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The Art of Canning

Administrator — Wed, 21 Jul 2010 17:32:29 +0000

Gather your canners before you need them. Having a bushel of ripe fruit or veggies can’t wait for you to search for availability. I especially like this one as it allows your to do both fruit and vegetables. So often you are restrained when you have only a water bath canner. Grab a canning tool kit. You’ll be amazed at the time you will save, the fingers you won’t burn, and the convenience you’ll have. Don’t forget Dehydrating, it’s a fast way to process food, and is easily stored. Think about tomatoes, peaches, apples…you name it. Juicing is also another great answer.

Whatever direction you decide to take, grab the right tools. You’ll have fun, have a satisfying feeling of accomplishment, and really feel that you are interfacing with the earth’s bounty

The Sorrel abounds

Administrator — Mon, 14 Jun 2010 15:29:27 +0000

Yes, I know my life seems to revolve around spinach, but sorrel is a pleasant new taste. It’s similar to spinach in looks, but has a vibrant fresh taste. Toss fresh young leaves in salads for added zip, or steam it. If you love cool summer soups here’s a new one to add to your list

Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock, and is actually considered less a vegetable and more an herb in some cultures. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit in young leaves, to a more acidic tasting older leaf. As sorrel ages it tends to grow more acidic due to the presence of oxalic acid, which actually gets stronger and tastes more prominent.

Sorrel Soup

Ingredients

2 tablespoons unsalted butter
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 bunches sorrel, stems trimmed and washed
1 1/2 cups half and half
2 cups water
Dash of Tabasco pepper sauce
1 teaspoon fresh lemon juice

Directions

Melt butter over moderate heat in a medium stockpot or Dutch oven. Cook onion with salt and pepper until soft, about 15 minutes. Stir in sorrel and cook over moderate heat, uncovered, about 5 minutes. Stir occasionally so the sorrel is evenly cooked.

Add half and half, water, and Tabasco pepper sauce. Bring to a boil and remove from heat. Puree in a blender until smooth and strain through a medium sieve. Stir in lemon juice, adjust with salt and pepper, and refrigerate a minimum of 4 hours, or, to serve immediately, chill in bowl rested in another bowl of iced water. Serve cold.

Spinach, Arugula and more of the same…

Administrator — Thu, 10 Jun 2010 17:15:39 +0000

Well the wind won’t stop blowing, the temps are down but the spinach and arugula are flourishing. Had to purchase the fennel, but it’s also well on it’s way, reseeding from last year. Trouble is, my husband is sick of spinach, so I have to be creative. Here’s a great, healthy alternative.

SPINACH, FENNEL AND ARUGULA SALAD
WITH GORGONZOLA AND WALNUTS

DRESSING:

2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/3 c. olive oil
Salt and pepper

6 c. coarsely ripped Spinach
2 c. thinly sliced fennel bulb
1/2 c. walnuts, toasted and chopped
2/3 c. crumbled Gorgonzola (3 oz.)
6 c. arugula, coarse stems discarded, the leaves washed and well spun dry

Dressing: In small bowl whisk balsamic vinegar, mustard, salt, pepper. Add oil in stream whisking until dressing is emulsified.In a bowl toss spinach, fennel, walnuts, Gorgonzola and dressing. Arrange on 8 plates, the arugula, then put the spinach mixture on top. Enjoy.

Today it’s fresh Spinach

Administrator — Tue, 08 Jun 2010 15:49:16 +0000

Just picked a huge bag of spinach(about 8 cups)-

In a skillet lightly brown three cloves of coarsely chopped garlic in a couple of teaspoons of olive oil. Throw in a few squeezes of lemon juice and the spinach. Lightly toss and cover. Steam about five minutes, or until well wilted. Toss with a third cup crumbled blue cheese. Season with freshly ground salt and pepper, and a few more squeezes of fresh lemon juice. Fresh, fabulous, healthy, and ready in a flash.

Do you have a room that you cannot seem to do anything with? Contact us online!

Administrator — Fri, 04 Jun 2010 15:24:11 +0000

Bringing hotel style home -You can have it it all! – Right down to an ice bucket and tongs”.

It seems like the hospitality industry is capitalizing on this trend as well, marketing everything from their linens and mattresses to their bathrobes and bath products for at home use.

… and why not get your inspiration from a hotel room? Designers spend countless hours making sure every detail for your personal comfort is considered.

This is a trend that we are happy to help you with. Visit us on line to view our beautiful towels, our robes and slippers, bedding and now monogramming.

Do you have a room that you cannot seem to do anything with? Contact online!

We have searched to bring you a few elements that will help make your boudoir feel like an upscale hotel suite.

Fast, Fresh, and very Healthy

Administrator — Mon, 24 May 2010 20:15:57 +0000

DesIdeesreno.com

Tofu is a great grill alternative. Always grab the firm nigari, and let the magic begin. To make the process the easiest we’ve used Seasoned Skewers to add the oomp of flavors in minutes.
Grilled Mango Tofu skewers
4 Indian Mango Curry Skeweres(white wine for soaking)

10-12 oz Nigari Tofu , cut into 1″ cubes

8 green onions cut into 11/2″ lengths

8 pieces (1 1/2″ chunks) of fresh mango

Lime wedges for garnish.

Soak the skewers in white wine for 10-15 minutes. Thread each skewer, alternating between each item. Let sit for 10-20minutes in the refrigerator.

Lightly brush with salad oil and season to taste with salt and pepper. Place on a preheated grill, turning once, until lightly browned.

Serve with steamed Basmati rice made with a pinch of tumeric for color.

Healthy, easy, and most of all delicious.

Bonnie

DesIdees

The Perfect Wedding

Administrator — Thu, 22 Apr 2010 19:47:41 +0000

The season is upon us, and for all who strive to “think-of-everything” this is really a cool, cool idea. We all work in color themes, and want everything to coordinate. Well, here’s a great idea. I have glasses in champagne, white wine, or martini dressed in ribbon. The neat thing is that you can choose your own ribbon color. We have quantity discounts available. Don’t pass this idea up. Even better still, you can use the glasses over and over for other affairs with a mere ribbon change.

Desideesreno.com

15%off for the 15th

Administrator — Wed, 14 Apr 2010 17:58:04 +0000

15% off Storewide for the 15th
15% off everything now through the 15th of April.
Use Coupon Code 15for15th

DesIdeesreno.com

Buffets, the easiest answer

Administrator — Mon, 29 Mar 2010 19:42:11 +0000

Buffets can be both large and small, but it is really amazing how much you can get into a small space if you use levels. Levels are the key to an eye appealing display, as well as a space-saving solution. It’s amazing how much you can slip under these pieces to create space, as well as the interest you need. I have two styles of level changes, one that can open to a quite large display and comes with or without plates, and the other on the more compact side.

Use baskets instead of plates if pastries and breads are on the line-up. Adding various colored plates can also create your theme.
These are both from Belaverra, and offer a creative, elegantly casual look.

The Buffet Experience

Spring into Cookies

Administrator — Thu, 25 Mar 2010 03:51:58 +0000

Yes, you can buy them. Yes, they are a pain to make, especially on the third roll, but best of all–THEY are appreciated!!!! Gifts from the heart are the best! The beauty of these cutters is you get to decide–chicken before the egg, or egg first. Then there’s the basket-decorate and fill it with flowers, or a group of gangly animals. The coolest is the no-fail sugar cookie recipe, that’s good to the last crumb. Thank-you’s will abound, and you truly will have that warm, fuzzy feeling that you made someting “Good”. Paint them, frost them, or dust them in colored sugar-just make cookies