By mlb, on April 19th, 2007%
This month’s Sugar High Friday is hosted by Coconut Chutney and the theme is edible flowers. Hey — it’s a great time to break into my stash of dried lavender! In case anyone has trouble finding dried lavender, I usually buy it at Cost Plus, where it comes in nicely sized bags in the spices section. You can also use fresh lavender flowers, of course.
This recipe by Gale Gand, another person I wish still had a show on the Food Network.
Be warned — these are very addictive. The only problem I had is that the dough was way too dry and I had to add a little milk. So, I guess the lesson here is just have a little milk on hand in case your dough needs . . . → Read More: SHF30: Lavender Shortbread
By mlb, on April 19th, 2007%
Okay but there really will be a lavender shortbread post either tomorrow or Saturday. Spaghetti and meatballs will be next week, as will a recipe for cauliflower & . . . → Read More: I Lied About the Spaghetti…
By mlb, on April 17th, 2007%
Image from the book, Simple Stunning Weddings.
So, we are currently trying to decide on a location. We are casting a wide net — Ashland. Astoria. Yachats. Dayton. The Long Beach area of Washington. So far we have scoped out Red Ridge Farms, Heceta Head Lighthouse and The Peerless Hotel.
Next we’ll be heading up to Astoria to check out Hotel Elliott and the Rosebriar Inn. Then it’s a bit farther north to see The Shelburne Inn and their restaurant. Hopefully, we’ll have a place decided on by the end of next month.
The plan is this — when we’re done looking at these six possible locations, we’ll each sit down with a piece of paper and rank the places. Then we’ll exchange lists and hopefully be pretty close on our . . . → Read More: Wedding Planning Update
By mlb, on April 16th, 2007%
The salad dressing here comes from a recipe by Emeril that used blood orange instead of Meyer lemon. I really liked the dressing with the lemon, although I’m sure it’s just fabulous with blood or any other orange. This makes a nice, light meal for when the weather’s warm.
Besides, you can feel good about eating a big salad. jwa and I can usually go through a whole bag of greens in one sitting without feeling guilty. For this salad, I decided to grill up about four shrimp each to top our salads. The tasty little shrimps worked very well with the citrus dressing.
This salad also reminds me of one of my most favorite salads ever — one I had last year at The Wild Coho in Port Townsend, . . . → Read More: Arugula, White Bean & Parmesan Salad with a Meyer Lemon-Shallot Vinaigrette
