only four more days till my etsy shop debut. any suggestions on what is hot to sell? like I said before most of my products are crochet but I want to venture out even further. its kinda scary not knowing how well im going to do, or if anyone will even like the stuff I have to offer. crossing my fingers it goes well. my dream would be of course to have my shop as my full time job but very few people can actually do that. wish me luck…
etsy shop announcement
within 5 days i am hoping to open my etsy shop. i just have a few more things to make and some fine tuning to do. i will have wonderful crochet dishcloths/hair bows/coffee cup cozies and more. my main talent is crochet but im working on trying to start sewing. i am also taking custom orders on my products. or if there’s something you want just ask i might be able to make it happen. hope to see you there….
here’s some examples of my work…and constructive criticism i will take it.
peter pan collar
such pretty colors
juicing the lime. she thought it said two limes instead of two tablespoons. thank goodness she only used one lime or we would have been making some faces
the final result. it was actually pretty tasty.
goofing around. poor girlie all bloated from being on prednisone forever. praying that someday soon she gets better and never gets sick again…but that’s another post.
my daughter who is a veggie girl decided for the first time to cook dinner for us. she’s helped me before with baking but this was her first “all by herself” dinner she has made. she found a recipe for a quinoa salad. I wasn’t sure what it was but to be supportive I agreed to try it. it was actually very good. i was a bit scared by the quinoa because i have never had it before. everything she did turned out top notch. she just might have a talent for this cooking thing. think i may have to hand the kitchen over to her.
heres the recipe directly from the website:
the only difference is that she omitted the cheese to make it vegan and added 2 bell peppers
- 1 cup uncooked quinoa, well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1/3 cup diced red onion
- 2 Tbsp lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
- 3 medium tomatoes, seeded and cut into chunks
- 1 green & 1 yellow bell pepper
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped cilantro, including tender stems, packed
- 3 Tbsp olive oil
1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
Yield: Serves 4-6.
the first thing I think of when traveling is, “wheres the farmers market”? I found a great one in North Carolina close to the biltmore estate. loads of farm fresh fruits and veg. tons of preserves, jams, jellies and syrups. theres also a great farm to table restaurant called the moose cafe that is full of comfort foods.
lovely dried flowers
I will have one of each please.
I have been looking for plants like these but completely forgot to buy one. I was way too busy snapping pics and taking in all the goodies.
this place smelled wonderful. especially this section with my fav grapes, muscadine grapes. if you have never tried these you should. I can only find them when the weather starts getting cooler.
beans in a basket
amish butter? yes please.
I can only imagine the view from this hot air balloon
ha ha syd goofing off.
- 150g unsalted butter, chopped
- 100g dark chocolate, chopped
- 100g caster sugar
- 100g brown sugar
- 50g Dutch cocoa powder, sifted
- 180ml Baileys Irish Cream Whiskey
- 170g plain flour
- 1.5 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, room temperature
- 200g good quality dark chocolate, finely chopped
- 100ml cream
- 100ml Baileys Irish Cream
- pinch of sea salt
- 1 Tbl / 15g unsalted butter, softened to room temperature
- Preheat oven to 160°C. In a pan, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave to cool for 5 minutes.
- Meanwhile, grease and line a 20-21cm round cake tin. Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps. Scrape into cake tin then bake for about 40-45 minutes or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don’t want to over-bake so better to be a little under than over). The tops of the cake will be a little cracked but this is normal for a mud cake (you’ll be trimming the tops and eating them anyway!).
- Remove from oven and cool in tin for 10 minutes before unmoulding and cooling it down completely. Trim the tops of the cake to level.
- Place the chopped chocolate in a heatproof bowl and set aside. Bring the cream, Baileys and the salt to a simmer in a pan. Pour over the chocolate and sit for a minute. Gently stir to combine then beat in the butter.
- Set aside at room temperature and cool until it is thick enough to spread over your cooled cake. Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth.
- For the ganache: feel free to use all Baileys if you prefer it boozier. Alternatively you could just use all cream for a virgin ganache 🙂