Finding your tribe

No matter what you do, or where you go, having or finding your tribe helps. Wait…What’s a tribe? You know that group of people that get you, and you don’t have to explain what you’re up to? That’s your tribe! … Continue reading

Aromatherapy Play Dough

We go through a ton of play dough here, and I get tired of running to the store to replace what didn’t get put away fast enough, or rolled under the table and dried up. Yesterday, I tried making a version with corn starch and conditioner and one with corn starch and lotion. You know what that made? A big ass mess. No thank you. I needed something that would come together quickly, hold up to a toddler and that didn’t contain mystery ingredients. I started playing around with what I had in my pantry and came up with this-it takes some stirring, but it’s now my kiddos favorite toy! When you combine essential oils, you get aromatherapy play dough – something that is fun to play with and appeals to other senses!  Standard disclaimer: the main recipe is edible, once you add scents or coloring, you want to make sure that it’s food grade and edible. I went with doTERRA essential oils, since I have them on hand and I trust them. Please research whether the oils you have are meant to be used internally or omit them if you aren’t sure in case your kiddo likes to eat things, or feed them to the dog.

play

Aromatherapy Play Dough Recipe
Makes 6 – 1/2 cup balls of dough
Time to make: 15-20 mins (unless you can’t find your cream of tartar, then add extra time to ransack your pantry and finally decide to just go to Target)
2 cups flour
2 cups water
2 Tablespoons vegetable oil
4 Tablespoons cream of tartar
1/2 cup salt
Optional Ingredients:
Food coloring (i used the gel kind, but you can also use natural products like beet root powder for other coloring)
5 drops Essential Oils per ball (I chose lime, lemon, peppermint, wild orange and lavender-if you have skin sensitivities, you can use less)

In a heavy bottomed pot, combine the flour, water, oil, cream of tartar, and salt and mix until the ingredients are all incorporated. You’re likely going to have lumps, and that’s ok. The goal is to get the big ones out and smoosh up some of the small ones.

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Turn the heat on medium and keep stirring. You’re going to stir for a while, and you may even get annoyed. Channel that annoyance to keep stirring. After about 3-5 minutes, you’ll notice that it’s starting to go from paste to something thicker-you’re getting there! Keep stirring, and scrape the bottom of the pot and the sides. At about the 7 minute mark, you should have something that is getting close to play dough and looks like a big ball, but is still sticky-you’re almost done!

Once the dough is no longer sticky and resembles actual play dough and isn’t sticky, turn off the heat and let it cool.

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Once your dough is cooled, separate into 6 balls and flatten them. It’s time to add your fragrance and color! I added three drops of food coloring (If blending colors, use two drops of each color) and 5 drops of essential oils. Fold the flattened dough in half, and in half again, and then smoosh it all up, so the color and the oils get distributed evenly but don’t leak out. A warning: I didn’t do the fold method with one of them, and the coloring leaked out and I now have red hands. Pro Mom Tip: If you don’t mind your dough the same color or scent, you can add your essential oils and coloring at step one with all of your other ingredients. I opted to match my scents with colors for fun, but you can get crazy and do whatever works for you!

Enjoy!
Raina

Day 7: Frisee Salad with Jardons and a Poached Egg

I am so excited for our 7th day brunch recipe!!  Terri over at Our Good Life brings us a tasty Frisee Salad with Jardons and a Poached Egg-YUM!

by Terri Steffes

Prep Time: 5 minutes

Cook Time: 6 minutes

Ingredients (1 salad)

  • 1 T white vinegar
  • 1 egg
  • 2 slices of thick bacon, cut into 1/2″ pieces
  • 1 shallot, finely minced
  • 2 T olive oil
  • 1 T red wine vinegar
  • juice of 1/2 lemon
  • 1 small head of curly endive (frisee) lettuce

Instructions

Wash lettuce, cut from stalk and pat dry.

Fill a skillet with water, bring to a boil, add vinegar and a large pinch of salt. Reduce the heat, stir the water in one direction, crack egg into a cup and slide the egg into the swirling water. Cook until the egg is set, about 3 minutes. Remove the egg carefully with a slotted spoon. Set on a paper towel to dry, slightly.

Cook the bacon until crisp. Remove and drain. Add shallot to bacon grease, add red wine vinegar and cook for 1 minute. Salt and pepper as needed.

Put the lettuce in a large bowl, pour dressing over top and toss. Place a large mound of lettuce on a plate, top with egg and lay slices of bacon around edge of salad. Serve.

Frisee Salad

YUM!!  Now, let’s learn a little about the gal that brought us this amazing recipe!

BobandTerri

Terri is a retired elementary principal who currently serves as an educational consultant for the University of Missouri and the Missouri Department of Elementary and Secondary Education.
During my free time you will find me eating out, cooking at home, shooting some photos, reading, traveling, planning, listing, walking, blogging, crafting and enjoying my home.  My husband and I have been married for 38 years (in June) and we have one married daughter and two adorable dogs, Truman and Wilson.

Day 2: Nikki and Steve’s Sweet Corn Quiche with Shrimp Creole Sauce

Years ago, I had an awesome neighbor that definitely made the block a better place! We became much closer after she moved away and have kept in touch through the years, sharing wisdom around kids, cooking, and essential oils. We both share a love of farm critters and homesteading. You may remember Nikki from a post a while back, where she made some amazingly easy bread! This recipe is no different-a great collaboration between herself and a peer, Steve! Thank you both for an amazing Sweet Corn Quiche & Shrimp Creole Sauce!!

Hello there from Elizabethtown Kentucky!! I am, again, honored to be asked by my sweet friend to contribute to her awesome blog. A lot has happened since my last contribution. While I no longer blog myself, I have been connected with an awesome little place called the “Java Joint” cafe, where I am able to grow and learn through culinary experiences. Its owner, Steve Breen, and I have become great friends and have been concocting brunch recipes over the past couple months now. This recipe that I’m going to share with you today, comes from my very talented friend and has become quickly a crowd favorite down and the cafe!

Sweet Corn Quiche with Shrimp Creole Sauce

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First part: Make your Quiche!

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You will need:

* 10″ spring form pan
* Pie dough (you can use store bought or homemade)
* 12 eggs
* 1/2 cup heavy cream
* 1/2 cup cottage cheese
* 1 can cream corn
* 1 cup frozen corn
* 1 cup shredded cheese

1.)Spray your pan with cooking spray and line your spring form pan with your dough.

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2.) Whisk all of your ingredients together and pour into your pan.

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3.) Bake your quiche at 350 for approximately 1 hr and 15 minutes or until not longer loose in the center.

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Part 2: While baking make your sauce!

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You will need:

* 6 tablespoons unsalted butter

* 1/2 cup all-purpose flour

* 4 cups chopped onion

* 2 cups chopped green bell peppers

* 2 cups chopped celery

* 2 tablespoons minced garlic

* 1 (14.5 oz) can diced tomatoes

* 2 bay leaves

* 1/2 tsp cayenne pepper

* 2 tablespoons creole seasoning

* 1 qt shrimp or chicken stock

* 3 lbs shrimp (peeled, deveined, tail off) (if frozen, let thaw a bit)

1.) Make a roux over medium heat, constantly stirring till it’s the color of peanut butter.

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2.) Add the onions, peppers, celery, and garlic to the roux, stirring and allowing to cook for about 10 more minutes.

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3.) Add the tomatoes, bay leaves, cayenne and 1 tablespoon of creole seasoning. Cook for 2-3 more minutes and then whisk in the stock.

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4.) Bring mixture to a boil and reduce heat to simmer for 45 minutes. Remove bay leaves and take a stick blender to pulse until you have a sauce like consistency. Season shrimp with the other tablespoon of creole seasoning and toss in sauce. Cook till done.

-Now-

Cut you out a nice big slice of your BEAUTIFUL Quiche and drape that scrumptious sauce right over! Enjoy!!

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You totally want this, right?? I know what I am making soon. Thank you again, Nikki! Enjoy dear readers!
Raina

Early Spring – Starting Seeds Indoors!

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While the rest of the country is buried under a mound of snow, Seattle is basking in sunlight. Spring is here! I have been itching to get into the garden and get ready for what I hope is a crazy long growing season.  This year, I am moving my beds around, and turning my entire front yard into a land of raised garden beds-I can’t wait! I’ll likely keep the big bed in the back yard for plants who can’t take all sun, all the time, but look out folks-this year is going to have a ton of produce!

To get a jump on spring, I am starting my seeds indoors a little at a time (I started last week), and my Inchelium garlic is growing like crazy. The seeds-all organic, non-GMO and mostly heirloom are already poking through, and I am feeling pretty good about getting a head start this year 🙂

I used an organic seed starter mix, and dropped a few seeds into it every inch or so, in little planter cups. It’s easy, fun, and you start seeing your seedlings pop up in just a few days!

So, what seeds did I start growing?

Let’s start with the tomatoes!

  • Black Krim
  • Brandywine
  • Cherokee Purple
  • Gold Medal
  • Japanese Trifele Black
  • Juane Flamme
  • Kellogg’s Breakfast
  • Marvel Stripe
  • San Marzano Gigante
  • Siletz
  • Two Color Fiesta tomatillos

Herbs and Flowers:

  • Borage
  • Calendula
  • Chamomile
  • Lemon Balm
  • Nasturtium
  • Thyme

The Peppers:

  • California Wonder-sweet pepper
  • Jalepeno
  • Lemon Drop Hot Pepper
  • Maya Red Habenero
  • Pablano

Squash and Melons:

  • Abundant Harvest (this is a seed blend, so a mix of: Black Beauty, Caserta, Coczelle and Golden Straightneck-no clue which is which)
  • Burgess Buttercup winter squash
  • Early Silver Line melon
  • Hearts of Gold melon
  •  Rich Sweetness 132 melon
  • Mexican Sour Gherkins
  • Oka Bizard Island Strain melon
  • Stripetti Squash
  • Tanja Cucumber

The other goodies are:

  • Belstar Hybrid broccoli
  • Derby Day cabbage
  • Marina Sweet lettuce
  • Rodynda Cabbage (mmmm….sauerkraut and Kim chi!!)

Phew…..that’s a lot!  I have other things like beans, beets, peas, radishes and some other flowers that will get directly sown into the grown-I can’t wait!!!!

What’s in your garden this year?

Yours in nature,
Raina

In A Jam

I love jam.

I love it even more when it’s cold and rainy out, and I am missing summer and spring and all of the fresh fruits. Luckily, fall and winter means that cranberries are everywhere, and I can make a quick jam that brings a little sunshine my way. It’s a little jar of tart, sweet, and a great combination of winter from the warming flavors of cinnamon and vanilla, but bright like summer from the oranges and Cointreau. It comes together quickly and makes a great last minute gift, too!

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2 packages (24 ounces total) rinsed organic fresh cranberries, soggy/bad ones thrown out, any remaining stems removed
2.5 cups sugar
1-2 large very ripe orange, juiced (approximately 1 cup juice)
1/2 c Cointreau or other orange liqueur
1 Tb vanilla bean paste, I use this one (affiliate link)
1 tspn cinnamon

In a dutch oven, or heavy pot with a thick bottom (I prefer my dutch oven), add your cranberries, orange juice and liqueur, and turn the heat onto medium. Once your mixture is warmed through, add your sugar, vanilla bean paste and cinnamon, stirring with a wooden spoon. Cook slow and low, keeping the heat at medium low, until your cranberries start to break down and quickly pop when you poke them with a spoon. Continue to cook, approximately 20 minutes until you have a nice chunky, delicious smelling pot of tastiness.

If you’re canning this prefer a thick well-set jam, add 1/2 packet of liquid pectin and cook for 5 more minutes at a low simmer. Process jars according to the jar manufacturers directions and enjoy! If you’re canning this, it makes 6-1/2 pint jars.

I love this with cream cheese on crackers or spooned over french toast!

What is your favorite holiday jam?

Best,
Raina

Two new Shows!

Hello all!

I’ll be doing two new shows this week, and would love to have you there! These shows will highlight my photography and the art of so many other people! I can’t want to show you what I have been up to! I’ll be hosting at White Center for the Arts with some amazing fellow artists using all variety of media!  There will even be food and live music, so you can make an evening of it!

Where can you find me?

Thursday May 14th 6-9 pm-West Seattle Art Walk
I’ll be showing at Shoo Fly Pie in West Seattle-not just for the night, but from 5-13 through 6/8!
http://www.shooflypiecompany.com/

White Center for the Arts 3rd Saturday @ Saturday May 16th 5-10
Please join us for our Open Studio Tour
White Center for the Arts Building
9639 16th Ave SW
White Center, WA
http://www.whitecenterforthearts.org/

🙂

What other shows are you checking out?

Yours in art,

Raina