Monday, May 31, 2010


Picture of Spiced Chicken and Grape Skewers Recipe

Chicken and Grapes from Food Network


  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken breast, cut into 3/4-inch cubes
  • 8 (10-inch) skewers
  • 1 1/2 cups seedless green grapes
  • Cooking spray
  • 2 tablespoons chopped fresh mint leaves
  • 1 lemon, cut into wedges


In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.

Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

recipe from here

Saturday, May 29, 2010

Progress Being Made:Rock Shower, Vintage Baby Quilt

My photos are not in the order I wanted them, but thats ok-lol

Doing lots of different things today, worked on getting a couple big tubs set up for my tomatoes and pepper plants, need to a couple more tomorrow morning.

And I wanted to share this really wonderful vintage quilt. When my paternal grandma passed years ago-when my parents helped go thru in apartment-they found this quilt top with my name on it. It is all hand embroidery nursery rhyme blocks, and was finished the year I was born, but was never finished. A great aunt made this for me, so I need to get researching on this and find out who made this for me, so I can put her name on the label.

When I started thinking of putting this together to hand quilt, alot of people said the thing to do -is not to finish it, cause it takes away the value, however to keep the top in better condition, to enjoy it especially since this was made for me, I really wanted to hand quilt this.

A couple years ago when I was first learning how to quilt (probably 5 years ago now), my Moms cousin Charlotte taught me how to layer the quilt layers, and how to hand quilt. She always quilted in a big hoop, and I was not comfortable with that method, so put it away. I got to thinking yesterday, my big frame needs a quilt on it-lol-and I need to see if I can hand quilt in floor frame.

I can!! and I love it, the problem with the other quilt I was wanting to hand quilt-is definately the batting problem-so I feel good, that yes I really do know how to hand quilt-lol

and this afternoon, I put up alot more rocks--getting closer to the hot and cold faucets now too-Yeh!! I will post a few more closeups in my photo album later.

Thursday, May 27, 2010

International fat quarter swap

Just heard about an International fq swap, and the hostess is still looking for more worldwide quilters to join in, click here for the link

Just a Little Doings

Not a whole alot going on here, except for hot and humidity, hopefully today is the last chance of rains and storms, and we are to have a gorgeous weekend. Less humidity would be awesome, as we are holding off turning on the a/c as long as possible-we just can't afford the higher electric bills right now

Catching up on the last of the laundry, picking up the house a bit, and stuff, and probably mow more grass tomorrow-a long time friend -Larrys "Bro" will be coming down for the long weekend.

I decided I would beat the rush at the grocery store yesterday-got there-and wow!! the parking lots were full to capacity both at Lowes and Wal Mart. (we don't have a nice grocery store here in town so I am forced to mostly buy from wal mart)

I got a bunch more top soil, peat moss, and mushroom manure to mix all together-as we acquired some big plastic pots (these are awesome-I guess the cattle ranchers here get minerals in these-), and I have some tomatoes and peppers I grew from seed that need to get into pots-I lost the lables so they are all mixed up-planted a few heirloom tomatoes and a couple different kinds of the mini pears and round tomatoes-so will just "wing" it lol

Would also love to plant some more pole beans, and summer squash too, if I have enough soil, and this week I have been harvesting some gorgeous broccoli heads-I had bought a 6 pak of broccoli plants early spring-and with all the rains and cooler weather we had-they growing fantastic. I am also harvesting a nice handful of pea pods every day too. I need to replant some more lettuce mix too.

I really had a taste for good coffee this morning, so I got out my old pyrex perculator and brewed me some decaf coffee-fabulous flavor! I always forget how much more mellow the coffee is, brewed this way. I use very cold water, add a scoop for each cup of coffee, and bring to a gentle boil-and perk for 5 minutes.

I am glad I decided against buying another mister coffee pot. wal mart had a nice basic mister coffee pot for 15.00-ours had just died and since we never use all the programable stuff anyways-I was looking for just the very basics. I picked up a black one, they also had them in white-which I thought I would use for my decaf-but for now I think I will go with my perculator.

What are you all doing for the holiday??

Not sure what I will grill or cook up this weekend-will just go with the flow-lol

Tuesday, May 25, 2010

Monday, May 24, 2010


Do to lack of interest, Chicken Tuesdays is no longer, but I may still post chicken from time to time-cause I always enjoyed this event and looking up new chicken recipes.

This hot hot weather we are having here in the ozarks reminds me of bbq's and smoking. So exploring smoked chicken sites tonight.

photo from here

I have done some smoking but mostly venison, need to try poultry this summer. this is an informative site an excerpt:

The dark meat is very forgiving when smoked, and will stay moist and tender if it's overcooked a little. But with white meat, once it passes that "perfectly done" temperature, it becomes dry and tough. Overdone breast meat is not pleasant eating.

Whole chickens can be smoked intact, butwill cook more evenly if the backbone is removed first. Pressing the split chicken flat makes it easier for smoke to reach every nook and cranny. click the above link for more tips and recipes


I found this really good tutorial on smoking chicken


Here is a previous blog I did on smoking chicken


photo from here

Are you hungry enough now to try some smoked chicken?

Saving the Seasons Book

I was browsing some blogs and came across a post about this book, on Mennonite Girls Can Cook blog I already have several books on preserving foods but this looks like a gorgeous book with photos, how to's, and new recipe ideas.

I found it cheaper here from amazon books and here you can open up the book a bit and browse too

Have any of you seen or have this book?

Sunday, May 23, 2010

Ya Just Never Know Who is Going to Show up at the Bird Feeders-come supper time

a fox just making itself at home, dining on the song bird food-he was not alarmed to leave, even with Nikita getting all excited at the patio doors-lol-probably looking for food for the babies

Fixing Quinoa Tonight

Organic Quinoa Grain

Organic Quinoa Grain (pronounced keen-wa) is a high-protein grain cultivated by Incan tribes in the Andes Mountains of South America. Grown in Ecuador, this mild powerhouse grain is quickly becoming a staple in healthy diets. Quinoa can be substituted for rice in most recipes.

Quinoa Taboule
Contributed by Bob's Red Mill Natural Foods

This is the recipe that is on the back label of the Quinoa Grain label.
  • 2 Cups cooked and cooled Quinoa Organic Grain
  • 1 Cup chopped Parsley
  • 1/2 Cup chopped Scallions or Green Onions
  • 2 Tbsp chopped fresh Mint (or 1 tsp.dried)
  • 1 Garlic Clove, minced or pressed
  • 1 Tbsp minced fresh Basil (or 1/2 tsp. dried)
  • 1/2 cup fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp White Pepper


Toss together all ingredients. Chill for 1 hour or more to allow flavors to blend.

Makes 6 servings.

Above is the information and recipe listed on my bag of organic quinoa from Bobs Red Mill

The last time I went food shopping at our wal mart, and checked out their health food section, there was one bag left of the quinoa-so I snatched it-lol

I got away from making grains like this, cause hubby won't eat them-I don't like them he says, and if he would give it all another chance it would be so much healthier for him.

I was getting tired of making two different things for us to eat, like a baked potatoe for him and a healthy grain for me-and I decided since my body is going thru changes again-I need to get back with it.

I hadn't made quinoa in a long time, but I remember I always liked it, the grain cooks up fast, so you need to keep an eye on it, and as soon as the water is just about gone, need to turn off the heat and put a lid on-let set for 15 minutes or so-fluff up.

I decided to use the above recipe as a guide-I have the fresh parsley in my garden, mint from Deb, a fresh red onion in the garden too, so I added sliced up fresh celery leaves too, sauted a bit in olive oil, and added all to the quinoa, instead of the olive oil and lemon juice, I added Paul Newmans olive oil and italian dressing-just a little to moisten a bit-nice flavor. So I am happy with this, it is to set in the frig a bit til cold-and will serve with supper tonight.

It is soooo hot and humid here that I don't enjoy barbecuing, so I made split chicken breast with bbq sauce in the crock pot. I also found two heads of broccoli to cut, and pea pods-so those will go in the steamer along with a little cabbage.

Saturday, May 22, 2010

Art Sunday Garden Art

It is finally feeling like summer here today, so thought for Art Sunday I would do something fun- Garden Art. Enjoy

And to take the Art Sunday tour; visit our host Nemo. (I will link up tomorrow)

Japanese garden

water basin


rain chain-I love these


Espaliered pear tree. espalier fruit tree

Friday, May 21, 2010

Good Morning Friday

I am hoping for sure this time that the heavy rains and storms have finally moved on out of here-we have had rain every day and most nights now for over a week.
The ground here just can not absorb any more rain now as water is sitting everywhere.
The other day I stumbled upon the last day of a giant blog giveaway for handmade and supply items-sooo much fun. I haven't won anything, but I learned about new blogs that will be good reading material I want to thank Sew Mama Sew for sponsoring this event. here is a link
This morning I am making yellow angel food cakes, it is my grandmas recipe and one of our most favorites. We have been blessed with neighbors giving us fresh farm eggs that I decided to make a cake (gluten free) for us, and one to give away to one of those giving us the eggs.
Don't forget to feed my fish before you leave, I found this gadget when I was entering giveaways-and just love it. Later

Chamomile Flower Wine

Also from Mountain Rose Herbs, I have a fabulous crop of chamomile growing this year, I may try this one
Chamomile Flower Wine
Serve chamomile flower wine in your favorite wine glass and couple it with a tasty herbal meal.

1 liter dry white wine
1 cup dried chamomile flowers
Grated zest of 1 orange
1 1/2 ounces light rum (optional)
4 tablespoons honey (or to taste)

Pour wine into a clean glass jar or bottle. Add chamomile, orange zest and rum. Cover and steep for 1 week.

Strain through a coffee filter, add honey to taste and pour it into a clean container. Seal and store for up to 1 year.

Makes about 1 quart

Vanilla from Mountain Rose Newsletter

I am catching up on my email newsletters, and wanted to share this lovely one from Mountain Rose Herbs

Vanilla Body Care Recipes

About Vanilla

Did you know that Vanilla Beans come from gorgeous orchid flowers? Growing Vanilla is truly labor intensive. Every orchid must be hand pollinated by farm workers who carefully transfer the pollen from the anther to the stigma of the flower. The Vanilla flower has a very short life span, and only blooms for less than a day. This means that the growers have to inspect their plantations daily for open flowers to pollinate.

6-9 months after pollination, the long green pods begin to turn yellow at their tips, which means that they are ready to be harvested. The Beans are picked and then cured for 3-6 months on drying racks in the sun and in special conditioning rooms. During this time, they develop the dark color, rich aroma, and delicious flavor that we all know and love. Aside from culinary use, we can also harness the intoxicating aroma of Vanilla for body care recipes. What could be better than adorning ourselves with the exquisite scent of orchids?

Vanilla Recipes

Vanilla Infused Body Oil

A delectable Vanilla infused oil which can be used for massages or as a moisturizing body oil.

- 2 organic Vanilla Beans
- 1 cup organic Jojoba Oil

Slice Vanilla Beans lengthwise and cut into small pieces. Place in a glass jar, cover with oil, cap, and shake well. Store in a sunny and warm windowsill for 1-2 months and shake daily. When the oil has reached the desired strength, strain the Vanilla Beans out using cheesecloth and pour the infused oil into a bottle. You can even make a more concentrated version of this oil to use as a natural perfume!

Vanilla Aroma Spray

A delightful aromatherapy spray which can be used around the house or misted directly onto the skin or hair as a natural perfume. It also makes a wonderful facial toner!

- 1 oz Witch Hazel Extract
- 3 oz water
- 2 tsp organic Vanilla extract (Make your own! See recipe below.)

Pour all ingredients into a 4 oz glass bottle with a mister top and shake well. Shake before each use as contents will naturally separate and be careful not to spray over light colored furniture or clothing!

Vanilla Steeped Witch Hazel Extract

Splash your face with this natural astringent in the morning to help cleanse oil from the skin, decrease bags under eyes and skin puffiness, and to reduce pore size.

- 2 organic Vanilla Beans
- 8 oz Witch Hazel Extract

Slice Vanilla Beans lengthwise and cut into small pieces. Place in a glass jar, cover with Witch Hazel Extract, cap, and shake well. Store in a cool, dark place for 2 weeks and shake daily. When the blend has reached the desired strength, strain the Vanilla Beans out using cheesecloth and pour the liquid into a glass bottle.

Vanilla & Honey Body Scrub

This scrub smells scrumptious and will exfoliate your skin, leaving it soft and smooth.

- 3/4 cup organic granulated sugar or fine sea salt
- 1/4 cup plus 1 TBSP organic Apricot Kernel Oil (or other carrier oil of your choice)
- 1 TBSP Honey
- 1 tsp organic Vanilla extract (Make your own! See recipe below.)
- 1/4 tsp powdered organic Vanilla Beans (optional)

Combine sugar and powdered Vanilla Beans in a bowl. Add oil, honey, and Vanilla extract. Mix well. Package in jars, and enjoy!

Homemade Vanilla Extract

Making your own Vanilla Extract is extremely easy, and is much less expensive than purchasing it.

- 3-4 whole organic Vanilla Beans
- 1 cup brandy, vodka, or bourbon

Split Vanilla Beans lengthwise with a knife, leaving the seeds inside intact. Place Vanilla Beans in a jar, cover with alcohol, and cap tightly. Agitate the mixture by shaking the jar daily for 4-6 weeks. You can infuse the Vanilla Beans for as long as you would like, and add new Vanilla Beans to make a stronger extract. Once that the flavor of the extract has reached the desired strength, strain the Vanilla Beans out and bottle the resulting extract. To make the bottles even more alluring, you can insert a Vanilla Bean into each bottle. Vanilla extract will last indefinitely, and will become even more aromatic and flavorful as it ages. Homemade Vanilla Extract may be used in exactly the same manner as commercial Vanilla Extract.

Other ideas for using Vanilla Beans

- Infuse Vanilla Beans in sea salt to create naturally scented bath salts or for culinary use.

- Place a Vanilla Bean in a jar filled with sugar, it tastes delicious in coffee or sprinkled over Creme Brulee.

- Add Vanilla Beans to liquors. They are especially wonderful in whiskey, bourbon, or vodka.

- Gently heat honey with a Vanilla Bean in it to create Vanilla infused honey. Simple and delectable for dipping fresh fruit or drizzling over desserts.

Content and recipes written by Irene Wolansky. Irene is the Marketing Director at Mountain Rose Herbs, and when not at work, she is often found in her kitchen creating herbal concoctions.

All content Copyright Mountain Rose Herbs

Thursday, May 20, 2010


beans.jpg coffee beans image by lennyhowell

A few weeks ago, when I wasn't feeling good I took my blood pressure at home, and the top number was really high for me. I am always in the 120s sometimes 130s and it was 165. I was really alarmed by this, so I started keeping track of the numbers to show the doctor today. (our 6 month check up)

During this time I also started eliminating things I thought might cause it, tylenol, allergy meds, and then after a couple weeks it dawned on me-could it be the caffeine in coffee? I love good quality coffees and usually have a couple cups in the morning, and maybe one or two more cups thru out the day.

So, I just stopped the coffee with caffeine, and drank decaf coffee or decaf teas, after a week my numbers began to drop back to more normal. Yesterday morning I decided to take my bp, and then drink a cup of coffee with caffeine and then retake my bp thirtys minutes later-per an article I read online. Within that 30 minutes my bp had jumped to 155, and did not come back down to normal again til tonight.

When I was at the doctors early this morning my bp was 145 and the nurse says this is high, I told her what was going on with me.

This is really unreal to me, for this to occur so fast, I asked the doctor if this was normal and he said yes it does happen this way in alot of people. The nurse looked at me and said it comes down to eliminate caffeine or go on blood pressure pills to keep it down.

I am bumbed about this, I need to see the numbers on foods and beverages for caffeine content-I am thinking the good quality chocolates have caffeine too. These higher numbers for me must be really too high for me, as I am very spacey and light headed when this occurs. Craziness.

I am only writing this to alert others that had no idea either that caffeine could do this.

some articles I found:

Tuesday, May 18, 2010

Quilt Just Arrived

It's more gorgeous in person, love her thread choices, the quilting just melts into the fabric.

Here is a photo of the back

Monday, May 17, 2010

Chicken Tuesday--Gluten Free

Since I have been posting some gluten free baking recipes, I am thinking I will check out whats online for recipes with chicken that are gluten free-there are lots of them!

Reading one recipe, I hadn't thought of making a white sauce with rice flour-thats nifty to know

Baking up Gluten Free Chocolate Cookies This Morning

Yesterday I mixed up a batch of tollhouse chocolate cookies-following an original recipe, but changing the butter to olive oil, cutting back on the sugar by half and replacing it with organic sugar and agave and splenda, and using my gluten free baking mix (posted in my recipe file now) I used ghiralldi dark chocolate chips and sliced almonds., and I also added two tablespoons of very dark cocoa I bought from the amish store. I also added a bit of almond extract in along with my homemade vanilla extract.

I have discovered that these gluten free bakery goods bake up better if you let the dough sit in the refrigerator overnight. a Hard thing for me to do sometimes lol

They came out very delicious, because I cut back on the sugar quantity by half these are like little cakes instead of crunchy cookies-which I like better any ways-very very moist-a winner!

If you are not familiar with working with a totally gluten free flour mix, the dough gets really wierd-at least to me anyway-it comes together like a glue almost real fast. So when I use the mixer I use that thru about half the amount of flour, and then stir in the rest by hand.

Only thing else that concerns me, is all the ingredients in a gluten free mix are really high in carbohydrates-they are all whole grain, but I am wondering how they compare to a whole wheat pastry bakery product? I am figuring with brown rice flour, tapioca starch, potato starch, sorgham-those sound like alot of carbs, I know the sorgham is also high in proteins, and the brown rice flour is less carbs than the white rice flour.-I need to look into that, but then these are treats anyways, so will freeze so I don't eat too many in one day---giggling

Good morning Monday-still gloomy, cloudy, rainy here-a week is enough of rain-I am definately sick of it now

Sunday, May 16, 2010

Kathy's Gluten Free Baking Mix

This recipe started out as trying out my friend Endlessi's recipe, However I didn't read it right, so needed to make some changes.

Endless's recipe for baking
6 parts white rice flour
2 parts potato starch
1 part tapioca starch
Mix this up well.
When baking use for 1/2 the amount of flour recipe calls for, the other half use Bob's Red Mill Gluten Free Pizza Crust Mix
following is mine

6 cups Bob's Red Mill Pizza Crust Mix
2 cups Potato starch
2 cup Tapioca starch
5 cups Brown rice flour
2 cups Sorgham flour

Mix this all together well, I put mine in a large ziplok bag and store in the freezer.
Use cup for cup in recipe.

Gluten Free Recipe for Rosemary Crackers

This is adaptation from a recipe I found online.

Kathy's Olive Oil Rosemary Crackers

3 cups gluten free flour mix

1 teaspoon sea salt, or I like a good mineral salt for flavor

1 teaspoon cracked rosemary

1 cup warm water

1/3 cup virgin olive oil-robust full flavor one

Put the dry ingredients in a bowl, add the flour till crumbly, add in the water, work up til dough will stick together nice, I kneaded just a bit.

Divide into 12 small balls-this makes life easier when rolling out gluten free dough

Put a little olive oil on each ball, place in bowl and cover, let rest for at least an hour.

Preheat oven to 400 degrees

I baked on a stone

Roll out thin, cut into shapes, prik with a fork, place on stone.

Bake 10 minutes on one side, flip over the crackers and bake another 8 to 10 minutes.

I decided to place mine in a tin a freeze til I need them, and then will freshen up in the oven for a just a bit-when I need crackers. These had a wonderful taste, but then I love olive oil and rosemary together. This one of those recipes-to use the herbs and spices you love the best.

Gluten Free Graham Crackers

We finally got a break on the storms, so on the computer again for a bit. My grahams turned out wonderful! Would I make them again?? Yes I would, but I would cut down on the sugar a bit-a little too sweet for me. The ultimate test for me-will they make a good microwave s'more??-Yes they do yummy!!

Here is the recipe I followed-I will add later my gluten free flour mix recipe.

2 1/4 cups gluten free flour mix

1/2 cup brown sugar-I used organic and would definately leave this out or cut down

1 3/4 teaspoon cinnamon-use a really good quality cinnamon for best flavor, I buy mine from Penzeys

1/2 teaspoon baking powder-I added 1 teaspoon

1/2 teaspoon xanthigum-don't need to add if in your flour mix

1/2 teaspoon baking soda-I didn't add, but will next time

1/2 teaspoon salt-I omit salt in recipes

Place above in bowl, then with fingers blend in 7 tablespoons butter-I used 6 tablespoons lightest olive oil and 1 tablespoon butter for the flavor. You want this to be mixed in the flour like you would a pie dough-crumbly

Stir in 3 tablespoons cold water

3 tablespoons honey-I used 2 tablespoons agave

1 teaspoon vanilla-I used my own handmade

Add cold water a teaspoon at a time if too dry, Roll into a ball and refrigerate 1 hour, I did over night.

Preheat oven to 325 degrees

Roll out 1/8" thick and cut 2"x3" squares prick with fork, bake til golden brown cool before transferring to rack. bake 12 to 15 minutes.

I decided to bake mine on the stone, and it took longer to bake than this; around 10 minutes on each side. The first batch I got a little too thin, so more crispy but still good. The second batch a little thicker-nice treat for me-and gluten free. I will see how these work out in a pie crust next.

It's a Foggy Sunday-and photos of quilt

Good morning Sunday-and welcoming in a brand new week.

Very foggy here this morning and cold too in the 50s, but we have another day and night promised of rains and t storms--again. I think this should be the last of it finally, and we will have sunshine by mid week.

I forgot when I was out shopping last friday to pick up a cat collar with bell for Autumn-to warn the birds, and I want to give him a dose of wormer as well. So that is a definate this week. I was getting so frustrated with him yesterday that I took all the seed feeders down, and just left the nectar and the oranges. The thrush are out and about every day now-and I just don't want them or the other birds to be lunch for Autumn.

I am back in the kitchen to bake my graham crackers, and maybe some chocolate chip cookies too-will also put a little heat in the house, last night we needed to make a fire in the wood stove in the bedroom-it has gotton so cool and damp.

I also received a phone call from the long arm quilter-and my quilt is in the mail, and she sent me photos too.

Here is Vivian's blog on the right she has her link to flicker with lots of photos of her work. I have been admiring her work for about 2 years now-and am thrilled over Moms quilt.

This was the quilt that my mom made for me with the money I had sent her as a gift on her 80th birthday-instead she made me this gorgeous quilt-Moms

Saturday, May 15, 2010

Art Sunday Albert Bierstadt

Albert Bierstadt

Albert Bierstadt, was born in Solingen, Germany. He was only about two years old when his family moved from Germany to New Bedford in Massachusetts. In 1853 he returned to Germany to study in Dusseldorf, where he refined his technical abilities by painting Alpine landscapes. After he returned to America in 1857, he joined an overland survey expedition which allowed him to travel westward across the country.

Along the route, he took countless photographs and made sketches of the majestic mountain ranges and dramatic rock formations which became the studies for his massive canvasses painted in his New York studio. In December 1857 the Boston Athenaeum bought one of his works, The Portico of Octavia Rome, thus assuring his career.

more of his biography here

I am thinking I may have featured this artist's work before-I love his paintings

First Recipe of Crackers Finished-gluten free

This project took much longer than I expected, as the last batch will come out of the oven around 4:45pm, and I had planned on getting both recipes finished today-oh well.

I made the plain ones with olive oil and rosemary first-and I am very happy with them, great flavor and taste like crackers too. I did them on the stone 10 minutes on one side-flipped them over and the other side needed about 8 ,minutes. You do want them to just start browning to give them that cracker "snap" otherwise underbaked a tad-a little tough. Between all the rolling out and the 20 minutes baking time per batch it took all afternoon. Oh well, tomorrow morning I will bake up the grahams and then try my gluten free mix on some cookies.

Oh and the long arm quilter Vivian Love out of California called me and said my quilt was finish-it's gorgeous, and will be in the mail today priority. So, should receive it tuesday or wednesday. I am sooo excited to see this, I love her work. She asked me if I would like to see a photo-yes yes-so if she sends me one I will post it

Crackers in Progress

I got two batches mixed up, they need to rest for an hour now, so I think I will take Nikita for our walk before it starts storming and raining again.

The first photo is the gluten free graham crackers-the dough tastes really good, so excited to see how those turn out. and the second bowl is my regular crackers that I put in some cracked rosemary, and about 1/4 tsp. of mineral salt. These are to be baked on a stone, I may bake the grahams on a stone too.

If this gluten free flour mix works out, I will post the recipe I came up with-with Endlessi's help-Later

Song Saturday--Rain is a Good Thing

I was looking for a song with rain-found this one, hadn't heard it before-country song

Thursday, May 13, 2010

T Storms and Lemons

Well early this morning again, big big T storms and hard rains moved thru, but stayed til about 9 am, so got lots of rain to fill up the wells and streams.
I had some lemons that needed to be worked up, so I decided to start a batch of limoncello
It went much easier with my zester that I had forgotton I purchased just before retirement. My own lavender is not blooming yet, so I used a tablespoon of the dried organic lavender buds I just purchased. The lavender really adds to the depth of this drink. I haven't seen any of the key limes in the store lately, so I bought 2 limes, I needed one more so I zested up an orange to go in the mix.
So what do I do with 12 zested citrus? I squeezed up a fresh pitcher of lemonade and sweetened it with agave and stevia. I used all but 4 so can add those in later.
I also worked up a big gluten free flour mix, but I messed up the recipe, so won't share til I bake up a batch of something with it. Endlessi has been experimenting with baking gluten free with Bob's Red Mills pizza mix, and also to stretch that out a bit adding in another rice flour-tapioca-potato starch recipe to the pizza mix. So, am anxious to try this out soon and will report my results along with the recipes-and mine that I had to fix with Endlessi's help-lol
Looks like the sun is trying to shine now, so will probably be hot and humid again today. May get back on the rocks again today since the storms have passed for now.

Wednesday, May 12, 2010

Herb Thursdays Goldenseal

Goldenseal (Hydrastis canadensis) was originally introduced to early American settlers by Native American tribes, who used it primarily for skin problems and as a wash for sore eyes. A member of the buttercup family, goldenseal was also commonly used to produce a golden-yellow dye. this link offers alot more information on goldenseal

This pdf has good information too

Goldenseal does have some uses in the herbal medicine cabinet. It is most commonly used as an eyewash and mouthwash, and is still prescribed by herbalists for canker sores and cracked lips. It also seems to have some merit in cases of sore throat, clogged sinuses, congestion, diarrhea, poorly healing wounds, psoriasis, acne, inflamed mucous membranes (such as in the mouth), fungal infections such as athlete's foot and yeast infections, and as a digestive aid. It is often packaged with Echinacea as a treatment for colds and flu, but in reality, the Echinacea is probably the ingredient that causes the symptom relief.

For external use, make an Ointment or buy a commercial preparation and cover the area in question thoroughly. There is fairly strong evidence that Goldenseal does indeed speed the healing of wounds and abrasions.

For internal use, and as an eyewash and mouthwash, make a Tea. Drink 1 cup up to 3 times per day for congestion, clogged sinuses, and diarrhea. Use the tea as a gargle for sore throat, or dab the tea solution into the eyes as an eyewash. Do not overuse this herb internally, as it can cause unpleasant side-effects, and discontinue use altogether when the symptoms retreat.

For yeast infections in women, make a strong Tea and use as a douche for relief of symptoms.

Do not use Goldenseal if you are pregnant or breast feeding because it can cause uterine contractions.

Information from here

The VitaminShoppe has excellent information as well

One of goldenseals uses is for chronic candidiasis

Berberine is an alkaloid found in various plants, including goldenseal, barberry, Oregon grape, and goldthread. Berberine exhibits a broad spectrum of antibiotic activity in test-tube, animal, and human studies.23 24 Berberine has shown effective antidiarrheal activity in a number of diarrheal diseases,25 26 27 and it may offer the same type of relief for the diarrhea seen in patients with chronic candidiasis. Doctors familiar with the use of berberine-containing herbs sometimes recommend taking 2 to 4 grams of the dried root (or bark) or 250 to 500 mg of an herbal extract three times a day. While isolated berberine has been studied, none of these herbs has been studied in humans with chronic candidiasis.

above information from VitaminShoppe


How to Take it


Adjust the recommended adult dose to account for the child's weight. Most herbal dosages for adults are calculated on the basis of a 150 lb (70 kg) adult. Therefore, if the child weighs 50 lb (20 - 25 kg), the appropriate dose of goldenseal for this child would be 1/3 of the adult dosage.


  • Capsules or tablets: 500 - 2,000 mg, up to 3 times daily
  • Standardized extract: 30 - 120 mg, up to 3 times daily
  • Tinctures (1:5): 3 - 7 mL, daily
  • For disinfecting cuts, scrapes, boils, and acne: Place goldenseal liquid extract on a clean cloth, and press the cloth gently on the affected area.
  • For earaches: Mix with olive oil and use as eardrops.
  • For sore throat, gums, or mouth, make a mouthwash as follows: In one cup of warm water, mix 1/4 tsp salt and 1/2 tsp (or the contents of one capsule) of goldenseal powder. (It will not dissolve completely.) Rinse and expectorate (spit out).
  • For vaginal irritation, make a goldenseal douche as follows: Mix 1/4 tsp salt and 1/2 tsp (or the contents of one capsule) of goldenseal powder in 1 cup of warm water. Let the mixture settle, and strain out any suspended particles before using it. (Keep the mixture as clean as you can.) Over-douching can make you more susceptible to certain kinds of vaginal infections. See your health care provider if your symptoms do not improve after a few days.
  • For eye infections and irritations, make an eyewash as follows: Use one cup of sterile water with 1/4 tsp salt and 1/2 tsp goldenseal (or the contents of one capsule), and strain out all particles. Discard if the solution becomes cloudy, which indicates bacterial growth or spoilage.

from here


I also am always looking for dye plants, and the goldenseal roots will give a bright yellow. The native americans used it on their faces, and also on their clothing. A yellow dye is obtained from the root and the smashed root smeared on the body is said to repel insects

Goldenseal refers to the root scars from old growth which looks like the old seal or stamp used to seal envelopes. Some Native American tribes considered goldenseal a sacred herb, and used it extensively, not only for its healing powers and to stop bleeding, but as a paint or bright yellow dye and applied it to their faces, horses and weapons during ceremonial dances before going to war. It was believed by the early settlers that if they destroyed all the yellowroot the Indians would not attack because they could not paint themselves. from here


Here are complete directions for making herbal salves one included for goldenseal

another recipe here


As with all herbs, medicines and such, do your homework, talk with your health professional, don't abuse or use uniformed.

Here are a few precautions for goldenseal, as well as a tea recipe

Tuesday, May 11, 2010

Autumn (my kitty) and I are Doing Battle this Week

Have you ever tried to train your cat not to kill and eat birds at the bird feeder station?

I totally understand that this is what cats do, they are hunters, they enjoy the hunt, they do eat what they have hunted, at least Autumn does.

However, my Autumn seems to me-obsessed by this, every day he is there waiting on an Innocent bird. Sometimes off and on all day.

I started tapping hard on the window, telling him No, and then I dowse him with a pitcher of water. Pick him up, tell him No again, and escort him away from the feeders.

Too funny actually, this morning it took 6 times in a row for him to get the message. I was cleaning and filling the feeders, and of course he follows me there, eats the ground birds food-etc. He finally gave up and slept in his normal spot near the front gate.

Now, he is out there again. I just dowsed him with another pitcher of water-told him No, and within the hour he is back.

The plan was that he would hear and see him tapping on the window-and leave knowing he would get the water treatment-so far not happening. lol

Monday, May 10, 2010

Chicken Tuesdays----Chicken in the Rain

It's still raining here in the ozarks

raining-2.gif Rain image by catspjamas_


3/4 cup fresh lemon juice
1 12 oz. can tomato sauce (or 1 1/2 8 oz. cans)
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
1/2 cup onion, chopped
2-3 cloves garlic, crushed
4 1/2-5 lbs. chicken, cut into pieces
6 cups vegetable or peanut oil (for frying)

Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a Ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.

Preheat oil to 360-375�F in a large, heavy pan.

Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.

Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.

If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.

Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!

Submitted by: CM

recipe from here,1639,141184-247198,00.html


Rosemary Bricked Grilled Chicken

Recipe courtesy Bobby Flay


4 servings


  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • 6 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 (3-pound) chickens, butterflied
  • Salt and freshly ground black pepper
  • Lemon wedges, for garnish


Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.


Chicken Under a Brick after 15 Minutes

above photo comes from a gorgeous tutorial on grilling chicken and rosemary under a brick

Saturday, May 8, 2010

Art Sunday Happy Mother's Day

Mary Cassatt
Mother and Child, c. 1905
Chester Dale Collection

Mother and Child 1934

Emy Rona
Oil Painting on Canvas

above found here

found here with more mother and child paintings by same artist

Happy Mother's Day to all of you Mothers


stop by this blog for an awesome giveaway-

a very cute 8x9 chest with drawers-hand made, and the the drawers are filled with embelishments for crazy quilts and such

I decided to make the quiona cornbread

I posted this recipe the other day

Since the house is cold, getting pretty windy out there too, and I have white beans and ham soup in the crock pot going; I decided to make this. I have all the ingredients too in the freezer. and I am using a cast iron skillet to bake it in instead of just a pan.

The quiona I have on hand has always been in the freezer, but it is getting old-several years now, and I have the flaked quiona. So, this cooked up more like a porridge instead of light and fluffy if you cook up just the grain itself. It did break apart pretty good though in the flour. I popped this in the oven a bit ago so will keep you posted on the results.

I wasn't totally crazy about this recipes texture, but would try again with whole grain quinoa and not the flaked.

Saturday is Here Again

Brrrrrr It is quite chilly this morning, sunshine but only highs in the 60s for next few days, and lots and lots of rains coming in tomorrow.

Besides being a little too chilly, no wind and full sunshine Larry should have good fishing morning. Crappies are what they are catching now.

We got to see the movie Avatar last night, some friends popped over and they were able to rent it-I did enjoy it, amazing what they are doing with animation nowadays.

Just popped in to say hi, I am off to fill up the bird feeders, and catch a quilt show this morning.

Song Saturday

Beautiful People by Tim Mcgraw

Monday, May 3, 2010

Chicken Tuesday--for Mother's Day

Chicken for Mother's day

Lemon Chicken Recipe
Chicken is a high-protein, low-fat meat (particularly the breast part) that makes a sensible part of a good meal. Take off the high-fat skin and dress your chicken up with the spicy flavors of lemon juice, rosemary, and garlic with this easy recipe.

4 no: Boneless skinless chicken thighs or breast (thawed)
2 cloves: Garlic
2 tablespoons: Fresh rosemary (1 tablespoon dried)
2 tablespoons: Margarine
1 tablespoon: Olive oil
2/3 cup: Lemon juice
Pepper to taste
Salt to taste

1.Take a heavy frying pan and mix margarine and oil together; heat over medium-high heat until margarine melts.
2.Stir fry garlic and rosemary in the oil/butter mixture for 2 minutes and then add lemon juice and bring the mixture to a boil.
3.Add chicken and fry until it becomes brown on all sides.
4.Add salt and pepper to taste.
5.Decrease heat to low, cover, and cook for 20 - 30 minutes or until chicken is fully cooked.

find the rest of the menu here

And here is a mother's day chicken dish from Giada of Food Network

Picture of Chicken Saltimbocca Recipe

Chicken Saltimbocca

Recipe courtesy Giada De Laurentiis


  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice


Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

mothers_day.gif mothers day image by mypictures96


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