Special Recipe | Nanaimo Bar Cupcake from Butter Baked Goods

Photo by Janis Nicolay

Today I'm excited to share a very special recipe that came about as Andrea Mazandi of west elm and I were corresponding and planning the upcoming Etsy Pop-Up Shop at west elm event this coming Saturday here in Vancouver.  Andrea having heard of our famous nanaimo bars here in Canada was keen on including something similar for the event and I being a fan of cupcakes joked "a nanaimo bar cupcake"!  Andrea contacted Butter Baked Goods and well, the rest is history! So today, Rosie of Butter Baked Goods was kind enough to share the recipe with us - which I can hardly wait to taste (they sound amazing)!   Fun fact: Butter Baked Goods, a very popular bakery here in Vancouver has a new cookbook coming out soon which should be not only super-delicious, but beautiful as well, as it's photographed by local interior and food photographer, Janis Nicolay (a contributor here at Poppytalk and one of our Etsy Pop-Up Shop vendors)!  So now to the recipe!

Nanaimo Bar Cupcakes

1 cup butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs
2 teaspoons vanilla
1 ½ cups whole milk
¾ cup sour cream
½ cup coffee, room temperature
2 ½ cups all purpose flour
1 ¼ cup dark cocoa
1 ½ teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened coconut
¾ cup walnuts, toasted and chopped

CONTINUE READING...

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Whole Orange & Raspberry Blender Muffins

Contributor post by Lyndsay of Coco Cake

Yep. You really did read that right. Blender. This is a variation of a fast and funny recipe from the wonderful Canadian cookbook icons The Best Of Bridge. In our family, we grew up on Best Of Bridge recipes...we are children of the 1980s... my mom's collection of their cookbooks are tattered and splattered, and no Christmas morning would be the same without the "Christmas Morning Wife Saver" casserole... (a questionable name in this modern feminist age but just right for the 1980s!)

CONTINUE READING...

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Pt.3 Winter Gifts DIY & Budget buys

I stress now & can not stress enough... Packaging & Presentation.  You MUST NOT skimp on these with your homemade gifts. Yes, what is on the inside counts but your presentation/packaging hold their attention. Intrigue, pulling them in with desire & appreciation for the time & effort you put into a gift JUST for them. It is what sets your gifts apart from the rest. 

 Think local & natural for a theme in your gifts.

 I came across an *article sharing "More than three-fourths of the honey sold in U.S. grocery stores isn't exactly what the bees produce", according to testing done exclusively for Food Safety news.

Food Safety News decided to test honey sold in various outlets after its *earlier investigation* {Honey Laundering} found U.S. groceries flooded with Indian honey banned in Europe as unsafe because of contamination with antibiotics, heavy metal and a total lack of pollen which prevented tracking its origin.

YIKES! And that is just with Honey.Once you have had Raw, unprocessed honey from a true bee keeper, you will forever be spoiled to the taste, color and texture.It is DiViNe! Either buy from a LOCAL beekeeper, or if you have your own hives, PACKAGE them up GOURMET STYLE! Truly people. The simple method is fine for selling to keep cost down. But should you GIFT them... Put more effort into it. If you from a local, there is nothing wrong with making a more gift worthy label. Just be sure to add the beekeeper information in respect to their work as well as giving the recipient a way to seek out where their gourmet honey can be purchased.

Unusual Farm Chick's Honey. Jarred & custom Label.

I LOVE the amazing Graphic Fairy and all she shares of antique/Vintage graphics. I pieced together bits I found on her site to create my own Gourmet Honey labels to adorn the Hexagon jars I grabbed up at The Flower Factory {12 jars for less then $7!}. The labels were finished up in Pic Monkey after a simple edit program for combining. Printed out at the local office supply store which I had done on the white linen resume paper, costing twice the normal printing cost for colored. Great for gifts but the not so much for paper labels in LARGE quantities. I found a natural twill cotton ribbon but do not favor it's thickness. It leaves me not so thrilled. It will do for now, but I am on the hunt for a cotton ribbon less "bulky".

  I discovered some great gift & special occasion recipes from a book entitled *Gifts from the Kitchen by Annie Rigg.*

I'm eyeing the Limencello recipe for an after the New Year treat. {This is a lemon infused vodka ,only the outer zest is used to produce the lemon essence. Have storage containers handy so as not to waste the excess lemon juice.- I highly recommend using a nice smooth Vodka. I have tasted many varieties from low to high end and have found Seagrams Extra Smooth Vodka with the dark blue label to be very fine.It is distilled 5 times from the finest American grain . My preferred cocktail Spirit. I pay $10 for the 750 ml- 80 proof bottle.}

Finished Limencello bottle photo via Matt Bites

Mason jars are nice for canning and if you really do not have the extra $$ to go out & purchase bottles for packaging your gifts. Believe me, I totally understand and is the main reason I shop for unique/pretty food & drink usage jars/bottles year round. My eye is always on the lookout for sales & clearance items of this category. Over at *Matt Bites*, he shares  the source for his bottles which are no longer available, at the *World Market*<~ click that link for a direct trip over to their current available glass containers.

 Matt has me swooning over these Limencello labels he printed at home, totally making up for the fact he has teased me with those not so ordinary capped bottles..

He explains his label making process and exclaims it truly is easy to do. I like easy.. I like the label inspiration even more... I normally go freestyle with my label making being I just print onto normal paper and use elmers glue to affix them. So you have a few ways available now creating custom labels.

See what a little extra effort does for something otherwise just O.k?

 My kids LOVE Nutella. Personally I had never heard of this chocolate hazelnut version of Peanut Butter.  Thankfully Aldi's has their own {much less in cost} version. Now if I can only find a local source for Hazelnuts, I can eliminate the store version ingredient questionable's. This is not a healthy food. It is an indulgence of taste best for occasional eating.

Whip this up {double/triple etc to your needs} and use spring latch or unusual shape jars with lids for packaging. Add some *Homemade Graham Crackers* ,maybe *Raising Janes {Mary Jane Butter's daughter} recipe here* English Muffins, a small similar shaped tin of homemade nibbles or pretzels for dipping into the spread to the top of the Jar{s}.I LOVE me some Alton brown and recommend  should you wish to make some impressive Hard pretzels, try *his recipe here*. No need to make them into sticks. Just play with twisting to fit in a smaller tin. Secure your jar & tin with a pleasant ribbon or natural twine. Don't forget the label as well as all their recipes so they can make more themselves!

Chocolate Hazelnut Spread

Makes One - 1 pound jar

1/2 Cup Blanched Hazelnuts

3 1/2 ounces DARK chocolate{72% cacao content}, chopped

1/3 Cup & 2 Tablespoons sweetened Condensed Milk

1-2 Tablespoons Hazelnut Oil

pinch of salt

3-4 Tablespoons Hot Water

Preheat Oven to 350 {F} degrees. Place Hazelnuts on cookie & toast 5-7 Minutes until pale golden color. Remove & let nuts slightly cool.

Put warm nuts into food processor & chop until almost smooth Paste texture.

Gently Melt Chocolate, condensed milk & hazelnut oil in saucepan over low heat.Stir until smooth & ADD TO the Hazelnut paste in food processor.

Add pinch of salt & blend. Add hot water & blend again until thick & spreadable consistency.

Spoon into Sterilized/clean Jar{s} & let cool. Place on lid & store in refrigerator.

This will keep in the fridge up to 2 weeks.

Do you prefer something long lasting? Maybe your just not feeling crafty. Then I HIGHLY encourage you to buy up a few of these* Cast Iron bread pans*. The exact same ones My Captain bought for me a few years ago. I'm not sure if they offer the custom engraving for the bread pans as he had done for my cast Iron Pie pans. But if they do, why not have it personalized while your at it. I refuse to bake my breads in anything else. What a difference they make and once you try it, you'll know why I'm hoping for a few more under the tree this year.

Sportsman's guide* is where their at. For under $17 each. The Captain LOVES buying from them and if you become a member {for $30 a year which gives you lower prices & optional payment plan for your purchases- no hidden or additional fees}. Very nice for budgeting gifts. Back to those pans.

If you do not wish to bake bread in them as part of the gift, then why not cards filled with yeast bread recipes. Even better... A yeast bread baking book.

Many women and men complain about the time making bread. It really is not that much time. If you can sit on your arse in front of the t.v or face glued to your phone for hours on end, then your "excuse" is mute.

Besides, making multi batches in one day and freezing the ones you will not eat within the next 48 hours will SAVE time in the end.

I suggest browsing these for the perfect to your recipient:

* My Rustic sandwiches: 50 great recipes to savor Artisan bread *

*Artisan Breads: Practical recipes and detailed  instructions for making the worlds finest loaves*

Plenty more where that came from. Remember, all my links are highlighted in pink and just in case a comp should display it differently, an asterisk will hug the words you can click on. 

Hmmm. I'm feeling a bit adventurous with the pines dusted in white. A sudden yearning for a stroll in the woods. Maybe a walk along the Lake's edge. Which inspires me to explore' into.... well. I guess ya just have to wait & see for the next installment of my Winter gift giving DIY's for what is up my sleeve..

Wishing all of you the sweetest of Sweet dreams,

~Tammie

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Pt.2: Winter gift DIY on a budget

Before I head much further into the human gifts, I would like to dedicate Part 2 of my series to the Family Dog{s}. In Honor of our new addition, which hence forth, will be referred to as "Moose". As in, he is just 9 months old and already a Moose, seen here with Frog on her 7th birthday last week:

His Mum is a large Full grown Saint Bernard and dad was just a young Black Mouth Cur pup. Moose came to us very well trained for his age and has made a most amazing and appreciated Intelligent addition. Overjoyed we found each other.

Now back to those gifts. I have begun making instead of buying dog treats. I found a slew of Dog food  recipes that are grain free, which is the route we are heading with our Moose. After some research, book reading & recipe searching I came up with a Grain Free Dog treat using inexpensive ingredients with healthy & tasty results. Buy a few pumpkins while they are still available for making Pumpkin flour and grab up those in super sale 25 cents a pound sweet potatoes as well. You make flour with them for inclusion in the dog treat recipes. They can be stored in freezer bags as one would with Flour for keeping bug free and longer "shelf life".You can make your own pumpkin or Sweet potato flour by peeling, slicing  thinly-think potato chip- such as with a Mandolin.  Drying via Oven at 200{F} degrees or in a Dehydrator. Then grind in Mill or blender until powdered. It's that simple. Now to the treat recipe.I have included some Nutrient packed ingredients so the treat is not Junk but the dog will beg for more.. 

Moose Bites Grain Free Dog treats

1 Pound ground Turkey          1 Egg       8 ½ tablespoons sweet potato flour { equals 4 pounds fresh sweet potatoes that are thin sliced, oven dried at 200 degrees, ground into a flour via blender or mill.} 1 teaspoon Baking powder        ¼ cup FROZEN blueberries                     1 ¼ cup FROZEN Green Peas

I warn you now, your hands will be cold but frozen blueberries and Peas worked much better then fresh/defrosted. You want tiny particles not sludge. 

Heat Oven to 350 {F} degrees. Mix egg & meat together, thoroughly, in a large bowl. Add baking powder & Sweet Potato flour. Mix this into meat & egg very well. Place frozen Blueberries & Frozen Peas into a blender and mix on high until they are small particles.

 A few pea chunks is fine but the blueberries should be just particles when done. Scrape out into meat mix bowl quickly with rubber spatula- do NOT let this defrost or it will become sludge.  Mix in the blueberry and pea particles by blending with your hands until everything is thoroughly mixed together{ Resembling a meat loaf}. Roll a teaspoon worth of mix in your hands to form a ball, like a mini meatball. Place “meatball” onto cookie sheet and slightly flatten for perfectly round cookie shape. One Bite sized morsels are your aim. 

You can always spread the mixture out in a pan. Bake and then cut into tiny squares before they cool if the round bites are too much work.

Bake at 350{F} degrees for 30-40 minutes.Dry appearance with just a slight overdone texture to achieve "drying them out". Set your Moose bites out on cooling racks.

 Store in container with tight fitting lid. Refrigerate or Freeze.

Another great treat for the dog{s} are new toys you can whip up using heavy duty canvas their teeth will not shred in minutes. Make these *Squeaky Bones* {Thank You to Laura Griffin for this Fab Tutorial} in accordance to the dog's size. Enlarging via photocopy machine for the right adjustment. For larger dogs I would switch out the Fabric "strings" to rope. I found some "tug of War" style knotted dog rope at our Local Dollar Tree stores. I went with the single piece with 3 knots. This will be the "stuffing" for the canvas bone. I do not like batting/stuffing in dog toys. They somehow get a hole and it ends up in their stomach as well as the floor. 

Just fold a Rope piece in half, at least 8-10 inches total length,if you do not have inexpensive rope toys in the pet department. Sew in place with the Canvas construction.

Via http://laura-griffin.com/blog/2011/01/07/squeaky-doggie-bone-tutorial/

 Have an old Pair of Duck Cloth/ Canvas pants? Recycle them for dog toy fabric after soaking in vinegar water 20/80 for a day or two  before washing so as your "scent" is removed. Why do that? let's NOT encourage your dog to chew on something with your scent embedded. Just not a good idea.

Both items above would be great as a bundle gift for a new dog owner. A nice Dog treat Tin for storing in the fridge would be perfect! Don't forget to include the recipe for the dog treats so they can continue the healthy snacks and encourage healthier dog habits producing more years worth of memories together.

Frog & Lil Man playing Super Dog with Moose. They hid his Flying pig-the "kidnapped child" and he had to actually find it for rescuing. And so he did...

Up next. Gifts from the Kitchen never get old. Just step away & think "out of the Box".
Sweetest Dreams,
~Tammie

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A Summer Tangelo tart

Growing up in Florida, you would think I would have had knowledge of this citrus fruit. I have never even hear of it's name despite being said to sell heavily in it's native state. It was born through a hybrid mix of a grapefruit & a tangerine back in the very early 1900's. I have found them to be seedless yet they are said to have very few seeds.

Yesterday I was browsing the fresh fruits at a small Dutch Market where I came upon these now Favorite citrus indulgence. The sign read a budget friendly 3 for $1!

I asked what they taste like and the produce man had no idea. So he whipped out a pocket knife and sliced us both off a wedge. Oh MY! The scent is almost orange like, more towards the Tangerine parent. The taste was like a combination of the sweetest orange mixed in with lemon. Not tart. More of an undertone with the orange sweetness enveloping any trace. I quickly grabbed up 6 and declared experiment time. I had to fiend off the children who are orange & Clementine lovers until I juiced up the amount I desired for this recipe. I did allow Frog & Little Man to share the one leftover. I was selfish & ate an entire one as I drove home from the market.

When it comes to citrus curds, my experience is with lemons. The tartness requires far more sugar for balancing in Lemon tarts. I much prefer Meyer Lemons and grab as many as I can when the rare occasion of our local grocer has a shipment in. Meyers lemons are divine! I have to hide those from Frog. She gobbles them up like oranges...

 I searched the net for Citrus Curd tart recipes and found one I decided to play with.  I adjusted with less butter and switching out the citrus they listed with the juice & Zest of the Tangelo.

I warn you, this requires some major Whisking if doing it by hand. Personally I did not find it too much but for the uncommon kitchen inhabitant, it may seem like more work then expected. Just think of the reward when you start to tire. 

 ** Note when Zesting, The skins are far easier to peel then oranges. Actually, I found them to be very tender and when zesting, caution must be taken not to cut yourself due to their soft form.

Summer Tangelo Tart

1 Pie shell pre baked in pan of choice OR use store bought Pie / Tart shell(s) & pre bake per directions.

In a stainless steel saucepan, bring to boil over medium heat:

~ 1/2 HEAPING cup sugar

~  1 cup Tangelo juice {I average 4 1/2 Tangelos to get this juice amount}

 ~ 2 1/2 tablespoons Tangelo zest {obviously from the rinds of the Tangelo}

Whisk the above together periodically to discourage burning.

While the above is heating, in a medium large bowl, whisk for 1/2 a minute:

~ 4 large eggs or 5 medium eggs

To the whisked eggs add another:

 ~ heaping 1/2 cup of sugar

Whisk vigorously  the above sugar with the eggs for a good minute

Pour 1/3 of your heated citrus & sugar mix into the egg & sugar mix, whisking vigorously during the pour of mixtures. Now pour the egg citrus mix into the remaining Citrus sugar mix left in the pan and keep whisking vigorously until the mix comes to a rapid boil and bubbles up in an almost foam like fashion on the top. Keep whisking! Be sure it boils so the eggs will "set" properly for your curd.

 Let the above cool to around 135 F degrees or less, but no higher then that.

Whisk into the cooled mixture:

~ 1 1/2 sticks unsalted butter, softened to room temp

Immediately pour your curd into the prebaked Pie/tart Shell(s) & place into refrigerator. Let chill 6 hours for a more firm setting before slicing.

Top with a meringue or a time saver of Light whipped topping such as Cool Whip. No more then 1/4 an inch thick as a top layer to the curd. OR simply dust with powdered sugar and serve a small scoop of of Vanilla bean Ice cream & Tangelo wedges next to the Tart slice. Garnish with a sprig of fresh Spearmint.

If you enjoy citrus of the slightly sweeter kind, such as Tangerines or oranges, you may very well enjoy this Summer treat. I know Frog has... Not even even 24 hours after it's making she has enjoyed 2 big slices and when I opened the fridge before bed, I found 3 small finger streaks across the top of it... sigh.

Now I must be off. I have a compost pile to turn as well as chamomile, Comfrey, Lovage & Roses to harvest before the crickets serenade me to sleep.

Wishing you all...

Sweet Dreams,

~Tammie

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Can you feel that? She's coming!

Most of us are experiencing it. Seeing it. Feeling it. But are you enjoying it to the fullest? I am taking every stolen moment of this amazing early weather straight to the garden. This week, I have taken the back picket fence down for enlarging the back to include the Cut Flower area. Although it was not more then a simple lift of a job. Being my Pink Goddess lost her gear pin during the late Fall tilling, she ran smack into the back fence section! Thankfully the extent was merely a loosening of nails in the end posts.

 In the main garden, I discovered the parsley from last year over wintered & must have begun spreading before the freeze hit. The garlic bulbs I planted {given to us from Mr.J last Fall} are poking up with the chamomile looking bigger each passing week. In the house front garden bed, I became very shocked to see my Greek Oregano looking as though winter never came. This is how I found i yesterday Morn:

I snipped a large section for use in a  red wine, smoked garlic, lemon & Greek oregano marinade for boneless pork chops. Thank you Kalyn's kitchen* for the morsel worthy recipe!

{ http://www.kalynskitchen.com/2009/06/greek-seasoned-grilled-pork-chops.html }

Even my Lavender & Thyme fence hedge survived! I'm so use to the dying off of woody herb plants, this is a HUGE joy for me.

Ming the Peke accompanied me in the beautiful day of almost 70. She became easily enchanted with our Honey bee's coming to drink from a leaf filled rain puddle just feet away from my work area. The only thing pulling her away after a long spell, was the chatter of our hens approaching from the other side of garden.

It was exactly as they say, a bee line from hive to puddle throughout the warmth of our day.

In between the going on's of our home and my determined & successful goal of swimming laps every morning at the YMCA for a Garden body wake up, the Salad tub finally came forth. I grabbed the bucket from the chicken coop being most of containers were snitched from the garage by snowsuit bundled ragamuffins. 

I planted in the very center, Red Romaine lettuce. Following in a circle around that is French breakfast radish and the outer circle being a speckled butterhead lettuce. All 3 an heirloom for our zap & zing salad tub.

Yes. Yes. I know they do not mature even close to the same days. There are 2 purposes of this indoor garden. One being a source of young salad leaves, harvested young as they are needed as well as a radish allowed to mature beyond, plucked as desired.

No mature heads wanted in this bucket! The second purpose being a source for older thinning's  gently harvested for transplanting into the main garden. Inside a cold frame I have yet to get in place.

Can you believe, just today, moments of snowfall came with the sun shining with temps in the mid 30's F which are closely followed b this entire next week hitting 60F or or higher.

Truly it is like a dream. A tease of garden temptation. Jesting us or taking pity. I'm not sure how to take. But I WILL take it, with a smile of gratitude.

Up ahead, many more plantings to come this month as well as beginning those much anticipated Sweet peas from Owl's Acres, soaking for the last few days.  They will be my first A.M planting activity. More garden clean up, some hunting for wild edible beginnings &romps in the woods. Plus my WineCap mushroom order is expected to ship April 18th.

 The toppping of this early Spring fun? I have a massive road trip which will have me zipping & zapping all over with the last spot being by the bay on the far East coast before heading home. Excitement & delight. but details not to be revealed until I have been given orders.

Remember to take it slow with your physical garden duties. Now is the time where many experience soreness from overdoing it after a winter's rest. If you have the resource to do so, I highly recommend to get your Bum into the pool at your local YMCA. The heated pool at our local spot has been almost a daily routine for me. I was won over with the first 1/2 hour constant laps. My whole body feels more burn & strength from it then if I worked on machines in the gym. Amazing! if they offer it, go for those water aerobics! Don't forget to take your vitamins and with each first passing from inside to outdoors, lean your face up to the sun. Close your eyes breath in with a smile on your lips. Take the moment to soak in & appreciate these beautiful days. 

They are counted, ya know.

Sunny sweet dreams,

~Tammie

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Cottage Herbal: 2

So you've come back! Wonderful. I have a special herb to share with you today which I have grown for many years now. I am rather fond of it's fresh scent and the habit of coming back every year with just a few new friends off to the sides. It's not very well known for medicinal benefits. More for it's culianry use and seasoning substitute for Diabetics. A substitute for Salt as well! I find the scent rather uplifting.

Lovage tastes & smells just like celery with a hinting of anise, which for me, is far more preferred over actual celery. Not only due to the more abundant stalks, but the ease in comparison to grow as well as a more enjoyable taste. Go ahead, taste & smell. Isn't it wonderful?!

Lovage has been said to help relieve abdominal pains due to gastrointestinal gas. It's also been touted to reduce flatulence when consumed as a tea brewed from its roots or leaves.

A little tidbit I picked up from my herbal knowledge seeking: A Cordial of Lovage, Yarrow & Tansy was sold in taverns throughout Britain at one time. Hmmm. interesting fact, ay?

 This not so little lovely readily sprouts up each year with a few friends in close proximity.  The main root will stop being as productive after a few years. This is where diligence on your part to align your lovage in such a way that a continuous supply will last a lifetime. Some may even say it grows like a weed. I believe that is more due to neglect of not cutting it back and allowing more then 1 to go to seed. They will also send up new plants from their roots, which is how I retain the herb without allowing any to form seed.

{2-3 year old roots which will need dug up are perfect for use in some recipes.}

I line mine up starting on one end with the oldest root and on down the line. They produce plenty to share with friends as well as stock your pantry with dried seasoning. They also make a very nice vegetable broth stock. A Pantry & herbage bonus.

Would like to know of more uses for it? After all, you will not lack in it once you have included him in you garden. Truly, it's a good thing. Some of these recipes & uses make for unique gifts.

What about a most tempting Lovage soup base? The bonus being it is suitable for canning!

This is a healthy, creamy soup. Use a spoonful or two in stews and soup

to add a depth and complexity of flavor to your meals. It will last in the refrigerator for several weeks or can for the Pantry. A German recipe for a soup stock base made from lovage (the original can be found at www.chefkoch.de).

1/2 celery root peeled and cut in pieces* {or substitute with Lovage root}
10 carrots, cleaned and cut in pieces
3 leeks, cleaned and cut in pieces
2 onions, skinned and cut in pieces
3 cloves of garlic, peeled and pressed
2 tomatoes, cut in pieces
1 bunch of lovage stem with leaves, cut finely
1 bunch of parsley
1 tbsp. salt 

10 pieces of pimento{personally, I would opt this out}

1. Put about 1/2 cup of water in a large pot and cook all of the above ingredients until soft.
2. Add salt to taste (it should not overwhelm the delicate flavor of the herbs and vegetables).
3. Put the cooked mass into a food processor and chop until the whole forms a firm mixture (it shouldn't be too runny). Keep in refrigerator for a few weeks or proceed as for canning.

Wood Dog3's blog has a useful recipe for Lovage Pesto at this link*

Old Fashioned Living shares a few recipes at this link* - I especially favor the Lovage & Lentil soup recipe.

Of course Lovage stems make a most excellent drinking straw for Bloody Marie's. I did find varying recipes when it comes to Lovage cordials, like those commonly served in 18th century British pubs.

You can always experiment with the herbs and spices you prefer to combine or be inspired by the European available lovage cordial which is mixed 2 parts to 1 part Brandy.

 Felicia shares this tempting summer cocktail over on her blog Felicia's Speak Easy.

Lovage Spritzer

1 ½ ounce lovage-infused vodka {simple recipe included below}

Sprite

Lime wedge *optional

Fill a rocks glass with ice. Add lovage-infused vodka and top with Sprite. Garnish with lime wedge.

Half of a pound chopped lovage minus the leaves to one bottle of vodka. Let it sit for about five days. The result is a clean, mild, celery-flavored vodka used in the above cocktail.

A nice read up I encourage you to visit with your Lovage interest is here* at Mountain Herb Estate. More tidbits to satisfy your need of knowledge.

Rarely if ever will you see this plant in garden centers. It appears to be more of an herb shared by other gardeners. I find that to add to it's charm. An herb shared amongst friends.

My small package has arrived from England as well as a special book ordered through my local library on this specific piece. I'll share more soon but first, I have some clay to play with.

Sweetest Dreams,

~Tammie

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Part 2: Cottage Pantry Potentials

How any one person can say they do not like squash is beyond me. With hundreds of different varieties, there is bound to be at least one or two fitting to such picky taste buds. In this house, we prefer the more sweet potato varieties. Well... The captain does enjoy Spaghetti squash but I have yet to find one that is more "unique" from the grocery aisle variety. 

Today, we focus on an unfamiliar acorn squash I came across whilst dreaming of spring soil. I decided to go grow acorn squash this year being my Mother In Law is rather fond of them. I thought a new variety would be nice to share with her while also adding to the pantry storable choices.

This year, we've decided on Thelma Sanders Sweet potato squash.

Excerpt from SSE: "Family heirloom from Thelma Sanders in Adair County, Missouri. The seed was passed from neighbor Everett Pettit to Sue and Tom Knoche, Ohio squash collectors and two of SSE’s earliest members. Wonderful cream-colored acorn squash. Sweet chestnut flavor, enormously productive. Our favorite two-serving baking squash. 85-90 days."

Don't ya' just love edibles with a story? Hopefully seed companies will catch on & begin to give a bit of history lesson as well as basic description with each of their offerings. That would be nice.

 

photo by Seasonal Ontario Food

 This variety is said to be a VERY good pantry storing squash, according to abundant life seeds*." One of the longest storing winter squash we have grown." Impressive. Especially being Acorn Squash are said to not be more then an avg of 2 months in storage.

  Over at the SSE forum*, I found this very helpful advice on storing the Thelma Sanders by a member named  bcday:

"The hardness of the shell is the indicator. This is a winter squash and should have a hard shell like a pumpkin. It won't have its full flavor and it won't store well if it's harvested before it has matured with a very hard shell. I wouldn't use either the color or the stem as an indicator. In my NY climate we don't harvest winter squash until a few days before the first expected frost."

I am sure you can manage to grow winter squash without my input. Not that I do anything special for each kind of plant. Leaves, grass & compost on the whole thing. I know there is a section more sandy where root crops grow best. There is a section with more clay that is slowly working its way to more versatility by adding the compost and of course there is a spot rich & dark. No science class needed or top soil trucked in}. Just some Common sense.

So lets get to the Harvesting.

Do not cure acorn squash. The high temperature and relative humidity during the curing process actually reduce the quality and storage life.

As for WHERE to store them? I have heard of people placing a sheet under their bed, where the squash hang out until cooking time. Great idea for those with limited space. Others can make room in a garage or basement, using shelves from floor to ceiling. How about a shelf  2 feet below the ceiling all the way around the room? Up & out of the way, without taking up floor space.

My basement has a wall of closet like pantry shelves, built from the original owners sometime in the 1940's. Plenty of room for squash & jars. And one of the reasons I am in love with our little cottage.

Simple shelves like these from Farming for life* are all you would need:

 Rather soothing of a site. I am rather fond of such a basic set up, adorned with the winter edibles. Must be rather uplifting to venture down while the wind is howling & icicles hang from the gutters, to hold the many colors from your summer garden, untouched from their original form.

I did take note many people eat winter squash rather simply. Baking with a pat of butter. Some with the addition of simple seasonings  like pepper or cinnamon. They are far more versatile then such primitive forms. Majority of winter squash can be substituted for each other in any recipe you choose.

There is Gratin*, Savory Squash rolls*, Puree & mashed*. Heck, there's even a Squash cookie recipe* with addition of oatmeal!

Expand your Squash savoring with a new variety along with plenty of new recipes for your discernment this upcoming season. Go beyond the tomatoes and other canned goods. Think simple preserving. After all, taking a quote from my Son whom was talking to his father about why he didn't eat breakfast with 5 box's of cereal in the pantry :
" A man can only eat so many cheerios dad! That's all there is. Cheerios. Cheerios. Cheerios."

I gotta agree. The same old thing gets tiring real quick.

Sweet Garden Dreams,

~Tammie

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Potter's shed progress, apples from heaven? & pie bread

The cement block compost bin is still lacking it's stucco finish being I have yet to buy the mesh & such. Instead, I started working on a Potters shed to store all those garden tools I have a horrible habit of leaving out. The notion is to have a spot I can leave them close at hand instead of trudging them the distance from our house to the back everyday. I am using pallet wood being it is so freely available. I emphasize FREE.. I found the perfect frame base already put together, re purposing from a 4 level pallet used by a locally owned garden center for transporting potted plants from their supplier. The perfect size for me to step inside and even The Captain would not woe from hitting his head.

I still have some finishing up to do as well as it's painting to match our chicken coop of a French blue base & white trimming. In it's current state, The Captain keeps chiding me it looks like an old outhouse. I guess it did not help my case being I was dressed in a dark old flannel with jeans and a neon orange beanie hiding my pulled back hair, which he burst out in laughter with first glance, exclaiming "You look like a bag lady building an outhouse!". Thanks Honey. I know I can always depend upon you for putting a smile on my face...

Being the work on my tool shed has been stalled due to the high wind, rain & my kidney stone out patient surgery, I will at least for now share the perfectly small 6 pane wood windows I scored for it's sides:

My potter's shed will sit at the back outside corner of the garden, butting up to the picket fence. Frog is begging for more flower variety so the space between the "bag lady outhouse" and the opposite end of the picket fence will be a 5 foot wide x 12 foot long strip of her flowers. I do believe it will look rather nice being flanked with her cutting flower garden and possibly some more woody herbs on it's grass  side.

Little Man & I went into the side woods yesterday looking for fallen tree limbs to collect for the winter fires. When what before our wondering eyes should appear? But apples! Fallen from the heavens, leaving a trail for the deer. O.k, not really from heaven but the very tops of these ancient apple trees gave a beautiful sight of golden apples laid out as though they are urging you to explore down the path.....

We were thrilled to see all the hoove prints amongst them meaning the hunters on neighboring property have not scared off the locals from our woods. We rather enjoy the chance encounters we have with the deer which may also be due to their leaving my garden alone. The two of us collected some of the most perfect organic apples into our button up shirts , backwards tied around our waists, made into a makeshift apron. We left our wagon of logs & sticks for just a moment to release our treasures onto the kitchen counter.Making quick of our work in the woods knowing what awaits us.

We sat in the living room, shredding apples for the delight of a Fall favorite. Apple pie bread! I clipped this recipe from an old Better homes & garden magazine some years ago and have found a link to share with all of you whom may very well find this to be a Fall favorite.

I add 2 teaspoons of apple pie spice when I add the flour in the recipe. They do not mention any spice and despite tasting nice without it, the addition makes it glorious. I also use GOLDEN raisins and on occasion add the streusel topping depending on my supply of walnuts.

The sonic blasting of the largest kidney stone today seemed to go well. I was surprised to discover, just 6 hours after surgery, to have such a blatant "battle wound". Panda was grossed out by it and the nurses told me it would turn even nastier as it sets in with blues, purples/black of healing.

But it's not as painful {yet} as it may look. I can not wait to get back to my workout routine {it's been a month!} and to finish up my outdoor projects without aching. I have another item I scored from a big name hardware store which was used in their garden center and will now be an organizer for the after school throw downs. THAT you will have to wait for as well, which is bare in it's current state. Lacking the layer of paint to tie it in to the living theme & appeal.

Until next time...

Sweetest dreams,

~Tammie

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Lamb and a recipe book

Lil' man in September 2003-sheep in field
*recipe revised on onion amount* (my apologies for the mistake)*

I have been collecting my revised or self created recipes for years. I had always hoped to make them into a book to add to my kitchen shelf collection. well the opportunity came knocking just the other day. Yahoo photos is shutting down and focusing on Flickr. since I had pics with them they sent me an alert and offered to transfer my pictures to any of the 4 companies they had listed. I went with Shutterfly. Why? because if i transferred my pics to them, i in return get a free 20 page pic/journal book. There are choices for what kind of book you want such as a scrapbook style, a journal, or even a recipe book. You can download you own pictures and choose the page layouts- plus add your own title, entry page, recipes, stories, what ever you want. So i am currently working on that. In doing so, i am searching through our old pictures that would go with/compliment the recipes. i am also making the foods and snapping pictures for the book if I do not have any for the recipe.
I am in the hopes to do it in the style of "Well preserved: a jam making hymnal". Stories to go along with the recipes. Small paragraphs to describe the taste of the food and what to accompany it. I treasure cook books in that style. So personal and inviting.
I thought i would share with you one of the recipes I am putting in my book. Try it out and i would love to hear your input. There are many others i have shared with you that will be going into this book too. I have until January to have it complete and ordered. I will keep everyone updated on its progress and the finished product. I wonder if I could use it to send copies for book publishers- if it turns out fantastic. I will be asking my (school teacher) mother in law to proof read it before finalizing. Who knows. Maybe it will turn out great.
Anyway, here is the recipe for a mild yet flavorful Lamb chili. Simple ingredients which are easier to find then you think. We found the ground lamb at the local Butcher store- NOT at a regular grocer. Look under "butchers" and ask for ground lamb to use in this recipe.
Lamb Chili (with *sour cream tomato topping see below*)
1.75 pounds of ground lamb
1 &1/2 to 1&3/4 cups diced small onion
3 (15 ounce) cans Cannelini beans
2 (8 ounce) cans plain tomato sauce
1 tablespoon diced rosemary ~or~5 of 1/2 inch sprigs
1 tablespoon garlic powder or 1 whole clove finely diced
1 tablespoon vinegar or lemon juice
1 tablespoon sugar
2 to 3 tablespoons olive oil
In stock pot , put in diced onion, Garlic powder/clove and Olive oil. On low-medium heat, mix well and let onions caramelize/soften. Add ground lamb to onion mix. Brown the meat being sure to mix onions into it. Add rosemary once meat is browned. Wait a few minutes then mix in well the lemon juice or vinegar and the sugar. Let simmer about 5 minutes.Add the Cannelini beans, mixing well into meat. Add tomato sauce, mixing in well. Let this simmer 30 minutes before serving.
*Sour cream tomato topping*
1 cup sour cream
1 large tomato diced into small chunks
1/2 tablespoon ground black pepper
Mix all of the above in bowl.Stir until thoroughly blended. Use a dollop for topping the above chili and add a small snip of rosemary to garnish.
Serve with garlic corn biscuits and a tall glass of very cold milk.

Please do let me know if you make this recipe. Do you have any improvements you would recommend? How is the taste? texture? What did you serve with it? What would you do differently?

Next weekend we start the Goat cabin extension for the poultry. I need to finish up my measurements.
Sweet dreams,
~Tammie

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Lily of the valley fills the air....

My lily of the valley blooms around mothers day almost every year. I rarely see it. I only know when I walk close by. The scent makes you stop in your tracks and smile. You smile not only because of the wonderful smell but because it is the sure sign nicer weather is here to stay.

~Pink lily of the valley on the left- white variety on the right plus bouquet w/ white in middle~
I have lots of the Pink variety. I had read the pink variety is not as well known as the white but is considered rare among home gardens. I do have some of the white, but on an opposite hill from the sister. I pick a nice hand bunch to place in every room as soon as the bloom. So sweet smelling. Now I am waiting for ( Tractor boy's father) my neighbor's lilac tree's to bloom. He always lets me clip a bunch for the house.
Today we traveled over to a stocked pond fishing place. The Captain's Dad use to take him there when he was a child.
Panda & Lil' man had a blast and by the end, both kids were baiting their own hooks. Now the casting is a whole 'nother subject....
Frog & I tended to the picnic set-up instead of fishing. I really do not enjoy it like they do. It was a beautiful place. Wonderful fields of lush green grass, black birds with the red shoulders were flying and chirping, the wind was blowing, and the children... were not fighting....
It was nice.
I made sandwich's, deviled eggs, romaine & spinach salads, plus this wonderful yummy Berry crumble pie. I have a few bags left in the deep freezer of Blackberries, Raspberries, & blueberries, I have been dying to bake with. So I baked us a pie to take along on the fishing picnic trip. I found the recipe here*, but of course I never do anything by the book. I added cinnamon to the filling & hand crumbled walnuts to the topping. I may perk around with again next time. Maybe add some sweet apple to balance out the overtone of tart berries- Nothing a little Vanilla bean ice cream wouldn't fix. But ice cream on picnic would involve an ice cream maker and we all know when you need an electric outlet, there is never one around. I would love to have a hand crank ice cream maker for that very reason and hope to have one within the next 2 years.
Other things I am working on include a HOMEMADE Cider Press! I would LOVE to have one to make all the apples around here into cider (maybe some "apple jack") and vinegar. I have been on the search for how to's, but everything seems to cost within the same range of just buying one from Lehman's. The wood is pricey since you need it to withstand the pressure from pressing and the spiral ratchet is not inexpensive. I put a request on freecycle, but that is a long shot. I thought maybe, just maybe, someone may have one in their garage they have not used in years or just have no use for. Maybe it is old and needs repaired(-I can bring it back to life). Someone is bound to have one that is just collecting dust and taking up space.
I could go for one of those shop presses and make a cider press, but we'll see what I can find.That is just one of the projects I am looking at. Tell ya more later.
Sweet dreams,
Tammie

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