tag:blogger.com,1999:blog-68838834811267965122024-03-05T04:39:29.416-06:00 Turkey Creek LavenderCathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-6883883481126796512.post-84324608961764073962015-09-09T17:41:00.000-05:002015-09-09T17:41:45.438-05:00An Update<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_1052136394"></span><span id="goog_1052136395"></span>Yes, sad as it is I have not had much time to tweak the blog. So here we are. The same as we were almost a year ago. However...we have been busy here at Turkey Creek Lavender creating and developing new products for our lavender loving friends and fans.<br />
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A year ago we entered, and WON the Great Plains Technology Center Food Fight Competition 2014 here in Lawton, Oklahoma with our Lavender Shorties. Thanks to the many of you that taste-tested these delectable little bites at various events, and clamored for more, here we are, a year later, finally renting a commercial kitchen to begin production to bring them to you.<br />
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Thanks for your patience. And for sticking with us. And for following us all over creation. And for loving the lavender and the Lavender Shorties.<br />
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The journey through the labyrinth that is the artisan food business is an exciting one, but much like Alice falling into the rabbit hole, the learning curve was a big one. We have learned so much over the course of the last year. And still there is more to learn before we can produce commercially and bring the Lavender Shorties to a wider audience.<br />
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Do not despair, kind friends, we are working with Oklahoma State University Robert M. Kerr Food and Agriculture Center to upscale the recipe and do a food analysis, part of the First Place prize package. We are getting ever closer to a professional, finished product. I promise.<br />
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Looking forward to getting back to blogging. (It beats writing a business plan any day!)<br />
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Catch me at the Lawton Farmers Market on Saturdays and occasionally at the Duncan Farmers Market on Sundays. Just follow on Facebook and you'll know where I'm likely to be!<br />
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Thanks again dear ones!<br />
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Cathy<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-5722749583179338112014-10-20T13:31:00.001-05:002014-10-20T13:31:45.210-05:00Lawton Farmers Market Harvest Festival<div class="separator" style="clear: both; text-align: center;">
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Clearly I'm still working on the blog, but at least I have it up and running again. The redesign will just have to evolve, so I've decided to just keep writing and changing as we go.<br />
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As most of you know, the best place to find Turkey Creek Lavender is at the Lawton Farmers Market during our market season from April-October. This Saturday we will be ending our official season with the Lawton Farmers Market Harvest Festival. Lots of fun events, crafters, artists, and craftsmen, food vendors and, of course, our wonderful regular vendors at the farmers market. If you want locally grown produce, this is the place to come in Lawton! Most of our farmers grow everything naturally, free of any pesticides or chemicals. These same farmers follow all organic practices, and live the lifestyle. We have egg vendors, hormone free meat vendors, grass fed Longhorn beef vendors, free range poultry vendors, and lots and lots of locally grown produce. When you are buying at the Lawton Farmers Market you are practicing farm to table, and supporting small farming. And we are grateful for that! Thank you!<br />
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If you didn't get a chance to visit the Lawton Farmers Market this year, we hope you'll stop in next season, which begins again in April. We have lots of events planned for next year! A huge thank you to those that made the Lawton Farmers Market part of your regular Saturday activities. We are so glad you share the experience by bringing your family and friends with you when they are visiting from out of town.<br />
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Additionally, if you are an urban gardener, or a small farmer in our southwest Oklahoma area and are producing more than you need, please join us next year. Consider developing a niche market. Everyone grows zucchini and yellow squash, but no one specializes in Chinese vegetables, or Italian vegetables. You can easily develop your business around filling the niche market need!<br />
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Glad to be back to blogging! All the best!<br />
Cathy<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-64982371320293879982013-11-13T00:28:00.000-06:002013-11-13T00:28:56.570-06:00Thank you for being patient...while we make a few changes to the blog!Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-33022946692568727772013-11-03T15:31:00.000-06:002013-11-03T15:31:10.275-06:00Yummy Fall Granola!<div class="separator" style="clear: both; text-align: center;">
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Finally! A blog post! I know, I know. Just don't fall off your chair...yep, it's me back with more lavender and life stuff.</div>
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Fall is late arriving here in Oklahoma, at least compared to other parts of the country. It's been unseasonably warm and we are <i>finally</i> enjoying cooler temps! At last! I thought I'd celebrate this overcast, cool day by making my TCL Fall Granola recipe which I mentioned over on the<a href="https://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search"> Turkey Creek Lavender Facebook page. </a>Not a follower yet? We'd love it if you'd hop on over there and follow along. I assure you I'm more active on the Facebook page. Really!</div>
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Much like the <a href="http://www.turkeycreeklavender.com/2011/07/turkey-creek-farm-peace-love-and.html">TCL Peace, Love, and Harmony Granola recipe</a>, this one is easily changed by changing the ingredients. Sometimes I use dried blueberries, or dried apples, or add coconut, or use walnuts instead of pecans. Or replace the sorghum with molasses...add a little clove or nutmeg to the cinnamon...well...you get the idea.</div>
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As you know by now I make my own granola, and eat it pretty much every morning. So, when the air turns crisp I like to switch out the honey in the recipe for sorghum. And I do love sorghum, especially on hot biscuits with lots of butter. But I digress...Not familiar with sorghum? It's the natural juice extracted from sorghum cane. Molasses is a product of sugar cane. There's a difference, although both are delicious and contain iron, potassium, calcium, manganese, vitamin B-6, and magnesium in various amounts. </div>
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Luckily I had some sorghum in the pantry from Barking Water Sorghum in <a href="http://www.cityofwewoka.com/">Wewoka, Oklahoma</a>. (By the way, they have a sorghum festival in Wewoka every year. The Sorghum Festival for this year has already passed, but mark your calendars for October 25, 2014!)</div>
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Like all granola recipes, it's an easy one to make. Just make sure you stir every 10 minutes so it doesn't burn. The main reason I started making my own granola is because I didn't like the pasty versions in the store. I like it a little toasty so it has more flavor. I fully understand this is personal taste. </div>
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And naturally this recipe has our culinary lavender in it. Not much, just a teaspoon so you get a little taste every now and again. </div>
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<strong><em>Turkey Creek Lavender Fall Granola</em></strong></div>
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1/3 cup sorghum</div>
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1/2 teaspoon ground cinnamon</div>
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2 tablespoons vegetable oil</div>
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1/2 teaspoon kosher salt</div>
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1/2 teaspoon culinary lavender</div>
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3 cups rolled oats</div>
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1/2 cup chopped dried apricots</div>
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1/2-1 cup chopped pecans</div>
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Preheat the oven to 325 degrees. Stir together the sorghum, cinnamon, and salt. Stir in the oats, lavender, apricots and pecans. Mix thoroughly until the oat mixture is coated. Spread out in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, until the oats are lightly browned. It usually takes right at 20 minutes in my oven. Cool completely in the pan. Store in an airtight container. (I store mine in a zip-loc bag in the freezer). </div>
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And that's it. Enjoy! Hope you're all having a wonderful fall wherever you are!</div>
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Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-41094650100669748042013-08-30T10:42:00.001-05:002013-08-30T10:42:59.746-05:00Update on Life at TCL<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbh5pnZ-iWwdZu6t-RwCVaRPKY9X-YxHOZ4o9fmDSUSHSPrg4Zgx6r5HAC3s57suYDRN2N7aA2tc5XKlbuxdI9s6O5En2XcBSGpggDi-JVDpEoN5QRsE02_EmuiDKzGpJ5tpVvjopFA4/s1600/IMG_1275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbh5pnZ-iWwdZu6t-RwCVaRPKY9X-YxHOZ4o9fmDSUSHSPrg4Zgx6r5HAC3s57suYDRN2N7aA2tc5XKlbuxdI9s6O5En2XcBSGpggDi-JVDpEoN5QRsE02_EmuiDKzGpJ5tpVvjopFA4/s640/IMG_1275.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beau bringing an offering. No turtles were harmed. The turtle was returned safely to the woods. </td></tr>
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Yes, I know, and I get reminded regularly, that I have not been blogging. I thought I'd have time to re-work the blog this spring before our busy season, but it just didn't happen. The business just keeps spiraling upwards and I keep getting sucked in. Which is a good thing. I feel truly blessed, and am very thankful.<br />
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So, my apologies for not updating regularly. So much for my goal of blogging at least once a week. I blame Julia Cameron. Because I've been doing daily writing since reading her book "An Artists Way" in February I have fulfilled that need to write every day. Which leaves the little ol' blog lonely.<br />
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All is not lost! I will be back soon as the summer season slows down a little at the market. There's so much to share! We've had such a good summer!<br />
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I thank all of you, dear readers, who keep checking in to see if I've posted something new. Thank you for your patience. And thank you for the reminders, and for kicking my posterior about blogging. I both need and appreciate it! It's working and I shall return shortly!<br />
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If you want to stay more in touch with TCL make sure and follow the<a href="https://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search"> Facebook page</a>. I do update there on a regular, and sometimes daily, and yes, sometimes more than once a day, basis!<br />
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All the best and more,<br />
CathyCathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-63107868642262709012013-02-23T23:58:00.000-06:002013-02-23T23:58:16.170-06:00Cooking with Lavender: Heavenly White Chocolate Lavender DropsA lovely customer sent me this recipe and I couldn't wait to try it out. I love lavender and chocolate together! And lavender is especially delicious with white chocolate!! (Okay, and it looks pretty, too!) Not to mention it's super easy and ready in no time.<br />
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<strong><em><u>Heavenly White Chocolate Lavender Drops</u></em></strong><br />
1 12-ounce bag of White Chocolate Chips<br />
1/2 cup coarsely chopped macadamia nuts<br />
1/2 tsp. finely ground culinary lavender<br />
1/2 tsp. whole culinary lavender buds<br />
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Microwave the white chocolate in a glass bowl for 2 minutes. Stir the semi-melted chocolate until it's completely smooth. Add the macadamia nuts, ground lavender, and lavender buds.<br />
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Stir thoroughly until combined. <br />
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Line a cookie sheet with parchment paper, or waxed paper. Drop by teaspoons onto the paper and refrigerate 15 minutes, or until set and hard.<br />
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Makes approximately 36 White Chocolate Lavender Drops. Yummy!<br />
NOTE: You can add a few extra buds to the top for more color and a more intense lavender flavor.<br />
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Obviously we loved them! And they'll probably make an appearance at the Lawton Farmer's Market this year, which, by the way, opens Saturday, May 4, 2013.
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Heavenly White Chocolate Lavender Drops make a cute little gift, too. Enjoy!
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Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com3tag:blogger.com,1999:blog-6883883481126796512.post-56937673785296168032013-02-03T18:35:00.001-06:002013-02-03T18:35:08.781-06:00Super Bowl Food TCL Farm Style!Hi guys! I'm back after my little January hiatus. If you've been following the blog for the last few years you already know I take a little break to refresh and renew. I finally decided to commit to doing the 12 weeks of "The Artist's Way" by Julia Cameron. Really, wow! If you are feeling creatively blocked, stymied, or stuck the daily committment to 3 pages of free writing alone will get things churning.<br />
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For me, creativity is <em>not</em> the problem. I'm crazy creative. For me, <em>focus </em>is the problem. But we'll leave that for another day. Just be prepared. February posts will have alot to do with inspiration, creativity, and self nurturing.<br />
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I'm assuming most of you are getting ready to enjoy the Super Bowl. (Or putting in a movie to avoid the Super Bowl.) Here at the farm we usually grill some wild game something. Usually doves. Sometimes ducks. Often deer or elk sliders. Today we're not grilling. At all. But we're still having wild game.<br />
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And we're having...da doves. So if you're not a wild game eater this is probably not a post you'll be interested in. But it is crazy-knock-you-sideways delicious!!! Cooked slow in the oven they turn out falling off the bone tender!<br />
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The hubster saw this recipe on Jeff Foxworthy's outdoor show <a href="http://www.foxworthyoutdoors.com/">Jeff Foxworthy Outdoors</a>. Believe me, any time the hubster shows an interest in any recipe I'm definitely going to try it. The only change I would make is to add some chopped jalapenos or hot sauce to the barbecue sauce, and cayenne pepper to the flour mixture cause we like things a little spicy around here. We like KC Masterpiece barbecue sauce the best. (Any time I try to deviate I meet with rebellion and grumbling!) These are great as a nibble or main course.<br />
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<strong><em><span style="font-size: large;"><u>Barbecued Dove</u></span></em></strong><br />
8-10 dove breasts<br />
1/2 cup vinegar<br />
1 1/2 cups white wine<br />
1/2 cup flour<br />
1 teaspoon salt<br />
1 teaspoon paprika<br />
4 Tablespoons butter<br />
3 Tablespoons peanut oil (I used vegetable oil)<br />
1 cup barbecue sauce<br />
1 Tablespoon lemon juice<br />
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Marinate the doves in vinegar, water and 1/2 cup white wine for at least 4 hours or overnight. (I did overnight.)<br />
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Remove the doves from the marinade and pat dry. Mix flour, salt and paprika in a gallon-size freezer bag and add breasts two at time. Shake to coat thoroughly.<br />
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Preheat oven to 275 degrees. Mix butter and oil in a hot skillet and brown dove breasts on all sides. Remove to a casserole dish, breast side up. (I use a cast iron skillet, so I just leave them in that.) Combine barbecue sauce, 1 cup white wine and lemon juice. Pour over dove breasts. Bake for 2 hours, or until tender. Add more wine if more liquid is needed. <br />
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Note: The dove breasts were done right at the 2 hour mark and super tender.<br />
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Hey, and thanks for stopping by the blog today! Hugs! CathyCathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-41428350128185335012012-12-19T08:15:00.000-06:002012-12-19T08:15:00.510-06:00The Busy SeasonBlog posts have been a little sporadic of late. As you might expect, this is the "busy season" here at TCL. So much to do, so little time.<br />
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Today calls for a little yoga breathing. We practiced <a href="http://yoga.about.com/od/breathing/a/threepartbreath.htm">Dirga Pranayama</a> in yoga class. I'm finding the 3 part deep breathing exercises particularly helpful right now.<br />
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As always, I find if I take just a little time to align myself with the natural world I enjoy a renewal of mind, body, and spirit.<br />
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Jon Muir understood, and put it so eloquently.<br />
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"Everybody needs beauty, as well as bread, places to pray in and play in, where nature may heal and give strength to body and soul."<br />
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"How glorious a greeting the sun gives the mountains."<br />
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"In every walk with nature one receives far more than he seeks."<br />
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"Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."<br />
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Namaste, dear friends. Wishing you well.<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-14498553541275504722012-11-22T04:30:00.000-06:002012-11-22T04:30:03.355-06:00A Grateful and Humble Heart<br />
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As the sun rises on another Thanksgiving, I am thankful for my wonderful family and friends...<br />
for simple gifts, and simple blessings, for small miracles, and great abundance...and for each one of you. May your day be filled with blessings, and your heart full of love.<br />
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From all of us here at Turkey Creek Lavender, wishing you and yours a very Happy Thanksgiving. <br />
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Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-4426272207577802472012-11-21T23:08:00.001-06:002012-11-21T23:08:18.973-06:00The Easiest, Most Delicious Lavender Vanilla Ice Cream!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf1RZHmNJCRGVIjcCVOxr_5b-iPuyg0c2y5DRrugyGL1Q4hZdxxTIFFvVFmSs5olZoCExlQNLYQIdrGS2xb3cQHCwhYjJoAD1Ox9Lwnt-S72F0UEshgaXOgJjDTtOZ8-4xLSiYqUGR7w/s1600/PB010006.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf1RZHmNJCRGVIjcCVOxr_5b-iPuyg0c2y5DRrugyGL1Q4hZdxxTIFFvVFmSs5olZoCExlQNLYQIdrGS2xb3cQHCwhYjJoAD1Ox9Lwnt-S72F0UEshgaXOgJjDTtOZ8-4xLSiYqUGR7w/s400/PB010006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey Creek Lavender Vanilla Ice Cream</td></tr>
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<strong><em>The Easiest, Most Delicious Turkey Creek Lavender Vanilla Ice Cream</em></strong> is 1) Easy, easy, ea.sy. And 2) yummy, yummy, yum.my! Perfect by itself, or dressed up with toppings, it just has that little something extra, that special touch, that only lavender can impart.<br />
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My parents first made this basic ice cream recipe back in the 70's. It was quicker than cooking a custard (which I hate to do!), and delicious as soft serve right from the ice cream maker, which we all love! And my favorite type of recipe...versatile! <br />
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Using just cream, half and half, sugar, and vanilla. Simple. Delicious.<br />
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Over the years I've put every kind of fruit in this recipe and it always, always turns out. I've made it chocolate, and coffee, added chocolate chunks, heath bits, cream de menthe, chopped candy canes...and many, many other variations, which I'll share in another post sometime... <br />
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But for today, it's the...<br />
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<strong><em><u><span style="font-size: large;">Easiest, Most Delicious Turkey Creek</span></u></em></strong><br />
<strong><em><u><span style="font-size: large;">Lavender Vanilla Ice Cream!</span> </u></em></strong><br />
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<strong><em><u>Ingredients</u></em></strong><br />
2 pints half and half<br />
2 pints heavy cream<br />
2 cups sugar<br />
1 tablespoon culinary lavender<br />
4 Tablespoons vanilla extract<br />
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First start by mixing the half and half and heavy cream in a sauce pan. Heat just until the milk is heated through. Either toss in the culinary lavender or put in a tea strainer and place in the milk. (I use a tea strainer because it saves having to strain the lavender out later.) Remove from heat, cover, refrigerate and chill thoroughly. The milk is now infused with the lavender. Remove tea strainer, or strain out loose lavender buds. Stir in the vanilla and the sugar until the sugar dissolves thoroughly. Pour into a 4 to 5 quart ice cream freezer and freeze according to your manufacturers directions. (I use an electric ice cream maker I've had for 28 years!) <u>Note</u>: You can also add some finely ground lavender if you want to actually <em>see</em> lavender in your ice cream.<br />
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Serve immediately or let ice cream ripen for a harder scoop. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xn7Zi81u55tvk86-MxIceJK33CFj4KWElDlmBCm0oTHfN1jNaLX7itgRBIHGYd1pUDRnsz1O1WjVbTvxwJiTll4Fn1V3adPaB1LRooEXUayfjHnSGwC-Y8XCilVfg9ynrgoq8UA-oFc/s1600/PB010004.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xn7Zi81u55tvk86-MxIceJK33CFj4KWElDlmBCm0oTHfN1jNaLX7itgRBIHGYd1pUDRnsz1O1WjVbTvxwJiTll4Fn1V3adPaB1LRooEXUayfjHnSGwC-Y8XCilVfg9ynrgoq8UA-oFc/s400/PB010004.JPG" width="400" /></a> <br />
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<em><strong>Turkey Creek Lavender Vanilla Ice Cream</strong></em> is perfect to go with your pumpkin, apple, or pecan pie for Thanksgiving! It's perfect just by itself, and it's perfect all year around. With everything! <br />
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<tr><td class="tr-caption" style="text-align: center;">Turkey Creek Lavender Vanilla Ice Cream with pumpkin bread!</td></tr>
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We hope you love it as much as we do! Thanks for stopping by TCL!<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-23887026196610170292012-10-31T16:19:00.002-05:002012-10-31T16:19:48.285-05:00Taco Soup, the Perfect Quickie Meal Before Trick-or Treating!<br />
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I love soup season. It's still rather warm here in Oklahoma, but just by virtue of being October, it heralds fall, and the promise of cooler temperatures, and warm snuggly days by the fire. This recipe for <strong><em>Taco Soup</em></strong> is one of those quick and easy meals I love. Like <a href="http://www.turkeycreeklavender.com/2010/10/autumn-at-turkey-creek-lavender-and.html">Olive Garden Soup,</a> I keep everything on hand to throw together when time is at a premium. And what better night than Halloween!<br />
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Except for the onion and ground meat, everything else is canned or packaged. I originally got this recipe from my Mom over 10 years ago. (I think it was a Weight Watchers recipe because her note at the bottom says 1 cup=1 point.)<br />
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For the ground meat, you can use ground beef, ground turkey, or ground game (we use venison). For the toppings sour cream, crushed tortilla chips, cheese, diced jalapenos, chopped onions, whatever you personally like. Ranch Style Beans work just as well as Mexican style chili beans. <br />
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<strong><em><u><span style="font-size: large;">Taco Soup</span></u></em></strong><br />
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1 pound ground meat (beef, turkey, game)<br />
1 large onion, chopped<br />
3 16-ounce cans Mexican Style Chili Beans<br />
1 16-ounce can whole kernel corn<br />
1 16-ounce can chopped tomatoes<br />
1 15-ounce can tomato sauce<br />
1 1/2 cups water<br />
1 4.5-ounce can chopped green chilies<br />
1 envelope taco seasoning<br />
1 envelope ranch style dressing<br />
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Cook meat and onion, then drain. Stir in the rest of the ingredients. Bring to a boil then reduce to simmer for 15 minutes. Freezes well for up to 3 months.<br />
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Now go have some fun! Wishing you and yours a hauntingly good Halloween!<br />
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Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-73121626758219115952012-09-18T15:04:00.002-05:002012-09-18T15:07:53.654-05:00Yet Another Variation of Nana's Cake!By now I hope most of you have added <a href="http://www.turkeycreeklavender.com/2010/05/its-rainy-chilly-dreary-day-what-to-do.html">Nana's Cake</a> to your arsenal of easy and versatile recipes. Since I shared this recipe with you all two years ago I've heard from quite a number of people who have shared their variations. Some of those brilliant ideas include peach/pecan, pear/walnut, apple/walnut, macadamia nut/banana/pineapple/coconut, cranberry/walnut, apple/cranberry/walnut, banana/chocolate chip/walnut, and substituting applesauce for half of the oil. Really brilliant! Just keep 'em coming!<br />
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Well here's yet another idea: 1 1/2 cups grated carrot, the 8 ounce can crushed pineapple, and 1 cup chopped walnuts. Yep, turn it into a carrot cake! But, that's not all. Ice it with a super easy <strong>Cream Cheese Frosting.</strong><br />
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I know this frosting recipe by heart because I've made it so much. (When all you have to remember is the number 1 it's not hard!)<br />
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<strong><u>Easy Cream Cheese Frosting</u></strong><br />
1 stick of softened butter<br />
1 8-ounce package softened cream cheese <br />
1 1-pound box powdered sugar<br />
2 tablespoons vanilla extract<br />
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Beat the butter and cream cheese together. Beat in the powdered sugar and vanilla until everything is incorporated, smooth, and of a spreadable consistency. Spread on cooled cake. <br />
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That's it. (As a note, I use the Philadelphia Cream Cheese with 1/3 less fat. It's called Neufchatel and it works, too.)<br />
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Nana would be so proud of all of your great ideas. And yes, we also eat this variation for breakfast!<br />
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Off to make coffee to go with the yummy piece you see above! Enjoy!Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com1tag:blogger.com,1999:blog-6883883481126796512.post-42185750021611478912012-09-05T17:30:00.002-05:002012-09-18T15:10:00.183-05:00Cooking With Lavender: Blueberry Lavender Butter Recipe Courtesy of a Sweet FollowerYou all know by now I love visiting with people at the <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search#!/pages/Lawton-Farmers-Market/189233517793189">Lawton Farmer's Market</a>. You also know how much I love visiting about lavender. And cooking with lavender ranks right up there with one of my fave topics. So, it was such a nice surprise for local fan and follower Kristell Havens to share this delicious recipe on our <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search#!/pages/Turkey-Creek-Lavender/124057400938922">Facebook page</a>. (What?! You haven't liked <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search#!/pages/Turkey-Creek-Lavender/124057400938922">our FB page</a> yet?! Get yourself over there!)<br />
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It looks so yummy and Kristell says it's easy to make. I know I can't wait to try it out! So here it is...Enjoy!<br />
<img alt="" class="img" height="398" src="http://sphotos-b.xx.fbcdn.net/hphotos-snc7/s480x480/304912_2360158100411_1678425606_n.jpg" width="298" /><br />
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<strong><span style="font-size: large;"><u>Blueberry Lavender Butter</u></span></strong><br />
<em>courtesy of Kristell Havens</em><br />
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6-8 cups pureed blueberries<br />
1.5 Tablespoons of Fresh Culinary Lavender (wrapped in a garni bag, or I made a sachet with cheesecloth and twine) <br />
Zest of 1 large lemon<br />
1-2 cups of honey (I taste it until it is right, but you shouldn't have to go over 2 cups)<br />
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Cook the pureed berries with the sachet of lavender in a slow-cooker on LOW for about 5 hours, stir occasionally and if needed prop the lid so that it will reduce. After the first 5 hours add the lemon zest and honey, allow this to cook for 1 hour on high with the lid propped, and then 1 more hour on low with the lid off. Stir occasionally. <br />
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Pour into sterilized jars, leaving 1/2 inch of head space, process in boiling water for 10 minutes , then turn OFF heat and wait 5 minutes before taking them out to finish cooling. <br />
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Sounds good doesn't it? Thanks, Kristell! If you have a lavender recipe to share, feel free to post it on our <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search#!/pages/Turkey-Creek-Lavender/124057400938922">Facebook page</a>. After you get over there and hit "like"!<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com4tag:blogger.com,1999:blog-6883883481126796512.post-48912458279010178312012-08-29T22:51:00.001-05:002012-08-29T22:57:45.147-05:00Stanky Dog! A Lavender Treat for Your Favorite Stanky Dog!Well, it was a nice enough evening to test Stanky Dog again on my, umm, really stanky dogs! <br />
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<tr><td class="tr-caption" style="text-align: center;">My stanky Beau!</td></tr>
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Labs. Yeah, ya gotta love 'em. We have 3 here at Turkey Creek Lavender Farm. They love the water so it's not an issue to hose them down every day. The thing about labs is, their skin can dry out. Especially in the unending drought we're having here in southwest Oklahoma. And they have floppy ears, so I have to wipe them out if they're in the water alot. Otherwise they get stanky ears, too!<br />
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Tonight I tested Stanky Dog on Beau and Sukie. Stanky Dog has all kids of essential oils creapin' critters don't like, including lavender essential oil. Yep, good thing I have a lavender farm. Both fleas and tics don't take to lavender. And with 4 dogs...well, it could be an issue. Stanky Dog has several other essential oils in it that are safe for dogs besides lavender essential oil. Citronella, orange, lemongrass, ground oatmeal...it's much like our Oh, Bug Off! Bug Beater Soap.<br />
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I determined it's not quite where I want it to be. Needs just a little something else, so we'll keep tweaking it. The good thing is our Stanky Dog spray and Stanky Dog soap can be used by humanoids as well. Yep, we test it on ourselves, too. It did have a nice lather. Not too fluffy. I hate using anything that takes forever to get out of their coat. I formulated this with almond oil so it would be moisturizing for their fur and skin. Occasionally they sneak into the pool, and the chlorine is very drying. <br />
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<tr><td class="tr-caption" style="text-align: center;">Stanky Dog Sukie</td></tr>
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So, back to the shop. Almost there, but thanks for being patient. Maybe by the time the snow flies I'll be satisfied!<br />
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On another note, I found this shopping basket at an estate sale. Thought it'd come in handy for shows and such. My youngest son was with me. He just shook his head and asked why I didn't buy the cane, too! "Har, har, very funny, son!" (Seriously, there was a cane hanging on it.) A little spray paint, a cute liner...<br />
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Don't forget to follow the link to <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search">"like" our Facebook</a> page and share it with your friends. Remember, at 300 "likes" we'll give away the <a href="http://www.turkeycreeklavender.com/2012/08/giveaway-at-300.html">Happy Hippy Gift Set</a> of original <a href="http://eathippiechow.com/">Hippie Chow granola</a>, <span style="color: red;">Hippie Joy Soap</span>, and a <span style="background-color: white;"><span style="background-color: white; color: orange;">Hippie Joy Bath Bomb</span> all wrapped up in a bandana that doubles as a do-rag for you, or your dog! Makes a nice lavender gift basket for your favorite lavender lovin' hippie sort...</span><br />
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I just finished a bunch of these cute little garden markers, so guess I'll throw one in. Seems appropriate. Be cool for spearing olives and pickles, too!<br />
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Does anyone remember the cheerful guy who said "Far Out!" all the time? Big hint, I was dying to live in the Rocky Mountains! : )<br />
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Peace out.Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-23918747583070238232012-08-23T19:45:00.000-05:002012-08-23T19:46:18.044-05:00Giveaway at 300!<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0o21aEEi1olPmRX9fI_f-Qscm6NewgVjA_0kpZm1e6wuupfMUNZS4B1N65G3imVS1YylMxu55Bsy-aHprvAjVDhLQXSgggnxnhWfkmX0FimOrsqkRiuS-qfr-4kdxEk7XBKnepWMVAqQ/s400/P8180049.JPG" width="400" yda="true" /><br />
Giveaways. I like 'em. You like 'em.<br />
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However, I'm not one to have a giveaway <em>just because.</em><br />
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On second thought, I guess I am one to have a giveaway just because. <br />
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Just because I appreciate all the fans and followers of Turkey Creek Lavender.<br />
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Just because I want to let you know how much each of you mean to me.<br />
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Just because I think you'll really dig our products. <br />
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Just because I like round numbers.<br />
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Just because I believe in supporting small business.<br />
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Just because I love <a href="http://eathippiechow.com/">Hippie Chow</a>. (Peace. Love. Granola. Nice!) You can go like <a href="http://www.facebook.com/HippieChow">their FB page</a>, too!<br />
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And, well...just because. <br />
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So, in the spirit of the moment, once we reach 300 likes on our <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search">Facebook page</a>, we will have a giveaway. So hop over and like us. Send your friends. Send your relatives. Send your dog.<br />
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The lucky winner will get a bar of Hippie Joy, a Hippie Joy bath bomb, a bag of original Hippie Chow, all wrapped up in your own do rag. Just in case you don't have one. <br />
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If you're not a bandana wearin' hippie, that's okay, too. You can use it as a napkin. Or in your bread basket. Think you won't like Hippie Joy? My Mom is 75 and she loves it. And she's not a hippie. Well, maybe a hippie at heart...<br />
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Hippie Joy is our signature blend of Lavender, and Patchouli essential oils, plus emollient Hemp Seed Oil. All natural, nothing artificial. Made in small batches. By me. Here on the farm.<br />
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So, on the day we reach 300 likes, I will have you leave a comment and enter you in the giveaway. The sooner we get there, the better for you. I think we're at 237 likes right now, so not too far to go.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sukie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sarge</td></tr>
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Even Sukie and Sarge wear a lavender filled bandana. They're very cool dogs.<br />
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Thanks again for sharin' the love!<br />
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CathyCathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-87436694612059835272012-07-18T00:23:00.000-05:002012-07-18T00:23:03.637-05:00Editor of the Current Paid a Visit to Turkey Creek Lavender! Mayhem Ensued!<em>Just kidding about the mayhem!</em> It was actually a very calm and lovely morning. I just couldn't resist a nod toward a small newspaper I grew up reading in southwest Missouri. It's still being published so I won't name names, but it's a place where "mayhem ensued" or "a good time was had by all." I know, it has nothing to do with Karen's visit. I digress.<br />
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If you follow TCL on Facebook you know Karen Kaley, editor of the Current, our rural Cotton Electric newspaper, paid me a visit last month to write a story highlighting our little farm. She came at a good time. The Fat Spike Grosso was blooming very nicely. <br />
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<tr><td class="tr-caption" style="text-align: center;">Karen Kaley, editor of the Current</td></tr>
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We had such a fun morning, talking about lavender, and life, as we strolled around. Karen cut some lavender, and took alot of pictures and then went back and wrote a wonderful article about the farm.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1N-It1u0T36UfQftiyDqT7T8VmUNDECx1nzn-sfs0qP-AketTrqDDyNz30gulYyli5KIDxROyHA4eYvDwp47YLoYzGWMEimfjAZwugd47Bz3250xbQnMhGhq9Sy8h-qnWddcCTQTbH0/s1600/P5250001.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hda="true" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1N-It1u0T36UfQftiyDqT7T8VmUNDECx1nzn-sfs0qP-AketTrqDDyNz30gulYyli5KIDxROyHA4eYvDwp47YLoYzGWMEimfjAZwugd47Bz3250xbQnMhGhq9Sy8h-qnWddcCTQTbH0/s400/P5250001.JPG" width="400" /></a><br />
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Here is the link to the <a href="http://www.cottonelectric.com/sites/default/files/Current/2012July.pdf">article</a> itself, and here is the link to the<a href="http://www.cottonelectric.com/sites/default/files/Current/2012July.pdf"> recipes</a> I provided, which Karen put on a page of their own. Now if you've been following the blog these won't be new to you. I provided most of them as pantry staples to have on hand for when you're feeling the urge to try cooking with lavender. (And we all know how much I love to do that!!)<br />
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Some of you are first time visitors to the blog. Welcome! Please click and "Follow" along. If you have a blog I'd love to follow and read about you, too! Or, if you prefer, you can "Like" TCL on <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search#!/pages/Turkey-Creek-Lavender/124057400938922">Facebook</a> to keep up with our current soap offerings, activities, and adventures. I also Twitter as Lavenday, although I don't <a href="http://twitter.com/lavenday">Twitter</a> very often. Or you can find me on <a href="http://pinterest.com/turkeycreek/">Pinterest</a>, which I'm slightly addicted to!! (Don't laugh. You know you are, too!!) However you do it, I'd love you to join me on this journey. <br />
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You can find me at the <a href="http://www.swokgrowers.org/">Lawton Farmer's Market</a> on most Saturdays. It's on south Sheridan Road in Lawton, Oklahoma in front of the Great Plains Coliseum from 7:30-11:00 a.m. Occasionally I make a Wednesday morning, but I'm usually making soap! <br />
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Thank you so much for stopping by. Have fun browsing past blog posts. One day I'll try to organize the posts into pages so it's easier to navigate, and you don't have to go hunting! I'll get to that soon, when things slow down a bit around here. Pinky swear.<br />
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Thanks again to Karen for the great article!<br />
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See you all soon! Again, welcome to Turkey Creek Lavender, where "a good time is had by all!!" (Okay, I'll stop now!)<br />
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Cathy : )Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-64557262673942324042012-06-15T22:43:00.000-05:002012-06-15T22:43:42.642-05:00Cooking With Lavender: My Favorite Lavender Pound CakeOkay, it's also my favorite all-around pound cake recipe. I found it 12 years ago in <em>Southern Living</em>. Prior to that, I didn't make pound cake very often because it seemed to take so long. Creaming butter and sugar until light and fluffy...adding the eggs...one at a time...beating after each...you know what I mean.<br />
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So when they printed this oh-so-easy Two Step Pound Cake I loved it. And so did everyone else. Now I make pound cake alot. Alot!<br />
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The recipe recommends a heavy-duty stand mixer with a 4-quart bowl because it is a pretty stout batter. I have a Kitchen Aid and it's perfect for this job.<br />
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Best of all, I now make this as my Lavender Pound Cake. So good and so easy! You just dump everything in together and mix. Simple.<br />
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<strong><em><u>Lavender Pound Cake </u></em></strong><br />
<span style="font-size: xx-small;">adapted from Southern Living Magazine</span><br />
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4 cups all-purpose flour<br />
3 cups sugar<br />
1 pound butter, softened<br />
3/4 cup milk<br />
6 eggs<br />
2 teaspoons vanilla extract (I use the Monin Lavender Syrup I sell at the Farmer's Market!)<br />
1 1/2 tablespoons culinary lavender (or to taste)<br />
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Place the flour, sugar, butter, milk, eggs, and vanilla (or lavender) in a 4 quart bowl. Beat at low speed with a heavy duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10 inch tube ban, or bundt pan.<br />
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Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from pan, cool completely on wire rack. <br />
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At this point you can leave the pound cake plain, or add a glaze. <br />
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For this particular cake I sliced strawberries into <a href="http://www.turkeycreeklavender.com/2010/04/cooking-with-lavender-how-to-make.html">lavender simple syrup</a>, crushing a few to release the juices and letting them sit and steep all day, absorbing all that goodness! The addition of the lavender simple syrup just really takes the berries over the top and is delicious on the cake! (Also wonderful on homemade vanilla ice cream, or with angel food cake!)<br />
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Hope you all have a great weekend, wherever you are! It's more cutting, bundling, and planting lavender for me here at the farm! But I love it! <br />
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See you soon!<br />
CathyCathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com3tag:blogger.com,1999:blog-6883883481126796512.post-37418739450120229752012-06-07T12:22:00.000-05:002012-06-07T12:22:39.978-05:00U-Pick Day at Turkey Creek Lavender<div class="separator" style="clear: both; text-align: center;">
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Just a few shots of our first ever u-pick day here at Turkey Creek Lavender farm. It was a wonderful day with wonderful people! I must say, the lavender was very colorful and cooperative. While this was only open to local lavender lovers this year, next year will be an even bigger harvest, so we'll probably open the farm to a wider audience possibly over a three week span. <br />
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Here at the farm we have lots of these...sand burrs, or goats head stickers. Doesn't matter what you call them, they hurt! That's why we warn people not to bring their pets and wear closed toe shoes. Nasty things when they get stuck in paws and toes!<br />
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Just a few of the varieties of lavender we have here at the farm. As always, you can find me at the Lawton Farmer's Market on Saturdays. Right now we have an abundance of fresh lavender bundles for $5 per bundle, ranging in color from dark purple to light lavender. Our handmade soap and lavender products are also available at Lulabelle's in Medicine Park, Oklahoma. We'll have an abundance of dried lavender bundles this year. Adds a nice touch to your shop or business, great for crafting and creating! Always $5, fresh or dried, grown naturally, right here in Oklahoma!<br />
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Thanks to everyone for coming out. And for continuing to love the lavender, our all natural handmade soap, and lavender products! It means the world to me!<br />
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A lovely end to a lovely day.<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-82576651783604494872012-05-28T12:56:00.000-05:002012-05-28T12:56:27.149-05:00Memorial Day is Not Just About a Barbecue!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs63tIxUuxPLm06lDOwgmO1IuZsBmUDunA1I4DubClaOQZiTC7XbmAoKLHMRi2vsOuFN8lgncbaFSYLavqtEPN36J9o0JZO2jA93DPBz5ktE4hZaMRRYr0JliRlWRjCFDLkzPCwkFZ38/s1600/P5310118.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs63tIxUuxPLm06lDOwgmO1IuZsBmUDunA1I4DubClaOQZiTC7XbmAoKLHMRi2vsOuFN8lgncbaFSYLavqtEPN36J9o0JZO2jA93DPBz5ktE4hZaMRRYr0JliRlWRjCFDLkzPCwkFZ38/s400/P5310118.JPG" width="298" /></a><br />
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Every year barbecue grills are fired up to pay tribute to the service and sacrifice of brave men and women who have served our country.<br />
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That sounds bad, doesn't it? Unfortunately, it's the truth. People all across the country plan their weekend at the lake or the beach, boating, camping, swimming, relaxing, shopping, sleeping, enjoying a day off. And there's nothing wrong with that, but Memorial Day is more than just the unofficial kick-off of the summer season.<br />
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It's especially important that this generation, and future generations, understand that Memorial Day is not just about the barbecue, and that they appreciate the significance of the day.<br />
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Memorial Day was originally established as Decoration Day on May 5, 1868 as a way to give Americans an opportunity to decorate the graves of service members killed in the Civil War. After World War I, the observance was expanded to honor all troops killed in all American wars. In 1971, Memorial Day was declared a national holiday by an act of Congress and was determined to be observed on the last Monday in May so that Americans can honor their fallen heroes.<br />
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Many will visit graves and cemeteries, and attend memorial ceremonies today all across the country. But most will not.<br />
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My young cousin Paul Cope is in Afghanistan right now. He periodically sends out a little newsletter to friends and family about what's going on. He has given me permission to share his latest post with you today. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IjSQaFPlnSKhunz3vGN3JovR2aLSEXk4MgktjfHrKRT_4-vpBfb3QJxs_8h5olMS-EL7iz4i29-5T49HMozXAzsdk7KtaEfWl2QGufVtCuy0O-vkAkNsnNHmCyKEHfLknjREQAt7iO4/s1600/P6280070.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IjSQaFPlnSKhunz3vGN3JovR2aLSEXk4MgktjfHrKRT_4-vpBfb3QJxs_8h5olMS-EL7iz4i29-5T49HMozXAzsdk7KtaEfWl2QGufVtCuy0O-vkAkNsnNHmCyKEHfLknjREQAt7iO4/s320/P6280070.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paul and I when he was here at Ft. Sill</td></tr>
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<span style="color: #274e13;">Friday, May 25, 2012</span><br />
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<span style="color: #274e13;">Greetings all!<br /><br />I hope this finds you all in good health and great spirits. As the subject line indicates, we have now surpassed the century mark, meaning we now have less than 100 days left in country. We have started receiving information about the unit that will be replacing us, meeting with their representatives, and started making plans to demobilize and go home! With that comes a new set of challenges and opportunities. Most prevalent in my world are the Soldiers and Airmen that are getting complacent and losing focus here and beginning to get into more trouble. Typically on any deployment we see a spike in military justice actions early on at about the 3 month mark and then at the end when we have about 60 days left in theatre. As we begin to approach that mark, we have seen our workload steadily increase. Most of the Soldier issues stem from losing military bearing and disrespecting officers and non-commissioned officers, failing to show up on time for work, and fighting with other Soldiers. The extreme heat and poor living conditions are also contributing to this. Most of our Soldiers are still residing in large tents with 30-40 of their "closest" friends and the temperatures have been exceeding 110-115 degrees every day. There's a bit of a break in the heat at night, when we will see a drop to about 85-90. However, the hottest days are yet to come. We are expecting the temps to top 130 in the next month. It will be miserable to say the least.<br /><br />This week, I'm attending a training course at another base. The accommodations here are amazing compared to what we've been living up north. There's even a swimming pool! The training should be good and it's a nice break from the normal routine. The training is an advanced course on anti-terrorism and force protection. A lot of it is a study into previous terrorist attacks on US assets so that we can attempt to avoid repeating our past mistakes. It also delves into the planning of construction of new facilities, upgrading old facilities, and establishing checkpoints, entry control points, and other critical infrastructure. It so far has been fascinating and I feel like it is one of the most beneficial courses I've attended. In fact, I'm sitting in the class, awaiting the results of the final exam, as I type this email.<br /><br />I'm looking forward to getting back to the States and catching up with everyone and everything that I've missed over the last year. Overall, the deployment has been eye-opening and a true learning experience. I have done and seen things that I could never have imagined. It will certainly be something to remember, whether we like it or not.<br /><br />We've also been living through a number of major and minor sandstorms, known as Shamals and Haboobs. Shamals are very lengthy sand storms that can last upwards of 5-6 days and are usually accompanied by thunderstorms. Of course you can probably imagine when you incorporate rain into blinding sand and dust, it begins raining mud. It's...interesting. Haboobs on the other hand, are short, high intensity sandstorms. They pop up quickly and usually only last a day or so. However, we've been having those on a nightly basis for the last couple of days. The visibility in either type of storm will usually drop to less than 100 meters and the air quality becomes horrible, making it difficult to breathe when outside. You can draw parallels between these and the dust storms in Western Kansas, but times 100.<br /><br />As always, we're proud to be here serving the United States, but at this point, I think we're all ready for a break. Thank you all for your continued support and kindness. The letters, emails, and care packages have been overwhelming and much appreciated.<br /><br />Until next time, I remain faithfully yours,<br /><br />CPT Paul W. Cope<br />Command Judge Advocate<br />1-108th AV REGT<br />"Strength and Courage!"</span><br />
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<span style="color: #274e13;"><span style="color: black;">I thought you might enjoy his personal account. God willing, he will be coming home safely in less than 100 days. </span></span><br />
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<span style="color: #274e13;"><span style="color: black;">But for the thousands who did not make it home, for the thousands who have died in service to our country, for the thousands who have died for our freedom, I hope you will pause at 3:00 as part of The National Moment of Remembrance Act and remember.</span></span><br />
<span style="color: #274e13;"> </span>"To ensure the sacrifices of America ’s fallen heroes are never forgotten, in December 2000, the U.S. Congress passed and the president signed into law “The National Moment of Remembrance Act,” P.L. 106-579, creating the White House Commission on the National Moment of Remembrance. The commission’s charter is to “encourage the people of the United States to give something back to their country, which provides them so much freedom and opportunity” by encouraging and coordinating commemorations in the United States of Memorial Day and the National Moment of Remembrance.<br />
The National Moment of Remembrance encourages all Americans to pause wherever they are at 3 p.m. local time on Memorial Day for a minute of silence to remember and honor those who have died in service to the nation. As Moment of Remembrance founder Carmella LaSpada states: “It’s a way we can all help put the memorial back in Memorial Day.”<br />
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Wishing you a wonderful day, wherever you are.Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-23184986792486386732012-05-22T23:50:00.000-05:002012-05-23T08:56:18.195-05:00The Best Spicy Sweet Cheater Pickles!!!<br />
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Cheater Pickles! You read that right. Cheater. Pickles. Easy and scrumptious. Sweet and spicy. All that goodness in a little pickle. Could be the best pickle you ever eat.<br />
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Shhhhh. No one has to know you cheated.<br />
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I have been repeatedly asked for this recipe. Hounded really. Well, your hounding has finally worn me down. And now I have to fess up to just how easy these are to make. I never thought I'd be doing this, belive me.<br />
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Just in time for the Memorial Day weekend, impress your friends and family...but let them think you actually pickled these yummy little gems.<br />
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I've been making these, and giving them away, for right about 16 years. A long time to keep a secret, don't you think?<br />
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Here's what you'll need for Cheater Pickles...yep, that's it.<br />
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<strong><em><u>Cheater Pickles</u></em></strong><br />
1 large jar of kosher dills<br />
1 2 oz. bottle of Tabasco<br />
1 4 lb. bag of sugar<br />
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Drain all the juice off of the pickles. <br />
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Slice across into approximately 1/2 inch thick slices.<br />
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Now layer the slices with the sugar and tabasco. You don't have to be too precise here...it will all turn to liquid in a few days and blend together nicely.<br />
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Put the lid on nice and tight because each day for the next 3-5 days you will be turning these over, rotating the jar until all the sugar has dissolved.<br />
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Here you can see the sugar is turning to liquid in the jar.<br />
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After about 5 days the sugar will be fully dissolved and the pickle slices will have absorbed the tabasco laden syrup, creating a nice spicy sweet pickle.<br />
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Of course, you can add more tabasco for extra spicy pickles if you want. We find 1 2-ounce bottle just perfect. And we like the large pickle slices. You could substitute a large jar of the hamburger slices.<br />
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Once the sugar is fully dissolved and you are happy with the taste, simply ladle the pickle slices into their own canning jars, pour syrup over them to cover, put that lid on, label if desired, and share! <em><strong>Make sure to tell people to keep them refrigerated since you didn't actually can them!</strong></em> <br />
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<tr><td class="tr-caption" style="text-align: center;">Cheater Pickles</td></tr>
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(I usually cover them in syrup but for the picture I just poured the syrup in half way.)<br />
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That's it. Except enjoying them, of course. Awesome on grilled burgers, chopped for relish, chicken salad, egg salad, tuna salad, sliced up and eaten on a cracker...great served with any sandwich...wherever a pickle is called for! And this suggestion from Uncle Jack and Aunt Alberta...add a kick to your potato salad! Love this idea! Thanks Uncle Jack!<br />
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So now the jig is up and you can make your own. And quit nagging me for the recipe.<br />
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Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxZvGGQ9fPs4qwXGoqE2IZ-xFE0m5heRdoYG4w51Yu4ZYPfGZCuOwkqR7FjTUtVKYBWiwtOei69AcwPk7HMtnrUgDFGfBHkIdFH6iMFKfXQwLU0EzvB1HKYH0EijtBAq0yOMEGduNMBY/s1600/P5160006.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" qba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxZvGGQ9fPs4qwXGoqE2IZ-xFE0m5heRdoYG4w51Yu4ZYPfGZCuOwkqR7FjTUtVKYBWiwtOei69AcwPk7HMtnrUgDFGfBHkIdFH6iMFKfXQwLU0EzvB1HKYH0EijtBAq0yOMEGduNMBY/s400/P5160006.JPG" width="400" /></a></div>Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com3tag:blogger.com,1999:blog-6883883481126796512.post-50960132688139646742012-05-21T13:33:00.001-05:002012-05-21T13:35:39.262-05:00Quick and Easy Strawberry Rhubarb Crisp<div class="separator" style="clear: both; text-align: center;">
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This Strawberry Rhubarb Crisp is perfect for the transition from spring to summer baking. This rhubarb was actually from last years garden and has been safely tucked into the freezer. The historical Oklahoma drought of 2011 did my poor rhubarb in, and it did not come back this year. So, while cleaning out the freezer to make room for more of Eva's goat milk, I spied a package waiting to be used.<br />
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When I was younger I was not a fan or rhubarb. Just too tart. Something happens to those taste buds as we get older. Now I find it delicious. Go figure.<br />
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The only concession is that I don't like it by itself. I like it with something else, usually strawberries. Strawberry Rhubarb Jam is a favorite now.<br />
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This recipe is adapted from another recipe that only had plain old rhubarb, so you can make it that way if you want to. <br />
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I bake my rhubarb crisp in individual ramekins so I can share with my neighbors. For the sake of the picture I removed it from the ramekin. These are cool little dishes, a gift from my brother and sis-in-law for Christmas one year from Crate and Barrel. We use them for soup, stew, I even bake chicken pot pie in them. Very cool.<br />
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<strong><em><span style="font-size: large;"><u>Strawberry Rhubarb Crisp</u></span></em></strong><br />
3 cups rhubarb, chopped in 1/2 inch pieces<br />
2 cups strawberries, cut in half, or quartered, depending on size<br />
2/3 cup flour<br />
1 cup granulated sugar<br />
1/2 cup light brown sugar, packed<br />
1 teaspoon cinnamon<br />
10 tablespoons cold butter<br />
1 cup old fashioned oats<br />
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Preheat the oven to 350 degrees. Chop and put the rhubarb and strawberries in a large bowl. Sprinkle with a few tablespoons of granulated sugar and toss. Evenly divide the rhubarb and strawberries among eight 1 cup ramekins. Stir together the flour, granulated sugar, brown sugar, and cinnamon. Using a pastry blender, cut in the cold butter until it is coarsely mixed. Stir in the oats. Sprinkle the topping generously over the rhubarb-strawberry mixture in each ramekin. Bake 40-50 minutes until the topping is brown and the filling bubbly. Serve warm with fresh sweetened whipped cream, or vanilla ice cream. Yumm!<br />
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I'm hoping one of the farmers at the Lawton Farmer's Market will have rhubarb this year. Keeping my fingers crossed! Perhaps I should add a little lavender. Hmmmmmm.....<br />
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Have a wonderful day, wherever you are!<br />
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<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-74462095621667377492012-05-17T22:18:00.000-05:002012-05-17T22:18:35.331-05:00The Lavender is Blooming at Turkey Creek!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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If you've ever wanted to try your hand at making <a href="http://www.turkeycreeklavender.com/2011/06/make-lavender-wands-with-fresh-lavender.html">lavender wands</a>, cooking with fresh lavender blossoms, or if you just like the look and smell of fresh lavender, we'll have some at the <a href="http://www.swokgrowers.org/">Lawton Farmer's Market</a> starting this Saturday! We'll leave the butterflies at home though!<br />
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See you there!<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-62235812696543605012012-05-12T00:32:00.000-05:002012-05-12T00:32:40.788-05:00Cooking With Lavender: Lavender Meringues for Mother's Day <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Lavender Mernigues for Mother's Day</td></tr>
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Oh, you heavenly meringues! So easy and so delicious! Even my sons eat these, and if I don't hide them, they eat them all! Light as air, with a little crunch and a little chew. Perfection.<br />
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I took my regular meringue cookie recipe and used lavender sugar in place of regular granulated sugar. Subtle, but so good. And I piped them in little meringue kisses just so I could package them especially for Mother's Day.<br />
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But wait, there's a bonus! I also piped meringue shells, filled them with whipped cream, and doused them with sweet, syrupy strawberries. So this is really a double duty recipe!<br />
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You will want to make these early in the day so everything is ready to assemble by dessert time. Start by making your <a href="http://www.turkeycreeklavender.com/2012/04/celebrating-first-lavender-of-season.html">lavender sugar</a> ahead of time, which we talked about in<a href="http://www.turkeycreeklavender.com/2012/04/celebrating-first-lavender-of-season.html"> this post.</a> Slice or mash your fresh strawberries and sprinkle with granulated sugar, set aside so they can spend the day getting juicy!<br />
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Lastly, make the meringues because they have to sit in the oven and dry out for 6 hours. You could do these the day before, but beware of humidity! They lose their crispness and become gummy. Still good, but not the effect we're looking for.<br />
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<strong><em><span style="font-size: large;"><u>Lavender Meringues</u></span></em></strong><br />
2 egg whites, slightly beaten<br />
2/3 cup <a href="http://www.turkeycreeklavender.com/2012/04/celebrating-first-lavender-of-season.html">lavender sugar</a><br />
pinch salt<br />
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Preheat oven to 350 degrees. Cover cookie sheets with aluminum foil or use a silpat. Beat egg whites in a small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add the pinch of salt and beat slightly. Using a large star tip and a piping bag, fill the bag and pipe meringues onto lined cookie sheet.<br />
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<strong>For the meringue shells</strong>: Use the back of a spoon and spread the meringue in a 3 inch circle. Pipe an edge around the meringue circle. <br />
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Place in the oven. Turn the oven off. Do not open the door for at least 6 hours or overnight.<br />
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<strong>Note for meringue cookies: </strong>You can also just drop the meringues by teaspoonfuls onto the prepared cookie sheets.<br />
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Now you're ready to package the cute little cookies for Mother's Day, or enjoy the shells filled with whipped cream and strawberries.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lavender Meringue Shells</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lavender Meringue Shells filled with <br />
whipped cream and strawberries!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Okay, so I couldn't wait till Mother's Day!</td></tr>
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Lastly, to package the Lavender Meringue cookies I used a simple clear cello bag and for the header a darling Mother's Day graphic from the Graphics Fairy. Here is <a href="http://www.graphicsfairy-crafts.com/2012/05/printable-mothers-day-card-teacup-with.html">the link to download the card</a>. Can be used as a Mother's Day card, too, in case, you know, you forgot to get your Mom a card. I downsized it to a 5x7 for the cello bag header.<br />
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For all you Mom's out there, I sincerely wish you the happiest of Mother's Days. For my own sweet Mothers, lots of love to you both! <br />
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And for my daughter, who is celebrating her very First Mother's Day, enjoy! They grow up way too fast! <br />
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<tr><td class="tr-caption" style="text-align: center;">Katie, Kael and Kyle</td></tr>
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A big thank you to my daughter and her little family for the beautiful flowers! So gorgeous! Hugs all around!<br />Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2tag:blogger.com,1999:blog-6883883481126796512.post-90911826835767599452012-05-11T14:15:00.000-05:002012-05-11T14:15:43.299-05:00Cooking With Lavender: Lavender Whipped Cream<br />
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Lavender Whipped Cream...ummm, just saying it...sooo good. Sooo easy. <br />
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It's always rather interesting when people pick up packets of culinary lavender at the Lawton Farmer's Market and are surprised that you can cook with it. Well, needless to say, after I get done extolling the many and varied virtues of consuming, cooking with, and otherwise using lavender, their eyes begin to glaze. (Sorry, can't help it.)<br />
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So here's yet another fun and versatile way to use culinary lavender.<br />
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It just kicks that whipped cream up a notch, making it a bit more complex and oh, so yummy.<br />
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First we'll start by infusing the cream with culinary lavender buds. <br />
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Super easy, just add a tablespoon of culinary lavender to a pint carton of whipping cream and bring up the heat just until a few bubbles start at the edge.<br />
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Remember, we're just heating it here to get the infusion started. Then remove from heat, put on the lid and chill thoroughly.<br />
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Once the cream is chilled, strain out the lavender buds.<br />
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To the cream, add 1/4-1/3 cup granulated sugar, or whatever your taste dictates. (Sometimes I use <a href="http://www.turkeycreeklavender.com/2012/04/celebrating-first-lavender-of-season.html">lavender sugar,</a> or half lavender sugar and half plain sugar.)<br />
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Now whip the cream until it is the consistency you like your whipped cream to be. (Caution: do not overwhip, because as you know it will break down again and it is ruined. Yes, I learned that the hard way a long time ago!)<br />
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So now you can chill your Lavender Whipped Cream for later, or use it right away. <br />
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To say I love whipped cream with strawberries would be a serious understatement. I think they're the perfect marriage of taste and texture, don't you? And really, sort of sexy and sensual. Have you ever noticed when you mention whipped cream and strawberries your girlfriends just smirk? <em>I mean. </em><br />
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I love to stuff those giant California strawberries. You can easily make a dessert out of just one of those big boys. Cut off the leaves, remove the core, slice a few slits in the top and just pipe that delicious lavender whipped cream in. My culinary lavender is blooming so I added a few fresh blossoms for color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RgB7A2mDSFqS1Z2Q9ZZBeMFphuO8nDYJv9vL7Xc7Sy8yiegKk8hCxapZqad35zUBL4xyveatM54GTFbmV2xQKZ9Ixv-19rtK9GKFohk_oScxHqT0lO4G8zQUe-osDTR5_vfCW7unX7w/s1600/P5040079.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RgB7A2mDSFqS1Z2Q9ZZBeMFphuO8nDYJv9vL7Xc7Sy8yiegKk8hCxapZqad35zUBL4xyveatM54GTFbmV2xQKZ9Ixv-19rtK9GKFohk_oScxHqT0lO4G8zQUe-osDTR5_vfCW7unX7w/s400/P5040079.JPG" width="297" /></a></div>
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Or, topping sliced strawberries with lavender whipped cream...simple and delicious.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirflw-DLPiBBlGICBKamdgULWYzFIGX-0Yq5KfdQXgGdZ_sD_BrgUynYKGYEGYeJd6i9iPmS_QoniOjEHrWDiNNjyBzywgSg0YDUsUdA8PBvZn37qU3kqW5_oAFsA0ZfTSYfoa_weWSU0/s1600/P5040070.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirflw-DLPiBBlGICBKamdgULWYzFIGX-0Yq5KfdQXgGdZ_sD_BrgUynYKGYEGYeJd6i9iPmS_QoniOjEHrWDiNNjyBzywgSg0YDUsUdA8PBvZn37qU3kqW5_oAFsA0ZfTSYfoa_weWSU0/s400/P5040070.JPG" width="397" /></a><br />
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Love strawberries and whipped cream on angel food cake, or layered in a sponge cake. I even love a dollop on hot chocolate. Lavender and chocolate? Yes, but we'll have to wait for another day so I can extol the virtues of that concoction!<br />
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I know I've said this before, but the real key when cooking with lavender is don't overdo it. If 1 tablespoon isn't a strong enough flavor for you, try 2 next time. It's all adjustable.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxgOE31zPDOW3-xqMUCfn5yayumZ4Wx4X9S4RTCPGZ9iAS-dakRxEi7eqrJuy5R0w3K16mm01rPtW4Hn5G6PAZLY3YC0PpvaRPZnlqHvOYEOxj89E6e-oaTM-KRHVwV-8wWBafPfeyDE/s1600/P5040080.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dba="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxgOE31zPDOW3-xqMUCfn5yayumZ4Wx4X9S4RTCPGZ9iAS-dakRxEi7eqrJuy5R0w3K16mm01rPtW4Hn5G6PAZLY3YC0PpvaRPZnlqHvOYEOxj89E6e-oaTM-KRHVwV-8wWBafPfeyDE/s400/P5040080.JPG" width="400" /></a><br />
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The easiest, and most sensual way is, of course, just dipping and biting. Or sharing. <br />
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Wishing you a wonderful day, wherever you are! Thanks for stopping by. And if you haven't <a href="http://www.facebook.com/pages/Turkey-Creek-Lavender/124057400938922?ref=search">"liked" us on FB </a>yet, we'd love to see your smiling face there, too!Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com0tag:blogger.com,1999:blog-6883883481126796512.post-2561799167969359752012-04-28T03:00:00.000-05:002012-04-28T03:00:00.542-05:00A Metaphor for Life<span style="color: #741b47; font-size: large;"><strong><em>To every thing there is a season, and a time to every purpose under the heaven. Ecclesiastes 3:1</em></strong></span><br />
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<span style="color: black;">So true. Exactly 30 days ago there was this...</span><br />
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So ripe with possibility, so full of promise. The discovery made my heart quicken, my breath catch.<br />
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And just yesterday, there was this...<br />
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Oh, sweet, sweet babies.<br />
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And then today, there was this...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEA_SxrObXCClGiCMdq4ngz4L-jus0uGxVyf3GPl07dylbqVwwfv74UQ-G5VjLX4kMLBYOUyh3AyhIQ2cKB3v-LXhWuYRpVtuCVT4ORrn_s5laQCZTPoeFnxvIeK2O2wQExGH21x_8teM/s1600/P4270020.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEA_SxrObXCClGiCMdq4ngz4L-jus0uGxVyf3GPl07dylbqVwwfv74UQ-G5VjLX4kMLBYOUyh3AyhIQ2cKB3v-LXhWuYRpVtuCVT4ORrn_s5laQCZTPoeFnxvIeK2O2wQExGH21x_8teM/s400/P4270020.JPG" width="400" /></a></div>
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And again, the discovery made my heart quicken, and my breath catch. <br />
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A metaphor for life.Cathyhttp://www.blogger.com/profile/11600323833863191223noreply@blogger.com2