Friday, December 18, 2009
Thursday, December 17, 2009
Flicker Holiday Market
Date: Saturday, December 19, 2009
hello all. flicker is holding its annual holiday market extravaganza with arts/crafts/foods! come get your last minute shopping on with locally- crafted goodies!some of our talented vendors include: thebeadtanicalgarden, purcell toys, mikulka polish foods, avid bookstore, jim wilson with pies, will eskridge, stephanie blair, don chambers with pies and fortune- telling bleigiessen, amy west, ryan admas, emily pitts with scarves, mary beths and emilys mommy, shes made well, chris creech and some new talents never seen before...
Saturday, December 12, 2009
You can find a great sampling of jewelery, holiday cards, soaps and candles, knitwear and a plethora of other items. Happy shopping.
Thursday, December 10, 2009
2C unbleached white flour
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp ground ginger
Pinch of nutmeg
1/3 C canola oil
2/3 C maple syrup
1T vanilla extract
1C cooked pumpkin
½ C Edensoy edenblend
Preheat the oven to 375
In a large bowl sift together dry ingredients.
In a blender add all the liquid ingredients and process until smooth.
Pour wet ingredients into dry and mix with a whisk just until all liquid is absorbed.
Lightly oil a muffin tin and fill each place about halfway.
Bake approximately 35 minutes or until just golden.
Monday, December 7, 2009
here's my work table as I begin to gather various items together.
Sunday, December 6, 2009
1 stick butter
1 medium onion
2c diced celery
1 bulb garlic minced
3c sliced mushrooms
¼ t ground black pepper
1T tarragon soaked in 1/2c riesling
15c bread cubes ( ½“ x ½”)
8c stock of choice
¼ c riesling
1 ½ c roasted chopped pecans
In a very large skillet or pot melt 2T butter and add shallot and onion, cook stirring gently until onions are translucent. Add 1T butter and celery and cook 3 minutes. Add 1T butter, mushrooms and garlic and cook until mushrooms are tender. Add 1T butter and pour in the tarragon and wine. Allow to bubble and simmer a few minutes.
Add the rest of the butter and all of the bread cubes. Stir well to coat the bread with vegetables and spices already cooking. Add the stock 2c at a time and mix until absorbed and then add the rielsing. When the stuffing is thoroughly moist remove from heat and fold in pecans.
Tuesday, December 1, 2009
Two pals walk together down the road laughing, singing, running after the puppy. I notice there is a freedom my boy shows when we're there in Celo, it's different than when we're elsewhere. Almost as if he too is infused with the magic I feel in that valley, I hope he always feels it.
We give thanks for the turkey who gave it's life so we could feast and feel full. Gaelan rubbed this one down with a butter and spice mixture and cooked it just right. It was the most delicious and moist turkey I have ever eaten. I made the stuffing fresh with mushrooms and pecans (recipe to be posted later), yum!
Oh the plentiful feast, before us on the table, our mouths water with anticipation on this one of the few days during the year eat with such ferocity. We savor the flavors of perfect turkey, fresh stuffing, squash gratin, mashed potatoes with parsnips, fresh cranberry sauce, stewed greens with a hint of apple, sweet potatoes topped with pecans, and mixed green salad. Having Thanksgiving with farmers is truly a reason to celebrate the harvest and give thanks to the land and the spirit for blessing us all with nature's bounty.
And of course, to finish off the meal, we must have pie and pie we had a plenty. I made what I am considering now as a part of my Thanksgiving a chocolate pecan pie, Gaelan created for us two kinds of pumpkin pie: one traditional and one with a layer of chocolate spread over the crust which adds a devilishly decadent kick, and Pat made a wonderful apple pie with hints of cinnamon and spices coating every bit. We added fresh whipped cream and had a marvelous treat for our taste buds.
Ah, the joys of celebrating, feasting and fellowship.