Bobbi's Blog by Roberta Cardew

TEA TIME

2012-01-22T18:21:00.000-08:00

It’s cold enough now that a pot of tea is an essential at the breakfast table, and other times as well! In fact, there’s a steaming mug here on the desk at my hand – Earl Grey and I are old friends. I picked up the tea habit all those years living in England. Wenford Bridge Pottery was such an endearing place and definitely was still inhabited (haunted is not the right word) by my then (and still) deceased father-in-law, Michael Cardew. He was a genius and established as one of the great ceramists of the 20^th century. He was obsessed with food (as well as pottery.) The discussion used to run something like this: Perhaps the reason Michael was hungry all the time was that he was so preoccupied with pots. Or was he so brilliant at pot making because food was constantly on his mind? Whichever, a man after my own heart.

But we, you and I, were talking about tea! I don’t want to go into all the details of a tea ceremony or expound eloquently on the choices: black, Indian, China tea, green or all the endless flavors on grocery shelves. But I do want to relate a somewhat charming experience I once had in Washington DC concerning the proper way to produce a pot of tea! Forgive me, I was living in England at the time and had traveled to Washington for my son, Branko’s graduation from Georgetown Law. He had booked me into “The George”, (short for George Washington of course) a lovely hotel, just right for an older mother! The french have such a preferable way of pronouncing George -- much easier on the tongue.

The first morning, I went down to have tea and toast. When done right, it is the best way, absolutely, of starting the day. The dining room was what one would expect in a hotel of that sort; waiter, attired in black tie, performing perfectly. Having found a copy of the Washington Post, I settled in, lacking only morning tea. A cup and saucer arrived with a tea bag (ouch) balanced on the saucer and not even taken out of its wrapper. A little pot of water came too, but not hot, only tepid. One hates to complain to such a kind waiter, so ……Tea bag into pot and add some not hot water, of course, it wouldn’t brew, I gave up, ate a piece of toast and returned to the room. There I fished a piece of hotel stationary from the desk drawer and wrote a polite letter to the restaurant manager. Surely I am not the only person ordering tea in that establishment and I would be improving the quality of life of the whole bunch. I explained to him (or her) how little effort it takes to make tea properly. Preheat the pot and if you must use a tea bag, at least unwrap it and put it into the pot, then fill with boiling water. Nothing less than boiling will do. An additional pot of boiled water on the side is nice. I also mentioned that it did not befit this lovely hotel to serve tea as I had received it, then complimented the staff in general and wished them all well.

At all costs, I did not want anyone to get into trouble or to embarrass anyone. In the interest of anonymity, I left the note unsigned and did not add my room number! The next morning I returned to the dining room for the usual. The waiter, ever pleasant and polite, brought a cup and saucer with no tea bag! Then with a charming smile of self-satisfaction, set two small steaming pots in front of me. I knew that one was tea and one was water. He bent down to my ear and whispered, “We even preheated the pot Madame”. I had been found out. But what a pleasure it was!

Incidently, if you ever get your hands on a Wenford teapot, don't let go!

DELICIOUS DECISION TO DETOX

2012-01-05T22:12:00.000-08:00

January, and we (well some of us) are slightly expanded with good food, great food, rich food, sweet food, grandmother’s food. Oh dear! Hide the mirrors. The French (you know, the thin ones) have a saying: ‘pour être belle, il faut souffrir’. Literally, this means: ’ to be beautiful, it is necessary to suffer’. That may go over in France, but I don’t much like the sounds of it on good old American soil. There’s a less stressful way to deal with overindulgences. Yes, we could probably use a bit of detox, but let’s not suffer as we go. Here is a little gem of a recipe for detox, and you won’t suffer at all. Over the next few days, I hope to post a few more.

Avocado Salad

This is absolutely the best way of eating avocados I have ever tasted and others agree!!

INGREDIENTS

2 avocados

2 fresh lemons, zest and juice

½ red onion, peeled and finely chopped

2 small to medium tomatoes or one large, roughly chopped

Bunch of fresh coriander, roughly chopped leaves

1 red chili, deseeded (unless you like it hot, some do!) and finely choppeD

Splash of balsamic vinegar

3-4 Tablespoons Olive oil (good salad quality)

Sea salt

A bit of sugar if it is your taste

Zest lemons into a bowl, then cross cut and squeeze juice into the bowl as well. Cut avocados in half, top to bottom. Twist to separate halves. In a chopping motion, pierce pit with blade of knife. Twist a bit and the pit should easily come out.

Do not peel, but hold each half, one at a time in the palm of your hand, skin side down. With a small sharp knife, cut avocado flesh (do not cut through peel) in a crisscross lattice type fashion. Use a spoon to scoop out the chunks of flesh into the lemon juice and zest. Toss a bit so that avocado pieces are all coated with lemon juice.

Now add all the chopped veggies to lemon mixture and gently stir, just to blend.

Add oil, vinegar, salt and sugar (optional). Again, gently stir to blend. Keep in refrigerator.

This salad has good keeping quality, but best to eat soon rather than later. It is good on its own or over green leaves.

HAPPY NEW YEARS, my friends……..a year to focus on health!

PLUM SOMETHING

2011-11-27T17:00:00.000-08:00

Sad, isn’t it, when I can’t decide what to call it? Actually, it is an option, a diversion from pumpkin and pecan pies. For weeks before Thanksgiving, I think about pumpkin and pecans, ahh, with a true gourmand’s dedication. By now, three days later, my soul and every desire are fully satiated with these wonderful foods, (various forms, the best always being pies, of course).

As well as the fact that while grocery shopping yesterday (lots of company) the plums were on sale for 69₵ a pound. Can’t pass that up! And this is the form it took on…..perhaps, you, too, would like a diversion?

First, we simply must give a nod to Jack Horner…….

Little Jack Horner

Sat in a corner

Eating his Christmas pie.

He put in his thumb and pulled out a plum

And said, “What a good boy am I”!

And a little point of interest…you know, I can’t help it……

The earliest reference to this well-known verse is in a ballad by Henry Carey published in England, of course, in 1725. (Little Jack has been around for a while)

Now he sings of Jacky Horner

Sitting in the Chimney-corner

Eating of a Christmas-Pie,

Putting in his thumb, Oh Fie Putting in, Oh Fie!

His Thumb Pulling out, Oh Strange! a Plum.

So, passing to the next holiday, here’s my Plum Something. It is so easy, so yummy and a light alternative for sweets.

2 pounds plums (ripe is nice if you can find them)

1-3/4 cups of sugar

1 fresh lemon or bottled lemon juice to equal

1 stick of butter
2 eggs
1 teaspoon almond essence
1 cup flour
1 tablespoon baking powder
1 teaspoon of salt

………………………………………………….

Preheat oven to 350° F

Cut plums into halves and/or quarters depending on the size of plums and remove stones. Place in a baking dish large enough to leave plenty of extra room for the dough. Sprinkle lemon juice over plums. If using a fresh lemon, it is nice to use the zest as well although you may have to add a little more sugar, it does give a wonderful tarte/sweet taste. Sprinkle with ¾ cup of the sugar and set aside while mixing dough.

This is a takeoff on a classic English sponge mixture. Cream softened butter and remaining 1 cup of sugar together. Add two eggs and continue to mix until batter is lite and a pale yellow. Add almond essence. Mix together flour, baking powder and salt. Mixing with a whisk is as good as sifting. Add little by little to the sugar/butter and mix everything well. Spoon batter over plums and sprinkle liberally with sugar for a nice finish on top.

Bake in a 350°F oven until nicely browned and the released juices from the plums are bubbling away. Then ENJOY

I shall adjourn on a serious note:

"What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” - Logan Pearsall Smith, author

FRENCH BEANS & VINAIGRETTE

2011-07-31T16:32:00.000-07:00

My beans are finished now. It’s the heat and no amount of watering is satisfying their needs. But oh well, it has been a glorious season! Before I put the whole bean thing away until next spring, I feel a need to document some ideas and observations. The beans I grew this year were “Jade Green Bush Beans” obtained from John Scheepers. Scheepers has by far the best seeds I have ever used and the greatest number of hard to find varieties. It’s just a joy to hold their catalogue in your hands. Find details to order a catalogue at the end of blog.

We ate these Jade Green beans so many ways and they are superb. Even though this variety is not one of the official “French beans” (more later), one would never know. They needed picking almost every day and I am sure that if this heat wave would have abated, there would be fresh beans still.

I steamed them, boiled them, featured them in stir fries and so on but what I want to talk about is beans with a French twist, used as a cold vegetable (slightly cooked) served as a perfect summer salad or even as an entrée.
Before going on, a quick aside about cooking methods though: I picked up a book about Julia Child of which I own everyone ever written, about her or by her, as does anyone else who is mad for French food. Anything about her makes for a fascinating read in my opinion. Mentioning opinions, she certainly had them! One that applies here: she maintained that the proper way (and only way) to cook vegetables for optimum taste is in a large pot of salted, boiling water. Forget the steaming scene. That sounded so outrageous that I had to try it. Julia says that the beans (in this case) taste so much better cooked in salted water that you will eat so many more of them and therefore consume more vitamins than if you were sticking to the bland steamed version. They were very good! But you must try yourself! Of course, butter, butter, butter melted over in Julia’s style.

Back to beans and vinaigrette: there are so many ways of serving french beans--- cooked with new potatoes, simply on their own, mix green and yellow beans, or feature them marinated in a major salad such as a Nicoise…..sky’s the limit.

To begin, there are a few rules of thumb: whatever method you use, don’t overcook the beans---tender crisp is enough. Drain the beans well and add the vinaigrette while they are still hot. Another basic fact is that when making any vinaigrette the rule is 3 to 1. 3 parts oil to 1 part acidic….mainly vinegar or lemon juice.

We all talk about a classic French vinaigrette, but what exactly is it? This again, is a matter of taste and the following recipes are the ones I’ve adjusted to my taste. So you can certainly take liberties as well. Adjust to a larger amount if you have a lot of beans.

Basic vinaigrette
2 Tablespoons white wine vinegar
6 Tablespoons extra virgin Olive Oil
1 Tablespoon Dijon Mustard
Salt / Pepper to taste
1 teaspoon sugar
1 clove of fresh garlic, smashed – this is definitely my addition and is optional, but so good!
……..whisk as you add each ingredient; the dressing will thicken quite nicely.

This is also very nice with the addition of fresh chopped herbs, even if it’s only parsley, mint or basil. Add to warm beans, they will absorb it quickly.

Ready for a topping!

Sort of Caesar Salad Dressing……great on steamed beans
1 clove of fresh garlic, smashed, half a clove if you’re not crazy about garlic
4-5 anchovy fillets (drain off oil)
2-3 Tablespoons grated Parmesan cheese (fresh is great if you have it)
2 Tablespoons sour cream
2 Tablespoons lemon juice
6 Tablespoons EV Olive Oil
Salt and pepper
Big pinch of sugar or to taste
Place everything in a processor. Pulse until pulpy and more or less smooth. Do not process to the puree stage. Of course, use this on any salad, but it is wonderful over a big bowl of fresh French beans

Creamy Vinaigrette
Use the basic rule of 3 parts oil to 1 part acidic option. Add natural unflavored yogurt. (Greek is the best) 2 teaspoons should be enough unless you have a lot of beans. Pinch of salt and pepper to season and whisk until smooth. It’s always permissible to add a pinch of sugar. This vinaigrette can handle any sort of fresh herb you might want to add…..dill, rosemary, parsley, even mint.

Have fun with this and experiment on your own. Almost any summer vegetable served with good vinaigrette is a real treat.

Here are some notes which are copied from the John Scheeper’s Kitchen Garden catalogue, just in case you might want to try your hand at French beans in the future.

"Beans are the mainstay of the kitchen garden: both easy and rewarding. Store-bought can’t compare with home-grown beans; modest toil and small bean patches yield large returns. To satisfy zee French in you, four are haricots verts or ultra-slim ‘filet’ types, difficult to find at the market and coveted by chefs everywhere. Pick french types when they are scandalously thin. Don’t wait until seeds form in their tender pods because by then, the sweetness is compromised.

#1200 Nickel Baby Filet Bush Beans:
Imagine a platter of perfect baby filet beans, lightly steamed, gleaming bright green, glistening with a touch of the finest olive oil! This is the Nickel haricot vert, originating in France. This filet reliably produces lots of incredibly straight, uniform baby beans, approximately 1/4" in diameter, with no strings attached! Harvest at 4” when the taste is indescribably delicate and the texture? “Incroyable!”

#1210 Soleil Baby Filet Bush Beans: 57-62 days
Your kitchen garden color palette is sure to be complimented by these lovely golden filet beans. Soleil is French for sun and if you like wax beans, you will love these. Pale yellow, uniform and straight, Soleil is a baby filet bean with the subtle, buttery flavor of wax beans and yields a concentrated harvest to grace your summer table. Babysit filet beans carefully, harvesting at about 4” long, between 1/6” and 1/4” in diameter right before eating for a taste of heaven on your plate. Serve with a light sprinkle of chopped fresh chervil to bring out Soleil’s sweetness

#1230 Roc d'Or Bush Beans: 55-60 days
We love beans from France - the French do great breeding work when it comes to their favorite vegetable. We chose Roc d’Or because it surpasses other wax varieties in production, appearance and flavor. Roc d’Or is a continuous yielder of slim, round golden-yellow beans. It is excellent for fresh eating, canning or freezing.

#1280 Vernandon Filet Bush Beans: 50-60 days
Filet beans are a gourmet gardener’s dream come true and Vernandon is an authentic haricot vert, coming to us from a private breeder in France. Vernandon produces heavily on disease-resistant plants, yielding a bounty of thin filets with an exceptional uniformity, ‘meaty’ texture and delicate, rich flavor. Harvest using scissors or kitchen snips, between 1/6” and 1/4” wide and about 6” long. No bigger! Filet beans like this are nearly impossible to buy at the market. These elegant beans are so very delicious. We like them best lightly steamed and served simply with butter and a little sprinkle of salt."

To obtain a catalogue:
John Scheepers; 23 Tulip Drive PO Box 638 Bantam, Connecticut 06750
Phone: 860-567-6086 Fax: 860-567-5323 www.kitchengardenseeds.com.

PILLOWCASE DRESSES

2011-06-28T10:02:00.000-07:00

I have become fascinated, enthralled and captivated by the pillowcase dress--yes the humble pillowcase dress. It took me ages before making the first one; I didn’t think there was enough substance there to capture my interest……so wrong! After the first, I just kept going. For weeks I couldn’t stop making pillowcase dresses, each one a bit different from the last and now I have well over 20! The shop customers are thrilled to have something so simple and so simply adorable to make. The dresses are hanging in the window and all around the shop. I would be interested to know if any of you have been struck by a similar addiction? Perhaps we could start a guild?

I have listed a pillowcase dress pattern with two variations on C&T Publishing’s site for e-pattern purchases at http://www.patternspot.com/. It is a great place and worth a moment’s time to investigate.There’s a tremendous amount on offer at that site! And yes, I’m afraid we’re going to be swept into the digital age, like it or not. Even ‘Harry Potter’ and all of his entourage will be available as e-books and e-formats come October, so we’re in good company!

In the meantime, enjoy the adorable, sweet, lovely little dresses and the charming little ladies who wear them!

From Spain with Love

2011-05-28T21:47:00.000-07:00

SPANISH LAMB with PAPPARDELLE , OYSTER MUSHROOMS and ASPARAGUS

Yes, I’ve been to Spain again. It was certainly time for spring cleaning and my darling daughters, Tonja and Molly, along with Molly’s husband Joshua, all met me at the house near Castellon to do a major spruce up: cleaning, painting, patching, strimming, weed chopping and filling the courtyard with flowers…..flowers which will quietly grow and bloom their way through the summer while we all try to figure out a way to get back there before their blooming time is past.

As you may remember from past BLOGS, cooking is what we most like to do in Spain. The kitchen is just so much fun and the open food markets such a novelty. Having said that, I want to share a recipe that uses fabulous spring lamb chops, but actually any chops will do and the recipe is great with pork loin as well.

Lamb is raised and butchered very differently in Castellon provence, Spain from what we are accustomed to in America. Sheep roam the countryside freely, their only restraint being a devoted shepherd. It is lovely. Probably because they are a totally different breed or that they have to work so hard for their food, they never get fluffy and round like English and American lamb. Nonetheless their lean and trim bodies deliver a great robust flavor. Local restaurants normally serve lamb as thin chops rapidly cooked over a very hot wood fire. During all seasons of the year, restaurants keep these fires going in the kitchen and the seared meat served up is a divine treat.

Back to cooking: Having some beautiful chops from the butcher, I wanted to use pappardelle, a large, very broad, fettuccine type noodle which I never see in markets here. Its origin is in Italy, but is sold in Spain. There are so many different sorts of pasta; I think it would be fun to do a blog just on that! Actually, there are over 25 sorts of ‘ribbon cut noodles’ alone, among which Pappardelle is considered. It often accompanies game dishes such as wild boar and rabbit. Since there is a hunt club very near us in the mountains whose members especially hunt wild boar and rabbit, it all sort of fits. The hunt club itself is worthy of a future blog as well.

This is an extremely easy but at the same time a super meal. As mentioned, I used lamb chops, but feel free to use wild boar! Oyster mushrooms and fresh asparagus complete the picture.

Ingredients:
Lamb chops or meat of your choice
3 cloves garlic – pealed and chopped
Olive oil for sautéing
Bunch of fresh asparagus – bottom woody and/or tough end broken off
3-4 firm oyster mushrooms – cut into ½” – ¾” strips
Sea salt and fresh ground black pepper
Pappardelle or pasta of your choice

Put a large pot of well salted water on to boil. In a good sized skillet, sauté half the garlic in olive oil; before the garlic begins to show color, add the chops and sear on both sides over high heat. Push garlic to the side if it begins to brown too fast

Take the chops out of the skillet and keep warm. Add the mushrooms and remaining garlic to the skillet. Add a bit more olive oil if needed. Cook the mushrooms until all moisture has evaporated and they become golden brown.

While this is happening, the water should be boiling, add pasta and when water returns to a boil, add the asparagus and allow it to blanch; 2 minutes more or less. Lift the asparagus out of the boiling water with tongs, making sure to shake off all water then add to the mushrooms.

Gently toss together taking care not to break the asparagus. Season with salt and pepper to taste.
Drain the pasta. Serve vegetables over hot pasta with chops on top.

To make it perfect, have a good lettuce and some veggies from the garden on the side.

This April (just for fun) Joshua filmed Molly and me marinating olives and making a tomato tarte. Both of these recipes are featured in, From Spain with Love, and the results of our deal with the video camera are two postings on YOU TUBE! You might find them entertaining! Search under Roberta Cardew

SPANISH TOMATO BREAD

2011-02-01T12:29:00.000-08:00

I sit at my desk here in Arkansas, hands on keyboard, wanting to write something, but what? It is a distraction, looking out of the window at a blizzard of snowflakes dashing through the air. I am at home and not at the shop because under this snow is a sheet of ice……………..everywhere. Ah, a snow day.
This morning it seemed all this cold calls for hot cocoa and something heavy and sweet and comforting, but we’ve already done that quite a bit this winter; much more often than is called for during a normal Arkansas winter. Thoughts wander to the Mediterranean sunshine and light and, of course, food. Yes, a Spanish breakfast is just the thing! Tomato Bread is what we have almost every morning when in Spain, sometimes accompanied by other goodies, maybe a soft boiled egg, some hard tangy cheese, but most often, Jamón Serrano or Iberico, which is cured ham made from the pork tenderloin. To me, it seems the Spanish answer to Italian prosciutto…..either will do! My mouth begins to water, so let’s get cooking:

Spanish Tomato Bread…..
Start with a loaf of Mediterranean firm open textured bread. This may sound difficult, but it’s not. Picture on the left is of the local spanish bread, baked daily in a wood fired oven at the local village bakery, actually twice a day! The other picture is of an Arkansas loaf I purchased (Wal-Mart Neighborhood Market) and although not exactly the same, it is very good. There you have the basis for the most exciting bread you will ever eat.

Also needed is:

Fresh garlic

Ripe tomatoes

Good quality extra virgin Olive Oil ……did I tell you, at the home in Spain there is an old olive grove, which when properly tended, picked and pressed, provides us with olive oil of our own…..how neat is that?

The amount of each ingredient, of course, depends upon how much bread you will make, but a guide is that for each slice of bread, it takes about 1 clove of garlic and half of a large tomato or the whole of a small one such as a Roma. What is important, if possible, is to have a good tasting RIPE tomato.

1. Cut nice thick slices of your bread, what a comforting feeling it is to slice fresh bread!

2. Grill or toast the bread. The ideal is over a wood fire, but who has that at home? I use an electric grill/ Panini contraption which my children so knowingly gave me for Christmas this year, but even a skillet oven a burner will do. Just make sure it is very hot and do not use any fat or oil at this point.

3. Peel the fresh garlic. Garlic peels so easily if you place the unpeeled clove on a firm surface, position the side of the blade of a chef’s knife on it and give the knife a good whack. The peel then comes off very easily. Once the grilled bread is ready and good and hot, rub it all over with a clove of garlic. The roughness of the toasted bread will act like sandpaper on the garlic and the heat will actually help melt the garlic onto the bread. Don’t worry, the garlic taste is not strong, just divine.

4. Proceed to the tomato, cut it crossway in half and while gently squeezing it, also rub it across the bread. Be bold with this step, the more tomato, the better.

5. Finally drizzle, liberally, the olive oil over the whole thing. Voilà!

You simply must try this

it is so good, so delicious, so good for you, so easy, so fast

so you simply must try it!

GLADY'S CHICKEN NOODLE SOUP

2010-12-28T11:39:00.000-08:00

It’s officially winter now and even though the shops are filled with spring, I want to take a few blogs to celebrate winter with all its charms, its activities and its seasonal food, of course. Nothing like real fireplaces, good books, hot cocoa and hearty soups. Add into that a bit of homemade bread and jig-saw puzzles and the result is near perfection.

Here is a soup I grew up with and its taste is internally engraved on my memory. Our maternal grandmother whom we called Glady, was of direct german descent, and she made all sorts of wonderful old worldly type food…Yum. Chicken noodle soup with homemade noodles was one of her regulars. This version I have fiddled with a bit and made it my own…. Feel free to apply your own fiddling!

GLADYS CHICKEN NOODLE SOUP

Feeds 4 cold and hungry souls

1 cup chopped celery
1 cup chopped onion

½ stick butter (or less)

       Place together in a large, heavy saucepan and sweat vegetables until limp, remove vegetables from pot and set aside

4 large chicken breasts, skinless, boneless, cut into more or less 1” pieces
3-4 Tablespoons olive oil
       heat olive oil in it. Place chicken pieces in hot oil and season well with:
Course sea salt
Dried thyme
        Allow the chicken pieces to brown nicely, stirring occasionally. Combine the celery and onions with the chicken and add

4-½ quarts (10 cups) rich chicken broth. (if using cans or cartons of broth, augment flavor with chicken stock cubes or graduals…..works wonders)
3-4 bay leaves
2 cups chopped carrots
Simmer this mixture 20 minutes, then add

4 chopped garlic cloves

3-4 sprigs of fresh rosemary (Can substitute dried)
Red pepper flakes to taste
8-10 leaves of Swiss Chard, roughly chopped
Egg noodles --- Again you have options; I use homemade and/or fresh pasta because my grandmother did, but dried shop pasta is just fine.
Add some boiling water at this point if you feel the soup needs more liquid

Simmer for an additional 10-15 minutes or until the noodles are done to your liking. Taste, adjust seasonings, top with chopped parsley and you’re set to go!

RAZORBACKS & CHILI

2010-10-26T14:39:00.000-07:00

Saturdays at the shop are just for fun. There are various things scheduled, but the day always turns into a gathering of friends, family and of course, food! This week was no exception.

This time of year, Razorback fever is running high. Just in case you don’t live in Arkansas, the “Razorback” is mascot of the University of Arkansas and much revered. Fans take any opportunity to “call the hogs”. Many local citizens left Fort Smith early morning to make the trip up the hill to Fayetteville where the stadium can house 84,000 fans, which is just about equal to the total population of our town! The stadium has a huge Smartvision LED screen nick named the “Pig Screen”. When it was installed a few years ago it was said to be the largest in the entire country!

You can gather that Razorback fans are serious fans. I’m past the time in life that I want to join that crowd, but I prove my loyalty by sewing……a more comfortable medium. We carry licensed fabric for the University of Arkansas, Oklahoma University, and Oklahoma State University. Here are some samples of things we sew up for inspiration!

Last Saturday we had classes: in the morning on the big bag and the afternoon class was instructions on the Razorback strip quilt. I’ve made up patterns/instructions on both of these and will be happy to send you a link in exchange for your signing up for the newsletter and leaving a comment below….I’ll need your email.

Now for more fun: Chili and Cornbread Muffins between classes.

Saturday Chili......This is so easy

Use only the best lean ground chuck you can find, preferably from a local butcher, ours is named Paul!

1 pound ground chuck
2 chopped onions
28 oz. can crushed tomatoes
28 oz can of water
13 oz can of fresh kernel corn
13 oz can black beans
13 oz can pinto beans

Empty it all into a large slow cooker and set on low to cook about 8 hours, through the night. In the morning I add the seasonings:

1 Tablespoon salt
2 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon dried oregano
1 large bunch of fresh cilantro (coriander), roughly chopped

Cornbread Muffins

Any of your favorite recipes work for corn muffins….even Jiffy! I use a basic recipe then add a can of creamed corn, a small can of chopped chilies (drained) and maybe some grated cheese if I have it. Works wonders!
During the months of January and February there will be Chili and Corn Muffins at the shop whether there’s a class or not. I wish you could join us!

by POPULAR DEMAND !

2010-10-14T07:18:00.000-07:00

Just for Fun Fabrics is a fabric shop, but more, and focuses on quilt making. We do a lot of fabric celebrating there with all sorts of events, classes, demonstrations, sales, quild meetings, you know the sorts of things ......... the one thing they all have in common is FOOD !!! It seems quilters especially, besides sewing, like to cook and eat. Here are a couple of favorites that we have served at the shop and the recipes are asked for over and over. Maybe you would like to try them at home...?

FRESH VEGGIE AND PASTA SALAD

The fun of this salad lies in colors and the shapes…….just like a quilt! I served it as lunch during an all day quilting class at the shop.

The salad is just right for using the last tomatoes, peppers and cucumbers lingering in the garden. If not, there are always the abundant offerings of the produce section! Whichever, it is delicious and easy.

Start with your favorite large salad bowl in which to mix the vinaigrette. It is a fairly classic French dressing.

1 teaspoon sea salt
½ teaspoon red pepper flakes
1 teaspoons Dijon mustard
1-2 tablespoons sugar depending on your taste
3 tablespoons Red Wine Vinegar….or your favorite
      Whisk together, then continue to whisk while drizzling:

6-8 tablespoons good quality Olive Oil.
       The dressing will amalgamate as you add oil little by little

                                     Chopping Vegetables

Prepare the following vegetables to add to dressing:
5-8 rather large Roma Tomatoes, sliced thinly crosswise
Small red onion, finely chopped

½ yellow or orange bell pepper, chopped

1-2 large celery spears, chopped
2-3 green onions, with tops. Cut into ½ inch pieces
1 medium cucumber, chopped
Bunch of Italian Flat Leaf Parsley
        Gently toss these vegetables into the dressing.

       In a large pan of boiling, salted water, cook 10 +/- oz. of pasta bows to al dente, then drain    well and   mix with vegetables. Finally barely blanch in boiling water........

8 + spears of fresh Asparagus.

Remove from boiling water and plunge immediately into cold water to stop cooking process. Cut crossways into 2” to 2-1/2” pieces and gently add to salad. This is almost a garnish and adds the final beautiful touch…..almost like the border of your quilt!

Kim's Fresh Apple Cake

2 cups sugar
2 eggs
½ cup of oil
       Mix until smooth and pale yellow then add
2 cups flour, half whole wheat is nice
1 teaspoon cinnamon
2 teaspoons soda
1 teaspoon salt
2 teaspoons vanilla
      Mix until well blended. Batter will be stiff at this point. Add
4 cups raw apples cut into small pieces. No need to peal.
1 cup dried fruit; dates or raisins work well
      Mix well until apples begin to soften and batter becomes moist.

Pour into well greased large rectangular baking tin. Bake at 350º F until done. Cake will be brown on top and will spring back to the touch. Pour glaze over top as soon as cake comes out of oven.
Glaze: 1 cup powdered sugar with a bit of vanilla and just enough water to achieve a pourable consistency.

WINNER

2010-10-06T13:13:00.000-07:00

Thank all of you VERY much for participating in the give-a-way of a copy of FROM SPAIN WITH LOVE. I so much enjoyed putting this book together (except for maybe drawing the diagrams), and want so much for people to enjoy the book in turn. I am touched by your kind comments. Thank all of you again for joining in the fun.

I am pleased to announce the winner: #27 Judy in AR. Judy please get in touch with us at funfabrics@aol.com at your earliest convenience. The signed copy of the book will be in the mail to you right away.

Everyone, please stay in touch. We will have regular give-a-ways. It's so much fun.

with Love, Roberta

FISH & FENNEL ~~ MEDITERRANEAN PASTA

2010-09-29T15:17:00.000-07:00

I recently returned from a brief trip to Spain and of course, I’m always on the lookout for something new and GREAT to eat. Here it is. Fennel in spaghetti, I know, sounds strange, but it is marvelous. The wild fennel around the house in Spain is at least waist high and growing thick along the lanes.

It was calling out to be used!

Please don’t be put off by the anchovies and large amount of garlic. They become so subtle during cooking, you won’t even taste them, except that they make the dish what it is….super delicious. Try it!!!!

1-1 ½ pounds fish fillets, a firm white fish
1 pound dried pasta, I used spaghetti
Large can of tomatoes, diced
5 T olive oil
1-2 onionS diced
5 garlic cloves sliced
½ teaspoon fennel seeds
Dried chili flakes to taste
1 small can anchovy fillets in olive oil, chopped
Flat leaf parsley leaves, coarsely chopped
Sea Salt and pepper
Fennel foliage for garnish

Bring a large pan of well salted water to the boil and add the pasta and cook 8-9 minutes
to al dente.

Meanwhile, heat olive oil in a large frying pan and sauté the onion and garlic until transparent. Add the tomatoes and anchovies, fennel seeds, dried chilies, parsley, salt and pepper. Simmer over low heat

While tomato mixture is simmering, quickly brown the fish fillets in a separate skillet over hot olive oil. When they are all cooked, add to tomato mixture and gently stir.

Drain pasta and put into a large serving dish and pour the sauce on top. Garnish with fennel foliage to serve. Alternatively, serve on individual plates, placing a serving of sauce and fish onto plate, then twist a serving of pasta on top. Finish with fennel leaf.

FOR YOU FROM SPAIN.......A GIVEAWAY !!!!!!

2010-09-15T09:50:00.000-07:00

FROM SPAIN WITH LOVE (which I have been talking about for some while) has been an all encompassing entity in my life.....almost like having a new baby. It perhaps would have come more easily if I had ever written anything before, or for that matter, ever before made a serious quilt !

I was spending a few months in Spain and never travel without a suitcase of fabric, just in case. We were living in an ancient rock house secluded in the mountains which run along the Mediterranean coast of eastern Spain....what could be more inspirational? And besides, I had time on my hands. It's fun cooking Spanish stuff, but we could only eat so much and even I need something more than cooking to occupy time!

Somewhere during that time the idea hatched to write about this place, its amazing beauty and diversity, and also some favorite recipes. And then, well yes, after all, I do own a fabric/quilting shop, perhaps it's time to make some serious quilts. I became obsessed with the whole project. As you will read in the book "I dreamt in Technicolor triangles and saw quilts every where. Day and night their patterns danced through my head---ballet, tango, foxtrot. Seth would wake up in the morning to find me cutting out fabric shapes and would retire to an empty bed at night. I couldn't stop."

I bet a lot of you can identify with this experience. So I made quilts and wrote about them and C&T Publishing miraculously agreed to publish it...... But on one condition: that all the photography was to happen in Spain. My youngest, Molly, who enjoys photography, lives in Scotland---only a 2-3 hour flight from Valencia. I purchased a good camera and twisted Molly's arm to come to Spain and take pictures.

Later, since the quilts are of intense Spanish color and warmth, the editor asked that I write a chapter on color usage and color lesson to go with each quilt. Add to the challenge! Now it's all history; but what a wonderful experience, one worth sharing, and it could not be more accurately described than , FROM SPAIN WITH LOVE.

Now on to the "For You" part...
One lucky winner will receive a signed copy of "From Spain with Love". Please leave a separate comment below for each method of entry and please make sure we have a valid email address to contact you. The winner will be determined by random drawing on September, 29th.

Ways to enter:
1. Visit our website, http://www.jfffabrics.com/ and comment below on a favorite fabric.
2. Visit our website, http://www.jfffabrics.com/ and join our mailing list.
3. Blog about our giveaway and leave us a link to your post in the comment.
4. Facebook or Tweet (or both) about our giveaway.
5. Become a follower of our blog.

Thanks and GOOD LUCK to everyone!

LIBERTY OF LONDON ~~~~~~~~~~~~~~LIBERTY ART FABRICS

2010-09-03T03:28:00.000-07:00

A few years ago when we were still living in England, Cornwall to be specific, my son, Branko, and a friend were visiting from the states for the Christmas/New Year holidays. I was in heaven! We decided to go to London to celebrate the New Year, but the point is what we did on January 1……shop, of course. We were each to go our own way and later to meet up back at the hotel. I headed straight to Liberty, Liberty of London, the fabric department. That would take the day. A couple hours later, someone tapped my shoulder; I turned around and there was Branko! I asked him however in the world he managed to find me since I hadn’t mentioned where I was headed. “Mom, where else would you be in London other than in the fabrics at Liberty?” Well said.

So let’s talk about Liberty of London, one of the greatest places on earth. We all know and love the wonderful Tana lawn in tiny floral prints which forever will be the essence of Liberty for me. But this store is so much more. Here are a few comments taken from their website:

Liberty is not a name above the door, it’s Arthur Liberty’s legacy, which stands for integrity, value, quality and above all beautifully designed product. This vision and spirit continues today within the iconic Tudor building. In 1874, Arthur Liberty, having obtained a ₤ 2000 pound loan, decided to start a business of his own, believing that he could change the look of home wares and fashion. The shop opened in 1875 selling ornaments, fabric and objets d'art from Japan and the East. Within eighteen months Arthur Liberty had repaid the loan and acquired the second half of 218 Regent Street. As the business grew, neighboring properties were bought and added.

Through the years, Liberty has grown expanded, and has always maintained its standard of excellence. In 1975 Liberty celebrated its centenary. This was heralded by a major exhibition at the Victoria and Albert Museum.

Today Liberty is the leading destination store in London, a wonderful emporium where the latest fashions sit alongside design classics. It is fascinating to read its history.

Now, the really exciting part for us is a new line, “Liberty Art Fabrics”, which I feel to be an exquisite addition to the current fabric industry. It is cooperation between Liberty and Westminster Fibers. Patterns have been pulled from the Liberty archives and color guru, Kaffe Fassett has applied his genius to bring these patterns back to life with contemporary eclectic color treatment.

We have ordered heavy; these designs are superbly beautiful. There are a few already in the shop and several more are promised for imminent arrival. They are/will be offered on our website, www.jfffabrics.com as well as in the shop. You owe it to yourself to check these out! And the next time you are in London, let me know, we’ll meet in the fabric department at Liberty’s!

BARCELONA SAYS "ENOUGH!"

2010-08-09T08:59:00.000-07:00

Tomorrow, I head to Spain again, but for only two weeks, so this trip barely counts. With all the stir about Michelle Obama and daughter’s trip –Fox News to the New York Daily News, all taking offense, makes me wonder, What’s the deal with going to Spain? Maybe the trouble is that the first lady is visiting the ultra glamorous “south of Spain” which, even if it doesn’t pack the pizzazz of “the south of France”, is certainly gaining ground. Well, where I go isn’t even on the map so nothing to fear…the press usually doesn’t follow me around anyway!

Then I pick up the Times yesterday and the headline reads:

Beer, Sunburns and Bachelor Parties – Barcelona says “Enough!”

Enough indeed; time for me to put pen to paper, (or digits to keyboard, depending on your age!). While the Times is focusing on the some 6.5 million overnight guests a year flocking to Barcelona to get wasted on the beaches and in the tapas bars.....certainly not hanging out in the Picasso Museum, I want to talk about an absolute charming spot of the old city, the Boqueria.

This stupendous central market of Barcelona dates from the year 1217 when the “Boqueria” existed only of tables set up near the city gate in order to sell meat. In the late fifteenth century, it had grown to a pig market and then a straw market. Eventually a proper market was established on La Rambla, Barcelona’s renowned pedestrian mall. (more later) Throughout the 1800-s and early 1900-s the market continued to develop. In the year 1840 the official structure was opened. The building has been modified many times, but the metal roof constructed in 1911 is still in place today. And under it, is an Aladdin’s Cave of culinary delights.

Remember, it was once a FISH MARKET !!!

The market is an event, a happening, every day. What the mind can conceive, the market offers for sale. I will take you through with a few pictures. It is teaming, a throbbing heart of the city.

Dried Peppers

Ham anyone ?

or Chocolates perhaps.............

the absolute Best in Fruits and Vegs

There is never enough of Barcelona!

BROWN RICE, SAUSAGE & BLACK BEANS

2010-07-22T14:20:00.000-07:00

For a quick, easy and nutritious summer meal. Shame on me, but “quick & easy” are the key words. This dish is perfect for the slow cooker or even a rice steamer. It is full of flavor and promises to be a hit. Just chop and into the pot……no browning, no soaking, no nothing, just yummy.

2 cups Brown Rice

1 large can of “Petite” Diced Tomatoes

1 can of cooked Black Beans

1 round of Smoked Turkey Sausage, cut into 2” pieces

1 large Onion, diced

4 cloves of fresh Garlic, diced or pressed

1 teaspoon dried Pepper Flakes or equivalent

3 Bay Leaves

Sea Salt to taste

4 cups of Water
As I said, no fuss, just into the pot and slow cook until rice is tender. It would be difficult to over-cook this dish. It can also be made on top of the stove in a large, covered sauce pan, but cooked very slowly.
Believe me, this….(I don’t exactly know what to call it) will be a treat to your family and you as well.

WATERMELON SALSA SALAD

2010-07-06T10:34:00.000-07:00

This is a novel, fresh and beautiful accompaniment to seafood, fish or just with cottage cheese as a summer refresher. Have some fun with it. I served it as a side to grilled shrimp with shell on. Really beautiful and YUMMY!

Watermelon and Cantaloupe ~ Cut into small half inch pieces, enough for 4 cups

Large bunch of fresh Mint ~ Chop

1 Serrano pepper ~ Dice and discard seeds...too hot… wash your hands after

handling and don’t rub your eyes!

Zest and Juice on 1 lime ~ Place in microwave for 20 seconds before juicing –

the lime will release more juice; also works with lemons

1-1/2 inch (about) of fresh Ginger ~ Grate. Use the zester for this job –so easy

Pinch of Salt

Larger pinch of Sugar; more or less depending on the sweetness of the melons

Mix all together gently. Flavors blend quickly!

PRICELESS PRECIOUS PEELS !!

2010-06-25T14:42:00.000-07:00

Pursuant to my suggestion to put tea leaves and coffee grounds on your hydrangeas, of course I mean after you have used them (!), there’s one more thing I want to share. It’s also about composting, but not exactly. At the moment, I haven’t taken the time nor the effort to properly compost although I greatly admire those of you who do. There is a simpler solution which I embrace……and with a certain amount of passion. It’s about the latent magical promise contained in fruit and vegetable peelings!

Years ago, I lived near an older lady who would walk to her garden almost everyday to empty a bowl of raw peelings around the roots of her bushes, shrubs, trees and things which in her garden grew exceptionally well. It was a long time later that I began imitating her example. It takes almost no effort, this contribution to nature decomposes quickly and if there is a bunny or two around, they also profit. I have too many bunnies to count!

One year ago, I planted a small orchard, apples, plums, pears and a cherry tree. It is my experience that fruit does not set after just one year, but there is fruit on every one of my little trees! I give all the credit to the peelings that go unfailingly from my kitchen to the base of the trees except when sometimes to rose bushes and other such stuff.

One more issue which needs a brief nod: we all know about the “give back” policy which probably has its roots in ancient Hebrew tithing laws. Whatever, it’s a principle and it works and it works wonderfully well when organic matter is given back to the earth. Have a look at my little fruit trees

And thanks for listening!

HYDRANGEAS….101 !

2010-06-10T18:08:00.000-07:00

Despite that Hydrangeas are held in rather low esteem in certain circles, I absolutely love them. Mine are blooming, and I fill the house with their bouquet. Giant blooms lend a lush, sumptuous feel to the surroundings and their rich jewel tones feel luxurious on my eyes. When the plants are spent, I dry them. (more about that later) I can’t imagine a day without some sort of Hydrangea brightening it.

Beautiful even by candlelight!

They sweeten the garden now and surely, if they could be tasted, these magnificent blooms would be as cool on the tongue as sprays of blue snow. When out of doors, I am stopped by their gorgeous and uncomplaining beauty. I cut them for me and I cut them for friends; a perfect gift.

They are like the bowl of Chinese noodles: no matter how much you eat the bowl seems to remain full

Hydrangeas are easy to grow, just position them on the north side of the house as they do not require much sun. Picture above is the northside of my house. Water when needed, as with all plants. If you want to tweak the color, it is simply an adjustment of the pH of the soil. I am speaking of going from pink to blue or from blue to a more intense hue. The pH needs to be lowered to a level of 5.2 to 5.5. This can be done by adding aluminum sulfate, but be sure to water the plants well before this application or the roots of the plant will be in risk of being burnt. Much more sensible to me is to lower the pH by adding organic matter: shredded leaves, coffee grounds, tea leaves, fruit and vegetable peels….all easily had and all benevolent additions to the soil.

In the fall, hydrangeas dry easily and put a charming touch on things throughout the winter months. Actually, if dried with a minimum of care, they can last for years, but why, if there is always a new crop to dry for a new season? Hydrangeas almost dry themselves and there are options. Water drying is my favorite. Cut the blossoms toward the end of the season leaving long stems, say 15” to 18”. Put them in a vase with fresh water covering at least half of the stem. Allow the water to evaporate naturally and the flowers will naturally and gradually dry in like manner. When the water is gone, the flowers should be dry and ready to adorn any surround.

Dried Hydrangeas.........18 months old!

Another drying option is to hang the hydrangea stems upside down, but not in a bunch. Separate the individual stems. Hydrangeas can also be left to dry on the plant and of course, if not the most reliable results, it is certainly the easiest!

This may be becoming redundant but are you surprised that Hydrangeas, those billowing turquoise clouds of fairy flowers are fast out pacing the Rose as the favorite flower in bridal bouquets?

I simply love them..........and I bet I'm not the only one!

FRESH HERBS TO YOUR HEALTH !!

2010-06-02T05:11:00.000-07:00

Like most of you, over the years, I’ve entertained a fascination with using fresh herbs and even have grown some in my kitchen window from time to time.......as you can see!

Yesterday, I thought to investigate the subject using my friend Google which resulted in some amazingly fantastic information! There are potentially tremendous health benefits from eating fresh herbs and it seems that almost all herbs are mildly to wildly beneficial to health in some way! Used in the following recipe are parsley and dill. I’ve also added fresh chopped garlic. Here are the great things to consider:

Parsley: contains more vitamin C than almost any vegetable you can name, three times that of oranges, twice the iron of spinach. It also contains significant amounts of potassium, manganese, calcium and is a definite antioxidant. Parsley can lower the risks of atherosclerosis and diabetes. It helps to cleanse the blood and deposits in veins and if that isn’t enough, eating raw parsley will prevent bad breath!

Dill: In a nutshell, dill has anti-bacterial, anti-fungal and anti-inflammatory qualities

Fresh Garlic: Get ready…for those who will brave it, fresh garlic is a miracle worker! It has verified claims to being anti-inflammatory, containing anti-cancer properties, being useful in management of diabetes, lung disorders, body detoxification and helping prevent toxic build up in the body. Garlic naturally lowers cholesterol and blood pressure and fights bacterial and fungal infections.

If this has sharpened your interest, all is easily verified and there remain volumes of additional herbal benefits. I am totally convinced and going to begin today to grow herbs in quantities and EAT THEM!

The Recipe is actually no recipe at all but hopefully can serve as to inspire; prepare as much as you and your family can eat. The vegetables can be varied, tomatoes and cucumbers happen to be my favorites.

Growing and weighing tomatoes at the house in Spain.........

TOMATO, CUCUMBER
& FRESH HERB SALAD

Fresh Tomatoes cut into wedges

Fresh Cucumber peeled if you like and cut into chunks

Fresh Garlic, peel and finely chop then sprinkle over tomatoes and cucumbers

Fresh herbs, used here are flat leaf parsley and dill

Sea salt and freshly ground pepper to taste

A sprinkle of olive oil and a splash of vinegar over it all and it's done!

……………………and it is delicious.

To your health!

The Wonder of Lilies and Poinsettias

2010-05-29T19:29:00.000-07:00

Two wonderful things are happening in the flowering "department" at Hendricks House, my home in Fort Smith to which I want to invite you now. These two wonderful things are Lilies and Poinsettias. Follow me into the back garden to see the lilies; they are spectacular this year and almost every year.

There are eight types of hardy lilies, and I grow varieties of Asiatic and Oriental Lilies which can be counted on to perform past your expectations. These are the very easiest of all lilies to grow and require only well drained soil, half a day of sun, a bit of mulch in the fall and removal of dead leaves. And just look:

The best guarantee for success is to start with the best bulbs and for those of you who don’t already know them, let me introduce you to the people at Van Engelen Company which sells bulbs wholesale to the public through mail order.

Their’s is a fascinating and endearing story which began in the early 1970s when Jan Ohms and his wife purchased the Van Engelen Company’s Valley Stream, Long Island mailing list. They worked from their home in Stamford, CT. along side Dutch childhood friends and family associates in the Netherlands. The business has grown beyond their wildest dreams. Their bulbs are winners. Be sure to order the catalogue: http://www.vanengelen.com/

Now, this is a first for me: poinsettias in June! I have read about this, but never experienced it; I’m sure some of you have! You don’t have to throw out spent Poinsettias after Christmas as I’ve always done. This year mine were still doing so well in February when I left for Scotland and then Spain that I had just continued watering them. The friend who looks after things when I’m gone was to bring in the mail and water the plants. I assumed he would throw out the poinsettias but instead he just kept watering them and when I returned in May, they were going strong and growing.

They do re-bloom! I won’t go into all the details, but Google guided me to www.ecke.com a superb source of information for the care of poinsettias. There are numerous other sites as well.

Basically, it involves watering regularly, periodical feeding, cutting the plant back to about 8” around the end of April, and then placing the plant out of doors when night temperatures remain above 55 degrees. I have done none of these things so far but plan to catch up! Yet the plants are putting out an abundance of new growth. Just think what might happen if handled properly!

VEGETABLES-----VEGETABLES

2010-05-18T18:41:00.000-07:00

Ah, spring gardens .......little vegetables are popping through the earth all over town. I saw the coolest scarecrow ever; it was a lady! I’ve just returned from Spain about a week ago so am quite behind in the growing stuff race. Nonetheless, determined to get more vegetables on the table and into our diets!....and since we all know that the shorter the time from ‘picking’ to ‘eating’ the better off we are, the facts seem to add up to a strong case for a vegetable patch, however small it may be. Mine will have to be supplemented by trips to the farmers market.

To get into the swing of things, to the present, 2 raised beds have been built from 2” x 8” treated lumber, each measuring 4’ x 8’. They are beautiful! Then a weed/grass barrier was laid over the grass bottom and covered with flattened cardboard boxes which should decompose and help with weed control, then the beds were filled with rich, black soil. Today, an old friend came and tilled a bit more land around the beds.

Of course, there was a trip to the Farmer’s Cooperative this morning for plants; while there shopping a farmer came in with 2 bushels of tiny yellow summer squash and 2” or smaller red-skinned new potatoes. Yes, I bought; to tide me over until mine are ready!

Here is how I cooked them for lunch and then ‘spiced up’ the left over’s for supper. Just for the record, lunch was better. This easy, quick, nourishing and beautiful dish can be served as a vegetable side dish or with rice or pasta for more substantial appetites!

Yellow Squash with Tomatoes, Coriander and Lime Juice

1 medium onion, chopped, not diced; sauté in a generous amount of
Olive oil, enough oil to cover the bottom of good sized fry pan

8 – 10 small summer squash, straight or crook neck, slice, and then add to onion. Gently cook onions and squash in Olive oil until slightly softened.

Large can of finely chopped tomatoes
2 Tablespoon lime juice
3 cloves of garlic, peeled and chopped
1 teaspoon dried oregano or 2 Tablespoons of chopped fresh

………………………………Add all of this to squash and onions and continue to simmer
until squash is done to your taste, but do not overcook or you will lose nutrients.

1 large bunch of fresh Coriander (Cilantro); chop coarsely and sprinkle onto squash just before serving. Stir slightly.
Sea salt and freshly ground pepper to taste.

I recycled the leftovers for supper! You can use your imagination, but I cooked a bit of penne, steamed a few broccoli florettes and opened a can of Cream of Mushroom soup (the old standby). All of this was added to the squash mixture and gently heated and stirred until ready…….just an idea.

The whole idea is to eat vegetables. Hopefully you will be hearing more from me about this subject!

ALICE IN WONDERLAND

2010-04-23T07:51:00.000-07:00

A few weeks ago I was in Scotland, actually in a castle near
Edinburgh for my daughter's wedding, but that story is material for a future blog! Sunday afternoon, the young people decided a trip to the cinema to see Alice in 3-D was in order…..their order. I went along of course. What one won’t do for one’s children!

Many years ago, as a child, I received a book for Christmas of the original Alice in Wonderland which was beautifully bound and printed and illustrated with early drawings touched artfully with water color. I think I liked the book itself more than the story and it still has a special spot on the bookshelf among many other old, out of print and first editions provided by Cardew ancestors. As you may know, I spend any existing spare time at our home in Spain where most of these treasured volumes are shelved.

A few days ago, I read on AOL News that "ALICE is fatter than a March Hare" having topped 208.5 million dollars in the first 10 days! And what would Lewis Carroll think of that? Indeed what would he think of the whole project? The wicked and terrifying elements of the new Alice make the "off with their heads" Queen of Hearts look like Little Bo Peep. And Alice dressed up to battle the digitally enhanced dragon made me think of drawings of Joan of Arc dressed in armor prepared to wage war against the British.

I wonder, am I so old, have so many years passed that our dear book-loving, precocious Alice has evolved into a heroine requiring strength and bravery of such draconian proportions?

Never mind….it’s story time on my level. Arthur Cardew, dealer in antiques and fine art in late nineteenth century London would have been my grandfather by marriage. Among his family friends was a young Don, Charles Lutwidge Dodgson, professor of mathematics at Oxford, who had an insatiable interest in photography long before it could have been considered an art form. He was especially talented at taking pictures of young girls from socially affluent families. Among this circle of friends was the lovely Alexandra Kitchin, who was photographed as a child by Dodgson and was married as a young woman to Arthur Cardew. Alexandra’s mother Maude Kitchin was Lady in Waiting to Queen Victoria and the princess Alexandra, for whom our Alexandra was named, attended the glorious Kitchin-Cardew wedding which took place in Winchesteer Cathedral. Although now married, Alexandra remained forever ‘young Alice’ for Dodgson and he wrote all about her imagined adventures in Wonderland under the pseudonym of Lewis Carroll!

Years later, when several glass photographic plates of Alexandra were discovered in the attic of a Cardew family member who had departed this world childless, there was great discussion about who would be the rightful owner of these early Alice photographs. They had great value as you can imagine. The problem was delegated to the family attorneys in true British fashion who decided that the only equitable solution was to auction the photographic plates at Sothebys, pay the legal fees (of course) and divide the remaining pounds sterling among the very numerous descendants of Alexandra. The happy ending of this story is that each inheritor received funds sufficient to purchase one case of very good French wine and I know well, one who did exactly that!

Little Things Mean A Lot

2010-02-11T22:17:00.000-08:00

Here we are, coming up on Valentine’s Day, and since the subject of gifts is already on our minds, it is a good setting for considering just how much little things mean. Of course, it’s cliché; so we’ve established that, let’s proceed. The older I get, the more the idea of the importance of little things is driven home. To appreciate little things predisposes that we first notice them. And that’s rather what I want to talk about. Are you a fan of Ralph Waldo Emerson?

“The days come and go like muffled and veiled figures

sent from a distant friendly party,

but they say nothing, and if we do not use the gifts they bring,

they carry them as silently away…”

I wonder how much we miss, how much I miss, by being out of tune with the gifts that float before us. These gifts come in many forms: the most complex and perhaps the most challenging to open oneself to are the serendipitous occurrences which take a great deal of concentrated attention to discern and a decided dedication to appreciate. But serendipity is a deep subject and there are many less demanding things that enter our lives, things simpler to grasp and easier to be conscious of.

For example, small deeds or words which might be dismissed as insignificant acts of kindness, but if given attention, are indeed things that can matter a great deal. How about waking to the smell of freshly brewing coffee or a pot of hot tea that someone has made happen for you? Take notice. There are scenes of exceptional beauty, nature around is filled with this. There has been so much snow around the country, but here in Arkansas it happens maybe every 10 years, so it is a source of delight. I share some snaps from in front of my house and in the back garden. It is pleasant to note the way in which the snow balances on tiny branches and poises on the head of the putto statue and the gate. It’s so beautiful and what a pity if in my rush to get or to go or to do I would miss it.

And stop a moment to notice this little thing: a purple pansy peeping through the white stuff!

If we ponder just a moment, it is not too difficult to find an endless number of “little things” which can add significantly to the quality of our lives…but we have to notice them! Yes, the challenge is to take note, to open oneself, to act if action is appropriate, and certainly, to appreciate.
Valentine’s Day is a good time to hone up these skills and recognize how many wonderful gifts surround us. Perhaps you have someone in your life who recognizes the importance of the little things; perhaps that person is me as I send you warm wishes, little hearts and roses.

.....................little things mean a lot

Happy Valentine’s Day

Valentine's Day vs The Fiesta of Saint Anton !!

2010-02-06T14:12:00.000-08:00

Here we are in early February and snow is on the ground! What a romantic way to begin the month of true love! (unless you're caught in mid-Atlantic coast) February is a big month for all sorts of Valentine seekers. Chocolatiers form chocolate into hearts and cupids, as well as dipping strawberries into this divine concoction; restaurants stage elaborate dinners and charge elaborate prices for them, children exchange cards and the sale of red construction paper and lace doilies sky rockets, florists seize the moment (I noticed that the market where I regularly purchase 2 dozen roses for $20.00 is staging a Valentine’s special of two dozen red roses for only $60.00 !!!) and of course, merchants of every shape and form are running Valentine’s Day sales….a new mattress for the day or perhaps a circular saw?.....you name it!
Actually, all of this is fine and well so long as you have someone with whom to share your affections, someone who will send you a card or maybe flowers or buy you candy and promise to love you at fever pitch forever and ever. Herein lies the problem; forever and ever is hard work unless you happen to be a dog. A proper canine’s affection is constant, reliable, unswerving and remains so forever and ever. And what does this have to do with the subject at hand? ……….to explain, I need to take you once again to Spain where Valentine’s Day is barely given a nod. But instead, during this time of year there is a grand fiesta called the festival of Saint Antonio or St. Anton, the patron saint of animals. It’s a time when city, town and village priests bless animals and pray for their health and safety throughout the coming year. Surely, as you love your pet, (of course, it loves you) you will take him/her to the fiesta of St. Anton. Every village in our area keeps this celebration although not particularly in the same way nor on any exact date. The small town near us, Val D’Alba, is perhaps our personal favorite. The focus is on dogs and horses, also some mules and donkeys. Other villages may focus on smaller animals, such as kittens and goldfish. Owners and their darlings begin to assemble hours ahead for a parade which may not begin until 11:00 pm! Things happen later in Spain than to what we’re accustomed. Restaurants rarely open for dinner before 9:30 pm and many village events begin at midnight or 1:00 am.
In Val D’Alba, the pre-fiesta parade of animals and owners lasts between one and two hours and is usually led by a group of magnificent black steeds, immaculately groomed and ridden by señoras in traditional costumes including the wide flat brimmed hats and long black capes flowing behind them. Their posture is perfection, proudly sitting tall and erect, all heads held high, both horse and rider. It is a glorious sight. Mounts of every sort follow, some huge, some small, some with braided manes and some with ribbons tied to ears and tails. Some being led, some ridden by caballeros and some by children; many smaller horses and donkeys pull diminutive carts occupied by wide-eyed niños. And there is the inevitable splendid coach harnessed to six matched white beauties. It could be from a fairy tale. Of course, it’s cold, early February in the mountains is chilling and your breath freezes almost before leaving your body, but it’s part of the charm as you will see. As the parade reaches its end, the smaller animals follow: first come stallions, then smaller horses, ponies, large dogs being led and small dogs being carried. The procession snakes its way through small winding streets and eventually the crowds join in as all advance to the edge of town. There the main events begin to unfold. A bond fire has been laid and is now set afire……no ordinary fire. When fully burning, the flames reach the height of a two story house and take up an area at least as large as a city block. Every animal, as it arrives is lead, driven or ridden around the fire three times…..even the coach with six white horses. Afterwards, as they congregate, the priest appears and the traditional blessings are recited and chanted beneath the cold, clear, star studded sky just as they have been for probably hundreds of years. Excitement continues to mount for the fiesta is about to break into full throb. Tables of drinks, all sorts, appear and the official pastry is passed among the crowds. Ladies of the village have spent considerable energy during the previous days baking the St. Anton’s cakes – hundreds and hundreds of them. With a taste and texture somewhere between bread and pie crust, these pastries are formed into circles, flavored with anise, (properly named Pimpinella anisu) sprinkled with sugar and served only once a year! In the early hours of the following morning, man and beast, tired but blessed, make their way home for a well earned rest.

Here is a recipe for a breakfast pancake which I have adjusted to the flavors of St. Anton and enjoy serving this time of year and especially after having been to the festivities of the night before. I hope you’ll try it. It “puffs” several inches high and is great fun to look at wonderful to eat.

St. Anton Pancake

Pre-heat oven to 450 degrees F

1 stick unsalted butter - Melt in a heavy cast iron skillet or any heavy pan that will go from burner to oven.
4-5 large apples, pealed and cut into good sized chunks
½ cup granulated sugar
2 t. ground anise

Add apple and sugar and anise to melted butter and simmer, stirring occasionally, until apples barely begin to caramelize. While this is happening, prepare batter.

1/2 cup milk
1/2 cup flour
4 large eggs
1/4 cup granulated sugar
1 Tablespoon ground anise
1/4 teaspoon salt

Mix all batter ingredients together until smooth, then pour batter over apple mixture and transfer skillet to hot oven. Bake 10 minutes at 450 then reduce heat to 375° and bake another 10-15 minutes or until pancake is puffed and golden. If you wish, pancake can be sprinkled with confectioner’s sugar before serving. Maple syrup is a good addition!

One parting glance at the celebration of St. Anton. The priest of a small village very high in the mountains of Castellon Provence is a particular lover of the event and an excellent rider as well. His favorite horse being a magnificent black stallion. He always chooses the night of a full moon for the celebration of the blessing of the animals. He dresses more like, well, a Zorro type than a priest for this particular night and arrives on horseback. But more note-worthy are his exits. Toward the end of the merriment, he mounts his horse, rides to a slight rise in the land where he is perfectly profiled in the full moon, pulls his horse to a rear, waves his hat, then his greeting booms forth as he rides off into the night……….”Viva St. Anton”
Ah, that I could end this blog with such style…….

Rapunzel's Father

2009-11-08T16:01:00.000-08:00

I’m leaving for Spain this Friday for 10 days so my mind is much on that. Many of you know that we have a house in Spain where I spend less time than I’d like, but a fabric business here is no small matter and anyone who has been hit by cupid’s arrow of fabrics knows it claims a great part of your heart and time!

Here is a photo of the house so you can picture me there from time to time. Rather remote but great in the inspiration department. There is one spot at the property that has remained neglected and almost forgotten through the years---a proper walled garden. The stone walls are worn and crumbling in places and a potpourri of wild herbs grows among outcrops of rocks: rosemary, thyme, lavender, fennel, chamomile.
It’s rather eerie at times and perhaps haunted, or at least a berth for benign spirits. I wonder if rapion once grew there or if it vaguely resembles the garden of the sorceress who entowered Rapunzel.

This story has always fascinated me, but I can’t understand how Rapunzel’s father is dismissed so unceremoniously from the story when actually he should be the main player. He is obviously a young husband, deeply enamored with his lovely wife. Lovely to look at, since the Rapunzel we know is a German version of the story and that the beauty of young fräuleins, pink cheeks and thick blond braids, is a known fact, it’s a safe guess that Rapunzel’s mom was a real number.

Assuming and allowing for all of that, the father is still a hero of Herculean proportions. The enchantress who owned the garden was a nasty one, and powerful and feared throughout the land. Nonetheless, our lady, great with child, had seen the garden by moonlight from her bedroom window and was experiencing an unquieted desire to taste the rapion which grew there. The only way into the garden was from the witch’s house or over the garden wall in the dead of night. Her brave husband, fighting terrible fears, realizing that certain death might await him, went over the wall, once, twice, thrice….we don’t know for sure. Of course he was caught and you know the rest. Maybe I’ll re-write the ending of the story one day. The questions: how many of you ladies, during the gestation period have experienced food cravings? How many of your husbands climbed walls? I wanted milkshakes so badly, I can’t even describe it. Do you think I got any? Afraid not, and Baskin Robbins was only 2 minutes away. Well, it was the middle of the night!

Moving on, I’m going to leave you with a way of serving rapion. It’s a salad I serve quite often in Spain. Actually rapion is called by many names: field’s salad, corn salad, fetticus, coucette, conónigos in Spain and in England, most commonly known as Lamb’s Lettuce. It is still called Rapunzel in Germany. You have to live in just the right place in USA to obtain it by any name and I have often substituted water cress or fresh baby spinach.

Rapion and Beet Root Salad with Dijon Mustard Vinaigrette

Wash and carefully dry the salad greens. They are somewhat fragile and mustn’t become bruised. Place the leaves in a large salad bowl. Cut prepared beet root (amount to your taste) into large julienne strips and carefully broadcast over salad greens. Add thinly sliced red onion if you like.

Vinaigrette:

2 teaspoons French Dijon Mustard

1 Tablespoon of white wine vinegar

Zest and freshly squeezed juice of 1 lemon

…..Whisk together. When well blended, continue to whisk and add light extra-virgin olive oil in a very thin stream until the dressing begins to amalgamate into a nice consistency. Add more oil to your taste. Season with sea salt and freshly ground black pepper. Just before serving, add to salad, gently toss and serve. If you prefer more dressing, simply double the recipe.

JAM ~~ French Style

2009-10-27T21:20:00.000-07:00

You’re going to say that it’s the wrong time of year to be making jam! I say, it’s never the wrong time of year! Whenever you come upon just right, ripe produce, picture perfect, the time has come.

My neighborhood market has a large produce section and sometimes there is fruit that is just ripe but tomorrow will be over-ripe and pulled from the shelves. This fruit is often reduced in price for quick sale and that’s when I buy it, take it home and turn it into jam. Of course, it is heroic or heroine-ic (feminine for heroic) to go into the country and purchase pecks and bushels of fruit and I formerly did that when my family was still at home growing up, but now since the troops have thinned and most of my jam making effort goes for gifts, the grocery store is a good fruit option.

My taste has never much run to jams/ preserves and jelly even less, but the French method has changed my taste buds forever. We were at Biarritz airport after visiting friends in Saint-Jean-de-Luz in the very most southwest crook of France; Basque country, bordering Spain. Fabulous area and I was regretting having to leave. Wandering around the airport looking for a bit of France to take with me, I gravitated toward the local artisan food display and ended up purchasing a jar of plum jam, mostly because of the creative packaging. A few weeks later, upon opening and serving the jam, the taste nearly blew us away. Fortunately, the ingredients were printed on the label: Mirabella plums, sugar and lemon zest (translation mine!)

Doing a bit of research, I found that the Mirabelle plum is a specialty of the French region of Lorraine where the climate and soil are ideal for cultivating this fruit and 80% of the Mirabelles consumed globally are grown there. What a perfect fruit for french jam, but not something I’m going to find at the local framer’s market! Never mind, we can duplicate the simple method of production with any number of fruits and have astonishing results: Equal weights of fruit and sugar, plus the zest and juice of one lemon. The French are very much purists when it comes to food and would never use such things as powdered pectin. This recipe works; I have used it successfully over and over with all sorts and combinations of fruits. Fruit with a very low level of natural pectin such as cherries, do not thicken well, so we simply use them as toppings or ‘thin jam’ as we call it. Sometimes, toward the end of the boiling process, I add a bit of natural essence of almond to the cherry jam; excellent.

Recently, I combined peaches, plums and nectarines which work together into a wonderful flavor. It’s very good to serve with poultry as well or glaze hams.

1. Wash the fruit, remove stones and cut into walnut sized pieces.

2. Using kitchen scales weight the fruit and put into a heavy, thick bottomed pan. 3 pounds is about the maximum amount to work with.

3. Weigh an equal amount of granulated sugar and add to fruit.

4. Place over low heat and prepare to be patient. Cooking too fast will only scorch the fruit and burn the pan. Stir frequently.

5. While the fruit is coming to a boil, grate the zest from a clean lemon, then squeeze the juice from it. Add all of this to the jam.

6. Once the fruit has just begun to boil and become soft, taking care not to burn yourself, use a hand held blender to break down the fruit. I prefer to have plenty of pieces of fruit in jam, but blend until you arrive at your preference of consistency.

7. It is difficult to say how long to cook the jam as that relates directly to the water content of the fruit used. But keep at a gentle boil until the jam temperature stabilizes at 219° F to 220º F. Personally, I do not use a thermometer, but when the preserves look to have reached a good consistency, I spoon a little into a saucer and see what it does as it cools. When you like the thickness, it’s time to put the jam into containers.

8. Sometimes I make just enough of this divine concoction for a couple of meals so it goes from the pot to the table. Just imagine the treat of fresh hot strawberry jam over biscuits or French toast or waffles, or…..otherwise it goes into hot, sterilized jars and sealed. A proper cooking expert will tell you to put the jars through a water bath. I never do that, but for liability (!) purposes, must tell you to do so.

This is a very simple, no fuss approach to jam making and the results will please and astound you, I feel certain.

Sheep May Safely Graze

2009-09-18T16:41:00.000-07:00

We were crossing the western Pyrenees from northern Spain into France last summer, Molly, my youngest daughter and I, searching photos for a future (hopefully uttered) book. She clicks the shutter while I gasp at the beauty --- 360º of it. More than that actually, the majesty of the mountains not only surrounds on one plane, but towers above and pervades below.

I’ve braved the Pyrenees before, but never at this particular crossing. This traverse was less rugged and a peaceful quiet prevailed. We happened upon a flock of sheep, very picturesque. Molly, in her youthful vigor, burst forth, camera in hand. I sat in the car and mused. It was one of those perfect moments and the only possible conjure were the words, “sheep may safely graze.”

Which brings us face to face with the consummate, brilliantly compelling music of J. S. Bach. Buzzing my brain was the well known aria/anthem from the Hunting Cantata (BWV 208), Sheep May Safely Graze. If you have never heard it, then you should make the effort to do so. (Follow link found below) It will be one of the more moving moments of your life. It had to have been the beauty of such fields, rolling lushly green, trails of wild flowers, billowing clouds in a pristine sky, animals grazing, safe and contented, all combining perfectly to move Bach to write such music.

A rough translation of the words; as beautiful as the music:

Sheep may safely graze

Where a good shepherd watches over them

Where Princes rule wisely

Tranquility and calm will also reign

And there will be peace throughout the land

A bit of assistance, here is a link:

http://www.youtube.com/watch?v=7VJoEe_zO_Q

Listen and consider thus doing, a gift to yourself

All photographs taken in the western Pyranees, 2009, by Molly Ware

Fall "Must Do" .......Rhumtopf

2009-09-16T13:16:00.000-07:00

Speaking of things cooling down, viz a viz, the weather, constellation’s shifting into the southern skies and geese flying in formation; all things that happen in the fall, the beginning of which is but a mere 6 days away……that is, this year. The first day of fall is tied into the autumn equinox when the hours of daylight and darkness are equal, more or less. Actually, it depends upon where you are standing, sitting, sewing, or whatever in relation to the equator. This year, in the northern hemisphere, the beginning of autumn officially falls on September 22. In the southern hemisphere, we’ve already missed it! since it happened on the 20th of March. Lest this turn into an astronomical lesson, my intent is to talk about things that need doing this time of year. In addition to potting herbs to bring in for the winter, planting bulbs and airing the woolens, there is one essential thing that must be seen to: prepare Rhumtopf for the enhancement of the celebrations of winter. It is a wonderfully German mixture of fruit, sugar and alcohol which requires time to mature. If you want it ready for Christmas the very latest you can wait to start the mixture is at the autumn equinox. It is good to begin several months ahead, even better to have a jar that has matured for a year and the very best is when your Rhumtopf has been awaiting it’s opening for many years.

I am usually in Spain when cherries are in season and though Rhumtopf can be made from almost any fruit or combinations, my preference is cherries. Try to make more than you will need for this year and be sure to label with the date. That way, there will be a jar or two extra to hide in the back of the cupboard for another year’s celebrating. Once you have a well aged stock, Rhumtopf can be brought out for any special occasion and even occasions you just want to make special!

It is a simple process. Prepare the fruit: wash, peal if required depending upon the fruit, de-stone larger fruits such as peaches; I leave the pits in for cherries, but it’s your call. If ever you have a large amount of cherries and wish to de-stone, a little gadget called a “Cherry Pitter” (! of course) is invaluable. The best ones are from Germany, and are easily purchased from the Internet.

Choose a wide mouth container with a lid that seals. There are special crockery Rhumtopf jars available, but glass clamp top work equally as well. Wash and sterilize the container and begin the process. Layer about 1 ½” of fruit then sprinkle with about ¾” to 1” of sugar and continue in like fashion until you have used up the fruit. It does not have to fill the container as it can be added to periodically as different fruits come into season. Pour over your chosen spirit to just cover the fruit, then seal. Any number of spirits will work, but choose one that is clear. White rum is traditional, other choices can be vodka, any clear, or almost, brandy such as l’eau de vie, Armagnac, I’ve even tried Calvados, again, your choice.

There are many ways of serving Rhumtopf. It can be used sparingly as a topping or place a cherry in a shot glass with a bit of the liquid or even add to champagne for increased interest. Have fun.

That’s it! Store in a cool, dark spot and let the magic work—two or three months, absolute minimum. Such a small amount of trouble for such a tremendous sparkle added to your merriment. Enjoy

The Marigold Forest

2009-09-12T10:15:00.000-07:00

I think I mentioned in a newsletter that the marigolds have grown in prolific fashion this year. I plant the corner stone bed in the back garden the same every spring. There are a few perennials which appear as expected each year: the lilies, the foxglove toward the back, coral bells and aubrietia at the front; among these are planted the annuals for predictable, long lasting color except this year the marigolds were very unpredictable! I grow them from seed for the variety, so the plants are healthy when placed into soil, nevertheless!

Poor little periwinkles, which are usually the show cannot be seen, except for an occasional flash of magenta, forget the petunias altogether, well actually, just forget it all. It is as I said, simply a forest of marigolds. One positive result is that the bunnies have a haven. The gardener has seen more than one rabbit nest there. Actually, it could be a rabbit version of “Sleeping Beauty”! Asleep among 100 years’ growth of marigold vines!

I was at a loss at what to do with all these yellow wonders besides accommodating the bunnies. There’s dandelion wine, I wonder if marigolds turn into wine as well? But that, at best, doesn’t sound too appealing. Finally, the obvious--- who needs a cutting bed? There are now marigold bouquets in every room of my house, they are beautiful!

I cut hydrangeas, why not marigolds?

Sit-n-Sew

2009-09-08T15:16:00.000-07:00

I wish you could all be here in the shop to see the rich fall colors. Fabrics in the hues of fall are entering our domain. When I arrived at work today, Kim was changing the fabrics in the windows to challenge the trees or maybe even get ahead of them ! I think fall is my favorite season except for spring and winter and summer. We are fortunate indeed to live in a four-season part of the world.

Tonight begins again the ever popular Sit-n Sew. Begin gathering at 6:30, bring your machine and/or projects, or not. It’s perfectly OK to just come for an evening out. We provide popcorn and the movie begins at 7:00 which you are not obliged to watch but it’s fun. Tonight’s feature is How to Make an American Quilt. Finn Dodd (Winona Ryder), a graduate student having second thoughts about her fiancé (Dermot Mulroney) and marriage, spends the summer with her grandmother (Ellen Burstyn), her great-aunt (Anne Bancroft) and their quilting circle, whose life stories captivate the conflicted young woman.

The Sit-n-Sew happens every 2nd and 4th Tuesday of the month, 6:30 pm or whenever you can arrive.

There is a lot happening right now, so be sure to check the “Class Schedule” as well and make plans to spend some time with us at Just for Fun Fabrics.

Learning to Blog

2009-09-04T07:19:00.000-07:00

I went to see Julie and Julia the day it came out and will never be the same. I love Paris, I love Meryl Streep, didn’t really know a great deal about Julia Child and have been being told for ages that what the Jfffabrics website needs is a blog; the film touched every nerve. A blog, a new word is a thing I truly, truly know nothing about, so I’ve started reading blogs in an effort to get my mind around yet one more thing the electronic world is assuming is within my frame of reference. OK, not so bad. I have to admit though that it was Julie Powell’s blog in the film that gave me the first insight although I certainly don’t intend working my way systematically through Julie Child’s recipes, but I did order "Mastering the Art of French Cooking" from Amazon"!

I’ve decided a blog is a lovely way of getting to know people, of sharing experiences, knowledge and personal information. So, let’s give it a go. Yes, this is a fabric and mainly quilting website, but for years I’ve written about all sorts of other things as well, in the monthly newsletter that goes out to our shop customers. Cooking is one of them! And people have come to expect that of me. I do think that most people who sew, also cook. I'm often away for months at a time at a second home in Spain and when I'm there, my sister, Kim, runs the shop and when people ask her what I do in Spain, she answers: "Cooks and sews". I thought, surely not, but upon reflection realized that it was a fairly accurate summation of activities……anywhere! So, as you can probably guess, this is also a site about food and I hope to use it as a springboard for sharing recipes, especially ones I’ve acquired living in the Mediterranean region. This month’s featured recipe is "Alioli Potatoes" and its use in a great regional salad. It’s under "Recipe of the Month". If you try it, let me know what you think. Of course, there will be more than one recipe a month!

Tomorrow will be soon enough to start talking about fabric, such an exciting subject needs a page of its own, don’t you think?

Bobbi’s Blog / Roberta Cardew