tag:blogger.com,1999:blog-56375864203161762722024-03-05T08:53:58.264-08:00Gourmet by Sally RaeSeasonal Food, from garden to table ...and everything in between.Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-5637586420316176272.post-25427771683862562922022-06-17T13:03:00.001-07:002022-06-17T13:03:48.288-07:00Mmmmango Season!<div><div><p><span style="color: #990000;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXM4Gc0jorSYDrN5TXx_JbjewGz9HEJmNPjHbpGmACxEn7PWBDnK4KXi7oJLMyOsk2zmeD2_40pOveTG13to-kePR1VG0lVNBGheB1Jmpu6vvwHHWGLwqbEIhLpUN8DQNTFKYKf50EeNY4dB_lupzBR-Rz-IUMnDKTSD9jp4XXIqj3cqs2sfuGevS7Q/s540/IMG_4185-cs.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="160" data-original-width="540" height="95" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXM4Gc0jorSYDrN5TXx_JbjewGz9HEJmNPjHbpGmACxEn7PWBDnK4KXi7oJLMyOsk2zmeD2_40pOveTG13to-kePR1VG0lVNBGheB1Jmpu6vvwHHWGLwqbEIhLpUN8DQNTFKYKf50EeNY4dB_lupzBR-Rz-IUMnDKTSD9jp4XXIqj3cqs2sfuGevS7Q/s320/IMG_4185-cs.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #cc0000;">Ataulfo Mangoes at different degrees of ripeness</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Marvelous mangoes are nearing the end of their season and can be found at good prices by the case. I prefer the Ataulfo mango, slightly smaller fruit with a flat stone and buttery, sweet, smooth flesh. For information and a cutting demo with photos, check out my Featured Post ... "<a href="https://www.blogger.com/blog/post/edit/5637586420316176272/6021569448713917703">Exotic Ataulfo Mangoes</a>" from April 2016.</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeLzX2naCSTlSe8gS9RTUvTAGExxCgoFmdUn7klEF2mD0tW5wycwx9MR6cARwL7oZFg8vTUeKZvQ4G1l7wM_jN5UkMge-7_Y7y7VwLotmsX8BiuOdRU4QsYxvA2cfoey96Jp1IBupBWOvnoJhjSJYlv_6NbniJQ0ia74-sM8whCKQ0NdZDukZQZtFTA/s360/IMG_4205-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="270" data-original-width="360" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeLzX2naCSTlSe8gS9RTUvTAGExxCgoFmdUn7klEF2mD0tW5wycwx9MR6cARwL7oZFg8vTUeKZvQ4G1l7wM_jN5UkMge-7_Y7y7VwLotmsX8BiuOdRU4QsYxvA2cfoey96Jp1IBupBWOvnoJhjSJYlv_6NbniJQ0ia74-sM8whCKQ0NdZDukZQZtFTA/w200-h150/IMG_4205-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="color: #cc0000;"><span style="font-family: times;">Easy dicing method</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">Don't worry about having too many mangoes ripening at once. When they are on sale, I always purchase different degrees of ripeness and more than I can use fresh. I love having a bag of diced, frozen Ataulfo Mango in my freezer for that quick mango 'fix' or new found recipe. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><b>To freeze mango;</b> line a bake sheet with parchment paper or </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">plastic wrap</span></span>. Then follow the preparation and dicing methods in my previous Blog Post, <a href="https://gourmetbysallyrae.blogspot.com/2016/04/ataulfo-mangoes.html">Exotic Ataulfo Mangoes</a>. Spread out the diced mango on the bake sheet so they are in a single layer and will freeze in individual cubes. When fully frozen, peel mango off of the parchment paper, break apart if necessary and move to a zip type freezer bag. The majority of the frozen fruit should be individual cubes, not a frozen lump. I have purchased frozen mango in the past and was so disappointed with the flavor and quality of the fruit that once was enough. Now every year I get a few cases of the Ataulfo Mangoes when in season, on sale and I know I have a high quality product on hand.</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Below is a refreshing, fast, super delicious, gluten-free, vegetarian recipe with quinoa (pronounced keen-waa) and mango... fresh mango is best but if you have frozen to use up, just defrost it first so it does not make the dish too watery. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><i>'<a href="https://gourmetbysallyrae.blogspot.com/2022/06/what-is-quinoa.html">Quinoa</a>'</i> is a good source of plant protein and fiber. It is a gluten-free, whole grain carbohydrate, as well as a whole protein, meaning it contains all nine essential amino acids. It is light and fluffy in texture but has the 'whole grain' ability to fill you up.<br /></span></span></p><span style="color: #990000;"><span style="font-family: helvetica;"><u><b>CURRIED QUIONA WITH MANGO</b></u> <b><span style="font-size: x-small;">Yield: 6 cups</span></b></span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;"><b><span style="font-size: x-small;">Served as a side, light lunch, in a wrap or lettuce cups ... fast and refreshing! </span></b><br /></span></span></div><div><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><span style="font-family: helvetica;"><span style="color: #990000;">1 cup quinoa </span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">2 cups water</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">2 Tbsp. dry minced onion</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1 Tbsp. chicken bouillon powder</span></span><span style="font-family: helvetica;"><span style="color: #990000;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHNlokGf3FpsoA_0Mt9c_4hpizoQtvQirujuZZ1akgZd8DO5u2hRjmQToTOEUlEoMaP2ERafYbgBEzmRambolmCugd4dOuEfxR1lEE6jilFlTxsbXdtaed0DcTvWEpRPSkRRxhegJGU3RFoDj-m7KJ0WsXLPFMMJxO-luveuCoW49jeC_qcSy3wBE3A/s540/IMG_7905-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHNlokGf3FpsoA_0Mt9c_4hpizoQtvQirujuZZ1akgZd8DO5u2hRjmQToTOEUlEoMaP2ERafYbgBEzmRambolmCugd4dOuEfxR1lEE6jilFlTxsbXdtaed0DcTvWEpRPSkRRxhegJGU3RFoDj-m7KJ0WsXLPFMMJxO-luveuCoW49jeC_qcSy3wBE3A/w320-h240/IMG_7905-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-family: times;"><span style="font-size: x-small;">Cool quinoa and gently toss with remaining ingredients</span></span></b></span><br /></td></tr></tbody></table><br /></span></span></div><div><span style="font-family: helvetica;"><span style="color: #990000;">2 tsp. Madras curry powder</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1/2-3/4 tsp. sea salt</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1/4 tsp. turmeric</span></span></div><div><span style="font-family: helvetica;"><span style="color: #990000;"> </span></span><br /></div><span style="font-family: helvetica;"><span style="color: #990000;">Dressing:</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">2 Tbsp. avocado oil</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1 Tbsp. white wine vinegar</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">3/4 tsp. Madras curry powder</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1/8 tsp. dry mustard</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">sea salt and freshly ground pepper</span></span></div><p><span style="font-family: helvetica;"><span style="color: #990000;">Assembly:</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1 cup diced Ataulfo mango</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1 cup diced English cucumber</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">1/4 cup sliced green onions</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">2 cups mixed mesclun greens</span></span><br /><span style="font-family: helvetica;"><span style="color: #990000;">6-8 gluten-free wraps or lettuce cups, optional</span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;">Rinse quinoa with cold water to remove the bitter tasting compound that coats the tiny seeds, place in a medium pot with water, dry onion, chicken bouillon, curry powder, sea salt and turmeric. Place over medium heat, bring to a boil. Turn the heat to low, cover and gently simmer for 15 minutes. Remove from the heat and fluff with a fork, cover and let sit another 2-5 minutes. Transfer to a medium bowl and spread out to cool.</span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;">Meanwhile make the dressing: whisk the oil, wine vinegar, curry powder and dry mustard in a small bowl to blend. Season dressing with salt and pepper to taste.</span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S6__jgFE51X9I7oSy3JwQAZlUn5pcfmmnnwQTcE5OXE3Mxm5sVxTBjJcQ89lEodKjcr-5l2q0KGFbCd2KSkv0RBaTsDqgaQ8pwJ2Pj8oUU6IegCyZa4gEwUthrMH7xgZ_GBnrYh_Y7i1b_Oduv-2IBi3Pf5UD8nw8n9R8MPotRRQmuK6T_a6YxBzOQ/s720/IMG_7898-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4S6__jgFE51X9I7oSy3JwQAZlUn5pcfmmnnwQTcE5OXE3Mxm5sVxTBjJcQ89lEodKjcr-5l2q0KGFbCd2KSkv0RBaTsDqgaQ8pwJ2Pj8oUU6IegCyZa4gEwUthrMH7xgZ_GBnrYh_Y7i1b_Oduv-2IBi3Pf5UD8nw8n9R8MPotRRQmuK6T_a6YxBzOQ/s320/IMG_7898-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Curried Quinoa Wraps</span></span></b></span><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;">Assemble the salad: to the cooled quinoa add the diced mango, cucumber, green onions and dressing. Gently toss to coat.<br /></span></span><p></p><p><span style="font-family: helvetica;"><span style="color: #990000;">Serve as a side dish or for a light lunch serve on a bed of mesclun greens or with lettuce cups. For wraps: divide the greens between 6-8 wraps, spoon the quinoa mixture and wrap firmly closing one or both ends. <br /></span></span></p><div><div><div><div><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... Bon Appétit!</span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Recipe by Sally Rae<br />Photos by Sally Rae</span></span></b></span><p></p><p></p></div></div></div></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com3tag:blogger.com,1999:blog-5637586420316176272.post-46752986517650302542022-06-09T21:57:00.000-07:002022-06-09T21:57:20.540-07:00What is Quinoa?<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6U38v0hUGXUavjIV_KWc72tCmNUsQBPmNMQP2dObQT61DINOOtkYT1ekA0KUAs0bayu3dTr-l2xLjNOzNOrFJYCEgpvGZLQUZtF3FkN1BICbz0TVuRam0jF9YUCeHvXRQVcdZ0f4WC5otTu5R3T6BRbRjKVREA-fcm1r9vlvkZI8oe6iBuX4f-Y91g/s720/IMG_7901-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6U38v0hUGXUavjIV_KWc72tCmNUsQBPmNMQP2dObQT61DINOOtkYT1ekA0KUAs0bayu3dTr-l2xLjNOzNOrFJYCEgpvGZLQUZtF3FkN1BICbz0TVuRam0jF9YUCeHvXRQVcdZ0f4WC5otTu5R3T6BRbRjKVREA-fcm1r9vlvkZI8oe6iBuX4f-Y91g/s320/IMG_7901-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Organic Quinoa: Ivory, Red & White, Tri-Color</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;"><i>'Quinoa'</i> (pronounced keen-waa) was a staple in the diet of the ancient Incas. It </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">is a whole grain that is now rapidly growing in popularity due to its many health benefits. </span></span> </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Quinoa is a flowering plant of the amaranth family. It is an annual plant grown as a crop primarily for its edible seeds. Though technically a seed, Quinoa is classified as a whole grain and </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">is a good source of plant protein and fiber. It is a gluten-free, whole
grain carbohydrate, as well as a whole protein, meaning it contains all
nine essential amino acids. </span></span> Quinoa cooks up much faster than other grains and when cooked the seeds expand rapidly, become tender but chewy and expel spirals that give a slight crunch. Cooked Quinoa becomes light, fluffy and nutty; the ideal canvas to showcase intense flavors, rich textures and your favorite veg, meats, dressings and sauces. Plus it provides 8 grams of protein, 5 grams of fiber and 220 calories per every 1 cup cooked. </span></span><span style="color: #990000;"><span style="font-family: helvetica;">Over all it has 3-4 times more nutrients
than brown rice. It is light and fluffy in texture but has the 'whole
grain' ability to fill you up.</span></span></p><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">It comes in different varieties with different colors as well ... with white, red and black being most common. Most
stores carry the common white quinoa but I found the color mixtures also available in a mix of red and white and a mixture of </span></span><span style="color: #990000;"><span style="font-family: helvetica;">three colors at our local grocery stores. </span></span></p><ul style="text-align: left;"><li><span style="color: #990000;"><span style="font-family: helvetica;"><u>White Quinoa</u> is the most readily available and is labeled simply Quinoa or sometimes Ivory Quinoa. It is very light and fluffy and the least bitter of the three. </span></span></li><li><span style="color: #990000;"><span style="font-family: helvetica;"><u>Red Quinoa</u> tastes like white but when cooked remains slightly more al dente, therefore has a bit more chewy texture and holds its shape better in cold salads.</span></span></li><li><span style="color: #990000;"><span style="font-family: helvetica;"><u>Black Quinoa</u> is harder to find but like red quinoa maintains its shape better than white when cooked and it tastes nuttier.</span></span></li><li><span style="color: #990000;"><span style="font-family: helvetica;"><u>Tri-Color Quinoa</u> as the name suggests is a mixture of white, red and black into one bag.</span></span></li></ul><p><span style="color: #990000;"><span style="font-family: helvetica;">Quinoa has a bitter, unappetizing coating called <i>'saponin' </i>which occurs naturally as it grows to protect it from being eaten by wildlife. There is an easy 'fix' to removing this bitter, soapy flavor of the saponin coating ... by rinsing the quinoa grains thoroughly in cold water before cooking in any method. To do this, use a fine mesh sieve so you don't lose any of the tiny grains down the drain. Let the cold water run over the grains shaking the sieve and using your hand to move them around so all the grains get a good rinse.</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><u></u></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWgQ0BfWM35yxFEz_gc0bpGerPrz4rwOKA1HGwh2RShW9hiyInctpwi61CTmr7se3losLBByr6LZNEHhhl7rB5fIilnmx5pFgr3Ysz-s7opaMUcWiwPQMtaSXaIxapi0B59bx_Lx_ApqV4sGNY0lhOkd3CtP-ZjLabnErolg3wF9mITmfD-tCsM0RLg/s216/image0-s%20(3).jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWgQ0BfWM35yxFEz_gc0bpGerPrz4rwOKA1HGwh2RShW9hiyInctpwi61CTmr7se3losLBByr6LZNEHhhl7rB5fIilnmx5pFgr3Ysz-s7opaMUcWiwPQMtaSXaIxapi0B59bx_Lx_ApqV4sGNY0lhOkd3CtP-ZjLabnErolg3wF9mITmfD-tCsM0RLg/w200-h150/image0-s%20(3).jpeg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Stove-top Quinoa with Curry</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"><u>How to Cook Stove-top Quinoa</u> - rinse the quinoa thoroughly. The basic ratio is 2 cups liquid to 1 cup quinoa. You can use water with a bit of salt, dry white wine or broth for flavor. Add liquid to the pot then add the rinsed quinoa. Turn the heat to high and bring the liquid to a boil, then turn down the heat, cover the pot and simmer gently for 15-20 minutes. The liquid should be absorbed and the quinoa will have sprung little spirals which is the germ of the kernel indicating it is done. Remove from the heat and give it a fluff with a fork to loosen it up. Then cover the pot and let it sit for another 2 minutes. At this point, you can serve it hot or spread it out on a bake sheet to cool for salads or wraps.</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><u>How to Cook Quinoa in a Rice Cooker</u> - rinse the quinoa thoroughly. Grease the inside of the rice cooker with butter or cooking spray. Add 2 cups liquid to 1 cup quinoa and turn the rice cooker to the white rice setting. When the rice cooker lets you know the cycle is complete, open it and fluff the quinoa with a fork. Unlike rice the quinoa cannot remain in the rice cooker on 'keep warm', it will go mushy. So, remove the cooked quinoa from the rice cooker right away.</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><u>How to Cook Quinoa in an Instant Pot</u> - <u><b>*NOTE</b></u>: this method is the exception and uses equal portions of liquid to quinoa. Rinse the quinoa thoroughly. Grease the inside of the IP with butter or cooking spray. Add quinoa and liquid in the ratio of 1 cup liquid to 1 cup quinoa. Close and lock the lid, set the cook time for 1 minute. Allow the steam to release naturally. Open the IP, fluff the quinoa and remove from the IP right away.</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></div><p></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9A-qdUmXUaxWvpkCEVTaQFw2wK5XV6L2PrHUKjg53huChjPmRHpDGzEqPiUjM_AJQhw7cbn6VDT3zPfmE8JZVblZ6rP-KXeVgTHauSnviKlNuVvEeDRizFev83sKfml9m59YGg7cSot8SE0AysDNfgS0Q5g-y_0XHfZjN-YftBznAe9fWppPWylPow/s216/image1-s.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9A-qdUmXUaxWvpkCEVTaQFw2wK5XV6L2PrHUKjg53huChjPmRHpDGzEqPiUjM_AJQhw7cbn6VDT3zPfmE8JZVblZ6rP-KXeVgTHauSnviKlNuVvEeDRizFev83sKfml9m59YGg7cSot8SE0AysDNfgS0Q5g-y_0XHfZjN-YftBznAe9fWppPWylPow/w216-h162/image1-s.jpeg" width="216" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">Curried Quinoa Wraps</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Using quinoa as the base in any grain bowl gives the dish extra protein, extra flavor and texture. It is quick to whip up as a side dish and absorbs flavors of any meat, vegetables or sauces. Try the Tri-Color Quinoa in salads, wraps or lettuce cups ... it adds a bit more chewiness, color and absorbs the dressing so it is in every bite. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... Bon Appétit!</span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae</span></span><span style="font-size: x-small;"><br /></span></b></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Cooking method research from The Food Network </span></b></span><br /></span></span><div><p></p></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com1tag:blogger.com,1999:blog-5637586420316176272.post-55000053834323465942022-03-31T20:41:00.000-07:002022-03-31T20:41:24.196-07:00Have You Tried Chimichurri?<p><span style="color: #990000;"><span style="font-family: helvetica;"><i><b></b></i></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrANSstrCLGKIBMMidHhAJ3Nm72XF4gncyjmUVjV78pjclRfZ4y_KeksyCBAxCE4NC5D8EKNIDGEbQRCTZt4ZmDyQj_zBnrBHy1YfP7ST0nMpln4AvBtJvRBmIwuqmbbSHHyqqTiC3FOQxYkofiPc3zE55FYZ-5KN9lTNzieLq5WfDzu_aN_XZSSUdg/s540/IMG_7875-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrANSstrCLGKIBMMidHhAJ3Nm72XF4gncyjmUVjV78pjclRfZ4y_KeksyCBAxCE4NC5D8EKNIDGEbQRCTZt4ZmDyQj_zBnrBHy1YfP7ST0nMpln4AvBtJvRBmIwuqmbbSHHyqqTiC3FOQxYkofiPc3zE55FYZ-5KN9lTNzieLq5WfDzu_aN_XZSSUdg/w320-h240/IMG_7875-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: times;"><b><span style="color: #cc0000;">Chimichurri Mise en Place - fast and simple!</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"><i><b>Chimichurri</b></i> is a fresh condiment originating from Argentina and Uruguay made from finely chopped fresh parsley, oregano, garlic, olive oil, red pepper flakes and red wine vinegar. It is a bright, tangy, fresh sauce traditionally used on grilled meats, but is good on almost anything and everything!! Try it tossed with steamed vegetables, with chicken, fish or shrimp, drizzled over eggs, used as a dressing for pasta salad, drizzled over pizza after baking, used as a sandwich spread with (or without) mayo. The possibilities are endless ... and it takes only 10 minutes to make! <br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbCRioOCVjNqpZlIw6FoMqagwVcwLuZsvQlIuthyasOfeu5BEq-zU4Xz0dRu6gCokSA7OCF5chCJU-ZD6mPhvZmi7cJ1XXaeCYeAn3RU1YoEbyLI_SxwLA721o0NUbZx7t2Be5_oDb55ZjolMJg5kta4oHCHWMPZvHn1UaPpsGIRWVlHsTwBA5k9kXQ/s540/IMG_7878-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbCRioOCVjNqpZlIw6FoMqagwVcwLuZsvQlIuthyasOfeu5BEq-zU4Xz0dRu6gCokSA7OCF5chCJU-ZD6mPhvZmi7cJ1XXaeCYeAn3RU1YoEbyLI_SxwLA721o0NUbZx7t2Be5_oDb55ZjolMJg5kta4oHCHWMPZvHn1UaPpsGIRWVlHsTwBA5k9kXQ/w200-h150/IMG_7878-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Chimichurri - start to finish</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">Chimichurri is <u>not</u> Pesto, they may look similar ... they are both herbaceous, green sauces made with olive oil but they are not at all similar in flavor. Also, Chimichurri has no nuts or cheese making it a perfect, condiment for nut and dairy sensitivities, vegetarian, low carb, gluten free and Paleo diets.</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"> Some Chimichurri recipes use cilantro instead of oregano and some add smoked or hot paprika and shallots which are not authentic. I prefer the cilantro version for vegetables, salads and pizza, and the authentic oregano version for grilled meats. Although, the flavor of cilantro is an acquired taste for many.</span></span></p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYJxHqe-qtpLffgrgaTTrtCLvsyN-4VdAMxNYicl1H8tSpt3mFiSn0mR64pZEKNKULYK1rRbF3YXTLWj87xpflol3PqWFUBjZSvrVg2xnYqzfojFGJw1M-prEiJgJUdxrF4-9OdovWm_fRg2EVoTek4u1r6Uf_pXw76iJRqErLXnIb5hgLbvQDu44MA/s540/IMG_7879-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYJxHqe-qtpLffgrgaTTrtCLvsyN-4VdAMxNYicl1H8tSpt3mFiSn0mR64pZEKNKULYK1rRbF3YXTLWj87xpflol3PqWFUBjZSvrVg2xnYqzfojFGJw1M-prEiJgJUdxrF4-9OdovWm_fRg2EVoTek4u1r6Uf_pXw76iJRqErLXnIb5hgLbvQDu44MA/w200-h150/IMG_7879-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: times;"><span style="color: #cc0000;"><b>Creamier sauce</b></span></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">For a creamier sauce, add everything into the food processor then pour the olive oil in while the machine is running. This will thicken the sauce slightly and blend it to creamy looking and smooth.<br /></span></span><p></p><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">With grocery prices on the rise, why not add cilantro and Italian parsley to your herb garden this year? Chimichurri can be made all summer and frozen for future use to liven up your winter meals. It can be stored in a covered container in your fridge for up to 5 days or packed in small jars and given as gifts marked with the preparation date, best before date and freezing instructions.</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">If you have never heard of ... or tried this tangy, fresh sauce, what are you waiting for? <br /></span></span></div><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"></span></span><span style="font-family: helvetica;"><span style="color: #990000;"><u>Chimichurri with Cilantro</u> Yield: about 1 cup<u><br /></u></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1 cup fresh cilantro *see Notes below<br /></span></span></div><div style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8m1HIMPTac3bTQ3E0QWtx_jyUWGcegWs8iUdllGMfCTIxHjZZaIr086wGDuEGL2n4K1R8mbmA2R-5wsYMwJoNHI21uaTJv9ubidIhXJIDBY_xKd2DSmTDikHN1Zvl0nlE-dr8DOYzZDflPzpNlvEbCGw6KllYeXpnuiQALPfgLnEc-PX4Gy5pjW8Qg/s540/IMG_7872-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8m1HIMPTac3bTQ3E0QWtx_jyUWGcegWs8iUdllGMfCTIxHjZZaIr086wGDuEGL2n4K1R8mbmA2R-5wsYMwJoNHI21uaTJv9ubidIhXJIDBY_xKd2DSmTDikHN1Zvl0nlE-dr8DOYzZDflPzpNlvEbCGw6KllYeXpnuiQALPfgLnEc-PX4Gy5pjW8Qg/s320/IMG_7872-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="font-family: times;"><span style="color: #cc0000;">Chimichurri drizzled over Vegetarian Pizza</span></span></span></b><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;">1 cup Italian (flat leaf) parsley *see Notes<br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1 shallot </span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">3 large cloves garlic</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">Zest of 1 lemon</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">2 Tbsp. red wine vinegar</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1/2 tsp. sea salt</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1/4 tsp. coarse ground black pepper</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1/4 tsp. red pepper flakes, optional<br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">1/4 to 1/2 cup olive oil</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;">Thoroughly rinse the cilantro and Italian parsley several times. Pick out any bruised or yellow leaves, remove heavy stem ends. Peel shallot and garlic, roughly chop. Combine all ingredients except olive oil in a food processor and pulse to reduce the bulk of the herbs. Slowly pour in the olive oil and pulse to desired consistency. Stop periodically and scrape down the sides of the processor bowl. Allow to rest for at least 15 minutes for the flavors to marry before using.<br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;"> </span></span></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHt3bcXboav11mv_hXuC188kzhjSZOnr8DnRtADhOGDV-q0iV1PDpeTWEWjaMWp4wD8o6Pvtku692-UZ8rJA9I1ZlmG1knKlhq3uKGTgRUxm0G332TWAwHXLma30_Ix4bMpFRi7w67Dztueu_XSw2Xv4XeN40hmbmncEk5dD2xmsrxKzAN7A1EHcsARg/s540/IMG_7870-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHt3bcXboav11mv_hXuC188kzhjSZOnr8DnRtADhOGDV-q0iV1PDpeTWEWjaMWp4wD8o6Pvtku692-UZ8rJA9I1ZlmG1knKlhq3uKGTgRUxm0G332TWAwHXLma30_Ix4bMpFRi7w67Dztueu_XSw2Xv4XeN40hmbmncEk5dD2xmsrxKzAN7A1EHcsARg/w200-h150/IMG_7870-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Fresh and packaged for the freezer<br /></span></span></b></span></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;">Store in an airtight container in the fridge for up to 5 days. For the freezer; package in 1/4 to 1/2 cup portions or freeze in an ice cube tray. Then store in airtight containers in the freezer for up to 1 year. Thaw only the amount needed.<br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;"><br /></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><u><b>**CHEF'S NOTES</b></u>:</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><b>Do not</b> use dried herbs for this recipe, only fresh will do!</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">One 'bunch' of fresh cilantro or Italian parsley is about 1-1/2 cups each. </span></span></div><div style="text-align: left;"><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... Bon Appétit!</span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Recipe by Sally Rae<br />Photos by Sally Rae</span></span></b></span><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0tag:blogger.com,1999:blog-5637586420316176272.post-53698791051753024832022-03-07T21:45:00.004-08:002022-03-07T21:53:50.137-08:00Thai Double Blue Butterfly Pea<p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #990000;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWr4MojaQxTTAE_PZJM9G_ptFmdi3jOJBe5R9h6ig4RIRuCe3Grj91d3lYNKuL0EOYXup2KSpADvPb3SIGdhW9qhzkcUcFRfwEMO5nn9QpEWdJTftwArvQhB6KzIPAlZgsmYHqer8_NBpkmegwNF2HIesl54snDb8DyibEfEjRQFeRRhDlIA6MgBRBkQ=s274" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="274" data-original-width="216" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWr4MojaQxTTAE_PZJM9G_ptFmdi3jOJBe5R9h6ig4RIRuCe3Grj91d3lYNKuL0EOYXup2KSpADvPb3SIGdhW9qhzkcUcFRfwEMO5nn9QpEWdJTftwArvQhB6KzIPAlZgsmYHqer8_NBpkmegwNF2HIesl54snDb8DyibEfEjRQFeRRhDlIA6MgBRBkQ=s16000" /></a></span></span></div><span style="color: #990000;"><span style="font-family: helvetica;">The <b><i>'Blue Butterfly Pea'</i></b> is an edible, blue flowered, vining plant, native to Southeast Asia. The vines are smothered in dazzling indigo petals. The flowers are used as a natural food dye and soothing tea to calm the nerves. The double flowered type seed I grew was found in Thailand, where blooms are used to dye everything from teas to rice and desserts. Butterfly pea has a mild, floral flavor and a most intense natural color making it a novelty culinary ingredient.<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">At the beginning of Covid lock downs in 2020, I received '<a href="https://www.rareseeds.com/">The Baker Creek Seed Catalogue</a>' as a gift. I was really impressed at their speed of delivery, impressive selection of rare and unusual seeds and free shipping! I published a <a href="https://gourmetbysallyrae.blogspot.com/2020/03/a-home-garden-for-food-security.html">Blog March 2020</a> with my selection of seeds. Since then I have grown and tried all of the seeds, some not very easy to start or grow and as one of my clients said, "... these seeds are rare ...and difficult to grow is one reason why." Also this year shipping is no longer free, there is now a set rate charged.<br /></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKO4TzeV6d5oBkFy7VxRI3betZqVCJOSTOpOowkUtHI21zdI_fiOf7i8J4XPIWLxOzPCw_r-eUl1N0BRzhc8aPTxkisG1bSmxaD5UE0vg8Ed4alWJ9JNqzmYAT9sFpGgzmUfueVU-dXz2s7nozbhkC1scvqcTcOV6WcGEZjUjGU2YE8JzDkvyYGrUKcQ=s540" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKO4TzeV6d5oBkFy7VxRI3betZqVCJOSTOpOowkUtHI21zdI_fiOf7i8J4XPIWLxOzPCw_r-eUl1N0BRzhc8aPTxkisG1bSmxaD5UE0vg8Ed4alWJ9JNqzmYAT9sFpGgzmUfueVU-dXz2s7nozbhkC1scvqcTcOV6WcGEZjUjGU2YE8JzDkvyYGrUKcQ=w150-h200" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Grown in a sheltered space</span></span></b></span><br /></td></tr></tbody></table><p></p><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Previous to finding the seeds in this catalogue, I had been unsuccessfully searching for 'Blue Butterfly Pea' flowers for tea and to color food and beverages. When brewed into a tea, it is a beautiful blue color ... add lemon juice and the color transforms in front of your eyes to pink. Desserts, beverages, ice cubes, hard boiled eggs, pasta and rice can also be colored blue with these incredible little flowers. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTqSditrFz0Qo_7ASd7CKgY9Jugey2xEoh-nl7hJbBJmWnH0sD3r25AFcW3ROCEapz-VkhJmdLC5aio3WPhTGNUlp7gePNCAvSzeLvtKLHMBIaSPyW1kT_UF3VfZL6xwVAlgVZ-Vc5ZdfND4Vup8PitLfG8lHoLHOO5gDb2qzDNbRUQYTJDATPqpwICA=s288" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="216" data-original-width="288" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTqSditrFz0Qo_7ASd7CKgY9Jugey2xEoh-nl7hJbBJmWnH0sD3r25AFcW3ROCEapz-VkhJmdLC5aio3WPhTGNUlp7gePNCAvSzeLvtKLHMBIaSPyW1kT_UF3VfZL6xwVAlgVZ-Vc5ZdfND4Vup8PitLfG8lHoLHOO5gDb2qzDNbRUQYTJDATPqpwICA=w320-h240" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Blue Butterfly Pea tea changes color when lemon juice is added</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">You can purchase the dried flowers online in various forms; teabags, dried whole flowers and powdered. Or grow the plants from seed, save and dry the flowers for special occasions or package and give as gifts to your foodie friends... or use them fresh.</span></span></p><p></p><span style="color: #990000;"><span style="font-family: helvetica;">I have seen 2 different methods to color white rice: add the rice and water to a rice cooker and add 3-4 fresh flowers, stir then turn the rice cooker to the 'Cook' position ... or to use dried flowers ... steep the tea, cool; add rice and use the cooled tea instead of water. The steeped, cooled then strained tea method was used to cook this beautiful Blue Thai Jasmine Rice. </span></span><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUY7BF9UdIPQRkwIonkw-AmrdMPaoE4Z8eJ4KmRzDHcamU4zIBN8_-X3zqBVSJ0Lpxn-SbJku_rbWOlgSHJWvxLd19HMMh1_NXCYEit6gx-u9Uas2PsSilJfp1DszqD897XQ7PbQ8cPSGfIrwx6WCwrAcTey4X2b2e_XJPJzFuJFRIYR3Gen6dlyDeA/s288/IMG_4678-s.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="216" data-original-width="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUY7BF9UdIPQRkwIonkw-AmrdMPaoE4Z8eJ4KmRzDHcamU4zIBN8_-X3zqBVSJ0Lpxn-SbJku_rbWOlgSHJWvxLd19HMMh1_NXCYEit6gx-u9Uas2PsSilJfp1DszqD897XQ7PbQ8cPSGfIrwx6WCwrAcTey4X2b2e_XJPJzFuJFRIYR3Gen6dlyDeA/s16000/IMG_4678-s.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">Blue Butterfly Pea Tea used to cook Thai Jasmine Rice</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Butterfly Pea is a tropical perennial that can be grown as an annual in cooler climates. It is most commonly started from seed but I found it spotty to germinate even after scarifying the seeds and soaking over night. My efforts and frustration were worth the effort. I was thrilled to grow, collect and dry a small jar of the flowers for my culinary use. The plants prefer full sunlight and will trail freely along the ground or up a trellis or stakes. A beautiful, rewarding gardening and culinary experience!<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... it sure feels like Spring is in the air, looking forward to garden season! <br />Bon Appétit!</span></span></p><p></p><p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span> <br /></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com3tag:blogger.com,1999:blog-5637586420316176272.post-7141995189460672662022-01-30T22:29:00.000-08:002022-01-30T22:29:25.243-08:00Winter Garden and January Harvest<p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaPLx8Dc6mfsPaZjIFsIFchnRaizTZw76U63khG_dm7gx1TsZ5aY340_PGSwPgViD7nJ1eIofP2uMWs2SiW6C4oEwZOVpRFhx93caHSKZAzmZx_A1zmg6Am5093LZZhY4Qrlfg6hNJSN-WU9BM46rTZVC1aGKQE_DQdrWs0y5fN-tZvey1ucWTOcXm5A=s720" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaPLx8Dc6mfsPaZjIFsIFchnRaizTZw76U63khG_dm7gx1TsZ5aY340_PGSwPgViD7nJ1eIofP2uMWs2SiW6C4oEwZOVpRFhx93caHSKZAzmZx_A1zmg6Am5093LZZhY4Qrlfg6hNJSN-WU9BM46rTZVC1aGKQE_DQdrWs0y5fN-tZvey1ucWTOcXm5A=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Snow and cold, unusual for the Island ... Dec. 30, 2021</span></span></b><br /></span></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Finally the weather has warmed up after 3 weeks of snow and cold that started on Christmas Eve, I checked the winter garden crops last week. The cabbage heads outer leaves were slimy from the -15C and didn't fare well through the cold, even though I had them covered with tarps. They are edible with all the damaged leaves removed but I've used them as chicken food. The hens went crazy for the fresh, crisp vegetables!! Great food and entertainment for them in this weather. The kale did well and is now very sweet from the cold. I pulled back the maple leaves and straw mulch from the root crops and was really surprised to see the beets are still okay. I dug 3 celeriac roots, a gallon pail of carrots and the few beets that were left in the garden. With the warmer temperatures the carrots are starting to grow little 'hairy' roots so I piled the mulch back on top of the remaining 2 rows for harvest in 3-4 weeks or when I need them.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwG4vEE-allPng5PWvSHhQVTMQV95JBMLSDcrXCw_7NZnmoeURvY_w04ZQjkf3oljWiFaeFuKORUj_6Uxm06WlVgVSxVtlkiOmTWda8G3YnQN0wvSyaRNAYT4WopKVvhyRXiP4HFVtpLLhZk9LEGfUk-aa97bvZEMs2rtjAuWJbLIfe3UpkgX02lgbOw=s720" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwG4vEE-allPng5PWvSHhQVTMQV95JBMLSDcrXCw_7NZnmoeURvY_w04ZQjkf3oljWiFaeFuKORUj_6Uxm06WlVgVSxVtlkiOmTWda8G3YnQN0wvSyaRNAYT4WopKVvhyRXiP4HFVtpLLhZk9LEGfUk-aa97bvZEMs2rtjAuWJbLIfe3UpkgX02lgbOw=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">January Harvest - beets, celeriac and carrots</span></span></b></span><br /></td></tr></tbody></table><br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">The garlic shoots are poking through the mulch and even the strawberries are showing signs of new life. I had to pull some perennial weeds and grasses to try and stay ahead of them. Once the snow and ice was gone and the temperatures above 0C we had a good stretch of fog. It was cold and damp but at least it wasn't rain, so digging the root crops was a bit easier than if the soil was really wet. Not much can compare to the flavor and crunch of fresh, organic carrots harvested in January! After growing up on the prairies, I still marvel at the food I can grow here year round! I've put in my seed orders for the garden this year and am starting to plan and gear up for Spring!</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">On a sad note, our eagles' nest blew out of the tree in two crazy wind storms we had in December. The eagle pair was back in October and November bringing more branches to the nest. They were back early in January, sitting in the perch tree I'm sure wondering, where the heck is our home? We hear the eagles around and sometimes they come to the perch tree but so far there has been no activity to rebuild the nest in the same location. At this point it is too late in the season for them to start building. We will miss the close entertainment of Nature they gave us. The extreme weather conditions have been breaking records and making headline News for more than a year now. Every season has had an extreme, difficult result. Welcome to the new normal...<br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... Stay safe, warm and dry, <br />Bon Appétit!</span></span></p><p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae <br /></span></span></b></span></p><p> </p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-56080562547365622682021-12-21T22:15:00.000-08:002021-12-21T22:15:13.648-08:00Seasons Greetings<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyjw7RqL6XTCxrf9l3OSJmGPJngj5VDYBJgznd46EmW6JslJWCvz7hSsA7Q7Xsb23ecgWHxmjawW9fKnv65QrEjI37C73uotoOIScvsBH0W-H_5XeyGRtgILG87z6VLkRxCYbdQopZmkg/s216/IMG_3904+-med+ipad-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyjw7RqL6XTCxrf9l3OSJmGPJngj5VDYBJgznd46EmW6JslJWCvz7hSsA7Q7Xsb23ecgWHxmjawW9fKnv65QrEjI37C73uotoOIScvsBH0W-H_5XeyGRtgILG87z6VLkRxCYbdQopZmkg/w320-h240/IMG_3904+-med+ipad-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #cc0000;">Another Covid Christmas</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #cc0000;"><span style="font-family: helvetica;">British Columbia has taken a beating this year... with our summer Heat Dome, too many Atmospheric Rivers to count, Cyclone Bombs, wild fires then severe flooding and landslides... and that was just the tip of the iceberg! We are now facing a Polar Vortex for Christmas with freezing rain, snow and minus temperatures. Not something we usually get here on the Island. Add in raging Covid case numbers and it has been a crazy, record breaking year. </span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">We have so much to be thankful for... to live on Denman Island where many of the weather hardships were not an issue. </span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8Nuc5yxsM-HtYLnEGJkoxhuFDu2PyEOGnYqA9ginUPbkY5Hqg5WNACStavec7CnfgEzbr8JshheJnxfzwIu_sl6byiN0BDCu3gI4mkKCIWq9TUAeQQT79I5EGS8eYrGsy-F_lseCSrvlhleieGdXSBJFGAl1_PTcwGNs2bIMHz451-iFXPsy2HvgnLA=s288" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="216" data-original-width="288" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8Nuc5yxsM-HtYLnEGJkoxhuFDu2PyEOGnYqA9ginUPbkY5Hqg5WNACStavec7CnfgEzbr8JshheJnxfzwIu_sl6byiN0BDCu3gI4mkKCIWq9TUAeQQT79I5EGS8eYrGsy-F_lseCSrvlhleieGdXSBJFGAl1_PTcwGNs2bIMHz451-iFXPsy2HvgnLA=w320-h240" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Seven hens, a cold afternoon and a bowl of warm mash</span></span></b></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="font-family: helvetica;">As for Covid, we stay home a lot and are lucky to have a big property, winter garden, a warm, dry house with fur and feathered companions to occupy our time. <br /></span></span><p></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">The hens have been such a joy in my life. With the cold weather I've been making them a warm mash each afternoon. Even the two shy birds get their head in the bowl with everyone else. It is heartwarming to watch.<br /></span></span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDpTPxv5nd55OYWkF6dB6aC2I9diVRAFC1UV2ZQjR8FPWfxFySajfufbZtsFjRVyuMqc_aWN9D2rMrMLFPiZF2cTBIAMTs8FDnjH9uYsEMfvGLYxnl7EJ6KvFt8llX2wgCP4UMPOfZYXBVPx2tGDbTBZKsXIShJuP7ousmg7a2I80wvTtr6v1q36ru_g=s216" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDpTPxv5nd55OYWkF6dB6aC2I9diVRAFC1UV2ZQjR8FPWfxFySajfufbZtsFjRVyuMqc_aWN9D2rMrMLFPiZF2cTBIAMTs8FDnjH9uYsEMfvGLYxnl7EJ6KvFt8llX2wgCP4UMPOfZYXBVPx2tGDbTBZKsXIShJuP7ousmg7a2I80wvTtr6v1q36ru_g=w200-h150" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Part of the Joy - beautiful eggs!</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #cc0000;"><span style="font-family: helvetica;"> </span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"> </span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">Even though the temperatures are dropping, the hens continue to lay their beautiful assortment of colored egg shells, from a yellow/green with speckles, pale pink/brown, dark/dark brown, pale blue, mint green and blue. </span></span></p><p></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">So here we are ... looking at another quiet, Covid Christmas ahead of us. Much gratitude and appreciation for where we live and the type of lifestyle we have. C</span></span><span style="color: #cc0000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="font-family: helvetica;">aring, helpful neighbors, t</span></span>echnology for winter entertainment and to stay connected with friends and family ... plenty of food, water and firewood. We are beyond grateful!</span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">From my home to yours, I wish you a safe, joyful Christmas and all the Best in 2022!</span></span></p><p><span style="color: #cc0000;"><span><span style="font-family: helvetica;">Until next year ... Stay safe, warm and dry ... <br />Happy Holidays and Bon Appétit!</span></span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span><p></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com1tag:blogger.com,1999:blog-5637586420316176272.post-23814231099565608392021-12-01T22:05:00.001-08:002021-12-01T22:05:50.153-08:00Soup Recipe Switch Up<p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBVLfS-v5ymMxxLX9EsnfwQcDggy5genB4CDVgjyXWyqOisg27RfuVX3aX6ykBHO2deHxyAYHsfflBo-8WjvOwuTehF5smifYvGz-tZNuGJ35Ku3TcIJgsmxSorKArZNPEbqPBTLHsgqF/s540/IMG_2755-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBVLfS-v5ymMxxLX9EsnfwQcDggy5genB4CDVgjyXWyqOisg27RfuVX3aX6ykBHO2deHxyAYHsfflBo-8WjvOwuTehF5smifYvGz-tZNuGJ35Ku3TcIJgsmxSorKArZNPEbqPBTLHsgqF/w320-h240/IMG_2755-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Sunshine Squash in the garden</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">My 'Featured Post' last month, </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">'Thai Sweet Potato Soup'...</span></span> highlights one of my favorite flavor combinations and a soup recipe all served up in a bowl of comfort! Last week I had time to make a few recipes to fill the freezer. I had a great harvest of Sunshine Squash and wanted to use them for squash soups. The first go-to was from my cookbook that starts with a big pan of 'Curry Roasted Squash' from page 270+271 of 'For the Love of Food'. The left over roasted squash becomes 'Creamy Curried Squash Soup'. Yummmm!!</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">There were no sweet potatoes in my cold storage but lots of winter squash, so I decided to experiment and transform last months 'Feature Recipe'. The soup switch up became 'Thai Squash Soup' and was a great success. Sunshine, Buttercup and other Kabocha type squash are what I prefer for their dense, sweet flesh and vibrant color. Give it a try and let me know what you think...</span></span></p><span style="color: #990000;"><span style="font-family: helvetica;"><b>THAI SQUASH SOUP</b> <span style="font-size: x-small;"><b>Yield: 8 servings<br />This soup is easily made vegetarian by using vegetable stock and omit the whipping cream. If you will be freezing the soup, do not add the whipping cream.</b></span></span></span><br /> <p><span style="color: #990000;"><span style="font-family: helvetica;">
</span></span></p><p></p><span style="color: #990000;"><span style="font-family: helvetica;">1 large Kabocha type squash; peeled, seeds removed and 3/4"diced (8-10 cups diced) <br />1 onion, fine diced <br />3 cloves garlic, peeled and minced <br />1 generous Tbsp. organic coconut oil <br />1 1/2 Tbsp. freshly grated ginger <br />5-6 cups flavorful chicken or vegetable stock <br />1/8-1/4 tsp. cayenne pepper </span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJgy7xOEo_grHVT_2RBcAaRTX__1-E-9Eqp1iuKm-gJEHzqDkrt_7lCsMuG2Go06h_FrtUMrCe9jeOClilICIRjwHtp-rZ5j-IDS8JIEz5AfDWWep8tFmNhSoY3hC7_euA-zpFs-fz-uW/s540/IMG_7847-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJgy7xOEo_grHVT_2RBcAaRTX__1-E-9Eqp1iuKm-gJEHzqDkrt_7lCsMuG2Go06h_FrtUMrCe9jeOClilICIRjwHtp-rZ5j-IDS8JIEz5AfDWWep8tFmNhSoY3hC7_euA-zpFs-fz-uW/w320-h240/IMG_7847-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: times;">Thai Squash Soup</span></span></span></b><br /></td></tr></tbody></table><br /><span style="color: #990000;"><span style="font-family: helvetica;">1 fresh lemongrass stalk <br />2 Kefir lime leaves <br />salt and black pepper to taste <br />1 can (400 ml) unsweetened coconut milk <br />1/2-1 Tbsp. fresh lime juice, optional <br />1/2 cup whipping cream, optional <br />Finely chopped cilantro or chives for garnish </span></span><br /><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">In a large stock pot melt coconut oil over medium heat.
Add the chopped onions, garlic and ginger. Sauté until softened and fragrant
but do not brown. Clean the outer leaves then pound the bulb end of the
lemongrass with a skillet or flat meat tenderizer. Add the stock, cayenne,
lemongrass, Kefir lime leaves, salt, pepper and diced squash. Bring to a boil,
reduce heat and simmer, partially covered for 20-30 minutes until the squash
softens.Stir occasionally.<br /></span></span></p><p class="MsoNoSpacing"><span style="color: #990000;"><span style="font-family: helvetica;">Remove the lemongrass and Kefir lime leaves. Use an
immersion blender and purée the mixture until smooth. Whisk in the coconut milk and
bring back to a simmer, stirring often... do not boil!</span></span></p><span style="color: #990000;"><span style="font-family: helvetica;">
</span></span><p class="MsoNoSpacing"><span style="color: #990000;"><span style="font-family: helvetica;">Stir in the whipping cream if using. Taste and adjust the
seasoning if necessary with lime juice, powdered ginger, cayenne, salt and
pepper.</span></span><span style="color: #990000;"><span style="font-family: helvetica;"> Ladle soup into servings, sprinkle with finely chopped
cilantro or chives. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Until next time ... Stay safe, warm and dry, <br />Bon Appétit!</span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Recipe by Sally Rae<br />Photos by Sally Rae</span></span></b></span><br /> Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-84433463038039508192021-10-23T20:57:00.000-07:002021-10-23T20:57:32.382-07:00Summer Recap<p><span style="font-family: helvetica;"><span style="color: #990000;">Where has the time gone?? Storm Season is already upon us with high wind warnings and rainfall for the next few days ... at least! Finally I have time to sit in front of the computer and as long as the hydro stays on through the storm, it's all good. <br /></span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsJNLOrEoIkeW7zpGJwri1cQT3rNggv7GvpQ_rjjUGmff6ENLPUY3Wzzn59mTcAno5TvV4ZlxapQFcQrLH62ZfIe9yeeP5NhI9GsCHMO6gEwMFeEULSZp3szWkBEbykJTlgYRG9pPo8dz/s216/IMG_4284-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsJNLOrEoIkeW7zpGJwri1cQT3rNggv7GvpQ_rjjUGmff6ENLPUY3Wzzn59mTcAno5TvV4ZlxapQFcQrLH62ZfIe9yeeP5NhI9GsCHMO6gEwMFeEULSZp3szWkBEbykJTlgYRG9pPo8dz/s16000/IMG_4284-s.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-family: times;"><b><span style="font-size: x-small;">Pullet Eggs from the 4 Chicks</span></b></span></span><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;">The extreme weather events of this year made for a more labor intensive existence for the garden, the hens and us! </span></span><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"> Several daily hikes to the garden for shading, picking and watering,</span></span> ice blocks and bed sheets up to keep the chickens cool, hosing down the dogs and we even used the air conditioner in the house this summer. By August the four 'Olive Egger' chicks started to lay ... obviously from the photo of their eggs, they are NOT Olive Eggers but an assortment of brown, blue and green'ish shelled eggs. Out of the four chicks I raised, all four were hens ... now that's like winning the chicken Lottery!! Not one Rooster in the bunch! After hand raising these chicks from 3 days old, I couldn't bring myself to splitting up the gang, or sending some to new homes, so I have kept them all. They are friendly, personable girls and they add joy to my Covid lifestyle.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrhWybyZG9hPcnP6UqOegVLMr2Hm3sfH_1-6ZObeO1PYkDaMC8wTkgsruXEvaqBcHanG6vXN0OUbgk8YQ9bqZt_LrC4FYHYJF5nx7uTDnEy0NgcVmiN8-Q1eK8niplOo5sCNi2fHOKICh/s540/IMG_7782-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrhWybyZG9hPcnP6UqOegVLMr2Hm3sfH_1-6ZObeO1PYkDaMC8wTkgsruXEvaqBcHanG6vXN0OUbgk8YQ9bqZt_LrC4FYHYJF5nx7uTDnEy0NgcVmiN8-Q1eK8niplOo5sCNi2fHOKICh/w320-h240/IMG_7782-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Celebrity F1 tomato -greenhouse grown</span></span></b></span><br /></td></tr></tbody></table>The tomatoes I grow near the house for seed saving were a disaster. With the heat dome, their pollen was sterilized and each plant managed to produce only one or two fruits. The Yellow Hawaiian never matured and my Sally's Outdoor Salsa were small and half of the fruit had hard green flesh that were eventually raided by rodents. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisMVs-GK50u2Wypt0T6WZLK_8qqaChRguRQVVJS6zjxRG293Iyas0ZdvPba6AkQqdxU5ahTn6JYCnSgHBctWb2WdInGGGt_kFSbvEwmq9Ey-UTcUvyNDR4E6WNycBQf06fyb82NCnzRkM/s540/IMG_7777-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisMVs-GK50u2Wypt0T6WZLK_8qqaChRguRQVVJS6zjxRG293Iyas0ZdvPba6AkQqdxU5ahTn6JYCnSgHBctWb2WdInGGGt_kFSbvEwmq9Ey-UTcUvyNDR4E6WNycBQf06fyb82NCnzRkM/w200-h150/IMG_7777-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Heaviest tomato this summer<br /></span></span></b></span></td></tr></tbody></table></span></span><p></p><p><span style="font-family: helvetica;"><span style="color: #990000;">The only tomatoes that did well were the Celebrity F1 that I had in the greenhouse. Unfortunately in my opinion, they </span></span><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;">looked great but not much flavor. I got a very heavy harvest of large, uniform fruits but most of them ended up in the Roasted Tomato Sauce pot!</span></span></span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;">The Mercury Cucumbers were a slow start. I staggered plantings in the greenhouse and still lost five plants earlier in the season to stem rot. I had to restart more seed so ended up a bit behind. Once I got four plants thriving in the greenhouse they just took off. There was no way I could keep up, so friends, neighbors, the deer and chickens shared the bounty. I cleaned out the greenhouse when the weather started to cool and just a few days ago finished the last few from the fridge. I have tried numerous varieties of cukes and prefer the smaller Persian types. For one person they are perfect for snacks, salads, sweet pickles and every morning as a snack as I watered.</span></span></span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"></span></span></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsoQapP_jjI9-v-2n9pXSTSbZreAOUnqsbOGcFw9tgYvmoublSzzn-ULEb0O9TdIhmUgr44QAoBFs1jAddO4CL7eyB5EmhGSmLBn48VVzJO6mE07tuX3_rb6Gb3rdZZbG316AUi3AwVtu/s360/IMG_7779-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="270" data-original-width="360" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsoQapP_jjI9-v-2n9pXSTSbZreAOUnqsbOGcFw9tgYvmoublSzzn-ULEb0O9TdIhmUgr44QAoBFs1jAddO4CL7eyB5EmhGSmLBn48VVzJO6mE07tuX3_rb6Gb3rdZZbG316AUi3AwVtu/w200-h150/IMG_7779-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Greenhouse harvest </span></span></b></span><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;">This summer I introduced more pollinator flowers to the vegetable garden. I really noticed an increase in bees and other pollinators so will continue this. The sunflowers and nasturtiums always self seed as does the dill weed and oregano. One of the sunflowers produced a two-faced flower. I have never seen this before so had to get proof ... an unusual sight indeed! I have had 'Siamese Twins' on the dill cukes, patty pan squash, some tomatoes and the Mercury cukes but never a sunflower until now!<br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRzrgRRx3nJpuoR-K0Y_GYGhZHROUx_q82weS2k4p3UuWJI_n2I_bg90hu80Nh5e0Vy4iOGXWujpDgiN18QS4NxxB6UUm2Wya7t551ZyzoBQJ-LlpJzvypFrtax3_lq_KMFVTOfNAznB-/s540/IMG_7753-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRzrgRRx3nJpuoR-K0Y_GYGhZHROUx_q82weS2k4p3UuWJI_n2I_bg90hu80Nh5e0Vy4iOGXWujpDgiN18QS4NxxB6UUm2Wya7t551ZyzoBQJ-LlpJzvypFrtax3_lq_KMFVTOfNAznB-/w320-h240/IMG_7753-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Two-faced Sunflower</span></span></b></span></td></tr></tbody></table></span> </span></span><p></p><p><span style="font-family: helvetica;"><span style="color: #990000;">The garlic and onion crops were fantastic this year. The largest garlic heads were set aside for seed and planted in a new, prepared bed on October 4th. The bed has been mulched with straw and I have six large bags of dry maple leaves in the shed for winter mulch when the weather turns really cold.</span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;">For now I'm happy to get a few indoor chores done and finish making my Christmas gifts of truffles and chocolates. </span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Stay warm and dry, Bon Appétit! </span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><br /></span></span></span></span></span></span></span></span></span></span></p><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"> <br /></span></span>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-77632813416815031412021-06-30T23:28:00.000-07:002021-06-30T23:28:10.578-07:00Heat Wave<p><span style="color: #990000;"><span style="font-family: helvetica;">From June 25th to 29th, 2021 we were locked in a Heat Wave. Record breaking daytime temperatures in BC that (for us) were 34-38 degrees Celsius, with the humidex taking us into the mid 40C range.</span><span style="font-family: helvetica;"> There was little relief through the night with temperatures higher than what our normal daytime would have been. The sweltering temperatures were due to what climatologists call a “heat dome” – a strong ridge of high pressure that traps warm air underneath it like a dome, allowing the sun to bake the earth below, creating a heat wave that lingers for days. So from cold, wet Juneuary to sweltering, record breaking heat, it has been quite a month for the record books!</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcVcWMUVmsp7wll0hp2npjlb4UhTHd39X861pPAWP5qJ6SuwggmtaE1501W1my-gLy0Srrpw2XASFvsbku2-F-eKVtpF9UgjwETj0ZmFXz2WJQQHHAV9BoPy-3C85-7GG2T6JjpT_yEuy/s540/IMG_7739-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcVcWMUVmsp7wll0hp2npjlb4UhTHd39X861pPAWP5qJ6SuwggmtaE1501W1my-gLy0Srrpw2XASFvsbku2-F-eKVtpF9UgjwETj0ZmFXz2WJQQHHAV9BoPy-3C85-7GG2T6JjpT_yEuy/s320/IMG_7739-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Chicken Shantytown with Dr. Bonnie and Peeps</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">The first few days I wasn't prepared well enough to keep the chickens cool. We have never experienced temperatures that high in our 31 years on Denman. The chicken run is in a partial shaded area but the afternoon sun just baked them. They were panting with their wings held away from their bodies even in the shade. By afternoon the thermometer inside the Ritz reached 110F. After a day of that, I put up their rain tarps but it was still too hot so out came the old bed sheets and panels from the old greenhouse. It looked like a shantytown but it worked to keep most of their enclosure in the shade. </span></span><p></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wYN5crKo5twunV_g0ruXHnQ_h6HK95_COEVtiuOtwXlS1m0SJzCk_uffJflCvQbESOvZIvt2B6IrFaOKMSYkoAjr9HiudtJFs4jY8CMy_Z_hVh6EoXc6oVbtE-HX5sSqjZp5t6NtuDox/s540/IMG_7752-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wYN5crKo5twunV_g0ruXHnQ_h6HK95_COEVtiuOtwXlS1m0SJzCk_uffJflCvQbESOvZIvt2B6IrFaOKMSYkoAjr9HiudtJFs4jY8CMy_Z_hVh6EoXc6oVbtE-HX5sSqjZp5t6NtuDox/s320/IMG_7752-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">Frozen fruit and vegetables, cool down treat</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">In the evenings I took in the hose and wet down the yard hoping to bring the temperature down a bit with the cold water. They have an old kiddie pool with sand for dust bathing so I poured in a pail of cool water and the older birds were in immediately cooling their feet in the mud. I tried ice cubes to cool their drinking water, only to see them melt before my eyes. So I started freezing big ice blocks in stainless steel bowls to float in their water dishes. Also at night I put a block of ice in each house when the birds were closed in, hoping again, to reduce the temperature a bit inside. In the heat of the afternoon I froze a larger stainless steel bowl with some cooked rice, diced frozen vegetables, old berries from the freezer and other vegetable and herb scraps. The big frozen blob freaked them out at first but once Buffy realized there were blueberries in that frozen blob she was pecking and getting a nice cold treat along with being entertained.<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYthMKb9s6PvijntZiy5vDjGyQcwGMc-8hd34wcA7zBBCUY6WRL7FHFgr1Mua9JZfllhM628SSxaN16XZ0fHsl0OxCaxukT3rU8g1yvu9Qq6WqLCBzkr2pj38OdH7EuRrwyOUA1K03xWd/s540/IMG_7745-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYthMKb9s6PvijntZiy5vDjGyQcwGMc-8hd34wcA7zBBCUY6WRL7FHFgr1Mua9JZfllhM628SSxaN16XZ0fHsl0OxCaxukT3rU8g1yvu9Qq6WqLCBzkr2pj38OdH7EuRrwyOUA1K03xWd/s320/IMG_7745-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Greenhouse; burlap shades and fan</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">The garden and greenhouse were another story... </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">I hung burlap along the south side of the greenhouse and put in a
fan to blow the heat </span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">through</span></span></span></span>. Everything is thriving but I watered every
morning and evening for an hour or so. </span></span>From the wet, cold early June, I still had the burlap on the ground around the garden boxes and hoops over the beds. The hoops were used to suspend burlap, double remay and shade cloth over the delicate or newly seeded beds. One bed that isn't doing well are the strawberries, I didn't shade them and in hindsight I think that might have helped. The fantastic picking I got in my last Blog post is no longer. The berries are small and some either shriveled and dry or have white, burn marks on them. The only good thing is that they become more food to put in the chickens fruit and veg frozen treat!</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgc3gFGMXwVR8_5mpd6Y5hJWNJEkkgGPQHPm12B-MakjNp_FgjviR78R35r6oVFkkaKp-JnD4Td6ixRGtPfBbnwPL4go91wP6qsmLv9IufK0-yf3MUuV_Z_cXTE3sHRAwBpqk3ycPRhQE/s540/IMG_7744-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgc3gFGMXwVR8_5mpd6Y5hJWNJEkkgGPQHPm12B-MakjNp_FgjviR78R35r6oVFkkaKp-JnD4Td6ixRGtPfBbnwPL4go91wP6qsmLv9IufK0-yf3MUuV_Z_cXTE3sHRAwBpqk3ycPRhQE/s320/IMG_7744-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Garden shades on hoops; remay, burlap, shade cloth</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Today our temperature is bearable, everyone is more comfortable and we can have the house windows open again. There is a breeze off the ocean and we can see the Coastal mountains again so the haze of pollution is blowing out a bit. I have continued with the watering and making ice blocks for the chickens. Our local News has said, "welcome to the new normal of climate change" ... we have never used the air conditioning of the heat pump but finally on day three I was tired of toughing it with just fans. Even though the dogs were groomed short, they were having a hard time in the heat, so we all appreciated the cooler house. It did cross my mind to find a way to bring the chickens into the cool house ... but I think that was just the heat getting to me.<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">Most of BC broke temperature records for the month of June and also broke all time records for heat. I don't look forward to this experience every summer but at least this was a learning experience of how to keep everyone here safe and healthy in the extreme heat. </span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Stay cool ... and Bon Appétit </span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><br /></span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"> </span><span style="font-family: helvetica;"> <br /></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0tag:blogger.com,1999:blog-5637586420316176272.post-4723741184229424292021-06-20T23:02:00.001-07:002021-06-20T23:03:56.842-07:00Summer Solstice<p><span style="color: #990000;"><span style="font-family: helvetica;">Summer Solstice, the first day of summer, the longest day of daylight</span><span style="font-family: helvetica;"><span style="font-family: helvetica;"> hours</span> in the year, June 20th. However you name it ... it's summer ... and finally we have hot sunshine with a beautiful ocean breeze!</span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vuX7ULrFlXB9RpF9Gf6A9T328F16NoKq5XPc0M6-eMrB20TdXrjSIFTSKF3FMve7_Yf8_JuBiG8gOPdvL1Jo4E4Gv2NRjXCMgmzYy7sOmWLzNdAR8vbc29xphbdx1tJrNKWbGs7QDXJS/s540/IMG_7717-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vuX7ULrFlXB9RpF9Gf6A9T328F16NoKq5XPc0M6-eMrB20TdXrjSIFTSKF3FMve7_Yf8_JuBiG8gOPdvL1Jo4E4Gv2NRjXCMgmzYy7sOmWLzNdAR8vbc29xphbdx1tJrNKWbGs7QDXJS/w320-h240/IMG_7717-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #cc0000;">Black Copper Marans in the playpen</span></span></b></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="font-family: helvetica;"><span style="color: #990000;">It has been very busy around here with getting the garden planted, trying to keep it alive through our cold and unpredictable early Juneuary, watering, pulling weeds, integrating the 4 Olive Egger chicks into the flock and now a pair of adorable Black Copper Maran, 9 week old chicks. They are the final addition to my future colorful egg basket! 'Harriet' and 'Speck' are housed inside a 'playpen' with a big cat cage for a house, all set up inside the chicken enclosure. This allows a safe 'meet and greet' with the 3 older hens and the 4 Olive Eggers. It keeps the new, smaller young birds safe from the chasing and pecking from the existing flock. For the photo I have removed the greenhouse panel that covers the pen to keep everyone in their allotted areas. The new babies have been here a week and the past few days I have let them investigate inside the Ritz. Twice I have let them in the big enclosure under my supervision, to attempt to integrate them. Both times they were chased by a few of the Olive Eggers. The new babies run to and pace around the outside of their playpen trying to get back to safety, so they are not ready yet.</span></span></span><p></p><p><span style="color: #cc0000;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19z6MiQwoRnhbxuj6ciGMDL30q_-B2Q3-xM06ZKOokwZLcngP24lCMHoUVk4g0gbY7tPzLM0S9B3hbAdbyspMy82u7_4ni0___nqaONme4F3lXZzbuPso6Cr8LuPKnBTGF9jAfOyFOso8/s540/IMG_7713-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19z6MiQwoRnhbxuj6ciGMDL30q_-B2Q3-xM06ZKOokwZLcngP24lCMHoUVk4g0gbY7tPzLM0S9B3hbAdbyspMy82u7_4ni0___nqaONme4F3lXZzbuPso6Cr8LuPKnBTGF9jAfOyFOso8/w320-h240/IMG_7713-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-family: times;"><span style="font-size: x-small;">Kale Feast </span></span></b></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="color: #990000;"><span style="font-family: helvetica;">This morning I finally thinned the volunteer kale and dill weed from the strawberry bed. The chickens were very happy recipients of the extra greens. I also pulled them a Napa Cabbage, for some reason the earwigs are totally destroying the outer leaves but some of the larger heads have a nice clean center that we can use... not so with the one I pulled today, so again the chickens got the greens and the bugs as a bonus!<br /></span></span></span><p></p><p><span style="color: #cc0000;"><span style="color: #990000;"><span style="font-family: helvetica;">Since cleaning up the strawberry bed today, there is better air circulation around the plants and nutrients will all now go to the berries. I always complain about the poor June crop of Seascape Strawberries, well, not this year!! I had the 3 older hens 'working' in the garden this Spring in their <a href="https://gourmetbysallyrae.blogspot.com/2020/11/organic-garden-cleaning-crew.html">Chicken Emporium</a> ... digging and eating bugs. They did a great job and left a bit of fertilizer behind! </span></span><br /></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oSqxcMGIvKPmlFytjVW2w9IRNimgjOA3S9zomesm7-1NFaf6T8BhWLSZqne875GBRSNCaTUyT75Db5WuXFGaq4xg1EiUG7B92boN6Oqjht_HZAVHPg2X83YfP7gvOq4_hIqkkRcTvI-B/s540/IMG_7719-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oSqxcMGIvKPmlFytjVW2w9IRNimgjOA3S9zomesm7-1NFaf6T8BhWLSZqne875GBRSNCaTUyT75Db5WuXFGaq4xg1EiUG7B92boN6Oqjht_HZAVHPg2X83YfP7gvOq4_hIqkkRcTvI-B/w320-h240/IMG_7719-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #cc0000;"><b><span style="font-family: times;">Solstice Harvest 2021</span></b></span></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="font-family: helvetica;"><span style="color: #990000;">My Solstice Harvest today ... tons of beautiful dill weed, an impressive bowl of strawberries for June, the first broccoli heads, first Partenon zucchini and 2 fresh eggs in the coop!</span></span></span><p></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"><span style="color: #990000;">I will be busy watering this week with temperatures predicted in the high 20's to low 30C.</span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Happy Solstice, Happy Gardening ... and Bon Appétit </span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><br /></span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0tag:blogger.com,1999:blog-5637586420316176272.post-58837135999863666892021-04-11T17:00:00.006-07:002021-04-25T19:07:25.666-07:00Bin 4 Burger Lounge - Nanaimo, BC<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtphZdnGojY7y4m6WXozT3n-viQwOmYTW1PKjMDfPFLGQKH843WHXpAuOAfAbObIyDkttIkX1OnTvkVQSO-X2fG0NbQK8169OYi1C_PXGKK-HUyRNyWoZ8o2vF5fnzGzSmi56ms6VtbrTj/s216/IMG_4129-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtphZdnGojY7y4m6WXozT3n-viQwOmYTW1PKjMDfPFLGQKH843WHXpAuOAfAbObIyDkttIkX1OnTvkVQSO-X2fG0NbQK8169OYi1C_PXGKK-HUyRNyWoZ8o2vF5fnzGzSmi56ms6VtbrTj/w320-h240/IMG_4129-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">My Big Fat Greek Burger (half), Chippies, Rings and 2 dips<br /></span></span></b></span></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">New Covid-19 restrictions are in place for restaurants in BC ... some establishments with outdoor patios can retain outdoor service with limited seating and otherwise all are restricted to take-out only. <br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">A while back I saw a segment on CHEK News, Victoria featuring '<a href="https://www.bin4burgerlounge.com/our-nanaimo-menu/">Bin 4 Burger Lounge</a>'. I immediately checked out their website, burger menu, found a location in Nanaimo and emailed a friend suggesting when we <b><i>can</i></b> get together, "... let's meet at <a href="https://www.bin4burgerlounge.com/our-nanaimo-menu/">Bin 4 in Nanaimo</a>!!!" </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I was in Nanaimo last week, a rare occasion through Covid and made the trip equipped with my take out order, phone number and address for Bin 4 Burger Lounge. An easy to find location in the little strip mall right next to Costco. The young woman on the phone was friendly, pleasant and helpful. I placed a large order, enough for at least two people but I had one burger for lunch and another to bring home for dinner. I couldn't make a decision on just one burger and because of Covid stay close to home, so I wanted to order a good assortment. I was not disappointed!! </span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEu3DPqjjTEhEk_mhRg4OPsoQ0lR5CwE425YC-5oC3MLB9Jw4Ep7VGpeHXhVT8Hzi29iuyF7FAf72rAYtOxpPWCsMzo3UTLklIJkQcqtDABxTLDG4Y42Aa_VrKXKjZ7_1kgNz_hsP_-VI/s216/IMG_4130-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEu3DPqjjTEhEk_mhRg4OPsoQ0lR5CwE425YC-5oC3MLB9Jw4Ep7VGpeHXhVT8Hzi29iuyF7FAf72rAYtOxpPWCsMzo3UTLklIJkQcqtDABxTLDG4Y42Aa_VrKXKjZ7_1kgNz_hsP_-VI/w200-h150/IMG_4130-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: times;">Personalized Thank You!</span></span></span></b><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">I placed my order by phone, was told it would be ready in 15 minutes, got directions then drove to the restaurant. I was thrilled that they ask if you want cutlery ... which I did not ... so they get points for that detail! I entered the deserted dining room, paid with a VISA tap and went outside for a few minutes while I waited for my food to be finished and packed. While waiting, a Police officer got out of a black Chevy crew cab truck with a canopy and trailer hitch, walked inside, came out and carried on to the next restaurant. I assumed checking that the Covid restrictions were being followed.</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I eagerly unpacked my BIG bag of take out in the car and noticed even though there was next to no personal interaction because of Covid, there were notes written on everything ... including the outside of the bag! 'Thank you!' on one side below the logo and a heart with my name on the other side. A heart warming, personal touch in this physically distanced world we live in right now. Each crisp, white box had beautiful penmanship of what was inside... 'Chicken of the Sea Burger', 'Biggest Fattest Greek Burger', 'Chippies', 'Diparoos', '1/2 Rings' and '1/2 Fries'. Yup lots of food and the personal touch of 'notes' in all this Covid weirdness!! </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCS5_Kjq62KyA33FQzXEZBSpRs4MXpVTPCLz4BCfm-a8BYqMjd5S4fa3l9ebxC-c77dIsHCT0QU0DeSHhhLWq_L_u1qpCh_99efApkjIWcvV5hBg-LQRoHkzfSwiAlSD8dtoFiv50H4NB4/s216/20210407_142349-s.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="122" data-original-width="216" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCS5_Kjq62KyA33FQzXEZBSpRs4MXpVTPCLz4BCfm-a8BYqMjd5S4fa3l9ebxC-c77dIsHCT0QU0DeSHhhLWq_L_u1qpCh_99efApkjIWcvV5hBg-LQRoHkzfSwiAlSD8dtoFiv50H4NB4/w320-h181/20210407_142349-s.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Chicken of the Sea Burger with Truffle Aioli</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Each burger comes with a choice from 3 sides; I had their 'Spiced Potato Chips' with both burgers, a dip, and Irene's Bakery Signature Bun (also available a Butter Lettuce Stack), a gluten free bun is available for an additional $2.<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">It was early afternoon and I was famished, so dug into the 'Chicken of the Sea Burger' ~seared rare sesame crusted Ahi tuna, olive tapenade, chipotle aioli, fresh cucumber, cilantro yogurt, tomato, butter lettuce and red onion. </span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmtNMhPhdwhWiHHExLmRbEnveijv-5WGIsPS3k3giX24wIFJRH9UKqS-wwbf53fOVaDfGYT6ZM7BoZia-r_Eb0tqhuFntq_zm37rzFLDBWFpP2EJMnZOduhowGWJDJTCailuBjJ13nSeZ/s216/20210407_142404-s.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="216" data-original-width="122" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmtNMhPhdwhWiHHExLmRbEnveijv-5WGIsPS3k3giX24wIFJRH9UKqS-wwbf53fOVaDfGYT6ZM7BoZia-r_Eb0tqhuFntq_zm37rzFLDBWFpP2EJMnZOduhowGWJDJTCailuBjJ13nSeZ/w181-h320/20210407_142404-s.jpg" width="181" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">My Big Fat Greek Burger</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">The bun was incredible; tender yet firm enough to hold all the fixins'. I</span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> chose truffle aioli as the dip and was more than half way through devouring the burger and realized I had not taken a photo!!! Ooops!!<br /></span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">The 'My Big Fat Greek Burger' ~BC lamb, olive tapenade, oregano yogurt, goat cheese, fresh cucumber, roasted garlic aioli, tomato, butter lettuce and red onion... came home for super. The side was 'Spiced Potato Chips' (that became movie snacks a few days later) and bacon aioli dip. </span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0nak9r0Ihw1FzON4b0RjbTNriNs0WHjRnFea8WMz-LMqjbZsI6CVVb4tKBRjoIiGY0_fauzOb1KadZW_VQdAaCp7Q1PHtCGH8564o_8PyCSxA9N9TXpKjdT_BeLs8wDqNV_sw6BH4k4O/s216/IMG_4124-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0nak9r0Ihw1FzON4b0RjbTNriNs0WHjRnFea8WMz-LMqjbZsI6CVVb4tKBRjoIiGY0_fauzOb1KadZW_VQdAaCp7Q1PHtCGH8564o_8PyCSxA9N9TXpKjdT_BeLs8wDqNV_sw6BH4k4O/s16000/IMG_4124-s.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">Mega Red Onion Rings</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">Even though it was too much to eat while 'on the road' I had to try their 'Half and Half' Starter ~half house cut Kennebec French Fries and half Panko crusted Red Onion Rings adorned with shaved parmigiano and another 2 dips... I chose roasted garlic aioli and chipotle bourbon bbq sauce.</span></span></span></span><p></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;">The Red Onion Rings are very wide slices of luscious sweet, red onion in a crunchy Panko crust with a shaving of parmigiano and a dip. The photos taken in the car with my phone don't do justice to this burger, chips and ring feast from Bin 4 Burger Lounge. I fell off the Paleo Diet wagon on this take out but it was so worth it!</span> I highly recommend Bin 4 Burger Lounge the next time you are in ... or traveling through Nanaimo! Support your local restaurants through Covid ... order take out!<br /></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit </span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">...</span></span></span></span></span></span></span></span></span></span>stay healthy, be safe, wear a mask and take good care! <br /></span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Take-out food order by 'Bin 4 Burger Lounge', Nanaimo, BC <br /></span></span></b></span></span></span></span></span></span></span></span></span></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-73874014146480476552021-04-03T15:06:00.003-07:002021-04-03T15:16:11.553-07:00Covid Chicken Crazy<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFfbYtT5ysJAhRo4mT69gYJR494PxsJEidRS14Fx12Bgp10RZBW4UcnDLwqFQ2y_szVPpSwFX5_K9x1v1YbOd7CFFa0cYlhlLE23EZ1wxDk1luMDnTYRoryLo02jnbrCFin-DLFmu1FRP/s540/IMG_7597-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFfbYtT5ysJAhRo4mT69gYJR494PxsJEidRS14Fx12Bgp10RZBW4UcnDLwqFQ2y_szVPpSwFX5_K9x1v1YbOd7CFFa0cYlhlLE23EZ1wxDk1luMDnTYRoryLo02jnbrCFin-DLFmu1FRP/s320/IMG_7597-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #cc0000;">Custom 'Chicken Ritz' by Peter Karsten</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">My 3 older hens have been moved back to the garden with their portable <a href="https://gourmetbysallyrae.blogspot.com/2020/11/organic-garden-cleaning-crew.html">Chicken Emporium</a>. They will spend time on each raised garden bed, digging and foraging for all the delicious bugs emerging in the Spring soil before I plant the vegetable garden.</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I have really enjoyed the hens being near the house this winter. They are now more comfortable with me and come running when I go outside, so adorable!! I have discovered dry, Black Soldier Fly Larvae that are high calcium and desirable treats for backyard chickens. Two of the older hens now eat these special treats from my hand! <br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I had a larger, custom hen house built by Peter Karsten, he named it the 'Chicken Ritz'. This gives the hens much more floor space than the tiny portable house used in the garden. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLntBalxxW6x9k3D_KneQgNpISJPcdcFWONNizOQS5vkWrA25bkvZWDhnsZVP-nkZU-H-YX4NiWUQQRk4IpsHBsaBjEN5uHnM72iaE9Xi28sU8B7gExOG4oYgCn3cwansoBAEWq-6g7UZx/s540/IMG_7603-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLntBalxxW6x9k3D_KneQgNpISJPcdcFWONNizOQS5vkWrA25bkvZWDhnsZVP-nkZU-H-YX4NiWUQQRk4IpsHBsaBjEN5uHnM72iaE9Xi28sU8B7gExOG4oYgCn3cwansoBAEWq-6g7UZx/s320/IMG_7603-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">New paint job!</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">It is a permanent structure in the yard, near the house for the summer and winter when the hens are not working in the garden. More floor space gives me the opportunity to get a few more hens that lay different colored eggs... I'm a bit obsessed with color and the </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span><span>Ameraucana blue eggs in the fridge make me soooo happy!! I want to add 3 more hens, one of each; an Olive Egger (olive green egg shell), a Black Copper Maran (dark chocolate brown egg shell) and a Barred Rock (pale pink egg shell). The color of the egg shell does not impact what the egg looks or tastes like inside ... an egg is an egg, but it sure is fun seeing an Easter basket of naturally colored eggs every day in the fridge!</span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8SgZCEJJgzZ1cMvOGOKezmRaa7bndrEQdLA-c_ktJparI3BiZsSqX-1a2pNWmbys-B88LPp4mOScysoVSGRyzL1AI5K0kfvsA3oI_b5tMu8cuhzJ05Ha2DhmLwwAiNFqtun5uDLSlvH2/s540/IMG_7569-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8SgZCEJJgzZ1cMvOGOKezmRaa7bndrEQdLA-c_ktJparI3BiZsSqX-1a2pNWmbys-B88LPp4mOScysoVSGRyzL1AI5K0kfvsA3oI_b5tMu8cuhzJ05Ha2DhmLwwAiNFqtun5uDLSlvH2/w320-h240/IMG_7569-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="font-family: times;"><span style="color: #cc0000;">Olive Egger chicks at 1 week</span></span></span></b><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">In February I got 4 Olive Egger chicks at 3 days old, in hopes that there will be one hen. The problem with straight run (unsexed) chicks is that more than half will be roosters. At 4 weeks it looks like I have 3 hens and one rooster! Of course they all have names... in the 1 week photo; back left is 'Sylvester', back right is 'Two Step', front center is 'Dr. Bonnie' and far right is 'Peeps'.</span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> It will be difficult to select the one that I keep and hopefully re-home the other three. </span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCeYdBb-DxDMH9wYD1IqPLyhUSJLP9FEtqDx9mzBgVam3U6ya4ofn1wZfF80IORBqwmun9L3CPAXKwnMwuZHTWn5unymdjyvwaDktoqQKGZG6FpsNzAOBfDZOCj0Eh7vvLk-ivA_zRSFt/s540/IMG_7641-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCeYdBb-DxDMH9wYD1IqPLyhUSJLP9FEtqDx9mzBgVam3U6ya4ofn1wZfF80IORBqwmun9L3CPAXKwnMwuZHTWn5unymdjyvwaDktoqQKGZG6FpsNzAOBfDZOCj0Eh7vvLk-ivA_zRSFt/w200-h150/IMG_7641-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">'Peeps' at 4 weeks</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">By 4 weeks they were happy, messy chicks! <br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">They love a hanging broccoli crown</span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> (tether ball style)</span></span>, or a few leaves of romaine lettuce or garden kale in their cage. As a team they aggressively devour it in no time. They have a small sand box for dust bathing and I give up trying to keep their area clean. I remove the mess and put in clean bedding, sand and feed, soon as those little chicken feet reach all that clean, they are scratching it everywhere ... not to mention the poop that goes along with all the food consumption!!<br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBC0OUtlUnraUMeExlOdoyO1vHNPvf6MdSM1WA71P6eYKnAkX_Z6Wi3UmXO845UwWg09E328ByjbL4WWzO59Jp-0d3yhgiL0LHKuTtR7PELXCKsGT3x2hUhqV5tAFFUh-vkRdgXd2ZOPVP/s540/IMG_7643-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBC0OUtlUnraUMeExlOdoyO1vHNPvf6MdSM1WA71P6eYKnAkX_Z6Wi3UmXO845UwWg09E328ByjbL4WWzO59Jp-0d3yhgiL0LHKuTtR7PELXCKsGT3x2hUhqV5tAFFUh-vkRdgXd2ZOPVP/s320/IMG_7643-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Escapees!! Peeps, Two Step and Sylvester at 5 weeks</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">They are quickly losing their fluff and feathers are now growing on top of their heads leaving just a little halo ring of fluff. I have had to put a cover on their cage because they have been flying for about two weeks now and I found Sylvester out of the cage, on the cold floor.</span></span><p></p><p><span style="color: #990000;"></span></p><span style="color: #990000;"><span style="font-family: helvetica;">At 5 weeks they are aggressive with food and treats and fly on top of the cage at every opportunity. I turned by back to fill the feeder, only to find 3 of them sitting on top of the enclosure! It seems their tails have grown overnight and Sylvester has feathers completely covering his outer legs and now has feathers </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">growing </span></span>out of his center toes. His little red comb looks like a tiny jagged saw blade. So I am quite sure there are 3 girls and 1 boy in my Olive Egger brood.</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60So3lsxH2M_WYJvToArHB53bTGEM5Cne2I-SkKe2-4xnVYv3urvtbhyphenhyphenzEb3lfvOMPcLwMYg-PIpyIHvKzMGr3V8Hj7T3rv3HRCXvlASN70l6o688jruFMbfPZLNgM4OFq7s5S1Mk-rPF/s540/IMG_7611-s.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60So3lsxH2M_WYJvToArHB53bTGEM5Cne2I-SkKe2-4xnVYv3urvtbhyphenhyphenzEb3lfvOMPcLwMYg-PIpyIHvKzMGr3V8Hj7T3rv3HRCXvlASN70l6o688jruFMbfPZLNgM4OFq7s5S1Mk-rPF/s320/IMG_7611-s.JPG" width="320" /></a></span>In a few more weeks ... or once they are fully feathered and no longer using the infrared brooder light, they will get moved into the Chicken Ritz and kept inside for a while to acclimatize to new surroundings. </span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ehTB1UB05BJCGVQ7KcSEUyeIa8K8awutdaSnR6fssT2pJprRle8Ylvxp2Ru5YR6UwZqkMlWX0jQvGESDGLtITK34CsF70VD5Pna5EVxE0BtKCWySZ95AVmo7CuwsKh9PJOZhCcEI8P9c/s540/IMG_7605-s.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ehTB1UB05BJCGVQ7KcSEUyeIa8K8awutdaSnR6fssT2pJprRle8Ylvxp2Ru5YR6UwZqkMlWX0jQvGESDGLtITK34CsF70VD5Pna5EVxE0BtKCWySZ95AVmo7CuwsKh9PJOZhCcEI8P9c/s320/IMG_7605-s.JPG" width="320" /></a><span style="color: #990000;">This is the other side of the Ritz, with a double nest box and lid to collect eggs from outside of the house. And yes, that is a 'chicken window' in the door! I was surprised to find Peter had added this adorable feature. The house is raised 20" off the ground on 8" square cedar posts. This allows the birds to be outside but still sheltered from our 'Wet Coast' weather. It also gives them a place to dust bath. We are working on the chicken yard when the weather is dry. With rain today I finally had a minute to sit at the computer to send news of the chicks just in time for Easter!<br /></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> Happy Easter, </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit </span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">...</span></span></span></span></span></span></span></span></span></span>stay healthy, be safe, wear a mask and take good care! <br /></span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Chicken Ritz design and construction by Peter Karsten </span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Chicken Ritz paint job by Sally Rae </span></span></b></span></span></span></span></span></span></span></span></span></span></span><p></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com4tag:blogger.com,1999:blog-5637586420316176272.post-13064687667133191892021-02-22T13:50:00.002-08:002021-02-23T14:01:35.168-08:00Crêpes S’il Vous Plait<!--[if gte mso 9]><xml>
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<![endif]--><span style="color: #990000;"><span style="font-family: helvetica;"><span><span face=""trebuchet ms" , sans-serif"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogEdGWXp0KoEIcfBhc-ai6u7yC3wLMNAcWJsdzV7UdAOb94Mefj6J-Ne08Q8zXImgkK-60vS8XpvRyJKQgNIEfVg_glQHuauF7lA1LDgfQvUAtImNROkcwZ2L5kyhqwu8SiY4zFMDjoZq/s216/IMG_4036-is.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogEdGWXp0KoEIcfBhc-ai6u7yC3wLMNAcWJsdzV7UdAOb94Mefj6J-Ne08Q8zXImgkK-60vS8XpvRyJKQgNIEfVg_glQHuauF7lA1LDgfQvUAtImNROkcwZ2L5kyhqwu8SiY4zFMDjoZq/w320-h240/IMG_4036-is.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-family: times;"><span style="font-size: x-small;"><span><span><span><span face=""trebuchet ms" , sans-serif">The French
Crêpe ~ </span></span></span></span></span><span style="font-size: x-small;">Impressive, delicate, yet durable</span></span></b></span><br /></td></tr></tbody></table>Thick or thin, small to large, every country has a
version of the pancake. The most elegant and glamorous of them all is the <i>French
Crêpe</i>. These lacy, pliable rounds are delicate yet durable, easy to
make and impressive to serve. They can be an appetizer, main course or dessert.
They are a magical way to re-create leftovers into an impressive dish.</span></span>
<span><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span></span><div class="MsoNormal">
<span style="color: #990000;"><span style="font-family: helvetica;"><span><span face=""trebuchet ms" , sans-serif"> </span></span></span></span></div><div class="MsoNormal"><span style="color: #990000;"><span style="font-family: helvetica;"><span><span face=""trebuchet ms" , sans-serif">The marvelous fact about crêpes is that they are
a perfect cook-ahead food. They keep in the fridge separated by wax paper and
wrapped in plastic for 2 days and when frozen, they keep for 2 months. Thaw
frozen crêpes totally and they are ready to be filled, sauced, heated if called
for and served. <b>*</b>It is <b>not advised</b> to freeze filled crêpes. Best of all, you
cook the crêpes when you want, at your leisure, with no one breathing over your
shoulder!</span></span></span></span></div><span style="color: #990000;"><span style="font-family: helvetica;">
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</span></span><br />
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<span style="color: #990000;"><span style="font-family: helvetica;"><span><span face=""trebuchet ms" , sans-serif">To make a thin and delicate crêpe you need a good
pan. It must be heavy enough to distribute the heat evenly, hold the heat and
light enough to handle with ease. The many choices may seem bewildering, but
any well-made crêpe pan will do the job. There are essentially two kinds of
crêpe cookers. The first is the conventional skillet type, in this category are
classic stainless steel pans, copper, non-stick and electric ones. The second
is a bottom-dip pan where the pan is first heated, dipped in a bowl of batter
then inverted over a heating element or flame. Once you have chosen a pan,
follow the manufacturer's directions for seasoning the pan or preparation if any is
required. Practice with your new pan. The better you know your equipment the
more useful it becomes. </span></span></span></span></div>
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</span></span><br />
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Assemble your <a href="https://gourmetbysallyrae.blogspot.com/2015/02/mise-en-place.html"><i>mise en place</i></a>; a shallow bowl of
batter for the bottom-dip method, a ladle or small pitcher for the skillet type
pan. Have oil, a pastry brush, cooling rack or cotton tea towel and wax paper squares to place
between finished, cooled crêpes.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal"><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Follow any of the <b>‘Basic Folding Techniques'</b> below,
roll or fold crêpes so the best side, the one cooked first, shows. For the
performing cook, a 'finishing pan' will be needed to flambé food. The finishing
pan is large, flat, beautiful and heat proof. To flambé, gently warm the spirit
to be burned, so the alcohol will ignite easily but be certain that it does not
come to a boil or all the alcohol will be cooked off and there will not be any
flames to dazzle your guests. Never pour the spirit directly from the bottle
into flaming sauce. The fire can follow the spirit into the bottle and cause
more of a spectacle than you bargained for!</span></span></span></div>
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<br /></div>
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<span style="font-family: helvetica;"><b><span style="font-size: small;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><u>SECRETS TO SUCCESS</u></span></span></span></b><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span></span></div><span style="font-family: helvetica;">
</span><ul>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Let
the batter stand for an hour or more after you have mixed it, before
frying the crêpe. As it stands, the starch in the flour absorbs liquid,
making more tender crêpes. Batters that sit will thicken slightly; dilute
them with a little water to the consistency of heavy cream.</span></span></span></li>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Always
have your crêpe pan heated to a point where a small amount of water
dropped on the pan will bounce and dance about. If the pan is either too
hot or too cool, the batter will not adhere.</span></span></span></li>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Grease
the pan well with coconut or avocado oil between crêpes.</span></span></span></li>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Remove
pan from heat to add the batter. Pour 1½-2 oz. batter directly into the
center of the pan, and then quickly roll the pan about so that the batter
covers the bottom. If the batter is too thick add a teaspoon of water at a time.
If crêpes have a ‘lacey’ look, add more flour.</span></span></span></li>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Cook
briefly until crêpe starts to brown on bottom. It is not necessary, but
you can turn over and cook a few seconds on the other side, or slip it
under a broiler for a moment. Slide onto a tea towel or cooling rack.
Continue until all batter is used. </span></span></span></li>
<li><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Cool
and use immediately, or stack with wax paper between each crêpe. Wrap well
and refrigerate for later use or freeze wrapped in plastic.</span></span></span></li>
</ul><span style="font-family: helvetica;">
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Crêpes offer infinite opportunities for improvisation;
in the crêpe batter, the fillings, toppings, sauces and folding techniques you
use. Sophisticated diners and kids alike will love the elegant yet simple
crêpe!</span></span></span></div>
<div class="MsoNormal">
<br /></div>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
<div class="MsoNormal">
<span style="font-family: helvetica;"><b><span style="font-size: small;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><u>BASIC
FOLDING TECHNIQUES</u></span></span></span></b></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><i>CRÊPE ROLLS</i>-</b> spread filling on each crêpe and roll tightly from
one side, to form a cigar shape.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><i>CORNUCOPIAS-</i></b> cut the crêpes in half. Place filling to one side
and roll into a cone shape. </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><i><b>CLASSIC FOLD OR ENVELOPE-</b></i> place
filling in the center and fold the two sides over the center.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><i><b>CRÊPE POCKETS-</b></i> begin with ‘Classic/Envelope Fold’ then tuck the two
open ends into the crêpe.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><i><b>TRIANGLE FOLD-</b></i> spread filling on half and fold in half to cover,
then fold in half again to form a triangle.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><i><b>DOUBLE STUFFED TRIANGLE-</b></i> place
filling on one quarter and fold in half, place more filling over the previously
filled quarter and then fold in half again to form a double stuffed triangle. </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><i><b>STACKED OR LAYERED CRÊPES-</b></i> place
filling on one crêpe then top with a second, place filing on that one, add
another and proceed to desired height. Serve by cutting in wedges.</span></span></span></div><span style="font-family: helvetica;">
</span><div class="MsoNormal"><span style="font-family: helvetica;">
</span><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0m_XNLBFiCezS2M01q_Xj0BS4ZWELFIqQ4t-_oyHulZY4qJ3NmMI0gV96LT36aisW6NORGnD50_nYRbfLbif5tWe9mk6ivQJHDkvQDSsfbtQV5k_nW4awSEjxSwiXOef-Glzk2r3Mz59E/s540/IMG_7533-bs.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0m_XNLBFiCezS2M01q_Xj0BS4ZWELFIqQ4t-_oyHulZY4qJ3NmMI0gV96LT36aisW6NORGnD50_nYRbfLbif5tWe9mk6ivQJHDkvQDSsfbtQV5k_nW4awSEjxSwiXOef-Glzk2r3Mz59E/w400-h299/IMG_7533-bs.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Basic Folds - left to right ... Rolls, Cornucopias, Envelope, Pocket, Triangles</span></span></b></span><br /></td></tr></tbody></table><br />
<div class="MsoHeader" style="tab-stops: .5in center 3.0in right 6.0in;">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>BASIC
CRÊPES</u></b><span style="mso-tab-count: 2;"> </span><span style="font-size: x-small;"><b>Yield:
about 12 crêpes</b></span></span></span></span></div><span style="font-size: x-small;"><b><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span></b></span><div class="MsoNormal"><span style="font-size: x-small;">
</span><b><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: x-small;">This recipe can be varied to suit the filling. For
example, if you are serving a curry inside the crêpe you can add a touch of curry
powder to the batter. Flavorful chicken or beef stock can be added for all or
part of the milk.</span> </span></span></span></b></div><div class="MsoNormal"><b><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span></span></b></div>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
<div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 large eggs</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1¼ cup milk</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2/3 cup unbleached all-purpose flour</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">¼ tsp. sea salt</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 Tbsp. butter, melted</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Beat eggs well, add milk, flour and salt. Beat to a
smooth batter then blend in melted butter. Let batter stand for 1 hour for more
perfect crêpes. To cook, see ‘Secrets to Success' above.</span></span></span></div><p>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJ6K1siNSjYo_C-Ikz03Pl7mv3-WF2EIheQ-Pq55sXMmeWmGCeLSKX-I0oL-DTBvlatLAM3cont8iQRP0w_j5WkQakcATo2TSsVZRwu5yMTJLROBxkfNrHizL3uvnvMBQaHBA0xH5Kurs/s540/IMG_7537-bs.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJ6K1siNSjYo_C-Ikz03Pl7mv3-WF2EIheQ-Pq55sXMmeWmGCeLSKX-I0oL-DTBvlatLAM3cont8iQRP0w_j5WkQakcATo2TSsVZRwu5yMTJLROBxkfNrHizL3uvnvMBQaHBA0xH5Kurs/w320-h240/IMG_7537-bs.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Fresh Strawberries, Whipped Cream and Maple Syrup</span></span></b></span><br /></td></tr></tbody></table><br />
<p></p><div class="MsoNormal">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"></span></span></div><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>DESSERT CRÊPES</u></b><span style="mso-tab-count: 5;"> </span><b><span style="font-size: x-small;">Yield:
about 12 crêpes</span></b></span></span></span></div><b><span style="font-size: x-small;"><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span></span></b><div class="MsoNormal">
<b><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">If you are using fruit or berries inside the crêpes,
add a bit of orange zest to the batter and 1-3 Tbsp. liqueur as part of the
liquid.</span></span></span></span></b></div><div class="MsoNormal"><b><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span></span></span></b></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 recipe ‘Basic Crêpes’ (recipe above)</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 Tbsp. granulated sugar</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">½ tsp. pure vanilla extract</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Prepare ‘Basic Crêpe’ batter, whisk in sugar and vanilla.
Let batter stand for 1 hour. To cook, see ‘Secrets to Success’ above.</span></span></span></div><div class="MsoNormal"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span></span></div><p><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>CHOCOLATE CRÊPES</u></b><span style="mso-tab-count: 4;"> </span><b><span style="font-size: x-small;">Yield:
about 12 crêpes</span></b></span></span><b><span style="color: #990000; font-size: x-small;"><span face=""trebuchet ms" , sans-serif"> </span></span><span style="font-size: x-small;"><br /></span></b></span><b><span style="font-size: x-small;">
</span><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">I have used this recipe for years, </span></span></span></span><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">from the Food Network~</span></span></span></span>Laura Calder’s
‘French Food at Home’. Stuff these crêpes simply with
sweetened whipped cream and fresh summer berries or sliced bananas. Serve with
‘Hazelnut Chocolate Sauce’ (recipe below).</span></span></span></span></b></p><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span></span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 Tbsp. butter</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1½ oz. dark chocolate, finely chopped </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 cup milk</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 eggs</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">¼ cup granulated sugar</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 tsp. pure vanilla extract</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 cup unbleached all-purpose flour</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">In a small saucepan combine butter, chocolate and milk
and heat to melt. Beat the eggs and sugar in a bowl. Add vanilla stir, then add
flour. Beat in chocolate mixture. Let batter stand for 1 hour. To cook, see
‘Secrets to Success’ above.</span></span></span></div><div class="MsoNormal"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span></span></div><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>CRÊPES NEPTUNE</u></b><span style="mso-tab-count: 4;"> </span><b><span style="font-size: x-small;">Yield:
12 crêpes – 12 appetizers</span></b></span></span><b><span style="color: #990000; font-size: x-small;"><span face=""trebuchet ms" , sans-serif">
</span></span></b></span></div><b><span style="font-size: x-small;"><span style="font-family: helvetica;">
</span></span></b><div class="MsoNormal">
<b><span style="font-size: x-small;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">One of my signature recipes... The addition of minced dill and lemon zest to this crêpe
batter is a delicious alternative for seafood fillings. Scallops, lobster or
salmon also work well in this recipe.</span></span></span></span></b></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 recipe ‘Basic Crêpe’ batter (recipe above)</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1½ Tbsp. minced baby dill weed </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Zest of 1-2 lemons</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2
Tbsp. butter</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">4 scallions, chopped</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 cup button mushrooms, cut in quarters</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">½ cup dry Sherry, divided</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1½ Tbsp. fresh thyme, minced</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">8 oz. crab meat</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">8 oz. shrimp meat</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1½ cups Béchamel sauce, divided </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Sea salt </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Freshly ground black pepper</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">½ cup grated Parmigiano-Reggiano</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">12 lemon twists and sprigs of baby dill for garnish</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Prepare ‘Basic Crêpe’ batter, whisk in minced dill weed
and lemon zest. Let batter stand for 1 hour. </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Meanwhile prepare the filling. Melt butter in a medium
sauté pan. Add scallions and mushrooms, sauté but do not brown. Add ¼ cup
Sherry and thyme, simmer over medium heat until reduced by one third. Add crab,
shrimp and 1 cup Béchamel sauce. Simmer 3-5 minutes. Season with salt and
pepper to taste. Refrigerate. </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Cook the crêpes. Divide seafood filling between 12
crêpes, roll each tightly into a ‘Crêpe Roll’ and place in a baking dish seam
sides down. Thin remaining ½ cup Béchamel sauce with Sherry to desired
consistency, drizzle over rolled crêpes and sprinkle with Parmesan cheese.
Place in a pre-heated 350<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span>F oven for 15-20 minutes
or until hot through and lightly browned. Garnish with a lemon twist and a
sprig of dill.</span></span></span></div><span style="font-family: helvetica;">
</span><div class="MsoNormal"><span style="font-family: helvetica;">
</span><br /></div>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
<div class="MsoHeader" style="tab-stops: .5in center 3.0in right 6.0in;">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>FRESH
MUSHROOM CRÊPES</u></b> <span style="mso-tab-count: 2;"> </span><span style="font-size: x-small;"><b>Yield: 8 crêpes – 4 servings</b></span></span></span></span></div><span style="font-size: x-small;"><b><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span></b></span><div class="MsoNormal">
<span style="font-size: x-small;"><b><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Crimini mushrooms are also known as brown or Italian.
They are young Portobello mushrooms with a hearty, earthy flavor, tan to dark
brown with smooth tops.</span></span></span></b></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 recipe ‘Basic Crêpe’ batter (recipe above)</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1½ Tbsp. minced fresh thyme <u>or</u> sage </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoHeader" style="tab-stops: .5in center 3.0in right 6.0in;">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">3 cups sliced fresh
crimini mushrooms</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">¼
cup scallions, chopped</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 Tbsp. butter</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 cup <i>thick</i> Béchamel sauce</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">½ cup grated medium Cheddar cheese</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">¼ cup dry white wine </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 Tbsp. grated Gruyère cheese</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Sprigs of thyme for garnish</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Prepare ‘Basic Crêpe’ batter, whisk in minced fresh
thyme. Let batter stand for 1 hour.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Sauté mushrooms and scallions in butter until tender.
Stir in Béchamel and cheddar cheese, add wine. Spoon mixture into crêpes then
use the ‘Triangle Fold’. Sprinkle with Gruyere cheese and broil for 2 minutes.
Garnish with sprig of thyme.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span></span><br />
<div class="MsoNormal">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"></span></span></div><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><u>HAZELNUT STACKED CRÊPES WITH CHOCOLATE SAUCE</u></b><span style="mso-spacerun: yes;"><b><u> </u></b> </span><span style="font-size: x-small;"><b>Yield: 6 servings</b></span></span></span></span></div><span style="font-size: x-small;"><b><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span></b></span><div class="MsoNormal">
<span style="font-size: x-small;"><b><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Crunchy, caramelized hazelnuts layered between
delicate crêpes, served with a rich chocolate sauce… an elegant dessert! </span></span></span></b></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">10-12 ‘Dessert <u>or</u> Chocolate Crêpes’ (recipes
above)</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">8 oz. hazelnuts </span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">2 tsp. avocado oil</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">½ cup
confectioner’s sugar</span></span>
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal"><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span></span></div><div class="MsoNormal"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Coarsely
chop hazelnuts and heat in oil. Sprinkle with confectioner’s sugar and
stir until well caramelized. ‘Stack Crêpes’ with caramelized nuts between each
crêpe. Distribute nuts to the edge and lightly press down each crêpe before
adding the next layer. Drizzle a small amount of sauce over the stack. Cut
crêpe stack into 6 wedges and serve with warm ‘Hazelnut Chocolate Sauce’.</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><u><b>Hazelnut Chocolate </b><b>Sauce</b></u> <b><span style="font-size: x-small;">Yield: about 1 1/4 cup<u><br /></u></span></b></span></span></span></div><div class="MsoNormal"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><b><span style="font-size: x-small;">This sauce when served warm is a decadent, liquid ganache.</span></b> <u><b><br /></b></u></span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">¾ cup whipping cream</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">9 oz. top quality dark chocolate, very finely chopped</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">1 tsp. instant Espresso powder</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span>
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">3 Tbsp. Frangelico liqueur</span></span></span></div><span style="font-family: helvetica;">
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">
</span></span><br />
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Combine cream and chocolate in a double boiler over
medium heat. Stir frequently until chocolate is melted. Dissolve Espresso
powder in liqueur and add to chocolate mixture until well combined.Drizzle over dessert c</span></span></span><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">rêpe</span></span></span>s, cake or ice cream<br /></span></span></span></div><span style="font-family: helvetica;">
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><br /></span></div><span style="font-family: helvetica;">
</span><div class="MsoNormal">
<span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;"> </span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Recipes by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;">Chocolate C</span></span></b></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span><span face=""trebuchet ms" , sans-serif">rêp</span></span></span>e Recipe by Laura Calder <br /></span></span></b></span></span></span></span></span></span></span></span></span></span></span></div></div>
Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-82088072054652526782021-01-16T20:03:00.001-08:002021-01-16T20:03:28.715-08:00Meatless Monday 'Burger'<p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">There are numerous reasons <b><i>why</i></b> people choose to reduce their meat intake or omit it </span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"> totally </span></span></span>from their diet. My Meatless Monday journey began with health and gut issues and changing to a Paleo Diet Plan. So I have created a few plant based options to trade off with through the week.</span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">'Beyond
Meat' Burgers (and other meat alternatives) are now available at fast food
restaurants and in grocery store meat departments. This plant based meat
replacement is getting a lot of press recently. One review I read on
'Beyond Meat' mentioned, "although they are plant based and an alternative
to eating carbon producing beef, these burgers are still a processed
food." For anyone eating Paleo or any other restricted diet, read labels ... the ingredient
list is not the best option. 'Vegan' burgers of past and present have main
ingredients of lentils and/or soy, nuts and vegetables. Again, not suitable for the Paleo Diet. The version I
have offered in my recipe below omits lentils and soy to keep it Paleo
compliant.</span></span></span><br /></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKS1ZOp1wkLiFaPp0UuRdc4fDaClMMshxfimAPLu-yph0v2eZjj2A76OjBEtIjGD9c5B_GFK0OPOmFJtz5_JcwuhsnG7OhunMjM6e0T8j8Q-AKMFZA1hB76opPwtMvOrUxICsQAoYuV2oc/s540/IMG_6657-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKS1ZOp1wkLiFaPp0UuRdc4fDaClMMshxfimAPLu-yph0v2eZjj2A76OjBEtIjGD9c5B_GFK0OPOmFJtz5_JcwuhsnG7OhunMjM6e0T8j8Q-AKMFZA1hB76opPwtMvOrUxICsQAoYuV2oc/w320-h240/IMG_6657-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #cc0000;"><b><span style="font-family: times;">Sliced - minced in food processor - finely diced by hand</span></b></span></span><br /></td></tr></tbody></table><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">My 'Meatless Burger Patties' have an egg for binding the ingredients together and coconut flour to absorb liquid. Even so, they are delicate and crumble easily. It is important to <u>finely dice</u> all the vegetables and handle the patties gently. Bake on a parchment lined cookie sheet, when totally cooled they can be frozen between squares of parchment or wax paper, so you can remove only the amount you need for a meal. <b> </b></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">The frozen patties can be reheated either on</span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span> a preheated BBQ grill,</span></span></span> a small bake sheet in the oven or</span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span> in a non stick pan.</span></span></span></span></p><p></p><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><u><b>Meatless Monday 'Burger' Patties</b></u><b> Yield: 10 patties</b></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica; font-size: x-small;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><b>These patties are delicate and crumble easily. Handle gently and you have a delicious, Paleo friendly, meat-free burger. </b></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><b><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8dcfPs8XHMKqnI_xRTZG8k10V32wmRYvF-VUNzpynV7s9CPZj9iT7OcmS8ZxMOV_F8q8v5Lj39tdXWsGzg21Kmuj6cXJwtMH-C6s1pBWdyfGLHwC1pIknG8CWCAPhgdb88qu2ZSk5RXS/s540/IMG_6658-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8dcfPs8XHMKqnI_xRTZG8k10V32wmRYvF-VUNzpynV7s9CPZj9iT7OcmS8ZxMOV_F8q8v5Lj39tdXWsGzg21Kmuj6cXJwtMH-C6s1pBWdyfGLHwC1pIknG8CWCAPhgdb88qu2ZSk5RXS/w320-h240/IMG_6658-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #cc0000;"><span><span>Combine and cook off most of the liquid<br /></span></span></span></span></b></span></td></tr></tbody></table> </b><u><b> </b></u><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">1-1/2 Tbsp. coconut oil</span></span></span></span></span></span><span><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"> </span></span></span></span><br /><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">1 large onion - </span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">1 heaping cup finely diced</span></span></span><br /><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">12 oz. mushrooms - 3 cups finely diced </span></span></span><br /><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">1 large carrot - 2/3 cup coarsely grated</span></span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1-2 stalks celery - 1/2 cup finely diced</span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">2-3 large cloves garlic - minced<span style="color: #990000;"><span style="font-family: helvetica;"> </span></span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">1 cup coarsely grated butternut squash</span></span> </span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">2 tsp. coconut flour</span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1 tsp. dried sweet marjoram </span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">3/4 tsp. sea salt </span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1/2 tsp. dried oregano</span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1/2 tsp. coarse ground black pepper </span></span><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1 large egg</span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;">1 Tbsp. coconut aminos <b>*</b>see <b>Chef's Note</b></span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">2 oz. - heaping 1/2 cup<a href="https://gourmetbysallyrae.blogspot.com/2018/09/how-to-activate-nuts-and-why.html"> activated pecans</a>, finely chopped</span></span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">Line a bakesheet with parchment paper, set aside.</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and cook for about 5 minutes or until soft and translucent. Add remaining 1/2 Tbsp. oil plus the mushrooms, carrot, celery, garlic and squash, stir to combine and cook until slightly softened, stirring often. Rub the sweet marjoram and oregano in your palm and sprinkle over the vegetable mixture with the salt and pepper. Cook until the mushrooms are tender and the mixture has cooked off most of the mushroom liquid. Remove from heat, transfer to a large plate and set in the fridge to cool completely. </span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">Preheat oven to 350°F. In a large bowl whisk together the egg and coconut aminos. Working quickly, sprinkle in the coconut flour and whisk until there are no lumps, the mixture will thicken. Stir in the pecans then fold in the cooled vegetable mixture, mix well to combine.</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xUbUizoqxbT-65BswM1jzqzGhcpy_sa9RfRdMQcPGq-1AXW2hsYqXCiOgivZS7tAAChy5CBH6oB8YTm3HXjlDUTMSSTS-XNIWsdi3nh46JI-GzR1annPosTRL-JWEn7IMG8Evgj11Q4U/s540/IMG_6660-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xUbUizoqxbT-65BswM1jzqzGhcpy_sa9RfRdMQcPGq-1AXW2hsYqXCiOgivZS7tAAChy5CBH6oB8YTm3HXjlDUTMSSTS-XNIWsdi3nh46JI-GzR1annPosTRL-JWEn7IMG8Evgj11Q4U/s320/IMG_6660-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><span style="font-family: times;"><span style="color: #990000;"><span> <span style="color: #cc0000;">Gently form and pat into a patty form</span></span></span></span></b></span></td></tr></tbody></table>Onto the prepared bakesheet, divide the mixture into 10 portions using a 1/3 cup measure or two #30 scoops for each patty. Be sure to leave space between them. Gently form and pat the mixture into a patty form. If you have them, use an egg ring to get a consistent, nice round patty.</span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">Bake in preheated 350°F oven for 40 minutes or until slightly browned and crispy on the edges. These patties freeze well, cool completely before freezing.</span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"> Handle
the patties gently, when
totally cooled they can be frozen between squares of parchment or wax
paper, so you can remove only the amount you need for a meal. </span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span><br /><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><b>To reheat a frozen patty:</b> spray the shiny side of a piece of tin foil with non stick spray or avocado oil. Place </span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">the prepared tin foil on a preheated BBQ grill, </span></span></span>gently
place the frozen patties on the foil to heat through. </span></span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Or line a bake sheet </span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">with parchment paper and bake the frozen patties in a 350°F oven for 10-15 minutes.</span></span></span> For crispy edges, fry
in a non stick pan with coconut or avocado oil be very gentle when
turning the patty. </span></span></span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><b> </b></span></span></span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><b><u>CHEF'S NOTE</u>:</b></span></span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><a href="https://gourmetbysallyrae.blogspot.com/2018/04/whole30-for-health-of-it.html">*</a></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><a href="https://gourmetbysallyrae.blogspot.com/2018/04/whole30-for-health-of-it.html">Coconut Aminos</a>; also called Coconut Sauce or Coconut Nectar, is a Paleo and Whole30 compliant alternative for soy sauce. </span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWEbPzpe9GoBr4_8cbPzvSzf9QxSOA3U2an7pLocUl76f3wVlSXZjfnpc8eZGLRJaJ2VGX0RQMRzpqRF8BOwec499DVMB85g2fvBpq3fJQ3kSFNSyN4s5tSoWjezhI4VwIGJH_uWCcz8_/s540/IMG_6665-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWEbPzpe9GoBr4_8cbPzvSzf9QxSOA3U2an7pLocUl76f3wVlSXZjfnpc8eZGLRJaJ2VGX0RQMRzpqRF8BOwec499DVMB85g2fvBpq3fJQ3kSFNSyN4s5tSoWjezhI4VwIGJH_uWCcz8_/s320/IMG_6665-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Sally Rae's Meatless Monday 'Burger' Patties</span></span></b></span><br /></td></tr></tbody></table></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;"> </span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae</span></span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Recipe by Sally Rae </span></span></b></span> <br /></span></span></span></span></span></span></span></span></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0Island Mountain Rd, Laytonville, CA 95454, USA39.9385668 -123.458896-39.841815522544884 95.916104000000018 90 17.166104000000004tag:blogger.com,1999:blog-5637586420316176272.post-80236597038434065062021-01-06T11:04:00.001-08:002021-01-10T12:01:47.401-08:00New Olson Masks for 2021<p><span style="color: #990000;"><span style="font-family: helvetica;">Happy New Year!<br />
I hope everyone had a safe, quiet holiday. I really enjoyed mine,
with extra time to sew and increase my <a href="https://gourmetbysallyrae.blogspot.com/2020/11/olson-hospital-face-mask.html"><b>Olson Hospital Face Mask</b></a>
collections. <a href="https://gourmetbysallyrae.blogspot.com/2020/11/olson-hospital-face-mask.html">As a followup to my previous post</a>...<br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkopfQN9E1Cuf238qPVhlD2IRMCj80BbrYEwOnxpV6Ni2GuJf5yKy56wJP6w-YY7UBXzE4GQhfPS5uI219jAyv5dFTKz9UWCphWHuavnqj5pRtPv4d5Ykw8sjOvvjEkONS7Pvu1Rl9bn-/s432/IMG_3949-new+Jan+2021-ls.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="324" data-original-width="432" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkopfQN9E1Cuf238qPVhlD2IRMCj80BbrYEwOnxpV6Ni2GuJf5yKy56wJP6w-YY7UBXzE4GQhfPS5uI219jAyv5dFTKz9UWCphWHuavnqj5pRtPv4d5Ykw8sjOvvjEkONS7Pvu1Rl9bn-/w400-h300/IMG_3949-new+Jan+2021-ls.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #cc0000;"><b><span style="font-family: times;">The last of some original & beginning of some new fabrics</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">I have a few new fabrics, a beautiful collection of new
batiks and used up some of the original prints. As always, I produce
limited numbers ... 2-4 masks ... from each fabric pattern. I also still have the optional N95 'Filti' fabric filters available. From what is happening out in the world, it looks
like we may be wearing masks for a good part of this coming year!!<br /></span></span>
<span style="color: #990000;"><span style="font-family: helvetica;"><br />
If you wish to expand your mask 'wardrobe' or know of anyone who
would be interested in purchasing a mask, <i>please forward this information to your friends and family... </i> </span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIvtkvjfpXeBRwKk4br8HxHN0Fp2L9HxZKr9Fq6Yc16-zvm8jLmZG_fecznc_HwfcsIHBRhq2NRxGKPs4N8sVb1B9_LaxY6DlEm73pIL-cS37pcAaw1LRhL8wYLC-njDmgiP6FQVPkuWX/s432/Jan+2021+stockls.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="324" data-original-width="432" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIvtkvjfpXeBRwKk4br8HxHN0Fp2L9HxZKr9Fq6Yc16-zvm8jLmZG_fecznc_HwfcsIHBRhq2NRxGKPs4N8sVb1B9_LaxY6DlEm73pIL-cS37pcAaw1LRhL8wYLC-njDmgiP6FQVPkuWX/w640-h480/Jan+2021+stockls.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">2021 Stock ... mens' collection on left - some new fabrics center 2 rows - batik collection on right</span></span></b></span><br /></td></tr></tbody></table><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">My 100% cotton masks are washable and can be
reused, no more garbage from disposable masks ... and the 'Filti'
filter fabric is sanitized in a 150°F oven, instructions from the
CDC included.</span></span><span style="color: #990000;"><span style="font-family: helvetica;"> The masks are 2 layer quilt cotton with the following features; a filter pocket, removable nose wire, ear loops or head string and are custom fit to your face.<br /></span></span></p><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;">
Thank you and may 2021 bring more joy, love and health to our world!
</span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"> </span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">'Designer' Olson Hospital Face Masks by Sally Rae</span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Photos by Sally Rae <br /></span></b></span></span></span></span></span></span></span></span></span></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-23146203990576617912020-12-20T21:32:00.011-08:002020-12-20T21:41:17.869-08:00Safe and Healthy Holiday Season<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CC6AnWRcCPWUKHm6khJgqpQJSE0t0ClB_C-VyQuW1iCjXcuGQU2lE19yncq7DjoHaORtCLCIWxZfTQenqe8BIaUmX5cG_nOXENj8UAvf70lD3CWuHeR8bLu4nClwaA_pPv9RXVT-Btmg/s540/IMG_7082-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CC6AnWRcCPWUKHm6khJgqpQJSE0t0ClB_C-VyQuW1iCjXcuGQU2lE19yncq7DjoHaORtCLCIWxZfTQenqe8BIaUmX5cG_nOXENj8UAvf70lD3CWuHeR8bLu4nClwaA_pPv9RXVT-Btmg/w400-h300/IMG_7082-s.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">There <i>must</i> be something here that I can eat!!</span></span></b></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="font-family: helvetica;">With the shortest day of light behind us now, I look forward to longer, light filled days. Dealing with Covid19 through the majority of 2020, has been a challenging experience for most of us. We cannot let our guard down with this virus! The holiday season will look very different this year for all of us.<br /></span></span><p></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;">I am fortunate to live on an acreage with a large vegetable garden and walking trails through the woods. Our temperatures are predicted to drop below freezing in the next few days. Today was time to pull more winter carrots from the garden and put extra mulch on the carrots, strawberries, garlic, cabbage and kale. As I pulled up 2 small rows of carrots I found a climbing cutworm in the soil. The chickens will be put to work to clean up that raised bed in the Spring after all the carrots, beets and kale are out. I pulled a one gallon pail, five pounds of assorted carrots including my first try of <a href="https://www.rareseeds.com/store/vegetables/carrots/kyoto-red-carrot">Kyoto Red Carrots</a>, a Japanese sweet red carrot from <a href="https://www.rareseeds.com/">Baker Creek Heirloom Seed Co. <span style="color: #cc0000;"></span><br /></a></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsYPngVbo3y7D5NsU9h4P5ais0VBXstsjnygrOmSAGLBNV0e_hTxzF0QScxghzPiuEm_7FTqVHr-uu2k-Pnl9CClMlatFYpvzD9mcJzhNayQ1puKUN26ABjrCqB_8GmaRCexAOpTB4XYG/s540/IMG_7482-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsYPngVbo3y7D5NsU9h4P5ais0VBXstsjnygrOmSAGLBNV0e_hTxzF0QScxghzPiuEm_7FTqVHr-uu2k-Pnl9CClMlatFYpvzD9mcJzhNayQ1puKUN26ABjrCqB_8GmaRCexAOpTB4XYG/w320-h240/IMG_7482-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-family: times;"><b><span style="font-size: x-small;">Dec. 20th, 2020 ~ 5 pounds of fresh garden carrots</span></b></span></span><br /></td></tr></tbody></table><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span>They say the bright red color becomes much darker when grown in winter, so I only pulled a few for comparison sake.</span></span></span></span><p></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span>Until next year ...</span><span><span> </span><span><span><span><span><span><span><span style="mso-ansi-language: EN-US;">have a safe holiday season.<br /></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span><span><span><span><span><span><span><span style="mso-ansi-language: EN-US;">From my home to yours ... Happy Holidays, Merry Christmas, Happy New Year and Bon Appétit </span></span></span></span></span></span></span></span></span></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span><span><span><span><span><span><span><span style="mso-ansi-language: EN-US;"><span></span>... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></span></p><p><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span><span><span><span><span><span><span><span style="mso-ansi-language: EN-US;"><b><span style="font-size: x-small;">Photos by Sally Rae</span></b> <br /></span></span></span></span></span></span></span></span></span></span></span></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-28609923953880847032020-12-13T21:49:00.001-08:002020-12-20T19:52:45.416-08:00New Belgian Callebaut 'Callets'<p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv4H_WtwbWfCySz1t8X9n1VAfSqJ9P3gW4cGDsLfhHfVHr83xzgaOY5oDctqjI7NWeghyiaYwMFtNjlmbvNtGrel-rESXhERkQBJcYwdU4zw9CeNLgqHw3v7W8UfmVeWKQ4D0F_Q_KfJy/s540/IMG_7441-sbc.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv4H_WtwbWfCySz1t8X9n1VAfSqJ9P3gW4cGDsLfhHfVHr83xzgaOY5oDctqjI7NWeghyiaYwMFtNjlmbvNtGrel-rESXhERkQBJcYwdU4zw9CeNLgqHw3v7W8UfmVeWKQ4D0F_Q_KfJy/s320/IMG_7441-sbc.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: times;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Bags of Belgian Callebaut 'Callets'</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">Chocolate
plays a large part in most of our holidays. Whether it is
Valentines Day hearts, Easter bunnies or eggs, Halloween goodies or Christmas Truffles ... chocolate plays a major role in our gift giving celebrations. </span></span></span></span><p></p><p></p><span style="color: #990000;"><span style="font-family: helvetica;">Once a year I make an assortment of handmade <a href="https://gourmetbysallyrae.blogspot.com/2014/11/delectable-handmade-truffles.html">Belgian truffles and chocolates</a>. My annual chocolate ritual began in 1990, shortly after moving to Denman Island. We could not find a local chocolatier to our liking, so I started to experiment and develop an assortment of our favorites.<br /></span></span><p></p><p><span style="color: #990000;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU74p0uQoOfmKz1PEuyNTX5YNvaslVTu5ESrVvu7AFmmtD1hxdlx4lfkX585_FXcNAZIXMQjZiZIuZO-jRsRuEzK40820nBsl-2y0vJp8hfT4ebnFlyopAK9ZxJRZXwcXnLLdCNGU6rHE/s216/Craft+Faire+Choc-s.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="122" data-original-width="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU74p0uQoOfmKz1PEuyNTX5YNvaslVTu5ESrVvu7AFmmtD1hxdlx4lfkX585_FXcNAZIXMQjZiZIuZO-jRsRuEzK40820nBsl-2y0vJp8hfT4ebnFlyopAK9ZxJRZXwcXnLLdCNGU6rHE/s0/Craft+Faire+Choc-s.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.youtube.com/watch?v=ZAR-q2XLPZA"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Denman Christmas Craft Faire 2010</span></span></b></span></a><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #990000;"><span><span style="color: #990000;"><span><span style="color: #990000;"><span>Production was too much for just us, so the 'extras' were used for gift giving... and from there demand grew and grew! In 1994 my boxed collection of truffles and chocolates debuted in the Denman Island Christmas Craft Faire and was sold out the first day. I began increasing the size of my recipes and had to buy a small used fridge just for my 'chocolate season'. In 2010, I filmed a small video on YouTube of the <a href="https://www.youtube.com/watch?v=ZAR-q2XLPZA">Denman Christmas Craft Faire</a> including a glimpse of my chocolates. Back then, </span></span></span></span></span></span><span style="color: #990000;"><span><span style="color: #990000;"><span>I was producing the maximum amount for one person to accomplish while also working in Courtenay, growing a garden and running a household. </span></span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUNvzhb8lhQwI4U4A6u4udBDkXzeivsnuubNXu2vx52ooJHdfCSqZpcIzvFbU5xn5JY8tGTnZEOZx5TaTGwa1Po4p7SWjM8AesjCCtNBUcFRrn3Sco919qkDVJRBzlEQ05ko7lqc8nm9u/s540/IMG_2818-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUNvzhb8lhQwI4U4A6u4udBDkXzeivsnuubNXu2vx52ooJHdfCSqZpcIzvFbU5xn5JY8tGTnZEOZx5TaTGwa1Po4p7SWjM8AesjCCtNBUcFRrn3Sco919qkDVJRBzlEQ05ko7lqc8nm9u/w200-h150/IMG_2818-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">11 pound slabs of Belgian Callebaut</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Until this year, I was buying the imported Belgian Callebaut Chocolate in eleven pound slabs from a wholesale distributor in Victoria. Covid has brought many changes to the food supply chain and for some reason my supplier was now selling a different brand, <u><b>not</b></u> Callebaut chocolate. In my frantic search for Belgian Callebaut, I found an online Canadian company called <a href="https://www.vanillafoodcompany.ca/">Vanilla Food Company</a> where I was able to order and have my Belgian Callebaut delivered. One difference is I am no longer purchasing the chocolate by the slab, they are now in big bags and in 'callet' or chips form. Last year I found these same Callebaut callets at The Bulk Barn in Courtenay of course at a much higher price than buying the large bags. I have not checked if they are available there this year.<br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRSw1mDdDAC15qiqXLNZ8147tZNc-Oz_cF2VN-Id_sQS9nWfTIjKXaCez4bWWYXWp37RFOddZVLBVtLtXTkDzLN8X01_FtvTh4nYRZqi-oRlllp8RDSWTEtntNo8LWXRV6fYDWZjlYLzE/s540/IMG_7447-sbc.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRSw1mDdDAC15qiqXLNZ8147tZNc-Oz_cF2VN-Id_sQS9nWfTIjKXaCez4bWWYXWp37RFOddZVLBVtLtXTkDzLN8X01_FtvTh4nYRZqi-oRlllp8RDSWTEtntNo8LWXRV6fYDWZjlYLzE/w320-h240/IMG_7447-sbc.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">from Callebaut 'Callets' to handmade truffles </span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">These callets are a time saver, no more taking the time and energy to break down and chop the chocolate slabs for ganache and dipping. Just scoop from a bag and temper! And it is a little too convenient to scoop a little bowlful for snacking!! Our house smells like chocolate for a shorter period of time these days but those days are cherished. I'm proud of my truffles ... plus the knowledge and experience I've gained over 40 years of working with food as a professional ... and the 30,000+ individual handmade chocolates I've made so far on Denman alone!</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I have purchased other professional baking supplies from <a href="https://www.vanillafoodcompany.ca/">Vanilla Food Company</a> in the past. If you are looking for a high grade food coloring I would suggest their 'AmeriColor' Soft Gel Paste Food Color. I searched the web for this product and was very happy to find it available through a Canadian company, paid for in Canadian dollars!!<br /></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyEexHPyBOPzvZ5B5Xm-VEVUhb-2vR3zNQgiwxX1nrIJCDB647fYtyHGltrPQZ-gBM5N-xIiJTLSaxvWx3mjG4ZeMuBRdmwufYRWmV3SPI1uVjWtydJy84qXdqSH9VpGmg0QVNh6pUE1v/s540/IMG_6099-ss.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyEexHPyBOPzvZ5B5Xm-VEVUhb-2vR3zNQgiwxX1nrIJCDB647fYtyHGltrPQZ-gBM5N-xIiJTLSaxvWx3mjG4ZeMuBRdmwufYRWmV3SPI1uVjWtydJy84qXdqSH9VpGmg0QVNh6pUE1v/w200-h150/IMG_6099-ss.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">AmeriColor Soft Gel Paste Food Color</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">It is an easy to use gel format that will not weep, separate or harden. It is able to withstand the freeze/thaw cycle without colors bleeding. It will not break down even the most delicate icings. A very small amount is needed for intense color that will not impart a bitter taste. The bottles are a convenient squeeze, with a re-closable lid. Mix and measure one drop at a time</span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> for color that is consistent from batch to batch</span></span></span></span>. They are available as individual colors or in kits of assorted 6-12 colors. </span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">Here is a basic ganache recipe for chocolate truffles, it is dense and easier for beginners to work with...<br /></span></span></span></span></p><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-family: helvetica;"><!--[if gte mso 9]><xml>
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<![endif]--></span></span></span><u><b>Chocolate Truffles</b></u> Yield: 40 truffles </span></span><br /><span style="color: #990000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">The ultimate chocolate indulgence! A truffle filling in its simplest form consists of chocolate and whipping cream... termed 'ganache'. </span></span><span style="font-size: x-small;"><span style="font-family: helvetica;">*</span></span><span style="font-size: x-small;"><span style="font-family: helvetica;"><u>Tempering</u> chocolate is to heat and cool chocolate to stabilize it for making confections. The chocolate hardens with a smooth, glossy, crisp finish.</span></span></b></span> <br /><span style="color: #990000;"><span style="font-family: helvetica;"><br /> 1 cup whipping cream<br /> 14 oz. top quality dark chocolate, callets or very finely chopped <br /> 2 Tbsp. liqueur (for alcohol free truffles use; coffee OR flavored syrups) <br /> 1½ lb. dark, milk OR white top quality chocolate for dipping, callets or coarsely chopped <br /> Garnish: crystallized edible flowers, chopped nuts, cocoa powder, threads or swirls of chocolate <br /></span></span></p><span style="color: #990000;"><span style="font-family: helvetica;"> In a heavy 2-quart saucepan, scald the cream. Remove from the heat and quickly stir in the finely chopped chocolate until completely melted. (If you are using syrup, add it to the cream before scalding.) Cool 5 minutes stirring once or twice to be sure all the chocolate has melted to a smooth ganache then add the liqueur. Pour into a large bowl and cool to room temperature. Cover and refrigerate overnight. <br /><br /> Line a baking sheet with plastic wrap. Form the ganache into tablespoon sized balls, roll between your palms until round, place on the bake sheet, cover and refrigerate for an hour or overnight until firm. If the ganache is too soft, spoon them out but do not form them, place them in the fridge and then form. <br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9cptfsMwb6oGOnuypMSQPApIbwFzYFxg3OCFiEdlZiDgFy3oL-SSrB6pj8brhyphenhyphen2nB0FdTmHle3ZII_hCTVpC8xd6UjyV3ed8CkicOS5GfCFR2CbyiETiRN_C3DHTeqZFDV-FeALIT_T_/s540/IMG_2107-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9cptfsMwb6oGOnuypMSQPApIbwFzYFxg3OCFiEdlZiDgFy3oL-SSrB6pj8brhyphenhyphen2nB0FdTmHle3ZII_hCTVpC8xd6UjyV3ed8CkicOS5GfCFR2CbyiETiRN_C3DHTeqZFDV-FeALIT_T_/w320-h240/IMG_2107-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Special Truffle Assortment</span></span></b></span><br /></td></tr></tbody></table></span></span><p></p><p class="MsoNoSpacing"><span style="color: #990000;"><span style="font-family: helvetica;">Meanwhile,<b> ‘</b><u><b>temper’ the dipping chocolate</b></u>: </span></span><!--[if gte mso 9]><xml>
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<![endif]--><span style="color: #990000;"><span style="font-family: helvetica;">Start by chopping the chocolate very finely. Throughout
the tempering process, be careful that no moisture gets into or condenses on
the chocolate or it will become impossible to work with. Place the chopped
chocolate in the top of a dry double boiler over hot, but not simmering water. (NEVER
use a microwave for this.)</span></span></p><span style="color: #990000;"><span style="font-family: helvetica;">
</span></span><p class="MsoNoSpacing"><span style="color: #990000;"><span style="font-family: helvetica;">Stir as it melts. A chopstick or silicone spatula can be used for this process. Heat the chocolate to 104°F. Remove from the bottom of the double boiler.
Cover the bottom so the escaping steam does not condense on the chocolate.</span></span></p><span style="color: #990000;"><span style="font-family: helvetica;">Cool to 80°F stirring occasionally. Return the top of the double boiler with chocolate to the bottom and bring the chocolate back up to 89°F. The chocolate is now tempered and ready to use for glazing, drizzling or dipping.</span></span><p><span style="color: #990000;"><span style="font-family: helvetica;">Line a bake sheet with parchment or wax paper. Dip each ball into the tempered chocolate, tap to remove the excess chocolate and to prevent a ‘garden slug foot’. Invert the dipped chocolate onto the lined bake sheet. Allow the dipped truffles to set up or harden without touching or your fingerprints will blemish them. <br /><br /> To garnish; drizzle threads or swirls of different colored chocolate for each variety if you are making multiple flavors so you can tell them apart. If using crystallized flowers or nuts they should be placed while the chocolate is still soft. For cocoa, allow the chocolate to cool completely then roll in cocoa. I use cotton gloves (available from Pharmacies) to handle the chocolates once they are set. Put each chocolate into a 'paper bonbon cup’ and box to store. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">**These truffles can be frozen for up to 3 months. Wrap the box in 2 layers of plastic wrap, then with tin foil. To defrost, remove to the fridge and defrost in the plastic and foil wrapping.</span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></p><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photos by Sally Rae<br />Denman Island Craft Faire 2010 Video by Sally Rae<br />Truffle Recipe by Sally Rae</span></span></b></span><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><div style="text-align: right;"></div><div style="text-align: right;"></div><div style="text-align: right;"></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0tag:blogger.com,1999:blog-5637586420316176272.post-55699260767433120872020-11-29T16:27:00.002-08:002020-12-01T19:57:52.678-08:00Olson Hospital Face Mask<p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">The
contoured <b>Olson Hospital Face Mask</b> pattern was designed by and for
medical professionals and health care workers, to be used when other
surgical and N95 masks are not available. The masks supplied to hospitals are supposed to be left with an unfinished seam at the ear loops so it can be custom fit to each worker receiving the mask.</span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /></span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n5ZnlemQcNIbFtjh0G4788hZKZdHS1wUGauwTJwEYIolW5ey8Ou6A2z-KLqQMbHEfPyAo9AtU8n_9so_HXMT30wEKQqI6rCU46QzXMN76rWbBpWnnOExe-Ez6I1UaybUhkTbJU8wzmY4/s216/IMG_3527-sw.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n5ZnlemQcNIbFtjh0G4788hZKZdHS1wUGauwTJwEYIolW5ey8Ou6A2z-KLqQMbHEfPyAo9AtU8n_9so_HXMT30wEKQqI6rCU46QzXMN76rWbBpWnnOExe-Ez6I1UaybUhkTbJU8wzmY4/w200-h150/IMG_3527-sw.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: times;">Olson Hospital Face Mask</span></span></span></b><br /></td></tr></tbody></table><p></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPovqtKVKJ7poIJcIw8_r-7SgW-zIJTswYFim-m0GZfwERun86Z1N4u9QRxInd5xKgZIYUmzSH0sVgre3tC5hg267xO9cSEDZ89xSbTgS05BFIxf96SQgtr1gAp599EOsGYS8Ykf9Q1pO/s216/IMG_3822-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPovqtKVKJ7poIJcIw8_r-7SgW-zIJTswYFim-m0GZfwERun86Z1N4u9QRxInd5xKgZIYUmzSH0sVgre3tC5hg267xO9cSEDZ89xSbTgS05BFIxf96SQgtr1gAp599EOsGYS8Ykf9Q1pO/w200-h150/IMG_3822-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #cc0000;"><b><span style="font-family: times;">Color coordinated ear loops</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"></span></span><span style="color: #990000;"><span style="font-family: helvetica;">Due
to Covid-19 and a high risk person in my household, I have been sewing
100% cotton face masks since June 2020. I wasn't happy with the amount of disposable masks thrown in the garbage. On top of that, they were uncomfortable on my ears and my glasses always fogged up. </span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I tried 4 different
mask patterns: the first was designed and approved by a nurse; </span></span><span style="color: #990000;"><span style="font-family: helvetica;">I loved the string tie behind the head instead of ear loops but the mask pressed on my nose ... </span></span><span style="color: #990000;"><span style="font-family: helvetica;">the second, a pleated version similar to the paper disposable types; I liked <b>nothing</b> about this mask! ... the third, a contoured mask in several different sizes; did not have enough coverage, it was fussy to fit and pressed on my nose. </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">I
was not happy with the comfort or fit of any of the first three
patterns I tried. Then I made the Olson Hospital Face Mask pattern. I
just love it... comfortable, snug fit, contoured, a nose wire channel,
filter pocket, optional ear loops or behind the head string or elastic.Finally, I started to batch sew!!<br /></span></span></span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I sew the masks on my Grandmothers' 1948 Singer Straight Stitch sewing machine. I feel my Grandma and my Mom with me when I work on that machine. It's a workhorse!! </span></span><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RvCyxB7nf-ua0y1dSyrqD4nlwqrSivbIons-ONtok7xrcnQLOdWkU9_oqHdJXVvWHGbIpzEWWDY5YzIENpcqbOuOmAO7V5alP4f0eR5I2R6x1XTozCFjSG4Mw0epwKse4oWp7z2o51Tw/s216/IMG_3875-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RvCyxB7nf-ua0y1dSyrqD4nlwqrSivbIons-ONtok7xrcnQLOdWkU9_oqHdJXVvWHGbIpzEWWDY5YzIENpcqbOuOmAO7V5alP4f0eR5I2R6x1XTozCFjSG4Mw0epwKse4oWp7z2o51Tw/s16000/IMG_3875-s.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: times;">My 1948 Singer from Grandma</span></span></span></b><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"></span></span><p></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2h7qo2ZlEiSp5Gwg77cUXyiu3dlG0JAqSs7bDnsNqPuQ9T1yj_LJ3lfusICHOnOn3OhZQdYaqnpHm81jM83v5PBxzX155tsXW5po0LD5IuZNtp8D4yY7k3KXCN04lI2qoOjXySXYdBHN/s216/IMG_3872-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2h7qo2ZlEiSp5Gwg77cUXyiu3dlG0JAqSs7bDnsNqPuQ9T1yj_LJ3lfusICHOnOn3OhZQdYaqnpHm81jM83v5PBxzX155tsXW5po0LD5IuZNtp8D4yY7k3KXCN04lI2qoOjXySXYdBHN/w200-h150/IMG_3872-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">New fabrics</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">I have sewn seasonal fabric masks for Halloween and now Christmas. The masks I personally wear are coordinated with my outfit and have become a wardrobe accessory! When possible, I try to color coordinate the ear loops with the mask colors.<br /></span></span><p></p><p></p><p></p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQfMYEX7MoyWWdBFPKJ9RJUkHFieTsnKq-rp1-LJfeuRhvd-I_AasnsrXCUyFVnr6QCu9Nh9ttMB1MOtZe4rCV-JQZ41qs-pBoBsLyoDrsxxpoF1KH1R9n7PNGNG841Ruwhb5Eh2iZ_yl/s216/IMG_3823-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQfMYEX7MoyWWdBFPKJ9RJUkHFieTsnKq-rp1-LJfeuRhvd-I_AasnsrXCUyFVnr6QCu9Nh9ttMB1MOtZe4rCV-JQZ41qs-pBoBsLyoDrsxxpoF1KH1R9n7PNGNG841Ruwhb5Eh2iZ_yl/s0/IMG_3823-s.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="color: #cc0000;"><b><span style="font-family: times;">Halloween Edition 2020</span></b></span></span><br /></td></tr></tbody></table><p></p><p></p><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">A friend told me where to get an N95 'Filti' fabric for making mask filters. This fabric goes out of stock often and as far as I am aware, is only available at one Textile Shop in Canada. I have just ordered my third batch and it will arrive hopefully this week. It is now recommended that the 'filti' fabric be sanitized in a 150F oven between tinfoil with a bowl of water for 30 minutes. This method prolongs the use of the fabric rather than washing. <br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">With new provincial guidelines now in place ... it is suggested that homemade masks have a high thread count, a cotton face covering with a filter ... the Olson mask with 'Filti' filter is a good, comfortable option for protection. All the Covid-19 protocols still apply ... don't touch your face, wash your hands or use hand sanitizer, keep a safe distance and wear a mask with filter in enclosed areas.</span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">'Designer' Olson Hospital Face Masks and photos by Sally Rae </span></b></span><br /></span></span></span></span></span></span></span></span></span></span></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0tag:blogger.com,1999:blog-5637586420316176272.post-19985888820690562502020-11-11T13:01:00.039-08:002021-04-03T15:07:10.211-07:00Organic Garden Cleaning Crew<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VnOgSsCnZ3Q5ZpLrOvYU9LIHQ8B8wAer-U7FRIXJSXVp73iwodSNbPe1WYYr_pI5AHu_UMcJhEq-mcbeKVNzg2UZw38YapP82ji2tP2OTNbELQT502rH0QpyAdCj2y1fcGTDqz2XvjLZ/s540/IMG_7437-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VnOgSsCnZ3Q5ZpLrOvYU9LIHQ8B8wAer-U7FRIXJSXVp73iwodSNbPe1WYYr_pI5AHu_UMcJhEq-mcbeKVNzg2UZw38YapP82ji2tP2OTNbELQT502rH0QpyAdCj2y1fcGTDqz2XvjLZ/s320/IMG_7437-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Secure hen house and caged run with removable cover</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">I do not use pesticides on my vegetable garden. So after over 30+ years of gardening the same raised beds, the bugs are multiplying and are very happy ... making me unhappy and my soil very frustrating to grow anything. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I grew up in a <a href="https://gourmetbysallyrae.blogspot.com/2019/07/celebrating-my-family-roots.html">market gardening family business</a> on the prairies. When I would complain to my Mom about my Denman bugs, she would always say; <i>"When grandpa took the garden out ... the chickens went in to clean up."</i> I had chickens in the garden about 7 years ago but within a few weeks predators took out 2 of my hens. It was fenced to keep deer out but not the raccoons, eagles, hawks and mink. Ever since then I've wanted a chicken tractor type enclosure that would fit on top of my raised bed garden boxes. This would make it much more secure to predators. We still had the small hen house it all just needed to be updated and pieced together to work in my garden.</span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivA6lSELnxIgPFPu5pQK5vDFICioLRiOgiPloNqIn2XyMzzIaugLdrDQo1LIxEjCpOGMl1VjUDwoI6Ao9A0iXVaNb_bM1czIp9zlMBbk_ameBHLasbnlyd0TEqNfnjmFfD6rRLUttfPQmv/s540/IMG_7436-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivA6lSELnxIgPFPu5pQK5vDFICioLRiOgiPloNqIn2XyMzzIaugLdrDQo1LIxEjCpOGMl1VjUDwoI6Ao9A0iXVaNb_bM1czIp9zlMBbk_ameBHLasbnlyd0TEqNfnjmFfD6rRLUttfPQmv/s320/IMG_7436-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: times;">Hardware cloth covered run with rain panels on top</span></span></span></b><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">The small hen house from 7 years ago was put on a dolly with four 8" pneumatic casters. The wheels rotate 360 degrees, so moving it around the garden is a breeze for one person! The house also got a fresh floor of plywood installed, a bit of insulation for the walls and a second nest box with a cute door for me to access the eggs easily. I added a hanger for their feeder and a small door was cut out with a ramp installed outside for access into the run. Two turnbuckles attach the hen house and the run together. <br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">The caged run is 2"x2" wood construction with half inch hardware cloth. I read somewhere that; <i>"chicken wire keeps chickens in. If you want to keep predators <b>out</b> hardware cloth with a small grid is the way to go." </i>It is more expensive but well worth it. The section of the run at the hen house is 3' in height, the rest is 2' and it sits on top of the raised beds that are 4'2" wide by 13' long. It needs to be manageable for two people to lift and move it. We had old corrugated fiberglass panels removed from the greenhouse laying around so they make the perfect cover to keep the rain and possible snow off the ground and the birds. They are light and easy to move on or off when needed.</span></span></p><p><span style="color: #990000;"></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMSMXiiBvdpV9_zUG4Yt5u4dY4QU050t9GGdKUTx30HWw5LOdLbugePRe41e5stydYUepZFsfSjWQ41RF36pGMK25b22tU-487Ymti5BdLvjFeVd6WMUvnUDK6dFb40Jbb6Us4HRzehMz/s540/IMG_7438-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMSMXiiBvdpV9_zUG4Yt5u4dY4QU050t9GGdKUTx30HWw5LOdLbugePRe41e5stydYUepZFsfSjWQ41RF36pGMK25b22tU-487Ymti5BdLvjFeVd6WMUvnUDK6dFb40Jbb6Us4HRzehMz/s320/IMG_7438-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Hen house and access doors</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">The doors and gates are all secured with hasp closures and carabiner clips. The cage run is held tight onto the wooden garden box with rubber bungee cords hooked into large eye hooks that are screwed into the side of the raised beds. Now <u><b>this</b></u> is chicken security!! One friend called it my new 'Chicken Emporium' ... I kinda like that!</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">The first garden box I had the hens clean up in the 3 photos above, was the bed for the garlic that was finally put in a bit later than usual on October 20th, 2020. They did a great job aerating the soil, eating bugs and slug eggs and leaving a bit of fertilizer behind! After cleaning three of the garden boxes, it was time to move 'The Chicken Emporium' up closer to the house. Their water was freezing over night and it was quite a bit hiking up and down to the garden several times a day. I really enjoy having them closer to the house now so I can visit them more often. I've left some of the big, old broccoli plants in the garden to pull for them and have some winter lettuce in the greenhouse that they love!</span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_FS-koPlYXqZ9k2-1hH9h-747s-wRy0edjoJTw2AopF9puch0MP91hkf8uvJe4rVR13vNEBkE7eP5YDcMIWbAww_KgwwUtkyhKPNLPtMsJoNg0uaXWQZ2ezj01dIH3uhMHizq8QwrV0F/s540/IMG_7460-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_FS-koPlYXqZ9k2-1hH9h-747s-wRy0edjoJTw2AopF9puch0MP91hkf8uvJe4rVR13vNEBkE7eP5YDcMIWbAww_KgwwUtkyhKPNLPtMsJoNg0uaXWQZ2ezj01dIH3uhMHizq8QwrV0F/s320/IMG_7460-s.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">Goldie, L'il Red and Buffy - Inside, happy and secure</span></b></span></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Now that they are up near the house, they get moved to a new grassy patch every week or so. Along with hen scratch, broccoli plants, fruit and vegetable scraps and warm oatmeal with blueberries on the cold mornings, I think they are spoiled, happy hens! I just love chickens and I'm thrilled to have a small flock again... even more thrilled that I know they are safe as I can make them!</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">My new flock are three older girls, I got them mainly as my organic garden cleaning crew, the eggs are a bonus! In the photo at right, inside the run... t</span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">he buff colored hen </span></span>far back is a Buff Orpington who I've named 'Buffy (the Vampire Slayer)', she lays beautiful brown shelled eggs. The other two girls are Americaunas who lay pale blue shelled eggs. The lighter, golden one in front is named 'Goldilocks' and the one behind her is 'Little Red Riding Hood'. Yes... I name my chickens, always have... so, for short they are Buffy, Goldie and L'il Red. A week or so after I got the hens, Buffy started molting... feathers everywhere and now she looks a bit like a plucked chicken. They also stop laying when they molt and as the daylight hours shorten. For now, Goldie and L'il Red are still laying so we get about 4-5 beautiful blue eggs a week.<br /></span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4rP9m1DZIelt4z2xe8TSKNYMS0mFnPXDIGreMtAmdKqGjjuoXC8wuWxYcR5re54mDUvcpzCGOhEs3MOkLdH8acTO-G3iClfh736bzhDz9Lx1yFOqTtAD4kSThyLmxTQm0vPQGTVBXYkq/s216/IMG_3817-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="162" data-original-width="216" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4rP9m1DZIelt4z2xe8TSKNYMS0mFnPXDIGreMtAmdKqGjjuoXC8wuWxYcR5re54mDUvcpzCGOhEs3MOkLdH8acTO-G3iClfh736bzhDz9Lx1yFOqTtAD4kSThyLmxTQm0vPQGTVBXYkq/w200-h150/IMG_3817-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">The beautiful eggs are a bonus!</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bTINjVSYOH18uGheJgtvZh9HgTFA3Se0IHtNQn4faXJwbyJHeVqhesY-jpZh3KzBoKAwKawBq5et9PnVs7IjKVmCWl0zOsjSCTpJDztCE-lVBgbCG1jb4euvfcQ8QnLPz9LNvY1iWI3-/s540/IMG_7440-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bTINjVSYOH18uGheJgtvZh9HgTFA3Se0IHtNQn4faXJwbyJHeVqhesY-jpZh3KzBoKAwKawBq5et9PnVs7IjKVmCWl0zOsjSCTpJDztCE-lVBgbCG1jb4euvfcQ8QnLPz9LNvY1iWI3-/w200-h150/IMG_7440-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">The girls on the high roost</span></span></b></span><br /></td></tr></tbody></table><span style="font-family: helvetica;">We don't use a lot of eggs, so they have supplied us well. And it makes me smile to look in the fridge and see blue eggs!</span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">They will spend winter up by the house so I can keep their water fresh and tend to them as the winter rolls in. In the Spring, before planting the garden they will be moved back into the garden and put to work scratching around and having a bug feast on the early spring bugs. The first garden bed they cleaned this fall had Proteknet insect netting over it this summer and in May I found three Large Yellow Underwing Moths trapped inside. They are the culprits of the climbing cutworm so I was happy to get the chickens in there to find any eggs and pupae. I wrote a Post about the climbing cutworm <a href="https://gourmetbysallyrae.blogspot.com/2016/05/garden-pests-climbing-cutworms.html">Pupae</a> in 2016 and will write a post in the Spring about the Moths that I found. I'm so happy to finally have a secure 'Chicken Emporium' and my new organic garden cleaning crew!! <br /></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit ... stay healthy, be safe, wear a mask and take good care!</span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Photos by Sally Rae </span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">'Chicken Emporium' design coordinator - Sally Rae </span></b></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">'Chicken Emporium' construction assistance and supervised by Sally Rae</span></b></span><br /></span></span></span></span></span></span></span></span></span></span></div><p></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-56195469304032969112020-11-02T16:37:00.000-08:002020-11-02T16:37:46.745-08:00Chestnut Stuffed Cabbage Rolls<p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4P1rVsqDX1l7B-wCiGztzOY_KU3gtQboyjOyTkqNnM94GPxsfwOAaHweA6xwp8-aP_LMkfkQ5kb5KZEG7R7fyWNwhld8_MV9_-BBJmF-T2O7f_Xzlh9wYk9ig8woy9Ke2SsIwmVZMfR1/s540/IMG_7428-bs.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw4P1rVsqDX1l7B-wCiGztzOY_KU3gtQboyjOyTkqNnM94GPxsfwOAaHweA6xwp8-aP_LMkfkQ5kb5KZEG7R7fyWNwhld8_MV9_-BBJmF-T2O7f_Xzlh9wYk9ig8woy9Ke2SsIwmVZMfR1/s320/IMG_7428-bs.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Chestnut Stuffed Cabbage Rolls</span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">A few times per week I prepare a meatless meal ... </span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">I made these 'Chestnut Stuffed Cabbage Rolls' </span></span>for Thanksgiving Dinner and they were filling and delicious!</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">I grow two varieties of early cabbage; Tiara and Taiwan. Both are very tender yet crunchy. They are an incredible addition to stir fries, salads and soups. Their tender leaves were perfect to make this meatless cabbage roll recipe. </span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;">If you give this recipe a try, please let me know in the 'Comment' section below...</span></span><br /><br /><span style="font-family: helvetica;"><span style="color: #990000;"><u><b>CHESTNUT STUFFED CABBAGE ROLLS</b></u> Yield: 16-18 cabbage rolls <br /></span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;"><b><u>Ingredients</u></b>:</span></span></p><p><span style="font-family: helvetica;"><span style="color: #990000;">6 oz. roasted, peeled and cooled chestnuts <b>(*see directions below)</b><br />⅓ cup small diced parsnips <br />½ cup small diced carrots <br />1 small early or savoy cabbage <br />½ yellow onion <br />1 tsp. avocado oil <br />2 oz. white wine <br />½ tsp. sea salt <br />½ tsp. poultry seasoning <br />¼ tsp. coarse black pepper <br />1 Tbsp. white wine <br /></span></span><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;">¼</span></span> </span></span>cup vegetable stock<br /></span></span></p><div><span style="font-family: helvetica;"><span style="color: #990000;"><b><u>Directions</u></b>:</span></span></div><div><span style="font-family: helvetica;"><span style="color: #990000;"><b> *</b><u>To roast and peel fresh chestnuts</u>; Preheat oven to 425F. Thoroughly wash the chestnuts then with a sharp paring knife, cut an 'x' in the skin on the round side of each chestnut.This keeps them from exploding from internal pressure and makes them easy to peel after roasting. Arrange on a bake sheet and bake in preheated oven for 15-20 minutes or until the skins pull back and the nutmeats soften. Remove from the oven and pile the hot chestnuts on an old towel. Wrap tightly and squeeze until you hear a crackling sound. Then let them sit a few minutes. Pull off the dark shells and the papery membrane to reveal the yellowish white meat. Allow to cool.<br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="color: #990000;"></span></span></div><p><span style="font-family: helvetica;"><span style="color: #990000;"><u>For the cabbage roll filling</u>; Peel parsnip and carrot, small dice and steam 20 minutes. Steam the whole cabbage 20 minutes. Peel onion and finely dice. Sweat onion in a pan with avocado oil. Add chestnuts, cook a few minutes. Add carrot and parsnip, reduce heat and cook 2-3 minutes. <br /><br />Deglaze pan with wine and season with salt, pepper and poultry seasoning. Separate and set aside 16-18 whole cabbage leaves and enough to cover both the top and bottom in the baking dish. To a food processor; purée the chestnut/carrot mixture and the rest of the cabbage. Use a #30 scoop (a generous 2 Tbsp.) to divide the mixture into 16-18 balls. Place a ball in the middle of each leaf. Fold sides over and roll up. <br /><br />Place rolls in an ovenproof dish lined with cabbage leaves, cover with cabbage leaves. Pour over 1 Tbsp. wine and </span></span><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;">¼ to</span></span> ⅓ cup of stock and bake at 350°F until warmed through.</span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit</span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span><span><span><span><span><span><span><span style="mso-ansi-language: EN-US;">Recipe by Sally Rae</span></span></span></span></span></span></span></span></span></span></span></span></b></div><div style="text-align: left;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><b><span style="font-size: x-small;"><span style="color: #cc0000;">Photo by Sally Rae</span></span></b> <br /></span></span></span></span></span></span></span></span></span></span></div><p></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-20166468149296712862020-10-05T17:58:00.001-07:002020-10-05T18:48:03.979-07:00A Time to Give Thanks<p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="font-size: medium;">I have so much to be Thankful for ...</span> Denman Island is a safe and caring community, I can grow our own food 12 months of the year, what I don't grow I can buy from local organic farms, we have a beautiful spacious property with stunning ocean/mountain/island views. I'm thankful for the warm dry home that we built, wonderful neighbors we can rely on, a year 'round abundant water supply, four-legged friends who enrich our lives, provide companionship and entertainment ... we have each other for love and support, and between us skills in; cooking, baking, sewing, gardening, hair cutting, dog grooming, building, massage therapy ... to name only a few!</span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgKbIRUbKqCxNKcek6HOowRLLWs9gW4AAOGAyo09KMyZSm-dl8d-n_rp1dkt7q33CXtWMAbz1bi9jkgSvOcnqb-jpecJduAjcTVWvD5Puxr-XehqyQcI4V5RGDzh43TfGM3GNpsPO3NxH/s540/IMG_7424-cs.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgKbIRUbKqCxNKcek6HOowRLLWs9gW4AAOGAyo09KMyZSm-dl8d-n_rp1dkt7q33CXtWMAbz1bi9jkgSvOcnqb-jpecJduAjcTVWvD5Puxr-XehqyQcI4V5RGDzh43TfGM3GNpsPO3NxH/w320-h240/IMG_7424-cs.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Garden and greenhouse harvest October 5th, 2020</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">We have remained safe
through the Covid-19 pandemic and are happy to stay at home. I am
thankful that although our Island is small we have a Medical Clinic,
doctors including TCM, a fire department, first responders, paramedics
and home support workers. I am thankful for our General Store, Post Office, Hardware Store and the Farmer's Market. Last but not least, I'm thankful for my family, dear friends, clients and
neighbo</span></span>rs.</span></span> <br /></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;">As we all prepare for a different Thanksgiving weekend this year, I wish you thankful thoughts, good health ... and a beautiful celebration dinner. From our home to yours we wish you a happy, safe Thanksgiving ...</span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit</span></span></span></span></span></span></span></span></span></span></p><div style="text-align: left;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: helvetica;">Photo by Sally Rae</span></span></b></span></div><div style="text-align: left;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Produce grown by Sally Rae</span></b></span><br /></span></span></div>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-86688860100227945442020-09-27T21:11:00.001-07:002020-09-27T21:11:46.669-07:00Storm Season and Garden Clean Up<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqajCCiW319tWpCxAN9Wfbyi8OZRu-3Bnrkpzk1C4y8J1X5NwfS9BI81BMUNpET4TkEbOnyVwBouIx3wYpJjl5bfdBflQzi3KPF6srms9fZdS6Z6oWr8IjSsmSuJzz7H4kgLB94319ekX0/s540/IMG_7388-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqajCCiW319tWpCxAN9Wfbyi8OZRu-3Bnrkpzk1C4y8J1X5NwfS9BI81BMUNpET4TkEbOnyVwBouIx3wYpJjl5bfdBflQzi3KPF6srms9fZdS6Z6oWr8IjSsmSuJzz7H4kgLB94319ekX0/w200-h150/IMG_7388-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Mercury cukes and Borghese tomato </span></span></b></span></td><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;"> </span></span></b></span><br /></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;">After a rainy, cold June... the hot, dry September produced some bountiful harvests. My tomatoes are slow to ripen because I had to restart seeds after losing 2 trays of seedli</span></span><span style="color: #990000;"><span style="font-family: helvetica;">ngs to damping off. The outside tomato plants are struggling and probably won't produce much... but in the greenhouse some are starting to ripen and they are beauties! Also the Mercury cucumbers in the greenhouse are going to be hard to live without in the coming weeks of cooler weather. <br /></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4W4zUOUgFVXXUiL5aMDgxwAROFUugIIz5RjkhbJdL3FDQ590hQCGezeWBVtYf3OdoOsfjj8SmfKJHAh-HQCeFmFpcCTWrh1lyMxUhkMvWc68TcLWNMGzLcfGO390zj6tl9ugCeNshQmWm/s540/IMG_7414-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4W4zUOUgFVXXUiL5aMDgxwAROFUugIIz5RjkhbJdL3FDQ590hQCGezeWBVtYf3OdoOsfjj8SmfKJHAh-HQCeFmFpcCTWrh1lyMxUhkMvWc68TcLWNMGzLcfGO390zj6tl9ugCeNshQmWm/w200-h150/IMG_7414-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Sally's Outdoor Sa</span></span></b><b><span style="font-size: x-small;"><span style="font-family: times;">lsa 1lb. 13oz.</span></span></b></span><br /></td></tr></tbody></table><span style="color: #990000;"><span style="font-family: helvetica;">Last week I picked the first and largest of my 'Sally's Outdoor Salsa' tomatoes, weighing in at 1 lb. 13oz. Not a</span></span><span style="color: #990000;"><span style="font-family: helvetica;"> record breaker compared to last years ginormous specimen that tipped the scale at my record of <a href="https://www.blogger.com/blog/post/edit/5637586420316176272/3109999732567287030">2 lb. 5 3/4oz.</a><span style="color: #cc0000;"> <span style="color: #990000;">I couldn't wait to slice into this beauty, the photo below, a single 'slice' dwarfs a Portofino Brioche Hamburger bun cut in half! For sure I saved seeds from this one! </span></span></span></span><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">I had too many cabbages to use and left two of the early Taiwan Cabbage
out in the garden. When the rain started I didn't want them to split so I
picked them. </span></span></span></span></span></span></span></span><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT6X0NQGKFHc7zwj85ZymwTXWOIjOOzDalYhs1FW-jQhe0gGp_kG9fJ6nWI5nfp0xfzsmfypgUKDSnmqHH9ieAOpmDanMT3dICDksJ4VdHTfkTw0T3coCz7UJvPKGgzRcjba62nbtgqHA/s540/IMG_7392-s.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></span></span></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV8Ln8VrX7i9ncpRMWJsq8tuy4QSz8DpSvE9_WZI91NbEVKYVbhBe5bKY-PiYmokdiJeS-SKbvhfo7ZJlrlUIQwUz1PMIfSnfrioj0_1nnsQljF8VAnl2U8Z8GuI68GEOagMKYuwuhyphenhyphenp4/s540/IMG_7416-s.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV8Ln8VrX7i9ncpRMWJsq8tuy4QSz8DpSvE9_WZI91NbEVKYVbhBe5bKY-PiYmokdiJeS-SKbvhfo7ZJlrlUIQwUz1PMIfSnfrioj0_1nnsQljF8VAnl2U8Z8GuI68GEOagMKYuwuhyphenhyphenp4/w200-h150/IMG_7416-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><span style="font-size: x-small;"><b><span style="font-family: times;">A slice compared to open hamburger bun</span></b></span></span><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">Of course the s</span></span></span></span></span></span></span><span style="color: #990000;"><span><span style="font-family: helvetica;"><span><span><span><span style="font-family: helvetica;"><span><span style="font-family: helvetica;">lugs and earwigs had a good tim</span></span></span></span></span></span></span></span><span><span style="font-family: helvetica;"><span><span><span><span style="font-family: helvetica;"><span><span style="font-family: helvetica;">e with them in the garden that long.
Also under each, about 4-6 little cabbages had started to grow at the
base. They looked like big Brussels Sprouts!</span></span></span></span></span></span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></span></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMplqBWTMkl6LOPTGjJ7Fb_cj3KniylAchpkkxQUISU5rFcPJRYNw0-64gggLVCiy0UYFQRb4ZLlnQf0YdnVlc3IVJEH4y5V1JFRb0FDUjCQ5nEdkC7X2Ot43mX2-oPr568427PR9Tnt3j/s540/IMG_7392-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMplqBWTMkl6LOPTGjJ7Fb_cj3KniylAchpkkxQUISU5rFcPJRYNw0-64gggLVCiy0UYFQRb4ZLlnQf0YdnVlc3IVJEH4y5V1JFRb0FDUjCQ5nEdkC7X2Ot43mX2-oPr568427PR9Tnt3j/w200-h150/IMG_7392-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">Taiwan Cabbage</span></span></b></span><br /></td></tr></tbody></table><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">This past week we had the first big wind and rain storms come through our area. There is still so much to get done with garden clean up. Next week we are predicted to have sun and more sun with temperatures up to 8 degrees C. above normal. What a crazy year in many ways!!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBEVVElw_YfZ983ZyvuUScxfxXe53QGsxmVh0i7JDI7N8972hFdkTzxV_GeubUwb4e5PINZt5NMlSr_LMS7z-0K1nq1MfszzHOY8aLoY0sgUUK3mv-uIDPXXURGimKbemP6cI11lSKs9Z/s540/IMG_7402-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBEVVElw_YfZ983ZyvuUScxfxXe53QGsxmVh0i7JDI7N8972hFdkTzxV_GeubUwb4e5PINZt5NMlSr_LMS7z-0K1nq1MfszzHOY8aLoY0sgUUK3mv-uIDPXXURGimKbemP6cI11lSKs9Z/w200-h150/IMG_7402-s.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">September Seascape Strawberries</span></span></b></span><br /></td></tr></tbody></table> The strawberries are still producing... this plate of berries were picked on September 19th, and today I ate a few while working. With the warm, sunny days next week, I expect to pick another small bowl of beauties! </span></span></span></span></span></span></span><p></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"></span></span></span></span></span></span></span></span></span></span></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_ryyxcc1scC6RM9pBTCL4AA_YWRPAnP61F2AlvjhIbSeNU-dThOthFZQGohjBO8ST_3PskVMuarMP0eEznYQB9Y5tILo85zGMn49IfPvblsOQHn_98MDQXxIqY_5UW0KBGBKZEEBQzWk/s540/IMG_7420-bs.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_ryyxcc1scC6RM9pBTCL4AA_YWRPAnP61F2AlvjhIbSeNU-dThOthFZQGohjBO8ST_3PskVMuarMP0eEznYQB9Y5tILo85zGMn49IfPvblsOQHn_98MDQXxIqY_5UW0KBGBKZEEBQzWk/w200-h150/IMG_7420-bs.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: times;">2 lb. Earlichamp melon</span></span></b></span></td></tr></tbody></table><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;">Today in the greenhouse, the last 'Earlichamp' melon released from the vine... a beauty at 2 pounds! The sweet aroma is incredible. If you noticed, I'm struggling a bit with the new Blogger format. I will eventually figure it out but there are a few glitches in this post, sorry, this could be a steep learning curve for me!!<br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #cc0000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"><span style="color: #990000;"><span style="font-family: helvetica;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit and Happy Gardening!</span></span></span></span></span></span></span></span></span></span></p><p><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Photos by Sally Rae</span></b></span> <br /></span></span></span></span></span></span></span></span></span></span></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><span style="font-family: helvetica;"><br /></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: helvetica;"><br /></span></td></tr></tbody></table><br /><p></p><p></p>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-51313087717322998702020-09-02T12:07:00.001-07:002020-09-27T20:48:31.847-07:00September ... Already?<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">I'm still trying to wrap my head around flipping the calendar to September! It seems the years fly by quickly anyways but so far 2020 has been a bit weird, learning to live with and through Covid-19! A certain amount of isolation is normal for most Denmanites, many of us have been very happy to just stay home. We are very fortunate to have 12 acres to roam, distance from our neighbors and quiet roads to walk. Even more fortunate to grow most of our own food. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcytysW_hh5dDVap8kcZADZ6qL66XrwP_w7vrdgwsQo3QwEDSMPSwKZKQFGIkDZh4fD8l35Yzu0EcNw3z9PoBWsTXEmwzKP7fROiZD_ElWw3Lr1nv5xb7n4eIQsQWbskI9s28ivRJeGs2/s1600/IMG_7376-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcytysW_hh5dDVap8kcZADZ6qL66XrwP_w7vrdgwsQo3QwEDSMPSwKZKQFGIkDZh4fD8l35Yzu0EcNw3z9PoBWsTXEmwzKP7fROiZD_ElWw3Lr1nv5xb7n4eIQsQWbskI9s28ivRJeGs2/s320/IMG_7376-s.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000; font-size: x-small;"><b><span style="font-family: "times" , "times new roman" , serif;">Tomato and melon side of the greenhouse 'jungle'</span></b></span></td></tr>
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">I made good use of the greenhouse this year... with 5 varieties of tomatoes (Celebrity, Radiator Charlie's Mortgage Lifter, Aunt Ruby's German Green, Yellow Hawaiian and Borghese), 3 varieties of small salad cucumbers (Mercury, Diva and Patio Snacker), a Partenon zucchini (that I rescued from the garden slugs in May), Earlichamp </span></span><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">cantaloupe</span></span>, Cream of Saskatchewan</span></span><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> watermelon </span></span> and between all that, lots of flowers to bring in the pollinators. Into a small, sunny corner on August 9th, I added Little Gem Romaine lettuce and Celtuce from <a href="https://gourmetbysallyrae.blogspot.com/2020/03/a-home-garden-for-food-security.html">Baker Creek Heirloom Seed Co.</a> for winter harvest.</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCt4gF-Ux688iRRPGLm2acs3BcLLfKlDCPww41iilburyf6cWby5OFt-w5XTJ2B5Gl6LJcs51UDddSpyYm3C7I6ZXJOQOyD6C_sXKFtgKRe_oxc2GJIjFjA6-wovJNHf0hmdh6G8FWTRk/s1600/IMG_7386-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCt4gF-Ux688iRRPGLm2acs3BcLLfKlDCPww41iilburyf6cWby5OFt-w5XTJ2B5Gl6LJcs51UDddSpyYm3C7I6ZXJOQOyD6C_sXKFtgKRe_oxc2GJIjFjA6-wovJNHf0hmdh6G8FWTRk/s200/IMG_7386-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;"><b><span style="color: #cc0000;">First small cantaloupe - September 1st.</span></b></span></td></tr>
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">I found the first <a href="https://gourmetbysallyrae.blogspot.com/2018/10/marvelous-melon-experiment.html">'Earlichamp' melon</a> had released itself from the vine yesterday. It fits into the palm of my hand and smells amazing! Unfortunately the <a href="https://gourmetbysallyrae.blogspot.com/2018/10/marvelous-melon-experiment.html">Cream of Saskatchewan Watermelon</a> had a rough start and by the time it germinated and got going, it was a bit late so I doubt there will be any fruit to sample this year. </span></span><br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">The cucumbers have been incredibly prolific, between 10-17 small cukes every week! I pulled out the 'Patio Snacker' quite early on because it was my first time growing that variety and I was not fond of the spiny skin nor the flavor. The Mercury and Diva are my long time favorites and are more than enough for me to keep up with!</span></span></span><br />
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">All my tomato starts were late because I lost 2 trays of seedlings to damping off when I transplanted them. The Borghese is from a friend and are mainly used for sun-dried tomatoes. They are small, meaty, oval shaped and grow like a cluster of grapes. In my household these will make a perfect addition to 'Roasted Tomato Sauce'. In mid August I did a severe pruning of the tomatoes... removed leaves for air flow, cut off all the smaller fruit, any new blossoms and shoots. I still have hope that I will get a crop from the greenhouse but the ones outside, in the garden are looking pretty sad. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxmWkJkHOxZZzVq5-j-AQco64t84qsNCYfxUEqg6HkR_6j6fd-zxk4NIpbIT79NgEerHdgiGGmWyLJG6mercBL5Gbch_C1X6Qq6VgzUo7UmP1LgHxffsycD7BK2L-QJclAjbey6uGqf4q/s1600/IMG_7383-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxmWkJkHOxZZzVq5-j-AQco64t84qsNCYfxUEqg6HkR_6j6fd-zxk4NIpbIT79NgEerHdgiGGmWyLJG6mercBL5Gbch_C1X6Qq6VgzUo7UmP1LgHxffsycD7BK2L-QJclAjbey6uGqf4q/s200/IMG_7383-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: times;"><span><b><span style="color: #cc0000;">Huge Seascape Strawberries</span></b></span></span></span></td></tr>
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">The winter lettuce crop is looking good and is a first time experiment for me. Also for winter harvest I've recently put more cabbage plant starts in the garden... 2 Lennox (110 day) cabbage that will be used in January for my sauerkraut and this year I'm trying 4 Tiara Cabbage for fall harvest. I plant Tiara as an early (45 day) cabbage. They are so delicate, sweet and crunchy it will be hard to live without them on the menu, so this year I'm trying a second, later crop.</span></span><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif"> </span></span><br />
<br />
<span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">The <a href="https://gourmetbysallyrae.blogspot.com/2015/09/september-strawberries.html">Seascape Strawberries</a> are in full swing of their second crop and if the weather stays dry, they will continue to <a href="https://gourmetbysallyrae.blogspot.com/2014/10/strawberries-in-october.html">produce and ripen into late October</a>. They never disappoint ... huge, juicy and sweet!</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7G_zmSIdm8Rg9tpYe8d9wqn3MUPR02_lO0sF6op0wJNLjLBJ18EWQBaoZWAnrZEBBKgU-vNmtF0aPClbkUZuPhPeDmrLw_eHkupeOBHPSj2iFBCC8dFuC_TZu3IVjtHXVzkFw8ioairw/s1600/IMG_7378-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="405" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7G_zmSIdm8Rg9tpYe8d9wqn3MUPR02_lO0sF6op0wJNLjLBJ18EWQBaoZWAnrZEBBKgU-vNmtF0aPClbkUZuPhPeDmrLw_eHkupeOBHPSj2iFBCC8dFuC_TZu3IVjtHXVzkFw8ioairw/s320/IMG_7378-s.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: times;"><a href="https://gourmetbysallyrae.blogspot.com/2020/03/a-home-garden-for-food-security.html"><span style="color: #cc0000;"><b><span>Thai Double Blue Butterfly Pea</span></b></span></a></span></span></td></tr>
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">Another new and unusual seed from Baker Creek was the <a href="https://gourmetbysallyrae.blogspot.com/2020/03/a-home-garden-for-food-security.html">'Thai Double Blue Butterfly Pea'</a> ... it was a bit fussy to germinate and an expensive, rare seed. I have seen this flower used to make a blue colored tea that when an acid (lemon juice) is added, it turns to pink. The tea is said to 'refresh the brain and boost its activity and function'. It is also used to color rice and desserts, so I was really excited to find and try to grow this plant! I have it in a pot on the deck, near the door so I can keep a close eye on it. I have been saving the flowers to use later. It is hardy in Zones 10 and 11 so I'll try to overwinter it in my sun-room.</span></span><br />
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<span style="font-family: helvetica;"><span style="color: #990000;"><span face=""trebuchet ms" , sans-serif">It's time to start <a href="https://gourmetbysallyrae.blogspot.com/2018/10/time-to-plant-garlic.html">planning your garlic bed</a> for this winter. If not already done, sort your seed and get a bed ready for mid October planting. The long weekend weather looks to be sunny and warm here on the Island, so I'm going to take advantage of the great outdoors and start on some garden clean up for fall. I've said it before and I'll say it again, one of my big 'beefs' is hauling huge, unruly, slimy squash plants out of the garden once the weather turns to fall. I'm ready to do that with the summer squash now ... in the sunshine! With the Partenon zucchini in the greenhouse I'll have fresh zucchini for a while into fall I'm sure!</span></span></span><br />
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<span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time ...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit and Happy Gardening!</span></span></span></span></span></span></span></span></span><br />
<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Please be safe, stay healthy, wear a face mask and take good care...</span></span><br />
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<span style="color: #cc0000;"><span face=""Trebuchet MS", sans-serif"><b><span style="font-size: x-small;"><span style="color: #cc0000;"><span style="color: #990000;">Photos by Sally Rae </span></span></span></b></span></span></span>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-48341823523738939252020-08-09T22:55:00.004-07:002020-12-19T15:09:27.172-08:00Summer Spiral Slaw<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi41tIH7UjBiUoR5OgTcYkWK3rHh67MLSTTIxp5WGy9E8gj-nQ1o-clP4veJrK6MkMQV2fghqAQXulZn9-TX2RwKHMuOZtgeDx692oJkV4QVb2V-c1RoEl6SWmVItjg1xZ5Iq3HsOxuEJY/s1600/IMG_7375-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi41tIH7UjBiUoR5OgTcYkWK3rHh67MLSTTIxp5WGy9E8gj-nQ1o-clP4veJrK6MkMQV2fghqAQXulZn9-TX2RwKHMuOZtgeDx692oJkV4QVb2V-c1RoEl6SWmVItjg1xZ5Iq3HsOxuEJY/s200/IMG_7375-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "times";"><span style="color: #cc0000;"><b>Second crop of Seascape Strawberries</b></span></span></span></td></tr>
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<span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Hot
summer days just scream fresh salads! The temperature in our house is
bearable with the cross breeze from the ocean, but most evenings I
really don't want to turn on the stove or oven. Right now the garden is
producing lots of summer squash (multi-colored patty pans and several
varieties of zucchini), cucumbers (Mercury and Diva in the greenhouse and Corentine in the garden for fermented dill pickles), early cabbage (Taiwan and Tiara),
huge 'Easter Egg' radishes (that are surprisingly mild and not fibrous), scallions, 3 colors of bush beans, broccoli, figs
(Desert King), fresh herbs (lovage, dillweed, oregano, rosemary), red
romaine lettuce, Uncle Robert's purple potatoes, the end of the snap
peas and </span><span style="color: #990000;"><span style="color: #990000;">the second crop of Seascape strawberries are starting</span>. </span><span style="color: #990000;">The garlic is cured, cleaned and cut with seed set aside for October planting. A busy time!</span></span></span> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapjYn1s7TKuU-DqULSvBayvTVSavIXHcZB9IEf5eVmAjMj9HFvUHN0igybRH9-D5DOQyLwVmq_Z1FNTm8slvNoUew-nJjDOm4dTE7qR8S6JoISUIM5cwO5-WetqJF45rcPJ0tlEC-IWcq/s1600/IMG_7369-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapjYn1s7TKuU-DqULSvBayvTVSavIXHcZB9IEf5eVmAjMj9HFvUHN0igybRH9-D5DOQyLwVmq_Z1FNTm8slvNoUew-nJjDOm4dTE7qR8S6JoISUIM5cwO5-WetqJF45rcPJ0tlEC-IWcq/s200/IMG_7369-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "times";"><span style="color: #cc0000;"><b>Garlic ~ cured, cleaned and trimmed</b></span></span></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4_Ax445DQQtpxHdMWPThwSmVbYW1bFaxIpT7sBkTOp3Z6Jxp5AdII-KBdQY7cLp04rF5ErXT5UnfI5yVAmE3wCAZZhVBVi3eq717vooEXyjpfCbo4GlwP1BkM1RKYGtzpylI6GfemRz_/s1600/IMG_7371-s.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4_Ax445DQQtpxHdMWPThwSmVbYW1bFaxIpT7sBkTOp3Z6Jxp5AdII-KBdQY7cLp04rF5ErXT5UnfI5yVAmE3wCAZZhVBVi3eq717vooEXyjpfCbo4GlwP1BkM1RKYGtzpylI6GfemRz_/s200/IMG_7371-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "times";"><b><span style="color: #cc0000;">Taiwan Early Cabbage</span></b></span></span></td></tr>
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<span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">I've given away a few of the fresh, early cabbage heads and one friend commented... "cabbage was on my shopping list, coleslaw is my favorite salad." Hmmm, that got me thinking because coleslaw is <u><i>not</i></u> a favorite of mine... BUT ...the early cabbage I grow is so sweet, delicate and tender that I snack on it while cutting or preparing it... so why not try a slaw with a twist (sorry, couldn't resist the pun!) </span></span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPgDCnVwDY7-z8ArRyWLNkv5p2BoYGYRTgNe3yRCLuGkYyT-wf5es3DNp0F_1rXaYj7ydFagyL2wDNUxCVvmRU247pSmo_oQKtS6PqjkHzO0nik-vAqhgwO5g_HVHF7bh0MjtdfnPJrTQ/s1600/IMG_7368-s.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="405" data-original-width="540" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjPgDCnVwDY7-z8ArRyWLNkv5p2BoYGYRTgNe3yRCLuGkYyT-wf5es3DNp0F_1rXaYj7ydFagyL2wDNUxCVvmRU247pSmo_oQKtS6PqjkHzO0nik-vAqhgwO5g_HVHF7bh0MjtdfnPJrTQ/s200/IMG_7368-s.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "times";"><b><span style="color: #cc0000;">Summer Spiral Slaw</span></b></span></span></td></tr>
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<span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">With my favorite <a href="https://gourmetbysallyrae.blogspot.com/2018/11/turn-vegetables-into-noodles.html">little spiralizer machine</a> I 'zoodled' some yellow patty pans that got a bit big, a big radish, a seedless cucumber and a few carrots for texture and more color. <span style="color: #990000;">I broke the vegetable noodles into 4-6" long pieces,</span> tossed in some thinly sliced scallions and thinly sliced Taiwan early cabbage. </span></span><br />
<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Put the vegetable mixture into a bowl and poured over a recipe of my <a href="https://gourmetbysallyrae.blogspot.com/2019/12/paleo-marinade-for-vegetables.html">'Paleo Vegetable Salad Marinade'</a> posted last December. Let it sit for a few days and OMG, delicious!! Great as a side dish but I also drained some and used it instead of relish on a turkey burger, outstanding!! </span></span><br />
<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Instead of getting bored with the same old marinated vegetables, I gave this salad a summer twist with cabbage instead of cauliflower and spiralized all the other vegetables that would have normally gone into the marinade</span><span style="color: #990000;"><span style="color: #990000;"> (carrots, zucchini, cucumber, plus the addition of radish)</span>. Voila! ...a fun summer make over! </span></span><br />
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<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Until next time...</span><span style="color: #990000;"><span style="color: #990000;"> </span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="mso-ansi-language: EN-US;">Bon Appétit and </span></span></span></span></span></span></span>have fun reinventing your salads</span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;">!</span></span></span></span></span><br />
<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;">Please stay healthy, be safe, wear a face mask and take good care...</span></span><br />
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<span face=""Trebuchet MS", sans-serif"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Photos by Sally Rae</span></b></span></span></span></span></span><br />
</span><span style="color: #990000;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: helvetica;"><span face=""Trebuchet MS", sans-serif"><span style="color: #cc0000;"><b><span style="font-size: x-small;">Recipes by Sally Rae </span></b></span></span></span> </span></span></span>Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com2tag:blogger.com,1999:blog-5637586420316176272.post-75532870564615965182020-08-06T17:15:00.000-07:002020-08-08T16:36:48.485-07:00Paleo Caesar Salad Dressing<div>
<span style="font-family: "trebuchet";"><span style="color: #990000;"><span style="font-family: "verdana";">Any</span></span><span style="font-family: "verdana";"><span style="color: #990000;">one who has dined out with me knows how much I <u><i><b>love</b></i></u> Caesar Salad Dressing ... </span></span></span><span style="font-family: "trebuchet";"><span style="font-family: "verdana";"><span style="color: #990000;">I order a '<i>dressed Caesar Salad with extra dressing on the side</i>'. I joke by saying 'bring me a soup bowl of dressing with a few leaves of Romaine.'</span></span></span><br />
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<span style="font-family: "trebuchet";"><span style="font-family: "verdana";"><span style="color: #990000;">Joking aside, when my diet changed to Paleo, most commercial and homemade salad dressings are not allowed due to; the type of oils used, sulfites and other ingredients that are not Paleo compliant. </span></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuYUmG5uRUacBdZ6u2w5XJBxq-ohRw7a7mWMhmRr1cfAEpLLB-9EjqzSpNMyhvlfFmUhY7sQlNG-eLPl_pooxfvkA_8kDP6QVky_pW5AqDbc3CCg0qSq01pt0ugSYamyjL8pNj2ienAmE/s1600/IMG_7366-s.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="540" data-original-width="405" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuYUmG5uRUacBdZ6u2w5XJBxq-ohRw7a7mWMhmRr1cfAEpLLB-9EjqzSpNMyhvlfFmUhY7sQlNG-eLPl_pooxfvkA_8kDP6QVky_pW5AqDbc3CCg0qSq01pt0ugSYamyjL8pNj2ienAmE/s200/IMG_7366-s.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-family: "times" , "times new roman" , serif;">Expensive and lacks zing</span></b></span></td></tr>
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<span style="font-family: "trebuchet";"><span style="font-family: "verdana";"><span style="color: #990000;">The store bought version of Paleo Caesar Dressing from Primal Kitchen costs about $10 for a 237ml bottle. It is soy and canola free, dairy free, made with apple cider vinegar, avocado oil and is Paleo friendly... BUT ... disappointing. To me it doesn't taste like the Caesar Dressing I crave. It is expensive and lacks the zing of garlic and tang of what I'm looking for. </span></span></span><br />
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<span style="font-family: "trebuchet";"><span style="font-family: "verdana";"><span style="color: #990000;">After being so disappointed with the cost and flavor of commercial versions of Paleo salad dressings, in particular Caesar, I started to experiment on a homemade version. I feel this one has been perfected to my liking. Certainly not the 'original Caesar Dressing', but for me a great step above the commercial version I've tried! It is garlicky, tangy with fresh lemon juice and so thick it has to be spooned out of a jar! It does thin down at room temperature but who wants to wait that long to devour your salad! </span></span></span><span style="font-family: "trebuchet";"><span style="font-family: "verdana";"><span style="color: #990000;"><span style="color: #990000;">I always make the <b>'<u>Double Batch</u>'</b> in the <b>**Chef's Notes</b> below and it never stays in my fridge to the 3 week 'Best Before' date!</span> Give it a try and let me know what you think in the Comments below. </span></span></span></div>
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<span style="color: #990000;"><span style="font-family: "times" , "times new roman" , serif;"><b><u>SALLY'S PALEO CAESAR SALAD DRESSING</u></b> <b><span style="font-size: x-small;">Yield: about 1-1/2 cups</span></b> </span></span></div>
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<span style="color: #990000;"><b><span style="font-size: x-small;"><span style="font-family: "times" , "times new roman" , serif;">This thi</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;">ck, garlicky, tangy dressing has hit the spot for my Caesar Salad cravings, it is Paleo and dairy-free</span>.</span></span></b><span style="font-family: "trebuchet ms" , sans-serif;"></span> </span><br />
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<span style="color: #990000;">2/3 cup organic extra virgin olive oil (or use half avocado oil)</span><br />
<span style="color: #990000;">1/3 cup fresh squeezed lemon juice (about 2 lemons) *NO substitute!!</span><br />
<span style="color: #990000;">2 Tbsp. nutritional yeast</span><br />
<span style="color: #990000;">1 Tbsp. capers, well drained (or they will thin down the dressing)</span><br />
<span style="color: #990000;">1¼ tsp. (1-2 cloves) minced garlic</span><br />
<span style="color: #990000;">1 Tbsp. anchovy paste </span><span style="color: #990000;"> </span><br />
<span style="color: #990000;">1½ tsp. Paleo friendly Dijon mustard (I use Maison Orphee brand)</span><br />
<span style="color: #990000;">Fresh ground black pepper</span><br />
<span style="color: #990000;">Sea salt, optional</span><span style="color: #990000;"> </span><br />
<br />
<span style="color: #990000;">Place all ingredients in a blender and blend on low for 10-20
seconds until emulsified and thick. Taste and adjust the seasoning to your
liking with more salt, pepper, oil or citrus juice. Store in an
airtight glass jar, (not a bottle), in the fridge for up to 3 weeks. Label and date the jar of dressing with the 'Best Before' 3 week date.</span>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><b><span style="font-family: "times" , "times new roman" , serif;">Sally's Paleo Caesar Dressing - thick, garlicky, tangy</span></b></span></td></tr>
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<b><span style="color: #990000;">**<u>Chef's Notes</u>:</span></b></div>
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<ul>
<li><span style="color: #990000;">Try the dressing first without added salt, the capers and anchovies might be salty enough for your taste buds.</span><span style="color: #990000;"> </span></li>
<li><span style="color: #990000;">Drain the capers well for a thicker dressing.</span></li>
<li><span style="color: #990000;">
Once refrigerated this dressing will be thick enough to spoon out of a jar. It
will thin at room temperature.</span></li>
<li><span style="color: #990000;">To make a <u><b>Double Batch</b></u><b>: </b></span><span style="color: #990000;"><span style="color: #990000;"> into a blender, </span>measure <b>2/3 cup avocado oil</b> and double the amount of all other ingredients. </span><span style="color: #990000;"><b> </b>Blend on medium speed, then reduce to low and slowly drizzle in <b>2/3 cup extra virgin olive oil</b>. Increase speed to medium and blend until emulsified and thick. </span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;">Until next time... </span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="mso-ansi-language: EN-US;">Bon Appétit</span></span></span></span>!</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;">Please stay healthy, be safe, wear a face mask and take good care...</span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="mso-ansi-language: EN-US;"><br /></span></span></span></span></span></span></span></span></span></span></span></span></span>
<span style="font-size: x-small;"><span style="color: #cc0000;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #cc0000;"><b><span style="font-size: xx-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;">Recipe by Sally Rae</span></span></span></b></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><span style="color: #cc0000;"><b><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;">Photos by Sally Rae</span></span></span> </b></span></span></span><br />
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<![endif]-->Sally Raehttp://www.blogger.com/profile/18359723367626358855noreply@blogger.com0