shared with us her killer pasta salad.  We all love to eat, and there was plenty of food!




Of course selfies need to be taken...

 
Those lovely beauties are;
Tricia from; Tricias Frugal Finds
Michelle from; Our Real Deal

It's amazing how alcohol was involved somewhere right? 
Ann from; Ann's Entitled Life


  
Was whipping up some amazing creations! If you are looking for killer drink recipes, look no further than Ann's site.  I'm serious, you will be amazed.  We can all vouch, that the experiments were DELICIOUS!!  For blogging purposes of course...

We were there for hours, hours I say!  We learned, we ate, we drank, drank some more, and pretty much laughed the day away!  So much so, that; Denise's poor hubby actually called from the boat.  "Honey, are the girls still there"?


Ah yes, the sacrifices bloggers make for their readers.  I know!

Till next time!

Dishin with Didi

Sunday, August 16, 2015

College, shopping n' hairstyles...




Balayage highlights, that is what I was going for, for my daughter going back to college do.  She's currently out with her dad driving don't you know.  But I have to tell you, I actually went further than those highlights.  With an almost platinum blonde to compliment her natural hair.  I think I exceeded the YOUTUBE tutorial.  Yes, yes, I have!! Here's a general picture of the highlights above!

Score one for *MOM*!!

This weekend has beyond busy as the past 3 months of weekends have been since my baby has come home from college.  I rarely get to spend *quality* time with her.  So on the weekends, it is "our time".  Whether it be shopping, estate sales, sample & wine tastings, flea markets, farmer's markets.  That's where we can be found!!
I'm going to seriously miss her!  She is my best buddy!  She is my "mini me"!  We have the same tastes and interests!!  I have NO IDEA what I am supposed to do without her for the next 3 months.  
Wait, I know...
I will send her gift baskets, because you know, I can!!  She will know how much her mommy loves and misses her!!

Can I just say she is the best child, like EVER!!!  She doesn't drink, smoke, do drugs, and she, (after having an encounter with being hung over on her freshman year). decided she doesn't like the taste of alcohol either.  I know right?  I mean a dream child right in the making!!  She gets straight honor roll, and she made dean's list last year!!  She was upset that she didn't make "President's List".  "Are you kidding me right now"??  
I had no bloody clue what President's list was at college.  I was just hoping and praying I passed the danged class...
See what I'm saying??

Anyways.  So today as we were leaving Sally's Beauty Supply with the hair color that I needed to use for the Malaysian look for my little one.  In the parking lot was a briefcase.  Just sitting all my it's lonesome for some unknown reason.  As we were walking by it, I could of sworn it was ticking.  I looked at my daughter who heard it as well, and I said to her; "GET IN THE CAR, HURRY NOW"!!



 I then proceeded to call 911.  Well, I guess being a "good Samaritan" just doesn't cut it in our world anymore!!
Not only did I get the 10th degree questioning from the 911 operator.  I actually was told to "calm the freak down" and speak more slowly with total disrespect!!  I have no idea what happened after they dispatched officers to the scene.  I had left quickly.  


Well, that was my Sunday expenditure!!  Off to finish the stuffed vegetables for dinner!
Yemista Stuffed Greek Vegetables



Till next time!

Dishin with Didi

Tuesday, August 11, 2015

Grilled Southwestern Pork


 I can't even begin to tell you the flavor!!  It was seriously "mind blowing", well at least that is what my brother said!!

So, if you have been following me for a while, you know that I am in the midst of a kitchen remodel.  Can I just say; "I MISS MY KITCHEN ISLAND"!!  I'm serious, I don't know what to do with my little counter space to say the least...
Cooking never much baking is absolutely gruesome!!  Never-the-less, I have been doing what I can to serve my family delicious, budget friendly meals.  I mean we can't go out all the time can we?  Plus, I cook better!  I do, I really do!!




 I had a nice pork roast in the freezer.  I defrosted it and was planning on using my rotisserie.  Hubby had other ideas.  He wanted to grill.  "Who knew", I usually am the griller in the family!!
I wanted something smokey, with some nice smashed potatoes and maybe a fresh side...

This is how this baby came about, and boy was she delicious!
Unbelievably easy, bursting with crispy, smoky flavors,  and the best part?  Leftovers for sandwiches and salads.  Right?  I know!

Ready for the recipe?  Here we go;

Ingredients:
Rub
4-5lb boneless pork roast
1-1/2 tbsp onion powder
1 tsp dried oregano
1 tbsp garlic powder
1 heaping tsp smoked paprika

1/2 tsp dried cumin

1/2 tsp salt
1/2 tsp black pepper


Directions: 
-In a small bowl add your rub ingredients and mix well, set aside.

-Rub half of the dried mixture onto your pork roast.

 


 -Place on well oiled grilled grated.  Sear at high heat on all sides.  Once seared, lower the heat and let's let this baby go.

-Every time you turn the roast, sprinkle that side with more seasoning till it's nicely crusted and almost cooked thru.  Continue to cook till internal temperature is 160F.  Why we add the spices throughout the cooking process you ask me? Aha".  Well, once we sear, the flavor is locked in of course.  But it's subtle, well it is to me you know!  So I figured, why can't we just continue to layer the flavors?

I am here to tell you my friends, that my "experiment" not only worked, but it worked beyond wonderful!!  Every single slice is bursting with "southwestern flavor".  You don't need a *top sauce* of any kind... 
As my hubby and brother said; "This is man's food".  The only thing they didn't do was stand up and beat on their chests.  I was scared!



 -So since we are done cooking, let's remove this gorgeous baby onto a pan and let her rest for 15 minutes.

-When the 15 minutes are up, we start to slice across the grain.



 -Now, let's talk about those juices. You know, the ones that you want to keep dipping your finger into? What, is it only me?  
Yes, those ones...
Well, keep your fingers out of them, because we have other things in mind for them!

-We dip ever so slightly the slices into the pan juices, and then continue slicing and placing onto a plate...



I sprinkled the slices with fresh chives from the garden for you know picture taking purposes and all, but the chives just enhanced the smoky flavor!!
So in the end, we have created amazing perfectly spiced pieces of pork and no one has to fight for the crust.  I know right?  Who knew?  Those released juices have all the flavor!  Why waste them!! I will never waste them again...


Excuse me while I go grab another piece!  Till next time!!

Dishin with Didi

Wednesday, August 5, 2015

Middle Eastern Grilled Chicken



Can I just say, these were absolutely delicious!!  I mean that from the bottom of my heart!!
I know they were winners, when the kids, (who by the way hate dark meat chicken), polished these babies off in a heart beat and kept saying what an awesome flavor they had!! I say SCORE!!  A mother's dream  To have her family love them, and know they she is serving them healthy, and delicious food!!

I wanted something different, you know...
While I was raiding my spice pantry I rememberd that awesome Middle Eastern Spice mix I had told you about a little bit ago?  Dukkah Remember my post with my excursion to the farmers market with my friend Kecia?  This one.  Breaded, Baked Chicken Cutlet Rolls with Dukkah (Low Fat & Delicious)


My friend from the farmer's market makes the best, most amazing variety of Dukkah's you have ever seen, and his love of his culture, along with the love placed into his product?  Well it's next to none!!
If you place an order, please place from him!!  His quality is the best I have ever bought, and I love my Dukkah.  Heck I was introduced to it from my patients, and they always give me the best!!  His, I am here to tell you, is the best!! 
Here is his Facebook page, I am sure he will ship!
Allens Hill Farm Facebook Page


So I decided to grill.  Yes, yes, I did!!
Ready for this very simple recipe?  Here we go;

Ingredients:
6 chicken thighs
1/3 cup Dukkah
1 lime, zested and juiced
1 tsp salt
1/2 tsp pepper
1/4 tsp ground cumin

Directions:
-Place your chicken thighs into a medium bowl.  Add your lime zest along with your lime juice.  Set aside.

-Mix the rest of your ingredients into a small bowl and sprinkle onto your chicken thighs, making sure both sides are covered.
Cover with plastic wrap, and let marinate for 1 hour in the refrigerator.

-After 1 hour, place on pre-heated grill grates.

-Grill to internal temperature is 165F and you can't wait to dig in!!



I know right?  My family loves me!! So will yours...

Till next time!

Dishin with Didi

Tuesday, July 28, 2015

Feta Cheese, Basil 'n Red Pepper Rolls (step by step)


Can I just tell you these rolls were absolutely "too die for".  No seriously, I am so not joking!  You know when you have a flavor taste already in your mind?  When you just know how it's going to taste like in your mouth before even tasting it?  Yeah, that one.  Well my friends, I am here to tell you, not only did these rolls LIVE UP to my expectations, they exceeded them!  They tasted exactly the way I had wanted them to taste.  But most of all, they are family and friends approved.  Easy enough, that even a non-baker like myself can do.  Best of all, very few common ingredients that when combined will explode with flavor!


I can and usually go on and on.  I do love to ramble you know!  However, there are step-by-step instructions below along with many pictures.  So, I will let the pictures do the talking!  Ready for this simple recipe?  Here we go;

Ingredients: 
3 cups all purpose flour 
1 pkg  rapid rise active dry yeast
1-1/4 tsp salt
1 cup + 2 tbsp warm water 
2 tbsp olive oil
1/3 cup cream cheese, room temperature
1 cup feta cheese, crumbled
1 jar (14.5 oz) red peppers, drained and julienne
3/4 cup fresh basil, julienne 

Directions:
-In your stand mixer, (mixer of choice), using your dough hook, add your water, salt and yeast.  Stir with a spoon to incorporate and let the yeast activate for about 5 minutes.

-After the 5 minutes, start incorporating the flour into the mixer slowly.  Till all the flour has been used.  Let the mixer go at medium speed for about 6-8 minutes or till the dough has formed a ball that is smooth and elastic.  


-Cover with a towel and place in a warm spot so it can rise and almost double in size, about 45-60 minutes.


-While dough is rising, gather and prep your filling ingredients.


-It is very important when using peppers from a jar to dry them thoroughly.  I then retain them in paper towels so I can ensure that the dough will not be soggy on the inside.


-When dough is done, punch it down and roll out it to a 12 X 16 inch rectangle on a lightly floured surface.

Not quite a rectangle, but hey, it will do...

-Let's spread on that amazing cream cheese.


 -Now we add on that decadent Feta cheese.  If a few pieces of Feta cheese end up in your mouth, I am just as astonished as you are.  I have no idea how these things happen!


-Here come the red peppers.


-Finally, that amazing fragrant fresh basil!


-At this point, I just stand back and admire my masterpiece.  What?

-Now, we are ready to roll.  Starting with the short sides, fold over, ever so slightly.  Then, start with the long side.  Roll up dough jelly-roll style; pinch seam to seal.

Are you just as visual as I am?  I know pictures always help me!

-Cut crosswise into 1 inch slices; arrange slices, cut sides up, using your pre-sprayed muffin tins.   Cover, and let rise one more time for about 35-45 minutes.  

-Preheat oven to 375F.  Bake for approximately 30-35 minutes or until golden brown.  Loosen edges of rolls with a knife to remove and place on wire rack.  Tell yourself to sustain, heaven's know I have to!

  
Right?  I know!  Enough said...

Till next time! 
 
Dishin with Didi

Saturday, July 25, 2015

Salad From The Garden

 My first bounty...
 
 I am not a gardener to say the least.  I really am not.  However, these past couple of years for whatever reason, maybe it's my old age...
I have been wanting to have a small garden.  I always plant herbs in pots because I love them and when you add fresh herbs into your dishes, well that just plain rocks.  I haven't none-the-less been able to grow a lick of vegetables.  I mean a lick I say!  Till this year.



Above are my cucumbers, heirloom tomatoes, fresh basil, and chives.  All from my garden!!  I was squealing in delight as I gathered a small bowl to harvest these precious gems in.  I had to get ready for the part, so I put on my gardening gloves, my garden crocs, equipped myself with my gardening shears and off I went towards my two little raised garden beds.  What was missing in this picture was my big floppy hat and flowing sundress.  *What*


My peppers are just starting to come to fruition, and my eggplants are thriving.  The zucchini is coming along too, even though I consider it very small.  Heck, I'll take anything at this point.
I'm so proud of my little patch.  I dressed these babies with some Feta cheese don't you know.  When the ribs are done I will make a very simple olive oil & red wine vinegar vinaigrette and that will be our dinner along with an amazing sun dried tomato & parmesan baguette hubby picked up at our local Wegmans. 

Didi loves gardening?  Who would of have thunk?

Till next time!
  
Dishin with Didi

Wednesday, July 22, 2015

Working moms - Sometime You Have To Compromise




Dinner tonight was Barber Foods chicken Cordon Blue & Chicken Parmesan stuffed breasts with frozen mixed veggies along with another package of frozen green beans, steamed in my favorite Tupperware microwave container.  A smidgen of butter and salt.
Then I pulled out the "emergency" Hungry Jack potato flakes for "instant mashed potatoes" and that my friends, was dinner.

Sometimes a girl has got to do, what a girl has got to do!! When you don't come home till very late, and hubby, bless his little heart after almost 21 years of marriage still can't figure it out, even with written instructions.  Well, I have no idea.  I used to stress about it, no, seriously, like totally stress about it.  Killing myself with either "Lola" - you know my crockpot, or prepare in advance.  I've tried freezer meal recipes.  God bless the women that can take an entire weekend to do that.  I personally cannot.  I tried once, just once to do that.  That was enough for me!!

 The other alternative that a whole lot of modern America does, is go out to eat.  We have done that as well, and to be honest with you?  I cook better and it's tons cheaper and healthier if I make a semi-homemade meal at home, even if it means we eat later.  So my friends, that was dinner for us tonight.   

However, I have to share with you my funny, well I think it's a funny story.  On the 2nd item ever I have ever placed on Craigslist.  Pictured below is my dining room table.

My dining room table


Solid wood bench - sits 4

4 of the most comfortable solid wood chairs you have ever set on

I put it on Craigslist trying to downsize and get a smaller dining room table.  It served my family of 7 perfectly for so many years!!
Then when I became the "matriarch" for family functions when my mom could no longer do it, it served us even better.  Picture a very large Greek, boisterous family of immediates numbering at about 27, that's with 2 leaves (not pictured) in the dining room table and extra chairs of course.  Yep, that would be my family, with first cousins in Europe removed of course!!
But I no longer have use for this size of a dining room table.   Things have changed over the years.  Kids grown, married, moved away, and they all have family's and lives of their own.
Of course 2.5 seconds after I posted this very well used and loved dining room table, leaves and chairs, I got some very serious responses for IMMEDIATE TRANSACTIONS.  I probably would of believed them if they could spell a lick.  Or the fact that "all of them" wanted to pay by PayPal.  So of course I had done my homework on "PayPal" and as honorable as PayPal is.  The only protection they provide is for E bay purchases and also if you have the item shipped and delivered to the paying address on file.  How strange that all the attention I received for the dining room set was for the buyers wanting to buy it for someone else.  Meaning, you accept the money from the buyer, and then they have you ship to an alternative address not associated with PayPal, like their dad, aunt, uncle etc.  You know what that means right?  They can file a complaint against you (and they do), so the monies are reversed and you are out of merchandise.  I know right?  How sad has this world become.  
So...
I think I'll keep it for another 50+ years.  It's big, it's solid and it's all mine!!

Till next time!!

Dishin with Didi