Making fresh pasta!

Perfect weather for a beautiful tour. Perfect weather for a beautiful tour. Perfect weather for a beautiful tour. Perfect weather for a beautiful tour.

Perfect weather for a beautiful tour.

Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today! Beautiful flowers and plants at the 2014 Garden Tour today!

Beautiful flowers and plants at the 2014 Garden Tour today!

Curry is always comfort food.

Graduation weekend, so busy, hope this helps!

Credit: sblattindesign

Beautiful day for the market and so thankful that there was tons of rhubarb to buy.  I’m also still on my waffle kick, and wanting to put as many fun things on top of them.  So with those inspirations combined, and decided to begin searching for some kind of fun flavorful combination to share with friends.
Searching online I found this recipe by Jamie Oliver, which I modified to fit what was in my cupboard.  Along with this rhubarb sauce as well as fresh pears and strawberries (a natural compliment to rhubarb), we had some delicious fruity fresh waffles for lunch.  The lemon and ginger gave a nice surprise to compliment the brightness of the flavors.
For the Rhubarb sauce, place all of these ingredients in a sauce pan and on low heat cook for 5-7 minutes until soft and tender:750 g rhubarb, washed and chopped to inch size piecesjuice and zest of 1 lemon100 g sugar2 inches of fresh ginger, peeled and grated1 old used vanilla pod
Be sure to take out the old vanilla pod which steeped in the sauce before serving!
—j Beautiful day for the market and so thankful that there was tons of rhubarb to buy.  I’m also still on my waffle kick, and wanting to put as many fun things on top of them.  So with those inspirations combined, and decided to begin searching for some kind of fun flavorful combination to share with friends.
Searching online I found this recipe by Jamie Oliver, which I modified to fit what was in my cupboard.  Along with this rhubarb sauce as well as fresh pears and strawberries (a natural compliment to rhubarb), we had some delicious fruity fresh waffles for lunch.  The lemon and ginger gave a nice surprise to compliment the brightness of the flavors.
For the Rhubarb sauce, place all of these ingredients in a sauce pan and on low heat cook for 5-7 minutes until soft and tender:750 g rhubarb, washed and chopped to inch size piecesjuice and zest of 1 lemon100 g sugar2 inches of fresh ginger, peeled and grated1 old used vanilla pod
Be sure to take out the old vanilla pod which steeped in the sauce before serving!
—j Beautiful day for the market and so thankful that there was tons of rhubarb to buy.  I’m also still on my waffle kick, and wanting to put as many fun things on top of them.  So with those inspirations combined, and decided to begin searching for some kind of fun flavorful combination to share with friends.
Searching online I found this recipe by Jamie Oliver, which I modified to fit what was in my cupboard.  Along with this rhubarb sauce as well as fresh pears and strawberries (a natural compliment to rhubarb), we had some delicious fruity fresh waffles for lunch.  The lemon and ginger gave a nice surprise to compliment the brightness of the flavors.
For the Rhubarb sauce, place all of these ingredients in a sauce pan and on low heat cook for 5-7 minutes until soft and tender:750 g rhubarb, washed and chopped to inch size piecesjuice and zest of 1 lemon100 g sugar2 inches of fresh ginger, peeled and grated1 old used vanilla pod
Be sure to take out the old vanilla pod which steeped in the sauce before serving!
—j

Beautiful day for the market and so thankful that there was tons of rhubarb to buy.  I’m also still on my waffle kick, and wanting to put as many fun things on top of them.  So with those inspirations combined, and decided to begin searching for some kind of fun flavorful combination to share with friends.

Searching online I found this recipe by Jamie Oliver, which I modified to fit what was in my cupboard.  Along with this rhubarb sauce as well as fresh pears and strawberries (a natural compliment to rhubarb), we had some delicious fruity fresh waffles for lunch.  The lemon and ginger gave a nice surprise to compliment the brightness of the flavors.

For the Rhubarb sauce, place all of these ingredients in a sauce pan and on low heat cook for 5-7 minutes until soft and tender:
750 g rhubarb, washed and chopped to inch size pieces
juice and zest of 1 lemon
100 g sugar
2 inches of fresh ginger, peeled and grated
1 old used vanilla pod

Be sure to take out the old vanilla pod which steeped in the sauce before serving!

—j

Time for rest in the countryside, I’ll be gone all weekend.  Hope to get plenty of rest and personal reflection in during this time.

The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone!

The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone!

I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j

I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.

That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  

I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.

Start with preheating the oven at 350°F.

Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.
2 large eggs
3/4 cup packed brown sugar
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
1 cup milk
1/3 cup canola oil
3/4 cup crumbled soft goat cheese

Then combine the dry ingredients in a separate bowl:
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.

Bake for 13-15 minutes, and share with friends!

—j

I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j

I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.

First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.

Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.

Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.

Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.

How easy is that?  I’ll be posting the other muffin recipe later today.

—j