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Tuesday, November 30, 2010

Tuesday Tinker - mackhillfarm

mackhillfarm is a farm located in southwest New Hampshire. They  specialize in Icelandic sheep but they also have honeybee hives, Tamworth pigs, Icelandic chickens, Percheron horses, and Icelandic sheepdogs. They also sell roving and seasonal foods in their shop. Frank and Lisa also have a blog that where they report the doings of the animals and day to day life on a small farm.

On the Etsy Front Page

ClayCenter, our polymer clay artist was in a Treasury that made it to the Front Page. Below is a screen shot of the Treasury and a link to her store so you can see her other wonderful creations.

Thursday, November 25, 2010

The Recipe Corner - Cornmeal Raspberry Cookies

Makes 40

The Cookie:

1 cup Butter, softened 
1 cup Sugar 
1 Egg
11⁄4 cup Flour 
1 cup Cornmeal
 1 tsp. Baking Powder
 1 tsp. Salt 
Raspberry Filling 
Confectioners' Sugar

1. Beat butter and sugar until fluffy with an electric beater. Beat in egg, flour, cornmeal, baking powder and
2. Transfer dough onto a floured surface and divide in half. With floured hands, shape each half into a block 
        7 inched long 11⁄2 inches wide and 11⁄2 inches high. Wrap in plastic and refrigerate for at least two hours 
         until well chilled.
3. Cut dough into 1/8 inch slices and arrange one inch apart on a cookie sheet that has been sprayed with
        non-stick spray. The cookies will spread a bit. Bake in 350° oven for 8 minutes or until edges are 
        beginning to turn gold. Place cookies on a wire rack to cool.
4. Sandwich two cookies together with raspberry filling and sift confectioner's sugar over the tops.

Raspberry Filling:
2 cups Raspberry Jam 
2 tbs. Cornstarch

1. Place jam and cornstarch in a small pan. Cook, stirring, until the cornstarch is dissolved and the mixture comes to a boil. Set aside to cool before using.

Enjoy this recipe compliments of Whimsy Fish

Check her holiday sweets book in her shop for other great cookie recipes: CD or PDF 

Tuesday, November 23, 2010

Tuesday Tinker - dragon06

dragon06 lives in Burlington, NJ. where she makes candles, soaps, shampoos, lotions, and lip balm. She makes excellent products and does her best to make them as natural as possible. 

She also has a blog where she talks more about herself and her products and, from time to time, announces sales in her shop. Scroll down to the Members Sites and Blogs Section for a direct link to it. 

Browse her shop.

Thursday, November 18, 2010

The Recipe Corner - Shocking Pink Bean Dip

This one is not for the faint of heart!

2 cans white or navy beans
4-6 anchovies (I use the ones packed in oil in the little jars.)
2-6 cloves garlic
1 medium roasted beet, peeled
1/4 cup yogurt
about 4 tbsp olive oil (or oil from the anchovies)

Blend 'till smooth.

Serve with carrots, celery and fresh green beans, 
or corn chips and crackers, 
or try it as a yummy sandwich spread!  

From ClockworkCrow

Tuesday, November 16, 2010

Tuesday Tinker - whimsyfish

whimsyfish lives in Stratham, NH, USA. A little artistry and a little whimsy goes into everything she makes, be it jewelry, knits or whatever takes her fancy. Pictured is one of her mini sweater Christmas tree ornaments.
Browse her shop.

Thursday, November 11, 2010

The Recipe Corner - Tabouli


1 cup bulgur wheat
1 cup boiling water
olive oil
3 cloves garlic
1/2 bunch parsley
handful of fresh mint
1 cucumber
1 large tomato, or 2 medium ones
juice of 1 lemon
more olive oil
salt and pepper to taste

Toast bulgur in enough olive oil to cover the bottom of the pan. It'll start to become fragrant after a couple of minutes, so go ahead and add the water. Cover the pan with a lid, turn off the heat under it, and let steam for 20 minutes.

While the bulgur is contemplating it's future as a tasty foodstuff, chop remaining ingredients. When bulgur has absorbed all the water, add garlic, olive oil and lemon juice to it. Cover and let sit for a few minutes, until it has cooled off a bit. Add parsley, mint, and cucumber, and then put in the fridge to let it cool until you're ready to eat it.

Upon removing the tabouli from the fridge, add tomatoes and adjust seasonings. Eat.

From tofunutloaf.

Tuesday, November 9, 2010

Tuesday Tinker - Bebopgirl1969Jewelry

Originally from Wisconsin, I moved to the Highlands of Scotland when I got married. Now I live in Forres, made famous by MacBeth, and I also live about 40 miles from the infamous Loch Ness Monster. 

My jewelry designs are inspired by lots of stuff--nature, mythology, history/historical clothing (I have a BA in History), anime, basically whatever catches my fancy on any given day. Even just seeing a gorgeous bead can get my mind racing...a feeling I'm sure lots of us can relate to. 

Thursday, November 4, 2010

The Recipe Corner - Multi-grain Blueberry Pancakes

You won't know how wonderful it can be to get away from standard flour until you have tried something like these pancakes. Adding a generous portion of blueberries makes them great for those picky eaters who refuse fresh fruit. (Recipe doubles easily)

1/3c white rice flour
1/3c oat flour
1/3c flour
1tbsp sugar
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tbsp oil or melted butter
1 large eggs
1 scant cup buttermilk
1c fresh or frozen blueberries (drained) *wild blueberries are best

Combine all dry ingredients in a small to med mixing bowl. Add liquids next. Either beat the eggs before adding or open directly into bowl and break up slightly before adding buttermilk. Mix until flour is moistened. There will be lumps. Fold in blueberries. Allow the batter to develop for 5-10 min.

While the batter rests, heat a griddle to 350f or a large frying pan to med heat. Coat lightly with cooking spray. When prepared, scoop 1/4c of batter at a time and pour onto griddle. Flip when edges are beginning to set (when you touch the spatula to the pancake as if to lift the pancake, no batter sticks to the spatula.)

Top the pancakes as you like and enjoy! Makes 10-12 pancakes, about 4 servings.

From FabrigamiQueen.

Tuesday, November 2, 2010