We all know those people who (when eating) won’t allow their foods to touch or intermingle. Yes, I too find it annoying, but I get it and why it works for them. Truth be told I’m the same way at least when it comes to doing what I do. That my friends is why I have three different blogs. I have this need to compartmentalize different areas of my life.
Today, I’m throwing caution to the wind and crossing all kinds of lines. Today, I’m going to share my recent crafting adventures on my organic gardening/food blog. It does deal with food, but of the felt persuasion.
I believe wholeheartedly that less is more and natural is better, especially when it comes to children and their plastic playmates. With the exception of books, every toy I’ve given to my (almost 4-year-old) niece has been made with love by me or by the hands of another artist.
About a year ago Cece received a kitchen play set and about 10 lbs of hollow plastic play food. I decided to make her some felt food. Not only did she LOVE it but it’s usually the first thing she pulls from the cabinet! This year I kept up with my felt food tradition and created the following items:
Eggs, bacon and toast. Bacon features both raw and cooked sides.
Six “flavored” tea bags and lemon wedge, so she and Grammy can enjoy their morning tea together!
Cecelia’s birthday is in March. I’ve already began thinking of veggies I can create for her to grow in her very own “garden”. I think I am more excited over this than she will be! haha
I originally made this back in November after scoring several bunches of organic beets on super sale at the food store. I decided to whip up a double batch so I could freeze some of it. Last week I defrosted the remaining container to see how it held up. I was pleasantly surprised to find that by adding just a touch more olive oil, and a quick stir, the texture and taste returned to its pre-frozen state!
Roasted Beet Hummus
2 med-large beets, roasted and cut into chunks
3 cups re-hydrated chickpeas
1 small onion, chopped
2 cloves garlic, chopped
1/2 cup tahini paste
1/4 cup + 2 Tbsp olive oil
1/4 cup + 2 Tbsp lemon juice
1 Tbsp cumin
Combine all ingredients in a food processor and puree until desired consistency is achieved.
In an attempt to savor what little bit of “Summer” I have left still floating around in my head, I baked a loaf of bread. I know you’re wondering what kind of connection can be made between bread and summer memories, but I’m grasping at straws here people, so work with me.
I have not felt well for quite some time, so my kitchen adventures have been placed on the back burner, so to speak. I figured that was a good enough excuse for me to be lazy and bust out the ol’ bread machine.
adapted from Giant Book of Bread Machine Recipes
1 1/2 Tsp active dry yeast
4 Tbsp sunflower seeds (plus a little more)
1/2 cup wheat bran or oat bran
4 1/2 oz warm water
Begin by placing the wet ingredients in the bread pan followed by the dry. Hold off on the sunflower seeds, those are added once your machine signals you to do so (usually during the second knead cycle). The yeast should be the last dry ingredient added. I always create a well in the flour to hold the yeast. I believe I set my machine for a 1 1/2 lb loaf with a medium crust.
I was quite happy with the taste, texture and density of this bread. When placed in the oven under the broiler it toasted up quite nicely! Next time I think I’ll whip up a double batch for the regular oven!