Category Archives: Everything Else

Spoon Butter

There are two seasons of the year when I add to my arsenal of wooden cooking utensils, festival season and the holiday season. Being someone who creates handmade items, I understand the amount of time invested in those pieces, so keeping my spoons, boards, and spurtles looking as beautiful as the day I brought them home is a must! I’m going to let you in on my magical little secret, it’s called spoon butter. Not only will this glorious concoction keep those wooden utensils in like-new condition, but it will also do wonders for weather-ravaged hands!

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I have found that a ratio of about 3.5 parts oil to 1 part wax works best when using coconut oil, since it melts at 76°F, creating a smooth spreadable butter. To make spoon butter place a medium sauce pan on the stove and add about an inch or so of water. Using a wide-mouth mason jar add your oil and then the bees wax. Bring water to a slight simmer so the bees wax begins to melt, stir occasionally. Once the mixture is fully melted allow it to cool so the wax sets. I keep the jar in the pan as to not chance splashing hot wax around.

For my spoon butter I use bees wax pellets, so I don’t have to grate a large bar of wax. In the past I’ve used mineral oil, but after a bit of research I felt really uneasy about using a petroleum product on items that would be in contact with my food!

Slather a coating of spoon butter on your wooden spoons, cutting boards, anything made of wood and in need of a little love. Let the spoon butter work its magic overnight; in the morning, using a dry cloth, give everything a gentle buffing. The spoon butter creates a protective barrier allowing your cherished wooden tools to ward off staining and cracking!

Images and content copyright © 2016 Danielle R Limoge.

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That time I stopped blogging for several years

Friends, it has been far too long! It’s not like I haven’t thought about you or wanted to share all of the exciting, life-changing events that have taken place over the past two years, because trust me, I have! It’s just that my time is no longer mine. I share it, and everything else, with this little human. Meet Emersyn Renee, aka Emi or M.

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My labor began July 1st around 3:30am and M was born the following morning at 1:19. I pushed for about 15 minutes and she was out! It was far from easy, but our 12 week Bradly Method childbirth class had us more educated and prepared than most laboring parents. I achieved my drug-free, natural birth, which was a personal goal for as long as I can remember. I could not have asked for a more supportive partner or had a more perfect birth (we really had to fight for it). And I’m never doing it again! Spoken like a true mother of a toddler. She is hell on wheels folk. HELL. ON. WHEELS.

I could go on and on about her and our life, but this is not, nor will it become, a mommy and me blog. I’m sure from time to time I will share snippets of our life along with a few photos, but I’m a very private person and plastering the web with pictures of my kid kinda freaks me out. But that’s enough rambling from my slightly neurotic mama-brain.

In other news, I bought a house last fall! It is a cute little gnome home, just like all the previous ones I seem to gravitate towards, but this time it is all mine! Talk about anxiety-inducing debt! Over the past few days I’ve really begun organizing my thoughts on garden layout and now the seed starting is about to commence! I know I will have to start off small but as M gets bigger so will my gardens!

I’m so excited to be back, even if it is only part-time! There are over 40 half-written posts squirreled away in the publishing que, just begging to be finished. Slowly but surely they will make their way onto these pages! Until next time, friends.

Images and content copyright © 2016 Danielle R Limoge.

 

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A Flavor Trifecta

Wanna know a secret?  My dirty little secret?  I love bacon.  No seriously, I do.  Bacon is one of only two hurdles that has stopped me from becoming 100% vegetarian.  That, and my love for sushi.  If I were on death row and had one last meal, it would be sushi.  Sushi wrapped in bacon.  Because bacon is magic.
I can’t remember how I originally acquired this recipe.  It was either from one of the many food blogs I read, or my mother photocopied it and mailed it to me.  Either way, it is awesome and you should make it!  Like right now.
Butternut Squash, Bacon, & Rosemary Pasta

3 cups butternut squash, cut into 1″ cubes
1 small onion, chopped
1 tbsp rosemary, chopped
1/4 tsp fresh ground pepper
2 cups milk (I used 1%)
1/3 cup grated Parmesan
3/4 tsp salt, divided
8 oz Pasta (I used rigatoni)
1/4 cup all-purpose flour
3/4 cup shredded cheddar
4 slices bacon (I think the actual recipe called for more)
Combine 1/4 tsp salt with rosemary and pepper.  Toss with squash.  Place on foil lined baking sheet.  Bake @ 425°F for 40 minutes, or until lightly browned.
Increase oven to 450°F and begin cooking pasta, but omit any additional salt.  Cook bacon until crisp, then chop.  Reserve some grease and add onion to the pan, sauté until tender.  Combine flour with remaining salt and add to onions, cook for several minutes.  Slowly add milk, stirring continually with a whisk.  Bring to a boil; cook one minute stirring constantly.
Remove from heat and add cheese, whisk until melted.  Stir in pasta and coat well; add squash and bacon.  Gently combine as to not squash, the, um, squash.  Spoon into a greased 11×7″ pan and sprinkle with parm.  Bake for 10 minutes.

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