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We are Artists and Craftsmen who are respectful of the religious, political and philosophical beliefs of others: we don't try to change anyone's mind and we try not to be judgmental. We believe in peace, laughter, and giving a helping hand when and where we can.
Showing posts with label spongetta. Show all posts
Showing posts with label spongetta. Show all posts
Sunday, December 18, 2011
Wednesday, November 16, 2011
Sunday, November 13, 2011
The Recipe Corner - Homemade Applesauce
Sometimes the best things in life are the simplest. For years my grandmother and I made this together every fall.
Peck of apples (preferably Cortlands)
1/2 cup of water
Pinch of cinnamon
Quarter, core and slice apples into heavy bottomed pot. Pour in water and bring to boil, turn down and simmer until all are mushy. Run through the larger blades on a food mill discarding the peels. The pink color comes naturally. Add cinnamon if desired. Will keep up to a week in the fridge and freezes well so you can make it now and enjoy it for Thanksgiving.
Recipe compliments of Spongetta.
Peck of apples (preferably Cortlands)
1/2 cup of water
Pinch of cinnamon
Quarter, core and slice apples into heavy bottomed pot. Pour in water and bring to boil, turn down and simmer until all are mushy. Run through the larger blades on a food mill discarding the peels. The pink color comes naturally. Add cinnamon if desired. Will keep up to a week in the fridge and freezes well so you can make it now and enjoy it for Thanksgiving.
Recipe compliments of Spongetta.
Friday, November 11, 2011
The Recipe Corner
Garlic with a Side of Chicken
(adapted from a recipe in Everyday Food that I have long since lost, so it may not resemble it anyway)
1 or 2 heads of garlic, smashed, peeled, and coarsely chopped
1/2 cup olive oil
Lemon sliced into rounds
8-10 skinned chicken thighs
Fresh chopped tarragon (parsley and basil work well too)
Heat garlic in pot with olive oil. Bring to bubbling then simmer 10 minutes. Allow to cool. Toss oil with chicken, lemon and herbs. Season with salt and pepper. Let sit a half hour. Heat oven to 400. Dump chicken mixture into a roasting pan and bake until cooked through, turning once, about 40 minutes.
A great entree for even the most picky eater.
Recipe compliments of Spongetta.
(adapted from a recipe in Everyday Food that I have long since lost, so it may not resemble it anyway)
1 or 2 heads of garlic, smashed, peeled, and coarsely chopped
1/2 cup olive oil
Lemon sliced into rounds
8-10 skinned chicken thighs
Fresh chopped tarragon (parsley and basil work well too)
Heat garlic in pot with olive oil. Bring to bubbling then simmer 10 minutes. Allow to cool. Toss oil with chicken, lemon and herbs. Season with salt and pepper. Let sit a half hour. Heat oven to 400. Dump chicken mixture into a roasting pan and bake until cooked through, turning once, about 40 minutes.
A great entree for even the most picky eater.
Recipe compliments of Spongetta.
Saturday, November 5, 2011
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.
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