There was an error in this gadget
(While you enjoy your visit with my lil' fishies, move your mouse around them and they'll follow you, Also feel free to feed them by clicking! Have fun!)

25 May 2012

...Going to Be Away, Also An Update on Dr. V's Travel Fund

Hey There Readers!

I will be heading West soon, to visit family and help my Mom with her life changing plans. My laptop is staying home.

Krystledawne a.k.a. Dr. Von Threadmore (on right) and myself at Shuttlebirds Tat Days 2011
Dr. V was the teacher and I was her Teach's Pet.

Dr. Von Threadmore's plans to attend the Palmetto Tatter's Guild's Tat Day 2012 have been postponed to 2013. This is mostly my mishap, I neglected to inform the good ole Dr about the dates and other important information for applying to teaching. 

I really appreciate the generosity of the contributors thus far. I am going to keep going with the fund raiser for Dr. Von Threadmore and hope that it will be successful for her to attend the PTG's Tat Days 2013. Then purchasing the airfare early will be less costly! If any of you have any blog(s) and desire to blog about this cause, please email me to discuss this. I will toss in either a skein of HDT  or one of my "ONS" as my thank you.

"ONS" (Once Nekkid Shuttles)

I shall be back home sometime in June or so.

Take Y'all,

18 May 2012

... Trimming Down My Usage on Facebook!

It is amazing of how much time passes you by when you are not paying attention. It seems that two years have basically flew by me without much thought. For the past month or so, I finally took a serious look at my home with open eyes. It is disorderly...pretty bad. It got that way because I allowed Facebook's games to take over and monopolize my time.

It was time to say for me to say to self, "Enough IS ENOUGH!" It was time for me to get back to the things that I love doing, to stop using things that sucked away my time, to manage my time better... for my self and for my health. I guess it is possible to say that I have been in state of denial... not of drugs or anything like that but of life itself.

So, before this blog post I deleted all of the Facebook games that I was addicted to and is deleting "friends" that are not friends, just people who also play the same games as I did to have more "neighbors". I had 649 friends! Yikes! That list is being trimmed down to family and friends, friends who are truly friends, along with other people who are like minded such as Beagle & Basset Hounds / Dog lovers, Tatters, and some who crossed my path for special reasons. I am down to 514... still long ways to go!

Tomorrow will bring a entirely new day! I will check on friends and family on FB but that is all I will use FB for... to keep updated with those who mean a lot to me!

Now onto my latest tatting project!

I am not sure what I think of it, because of the thread. It is tiny but I won this, so I'll make use of it.

I am looking forward to tomorrow morning! I'll be making another trip to the local Farmer's Markket and pick up our 1/2 Share of the Taylor Creek Farm's fresh produce! What will I be getting? Hm?

Take care of yourself for you are the most important person in YOUR life!

13 May 2012

...Another Trip To The Farm, Oops I Meant The Market

Hey There Readers!

Yep! It was Saturday yesterday, which meant another trip to pick up my share of the harvest for the week! This week's list of yummy and healthy food included Tuscan Kale, Zucchini, Fennel, Swiss Chard, Broccoli and Kohlrabi.
Fresh Broccoli
 Heh? What the heck is that, you ask? 

Well, Kohlrabi is a member of the brassica family, whose nutrient-dense cabbages (as well kales, brussel sprouts, broccoli and cauliflower) are highly regarded for their antioxidants properties. You can eat them raw, just peeled, sliced and added to a salad, but they are also delicious cooked and are often used in stir fry (info provided by Taylor Creek Farm).

I also googled Kohlrabi to find the pronunciation of it. "cole-rah-bee" I also learned that it is a german turnip!

This is a Kohlrabi

 Sooooo ...what did I do with my German sputnik looking turnip a.k.a. Kohlrabi? I stripped off the leaves and cut it in half. I also used my veggie peeler and peeled the outer thick skin.

 Then I sliced up the leaves and julienned the Kohlrabi.

 And stir fried it with some kale, broccoli, scallions then added sweet Teriyaki beef. Once all thoroughly stirred, I placed them onto the Pad Thai noodles. 

A funny thing happens when you try to photograph over the steamy dish of food! It fogs up your lens and make the picture look blurry and out of focus!

You should have seen me photograph my plate of dinner! **Picture it** Toccoa 2012, I was standing up on my toes, holding the camera over the top of the plate... and blowing the steam away while trying to click away! The meal was really delicious and I learned something new! Michelle, the farmgal told me that when cooking the  Kohlrabi, to cook it longer than you would think. I did and while this was really good, I still needed to cook it a wee bit longer yet! So, I'd say over cook that thing! *hahahahaaahaa*

Here is the recipe provided by Taylor Creek Farm for this week!


Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and
salt in a bowl. (The kohlrabi can be tossed with oil and seasonings
right on the pan but uses more oil.) Spread evenly on a rimmed baking
sheet and put into oven (it needn't be fully preheated) and roast for
30 - 35 minutes, stirring every five minutes after about 20 minutes.
Sprinkle with a good vinegar (probably at the table so the kohlrabi
doesn't get squishy).

When we joined up the CSA, I really thought that the half shares was not going to be enough. The past week with all the fresh produce, we practically had salads every night of the week and still had some left from last week... which will be eaten up before the week is over! So, I am convinced that half shares is plenty for Hubby and I to survive on for the week! Although, when the tomatoes season hits... it will never be enough for me! I do eat them like apples and cherries!

Catch you later and have a great week!

07 May 2012

...Fresh Goodness For Last Night's Dinner

Sure, I have eaten many salads in my life time and loved most of them. The difference in local farm freshness and produce shipped from who knows where is amazing. As I was preparing last night dinner, I tasted each item before using them in the salad. I was tasting new flavors like the kale, the fennel, the greens from the beets. Even the lettuce had a burst of flavor! Lets not forget the aroma! My nose was smelling the perfume of the fennel and radishes. I added the tomatoes which did come from my grocer and made sure it was "Product of USA". These were fine but when it is the season for local tomatoes, I'll be on cloud 9! If there was only one vegetable that I had to choose from to live on the rest of my life, it would be the tomatoes! Yes, I am aware that they are actually "fruit" but I don't care!

A Picture
worth many descriptions!
farm fresh: lettuce, kale (two kind), fennel, zucchini, radishes, beet greens... store bought: scallions, tomatoes, feta, and topped with red wine vinaigrette 

My mouth was in a state of euphoria last night!  

...remember these?

This is what I did to them!
...boiled till fork can slide in with ease (on a bit of firm side that you would for potatoes) cool slightly, so you can handle them ...peel them with a spoon (like you would on a hard boiled egg) the skins pretty much slide of with ease. 
 This is their true color! I did not edit their colors. Why would you anyways for the color is gorgeous on their own! easy to slice them up that you could even use a butter knife!

...all diced up and marinating, since yesterday, with red wine vinaigrette.
 I will use these tonight, as a topping for tonight's salad!

05 May 2012

...We Went to The Farm!

That is right! To the farm we went. Taylor Creek Farm that is! It was a beautiful morning to go the farm. The sky blue. The sun shining. What more could I want? Well, I want fresh grown produce to take home. I want to eat locally grown, healthy food! I want to do my part to improve the local economy by supporting the local businesses like Taylor Creek Farm.

 Speaking of Taylor Creek Farm, Please meet Michelle and Chuck! They are some of the wonderful people in my community. I had the pleasure of meeting them last year. They grow everything on their farm naturally. I managed to buy and eat some of their produce. I was not disappointed in anything that was purchased ...but, (yep a but!) when I arrived last year, they were mostly sold out. That is very exciting for Michelle and Chuck.

Michelle & Chuck

Here on their table is a sampling of what they had ready for harvest this week.

Cherry Radishes

Free Range Eggs

Red Russian Kale

Okay! Okay! We did go to the farm but not the farm! Huh? We went to our local Farmer's Market!
It was opening day today.

About Taylor Creek Farm, this is their second year for doing CSA (Community Supported Agriculture) and this is my first year as a share holder of their farm! WOW, we are share holders! How cool is that?

My husband and I have chosen 1/2 shares for that is sufficient for our needs. Each Saturday we take a very short drive to meet Chuck and Michelle at the market. We claim our share of the week's harvest. We are provided with our (reusable) bag(s) of our share(s). With it is a list of the delicious food and since we will be encountering some produce that are not common for instant Fennel. A sheet with brief description of the product (in this case, Fennel) and recipe ideas for you to enjoy!

This weeks list of goodies; Red Russian Kale, Tuscan Kale,
Beets, Cherry Radishes, Zucchini, Fennel & Lettuce

The recipe provided:

Grilled Fennel with Balsamic

1 fennel bulb
2 teaspoons olive oil, separated
salt and freshly ground pepper
1 teaspoon balsamic vinegar

Trim the fennel stalks and fronds away, you can use them for something else. Cut the bulb in four and gently trim away the core. You want to leave just enough core to hold the section together. If you have a larger bulb, feel free to slice these 4 sections in half again. Rub the fennel with 1 teaspoon of the oil and add a generous helping of salt and pepper.

Heat your grill to medium and make sure it is cleaned & oiled. Put the fennel on the grill, cover, and turn down to medium low. Check on the fennel in 5 minutes, if it is young and tender, it is probably ready to be turned; otherwise it may need another few minutes. Baste with olive oil as needed. Grill 5-8 minutes per side and then drizzle with balsamic when hot. it should still have a good crispness to it, but not raw either. Serve hot or at room temperature.

 The picture below is of our loot! Everything that is pictured here is our this week's goodies! The eggs does not come with the shares. You can buy them whether you have share(s) or not! We did! I love natural Easter eggs anytime of the year! Each week, we go back to the market with our empty "Go Green" bag(s) and empty egg cartons (to be reused). Then we leave the market with the following week's harvest of more yummy fresh grown produce!
This is our take home for the week!)

My Hubby testing one of the fresh radish! I had one too. They're tasty!

...Yep, the kids want some veggies too! Seriously, they like them!

Stay tuned this week to see what I end up doing with these produce!