We found two beautiful mulberry trees on our new farm property. Since last week we have been harvesting mulberries and blackberries. (i think they are dew berries, but can't be sure.)
Besides jelly, I have tried to make as many pies and cobblers as I can. Here is a great little pie recipe:
Makes 2 pie crusts:
2 1/2 cups of all purpose flour
1 tsp salt
1 tsp sugar
1 stick of unsalted butter, cut into 8 pieces
1/2 cup of solid vegetable shortening, cut into 8 chunks
6-8 TBS of ice water
Combine flour, sugar, salt in a food processor. Pulse to mix. Throw in butter and shortening around the flour and pulse in short bursts until it looks like small pebbles. Sprinkle 6 TBS of water and pulse until no dry flour remains and the dough just starts to pull away and make a ball. If it is too dry (and this is important) add 1 TB more and pulse a few more times till added in. You do not want a dry dough, it will crack when you try to roll it out. Separate the dough onto two sheets of saran wrap and wrap separately. Smooth out to form two round discs. Let chill in fridge for about 1 hour. When ready to roll out, let it rest on counter for at least 10 minutes.
Mulberry filling
3 cups of mulberries, washed
1 and 1/4 cup white sugar
1/3 cup flour
1 tsp lemon zest
1 tsp fresh lemon juice
1/4 tsp cinnamon
pinch of salt
unsalted butter, 4 TB cut into 8 pieces
1 egg, a little water added
1 TB of white sugar
Preheat oven to 400 degrees ( at least 30 minutes, you need a good hot oven to start the pie)
In a large bowl, mix berries with sugar, flour, cinnamon, salt, zest and lemon juice.
Place mixture into bottom pie crust. Dot with butter.
Top with second crust.
Crust may be cut (i like to use a pizza cutter) into lattice strips. It makes a very pretty presentation.
Crimp the edges, cut slits into top crust. (if you don't lattice)
Paint top crust with egg and water mixture.
Evenly sprinkle sugar over top of pie.
Let rest for about 20 mins in fridge. (it will help pie crust retain its shape)
Bake in your preheated oven for 15 mins. Bake on a cookie sheet to avoid bubble spills.
Lower oven temp to 350 and bake for 40 minutes more.
At this point, I rotate the pie after about 15 minutes to cook evenly.
At end of baking time be sure the berries are tender by stabbing one with a fork, it will give easily. If it feels as though the berry is a little uncooked, let it go for another 10 mins. If you think the pie crust will get too dark, wrap a piece of tin foil around the edge of the crust.
Test your pie before you finish cooking it. Partially cooked berries do not make for a good pie.
The last mulberry pie I baked cooked for only a total of 45 mins and the berries were still too uncooked.
I have added an additional 10 mins to my personal total baking time. You will have to be the judge about the doneness of your filling. My oven cooks too hot. I bake my pie on the middle rack for this reason. It saves the bottom crust from burning but doesn't allow the berries to bake enough.
If your oven does not behave like mine, adjust the cooking time to fit.
Serve with sweet thick cream, homemade vanilla whipped cream, or vanilla icecream.
I hope you make wonderful memories for your children and family with your summer pies.
Wednesday, April 28, 2010
Saturday, April 24, 2010
berry heaven
Today was the first day that berries became ripe on our new farm property.
The late afternoon was perfect, slightly cloudy with a great soft southern breeze blowing through the trees, not too hot. As we approached the two mulberry trees in the overgrown wooded area, we could see the heavily laden branches, soft purple bullets hanging easily within our reach. My husband and I started with the low branches but soon had them all picked.
Mulberries are so unique, you just have to put your bowl beneath the branches and gently shake, the ripe berries fall into it, the unripe still clinging tightly.
When they were too high for me to pick, I left him to gather from the high branches and wandered off to look for blackberries and other wild herbs.
I picked honeysuckle branches filled with blossoms as I walked along, the fragance coming from the branches very intoxicating, soft and sweet. I love to make bath oils from honeysuckle so I'm very happy when they begin to flower.
I stopped every few yards picking off the blackberries clustered on pretty purple canes. They were just starting to ripen, so we only got about 2 1/2 cups.
About 2 hours later, despite our sunblock and hats, we were very hot, red faced and ready to leave.
(it was only 80 degrees today)
On the way home I asked my husband what he wanted to do with the berries we'd picked and he answered as I knew he would, "Jelly please." We had at least 5-6 cups of berries in our bowls which will make a nice amount of jelly.
When we got home a great recipe was found on All Recipes.com for blackberry cobbler . (it only required 2 1/2 cups of blackberries so I was in blackberry heaven.)
I think I'm going to get a bit of vanilla bean ice cream for the cobbler.
One of the best parts of the day was the fact that we only saw one little non -poisonous snake.
He didn't bother us and we didn't bother him.
The late afternoon was perfect, slightly cloudy with a great soft southern breeze blowing through the trees, not too hot. As we approached the two mulberry trees in the overgrown wooded area, we could see the heavily laden branches, soft purple bullets hanging easily within our reach. My husband and I started with the low branches but soon had them all picked.
Mulberries are so unique, you just have to put your bowl beneath the branches and gently shake, the ripe berries fall into it, the unripe still clinging tightly.
When they were too high for me to pick, I left him to gather from the high branches and wandered off to look for blackberries and other wild herbs.
I picked honeysuckle branches filled with blossoms as I walked along, the fragance coming from the branches very intoxicating, soft and sweet. I love to make bath oils from honeysuckle so I'm very happy when they begin to flower.
I stopped every few yards picking off the blackberries clustered on pretty purple canes. They were just starting to ripen, so we only got about 2 1/2 cups.
About 2 hours later, despite our sunblock and hats, we were very hot, red faced and ready to leave.
(it was only 80 degrees today)
On the way home I asked my husband what he wanted to do with the berries we'd picked and he answered as I knew he would, "Jelly please." We had at least 5-6 cups of berries in our bowls which will make a nice amount of jelly.
When we got home a great recipe was found on All Recipes.com for blackberry cobbler . (it only required 2 1/2 cups of blackberries so I was in blackberry heaven.)
I think I'm going to get a bit of vanilla bean ice cream for the cobbler.
One of the best parts of the day was the fact that we only saw one little non -poisonous snake.
He didn't bother us and we didn't bother him.
Wednesday, April 21, 2010
new salve
You know, I'm a culinary herbalist first. Yes, I love to cook with herbs. I love the beauty of all green things in food. The herbal aromas, mmm. The pretty plates it makes! It makes me very happy.
But...I wanted to know more. So, for the last two years I've been taking a wonderful class of study on the medicinals.
I've learned some of the medicinal side with my new lessons and... by experimentation. Most experiments come from neccesity.
My latest "necessary" came Saturday afternoon because I incorrectly lifted a very heavy flowerpot filled with very wet dirt and compost.
Gave myself the most incredible back strain. You know? The kind of ache that gives you spasms when you exhale? Owwww , Owww, Ow, Ow. O my... it hurts. I tried not to breathe because it meant I had to exhale. That's pathetic.
No time or inclination to go to the doctor, I thought to myself, "okay, you wanna practice what you preach? Make your own painkiller.
Hm...
I searched my herbal pantry to see what I had. I came up with these ingredients relying on my memory of the lessons:
Lavender Oil
Ginger root, powdered
Valerian tincture, made this autumn
freshly ground red pepper, powdered
cocoa butter
bees wax, melted
Measured out all ingredients according to what I needed most .
Mixed all together and put into the food processer to emulsify.
(I am guilty of adding in about 8 powdered aspirin since I didn't have time to bark and dry out my willow.)
Here was my plan of treatment:
Took a hot bath with epsom salt, lavender blossoms, valerian tincture and lavender oil.
Made myself some chamomile tea with skullcap and valerian tincture. Sipped while in bath.
Applied the salve liberally.
I found that the powdered pepper and ginger root needed to be increased. (added more until I felt a bit of warmth on my skin.) After I applied salve I wrapped my back semi-tightly with a cotton cloth and put on a soft white cotton t-shirt . I tried to lay quietly on my back.
To my amazement, it was wonderful. The pain slowly decreased and I was able to fall asleep.
Turns out I was pretty right on track.
I knew that the lavender was a painkiller, valerian for sore muscles, ginger and red pepper (capsascin) are great for warming the affected area, bees wax and cocoa butter were healthy, soothing additions.
Had to really process it as oils and waters don't mix well. I may not have added everything I needed , but I used what I had on hand .
I've heard that acting on instinct is the mark of a good herbalist. It is also wise to use what is available and make use of the landscape around you. I'm sure that a good master herbalist would have known better or more effective herbs to make the salve with, but I used what I could remember . (and what the pain allowed, lol,)
I want to thank my fine teachers at Sage Mountain for helping me to ease my pain ....and be the herbalist I wish to be.
Someday.....
Please do not attempt to make herbal remedies unless you have real knowledge of herbs. I have made many mistakes over the years on myself. Before taking my study course I thought I knew a great deal. I was very wrong.
It is not a good thing to make any remedies unless you study all aspects of the herbs you grow. Much has to be learned . I have grown herbs for 20 years and still do not know all that I need to know. Be safe, take lessons from learned herbalists.
But...I wanted to know more. So, for the last two years I've been taking a wonderful class of study on the medicinals.
I've learned some of the medicinal side with my new lessons and... by experimentation. Most experiments come from neccesity.
My latest "necessary" came Saturday afternoon because I incorrectly lifted a very heavy flowerpot filled with very wet dirt and compost.
Gave myself the most incredible back strain. You know? The kind of ache that gives you spasms when you exhale? Owwww , Owww, Ow, Ow. O my... it hurts. I tried not to breathe because it meant I had to exhale. That's pathetic.
No time or inclination to go to the doctor, I thought to myself, "okay, you wanna practice what you preach? Make your own painkiller.
Hm...
I searched my herbal pantry to see what I had. I came up with these ingredients relying on my memory of the lessons:
Lavender Oil
Ginger root, powdered
Valerian tincture, made this autumn
freshly ground red pepper, powdered
cocoa butter
bees wax, melted
Measured out all ingredients according to what I needed most .
Mixed all together and put into the food processer to emulsify.
(I am guilty of adding in about 8 powdered aspirin since I didn't have time to bark and dry out my willow.)
Here was my plan of treatment:
Took a hot bath with epsom salt, lavender blossoms, valerian tincture and lavender oil.
Made myself some chamomile tea with skullcap and valerian tincture. Sipped while in bath.
Applied the salve liberally.
I found that the powdered pepper and ginger root needed to be increased. (added more until I felt a bit of warmth on my skin.) After I applied salve I wrapped my back semi-tightly with a cotton cloth and put on a soft white cotton t-shirt . I tried to lay quietly on my back.
To my amazement, it was wonderful. The pain slowly decreased and I was able to fall asleep.
Turns out I was pretty right on track.
I knew that the lavender was a painkiller, valerian for sore muscles, ginger and red pepper (capsascin) are great for warming the affected area, bees wax and cocoa butter were healthy, soothing additions.
Had to really process it as oils and waters don't mix well. I may not have added everything I needed , but I used what I had on hand .
I've heard that acting on instinct is the mark of a good herbalist. It is also wise to use what is available and make use of the landscape around you. I'm sure that a good master herbalist would have known better or more effective herbs to make the salve with, but I used what I could remember . (and what the pain allowed, lol,)
I want to thank my fine teachers at Sage Mountain for helping me to ease my pain ....and be the herbalist I wish to be.
Someday.....
Please do not attempt to make herbal remedies unless you have real knowledge of herbs. I have made many mistakes over the years on myself. Before taking my study course I thought I knew a great deal. I was very wrong.
It is not a good thing to make any remedies unless you study all aspects of the herbs you grow. Much has to be learned . I have grown herbs for 20 years and still do not know all that I need to know. Be safe, take lessons from learned herbalists.
Tuesday, March 16, 2010
meltdown
I have to say it.
I had a complete meltdown Saturday. We have put off building our house and starting our farm for months. We have been in our middle of town IN a second story APARTMENT for 1 and 1/2 yrs. ONE AND ONE HALF YEARS.
We had driven out to our property that day to broadcast some red clover . Afterwards we went to sit on a little hill to watch the sun go down. It was a perfect, warm spring day.
I just broke down and couldnt stop crying.
My husband, who doesn't do any of the gardening (past the tilling and tractoring) could not understand the rush of emotion that I was feeling.
"What is it?" he said.
I said, " Kyle, it's spring and I can't tolerate or live with the fact that I'm going to spend another season in that apartment. If I had known we wouldnt have started building right away I would have never let you sell that farm!"
He thought a minute and said," Honey, you know the economy is bad here ,to start our farm over right now is very risky. Just building our house is risky right now. I'm afraid we could lose everything."
Looking over at him with my dirty teary face I retorted, " I will die if I can't start this house and build up the farm now, this year." I threw myself on the ground and starting wailing in earnest.
He didn't say anything, just walked away to finish sowing the seeds. (He is a wise man. He knows you can't reason with a woman who has just thrown herself face down in the grass.)
After the sun went down, he came back, picked me up off the ground and drove us back to town.
I thought, "He's heartless. He can't see my heart is breaking."
Well, of course, I was wrong.
He told me to call the contractors yesterday and make an appointment to buy our houseplans.
I am a little embarassed now about the meltdown, but I am happy that he will at least try to help me be a little less hopeless. Spring makes me feel a little nuts. Without my gardens and dirt in my hands, I don't know who I am.
I am grateful that he loves me. He is a good man.
I had a complete meltdown Saturday. We have put off building our house and starting our farm for months. We have been in our middle of town IN a second story APARTMENT for 1 and 1/2 yrs. ONE AND ONE HALF YEARS.
We had driven out to our property that day to broadcast some red clover . Afterwards we went to sit on a little hill to watch the sun go down. It was a perfect, warm spring day.
I just broke down and couldnt stop crying.
My husband, who doesn't do any of the gardening (past the tilling and tractoring) could not understand the rush of emotion that I was feeling.
"What is it?" he said.
I said, " Kyle, it's spring and I can't tolerate or live with the fact that I'm going to spend another season in that apartment. If I had known we wouldnt have started building right away I would have never let you sell that farm!"
He thought a minute and said," Honey, you know the economy is bad here ,to start our farm over right now is very risky. Just building our house is risky right now. I'm afraid we could lose everything."
Looking over at him with my dirty teary face I retorted, " I will die if I can't start this house and build up the farm now, this year." I threw myself on the ground and starting wailing in earnest.
He didn't say anything, just walked away to finish sowing the seeds. (He is a wise man. He knows you can't reason with a woman who has just thrown herself face down in the grass.)
After the sun went down, he came back, picked me up off the ground and drove us back to town.
I thought, "He's heartless. He can't see my heart is breaking."
Well, of course, I was wrong.
He told me to call the contractors yesterday and make an appointment to buy our houseplans.
I am a little embarassed now about the meltdown, but I am happy that he will at least try to help me be a little less hopeless. Spring makes me feel a little nuts. Without my gardens and dirt in my hands, I don't know who I am.
I am grateful that he loves me. He is a good man.
Sunday, March 14, 2010
It must be spring, I've got the hand weights out again..
Spring Report:
I have just finished watering my little seedlings of basil, cilantro,anise hyssop and will be transplanting them this week. Will let the small tomato and pepper plants stay in the house for awhile longer, they do not do well in strong wind and cold.
All of the new leaves of lemon balm are coming up very green and pretty. The little heart shaped leaves are very romantic looking and oh so fragrant.
I think nothing is as beautiful as the first flush of lemon balm and basil. This year I may try to do some water colors of these beautiful herbs.
The comfrey, yarrow, mints, oreganos, thymes are all doing very well, covering the ground with their new growths. Our Sassafras tree is budding out very nicely and never fails to amaze me when it begins to put on it's little leaves. I thought I saw the Pineapple sage and St. John's Wort peeking out from the mulch, tomorrow I will pull it back and see for sure.
If you are a novice and wish to plant, please remember that April and May are very windy months in Louisiana, plant only things that will be out of the wind for now. Some herbs have tender stalks and will not be able to withstand these windy months. It feels like spring, but I have been fooled many times.
It's time to spruce up your garden area, turn over the soil, add manure,mulch and new soil in beds. The ground is just warming up, do not plant anything that needs 7 or 8 hours of sun.
Cilantro, dill, chervil all love the cool temperatures and can be planted now. Mints can be planted, they are very hardy and do not mind cool temperatures.
What to do while you wait for the season to really begin in earnest?
Sharpen and oil your tools. Dust off the old pots, cleaning them well with a little bleach and a lot of water. Get an unusual seed catalog and order something that you have never planted. (some of my best herbs have come from this idea) Find a pretty pair of gardening gloves and get a great hat. This year I plan to get a new toolbelt and hang all my favorite gardening tools around my waist.
If you like to wildcraft, (forage in the wild) look for nettles, dandelion, cleavers, coltsfoot, docks, chickweed. They are all in abundance now.
Be sure that you are harvest responsibly, do not take all that you see. We must leave enough for growth next year. A good herbalist respects the earth, taking only what he or she needs. Many American herbs have been wildcrafted into near extinction by over zealist amatuers. A true, nuturing herbalist will remember this and let that small patch of red clover live to be picked another year.
If you are unsure of what are foraging for, take an identification guidebook with you. I made many mistakes my first few years of foraging. Identify your plants with more than one point. Look at the shape of the leaves, the color of the stalks, the roots, the type of flower it produces. These points will give you correct identifications and keep you safe. Many plants look alike but are not what you believe them to be. Never eat or make medicine with what you are not 100% sure of what it is. A good book to refer to is "A Modern Herbal", by Margaret Grieve. There are many pictures and the plants are all thoughly described. It is an online site also.
Will be doing some light weight lifting to get my back and arm muscles into shape. I often lift big bags of dirt, manure and mulch over my back, forgetting to use the wheelbarrow!
It must be spring, I am dreaming of chervil omlets.......
I have just finished watering my little seedlings of basil, cilantro,anise hyssop and will be transplanting them this week. Will let the small tomato and pepper plants stay in the house for awhile longer, they do not do well in strong wind and cold.
All of the new leaves of lemon balm are coming up very green and pretty. The little heart shaped leaves are very romantic looking and oh so fragrant.
I think nothing is as beautiful as the first flush of lemon balm and basil. This year I may try to do some water colors of these beautiful herbs.
The comfrey, yarrow, mints, oreganos, thymes are all doing very well, covering the ground with their new growths. Our Sassafras tree is budding out very nicely and never fails to amaze me when it begins to put on it's little leaves. I thought I saw the Pineapple sage and St. John's Wort peeking out from the mulch, tomorrow I will pull it back and see for sure.
If you are a novice and wish to plant, please remember that April and May are very windy months in Louisiana, plant only things that will be out of the wind for now. Some herbs have tender stalks and will not be able to withstand these windy months. It feels like spring, but I have been fooled many times.
It's time to spruce up your garden area, turn over the soil, add manure,mulch and new soil in beds. The ground is just warming up, do not plant anything that needs 7 or 8 hours of sun.
Cilantro, dill, chervil all love the cool temperatures and can be planted now. Mints can be planted, they are very hardy and do not mind cool temperatures.
What to do while you wait for the season to really begin in earnest?
Sharpen and oil your tools. Dust off the old pots, cleaning them well with a little bleach and a lot of water. Get an unusual seed catalog and order something that you have never planted. (some of my best herbs have come from this idea) Find a pretty pair of gardening gloves and get a great hat. This year I plan to get a new toolbelt and hang all my favorite gardening tools around my waist.
If you like to wildcraft, (forage in the wild) look for nettles, dandelion, cleavers, coltsfoot, docks, chickweed. They are all in abundance now.
Be sure that you are harvest responsibly, do not take all that you see. We must leave enough for growth next year. A good herbalist respects the earth, taking only what he or she needs. Many American herbs have been wildcrafted into near extinction by over zealist amatuers. A true, nuturing herbalist will remember this and let that small patch of red clover live to be picked another year.
If you are unsure of what are foraging for, take an identification guidebook with you. I made many mistakes my first few years of foraging. Identify your plants with more than one point. Look at the shape of the leaves, the color of the stalks, the roots, the type of flower it produces. These points will give you correct identifications and keep you safe. Many plants look alike but are not what you believe them to be. Never eat or make medicine with what you are not 100% sure of what it is. A good book to refer to is "A Modern Herbal", by Margaret Grieve. There are many pictures and the plants are all thoughly described. It is an online site also.
Will be doing some light weight lifting to get my back and arm muscles into shape. I often lift big bags of dirt, manure and mulch over my back, forgetting to use the wheelbarrow!
It must be spring, I am dreaming of chervil omlets.......
Monday, February 15, 2010
i had to make something from the book
Today I read a tweet that said, "making boeuf bourguinon for senior citizens."
Well, as you all know, I bought Mastering the Art of French Cooking monthes ago. I haven't made 1 thing from it.
This little tweet told me I had to make something. So like a copy cat I decided to make the Boeuf Bouguinon also. But, before I made it, me being me, I did some research on it first. I watched no less than 8 videos with different chefs making it. (of course, not one of them was Julia Child. You have to pay for that video!) I watched them hoping that they would make it easier for me. It did not. Most of the videos were made by men, and men being themselves, always try to make shortcuts and do things their way. Watching them just frustrated the hell out of me. So I turned off the computer, got out Julia's book and began her famous recipe.
The recipe turned out to be beautifically written, each step explaining how to go on to the next step. It was truly effortless. I did have to turn to a couple of different chapters on how to braise onions and cook the mushrooms, (in the French way) but the recipe gave the page numbers in the instructions.
The Boeuf is almost done, I smell and hear it slowly simmering in the oven.
Notes to self: I didn't add enough wine at the beginning because it seemed like too much (and I didn't want a watery stew) but it would have been exactly right. I have had to add a little more at the end of cooking.
Best note to self: Do not watch anymore videos of people trying to imitate the recipe. Julia really does it best.
It is an extrordinary dish, and my husband will be so happy when he eats it.
He called me from the road about an hour ago and asked what was for supper. I said, "Julia" and he knew immediately what he was having tonight.
If you do decide to cook this dish, do it on your day off, it takes about 5 hours with prep time. Read all the directions thoroughly, even the part of where to put the racks in the oven.
Shop for the ingredients the day before,(this is where having an herb garden is a distinct advantage) and don't buy the cheap wine.
The Beaujolais I bought was pricey, but so worth it!
Besides, we are gonna have the rest of the wine with the meal.
This was so much fun. If you love to cook, you have to try this classic dish. You will feel like you really accomplished something.
Well, as you all know, I bought Mastering the Art of French Cooking monthes ago. I haven't made 1 thing from it.
This little tweet told me I had to make something. So like a copy cat I decided to make the Boeuf Bouguinon also. But, before I made it, me being me, I did some research on it first. I watched no less than 8 videos with different chefs making it. (of course, not one of them was Julia Child. You have to pay for that video!) I watched them hoping that they would make it easier for me. It did not. Most of the videos were made by men, and men being themselves, always try to make shortcuts and do things their way. Watching them just frustrated the hell out of me. So I turned off the computer, got out Julia's book and began her famous recipe.
The recipe turned out to be beautifically written, each step explaining how to go on to the next step. It was truly effortless. I did have to turn to a couple of different chapters on how to braise onions and cook the mushrooms, (in the French way) but the recipe gave the page numbers in the instructions.
The Boeuf is almost done, I smell and hear it slowly simmering in the oven.
Notes to self: I didn't add enough wine at the beginning because it seemed like too much (and I didn't want a watery stew) but it would have been exactly right. I have had to add a little more at the end of cooking.
Best note to self: Do not watch anymore videos of people trying to imitate the recipe. Julia really does it best.
It is an extrordinary dish, and my husband will be so happy when he eats it.
He called me from the road about an hour ago and asked what was for supper. I said, "Julia" and he knew immediately what he was having tonight.
If you do decide to cook this dish, do it on your day off, it takes about 5 hours with prep time. Read all the directions thoroughly, even the part of where to put the racks in the oven.
Shop for the ingredients the day before,(this is where having an herb garden is a distinct advantage) and don't buy the cheap wine.
The Beaujolais I bought was pricey, but so worth it!
Besides, we are gonna have the rest of the wine with the meal.
This was so much fun. If you love to cook, you have to try this classic dish. You will feel like you really accomplished something.
Sunday, February 14, 2010
Valentine jelly
I wanted to make a red jelly for Valentine's day this year, to put in between shortbread cookies. I love rosehips and I love the idea that jelly can be healthy.
This rosehip, pineapple sage, hibiscus jelly will get vitamin C into your children in a delightful way!
1/2 cup of dried and cut rosehips
1/2 cup of dried pineapple sage blossoms and leaves
4-5 dried hibiscus petals (be sure that it is hibiscus saff and not your garden variety hibiscus)
4 and 1/2 cups of water
strained juice of 1/2 fresh lemon
5 cups of sugar
1 package of sure jell, powder
3 or 4 drops of red food coloring. (the juice by itself is a brown reddish color)
To make the juice:
Put 4 and 1/2 cups of water in a med saucepan and add herbs. Bring to a boil then turn heat off. Let herbs infuse with cover on pan. When cooled store overnight in a covered bowl. The next day, strain herbs from liquid and measure liquid to equal 4 cups.
Put herb infusion, lemon juice and pectin in pot. Bring to a boil. When juice is boiling add sugar and food coloring, all at once. Bring back to a rolling boil, then time for 1 minute. Remove from heat.Skim foam and put into 8oz jars that have been sterilized and kept warm in a 200 oven. It should make 4. Seal with lids that have been kept warm in a small saucepan of hot water. Follow guidelines of safe canning.
Do not move jars until morning, to let the jelly set.
This rosehip, pineapple sage, hibiscus jelly will get vitamin C into your children in a delightful way!
1/2 cup of dried and cut rosehips
1/2 cup of dried pineapple sage blossoms and leaves
4-5 dried hibiscus petals (be sure that it is hibiscus saff and not your garden variety hibiscus)
4 and 1/2 cups of water
strained juice of 1/2 fresh lemon
5 cups of sugar
1 package of sure jell, powder
3 or 4 drops of red food coloring. (the juice by itself is a brown reddish color)
To make the juice:
Put 4 and 1/2 cups of water in a med saucepan and add herbs. Bring to a boil then turn heat off. Let herbs infuse with cover on pan. When cooled store overnight in a covered bowl. The next day, strain herbs from liquid and measure liquid to equal 4 cups.
Put herb infusion, lemon juice and pectin in pot. Bring to a boil. When juice is boiling add sugar and food coloring, all at once. Bring back to a rolling boil, then time for 1 minute. Remove from heat.Skim foam and put into 8oz jars that have been sterilized and kept warm in a 200 oven. It should make 4. Seal with lids that have been kept warm in a small saucepan of hot water. Follow guidelines of safe canning.
Do not move jars until morning, to let the jelly set.
Saturday, February 6, 2010
Triple dark chocolate cake w/ chipotle chocolate frosting
I can't help myself, when valentine's day is near- I go into a chocolate baking frenzy.
Here is the latest frenzy:
If using a Wilton baking pan use shortening to grease the pans. After greasing, sift quality cocoa powder into pans, covering sides and bottom. Tap out excess. Preheat oven to 350, and put baking rack in the middle of oven.
1 and 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp kosher salt
1/2 cup buttermilk and 1/2 cup cream (or use 1 cup of buttermilk)
1/2 cup vegetable oil
2 extra large eggs, at room temp
1 tsp pure vanilla extract
1 cup of fresh coffee, or 1 tsp expresso powder with 1 cup of water
Sift flour, sugar, cocoa, baking soda baking powder and salt into the bowl of an electric mixer and mix on low speed until combined. In another bowl combine the buttermilk and cream, oil, eggs and vanilla. Put mixer on low speed and slowly add the wet to the dry. Add the coffee and stir to combine. Make sure you turn the batter over from the bottom. Pour into prepared pans and bake for 35 to 40 mins.
Start checking the cake with a tester at about 35 mins, if it comes out dry, remove from oven. Cool in pans for 30 mins. then turn out onto racks.
When its time to frost, cut a little off the top of the bottom layer to make cake level for top layer.
Frosting:
8 ounces of finely chopped bittersweet chocolate (I like to put 7 oz of bittersweet and 1 ounce of unsweetened in mine.)
3 TBS of really good cocoa powder
2 TBS of boiling water
12 TBS of unsalted butter, room temp
1 and 1/2 cups of confection sugar
1 tsp of chipotle pepper powder
1 pinch of salt
Melt your chocolate in the microwave very slowly, a minute at a time, stirring in between. (or you can do it the traditional way, double boiler.)
Remove chocolate and set aside to cool, 30 mins (or in fridge it takes about 10 mins if you stir a couple of times)
In a small bowl, stir together cocoa and boiling TBS of water. Set aside.
In a large bowl, beat together the butter, confectioners sugar, chipotle powder and salt until creamy. Beat in melted chocolate until well combined. Mix in cocoa mix until smooth.
This will frost a 2 layer cake or 12 cupcakes.
Now a shortcut if you don't really like to bake:
Get triple fudge cake mix from duncan hines, and add expresso powder to it. Works just as well. Its really the frosting that makes the cake taste heavenly!
Open a bottle of a dark merlot and have cake with your husband!
Here is the latest frenzy:
If using a Wilton baking pan use shortening to grease the pans. After greasing, sift quality cocoa powder into pans, covering sides and bottom. Tap out excess. Preheat oven to 350, and put baking rack in the middle of oven.
1 and 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp kosher salt
1/2 cup buttermilk and 1/2 cup cream (or use 1 cup of buttermilk)
1/2 cup vegetable oil
2 extra large eggs, at room temp
1 tsp pure vanilla extract
1 cup of fresh coffee, or 1 tsp expresso powder with 1 cup of water
Sift flour, sugar, cocoa, baking soda baking powder and salt into the bowl of an electric mixer and mix on low speed until combined. In another bowl combine the buttermilk and cream, oil, eggs and vanilla. Put mixer on low speed and slowly add the wet to the dry. Add the coffee and stir to combine. Make sure you turn the batter over from the bottom. Pour into prepared pans and bake for 35 to 40 mins.
Start checking the cake with a tester at about 35 mins, if it comes out dry, remove from oven. Cool in pans for 30 mins. then turn out onto racks.
When its time to frost, cut a little off the top of the bottom layer to make cake level for top layer.
Frosting:
8 ounces of finely chopped bittersweet chocolate (I like to put 7 oz of bittersweet and 1 ounce of unsweetened in mine.)
3 TBS of really good cocoa powder
2 TBS of boiling water
12 TBS of unsalted butter, room temp
1 and 1/2 cups of confection sugar
1 tsp of chipotle pepper powder
1 pinch of salt
Melt your chocolate in the microwave very slowly, a minute at a time, stirring in between. (or you can do it the traditional way, double boiler.)
Remove chocolate and set aside to cool, 30 mins (or in fridge it takes about 10 mins if you stir a couple of times)
In a small bowl, stir together cocoa and boiling TBS of water. Set aside.
In a large bowl, beat together the butter, confectioners sugar, chipotle powder and salt until creamy. Beat in melted chocolate until well combined. Mix in cocoa mix until smooth.
This will frost a 2 layer cake or 12 cupcakes.
Now a shortcut if you don't really like to bake:
Get triple fudge cake mix from duncan hines, and add expresso powder to it. Works just as well. Its really the frosting that makes the cake taste heavenly!
Open a bottle of a dark merlot and have cake with your husband!
Tuesday, January 12, 2010
spicy hummus
We live in a very small town and I can't always find tahini. I improvised with this recipe and it came out great!
2 cans of chick peas (garbanzo beans)
4 cloves of garlic, peeled and toasted in a skillet with a touch of olive oil.
1/3 cup of Asian Toasted Seasame dressing (Kraft makes it in both the light and regular version)
1 tsp sea salt
1/3 cup light or reg sour cream
1/3 cup lemon or lime juice
pinch of cayenne
pinch of cumin
pinch of chili powder
2 sprigs of dill (or tsp of dried)
small handful of parsley or cilantro (or both together)
a couple of drops of tobasco sauce
Drain beans and put into food processor. Add all other ingredients and turn the machine on.
When it is smooth to your taste, spoon out into a bowl and drizzle a nice virgin olive oil onto it.
You can make your own pita chips by opening pita , paint on olive oil and a bit of garlic powder.
Cut into triangles.
Bake in a 350 oven until crisp.
If want to be traditional, use tahini paste instead of the asian dressing. But since tahini is a bit bland, increase your spices a bit.
I think you will find that the asian dressing will give you just the right amount of flavor!
2 cans of chick peas (garbanzo beans)
4 cloves of garlic, peeled and toasted in a skillet with a touch of olive oil.
1/3 cup of Asian Toasted Seasame dressing (Kraft makes it in both the light and regular version)
1 tsp sea salt
1/3 cup light or reg sour cream
1/3 cup lemon or lime juice
pinch of cayenne
pinch of cumin
pinch of chili powder
2 sprigs of dill (or tsp of dried)
small handful of parsley or cilantro (or both together)
a couple of drops of tobasco sauce
Drain beans and put into food processor. Add all other ingredients and turn the machine on.
When it is smooth to your taste, spoon out into a bowl and drizzle a nice virgin olive oil onto it.
You can make your own pita chips by opening pita , paint on olive oil and a bit of garlic powder.
Cut into triangles.
Bake in a 350 oven until crisp.
If want to be traditional, use tahini paste instead of the asian dressing. But since tahini is a bit bland, increase your spices a bit.
I think you will find that the asian dressing will give you just the right amount of flavor!
Saturday, January 9, 2010
Freezin in the deep south..
It is 20 degrees this morning!!!
My little pots are huddled in the entryway to the apartment, shivering and talking amongst themselves. "Wow, glad she saved us. Too bad not everyone got to sleep up here. I wonder if the comfrey is unhappy this morning?"
This is such unusual weather for us, we haven't had a freeze like this for a few years.
We southerners are such babies about the cold, we don't know how to dress, eat or drive when it turns icy.
I am cozy, happy and about to brew a big pot of chamomile, rosehip and nettle tea.
This afternoon I will make calzones and side of spicy marinara sauce. They house will smell like tomatoes, garlic and oregano. Yummy...
Later, I plan to snuggle in with my red thermal socks, blue flannel shirt and will watch Tortilla Soup and Julia and Julie. Foodie movies are so comforting .
Here is the spicy marinara recipe that can be used for dipping calzones or heaping on top of pasta:
Five Minute Marinara:
2 TBS extra virgin olive oil
3 cloves garlic , crushed
1/2 tsp crushed red pepper flakes
one 32 oz can chunky style crushed tomatoes
salt and pepper
1 handful chopped herbs: oregano, basil, thyme, marjoram, lemon balm.
(dried is good if you don't have any fresh left.)
fresh italian parsley, chopped
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil. when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt and pepper and herbs. Cook for 5 minutes and stir in parsley. Serve.
Yields: 4 servings
My little pots are huddled in the entryway to the apartment, shivering and talking amongst themselves. "Wow, glad she saved us. Too bad not everyone got to sleep up here. I wonder if the comfrey is unhappy this morning?"
This is such unusual weather for us, we haven't had a freeze like this for a few years.
We southerners are such babies about the cold, we don't know how to dress, eat or drive when it turns icy.
I am cozy, happy and about to brew a big pot of chamomile, rosehip and nettle tea.
This afternoon I will make calzones and side of spicy marinara sauce. They house will smell like tomatoes, garlic and oregano. Yummy...
Later, I plan to snuggle in with my red thermal socks, blue flannel shirt and will watch Tortilla Soup and Julia and Julie. Foodie movies are so comforting .
Here is the spicy marinara recipe that can be used for dipping calzones or heaping on top of pasta:
Five Minute Marinara:
2 TBS extra virgin olive oil
3 cloves garlic , crushed
1/2 tsp crushed red pepper flakes
one 32 oz can chunky style crushed tomatoes
salt and pepper
1 handful chopped herbs: oregano, basil, thyme, marjoram, lemon balm.
(dried is good if you don't have any fresh left.)
fresh italian parsley, chopped
Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil. when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt and pepper and herbs. Cook for 5 minutes and stir in parsley. Serve.
Yields: 4 servings
Friday, December 11, 2009
Christmas Pralines
A very Old Recipe:
1 and 1/2 cup of sugar
3/4 cups light brown sugar, packed
1/2 and 2 T Half and Half Cream (or Buttermilk, or Bailey's Irish Cream, or Egg Nog)
1/2 stick of real butter
1 and 1/2 cups of pecans
1 tsp of real vanilla
pinch of salt
Combine all ingredients except the pecans and vanilla in a heavy saucepan.
Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir
occasionally, spooning mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until mixture reaches 230 degrees with a candy thermometer.
Remove from heat, stir in the vanilla and the pecans. Stir vigorously until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto sprayed or buttered wax paper.
When cooled, remove from paper and wrap or place on a pretty Christmas platter.
They look very pretty stacked on a red platter with chocolate crinkles and mexican wedding cookies .
Each recipe only takes minutes to make. I usually make 4 piles of ingredients before starting to cook.
Get yourself a candy themometer, they are inexpensive and will save you a lot of gooey messes!
1 and 1/2 cup of sugar
3/4 cups light brown sugar, packed
1/2 and 2 T Half and Half Cream (or Buttermilk, or Bailey's Irish Cream, or Egg Nog)
1/2 stick of real butter
1 and 1/2 cups of pecans
1 tsp of real vanilla
pinch of salt
Combine all ingredients except the pecans and vanilla in a heavy saucepan.
Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir
occasionally, spooning mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until mixture reaches 230 degrees with a candy thermometer.
Remove from heat, stir in the vanilla and the pecans. Stir vigorously until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto sprayed or buttered wax paper.
When cooled, remove from paper and wrap or place on a pretty Christmas platter.
They look very pretty stacked on a red platter with chocolate crinkles and mexican wedding cookies .
Each recipe only takes minutes to make. I usually make 4 piles of ingredients before starting to cook.
Get yourself a candy themometer, they are inexpensive and will save you a lot of gooey messes!
Saturday, December 5, 2009
New Orleans Pralines
This is a great praline recipe. It takes a little practice, but once you have it down, you can make piles of this candy in very a short amount of time. I mix them in with my platters of cookies for gifts to friends and family. Try it with Bailey's Irish Cream, your grown-up friends will love you!
Saturday, November 21, 2009
New Moon
Taking my daughters and their daughters to see New Moon today. We are very excited as we are all twilight addicts. Will review movie as soon as we come back!
Monday, November 9, 2009
Apple Butter
I really love this recipe and have been using it for years. It comes from an old cookbook.
All my cookbooks are in storage right now,(like everything else I own) so I can't tell you which one it is until our new house is finished. My Kitchen Aid (red) mixer is also being held hostage with the cookbooks. I hope to release them soon. LOL
4 pounds tart apples
2 cups apple cider
2 cups sugar, brown or white
pinch of salt
1 1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (freshly grated makes a big difference)
Rinse apples in cool water and drain well. Core peel and chop apples. In an 8 quart pan, combine apples and cider. Over medium heat, bring to a boil. Reduce heat, cover and simmer until apples are soft, about 30 minutes. Remove pan from heat, press apples through food mill or fine meshed sieve Return apple pulp to pan. Stir in sugar, cinnamon and nutmeg. Over medium low heat, heat mixture, stirring constantly until sugar is completely dissolved. Increase heat to medium and bring mixture to a simmer stirring frequently. Reduce heat and simmer until thick, about 30 minutes. (I like to put it in the crockpot at this point ,on low, and cook the rest of the afternoon. It makes the house smell nice.) As the butter thickens, stir constantly to prevent sticking or scorching. (you don't have to do this if it is in the crockpot) Skim off any foam . Ladle hot butter into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean or damp cloth. Cover with hot lids and apply screw lids. Process half pint jars in a 200 degree water bath for 10 minutes.
Makes about 5 half pint jars.
This recipe doubles well.
All my cookbooks are in storage right now,(like everything else I own) so I can't tell you which one it is until our new house is finished. My Kitchen Aid (red) mixer is also being held hostage with the cookbooks. I hope to release them soon. LOL
4 pounds tart apples
2 cups apple cider
2 cups sugar, brown or white
pinch of salt
1 1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (freshly grated makes a big difference)
Rinse apples in cool water and drain well. Core peel and chop apples. In an 8 quart pan, combine apples and cider. Over medium heat, bring to a boil. Reduce heat, cover and simmer until apples are soft, about 30 minutes. Remove pan from heat, press apples through food mill or fine meshed sieve Return apple pulp to pan. Stir in sugar, cinnamon and nutmeg. Over medium low heat, heat mixture, stirring constantly until sugar is completely dissolved. Increase heat to medium and bring mixture to a simmer stirring frequently. Reduce heat and simmer until thick, about 30 minutes. (I like to put it in the crockpot at this point ,on low, and cook the rest of the afternoon. It makes the house smell nice.) As the butter thickens, stir constantly to prevent sticking or scorching. (you don't have to do this if it is in the crockpot) Skim off any foam . Ladle hot butter into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean or damp cloth. Cover with hot lids and apply screw lids. Process half pint jars in a 200 degree water bath for 10 minutes.
Makes about 5 half pint jars.
This recipe doubles well.
Monday, November 2, 2009
Thanksgiving in the wild
Yesterday my husband and I went over all the possibilities of where to have Thanksgiving this year. He asked, "Your mothers place? My mothers place?" I said, "Our apartment is too small, do you want to go out to eat this year?" Okay, all of those suggestions were nixed. He then said,
"Why don't we put up a tent and have it on our new farm?"
Now, that is one I didn't even think of. However, it does sound like a good idea. Hm..I wonder what Martha Stewart would think?
This is gonna take some researching and planning, we have no water and no electricity yet.
"Why don't we put up a tent and have it on our new farm?"
Now, that is one I didn't even think of. However, it does sound like a good idea. Hm..I wonder what Martha Stewart would think?
This is gonna take some researching and planning, we have no water and no electricity yet.
Sunday, November 1, 2009
Melt in your mouth pumpkin bread.
Here is the recipe I promised. Made so many this month I think I can do it in my sleep!
Credit for this recipe goes to allrecipes.com. submitted by Corwynn Darkholme.
2 cups of flour
1 tsp salt
2 cups white sugar
1 tsp ground cinnamon
2 (3.5 ounce) coconut cream pudding mix, instant
1 1/4 cups vegetable oil
1 tsp baking soda
5 eggs
2 cups canned pumpkin puree
Preheat oven to 325 degrees F . Lightly grease two 9 X 5 inch loaf pans.
In a large bowl , combine dry ingredients, flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture. Pour the batter into prepared pans.
Bake in preheated oven for about 1 hour. or until toothpick comes out clean. Remove from oven and let cool in pans for 15 mins. Remove from pans and cool on wire rack.
Now, if you want to make this into a spectacular round layer cake for your Thanksgiving table,
use only 1 cup of oil, divide batter into 3 sprayed and floured round 9 inch pans and bake until toothpick comes out clean. (Start checking layers after about 30 mins.)
This is a great Pumpkin Cream Cheese frosting for your cake:
Credit for this recipe comes from Country Living magazine.
1 - 8 ounce package of cream cheese, softened
1/4 cup of pumpkin puree
1/4 cup of unsalted butter, softened (1/2 stick)
1 TB fresh orange juice
1 tsp grated orange zest
1/2 tsp pure vanilla extract
4 cups of confection sugar, sifted
Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy-about 5 more minutes.
I make a little more of it than the recipe calls for because my family loves gooey, piled up, very high frosting! This recipe should be enough for the layers ,top and sides of your cake. This makes a very nice centerpiece with a little zested orange around the edges of the top layer.
This cake is a great comfort and everyone I know wants the recipe when I make it.
Save yourself some trouble and always include the recipe when you give this cake away to friends and family .
Credit for this recipe goes to allrecipes.com. submitted by Corwynn Darkholme.
2 cups of flour
1 tsp salt
2 cups white sugar
1 tsp ground cinnamon
2 (3.5 ounce) coconut cream pudding mix, instant
1 1/4 cups vegetable oil
1 tsp baking soda
5 eggs
2 cups canned pumpkin puree
Preheat oven to 325 degrees F . Lightly grease two 9 X 5 inch loaf pans.
In a large bowl , combine dry ingredients, flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture. Pour the batter into prepared pans.
Bake in preheated oven for about 1 hour. or until toothpick comes out clean. Remove from oven and let cool in pans for 15 mins. Remove from pans and cool on wire rack.
Now, if you want to make this into a spectacular round layer cake for your Thanksgiving table,
use only 1 cup of oil, divide batter into 3 sprayed and floured round 9 inch pans and bake until toothpick comes out clean. (Start checking layers after about 30 mins.)
This is a great Pumpkin Cream Cheese frosting for your cake:
Credit for this recipe comes from Country Living magazine.
1 - 8 ounce package of cream cheese, softened
1/4 cup of pumpkin puree
1/4 cup of unsalted butter, softened (1/2 stick)
1 TB fresh orange juice
1 tsp grated orange zest
1/2 tsp pure vanilla extract
4 cups of confection sugar, sifted
Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy-about 5 more minutes.
I make a little more of it than the recipe calls for because my family loves gooey, piled up, very high frosting! This recipe should be enough for the layers ,top and sides of your cake. This makes a very nice centerpiece with a little zested orange around the edges of the top layer.
This cake is a great comfort and everyone I know wants the recipe when I make it.
Save yourself some trouble and always include the recipe when you give this cake away to friends and family .
Saturday, October 24, 2009
autumn white night
I have tried to sleep tonight, very tired, but my recent bout with the flu has made me restless and melancholy.
When sleep escapes me, my mind wanders to the old farm.
In these tired waking nightmares I feel myself walking barefoot in the early fog morning ; down the worn dirt paths that led to the pasture, over the cool grasses that were the back yard and edge of our herb garden. My hand trails along the tall prairie grasses wet with dew, spiders raising their little arms as I pass, cottontails and possums scrunching deeper into their hiding places, small salamanders slinking behind rocks.
I remember every herb, flower and fruit that has grown there over the years. I close my eyes and inhale their scents as deeply as I can.
The fog has not burned off yet; it hovers, swirls over the gardens,meadows....so I sit on the damp, cool ground and wait for it disappear .
It is very quiet in this dream. (or wakemare, as I call it)
I am so overcome with pain and when my idle, tired mind leads me back there, I feel the loss of the farm so intensely. The sharp pain makes me stop breathing. It was not mine, not ours. It was just a place, a resting place for us for a little while. I should not feel so possessive of it.
The gardens we created there were so beautiful, peaceful ,lovely.
The ache and anger I feel at it's loss threatens to bring me down. But only when I let it, only when I allow it.
It's true that you should not look back. It's not a good thing to feel this way.
Night time is very mystical, you say things that you would not say in the day.
Thank goodness I sleep well most of the time.
When sleep escapes me, my mind wanders to the old farm.
In these tired waking nightmares I feel myself walking barefoot in the early fog morning ; down the worn dirt paths that led to the pasture, over the cool grasses that were the back yard and edge of our herb garden. My hand trails along the tall prairie grasses wet with dew, spiders raising their little arms as I pass, cottontails and possums scrunching deeper into their hiding places, small salamanders slinking behind rocks.
I remember every herb, flower and fruit that has grown there over the years. I close my eyes and inhale their scents as deeply as I can.
The fog has not burned off yet; it hovers, swirls over the gardens,meadows....so I sit on the damp, cool ground and wait for it disappear .
It is very quiet in this dream. (or wakemare, as I call it)
I am so overcome with pain and when my idle, tired mind leads me back there, I feel the loss of the farm so intensely. The sharp pain makes me stop breathing. It was not mine, not ours. It was just a place, a resting place for us for a little while. I should not feel so possessive of it.
The gardens we created there were so beautiful, peaceful ,lovely.
The ache and anger I feel at it's loss threatens to bring me down. But only when I let it, only when I allow it.
It's true that you should not look back. It's not a good thing to feel this way.
Night time is very mystical, you say things that you would not say in the day.
Thank goodness I sleep well most of the time.
Saturday, October 17, 2009
Rose Cream Cake
Here is a very nice recipe that I use to make rose water cakes.
Candy pink or red rose petals with egg whites and sugar the night before you make these cakes. (paint individual petals with egg whites and sprinkle with fine sugar. Let them dry on wax paper.)
White Cake Batter
2 and 3/4 cups sifted cake flour
4 tsps baking powder
3/4 tsp salt
4 egg whites
1 and 1/2 cups sugar
3/4 cup unsalted butter
1 cup light cream (not the heavy whipping cream)
6 fresh red or pink rose petals, minced finely (unsprayed organic rose petals)
3 tsps rose water
1 tsp almond flavoring
Spray small foil mini loaf pans with oil. Mix half flour and confection sugar . Use to flour the pans. Tap out excess. Preheat oven to 350 degrees.
Sift together : flour, salt, baking powder. Sift at least 2 times. Set aside.
In another clean, very dry bowl (any oil in the bowl will not allow the egg whites to whip properly) Beat eggs whites until foamy. Gradually add 1/2 cup of sugar and beat until meringue makes soft peaks.
In another bowl, cream butter, add remaining cup of sugar, mix together until light and fluffy. Add minced roses to butter and sugar mixture. Add sifted dry ingredients a little at a time to butter and sugar, alternating with cream. Beat after each addition until smooth. Mix in rose water, and almond flavoring. (you may substitute vanilla if you don't like almond) Add meringue, folding into batter.
Pour batter 3/4 full into small pans and bake for 25 to 30 minutes. Begin to check for doneness after 20 mins. (every oven is different)
Let cakes cool in pans for about 10 minutes then turn out onto cooling racks. Place a rimmed cookie sheet under racks.
Make a simple syrup with sugar and water, adding a few herbal hibiscus petals for color and flavor, letting the hibiscus infuse the syrup until very red.
(If you don't know how to make simple syrup, Martha Stewart is the best source for the recipe) Strain petals from syrup.
Make a confection sugar frosting using the hibiscus syrup for flavor, color and to make a nice consistency . Frosting should come out a light pink. You want to use enough syrup to make a frosting that will pour thickly onto cakes. You want it to be thick enough to be seen on cakes, but not so thick that it will have to be spread with a knife. Pour glaze over cakes letting the excess run onto cookie sheet.
Crumble the roses you candied yesterday and sprinkle lightly over cakes.
Let cakes cool and frosting dry before wrapping.
I wrap them in clear cello bags and tie them shut with rose colored raffia or pink gross grain ribbon.
Its a nice touch to print a tag with an old fashioned rose on it.
Now, after giving you that recipe, I will tell you that I have taken a box of white cake mix, added rose water, petals and cream to it and have come out with a very nice moist cake.
If you decide not to use the frosting, make a hibiscus-rosewater simple syrup and paint the top of the cakes with it. The syrup will make the cakes stay very moist.
Candy pink or red rose petals with egg whites and sugar the night before you make these cakes. (paint individual petals with egg whites and sprinkle with fine sugar. Let them dry on wax paper.)
White Cake Batter
2 and 3/4 cups sifted cake flour
4 tsps baking powder
3/4 tsp salt
4 egg whites
1 and 1/2 cups sugar
3/4 cup unsalted butter
1 cup light cream (not the heavy whipping cream)
6 fresh red or pink rose petals, minced finely (unsprayed organic rose petals)
3 tsps rose water
1 tsp almond flavoring
Spray small foil mini loaf pans with oil. Mix half flour and confection sugar . Use to flour the pans. Tap out excess. Preheat oven to 350 degrees.
Sift together : flour, salt, baking powder. Sift at least 2 times. Set aside.
In another clean, very dry bowl (any oil in the bowl will not allow the egg whites to whip properly) Beat eggs whites until foamy. Gradually add 1/2 cup of sugar and beat until meringue makes soft peaks.
In another bowl, cream butter, add remaining cup of sugar, mix together until light and fluffy. Add minced roses to butter and sugar mixture. Add sifted dry ingredients a little at a time to butter and sugar, alternating with cream. Beat after each addition until smooth. Mix in rose water, and almond flavoring. (you may substitute vanilla if you don't like almond) Add meringue, folding into batter.
Pour batter 3/4 full into small pans and bake for 25 to 30 minutes. Begin to check for doneness after 20 mins. (every oven is different)
Let cakes cool in pans for about 10 minutes then turn out onto cooling racks. Place a rimmed cookie sheet under racks.
Make a simple syrup with sugar and water, adding a few herbal hibiscus petals for color and flavor, letting the hibiscus infuse the syrup until very red.
(If you don't know how to make simple syrup, Martha Stewart is the best source for the recipe) Strain petals from syrup.
Make a confection sugar frosting using the hibiscus syrup for flavor, color and to make a nice consistency . Frosting should come out a light pink. You want to use enough syrup to make a frosting that will pour thickly onto cakes. You want it to be thick enough to be seen on cakes, but not so thick that it will have to be spread with a knife. Pour glaze over cakes letting the excess run onto cookie sheet.
Crumble the roses you candied yesterday and sprinkle lightly over cakes.
Let cakes cool and frosting dry before wrapping.
I wrap them in clear cello bags and tie them shut with rose colored raffia or pink gross grain ribbon.
Its a nice touch to print a tag with an old fashioned rose on it.
Now, after giving you that recipe, I will tell you that I have taken a box of white cake mix, added rose water, petals and cream to it and have come out with a very nice moist cake.
If you decide not to use the frosting, make a hibiscus-rosewater simple syrup and paint the top of the cakes with it. The syrup will make the cakes stay very moist.
Rose Cream Cake
This is one of my favorite items to sell at markets and fairs. It makes a pretty presentation in a clear cello bag tied with a dusty pink or red ribbon ribbon. (Sometimes I tie it with red raffia) Attach a small tag that has an old-fashioned rose pic on it.
Monday, October 12, 2009
Peppermint soap
Making soap today. For some reason it's not coming out right. Either warmed it too long or changed the recipe too radically.
Finally managed to make 8 bars ! I usually make at least 20 at a time .
I don't think today is a 20 kinda day.........
The recipe is a goodie, chocolate mint herb, honey, peppermint oil....
I use it to cool off hot flashes.
Peppermint loves menopausal women!
Wanted to bake this afternoon, but since my morning has been one disaster after another, I would probably burst into flames or start the house on fire.
Man, I miss my farm, I would be doing this outside or in the little shop.
If any of you have a farm, do your best to keep it, we are finding it very hard to adapt to town living. Our new farm won't be ready for at least 7 or 8 months.
My husband says we aren't ourselves, that we don't know who we are anymore, lol.
He is so right.
Tomorrow I will make rosewater cream soap. If the sun, moon and stars are right......or if my head isn't popping off from everything that's happening today!
Finally managed to make 8 bars ! I usually make at least 20 at a time .
I don't think today is a 20 kinda day.........
The recipe is a goodie, chocolate mint herb, honey, peppermint oil....
I use it to cool off hot flashes.
Peppermint loves menopausal women!
Wanted to bake this afternoon, but since my morning has been one disaster after another, I would probably burst into flames or start the house on fire.
Man, I miss my farm, I would be doing this outside or in the little shop.
If any of you have a farm, do your best to keep it, we are finding it very hard to adapt to town living. Our new farm won't be ready for at least 7 or 8 months.
My husband says we aren't ourselves, that we don't know who we are anymore, lol.
He is so right.
Tomorrow I will make rosewater cream soap. If the sun, moon and stars are right......or if my head isn't popping off from everything that's happening today!
Sunday, October 4, 2009
pumpkin cake with sour cream frosting
this week i will give you the pumpkin cake recipe i make for all my referral sources and friends.
snakes are not our friends
My husband loves our new property. He has big plans for the wooded area on the east side of it. Last week he told me that he found some elderberries on it, so Saturday I decided to give it a look.
Now, if you know anything about me (or women in general) you know that snakes are our natural enemies and that woods generally have all kinds of these critters in them.
However, I REALLY wanted these elderberries.
I armed myself with bugspray, long pants, my hiking boots and knapsack. (I forgot the machete' in the jeep)
It was not enough.......
After walking thru briars, falling down an embankment, getting mud and blood all over my face and hands.....he finally appeared...a nice large water moccasin.
That was the last straw for me.
Elderberry syrup, good for respiratory problems and lessening the symptoms of the flu, will have to come from Mountain Rose Herbs this year.
I will plant elderberry bushes in a civilized area, and leave the woods to my husband and the snakes.
Did I mention we ran into a copperhead too?
Now, if you know anything about me (or women in general) you know that snakes are our natural enemies and that woods generally have all kinds of these critters in them.
However, I REALLY wanted these elderberries.
I armed myself with bugspray, long pants, my hiking boots and knapsack. (I forgot the machete' in the jeep)
It was not enough.......
After walking thru briars, falling down an embankment, getting mud and blood all over my face and hands.....he finally appeared...a nice large water moccasin.
That was the last straw for me.
Elderberry syrup, good for respiratory problems and lessening the symptoms of the flu, will have to come from Mountain Rose Herbs this year.
I will plant elderberry bushes in a civilized area, and leave the woods to my husband and the snakes.
Did I mention we ran into a copperhead too?
Saturday, October 3, 2009
Will I burn for this?
Yesterday I received two books from my bookclub, "Julie and Julia", and "Mastering the Art of French Cooking". I have never wanted to cook french food before. In fact, I have cooked almost every ethnic food I can think of, but never once did I have the envie' to make french food.
This is very silly because I am French and French food has been in my life since infancy.
We live in Louisiana, we are Cajun French, why have I not learned to cook these things? Of course, the food of the Acadians is different from Parisian, but it is based in the same butter and flour ideations.
In my lifetime I have cooked Mexican, Italian, German, Indian (east and west), Carribean, Hawaiian, Swedish, Scottish , English, Welsh, well, you get the idea.....
I have bought the great Cajun cookbooks, and made the obligatory Etoufee' and Shrimp Sauce Picante' but, never really tried anything Parisian. (My grandmother would just turn over if she thought I would consider cooking Parisian!)
My mother, when I told I bought the cookbook said, "They don't cook like us"! She said it like an exclamation point, in that very French way (with a shrug of her little French shoulders), as if that was that and I should go no further.
I had to restrain myself from rolling my eyes.
All of my life I have been hearing this phrase from her, my grandmother and all of their little Cajun girlfriends. It's like a mantra here in Louisiana. " Cher' we were thrown out of France and Canada! We will have nothing to do with Paris!" Like a good little Catholic Cajun girl, I repeated it to my little friends and they repeated it to me. We heard this in our sleep. We grew up believing this.
hmm.....is this a revelation? LOL. Naw.
Mastering the Art of French Cooking is very interesting, it is what I expected; informative, precise, very easy to understand. I may have to treat my husband to some of the recipes. The Beef Bourg. , now that looks like something he would eat.
The other book, "Julie and Julia" reads just like a blog, it is very wordy and kinda runs together, ( like this) but I am enjoying her angst.
I think I will finish reading it.
If I cook anything from the cookbook, please don't tell my mother.
This is very silly because I am French and French food has been in my life since infancy.
We live in Louisiana, we are Cajun French, why have I not learned to cook these things? Of course, the food of the Acadians is different from Parisian, but it is based in the same butter and flour ideations.
In my lifetime I have cooked Mexican, Italian, German, Indian (east and west), Carribean, Hawaiian, Swedish, Scottish , English, Welsh, well, you get the idea.....
I have bought the great Cajun cookbooks, and made the obligatory Etoufee' and Shrimp Sauce Picante' but, never really tried anything Parisian. (My grandmother would just turn over if she thought I would consider cooking Parisian!)
My mother, when I told I bought the cookbook said, "They don't cook like us"! She said it like an exclamation point, in that very French way (with a shrug of her little French shoulders), as if that was that and I should go no further.
I had to restrain myself from rolling my eyes.
All of my life I have been hearing this phrase from her, my grandmother and all of their little Cajun girlfriends. It's like a mantra here in Louisiana. " Cher' we were thrown out of France and Canada! We will have nothing to do with Paris!" Like a good little Catholic Cajun girl, I repeated it to my little friends and they repeated it to me. We heard this in our sleep. We grew up believing this.
hmm.....is this a revelation? LOL. Naw.
Mastering the Art of French Cooking is very interesting, it is what I expected; informative, precise, very easy to understand. I may have to treat my husband to some of the recipes. The Beef Bourg. , now that looks like something he would eat.
The other book, "Julie and Julia" reads just like a blog, it is very wordy and kinda runs together, ( like this) but I am enjoying her angst.
I think I will finish reading it.
If I cook anything from the cookbook, please don't tell my mother.
Monday, September 28, 2009
Jenny's bread rolls
This bread was very popular during the depression when ingredients were scarce and everyone made their own bread.
1 cup of luke warm water
1 1/2 tsp of sugar
1 pkg of yeast (granular)
1 tsp of salt
1 tsp of vegetable oil
3 cups of white flour
Mix water with sugar until dissolved. Add yeast, salt and tsp of oil.
Pour in a cup of flour and stir until well mixed. Add 2nd cup of flour, empty dough out onto a floured smooth surface and begin kneading with hands. Knead dough until it begins to look smooth. ( it doesn't take very long) Put dough into a bowl that has been lightly coated with oil. Turn dough over in bowl to coat and let rise in a warm place till almost tripled in size. (about 1 1/2 hours) Turn out and make about 10 small rolls. Place in an oiled round cake pan and let rise until doubled.
Bake in a 350 degree oven for 30 to 40 mins or until a light golden brown. Butter top of rolls when you take out of oven.
1 cup of luke warm water
1 1/2 tsp of sugar
1 pkg of yeast (granular)
1 tsp of salt
1 tsp of vegetable oil
3 cups of white flour
Mix water with sugar until dissolved. Add yeast, salt and tsp of oil.
Pour in a cup of flour and stir until well mixed. Add 2nd cup of flour, empty dough out onto a floured smooth surface and begin kneading with hands. Knead dough until it begins to look smooth. ( it doesn't take very long) Put dough into a bowl that has been lightly coated with oil. Turn dough over in bowl to coat and let rise in a warm place till almost tripled in size. (about 1 1/2 hours) Turn out and make about 10 small rolls. Place in an oiled round cake pan and let rise until doubled.
Bake in a 350 degree oven for 30 to 40 mins or until a light golden brown. Butter top of rolls when you take out of oven.
baking with daughters
My youngest daughter visited with me on Sunday afternoon and suggested that she and her sister would make homemade bread with me on Monday. ( I don't work on Mondays.)
Since we are all excellant bakers we decided to make different loaves of bread.
Monday morning was beautiful, cool with a gentle southern breeze blowing outside. We took time out to watch the flowers bouncing with busy bees and butterflies before going in to bake.
They arrived with bread flour in hand and ingredients.
The first loaf was made by my oldest daughter Jenny. She made her grandmother's soft dinner rolls. (My mother taught her when she was a new bride!) It was very touching to see her kneading the dough that I had watched my mother make throughout my childhood. Her simple actions brought tears of joy to my eyes as I watched her mix and knead. When she offered me a small piece of dough, I was transported back to my girlhood days. (My mother had always given me a little bit of dough before it went to the pantry to rise!)
I thought, "How like my mother my girl's are. How like my grandmother they are. We are all generations of women who bake great bread, and love spending time together doing it." My youngest, Michelle, who bakes bread for a living, declined to make her bread today. She wrote down her recipes for us while we formed our rolls and loaves.
While we waited for the bread to rise we made a small amount of pesto. The basil is almost spent and they wanted a last little bite. (little it is, the basil is not producing enough to make more than a cup.)
I made my favorite flax seed bread which rose very high and made a beautiful golden crust.
The house was filled with the smell of bread and honey!
At the end of our day together we divided up the bread and rolls. My dear darlings took bread home to their loved ones, to husbands, boyfriends and children. ( They remembered to leave some for their father!)
It was a wonderful tender day for all of us. We talked about the early cookie -making days of their childhood, when I was the only teacher. Today I learned some great bread-making techniques from them! It is the first time we have baked together in years! (and the first time all three of us have baked at the same time !)
We've decided that we need to bake again next month.
Our vote was to make pumpkin cake and black and white cookies.
It was a good day.
Since we are all excellant bakers we decided to make different loaves of bread.
Monday morning was beautiful, cool with a gentle southern breeze blowing outside. We took time out to watch the flowers bouncing with busy bees and butterflies before going in to bake.
They arrived with bread flour in hand and ingredients.
The first loaf was made by my oldest daughter Jenny. She made her grandmother's soft dinner rolls. (My mother taught her when she was a new bride!) It was very touching to see her kneading the dough that I had watched my mother make throughout my childhood. Her simple actions brought tears of joy to my eyes as I watched her mix and knead. When she offered me a small piece of dough, I was transported back to my girlhood days. (My mother had always given me a little bit of dough before it went to the pantry to rise!)
I thought, "How like my mother my girl's are. How like my grandmother they are. We are all generations of women who bake great bread, and love spending time together doing it." My youngest, Michelle, who bakes bread for a living, declined to make her bread today. She wrote down her recipes for us while we formed our rolls and loaves.
While we waited for the bread to rise we made a small amount of pesto. The basil is almost spent and they wanted a last little bite. (little it is, the basil is not producing enough to make more than a cup.)
I made my favorite flax seed bread which rose very high and made a beautiful golden crust.
The house was filled with the smell of bread and honey!
At the end of our day together we divided up the bread and rolls. My dear darlings took bread home to their loved ones, to husbands, boyfriends and children. ( They remembered to leave some for their father!)
It was a wonderful tender day for all of us. We talked about the early cookie -making days of their childhood, when I was the only teacher. Today I learned some great bread-making techniques from them! It is the first time we have baked together in years! (and the first time all three of us have baked at the same time !)
We've decided that we need to bake again next month.
Our vote was to make pumpkin cake and black and white cookies.
It was a good day.
Sunday, September 20, 2009
pesto
The basil was very vigorous this summer! We made many great caprese salads, flavored oils and of course, our favorite pesto. Yesterday I pruned and clipped this wonderful herb and decided that it had run its course. It's always a sad day for me, I love summer and this means the end of it for me. Our southern climate may stay warm for awhile longer, but the basil is my personal indicator for the beginning of fall. Basil can live until the first frost, but I find the freshest flavor is during the heart of summer. Yesterday I dry wilted basil for flavored oils and the rest went to our last best summer pesto. Here is my very favorite recipe:
Extra Rich Pesto
6 cups of genovese basil, leaves only
3 large fresh cloves garlic, peeled and roasted (in a skillet with a small dab of olive oil)
1 cup of toasted, unsalted, unshelled, macadamia nuts (dry roast in a very hot skillet. Watch carefully, do not burn)
1 triangle of grated, fresh parmesean cheese (about 2 cups)
3/4 cup of extra virgin olive oil
1 1/2 tsps sea salt
1/4 cup of extra virgin olive oil
In a food processor place basil leaves, roasted garlic, toasted nuts. Pulse off and on until roughly chopped. Start pouring the 3/4 cup of olive oil in a slow steady stream while running the machine on lowest speed. Stop machine, add grated cheese. Pulse and add 1/4 cup of olive oil in slow stream until incorporated.
I serve it on fresh french bread with creamy unsalted butter.
I hope you enjoy it!
PS: don't even think of trying to count calories when you serve this pesto!
Extra Rich Pesto
6 cups of genovese basil, leaves only
3 large fresh cloves garlic, peeled and roasted (in a skillet with a small dab of olive oil)
1 cup of toasted, unsalted, unshelled, macadamia nuts (dry roast in a very hot skillet. Watch carefully, do not burn)
1 triangle of grated, fresh parmesean cheese (about 2 cups)
3/4 cup of extra virgin olive oil
1 1/2 tsps sea salt
1/4 cup of extra virgin olive oil
In a food processor place basil leaves, roasted garlic, toasted nuts. Pulse off and on until roughly chopped. Start pouring the 3/4 cup of olive oil in a slow steady stream while running the machine on lowest speed. Stop machine, add grated cheese. Pulse and add 1/4 cup of olive oil in slow stream until incorporated.
I serve it on fresh french bread with creamy unsalted butter.
I hope you enjoy it!
PS: don't even think of trying to count calories when you serve this pesto!
Wednesday, September 16, 2009
new orleans
Returned today from a trip to New Orleans. Visited homeless shelters, met with case managers and clients. Toured a huge facility that housed lots of people and feeds 500! Later that night we attended a dinner benefit in the French Quarter district . All money collected was donated to homeless shelters.
The party was held in a house built in 1855. What an amazing feeling to walk on those creaky oak hardwood floors . The staircase was cypress wood polished to a high shine which was shown off by the bright lights of antique chandeliers. I imagined glimpses of gray coated confederate officers walking the gowned belles down the steps, earrings swinging and hoops gently swaying . (old houses give my imagination a work out, I love history!) We walked around to the walled shaded courtyard smelling jasmine, roses, and drank mellow dark wines. The early evening was so enchanting and magic.
After the party we invited a New Orleans police officer to a late supper. His personal job is to help get the homeless off the street into shelters and rehabs. (like us!) He was a wonderful italian guy who talked all night about how much he loved his work. We ate great seafood at a local restaurant then finished it off with banana crepes !
The officer then took us for a ride down Royal, Magazine, Decatur, Tchoupatoulis, Canal and Bourbon streets in his specially painted NOPD golf cart. You get a lot of crazy stares when you are cruising downtown with a police officer!
Visited a voodoo shop the next morning. Smelled herby to me but I couldnt identify anything. LOL!
It was such fun!
The party was held in a house built in 1855. What an amazing feeling to walk on those creaky oak hardwood floors . The staircase was cypress wood polished to a high shine which was shown off by the bright lights of antique chandeliers. I imagined glimpses of gray coated confederate officers walking the gowned belles down the steps, earrings swinging and hoops gently swaying . (old houses give my imagination a work out, I love history!) We walked around to the walled shaded courtyard smelling jasmine, roses, and drank mellow dark wines. The early evening was so enchanting and magic.
After the party we invited a New Orleans police officer to a late supper. His personal job is to help get the homeless off the street into shelters and rehabs. (like us!) He was a wonderful italian guy who talked all night about how much he loved his work. We ate great seafood at a local restaurant then finished it off with banana crepes !
The officer then took us for a ride down Royal, Magazine, Decatur, Tchoupatoulis, Canal and Bourbon streets in his specially painted NOPD golf cart. You get a lot of crazy stares when you are cruising downtown with a police officer!
Visited a voodoo shop the next morning. Smelled herby to me but I couldnt identify anything. LOL!
It was such fun!
Monday, September 14, 2009
candy for crones?
Made all my crone candy today. It is delicious. The recipe includes seasame butter, spirulina, gingseng, dong qui, honey, bee pollen. I rolled the 1 inch balls in toasted macadamia nuts and toasted coconut. After reading about the spirulina it opened my mind to all the different ways to use it. Shakes! Smoothies!
Going to have a booth at the local "Market Days" fair in November. It will be held in a very little town just down the road. It is always so much fun. Don't always make a lot of money but it's a good time and I get to talk to the locals. The elderly who live there are always fascinated by my herbs. Will sell :Mulling spices, Lemon Balm cookies, Culinary oils- Rosemary, Basil, 3 Herb, Chili pepper and Lemon Grass. Will bring 3 teas this time, Serene Lemon, Autumn Mint Morning, and the new tea, "Winter Dreams". Winter dreams is a new tea formula, has vanilla black tea, lemon balm, mugwort, calendula. I hope it will sell as well as the last tea formula did. Our last formula was called "Summers End". Of course, it was a blend of all the herbal flowers and sweet herbs from the summer garden. It did very well, the main ingredient being pineapple sage and blossoms.
Okay, enough of this, have to get back to work on my lesson. Finished my tinctures and salves, will type up the plans for treating menopause and safe pregnancies.
Going to have a booth at the local "Market Days" fair in November. It will be held in a very little town just down the road. It is always so much fun. Don't always make a lot of money but it's a good time and I get to talk to the locals. The elderly who live there are always fascinated by my herbs. Will sell :Mulling spices, Lemon Balm cookies, Culinary oils- Rosemary, Basil, 3 Herb, Chili pepper and Lemon Grass. Will bring 3 teas this time, Serene Lemon, Autumn Mint Morning, and the new tea, "Winter Dreams". Winter dreams is a new tea formula, has vanilla black tea, lemon balm, mugwort, calendula. I hope it will sell as well as the last tea formula did. Our last formula was called "Summers End". Of course, it was a blend of all the herbal flowers and sweet herbs from the summer garden. It did very well, the main ingredient being pineapple sage and blossoms.
Okay, enough of this, have to get back to work on my lesson. Finished my tinctures and salves, will type up the plans for treating menopause and safe pregnancies.
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