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Thursday, March 31, 2011

The Recipe Corner - Bear Logs

Peanut Butter Banana Granola Rolls - aka - Bear Logs 

You will need:

1/2 medium banana

1/4 cup Peanut Butter (almond butter/cashew butter - smooth to crunchy -whatever you like best)

1 cup unsweetened granola (I used a organic store bought brand, which tend to be sweetened, but that has cranberries, almond, sunflower seeds)

wax paper

Mash and mix all ingredients together. 

Dump out onto a piece of wax paper and form into a log. Place in freezer for about 90 minutes. Take out and slice into 1 inch slices. 
We cut off a slice to eat and kept the rest in the freezer. You can put a slice in the microwave for 10 seconds if it's too frozen. They have a nice creamy crunch and are very filling and addictive. 

Recipe compliments of alterspace.

Tuesday, March 29, 2011

Tuesday Tinker - BlytheHorman

"I grew up helping to band birds on the amazing barrier beaches of the Atlantic Flyway."

Blythe carries original art and collections of vintage print PDFs to download for collages or other art work.

Monday, March 28, 2011

Sunday, March 27, 2011

SUNDAY SUPPLEMENT - On location with our next Tuesday Tinker

BlytheHorman lives in Shoreline, Washington, close enough to Seattle so she can enjoy the amenities of a large city and far enough away that she's close to nature. This week end she's headed out for a whale watch with a friend of hers. She is a self-taught artist who has been drawing and painting animals since she was a little girl.

Work area.

The view from her balcony.

Thursday, March 24, 2011

A new Treasury - Spingtime in the South

Click on any image to go right to it's shop.

Created and shared by TexstyleTextures.

The Recipe Corner -Cheesecake Cookies

Preheat oven to 350

1 box cake mix, yellow or butter
1 8 oz pkg cream cream or reasonable substitute
1 stick butter or reasonable substitute
2 jumbo eggs (if you don't have jumbo or extra large you might add an extra egg)
1 cup sugar
1 teaspoon vanilla or almond flavoring (optional)

Soften the cheese and butter to room temperature, blend with the eggs and sugar. add cake mix a little at a time until thoroghly blended.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake 12-15 minutes depending on oven and how brown you like your cookies. The less done they are the more they taste like cheesecake.

Let cookies cool on sheet until they can be removed without scrunching up or tearing.

Recipe compliments of TexstyleTextures.

Tuesday, March 22, 2011

Tuesday Tinker -TrueNatureYoga

"Yoga and meditation have brought a true sense of peace and balance to my life that had been missing. I hope that my malas can bring a small bit of that to others." 

Click and Browse TrueNatureYoga's shop

Sunday, March 20, 2011

SUNDAY SUPPLEMENT - On location with our next Tuesday Tinker

TrueNatureYoga lives in the Boston, Mass. area. She recently graduated from a 200 hour yoga teacher training course and has been teaching yoga and making malas part time since February 2010. A mala is a string of beads used to help meditation. The first picture shows her work area where she creates her wonderful malas. The second photo was taken by her in Ipswich.

Thursday, March 17, 2011

The Recipe Corner - Grandma's Spanakopita Redux

My Grandma isn't Greek, but she was an adventurous cook for her time, and her Spanakopita was always one of my favorite dishes.  Grandma used cottage cheese, butter and very subtle spices, and the result was lovely.  This is my version.  I am really interested in Mediterranean cuisine, and I have adjusted the ingredients with those flavors in mind.
1 box phyllo (filo) pastry thawed in the refrigerator according to package directions.
½ cup or so of olive oil in a small bowl (grandma used butter here-you can do a combo if you'd like)
1 cup ricotta
1 chunk plain feta (8 oz.)
1 bag frozen spinach (14 oz.)
1egg, lightly 
½ tsp nutmeg
½ tsp aleppo or other red pepper 
I also add ½ tsp of Penzy's Turkish Seasoning blend which includes garlic, cumin, and sumac berries.  This isn't necessary, but I am addicted to the stuff!
Thaw and drain the spinach, then squeeze out excess water.  I press it against my strainer with my knuckles to get all of the liquid out.  Lightly chop the spinach, and then toss it into a large bowl.  Add the feta and crumble it  into fine chunks with a fork.  Add the ricotta and the egg.  You want the mixture to be moist, but not runny. Add the spices.  Blend well and set aside.
Clear a surface to make a space to fold up the spanakopita.  You need at least about 1 ½  by 1 ½  feet to work in.  With a pastry brush or a folded up paper towel wipe down the surface with a thin layer of oil.  Take out a large sheet pan and have it ready.  Wet a clean dish towel with water, and wring it out thoroughly.  (It should be damp, not wet.)  Once you have everything in place you can open the phylo package.  Unroll the roll of phylo sheets and place one sheet on your oiled surface.  You want the long edge of the rectangle to be horizontal.  Put the damp cloth immediately on the remaining sheets.  Brush the sheet thoroughly with oil especially at the edges.  Place another sheet on top, and oil it the same way, and then a third.  You can layer 4 or more sheets, but I wouldn't do it with less than 3.
Notes on phylo: The only tricky thing about working with phylo is that you can't let it dry out or it breaks.  Just keep every sheet under a damp cloth or oiled and you will have no problem.  BTW, don't stress if it does break a bit.  Just stack the next layer on, and it will be fine!
Back to assembly.  Take a sharp knife and cut your rectangle horizontally into 3 long, even “ribbons”.  Now take a scant tablespoon of filling and put it at one end of a ribbon.  Avoid using too much filling-just a dab will do it.  Fold the ribbon up just like you fold a flag.  Fold the top corner next to the filling down to the bottom edge to form a triangle, and enclose the filling. Then fold again and again along the  triangle shape until you get to the end of the ribbon.  Brush lightly with oil and put it onto the waiting sheet pan.  Ta-da!  Now repeat with the other two ribbons.  Brush your surface lightly with oil and repeat the whole process until you run out of filling, or phylo, or time.
The assembled pastries can be refrigerated on the sheet, covered with the damp cloth and plastic wrap for up to about a day.  To bake preheat oven to 375 degrees and bake until golden brown.  This takes about 20 to 25 minutes.
You can also do this dish in a casserole like lasagna.  Just use 4 or 5 sheets for the bottom layer, letting excess phylo run up the side of the casserole .  Add half of the filling, 4 or 5 more sheets, the second half of the filling, and 4 or 5 sheets for the top.  Fold any excess phylo over the top to make a smooth package.  Any broken bits of phylo will look pretty scattered on top!  Bake at 375 for about  40 minutes, until the top is golden brown.

Recipe compliments of ClockworkCrow.

Tuesday, March 15, 2011

Tuesday Tinker -spongetta

spongetta's  designs are not earthshakingly new, but rather twists on the traditional reinterpreted with unexpected material and shapes. 
 Browse spongetta's shop.

Sunday, March 13, 2011

SUNDAY SUPPLEMENT - On location with our next Tuesday Tinker

spongetta  was that pesky child who could not (would not) follow directions. As an adult living by the rules, this is her creative outlet.  These photos show her studio, and the country around where she lives in central New York State. The one with the snow was taken this past winter. It is the road she lives on.

Thursday, March 10, 2011

The Recipe Corner - Stove Top Cabbage

Serves Two - double the recipe if you want leftovers.
½ head of green cabbage – chopped into 1” squares
½ onion - diced
½ apple – diced
1-ish Tablespoon of Olive Oil
2-ish Tablespoons of Butter (Use more olive oil if you don’t want to use butter)
2-3 Tablespoons of Apple Cider Vinegar (or whatever flavor you like and to taste)
1-2 Tablespoons of Brown Sugar (to taste)
1 vegetable bullion cube (can be chicken or beef if you like)
½ cup of water
Salt and Pepper to taste

Add oil and butter to large frying pan. Heat while chopping onion and apple. Add to pan and stir. I put the salt and pepper in at this point too. 

Chop cabbage and add to pan. Stir to coat all the cabbage. Cook on medium heat and let cabbage reduce just a bit and start to get transparent. 

Add the vegetable bullion, water, vinegar and brown sugar and stir well. Keep on medium heat stirring on occasion, but let everything reduce and the water reduce out as well. 

Taste to make sure your vinegar and sugar levels are to your taste. Cook until the cabbage is tender and to your desired level of texture. 

Serve with chicken or turkey sausage, spicy mustard and a hard roll or as a side. Excellent accompanied with sweet potatoes and ham as well. Enjoy!

Recipe complements of altarspace.

Tuesday, March 8, 2011

Tuesday Tinker - TexstyleTextures

TexstyleTextures has developed her bag and tote designs over the years to produces a quality product that is as good looking as it is useful. They are great for a gift and you should treat yourself to one also.

Click here to browse her shop.

Sunday, March 6, 2011


TexstyleTextures has been sewing for over 35 years. She learned from her Mother. She started making bags after Katrina hit because it kept her at home and didn't require gasoline. Bags are small, functional and offer almost instant gratification.; same reason she likes making pillows.  These are photos of her night blooming ceresus, a member of the cactus family. It was grown from a cutting of her Mother's plant and her Mother's came from her Grandmother's. (Oh yes and the dog is Gretchen).

Thursday, March 3, 2011

The Recipe Corner - Tea Party Cookies

Prep time about 30 minutes plus freezing.
Bake time: 10 minutes.

Makes about four dozen cookies.

1 1/4 cups flour
1 cup yellow cornmeal
1 teaspoon ground cinnamon
Pinch of salt
2 sticks (8 ounces) unsalted butter
1 cup of sugar
2 teaspoons grated lemon peel
2 large egg yolks

1. In a medium bowl combine the flour, cornmeal, cinnamon, and salt.

2. Using an electric mixer, beat the butter, sugar and lemon peel together, starting on low speed and increasing to medium high, until the mixture is light and fluffy, about 3 minutes. Beat in the egg yolks. Reduce speed to low and beat in the flour mixture just until combined. The dough will be crumbly.

3. Press the dough together with your hands and divide in half. Place the halves on a sheet of wax paper and form into 2 equal sized logs; smooth with damp fingers. Wrap the logs in the wax paper and freeze until firm, about 30 minutes.

4. Preheat the oven to 400̊. Line 2 baking sheets with parchment paper. Cut each log into 1/4 inches slices and arrange each circle 1 inch apart on the baking sheets. Bake one sheet at a time, moving the pan from the back of the oven to the front about half way through, until the cookies are lightly browned.

Recipe compliments of Beachcomberscove.

Tuesday, March 1, 2011

Tuesday Tinker - rarebeasts

rarebeasts does music. If you buy something from his store you too can do music. All his electronic instruments were are build by hand from his own designs.

Browse his shop abd enjoy.