Peace, Love, and Home

Grape Vine Wreaths

2012-02-11T16:28:00.000-05:00

Hello,

We have lived in our current home for the past six years. The property includes about three acres of woods, along with about one acre of yard and garden space. The previous owners had some of the larger trees cut from the woods, leaving space for sunlight to reach the ground. Because of this, there is quite a bit of blackberry growing and also lots of grape vine. So, I figured if life gives you grape vines...make wreaths!!

Grape vine wreaths are best made during the growing season. The vines are supple then and can easily be cut and fashioned into wreaths which then dry. I wanted to make some wreaths last December though, so I went into the woods and cut some vines.

The next step was to soak them in a bucket of water so they would soften up enough to allow me to shape them into wreaths.

After soaking for a couple of days, I was able to create a couple of wreaths.

I'm very happy with the results, however, from now on I'll be making them during the summer. The process is just so much easier.

Here's one I made for my mother in law's December birthday...

And here's the one that is on our door now...

I'm really looking forward to making more wreaths this summer!!

Peace and Love,

Stephanie

Advent; December 2011

2011-12-01T09:42:00.001-05:00

Today, we opened the first window on our Advent Calendar.

Peace and Love,

Stephanie

Purple Pesto Calzone

2011-08-12T18:29:00.000-04:00

My middle child is leaving for college this weekend, so I harvested all the purple basil I could to make one of his favorites...pesto calzone.

Pesto

3 cups packed basil (leaves only, no stems)
3-4 large cloves of garlic
¼ tsp. salt
¾ cup freshly grated Parmesan cheese
¼ cup pine nuts
1/3 cup olive oil

Puree‛ everything together in a food processor, until smooth.

Calzone Dough

2 cups lukewarm water
1 T. sugar
1 T. salt
1 T. instant yeast
2 T. extra virgin olive oil
5 - 6 cups unbleached flour

Mix everything together in electric mixing bowl. Knead using dough hook, until smooth and elastic. (5 - 10 minutes)
Turn out into oiled bowl, cover loosely, and let rise until doubled. (1 - 2 hours)

Mix 1 cup pesto with 2 cups ricotta cheese.

Gently deflate dough and divide into 6 -8 pieces. Roll each piece into a circle. Place a portion of filling on one side if the dough and fold the other side over. Seal the edges and prick with a fork or knive to create steam vents. Brush with olive oil.

Bake in a well preheated 425˚ oven for about 20 minutes until lightly browned. I use parchment paper on a pizza stone.

Enjoy!!

Peace and Love,

Stephanie

Roasted Zucchini and Tomato Rice Gratin w/ Fresh Herbs

2011-07-18T17:15:00.006-04:00

I was concerned about my zucchini and squash plants in mid June when I first noticed some squash bugs hanging out on them. This is my third year growing vegetables. 2007, 2008, and this year. In 2008 I waged war on squash bugs and lost and I decided I wasn't going to put myself and the bugs through all that again. I just picked up the bugs and threw them into the woods. Anyway, I had decided that gardening is about the process, not the results. I enjoy digging in the dirt, listening to the birds and admiring nature.

I considered buying some organic pesticide, but I really didn't want to spend the money. Anyway, I couldn't sprinkle a bunch of poison around those plants. Organic or not it would kill bugs and the garden is well populated with really large beautiful garden spiders and many more innocent bugs. A few zucchini wouldn't be worth all that. I weeded, watered, mulched and just let things be.

I have one zucchini plant and one yellow crook neck squash. Both heirloom varieties from Uwharrie Heirlooms. These plants are awesome. They are strong and healthy and producing plenty of delicious fruit. There are still a few squash bugs but there are also still a bunch of spiders and other beneficial insects. The garden is in natural balance.

Yesterday, after harvesting basil, oregano, thyme, tomatoes, and zucchini I created this gratin for our dinner. It was really delicious. We had it with a salad which included homegrown green peppers, cucumbers, and more purple basil, along with homemade ranch dressing.

Roasted Zucchini and Tomato Rice Gratin w/ Fresh Herbs
adapted from this

3 cups cooked brown rice
1 ½ pounds zucchini, sliced ¼ inch thick
5-6 tablespoons olive oil, divided
1 pound San Marzano tomatoes, sliced ¼ thick
1 medium onion, chopped
3 garlic cloves, finely chopped
2 eggs, lightly beaten
1-3 tablespoons chopped fresh herbs (basil, thyme, oregano)
½ cup grated Italian Blend Cheese (mozzarella, provolone, asiago, parmesan, romano), divided

Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

Roast zucchini in upper third of oven and tomatoes in lower third at 450° F., turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

Meanwhile, saute onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, until soft and translucent about 7- 10 minutes. Remove from heat and stir in herbs.
Stir together onion mixture, cooked rice, eggs, 1/4 cup cheese, 1/4 teaspoon salt, and freshly ground pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese. Sprinkle extra basil leaves on top.

Bake until set and golden brown, about 15 - 20 minutes.
Enjoy!

Peace and Love,

Stephanie

Garden; 2011 Update

2011-07-06T13:16:00.001-04:00

Everything around us is growing, growing, growing! The plants I got from Hugh at the Farmers Market are amazing. Look what they have done!!!

They grew from this:

To this:

The Mammoth Sunflowers have been growing:

And the grapevines:

I planted some Black Eyed Susan seeds last year. They didn't do very much then but have returned and are flowering nicely:

Vegetables:

peppers

yellow squash

cucumber

zucchini

tomatoes

This is one of the local inhabitants:

And this is what happens when you go on vacation and leave your vegetables alone for a week...

very large zucchini

Peace and Love,

Stephanie

Organic Strawberry Jam

2011-07-05T09:34:00.000-04:00

Each Spring I go to a Pick Your Own Strawberry Farm. I pick enough for us to eat fresh berries, freeze some for smoothies and other uses, and make lots and lots of jam. We all eat peanut butter and jam sandwiches almost every day, so that's a lot of jam....a lot of strawberries and also a LOT of sugar.

This year I wanted to find organic strawberries and use organic sugar. I also wanted to use low sugar pectin and much less sugar. I had a difficult time finding an organic berry farm. I found out there is one organic pick your own place in the state and it is a two hour drive from here.

I searched more and started sending emails and making calls. What a blessing it was that Will from Rocky River Farm in Chatham County, NC returned my email and agreed to help us out. He grows strawberries using all organic methods and usually sells at his local Farmers Market. He agreed to let us come out and pick our own berries, and he gave us a great deal.

On Sunday, May 15th we took a 30 minute drive to the farm. We had so much fun meeting Will, Tabitha, and their little one. Will gave us a tour of his veggie farm, and let us pick strawberries to our hearts content!

I used Ball Low or No Sugar Needed Pectin. The jam is delicious. Much less sugar so it is not as bright red as regular jam and has a softer set. The taste is pure strawberry. So happy to have this yummy strawberry jam to eat all year long!!

Crochet Projects...Completed and Current

2011-05-03T08:02:00.000-04:00

I recently finished the crochet project I was working on for almost a year. I took some breaks and made a couple of hat and scarf sets last winter, but for the most part this is what I have been working on.


crocheted curtains (wool)

I'm happiest when I have a crochet project to work on and after going shopping with my daughter and seeing lots of crocheted sweaters, I decided I wanted to crochet a sweater. I found a pattern online and ordered it along with some flax yarn.

sweater in progress (flax)

This should keep me occupied for quite awhile!!

Peace and Love,

Stephanie

Garden; 2011

2011-05-02T17:27:00.002-04:00

Iris

Gardening, in this area, is really a year round activity more than just a seasonal thing. This Spring, however, marks a renewed interest, on my part, to pursue gardening more. I have begun with a basic attitude adjustment. I am focusing my efforts on enjoying each task for its on merits, rather than expecting a certain outcome. I am gardening to enjoy my time outdoors, and any results are certainly more than welcome, but I am focusing on each activity as an end in and of itself. This frees me from being disappointed if certain plants are eaten by deer or insects or otherwise fail to thrive.

wild dandelion greens

The first of this Spring's garden offerings were wild edibles. I foraged the grassy areas of the property for early, tender dandelion greens and violets. The dandelion greens were added to salads and cooked to be eaten with a traditional Southern country supper of greens, beans, and cornbread! The violets were made into violet jelly. Next time the violets bloom I plan to pick lots more for more jelly and a supply of candied violets to decorate cakes!

violets

The mint is thriving, after going somewhat dormant over the winter. I plan to cut the first batch to dry tomorrow. I have used some in various salads and dishes, along with the oregano and thyme which are also growing well. Mik cut and used the first chives with some eggs!

I put in asparagus crowns, onions, garlic, and shallots in March. They are all growing. The strawberry bed is eaten by deers regularly...I plan to dig it up and plant something else.

Last Saturday, I went to the Asheboro Farmers Market, where I met Hugh from Uwharrie Heirlooms. I came home with 3 tomato plants, 3 peppers, an eggplant, a zucchini, a squash and 2 cucumbers. And five clumps of chives. Hugh's plants are so healthy and beautiful and his offerings are so varied. I can hardly wait to see him again and buy some more plants. I have so many areas to plant!!

plants from Uwharrie Heirlooms in the garden

Today is another beautiful day here in the middle of North Carolina. Good day for some Spring cleaning, bread baking and other various homemaking tasks. Last night I started sprouting beans again...at long last. This first batch are mung beans and I hope to keep this up and include beans sprouts in my diet regularly.

mung beans in sprouting jar

Have a beautiful day!

Peace and Love,

Stephanie

PS Oh yeah...I have some herb seeds started, too...basil, purple basil and parsley.


basil seedlings

rose bush

rose (close up)

Green Cleaning Puts a Smile Back on my Face

2011-03-09T11:27:00.000-05:00

Hello,

One of the very most beneficial changes I have made has been to quit using toxic home cleaning products. Wow!! I am amazed at how much better I feel after a morning of cleaning bathrooms than I used to feel when I used stuff like Comet. That chlorine would get in my nose and deep into my lungs and everything would taste funny all day. Yuch!!

Nowadays, cleaning mornings are much happier for me. I use Borax in the bowl and a vinegar spray on the outside of the toilet.I like Bon Ami for the tub and sink. Of course, I use my steam mop on the floor and it is great. After everything is clean and dry I come back and spray the shower walls and toilet with essential oil water. Usually lavender or another oil with anti bacterial properties. This is the same spray bottle we use as room deoderizer. Plain water with 25 or so drops of essential oil.

Everything is completely non toxic. Clean and disinfected. The best part is I'm not putting my immediate or long term health at risk. I feel better, my wallet feels better, and my septic system and environment feels better. :)

I hope you will try this, I highly recommend it!

Peace and Love,

Stephanie

Afternoon Cookie Break; Secret Whole Wheat and Coconut Oil Cookies....aka Chocolate Chip Brownie Bites

2011-03-08T15:44:00.004-05:00

Hello,

I've become ever more conscious and consistent about buying and serving the healthiest food for my family. I buy organic ingredients and prepare as much I can myself. I don't want to feed myself and my family trans fats, artificial anything, non organic happy farm raised eggs or milk, and a host of other junk that is commonly included in packaged foods.

I also like to add more nutrition to our treats. I want to give my family sweets (in moderate amounts) that will nourish their bodies as well as their souls. Coconut oil is a good fat and whole wheat pastry flour adds protein. The cocoa has antioxidants and the healthy, happy, real, free range local farm raised eggs are loaded with protein, vitamins, and more healthy Omega fats!

These cookies were great taken to school and work and shared with friends, with a glass of milk for a late night teenager's snack and with a cup of coffee for mom's afternoon break. ;)

Chocolate Chip Cocoa Brownie Bites

1 cup extra virgin coconut oil
1 ½ cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2/3 cup cocoa powder
¼ teaspoon salt
2 cups chocolate chips

Cream coconut oil and sugar in the bowl of an electric mixer at medium speed for several minutes, until light and fluffy. Add eggs,one at a time, mixing well after each addition.
Sift together dry ingredients and add to creamed mixture. Stir well, the dough will be fairly stiff. Stir in chocolate chips.
Drop by rounded teaspoons full onto a baking sheet lined with parchment paper. Bake at 350˚ for about ten minutes.The cookies should still be soft and slightly crumbly, they will firm up while cooling. Cool for a couple minutes on the sheets before removing to a wire rack to cool completely.

Enjoy!!

Peace and Love,

Stephanie

Afternoon Cookie Break; Lemon Bars and Lemonade

2010-05-05T14:30:00.003-04:00

Hello,

Perfect for a sunny, Spring afternoon; lemon bars and lemonade made from all natural, organically grown ingredients.

The lemon bars are delightfully delicious, bursting with fresh lemon flavor. The recipe is from King Arthur Flour Whole Grain Baking Book.

The lemonade is made by making a simple syrup of sugar and water along with some strips of lemon peel. After it cools the lemon juice is added to the syrup and the whole thing is strained. Individual glasses of lemonade are created by mixing the syrup with water and ice. Cold, refreshing and ultra lemony.

Lemon-Oat Squares

Crust

½ C. unsalted butter
1 C. packed brown sugar
1 t. baking powder
½ t. salt
1 C. rolled oats
2/3 C. rolled oats, ground for 30 seconds in a food processor
¾ C. whole wheat flour
2 T. orange juice

Filling

1 can sweetened condensed milk
1-2 T. grated lemon zest
½ C. lemon juice

Preheat oven to 350°. Lightly grease a 9 x 13- inch pan.

Beat the butter, sugar, baking powder, and salt in a medium mixing bowl till smooth. Add the rolled oats, ground oats, flour, and orange juice, mixing to combine. Stop mixing as soon as it starts to clump.

Sprinkle half the mixture into the prepared pan. Press it in, making a smooth layer.

Whisk the condensed milk, lemon zest and juice in a small bowl, stirring until smooth and thickened. Spread the filling over the crust in the pan. Sprinkle the remaining crust on top, distributing it evenley.

Bake until light, golden brown, about 35 - 40 minutes. Set on rack to cool. After ten minutes run a knife around the side to loosen the edges. Refrigerate overnight before cutting into squares and serving.

Lemonade

Boil for 5 minutes: 2 C. sugar, 1 C. water, skin of 3 lemons cut into thin strips.
Let cool and then add the juice of 8 lemons. Mix well, then strain. For each tall glass of lemonade, add 3 T. of mixture, then the rest of the glass with ice and water.

Enjoy!

Peace and Love,
Stephanie

Chocolate Swirl Coconut Banana Bars

2010-04-27T18:22:00.003-04:00

Hello,

Sometime last August I found a recipe on a blog that sounded so yummy that I printed it out right away. Somehow, I never go around to making it. This afternoon while reorganizing my recipe binder I came across it and decided I had to give it a try and decide if I wanted to keep and file the recipe, or send it to recycling.

Wow! Am I ever glad I made this. These are really, really super yummy and very quick and easy, too! I changed the original recipe by adding one cup of unsweetened shredded coconut, doubling the vanilla and including ½ teaspoon of almond extract, which all added up to a delicious, over the top, tropical, chocolate delight.

You can find the original recipe here. If you love coconut and banana, I suggest you make it like I did:

Chocolate Swirl Coconut Banana Bars

½ cup butter
1 C. sugar
1 egg
1 t. vanilla
1 ½ C. mashed banana
1½ C. flour
1 t. baking powder
1 t. baking soda
2 t. vanilla extract
½ t. almond extract
½ t. salt
¼ C. cocoa
1 C. chocolate chips

Cream together the butter and sugar on medium speed until light and fluffy. Add the egg, vanilla and almond extract, and bananas, and beat thoroughly. Stir in the coconut. Sift together the flour, baking powder and soda, and salt. Add to the creamed mixture and combine completely. Remove half the batter from the mixing bowl. Add cocoa to the batter left in the bowl and mix well. Spread the chocolate portion in the bottom of an oiled 9 x 13- inch baking pan. Spoon the remaining batter on top, swirl gently, and sprinkle with chocolate chips. Bake at 350˚ F. for 30 minutes or until a toothpick inserted near the center comes out clean.

Enjoy!!

Peace and Love,

Stephanie

Follower Feature; Tara

2010-04-27T08:18:00.000-04:00

Hello,

My third follower is Tara from Scarborough Seashells. Tara and I also came across each others blogs through Vintage Thingy Thursday. Tara is a work at home mom who is a very creative person. Reading her blog has given me lots of neat ideas and inspirations for future projects.

In addition to her blog Tara also has an Etsy shop where she sells her hand made jewelery. The amazing thing about her work is that her jewelery is made from sea glass that she finds herself! Tara lives close to the ocean, in Rhode Island, and walks the beach, finds sea glass, and turns it into beautiful wearable art.

Check out Tara's blog and I know you will love it!

Peace and Love,

Stephanie

Afternoon Cookie Break

2010-04-15T14:35:00.002-04:00

Hello,

This spot is at the edge of the yard, near the woods. I love the little blue flowers that grow here in the shade of the big oak tree, and the rocky, mossy ground. I like to sit here and daydream, sometimes, and this spot makes me think of picnics. Spreading a blanket on the ground, and relaxing in the filtered sunlight.

These cookies are called Oatmeal Chocolate Chip and Pecan Cookies, and I found the recipe here on Epicurious. These are special cookies because they are flavored with just the right amount of spices and orange peel. I love the flavor of orange and chocolate and I grated my peel coarsely, so you can see and taste the orange flavor.

I think these cookies would be wonderful to have along on a picnic or a hike.

Hope you all are having a wonderful day.

Peace and Love,

Stephanie

Wardrobe Wednesday

2010-04-14T11:51:00.000-04:00

Hello,

Here, in my part of North Carolina, the temperatures are a bit cooler, today. Right now, it is 52° F, with an expected high of only 65°. So, I had to wear some stockings again, today. Despite the cooler weather it is such a Springy day!! Our azaleas are in full bloom and the overcast skies somehow make all the Spring green leaves look so very, very green.

My top is Bandolino. I got it for next to nothing on clearance at Macy's.
The skirt is Michael Stars, from Anthropologie, also bought on sale, but not for next to nothing!
The shoes are Softshoe by Medicus. I love these shoes because they are very comfortable and the soles are soft so I can walk around silently!!

Hope you all are having a wonderful day!!

Peace and Love,

Stephanie

I Love You Cake

2010-04-13T08:50:00.004-04:00

Hello,

Last Saturday, my wonderful husband and I celebrated our wedding anniversary. I made him a cake that turned out to be one of the best cakes we have ever had so I want to share the recipe. This cake is so yummy!! The only big difference between this recipe and most of the others I have made is that the egg whites are beaten and then added to the batter at the end. This is a great cake for any occasion, and I highly recommend it.

Chocolate Covered Strawberries Cake

INGREDIENTS:

2/3 cup butter, softened

1-1/2 cups sugar, divided

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

4 egg whites

1 cup sliced fresh strawberries

FROSTING:

3 3/4 cups confectioners' sugar

3/4 cups baking cocoa

6 T. butter, softened

1/2 cup milk

1 teaspoons vanilla extract

1/2 cup sliced fresh strawberries

8 whole fresh strawberries

DIRECTIONS

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
    In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
    Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a large bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
    Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. ( I didn't do this part)

Enjoy!!

Peace and Love,

Stephanie

Fashion Friday

2010-04-02T12:23:00.000-04:00

Hello,

The weather has been absolutely lovely here. Today, it is another beautiful day. The temperature is already 84° F!! Time to put on some summer clothes and enjoy the feeling of the warm sunshine on my skin.

                                       Top: Ann Taylor
                                        Skirt:Janette (Modcloth)
                                         Shoes: L.L. Bean

Hope you all are having a wonderful day!!

Peace and Love,

Stephanie

Stephanie's Curry Creation

2010-03-27T08:07:00.000-04:00

Hello,

Last night I wanted to prepare something from the ingredients I had at home. I searched through some recipes but couldn't find what I was looking for. I decided to get creative and daring and use what (little) I know about Indian cooking and come up with my own original dish. I'm not sure what this should be called, maybe one of you can help me with that.

This turned out to be quite good, if I do say so myself! It has the right amount of heat for my family but probably not enough for people who like their food HOT.

Stephanie's Curry Creation

3 medium potatoes
5 T. oil
1 t. cumin seeds

Put next seven ingredients in blender along with 3 T. water and grind to make a smooth paste:
3 T. chopped garlic
3 T. chopped ginger
2 t. coriander
1 t. cumin
½ t. turmeric
¼ t. cayenne
1 . salt

1 C. finely chopped onions
2. bell peppers, finely chopped (I used one red and one orange)
½ C. peas, frozen; rinsed under cold water
½ C. corn, frozen; rinsed under cold water
1 t. garam masala
1 T. lemon juice

1. Biol potatoes in skins until just done. Rinse under cold water, drain and allow to cool. Peel potatoes and chop into ½ inch pieces.

2. Heat oil in heavy skillet over medium heat. Add cumin seeds and stir and fry for about a minute. Add paste and stir and fry for about three minutes. Add onions and cook for about three more minutes. Add peppers and cook three minutes more. Stir in the potatoes and stir and cook for seven minutes. Stir in the corn and peas and heat through.

3. Remove from heat and stir in the garam masala and lemon juice. Garnish with cilantro and serve with chappatis, naan, or other bread.

Enjoy!!

Peace and Love,

Stephanie

Wardrobe Wednesday

2010-03-24T15:14:00.000-04:00

Hello,

Today is another beautiful Spring day here in North Carolina. Trees and bushes are flowering everywhere. White pear trees, bright yellow forsythia bushes, tulip trees, and my favorite, the weeping cherry trees. This one is in my front yard. I love this tree.

Today, I just felt like wearing jeans...so I did.

Top:Mushka
Jeans: Madison

Hope you all are having a wonderful day!!

Peace and Love,

Stephanie

Follower Feature; Troy

2010-03-22T07:32:00.001-04:00

Hello,

Today, I will tell you about Troy from I Refuse To Recede. Troy came across my blog on my first Vintage Thingie Thursday post, and I was very happy to have acquired my second follower!!

Troy's blog is very interesting. His posts are well written and contain lots of useful information. His main focus is on frugal living and herb gardening, although his posts cover other topics, as well.

I am really looking forward to reading more at I Refuse To Recede. His recent post about the herb Rosemary was very educational. I suggest that you head on over to Troy's blog and do some looking around.

Thanks for following, Troy!!

Peace and Love,

Stephanie

Wardrobe Wednesday

2010-03-17T15:06:00.000-04:00

Hello,

Today is warmish, about 63˚ F. Little flowers are blooming all across the farmer's fields, and in our yard. The periwinkle is blooming,

along with daffodils,

and a few dandelions.

Everything outside is green and growing, but, even though it is St. Patrick's Day, my clothes are NOT green, today. My clothes are basically never green...

                                           Top: Style & Co.
                                           Leggings: Hue
   Boots: Arturio Chiang

These earings were purchased at a craft fair from Bijou Buttons. They are made from vintage Czech glass buttons!

Hope everyone is having a happy day!!

Peace and Love,

Stephanie

Follower Feature; Jagruti

2010-03-13T06:54:00.000-05:00

Hello,

Today, I would like to thank my first follower, Jagruti, of Joy of Cooking. We met right before my first blog was lost and as soon as I started this one, she was there. I really appreciate her support, it's so nice to have someone read your blog, and take the time to comment. Thanks, Jagruti.

My family loves Indian food, but I have had some difficulty in learning how to create this style of food, being unfarmiliar with many of the spices and ingredients. Reading blogs like Jagruti's has helped me to slowly gain understanding, and a little bit of skill.

I decided I wanted to do a post about each of my followers and thought I would start with Jagruti because she is my first follower. I decided I would choose one of her recipes, and make it myself. But first, I would read a few of my favorite blogs. I went to Holy Cow! and was so surpried to see that Viashali had just posted one of Jagruti's recipes. What a coincidence!! When I read her post I decided it was fate and that I, too, would make the same recipe; Broccoli with Fenugreek Seeds!!

I had everything I needed to make this except the Channa Dal. I had picked up some organic Fenugreek seeds a while back, after seeing them as an ingredient in an Indian dish, but had never made anything with them before, so I wasn't sure what to expect. Channa Dal is simply not available to me anywhere I shop. I have been told that there is an Indian Grocery in a nearby town, but I haven't been there yet. I wanted to make this recipe right away, so I decided to substitute garbanzo beans for the Channa Dal.

Another interesting thing is that just the other day my husband and I were discussing the fact that we never see any broccoli at an Indian restaurant. In her post, Jagruti explains that broccoli is not a traditional Indian vegetable and that she has begun to cook with it since her move to London!

This dish turned out to be super delicious and simple to prepare. I am so honored to have Jagruti as a reader of my blog, and I can't wait to try more of her wonderful vegetarian Indian recipes.

Here is the recipe for Broccoli with Chaana Dal and Fenugreek seeds on Jagruti's blog and this is my adaptation.

3 C. broccoli florets, steamed
2 C. cooked garbanzo beans
¼ C. fenugreek seeds (soaked for about three hours)
1 large onion, finely chopped
3 large cloves of garlic, finely chopped
3 T. olive oil
½ t. turmeric
¼ t. cayenne
1 t. coriander
1 t. cumin
¼ t. garam masala

Heat oil in a large pan. Add onions and about 1 t. salt, and saute' for several minutes, until the onion is soft. Add garlic, lower the heat and continue to saute' and stir. When the onion is transluscent add the turmeric, cayenne, coriander and cumin and continue to saute' for about three more minutes. Add the fenugreek seeds, garbanzo beans and broccoli and mix well.Saute' a few more minutes. Remove from heat and stir in the garam masala.

Enjoy!!

We had this delicious dish with saffron basmati rice, raita, tomato chutney and chapattis.

Peace and Love,

Stephanie

Vintage Thingie Thursday

2010-03-11T08:43:00.001-05:00

Hello,

This week, I have a very special vintage thingie to share with all of you.

This is a hand made quilt made by my children's Great Great Grandmother, Ethel Rose, who lived from 1882-1947. So, this quilt was made sometime in the first part of last century.

The hand stitching is absolutely amazing. So many little, perfect stitches. All the little stitches forming beautiful designs. Also, there is embroidery embellishing the applique flowers and leaves.

I cherish this quilt and am amazed and impressed by the handiwork of this mother of yesteryear.

Be sure to check out all the other great Vintage Thingie Thursday posts at Suzanne's blog ColoradoLady.

For anyone who wants it, the recipe for the Blueberry Crumb Cake seen last Thursday is here.

Peace and Love,

Stephanie

Wardrobe Wednesday

2010-03-10T12:09:00.002-05:00

Hello,

I have been inspired by fellow bloggers, Kristina and Sher, to do this "fashion" post. Sher writes a fashion blog,and she has a fun, positive attitude. And Kristina, who blogs about her creativity, has been posting what she is wearing each Wednesday for several weeks, now.

When I was a teenager, I really enjoyed expressing myself through my wardrobe, as best as I could, with the limited budget I had. When I was working, I dressed each day according to the bank's dress code, and in my own style. But, as an at home mom, I stopped thinking much about style.

When the kids were really little I wore sweat pants and a tie dye t-shirt practically every day. Since then, I started wearing blue jeans almost always.

Very recently, it occoured to me that I was tired of wearing jeans every single day and decided to make a change. Since then, I have really been enjoying wearing clothes that express my own personal style and are a bit more exciting than the same old jeans day after day.So, here is my first post about "style."

The top is Ann Taylor.

The skirt is vintage thrifted. I've probably had this over ten years. Two things I LOVE about this skirt are; it has pockets and the buttons.

They are mother of pearl. And, they are not decorative, they really work!

The shoes are pink studio. "All the Cage" from Modcloth.

Tights are Hue.

Scarf is also vintage thrifted from "Showboat Costumes" in Southern Pines, NC.

Hope you are all having a great day.

Peace and Love,

Stephanie

Blueberry Crumb Cake Two Ways

2010-03-10T06:39:00.003-05:00

Hello,

Last week I made a Blueberry Lemon Crumb Cake that appeared on the vintage cake saver in my Vintage Thingie Thursday post. I promised to share the recipe, so here it is. This is a very delicious crumb cake that I have made two different ways. The first is lemon flavor. The cake is moist, tangy, and delicious. The second cake is flavored with cinnamon, nutmeg, and vanilla. Equally delicious.

I adapted this recipe from several different crumb cake recipes including a Blueberry Buckle from King Arthur's Whole Grain Baking Book.

Blueberry Crumb Cake

For the crumb topping:

6 T. butter, melted and cooled
½ C. whole wheat pastry flour
½ C. unbleached white flour
1 C. lightly packes brown sugar
½ t. sea salt
2 T. freshly grated lemon zest OR 1 t. cinnamon and ½ t. ground nutmeg

For the cake:

8 T. butter, softened
1 C. natural sugar (evaporated cane juice)
2 eggs
2 C. white whole wheat flour
½ C. unbleached white flour
2 t. aluminum-free baking powder
½ t. sea salt
1 C. buttermilk
1 ½ C. blueberries
2 T. freshly grated lemon zest or 1 T. vanilla

Preheat the oven to 350° F.Position the rack just a bit higher than the center. Grease and flour a 9" x 3" round or square cake pan or spring form pan.

Prepare the crumb topping by mixing the dry ingredients together and adding the cooled butter. Mix well and set aside.

In the bowl of an electric mixer beat the butter and sugar for several minutes until light and fluffy. add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition. Beat about three more minutes.

Add the flour mixture a third at a time, alternating with the buttermilk. Stirring gently, until just combined after each addition. Stir in either the lemon zest or vanilla.

Pour the batter into the prepared pan and smooth the top. Distribute the blueberries evenly over the surface of the cake. Sprinkle the crumb topping over the blueberries. Start at the sides, piling the crumb topping up the edges of the pan, then cover the middle. This prevents the cake from rising up the sides, around the topping.

Bake for about 1 hour until a cake tester inserted in the middle of the cake comes out clean.

Enjoy!

Peace and Love,

Stephanie

Have You Seen Jack in the Green

2010-03-09T17:36:00.001-05:00

Hello,

The past four days have been warm and sunny. Today the temperature was 73° F. We bought tickets, in advance, to see Alice in Wonderland in IMAX 3-D for Saturday afternoon, so that's what we did. The movie was fun. But on Sunday, Monday, and Tuesday I spent several hours each day outside, raking.It feels so good to be back outside welcoming Spring.

This past Fall and Winter we let all the dead leaves lay where they fell. The leaves did a great job protecting the lawn all winter long and it was a welcome sight when the leaves were all mulched and partially removed to reveal green. The color of Spring. So lots of raking and raking and a little bit of trimming and I was able to clean up around the frog pond.

It went from looking like this:

To looking like this:

The tulips we planted two years ago:

My seashell garden:

The area around this frog pond is covered by a pretty hardy growth of this naturally occurring ground cover. It has tiny blue flowers.

I love this fern which planted itself in the stones around the pond.

Each blade of grass whispers Jack-in-the-Green.
Oh Jack, please help me through my winter's night.

Peace and Love,

Stephanie

Vintage Thingie Thursday

2010-03-04T08:14:00.004-05:00

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Hello,

I recently discovered Vintage Thingie Thursday via fellow blogger, Becky, who turns out to be located fairly close by, geographically. I hope to be able to meet her in person someday for a day of antiquing. I love vintage items. It's fun to look at something that has been around for a long time and think about all the times that people have used the item and how it was part of their lives in days gone by.

My theme for today is aluminum. Both these items were used by my mother the whole time I was growing up. She is the type of person who takes great care of her things and does not buy new ones unless absolutely necessary. She passed them along to me years ago only because she wasn't using them anymore and realized they were still perfectly useful.

Both of these are stamped on the bottom with the company logo and the words "COMET The Popular ALUMINUM Made in the USA." They are at least fifty years old, probably more like 60!

Here is the first one, a cake saver.

Here it is still in use! The cake turned out to be very delicious...Blueberry Lemon Crumb Cake. I will be sharing the recipe in an upcoming post!

This next one is an egg poacher. My mom used this a lot, so much neater than poaching eggs directly in the boiling water and no waste!

This is the best shot I could get of the logo imprinted on the bottom, after all it is a bit faded by now!!

I have really enjoyed doing this post and can't wait to visit everyone's blogs today to read about, and look at, all the great vintage items. This week's Vintage Thingie Thursday posts can be found here at Suzanne's blog The Colorado Lady.

Peace and Love,

Stephanie

Mixed emotions

2010-03-03T10:39:00.000-05:00

Hello,

So many things in life are not all black or white. So many things bring mixed emotions. That is how I am feeling about the big change at our house right now. It is absolutely a positive change, but still there are feelings of sadness, and even loss.

Last week, my oldest son started staying at a house with two of his co-workers. I could say he moved out, but I prefer to say he is staying in town for a while. I've been looking forward to this big step, after all he IS nineteen years old. But, it seemed to happen so suddenly, and now that he is not here I miss him. We've been together for nineteen, almost twenty years, how could I not miss him?

I know that this is a good thing. He needs to get a chance to try things on his own. Of course, he always has a home with me, anytime he needs it, and of course, I hope he will make things work out for himself "out there." At the same time I feel just a "little bit" sad...I don't see him every day now and if I want to just reach out and hug him...I can't.

So, I just have to accept my mixed emotions, knowing that this change was always in the plan from the very beginning. The time has come, my oldest is staying in town, for now, and the others are not all that far behind him. It's strange how while he was here I felt one way, and now just because he isn't I feel somehow older.

It's a new day. It's wonderful. I'm gonna shed some tears...bittersweet.

Peace and Love,

Stephanie

About Me

2010-02-28T13:27:00.002-05:00

Hello,

My goal in life is to live in peace, while creating a pleasant home atmosphere, and enjoying myself pursuing my individual and family goals. For me, life is about taking care of myself, and my family, and living in harmony, as much as possible, with the world around me. I think about the impact each decision I make will have and choose accordingly. Maintaining balance is important to me.

My world is centered on my home and family. My role includes shopping for and preparing food for myself, my husband, and our children, organizing and decorating spaces, and doing routine housekeeping. I also enjoy gardening, crocheting, yoga and Pilates, walking and hiking, reading, internet, fashion and beauty, and photography. I am the family archivist. I organize our photos and home movies, albums, cards and memorabilia.

The choices I make promote living a family lifestyle that includes avoiding anything artificial or toxic and sticking to whole, natural, and organic. We are vegetarians, who thrive on our health promoting, energizing whole foods based diet.

This blog will feature my thoughts related to inner and outer peace, loving myself and all of creation, and the things I do at home; either cooking, baking, gardening or crafting that help make life pleasant and enjoyable.

Peace and Love,

Stephanie