Turkey Creek Lavender

Turkey Creek Lavender

Sunday, January 29, 2012

Sunday Morning Refrigerator Pie...aka Easy Quiche





















I would have always referred to this egg conconction in a pie crust as quiche if I hadn't seen Alton Brown of Food Network Good Eats fame whip it up and call it "Refrigerator Pie." Er...okay...

So now I'll call it Refrigerator Pie. Whatever. Alton just made it so darn easy. The usual science and history lesson...refrigerated pie crusts, some miscellaneous fillings, egg and cream mixture referred to as a royale, pour it in, bake it. Easy Sunday morning breakfast. Count me in! (When you follow the link make sure to read the ratings and reviews. Some people are so creative. One guy even used shredded hash browns as the crust. I'll do that next time.)

For this recipe I used half and half, not cream. A girl's gotta cut a little fat somewhere.

Refrigerator Pie
1 cup heavy cream or half and half
2 eggs
2 pinches kosher salt
Freshly grated nutmet

For 1 refrigerator pie
1 frozen 9 inch pie crust

Any one of the following combinations suggested by Alton, or make up your own
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, sauteed leeks, and gruyere cheese
Cooked spinach, canned artichoke hearts, and parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon
Port Salut and Spam

(I used chopped ham, green onions, chopped prosciutto, roasted garlic, cheddar cheese and a dash of red pepper flakes.)

Directions
Preheat oven to 350. Combine cream or half and half and eggs in a bowl. Whisk until combined thoroughly. Add the salt and the nutmeg (I did not use nutmeg). Whisk to combine.

















Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients as the eggs will expand upon cooking.

































 Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing. This allows it time to set up and become firmer.

















That's it.

I normally make my own pie crust, but in the interest of experimentation, I did buy frozen pie crust. Pillsbury Ready Crust would work, too.

Other Ideas: Just in time for the Super Bowl you could make your own little quiche tarts. Just press the pie crust into little tart pans, toss in your fave fillings, pour in that royale, bake and voila! If my kids were still little it would be fun to do those little mini pie pans and let them pick the fillings from an assortment. Oh, and wouldn't that be a fun brunch idea when you have house guests. Just set everything out in bowls, let them design their own, pour in the base royale and bake. How fun! Okay, I'll stop now...

Have fun!
Cathy

Saturday, January 28, 2012

Turkey Creek Farmhouse Apple Crisp with a Buttery Caramel Topping


Turkey Creek Farmhouse Apple Crisp with Buttery Caramel Topping


















I mean really...who hasn't made an apple crisp? Who doesn't have their own recipe? Who doesn't have a favorite? I know very few people who don't. In my experience, most recipes are just a variation on another one. We all tweak and tamper until it turns out how we want it to be. And thus, we can call it our own.

Such is the case with my Farmhouse Apple Crisp recipe. Over the years I've taken several different recipes and eventually blended them into one that our family likes. One that fills a 9 x 13 pan, with a crisp, buttery topping that doesn't get soggy, with apples that cook but don't get mushy. One that I can tweak by using apples and pears, or apples and pears and cranberries, or...well, you get the idea. Easily adapted to the season.

I've always added a little lemon juice, but I got the idea to add freshly squeezed orange juice from Ina Garten. We all love Ina, don't we? The Barefoot Contessa. I've never made a recipe of hers I didn't like. So now I add orange juice, and orange and lemon zest. (Thanks, Ina.)

I like this recipe because it makes alot. One big serving spoonful with a drizzle of a divine, Buttery Caramel Sauce, perhaps a tad of vanilla ice cream...well...let's just say it can serve 8-12 (unless you have to beat them back when they come for seconds!).

And the Buttery Caramel Sauce...besides drizzling it on apple crisp, or apple pie, or vanilla, chocolate, or even coffee ice cream, I eat it off the spoon, or stir it into coffee and cream, or (shhhh) hide it in the back of the fridge. And sometimes I even infuse it with lavender. Love it!

The choice of apples...well, we all have our favorites. Granny Smith if you like tart and firm, Golden Delicious if you like sweet and soft...truthfully I use whatever is in the crisper. Today it was Red Delicious, Gala (our favorite), and Golden Delicious. Gala is my favorite apple for everything. In the fall I buy whatever is selling locally and try to eke it out through the winter.

















Turkey Creek Farmhouse Apple Crisp
10 apples, cored, peeled and cut into slices or chunks
1/2 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg or mace
1 teaspoon freshly grated orange zest
2 Tablespoons fresh orange juice
1 teaspoon freshly grated lemon zest
2 Tablespoons fresh lemon juice

Preheat the oven to 350 degrees.

Place the apples and sugar, flour, spices, juices and zests in a large bowl and toss thoroughly. Pour into a 9 x 13 inch pan and spread out. Make the topping.

Topping
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup old fashioned oatmeal
1/4-1/2 cup chopped pecans or walnuts (chopped pretty small, optional of course)
2 sticks cold butter, cubed

Combine the flour, salt, sugars, oatmeal and butter in a bowl. Cut the butter into the dry mixture using a pastry cutter, your blender, or my preference, your hands. I find a food processor makes it too fine. You want it to be coarse, not too fine. Sprinkle it over the apples, covering them completely right up to the edges of the pan.

I have never had this particular recipe bake over, but I still put the 9 x 13 on a baking pan just in case. Bake for 50 minutes to 1 hour, until the top starts to brown and the apple mixture is all bubbly.

Turkey Creek Farmhouse Buttery Caramel Sauce
1/3 cup water
1 1/4 cups sugar
3/4 cup whipping cream
1/3 cup butter, cubed
1 teaspoon vanilla extract

Combine water and sugar in a saucepan. Cook over medium low heat, stirring until the sugar dissolves. Now increase the heat to medium high and boil gently until it starts changing to a light caramel color. Brush down the sugar crystals with a wet pastry brush as they stick to the side of the pan. At this point do not walk away. Do not leave your sauce alone. (This is when your sauce can either a) burn, or b) cook down to sugar again.) Now gradually stir in the cream. Add the cubed butter and stir until it is melted. Remove from  the heat and stir in vanilla. Drizzle over warm apple crisp. Store in the refrigerator. Sneak spoonfuls when no one is looking.

NOTES: Nuts in the topping are optional. The reason you chop them small is if they are too large they can get a little too toasty. And we don't want a burned nutty flavor in our topping, do we? If you like nuts, you could always stir them into the filling instead. Chopped blanched almonds are also good.

This same recipe and topping works well for:  Plum Crisp, Pear Crisp, Cherry Crisp, Pear Cherry Crisp, Cherry Apple Crisp, etc. etc. Play with your food people!

Wishing you a lovely weekend and happy baking!
Cathy

Friday, January 27, 2012

Seasonal Eating...Creamy Turnip Soup: Freakin' Delicious!!



Creamy Turnip Soup



















I know what you're thinking....turnips...yuck. Seriously...this soup is fantastic. It is!! Absolutely restaurant worthy!

I first read this recipe in Garden and Gun, in the column on seasonal eating. We try to practice slow food as much as possible, and eating local, so with over an acre of turnips I'm pretty much game for trying something new. You may have read this post about the dogs eating turnips on our daily nature walks (still haven't figured that one out!), or this post about using raw turnips in salad with a recipe for Lavender Vinaigrette and a bunch of fun facts about the nutritional value of turnips.

By now you've probably gathered we have alot of turnips, and new ideas for using them get me pretty stoked.

And I get to use some of my Chesnok Red Garlic from Baker Creek Heirloom Seeds that I planted last year. (Remember that fantastic Garlic Scape Pesto? I can't wait for summer to get here so I can have this glorious concoction again!) Doubly stoked!
Turkey Creek Farm Chesnock Red Garlic



















Anyway, this recipe begins with roasting the garlic. I had pre-roasted garlic, which I keep in the fridge in a little olive oil for spreads, dips and so forth. (I also keep pre-chopped garlic at the ready for cooking.)














I purposely picked some of the smaller turnips in the field because the bigger ones get really fibrous and bitter.














So here's the recipe. This is a wonderful winter soup, and I think it would make a great first course to a dinner with braised short ribs or a hearty roast.

Creamy Turnip Soup
from Holly Herrick's Southern Farmers Market Cookbook
via Garden and Gun Magazine

1 head roasted garlic
4 cups white turnips, trimmed, peeled and cut into 2-inch cubes
1 medium onion, cut into 8 wedges
4 cups chicken stock
salt and pepper (I used white pepper)
1/2 teaspoon ground nutmeg
2 slices prosciutto, cut into thin strips at 1 inch intervals
1/4 cup whole cream or creme fraiche (I used cream)

Wrap garlic in foil and roast at 425 degrees for 30-45 minutes. When cool enough to handle, squeeze out soft pulp by pressing blade of a knife against the bulb to release the roasted flesh; discard the papery casings. Place garlic, turnips, onions and stock in large saucepan. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook uncovered for 30 to 45 minutes.














Puree until smooth with an immersion blender or food processor. (I used my food processor.)















Return soup to pan. Add nutmeg, prosciutto, and cream.














Bring to a boil; reduce to a simmer, stirring to blend. Garnish with freshly chopped green onions and serve immediately with crusty bread and a simple salad. (I did not have salad, too, as this as a very filling soup...uh...and I ate 2 bowls.)

(I think chives would also be a tasty garnish. I'm particularly fond of garlic chives.)

Now I'm off to Amazon to check out the Southern Farmers Market Cookbook. Might be another one I'll have to add to my already huge cookbook library!

I'd love to hear if any of you try this recipe. Let me know!









Cathy

Thursday, January 26, 2012

Valentine's Day Quick Gift: Cowboy Cookies in a Jar...Again!



















I know, I know. You all know I do these for every holiday. (Yawn.) But they're just so cute with all the pink, white, and red M&M's!!! And what a great little Valentine's Day gift for friends, neighbors, co-workers, teachers, relatives, customers...It's just too easy, and too delicious!

Here is the link to the original post for Cowboy Cookies in a Jar with all the directions that we did for St. Patrick's Day with my Nana's original Cowboy Cookie recipe at the bottom of the post. And here is the link for the fall cookies just to give you an idea of how much fun you can have with this!

I know you are all wildly creative and can come up with some super labelling ideas. (Don't forget to include the directions with the jar.)






















This time I just sandwiched a little ribbon in between some leftover paper, added the greeting on the front, and the directions on the back, glued a little paper to the lid and it's ready to go.





















Hey...make sure you bake a batch for yourself!

Happy Baking, Cathy

Tuesday, January 24, 2012

National Peanut Butter Day! Quick, Easy, Flourless Peanut Butter Cookies
















Peanuts. What can I say. We love 'em. Did you know:  it takes 540 peanuts to make a 12-ounce jar.  The average American consumes more than six pounds of peanuts and peanut butter products per year. Sixty percent of consumers prefer creamy over crunchy. The peanut is not a nut, but a legume related to beans and lentils. The Reese's Peanut Butter Cup was first introduced in 1928. Okay, Enough trivia. For more pb facts check out the National Peanut Board site.
OK Farm Bureau Photo

























Farmers grow alot of peanuts here in southwest Oklahoma. Most of the peanut farmer's we know personally live in Tillman County. So in honor of our friends, and National Peanut Butter Day I'm sharing one of our favorite easy cookie recipes, Flourless Peanut Butter Cookies. They whip up in a jif (pun intended!) and are so easy even your little ones can help. And here's a tip: Mix the ingredients in zip- loc bags, then let the kids knead the bag till mixed. Once they are dipped out by the teaspoonful, the kids can criss-cross the cookies with a fork dipped in sugar. (They don't have to be pretty.)





















Flourless Peanut Butter Cookies
1 cup granulated sugar
1 cup creamy peanut butter
1 egg, slightly beaten
1 teaspoon vanilla extract
Mix all ingredients thoroughly. (I just use a spatula.) Drop by teaspoonful onto baking sheet and press with fork. Bake at 325 degrees for approximately 10-11 minutes. Cool before removing from the baking sheet as these are soft peanut butter cookies. Yields 2 dozen.

Another favorite when the kids were little was what we called Peanut Butter Playdough. I don't know if it's called anything else but when the kids were little they liked to mix it up, play with it and eat it. It was fun for a rainy or snowy afternoon.

Peanut Butter Playdough
1/2 cup creamy peanut butter
1/2 cup honey
1 cup dry milk powder

In a medium bowl combine peanut butter and honey. Stir in dry milk, mixing well. Store in a zip loc bag. Doubles easily. If the dough is too sticky you can add powdered sugar until it reaches a consistency you like.

Lastly, I occasionally make my own nut butters. Easy and all natural, especially if you source your peanuts straight from the farmer. If your peanuts are not already roasted, it's easy to do in the oven. Just layer your raw peanuts, in the shell or shelled, one layer deep in a shallow baking pan. (I use a cookie sheet.) Roast in a 350 degree oven 15-20 minutes for shelled, 20-25 for in-shell peanuts. TIP: Remove from the oven just before desired doneness as they will continue to cook as they cool!)

Once they are roasted, making the peanut butter is easy. I use a food processor.

Homemade Peanut Butter
2 cups roasted peanuts, shelled (see directions above for roasting)
1/2 teaspopon salt (Omit if salted nuts are used)

Process ingredients continuously in your food processor for 2 to 3 minutes. As the peanuts grind they will start to form a ball which will slowly disappear. Continue to process until the desired consistency is reached. You will probably have to stop your food processor periodically and scrape down the sides of the bowl. For crunchy style, stir in 1/2 cup chopped roasted peanuts after the processing is complete. Makes about 1 cup smooth. Store in a tightly closed container in the refrigerator. (I use a glass jar.) It's normal for oil to rise to the top, just stir it in before using.

Don't forget to check out those pb facts, and this article in Prevention Magazine. Enjoy National Peanut Butter Day!

Friday, January 20, 2012

Just in Time for the Weekend: Easy Oven Pork (or Bear) Stew


Easy Oven Pork Stew


















Yes, this recipe works for bear, too. Bear stew. Yes, I did say bear. When we were in Alaska hubby the avid hunter brought home a few bears. Bear meat is much like pork. It has to be cooked until it's done because of the risk of trichinosis. I could tell you alot about cooking bear meat, but you've probably read more than you ever wanted to know.  So on to the pork part.

I use a nice thick pork roast. Around here it's usualy wild pig, but my friend Eva gifted me with a nice pork roast from one of her hogs. (So nice to have domestic meat once in awhile!) I love knowing where my meat comes from.

Naturally this recipe is versatile, my fave word. Sometimes I add jalapenos, or green chiles, or use sweet potatoes, purple potatoes, golden potatoes...well, you get the idea. Like most basic recipes, it's a good one to have handy. And it's great over rice or egg noodles.

Oven Pork Stew
1 pound lean pork pieces, cut into 1-2 inch chunks
3 medium potatoes, cut into 1 1/2 inch chunks
1 medium green pepper, cut into strips
6-8 carrots, peeled and cut in 1 inch slices
1 medium onion, cut in wedges
2 beef flavor bouillon cubes or envelopes (which I dissolve in the water)
1 cup water
1 8-ounce can tomato sauce
1 Tablespoon all purpose flour

Preheat oven to 350 degrees. About 2 1/2 hours before serving trim the excess fat from the pork pieces. In a 9 x 13 inch pan combine all of the ingredients, except for the flour. Evenly sprinkle the top of the pork mixture with flour. Cover the casserole with foil and bake 1 3/4-2 hours or until the pork and vegetables are tender, stirring occasionally.

NOTE: I always add just a light sprinkling of our signature Herbs de Provence de Oklahoma for extra flavor.

















Now you see why this is versatile. This week I added chopped fresh jalapenos. The time before that I added a few turnips. It's one of those easy recipes you can improvise depending on the season and what's available from your garden.

Try this for an easy, hearty Sunday dinner. Wishing you all a wonderful weekend.
Cathy

Thursday, January 19, 2012

Oh, You Darling Clementine!

Clementine's. Sigh.

We are on (and I kid you not) box number 5 just since Christmas. We love these delectable little seedless orange balls of delight! So easy to peel and eat. So portable. So sweet and citrusy.

















The variety we buy around here, Cuties, comes from California. Last year, on our fishing trip to Venice, Louisiana, we were able to buy several bags direct from the grower. Wow! There's nothing like fresh Clementine's.
















So, when I received my copy of Martha Stewart Living yesterday in the mail, and there was a delicious feature on orange and chocolate, well you know I had to try it. Why didn't I think of dipping Clementine's in chocolate? Where was my head? After all, I make Chocolate Covered Orange soap. Duh.

I knew I wasn't going to take the time to make the chocolate fondue recipe in the magazine. (No, I'm too impatient. Surprising, I know.) So I melted semi-sweet chocolate chips in the microwave, dipped those little sections, and let them set up on waxed paper just long enough so that the chocolate was firm, but not gooey. After one taste, I knew we needed some more tropical infusion. So, I took it a step further and dipped them in coconut. Oh. My. So good! Took it right over the top.

So, if you are in need of a little tropical infusion here in the dead of winter, I give you...
















...chocolate covered Clementine's dipped in coconut.

Hey, consider it winter therapy. Chocolate is a mood lifter, full of anti-oxidants, and the citrus is loaded wih vitamin C. How can you go wrong? I'm feeling pretty happy right about now.

Wednesday, January 18, 2012

A Little Something to Warm You Up on a Cold Winter's Night

Is it cold where you are? It is January, after all. Dear daughter said it was snowing in the pacific northwest. Ten inches on the ground and more coming down. It's been pretty chilly here in Oklahoma. And even though I've lived in Alaska, and in the upper midwest, I've certainly acclimated to our warmer climate. 
Warm Spiced Wine courtesy of Turkey Creek.



















It's cold here tonight, so I built a blazing fire and made some warm spiced wine. Yumm. I've had this recipe for over 20 years and keep it on hand in the winter months with a few bottles of red wine. Bonus! It's great for gift giving, so keep that in mind for next Christmas! A bottle of red wine and a package of spice mix with directions attached...Maybe Valentine's Day? With chocolate?

So before we get to the recipe, I have to tell you about Eva's visit. Eva, as you all know, is my supplier of locally sourced goat milk for the goat milk soap we make here at Turkey Creek. Well, she stopped by to drop off some fresh milk and introduce me to her little friend, Jack. Not your typical farm dog, I'll agree, but he fits right in with the big dogs, horses, cows, pigs and goats on Eva's farm.
Eva and Jack



















Isn't he cute? Wish he'd wandered up to my farm. We'd be snuggling on the couch right now. Anyway, in addition to the goat milk and Jack, Eva brought me some delicious chocolate from Czechoslovakia. It's out of this world fantastic. Called Studentska, it's full of nuts and dried cherries and (I think) dried fruit. I should have had her translate the package. She also brought a package of Katy bar, which she finds funny as a play on my name, Cathy. I'm sure it will be delicious.

















Needless to say, the Studentska was a perfect pairing with the spiced red wine. Both were rich and fruity.
And here's the recipe for the Spiced Wine Mix. It makes alot, so I usually cut it in half, and still have half to give away.

Spiced Wine Mix
6 cups sugar
2 tablespoons cinnamon
2 tablespoons ground cloves
1 tablespoon allspice
3/4 teaspoon nutmeg

Combine all ingredients and mix well. Store in an airtight container.

















To prepare hot spiced wine, add 1/2 cup of water to 2 teaspoons dry mix and bring to a boil in a small saucepan.

















 Reduce the heat and add 1 cup dry red wine. Heat through but do not boil the wine. Serve warm with a cinnamon stick. Makes 6 1/4 cups of mix.(Sometimes I put a few cinnamon sticks and orange slices in the pan as the wine is heating. Extra delicious!)

















Cheers! Here's wishing you a warm and cozy evening!
Cathy










Tuesday, January 17, 2012

Happiness is...

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Field to Table, Literally

Most of you already know my husband loves to hunt. Correction: Lives to hunt. We eat alot of wild game around here. Alot. Over the weekend he took Molly and Sukie duck and goose hunting. No ducks on this day, but he did get a large goose, which was dutifully retrieved by the girls.
Molly is on the left and Sukie is on the right.























Now, if you've never eaten a wild goose, you might not realize just how large and meaty the breast meat is. Kind of like a dense roast. When cooked just right it is better than the best steak. Over the years, through much trial and error, and more error, I have found the best, and most delicious, way to cook goose breast is to first, marinate it. Second, wrap it in bacon. And third, grill it over charcoal. (Although smoking it comes a close second.) Cutting the goose breast in large 2 inch chunks helps it cook quicker and keeps it from drying out. KEY here is to cook it no more than medium to, at the very most, medium-well. Like all meats it will continue to cook once you take it off the grill. (We cook it to medium, then see how much more it cooks once we take it off, and if it's too red, we microwave it a few seconds. Better to take it off a little too rare than let it dry out and get tough. Non one likes that. Yuck.)

Steakhouse-type marinades are my first choice. Today I used Lawry's Signature Steakhouse Marinade and wrapped the goose chunks in thick pepper bacon, also a delicious choice. (If you don't use pepper bacon, sprinkling on Grill Mates is a good alternative.)

















It was like eating succulent little filets. Alongside the goose, a nice Santa Rita Cabernet Sauvignon. (Oh yeah, a baked potato and garden salad, too.)
















Just a little piece of my world. It was just so darned good I had to share. So if you, or your significant other, hunt, but never cook, your goose...if you enjoy the hunt, but give the game away...and you know who you are! Stop. You'll like this. I promise. And if you don't, I'll be happy to take that goose off your hands. : )

Sunday, January 15, 2012

Lazy Sunday Morning: Easy Apple Enchiladas

 
Easy Apple Enchiladas




















Yep. Easy and satisfying.

I got this recipe from a dear friend several years ago. I was going to make it for Christmas brunch, but we had so much food already I just skipped it. With everything still in the pantry, it was an easy choice or this chilly January morning.

Apple Enchiladas
1 can apple pie filling
6 flour tortillas, fajita size
1 tsp cinnamon
1/3 cup margarine, or butter (I use butter)
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1/2 cup water

Preheat oven to 350 degrees. Grease your baking pan. (I use a 7x11 and they fit perfectly.) Fill and roll the tortillas and place in the greased pan.


Melt the margarine (or butter) in a saucepan. Stir in white sugar, brown sugar, water and cinnamon. Bring to a boil, then reduce to a simmer for 3 minutes.



Pour the syrup over the apple filled tortillas, making sure to cover them completely.









Bake for 20 minutes. (Make the coffee, go for a walk, walk the dog, let the dog walk you, read the paper, check your e-mail, etc.)

Ding. Remove from oven. Let cool a little so they absorb more of the syrupy goodness. Serve warm. Doubles, triples, quadruples easily for larger crowds.

Enjoy! Have a wonderful day wherever you are. And if you haven't followed Turkey Creek Lavender on FB yet, hop on over there and give us a like. I post all kinds of good stuff you don't see here on the blog!

Hugs, Cathy

Tuesday, January 3, 2012

Morning Ritual: Labs and Turnips...A Curiosity

Mornings around our little farm are pretty much the same. After I send hubby off to work, and before I start my work day, I take the dogs for their morning walk along the creek. I know you're wondering what labs and turnips have in common, but I'll get to that.

Everything looks kind of drab this time of year, but the creek burbles along, reflecting the blue sky, adding a bit of color. It's very peaceful

















Then we walk through the woods. Our pointer, Sarge, whom we refer to as Uncle Sarge (as in that odd uncle everyone has!) is always on the hunt. Constant motion. Constant energy.

















The labs run along, searching for sticks, hoping that I'll throw a few.
Then we circle back around to the field, which brings me to the turnip mystery. We've planted cover crop and turnips every year since we've lived here. For some odd reason, this year the labs discovered the turnips. And they consume them voraciously.
Perhaps it started with a game. I pulled a few turnips and threw them just for fun, to see if they would retrieve a turnip. But they didn't retrieve it. They ate it. I can understand consuming the green tops in the winter. I just wonder what it is about the vitamins and minerals in a turnip that a dog's body craves.
I guess I could caption this "Dogs Grazing on Turnips, a Bucolic Setting."
After the turnip grazing, followed by some stick chewing...
the dogs go back to their respective kennels and I start chores for the day. Right now that includes trying to finish pruning the lavender.

Fortunately, it was a lovely morning, the sun was warm, the air chilly. I had to take a wee break and enjoy it, like a fat toad on a log.
Then I come in, have a cup of tea, return emails, read some blogs, and get down to work. Which, for today, is several batches of the ever popular Lavender Lemongrass.
(FYI: Every year I make Russian Tea for the holidays. I tried adding ground lavender, but the orange was too strong so the taste was imperceptible.)

Oh, and isn't my tea towel cute? Courtesy of my sweet sis-in-law from Epoc Ink. See how she can personalize each one for you? Names, dates, addresses. Very cool.

But wait, look at her Christmas design this year...
Love!! And check out the bag she customized for me. A pic of me in the lavender with two of my chocolate labs. The ideas are seemingly endless. Having a reunion? Wouldn't a pic of the family patriarch from 1880 be cool on a t-shirt?

Before I leave you for the day, here is a link to a blog called Dear Lillie. She has alot of cute things in her shop, but her free downloads are such fun. I printed off this little guy for January, added it to a frame with some lavender sprigs and, voila! Cute in an entry hall, or, in my case, on the breakfast bar.
Now off to work! Have a great day. And if anyone knows why the labs are eating turnips I'd be very interested to know!
Cathy

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