April 25, 2012
June 1, 2011
Adventuring... to the shore
Life's been moving quickly these last few months and I've been trying my level best to slow down whenever possible to reflect and be present. Finn is really a little boy now, a wandering discoverer, a goofy little gorilla, a balanced bike rider and a sweet snuggler. He's definite about his likes (the little blue bottle, skateboards, chainsaws, motorcycles, the chicken book, shoes, working with papa and banging) and dislikes (any bottle that isn't little and blue, polenta, the spider book.) Luckily the first list is a lot longer than the second.
I've been savoring these last weeks of being able to mother just Finn with every fiber of my body. As much as I look forward to the arrival of our little one, I'm already feeling nostalgic for these days of uninterrupted snuggling and playtime with just Finn and Mama. So we've been having some fun and creating a little store of memories to draw on when our little family of three becomes four (in just a few short weeks!)
We took the dogs and headed to the beach awhile back on a day when we were feeling cabin fever and forgetting to enjoy our time together. It was the perfect cure -- we played and discovered, practiced balancing and skipping, and let the sand dribble between our fingers. We came home, tired and sandy, with a bag of driftwood to play with and a stock of memories to savor.
I've been savoring these last weeks of being able to mother just Finn with every fiber of my body. As much as I look forward to the arrival of our little one, I'm already feeling nostalgic for these days of uninterrupted snuggling and playtime with just Finn and Mama. So we've been having some fun and creating a little store of memories to draw on when our little family of three becomes four (in just a few short weeks!)
We took the dogs and headed to the beach awhile back on a day when we were feeling cabin fever and forgetting to enjoy our time together. It was the perfect cure -- we played and discovered, practiced balancing and skipping, and let the sand dribble between our fingers. We came home, tired and sandy, with a bag of driftwood to play with and a stock of memories to savor.
May 13, 2011
{this moment}
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
Wishing you all a lovely weekend!
this photo, like the pregnancy photo in yesterday's post, was taken by my talented and beautiful sister Megan
Wishing you all a lovely weekend!
*** *** ***
this photo, like the pregnancy photo in yesterday's post, was taken by my talented and beautiful sister Megan
May 9, 2011
Hello friends!
It's been quiet around here, but we've been busy...
traveling to the beach (Baja) and to the cold and the snow (Holland and Austria.)
building a house (lots more on this in the near future...)
and growing a baby (expected at the beginning of summer!)
(photo by my lovely sister Megan)
Plus there's been crafting, thrifting, baking, gardening and adventuring. I hope to be back in this space to share some of the details soon (I've missed you!)
traveling to the beach (Baja) and to the cold and the snow (Holland and Austria.)
building a house (lots more on this in the near future...)
and growing a baby (expected at the beginning of summer!)
(photo by my lovely sister Megan)
Plus there's been crafting, thrifting, baking, gardening and adventuring. I hope to be back in this space to share some of the details soon (I've missed you!)
October 1, 2010
{this moment}
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
Wishing you all a lovely weekend!
Wishing you all a lovely weekend!
*** *** ***
September 17, 2010
While he sleeps...
I've been making small batches of preserves, just a few jars here and there to preserve summer's bounty. Small batches because I have a small kitchen and only short bursts of time without a curious toddler clinging to my legs (not a good position to be in when dealing with boiling hot sugary substances.) But three jars here and four there have added up into a pretty, happy abundance of jams, jellies, and fruit butters from blackberries, plums, pears, and apples, all grown right here on our land.
And just in time as I woke up a few days ago to a blustery day with that distinct golden light that signals autumn has arrived. What a simple pleasure to spoon sweet spiced apple butter into the morning's oatmeal, a cozy and sweetly scented way to enjoy the turning of the seasons. And it couldn't be easier -- really! -- just throw some apples in a pot, cook them down, blend and add sugar and spices.
A few notes on the following recipe: Fruit butters do not contain any butter -- they are simply fruit purees cooked until some of the liquid evaporates and the flavors concentrate. They do not use added pectin so they do not set up as much as jams or jellies but also do not require as much sugar. They are delicious as a spread on toast, stirred into yogurt or hot cereals, or as a filling in bar cookies. And of course they can be used in baking to replace some of the oil or butter in your favorite quick bread or bar cookie recipes.
Spiced Apple Butter
I wanted a simple and quick method of making this butter so I didn't peel or core the apples. Since the peels and cores have most of the apples' naturally-occurring pectin, this has the added benefit of creating a firmer jell. You will need a pretty high-powered blender to break down the peels and cores, a food processor is just not going to cut it. I use my immersion blender, it's scary powerful. If you don't have a worthy blender or you are just turned off by the idea of seeds in your apple butter, you're going to want to at least core the apples and probably peel them as well.
I've canned the apple butter, but you could also just put it in a jar in the fridge (for up to three weeks) or in the freezer (for longer.)
4 pounds mixed apples, stem and blossom ends cut off
1 cup apple cider vinegar
2 cups water
2 cups sugar (adjust to taste)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1.) Put apples, vinegar, and water in a large, heavy-bottomed pot. Bring to a boil and cover. Lower heat and simmer, stirring occasionally, until apples are soft and breaking apart, 20 to 30 minutes.
2.) Blend apples with an immersion blender or in batches in a regular blender. Return to pot and stir in sugar and spices. Bring to a boil and simmer uncovered until thick (15-30 minutes,) stirring and scraping the bottom of the pot regularly to prevent sticking or burning. I do this part while cooking dinner -- I'm in the kitchen already and can just reach over and give the pot a stir from time to time.
3.) To refrigerate or freeze: put in jars and cool.
To can: your grandmother probably just put her fruit butters in sterilized jars and screwed on the lids, but current safe canning practices recommend canning in a boiling water bath for 10 minutes. Lots of good information and instructions can be found here and here.
And just in time as I woke up a few days ago to a blustery day with that distinct golden light that signals autumn has arrived. What a simple pleasure to spoon sweet spiced apple butter into the morning's oatmeal, a cozy and sweetly scented way to enjoy the turning of the seasons. And it couldn't be easier -- really! -- just throw some apples in a pot, cook them down, blend and add sugar and spices.
A few notes on the following recipe: Fruit butters do not contain any butter -- they are simply fruit purees cooked until some of the liquid evaporates and the flavors concentrate. They do not use added pectin so they do not set up as much as jams or jellies but also do not require as much sugar. They are delicious as a spread on toast, stirred into yogurt or hot cereals, or as a filling in bar cookies. And of course they can be used in baking to replace some of the oil or butter in your favorite quick bread or bar cookie recipes.
Spiced Apple Butter
I wanted a simple and quick method of making this butter so I didn't peel or core the apples. Since the peels and cores have most of the apples' naturally-occurring pectin, this has the added benefit of creating a firmer jell. You will need a pretty high-powered blender to break down the peels and cores, a food processor is just not going to cut it. I use my immersion blender, it's scary powerful. If you don't have a worthy blender or you are just turned off by the idea of seeds in your apple butter, you're going to want to at least core the apples and probably peel them as well.
I've canned the apple butter, but you could also just put it in a jar in the fridge (for up to three weeks) or in the freezer (for longer.)
4 pounds mixed apples, stem and blossom ends cut off
1 cup apple cider vinegar
2 cups water
2 cups sugar (adjust to taste)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1.) Put apples, vinegar, and water in a large, heavy-bottomed pot. Bring to a boil and cover. Lower heat and simmer, stirring occasionally, until apples are soft and breaking apart, 20 to 30 minutes.
2.) Blend apples with an immersion blender or in batches in a regular blender. Return to pot and stir in sugar and spices. Bring to a boil and simmer uncovered until thick (15-30 minutes,) stirring and scraping the bottom of the pot regularly to prevent sticking or burning. I do this part while cooking dinner -- I'm in the kitchen already and can just reach over and give the pot a stir from time to time.
3.) To refrigerate or freeze: put in jars and cool.
To can: your grandmother probably just put her fruit butters in sterilized jars and screwed on the lids, but current safe canning practices recommend canning in a boiling water bath for 10 minutes. Lots of good information and instructions can be found here and here.
September 10, 2010
{this moment}
Inspired by the (always inspiring) SouleMama:
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
***
{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
*** *** ***
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