New at Keen Things
Image by MeI had a chat today with an avid reader who suggested a few great things! She told me that she would really like to learn more about spices and herbs, and to have a few recipes to play with so that she may expand her culinary practice and enjoy food more. To that end, I have created a special section on Keen Things called: Pinch and Sprig!!
Image by MeThis new section will be devoted to learning about herbs and spices and how they may be used to enhance your mastication process. There will be a link on the sidebar to archives for this as well, so one may easily access the Keen Information. Pinch and Sprig will be a once weekly section in our Wicked-Good Food segment.
Your Daily Dose of Cool Things:
When my daughter began having eczema as a child our pediatrician suggested we switch to a different soap. I am chemically sensitive to perfumes, and she said it was likely that my daughter was as well. A friend of mine suggested this line of products from www.justnaturalproducts.com, and I have been hooked since. I know the woman who makes these products and she is truly amazing. Tired of trying to find products for her extremely sensitive son, she decided to take on the task of making her own. Years later she now has many customers around the globe.
Your Daily Dose of Wonderful Design:
Top 8 Most Amazing Tree Houses
Top 8 Most Amazing Tree HousesYour Daily Inspiring Words:
(image by http://souvlaki.jp-ar.org/)
Your Daily Wicked-Good Food:
Wild Blueberry Pie
Images by Me
Ingredients:
for crust:
3 cups flour
1/2 c fine corn meal
1/2 c sugar
1 tsp salt
2 tablespoons grated lemon rind
6 tablespoons cold water
8 tablespoons shortening
for filling:
1 12 oz bag of frozen wild blueberries (regular is okay, but the wild ones are more intense)
juice of 1 lemon
2/3 cup sugar
1/2 cup flour
dash of cinnamon
Make the crust:
In a bowl, combine the flour, salt, sugar and lemon rind. Add the shortening one tablespoon at a time, pinching the shortening with your fingers in the flour, mooshing until the mass begins to look like coarse meal. Add the water and using your hands, gently gather HALF of the dough together and turn it out into a pie plate. Using your fingers press the dough along the bottom and edges of the pie pan. Reserve the remaining dough for the top crust.
(edit: If you want to cheat, get the pre-made pie crusts in the refrigerated section at the grocery store, just don't tell em I said to do that. It would ruin my street cred)
Put the berries into a bowl and toss them with the additional flour, the juice of lemon the sugar and cinnamon. Pour this into the pie crust. Roll out the remaining dough on a floured surface and drape it over the pie. Cut steam vents.
Bake at 375 for 40 mins or until the pie is bubbly and the crust is browned.
(image by http://souvlaki.jp-ar.org/)"In Germany they first came for the Communists and I didn't speak up because I wasn't a Communist. Then they came for the Jews, and I didn't speak up because I wasn't a Jew.
Then they came for the trade unionists, and I didn't speak up because I wasn't a trade unionist.
Then they came for the Catholics, and I didn't speak up because I was a Protestant.
Then they came for me --- and by that time no one was left to speak up."-- Martin Niemoller
(Thanks to reader Bobby S. for sending me this quote)
Then they came for the trade unionists, and I didn't speak up because I wasn't a trade unionist.
Then they came for the Catholics, and I didn't speak up because I was a Protestant.
Then they came for me --- and by that time no one was left to speak up."-- Martin Niemoller
(Thanks to reader Bobby S. for sending me this quote)
Your Daily Wicked-Good Food:
Wild Blueberry Pie
Images by Me
Ingredients:
for crust:
3 cups flour
1/2 c fine corn meal
1/2 c sugar
1 tsp salt
2 tablespoons grated lemon rind
6 tablespoons cold water
8 tablespoons shortening
for filling:
1 12 oz bag of frozen wild blueberries (regular is okay, but the wild ones are more intense)
juice of 1 lemon
2/3 cup sugar
1/2 cup flour
dash of cinnamon
Make the crust:
In a bowl, combine the flour, salt, sugar and lemon rind. Add the shortening one tablespoon at a time, pinching the shortening with your fingers in the flour, mooshing until the mass begins to look like coarse meal. Add the water and using your hands, gently gather HALF of the dough together and turn it out into a pie plate. Using your fingers press the dough along the bottom and edges of the pie pan. Reserve the remaining dough for the top crust.
(edit: If you want to cheat, get the pre-made pie crusts in the refrigerated section at the grocery store, just don't tell em I said to do that. It would ruin my street cred)
Put the berries into a bowl and toss them with the additional flour, the juice of lemon the sugar and cinnamon. Pour this into the pie crust. Roll out the remaining dough on a floured surface and drape it over the pie. Cut steam vents.
Bake at 375 for 40 mins or until the pie is bubbly and the crust is browned.
posted by Julia Farley at
Wednesday, January 16, 2008
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