Monday, February 27, 2012
Today I celebrated my friend Judith's life by doing some sketching and watercoloring. Judith passed away a year a go. She was a dear friend I made in Corona del Mar over 20 years ago. It was a golden friendship. She was a big supporter of whatever I chose to do...my own little cheerleading section as she was with all of her friends. When her belongings were shared with her friends I received the lovely little ornate blue perfume bottle.....perfume was still inside so I placed a little on my wrist and began my sketching.
The chicken topper I found at Williams-Sonoma years ago when I worked there. I couldn't resist. Now that I have fresh chicken eggs I use it often to top off the end of my breakfast treat.
Friday, February 10, 2012
Welcome to the goat farm....Caramel Apple Farms, about 35 miles East of Denver.
Monday Ella, Kate and I went to see some dwarf goats. Nigerian dwarf goats are about 22 inches (at the withers) high and maybe get to 75 lbs. Along with chicken Denver residents are allowed to have 2 of these as pets or keep them for their milk...it's the new "food producing animal" ordinance recently passed here.
I grew up with goats but these guys are really little compared to the ones we had. You can tell they like to climb and they are very curious. Kate and Ella wanted to bring home this little 6 month old "Cookie Dough" but we will have to wait until May when our little baby does will be big enough to leave their Mamas Yes! 2 goats will be joining my little urban farm. Can't wait
Monday, February 6, 2012
1 3/4 cup brown rice flour mix (following this recipe)
1 cup granulated sugar
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large fresh eggs from pet chickens
1/4 cup water
1/3 cup + 2 Tbs canola oil
2 Tbs molasses (try pomegranate molasses)
1 cup pumpkin puree (from last summer's harvest)
1/2 cup raisins
Oven on 350 deg
Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, cloves and ginger in mixing bowl.
Combine eggs, water, oil, molasses and pumpkin in a separate bowl and mix well.
Pour wet ingredients into dry ingredients. Mix until well blended. Do not over beat. Pour batter evenly into 12 muffin pan or loaf pans (3- 5" by 3").
Bake for 20-25 mins for muffins or 40-45 minutes for loaf pan or until dry toothpik test
Let loaf pan cool or remove muffins immediately.
Serve with a dollop of mascarpone cheese.
Who says G-F can't be yummy?
Brown rice flour mix:
brown rice flour - 2 parts
potato starch (not potato flour) 2/3 parts
tapioca flour 1/3 part