tag:blogger.com,1999:blog-15302076712869564262024-02-07T07:50:40.973-07:00Lori's GardenMy Garden DelightsLori in the Gardenhttp://www.blogger.com/profile/07594291793174418739noreply@blogger.comBlogger358125tag:blogger.com,1999:blog-1530207671286956426.post-37040686199423009172017-07-15T09:02:00.000-06:002017-07-15T09:06:44.611-06:00Langlais Sculpture Preserve<span style="font-family: "verdana" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;">The Langlais Sculpture Preserve is a remarkable nature and sculpture park honoring the life and accomplishments of artist Bernard Langlais.</span>
<span style="font-family: "verdana" , sans-serif;">Through the generosity of Helen Langlais, who out lived her husband by 30 years, the Colby College received a large bequest of artworks and property upon her death in 2010. Two years later Colby College gifted nearly 3,000 pieces of artwork to the Kohler Foundation which intends to restore, preserve and ultimately gift pieces to non-profit foundations throughout Maine and the United States.</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: small;">This phenomenal sculpture park located in Cushing, Maine opened to the public in the spring of 2016. </span></b></span><br />
<a name='more'></a><span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: small;">The Georges River Land Trust of Rockland is the owner and steward of this amazing park that celebrates Bernard Langlais’s legacy. </span>Early in his career Langlais developed a modernist painting style that brought him fame and notoriety. </b></span><b style="font-family: Verdana, sans-serif;">Several years later while renovating his summer cottage in Cushing he became captivated by working with scraps of wood and creating wall mosaics.</b><br />
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<span style="font-family: "verdana" , sans-serif;"><b>He gave up painting entirely and threw himself into this new medium which he termed ‘painting with wood.’ </b></span><b style="font-family: Verdana, sans-serif;">In the last 11 years of his life he constructed more than 65 monumental wood structures on the 90 acres surrounding his home. </b><b style="font-family: Verdana, sans-serif;">When Langlais died in 1977 at the age of 56 from congestive heart failure no one knew how many pieces of art he left behind. </b><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Many years later an intern asked if she might be allowed to catalog the work in the home and on the property. She discovered nearly 3500 pieces. At the entrance to the Preserve with it's rambling trails and larger than life outdoor sculptures stands his first piece, a 13 foot tall horse.</b></span></div>
milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-71836157389463407902015-08-20T17:41:00.000-06:002015-08-20T17:43:55.275-06:00Gardens in the Watershed of Maine<div id="yiv9510476758yui_3_16_0_1_1439222800862_65151" style="font-size: 16px;">
<span style="font-family: Verdana, sans-serif;"><b>Our good friends rented a house in Tenants Harbor, Maine for the month of July. They graciously invited us to visit them for a week during their stay. Aside from cooking every type of fresh seafood the area had to offer and the quest for the best lobster roll in town, we toured a few gardens. Kitty and I wrote the following article for the Key West Citizen.</b></span><br />
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<b style="font-family: verdana, helvetica, sans-serif;">Fortunately for us the Georges River Land Trust (GRLT) was sponsoring the 24<sup class="yiv9510476758" id="yiv9510476758yui_3_16_0_1_1439222800862_65324">th</sup> annual ‘Gardens in the Watershed Tour' during our stay on the Central Maine Coastline. </b><br />
<a name='more'></a><b style="font-family: verdana, helvetica, sans-serif;">This year’s tour featured five privately owned country gardens in the lower reaches of the St. Georges River watershed. We viewed the head of the 11 foot tide in Warren, the mudflats of South Thomaston and the rugged coast in Cushing. The GRLT protects and restores the area of the St. Georges River which flows 45 miles from the mountains to the estuary and the following 12 miles through the watershed to the ocean.</b></div>
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<b>In Thomaston Daria Peck created a two acre garden in a space that was originally a tangle of invasive bamboo and wild roses. Starting with a chainsaw and wheelbarrow, Daria cleared the back hill on her property discovering a seasonal stream that had remained a secret for years. The soothing sound of moving water can be heard on several of the garden paths. Clever placement of complementing perennials showcase a stunning waterfall of flowers and shrubs in every color of the rainbow. </b></div>
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<b>Heartfelt Farm in Cushing is owned and operated by Kathleen Starrs and her husband Gregory, a Berkeley graduate of the first school of organic agriculture in the 1970’s. Their 20 acre farm surrounds a restored 1773 farmhouse the couple fondly calls home. For 15 years Kathleen has been producing traditional cottage style perennials and a broad range of annual color which is sold as cut flowers at the farm and in town.</b><br />
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<b>She creates bouquets for special occasions as well as servicing many of the local restaurants and businesses in Rockport, Rockland and Camden communities while Gregory handles the production of vegetables. The organically grown gardens are truly inviting with chairs and tea tables tucked amid the flower beds.</b><br />
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<b>A winter hardy rose that survived last year’s snow and record low temperatures for the Coast grew over a handmade trellis.</b><br />
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<b>Another garden worth mentioning, owned by the former curator of the Peggy Rockefeller Rose Garden at the NY Botanical Gardens, is on Davis Point. The property was previously a saltwater farm with an 1826 house that overlooked the ocean waters and the Franklin lighthouse.</b></div>
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<span style="font-family: verdana, helvetica, sans-serif; font-size: 16px;"><b>The newly renovated house and small gardens were lovely. Much of the sixteen acre property was left in its natural, rugged state.</b></span><br />
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<span style="font-family: verdana, helvetica, sans-serif; font-size: 16px;"><b>An unexpected bonus and highlight of the tour, was the opportunity to stroll through the Langlais Sculpture Preserve. This sculpture park with it's miles of walking trails and larger than life artwork will open to the public this fall. I will post on this amazing place soon.</b></span><span style="font-family: verdana, helvetica, sans-serif;"> </span><br />
<br />milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com1tag:blogger.com,1999:blog-1530207671286956426.post-40575250935561748002015-08-10T15:59:00.000-06:002015-08-10T15:59:28.811-06:00Winter Stash ~ Summer Corn<span style="font-family: Verdana, sans-serif;"><b>Summer corn is in! The only thing better than eating fresh corn in August is eating it in January.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>I'm secretly partial to bi-colored corn. I'll admit that it might be all in my mind but they seem to taste sweeter. Every summer I spend a good part of one day prepping, blanching and putting up fresh Colorado corn for the winter. Now I'm ready to add summer sunshine to a pot of winter chowder on a moments notice.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>It goes without saying, even though I'm saying it, all those husks</b></span><b style="font-family: Verdana, sans-serif;"> were chopped and added to the compost.</b><br />
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<b style="font-family: Verdana, sans-serif;">Apparently it's time to start pickling cucumbers.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>The winter squash are growing quickly. Fortunately they'll go down to the cool basement for storage, no special handling required.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>I do so enjoy this time of year. Happy gardening!</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-91304929668748109732015-07-31T20:48:00.000-06:002015-07-31T20:48:34.073-06:00Summertime<span style="font-family: Verdana, sans-serif;"><b>As it is for everyone, the month of July always seems to be a busy month. Vacation plans, summer gardening and big ideas for all kinds of home projects. If even a fraction of the plans come to fruition I'll call it good. Today I was thinking of the phrase 'summer tomatoes'. My tomatoes weren't able to get into the ground until late May, so this year I'm dreaming of fall tomatoes.</b></span><br />
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<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b>Bumble bees help themselves to the plentiful larkspur scattered throughout the yard.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Hummingbirds are drawn to the orange-red crocosmia planted in front of this years pepper mound.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Slices of Max Gold zucchini browning on the grill before they get showered in freshly shaved Parmesan cheese.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-33807548027575516682015-06-30T16:46:00.000-06:002015-06-30T16:50:57.311-06:00Quinoa Salad with Hazelnuts, Apple and Dried Cranberries<b><span style="font-family: Verdana, sans-serif;">This quinoa salad has been a favorite of mine for a couple of years. It's a great side dish that goes well with just about anything that comes off the grill.</span><span style="font-family: Verdana, sans-serif;"> First <span style="background-color: white; line-height: 19.2000007629395px;">domesticated </span><span style="background-color: white; line-height: 19.2000007629395px;">somewhere between 3,000-4,000 years ago</span>, the tiny seed contains essential amino acids making it a complete protein, one of the few on the list of super foods.</span></b><br />
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<a name='more'></a><b style="font-family: Verdana, sans-serif; line-height: 1.2; white-space: pre-wrap;">The author of this recipe, darksideofthespoon, says it is quite flexible. Use whatever fruit or nuts you have on hand; I often use macadamia, instead of hazelnuts. For me two apples are a must, a red and a green.</b></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Quinoa Salad with Hazelnuts, Apple and Dried Cranberries</b></span></span></div>
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<span style="line-height: 1.2; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Serves 4</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 cup quinoa, rinsed well</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 1/2 C water, for quinoa</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 Tb olive oil</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 small onion, finely diced</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>2 stalks of celery, finely diced</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 cup hazelnuts, toasted and chopped</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 bunch (about 5 to 6) green onions, chopped (green parts only)</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1/2 C dried cranberries</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 bunch flat leaf parsley, chopped</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 gala apple (any apple will do)</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>1 large lemon, juiced</b></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Generous drizzle of any kind of oil (</span><span style="line-height: 1.2; white-space: pre-wrap;">hazelnut or macadamia are especially good)</span></b></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Fine sea salt and freshly ground black pepper to taste</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Add the quinoa to boiling water with a pinch of salt. Turn the stove down to medium-low and let it cook for about 15 minutes or until the water is absorbed. Fluff quinoa with a fork and let it cool.</b></span></span></div>
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<span style="line-height: 1.2; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Preheat a skillet with 1 tbsp of oil and soften your finely chopped onion and celery. Season with a pinch of salt and pepper to taste. Cook on low heat, trying not to brown them, 5 to 7 minutes. Set aside in a large salad bowl.</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LB0ZI0Ai9vhg2ipJ6DhoVuVNItO9OTLRh1zCLBtbKscpADgPhB1mmo1lcQKIgBJKiuXrz_V4P09ldVKegy3a8o8STuf-8sCzyndnOeJ4GcaYnlPAzN8D6uiZX14ZIxgiW-nQVJptJani/s1600/P1110515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LB0ZI0Ai9vhg2ipJ6DhoVuVNItO9OTLRh1zCLBtbKscpADgPhB1mmo1lcQKIgBJKiuXrz_V4P09ldVKegy3a8o8STuf-8sCzyndnOeJ4GcaYnlPAzN8D6uiZX14ZIxgiW-nQVJptJani/s1600/P1110515.JPG" width="320" /></a></div>
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<span style="color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Finely chop the parsley followed by your dried cranberries and green onions. Add all this to the onion and celery mixture.</b></span></span></div>
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<span style="line-height: 1.2; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Core and dice the apple, put your apple chunks in the bowl with the other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown.</b></span></span></div>
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<span style="color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Add quinoa and hazelnuts to the mixture, drizzle with the oil. Add salt and pepper to taste. Season with more lemon juice if you like.</b></span></span></div>
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<span style="color: black; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Verdana, sans-serif;"><b>Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving.</b></span></span></div>
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-84834686051030179672015-06-20T15:46:00.000-06:002015-06-20T15:46:47.393-06:00Gourd Birdhouses<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>Aside from being a fun plant to grow, birdhouse gourds make great homes for cavity dwelling birds. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>What appears to be a small wren is taking up residency in the front yard, building a nest in the gourd hanging from our Mountain Ash.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnxl5SQppBWrh-fuGAiL5evT0LUUrX0E4YAPWT7Uoc2ZWBL-s6YBIxj5XfmlnsFqJih9icHNz46pcRNnt8E8P8-YTR4NKz9SAvuRbTdL_HW2d3xgUQqkEgRSOyKanTWldu5yG3h7LGEA8/s1600/P1020544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnxl5SQppBWrh-fuGAiL5evT0LUUrX0E4YAPWT7Uoc2ZWBL-s6YBIxj5XfmlnsFqJih9icHNz46pcRNnt8E8P8-YTR4NKz9SAvuRbTdL_HW2d3xgUQqkEgRSOyKanTWldu5yG3h7LGEA8/s320/P1020544.JPG" width="320" /></a></div>
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<b style="font-family: Verdana, sans-serif;">Most of the sticks and twigs were too big to be maneuvered through the 1 1/2" hole.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMW0Zf4ii64SNo5gGcvGtEn62LGKoCehujM2cDxaFDyK26vWs3JPF4ILyrsBzZi-Phyphenhyphenca7DRUPB_fCdHmZssfZ9lsKsnDM3gaBGWFhMK-FDntFKEMDhYJwivWrOEKLvPN5JD1XtdmY5DwQ/s1600/P1020541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMW0Zf4ii64SNo5gGcvGtEn62LGKoCehujM2cDxaFDyK26vWs3JPF4ILyrsBzZi-Phyphenhyphenca7DRUPB_fCdHmZssfZ9lsKsnDM3gaBGWFhMK-FDntFKEMDhYJwivWrOEKLvPN5JD1XtdmY5DwQ/s320/P1020541.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>But persistence...pays off in the end.</b></span><br />
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<b style="font-family: Verdana, sans-serif;">Welcome Home!</b>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-11725331557624940252015-06-12T15:12:00.000-06:002015-06-12T15:13:09.682-06:00Soil Blocking<b style="font-family: Verdana, sans-serif;">Our Colorado rain is tapering off so I have been planting seeds and my vegetable starts in the garden.</b><br />
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<b style="font-family: Verdana, sans-serif;">This past winter while planning the garden we came upon an article about DIY potting soil and soil blocking mixes. Always eager to make a change for the better and have more control over the soil we grow in, we looked into this hand-held 4 cube soil block maker.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>I couldn't be happier with the results I got with this recipe from Mark and Debbie Wolfe. Their generic recipe for potting soil and soil block mix both contain the same ingredients, just in different ratios.</b></span> <span style="font-family: Verdana, sans-serif;"><b>Think of these little blocks as those small pre-formed peat pellets you can buy in many garden stores, but 1000 times better. After acquiring the necessary ingredients you mix everything together in a large bucket, add enough water to make the soil come together, then start filling the blocks. You push down on the handle to expel four beautifully shaped cubes onto a tray.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The stamped form leaves a little depression in the center of each cube for your seeds, it really couldn't be any easier. After placing the seeds I covered the center with a little more soil. </b></span><br />
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<b style="font-family: Verdana, sans-serif;">Eight days later four varieties of cucumber seeds are up. </b><br />
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<span style="font-family: Verdana, sans-serif;"><b>At twelve days the kabocha, spaghetti squash, burgess buttercup and birdhouse gourds are planted around the yard. I'll give the parsley, basil and cilantro another week before they go in. The seeds were only planted two weeks ago tomorrow.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Here is the Soil Block Mix Recipe: </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 gallons peat moss</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 handful of powdered dolomite lime</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 gallons coarse vermiculite</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 Cups organic all purpose plant food</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 gallon garden soil (right out of your garden, not from a bag)</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 gallons compost(if you don't have your own compost you can use bagged composted manure or mushroom compost)</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>I was able to make 96 cubes and still had nearly 2 gallons of soil mix left. I will definitely be doing this again next spring.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-8686412796486856532015-06-03T17:22:00.000-06:002015-06-04T10:29:10.401-06:00March Snow, April Flowers & May Showers<span style="font-family: Verdana, sans-serif;"><b>April showers bring May flowers... well that wasn't the case for Colorado this year. March snow brought us April flowers. May was the rainiest month I've seen in 16 years with something like 29 days of rain. Mostly it was good, the main setback being a late start for those that plant vegetable gardens. The wet month had a few snow days thrown in as well which nipped the fruit trees that had started to bud, so there will be no back yard fruit for the squirrels, birds and myself to fight over this year. </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Late April tulips, grape hyacinths and basket of gold were a promising sight for winter eyes.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Fragrant lilacs perfumed the air.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Hellebore's so delicate and dainty are still in bloom.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>All that rain brought ducks to the back yard.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Once they discovered the fish pond, I decided their visit was over and they had to move on. </b></span><b style="font-family: Verdana, sans-serif;">At last the rainy days are diminishing and my garden is planted. I'm definitely looking forward to summers' bounty.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>On a personal note, when my Dad passed away last year, I needed to take some time off. From a paragraph in <u>The Love Song of Miss Queenie</u> <u>Hennessy,</u> "<i>...you instinctively connect with it but because another person does, and keeping their things in your heart takes you back to them." </i>My Dad loved gardening. I'm glad we share that.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-85988669722615162582014-07-25T15:50:00.000-06:002014-07-25T15:50:09.093-06:00Mini Vegetable Quiche<span style="font-family: Verdana, sans-serif;"><b>These delicious little treats are a cross between a quiche and a lasagna that can be made in muffin tins. The use of won ton wrappers and ready made pesto help to hasten the assembly process.</b></span><br />
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<b style="font-family: Verdana, sans-serif;">The recipe is from the March/April issue of Eating Well Magazine and they are called Asparagus-Mushroom Mini Lasagnas. I see myself making these with a variety of just picked seasonal vegetables from my garden as summer grows on.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients to make 12 mini quiches:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Canola or olive oil</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 C milk</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 Tb all purpose flour</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3/4 C grated Asiago cheese</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/4 tsp white or black pepper</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 Tb Olive oil</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 large shallot, finely chopped</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 C chopped cremini mushrooms</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/4 tsp salt</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 C thinly sliced asparagus</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>24 won ton wrappers</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 C part-skim ricotta cheese</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/4 C pesto</b></span><br />
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<b style="background-color: white; color: #454545; font-family: Verdana, sans-serif; font-style: inherit; line-height: 19.5px;">Coat a 12-cup nonstick muffin tin with cooking spray. </b><b style="background-color: white; color: #454545; font-family: Verdana, sans-serif; font-style: inherit; line-height: 19.5px;">Whisk milk and flour in a small saucepan. Bring to a boil over medium-high heat, whisking constantly, until bubbling and thickened enough to coat the back of a spoon, about 3 minutes. Remove from heat and whisk in Asiago and pepper to taste.</b><br />
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<li style="border: 0px; color: #454545; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><b style="font-family: Verdana, sans-serif; font-style: inherit;">Heat oil in a large skillet over medium-high heat. Add shallot, mushrooms and salt and cook stirring occasionally, until the mushrooms release their liquid, 3 to 5 minutes. Add asparagus and cook another 3 minutes, stirring until just beginning to soften.</b></li>
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<li style="border: 0px; color: #454545; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><b style="font-family: Verdana, sans-serif; font-style: inherit;"><span style="color: #454545;">Place a won ton wrapper into the bottom and partway up the sides of each muffin cup. Combine ricotta and pesto in a medium bowl.</span><span style="color: #454545;"> Spoon 2 teaspoons of the ricotta mixture into each muffin cup. Spread 2 teaspoons of the Asiago sauce over the ricotta and top with 1 tablespoon of the vegetable mixture. Place another won ton wrapper over the filling, pressing down gently to form a 'cup.' The corners of the wrappers will stick up, forming little points. Repeat with another layer of the ricotta, Asiago sauce and vegetables. Coat the tops with cooking spray.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSpydp_ZHWoxUdKFrpSZI75k5yS1kGzy2Bayh-2JcXSO9uOhp5FNwPRPZGSHISbajUs7x7LLV4nsSgPzFrJAXhv78XF6a0acPbk5n7BKIPXnG6YBf3-SzH98BGWaWWzwrFp7rST9W1pGT/s1600/P1120123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSpydp_ZHWoxUdKFrpSZI75k5yS1kGzy2Bayh-2JcXSO9uOhp5FNwPRPZGSHISbajUs7x7LLV4nsSgPzFrJAXhv78XF6a0acPbk5n7BKIPXnG6YBf3-SzH98BGWaWWzwrFp7rST9W1pGT/s1600/P1120123.JPG" height="240" width="320" /></a></div>
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<li style="border: 0px; color: #454545; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><b>Bake the mini quiches in a preheated 375 degree oven until the tips of the won ton wrappers are golden brown and the filling is bubbling, about 18 to 20 minutes. Let cool in the pan for 5 minutes. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPraULi_gDKmS0NAL8YeDaUpLGxHxkZQZeWZ_MOsC8bgVkS7HYXUUEd_8AbNRBjxwL_wFPfn-7Aj7RjFHc42ijyRZIORZkf-6CLtOd3N8RghQjGOBD47B8Z3bd8k5yrbHHy_V4gvZBRiq/s1600/P1120130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPraULi_gDKmS0NAL8YeDaUpLGxHxkZQZeWZ_MOsC8bgVkS7HYXUUEd_8AbNRBjxwL_wFPfn-7Aj7RjFHc42ijyRZIORZkf-6CLtOd3N8RghQjGOBD47B8Z3bd8k5yrbHHy_V4gvZBRiq/s1600/P1120130.JPG" height="240" width="320" /></a></div>
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<li style="border: 0px; color: #454545; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;"><b><b>Loosen and remove with a paring knife. Serve warm.</b></b></span></li>
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-67071021075009611502014-07-13T16:02:00.000-06:002014-07-13T16:03:41.344-06:00A Close Encounter with a Red Tailed Hawk <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>With a bright sunny morning ahead I took my laptop outside. When I'm reading I need quiet, but when I'm creating I like to have music playing, this is to say that my presence was obvious.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnPt3ygdhRpxgu8_VJLrlvSXVb_opADMZF2mXk6SXcke4w_EkxSH_5IdgQFqOWjkeFSYVjNZOSTcgrvexoGDTe4Li9-bsioMB62VZzwXF2H_yRQNZpHSaE1rfJALL15t6_AbW_mvvIZhg/s1600/P1000329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnPt3ygdhRpxgu8_VJLrlvSXVb_opADMZF2mXk6SXcke4w_EkxSH_5IdgQFqOWjkeFSYVjNZOSTcgrvexoGDTe4Li9-bsioMB62VZzwXF2H_yRQNZpHSaE1rfJALL15t6_AbW_mvvIZhg/s1600/P1000329.JPG" height="240" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">Apparently this Red Tailed Hawk was not at all concerned with me being just twelve feet away from where he choose to land.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNhQhDhhW1HYTV3srPGx0ekfRJ09IeGDvcKvn-sIeIauC6OoYlskFyCvgirDuykS5wLLq__inuiSDODS-MwFsyCyfZIQaVTOpNRK1FEKdJQZ159qZujUO907c1kY4Dprbzdk9NBBY0Uc3/s1600/P1000367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNhQhDhhW1HYTV3srPGx0ekfRJ09IeGDvcKvn-sIeIauC6OoYlskFyCvgirDuykS5wLLq__inuiSDODS-MwFsyCyfZIQaVTOpNRK1FEKdJQZ159qZujUO907c1kY4Dprbzdk9NBBY0Uc3/s1600/P1000367.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Fortunately I was downloading photos from my camera, otherwise I wouldn't have these pictures to share. I certainly wasn't about to disturb the scene by moving; as it was I felt my heart was beating too loud.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvzuJUAQRv-JSdtab1X2sYTPAe71kFAgrU0SKZNW40RzjHkPS25skDW6mIFnOouSRg5ajecFmMIC6zK62ZZFzOlpvpgMeAwLodVSxRCjqPh3GbzHJeb2ZSoxt3rj2NhYx8T7BxP1rBoLd/s1600/P1000350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvzuJUAQRv-JSdtab1X2sYTPAe71kFAgrU0SKZNW40RzjHkPS25skDW6mIFnOouSRg5ajecFmMIC6zK62ZZFzOlpvpgMeAwLodVSxRCjqPh3GbzHJeb2ZSoxt3rj2NhYx8T7BxP1rBoLd/s1600/P1000350.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>I neither saw nor heard him land in the crook of the Golden Rain Tree at eight feet above the ground. A slight movement out of the corner of my eye caught my attention. I looked up to discover a hawk with its recent prey in my tree.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9neQdS6xw-jZZLwPO4sugm-ms3T6zJ1x1lik5XhBw8_MJgA-HzQxEivnX4vC7L_N8JrrZqGEVSX3exLmsmpiGzpdpaCZ7F2sTf3m4Ag9W_pKiuEO48y3DOQu9EvvecByNYDk10dZG-Ncj/s1600/P1000363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9neQdS6xw-jZZLwPO4sugm-ms3T6zJ1x1lik5XhBw8_MJgA-HzQxEivnX4vC7L_N8JrrZqGEVSX3exLmsmpiGzpdpaCZ7F2sTf3m4Ag9W_pKiuEO48y3DOQu9EvvecByNYDk10dZG-Ncj/s1600/P1000363.JPG" height="240" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">Having never been this close to a hawk just doing what it does, I was mesmerized.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeHoLdh_e0uyVbihVZLc0x8-zl2a49se3Qb5Y4_3Szk5J3FQz_fjQkFd00lt1jLfp7KCJI6eHUB6lq_AXi8oTtD67TSE2TIh3H9EgsLXLECqrec8-Pn_IIOlWu5tNj95z4DF_ztw6Q_vs/s1600/P1000352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeHoLdh_e0uyVbihVZLc0x8-zl2a49se3Qb5Y4_3Szk5J3FQz_fjQkFd00lt1jLfp7KCJI6eHUB6lq_AXi8oTtD67TSE2TIh3H9EgsLXLECqrec8-Pn_IIOlWu5tNj95z4DF_ztw6Q_vs/s1600/P1000352.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>He stayed for nearly ten minutes. All I could do was appreciate that I was able to watch this amazing bird at such a close distance with no danger or threat to either of us. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSfxMew-XTiixAyLa55RBAS2oNLbO6giHubVeo1K44mpMXndIofIX09sVvpju40Uxy4I2zn6_awdkufAevocxnZxGrkC4s2uX9UOuLpZCJeJZAwIQFBjsy1sPyy_iJu9ChkasTXnRBnuu/s1600/P1000358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSfxMew-XTiixAyLa55RBAS2oNLbO6giHubVeo1K44mpMXndIofIX09sVvpju40Uxy4I2zn6_awdkufAevocxnZxGrkC4s2uX9UOuLpZCJeJZAwIQFBjsy1sPyy_iJu9ChkasTXnRBnuu/s1600/P1000358.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Predators this large rarely land in our yard.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span id="goog_884557092"></span><span id="goog_884557093"></span><br /></b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-52374209413519825512014-07-10T14:29:00.000-06:002014-07-10T14:29:16.997-06:00Chive Blossom Vinegar<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbTgWPASQoiBH5N0r8Yj8TXhiega2347vPrtabiYSvThtkQxnAbDZBZPn7Dd65g1WzWH5NbTA_a78A4AnjMcRf28uuUcozSBYJn3UCvXqcrqQ8sUF7bTAU9OZ6CtvVqYlvJnAjo6hf9RE/s1600/P1000200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbTgWPASQoiBH5N0r8Yj8TXhiega2347vPrtabiYSvThtkQxnAbDZBZPn7Dd65g1WzWH5NbTA_a78A4AnjMcRf28uuUcozSBYJn3UCvXqcrqQ8sUF7bTAU9OZ6CtvVqYlvJnAjo6hf9RE/s1600/P1000200.JPG" height="240" width="320" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">I love the pretty lavender colored blossoms perched on top of my garden chives. Occasionally I chop a few blossoms to toss in the salad bowl for more color and a little zip.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WsUeRqG2vIfkpjamqPZMzRyPvjo35QkkcBTDH4-LAiD0B_THaahfHP6CSQQE7iZUo0aU8-4iRCrGXP4OwULm1-nB5eJbD8FTHQyUR6TlTiZhYGrtMlfQVJB0nQCDiL-XqNgPzEn_8MDz/s1600/P1000180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WsUeRqG2vIfkpjamqPZMzRyPvjo35QkkcBTDH4-LAiD0B_THaahfHP6CSQQE7iZUo0aU8-4iRCrGXP4OwULm1-nB5eJbD8FTHQyUR6TlTiZhYGrtMlfQVJB0nQCDiL-XqNgPzEn_8MDz/s1600/P1000180.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>It never occurred to me that I could use them to make vinegar until I saw an article on Food52 which was inspired by Marisa McClellan's Food in Jars blog. I recognized that name as I had read Marisa's book also titled Food In Jars, when I started serious canning a couple of years ago. Making flavored vinegar is one of the easiest things you can do. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyrkfryQ9Ai3tEu6_20jZdB-ZvXr8wfX1_2CxPa1m3bBAqH0k37nCaqIuXqtjfXLEuQWrrOrkJfdBqk4XojSyo3bz1HT4OWAx1SslLKQf_Ma8ot3qyoXs8r7jbSAX2ZpXXafpK-xcdv_o/s1600/P1000005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyrkfryQ9Ai3tEu6_20jZdB-ZvXr8wfX1_2CxPa1m3bBAqH0k37nCaqIuXqtjfXLEuQWrrOrkJfdBqk4XojSyo3bz1HT4OWAx1SslLKQf_Ma8ot3qyoXs8r7jbSAX2ZpXXafpK-xcdv_o/s1600/P1000005.JPG" height="320" width="240" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Simply snip enough blossoms from the chives to fill a glass jar at least half to three quarters full.</b></span> <span style="font-family: Verdana, sans-serif;"><b>Rinse well and either spin in a salad spinner or roll up in a clean dish towel to remove the excess moisture. Spread the blossoms out on another towel to finish drying. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0-06xs5_fRpEuYgyxIb0cNCsDt3eI7qjTLq86aWAD9fcqa0dixcA5gARDkNqzqfuZoYAQm-NVIsPAtdsAO_dCBM3hw5c1D-Nmi74XQOPUffhTPpMv7CH2Dim7BmS5yVnMYQ8ldenVAOi/s1600/P1000191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0-06xs5_fRpEuYgyxIb0cNCsDt3eI7qjTLq86aWAD9fcqa0dixcA5gARDkNqzqfuZoYAQm-NVIsPAtdsAO_dCBM3hw5c1D-Nmi74XQOPUffhTPpMv7CH2Dim7BmS5yVnMYQ8ldenVAOi/s1600/P1000191.JPG" height="240" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">When you are satisfied they are dry, place the blossoms in a glass jar and fill with enough distilled white vinegar to cover. Seal and set in a cool location out of direct sunlight.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNo3ioWnAtIOgZaasN0vZxOcbOP_F1bQxj6WVlwT2e8KLK1Xukoo_daApBCmAEWM7lsTJmQXeSSMcSEQ4nwNX7Y7IBGOD_A9MlqXGSXJPwN9dXzY7KJ7ZFulZx_DUOMsKIRWzBDoz33BN/s1600/P1000195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNo3ioWnAtIOgZaasN0vZxOcbOP_F1bQxj6WVlwT2e8KLK1Xukoo_daApBCmAEWM7lsTJmQXeSSMcSEQ4nwNX7Y7IBGOD_A9MlqXGSXJPwN9dXzY7KJ7ZFulZx_DUOMsKIRWzBDoz33BN/s1600/P1000195.JPG" height="240" width="320" /></a></div>
<b style="font-family: Verdana, sans-serif;">After setting for up to two weeks the vinegar has a lovely pink hue with a mild light onion flavor. Taste every couple of days so you'll know when the vinegar reaches the right flavor note for you.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCHfx07Rg2Zp57gU2a35wyJOmyn9QM9cR_2Zi7_UhGfLu6V_dMbDDH_IhWTUmLCetet48kKMkVTLz6iawKryfa6A0IUe2-GHE4qSjtyh8AcmYgAuBdJH3AZwOHfS1nUbVehq-j_ZfFKwL/s1600/P1000061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCHfx07Rg2Zp57gU2a35wyJOmyn9QM9cR_2Zi7_UhGfLu6V_dMbDDH_IhWTUmLCetet48kKMkVTLz6iawKryfa6A0IUe2-GHE4qSjtyh8AcmYgAuBdJH3AZwOHfS1nUbVehq-j_ZfFKwL/s1600/P1000061.JPG" height="320" width="240" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>When you've got it to your liking strain the vinegar, discard the blossoms and pour that pretty pink nectar into a clean bottle. </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIlngGBGmkKiyPbNO_OV86Lse7sr4XveP15p5yQK8suKzNnGA4MkqD9DJrZA-1zs2Tbk5s8iaslnfFiCDVst2fdJOtjtxszaan6XUrIFGDgo90dMNm6bGZP4scAMPqPF4w8d212Du-OWx/s1600/P1000291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIlngGBGmkKiyPbNO_OV86Lse7sr4XveP15p5yQK8suKzNnGA4MkqD9DJrZA-1zs2Tbk5s8iaslnfFiCDVst2fdJOtjtxszaan6XUrIFGDgo90dMNm6bGZP4scAMPqPF4w8d212Du-OWx/s1600/P1000291.JPG" height="320" width="240" /></a></b></span></div>
<span style="font-family: Verdana, sans-serif;"><b>Don't despair if you are not growing chives this year, many farmers markets sell chive blossoms, just make a note for yourself to plan a space for them in next years garden. Aside from adding a fresh zip to your salad dressing this vinegar is also great sprinkled over grilled potatoes and other veggies.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-69471175687981224922014-07-02T14:47:00.000-06:002014-07-02T14:47:22.238-06:00July = Summer<span style="font-family: Verdana, sans-serif;"><b>Spring was the beginning of a tough road to summer. Well...summer has finally arrived and it is time to appreciate the beauty and bounty nature delivers.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pCes4HR6OqEDNB3yx9056pXQKx7nIVaYY_zFIH1L0pfh80hix9Sfhyphenhyphen9T8cFaOmM8_WR-TyNYce9jWd7HIYTsKiwnK-bll4tAouvokGqbsyE2Dji_M9RO8fQDVsPUt0dtnPpCjKUBEcnU/s1600/P1120207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pCes4HR6OqEDNB3yx9056pXQKx7nIVaYY_zFIH1L0pfh80hix9Sfhyphenhyphen9T8cFaOmM8_WR-TyNYce9jWd7HIYTsKiwnK-bll4tAouvokGqbsyE2Dji_M9RO8fQDVsPUt0dtnPpCjKUBEcnU/s1600/P1120207.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>These aromatic roses are flourishing since we built the compost crate next to them last summer. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEue68jHle676IeO-CialKD4by6pfzAuCqbVJbol2_hW5aS_v4d8xmhwiyhIGExbN1WewqRbMpoLr2-EcRIzfgq_4g5Lxb9zsjSlRE8jWtYRb5fahgF0UnVJt9JApbLyFvXdXJMXl4vyo/s1600/P1120174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEue68jHle676IeO-CialKD4by6pfzAuCqbVJbol2_hW5aS_v4d8xmhwiyhIGExbN1WewqRbMpoLr2-EcRIzfgq_4g5Lxb9zsjSlRE8jWtYRb5fahgF0UnVJt9JApbLyFvXdXJMXl4vyo/s1600/P1120174.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>The hummingbird moth has plenty of columbine and other flowers to keep him busy throughout the yard.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>A family of robins recently vacated the cozy nest they made in the weeping cherry tree. It was fun to monitor the constant efforts to feed and raise the two fledglings after hatching.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Since my fifteen years in Colorado, this is the first year I have seen Lupine, Iris and Peony all in bloom simultaneously. </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>I relish the next four months as I enjoy fresh salad greens from the yard. </b></span><span style="font-family: Verdana, sans-serif;"><b>Sweet sugar snap peas and pea tendrils also add interest to a salad as the vigil for a ripe tomato continues.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Speaking of tomatoes...I truly intended to plant only twelve this year. As any gardener will tell you, if you count on all your seeds to grow they won't, so you plant more, but they did. Add to that, Heirloom seeds from a friend of my Dads in North Carolina that all took as well. I'm not going to mention how many I have planted because it would justify having me committed. We'll see how the season grows:) </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Hope you are looking forward to summer gardening as much as I am.</b></span><br />
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<br />milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-36064338109795520922014-03-21T19:01:00.000-06:002014-03-21T19:01:00.834-06:00Spring On<span style="font-family: Verdana, sans-serif;"><b>Spring is an inspiring season for me. Climbing out of a snowy Winter and cold temperatures I am only limited by my imagination. Having turned two big corners ~ Daylight Saving Time and the calendar flipping past the first day of spring ~ well, my imagination is in high gear. I am working hard to keep it in check, unlike last year. I can confidently say that I will not grow more than twelve tomato plants this year, rather than the seventeen of last season. The words of wisdom, <i>just because you can doesn't mean you should, </i>have become my mantra whenever I open my garden planning book. </b></span><br />
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<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b>These perennial Hellebore's, more commonly known as Lenten Roses, remind me of tissue paper flowers. I can almost see right through the petals. </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Just as delicate though not as translucent, these red hybrids are also pretty eye candy. Lenten Roses are best known for their very early blooming and nodding cup shaped flowers.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The colorful crocus want nothing more than to brighten an otherwise dormant garden bed.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Close to the kitchen door and easily accessed, a small patch of fresh green onions in full sun is a treat for any cook. </b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-25719962203305706382014-03-01T18:55:00.000-07:002014-03-01T18:55:47.268-07:00Birdhouse Gourds, the Ultimate Tiny House<span style="font-family: Verdana, sans-serif;"><b>I'm not complaining because it's snowing. Every reasonable person knows the facts. It snows in winter, it's still winter, so find something else to do while Mother Nature does what she does. The birdhouse gourds that I grew last year have dried and are ready to become the ultimate tiny house.</b></span><br />
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<b style="font-family: Verdana, sans-serif;">This is really an easy project, all you need is a drill with a hole saw and of course, a dry gourd.</b><br />
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<b style="font-family: Verdana, sans-serif;">Researching, it appears that 1 1/2" and 2" size <i>doorways</i> are the most favored among birds, so we did both. It really depends on the size bird you are planning for.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>If you are lucky, after you've drilled the hole, the seeds will just shake out. But if not it's no big deal, a metal kabob skewer with a ring tip handle is quite useful in scraping the clumps of seeds out of the house. Not to worry if some of the paper lining in the gourd is unreachable, the first residents of the birdhouse will take care of that.</b></span><br />
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<b style="font-family: Verdana, sans-serif;">There are over one hundred seeds in each gourd, which makes me wonder why the seeds were packaged containing only two and sold for $2.00. I have a lifetime supply of seeds for myself and my friends. </b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Some of the paper lining is so soft it reminds me of felt; seems like it would make great nesting material. The houses are going to be left natural and unpainted. Being a first time grower with no prior experience, luckily I left a good amount of vine attached when removing the gourds. Location..location..location...just need to decide on the right location and then the vacancy sign goes up.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Birdhouse gourds are so easy and fun to grow. They like full sun and need support as they get quite heavy growing on the vine for several months. I encourage you to find a place to grow them and be sure to plant them where you'll see them everyday, they'll make you smile.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-15682538860171851792014-02-25T16:03:00.001-07:002014-02-25T16:03:49.762-07:00Let the Games Begin<span style="font-family: Verdana, sans-serif;"><b>As much as I enjoy watching the the best athletes in the world compete in the Winter Olympics, those games are over and now it's my turn to say <i>Let the Games Begin</i>. I'm talking about the garden games. Plant, nurture, cultivate, compost, harvest, and </b></span><b style="font-family: Verdana, sans-serif;">all the other events of summer gardening. The Seed Catalogs are arriving faster than I can empty the mailbox. Already having more seeds than a person needs, I still have to flip through every page just in case there is something that I MUST have. It's really encouraging to see the number of organic seed options that are showing up.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>The last frost date in the Denver area typically coincides with Mothers Day during the second week of</b></span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b> May. Every year I aim to start my indoor seeds by March 15th, but this year I will have the use of a greenhouse for nearly a month, so I am starting earlier.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Naturally, organic seed starting mix is a must and a garden notebook. You'd think I was writing a novel the way I take notes on planting, but it really is helpful to be able to look back and see what worked and what didn't.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The lettuce, spinach, carrot, radish, potato, squash and herbs will be direct sown right into the ground sometime in April. Right now I'm only concerned with the vegetables that need to be a good size seedling in order to fully mature during my short growing season.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>So let the games begin.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-1356468070518202352014-02-20T15:20:00.000-07:002017-07-15T08:15:21.711-06:00Have Spices...Will Travel<span style="font-family: "verdana" , sans-serif;"><b>I want to share an idea I recently came up with. Being a big believer in re-purposing items I already own, I am quite pleased with this re-invention. Wherever we travel there is usually a kitchen available, and that being the case, I'll probably be in it. I can find a grocery store almost anywhere that will help me stock my temporary refrigerator, but attempting to find my favorite spices, that's another story. Even if I did happen to locate <i>said</i> spices, only needing a teaspoon or so, the purchase of half a dozen bottles just rubs me the wrong way. </b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>In almost every craft room and garage, there are likely to be some of these plastic storage containers. They come in very handy for keeping</b></span><br />
<a name='more'></a><span style="font-family: "verdana" , sans-serif;"><b> beads, buttons, and other small items contained so they don't end up under your feet. Most often in the garage they are holding small quantities of odd sized nuts and various types of fasteners. Now, it has just become the perfect travel accessory for the kitchen.</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>In the past I have been known to pack spice jars in my luggage, and even ask others to bring hard to find flavors along in their car, because surely they have room for a few spices. Well, no more.</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>In order for there to be no co-mingling of spices, I first wrapped each individually in saran wrap before placing in separate compartments. Then I labeled each accordingly. I now have a convenient, organized, easy to view and retrieve, traveling spice case that weighs next to nothing.</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>While I surely must appear to be a kitchen geek, there is something about an organized and well equipped kitchen that gets my culinary juices flowing. Looking forward to being on the road with my portable spice cabinet...no limitations...endless possibilities.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-40801892382416475302014-02-13T19:52:00.001-07:002014-02-13T19:52:52.478-07:00That's Nuts!<span style="font-family: Verdana, sans-serif;"><b>You would have to be living in a cave not to have heard or read that nuts are good for you. Walnuts have a high concentration of Omega 3 fatty acids. Pecans can help lower cholesterol. Cashews are loaded with fiber and protein. Nuts.com reports</b></span><span style="font-family: Verdana, sans-serif;"><b> that pound for pound, almonds are the most nutrient dense of all tree nuts. They also single out Brazil nuts for their unique high selenium content, whose antioxidant properties protect against heart disease, cancer and aging. </b></span><b style="font-family: Verdana, sans-serif;"> Pistachio and pine nuts are both packed with fiber. Of course, as with everything, moderation is key. I'm not saying to consume a pound of nuts in one sitting. </b><b style="font-family: Verdana, sans-serif;">Here are two simple, yet tasty recipes for spicy nuts that I make often.</b><br />
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<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b>This Sweet Spicy Sriracha Almond recipe comes from Bon Appetit. </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Whisk 1 egg white with 1 tsp of water until frothy. Add 2 cups of almonds and toss to coat well. Drain the excess liquid. Toss almonds with 3 Tbs of Sriracha, 1 Tb of brown sugar ( I've substituted honey with no noticeable difference in taste) and a pinch of Kosher salt. </b></span><b style="font-family: Verdana, sans-serif;">Bake in lower third of a 300 degree oven for 25 minutes. No stirring involved. Turn off the oven and let them set for another 10 minutes. Let them cool completely, then serve or seal and save for later.</b><br />
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<b style="font-family: Verdana, sans-serif;">This second recipe is from Dorie Greenspan's book Around My French Table.</b><br />
<b style="font-family: Verdana, sans-serif;">Sweet & Spicy Cocktail Nuts</b><br />
<span style="font-family: Verdana, sans-serif;"><b>1/2 C sugar (I use 1/3)</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 1/2 tsp salt</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 1/2 tsp chili powder</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1/2 tsp cinnamon</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>pinch of cayenne</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 large egg white</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 C nuts, whole or halves, but not small pieces (I make 2 1/2 C~using 1/2 C of ea~almond~walnut~cashew~pecan~macadamia) </b></span><b style="font-family: Verdana, sans-serif;">Center a rack in the lower third of the oven and preheat to 300 degrees. Line a baking sheet with silpat or parchment paper.</b><br />
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<b style="font-family: Verdana, sans-serif;">Mix sugar, salt and spices in a small bowl. Beat egg white lightly with a fork in a larger bowl. Toss in the nuts and stir to coat, then add the sugar/spice mixture and stir so nuts are evenly coated. Using your fingers, lift the nuts from the bowl letting the excess egg white drip back into the bowl and transfer them to the baking sheet, separating them as best you can. </b><b style="font-family: Verdana, sans-serif;">Bake for 30~35 minutes or until the nuts are browned and the coating is dry. Cool for 5 minutes, then transfer the nuts to another baking sheet, breaking them apart as necessary and let cool completely.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Both go nicely with cocktails and are great to have on hand. I can say from experience, they will last longer if you hide them...they must be addictive.</b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-50352075400154417772014-02-09T17:36:00.000-07:002014-02-09T18:05:34.785-07:00Best Cocoa Brownies<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>This brownie recipe has been floating around for many years, and has been on my 'to make' list for far too long. With all the snow days we've had on the calender lately, I've been able to spend more time in the kitchen and finally we have them. If you are in need of instant gratification, without a lot of fuss and fancy ingredients, most of which you probably have in the pantry, this is going to make your day.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>The creator of this recipe, Alice Medrich, author of eight cook books and one of the country's foremost experts on chocolate and chocolate desserts </b></span><b style="font-family: Verdana, sans-serif;">urges the use of everyday natural unsweetened </b><b style="font-family: Verdana, sans-serif;">cocoa powder (the dark brown box in the back of the cupboard) for these brownies. She believes it delivers a richer chocolate flavor than the often called for Dutch-process cocoa. I believe Alice is on to something.</b><br />
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<b style="font-family: Verdana, sans-serif;">Best Cocoa Brownies</b><br />
<b><span style="font-family: Verdana, sans-serif;">Makes 16 large or 25 small</span></b><br />
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<span style="font-family: Verdana, sans-serif;"><b>10 Tb unsalted butter</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 1/4 C sugar</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3/4 C plus 2 Tb unsweetened cocoa powder</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/4 tsp salt</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 tsp pure vanilla extract</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 cold large eggs</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 C all purpose flour</b></span></div>
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<b><span style="font-family: Verdana, sans-serif;">2/3 C walnut or pecan pieces</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">1/2 C chocolate chips (optional) </span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Position a rack in the lower third of the oven and preheat to 325. Line the bottom and sides of an 8" square or similar size baking pan with parchment paper or foil, leaving an overhang on two opposite sides.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">This next part really sold me. These brownies can be made on impulse, no need to let the butter soften or have the eggs come to room temperature as is typical with most baking. </span></b><b><span style="font-family: Verdana, sans-serif;">Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and </span></b><b><span style="font-family: Verdana, sans-serif;">hot enough that you want to remove your finger </span></b><b><span style="font-family: Verdana, sans-serif;">fairly quickly after dipping it in to test. Remove the bowl from the skillet </span></b><b><span style="font-family: Verdana, sans-serif;">and set aside briefly until the mixture is only warm, not hot. Stir in the </span></b><b><span style="font-family: Verdana, sans-serif;">vanilla with a wooden spoon. Add the eggs one at a time, stirring </span></b><b><span style="font-family: Verdana, sans-serif;">vigorously after each one. When the batter looks thick, shiny, and well </span></b><b><span style="font-family: Verdana, sans-serif;">blended, add the flour and stir until you cannot see it any longer,then </span></b><b><span style="font-family: Verdana, sans-serif;">beat vigorously for 40 strokes with the spoon. Stir in the nuts and spread </span></b><b><span style="font-family: Verdana, sans-serif;">evenly in the lined pan.</span></b></div>
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<b style="line-height: normal; orphans: auto; widows: auto;"><span style="font-family: Verdana, sans-serif;">Here is where I pulled out my artistic license and sprinkled 1/2 cup of chocolate chips over the batter. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 25 minutes. Remove from the oven and gently swirl the melted chocolate chips over the top. Let cool completely on a rack. Lift the ends of the parchment and transfer the brownies to a cutting board. Cut into 16 or 25 squares.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW436kvNxV6o0-w-Am2y6rnrRoi1MFlm2LEX2H3WXi7Rouz-4Y2jZh0R7S8mmJuWWDl1fSW9Or2EBBgPKA91lbSD4vbW8AXFpqB2WZvETeB9J1mos41StuBJu8NLMMDBbDSoz9IwKnRq0Y/s1600/P1110348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW436kvNxV6o0-w-Am2y6rnrRoi1MFlm2LEX2H3WXi7Rouz-4Y2jZh0R7S8mmJuWWDl1fSW9Or2EBBgPKA91lbSD4vbW8AXFpqB2WZvETeB9J1mos41StuBJu8NLMMDBbDSoz9IwKnRq0Y/s1600/P1110348.JPG" height="240" width="320" /></a></div>
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<b style="line-height: 100%;"><span style="font-family: Verdana, sans-serif; font-size: small;">These are really good. Go ask Alice...I think she knows...chocolate.</span></b></div>
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-59465285354620015722014-02-06T14:43:00.000-07:002014-02-06T14:45:07.279-07:00Roasted Achiote Chicken with Veggies and Aioli<h1 itemprop="name" style="background-color: white; border: 0px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This meal was a feast for my eyes long before my taste buds got involved. Once the chicken has marinated over night, the assembly of this one dish wonder is amazingly quick. Achiote paste is the base for this earthy marinade that originated in the Yucatan region of Mexico. If you can't find the paste in your local market, be prepared to use some elbow grease with your mortar and pestle.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IwdWDbnf2iDE-uZiJTcvzGRDIOc11oWgrr3GkgZIUAlNsYgacJowlA171IreEjrWNwWT3XhvDu3y7uImy8nvWSoM6x-qwRXnPlXQgWcbF5AlUad6DC0hwKN_I_rLhklKKMgGSTO4nqzo/s1600/P1110164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Verdana, sans-serif; font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IwdWDbnf2iDE-uZiJTcvzGRDIOc11oWgrr3GkgZIUAlNsYgacJowlA171IreEjrWNwWT3XhvDu3y7uImy8nvWSoM6x-qwRXnPlXQgWcbF5AlUad6DC0hwKN_I_rLhklKKMgGSTO4nqzo/s1600/P1110164.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Rumor has it that annoto seeds are extremely hard and can break a spice grinder. I followed anothers lead to soak the seeds in water for thirty minutes and they were still hard. The good news...once the paste is made, wrap tablespoon sized portions in plastic and freeze for later use.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Mqv_RmsyqSF-DSLw0mErwc7PAgt3G8sdaCNJM0Dk8xvAr_47TS2H9pvLy42zeIj7giQHxEj7uVrvOgxiaW1Lry5wPT_DaIBwlKmB1dexjw0HTMKi_Nt6NPDmLiSIjYJxiRN9AKjfAz3x/s1600/P1110147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Mqv_RmsyqSF-DSLw0mErwc7PAgt3G8sdaCNJM0Dk8xvAr_47TS2H9pvLy42zeIj7giQHxEj7uVrvOgxiaW1Lry5wPT_DaIBwlKmB1dexjw0HTMKi_Nt6NPDmLiSIjYJxiRN9AKjfAz3x/s1600/P1110147.JPG" height="240" width="320" /></a></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">There are many versions of Achiote paste. I combined recipes from chow.com and justapinch.com to make a paste from annoto, coriander and cumin seeds, along with black peppercorns, kosher salt, allspice berries, oregano, garlic cloves and bitter orange juice. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">I altered the original recipe for Roasted Achiote Chicken with Potatoes, Broccoli and Tangerine Aioli from Food52.com. Replacing the tangerines with my homegrown mandarin oranges as well as adding more vegetables and spices. </span><br />
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">Ingredients:</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: small; line-height: 20px;">1 Tb Achiote paste</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small; line-height: 20px;">1/3 C mandarin orange juice + 1 Tb</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small; line-height: 20px;">Zest from the mandarins </span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">3 garlic cloves, minced</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 tsp ground cumin</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 tsp chipotle powder</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 tsp smoked paprika</span></span><br />
<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 tsp kosher salt</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">4 organic chicken drumsticks</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">6 organic chicken thighs</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">2 pounds red potatoes</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 1/2 pounds broccoli</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 large red onion, sliced</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1/2 C mayonnaise</span></span></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;">1 tsp chili garlic sauce</span></span><br />
<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></span>
<span style="font-family: Verdana, sans-serif; font-size: small;">The night before assembling this casserole combine the Achiote paste, juice, garlic, spices and 1 1/2 teaspoons of zest in a blender until smooth. Using a spatula to keep your hands from turning yellow, spread the marinade all over the chicken, cover and refrigerate. A great mix of organic red potatoes, broccoli and red onion slices are tossed with olive oil and garlic pepper to create a bed for the chicken pieces. I think sweet potatoes would be a great addition.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwioCFvAPleqIYh__gQQtkAYoWR_d2Wb9BGxO-30hIP0WDKRQCMgURwY7VVE09YwyMjuxzYppHG2IEDl5cLEbKvwfNew4GmDN6z-IlnT0kzmvBBXLISDoqdcC-yw9_y_5IeF-3yf30XBfT/s1600/P1110156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Verdana, sans-serif;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwioCFvAPleqIYh__gQQtkAYoWR_d2Wb9BGxO-30hIP0WDKRQCMgURwY7VVE09YwyMjuxzYppHG2IEDl5cLEbKvwfNew4GmDN6z-IlnT0kzmvBBXLISDoqdcC-yw9_y_5IeF-3yf30XBfT/s1600/P1110156.JPG" height="240" width="320" /></b></span></a></div>
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<span style="line-height: 20px;"><span style="font-family: Verdana, sans-serif;"><b>Heat the oven to 450°. Season chicken with salt and pepper and arrange on top of vegetables. Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 30 to 40 minutes until skin is brown and crisp.</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtKnozQ_I4-YaTG0sLiW1VG-v1Zqw7JF70Kmg8iUVvQyb5ikC3_xEqs88b2-CaFsl2fgCrGIXdxPbelSKJf0LtC-o8YywFJ5j0HuX79OJbseZyNWGb25epyKy4X0VLMqkjSMf_tVzqKHd/s1600/P1110168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Verdana, sans-serif;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtKnozQ_I4-YaTG0sLiW1VG-v1Zqw7JF70Kmg8iUVvQyb5ikC3_xEqs88b2-CaFsl2fgCrGIXdxPbelSKJf0LtC-o8YywFJ5j0HuX79OJbseZyNWGb25epyKy4X0VLMqkjSMf_tVzqKHd/s1600/P1110168.JPG" height="240" width="320" /></b></span></a></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: Verdana, sans-serif;"><b>Make the orange aioli while the dish is cooking. Mix the reserved tablespoon of juice and 1 teaspoon zest with the mayonnaise and chili garlic sauce; taste and salt if needed. I almost didn't make the aioli, but I'm glad I did. Still delicious the second night, I had to promise to make this dish again.</b></span></span></div>
milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-81173465124701089952014-01-09T18:56:00.000-07:002014-01-09T18:56:36.390-07:00Mile High Pumpkin Pecan Pie<span style="font-family: Verdana, sans-serif;"><b>My reason for making this pie had nothing to do with living 37 feet above the Mile High City. Combining the two most popular holiday pie flavors into one meant there would be only one leftover pie. Because we all know, leftover pie is always begging to be eaten. Just one bite here...then one more...before you know it, you've finished it off just standing at the counter.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSj6Vc-Yc0gCRnuLn2xd_q1hBGFbK1Qfwgb3E0DJNPq2lZn9JR-4GRlowHh_7SgHC9bMNue0Y6HIUdIAvpMCa1LP6PR8fvaaalpeJ4wYxrIC012T8MMHaXVNYXCEzxi3v65RDPbdehyphenhyphenAt/s1600/P1100801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSj6Vc-Yc0gCRnuLn2xd_q1hBGFbK1Qfwgb3E0DJNPq2lZn9JR-4GRlowHh_7SgHC9bMNue0Y6HIUdIAvpMCa1LP6PR8fvaaalpeJ4wYxrIC012T8MMHaXVNYXCEzxi3v65RDPbdehyphenhyphenAt/s1600/P1100801.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>This pie does involve a few more steps than your basic pumpkin pie. I made the dough for the crust two days earlier.</b></span><br />
<a name='more'></a><b style="font-family: Verdana, sans-serif;">Martha Stewart's Mile High Pumpkin Pecan Pie</b><br />
<span style="font-family: Verdana, sans-serif;"><b>For the Crust:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 1/2 C all purpose flour</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 Tb sugar</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 tsp fine salt</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 sticks cold unsalted butter, cut into small pieces</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1/4 - 1/2 C ice water</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Pulse flour, sugar and salt in a food processor to blend. Add butter pieces and pulse until mixture looks like coarse meal. Add 1/4 cup of ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed. Add more water, a tablespoon at a time, if needed. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour or up to 2 days. </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Preheat the oven to 400. Roll out the dough on a lightly floured surface to 1/8" thick. In a 9" spring form pan adjust the dough to fit flat against the bottom and up the sides. Trim the dough leaving a 1 1/2" overhang, then place pan in freezer for 15 minutes. Remove from freezer and line the dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet for 30 minutes. Carefully remove parchment and weights. Continue baking another 30 minutes or until golden brown. Cover the crust edge with foil if it is over-browning.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip14l5Ti5W7NpR1QBdS3Sxnxr7xgFvwJVCIK7rn_2IMrri76jcJg0rnRGsDy7VTOnWIyPWTO4skFeuREgeLiSKRFPSnEgcW9U-QzdyH7P0euB1DTRLTEcPYFi_zSKLtZLvhyphenhyphenf1yiQ5yMQf/s1600/P1100875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip14l5Ti5W7NpR1QBdS3Sxnxr7xgFvwJVCIK7rn_2IMrri76jcJg0rnRGsDy7VTOnWIyPWTO4skFeuREgeLiSKRFPSnEgcW9U-QzdyH7P0euB1DTRLTEcPYFi_zSKLtZLvhyphenhyphenf1yiQ5yMQf/s1600/P1100875.JPG" height="320" width="240" /></a></div>
<b style="font-family: Verdana, sans-serif;">For the Filling:</b><br />
<b style="font-family: Verdana, sans-serif;">1 1/4 C light brown sugar</b><br />
<b style="font-family: Verdana, sans-serif;">3/4 tsp fine salt</b><br />
<b style="font-family: Verdana, sans-serif;">2 tsp ground cinnamon</b><br />
<b style="font-family: Verdana, sans-serif;">1/2 tsp ground nutmeg</b><br />
<b style="font-family: Verdana, sans-serif;">4 large eggs, lightly beaten</b><br />
<span style="font-family: Verdana, sans-serif;"><b>1-29 oz can pure pumpkin puree</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1-12 oz can evaporated milk </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1/2 C heavy cream </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 tsp pure vanilla </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 C pecan halves</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>While the crust is baking, assemble the filling. In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream and vanilla. After the crust is baked, reduce oven temperature to 350. Cover crust edge with foil, pour all but 1 cup of filling into crust, return to oven and carefully add remaining cup of filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in the center, 20-30 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off the overhang and unmold. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JRSBtFzNgWQTHKAKSVue_b_PoWMgaEpw5aU38_7YrYYgNcAM1qbpfSZtquDPPcZwOhqkYE5JnnJuQNGpmxIWFUdJOtn55AmI5pjFgavoxokGkMEkTZxdWlLCK3ciMP5oxeIQ0ETUh7pa/s1600/P1100889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JRSBtFzNgWQTHKAKSVue_b_PoWMgaEpw5aU38_7YrYYgNcAM1qbpfSZtquDPPcZwOhqkYE5JnnJuQNGpmxIWFUdJOtn55AmI5pjFgavoxokGkMEkTZxdWlLCK3ciMP5oxeIQ0ETUh7pa/s1600/P1100889.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Adding the pecans near the end allowed them to roast nicely and give a nutty taste to every bite. While this pie was really good, I have found another variation for both the crust and a pecan streusel topping that would greatly reduce the amount of time involved. It sounds great to me, and you can find it @ http://www.budgetgourmetmom.com/mile-high-pumpkin-pie-pecan-streusel/</b></span><b style="font-family: Verdana, sans-serif;"> </b><br />
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-12714055424574311602014-01-07T15:24:00.001-07:002014-01-09T18:58:52.022-07:00Secret Santa Food Exchange<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Verdana, sans-serif;">This past holiday season I left my comfort zone and decided to participate in a Secret Santa Gift Exchange with a group of people I didn't know. Let me rephrase that...although I don't know them personally, I do know they share in my passion for food, cooking and entertaining, and I mean that in a good way. </span></b><br />
<b><span style="font-family: Verdana, sans-serif;">My recipient's post:</span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://24.media.tumblr.com/5a6c68e69fe83824d8b82c0b9fddce83/tumblr_mz047eHt9U1rkfuoco1_500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="I received the most lovely Food52 SWAP package from Mile High Lori! Everything was from scratch and organic. Bourbon sea salt caramels, pumpkin bread, cranberry cookies, pumpkin granola, white chocolate cookies and beautiful hand sewn napkins. The best of all was the handmade soaps that read &#8220;just add water&#8221;! The gift that keeps on giving!" border="0" src="http://24.media.tumblr.com/5a6c68e69fe83824d8b82c0b9fddce83/tumblr_mz047eHt9U1rkfuoco1_500.jpg" height="400" width="299" /></a></td></tr>
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<span style="background-color: white; color: #222222; line-height: 20px;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b>I received the most lovely Food52 SWAP package from Mile High Lori! Everything was from scratch and organic. Bourbon sea salt caramels, pumpkin bread, cranberry cookies, pumpkin granola, white chocolate cookies and beautiful hand sewn napkins. The best of all was the handmade soaps that read “just add water”! The gift that keeps on giving!</b></span></span></span></div>
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<b><span style="font-family: Verdana, sans-serif;">I have been following the Food52 blog for years; a silent observer, always learning and being inspired by what I read. After contemplating for nearly ten days whether I should/should not participate, I committed by the Thanksgiving deadline. A week later the event coordinator emailed all the participants the name and address of their giftee, along with a few general suggestions, mostly concerning gratitude and manners. </span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">With the package to be mailed by December 16th, the more I thought about what to include, the more I changed my mind. </span></b><b style="font-family: Verdana, sans-serif;">In the end, knowing nothing about the person I was crafting for, other than she lived in Decatur, Georgia, I went with items I would like to receive. Truly, joy is in the giving. It was so much fun to prepare a surprise package for someone, and at the same time know that one was being made for me. I also included the recipes for everything I made. Why, you ask? Because I knew that I would want them. </b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Noelle, both the initiator and coordinator of the Secret Santa exchange, requested that we post a photo and a few comments upon receiving our package on a site that she created. </b></span><a href="http://food52secretswap.tumblr.com/">http://food52secretswap.tumblr.com/</a><span style="font-family: Verdana, sans-serif;"><b> I don't know how many people participated in this 3rd Annual Exchange, but I do believe there were more than the four dozen or so postings. Hopefully more people will follow through this final step next year. </b></span><br />
<b style="color: #222222; line-height: 20px; text-align: center;"><span style="font-family: Verdana, sans-serif;">And the post I made after receiving my package:</span></b><br />
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<a href="http://food52secretswap.tumblr.com/image/70472936398" style="border: 0px; color: #222222; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-align: left; text-decoration: none; vertical-align: baseline;"><img alt="I received a delicious looking package from my secret Santa, Maria Altyeva, with several of her local favorites and some homemade ones as well. Peach jam from her mothers summer garden and homemade brown butter hazelnut chocolate chip cookies. Goat milk caramels, Lake Champlain chocolates, Kings Country beef jerky and Askinosie hot chocolate to cap it off. Thank you Maria. Happy holidays, milehighlori." src="http://24.media.tumblr.com/05b246025a8cfdc969e99787d1fa844b/tumblr_my0sktVf7Z1rkfuoco1_500.jpg" height="300" style="background-color: transparent; border: none; margin: 0px 0px 15px; max-width: 500px; outline: 0px; padding: 0px; vertical-align: baseline;" width="400" /></a><span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; text-align: left;"></span></div>
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<b><span style="font-family: Verdana, sans-serif;">I received a delicious looking package from my secret Santa, Maria Altyeva, with several of her local favorites and some homemade ones as well. Peach jam from her mothers summer garden and homemade brown butter hazelnut chocolate chip cookies. Goat milk caramels, Lake Champlain chocolates, Kings Country beef jerky and Askinosie hot chocolate to cap it off. Thank you Maria. Happy holidays, milehighlori</span></b></div>
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<b style="background-color: transparent;"><span style="font-family: Verdana, sans-serif;">I'm already looking forward to next year's Food52 Secret Swap. </span></b></div>
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<b style="background-color: transparent;"><span style="font-family: Verdana, sans-serif;">Update: </span></b><b style="background-color: transparent;"><span style="font-family: Verdana, sans-serif;">January 9, 2014</span></b></div>
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<b style="background-color: transparent;"><span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="line-height: 20px;">I just learned there were 192 participants from 7 countries on 3 continents in the Secret Santa Swap. A package went as far as from the US to India, and for the first time there were mini-swaps in Canada, the UK and a few areas in Europe.</span></span></span></b></div>
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-26992445180489085392014-01-01T17:42:00.000-07:002014-01-01T17:42:29.433-07:00Bringing in the New Year<span style="font-family: Verdana, sans-serif;"><b>Like everyone else, I can't believe it's 2014...already. Every year I ask the same question..where did the year go? Seems like I put all the Christmas decorations away just the other day, when actually that was a year ago. I need to look forward to other things, like the fact that my mandarin orange tree is full of fruit. It's great to be able to grow fresh fruit inside during the winter. </b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Since the next three months will keep me mostly indoors, I've got reading material already lined up. </b></span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b>Understandably, seven out of this Baker's dozen concern food and cooking, one of my main focuses this time of year. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmFL307DaIMCatDGcuXWGf8tulCOvxlLR5tGT1LstAOhrfakvyq5nmK_rgzUkl5jGX2gZv8p7BAUPacY5yEdMX_dKqtgPBHpRxe7A_qlMBjGC1hVvljuVVwLYA3ls4LBzRTWEo4vj6s5i/s1600/P1100911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmFL307DaIMCatDGcuXWGf8tulCOvxlLR5tGT1LstAOhrfakvyq5nmK_rgzUkl5jGX2gZv8p7BAUPacY5yEdMX_dKqtgPBHpRxe7A_qlMBjGC1hVvljuVVwLYA3ls4LBzRTWEo4vj6s5i/s320/P1100911.JPG" width="320" /></a></div>
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<b>Personally, I consider cookbooks to be pleasure reading, but there are also a few good books with story lines to indulge my imagination. While only two in this library pertain to gardening, we all know that will change as spring nears.</b></div>
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<span style="font-family: Verdana, sans-serif;"><b>Out with the old and in with the new, good bye 2013. Wishing all a wonderful 2014 filled with an abundance of happiness, good health and delicious organic food.</b></span></div>
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-74054054533722037292013-11-26T17:32:00.000-07:002013-11-26T17:32:42.703-07:00Turkey Time <span style="font-family: Verdana, sans-serif;"><b>After the preparation for, and the return from a two week trip to my Father's house in North Carolina, we are back home and planning our Thanksgiving meal just like everyone else. Truth be told, on Thursday we will be having our second Thanksgiving dinner this month.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQyMRxPv-xbWVL2XRX8PeVbEDEz4Drzdk7T85S7T-i2B4M8xGP1Ubb6OP2F9sTrlD8wZZEkEsR5-a8zc97Xw8ESfh0u70uGAXrb6GtyIOhOKtGf_RbV33hxUbNJx2z0h2rzHv_4XEAKi5/s1600/P1100506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQyMRxPv-xbWVL2XRX8PeVbEDEz4Drzdk7T85S7T-i2B4M8xGP1Ubb6OP2F9sTrlD8wZZEkEsR5-a8zc97Xw8ESfh0u70uGAXrb6GtyIOhOKtGf_RbV33hxUbNJx2z0h2rzHv_4XEAKi5/s320/P1100506.JPG" width="240" /></a></div>
<b style="font-family: Verdana, sans-serif;">Driving through St. Louis is nerve wracking enough, but quadruple the amount of cars going over the river and</b><br />
<a name='more'></a><b style="font-family: Verdana, sans-serif;"> through the woods for the holiday...well...let's just say I didn't want to be in the middle of that. So we celebrated Thanksgiving a couple weeks early at my Dad's along with my sister Cindy.</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>For many years I have submerged our holiday bird in a wet brine for up to 24 hours to help insure a moist and tender turkey. This year I am trying Russ Parsons' Dry Brine method. Nearly seven years ago Russ, the L.A. Times Food Editor and author of <u>How To Read A French Fry,</u> was inspired by Chef Judy Rogers who had learned this technique when cooking in Southwestern France.</b></span></div>
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<b style="font-family: Verdana, sans-serif;">Our refrigerated 17 lb fresh, organic turkey is in time out for three days smeared with a simple dry brine mixture of salt, rosemary and lemon zest. As much as I love cooking our traditional Thanksgiving dinner, I really look forward to having all the wonderful leftovers. Hopefully I will have words of praise for this dry brine method after our holiday meal.</b></div>
milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-33698304014035820082013-10-31T16:48:00.000-06:002013-11-01T09:42:16.008-06:00Fall Colors<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Happy Halloween! There is no denying it, fall is here. There was a good amount of wind blowing through my neighborhood all day. Most of the trees were already bare, but those that were not, are now. Saturday night we turn back our clocks and if you are like me, you are wondering how is it possible that tomorrow is November 1st? Honestly, where did this year go?</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktgQmScDhqd89HyNcNlgxEMk5g09KiN7Whi2Go8syS5G55k8akNAko-vqtH2bQQo37b2w6Gzn1MLGDqFKPzJ4tQrXwBtjqBTMfrCUx1SY7KfakSYZiQoMvDfsUKM6QOugZNpoT0kZKOr9/s1600/P1090934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktgQmScDhqd89HyNcNlgxEMk5g09KiN7Whi2Go8syS5G55k8akNAko-vqtH2bQQo37b2w6Gzn1MLGDqFKPzJ4tQrXwBtjqBTMfrCUx1SY7KfakSYZiQoMvDfsUKM6QOugZNpoT0kZKOr9/s320/P1090934.JPG" width="240" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Fortunately I love the Fall colors, with so many shades of orange, red and yellow. Nothing says Fall quite like copper mums. </b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>My birdhouse gourds were drying on the deck until freezing overnight temperatures drove me to move them to the basement. Initially my plan was to do something creative with them this fall, but I've learned they need about six months to dry out, so this will have to be a spring project, at the earliest.</b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>While collecting the garden vegetable markers I came across some overlooked carrots, nice and sweet.</b></span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Leeks to me, are the perfect offspring of an onion and a scallion. This time of year they are just begging to be dug up, so I add them to many dishes. </span></span></b><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The three year old Japanese Maple at it's peak in fall color.</span></span></b><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Lastly, I appreciate Fall for the unobstructed view of evening sunsets through the leafless trees. </span></span></b><br />
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milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0tag:blogger.com,1999:blog-1530207671286956426.post-88673133719216199702013-10-30T20:12:00.000-06:002013-10-30T20:13:49.937-06:00Multi-Grain Museli<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>We've all heard that breakfast is the most important meal of the day. Here's a quick make-ahead museli that will give you a jump start on your busy day. I adapted this from a favorite cookbook of mine, <u>Grain Mains</u>, which is loaded with delicious and wonderful whole grain ideas. </b></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>According to Wikipedia, museli was introduced by the Swiss physician Maximilian Bircher-Benne</b></span></span> <b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">around 1900 for patients in his hospital where a diet rich in fresh fruit and vegetables was an essential part of therapy.</span></span></b><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Based on the Doctor's original recipe, a single serving which called for more fruit than grains (opposite of how it is made in this century), consisted of: </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 Tb rolled oats, soaked in 2-3 Tb water</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 Tb lemon juice</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 Tb sweetened condensed milk</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large, sour apple, finely grated</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 Tb ground hazelnuts or almonds</span></span></b><br />
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<span style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">It
wasn't until the 1960's that museli, in it's modern form, became
popular in Western Countries due to the increased interest in 'health<i> </i>food'. </span><span style="font-size: small;">Today
it is typically a mixture of rolled oats and other grains, along with
dried fruit and nuts. </span></b></span> </div>
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Here's my Multi-Grain Museli:</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 C organic rolled oats (don't use quick cooking or steel cut oats)</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/2 C organic barley flakes</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C organic spelt flakes</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C organic soy flakes</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 C dried cranberries</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 C dehydrated apple slices, cut in half </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C apricots, chopped </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C walnuts, chopped </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C unsweetened shredded coconut</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 C milled flax seed </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 C white sesame seeds</span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Thoroughly mix all ingredients in a large bowl. Place in an airtight container and store in the pantry. </span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">You can use all rolled oats, or replace any of them with your personal favorites, if that's what you like. </span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>There are various ways to enjoy this breakfast bowl.</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;"></span></b></span><span style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">Eaten warm: 1/2 C dried museli mixed with 1 C cold milk or water, heated in a pan on the stove top until most of the milk has been absorbed. </span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">Eaten cold: 1/2 C dried museli mixed with 3/4 C milk or yogurt.</span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">My go-to way: 1/2 C dried museli, mixed with twice as much water, microwaved on high for one minute. I add a tablespoon of both Chia seeds and coconut oil, a teaspoon of honey or agave, let it sit for a couple of minutes, then microwave on high again for one more minute. I top it with seasonal fruit if I have it and </span>breakfast is served. </b></span>milehighlorihttp://www.blogger.com/profile/00697086932241734074noreply@blogger.com0