So as embarrassing as this is...I'm going to post the disaster that used to be my office and studio. Also I plan to tackle the girls bathroom drawers. Their rooms got overhauled last week...but the bathroom got left behind. My office and studio...are the two rooms that everything out of place ends up ;-)). Also our main floor dryer is on the fritz...which means the studio is doubling as a laundry room....
So here goes...time start 10:30
time finish...will post when done it all....hopefully before midnight ;-))
This sweet easy dessert is perfect for a dinner party. With an uninterupted cooking time of 45 minutes, pop them into the oven right as dinner is being served. The sweet smell of peaches fill the room, and when dinner is cleaned up they are hot and ready to be served with fresh creamy vanilla ice cream!
Prep time 15 min
Bake time 45 min
5 lbs ripe peaches sliced
1/4 C packed brown sugar + 1/8 C
1/2 tsp cinnamon
2 tsp corn starch
1/2 C flour
1/2 C quick oats
1/2 tsp baking powder
pinch of salt
1/2 C white sugar
8 TBSP cold butter (chopped)
1 1/4 tsp vanilla extract
Preheat oven to 375'
Place peaches in boiling water so they can roll around, for 1-2 min, take out and immediately place in a coldwater ice bath. Peels should come back easily. Slice peeled peaches and place in large mixing bowl with 1/4C brown sugar, cinnamon and cornstarch.
In blender pulse together 1/8C brown sugar, flour, oatmeal, baking powder, salt and sugar. Add butter and process till mixture sticks. Add egg and vanilla, pulse until just mixed.
Scoop peach mixture in 8 ramekins or pie plate. Drop spoon fulls of mixture evenly over peaches - do not spread evenly.
Bake for 45 min, let cool, serve warm with creamy ice cream.
I met up with Jes, Ty, and Ella at the market today...while I waited on my car to be serviced. I bought this beautiful 'Sunny Patch!, she had amazing bouquets in lime greens/pinks/yellows and burgundies. No White though!, or you know I would come home with all white!!! ;-))
I also got beautiful organic strawberries, raspberries, and amazingly flavourful organic tomatoes from Forbes Farms in Oliver BC.
Our Farmers market is significantly smaller on Wednesday's - which made it possible to get peaches from 'The Peach Lady's Daughter....Personally I think they are the best peaches I have ever tasted... The Red Havens are out right now...and I can't wait until the free-stones are available as they make peeling and cutting a much easier task ;-))
After getting that beautiful crisp bok choy from the farmers market, I've been wanting to make won ton soup. I like to use ground turkey instead of pork for a leaner won ton. I use lots of spice...because I love it! My family loves trying new foods of all different ethnicity, and the girls love helping fold the won tons. Here is an easy, light won ton soup you can make, with and for the whole family ;-))
The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds. This recipe for Won ton Soup serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
18 - 24 won ton wrappers
1/2 pound ground turkey
1 tablespoon sodium reduced soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 green onion, finely minced
2 dashes of white pepper
Water for boiling won tons
4 1/2 - 5 cups sodium reduced chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold in the opposite corners of the won ton wrapper, repeat , making sure the ends meet. Then gently twist to seal all four corners together. The finished product should resemble a nurse's cap. Repeat with remaining won tons.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
My neighbours have the most beautiful Russian Sage bushes in their yard...that have overtaken their garden. Last year they took two bushes out...thinking that would be enough, but today they decided to remove the other two. They are huge and so much work! So today as they were being chopped they offered me as much as I like!! I filled the house with the beautiful scent, and wrapped a small bundle in a strand of dried pampas grass.
The old window is one I rescued, and plan to clean up, get rid of the broken glass and sharp metal and use a picture frame! Which I will re-post upon completion!
The last photo is a bundle with our wedding album which I ordered from Blurb.