Tea Cozy and Crackers

The dawn of the last day of the year. The soft glow was wonderful for moments, when the earth was hanging on to the last little bit of night, then bursting into dazzling sunshine. We woke to shivery chrystals of ice and sun. We haven't seen much sun for the last few weeks. What a welcome sight!

One of the projects I was working on for gifts was another tea cozy. With space for handle and spout, tea can be poured without removing the cozy. Made of washed recycled wool, hand appliqued, cotton batting to hold warmth, lined with cotton, and trimmed with bias cotton.

I made it for my sister. We have been enjoying tea time lately.

I tried a new cracker recipe for a party last night.

I used some of my own milled whole wheat flour. They have a rich nutty taste. They are not too heavy or cardboardy tasting, as sometimes happens with whole wheat.

I roll the chilled dough out to about 1/8th" thick. Then I brushed on a little melted butter infused with garlic, rosemary, and fresh cracked pepper. Cut to the size of a tea bag. Then baked for 9 minutes.

Mmmmm. Served plain or with fresh farmers or goat cheese.......yum.

Thank you for your wonderful inspiration and thoughts this past year. You all are amazing. May you treasure the memories of this past year, and experience true joy in the new year.

Happy New Year!

Debbie

Fall, Tea, and Comfort Food

The leaves are still here, gorgeous, falling. I love the fogy mornings, the earth wearing a mantel of shrouded mystery. Soon the color will be gone, .....on the ground for me to rake. Fall......
it's time for comfort meals, cozy quilts, hot chocolate, spiced cider, crackling fires, and tea with friends.

Comfort foods aplenty here. The Oregonian featured this Bacon, Onion, Upside down Cornbread last week. Baked in a cast iron pan.

Very yummy! And pares well with soup. I made a Split Pea soup.

I started a new project. Using recycled wool, wool and cotton scraps. In the style of Maggie Bonanomi, who designs 19th century-inspired primitive projects, I made a Tea Cozy.

I made openings on each side of the cozy. One for the spout, and one for the handle. Tea may be poured without removing the cozy and losing heat.

There is a different design on each side.

I'm also spending time snuggling with my newest granddaughter, Emery Abigail.

Looking at the beautiful, bright warm tones of leaves gently swirling to the ground, I'm reminded of how rich and warm life is. I hope you are enjoying your fall.

Debbie

Finally Here!

Usually...........a term that isn't happening here in the Northwest this year regarding weather. Usually, we are picking strawberries as soon as school is out, or even before. Strawberry festivals abound the first part of June. Usually, strawberries are part of graduation events, part of Father's Day celebrations. We have a hard time waiting for the first sun -warmed, juicy, luscious bite. A sign that summer is really here. Picking strawberries is pleasant when thinking of shortcake, jams, and pies. This year......well.....yes we have strawberries, but late, and few. It has rained and rained, ruining and delaying many crops. We have had a few partly sunny days, so things are starting to move along. Today we went out to pick strawberries. The first field we went to, (they advertised picking this weekend) well, I didn't even see a berry. Several fields are not even letting people u pick this year because of so few berries.

This is where we picked. Yes there are berries hiding from the rain under the leaves. Luscious, juicy, berries. They were not as abundant, many were oddly shaped, but enough for us. I have to say that picking under the bright clouds, instead of the beating sun was a pleasant change. We filled the trunk with berries. The whole car was filled with the aroma, just teasing us all the way home.

Now.........I'm making jam.

Mortar and Pestle

One of the perks of children traveling to many parts of the world are all the interesting things they send back home. It's even more fun when these items can be incorporated into use, and not just set on a shelf to look at. One of my daughters was in Mali, West Africa this past fall. She loved going to the local market.

One stall had mortar and pestles. This is a small one. Every household has several. The local women selling these couldn't figure out why she would want one. In Mali, one thing they use mortar and pestle for is to smash yams and make a paste that is used in many dishes they prepare.

Here I am smashing avocados to make guacamole.

The mortar and pestle are hand carved by local craftsmen from a local tree. The mortar (the bowl part) is one piece, about 19 inches high and the pestle is 25 inches tall. Each knife cut is seen, making a beautiful textured, yet smooth pattern. The wood is oiled for lasting use. As it ages small cracks appear in the wood, but do not jeopardize it's use. It's a beautiful primitive piece that I'm loving having around.

Transitions

This is a transitions time. From outside to inside. Getting that warm and cozy feeling in the home. I never really stop doing things outside. My focus just changes more to inside. In the fall, I tend to bring more flowers inside to enjoy than during the summer months. When it is warm, I enjoy the flowers and plants as they grow. This year, we have had a warmer fall, so the flowers keep blooming. They are so bright and cheerful these chilly mornings.
One of the transitions is having a warm spicy drink in the mornings. Homemade chai tea is so yummy! The making becomes a little ritual. The aroma of cinnamon, cloves, cardamon, nutmeg, and ginger fills the house. I spend a few moments contemplating the day ahead, and enjoying memories of "before".
My dear friend, Hannah, grew up making this tea in Kenya. It's a recipe to play around with and adjust to your taste.
3 C whole milk
2 T black Tea
2 3" sticks of cinnamon
4 whole cloves
several cardamon seeds, ground
1/2 t nutmeg
slice of fresh ginger
2 peppercorns
3 C water
Put it all in a pan and bring to a boil. Watch out! Don't let it boil over. Simmer the tea for about 30 seconds. Strain.
Add honey to taste.
Yum. Mum mm.
A wonderful way to wake in the morning.

Strawberry Season

Strawberries! YUMMMM! I love it when strawberry season is here. They have been around in the stores for several months. But really........who wants to eat red stryo???? When the local berries ripen, mmmm, they are sooo juicy, they smell so good, and taste sooooo wonderful. When strawberries ripen, summer is here. I don't have enough room in my yard to grow as many strawberries as I want, so I go to a local farmer and spend an hour picking. This year I picked 30 pounds.
Have you ever wondered how much one of the little baskets weighs? How much are you buying? Right there.......10.6 ounces.
After picking, going home, making a strawberry smoothie, it's time to "put up the berries". Some of the caps are still on the berries. I've never been able to make the little berry huler thingies work right. I would aways take half of the berry off. I wasn't much better with a knife. My solution? Right here....
My mom was given this tip from a friend several years ago. A grapefruit spoon. It works great! The point goes under the cap, and pulls it right out. The edge cuts out any spot, if needed. I have 30 bags for the freezer. The label says 2 C, but it's more like 2 1/2 C.

Then I make 2 batches of freezer jam. I put the jam in various size jars. Some jars are cute to use as gifts. Then I save some to eat fresh. We love strawberry shortcake. I made some, but ate it before I could take a picture. Maybe I'll get a picture with the next shortcake. It was just too delicious to wait.
I think I'll pick more. I want to infuse some in vodka and rum, and try dehydrating some. Have you ever done that? How did it work? I hope you get to enjoy some berries too.

Dandelion Time

Bright faces of sunshine, growing in our yards, or anyplace a plant can grow. I think to the North American, dandelion is the # 1 plant enemy. The last few years, this sunny herb has been getting better press. In going back to more organic methods of gardening, people are reading the old gardening and farming books. We are finding out the dandelions were a desired crop, and before WWII, this plant was a friend. Yes, a plant that needed to be controlled, but not exterminated. Dandelion is not a native to North America. The earliest settlers brought the seeds with them from the old world. Dandelion was one plant they did not want to live without. Why? In the modern world we have had no use for this plant. Dandelion is so good for us! Just to name a few things it does for us. It stimulates our liver. After the long winter months of eating heaver food, our bodies need to be stimulated. It stimulates our digestive system. It helps regulate our blood sugar levels, and is a diuretic. It is full of vitamins and trace minerals. Are you wondering how to use this wonderful plant? I'm sure you have read about gathering young dandelion leaves to add to you salad. Or maybe you have made or sampled dandelion wine. I add the young, small leaves to salads. The large leaves are bitter. I also make dandelion vinegar. Using dandelion vinegar lets me have to goodness of dandelion all year long. It's easy to make. This took about 15 minutes to make, including pictures.
I gathered 5 dandelion plants from the yard. Flowers, leaves, and roots. They were in a area where people and animals don't walk. I washed them and scrubbed their root.

Then I chopped them and put them into a quart jar.

Then I poured Balsamic vinegar over them to cover.



I put plastic over the top to prevent leakage and to protect the lid. Then labeled with contents and the date. I'll shake the jar everyday for two weeks and keep it in a dark cool place. If the vinegar level goes down under the top of the dandelion, I'll add a little more vinegar. After two weeks, I'll strain it and pour it into a decorative bottle. I'll use it as I would plain balsamic vinegar.
So go out and rescue a few dandelion.

Winter Pantry

In winter months a full pantry is a comfort.
It's a place where we have cooking
and baking supplies to prepare
to nourish our families. My kitchen is a small
turn of the century city kitchen,
so there is not a lot of work room.
A large pantry is a necessity.
The pantry is a walk in room
off the kitchen filled with shelves
from floor to ceiling.
I've filled one wall with baking dishes,
one wall with all the dry supplies
like flour, sugar, rice, beans,
dried fruits, etc.
The other side has a small table
to hold my kitchen aid and the frig.
I love to see everything in the glass jars.
Some of the jars are old and green with the zinc lids.

Off the kitchen is the back hall,
wide enough to hold the canning shelves.
It's satisfying to see the work of spring, summer, and fall resting on these shelves.
I'm trying to eat local, and live more sustainably.
So in these winter months, with the comfort of a full pantry, I plan for the next growing season. Changes need to be made. The trees have grown, shading the house keeping it cool in the hot summer, but blocking the full sun needed for growing food. I need to find the compromise and balance to fill both needs.
Meanwhile...... What's for dinner?