|A ceramic pot from Morocco my husband and I bought from the store. It has a Hebrew prayer written on it|
Sunday, January 29, 2012
Saturday, January 28, 2012
|A Utah gem of a quilting store|
I must admit, I have a deep seeded secret problem. Well, it is really an obsession. Some people inherit their parents' eye or hair color. Perhaps they develop a love of music or the ability to play sports. I have acquired my mother's love of fabric. For as long as I can remember my mother would buy and admire fabric. Whether it was at the local TGY (the general store of the 70's.....long before Walmart), or at a fabric store my mother bought random pieces of cloth only to be brought home and secretly stashed away in her laundry room. The boxes of now vintage cloth still haunt her house!
Tuesday, January 24, 2012
When it was my turn a lady with little gloves started gingerly clipping in an organized manner different colors of sprouts. I found out that these sprouts were called "micro-greens". Micro-greens being a mix of veggies and herbs that were only aloud to grow to a "micro" state. What a way to eat broccoli! As the nice lady placed each bundle in the box she told me what they were. The one that really caught my eye was the Amaranth; a bright purple delicate sprout that I found is "delish" when used in broth type soups.
Saturday, January 21, 2012
Sunday Morning Pancakes
- 2 cups flour, sifted
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 1/2 cups buttermilk
- 4 Tbs. butter, melted
- Mini chocolate chips as needed per pancake
- 1In a bowl, whisk eggs until frothy. Add the buttermilk & the melted butter.
Make sure that the butter is not too hot. Add the sugar, flour, baking soda, &
baking powder. Whisk until the batter is smooth. Do not over mix.
- 2Heat griddle to medium heat. Lightly grease the griddle. You can use spray or butter.
Pour 1/3 cup batter into the pan. Sprinkle chocolate chips over batter. Cook 1-2
minutes. Flip the pancake when you see tiny bubbles surface. Keep warm until all the
pancakes are cooked.
Source: Tamsen Reid
Friday, January 20, 2012
The first time I ever gave herbs any thought at all was when I visited the J. Paul Ghetty Villa in Malibu, CA. Overlooking the Pacific Ocean, the Ghetty Villa is home to ancient artifacts and gardens that are replicas of Roman Antiquity. The herb garden is the one thing that seemed to stand up and say, "hello!" The specific herb I loved the most was called Lamb's Ear.
It's green silver fuzzy leaves give Lamb's Ear it's unique name. It is a cousin to the sage that we all know and love in our stuffing and stews. I remember picking (shhh don't tell) a leaf or two. I still have them dried, but still fuzzy in a music box 20 years later! This lovely little plant flowers in the Spring white and purple tiny flowers. Bees love the thick fragrant stalks. Lamb's ear is usually used in children's gardens and as boarders in herb gardens that are in Mediterranean or moderately dry climates. It grows like crazy and can be hard to get rid of. I like it clumped with other purple flowering herbs like lavender.