beauty in blessings

Tuesday, August 2, 2011

Speaking of mushrooms........

check this out!!!! http://dougrhodehamel.wordpress.com/category/z2-spore/

I know I will be as creative as Ann Wood one day. For now, Hallie and I use a kitchen knife and the biggest box we can find. Then its a couple of fold out windows and a drawn on door handle:)

I love the mushrooms.

boysenberry cobbler

Our neighborhood farm keeps my recipes creative and seasonal. Named for the last name of the owners, Love Farms, I love to eat from their farm over any other. By growing heirlooms and keeping with the "organic" theme, more than once I have realized how the "Big Brother" has processed the tastes out if food. I wonder what it would be like to never have experienced the bright flavors of a homegrown zucchini or a ruby red watermelon fresh off of the vine.

With that said, Love Farms has fresh boysenberries.

I wanted to make something simple, having all the ingredients already in the pantry.

This turned out tasting like a summer's dream and aside from our family having dark purple teeth for the day, I will be making this again.

Preheat oven to 350*

melt 1 stick of butter in a cast iron pan big enough for the whole recipe

while the butter is melting mix together these ingredients

1c sugar

1c flour

pinch of salt

1c milk

1TSP vanilla

2 TSP baking powder

in another bowl measure 4c of boysenberries/blackberries and mash with a potato masher to release all their juices

Take the melted butter and pan out of the oven and pour in the batter,

pour the berries right into the middle of the batter

back into the oven and bake until golden brown-about an hour

Serve with whipped creme or plain with a cup of tea

This recipe can be found in the cookbook "Bon Appetit, Y'all" by Virginia Willis

Monday, August 1, 2011

Don't you love a girl who likes to fish?

My friend just got back from Alaska and brought back 50 lbs of fresh caught salmon.

We offered to split the fee's and she's sharing her catch with us!! YUM!

So, of course I had to make salmon cakes. Really easy to make and they freeze really well. The whole family loves them cold or warm.

2 lbs of salmon tossed in OO and baked at 400* for 15-20 minutes depending on the thickness of the filet-I left the skin on for a treat for our dog

let the salmon cool while you are preparing the other ingredients in a large bowl

1/2 c breadcrumbs

1/3c parsley, dill or whatever herbs are available in the garden

1/4c mayo

1/4c dijon

2 eggs

2TBS fresh lemon juice

1/2 yellow onion minced

S & P to taste

Add in the salmon and brake up with a fork, mix well, form salmon cakes

line your baking sheet with parchment

bake at 400* for 20-30 minutes or until golden brown

We serve over salad or Quinoa

Thanks Salmon people and the girl who loves to fish:)

Sunday, July 31, 2011

I receive little reminders all the time about how precious life is and how lucky I am to have a fantastic husband and two healthy, happy children.

Which leads me into why I choose to write about the beauty in blessings.

My life is blessed with family and friends that are in an arms reach if I need them.

I live in a fertile area with boundless access to local fruits and vegetables.

My town is clean and has a very strong community, especially the women, who on more than one occasion have come together and shown me the power of a"secret sisterhood".

This is my chance to share the amazing stories that make up my life in this sweet little town.

Maybe I want to share who I am, go a little deeper.

Acknowledge...