Oh happy day! This was the quickest, most un-planned painting I have ever done. And it turned out to be one of my favorites. So it was about time she got a frame of her own. She appeared in a post back here, and seems rather naked now that I look back.
I had a hard time photographing Miss Aspen, probably because it is dark and dreary here this morning. But I couldn't wait. So just pretend it's sunny and cheerful (that's what I keep telling myself).
Last year I was lucky enough to stumble upon this awesome tutorial. And because we were moving and busy I was unable to make them. But I remembered. All year long. And I was so happy to finally get to them this year. They came together pretty quick (which would explain why I made so many), and I am excited to start handing them out. All they need is some chocolate, a bit of fancy ribbon, and it becomes a great little gift!
I purchased the lavender from this little shop, and I can't even begin to tell you how wonderful the package smelled.
In fact, the whole process of making these was very soothing.
And I still have quite a bit of leftover lavender. Which I am not mad about. Any ideas?
I am in love with Orangette. I think she is smart and good and has delicious taste. And this morning I realized that I had two of Molly's recipes in my house. Two! And that seemed like kind of a big deal, so just thought I'd share.
First, her delicious Chickpea Salad. Which I like for lunch with some crusty bread. Mmmm.
And last night I made these Whole Wheat Chocolate Chip Cookies. Seriously good. And ya know what? They were even better for breakfast! If you were with me back in January you might remember me gushing about these little gems. They were a Molly too. She has good taste.
Today was a very special day. Our favorite soup has reemerged. And I couldn't be happier.
This was the first soup I ever made. True story! And it was definitely beginners luck, because it is delicious and has been a regular in our cold-weather rotation ever since.
Southwestern Veggie Stew
adapted from Sunset Magazine
1 bag frozen corn
2 T. canola oil
1 medium sweet onion, chopped
2 cloves garlic
2 zucchini or yellow squash, chopped
1 c. chopped carrots
any other vegetable lurking in your crisper
1 can diced tomatoes with chilies, undrained
2 16 oz. cans beans (I like a can of black and pinto), rinsed and drained
1 t. sea salt
1/2 t. black pepper
2 T. chili powder
1 t. cumin
32 oz. vegetable or chicken broth
2 T. lime juice
a healthy dash of cayenne pepper
In a large soup pot, heat oil and saute onion and garlic for 1 minutes on medium heat. Add squash, corn, and carrots and saute for 3 minutes. Add tomatoes, black beans, salt, pepper, chili powder and cumin and stir to combine. Add broth and bring to boil. Lower heat and simmer, uncovered for 30 minutes. Mix in lime juice. Garnish with tortilla chips, lime wedges, cheese, and sour cream.
*important tidbit: I like to put my tortilla chips at the bottom on the bowl with the soup on top. That way they get nice and soggy. Which in this case, is a very good thing.