Wednesday, July 31, 2013


"There is no use blaming the rain and mud, these are only
elements.  The disaster is the failed expectation"
-Barbara Kingsolver from "Flight Behavior"

While I've been whining about the lack of carrots and beans
developing in my garden
Many other beautiful things were happily growing,
waiting for me to notice.
Notice I have! and Beets had my full attention today

Since winter I've been dying to try this
raw beet ravioli I had seen in some
beautiful blog post, and look!!!

Aren't they gorgeous?
I marinated some fresh goat cheese in; olive oil,
chopped nasturtiums, basil and garlic
and then sliced my 
Chiogga beets really thin on my mandolin to make the
 ravioli "noodles" - sandwiching the goat cheese in between -
and drizzling the marinating oil on top,
finishing with a pinch of Maldon's Sea Salt

Then I roasted the Golden and Detroit Reds
and topped them with some of the goat cheese,
oil and Cassis vinegar.

Yum! and SO. Pretty.
I had to share.

Happy Summer!

Tuesday, July 23, 2013

Ice Cream!

I am completely enamored with this frozen concoction
And, now that I understand how easy it is to make it -
and make it healthy even -
I have been going like gang busters.

The first biggest decision was eggs or no eggs

Traditional French ice cream has a custard base
made with lots of egg yolks for that rich, creamy, coat your mouth ice cream

And then there is the American or Philadelphia version, with no eggs, but still really
creamy, yet lighter - and I can eat more in one sitting!

I've made ice cream with greek yogurt and strawberries,
coconut milk and cocoa
and the latest one; fresh cream, lavender and vanilla bean

The basic process is two simple ingredients:


and for the life of me I can't figure out why all the stuff in the 
grocery stores and shops have so much crap in them.

Even a local ice cream maker uses dextrose - what?!

I use a Cuisinart, Pure Indulgence  ice cream maker
and just ordered a second freezer canister so I can 
make enough for everyone at lunch 

Here's my recipe for the

(I bet it would be outrageous with shavings of dark chocolate)

3 cups fresh organic cream
1 cup organic milk (Burnt Cove carries Moo Milk!)
2/3 cup raw honey
Heavy pinch of sea salt
4 T roughly chopped lavender sprigs (stem, leaves and buds)
1 Vanilla bean, split lenghtwise

Place cream, milk, honey and salt in a medium saucepan
Bring to a low simmer, stirring occasionally
Scrap seeds from vanilla bean and stir into cream mixture
along with the bean and the lavender
Remove from heat, cover and 
chill for 4 hours.

Freeze in an ice cream maker
Eat some right away like soft serve
and freeze the remainder until firm
(over night is best)

For frozen yogurt I made a mash of fresh fruit, sweetened
with a bit of honey, add some flavorings like orange zest, pepper,
fresh mint or whatever, stir it into greek yogurt,
chill for an hour and freeze it up!

For a vegan delight I use coconut milk for the cream
you can use mashed banana for the sweetener,

Let your imagination run wild.
I haven't had anything not freeze up yet

Just taste your base before you chill it
to know if it is what you want.

Enjoy and have fun!

Monday, July 22, 2013


Happy Monday!
What a weekend. 
My first craft show was a wonderful success
Look at all that color!! 

My linen aprons were such a hit that I made more on Sunday morning.

And I sold all my pin cushion caddy's.  Even mine!

It was so great to see everyone and I am so grateful
for the kindness, generosity and support.

I'm thinking.....maybe a textile show at Lily's in the future
with all my sewing friends bringing there finest.
I'll keep you posted.

One more thing:
My partner, Renee (Tomboy Construction, Inc.)
and Jon Ellsworth (Carding Brook Farm Timber Frames)
have been collaborating on a barn project 
all winter.

The raising occurred last week and I really want to share
this beautiful process.

Isn't it gorgeous?  
It seems so powerful to me, so full of spirit

And then I found out that Jon blesses his barns
with a ritual of bread, salt and wine.

Everything seems to evoke such feeling in me.

Then I read my affirmation for today and it says,
"It is safe to have feelings and you are safe to feel"

Nice, because I feel full of awe and gratefulness for
all the rich experiences in this life and my wonderful connections
to so many.

Enjoy your day,

Sunday, July 14, 2013

Take a Minute

I have been spending the last few days in my sewing room
finishing up my stash for the 
Blue Hill Fine Craft Show next weekend

This morning I looked up from my work
and saw the green grass, my garden and
the dappled sunlight through the window.

I felt my soul sigh... its summer!

We all get so busy these months, cramming every moment
with active enthusiasm

I just wanted to shout out a reminder to 
look up every now and then
and breathe summer in

Slow down for a few moments, stick your feet in the grass
smell a flower, lay looking at the sky,
feel the warm sun on your skin

It goes so quickly.

Be well,

Wednesday, July 10, 2013

White Gazpacho

Last night was part two of the
 wine and food adventure with Chris Campbell

 Lily's House hosted its first
"Chef's Dinner"

I piled 12 willing patrons around the bar and front kitchen
for an interactive evening of wine and food

Everyone said they had such a good time!

 The white gazpacho was a refreshing hit and
I've included the recipe in this post

We had Socca (chickpea flatbread with lobster
that Renee and I caught that morning!  on top of
goat cheese and fresh basil

The best part was getting to use veggies from
my garden on the polenta dish
with little chicken meatballs and a vegetable broth


Chocolate Sweet Potato Donuts with
homemade Vanilla Ice Cream for dessert
And a wonderful (gluten free) evening had by all

One last thought before the recipe:

 I receive so many kind words from you all about
this blog and I would like to say thank you 
I feel so fortunate in my life and my little place
on this special island.  I am very grateful to have you share 
all these moments with me.


1 cup seedless green grapes, sliced in half
3 T chopped fresh dill
2 cucumbers, peeled and diced
1 firm tart apple like granny smith - peeled, cored and diced
3 scallions, sliced thinly
1 1/2 cups yogurt
1 1/2 cups cold water
Juice of 1/2 a lemon
1/2 tsp aleppo pepper
a dash of Ume vinegar
Salt and black pepper to taste

Combine all ingredients
Remove half the solids and place in a food processor - not a blender
Pulse briefly and stir back into soup.
Chill for 2 hours before serving.

I was going to garnish with slices of radish, but forgot to!


Tuesday, July 9, 2013

Farm meets Wine

The wine tasting at Carding Brook Farm
was a great idea!

Jen filled baskets with bounty

We added some vinegars, oils, salts and pepper

Stripper kept everyone in line

Chris Campbell from C&P Wines and Steve from Wicked Wines
matched Spanish goodness with vegetables, fruit and herbs

Folks walked the farm with Chris and Jen, 
tasting wines and vines and sharing how this
"loyal to the soil" thing all works

Then into the barn for the grand finale
"White Rioja and fresh peas....who knew!" said Ross Mills

Everything I love all together, who can beat that.
Thank you!

P.S. I'm almost ready for the Blue Hill Fine Craft Show 
July 20th and 21st.
I hope you get a chance to come check
out my first official "body of work"

Enjoy your day everyone!

Monday, July 1, 2013

Whirlwind Week

 The days between my returning home from Nova Scotia
and this morning were completely action packed 
even for me!

But what a whirlwind of wonderfulness to report on:

Wednesday kicked off with a quilt workshop at Lily's House
with teacher Debby Chappell, featuring her streamlined design
of a wonky lob cabin

She had 10 students, many first time quilters, and
 the work and camaraderie was incredible

 Thursday was Lily's Farmhouse Lunch

Featuring two favorites; asian noodles and crab cakes
and a full house


My awesome A team, all whom have never worked in a restaurant before,
did a fantastic job keeping the whole day on track

Friday was spent around the big wooden table in the back kitchen,
everyone offering their free time to help me
prep for the Ready by 21 Mentoring Summer Party at Edgewood Farm
on Saturday.  I love times like Friday, all of us cutting and chopping
and sharing stories.  Just what I was hoping for around this table.

Saturday was the big fundraising Bash and I do believe
a good time was had by all!

Generosity flowed both in all the volunteers that helped this
to actually happen with such success and by the wonderful,
wonderful turnout of people who paid to come and support
this important program

We even had dear friends of mine come from MDI!!

A rocking jazz band - Isle of Jazz- playing for food,
had everyone kicking their heels

Lobster rolls, strawberry shortcake, lamb meatballs, 4 salads,
wine and beer -  lots of laughter and conversation.
PLUS - a chance for me to hang my bunting!!

Who could ask for more?
Thank you so much everyone!

And, yesterday, I was in my first gallery show with a quilt-
more on that later.... 

Happy Monday!