A Stroll Through the Garden

Tiger Lillies

Honeycrisp Apple Tree

Fig Tree

Wild Arugula

Kale and Chamomile

Rose Bush

Borage

White Echinacea

New Favorite Sewing Project

Okay so I know this isn't the best picture, but I had to

write about this Anna Marie Horner bag (Multi-Tasker Tote) that I just made. I LOVE it! Not only is it cute, and functional, but the realm of possibilities are endless with so many great fabrics out there right now. It was a fairly easy project that came together a lot faster than I expected. You can find the pattern here and while you are there check out her amazing fabrics, other patterns and blog. I have already planned on making another one for myself and a few for birthday presents this year.

SO TASTY & SO FRESH!

For almost a month now we have been able to pick salad greens out of our garden every night for tasty and healthy salads. We have been eating loads of spinach and arugula with a little baby lettuce thrown in every few days. I can't seem to get enough of eating salad and I love being able to experiment with what is in season and in our freezer, fridge and pantry to top these beautiful greens. I thought I would share some of my favorite combinations:

*pumpkins or winter squash (from last season) cubed and oven roasted in oil, maple syrup & pepper flakes combined w/ sheep's milk feta, toasted pecans or pepitas & red onion w/ balsamic maple syrup vinaigrette

*goat cheese, fresh MI strawberries, toasted pecans, balsamic vinegar & e.v.o.o.

* oven-dried tomatoes (from last season), avocado, toasted pine-nuts, red onion w/ balsamic maple syrup vinaigrette

* straight up arugula w/goat cheese, toasted pine nuts, balsamic vinegar & e.v.o.o.

* fennel sliced very thin, white beans, oven-dried tomatoes, shaved Parmesan, lemon juice & e.v.o.o.

Healthy Lunches

Now that the kids are home I am determined to be on top of keeping our snacks and lunches healthy and diverse. So I will periodically be posting some easy, fun, and healthy snacks as well as lunch menus for all of those mamas and papas out there who are trying to do the same.

This is what we ate today...

Here are the recipes.

Yogurt Dip/Salad Dressing:

1 Cup of plain yogurt

1/4 cup shredded Parmesan cheese

1 Tbsp. fresh lemon juice

1/2 tsp. minced garlic

1-2 tsp. fresh dill

1 tsp. black pepper

salt to taste if you wish

*Combine & good for 2 days

Brown Rice Salad:

1 Cup of cooked brown rice

2 diced carrots

2 celery stalks diced

1 red, yellow or orange sweet bell pepper diced

1/2 red onion diced

1/2 cup toasted pine nuts

fresh dill

1 clove mined garlic

rice vinegar

e.v.o.o.

sea salt & pepper

Cook the brown rice and let cool. While the rice is cooking/cooling chop up all of the veggies and put in a large bowl. Toss the veggies in a couple of tablespoons of extra virgin olive oil and about 1/4 cup of rice vinegar. Once the rice is cooled a bit add it to the veggies and mix well. Then add in the garlic, dill and pine nuts and mix well. At this point I do a lot of taste testing and continue to add rice vinegar, dill, salt and pepper till I get it where I want it. Enjoy!

New Look!

I LOVE this backdrop...but wondering if it is a little too busy? What do you all think? Please drop me some comments and let me know!

Even MORE Rhubarb!

10 1/2 lbs. of rhubarb =

2 quarts & 1 pint canned

6 half-pints of rhubarb ginger jam

6 cups of diced rhubarb in the freezer

mmmm.......

Monday Menus:

Monday: asparagus w/ lemon & oregano aoili, brown rice salad & a fresh spinach & arugula salad

Tuesday: orzo & pea soup, sauteed cabbage in bebar spice & arugula tossed w/aged balsamic vinegar, e.v.o.o. & goat cheese

Wednesday: Nachos & fresh salsa & guacamole

Thursday: Breakfast for dinner at the request of the kids-Sweet potato pancakes, fresh MI strawberries, yogurt & homemade granola

Friday: Cold avocado soup, panzenella salad, homemade bread w/ white bean spread

Saturday: Veggie Lasagna and salad

Sunday: left-overs

3-2-1 COUNTDOWN!!!

Yes, we are in countdown mode here in our house due to the fact that school is done on Tuesday, June 8, 2010. We are all counting down for different reasons of course. The gurl can't wait to be done and have everyday to do what she wants to since she is "the boss;" the boy can't wait to have his sister home to play with everyday (which I am sure will not last long); dad can't wait for his work load to lighten since he works in administration at a school and all of the students and most faculty will be out of the building making the days easier; and mom is counting down MANY things such as my last few days with just me and the boy, the end of my quiet mornings, and possible the end of my sanity! So while they nap and the house is so peaceful and quiet I am enjoying this delicious dessert and "my" time because I know that is just a couple of days the chaos of summer begins!


This is a rhubarb kuchen that I blogged awhile ago. I finally made it this weekend and it was amazing. I altered the recipe a little because I wanted the custard filling to be a little thicker and richer so I added some creme friache' to it and oh good heaven is this tasty! I have been eating it for dessert, breakfast or basically whenever I feel like it!

Just a few things for you to think about...

Here are a few stats from the book Radical Homemakers:


75% of plant genetic diversity has been lost and 30% of livestock breeds area at risk of extinction

75% of the world's food comes from twelve plants and only five animal species

Six companies control 98% of the world's seed sales, four companies slaughter 81% of American beef, and four companies control 70% of American milk sales

66% of adult American are currently overweight or obese

Today's children are now the first generation expected to have a shorter life expectancy than their parents