Ginger Spice Cake

Ginger Spice Cake with Blueberry Buttercream Frosting and Yeti Stout Syrup

Chocolate Zucchini Cake

Here's my second dessert for the Knife and Fork.  Chocolate Zucchini cake with lemon vanilla buttercream and mint syrup.

This is a chocolate beet cake I made last week at the Knife and Fork restaurant in Spruce Pine, NC.  It's filled with a sweet beet curd and topped with chocolate ganache, creme fresh, and a roasted beet half.  Delicious!

Metals I week 2

Last week was my 2nd week of Metals I. So far I have had the chance to saw and solder new things and get introduced to skills that I think will be crucial for my development as a jewelry artist. Here's a picture of my very first sawing project which as to make a nameplate.

Almond Chocolate Chunk Cookies

Last night I whipped up a new version of chocolate chip cookies. For about a year now I have been referencing Elanaspantry.com when I wanted a new tasty recipe. I've been sticking with her variations on chocolate chip cookies. I have occasionally changed it up but these changes I made last night are absolutely scrumptious. I think all of my Metals I classmates would agree seeing as how there were none left at the end of class.

If you're looking for something yummy give these a try.

4c blanched almond flour, packed
1/4t + 1/8t sea salt
1/4t + 1/8t baking soda
15T coconut oil, melted (approximately 3/4c)
1T vanilla extract
2t almond extract
3/4c brown rice syrup
1-1/2c chocolate chunks (I used Enjoy Life brand, use what you like)

Pre-heat oven to 350
*In a bowl mix all the dry ingredients together
*In another bowl or large glass measuring cup mix wet ingredients and whisk until blended
*Pour wet into dry and add the chocolate chunks (chips, whatever) and mix until liquid is absorbed
*Drop by the tablespoonful on parchment lined baking sheets and gently press flat
*Bake 9 minutes
Remove parchment from baking sheet and allow to cool

The Slaw and the Slow Cooked

My husband and his colleague Edited this book that is a collection of "stories" about BBQ in the Mid-South. They worked on it for a number of years. Finally last December we received our final copies in the mail. It was a really exciting moment when I got to see my best friend realize one of his dreams.

If you are interested in reading about various BBQ traditions and how big a part they play in the lives of folks in the Mid-South I think you'll find this book a great read. It's available directly from the publisher which is Vanderbilt press and is currently featured on the front page.

http://www.vanderbiltuniversitypress.com/

Enjoy!

New Year

Some days I have a lot of thoughts I'd like to share with others. Unfortunately, these thoughts usually crop up when I am in the middle of my son's homeschool lessons, or while I am cooking a meal, or otherwise occupied with something that I cannot stop in the middle of the write it down.




For all those times when I wish I could simply stop what I am doing and tell you what I really think I give you the above photo. In person and until you get to know me well, you might find yourself under the impression that I am a very sweet and amiable person. You might notice that I will go out of my way to to make some things easier for others and I never seem to offer an unsavory opinion. I believe this is a true first impression of me. However, as you get to know me and talk to me one-on-one you might find yourself surprised that I am actually very opinionated and in many ways working quietly and within my means for big social change.

In fact I think I would like to see some real social upheaval in which those with a lot realize they are not separated from those with little. I urge each and every one of us to recognize the part we play or refuse to play in the destruction of this world we plan to leave our children and grandchildren and however many number of generations may come after us.


I believe that our actions do not only have an affect on us, they have long lasting effects that future generations will have to deal with. I put a call out to all the mamas and papas I know to use the main tool we have in this American society of 2012, put your money where your mouth is. Spend responsibly, know what your money ultimately supports when you buy stuff, and make good decisions when you give your money over to someone else.

I make no claim to be amazing in my own habits, but I do claim to be usually aware of where my money is going once I spend it.

Anyway, that's my rant for the new year. I plan to live life to the fullest, love my loved ones faithfully and fiercely, and work for change in ways I know I can. Peace.

A Touch of Winter

Tonight i tasted winter
she was sweet
and crisp
tempting me
with the promise
of coo, dark, sleep
and reflection
Through the sky
she danced
with fluid motion
tossing leaves
and caution to the wind
Oh, that Winter,
she can be a wicked
child
throwing tantrums
and wreaking havoc
blanketing the world
in white
In her mischief
lives an inherent wisdom
She tells us
calmly and firm
"Slow down,
Breathe"
"Get cozy,
Breathe"
"Hunker down
get your mind straight,
Breathe"

Post Oak

One thing I do love about living here are the amazing Post Oaks. My favorite time to appreciate them is after they lost their leaves. The branches are so sturdy and gnarled I am always sure that if I listen closely enough they will have a story to tell me. When I am lucky enough to pay attention and catch a view of the dark branches twisted against the glowing sunset, I feel like I have been given a secret gift.

So, if you will be so kind, raise your glass and share a toast with me," To the Post Oak, the Keystone species of the Cross Timbers ecosystem of North Texas, thank you for adding beauty to my life."

Black Friday, bah humbug...and cranberry sauce

The leaves continue to fall from the trees lining Lake Hamilton blanketing the yards and open spaces. On the deck outside, my son has made a pile in hues of red, gold and brown to use as part of his imaginary play. The geese and ducks glide swiftly across the ripples of the lake and fat brown squirrels chase each other up and down the tall oak. I am warm, my belly is still full from yesterday's home cooked meal and a big old dog is curled up on the floor near me while a friendly pool game ensues.

Today is a lovely day to appreciate the plentiful life I have.

In our modern society where so many people are concerned with "keeping up" I am making a conscious effort to simply maintain. In fact, in the past few months (minus the new additions gifted from my mom) I have been making the decision to try and rid myself of "things". One thing I am working to rid myself of is the feeling that I need more when in truth I already have everything I actually need: water, food, a roof over my head, clothing, warmth in winter, a family whom I love, and ever growing community of like-minded folks.

In our country, even those who feel like they have very little, posses greater wealth than people in so many other countries. We take for granted the fact that we have drinkable water delivered directly to our homes and accessible whenever we want and most of us have access to food all the time. Food and water to nourish our bodies is a blessing to be thankful for.

We, as a country also create some of largest amount of waste in world and use more of the world's resources than any other country. The US only makes up 5% of the world population but as a whole we are a consumptive super power wreaking havoc and leaving destruction everywhere we go. Greed and entitlement lead to unhealthy, malnourished spirits.

Today, with this whole Capitalist ploy of Black Friday and consumptive consumerism getting ready to sweep in and take over the holiday season, I want to remind everyone that we are not alone in this world. We live such individualistic lives even though the whole world is connected. When we make a conscious decision to consume to our hearts content, we can be sure that somewhere, someone else is lacking and it may be a direct correlation. This is what I think is one of the main things wrong with our society, lack of regard for other humans' rights to exist with integrity just so that we can have as much as possible. As I have been reminded by some very smart folks from an older generation, "It doesn't matter how much you have, you can't take it with you when you go."

It is my wish this holiday season that as a whole society we can find it in ourselves to come together and stop making a few people monetarily wealthy and work towards creating a wealthy world.

If you are going to be shopping for gifts this year, I know I will be as well, take the time to know your local shopkeeper. Buy from local crafts people or fair trade organizations. Make a gift contribution to a charity organization in someone's name, for instance Heifer International. Find out where items are made and what kind of record the corporation making the product has. Follow your money trail and see where it leads. As a whole, we should have learned by now that our use of our monetary resources speaks loudly. So, I say choose wisely where you spend it.

Let's start now and make changes that help create a healthy, wealthy world for all of the children growing up, being born, and not yet thought of.

As a little gift from me to you to start spreading the sweetness, here is my newest recipe for Cranberry Sauce.

1 bag organic cranberries
2/3 c organic golden raisins (feel free to use less if you want)
1/2c organic maple syrup
1/2c organic brown rice syrup
1/4 organic orange juice
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of nutmeg

1/2 tsp organic corn starch mixed with 2 tsp water to make a slurry

Put all of the ingredients except cornstarch slurry into a 2qt pot. Cook over medium heat, mixing occasionally, until all of the cranberries "pop", or about 20-30 minutes. If there are still some whole ones, give them a hand by pressing them against the side of the pot with a wooden spoon. If your sauce is thick, don't worry about the cornstarch. If your sauce is still very liquidy, make sure it is gently boiling and pour in a small amount of the cornstarch. Stir until completely dissolved and keep adding in small amounts until desired thickness is reached. Cool and serve.

A visit from mom

It's way too late and yet sleep isn't coming my way.

The past few days have been full of fun and adventure. My mom has been visiting from the east and we, along with my son, have been having quite a blast. We've built Lego creations, eaten in a faux rainforest, danced and sang at a Harambee, been to the movies and shopped past the point of our hearts content.

Catching Up

Sense of place

Readjusting to life in Texas after an eastward summer journey presents me with an interesting conundrum. How do I be "me" in a place where I do not feel completely like "me"? This is a question and a state of mind that I have been dealing with for the past month and a half.

In NC, when I am there, deep within my being I feel at ease, at one with the with the surrounding environment, whole. Here in northern TX, I still feel like a visitor even though we're heading into our official second year as residents. It's not that I don't find natural beauty in the prairie or in the amazing sunsets. It's more that I feel all the weight lifted from my shoulders when I am in southern Appalachia and as of yet that hasn't been my experience here.

The challenge I posed to myself for this year is to expand my mind and figure out how to be exactly who I am in an environment that feels foreign. So far, I have actually learned quite a bit about myself.

For instance, once our homeschool co-op started and I began teaching art class, my happiness level rose substantially. In working with kids and creating, I feel at one with myself and I feel connected to a larger community, which is very important to me.
I am making a concerted effort to offer my creativity and skills to causes that I feel connected to, such as providing encouragement to a woman I know who wants to open a homebrew and tea shop as well offering ideas and help in planning a holiday fundraiser for the Denton Community Market.

I am also trying to just enjoy being in this environment that is still new to me and take time to walk in the wilderness and learn new plants. This past week Ian and I walked Frodo early in the morning and became familiar with Snow on the Prairie, a lovely little white flower with alluring sepals, and set our eyes on a lovely purple thistle.

So I hope you will join me this evening in raising a glass and sharing a toast to overcoming obstacles and finding a sense of place. L'chaim.

september

I wrote this poem last week as September made it's way into my life. I'm glad that we have had a cooling weather pattern since then, but I still wanted to share.


September arriving
on a warm morning breeze
leaving August behind
the Texas heat
is stifling
and I dream up
cooler temperatures
and rain
snow on the prairie
blooms in stars of white
while trees and grass dry out
nearby
i too feel dry
kids mold clay
and talk about Africa
i suppose the heat
is stronger there
next week
i'll break out
primary colors
and we'll paint
our visions
into existence

September in Texas

Truth be told, I have not been very good about keeping up here lately. I thought that this summer in North Carolina would have me bursting with exciting things to share and it was. The problem in keeping up with my weekly posts was that I was so very busy and having such a blast that I didn't take time out to tell you all about it.

Here's a quick synopsis.

I headed out from Texas at the end of May. After a week on the lake at my in-laws' house, we headed east to NC as a fivesome (Ian, Jim, out two dogs and I). In the beginning I posted. I shared photos and poems and the loss of sweet Little Deer.

Then life got busy. We moved from our old acquaintances cabin to the home of a new one. The neighbors had a grandson close to Ian's age visiting and they got along like old friends. we barely saw him for that week.

Around that time I started working more shifts at the Knife and Fork. This is a great little jewel of a restaurant in Speuce Pine, NC. Chef Nate Allen and his wife Wendy Gardner, pull out all the stops offering fresh local seasonal foods and wonderful service. If you're in that area please check them out (www.knifeandforknc.com) . I had such a wonderful time being a part of their team during this summer and I look forward to next time.

I Also got to spend so much quality with my dear friends, Nicole, Gaelan and Marcie. I have known Marcie since my first year in college at ASU and Nicole and Gaelan since I first moved to teh South Toe Valley. As I've gotten older, I've realized that having friends like them is really a special treat. It seems to get harder all the time to make those deep connections that I know will last the rest of my life.

My son went away to camp for the first time, and let me just tell you he did it big time, 3 whole weeks. It was the longest three weeks I have experienced since he was conceived. In fact the first time I saw him from a distance I cried for the following 20 minute drive to work. At that point it had been about 8 days. I finally got used to him being away and did enjoy the time to myself as well the chance to have alone time with my sweetie. We had a blast hanging around in the mountains together laughing, reading poems, walking in the woods and spending time together.

Then before I could blink it was over and we were on our way back to Texas. Now, here we are settled in after a few weeks and remembering how to be who we are in an environment we have a hard time connecting to. Anyway, the snow on the prarie is blooming, the warm winds are blowing, homeschool co-op is going and UNT is in full swing. Life is always moving forward and it is up to us to hold on tight and enoy the ride.

True Farm to Table: Green Toe Ground Farm

My friends Nicole Delcogliano and Gaelan Corozine, along with their daughters have a beautiful farm called Green Toe Ground, located on the South Toe River. As a family and with help from Summer interns they run a small Biodynamic farm supplying local folks and restaurants with fresh, delicious vegetables. They’ve been living, playing and working on their farm for over a decade.

Gaelan was drawn to farming at a young age. When he was a teenager, Gaelan traveled to Italy to visit family and friends. While he was there, he fell in love with the land and the practice of working it. He apprenticed with a farmer and began to craft himself into a person of the land. After he returned to the US, Gaelan’s interest in farming continued to blossom and grow into a way of life. He worked with a local guy that had a CSA, which stands for community sponsored agriculture. The premise behind a CSA is that each member pays for a part of the production cost and in return receives a share of the vegetables. In this way, the farmer and the members are partners sharing equally in abundance (when the crops are good) and in scarcity (when a crop doesn’t make it). Gaelan’s next big move was to the Arthur Morgan School, in Celo, NC. Introduced to the school by a friend, Gaelan took a job as the gardener. By this time Gaelan had met Nicole and they came together from upstate New York to relocate and try out life in the South Toe Valley. It wasn’t long before they were hooked and began to see their future here in a beautiful swath of sandy loam located next to the South Toe River.

After partnering with Robert Tate for a few years, Gaelan and Nicole bought out his share in Green Toe Ground and began to transform it into their dream of a biodynamic farm. With a lot of hard work and dedication from their family, Green Toe Ground is a thriving, brightly colored, nutrient rich farm in full swing. So far this year Green Toe Ground has produced enough vegetables to feed all of it’s members as well as extra that has been bought up by restaurants in Asheville, NC and surrounding area proudly serving locally grown foods. Just the other day one of the interns told me they harvested 500 pounds of tomatoes. Talk about abundance.

Not only do Gaelan and Nicole take pleasure in growing vegetables they also enjoy cooking up the vegetables they nurture into maturity. This includes wonderful Italian feasts which are presented to farm dinner guests under a canopy of stars and twinkle lights by the bank of the South Toe River. The Green Toe Ground farm dinner is an event I have had the good fortune to participate in multiple times. Each time I was impressed with the dedication of my friends to make sure all of their guests had a night to remember.

Over the past two years and with the opening of the Knife & Fork restaurant in Spruce Pine, NC, Gaelan has had the opportunity to spend more time in the kitchen. During the first year of the Knife & Fork, Gaelan worked as the Sous Chef for Nate Allen (owner and chef at the Knife & Fork). Gaelan and Nate worked closely crafting delicious meals made from locally grown vegetables and meats. Gaelan, being a farmer as well as cook contributed to the restaurant in a very direct way. Not only did he give his time and energy to the plants while they were growing in the field, he also gave his time and energy to transform them into wonderful meals to be eaten and enjoyed. So this year when Nate created his team for the WNC Chef Challenge, it was no surprise Gaelan was asked to join the team. With the addition of Brenda Poole, who is the Knife & Fork pastry chef, the team was set for competition.

Fifteen other teams and three feasts later, the team from the Knife & Fork is headed to the finals. They will be going up against the Bistro at Biltmore for the title of Asheville’s top chefs.

I don’t know what the outcome will be, and by that I mean who the judges will choose as the winner. I do know that the meal awaiting the judges will be delectable. I had the opportunity to attend the third round dinner (Knife & Fork vs Posano). I was utterly impressed and pleased by the way the K&F team incorporated the secret ingredient: peaches. It will be interesting to see what the final secret ingredient will be.

While I won’t be able to attend the challenge, I will be waiting to hear the results.

For some of us, there is a deep love affair with food that is a part of our lives. I believe Gaelan is one of these people. He gives of himself utterly to provide clean, pure, fresh food that others can eat. He loves the land where the food grows and appreciates the opportunity to share that love with others. In true farm to table style Gaelan is the complete package of farmer chef.

To learn more about Green Toe Ground Farm , Gaelan and his family visit their website at www.greentoegroundnc.com and check out the farm blog at www.greentoeground.blogspot.com

high cove
wind blows
roan mountain in the distance
golden feather
cicadas sing
i breath in the mountains
at their insistence
summer's waning
my boy is playing
the crescent moon
smiles down upon me
time is moving
faster
i move with caution
thinking carefully
so to avoid
disaster
keeping the sadness
at bay
psyching myself up
for the prairie
i'm on my way
full circle
heading back west
after a refreshing splash
in my favorite
river

Farm Party

This past Monday was the Fourth of July, as most of you already know. Last year my friends over at Green Toe Ground started a new tradition. They decided to combine their birthday celebrations and the celebration of the Fourth into one big shindig. It went off without a hitch and this year proved to be even better. I was glad to be here to help with preparations and party down.




Here you can see Nicole sporting her temporary radish tattoo and getting ready to change into a newly silk screened Green Toe Ground t-shirt.


Here you can see Nate Allen working on the spit roasting of Buster the pig. Early in the morning Gaelan and some friends got together and slaughtered the pig. Then Nate stuffed the pig with chickens and lots of fresh thyme. I made a huge batch of Colonel Neff's sauce and brought it over to the farm figuring that we'd serve it up with the finished pig. Nate thought it was delicious and decided to use it in addition to his own hot sauce goodness as a finishing baste.

I decided that I wanted to come up with some activities for the kids to have fun with. Here's Ian with his cork boat getting ready to race it down the rapids. We also had bubble blowing, face/body painting and water balloon throwing.



For the farm fashion show, Ashely who used to work for Sweetheart bakery put her artistic skills to work and painted me a beautiful cornucopia that covered my whole upper back. It was so beautiful and I really appreciated her taking time out from the party to do it.

And here, in purple glory are the t-shirts we screened using the beautiful hand made screen that Tara (and Joe) gifted them last year. The underwear served as 1st prize for the winner of the farm olympics. There was live music, swimming, dancing, laughing, fireworks and a blast had by all.