It is that time of year- everyone is back to school. This includes the class of 2015!
I was lucky enough to get a chance to take photos for my first Class of 2015 Senior this week- Tihalish. A football man with a successful future pointed in the direction of the sciences, this guy has a lot of great things ahead of him. Wishing him only the best in last year of high school ahead!
Our house has always embraced the old fashioned, outdated qualities that slow living provides. I love technology in so many ways, but really admire the classics and the quality and pride of making something for yourself.
I recently had an ice cream making experience with my favorite ginger that was so successful we were trying to figure out ways to bring the “left overs” home more than a few hours away. Afterwards, I scoured the web for my own little piece of ice cream history. I found my very own antique maker thanks to In the Top Drawer via etsy. After gathering my favorite (and locally sourced) ingredients, we were on to our frozen kitchen adventure.
The Must Have:
- Plenty of Ice & Salt for the bucket
- 1 1/2 Cup half & half
- 4 egg yolks
- 1 Cup sugar
- 1 1/2 Cup heavy whipping cream
- FLAVOR: Fresh Strawberries (you can really add anything here
The How To:
1. Heat the half & half in a sauce pan over low heat.
2. In a separate bowl, mix the egg yolks and sugar.
3. Slowly add the egg and sugar mixture into the saucepan.
4.Continue to cook on low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.
5. Add heavy whipping cream to the mixture.
6. Pour everything into the metal canister and secure the lid.
7. Insert canister into bucket, surround with crushed ice, add salt, and crank it for almost 30 minutes or until there is resistance in the cream.
8. Pour into a freezer safe container and freeze over night.
9. Scoop and enjoy- even for breakfast.
When the sun comes out after a gloomy winter, we go immediately to the back yard. We have worked for a few years to make it just the spot to enjoy when that bright light makes its way to the great Northwest.
I have been feeling sapped of all of my creativity in the last few weeks since we’ve had what can only be described as a weird April around here, and I am looking forward to a better month of May. Here are a few snaps from my afternoon prepping the garden and spending time with my sweet girls.
Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.