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I finally put together a major shop update as of this morning. I have the old favorites for sale– buttons and pendants–and some new items, I’m really excited about. You can find it here
And now for a little brainstorming help. I have recently been hired to do a blog for my local farmers market. It is a strong market supported by many local farms, bakers, artists. They are going to use a blog as their presence on the web and as a way to provide information about the market to the public. So, I’m the new farmers market blogger, photographer, story-writer, recipe gatherer, etc. I’m so excited about the project and full of ideas….BUT, I’m anxious to hear what kinds of things you all would like to see if you visited your local "farmers market blog"….recipes, what’s in season, how to pick the perfect eggplant, etc. etc. So go for it. Brainstorm away. I’d love to hear you ideas!
I finally put together a major shop update as of this morning. I have the old favorites for sale– buttons and pendants–and some new items, I’m really excited about. You can find it here
And now for a little brainstorming help. I have recently been hired to do a blog for my local farmers market. It is a strong market supported by many local farms, bakers, artists. They are going to use a blog as their presence on the web and as a way to provide information about the market to the public. So, I’m the new farmers market blogger, photographer, story-writer, recipe gatherer, etc. I’m so excited about the project and full of ideas….BUT, I’m anxious to hear what kinds of things you all would like to see if you visited your local "farmers market blog"….recipes, what’s in season, how to pick the perfect eggplant, etc. etc. So go for it. Brainstorm away. I’d love to hear you ideas!
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now do you see why it disappears so quickly….I was in the other room and heard the familiar scratching of a chair being dragged across the kitchen floor. then this child appeared around the corner…"can I have the big one, mommy?" for the record, she only ate from it long enough for me to snap these pictures. while emma whined, "mommy, would you at least get a knife and cut it in half so that I can have some, too?!!"
oh. my.
now do you see why it disappears so quickly….I was in the other room and heard the familiar scratching of a chair being dragged across the kitchen floor. then this child appeared around the corner…"can I have the big one, mommy?" for the record, she only ate from it long enough for me to snap these pictures. while emma whined, "mommy, would you at least get a knife and cut it in half so that I can have some, too?!!"
oh. my.
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You know the seasons are starting to change when this family-favorite recipe is brought out of the recipe box once again. Emma cracked eggs (and picked out shells. a. lot. of. shells.) while I worked on dry ingredients and managed my radio station. (thank you, Jo) I can’t stop playing with this thing.
Thankfully, the recipe makes two loaves. A more responsible family might eat one loaf and freeze the second for another time. Not this family. Usually, it’s eat half of the first one after dinner, pound the rest at breakfast. Break into the second loaf by midafternoon the next day.
Thank goodness there was enough left to accompany a morning cup of tea to soothe my stuffy head and scratchy throat.
PUMPKIN BREAD
3c sugar 1t each:
1c oil ground cloves
4 eggs cinnamon
1 can of pumpkin nutmeg
2/3c water allspice
2 1/2c flour
1/2t. baking powder
1t salt
2t baking soda
Mix together sugar, oil and eggs. Add pumpkin and water. Sift together and add dry ingredients and spices. Pour into two (regular sized) loaf pans lined with parchment paper. (cooking spray works, too). Cook at 350degrees for one hour. (less for glass loaf pans). Freezes well, if it lasts that long.
You know the seasons are starting to change when this family-favorite recipe is brought out of the recipe box once again. Emma cracked eggs (and picked out shells. a. lot. of. shells.) while I worked on dry ingredients and managed my radio station. (thank you, Jo) I can’t stop playing with this thing.
Thankfully, the recipe makes two loaves. A more responsible family might eat one loaf and freeze the second for another time. Not this family. Usually, it’s eat half of the first one after dinner, pound the rest at breakfast. Break into the second loaf by midafternoon the next day.
Thank goodness there was enough left to accompany a morning cup of tea to soothe my stuffy head and scratchy throat.
PUMPKIN BREAD
3c sugar 1t each:
1c oil ground cloves
4 eggs cinnamon
1 can of pumpkin nutmeg
2/3c water allspice
2 1/2c flour
1/2t. baking powder
1t salt
2t baking soda
Mix together sugar, oil and eggs. Add pumpkin and water. Sift together and add dry ingredients and spices. Pour into two (regular sized) loaf pans lined with parchment paper. (cooking spray works, too). Cook at 350degrees for one hour. (less for glass loaf pans). Freezes well, if it lasts that long.
