tag:blogger.com,1999:blog-91306501848877600372024-03-22T05:58:47.772-04:00Soapsmith's BlogAllegheny Hearth
Bonnie Klisiewicz Bartley, SoapsmithBonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-9130650184887760037.post-27045953213310532212024-02-10T09:07:00.001-05:002024-02-10T20:33:01.135-05:00Traditional Polish Paczki<span face=""verdana" , sans-serif">Hello Friends,</span><span style="text-align: center;"> </span><br />
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<span face=""verdana" , sans-serif"><br />Today I share the traditional Polish Paczki. Pronounced "Poonch - kee", these delights are often made on Fat Tuesday/Mardi Gras which is the day before Ash Wednesday that marks the beginning of the Lenten fast.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh934oqRC2U9fkWVQLzIQlG5J6QqaKIgZi3dBPEmkkQ-aVLQIOSqwmfJgRG02mqao0W3qGj5JTufMbmodqwZ5VrQC9yjD2NkY6hheYDuuJfMTZ7ub3LN7c8-ynSvOD9upF-gRDrrajFKtfzYEnN91UKcvguuxTD_tv7j4v2Jo9nD99hiJrTO68IKrCcfmEa/s1332/dish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1232" data-original-width="1332" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh934oqRC2U9fkWVQLzIQlG5J6QqaKIgZi3dBPEmkkQ-aVLQIOSqwmfJgRG02mqao0W3qGj5JTufMbmodqwZ5VrQC9yjD2NkY6hheYDuuJfMTZ7ub3LN7c8-ynSvOD9upF-gRDrrajFKtfzYEnN91UKcvguuxTD_tv7j4v2Jo9nD99hiJrTO68IKrCcfmEa/w640-h592/dish.jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /><br />Soapsmith's Traditional Polish Doughnut Paczki<br /><br />1 1/2 cups warm milk - 110 degrees is ideal for the yeast to bloom<br />2 packages active dry yeast <br />1/2 cup sugar<br />1/2 cup of room-temperature butter <br />6 egg yolks room temperature<br />2 tablespoons brandy <br />1 tablespoon lemon or orange rind<br />1 teaspoon salt<br />4 1/2 to 5 cups all-purpose flour</span><br />
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<span face=""verdana" , sans-serif">Vegetable oil for deep frying.<br /><br /> Powder or granulated sugar for dusting<br /><br />Optional fillings - vanilla custard, lemon curd, stewed and sweetened fruits or jellies.</span><br />
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<span face=""verdana" , sans-serif"><br />Dissolve yeast in warm milk, stir and set aside to proof - the yeast mixture should become foamy. I use my kitchen aid mixer with paddle attachment, cream together sugar and butter until fluffy. Beat in egg yolks, brandy, lemon rind and salt until well-incorporated. </span><br />
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<span face="verdana, sans-serif">Add 4 1/2 cups flour alternately with the milk-yeast mixture and beat well until smooth. You can also do this by hand with a wooden spoon if you prefer. Dough will be quite soft. You can add a little more flour if needed up to 1/2 cup.</span><br />
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<span face=""verdana" , sans-serif">Place dough in a greased bowl. Cover and let rise until filled with air bubbles and doubled in bulk, depending on the warmth of your kitchen this will take up to two hours. Once doubled and airy, punch down and let rise again.</span><br />
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Work on a lightly floured surface. Roll out to 1/2-inch thickness. Cut rounds with glass or biscuit cutter. Cover and let rise until doubled in size - about 30 minutes. I use my Mom's antique rolling pin - it was gifted to her from an elderly Jewish lady who carried it from the old country in the 1900's. My Mom cleaned her house and Mrs. Rifkin no longer cooked. She loved my Mom's cooking so when my Mom used the rolling pin and liked it she gave it to her in exchange for some cherry pies made from the cherry tree in her yard We have had it since the early 1960's. Five generations of goodies have come off of this pin. Countless pierogi, cookies, pie crusts and more have worn away at this simple, rustic tool worked with love -I cherish it.</span><br />
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<span face=""verdana" , sans-serif">Fry the paczki in vegetable oil until nicely browned. Try to maintain a temp of about 350 to 375 degrees. If too hot they will not cook through properly.</span><span face=""verdana" , sans-serif"></span><span face=""verdana" , sans-serif"><div><span face=""verdana" , sans-serif"><br /></span></div><br /></span>
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<span face="verdana, sans-serif">Drain Paczki on paper towels and sprinkle with powder or granulated sugar while warm. Cool and fill with your choice of creams, custards, lemon curd, fruits or jellies. </span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-5HWYgXyKYXyhJ623HV7pq_11mgMctBlwhU0NYRhTDMG7oSVYmXzNG7Jb6BAEJkcraFvyRjlNGa2BB0Nha3-qF_RjG0avVzroOODisEa8ogokBRe-26EUCdI9LDeDDUDo_JlbR6fRWdROHhknhyE_jueeiJuw-RuXl-MNa35q6VwTJyeLLPQzGx9Z0Ke/s1251/sprinkle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="984" data-original-width="1251" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-5HWYgXyKYXyhJ623HV7pq_11mgMctBlwhU0NYRhTDMG7oSVYmXzNG7Jb6BAEJkcraFvyRjlNGa2BB0Nha3-qF_RjG0avVzroOODisEa8ogokBRe-26EUCdI9LDeDDUDo_JlbR6fRWdROHhknhyE_jueeiJuw-RuXl-MNa35q6VwTJyeLLPQzGx9Z0Ke/w640-h504/sprinkle.jpg" width="640" /></a></div><br /><span face="verdana, sans-serif"><br /></span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAF0Ga2XTwjc2DPmt5JV6yg8OAyuz41c_UvFEi3XXbcV6CeKQGQCd3TirnSgYabUjvS9EC5imMhIx9FA23_c0lYRTbAwFVtp_okXQTYYDUmGM24Ztf7kJoimlTCmVlel4uwaqh4lu6N0IpnVN6SSzEcrO3Ws32KlY9w2PLudQit6rBJgL7GgRK9ITHvoP/s873/pastrybag.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAF0Ga2XTwjc2DPmt5JV6yg8OAyuz41c_UvFEi3XXbcV6CeKQGQCd3TirnSgYabUjvS9EC5imMhIx9FA23_c0lYRTbAwFVtp_okXQTYYDUmGM24Ztf7kJoimlTCmVlel4uwaqh4lu6N0IpnVN6SSzEcrO3Ws32KlY9w2PLudQit6rBJgL7GgRK9ITHvoP/w626-h640/pastrybag.jpg" width="626" /></a></div> You can leave some without sugar or glaze them with powder sugar thinned with a little milk and vanilla.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span face=""verdana" , sans-serif">They can be served as is or filled with a variety of fillings with a pastry bag, Here is a nice custard cream filling, you can use fruits and jellies or purchased fruit paste. Prune is traditional but you can use raspberry, lemon curd, strawberry, apricot, cherry, pineapple, poppy seed etc.<br /><br />Custard Filling for Paczki or Cream Puffs <br /><br />2 T butter<br />1/4 cup cornstarch<br />3/4 cup sugar<br />1/2 tsp. salt<br />2 cups milk<br />2 egg yolks, slightly beaten<br />1 tsp. vanilla<br /><br />Melt butter. Blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. If you want to fill all of the Paczki, you will need to double the cream filling recipe.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrATGNPdQntL9z5v1dMLGAr-vn6zXDs-sR0ZYI4B7eLQnYSECd8gQzPDXsMQZDg43HOh7dTJRry22FpRwq-cZ5rI8_xMTBNKcoWi4XafuNCQ2wfCw24aXVlXTcPrVMOeeFUM8o0wlTQWv5M29EAKClPrBN0TKzU9ZH4ZSK8j1Ozq5s8Os7rUBhxvgw_Wh/s555/Screenshot%202024-02-10%20201151.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="420" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrATGNPdQntL9z5v1dMLGAr-vn6zXDs-sR0ZYI4B7eLQnYSECd8gQzPDXsMQZDg43HOh7dTJRry22FpRwq-cZ5rI8_xMTBNKcoWi4XafuNCQ2wfCw24aXVlXTcPrVMOeeFUM8o0wlTQWv5M29EAKClPrBN0TKzU9ZH4ZSK8j1Ozq5s8Os7rUBhxvgw_Wh/w484-h640/Screenshot%202024-02-10%20201151.png" width="484" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span face=""verdana" , sans-serif"><br /><br />Enjoy!</span><br />
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<br />Thanks for visiting,<br /><br />Bonnie </span><br />
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-7614937106983085562023-09-03T21:25:00.001-04:002023-09-04T17:49:52.844-04:00Homemade Gourmet Sea Salts and Herbal Blends<span face=""verdana" , sans-serif">Hello friends,<br /><br />My herb garden again provided an abundant harvest bountiful enough to share with family and friends. Homemade infused sea salts and herb spice mixes makes marvelous holiday gifts that are always appreciated.</span><span face=""verdana" , sans-serif"><br /></span>
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<span face=""verdana" , sans-serif">I dry my herb harvest through out the growing season. My final picking this year was in November while a light snow was falling. If you don't grow your own herbs, you can certainly utilize purchased herbs, just be sure you use the finest ingredients. Your final product is only as good as the individual components. I also make fresh herb salts.</span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPlArLLxkGtQeEkkX5y47PZccXtXjiI6YYTqknp9P6fdEiq9M2QoViTlq6fuTt2ePOISy9dYfqEVv0tgdh2gYwovbEblFmHX-sLsqclcBAFQ0DOD-b4XCWjtLAj9_NvfIU0RZM2YNtEKP9PlaJ5GleKc4fUQ5TOxMylXgqBKVm2D5eWF6lk6waY1p9DGd/s1407/herbsalt1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1407" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPlArLLxkGtQeEkkX5y47PZccXtXjiI6YYTqknp9P6fdEiq9M2QoViTlq6fuTt2ePOISy9dYfqEVv0tgdh2gYwovbEblFmHX-sLsqclcBAFQ0DOD-b4XCWjtLAj9_NvfIU0RZM2YNtEKP9PlaJ5GleKc4fUQ5TOxMylXgqBKVm2D5eWF6lk6waY1p9DGd/w640-h438/herbsalt1.png" width="640" /></a></div><div><br /></div><div>Fresh herbs: basil, sage, chives, rosemary, oregano, thyme, lavender and mints. Just chop the fresh herbs of your choice and blend with sea salts. Dry in the oven on parchment paper lined tray at 200 degrees for about 30 minutes until it feels dry to the touch. Cool and jar.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvGvK9FkLB9tA-uXzeBzY6v8ctotFJG_PDPSKptysRTdzX_jgdqYzFanZDqlgwwwq5u7l9wE1xxqjFysnFnpS8E88tAJqo-2y5Nev3rWZSvW2EIz0DUdj1TidVMws_Bma0w5ahFjgYcq6aiX7laWc1wOgWBeP5CGuZ0EaaKw0bi-U29hn4rcHTgxHx05y/s1280/mortar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvGvK9FkLB9tA-uXzeBzY6v8ctotFJG_PDPSKptysRTdzX_jgdqYzFanZDqlgwwwq5u7l9wE1xxqjFysnFnpS8E88tAJqo-2y5Nev3rWZSvW2EIz0DUdj1TidVMws_Bma0w5ahFjgYcq6aiX7laWc1wOgWBeP5CGuZ0EaaKw0bi-U29hn4rcHTgxHx05y/w594-h640/mortar.jpg" width="594" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDd9R4CLO5Aneb8xQsPuLlPhyCf9vj2f0443mGK_uWj0gIIUN4Fhm3l02Wq83Lgn-j5UkYEXgrkr9z5kxoOWeINtd5KM0UsqD8pBsfCauO5apsUulknTPJKjV2ripa-mnyC0VtKem4cUvoT8d5qe8vVz3Ne4ftYV0PKqgGuB3zxpxpmR97EuCcDB0SklR/s1412/final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="1412" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDd9R4CLO5Aneb8xQsPuLlPhyCf9vj2f0443mGK_uWj0gIIUN4Fhm3l02Wq83Lgn-j5UkYEXgrkr9z5kxoOWeINtd5KM0UsqD8pBsfCauO5apsUulknTPJKjV2ripa-mnyC0VtKem4cUvoT8d5qe8vVz3Ne4ftYV0PKqgGuB3zxpxpmR97EuCcDB0SklR/w640-h560/final.jpg" width="640" /></a></div><div><br /></div><div style="text-align: center;">Fresh Herb Salts - Basil Salt and Rosemary, Sage, Thyme & Oregano</div><div><br /></div><br /><div>Fresh garden basil, kosher, sea and pink Himalayan salts - process by hand with mortar and pestle or use a food processor. Just crush until evenly grainy mix - you don't want a paste.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjOw3aeh3CiaNR7Av1GJxGcAHAdHDN0kJ0jwBUPO6NuVIqg5Axwb5pDrQYIXZloPCBzwzziU8xQ2qXyrwPijIWI0C7iz04jqrazRbkYCsZZNQ7o00ZMuf1Ku78s6G7mjQlMB34xeFlk6D-rulIHSElkZIv80UjRHnTMTh39cEErLXNmudPEg-WiHNDNQf/s961/saltsmix.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="742" data-original-width="961" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjOw3aeh3CiaNR7Av1GJxGcAHAdHDN0kJ0jwBUPO6NuVIqg5Axwb5pDrQYIXZloPCBzwzziU8xQ2qXyrwPijIWI0C7iz04jqrazRbkYCsZZNQ7o00ZMuf1Ku78s6G7mjQlMB34xeFlk6D-rulIHSElkZIv80UjRHnTMTh39cEErLXNmudPEg-WiHNDNQf/w640-h494/saltsmix.jpg" width="640" /></a></div><br /><div>I made herbal bread dipping mixes to use with olive oil, herbs de Provence, pink Himalayan sea salt infused with raspberry Merlot, French gray sea salt with micro brewery beer, flake salt with rosemary, and citrus dead sea salt with lemon and lime and hickory smoked sea salt and lemon pepper.<br />
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<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif"><br /><br />I used my garden culinary herbs: Basil, Oregano, Marjoram, Thyme, Lavender, Sage and Mints.</span><br />
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<span face=""verdana" , sans-serif"><br /></span><span face=""verdana" , sans-serif">Here are the flavorful sea salts that I chose: Pink Himalayan, French Grey, Black Hawaiian, Flake Salt and Dead Sea Salts - both coarse and fine grinds.</span><br />
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The infusion process is simple. For herbs, simply combine a handful of your fresh or newly dried herbs with the salt of your choice. You can process the herbs in a mortar and pestle, spice grinder or food processor. If you are using dried herbs, be sure you use plant material that is freshly dried with high aromatic oil content. Allow the salts to infuse over a few weeks for optimum flavor.<br /><br />Here is my rosemary flake salt, I include a spring of the herb in each jar.</span></div>
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<br />I also infuse salts with liquid flavorings. I made an artisan beer - Amber Oak Stout, a raspberry Merlot and Citrus Lemon Lime salt.</span></div>
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You need to reduce any liquid to a thick syrup before adding the salt. I boil down the beer, wine and juices. Keep a close eye, once the fluid is thick enough to cover a spoon it is ready to go but be careful, it can easily burn once you get to the syrup stage. A full bottle of wine is reduced to a couple of tablespoons. Once reduced and cooled, add enough salt to absorb the liquid, spread the salt on a parchment covered cookie sheet and place in a low oven, 170 degrees for 1 to 2 hours, until well dried.</span></div>
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<br />The lemon lime citrus fusion sea salt was made with reduced juices and the zest of the fruit. The same process was used, the zest is added after the salt is combined with the reduced syrup before drying in the oven.</span></div>
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<br />The herb mixes utilize flavorful properly dried herbs. I did bread dipping mixes that can be combined with quality olive oil and grated cheeses for a classic appetizer. These versatile blends can also be used to enhance roasting vegetables, meats and seafood, yogurt or sour cream dips as well.<br /><br />My garden provided the sun dried heirloom tomatoes and herbs for these mixes.</span><br />
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<span face=""verdana" , sans-serif">Herb Citrus Blend contains 3 parts sweet basil, one part Italian parsley, one part thyme, lemon and lime zest, crushed red pepper and sea salt to taste.</span><br />
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<span face="verdana, sans-serif">My Sun Dried Heirloom Tuscan Herb blend has my garden herbs: 2 parts basil, one part oregano, one part parsley combined with granulated garlic and minced sun dried tomatoes from my garden.</span></div>
<span face=""verdana" , sans-serif"><br />Lemon Pepper is a simple mix of lemon rind, freshly ground tri color peppercorns and sea salt. I used equal amounts of each. You can customize the blend with dehydrated garlic, onion powder or whatever spices appeal to your tastes.</span></div>
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<span face=""verdana" , sans-serif"><br /><br />Package up your creations in jars, tins, glassine or cellophane bags. You can choose rustic style, something whimsical or modern. Embellish the jars with beads, charms, hemp cord or fabric dust covers.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfP9Pc6BoMpW-bL2x8R7XSb2L5QCiel6YFKzHRTTvFkRUUw0se7IgJlQkaYC-cl_KNjuHhHU_yPbdN0m2gFVf5eaOd-gUeetMK3BqufVqzMIs_qkJlvTBN2Qb8Y1tPyva6Q8pFrjV96eQ/s700/10309192_982927845057168_266049080462246910_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="700" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfP9Pc6BoMpW-bL2x8R7XSb2L5QCiel6YFKzHRTTvFkRUUw0se7IgJlQkaYC-cl_KNjuHhHU_yPbdN0m2gFVf5eaOd-gUeetMK3BqufVqzMIs_qkJlvTBN2Qb8Y1tPyva6Q8pFrjV96eQ/w640-h326/10309192_982927845057168_266049080462246910_n.jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /></span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKQ6CBe-7mm-oZd7kXKiOhKdrj9fY0-mPY2hkJ56kBwwPMncDzPm8IsTwn_mdBX-g5zsj5gzGwLJUz8WR03EdhEThsLnPh-MTfuKNA8kDQvKK8bMP_3_40cGx4NblGXr9dlU94nbbYBcE/s1600/23.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="535" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKQ6CBe-7mm-oZd7kXKiOhKdrj9fY0-mPY2hkJ56kBwwPMncDzPm8IsTwn_mdBX-g5zsj5gzGwLJUz8WR03EdhEThsLnPh-MTfuKNA8kDQvKK8bMP_3_40cGx4NblGXr9dlU94nbbYBcE/s640/23.jpg" width="640" /></a></div>
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<br />Make some nice tags, include instructions and ingredients on the back of the tags. Assemble gift sets or baskets.</span></div>
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You can do tins, bags or baskets. Economical options can be found around the house or at dollar stores, even a brown kraft shopping bag decorated with a sprig of pine is charming. If you need a more upscale gift, choose a container that can be reused - a lovely tray, wire organizer, fine crafted basket, a vintage blue enamel basin, add a dipping bowl, organic virgin olive oil, crusty artisan bread etc.</span></div>
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<span face=""verdana" , sans-serif"><br />Invest a little time and gift your loved ones with delicious gourmet herbs, salts and spices. You will be giving a one of a kind present that is sure to fill your friends with wonder and good taste that lasts for months.<br /><br />Thanks for visiting,<br /><br />Bonnie</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6F4_AsvoN3VIrlHbWAszxXWkt2ML0mQCNFwbInJWnPE5_umKBZUN1HBGq3t7DMibVzV9N6eNlk_viKDav9CFoTa4VH9zhUZwFr0Q5Hd5bK75HjcXqgoh4A8V3fyoR7fgKt8ksn0qLQajTqVPOKnmz_4wal76N8j9JrLGn6fp7YNUS-HtRD_nCIv_N06Jo/s824/222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="824" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6F4_AsvoN3VIrlHbWAszxXWkt2ML0mQCNFwbInJWnPE5_umKBZUN1HBGq3t7DMibVzV9N6eNlk_viKDav9CFoTa4VH9zhUZwFr0Q5Hd5bK75HjcXqgoh4A8V3fyoR7fgKt8ksn0qLQajTqVPOKnmz_4wal76N8j9JrLGn6fp7YNUS-HtRD_nCIv_N06Jo/w640-h592/222.jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /><br />Reader's Comments<br /><br /><br />By <a href="http://www.artfire.com/ext/shop/home/luvncrafts">luvncrafts</a> on 11/14/2014 @ 11:42amThey look great! Nice blog<br /><br /><br />By <a href="http://www.artfire.com/ext/shop/home/JimJuris">JimJuris</a> on 11/13/2014 @ 05:46pmFantastic blog post filled with lots of helpful advice and great photographs.<br /><br /><br />By <a href="http://www.artfire.com/ext/shop/home/desicrafts">desicrafts</a> on 11/13/2014 @ 01:35pmHey Bonnie, I read all of the Recipes in this post and I am delighted. It reminded me of the salt recipes that my grand mother used to tell us. One of the most common was making a paste of green chillies and coriander leaves and mixing it with regular salt. After keeping it under the sun for drying, it would become dry and ready to use, through out the year. That green salt tasted really tasty back then :) Thank you for reminding me of beautiful old days spent with my grand mother.</span></div>
</div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-75716202684232689682023-07-31T19:07:00.000-04:002023-08-01T13:10:22.656-04:00How to Dry Herbs from the Garden<div class="separator" style="clear: both; text-align: center;">
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<span face=""verdana" , sans-serif">Hello friends,</span><br />
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</span>My herb garden yields an abundant harvest of a wonderful variety of culinary and fragrant herbs. There are many ways to preserve these wonders of nature - preserving in jellies and pesto, oil infusions, vinegars, freezing and the simplicity of air drying.</span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dYBncNmCIBcUL6xeXxjQMwUFivHSUe51Yk8ceFO2DqG7eetWj7vyoSIzcQtn26ky8HNrLYK0GPdnkujK6_CGzpSx3nTl1De0E-jqV2ZL5rYo8jY8HO4si9LvCL-Y3Z3CLUnYUXEkoP2EFfeKKkk71IrPbGUEd7ztsOmh32YnBVqiFMsDOzN_yEOboQ/s1000/194618332_4628567320493184_3096989772743030724_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1000" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dYBncNmCIBcUL6xeXxjQMwUFivHSUe51Yk8ceFO2DqG7eetWj7vyoSIzcQtn26ky8HNrLYK0GPdnkujK6_CGzpSx3nTl1De0E-jqV2ZL5rYo8jY8HO4si9LvCL-Y3Z3CLUnYUXEkoP2EFfeKKkk71IrPbGUEd7ztsOmh32YnBVqiFMsDOzN_yEOboQ/w640-h544/194618332_4628567320493184_3096989772743030724_n.jpg" width="640" /></a></div><br /><div><div style="text-align: center;">My harvest of native mullein.</div>
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<span face=""verdana" , sans-serif">My herb harvest hanging from the rafters of the barn at the White Bridge Farm - the perfect environment of good air circulation out of direct sunlight.</span><br />
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<br />Here are some guidelines to help you achieve success with air drying. Following proper procedures will lessen the chances of your cherished garden harvest turning into a gathering of dried brown failures.</span><br />
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It is of vital importance to harvest the herbs at the peak of flavor. Older herbs become woody and have spent their energy on producing seeds losing their aroma and flavors. The best time to pick your herbs is before they flower, just beginning to form buds is optimum. Exceptions are herbs similar to lavenders and everlasting flowers that you want to dry for floral display and things like chamomile when the flowers are used for herbal teas. These should be harvested when the blossoms begin to open.</span></div>
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<span face=""verdana" , sans-serif">Chose a dry early morning just after the dew has dried. I harvest with sharp garden knife or kitchen shears placing handfuls of good quality plant materials into my harvest basket. Do not choose herbs that are damaged or beyond their peak as it is a waste of time and energy to preserve something inferior. You can trim them back and wait for a second flush of foliage to harvest at a later time. Move quickly to a shaded spot or garden shed to preserve the freshness of the herbs. </span><br />
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<br />Gather each individual herb into small groups, too many stems will lessen probability for the even drying that is desired. Secure with a rubber band which will contract as the herbs dry. If you desire, you can use raffia or rustic garden twine as it is more aesthetically pleasing but it will have to be adjusted as the herbs lose their volume during the drying process. Hang from a rack, rafters or line in a place with good air circulation out of direct sunlight. Do not overcrowd them.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygY94WwQWOqmaGhJ404pmLuDFOvEhhXp7UvhcDoY9-894WLX9e7me0jBZ7YW3RYlIo2Xi-lQ14FD1qv6DHEc4aEzLn9xICsvlcasdJAKTMLmIpzkf9fG7MioLR96efp46ZNMKuyKZ6t1MD4mB5MGCnqKL7ECQoQMRLjIgte9ONuisXXgvKfT2634pUQ/s535/179810178_4511217002228217_4696447125612590087_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="258" data-original-width="535" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygY94WwQWOqmaGhJ404pmLuDFOvEhhXp7UvhcDoY9-894WLX9e7me0jBZ7YW3RYlIo2Xi-lQ14FD1qv6DHEc4aEzLn9xICsvlcasdJAKTMLmIpzkf9fG7MioLR96efp46ZNMKuyKZ6t1MD4mB5MGCnqKL7ECQoQMRLjIgte9ONuisXXgvKfT2634pUQ/w640-h308/179810178_4511217002228217_4696447125612590087_n.jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br />Monitor for obvious problems such as insect infestation, too much moisture, or mold. It will take about a week depending on the size of the bouquets, humidity in the air and other factors such as the moisture content of each individual herb bundle. The herbs are ready when the leaves are crispy dry and the stems are brittle. You want them to retain their color and beneficial oils so do not allow them to over dry.</span><br />
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<br /> Once dry you can prepare them for storage. If you are using them for pure decorative purposes, you can allow them to hang as is or simply display them in a basket. If you want to use them for culinary or herbal preparations you should protect them from gathering dust and humidity.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBTsnYKH7rG1BoHoa-blPUcwunz7dfiVxEMvyuklbLbitEuexWtWGmJguKHiJemkPQuGbw-od30X7Fckrj4sQpzTcm8mHVZbtiEV8wvLF-WUR1o19wvdxoGn8tQH-IzymaiVqQZtcvLjovT81CEfSM3HdtY_PWJjQZjhOhnYOo-pxzeAtqUr4amZz6A/s841/173391317_4511201388896445_391136691201758600_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="841" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBTsnYKH7rG1BoHoa-blPUcwunz7dfiVxEMvyuklbLbitEuexWtWGmJguKHiJemkPQuGbw-od30X7Fckrj4sQpzTcm8mHVZbtiEV8wvLF-WUR1o19wvdxoGn8tQH-IzymaiVqQZtcvLjovT81CEfSM3HdtY_PWJjQZjhOhnYOo-pxzeAtqUr4amZz6A/w640-h456/173391317_4511201388896445_391136691201758600_n.jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /><br />You can store properly dried bunches protected with a paper bag over the leafy part of the herb. Leaves are easily stripped off by hand on to parchment paper then the paper is lifted to fill the storage containers. I prefer to keep mine in large whole leaves but you can crush them with a mortar and pestle if you desire. Place them into labeled glass jars or tins. Always label carefully because it can be difficult to identify once the dried material is removed from the stems. They can be stored in a dark dry cupboard and will retain their desired properties and essential oils for up to one year.</span><br />
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<br /> If you are harvesting roots for herbal preparations, you should dig up the mature root and carefully clean it with plenty of fresh running water removing any foreign materials and soil. The cleaned root can be dried on a screen or parchment paper. I recommend turning them every couple of days to assure even drying. Roots typically take a longer dry time. It can be helpful to slice or chop the root into even pieces before drying to insure a properly cured item. Be certain they are dried throughout the thickest part before storing.</span></div><div><span face=""verdana" , sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNy9-oJSPOmveVPq8SFW-kSlMEwsKX4ybNs7CKCvQgn4KRvS5d4P5zAP5pl3egk4ly5x1IFJcnPvo_SvNa11XzT3sEhvJgLYZbl3P5vnFxyUmc4Viv4FcgCtIN7SfKjTO0Ba6PWDAbb4reqORrewGKXIqoKiexzDDM83KhFIYtHrf2QR_GMsL96Iv1w/s457/179240501_4511209048895679_3276803655087301799_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="457" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNy9-oJSPOmveVPq8SFW-kSlMEwsKX4ybNs7CKCvQgn4KRvS5d4P5zAP5pl3egk4ly5x1IFJcnPvo_SvNa11XzT3sEhvJgLYZbl3P5vnFxyUmc4Viv4FcgCtIN7SfKjTO0Ba6PWDAbb4reqORrewGKXIqoKiexzDDM83KhFIYtHrf2QR_GMsL96Iv1w/w640-h576/179240501_4511209048895679_3276803655087301799_n.jpg" width="640" /></a></div><div style="text-align: center;">Wild harvest yarrow</div><span face=""verdana" , sans-serif"><br /><br />Many herbs dry well in bunches: bay, rosemary, calendula, dill, thyme, summer savory, sage, lavender, florals, mints, yarrow, echinacea, lemon balm and everlasting flowers like straw flowers, gypsophilia, cockscomb, pepperberries, wheat grasses etc.<br /><br /></span><br />
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<br /><br />If you are just using the roots, blossoms, pods and petals for teas, potpourri and sachets you can dry snippets on wood trays, screens or parchment paper. Herbs like basil have a higher water content so they do not dry well in bunches. Dry them as individual leaves in a single layer with plenty of space. These herbs do well with screen drying:<br /><br />Basil, catnip, chives, feverfew, hops, lady’s mantle, lavender, lemon balm, marjoram, mints oregano, rosemary, rose hips, sage, savory, yarrow.</span></div>
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<span face=""verdana" , sans-serif"><br />I will use these herbs in my products, herbal infusions for soaps, balms, butters and creams as well as <a href="http://www.artfire.com/ext/shop/blog/Soapsmith/113">culinary pursuits</a> and fragrant décor of wreaths, swags and sachets.</span><br />
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I hope you will give this age old tradition of preserving your herbal treasures a try. It has been perfected through the ages and has stood the test of time with ease and simplicity.<br /><br />Thanks for visiting,<br /><br />Bonnie</span><br />
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<span face=""verdana" , sans-serif"><br />Reader's Comments<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><br /><br />By Guest on 07/29/2012 @ 03:23pmYour photography turns your posts into works of art. Now I'm hankering to go harvest some herbs. I love the farm photos on your other posts as well - what a gorgeous place.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><br /><br />By Guest on 07/17/2012 @ 09:18pmAnother great blog post, Soapsmith. Your herb gardens are great, I'm jealous!<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><a href="http://www.artfire.com/ext/shop/home/AmbientLights"><img src="https://static1.artfire.com/uploads/avatars/thumbs/4643_avatar_thumb_medium.png" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/AmbientLights">AmbientLights</a> on 07/17/2012 @ 05:48pmGreat info, thanks for the post! I'll be growing some herbs next season and will refer back to this come harvest time.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><a href="http://www.artfire.com/ext/shop/home/Covergirlbeads"><img src="https://static.artfire.com/uploads/avatars/thumbs/17525_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Covergirlbeads">Covergirlbeads</a> on 07/17/2012 @ 01:24pmWonderful blog and love the pictures too. Very informative!<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><br /><br />By Guest on 07/17/2012 @ 12:36pmLove that barn and your herbs are beautiful, thanks for sharing.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><a href="http://www.artfire.com/ext/shop/home/luvncrafts"><img src="https://static1.artfire.com/uploads/avatars/thumbs/73665_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/luvncrafts">luvncrafts</a> on 07/17/2012 @ 12:08pmGreat info! Thank you. Very timely too, as I was just given some herbs from my SIL's garden and wanted to dry them. Beautiful pictures too! luvncrafts<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8724/drying_garden_herbs#"></a><a href="http://www.artfire.com/ext/shop/home/kgkrafts"><img src="https://static.artfire.com/uploads/avatars/thumbs/46317_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/kgkrafts">kgkrafts</a> on 07/17/2012 @ 02:01amwonderful blog post! can't wait to start harvesting more herbs. thanks Bonnie!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr5KUu2gp48k-UrIl1LGCypecGKw9U1khOrDLXggw13-3nH6T7B2x2VWAc3IqzRf-J5zgjL2wj_N0BCb8cjiFBeCdB2IcE0coi76ycQpd4_4d0wa0YWgz8KR5oR1BqvqvB601tXn3bhaimIkV568-UXOzgzoUVzPJ5b-R3B6pu6As1QNwgjQSgtZIXw/s640/178799201_4511205812229336_7123349362030032269_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="640" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr5KUu2gp48k-UrIl1LGCypecGKw9U1khOrDLXggw13-3nH6T7B2x2VWAc3IqzRf-J5zgjL2wj_N0BCb8cjiFBeCdB2IcE0coi76ycQpd4_4d0wa0YWgz8KR5oR1BqvqvB601tXn3bhaimIkV568-UXOzgzoUVzPJ5b-R3B6pu6As1QNwgjQSgtZIXw/s320/178799201_4511205812229336_7123349362030032269_n.jpg" width="320" /></a></div><br />
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</div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com8tag:blogger.com,1999:blog-9130650184887760037.post-59789306389630860912023-07-19T19:14:00.007-04:002023-07-19T22:48:30.883-04:00Dehydrator Dried Garden Tomatoes<p><span style="font-family: verdana;"> Hello friends,</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgCBmhq9NHA4W2hLpSBT1mSizZLBxEP35zfWEYbNpoR9MF1XFkQKrF3RTTgy8VMT_xI-O0QT9ahdaXKB5vwI3tZ4H5frZ1rFSFXUbl9u0mB1gmQax_pVj5iXIgUlMD-_YcpDJFL6bb3N6lgUgX-p-HAJu1fQNONPPYa7Dmqmds7nHJV3-zLkmLDZSvCBa/s808/oil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgCBmhq9NHA4W2hLpSBT1mSizZLBxEP35zfWEYbNpoR9MF1XFkQKrF3RTTgy8VMT_xI-O0QT9ahdaXKB5vwI3tZ4H5frZ1rFSFXUbl9u0mB1gmQax_pVj5iXIgUlMD-_YcpDJFL6bb3N6lgUgX-p-HAJu1fQNONPPYa7Dmqmds7nHJV3-zLkmLDZSvCBa/w476-h640/oil.jpg" width="476" /></a></div><span style="font-family: verdana;"><p>My container garden tomatoes and herbs are doing beautifully. I have too many to use and not enough to can, so today I am making “sun dried” tomatoes in my dehydrator. Drying tomatoes is great way to preserve an abundance of your vine ripened garden tomatoes. </p></span><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMswnZFpLenuxeWSHP07jP91iOaFVkr_49eX5XiYu0CFAn5I7f8MQmzndcAei1bNq7pTOKiaW0tPTAxPzH90zkLCOkj0m1YsyBzkkXGD3qoo0VFAhhqZ_Mr1QI6cWyzUS-j8NO6D0m_VdgZJf7vt8htSuQ2cj5C8Fuvu7SeSke-tjmgtgLiIilet_7ObGB/s990/tom%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="990" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMswnZFpLenuxeWSHP07jP91iOaFVkr_49eX5XiYu0CFAn5I7f8MQmzndcAei1bNq7pTOKiaW0tPTAxPzH90zkLCOkj0m1YsyBzkkXGD3qoo0VFAhhqZ_Mr1QI6cWyzUS-j8NO6D0m_VdgZJf7vt8htSuQ2cj5C8Fuvu7SeSke-tjmgtgLiIilet_7ObGB/w640-h560/tom%20(2).jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKejYyzMHyZWGFODeeK_ptHXWI0uUkSFpzg1VF_Te4SCC8TLEmYuwILdUiX9lX-pckxeAl7hK9FqvO_wZuiMXqNw_Jw84vrnsQkljcStGAimQfvKCFUADtGCqcgMHQPh2iRkNhQ_e5B7aBK27K42es32ER4dG3NjMXH0gKlog3UE1GPUtlK37V-3rbWqm/s843/354546743_7000077380008821_381037482845911881_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="843" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKejYyzMHyZWGFODeeK_ptHXWI0uUkSFpzg1VF_Te4SCC8TLEmYuwILdUiX9lX-pckxeAl7hK9FqvO_wZuiMXqNw_Jw84vrnsQkljcStGAimQfvKCFUADtGCqcgMHQPh2iRkNhQ_e5B7aBK27K42es32ER4dG3NjMXH0gKlog3UE1GPUtlK37V-3rbWqm/w640-h638/354546743_7000077380008821_381037482845911881_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><div>Drying concentrates the tangy sweet tomato flavor making them a delicious addition to salads, soups, pizzas, dips, sauce, pasta, and are great on charcuterie boards. Traditional sun dried are done outside in direct sun but I find that using a dehydrator is much better since you can control the temps and avoid the exposure to pests that sometimes feast on your drying tomatoes when outdoors. You can get perfectly dried tomatoes without the excess moisture that can cause mold to form and spoil your efforts. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dLZM2Dgb8e_ki2Z6MFAeoi22XLtawue9zMefV6CBJZBhg4cFku5WDv7nroxvMoZBQKEPav4Kw3T_o8Df6dOEmEpJr4j7tTPAdKOaE_VI2RyQF7i4AkQnx3JAy9u0U4D-tdDBj5WJeaQrHGRfyysLGYImgLKKcT0FeL8ONPm4DB8rWBADc3nTZ9IrqGMb/s1280/tomatodeh.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1162" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dLZM2Dgb8e_ki2Z6MFAeoi22XLtawue9zMefV6CBJZBhg4cFku5WDv7nroxvMoZBQKEPav4Kw3T_o8Df6dOEmEpJr4j7tTPAdKOaE_VI2RyQF7i4AkQnx3JAy9u0U4D-tdDBj5WJeaQrHGRfyysLGYImgLKKcT0FeL8ONPm4DB8rWBADc3nTZ9IrqGMb/w582-h640/tomatodeh.jpg" width="582" /></a></div></div><div><p class="MsoNormal" style="font-family: "Times New Roman";"><span style="font-family: verdana;">A food dehydrator offers constant, low temperature and uses a fan to circulate air around the food. This provides the best environment for proper drying.<span style="mso-spacerun: yes;"> </span>You can successfully dry most fruits, veggies, herbs, and meats.<span style="mso-spacerun: yes;"> </span>Follow the directions that come with your dehydrator.<span style="mso-spacerun: yes;"> </span>You can also do these in a low slow oven but since I have a dehydrator, I haven’t done them in the oven.<span style="mso-spacerun: yes;"> </span>If using an oven you will need to watch them carefully so they don’t burn as you won’t get the consistent temps and air flow like you will with a dehydrator. Ovens regulate the heat with cycles so it is easy to burn your harvest.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman";"><o:p><span style="font-family: verdana;"> </span></o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALuRPrqYwxrAlp_-pH3b43_ZBom5wRBekBQOBQf-nLw7Vn-dBNfGz8ddPqA7txJSCppxlsqZdVCT6uioKTA-sTTxddpwZP0XIKhQF8H35EsizMfChO2bwpmit2tSqg1XfqTJP6ZlZ-um7xNN9BTWJftIWY42zL-OoxIdYs1b3UCPjtA6JT_SvQbeDFV6j/s489/107051077_3650765848273341_1302038101627008098_n.jpg" style="clear: left; display: inline; font-family: verdana; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="489" data-original-width="460" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALuRPrqYwxrAlp_-pH3b43_ZBom5wRBekBQOBQf-nLw7Vn-dBNfGz8ddPqA7txJSCppxlsqZdVCT6uioKTA-sTTxddpwZP0XIKhQF8H35EsizMfChO2bwpmit2tSqg1XfqTJP6ZlZ-um7xNN9BTWJftIWY42zL-OoxIdYs1b3UCPjtA6JT_SvQbeDFV6j/w376-h400/107051077_3650765848273341_1302038101627008098_n.jpg" width="376" /></a></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOZMcRVrmylmBgsI0bAQysBXdg6tWbcG5eHH75ri0wF4BGPYNEI-dx4GW0uQM5jSpXHTv62vGrDXtgeJtsub3ODCBe3j2e9WHetdDNXfXCj82ZhxQMVOnQVH7qkI6H37GxtZ-4QIdiRXmoUIH9sRwlD3t06KOc89aALVxeuu83vrV3ZSfH9AvrcL6PbNJ/s637/108641238_3650766051606654_7967207844601186523_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="575" data-original-width="637" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOZMcRVrmylmBgsI0bAQysBXdg6tWbcG5eHH75ri0wF4BGPYNEI-dx4GW0uQM5jSpXHTv62vGrDXtgeJtsub3ODCBe3j2e9WHetdDNXfXCj82ZhxQMVOnQVH7qkI6H37GxtZ-4QIdiRXmoUIH9sRwlD3t06KOc89aALVxeuu83vrV3ZSfH9AvrcL6PbNJ/w400-h361/108641238_3650766051606654_7967207844601186523_n.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM2lSQ92me3eHXxgbyN5wXz5oeux1c50xH0acKfd2gNq-StXu622mexIXFwcqWx9Zgnx67fZZcjTLWu_EQTW72FsxduAQR4fFdJzMlZLUzJzMHPjdjz9enxN3Vuxr5_wAUnLcGFVDJgcVmQSz9auXJcemOqQVRvcXb_-fd4TRt3x-YjOJXWWQJ9_m5e46/s780/306142113_6100628246620410_287661008073225203_n%20(2).jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdM2lSQ92me3eHXxgbyN5wXz5oeux1c50xH0acKfd2gNq-StXu622mexIXFwcqWx9Zgnx67fZZcjTLWu_EQTW72FsxduAQR4fFdJzMlZLUzJzMHPjdjz9enxN3Vuxr5_wAUnLcGFVDJgcVmQSz9auXJcemOqQVRvcXb_-fd4TRt3x-YjOJXWWQJ9_m5e46/w396-h640/306142113_6100628246620410_287661008073225203_n%20(2).jpg" width="396" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div></span>
<p class="MsoNormal"><o:p><span style="font-family: verdana;"> </span></o:p></p>
<p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"> </span>You can use any
tomato varieties.<span style="mso-spacerun: yes;"> </span>San Marzano, Plum,
Roma and Paste varieties are very suitable as they have more tomato pulp with
less juice and seeds.<span style="mso-spacerun: yes;"> </span>You can also do
cherry and grape tomatoes, just slice them in half.<span style="mso-spacerun: yes;"> </span>Today, I happen to have slicing tomatoes
ripening – Rutgers, early girl, husky red and patio so I am using them.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"><br /></span></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">You can do them with or without the skin. You can remove the
seeds or leave them, it is up to you. Since I am slicing these, I peeled them
first. Either way is fine. For easy peeling, wash and core the tomatoes, submerse them in boiling water for 20 seconds, drain and the peel just pulls away.<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVLMbfRVLq1V4fGxxm__69DnIoRzYPuEb_hyHHirI-PVqTswh9VKcqoLDg5uk6ZzIwBlXYzn7vm_bHnoZxSbr_Zawqzi9nkFJflzk51odp1AK-hlWCZB3YHaPxyJknRey1f2RRqVFVyozJR4q0W9gmyuGnoj9NXMNnrd327lDweg463qSx-JTu0vPV9VU/s1280/core.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1280" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVLMbfRVLq1V4fGxxm__69DnIoRzYPuEb_hyHHirI-PVqTswh9VKcqoLDg5uk6ZzIwBlXYzn7vm_bHnoZxSbr_Zawqzi9nkFJflzk51odp1AK-hlWCZB3YHaPxyJknRey1f2RRqVFVyozJR4q0W9gmyuGnoj9NXMNnrd327lDweg463qSx-JTu0vPV9VU/w400-h393/core.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Core</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr6rCBtWMI-XYLQ0zmQHy7PneKt7pGELXjb5S99ITzvXM2QKsxcRfnc70diXqLIc5rZVF_ZBR-7uOjx-EPhA2x33lOlT1ijNnpucFzE0FxgiYDJWQbtL0VHbN1M_ggLNUatDV2vZxZhOjJG0NN3pA9Z7_NKnG9D_l25Vh6Oys024KkxVtthb0m943NdBu/s1280/blanch.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="1265" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGr6rCBtWMI-XYLQ0zmQHy7PneKt7pGELXjb5S99ITzvXM2QKsxcRfnc70diXqLIc5rZVF_ZBR-7uOjx-EPhA2x33lOlT1ijNnpucFzE0FxgiYDJWQbtL0VHbN1M_ggLNUatDV2vZxZhOjJG0NN3pA9Z7_NKnG9D_l25Vh6Oys024KkxVtthb0m943NdBu/w395-h400/blanch.jpg" width="395" /></a></div><p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Blanch</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnB2Yvn1D4VdwMEVkNMGkfsxendVniUIswLr9F5An5t5RhQGnKr4vSe9NKScn1JxfeN0x1Enq7nlNy2QUK8OVVE0_fgjq0GEYQLcxFVO0Tun1YVerD31xaqx43Jeil0xvdnvfamAldtGtFEi6UKLV8blfIm6-Xvol7DfeJVUB2SKsKjMPsS0Og6oY8f2D/s1463/peel.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="1463" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxnB2Yvn1D4VdwMEVkNMGkfsxendVniUIswLr9F5An5t5RhQGnKr4vSe9NKScn1JxfeN0x1Enq7nlNy2QUK8OVVE0_fgjq0GEYQLcxFVO0Tun1YVerD31xaqx43Jeil0xvdnvfamAldtGtFEi6UKLV8blfIm6-Xvol7DfeJVUB2SKsKjMPsS0Og6oY8f2D/w400-h296/peel.jpg" width="400" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Peel</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;">Cut the tomatoes into uniform pieces for even drying. 1/4
inch even slices is good for quick drying.</span><span style="font-family: verdana; mso-spacerun: yes;">
</span><span style="font-family: verdana;">You can also cut them in wedges but I find that the uneven thickness makes it a
little more difficult to be sure you get the right amount of moisture out of
the tomatoes – excess moisture can cause problems with mold.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa75iWXWBFQk_OzfPanim8lLjNsfOAdrnj5agl03izZUErzc0pTeQpRKueVLFTnj2NDUgXdSGbNFqZbw-Ny41D67uZQj3XgwjTJ38kEka8epTkW1P9N4vyyigPz3T5vasPa0FealBkNiFM3_n0_60_RZSgMieFC2n7ogBIw0YteEUthJnLHgTXlXb9riB/s1515/dlice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1328" data-original-width="1515" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa75iWXWBFQk_OzfPanim8lLjNsfOAdrnj5agl03izZUErzc0pTeQpRKueVLFTnj2NDUgXdSGbNFqZbw-Ny41D67uZQj3XgwjTJ38kEka8epTkW1P9N4vyyigPz3T5vasPa0FealBkNiFM3_n0_60_RZSgMieFC2n7ogBIw0YteEUthJnLHgTXlXb9riB/w640-h562/dlice.jpg" width="640" /></a></div><span style="font-family: verdana; mso-spacerun: yes;"><p class="MsoNormal"><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">You can use them
as is, freshly sliced, this will likely result in a darker result.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">If you wish to maintain some of the color, treat the sliced tomatoes for 10 minutes in a water bath with 1 tsp citric acid in cold
water.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Some use vinegar or lemon juice.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">This is optional, I do the citric acid
treatment.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">It can be used for any
fruits you dehydrate. It preserves the color and vitamin content as well.</span></p></span><p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9gfl4_CoL8HpakTB9h7-qxGxMp80I52BBdYrSV7HFu-nrAueWNV8uW91DSOI8f2uYNuIQpOj8j1i5_t7TeCdJhzG90AEPqUXXqhslYO8TBMHdJK64hSTihuHnTYCALbg4z_4k0L3ODxL23SSs_8UbFqr1NrBXNAjPccQYr_PW9iMKe9CuQmJexAzdUwe/s1280/citric.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1223" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9gfl4_CoL8HpakTB9h7-qxGxMp80I52BBdYrSV7HFu-nrAueWNV8uW91DSOI8f2uYNuIQpOj8j1i5_t7TeCdJhzG90AEPqUXXqhslYO8TBMHdJK64hSTihuHnTYCALbg4z_4k0L3ODxL23SSs_8UbFqr1NrBXNAjPccQYr_PW9iMKe9CuQmJexAzdUwe/w612-h640/citric.jpg" width="612" /></a></div><br /><p></p>
<p class="MsoNormal"><span style="font-family: verdana;">Spread the prepared tomatoes on paper towels and blot to
remove an excess water/juices.<span style="mso-spacerun: yes;"> </span>This will
help in even drying.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxJN7LtImnskl_1hNi02kWmRrZaHeCGQElcLU1h9qFWNvVC-oP5gOZyoLHEaw9VVKyljt7HjpISNfmDKfzMXNzllDcCiwZQp7_icDIdezlSUVffkAEtTAvRffQbB5oFC1Qlc9qLbJkkasaP9nTSyIoKE3ComxyDqA5vzfhJww4jRx0fA9qLN2qL162RrP/s1280/blott.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1193" data-original-width="1280" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxJN7LtImnskl_1hNi02kWmRrZaHeCGQElcLU1h9qFWNvVC-oP5gOZyoLHEaw9VVKyljt7HjpISNfmDKfzMXNzllDcCiwZQp7_icDIdezlSUVffkAEtTAvRffQbB5oFC1Qlc9qLbJkkasaP9nTSyIoKE3ComxyDqA5vzfhJww4jRx0fA9qLN2qL162RrP/w400-h373/blott.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kQNzyp1gEagAM4JGBb9WIuTsbMQX3fppmAC6UqYrITy-MhtszxF5GW_IQ1Sj7TUd30tdONZ-6JjtzXQjjczgh0OOKgoTcCVmjEc6HFObQlFiJvh-QkBW1na5GhGe77oD_OQlTqmGT9HMa6cLrDpCiEZEse-N9w6vzINze9jVP9h8tnDQh5tfiBbEpc8M/s1620/blot.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="970" data-original-width="1620" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kQNzyp1gEagAM4JGBb9WIuTsbMQX3fppmAC6UqYrITy-MhtszxF5GW_IQ1Sj7TUd30tdONZ-6JjtzXQjjczgh0OOKgoTcCVmjEc6HFObQlFiJvh-QkBW1na5GhGe77oD_OQlTqmGT9HMa6cLrDpCiEZEse-N9w6vzINze9jVP9h8tnDQh5tfiBbEpc8M/w400-h240/blot.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p>
<p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;">Place the blotted tomatoes on the drying trays. Leave space between pieces to allow proper airflow. <o:p></o:p></span><span style="font-family: verdana;">I do some with sea salt, my garden herbs such as basil, rosemary, thyme, sage or oregano, and I do some plain.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9APe3ncwtruYiCnnWSwc3MIxcaa0CIBP4XGxyTOBq1AwDIfgJxH1GJfZ32DveFATiDTsfJKyKG3TvGzx7n647eFK65MvKEGQq5Ge8TrPWZtRLRUqC22koIRQq8jPNm26w_cZr8QN72ByRfa24q95tgFOAEB8pOrxmoG1aGOXu9ePzETKoL8INFdKObNR-/s1438/basil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1438" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9APe3ncwtruYiCnnWSwc3MIxcaa0CIBP4XGxyTOBq1AwDIfgJxH1GJfZ32DveFATiDTsfJKyKG3TvGzx7n647eFK65MvKEGQq5Ge8TrPWZtRLRUqC22koIRQq8jPNm26w_cZr8QN72ByRfa24q95tgFOAEB8pOrxmoG1aGOXu9ePzETKoL8INFdKObNR-/w640-h480/basil.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXkzk_LTO0TF_M6pmYUWvD18awd8B-rbcT7vVu4sQV3QqxSa33NCfC2Mw4GemrioJQ6eeKcvgR-QSB31FDtscLlwTO1wGZ8txRjG_yuqnYFrnF7aKkspCVGbPUWnfYvjlG1d94vanxBXvuu8CXyoJoNjMRMoRNPVrtd_R1IApk1y3FMsWA_fTYHMmxrrA/s567/BASILTRAY%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="406" data-original-width="567" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXkzk_LTO0TF_M6pmYUWvD18awd8B-rbcT7vVu4sQV3QqxSa33NCfC2Mw4GemrioJQ6eeKcvgR-QSB31FDtscLlwTO1wGZ8txRjG_yuqnYFrnF7aKkspCVGbPUWnfYvjlG1d94vanxBXvuu8CXyoJoNjMRMoRNPVrtd_R1IApk1y3FMsWA_fTYHMmxrrA/w640-h458/BASILTRAY%20(2).jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Follow the directions on your dehydrator, mine calls for 130
to 140 degrees for 6 to 12 hours.</span><span style="font-family: verdana; mso-spacerun: yes; text-align: left;"> </span><span style="font-family: verdana; text-align: left;">I
check mine after about 4 hours, flipping them over.</span><span style="font-family: verdana; mso-spacerun: yes; text-align: left;"> </span><span style="font-family: verdana; text-align: left;">Thicker wedges or halves require more time,
slices less.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHEARit1efi6RkSirColQFrK6DtCTGdgP-e_DksbVOdDidoYO_mKO_uYcpweb5w-zjg2LCcip7AS4iehVfC8yPAkPzDu3gSUV79zEldtfb1ek7yqGbzuyiQb-3hMkFCFOy-aM4Zzf37MeVoXq9QJdhD7Ya6xzZu8WNuYZyrGlQBUk-qbCW5SRW0W5Q4VE/s1613/trayss.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="1216" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHEARit1efi6RkSirColQFrK6DtCTGdgP-e_DksbVOdDidoYO_mKO_uYcpweb5w-zjg2LCcip7AS4iehVfC8yPAkPzDu3gSUV79zEldtfb1ek7yqGbzuyiQb-3hMkFCFOy-aM4Zzf37MeVoXq9QJdhD7Ya6xzZu8WNuYZyrGlQBUk-qbCW5SRW0W5Q4VE/w482-h640/trayss.jpg" width="482" /></a></div><p class="MsoNormal"><span style="font-family: verdana;">When dried properly, the tomatoes will be leathery but not
be sticky.<span style="mso-spacerun: yes;"> </span>Test the thickest slices by
tearing one in half and see if any moisture beads form along the tear.<span style="mso-spacerun: yes;"> </span>If so, it isn’t dry enough so return the
trays to the dehydrator. Also, if you have uneven pieces some may dry quicker
than others so keep an eye on that, too. Remove the dried ones and return the
rest for more dry time.<span style="mso-spacerun: yes;"> </span>You don’t want
to keep opening the dehydrator as that cause the temperature to drip, maintaining
consistent low heat is best.<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmRYdobzwEUh0DJleuhYlbWm-VQmP1LROyGQpGMTDO5lFsU6ch9bsQAv25F0xMbu7hwSMvt2QSGyKdrC7AFNalzjrd3n71uggX2t5Fp4nwWWixu2hXjtkzroMLpgGCDBVfZhZP8FqBsKO105v8iweXA9NXreFcrAMDHhI82kqNZ-dHGsABeSPu_ppfecU/s700/driedtrat%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="700" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmRYdobzwEUh0DJleuhYlbWm-VQmP1LROyGQpGMTDO5lFsU6ch9bsQAv25F0xMbu7hwSMvt2QSGyKdrC7AFNalzjrd3n71uggX2t5Fp4nwWWixu2hXjtkzroMLpgGCDBVfZhZP8FqBsKO105v8iweXA9NXreFcrAMDHhI82kqNZ-dHGsABeSPu_ppfecU/w640-h426/driedtrat%20(2).jpg" width="640" /></a></div><span style="font-family: verdana;"><p class="MsoNormal">Wonderful yield. Bright, glossy color, evenly dried. Perfect!</p></span><p></p><p class="MsoNormal"><span style="font-family: verdana;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMRmGO12svah0rUX9FI8rPt3dhBNNTr2zJbYuJj-yNPV1E2v9MOcXhCUWelsZc5Ik39KJ-6uX0Bmqxa4Zc3QbzKNIxm77jP8o4_llno-U1aDYp-hjlwFhX-6wyCieIxf0J7wUDU_kTLnULoANWOrqYvJBpZc--6XCe-dxN-XuxmtJknbOEZoA7rlzVIHb/s870/finish%20(3).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="870" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMRmGO12svah0rUX9FI8rPt3dhBNNTr2zJbYuJj-yNPV1E2v9MOcXhCUWelsZc5Ik39KJ-6uX0Bmqxa4Zc3QbzKNIxm77jP8o4_llno-U1aDYp-hjlwFhX-6wyCieIxf0J7wUDU_kTLnULoANWOrqYvJBpZc--6XCe-dxN-XuxmtJknbOEZoA7rlzVIHb/w640-h478/finish%20(3).png" width="640" /></a></span></div><p></p>
<p class="MsoNormal"><o:p><span style="font-family: verdana;"> </span></o:p><span style="font-family: verdana;">Once dried you can store them in various ways.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">I do some in olive oil, you can add herbs and garlic, hot peppers or just leave them plain.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">You will need to store the tomatoes in oil in the refrigerator and use rather quickly.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">For longer storage place them in a clean glass jar.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Leave the jar on your counter for a few days and keep an eye on it.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">If any moistures forms inside the jar, you will know that you did not dry them enough for long term shelf life.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">If so, I suggest placing them in freezer bags or vacuum seal bags and store in the freezer for safety. If you are certain they are properly dried, you can store the jar in the cupboard and they should keep for several months.</span></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBR3vCbhLfg8AbWxmsJ0Wf0crEE58RoGbv_N-7A0s2Ln005aG883nI21I2KhnLU1lo0IeoOuJSCtniqAsQLBV4WGvjcbRh3redZSQDoUMCJfg08QL5Xoihv8QdTI982C-OKAYrk-yvX-0QOtdFkoTs0bfflnwAs2gsDPweeQRAEPE2Pf1nKc32vUUG5g1/s693/packed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="693" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBR3vCbhLfg8AbWxmsJ0Wf0crEE58RoGbv_N-7A0s2Ln005aG883nI21I2KhnLU1lo0IeoOuJSCtniqAsQLBV4WGvjcbRh3redZSQDoUMCJfg08QL5Xoihv8QdTI982C-OKAYrk-yvX-0QOtdFkoTs0bfflnwAs2gsDPweeQRAEPE2Pf1nKc32vUUG5g1/w640-h618/packed.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Sun dried tomatoes, in the sun, dehydrator or oven, all a delicious way to preserve those wonderful summer garden harvests.</span><p></p><p class="MsoNormal"><span style="font-family: verdana;">Thanks for visiting,</span></p><p class="MsoNormal"><span style="font-family: verdana;">Bonnie</span></p>
<p class="MsoNormal"><o:p><span style="font-family: verdana;"> </span></o:p></p><span style="font-family: verdana;"></span><p></p>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-63062812476618776152023-07-08T13:03:00.002-04:002023-07-08T13:03:41.909-04:00 Soapsmith’s Lemon Parmesan Campanelle with Fresh Garden Peas and Herbs<p><span style="font-family: verdana;"> Hello friends,</span></p><p><span style="font-family: verdana;">Ahh, the Spring garden. The delights of tangy lemon and capers, garden sweet peas and herbs bring a freshness to this simple dish. It mixes up quickly and you can customize it to your tastes. Today I am using Campanelle pasta. It is a hearty pasta that holds onto the peas nicely. Of course, this works well with any pasta you choose. It is nice with angel hair for an elegant, delicate touch, hearty whole wheat linguine, bow ties, orecchiette, rotini, penne etc. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzNR5fU42wvUjEALlfL7xsqQFlxOhLZKKpOyJLg8UaoFs9ShxWQJ7kMfkxHpjWlpIunZFGyXrAgJHmDXNNRP5oBI3IeXVt39RPx_dPiZof1CACQbM4keCfQQeUuUhLQERMZwmbdAahwVaFWWb-SPF5uNtHMJLiEyF5Qa8-Ekx3QDhb5DAAPXTKdgb_bRP/s1357/close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="1357" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzNR5fU42wvUjEALlfL7xsqQFlxOhLZKKpOyJLg8UaoFs9ShxWQJ7kMfkxHpjWlpIunZFGyXrAgJHmDXNNRP5oBI3IeXVt39RPx_dPiZof1CACQbM4keCfQQeUuUhLQERMZwmbdAahwVaFWWb-SPF5uNtHMJLiEyF5Qa8-Ekx3QDhb5DAAPXTKdgb_bRP/w640-h606/close.jpg" width="640" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">My peas and herbs are doing great this year.</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrgMZ7LBbVlnI9AF1D-DxsR8k1BvkCQSne3Wm9jc91qjCAfDRpEzkz1VT7_d-0nFQAEbV8yGYPldH2PrCUg6LOB9lqKHwYIP8N01U-F25yWyIc9WFJkTqUwaLiXqZQwXND3LTkbi78mUgP_MArxK35kkTgL4U0-5zeaDcMt8ihRaV2xWRAhMB07ro07oV/s710/289314602_5828929437123627_6215693304742889864_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="710" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrgMZ7LBbVlnI9AF1D-DxsR8k1BvkCQSne3Wm9jc91qjCAfDRpEzkz1VT7_d-0nFQAEbV8yGYPldH2PrCUg6LOB9lqKHwYIP8N01U-F25yWyIc9WFJkTqUwaLiXqZQwXND3LTkbi78mUgP_MArxK35kkTgL4U0-5zeaDcMt8ihRaV2xWRAhMB07ro07oV/w630-h640/289314602_5828929437123627_6215693304742889864_n.jpg" width="630" /></span></a></div><span style="font-family: verdana;"><br /></span><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgcjt06CRe0YQycl6b_dnWhOzISjhbNZWIwGdGxn6Vm_ZjBA348Ei0OqDSM5_EcPuF9-LKLRlvUty8mF0PrIjm9O1QtrFDHDh0b2sBWRLApizmaOdJG5eDibsYZANk0B-eg-OQVsfe0zDWXYVXfy_C1TgmgQPR6h_Gs-Zp32-SB2hNeKIc3AEgRFmm8bV/s1040/mint%20(2).png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><br /><img border="0" data-original-height="785" data-original-width="1040" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgcjt06CRe0YQycl6b_dnWhOzISjhbNZWIwGdGxn6Vm_ZjBA348Ei0OqDSM5_EcPuF9-LKLRlvUty8mF0PrIjm9O1QtrFDHDh0b2sBWRLApizmaOdJG5eDibsYZANk0B-eg-OQVsfe0zDWXYVXfy_C1TgmgQPR6h_Gs-Zp32-SB2hNeKIc3AEgRFmm8bV/w400-h303/mint%20(2).png" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxlYEvHyCVIdtp75tlK5IudeNzbeTqpjuf1VGUW4lCmu_ubi8tKSFAOaOCN_PhknTeFqLvJ2lahUx4K-VyxmxH5gTdnzOK2QR36wskzBVpmsmEc4f0l1GPKhPMIfe-MEsjSF6ITpcnCZz3Zf_Ma-p_bCUL8NFkfihtFqB5FhuSxEVx6LiCoJdn5xCRFyX/s1996/354546743_7000077380008821_381037482845911881_n%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1803" data-original-width="1996" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxlYEvHyCVIdtp75tlK5IudeNzbeTqpjuf1VGUW4lCmu_ubi8tKSFAOaOCN_PhknTeFqLvJ2lahUx4K-VyxmxH5gTdnzOK2QR36wskzBVpmsmEc4f0l1GPKhPMIfe-MEsjSF6ITpcnCZz3Zf_Ma-p_bCUL8NFkfihtFqB5FhuSxEVx6LiCoJdn5xCRFyX/w400-h361/354546743_7000077380008821_381037482845911881_n%20(2).jpg" width="400" /></span></a></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57RE3JdkNefNlVFFII8XhLtY0Wr64fLFAxA4u7ZdfZNpSuXowPPoGPpSsq2K65Rpy1ITxHhb8YShIevggr12sWELKOshmkajgOVQyW6P1CcvH5-vsnTJVfKuWMNKpqYPQXFKxC-vJPi-yZDlckNI1YxLb1rKjvUmgpAzrOheijQs9wC2FT_ySmoAlIBNB/s1280/ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1163" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57RE3JdkNefNlVFFII8XhLtY0Wr64fLFAxA4u7ZdfZNpSuXowPPoGPpSsq2K65Rpy1ITxHhb8YShIevggr12sWELKOshmkajgOVQyW6P1CcvH5-vsnTJVfKuWMNKpqYPQXFKxC-vJPi-yZDlckNI1YxLb1rKjvUmgpAzrOheijQs9wC2FT_ySmoAlIBNB/w582-h640/ing.jpg" width="582" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Ingredients:</span></div><p></p><p class="MsoNormal"><span style="font-family: verdana;">¾ to 1 pound pasta of your choice<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">½ cup finely chopped fresh herbs, I used basil and mint
(also good: parsley, oregano, tarragon, chives)</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">1/4 cup extra virgin olive oil and 2 tablespoons of butter<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: verdana;">1 to 2 garlic or shallot cloves, finely minced</span></p><p class="MsoNormal"><span style="font-family: verdana;">Zest of 1 lemon<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: verdana;">Juice of half lemon</span></p><p class="MsoNormal"><span style="font-family: verdana;">2 to 3 tablespoons of capers - optional but I really like the texture and tanginess they add to the dish</span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Sea salt to taste<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">1 cup fresh peas (you can sub frozen peas)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">¼ cup freshly grated Parmesan or Pecorino plus more for garnish<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana;">½ to 1 cup of liquid of your choice – white
wine, heavy cream, pasta water, vegetable or chicken stock.</span></p><p class="MsoNormal"><span style="font-family: verdana;"><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: verdana;">Directions: </span></p>
<p class="MsoNormal"><span style="font-family: verdana;">Julienne the herbs, chop the garlic, zest the lemon and
grate the cheese<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9FHRzLv_XqP3C_x6jZLD0QeJAqE72XXbLItqTJUzWm0O1x6A-woxJTApmJ2qGRR2Fo0kocgPkyTnM0z2YfZMLFIJllvZdA-RKV67TeXlOS78lCiHkGgDG_ejPyWThqFleZyukCSUy_yRg7BQqBYzLooGBGUtLfNksw-BDo-yiAT8Pdl1n6q3zkuWxyj/s547/parm%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="540" data-original-width="547" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB9FHRzLv_XqP3C_x6jZLD0QeJAqE72XXbLItqTJUzWm0O1x6A-woxJTApmJ2qGRR2Fo0kocgPkyTnM0z2YfZMLFIJllvZdA-RKV67TeXlOS78lCiHkGgDG_ejPyWThqFleZyukCSUy_yRg7BQqBYzLooGBGUtLfNksw-BDo-yiAT8Pdl1n6q3zkuWxyj/w400-h395/parm%20(2).jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: right;"><span style="font-family: verdana;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6Sf2kaUchQ7ySitW84XDfRWYAeB4uXnRDWgDqP8Sd_0jh0bx0BCSmoWidKqYTMNVqrj9qutdl87onoKMzXVY7jRsKJyEq5NmoF_iM9Jp1clP0By-M6BQ52cMOzg1qQw3HazzFOV8p-wqDGaWiCL98X6FpOjjbTIXDuixO8-0L_zSMNLX7HFvlT32A7_h/s661/jul%20(2).png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="661" data-original-width="563" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6Sf2kaUchQ7ySitW84XDfRWYAeB4uXnRDWgDqP8Sd_0jh0bx0BCSmoWidKqYTMNVqrj9qutdl87onoKMzXVY7jRsKJyEq5NmoF_iM9Jp1clP0By-M6BQ52cMOzg1qQw3HazzFOV8p-wqDGaWiCL98X6FpOjjbTIXDuixO8-0L_zSMNLX7HFvlT32A7_h/w341-h400/jul%20(2).png" width="341" /></span></a></div><span style="font-family: verdana;"><br /><br /></span><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS3VUhi72S9VO36Q5xax--pSrrHW-W71kcM8bZdqY-UTBzMVKwZvue0QYhTEsLuHhvv29Ej3yeNDrQUjJUB6KIM2CDTisy6DSh4R8HZqqsYJ9pklIHtxS6ZbKh6GD3fHAyHVU3ds-6IMRUNfK8aURA3QuelRDI0eP8dC54HYp_Xfa8Vsi_KHF-jt22IyK/s569/zest%20(2).png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="493" data-original-width="569" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS3VUhi72S9VO36Q5xax--pSrrHW-W71kcM8bZdqY-UTBzMVKwZvue0QYhTEsLuHhvv29Ej3yeNDrQUjJUB6KIM2CDTisy6DSh4R8HZqqsYJ9pklIHtxS6ZbKh6GD3fHAyHVU3ds-6IMRUNfK8aURA3QuelRDI0eP8dC54HYp_Xfa8Vsi_KHF-jt22IyK/w400-h346/zest%20(2).png" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana;">Cook the pasta according to the package directions in salted water.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Add the peas to the pot with about 3 minutes left on the pasta cooking time.</span><span style="font-family: verdana; mso-spacerun: yes;"> If you are using pasta water for your liquid, be sure to save it before you drain the pasta.</span></p><p class="MsoNormal"><span style="font-family: verdana;">While the pasta is cooking, gently sauté the garlic/shallots in the
oil and butter until the garlic is softened.</span><span style="font-family: verdana;"> Deglaze the pan with a little of the liquid of your choice. </span><span style="font-family: verdana;">Add the capers, </span><span style="font-family: verdana;">lemon zest and juice,</span><span style="font-family: verdana;"> and cheese for a minute or so at the end of the cooking time stirring until the cheese melts and the sauce comes together.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzJziYOP-XvzVQvXPbIV5sJS5R3Z-C9SHBYKcF8GqrQ2KJRnBhxyw9wWaSNPulAzgI3oWh-XZOzn4GAWcllLyQfFjW1NP-kcsFXFUI38d3SFo9bd-oTedIkTp69LXFROUpoENxU0BEGxwMBxSqgJTjtBu3M-RdmgAfy3VqenI82ZvZgfsFx1MJqEf0nzS/s697/cauce%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="697" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzJziYOP-XvzVQvXPbIV5sJS5R3Z-C9SHBYKcF8GqrQ2KJRnBhxyw9wWaSNPulAzgI3oWh-XZOzn4GAWcllLyQfFjW1NP-kcsFXFUI38d3SFo9bd-oTedIkTp69LXFROUpoENxU0BEGxwMBxSqgJTjtBu3M-RdmgAfy3VqenI82ZvZgfsFx1MJqEf0nzS/w640-h472/cauce%20(3).jpg" width="640" /></a></div><p></p><p class="MsoNormal"><span style="font-family: verdana;">Drain the pasta and peas, do not rinse, add to the pan with the sauce, toss to coat.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Add the herbs and salt to taste if needed. Stir in the liquid of your
choice a little at a time until you have the consistency you desire.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Toss to coat well.</span><span style="font-family: verdana; mso-spacerun: yes;"> </span><span style="font-family: verdana;">Garnish with some extra cheese.</span></p><p class="MsoNormal"><span style="font-family: verdana;"><span style="mso-spacerun: yes;"> </span>Options: Add a little red pepper flakes to the garlic/oils,
toasted pecans or walnuts, ham, prosciutto, cooked chicken, ricotta cheese,
asparagus, tuna or garnish with toasted bread crumbs. The sauce is versatile as a nice complement to a baked or broiled fish, scallops, crab, chicken or egg dishes.<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCazA-_hJPSHBGsGvwiXo1S6XxB4QaDVcU34ETdACmB3VliXFYP6g9wwX4WFhkiPXMlHwtMl12FFXCGjvFY_UsyCYg1HepshQWnNEwlmi25_8u7lkJVjXOktqJejGuNvae70UW4UaJOIjrNp4htZUfw9Zi4TWTHJ35iR4c012nmxz8qr3s7gaAwV221MBd/s1280/table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1253" data-original-width="1280" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCazA-_hJPSHBGsGvwiXo1S6XxB4QaDVcU34ETdACmB3VliXFYP6g9wwX4WFhkiPXMlHwtMl12FFXCGjvFY_UsyCYg1HepshQWnNEwlmi25_8u7lkJVjXOktqJejGuNvae70UW4UaJOIjrNp4htZUfw9Zi4TWTHJ35iR4c012nmxz8qr3s7gaAwV221MBd/w640-h626/table.jpg" width="640" /></a></div><p></p></div></div><div style="text-align: left;"><div><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Serve with some crusty garlic bread, a nice side salad or </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">garden cukes and fresh tomatoes. Perfection on a plate.</span></div><p></p></div></div><div style="text-align: left;"><div><p class="MsoNormal" style="text-align: center;"><span style="font-family: verdana;">I like the leftovers served as a cold pasta salad, too. </span></p></div></div><div><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmzb4gLw1DP9DwG90Cg9bD-ytn6OLiFMObxGhNZi7xK7LJnJAYoWKKArSvTHjAzapb3-aHguYG_gvdH6NVJjQ0cBKMK3cB0rNyBE7hJTjml94VDOkMAIAQXlF3fVEy9VW167slGC7ZGNs7j9n0jHzaVrFv-t6M5O8YrGUranBDb2BbdVVZK9Pc8aLDRfZ/s762/salad%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="715" data-original-width="762" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmzb4gLw1DP9DwG90Cg9bD-ytn6OLiFMObxGhNZi7xK7LJnJAYoWKKArSvTHjAzapb3-aHguYG_gvdH6NVJjQ0cBKMK3cB0rNyBE7hJTjml94VDOkMAIAQXlF3fVEy9VW167slGC7ZGNs7j9n0jHzaVrFv-t6M5O8YrGUranBDb2BbdVVZK9Pc8aLDRfZ/w640-h600/salad%20(2).png" width="640" /></a></div><br /><p></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: verdana;">I hope you'll give this delectable dish a try. Bon Appetit!</span></p><p class="MsoNormal"><span style="font-family: verdana;">Thanks for visiting,</span></p><p class="MsoNormal"><span style="font-family: verdana;">Bonnie</span></p><span style="font-family: verdana;"><br /></span><p></p><span style="font-family: verdana;"><br /></span></div><br />Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0Altoona, PA, USA40.5186809 -78.394735932.362249998967009 -87.1837984 48.67511180103299 -69.6056734tag:blogger.com,1999:blog-9130650184887760037.post-70961894388088787512023-07-03T12:00:00.000-04:002023-07-03T13:18:27.021-04:00How to Make a Lavender Wand<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: verdana;"><span face="verdana, sans-serif">Hello friends,</span><br />
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“The blue hues of lavender inspire a poet’s voice, an artist’s hand and a gardener’s eye…”</span><br />
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<a href="https://https://www.alleghenyhearth.com/lavender-and-herbs1.bp.blogspot.com/-P6n_ed8-VM0/XRtgGLXuQMI/AAAAAAAAJII/qJIEdJL6sp02rkUpynVVQC9kwfHIOkZyACLcBGAs/s1600/17629871_1662149017135044_3692834829437387835_n.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span style="font-family: verdana;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPf53ZkGm8rj-3SPPxQ9z3SfVCl96H4LxghyBgD6uuyEZveEnI6zQ9GL3HgTBIlRghAOXqw2mGIP2juM4LTvgYEvKVrNjfb6S1XigyC0Pjak82jMudLxtVn53IpfUm4JCIH0yDylCPvDD0/s640/17629871_1662149017135044_3692834829437387835_n.jpg" width="640" /></span></a></div><div style="text-align: center;"><a href="https://www.alleghenyhearth.com/lavender-and-herbs" target="_blank"><span style="font-family: verdana;">Lavender Wands</span></a></div>
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<span face=""verdana" , sans-serif">It is lavender time. This beloved herb abounds in my garden, its sweet, spicy, herbal aroma wafting through the air. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs0v9xfeOazeO-4BqyA9z65p1hlvPj4vvelr-4XnwPtWAWUaQSNhs-7-jruEqaFdcaAOI4DMJaqglagQbfXEpRivIl3jk6AGRNN63WheBG4e0fhCRx0qvnWL0PZdF9UyEyybUhkDoc8gI/s1600/lav1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="640" data-original-width="587" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs0v9xfeOazeO-4BqyA9z65p1hlvPj4vvelr-4XnwPtWAWUaQSNhs-7-jruEqaFdcaAOI4DMJaqglagQbfXEpRivIl3jk6AGRNN63WheBG4e0fhCRx0qvnWL0PZdF9UyEyybUhkDoc8gI/s640/lav1.jpg" width="586" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Simple tools are needed to weave the wands: ribbon, scissors, toothpick or skewer to help tighten the ribbon and the fresh lavender stems. </span><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqa4n9r7Z-gxBo9NXzT3RV8HinGpRDZQGG0LiJfT-edlLOJ_5zL0S_1BtVyaUEz0Y6EcTUW5OUn_97rSyv_pgU369uMgTP1Mta-t1OF4gLkFQv4h1hhVIIa9ukHGQLzTNbsHtphUxa0sot1_30cOOlrLG26MdTyjaFu74BRHu6IV9rNNjKpYqdsqlOjhw/s1486/TRAY.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1037" data-original-width="1486" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqa4n9r7Z-gxBo9NXzT3RV8HinGpRDZQGG0LiJfT-edlLOJ_5zL0S_1BtVyaUEz0Y6EcTUW5OUn_97rSyv_pgU369uMgTP1Mta-t1OF4gLkFQv4h1hhVIIa9ukHGQLzTNbsHtphUxa0sot1_30cOOlrLG26MdTyjaFu74BRHu6IV9rNNjKpYqdsqlOjhw/w640-h446/TRAY.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRyCPqxRpYnXe4Z2sWDBFQKYDQ2lZyd7Ph2lu1Sm4aB2bG3giK-Q_JNNaCSJWJVYnH_K_sQp2LDLy4ITrnwoajkr12Nc-rvSC-KzcmY-cie8UwIQfi11mrFNxQ7mJkYYGFRNLZm_w0cg46sWOZE_qB8POtVW2yQIHHqc0kUfu0USDWOWAwRPV36rXMXkR/s1988/1048039_679620602054562_1285923218_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1301" data-original-width="1988" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRyCPqxRpYnXe4Z2sWDBFQKYDQ2lZyd7Ph2lu1Sm4aB2bG3giK-Q_JNNaCSJWJVYnH_K_sQp2LDLy4ITrnwoajkr12Nc-rvSC-KzcmY-cie8UwIQfi11mrFNxQ7mJkYYGFRNLZm_w0cg46sWOZE_qB8POtVW2yQIHHqc0kUfu0USDWOWAwRPV36rXMXkR/w640-h418/1048039_679620602054562_1285923218_o.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span face=""verdana" , sans-serif" style="font-family: verdana;">During the Victorian time, young girls and ladies of the house would sit in their elegant parlors in late spring and fashion ribbon and fresh lavender stems from their herb gardens into wands to freshen the linens and closets. <br /><br />If you have access to fresh lavender, you can create these charming, fragrant delights. I have various varieties of lavender. This particular plant is new to my garden and it had wonderful extra long stems which is great for making the wands. </span><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxUC5JuFispDq1GMcqLnbdSYnOCEGTEozpJBVP_hoHA_M8nkZf0dkYVL646IRnaTYuuSkx_Epd3wNz08MiVzDpMUoFSyKV_hJX5H9Fhi0k5xcwFWkP2KBO-iDd7N84_9x-02ZF0qeXprfPYzT9yuaGd0NvRL8eJVftHkMToW6J5fV-h9ole8_prsg4Hkw/s1529/PLANT.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1529" data-original-width="1420" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxUC5JuFispDq1GMcqLnbdSYnOCEGTEozpJBVP_hoHA_M8nkZf0dkYVL646IRnaTYuuSkx_Epd3wNz08MiVzDpMUoFSyKV_hJX5H9Fhi0k5xcwFWkP2KBO-iDd7N84_9x-02ZF0qeXprfPYzT9yuaGd0NvRL8eJVftHkMToW6J5fV-h9ole8_prsg4Hkw/w594-h640/PLANT.jpg" width="594" /></span></a></div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /><br /> Cut fresh lavender stems as long as possible. Use the fresh cut stems or they will not be flexible enough. It is good to cut the lavender in the morning after the dew is gone. Count out an odd number of stems, the more stems the larger the finished wand. Eleven stems makes a small size wand I like to use 21 stems, it must be odd number so you can weave properly.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Remove any leaves and side stems. This plant has 3 blossoms on each stem so I remove the smaller ones and use those for tiny wands. Save the leaves as well for sachets.</span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8sYyLLFUY2qJ06I_vRfaXklvmrLU5J2czPVvKbbzBGznQjIno0ami8hzGnnX_BgbSZ9mc6Ul483oRIHS_D0R1Q8aYVraikaX5sfkWhzt9TQM79kcDAi-rT4Sg_PayEy6_Y6OclF_E5DzBL94Dinf5eCqG-3TFCdFL8pDxsZgZKZ4PzPDrkE_CxACjwJs/s1286/STEMS.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="956" data-original-width="1286" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8sYyLLFUY2qJ06I_vRfaXklvmrLU5J2czPVvKbbzBGznQjIno0ami8hzGnnX_BgbSZ9mc6Ul483oRIHS_D0R1Q8aYVraikaX5sfkWhzt9TQM79kcDAi-rT4Sg_PayEy6_Y6OclF_E5DzBL94Dinf5eCqG-3TFCdFL8pDxsZgZKZ4PzPDrkE_CxACjwJs/w640-h476/STEMS.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">For the larger lavender wands, I like to stagger the stems to give you a longer head. Keeping them even yields a wider bottle type wand. Either one is fine, just personal preference.<span style="text-align: center;"> </span></span><div style="text-align: center;">
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<br />Using about 45 inches of the ribbon of your choice, I prefer a thin ribbon, tie the stems tightly just below the flowers leaving the ribbon for weaving. Leave one end about 12 inches, this will be used to make a top hanging loop if you want one.</span></div><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCHa2Xs0PRXvgijseHMbnFxCWqMNAJWD4On3LukOAzzr_DWXKYQ8aPl7YR_VYqHG09k-wc6B_CZd5bLT54HxylLIVhOHdlV-c645_L3yHOor6z-jn9pIeYVfrRigNsLHw229oVW95x1kQbvhxUkuaEcZY3M3kK3Hm8gpsDt1ypn8MS4-SBoaoS3xvLCfd/s1445/STAGGER.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1445" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCHa2Xs0PRXvgijseHMbnFxCWqMNAJWD4On3LukOAzzr_DWXKYQ8aPl7YR_VYqHG09k-wc6B_CZd5bLT54HxylLIVhOHdlV-c645_L3yHOor6z-jn9pIeYVfrRigNsLHw229oVW95x1kQbvhxUkuaEcZY3M3kK3Hm8gpsDt1ypn8MS4-SBoaoS3xvLCfd/w308-h640/STAGGER.jpg" width="308" /></span></a></div><span style="font-family: verdana;"><br /><span face=""verdana" , sans-serif"><br /></span></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgFWQg-QC-jqXphyoW9bbzSgMIDLD9KwG9J5ZFFOxwUMP4lOBwf0g4YK-dF9WApGRAaK-hidUnFHFQEUllXB3H4T7CPNuNcagQKiKY0kq9YnNCAkfAHJRX0CSn7JJUnTAvpxgHFRUtzZrLAM0DqYKNBfPeyvcLfo9v-b4vm0waKqDlepGr3B-tRwsxEBs/s1601/TIE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="1238" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgFWQg-QC-jqXphyoW9bbzSgMIDLD9KwG9J5ZFFOxwUMP4lOBwf0g4YK-dF9WApGRAaK-hidUnFHFQEUllXB3H4T7CPNuNcagQKiKY0kq9YnNCAkfAHJRX0CSn7JJUnTAvpxgHFRUtzZrLAM0DqYKNBfPeyvcLfo9v-b4vm0waKqDlepGr3B-tRwsxEBs/w494-h640/TIE.jpg" width="494" /></a></div><span style="font-family: verdana;"><br /><span face=""verdana" , sans-serif">Gently bend the stems over the flower heads, spacing them evenly around the bouquet.</span></span></div><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi8VgDPxJC-IeHb8YHlSn2Zsi4Y0YKtkODLu9iZbGCCMGGk3aboHfeyz4oWNGTrhBmzcDQ8OTZKWdSiDEW-ZIt4koVwgSJDfTBuq5yRyq35bhjgSXxq8SDPcBA2aGpY3H2LKs27OEpZcotk114itSK51vyxbMKA42955Hs7yUDCljs8uSt_S2xUDBBMxw/s1448/FOLD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1129" data-original-width="1448" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLi8VgDPxJC-IeHb8YHlSn2Zsi4Y0YKtkODLu9iZbGCCMGGk3aboHfeyz4oWNGTrhBmzcDQ8OTZKWdSiDEW-ZIt4koVwgSJDfTBuq5yRyq35bhjgSXxq8SDPcBA2aGpY3H2LKs27OEpZcotk114itSK51vyxbMKA42955Hs7yUDCljs8uSt_S2xUDBBMxw/w640-h500/FOLD.jpg" width="640" /></span></a></div></div><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div>
Tie the short end of the ribbon into a loop at the top. Have the remaining piece of ribbon running down the center of the bouquet, you will use it to tie off the end of your weaving.</span></div><div><span style="font-family: verdana;"><br /><span face=""verdana" , sans-serif"></span><br /></span><div>
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<span face=""verdana" , sans-serif" style="font-family: verdana;"><br /><br /> Begin weaving the long end or the ribbon over and under each stem, distributing them evenly to form a cage around the blossoms. Keep the ribbon tight to the previous rows.</span></div><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xKUSM0hyEfCplBlpZeK2qY7X9bxXI_lCRShIRvYOIvurXQBZPJBbPCZXOYBOL2wsekM9IRcwcgdWuY0CJcTssapQ3hfF1ylqpekEl9KiEVnmUauiPPhP9T3UZM_MOd5lwxO1tFq7b51G2x_sq8xSMrNZ7bcXeb1qgAcx3RUvG_NmPn3T_tj5YkU9AA-W/s1280/WEAVE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1194" data-original-width="1280" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xKUSM0hyEfCplBlpZeK2qY7X9bxXI_lCRShIRvYOIvurXQBZPJBbPCZXOYBOL2wsekM9IRcwcgdWuY0CJcTssapQ3hfF1ylqpekEl9KiEVnmUauiPPhP9T3UZM_MOd5lwxO1tFq7b51G2x_sq8xSMrNZ7bcXeb1qgAcx3RUvG_NmPn3T_tj5YkU9AA-W/w640-h598/WEAVE.jpg" width="640" /></span></a></div></div><div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div></div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br />Continue to weave the ribbon around the wand until you come to the end of the flowers. Using the skewer or toothpick, go back and tighten the ribbon. It is important to have the ribbon very tight as the lavender will shrink as it dries and the ribbon will loosen if it isn't tight.</span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTXwKo62rwejXafYp7h8hlnzVAv-6PENufsTBVZCqVDZRxJAh_zLxpstSmBW5ZlmYm7rAgHibGIKfbrIExTcmwkdTVLFou1bi2OwPnCYlGw232gUF2Lr-VLCqwJ8pYaI7rHWkXenxHQc0GGUqxCxYcaPuISm2Y3xntWLA1GY0aJsbEfshJhFzvbuZ0rQe/s1176/WEAVE%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="836" data-original-width="1176" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTXwKo62rwejXafYp7h8hlnzVAv-6PENufsTBVZCqVDZRxJAh_zLxpstSmBW5ZlmYm7rAgHibGIKfbrIExTcmwkdTVLFou1bi2OwPnCYlGw232gUF2Lr-VLCqwJ8pYaI7rHWkXenxHQc0GGUqxCxYcaPuISm2Y3xntWLA1GY0aJsbEfshJhFzvbuZ0rQe/w640-h454/WEAVE%20(2).jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div></div><span face=""verdana" , sans-serif" style="font-family: verdana;">You can tie off the ribbon at the bottom of the wand to the end of the loop ribbon. You can braid and weave it to the bottom, finish it with a bow or embellish it with some beads. The wand is ready to place in your lingerie drawer, hang in your closet or car, keep it in your gym bag or locker. As the lavender dries it can be freshened with some lavender essential oil or simply crushed between your hands to release more fragrance.</span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7gWgKEuUA0LBru9dKQR3Nf7vsNJ5Rvk1dDxm2JgsxeWinWtq9r9qccK4sJhO0MQjRZa-MNclZgzucJQWlDOS97VsUPMXBYEjUI9dnA6_khNQBlBzeAO9jzId2_eZWUXzjjjQC6AIXs1hPv956JwlOsgUJV1v7KEbCWGTlZ48szfcTq3Ll_Bj_S-P24tx/s1280/FINAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1081" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7gWgKEuUA0LBru9dKQR3Nf7vsNJ5Rvk1dDxm2JgsxeWinWtq9r9qccK4sJhO0MQjRZa-MNclZgzucJQWlDOS97VsUPMXBYEjUI9dnA6_khNQBlBzeAO9jzId2_eZWUXzjjjQC6AIXs1hPv956JwlOsgUJV1v7KEbCWGTlZ48szfcTq3Ll_Bj_S-P24tx/w540-h640/FINAL.jpg" width="540" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br />
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<br />My garden lavender beds have been established for over a decade. They continue to propagate, growing every more plentiful with each growing season. Such a fantastic addition to any herb garden.</span></div><div><span face=""verdana" , sans-serif" style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eH7VnxV-NvVzsa9nCIgxJVrh-yg7e9JNEn08xbBdlpNgQCxcCSctld88htbi9oklqt7sC5vNtL7X0YkVTU4YjH00FsQm_Acc89CPaApVrNBHIjmq7zU7cjqebsDnm4o0qgucuAS05uPygDKPNQiG5KaFFNt0VLo8h-Sr8APGRG6K8Ioxnwb5MpswTqJI/s800/1044478_679620962054526_233557050_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="800" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eH7VnxV-NvVzsa9nCIgxJVrh-yg7e9JNEn08xbBdlpNgQCxcCSctld88htbi9oklqt7sC5vNtL7X0YkVTU4YjH00FsQm_Acc89CPaApVrNBHIjmq7zU7cjqebsDnm4o0qgucuAS05uPygDKPNQiG5KaFFNt0VLo8h-Sr8APGRG6K8Ioxnwb5MpswTqJI/w432-h640/1044478_679620962054526_233557050_n.jpg" width="432" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jw-84y2tatbndbSgNaT5wfZLV7lLchGRdgzPw5fl2eF3SOcK2Cgf6aPTHSag6pmByDsc_Qhn1rVJ-8MsR-Q2aoJRNB6YK7ESYsmXFy2ciiBHeFB1OdTWhjhnlbONbdFPKE5VaL-c378wdSYgLN3OBuhPgQja1vOy4l3l8DskPHEQSySPKrCZsksWTjPk/s500/victorian_style_lavender_wand_victorian_handwoven_with_satin_ribbon_b5d68785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="500" data-original-width="492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jw-84y2tatbndbSgNaT5wfZLV7lLchGRdgzPw5fl2eF3SOcK2Cgf6aPTHSag6pmByDsc_Qhn1rVJ-8MsR-Q2aoJRNB6YK7ESYsmXFy2ciiBHeFB1OdTWhjhnlbONbdFPKE5VaL-c378wdSYgLN3OBuhPgQja1vOy4l3l8DskPHEQSySPKrCZsksWTjPk/w630-h640/victorian_style_lavender_wand_victorian_handwoven_with_satin_ribbon_b5d68785.jpg" width="630" /></span></a></div><span style="font-family: verdana;"><br /><span face=""verdana" , sans-serif"><div style="text-align: center;"><br /></div>You can find lavender wands, soaps, powders and more for sale in my on line shop <a href="http://alleghenyhearth.com/">alleghenyhearth.com</a>.</span></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br />Thanks for visiting.<br /><br />Bonnie</span><br />
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<br /><br /><br />Reader's Comments<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/131/how_to_make_a_lavender_wand#"></a><br /><br />By Guest on 11/08/2013 @ 09:55amThanks for sharing this :) I will try weaving my lavender soon. Vicki Johnson<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/131/how_to_make_a_lavender_wand#"></a><br /><br />By Guest on 07/26/2013 @ 01:45amHi, this is my first season making wands. Your instruction is thorough, so clearly written, and the pictures are helpful. My top loop is off to a side rather than in the middle. I'll experiment with different tying methods. As I weave, my thoughts go to so many women friends...what spontaneous and appreciated gifts these will be. Thank you, Anne in Oregon<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/131/how_to_make_a_lavender_wand#"></a><br /><br />By Guest on 07/11/2013 @ 07:53pmHi! I've been weaving lavender wands for many years now, but never thought about tying a top loop before. Thanks for the creative thought! Monica Canaris<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/131/how_to_make_a_lavender_wand#"></a><br /><br />By Guest on 06/14/2013 @ 10:56pmThanks for writing such clear instructions - I'll be making myself some wands soon :) Peggy Davis</span><br /></span></div>
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</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-15689286885738304452023-03-04T13:15:00.008-05:002023-03-04T15:23:33.794-05:00Traditional Homemade Gobs<p> <span style="font-family: verdana;">Hello friends,</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BuK_63m6koGyHiXVse2WMkPtF49oHUErV9FOXxTEMZGMYUJhzrlrgMj_on9F8wTWzu9uLekoemzvvVm_dvB7bgx8N34vVc6nXY_qxEc-2U_2io4RUTsLrdvErcJFcVEdsQIXx6PyNFH4tznaGLzSqUTjOm_3yZjzjVyuknFNh3D1IL5BG-G9jDss6A/s550/3333%20(2).png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="460" data-original-width="550" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BuK_63m6koGyHiXVse2WMkPtF49oHUErV9FOXxTEMZGMYUJhzrlrgMj_on9F8wTWzu9uLekoemzvvVm_dvB7bgx8N34vVc6nXY_qxEc-2U_2io4RUTsLrdvErcJFcVEdsQIXx6PyNFH4tznaGLzSqUTjOm_3yZjzjVyuknFNh3D1IL5BG-G9jDss6A/w640-h536/3333%20(2).png" width="640" /></span></a></div><p><span style="font-family: verdana;">Here is my recipe for classic gobs. This is our family recipe that we have used since the 1940's. The key for these delicious gobs is the soft texture of the cakes and the creamy homemade filling. We use this boiled icing recipe for gobs and cakes. It has been a favorite for decades. It is so much better than any of the usual gob fillings that use powder sugar, we really dislike those. This filling is smooth, creamy and not as sweet but is such a great compliment to any moist cakes and cupcakes as well as our gobs.</span></p><p><span style="font-family: verdana;">I start the boiled base first as it needs to cool before making the icing. So, if you do it before you start your gobs or cakes, it will be ready to mix the icing once the gobs cool.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihns7jOOHlZhqmDGttJRSomhY6TPi6gJg0lmQaveXUFCATNtNaiwtkgYERU6VKHZoKB9mr5I3wQwvGswKDCVzUg54-7JK1xPtm-K66lFEVMnHm6jy8IQXPbzKg2hKHAGSHokVWO8SE1v7a5dDUYaInqD66AbZVqAWTur8tX5ofeR-cjn-U7JeMOjdx4w/s1280/ingre.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="807" data-original-width="1280" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihns7jOOHlZhqmDGttJRSomhY6TPi6gJg0lmQaveXUFCATNtNaiwtkgYERU6VKHZoKB9mr5I3wQwvGswKDCVzUg54-7JK1xPtm-K66lFEVMnHm6jy8IQXPbzKg2hKHAGSHokVWO8SE1v7a5dDUYaInqD66AbZVqAWTur8tX5ofeR-cjn-U7JeMOjdx4w/w640-h404/ingre.jpg" width="640" /></span></a></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Soapsmith's Traditional Gobs</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Boiled icing - filling for gobs or icing for any cake - a family favorite for decades. My Mom always made this icing because it uses regular pantry ingredients, nothing special. She always had regular sugar on hand but didn't always have powdered sugar so she liked recipes that used whatever she had in the pantry. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">6 tablespoons of flour</span></div><div><span style="font-family: verdana;">1 1/2 cups milk</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix together in a jar and shake well to incorporate</span></div><div><span style="font-family: verdana;">Strain into a pan to remove any lumps. </span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_19pa_z_PTPIY3KUDwtxDP0yGnESOZSlJQzWGaef09buaZgbDYzHg73B634lvGoNDdy_-daymm3MYyFjk9Xb3jRp-r5qJ73KB6106_YPc0UXlNA80qvfpbxt_8gwth9HxgOOmZTnRIHLdN1E2dpj-knF2yxnh9lF5HinmcRADFcp6a_Zk7zS2oZXqg/s1280/pour.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1227" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_19pa_z_PTPIY3KUDwtxDP0yGnESOZSlJQzWGaef09buaZgbDYzHg73B634lvGoNDdy_-daymm3MYyFjk9Xb3jRp-r5qJ73KB6106_YPc0UXlNA80qvfpbxt_8gwth9HxgOOmZTnRIHLdN1E2dpj-knF2yxnh9lF5HinmcRADFcp6a_Zk7zS2oZXqg/w384-h400/pour.jpg" width="384" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Cook the flour milk mixture on the stove. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnZnqsuFeyWAtClTS8KpU_DU5KsgZxy9a5ngCywk7x0VecHH4RqhO_9vggRrcf3JRSSBPFtbCYoQBUXregGvNc7E3rKPVttbkj_jUr2QdueCDQq2aS7i8NiNDpNZHUgiwdLTu9QlfOFHW1gF3IzITdXEBEzRPBObWRmbwPxxYzsaXuuKLLZtmdFB1fQ/s1280/ic1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1204" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXnZnqsuFeyWAtClTS8KpU_DU5KsgZxy9a5ngCywk7x0VecHH4RqhO_9vggRrcf3JRSSBPFtbCYoQBUXregGvNc7E3rKPVttbkj_jUr2QdueCDQq2aS7i8NiNDpNZHUgiwdLTu9QlfOFHW1gF3IzITdXEBEzRPBObWRmbwPxxYzsaXuuKLLZtmdFB1fQ/w376-h400/ic1.jpg" width="376" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: verdana;">Stir constantly, it only takes a few minutes to come together.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: verdana;"> Once it heats up you will see clumps/lumps of thickening, that is fine, </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: verdana;">just keep stirring being sure nothing is sticking to the bottom of the pan. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: verdana;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt2qatbpx4rAKcgxyrK4-XyIQ-_jDcD2CIm7Mm5oA8GuWkT3_Aq1_h56znhCBqZN7oDX7ArVhqVAtz-B84Ra3BBD8TYwDsC5ruv6JkaY9ISY2eabbAcTwPgOdGSylyFNXOge80KeDq7GOtuSE_kR4kRvd3qovECnEWOcYvefXk1ctcNj_taF55lJ_cg/s1280/ic2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1230" data-original-width="1280" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt2qatbpx4rAKcgxyrK4-XyIQ-_jDcD2CIm7Mm5oA8GuWkT3_Aq1_h56znhCBqZN7oDX7ArVhqVAtz-B84Ra3BBD8TYwDsC5ruv6JkaY9ISY2eabbAcTwPgOdGSylyFNXOge80KeDq7GOtuSE_kR4kRvd3qovECnEWOcYvefXk1ctcNj_taF55lJ_cg/w400-h385/ic2.jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br />Stir until the mixture resembles the texture of Crisco, very thick and smooth.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwRSQIBXwl2YUCGcaY9nlaVrKA0L69aUgbcwxyNOwTkmcKWFZqvOeOaM6J_TMKlJSuvOjq5DAKDK-NN1rEa5-QG2Io7gCXJq6nnClSLLQOKKAJsM38tt48CWAwrqm1d4bttwI95nFuKMBXQS_lTmwvwnTjNBwsQc0Ugj-uk3ll_jQizest5OFnvuDAw/s1280/finic.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1216" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwRSQIBXwl2YUCGcaY9nlaVrKA0L69aUgbcwxyNOwTkmcKWFZqvOeOaM6J_TMKlJSuvOjq5DAKDK-NN1rEa5-QG2Io7gCXJq6nnClSLLQOKKAJsM38tt48CWAwrqm1d4bttwI95nFuKMBXQS_lTmwvwnTjNBwsQc0Ugj-uk3ll_jQizest5OFnvuDAw/w380-h400/finic.jpg" width="380" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Set aside to cool. I usually cover it with a towel and stir once in a while </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">to avoid a skin from forming on the top.</span></div><div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">1 1/2 cup sugar (regular sugar, not powdered/confectioners sugar)</span><div><span style="font-family: verdana;">2 sticks of margarine or butter</span></div><div><span style="font-family: verdana;">1/2 cup crisco</span></div><div><span style="font-family: verdana;">2 tsp vanilla</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Once cool, combine all ingredients in mixer with whisk attachment if available and blend at low speed, then increase to high speed and beat until the mixture becomes lighter and fluffy and all sugar crystals are dissolved. This takes quite a few minutes (5 to 10), I usually check it by tasting it to be sure there are no sugar crystals and texture is light and smooth. You can use a regular hand mixer but a larger kitchen aid type with whisk attachment works best. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JBWimy1vu4rBsGwtvA2N2unjTiBV_bxMO8VVpBa8tiy5ZZO-FNUNcDVOmYeytTBH19KrdHtN0EdJm_a_UxAMJMROHlUl7-GT05DmxwZVF_iKpzY35eJv5uf-PxgAC74_Jh81r_z3zr50xxc8V5H1GkLSKFWpvwhHs0upKc7I3gQGBMF9PtPJVoEq6w/s1280/ici%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1148" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JBWimy1vu4rBsGwtvA2N2unjTiBV_bxMO8VVpBa8tiy5ZZO-FNUNcDVOmYeytTBH19KrdHtN0EdJm_a_UxAMJMROHlUl7-GT05DmxwZVF_iKpzY35eJv5uf-PxgAC74_Jh81r_z3zr50xxc8V5H1GkLSKFWpvwhHs0upKc7I3gQGBMF9PtPJVoEq6w/w359-h400/ici%20(2).jpg" width="359" /></a></div></div><div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Gob recipe</span></div><div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">4 cups flour</span></div><div><span style="font-family: verdana;">1/2 cup cocoa</span></div><div><span style="font-family: verdana;">1 tsp salt</span></div><div><span style="font-family: verdana;">1 1/2 tsp baking powder</span></div><div><span style="font-family: verdana;">1 1/2 tsp baking soda</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">2 eggs</span></div><div><span style="font-family: verdana;">2 cups sugar</span></div><div><span style="font-family: verdana;">1 cup crisco</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1 tsp vanilla</span></div><div><span style="font-family: verdana;">1 cup buttermilk</span></div><div><span style="font-family: verdana;">1 cup boiling water</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Bake 450 degrees for 5 to 6 minutes - I use air bake sheets with parchment paper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Use room temperature eggs and Crisco. Cream the Crisco and sugar until well blended, add the eggs and beat until smooth and creamy. (You can use regular or butter flavor Crisco, either one is fine.) Add vanilla.</span></div><div><span style="font-family: verdana;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV85BtW9WDWsEtfd5Mwargt_N857j0K5vyjuWQ-ZPcHmWxeJq2k0DO-f799gudiHGBVLoRfax2EqBW0WeIc8qw1P_DWCU5fApfINKugjh8FMarezGIFlecVnXYME3hNHEHZ5l9oGOlOix-G3DWQAJtdgv_WwXGOLfM01kAQ60UCQocwYJlu8eAVShyA/s1280/mis.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1100" data-original-width="1280" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjV85BtW9WDWsEtfd5Mwargt_N857j0K5vyjuWQ-ZPcHmWxeJq2k0DO-f799gudiHGBVLoRfax2EqBW0WeIc8qw1P_DWCU5fApfINKugjh8FMarezGIFlecVnXYME3hNHEHZ5l9oGOlOix-G3DWQAJtdgv_WwXGOLfM01kAQ60UCQocwYJlu8eAVShyA/w640-h550/mis.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Sift together the dry ingredients and slowly add the dry ingredients to the crisco sugar egg mixture alternating with the liquids with the mixer on low until all is evenly blended.</span></div><div><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BteQqUNso_VnfyKkRwDMTzfZQu9O2pxT4zmGWsfF50y8W7b7XEouxgw0-jGYntYXJIz2xb_CQQzsvQtG0BghjkY7z98P4-dVkN5K6BUM0na4IZZs0gYkCzrkKOkamHg2QK6henFkALLv6Vc8XFZM7MBmFjYaKA9Er-DiDfOr14S_pbOobWkpWpteNg/s1280/sift.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1129" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BteQqUNso_VnfyKkRwDMTzfZQu9O2pxT4zmGWsfF50y8W7b7XEouxgw0-jGYntYXJIz2xb_CQQzsvQtG0BghjkY7z98P4-dVkN5K6BUM0na4IZZs0gYkCzrkKOkamHg2QK6henFkALLv6Vc8XFZM7MBmFjYaKA9Er-DiDfOr14S_pbOobWkpWpteNg/w564-h640/sift.jpg" width="564" /></span></a></div><p><span style="font-family: verdana;">Once incorporated, up the speed on the mixer to medium and beat for a minute or two, scraping the bowl as needed.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGL3gaVyvmb0NZc-hfXH2VhGSgwwyjWN_AR-PUBPCb3yHYLgyPXee_oD99KQy2Zq3QxflrfFcFyNGiDoSQeUnnjMA6SDLdhlr9IaCosoFiVPBwptnG2P7dAA6jCMaLdc5mg73HJ8ehLUqLV8-UiArYcJBOPyvSUyPWmfAcitXwdbGiEJlq9ruM138qw/s1280/mix2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1184" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGL3gaVyvmb0NZc-hfXH2VhGSgwwyjWN_AR-PUBPCb3yHYLgyPXee_oD99KQy2Zq3QxflrfFcFyNGiDoSQeUnnjMA6SDLdhlr9IaCosoFiVPBwptnG2P7dAA6jCMaLdc5mg73HJ8ehLUqLV8-UiArYcJBOPyvSUyPWmfAcitXwdbGiEJlq9ruM138qw/w592-h640/mix2.jpg" width="592" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"> Drop by tablespoons evenly spaced on parchment line baking sheet. I use air bake sheets. Bake for 5 to 6 minutes at 450 degrees. Cool before filling. Sometimes I make them in a mini size, just use a teaspoon instead of a tablespoon to drop them on the baking sheet reducing baking as needed - cute!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd8O38t76jcKycqAITzjGv6rsws5aiCK8GxMGCy1-hn9tJE5KUKZsRhjHQjQARL5ysn2ejbOagv81fY7CtG1V-QZzM0gCv4ITNXyhMyRHcp3zB8fURuf024DhAh9pDErlNkJjO4tQ0LtJM-DJ-eBVSiuzr_qNmgVYuWHtOePcDQNLZ_StucRXOycZ3g/s1280/sheet.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1105" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd8O38t76jcKycqAITzjGv6rsws5aiCK8GxMGCy1-hn9tJE5KUKZsRhjHQjQARL5ysn2ejbOagv81fY7CtG1V-QZzM0gCv4ITNXyhMyRHcp3zB8fURuf024DhAh9pDErlNkJjO4tQ0LtJM-DJ-eBVSiuzr_qNmgVYuWHtOePcDQNLZ_StucRXOycZ3g/w552-h640/sheet.jpg" width="552" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Fill with generous amount of the icing.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_HWnRYsmgysAy7jOPqxN_0zc0WYdfJvFy6gtz6zQsUEVtmMP8y0BuBiJWyLRtW2fYylfxkfZKprboQZgZmNu0-v1iFHFZAUACl-QBnRuaLvCxV3BfpTpF4ATp1ltObn1GtvoWmFxOqraLVuXdiRMKqrJ9ts5L_80oSwRLg10a1Thdz_HqMY2bq9WVQ/s1280/fill.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1240" data-original-width="1280" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_HWnRYsmgysAy7jOPqxN_0zc0WYdfJvFy6gtz6zQsUEVtmMP8y0BuBiJWyLRtW2fYylfxkfZKprboQZgZmNu0-v1iFHFZAUACl-QBnRuaLvCxV3BfpTpF4ATp1ltObn1GtvoWmFxOqraLVuXdiRMKqrJ9ts5L_80oSwRLg10a1Thdz_HqMY2bq9WVQ/w640-h620/fill.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I wrap them individually for freshness. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I store them in the refrigerator and prefer to serve them chilled </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">as the texture of the gobs and fillings is soft and delicate so</span><span style="font-family: verdana;"> chilling is ideal. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">They freeze well, too, just put the wrapped gobs into a freezer zip lock bag.</span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCFZSs6b73VZ8la4Laagdw5NuUBft0NVC8vALe5BIVAMcdYIAgTnzK8F0L-WSaYcpsGUysqf_1WtfACFmj7NW1VdX3--QsHSzsCa9ikIfceKpm9wLwJY9VXdPJjgwNrm6BCcwzZNQJyg4FaG9J8f-p2xVvzxHGvPkJR46iHvlDmVKOvd0PzHXaaCyGA/s1280/wrap.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="686" data-original-width="1280" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCFZSs6b73VZ8la4Laagdw5NuUBft0NVC8vALe5BIVAMcdYIAgTnzK8F0L-WSaYcpsGUysqf_1WtfACFmj7NW1VdX3--QsHSzsCa9ikIfceKpm9wLwJY9VXdPJjgwNrm6BCcwzZNQJyg4FaG9J8f-p2xVvzxHGvPkJR46iHvlDmVKOvd0PzHXaaCyGA/w640-h344/wrap.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLt4MFvmz39Pab4mE_S9R-_GWYdwzf4XW9yaAHSKzjmxBFdDHpQnolq3HWFA_OYbzWRPYF0B33S7DPjsF4zv-YvSxAgGmoN2lvmcdW1pIAzNLPoO12pbpzd2ApoH2mVE1sA3rsKE1b4ucOk98Zrpw_i2mZCuNwfTjKxivJfFkHlh-lrMDI-zlOz29lw/s1280/tray.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="982" data-original-width="1280" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLt4MFvmz39Pab4mE_S9R-_GWYdwzf4XW9yaAHSKzjmxBFdDHpQnolq3HWFA_OYbzWRPYF0B33S7DPjsF4zv-YvSxAgGmoN2lvmcdW1pIAzNLPoO12pbpzd2ApoH2mVE1sA3rsKE1b4ucOk98Zrpw_i2mZCuNwfTjKxivJfFkHlh-lrMDI-zlOz29lw/w640-h492/tray.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I hope you try these delicious treats. So much better than any you will find in shops and stores, nothing beats homemade!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Thanks for visiting,</span></div><div class="separator" style="clear: both; text-align: center;">Bonnie</div><p></p></div></div></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-38906478887341645802023-02-04T11:11:00.016-05:002023-09-23T16:54:49.213-04:00Soapsmith's No Knead Bread<p> <span style="font-family: verdana;">Hello Friends,</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDCasWmkB6hcWryM4CrgFUr9HG7Dml7DUvXoKYowkANPqvVZSi8yBkLTC2oHvwOABxeY3i5n2i5ZaCeqZaxtIqMk8ZglvdlSHaRkFdxO7PuazsXai6Ta1w3ejGsa3jdboxLTxoTjIIjBzgKjtd0AhutQEP6FSOqac8DN3ruEbCzITERREObn95hwbzg/s1280/final.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1084" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDCasWmkB6hcWryM4CrgFUr9HG7Dml7DUvXoKYowkANPqvVZSi8yBkLTC2oHvwOABxeY3i5n2i5ZaCeqZaxtIqMk8ZglvdlSHaRkFdxO7PuazsXai6Ta1w3ejGsa3jdboxLTxoTjIIjBzgKjtd0AhutQEP6FSOqac8DN3ruEbCzITERREObn95hwbzg/w542-h640/final.jpg" width="542" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">My Mom always blessed each loaf of new bread with a cross before cutting it. With a beautiful crisp crust and tender inside, this bread is pretty much perfection and so easy to make. B</span><span style="font-family: verdana;">less that bread and listen to that fantastic crusty crunch. A little Amish churned butter and a nice bowl of bacon cheeseburger soup, lightened up with my garden tomatoes. The perfect Autumn meal. </span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="372" src="https://www.youtube.com/embed/61J5SUCPV90" width="529" youtube-src-id="61J5SUCPV90"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana;"><br /></span><p></p>Homemade bread, such a luscious luxury, now a quick and easy version that yields a crusty and golden outside, and soft and flavorful texture inside.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv35M8OXjNmpqxs0h4MfmuwvfdECGk0I_QdrOSDhRZAp_NTTyqOs0at44g8NtXawbdUb1a6jg8uJx_Z3tJ5VSPRzPNXH7ReOY099zUr9NujL2nmcVfUSCP5N9KCxnGasFETcXcR20MvLm8fxrh4oKtwqERfO9dLe_tuVcUh1l6f2sWYau-xNnPJBcHtw/s1056/grp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="1056" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv35M8OXjNmpqxs0h4MfmuwvfdECGk0I_QdrOSDhRZAp_NTTyqOs0at44g8NtXawbdUb1a6jg8uJx_Z3tJ5VSPRzPNXH7ReOY099zUr9NujL2nmcVfUSCP5N9KCxnGasFETcXcR20MvLm8fxrh4oKtwqERfO9dLe_tuVcUh1l6f2sWYau-xNnPJBcHtw/w640-h502/grp.jpg" width="640" /></a></div><span style="font-family: verdana;"><p><span style="font-family: verdana;"><br /></span></p> No Knead Bread has been popular for quite a few years and it is truly easy with nothing much required but a little planning. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78kXg8NcmTMYBrj26hygxHRZQEjiPCwZF388qlc9wZW858dgq3pOiuiqXyq2oYAGHBjY9cIW6J2gZS57zZ7IltdnuWrRQ_TnAU91qogXPQEJ3RfSmSiO7TPRoWPMaBhthG-Ri9Qf4aBVf2rWtcK5CvgNCcDYPeki-M8EqY-CTowLHxQHpQbOYvKaIZQ/s1280/ing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1184" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78kXg8NcmTMYBrj26hygxHRZQEjiPCwZF388qlc9wZW858dgq3pOiuiqXyq2oYAGHBjY9cIW6J2gZS57zZ7IltdnuWrRQ_TnAU91qogXPQEJ3RfSmSiO7TPRoWPMaBhthG-Ri9Qf4aBVf2rWtcK5CvgNCcDYPeki-M8EqY-CTowLHxQHpQbOYvKaIZQ/w592-h640/ing.jpg" width="592" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">The basic recipe is simple 4 ingredients:</span></p><p><span style="font-family: verdana;">Flour, water, yeast and salt. </span></p><p><span style="font-family: verdana;">3 1/4 cups flour</span></p><p><span style="font-family: verdana;">1 to 1 1/2 tsp fine sea salt</span></p><p><span style="font-family: verdana;">1/2 tsp yeast </span></p><p><span style="font-family: verdana;">1 1/2 cups warm water (105 to 110 degrees)</span></p><p><span style="color: #323232; font-family: verdana;">Notes: You can adjust the recipe to your tastes. Add a teaspoon of honey, sub some of the flour with whole wheat, oat flour or rye flour, add flavorings like garlic, parmesan cheese, spices, onion powder, seeds, everything bagel topping or nuts etc.</span></p><div><span style="color: #323232; font-family: verdana;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMkpgLqcHBhMs4NbvOBs1Q0nHFDDUVDV8rXE8xsRwF5idBBHj1mfI19KK8ZBP9ueiZ0xd88J2w2dtKwq40GP6RTVu8QUazRe0vZBSgl3lEDFt_rPzru7NOPD5qeVuaneNBuVHjmhzND4Rmg29E1nUeQ_A1KCKzjYHhbJ7yTSpl84wPyXChGsbF1MoDw/s1280/mix.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="1280" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMkpgLqcHBhMs4NbvOBs1Q0nHFDDUVDV8rXE8xsRwF5idBBHj1mfI19KK8ZBP9ueiZ0xd88J2w2dtKwq40GP6RTVu8QUazRe0vZBSgl3lEDFt_rPzru7NOPD5qeVuaneNBuVHjmhzND4Rmg29E1nUeQ_A1KCKzjYHhbJ7yTSpl84wPyXChGsbF1MoDw/w640-h380/mix.jpg" width="640" /></a></div><p><span style="font-family: verdana;">1. In a large mixing bowl, combine the dry ingredients, stir to combine, add the warm water and stir with a spatula or wooden spoon to form a loose dough. No need to overwork it, just be sure it is all incorporated.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIiL0rljyJTIJgZ97qE66nBrLNK1tltS1dhGjxH6W_AXHPdo75mKCDB087A_o-bPtHxwpvOAmdEfso-lfiwFiCoITO6zmSwsQcvwDIQiaQnwxkNc9gMxJdxEUMzKkBqaw6Ktafe7KVfy0lJwC1q8WFU7s3xbiGDHn1RTPsXWQCwG2ttHQ8dixXRJjNA/s1280/mix2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="1280" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIiL0rljyJTIJgZ97qE66nBrLNK1tltS1dhGjxH6W_AXHPdo75mKCDB087A_o-bPtHxwpvOAmdEfso-lfiwFiCoITO6zmSwsQcvwDIQiaQnwxkNc9gMxJdxEUMzKkBqaw6Ktafe7KVfy0lJwC1q8WFU7s3xbiGDHn1RTPsXWQCwG2ttHQ8dixXRJjNA/w640-h542/mix2.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span><p></p><p><span style="color: #323232; font-size: 12pt; line-height: 107%;"><span style="font-family: verdana;">2. Cover the bowl with plastic wrap and a towel. and let the dough rest and rise at room temperature for 12 to 18 hours.</span></span></p><p><span style="color: #323232; font-size: 12pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5vh82KAWv83UBtrRkbKb18ok6N4ECrWi2zAGN9Wc1fjH2WOxmpw-qiPuRoDBkmn5ovwEfOnDLlka3rvga1NMTtmIxz9zm5KByCcc88rlQQf4gKtGkTA8HCYcRJax2wAFbZ1nX3rfH390BmK3dOlv3Rbh91MVc1guvXFIhVPzamALDLmzdeNhaILs6Q/s1280/wrap.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="1280" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5vh82KAWv83UBtrRkbKb18ok6N4ECrWi2zAGN9Wc1fjH2WOxmpw-qiPuRoDBkmn5ovwEfOnDLlka3rvga1NMTtmIxz9zm5KByCcc88rlQQf4gKtGkTA8HCYcRJax2wAFbZ1nX3rfH390BmK3dOlv3Rbh91MVc1guvXFIhVPzamALDLmzdeNhaILs6Q/w400-h344/wrap.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7oXi46PKEEQM-nY2jjNPcC2p1vBGROdGucSSnfchVw0I6WuQkrHhm7w6qYUm_0Vs3zmO1W0GxrCUP8IZz3NQYSiqmMAFiyYKPjKoz2SWM2JL9penO_GV00cQLE7yHqgGYrJxTW8AlqjDXcLvNTox3JjW-O-Tu86qO_0W5BtTz8YFMKtJjRF5d3qcmA/s1280/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1280" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7oXi46PKEEQM-nY2jjNPcC2p1vBGROdGucSSnfchVw0I6WuQkrHhm7w6qYUm_0Vs3zmO1W0GxrCUP8IZz3NQYSiqmMAFiyYKPjKoz2SWM2JL9penO_GV00cQLE7yHqgGYrJxTW8AlqjDXcLvNTox3JjW-O-Tu86qO_0W5BtTz8YFMKtJjRF5d3qcmA/w400-h341/cover.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="line-height: 107%;"><span style="color: #323232; font-family: verdana;">3. The risen dough will fill the bowl. </span></span></p><p><span style="line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY22OHlW8Odg2Ftzl7HqLhpk2cCxRfOHjAIVyJ8r5ovzUyrALQkf6niNRMTkbMBuQKHKsRGua8NKjlknw6wOSTUJXw-09-LivLZG48Tlh4Dk2RyLqL2xa7481qil8LKiWiPYsR3TDC3CliQ6mf4v8BwQhaWiWJuxfSd9ID4bq99vwbWHr3djv18pbKag/s1280/rise.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1280" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY22OHlW8Odg2Ftzl7HqLhpk2cCxRfOHjAIVyJ8r5ovzUyrALQkf6niNRMTkbMBuQKHKsRGua8NKjlknw6wOSTUJXw-09-LivLZG48Tlh4Dk2RyLqL2xa7481qil8LKiWiPYsR3TDC3CliQ6mf4v8BwQhaWiWJuxfSd9ID4bq99vwbWHr3djv18pbKag/w640-h504/rise.jpg" width="640" /></a></div><span style="color: #323232; font-family: verdana;"><p><span style="line-height: 107%;"><span style="color: #323232; font-family: verdana;"><br /></span></span></p>Empty the bowl to a well-floured surface. </span><p></p><p><span style="line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPauDN1Jj2xj7pXiGIg68jVUk5omoPlt23p3KWXk87HUKGi_IFGj84TGzFDc5sC8-rmoUd_tUzHpFTDIof0OzBuSsqZcPFK9Zi68YFcW_EuQjwg70dj7bfvjEecMJ4u9zqeisysvcG53FdVZW6LVZGUgwourFRjs6sjSZwtexjPfOzX04VpNIuMf5Nw/s1280/dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1280" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPauDN1Jj2xj7pXiGIg68jVUk5omoPlt23p3KWXk87HUKGi_IFGj84TGzFDc5sC8-rmoUd_tUzHpFTDIof0OzBuSsqZcPFK9Zi68YFcW_EuQjwg70dj7bfvjEecMJ4u9zqeisysvcG53FdVZW6LVZGUgwourFRjs6sjSZwtexjPfOzX04VpNIuMf5Nw/w640-h620/dough.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;">Stretch the dough and fold it to the center pulling the outer edges into the center about 8 times until the dough tightens up and form a round dough ball. </span><p></p><p><span style="line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST30nNgQ2V2CpkrNUdDxeFDzaoF6VplZ7KnuFFXFYroH57OfAHScL-n8n53IjCdJmsXyrw44N9CeUBfm5gQs3S5pSucfizuhZBcB1Y0udTUuDfVkYkhyxJmVK9nd47AJzStdWrr4xg6hYLeP6wYU2FBfBY8zu6CN48ZtJpMwJ7CU0es9OGW2LA0EySw/s1280/stretch.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="1280" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST30nNgQ2V2CpkrNUdDxeFDzaoF6VplZ7KnuFFXFYroH57OfAHScL-n8n53IjCdJmsXyrw44N9CeUBfm5gQs3S5pSucfizuhZBcB1Y0udTUuDfVkYkhyxJmVK9nd47AJzStdWrr4xg6hYLeP6wYU2FBfBY8zu6CN48ZtJpMwJ7CU0es9OGW2LA0EySw/w400-h388/stretch.jpg" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYxmAz5hiu-iI5GiM0eGWxgwlzNueZ_Uq5eC2P-aD0kts_w9sM5fDa-y1uXM-muBs-Qv0J216Op43UHGRa0CjMjmepBiDhbibvZSDVpV4BuXoojlGmwsQ0QabQqngqXAsmifeHs9HLff6B4ukp8LXtHEf5iVVBh9gP909hNFsbFBoi7qgs64wi2tyaA/s1280/punch.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1280" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYxmAz5hiu-iI5GiM0eGWxgwlzNueZ_Uq5eC2P-aD0kts_w9sM5fDa-y1uXM-muBs-Qv0J216Op43UHGRa0CjMjmepBiDhbibvZSDVpV4BuXoojlGmwsQ0QabQqngqXAsmifeHs9HLff6B4ukp8LXtHEf5iVVBh9gP909hNFsbFBoi7qgs64wi2tyaA/w400-h376/punch.jpg" width="400" /></a></div></div><span style="color: #323232; font-family: verdana;"><p><span style="line-height: 107%;"><span style="color: #323232; font-family: verdana;"><br /></span></span></p>Place the ball on a piece of parchment paper keeping a nice ball/circle shape. Loosely cover the ball with plastic wrap and allow it to rest while the oven heats. </span><p></p><p><span style="line-height: 107%;"><span style="color: #323232; font-family: verdana;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #323232; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGX2Dh4FxYAECQKEqO_tr_dxQSvQWhEl6efTxezoidvgA88m0L4z6YeVkpcmzui16_4qsHjcfzSKpr8dzy1oNSLgoUKuW0VF4THiwja0UKO7MvgdM9PUnl04F628VxF6Okvsm6tVo4GbBOagIcnpbQxfygpw0d_0mZ1nZIkIuRs9dnGQdLIt9q01ZKg/s1280/ball.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="1280" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGX2Dh4FxYAECQKEqO_tr_dxQSvQWhEl6efTxezoidvgA88m0L4z6YeVkpcmzui16_4qsHjcfzSKpr8dzy1oNSLgoUKuW0VF4THiwja0UKO7MvgdM9PUnl04F628VxF6Okvsm6tVo4GbBOagIcnpbQxfygpw0d_0mZ1nZIkIuRs9dnGQdLIt9q01ZKg/w640-h618/ball.jpg" width="640" /></a></span></div><span style="color: #323232; font-family: verdana;"><br /> </span><p></p><p><span style="font-family: verdana;"><span style="line-height: 107%;"><span style="color: #323232;">4.</span></span><span style="color: #323232;"> Place your Dutch oven inside of your oven. Heat the Dutch oven at 450 degrees for 30 minutes while the dough rests. Using a sharp knife, gently cut shallow slits into the top of the dough to get a nice artisanal top crust that will crisp and curl during baking. </span></span><span style="font-family: verdana;"><br /><br />I use a cast iron Lodge Dutch Oven but an enameled one will work, too. I have read that you can also bake it on a pizza stone but you won't get the same crust results as the Dutch Oven offers a different environment in the oven.<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGvq0X4XNsjSXZrnOCpc0h0bwHMdQiSoFS0I6zyMttB-W0vMHrYmekWHn7CFTf-hVJ8sq-6M-yGxOgKzUNsrzLsC5KITi8MNj6x2rhgMXp_29R7egploYU8qFkHn9cTW7c7HJ_klUTTBGxqOaqB_IlTKl2xd6RhqBPswXPOyw3c4so-WMGPbraNoSeg/s1280/topcut.jpg" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1148" data-original-width="1280" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGvq0X4XNsjSXZrnOCpc0h0bwHMdQiSoFS0I6zyMttB-W0vMHrYmekWHn7CFTf-hVJ8sq-6M-yGxOgKzUNsrzLsC5KITi8MNj6x2rhgMXp_29R7egploYU8qFkHn9cTW7c7HJ_klUTTBGxqOaqB_IlTKl2xd6RhqBPswXPOyw3c4so-WMGPbraNoSeg/w640-h574/topcut.jpg" width="640" /></a></p><span style="font-family: verdana;"><br /><span style="color: #323232;"><br /></span></span><p></p><p><span style="color: #323232; font-family: verdana;">5. Use oven mitts to remove the Dutch oven from the oven, be careful as it will be very hot. Lift the edges of the parchment to carefully transfer the dough ball and parchment to the Dutch oven. </span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #323232; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5inqBCrKkUTV3RH_WMrUQbO_3-mtjTk5CzslaSpZk-hUt-HZl-TCpxtRrePUynYVZMPY_V7wO-9NVaGXaQKsubNFyk30-S0X-nsdnACbJiCqzyUaOctCrRTsEHTdnTFC1iptl7xUHyynSx0SuWUdieRk3OKY2SKiMHreDwA_VXoZLrAjEGWymZhJhw/s1280/inoven.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1046" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5inqBCrKkUTV3RH_WMrUQbO_3-mtjTk5CzslaSpZk-hUt-HZl-TCpxtRrePUynYVZMPY_V7wO-9NVaGXaQKsubNFyk30-S0X-nsdnACbJiCqzyUaOctCrRTsEHTdnTFC1iptl7xUHyynSx0SuWUdieRk3OKY2SKiMHreDwA_VXoZLrAjEGWymZhJhw/w524-h640/inoven.jpg" width="524" /></a></span></div><span style="color: #323232; font-family: verdana;"><br />Cover with the Dutch oven lid and bake at 450 degrees for 30 minutes. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tQ__NtLRlLoWXLtVkQ3q-jAE1OQXMFE5g6DGjIWSKbkxQHe5n4HOGRmN6aTQOSi-CChfyBB7B8XQ0Qf-1oSjbFlrkjmNqLxANxAwMkJ6JVePqUa9Xr3H02MVqOXR15WgXCLy-Kz98A7ZjHCOwPhDdUy09HoAukdi529dC7Eh6-1PX4h4Rm1pDQYLcA/s1280/lodge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1205" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tQ__NtLRlLoWXLtVkQ3q-jAE1OQXMFE5g6DGjIWSKbkxQHe5n4HOGRmN6aTQOSi-CChfyBB7B8XQ0Qf-1oSjbFlrkjmNqLxANxAwMkJ6JVePqUa9Xr3H02MVqOXR15WgXCLy-Kz98A7ZjHCOwPhDdUy09HoAukdi529dC7Eh6-1PX4h4Rm1pDQYLcA/w602-h640/lodge.jpg" width="602" /></a></div><span style="color: #323232; font-family: verdana;"><p><span style="color: #323232; font-family: verdana;"><br /></span></p> Remove the lid and bake for 10-20 more minutes, until the crust of the bread is to your liking - golden brown or darker crisper.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozaD88twuK1RhHPLkICFqF7QpK7q8lAVk-xEAHvLDq6BQ-CIYW4eR0EGCPY6XuuHPpcQbHDqATiJstrT9rtkXoObUgZe808b9fhHNtrISyV_4JQPCqonRYnVjzrKLcwCWj7vmaNEG2Aaui3U5vI1OWltChRoOyeEd3kn7uhVxgZWZO6--CL8PGAGm_g/s1280/baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1258" data-original-width="1280" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozaD88twuK1RhHPLkICFqF7QpK7q8lAVk-xEAHvLDq6BQ-CIYW4eR0EGCPY6XuuHPpcQbHDqATiJstrT9rtkXoObUgZe808b9fhHNtrISyV_4JQPCqonRYnVjzrKLcwCWj7vmaNEG2Aaui3U5vI1OWltChRoOyeEd3kn7uhVxgZWZO6--CL8PGAGm_g/w640-h630/baked.jpg" width="640" /></a></div><br /><p></p><p><span style="color: #323232; font-family: verdana;">6. Remove from the oven, carefully lift the parchment paper to move the bread to a wire cooling rack.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjimqnCfbgxgB4Fwo-ec3PHztabzVL6Xs8-1FVz-_N9_F04pQs5IQ5UoVMGyCIt2O157ey1GE6WuZI306mMT32Pi3iu9PTCP8DLi6i2a8cBQbRr8-bAxu2olvVFZ_Ljn6p0DIqJ3fWrAFwgIxNu8jcdeNc8Z4ENeGj250JO6yK-QL0gg1CuafP9yqDg/s1280/rack.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1167" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjimqnCfbgxgB4Fwo-ec3PHztabzVL6Xs8-1FVz-_N9_F04pQs5IQ5UoVMGyCIt2O157ey1GE6WuZI306mMT32Pi3iu9PTCP8DLi6i2a8cBQbRr8-bAxu2olvVFZ_Ljn6p0DIqJ3fWrAFwgIxNu8jcdeNc8Z4ENeGj250JO6yK-QL0gg1CuafP9yqDg/w365-h400/rack.jpg" width="365" /></a></div><br /><span style="color: #323232; font-family: verdana;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJfhXetiLqlkUS0p1rnR3Kwb9y0GCJO6nzxmGQvnf4c_RjsArq4yBMY0Ic3gLom_I9T2iS76DF_l-nH9A1GFfLjXsE8i2ZrYIPKXZ9OZoaqJoi7OyXxElLr2eZwTMZRfltrIDwh8lPRXZbrqVaMI6nc5SC_SlWRUTBpMXhXPoBLizGxI092JXfzE1nQ/s1280/butter.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="1081" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJfhXetiLqlkUS0p1rnR3Kwb9y0GCJO6nzxmGQvnf4c_RjsArq4yBMY0Ic3gLom_I9T2iS76DF_l-nH9A1GFfLjXsE8i2ZrYIPKXZ9OZoaqJoi7OyXxElLr2eZwTMZRfltrIDwh8lPRXZbrqVaMI6nc5SC_SlWRUTBpMXhXPoBLizGxI092JXfzE1nQ/w338-h400/butter.jpg" width="338" /></a></div><br /><span style="color: #323232; font-family: verdana;"><br /></span><p></p><p><span style="color: #323232; font-family: verdana;"> </span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;">You can add melted butter to glaze the crust if you like. Cool for at least 30 minutes before slicing.</span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p><span style="color: #323232; font-family: verdana;"> I love it warm with a slathering of fresh Amish Churned butter - comfort food at its finest. Wonderful compliment to a fresh salad, warm stew or hardy soup on a cold Winter day. The open crumb texture makes a great toast, too. Lots of places to nestle that melted butter. Enjoy!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitG1ewAEZuf9aHqWM7XNy-EIZ744L376G0v4J64co27v22h2NFaiw2PVYb1VvhSgEwoe5DmheJc9Wowib47IlEDoIGLwYsTHWa3PkXmh5lrnpLJg5ZOap38BAsbfbgyHMWPhtoriVyjLg7RASH8bkp7xVYqBXiN161lmKhJEXonJxpL2GxMYNGvBOHsw/s1280/slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1280" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitG1ewAEZuf9aHqWM7XNy-EIZ744L376G0v4J64co27v22h2NFaiw2PVYb1VvhSgEwoe5DmheJc9Wowib47IlEDoIGLwYsTHWa3PkXmh5lrnpLJg5ZOap38BAsbfbgyHMWPhtoriVyjLg7RASH8bkp7xVYqBXiN161lmKhJEXonJxpL2GxMYNGvBOHsw/w640-h494/slice.jpg" width="640" /></a></div><span style="color: #323232; font-family: verdana;"><p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I’m not one for lots of gadgets. </span><span style="text-align: left;">I am quite the minimalist as I don’t like
clutter.</span><span style="text-align: left;"> </span><span style="text-align: left;">I keep my counter tops bare,
nothing outside the cupboards etc.</span><span style="text-align: left;"> </span><span style="text-align: left;">I never
understood having appliances that are dedicated to preparing one thing when a
multipurpose one is just fine or specialty cutters and utensils when a good
knife works well.</span><span style="text-align: left;"> </span><span style="text-align: left;">Anyway, I found this
is a useful addition to my quick no knead bread making.</span><span style="text-align: left;"> </span><span style="text-align: left;">A silicone mat that fits perfectly inside my
cast iron dutch oven and eliminated the need for parchment paper.</span><span style="text-align: left;"> </span><span style="text-align: left;">I love my parchment paper and use it
extensively in my kitchen and soapmaking. </span><span style="text-align: left;"> </span><span style="text-align: left;">This little mat is so convenient since the
parchment paper is a little fussy fitting into the dutch oven.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span><span style="text-align: left;">First time using it today and I like it a
lot.</span><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmn9DWyj4Xu1PKIb6ehAAWB-v22uabmdu-_gJ3QuCadXqTRVsWjlXcpisJdxaV0GHgRUh0BmG4eE3610np4zLpibHy36xKxF4HQkxogDO0ZeS_ubI8cz4YjU89AYAkZWFwaDShVQ_VrUoJRCj4SVheQYES6-PS7T0wy3iza4S3c5gpYUK8KY1iXRq2M57/s928/group.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="928" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmn9DWyj4Xu1PKIb6ehAAWB-v22uabmdu-_gJ3QuCadXqTRVsWjlXcpisJdxaV0GHgRUh0BmG4eE3610np4zLpibHy36xKxF4HQkxogDO0ZeS_ubI8cz4YjU89AYAkZWFwaDShVQ_VrUoJRCj4SVheQYES6-PS7T0wy3iza4S3c5gpYUK8KY1iXRq2M57/w640-h592/group.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKVBOxiTFrgGU9gWtDXA8KcwjRsi_mvAaf6xyz2dIvHg9JqCWT9hEMOjhnvH61UnUbl6i299gipQI23yi2wbGSWxy84rv6I8JgJeURLrU11U7sbWQzn8OQ2cG1MMndvGB9cdtuOaL30LfrlNa0w0A54-qcrWqSNDciia_KFZVCf-6CB4aWr1pTFajCcjB/s918/ciabbattarollls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="760" data-original-width="918" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKVBOxiTFrgGU9gWtDXA8KcwjRsi_mvAaf6xyz2dIvHg9JqCWT9hEMOjhnvH61UnUbl6i299gipQI23yi2wbGSWxy84rv6I8JgJeURLrU11U7sbWQzn8OQ2cG1MMndvGB9cdtuOaL30LfrlNa0w0A54-qcrWqSNDciia_KFZVCf-6CB4aWr1pTFajCcjB/w640-h530/ciabbattarollls.jpg" width="640" /></a></div><br /><span style="color: #323232; font-family: verdana;"><br /></span><p></p>Thanks for visiting,</span><p></p><p><span style="color: #323232; font-family: verdana;">Bonnie</span></p><p><span style="color: #323232; font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdEd2HFs92VByN5SkoOGPUdJy783m3kmq6zZocEFF4fo4V9O3giIW2rXGluVGny39_1vfk-ZvJk7dqoaZ2Zqm9BZ49h99gGL0dj4jSv-20H-_HrFEfCazCqlhYnnTw6mOLudiX4KHCFTtGh5blIt08pL1SlCbBSvBmW6E4abVATLVFNg2zbA7yNN-HT_u/s1564/356816535_7035906659759226_8557243328189113437_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1564" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdEd2HFs92VByN5SkoOGPUdJy783m3kmq6zZocEFF4fo4V9O3giIW2rXGluVGny39_1vfk-ZvJk7dqoaZ2Zqm9BZ49h99gGL0dj4jSv-20H-_HrFEfCazCqlhYnnTw6mOLudiX4KHCFTtGh5blIt08pL1SlCbBSvBmW6E4abVATLVFNg2zbA7yNN-HT_u/w640-h588/356816535_7035906659759226_8557243328189113437_n.jpg" width="640" /></a></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div>Lunch from the summer garden...first ripe tomato and yes, it is June! Toasted tomato sandwich on my homemade no knead bread with lots of nooks and crannies to catch the juices and Amish churned butter (no mayo for me.) Some of my garden lettuces, a touch of my fresh basil to complement the tomato, sprigs of my mint for the melon and lemonade. Cukes aren't from the garden yet, but I should have some very soon as the plants are loading up with cute baby cukes. Best lunch ever!</span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ADeQ9ybqI98RtSuDmPqsGBly1wvjf8OwuV4nRr7Y4ZFrXaTbhETesb4AwHC5uPGQr6321xJsNh8SpWvwbu4ielrDOAnZHePZnQWjLbk-VmI5upMbx3PJ7oLHdaasMHhaHXV6If0G8hMk9KQ9FcZJUqrzviEJhFYDV8jPuat9yzdVUKy22_KmgAYpfPK_/s1206/five%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ADeQ9ybqI98RtSuDmPqsGBly1wvjf8OwuV4nRr7Y4ZFrXaTbhETesb4AwHC5uPGQr6321xJsNh8SpWvwbu4ielrDOAnZHePZnQWjLbk-VmI5upMbx3PJ7oLHdaasMHhaHXV6If0G8hMk9KQ9FcZJUqrzviEJhFYDV8jPuat9yzdVUKy22_KmgAYpfPK_/w528-h640/five%20(2).jpg" width="528" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-81951725446497419292022-12-04T10:09:00.001-05:002022-12-04T10:19:26.507-05:00Happy St. Nicholas Day!<div class="MsoNormal">
<span face=""verdana" , sans-serif">Hello Friends,</span><br />
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<span face=""verdana" , sans-serif">The celebration of St. Nicholas Day is a tradition in our home. Whenever we have a "new" child enter our family, I like to introduce them this old world custom. </span></div><div class="MsoNormal"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7y7SzocZ1U3YWB3uls5Xo0SnnlPGhYuM4IlrSu7rkOO_QWkI1Y1ChrqwYWnTO_0PCDFx65ToXRO_eMV3WRhAmtb9RsaT1sKcvq2uy7y0--XK7XOO9PjLI2dhGN5LIonbbttqVlNcmA4L_fRo4B1xw1IgCro4rcPKGPijE0XOvTAm4EsCqZcaFH67KDQ/s720/132126022_4142531269096794_5068214878266492101_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="720" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7y7SzocZ1U3YWB3uls5Xo0SnnlPGhYuM4IlrSu7rkOO_QWkI1Y1ChrqwYWnTO_0PCDFx65ToXRO_eMV3WRhAmtb9RsaT1sKcvq2uy7y0--XK7XOO9PjLI2dhGN5LIonbbttqVlNcmA4L_fRo4B1xw1IgCro4rcPKGPijE0XOvTAm4EsCqZcaFH67KDQ/w640-h536/132126022_4142531269096794_5068214878266492101_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFzGqt9oDLAgjruJOVQdnK_jdMBKhNeDFUg7FxAsmGWY3IUsCDpiK1g7kIaeCECiAvYGnEx_wdh7Z9Qaoga5tyfRIs66BRDKgO6cMeCmzPwgW8lqTjeIFXFeu7hqlyolXZ1ZDiy-1q-omQjlIyPr_WrhIKRq9VHeOk8BLhUg4Cf-7J-jFr-nL6EkP0A/s789/132443887_4142506459099275_6648278656609825239_n%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="789" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFzGqt9oDLAgjruJOVQdnK_jdMBKhNeDFUg7FxAsmGWY3IUsCDpiK1g7kIaeCECiAvYGnEx_wdh7Z9Qaoga5tyfRIs66BRDKgO6cMeCmzPwgW8lqTjeIFXFeu7hqlyolXZ1ZDiy-1q-omQjlIyPr_WrhIKRq9VHeOk8BLhUg4Cf-7J-jFr-nL6EkP0A/w640-h582/132443887_4142506459099275_6648278656609825239_n%20(2).jpg" width="640" /></a></div><br /><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal"><span face=""verdana" , sans-serif">Over </span><span face=""verdana" , sans-serif">the years many children and some adults have learned about St. Nick: Tom, Rob, Brian, Luca & Niko, Bentley & Wyatt, Christie, </span>Zach & Quinn, Kristen, Michaela & Kamryn, Michelle, Ashley, Tucker, Melissa, Alyssa, Ayden, Roman & Athena,,, with new ones each year . They will receive a care package delivered just in time for December 6th.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJAyAejboqajpc-_vVz_E71STaRLMgTXZSurv8NIKWpjyjCQvQaKT63NZ3ejT5tyRIfIX6-k4U9MN13xv0LsAh7SLBcZHmzes0i9b8TCtoFLe9KhHFNmIqOgZYisdc4yqwfsoAcN0XURR/s1600/15621663_157879318027088_2538107399934774267_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJAyAejboqajpc-_vVz_E71STaRLMgTXZSurv8NIKWpjyjCQvQaKT63NZ3ejT5tyRIfIX6-k4U9MN13xv0LsAh7SLBcZHmzes0i9b8TCtoFLe9KhHFNmIqOgZYisdc4yqwfsoAcN0XURR/s640/15621663_157879318027088_2538107399934774267_n.jpg" width="569" /></a></div>
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<span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Dear Boys,</span><br />
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<span face=""verdana" , sans-serif">I wanted to share you with the story of St. Nicholas. December 6<sup>th</sup> is St. Nicholas
Day. Every year, children around the
world celebrate this special day in honor of a great man – St. Nicholas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7Nt4CjvABg_RNe32W8dkM7JNOeZ7I4AnX74SW6DWLQprwH7enqJIQpB8S278yXnLIJvfiVpMqaq_VSTvY4VytjPojM4_PQG_wYAbK-m9ROFo7AXzC4mV4GXcZhT0tLg3FSADIfA1u9U5/s1600/104ba44075_101899000_o2.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7Nt4CjvABg_RNe32W8dkM7JNOeZ7I4AnX74SW6DWLQprwH7enqJIQpB8S278yXnLIJvfiVpMqaq_VSTvY4VytjPojM4_PQG_wYAbK-m9ROFo7AXzC4mV4GXcZhT0tLg3FSADIfA1u9U5/s640/104ba44075_101899000_o2.jpg" width="402" /></span></a></div>
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<span face=""verdana" , sans-serif">Now, I am sure you are familiar with the magical fellow
known as Santa Claus. Listen to the
story of St. Nicholas and see if it sounds familiar to you.</span></div>
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<span face=""verdana" , sans-serif">Nicholas was just a young boy when his father died. His father was rich so Nicholas had a lot of
money. He went to live with his
Uncle. He was a very kind person who
always tried to help people.</span></div>
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<span face=""verdana" , sans-serif">He lived in a country called <st1:place w:st="on">Turkey</st1:place>. There were many very poor people in his
village. He didn’t like having money when
others were in need so he would secretly help them. There was a family so poor they were going to
have to become slaves because they didn’t even have money to buy food. Nicholas heard about them and decided to
help. The girls would wash their socks
at night and hang them by the fire to dry.
Nicholas secretly dropped gold coins into the socks and saved the
family.</span></div>
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<span face=""verdana" , sans-serif">He did not want people to know so he did this in
secret. As time went on, he continued to
help wherever he would see a need. </span></div>
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<span face=""verdana" , sans-serif">He started helping all of the poor people in the
village. He especially liked helping children. Many were hungry with little food. Children would leave their shoes outside
their doors at night. Nicholas would
sneak in and fill their shoes with special treats. He often gave fruit and nuts, sweet treats
and gold coins. When he couldn’t get into the house, he would drop the gifts
down the chimney.</span></div>
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<o:p><span face=""verdana" , sans-serif"> </span></o:p><span face=""verdana" , sans-serif">He kept book about the children’s behavior and carried it
with him where ever he went.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">When he
knew a child was being unkind or getting into trouble, he would leave them a
bundle of switches or a lump of coal instead of treats in hopes that they would change their ways from bad to good.</span><span face=""verdana" , sans-serif"> </span></div><div class="MsoNormal"><span face=""verdana" , sans-serif"><br /></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr3ImF6imGAritaRUfElPr98Ff2c7cXr7bSUhJnaJ4_XPCiJKMaQBRHZ4iF-pIGLj-WgK4p-6Uh_UtygXW7OdtesI0T9tnxJHBSS_cnI4KWcJPrIEHmJ7OeSRtjZ_pxjU92BLeuHE6WriWS2ZE1cER2ON8q4wAr0NQnrzk7m0o5AR_swXmbHXo76mrA/s514/Screenshot%202022-12-04%20101601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="514" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr3ImF6imGAritaRUfElPr98Ff2c7cXr7bSUhJnaJ4_XPCiJKMaQBRHZ4iF-pIGLj-WgK4p-6Uh_UtygXW7OdtesI0T9tnxJHBSS_cnI4KWcJPrIEHmJ7OeSRtjZ_pxjU92BLeuHE6WriWS2ZE1cER2ON8q4wAr0NQnrzk7m0o5AR_swXmbHXo76mrA/w400-h336/Screenshot%202022-12-04%20101601.jpg" width="400" /></a></div><br /><span face=""verdana" , sans-serif"><br /></span></div>
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<span face=""verdana" , sans-serif">He had a long white beard and because he was a Bishop, he
wore a red cape. Does that sound
like anyone you know about? Yes, indeed,
St. Nicholas – who was a very real, compassionate gentleman – became the legend we all
know as Santa Claus! White Beard, <st1:place w:st="on"><st1:placename w:st="on">Red</st1:placename>
<st1:placetype w:st="on">Cape</st1:placetype></st1:place>, Naughty and Nice
list, presents, gifts in stockings, chimney, lump of coal and all! He didn’t have reindeer but he rode around on
a white horse. Now, <st1:place w:st="on">St.</st1:place>
Nicholas didn’t have any magical powers like Santa because he was just an
ordinary person just like us, but he always was so very kind and generous to
everyone he met. We, too, can be inspired by his good works and always strive to help those who are less fortunate than us.</span></div>
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<o:p><span face=""verdana" , sans-serif"> </span></o:p><span face=""verdana" , sans-serif">When Uncle Rob and his brothers were little, they always
found their shoes filled with treats on the night of December 6</span><sup style="font-family: Verdana, sans-serif;">th</sup><span face=""verdana" , sans-serif">.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Even today, they are grown men, they still
get a pack of Chiclets, beef jerky, chocolate coins and a peanut butter melt
away Santa on St Nicholas Day.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Uncle
Rob even got them as a special care package when he was overseas with the Marines.</span><span face=""verdana" , sans-serif"> </span><st1:place style="font-family: Verdana, sans-serif;" w:st="on">St.</st1:place><span face=""verdana" , sans-serif"> Nicholas
never forgets anyone!</span></div>
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<span face=""verdana" , sans-serif">I wanted to share some special treats with you on this St.
Nicholas day. I hope you enjoy
them. Remember to always be good and
kind – especially to others who need your help – just like St. Nick and Santa,
too. </span></div>
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<span face=""verdana" , sans-serif">Have a happy holiday!</span></div>
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<span face=""verdana" , sans-serif">See you soon,</span></div>
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<span face=""verdana" , sans-serif">“Aunt Bonnie”</span><br />
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<a href="http://www.alleghenyhearth.com/" target="_blank"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSq6bGzJZ3U7COWtU4OrmhoqRoYmmg59x0yd6bjXoJK_V8Mk_NdK7zg5Dhui2ambfW4V4YFkFPFD7SUqDiUw25GRG3grooF34z6uLCFUEm7huDu_dTEVbgGhZjkHlTUHDAAcLKcjzXSi6/s320/lump_of_coal_soap_3_pack_64055c79.jpg" width="320" /></a></div>
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<span face=""verdana" , sans-serif">Soapsmith's Homemade Lump of Coal Candy</span></div>
<div style="text-align: center;">
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<span face=""verdana" , sans-serif">INGREDIENTS</span><br />
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<span face=""verdana" , sans-serif">2 cups granulated sugar</span><br />
<span face=""verdana" , sans-serif">2/3 cup light corn syrup</span><br />
<span face=""verdana" , sans-serif">¾ cup water</span><br />
<span face=""verdana" , sans-serif">1/2 teaspoon LorAnn candy oil flavor of your choice </span><br />
<span face=""verdana" , sans-serif">1-1/2 teaspoons black gel food color</span><br />
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<span face=""verdana" , sans-serif">DIRECTIONS</span><br />
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<span face=""verdana" , sans-serif">Line 8" X 8" baking pan with aluminum foil allowing foil to overhang sides. Spray with non-stick cooking spray. I have silicone lump of coal molds that can be used if you have them, if not just use the pan and break it up after it hardens.</span><br />
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<span face=""verdana" , sans-serif">In a 2-quart heavy bottom saucepan, mix together sugar, corn syrup, water . Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. </span><br />
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<span face=""verdana" , sans-serif">Bring mixture to a boil, without stirring. At the start you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Just do this once early on.</span><br />
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<span face=""verdana" , sans-serif">Add gel colorant when syrup reaches 260º F. Do not stir. Boiling action will incorporate color into syrup. </span><br />
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<span face=""verdana" , sans-serif">Continue to cook and remove from heat at 300º F or until drops of syrup form hard, brittle threads in cold water. When it stops boiling, add flavor and stir. Be careful, it is very hot and will steam up when you add the flavor.</span><br />
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<span face=""verdana" , sans-serif">Pour syrup into prepared pan. Cool completely on counter,
don’t put in the refrigerator. Once candy is cooled, lift from pan and remove
foil. <o:p></o:p></span></div>
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<span face=""verdana" , sans-serif">Break candy into small chunks to simulate coal pieces. I put it in a heavy zip lock bag and hit it
with a mallet. Store in air tight
container. Enjoy!<o:p></o:p></span></div>
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<o:p><span face=""verdana" , sans-serif">These were made in the silicone molds.</span></o:p></div>
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<span face=""verdana" , sans-serif">Thanks for visiting,</span></div>
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<span face=""verdana" , sans-serif">Bonnie</span></div>
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-30934868714218897952022-09-24T14:00:00.001-04:002022-09-24T14:00:46.561-04:00Herbal Smudge Sticks<p><span style="font-family: verdana;"> Hello friends,</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZwatYVywkecHh_BKYwsGvGPE-nwqY-pAHk6tT27TqqdPMlM81q4noBRhbw7_3JsB_-oIZ-tZuC_VPKrYYnC2WBhnzryHK6YqZKFFgltEt1U5p8tc4_JahH2H3fpF_oXNl8mpVS7EfW8043HB0eKrfY9--f_-YkDAIknA0dTkLmhi10hw69XOLsQ6tQ/s1280/smudge1%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1190" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZwatYVywkecHh_BKYwsGvGPE-nwqY-pAHk6tT27TqqdPMlM81q4noBRhbw7_3JsB_-oIZ-tZuC_VPKrYYnC2WBhnzryHK6YqZKFFgltEt1U5p8tc4_JahH2H3fpF_oXNl8mpVS7EfW8043HB0eKrfY9--f_-YkDAIknA0dTkLmhi10hw69XOLsQ6tQ/w597-h640/smudge1%20(2).jpg" width="597" /></a></div><p><span style="font-family: verdana;">I have an abundance of herbs as the growing season is slowly coming to its Autumnal finish. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz2OoTvbp1BQ93wEXInOF8TLvEO6cP-YAXf0myNw4zglH58XwTh4ZDXsyCvJfDgk00F92pDj8uqol_G4sYRAgCQwXFoV6Nzn38Ys3ojU-VRiZEymcSwvSio8FqVccCd7uGz5VRnAGlzl6RS1xHiRmLLztW3iofhFRypf-kKzGZBbLWRGCLYXJ_XgHvw/s960/179551841_4511205852229332_7326975238522399990_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="960" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCz2OoTvbp1BQ93wEXInOF8TLvEO6cP-YAXf0myNw4zglH58XwTh4ZDXsyCvJfDgk00F92pDj8uqol_G4sYRAgCQwXFoV6Nzn38Ys3ojU-VRiZEymcSwvSio8FqVccCd7uGz5VRnAGlzl6RS1xHiRmLLztW3iofhFRypf-kKzGZBbLWRGCLYXJ_XgHvw/w640-h498/179551841_4511205852229332_7326975238522399990_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv6RifrE05mYq-lwIjznB2xfN9pzNIjryOI2O2CgUTdy5jhbTBjN_lciMLMMXqXcUeQWqZUShBIk4tKMK4mZsr34w9v6bL5g30HgR46ldU47pwnp95u_rn8tem_dbQXCMIH73dy8rzUJWLjzzQnJJ2cIMpID_kVkRK-uZJmr-x_7W45CLUl9MsgPfWw/s1804/179718447_4511202485563002_2533441858766317051_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1804" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv6RifrE05mYq-lwIjznB2xfN9pzNIjryOI2O2CgUTdy5jhbTBjN_lciMLMMXqXcUeQWqZUShBIk4tKMK4mZsr34w9v6bL5g30HgR46ldU47pwnp95u_rn8tem_dbQXCMIH73dy8rzUJWLjzzQnJJ2cIMpID_kVkRK-uZJmr-x_7W45CLUl9MsgPfWw/w640-h454/179718447_4511202485563002_2533441858766317051_n.jpg" width="640" /></a></div><p><span style="font-family: verdana;">Today I am making herbal smudge sticks. These are simply dried bundled herbs that are lit, the flame is extinguished and the dried bundles smolder. The smoke from smudge sticks is often used ceremonially, medicinally, or simply as an air freshener. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/CgycNQO8j7Q" width="320" youtube-src-id="CgycNQO8j7Q"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICWteUuTkUpWesAAJ47w1yLjknjoIXTaceUcPR5Tr4pvvPm8kruE2tlcDlmMIGrZGYUIpO4eRPMnIQqdJTguSJdVp9gTeZu_1T8tI4FSzeReXh7xUJ8YyMqywHPvlcYHmKEyBRQ0TyPYT4Ke3xR_gCgVALYOlyGr-jWkSpY8ptqxasUSAobkJqfvQIw/s1501/sage%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="967" data-original-width="1501" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICWteUuTkUpWesAAJ47w1yLjknjoIXTaceUcPR5Tr4pvvPm8kruE2tlcDlmMIGrZGYUIpO4eRPMnIQqdJTguSJdVp9gTeZu_1T8tI4FSzeReXh7xUJ8YyMqywHPvlcYHmKEyBRQ0TyPYT4Ke3xR_gCgVALYOlyGr-jWkSpY8ptqxasUSAobkJqfvQIw/w640-h412/sage%20(2).png" width="640" /></a></div><p><span style="font-family: verdana;">White sage smudge sticks, are the most popular. Personally, I just use it for the fragrance so I use some decorative flowers and assortments of botanicals. Genuine white sage is often considered sacred by Native Americans and those who smudge for ceremonies. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69avpVFLFQjgL8pk41Fzdma4vIIpiKLgI0kjrSQIaFJDnuGBnK4gNlWF7cIIYN_bcp95vFcxJanCMNz8CF0X6DwpGB4gNOc_5naCcullU00bNOEdGepMXiIoFrO1_-Sk9KusQGM5hlECCIJ-6_JEFRjd6q2WhlygiPhIeZsiSG7r96aqGQ5L7s_V9hA/s1280/111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1142" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69avpVFLFQjgL8pk41Fzdma4vIIpiKLgI0kjrSQIaFJDnuGBnK4gNlWF7cIIYN_bcp95vFcxJanCMNz8CF0X6DwpGB4gNOc_5naCcullU00bNOEdGepMXiIoFrO1_-Sk9KusQGM5hlECCIJ-6_JEFRjd6q2WhlygiPhIeZsiSG7r96aqGQ5L7s_V9hA/w572-h640/111.jpg" width="572" /></a></div><p><span style="font-family: verdana;">I like to create my own herbal smudge sticks from plants that I grow or native harvest from the fields and woodlands surrounding my home. This way it is sustainable. If you are smudging for ceremonial purposes, you can research which plants are believed to provide the desired results. I am not schooled in this aspect of smudging so I will leave that to the experts.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1YQPHZOKOcCSom4YTrDK4vYvjWmCK_x_mHuBpyGgfVhf1M-GqHUJy3lF9BlmiMV8LHpb4Ssgvn7InFCAVyFSXEV-xseo4Pe-vyOhdjPGjyty9jxoo9bYWXvfsSU1T052f1TYyDTzJ-YsZRMskjFDikpXDxxoLbSuUNdUXQOC13UCNFdicycqk5erOQ/s1280/22222.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1178" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1YQPHZOKOcCSom4YTrDK4vYvjWmCK_x_mHuBpyGgfVhf1M-GqHUJy3lF9BlmiMV8LHpb4Ssgvn7InFCAVyFSXEV-xseo4Pe-vyOhdjPGjyty9jxoo9bYWXvfsSU1T052f1TYyDTzJ-YsZRMskjFDikpXDxxoLbSuUNdUXQOC13UCNFdicycqk5erOQ/w369-h400/22222.jpg" width="369" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">All you need is clipped herbs, greens, flowers and a natural twine like cotton kitchen string or garden sisal. While sage is gold standard, there are many suitable herbs and plants that work wonderfully:</span></p><p><span style="font-family: verdana;">Sage, rosemary, lavender, pine, cinnamon bark, rose petals, cedar, juniper, sweetgrass, marigold, ginger root, frankincense tears, bayberry, mints, chamomile, red willow, bay are a few that work well.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p><p><span style="font-family: verdana;">Gather your small bouquet and using a cotton thread tie a knot tightly at the base. I tie a loop for hanging and weave the string up the bundle. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYi4KUMSPJSBHHKIqPTgrMdlyjfcRHlDvgYlKnojlz_biaOXnHkP5gHZ5UY1NaQyMy3cV2nTwMnxrTQzzz5zKOW2AAlnsMI4z5FWbpGSpCl8cAdCCG1VUmR6exrgqmL5BNsyLk_jYLboxbjMaxnZYaS2XyM60uXEOt5ePuEXEyyVxHy22qi1fQveXOhA/s1280/snudge15.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="1082" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYi4KUMSPJSBHHKIqPTgrMdlyjfcRHlDvgYlKnojlz_biaOXnHkP5gHZ5UY1NaQyMy3cV2nTwMnxrTQzzz5zKOW2AAlnsMI4z5FWbpGSpCl8cAdCCG1VUmR6exrgqmL5BNsyLk_jYLboxbjMaxnZYaS2XyM60uXEOt5ePuEXEyyVxHy22qi1fQveXOhA/w339-h400/snudge15.jpg" width="339" /></a></div><p><br /></p><p><br /></p><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">You want to pull it tight to secure the plants as the herbs will shrink as they dry. Once you get to the top you can end it if you feel the bundle is tight enough or you can cross over and go back down to be sure it is good to go. Tie it of with a simple knot.</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Hang the bundle in open air out of the sunlight as it dries. It takes a month or so to dry properly. The herbs must be complete dried before lighting for best results. Once mine dry I trim the top and bottom so you get a nice flat surface which makes it ideal for lighting. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzIi9jdWbrzLsqNxhp76dlLVd3NB8hpHynqmplPJil1ckAKmYMoazsoW-k7alJjcPf2Eq9grwp6ylRaac1NgZN7ORxCvQZahB4o4XUGRJKEpIVEsQi0yDtPhmN3e-iPf8pVlleY34cMiPwoMMJhBFLG0lZUvrEArIDVgQ7UJpcS5hd5Rn5p-WEN7jlg/s1171/tree%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1171" data-original-width="667" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzIi9jdWbrzLsqNxhp76dlLVd3NB8hpHynqmplPJil1ckAKmYMoazsoW-k7alJjcPf2Eq9grwp6ylRaac1NgZN7ORxCvQZahB4o4XUGRJKEpIVEsQi0yDtPhmN3e-iPf8pVlleY34cMiPwoMMJhBFLG0lZUvrEArIDVgQ7UJpcS5hd5Rn5p-WEN7jlg/w364-h640/tree%20(3).jpg" width="364" /></a></div><p></p><p><span style="font-family: verdana;"> To light your smudge stick, use a candle, match or lighter to light the end of the stick. Let it catch fire then lightly wave out or blow out the flames, leaving the stick to smolder. Place the smoking smudge stick in a fire safe dish, pottery or vessel. Tradition smudging is often placed in an abalone shell. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtW96NT2FzQSobcszOwKJQZkOWGb2UZewVdDkp8PLPfhXvTEWJZsgsvV8tU-3sFpGWDITuKSc1fl6JcB3KlX1Q6YyVPdgpk2iTnbqDUvVAByWxbluspzne-S4X0Tz7QxjlG0fiRRDaYJIFlBXq9YiTSwBWzx6YukXn4FDj8XkTa63UWfR6no0VjfWWg/s1655/smudge2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1655" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtW96NT2FzQSobcszOwKJQZkOWGb2UZewVdDkp8PLPfhXvTEWJZsgsvV8tU-3sFpGWDITuKSc1fl6JcB3KlX1Q6YyVPdgpk2iTnbqDUvVAByWxbluspzne-S4X0Tz7QxjlG0fiRRDaYJIFlBXq9YiTSwBWzx6YukXn4FDj8XkTa63UWfR6no0VjfWWg/w640-h584/smudge2.jpg" width="640" /></a></div><p></p><p><span style="font-family: verdana;"> You can move about the home to smudge the various spaces. Often a large smudging feather is used to disperse the fragrant smoke emitting from the smoldering smudge stick. I use a naturally shed turkey feather that we found in our yard. </span></p><p><span style="font-family: verdana;"> Once you are through, stamp out the burning stick being sure it is completely extinguished. Do not use water so you can reuse it. Note: if your stick does not light easily, it is either not completely dried or too tight. You can leave it to dry longer or gently loosen the ends to allow for easier lighting.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7NwuRECbb4nX6yMhvNTgoLofDQtW0xlP3V5PXBv5_ndeJji8wixUwNcr2D_miX8kFWlvpFGz82DcodvGbXRctP4b_vH_3v4ydwYVMJ9bnzBx5C5_NejcLK9-x88q9leoDSN_6ppAIJc32V_Z0d2aPsUBRkBS2k2Xy8YPb6GY99ptjtPvHexiIREWPQ/s1280/smudge14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1205" data-original-width="1280" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7NwuRECbb4nX6yMhvNTgoLofDQtW0xlP3V5PXBv5_ndeJji8wixUwNcr2D_miX8kFWlvpFGz82DcodvGbXRctP4b_vH_3v4ydwYVMJ9bnzBx5C5_NejcLK9-x88q9leoDSN_6ppAIJc32V_Z0d2aPsUBRkBS2k2Xy8YPb6GY99ptjtPvHexiIREWPQ/w640-h602/smudge14.jpg" width="640" /></a></div><p></p><p><span style="font-family: verdana;">Be careful: use caution when handling the burning smudge stick, never leave the burning stick unattended and use only plants and botanicals that you know are safe and properly identified. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50FE2sI3jDW8MavXakdpOyJTMJLEpkjhvqYG91-UlBJf0kZKzSsLV2W6NHKa1EeVgkFdmDC0tME9o2pyBAL6lYEbww4oITNltzTziGp_xPEN5RbDdil6nfEEr52QmUK9sap59KBeLzmM2aJwEYijI0D0NtcdYMLn0BsI_MS12YSfNxcfPv_9YS16d-Q/s2048/179778979_4511202295563021_8189711951887745368_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50FE2sI3jDW8MavXakdpOyJTMJLEpkjhvqYG91-UlBJf0kZKzSsLV2W6NHKa1EeVgkFdmDC0tME9o2pyBAL6lYEbww4oITNltzTziGp_xPEN5RbDdil6nfEEr52QmUK9sap59KBeLzmM2aJwEYijI0D0NtcdYMLn0BsI_MS12YSfNxcfPv_9YS16d-Q/w640-h480/179778979_4511202295563021_8189711951887745368_n.jpg" width="640" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDNeZpc7Yiz7aNm3G1PpIx6ThFo_-DLnSEgWDVqLBOfWJfywJnRB9tPVDipNo5co7nIjd_RcPBForW2ScRUh94F7CfPmCMbFBdecNm6zfpP9dVQmznKwg3UDV3_STEcvBOenzP4vjbA7eQ_zPG5Ud3mWl46nGVCaWrFv_t6oiQpJecIM3mqO4cBLcCg/s1280/333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="889" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDNeZpc7Yiz7aNm3G1PpIx6ThFo_-DLnSEgWDVqLBOfWJfywJnRB9tPVDipNo5co7nIjd_RcPBForW2ScRUh94F7CfPmCMbFBdecNm6zfpP9dVQmznKwg3UDV3_STEcvBOenzP4vjbA7eQ_zPG5Ud3mWl46nGVCaWrFv_t6oiQpJecIM3mqO4cBLcCg/w444-h640/333.jpg" width="444" /></a></div></div><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Bundle up those herbs and give smudging a try.</span></p><p><span style="font-family: verdana;">Thanks for visiting,</span></p><p><span style="font-family: verdana;">Bonnie</span></p><p><span style="font-family: verdana;"> </span></p><div><br /></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-57063420491484966112022-08-11T15:14:00.002-04:002022-08-12T11:39:15.539-04:00Dilly Beans<br />
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<span style="font-family: verdana;">Hello friends, </span></div>
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<span style="font-family: verdana;">Today I share a family favorite recipe from Aunt Mildred Bartley - Dilly Beans!</span></div>
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<span style="font-family: verdana;">These are delicious and make a nice elegant addition to party trays and a well appreciated home made gift basket for the holidays, a step up from the usual pickles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih20lvV4i240kcnnNQvAN70_xZJoL3FCqt0P_BXkqCYpXpnaSGsF5_exP7KXUItvM00zVofEJNBG4vh-M9S03R1-qpJxIvGDoe_c7aE5S3SvUisKfzGsjqo89p-xJBNWaQ-f5xusNqfn2g/s1600/4850559812_cee671b9a3_z.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="338" data-original-width="640" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih20lvV4i240kcnnNQvAN70_xZJoL3FCqt0P_BXkqCYpXpnaSGsF5_exP7KXUItvM00zVofEJNBG4vh-M9S03R1-qpJxIvGDoe_c7aE5S3SvUisKfzGsjqo89p-xJBNWaQ-f5xusNqfn2g/s640/4850559812_cee671b9a3_z.jpg" width="640" /></a></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">I process these using standard canning methods so they can
be stored longer but you can also make them in a “refrigerator” version.</span><span face=""verdana" , sans-serif"> If you do the refrigerator version, j</span><span face=""verdana" , sans-serif">ust blanch the beans before you pack them in
the jar by submersing them in boiling water for 3 minutes them plunging them
into ice water to cool quickly.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Then
proceed with the usual recipe.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">After you
add the hot brine and place the lids on the jars, allow it to cool a little and
refrigerate.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">Allow them to sit for a few
days and they are ready to enjoy.</span><span face=""verdana" , sans-serif"> </span><span face=""verdana" , sans-serif">They
will last several weeks in the refrigerator.</span><span face=""verdana" , sans-serif">
</span><span face=""verdana" , sans-serif">If you want longer storage, use safe canning procedures as detailed below the recipe directions.</span></span></div><div class="MsoNormal"><span style="font-family: verdana;"><span face=""verdana" , sans-serif"><br /></span></span></div><div class="MsoNormal"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7fH0AEQDApxq38MlXp_ivpezpygEVddFgUgqHEKlrndWZk3Q5UiKH9c-UTQ8LSR--zgdr8YLUR9mvbkcO-64cEwRb1Hf_4qN4vuOqgpsgOQXOGxdstfLt4pkve6CR7bVCfldNJr3hjo2NpuPMwownbGcjN0D7alei4Wn3SJs9IEbW2bVrrPsXG277w/s960/sssss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="672" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7fH0AEQDApxq38MlXp_ivpezpygEVddFgUgqHEKlrndWZk3Q5UiKH9c-UTQ8LSR--zgdr8YLUR9mvbkcO-64cEwRb1Hf_4qN4vuOqgpsgOQXOGxdstfLt4pkve6CR7bVCfldNJr3hjo2NpuPMwownbGcjN0D7alei4Wn3SJs9IEbW2bVrrPsXG277w/w448-h640/sssss.jpg" width="448" /></a></div><br /><span face=""verdana" , sans-serif"><br /></span></span></div>
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<span style="font-family: verdana;"><br />
</span><div style="text-align: center;">
<span style="font-family: verdana;">Beautiful dill fresh from my herb garden.</span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: verdana;">I have also used this recipe for refrigerator veggies - cauliflower, carrots, cukes, peppers, onions etc. </span></div>
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<span style="font-family: verdana;">Soapsmith’s Dilly Beans</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Makes 4 pints – you can easily double the recipe </span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">4 properly cleaned pint canning jars</span></div>
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<span style="font-family: verdana;">Canning lids and rings</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Canner with rack</span></div>
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<span style="font-family: verdana;">A jar lifter is handy if you have one</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Wide mouth funnel & ladle</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">I use water bath canning method as described below the recipe. </span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">Fresh Green Beans (or yellow beans) about 2 pounds</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">4 heads of fresh dill weed</span><span face=""verdana" , sans-serif"> </span></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">(or 4 sprigs of fresh dill weed or
4 tsp dried dill seeds)</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">4 cloves of garlic</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">1/4 cup pickling salt</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">2 1/2 cups white vinegar</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">2 1/2 cups water</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">1 tsp cayenne pepper (optional)</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">Wash the beans, snap off ends and if needed cut to fit the
jar length.</span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Pack each jar with beans length ways as tightly as you can
get them. If you tip the jar sideways it is easier to pack them in nicely.</span><br />
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<span style="font-family: verdana;">Add to each jar:</span></div>
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<span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;">1 fresh dill head, (or 1 sprig of fresh dill weed or 1 tsp
dried dill seeds)</span></div>
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<span style="font-family: verdana;">1 garlic clove </span></div>
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<span style="font-family: verdana;">1/8 to 1/4 tsp cayenne pepper.</span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif"><span style="mso-spacerun: yes;"> </span>(If you don’t like
the heat you can skip the cayenne, I always use the pepper)</span><br />
<span face=""verdana" , sans-serif"><br /></span>
<span face=""verdana" , sans-serif">Note: </span><span face=""verdana" , sans-serif">You can use any spice options you prefer - pickling spice mix, mustard seed, pepper corns etc. Just add a little to each jar to your liking.</span><br /></span>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Combine the vinegar, water and salt to make the pickling
brine. Bring to a boil in a stainless steel pot and be sure the salt is dissolved.<span style="mso-spacerun: yes;"> </span>Ladle the hot brine into each jar leaving ¼
inch space at the top.<span style="mso-spacerun: yes;"> </span>If your beans are
really tight in the jar, make sure there are no bubbles of air – you might need
to move them around a little with a small silicone spatula or spoon handle to make sure there
are no air pockets.<span style="mso-spacerun: yes;"> </span></span><br /></span>
<span face=""verdana" , sans-serif"><span style="mso-spacerun: yes;"><br /></span></span>
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<div class="MsoNormal">
<span style="font-family: verdana;">Wipe the rims clean so you will get a good seal with the canning
lids.<span style="mso-spacerun: yes;"> </span>Follow safe canning procedures as detailed below.
Process for 10 minutes. If you use different size jars you need to adjust the processing time and also make altitude adjustments if needed (check the instructions below for more info on safe canning)</span></div>
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<span style="font-family: verdana;">Directions for Hot
Water <st1:place w:st="on"><st1:city w:st="on">Bath</st1:city></st1:place>
Canning</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Fill your canner about one third full of water. Heat the water
while you are preparing your recipe.<span style="mso-spacerun: yes;"> </span>The
water needs to be hot but not boiling before you add the jars. </span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Wash your jars and keep warm. Jars can be washed by
hand or in the dishwasher. Keep jars hot until ready to be filled.<span style="mso-spacerun: yes;"> </span>Place the clean jars upside down in a large
skillet with 2 or 3 inches of hot water. Bring to a boil and turn off heat.
Leave the jars in the water until ready to be filled</span><br />
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<br /></div>
<div class="MsoNormal">
<span face=""verdana" , sans-serif"><span style="mso-spacerun: yes;"> </span><span style="font-family: verdana;">Also warm the
canning seals in a small bowl with boiling water.<span style="mso-spacerun: yes;"> </span>Just put them in the bowl and when you are
ready to use them they are ready to go. You don’t have to keep the water
boiling as they will be sterilized in the canning process.<span style="mso-spacerun: yes;"> </span>This just warms them and rinses them so they
will make a good seal on the clean jar lip.</span></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Prepare and pack food according to instructions in your
recipe.</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Fill the hot jars leaving the recommended head space.</span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><span face=""verdana" , sans-serif">Wipe the rim of the jar clean with a damp towel. </span><span face=""verdana" , sans-serif">Place seals and rings on jars. Tighten finger tight, they
just need to be snug.</span></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: verdana;">Place jars in the canner rack. The rack will keep your jars
off the bottom and will also keep them from hitting each other. </span></div>
<div class="MsoNormal">
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<span style="font-family: verdana;">Lower the rack gently to the bottom. The jars must not sit
directly on the bottom of the canner, or touch each other as they may break
during processing. Water needs to flow around each jar. Add hot water if needed
until the jars are covered by at least 2 inches.</span></div>
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<span style="font-family: verdana;">If you don’t have a canner, you can process jars in any pot
deep enough to have jars fully covered in boiling water. You will need to put
something under the jars to keep them off the bottom, maybe a rack or tea towel would
work. Water bath canners are the easiest to use but you can certainly improvise. </span></div>
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<span style="font-family: verdana;">Cover and return to a full boil. Once the pot is at a full
boil you start your timing. Keep the pot boiling for the entire time required
by your particular recipe. Also keep an eye to be the water level stays above
the jars, you may need to add some boiling water if needed.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: verdana;">NOTE: If needed, be sure to adjust processing time according
to your altitude.<span style="mso-spacerun: yes;"> </span>This is important for
food safety!</span></div>
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<span style="font-family: verdana;">Altitude Adjustments
for Boiling Water <st1:place w:st="on"><st1:city w:st="on">Bath</st1:city></st1:place>
Canner</span></div>
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<span style="font-family: verdana;">Altitude in Feet- Increase
processing time</span></div>
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<span style="font-family: verdana;">1001-3000- increase 5
minutes</span></div>
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<span style="font-family: verdana;">3001-6000- increase
10 minutes</span></div>
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<span style="font-family: verdana;">6001-8000- increase
15 minutes</span></div>
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<span style="font-family: verdana;">8001-10,000- increase
20 minutes</span><br />
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<span style="font-family: verdana;">Once you processing time is reached, carefully raise the
rack and jars up and hook it on the sides of the canner. Using a jar lifter, <span style="mso-spacerun: yes;"> </span>remove the jars and set upright on counter or
table on a thick towel or rack to cool. Be sure they are in a draft free area and leave
1 to 2 inches of space in between so air can circulate. Allow the jars to cool
naturally. One of my favorite sounds is the “plink” as each jar cools and the seals are
pulled down - satisfaction.</span></div>
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<span style="font-family: verdana;">After jars have cooled, you may press on the lid to check
the seal. The seal should be sucked down and not pop up. If you find a jar that
did not seal, put the jar in the refrigerator use the food within a few days.</span><br />
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<span style="font-family: verdana;">Wipe the jars before storing.<span style="mso-spacerun: yes;"> </span>Some people prefer to remove the rings before
storing just in case they rust but you can decide if you want to do that. Label
the jar with the food type and date.<span style="mso-spacerun: yes;">
</span>Store your jars in a cool, dark, dry environment.</span></div>
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Quick and easy sun pickle version:</span></div><div class="MsoNormal"><span style="font-family: verdana;"><br /></span></div><div class="MsoNormal"><span style="font-family: verdana;">I also make these using the same process as my sun pickles. Using this version means the finished jars have to be kept refrigerated as they are not preserved for shelf storage but they are just as delicious and very simple to do.</span></div><div class="MsoNormal"><span style="font-family: verdana;"><br /></span></div><div class="MsoNormal"><span style="font-family: verdana;">Just use the same recipe up to the point of the hot water bath canning instructions. Once you have the jars packed with the beans, spices and brine, simply close up the jars and place them in the sun for an afternoon. Then move to the refrigerator. Allow them to sit in the fridge for at least several days (a few weeks is better) to complete the pickling process. As long as you keep them in the refrigerator they will last a long time.</span></div><div class="MsoNormal"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FMy6w36j1KeZtoa3xUXwo0aZG7TkIiDrOhdkgR8PLjq3OMBs1cPzHl1jjOyTymgyjLhpn1WBfiqt9DLww9ZmWoAGsvPWkawFmvPPxkFNDF2qjii9uATDDDunEDIa7nqZSb85KRw_J7qz2EOiucud58jdmAQiEL1rWb4o6omiAZK1Pwaus6tMR8uAHg/s1280/sun.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1259" data-original-width="1280" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FMy6w36j1KeZtoa3xUXwo0aZG7TkIiDrOhdkgR8PLjq3OMBs1cPzHl1jjOyTymgyjLhpn1WBfiqt9DLww9ZmWoAGsvPWkawFmvPPxkFNDF2qjii9uATDDDunEDIa7nqZSb85KRw_J7qz2EOiucud58jdmAQiEL1rWb4o6omiAZK1Pwaus6tMR8uAHg/w640-h630/sun.jpg" width="640" /></a></div><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: verdana;"><br /></span></div>
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<span style="font-family: verdana;"><span face=""verdana" , sans-serif">I hope you'll give these a try. They are really pretty simple and scrumptious, Enjoy!</span><br />
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<span face=""verdana" , sans-serif">Thanks for visiting,</span><br />
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<span face=""verdana" , sans-serif">Bonnie</span></span></div>
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<br />Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-28090584288700934322022-08-01T13:11:00.001-04:002022-08-01T13:12:43.982-04:00Garden Tomato and Pancetta Pasta<p> <span style="font-family: verdana;">Hello Friends,</span></p><p><span style="font-family: verdana;">Today I want to share my favorite summer pasta with garden tomatoes, basil, oregano and pancetta. So delicious!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Llt1co6mIT1YWIcBXjXUKye-kfd_IStcXvOROJJZW7KwiZIAflDq6Cjz1hZQIlj42RUHXeM45nCDdWFO_jmAIFEnu8cT4Bcq2sCySwBSsI2QwHV9IcB_QL9ezrD5rkuyLOOXZs5W9tqyOHdBsVG0Jnf_Te0mIKdevEa5uw5PGclsaMeRbo8VLwUl9Q/s1280/pasta5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1030" data-original-width="1280" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Llt1co6mIT1YWIcBXjXUKye-kfd_IStcXvOROJJZW7KwiZIAflDq6Cjz1hZQIlj42RUHXeM45nCDdWFO_jmAIFEnu8cT4Bcq2sCySwBSsI2QwHV9IcB_QL9ezrD5rkuyLOOXZs5W9tqyOHdBsVG0Jnf_Te0mIKdevEa5uw5PGclsaMeRbo8VLwUl9Q/w640-h516/pasta5.jpg" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">My container gardens produce lots of delicious home grown tomatoes. There is nothing like the sun kissed, sweet and tangy goodness of fresh off the vine tomatoes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQul_F-U2QvQRS5y0Q30DxGigRcwogcPjofZFx-BjqCKnCCbGfyamSLdrCgDmiajNTVphxVYVwZAw6p_0RWhtb1PTBuyZU0tkQ7e_ehMAXP_5LLAs-zzbj27H5KC4V3VSLv-qiLeUffUaJdTbq7tLNChAUt1lgQMWXAJYiJOWv8woLeBOXi0RtifsJZg/s1280/296107175_5944360042247232_5428355253135472601_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1280" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQul_F-U2QvQRS5y0Q30DxGigRcwogcPjofZFx-BjqCKnCCbGfyamSLdrCgDmiajNTVphxVYVwZAw6p_0RWhtb1PTBuyZU0tkQ7e_ehMAXP_5LLAs-zzbj27H5KC4V3VSLv-qiLeUffUaJdTbq7tLNChAUt1lgQMWXAJYiJOWv8woLeBOXi0RtifsJZg/w640-h482/296107175_5944360042247232_5428355253135472601_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCrb8-6GT39owfaIvyrr6usOuydmO1v0q_jc8swNXs7XnvfIgV43GUdG1FTYn69U9d85TGTPKt93OgBMneDccAzTWcS0046F9VsCtReWlkzL_T5ChMqzH9J6vymjn-kkpm2lWKotpfG69TvZotzA6OqJBt9qwp7RhoJ9jKL0R1L1Cn7B5ESQETTlPtQ/s1119/291973480_5878176732198897_4221186928734287424_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="1119" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCrb8-6GT39owfaIvyrr6usOuydmO1v0q_jc8swNXs7XnvfIgV43GUdG1FTYn69U9d85TGTPKt93OgBMneDccAzTWcS0046F9VsCtReWlkzL_T5ChMqzH9J6vymjn-kkpm2lWKotpfG69TvZotzA6OqJBt9qwp7RhoJ9jKL0R1L1Cn7B5ESQETTlPtQ/w640-h408/291973480_5878176732198897_4221186928734287424_n.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">I patiently wait these summer delights every year. There is no comparison to those awful supermarket so called tomatoes. Toasted Tomato Sandwiches, Caprese Salad, Bruschetta, Tomato and Cucumber Salads, Stuffed Peppers, Vegetable Soup and Golumpki (stuffed cabbage) all benefit from top quality tomatoes and nothing beats home grown.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyhLUW5Gmcb4aTgb0-mRQm-BVjFYUS7MmXX7mHfE-O58qZoLPqIVlfsDiaYHc9bqhKQDOyuUHPFpM9NB-ebRwo-IDT8TanYHxrbl8CsZ1scmMVy-h91XYdmzQLiEkxKHFE2BL8Qs8syQ5IBh1IIitJJXF6pLkFleILq0O9Q1VKlmWT_8YkR0HbyslkA/s735/292297042_5889509247732312_8900074751670143529_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="735" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyhLUW5Gmcb4aTgb0-mRQm-BVjFYUS7MmXX7mHfE-O58qZoLPqIVlfsDiaYHc9bqhKQDOyuUHPFpM9NB-ebRwo-IDT8TanYHxrbl8CsZ1scmMVy-h91XYdmzQLiEkxKHFE2BL8Qs8syQ5IBh1IIitJJXF6pLkFleILq0O9Q1VKlmWT_8YkR0HbyslkA/w400-h340/292297042_5889509247732312_8900074751670143529_n.jpg" width="400" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href=" https://soapsmith.blogspot.com/2019/10/golumpki-traditional-polish-cabbage.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="525" data-original-width="700" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnv2BO62UlGbuAQLvG-0EAuYVgG1RDjd646kgOrIat8bVSWZyFDO5qL-P11UUQUal1T-tO7NY3bw70ryLK8sTW7DV-Sud_fb-GuiVhssvYq9uuBnmzJ9K-xqB6dc_AKB6sP15J6D17InbNd3FVIxN5oP5U1ugxq32q00a0YGXXxiXagX055e3D4tLYxQ/w400-h300/71960712_2986755651341034_7277468843486740480_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: verdana;"> <a href="https://soapsmith.blogspot.com/2019/10/golumpki-traditional-polish-cabbage.html" target="_blank"> My Traditional Golumpki Recipe and Instructions</a></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sJW3gJS6ygedUEHxN6Nt6360Uqsb1ekpHkajgcYW6P2_HekRl1YgsL5JyevbcoYM92cwSYPx3Fjuv5fdxa71tnD1JhYFofM7_IU-Q1gc1KpcWVguwBY-6RIApxA21SFZn9M8Y-a6nHVLwHY40-6hqY4UaqIInbPK4ys6dqec3ofIi_DkjtXMd0QWIQ/s694/117799866_3764747480208510_6045161584844964970_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="694" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sJW3gJS6ygedUEHxN6Nt6360Uqsb1ekpHkajgcYW6P2_HekRl1YgsL5JyevbcoYM92cwSYPx3Fjuv5fdxa71tnD1JhYFofM7_IU-Q1gc1KpcWVguwBY-6RIApxA21SFZn9M8Y-a6nHVLwHY40-6hqY4UaqIInbPK4ys6dqec3ofIi_DkjtXMd0QWIQ/w400-h293/117799866_3764747480208510_6045161584844964970_n.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2LnGA30GmZDRGys1rQI8w6JGCybNF-AiWVJYPkd-Sg4wBNg4c13n0HyeeQJdpsQ8tDh6eStinTWp3eulUzDWra-bA5aw1MVnjauo4IgQvKGGd6SIJdNYPjfKlx6M9GCJEHLezdHoJsrQciwfNoJ47-rCLHy9wAeFOX2R1lPBwIIueNYqrBdewI4AVQ/s1846/178924115_4506753786007872_3179922710055386709_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="1846" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2LnGA30GmZDRGys1rQI8w6JGCybNF-AiWVJYPkd-Sg4wBNg4c13n0HyeeQJdpsQ8tDh6eStinTWp3eulUzDWra-bA5aw1MVnjauo4IgQvKGGd6SIJdNYPjfKlx6M9GCJEHLezdHoJsrQciwfNoJ47-rCLHy9wAeFOX2R1lPBwIIueNYqrBdewI4AVQ/w400-h315/178924115_4506753786007872_3179922710055386709_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBNuP0QGHoTEelG8yuUBihr45cOgI7Wmf_3M4hBxy5sj-wTRRAgEIMdoBVbUYd-nd5cmhXaXVInVPw-F6EgVnTo3pJrVXW9hKDfQors_IMtTHRJSHlAUNoQt-GlGKUD3S14e277X2ZwEg9KXyjCHHiapfIvLNjQAN0L28wf5gEMuJLu_bujEjYvwwoA/s1079/295831142_5939206672762569_5367840702800664167_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="754" data-original-width="1079" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBNuP0QGHoTEelG8yuUBihr45cOgI7Wmf_3M4hBxy5sj-wTRRAgEIMdoBVbUYd-nd5cmhXaXVInVPw-F6EgVnTo3pJrVXW9hKDfQors_IMtTHRJSHlAUNoQt-GlGKUD3S14e277X2ZwEg9KXyjCHHiapfIvLNjQAN0L28wf5gEMuJLu_bujEjYvwwoA/w400-h280/295831142_5939206672762569_5367840702800664167_n.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Soapsmith's Fresh Garden Tomato and Pancetta Pasta</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">This recipe is very forgiving so you can easily substitute items to your tastes. See the notes below the recipe for suggestions.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WF1Si9kYSH_-hAd02DXYOscgUR-_2GZ-UC18Dt0eERRnKhxS3kyzlCewUSNcl5ZX07y8zIZXCsekCT6ODPL6uKLhCscWGmoIIkE9Fv1Axp9EWggYs0uN5mlU5CfTikBkCi6nI2Op1fpyjuo3e3oaS6oQYtwhWZXpRNDhk7yzG1WcrnnxnYFFniQ6og/s1280/pasta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1280" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WF1Si9kYSH_-hAd02DXYOscgUR-_2GZ-UC18Dt0eERRnKhxS3kyzlCewUSNcl5ZX07y8zIZXCsekCT6ODPL6uKLhCscWGmoIIkE9Fv1Axp9EWggYs0uN5mlU5CfTikBkCi6nI2Op1fpyjuo3e3oaS6oQYtwhWZXpRNDhk7yzG1WcrnnxnYFFniQ6og/w640-h618/pasta1.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">One pound pasta </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">8 ounces of Pancetta</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">4 cups of peeled fresh garden tomatoes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 to 1 cup of fresh good quality Parmesan or Romano cheese</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">1/2 to 1 cup liquid to deglaze the pan - white wine, pasta water or stock</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Fresh herbs - basil and oregano</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Garlic, Shallots or Onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Olive Oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Balsamic or red wine vinegar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Red Pepper Flakes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Sea Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Cook chopped pancetta until nice and crispy, remove from the pan and drain. Reserve a few tablespoons of the drippings to sauté the garlic and shallots/onions.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWsEQdYf1OhTL8TvJvGGaR5n6-XSt4lJGf9dV9JtIquqUhAQbSJOzu2Sey4yT-4amcU8EgFFp5aiJeDmhRLfZcTmhbBq7zZcfer_LbM4_pzZFhpCTz27j7P4hj8dVfVxe5GJfmwSfENmXCL9KFDB6aInS3kHV5nRoSZelgcPGE6ziS4RpYY7e3lIFzg/s1303/IMG_0766.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1303" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWsEQdYf1OhTL8TvJvGGaR5n6-XSt4lJGf9dV9JtIquqUhAQbSJOzu2Sey4yT-4amcU8EgFFp5aiJeDmhRLfZcTmhbBq7zZcfer_LbM4_pzZFhpCTz27j7P4hj8dVfVxe5GJfmwSfENmXCL9KFDB6aInS3kHV5nRoSZelgcPGE6ziS4RpYY7e3lIFzg/w640-h632/IMG_0766.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: verdana;">Peel the tomatoes (immerse in boiling water for 15 seconds then shock with ice water to easily remove the peel without cooking) Finely dice the fresh tomatoes removing any excess seeds.</span><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzaqPymB74EilvK6xgix0wVZNo4bLdVEZkOSz94ipgkxL4g6a-ylFE3PPx28U0iypD2tj2YZ8N2weRYP1vLjuq9qUVsdsvtZ7gP_YXFLIH_NQU0VOBzMl46EzUBzU1L0bTyjMWPzU7YhRifn2NYe5mEW2WSffBqg2ppUf4hyTN0EFSAKjSSgPdPqmWg/s1280/pasta2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="1280" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzaqPymB74EilvK6xgix0wVZNo4bLdVEZkOSz94ipgkxL4g6a-ylFE3PPx28U0iypD2tj2YZ8N2weRYP1vLjuq9qUVsdsvtZ7gP_YXFLIH_NQU0VOBzMl46EzUBzU1L0bTyjMWPzU7YhRifn2NYe5mEW2WSffBqg2ppUf4hyTN0EFSAKjSSgPdPqmWg/w640-h576/pasta2.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Add some good flavorful sea salt, fresh grind of black pepper and a few splashes of vinegar and olive oil to season the tomatoes and allow to marinade while you prepare the pasta. Season lightly, the highlight of the dish is the flavorful tomatoes and you don't want to overwhelm them.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw48MMkzpZtY6JMYy14H_sNY7DyDIXrQ-jwTo__UkHuPRcHOE57fihblu5Cuj0malmU3qcRNR99tJiWT16zdAEn5vvnJiU_9ALBIo8cmHJVLlktRZNoy4PQHKc3IhblUx-mXbmRi5eKKd7QORISYafBqd5wZYklaSju92-NkB79jOKfRd73AuSHTRU7w/s1280/pasta3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1243" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw48MMkzpZtY6JMYy14H_sNY7DyDIXrQ-jwTo__UkHuPRcHOE57fihblu5Cuj0malmU3qcRNR99tJiWT16zdAEn5vvnJiU_9ALBIo8cmHJVLlktRZNoy4PQHKc3IhblUx-mXbmRi5eKKd7QORISYafBqd5wZYklaSju92-NkB79jOKfRd73AuSHTRU7w/w622-h640/pasta3.jpg" width="622" /></a></div><br /><span style="font-family: verdana;">Chop the garlic, shallots or onion to your taste. I use a few tablespoons total for a nice subtle seasoning so you don't overwhelm the fresh tomatoes. Using the pan from the pancetta, gently sauté the shallots/onions/garlic with a sprinkle of red pepper flakes in the drippings. If needed, you can add a little olive oil. Deglaze the pan with 1/2 to 1 cup of liquid. White wine, pasta water, vegetable or chicken stock are all good options.</span></div><div class="separator" style="clear: both; text-align: left;"><br /><span style="font-family: verdana;">Chiffonade a few tablespoons of the basil with a nice thin chop. I like to use fresh basil and oregano from my herb garden.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNqflho43LVDtmB24cx-FdzPFCY75bg8aatQulAAN1viBpAkohkq7UIceyn62f4jt6ObsRu8e99qK_qHaqD4Dvrd5VZBCa-K4ojw6gzX5nqytt8zzFggLgR56X8jo0i-yAMqnbj0S6I978AD9yh9ex-8GgQk1rpJKIPVAuFCu7p9-krlofNmK3tjhvQ/s532/bbb%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="508" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNqflho43LVDtmB24cx-FdzPFCY75bg8aatQulAAN1viBpAkohkq7UIceyn62f4jt6ObsRu8e99qK_qHaqD4Dvrd5VZBCa-K4ojw6gzX5nqytt8zzFggLgR56X8jo0i-yAMqnbj0S6I978AD9yh9ex-8GgQk1rpJKIPVAuFCu7p9-krlofNmK3tjhvQ/w612-h640/bbb%20(2).jpg" width="612" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Cook the pasta al dente as per the package directions. Reserve 1 cup of the pasta in case you need to add moisture to the finished dish. Drain, do not rinse. Add the hot pasta to the fresh tomatoes, add the pancetta, grated cheese and sautéed veggies with liquid and toss until nicely distributed. If it seems dry you can add a little pasta water to loosen it up as needed.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81VinJMGdyVJdxXDxIFP0cbaMccPKKT0GHd2ejij5kQ_Y9lobpiB3Ax4NWv5vMqUt59m05spyWTOk-sXn1I-nryqM80fshKhI5U-BLZK2BpQgf5YMTXD6SF0TrrpBfK8HTNRAF0Z9De4wn9yxAaiAX3pnQ4v5EEPfXk6hoEzpV5RzKj_i1pUm-3H9CA/s1280/pasta4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="1280" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81VinJMGdyVJdxXDxIFP0cbaMccPKKT0GHd2ejij5kQ_Y9lobpiB3Ax4NWv5vMqUt59m05spyWTOk-sXn1I-nryqM80fshKhI5U-BLZK2BpQgf5YMTXD6SF0TrrpBfK8HTNRAF0Z9De4wn9yxAaiAX3pnQ4v5EEPfXk6hoEzpV5RzKj_i1pUm-3H9CA/w640-h436/pasta4.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Garnish with the fresh herbs and shavings of parmesan cheese. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9etO4LdVwPojEh_BShiq6Um2AeEpw2e8hZ5uP3oBY7k-25usrweFHX3qgOMKUtZj23t9_2nWBNzyfABPcmGl17rDbnkMZKoRkvaU8mceXjaLxo2hsoYFX48h8XNAEgnnsNPz5zbDnKSieZ04IUSCP514bM9mfvbWDkQsozm-XBQDfY6tJ_eZptgrsA/s1280/pasta5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="1280" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9etO4LdVwPojEh_BShiq6Um2AeEpw2e8hZ5uP3oBY7k-25usrweFHX3qgOMKUtZj23t9_2nWBNzyfABPcmGl17rDbnkMZKoRkvaU8mceXjaLxo2hsoYFX48h8XNAEgnnsNPz5zbDnKSieZ04IUSCP514bM9mfvbWDkQsozm-XBQDfY6tJ_eZptgrsA/w640-h516/pasta5.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Options:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Use your favorite pasta: Campanelle, Orecchiette or Fettuccini for a nice sturdy pasta, Angel Hair for delicate, Linguine or Spaghetti - regular or whole wheat.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">You can use pancetta, bacon or prosciutto. I also make it without any meat. You can vary the cheeses. Clean out the fridge - leftover shredded chicken, pepperoni, veggies - whatever you like. I like the tomatoes to be the star of the dish.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Herbs - basil and oregano is the classic but you can sub parsley, sage, rosemary, dill.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Liquids - white wine, balsamic vinegar, red wine vinegar, lemon juice even a little heavy cream if you prefer.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">What ever you use, be sure to splurge on the best quality. A dish is only as good as its individual ingredients and it really makes a difference.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuVITA_nQyJ9yS_1t2NLdILHDwMTFzqk6N8ed9tcl7aNEi4TQ79aqI_EzqJ_EyzagYDH9yVWttMbneLCLAB1WPqasZQuW9myRAkeaDKBfVkLGkgkgQ5KdTAqLtuOUwrcbICW9WqdneZFEv-EOJAdakqTEKHRTXMaoTg18SWOB87tdyIqzUAzJKwNU9w/s808/11692763_1135467699803181_1314796998291937260_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="808" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuVITA_nQyJ9yS_1t2NLdILHDwMTFzqk6N8ed9tcl7aNEi4TQ79aqI_EzqJ_EyzagYDH9yVWttMbneLCLAB1WPqasZQuW9myRAkeaDKBfVkLGkgkgQ5KdTAqLtuOUwrcbICW9WqdneZFEv-EOJAdakqTEKHRTXMaoTg18SWOB87tdyIqzUAzJKwNU9w/w640-h472/11692763_1135467699803181_1314796998291937260_n.jpg" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Savor those summer garden harvests!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQw6SiNCu8dIWogPZu2MPBx8JGK0os1AaUGmNc1HmVrCKrKYd9YVEba64h_wN5KwtGpMb41l-CUQK3wTwnXkCixY5oerQas9odLC6Vkq5INQuuQqou-DHpppzopGuhHi4Jx2cVLzDtfJPNRJIGO19FXZ88FRuCWBamGBI2MlR1BsPwIFR-RD7DjcR93A/s1280/295297594_5937085152974721_5569514166941425812_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1280" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQw6SiNCu8dIWogPZu2MPBx8JGK0os1AaUGmNc1HmVrCKrKYd9YVEba64h_wN5KwtGpMb41l-CUQK3wTwnXkCixY5oerQas9odLC6Vkq5INQuuQqou-DHpppzopGuhHi4Jx2cVLzDtfJPNRJIGO19FXZ88FRuCWBamGBI2MlR1BsPwIFR-RD7DjcR93A/w640-h374/295297594_5937085152974721_5569514166941425812_n.jpg" width="640" /></a></div><br /><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Thanks for visiting,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Bonnie</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWdsSH0dSsh0PXEFYAVjxGzsnguk58Yr7H4u7w3gL8ZCnzcFEq6PVI9Qo9nhrV1cHbfyP4Vz55opd0dh0BXm4X7sl_X8MCyPBBovRCxkK1jHQ116qpQ988MxbjrYkEw_rvPa3lQBGiSZM3KilRMMTs7fDyDrXr7zRVWiZAJJ1g0sLo7nXo_U2NoSccg/s2048/295570318_5952496891433547_4821060263208722360_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1704" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWdsSH0dSsh0PXEFYAVjxGzsnguk58Yr7H4u7w3gL8ZCnzcFEq6PVI9Qo9nhrV1cHbfyP4Vz55opd0dh0BXm4X7sl_X8MCyPBBovRCxkK1jHQ116qpQ988MxbjrYkEw_rvPa3lQBGiSZM3KilRMMTs7fDyDrXr7zRVWiZAJJ1g0sLo7nXo_U2NoSccg/w532-h640/295570318_5952496891433547_4821060263208722360_n.jpg" width="532" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G7P2JfOijAPIAl0xiSExiyBnjBE6DOu8ZpYo8kY4u7CnCcfDoUB0Y8KIfWZvqaY7McAhRHN8NV9T0LJvk-9U5r6PRXxHFGXyiuxSFucwlJFl26LKvoKN3IwORQOpOTE35TF7IW6MUujvadr31oZkkqqk3zDC9j8Snjk7DmmYV8101CS1lfL4G2AWpw/s569/295052417_5931061650243738_6519874631357666373_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="569" data-original-width="506" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9G7P2JfOijAPIAl0xiSExiyBnjBE6DOu8ZpYo8kY4u7CnCcfDoUB0Y8KIfWZvqaY7McAhRHN8NV9T0LJvk-9U5r6PRXxHFGXyiuxSFucwlJFl26LKvoKN3IwORQOpOTE35TF7IW6MUujvadr31oZkkqqk3zDC9j8Snjk7DmmYV8101CS1lfL4G2AWpw/w570-h640/295052417_5931061650243738_6519874631357666373_n.jpg" width="570" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><br /></span></div></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"> </span></p><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-19339211658137800632022-07-11T16:11:00.002-04:002022-07-11T16:11:48.506-04:00Baked Zucchini Chips<p><span style="font-family: verdana;"> Hello friends,</span></p><p><span style="font-family: verdana;">Too many garden zucchini...lots of ways to use them up. Grilled, fried, baked goods, mock apple pie, mock crab cakes, cakes, muffins, breads, vegetable lasagna and more. Today I want to share my zucchini chips in the oven.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmfunjlNf5q08t9T8jNR96DX6K14jp3T7tiGwMAXcr2RcK-w-kinb0RX7g2CmuKSKOD8C5ckBVHecgKG37R-uefVxGrmpcgHJwIJEblN3n0K3xbFnom8ZCH145JDiSfNUvnGtmvAnm2lcfl4eFuoeQC2sk7_iNjpTasiSSKpUHL60ZqR0yLaLWK-i1Q/s1280/zz9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1260" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmfunjlNf5q08t9T8jNR96DX6K14jp3T7tiGwMAXcr2RcK-w-kinb0RX7g2CmuKSKOD8C5ckBVHecgKG37R-uefVxGrmpcgHJwIJEblN3n0K3xbFnom8ZCH145JDiSfNUvnGtmvAnm2lcfl4eFuoeQC2sk7_iNjpTasiSSKpUHL60ZqR0yLaLWK-i1Q/w630-h640/zz9.jpg" width="630" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYT9SzgqMr8k-aBLZEa21GX3JdjHrw9Xz6cFQj1Bh1pr5bf-E9YQDwo4-jRHeSbbWCeLVnRrBUYY0u-QNCdRWcs1HZ8StJAWlW4qqFXTPM-n4BDxwcUpWpW7zjgNh7o6Q0PA21xvlKOaG4qvbmTLl_XvVVfgmi-svXzAd1yWEjG53nSCUltvDjoVvCg/s1280/zz1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1202" data-original-width="1280" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYT9SzgqMr8k-aBLZEa21GX3JdjHrw9Xz6cFQj1Bh1pr5bf-E9YQDwo4-jRHeSbbWCeLVnRrBUYY0u-QNCdRWcs1HZ8StJAWlW4qqFXTPM-n4BDxwcUpWpW7zjgNh7o6Q0PA21xvlKOaG4qvbmTLl_XvVVfgmi-svXzAd1yWEjG53nSCUltvDjoVvCg/w640-h602/zz1.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br />You can easily customize the spice mixes to your taste. Just slice the zucchini very thin and even. A mandolin makes this an easy task. If the cuts are uneven you won't get good results. I use setting #2 on the mandolin but you can experiment which thickness you like best.</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Lots of spice options: sea salt, fresh cracked pepper, dill, parsley, garden herbs, parmesan cheese, cumin and smoked paprika, old bay, chili powder, celery salt, onion or garlic powder, lemon pepper, sesame and poppy seed - mix and match to your tastes.<br /></span><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzcWOq_540QOajsP6EbpdXSZJvTQuqWHnxzDb-j1yu4WRdfWeZ3m-qY4rhnQkwBgNq3x0kOZ5jSPCysdQiWWDmPXDv9ZK37wRSD6jp6rFQRT66NTQcO-FBjfBdGfTbnUnA1L9M1koSC7A1hlWStwBpsT1zR2kWsyT9pYADBCvIuL17ncOiXfbg4hmSg/s1280/zz2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="1056" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzcWOq_540QOajsP6EbpdXSZJvTQuqWHnxzDb-j1yu4WRdfWeZ3m-qY4rhnQkwBgNq3x0kOZ5jSPCysdQiWWDmPXDv9ZK37wRSD6jp6rFQRT66NTQcO-FBjfBdGfTbnUnA1L9M1koSC7A1hlWStwBpsT1zR2kWsyT9pYADBCvIuL17ncOiXfbg4hmSg/w528-h640/zz2.jpg" width="528" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"> After slicing put the zukes in a colander and salt them to draw out some of the excess moisture. This insures a crispy chip. After about 30 minutes, rinse the salt off and dry the slices on paper towels to remove any moisture. </span></div><div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosvTHKl-IRtOV1B93-DBAWu_MrvTP8KMI-P2qvQOZs_WKobuN-pI_PSd8lb4Jzy5FW6ljh3SZpoCLAkfmKfqeGZ_OP18SLobIIHbQW1b4AaaUqdl763Kt5x4_J6b2WJEVEOoiyQi7xNHaTTyAzDhh9lj8MbjJ1djJ8umEiYP6lPcnnJ8QXZS3f1bkzg/s1280/zz3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1280" data-original-width="953" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosvTHKl-IRtOV1B93-DBAWu_MrvTP8KMI-P2qvQOZs_WKobuN-pI_PSd8lb4Jzy5FW6ljh3SZpoCLAkfmKfqeGZ_OP18SLobIIHbQW1b4AaaUqdl763Kt5x4_J6b2WJEVEOoiyQi7xNHaTTyAzDhh9lj8MbjJ1djJ8umEiYP6lPcnnJ8QXZS3f1bkzg/w298-h400/zz3.jpg" width="298" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zbup2q79dEszaBZfbBIrnyYYJVACCiqTk3SPnUlykpkGaqU6A0iJ_i8kC3J576HYRFDyXYwzs_-66N3x1kl0Zl66ADrcihtJs4bKE7HODxDks9-xYdRvymDWeE_NVZRMjzliPImh2jXbjTJb9ZuSSZuQTtGeZ55womnnpcMdNcGaJuWysKp5Xnp5EQ/s1205/zz4%20(2).jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="763" data-original-width="1205" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zbup2q79dEszaBZfbBIrnyYYJVACCiqTk3SPnUlykpkGaqU6A0iJ_i8kC3J576HYRFDyXYwzs_-66N3x1kl0Zl66ADrcihtJs4bKE7HODxDks9-xYdRvymDWeE_NVZRMjzliPImh2jXbjTJb9ZuSSZuQTtGeZ55womnnpcMdNcGaJuWysKp5Xnp5EQ/w400-h254/zz4%20(2).jpg" width="400" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Place the slices, single layer on a parchment lined baking sheet and lightly brush or spray with oil of your choice, I like olive oil.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKw8OCvjloSfK2qRbRbQNpUauljgixIFM8CtqGxR1vCZSYrXiOo1GfUE7gSCz8Qr28Akajvc3qlv6M_iZ4yAB5syi8SyVbaKSDqRIiiHUwLxYhx-DsFTZCVAzRQj6WZc8UO7n0HenVtioyQnUG9la9nUfcmu3mD_rNCZAffpNzpjPMde9SEG2OSBt0Q/s1280/zz5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1003" data-original-width="1280" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKw8OCvjloSfK2qRbRbQNpUauljgixIFM8CtqGxR1vCZSYrXiOo1GfUE7gSCz8Qr28Akajvc3qlv6M_iZ4yAB5syi8SyVbaKSDqRIiiHUwLxYhx-DsFTZCVAzRQj6WZc8UO7n0HenVtioyQnUG9la9nUfcmu3mD_rNCZAffpNzpjPMde9SEG2OSBt0Q/w400-h314/zz5.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Sprinkle the oiled slices with spices. </span><span style="font-family: verdana;">Be careful with salt, these are so thin that it is easy to use too much salt so go lightly.</span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTldRfg0AUYx-xDRLxgo93o2Jf1hECznbO0PL7nWxvkGYkIhsfHbUtYgB1ffQikMxWbWF_ZZiLyiojWcNhw_rDE5Bg4p6yqBy-8K0HywwdNxs8plQKErqvnAavep7IP4H2aBgTx_ruFyWO8RdANu7M7DMoalj1kqaVka4xOvo2OMK9OBlhMDIcY1GzRg/s1280/zz6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="927" data-original-width="1280" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTldRfg0AUYx-xDRLxgo93o2Jf1hECznbO0PL7nWxvkGYkIhsfHbUtYgB1ffQikMxWbWF_ZZiLyiojWcNhw_rDE5Bg4p6yqBy-8K0HywwdNxs8plQKErqvnAavep7IP4H2aBgTx_ruFyWO8RdANu7M7DMoalj1kqaVka4xOvo2OMK9OBlhMDIcY1GzRg/w640-h464/zz6.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sChPaTlfd1qop5oV5a8a2oaGeDDt9J3Wa5pyNg153AtsV_aRByYwEX24gOqHF4ylejXxOWizzV1RbM6ClBVlPJ3DHazrUgMh_QaevV5Addg_82ef27UcymbXJlNehy0z7cSiPZSMm4gMUV1681nT53Uy2eQAVB8CJk5jAyo7L6_lPwKlNBXymY-Rng/s1280/zz7.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1088" data-original-width="1280" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sChPaTlfd1qop5oV5a8a2oaGeDDt9J3Wa5pyNg153AtsV_aRByYwEX24gOqHF4ylejXxOWizzV1RbM6ClBVlPJ3DHazrUgMh_QaevV5Addg_82ef27UcymbXJlNehy0z7cSiPZSMm4gMUV1681nT53Uy2eQAVB8CJk5jAyo7L6_lPwKlNBXymY-Rng/w640-h544/zz7.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><p><span style="font-family: verdana;">There are several ways to handle the baking. Low and slow or higher temps for shorter times. I bake in a low oven, 250 degrees until light browned and crisp. Depending on the thickness and moisture content this can take several hours. I turn mine after the first hour or so and sprinkle with spices on the second side. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMvOeHMj-E8mnTCmbIs4Q-UOh3O82O80CPNCvswt3PO4b09g8ahOe0EDs_agAnqJQZhUQaIQT0qEDnWqo1_uYUKXS4RwbsK4Y5i2z8X3vw14EqFORNHrtaNff-4F1WrNXCQd0_ewmwfPwaR5wDJvpFYnaSdZ-uw3ENZ6PSr2wUYD-gLGQdVaFDkjwYA/s632/zz8%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMvOeHMj-E8mnTCmbIs4Q-UOh3O82O80CPNCvswt3PO4b09g8ahOe0EDs_agAnqJQZhUQaIQT0qEDnWqo1_uYUKXS4RwbsK4Y5i2z8X3vw14EqFORNHrtaNff-4F1WrNXCQd0_ewmwfPwaR5wDJvpFYnaSdZ-uw3ENZ6PSr2wUYD-gLGQdVaFDkjwYA/s320/zz8%20(3).jpg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"> You can do a high temperature, 400 degrees, and follow the same procedure just be sure to keep a good eye on them so they don't burn as they can go from crisp to burnt quickly. <br /> If you have uneven slices, you can remove the thinner ones that get toasty faster and return the thicker ones to the oven until finished. You can also do them in an air fryer for about 10 minutes but you can only do a few at time, the oven works better if you have a larger amount.</span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeLwo9jvepvjEzT6lnlLAZK6MznC8ZGy8Mw-tdc8gnMZX0XzQ_KGvQJ5HeR-73rYB7ACF-w_Ga6S7PtLkTGGNxiRR5h6lwIDBrXIeUVZhKcMnH0uGoJdRMCbKpAGzKMxCvDlxhO5F65SiTGZJiHKCxMe4iAppb0qs0Iq4FXW_xXy7CKasrmZ0EQaTVA/s1280/zz9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1260" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeLwo9jvepvjEzT6lnlLAZK6MznC8ZGy8Mw-tdc8gnMZX0XzQ_KGvQJ5HeR-73rYB7ACF-w_Ga6S7PtLkTGGNxiRR5h6lwIDBrXIeUVZhKcMnH0uGoJdRMCbKpAGzKMxCvDlxhO5F65SiTGZJiHKCxMe4iAppb0qs0Iq4FXW_xXy7CKasrmZ0EQaTVA/w630-h640/zz9.jpg" width="630" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">Store in air tight containers, I like glass jars. Hope you give it a try and enjoy!</span></p><p><span style="font-family: verdana;">Thanks for visiting,</span></p><p><span style="font-family: verdana;">Bonnie</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCKnDmExf640_Jag_Ir34YAF4y4tZwQpNcp_eigyV9bd3TBzcNqMb8fqk-1yDX6OyeeDoQW2fl_XHeFbYIrqhrGUlNVWw_lnoPp7gDOtDHzVxFkwu7gh8DpuNkl-wDQwL7Wi8L53zHSfv7jtHliUAcxIVxWepjhnz5Q_1XFvuM0kLc6qjUSkDZHCJ3A/s692/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="692" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfCKnDmExf640_Jag_Ir34YAF4y4tZwQpNcp_eigyV9bd3TBzcNqMb8fqk-1yDX6OyeeDoQW2fl_XHeFbYIrqhrGUlNVWw_lnoPp7gDOtDHzVxFkwu7gh8DpuNkl-wDQwL7Wi8L53zHSfv7jtHliUAcxIVxWepjhnz5Q_1XFvuM0kLc6qjUSkDZHCJ3A/w640-h468/unnamed.jpg" width="640" /></a></div><br /><p><br /></p></div></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-48591834796798477222022-03-05T13:42:00.022-05:002022-03-05T14:04:08.051-05:00Sprouting at Home<p><span style="font-family: georgia;"> </span><span style="font-family: verdana;">Hello Friends,</span></p><p><span style="font-family: verdana;">Sprouts are the germinated seeds, young plants on their way to full growth. They provide great nutrition, flavor and crunchy texture to salads, soups, sandwiches and dips.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijJKU9OYXnf5xefYIGZ3o4v41GYpgxpXvL3MBlIhXRV1HrLWarkn2Ybec5gYLAfrQ53iwHphQ8HEczKmakXuZE8ftb2AwROMCPQtgMDyEhU440drpZrqHl_H7XnJaYrDvpWsuHrk0y1H5Gi_LLDV0ASnHTXwlsCmEX5ONq4cqRE0R6ze90k80-w-1Tuw=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="900" height="494" src="https://blogger.googleusercontent.com/img/a/AVvXsEijJKU9OYXnf5xefYIGZ3o4v41GYpgxpXvL3MBlIhXRV1HrLWarkn2Ybec5gYLAfrQ53iwHphQ8HEczKmakXuZE8ftb2AwROMCPQtgMDyEhU440drpZrqHl_H7XnJaYrDvpWsuHrk0y1H5Gi_LLDV0ASnHTXwlsCmEX5ONq4cqRE0R6ze90k80-w-1Tuw=w640-h494" width="640" /></a></div><p></p><p> <span style="font-family: verdana;">You can find sprouts in grocery stores and farmers markets. Sprouting at home is easy, economical and a fun project to satisfy that gardening bug when the weather isn't agreeable to gardening outside.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJvo6jFj6emAIhoqLN4cmrV0fqLV0PhrRzgQijtXPiXJMoy-DlSET0i2UVB93wKVI_pa-oYYOefJYP_xOBbNvNqX2pxwoY39mTcckAh9GMk2PBjrm-BGJPuueB1UWW53QwdzgqJ9JulkKDBeVs7z0iNrMyoBbpIL317WFsyfHYwsdF6HlH9KhH2DtQGQ=s701" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="698" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJvo6jFj6emAIhoqLN4cmrV0fqLV0PhrRzgQijtXPiXJMoy-DlSET0i2UVB93wKVI_pa-oYYOefJYP_xOBbNvNqX2pxwoY39mTcckAh9GMk2PBjrm-BGJPuueB1UWW53QwdzgqJ9JulkKDBeVs7z0iNrMyoBbpIL317WFsyfHYwsdF6HlH9KhH2DtQGQ=w638-h640" width="638" /></a></div><p></p><p><span style="font-family: verdana;"> I use organic seeds from reliable sources ready for food safe sprouting. You can find wide varieties of great seeds at some bulk food stores or on line sites. I keep an assortment of single variety and mixes - Mung beans, alfalfa, adzuki, cabbage, chives, red clover, beet, fenugreek, garbanzo, lentil, mustard, peas, radish, wheat and black sunflower. Find a supplier that offers a variety starter pack so you can try various sprouts and determine your flavor favorites - mild, peppery, spicy, crunchy, colorful - quality suppliers will offer the information on each type.</span></p><p><span style="font-family: verdana;">It is important to follow good hygiene practices. Be sure to clean all equipment with hot soapy water or run them through the dishwasher and of course, clean hands and work area are important. </span></p><p><span style="font-family: verdana;">You can make your own sprouting jars with fine mesh screens, cheesecloth, plastic canvas or even punching holes in a metal lid. I have lids that fit wide mouth canning jars. During the sprouting process you want to keep the jars upside down with raised lids or on an angle so any excess moisture drains off. </span><span style="font-family: verdana;">Using quart canning jars are good because they are long and wide giving lots of room for the seeds to sprout with air circulation. Avoid a small jar where all the seeds are cramped together.</span></p><p><span style="font-family: verdana;"> In you use clean quart jars, place one to two tablespoons of seeds in the jars. If you want more you will need larger jars. To start, rinse the seeds well and drain. Then cover the seeds with about 2 inches of room temp water. You always want to use room temp water, too hot or too cold may cause issues. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLY2_1JGoMCdfBGyK2pdZGeJVQqdwAo4Izkdl5LzII6alsU13RFFCpxED2y3ZQHkxqQNGzLg4p3GvBKxbHs-rvtx8gWUhoBn6wH26HT-U02NaKLFKiKlRnii9z5PMttCcHZDckeEsqQY4rFTYcRuUOFH4jP_xRPZMVX6b9IfSHA3wHoM2qb4GnnkNJ8w=s900" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="809" data-original-width="900" height="576" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLY2_1JGoMCdfBGyK2pdZGeJVQqdwAo4Izkdl5LzII6alsU13RFFCpxED2y3ZQHkxqQNGzLg4p3GvBKxbHs-rvtx8gWUhoBn6wH26HT-U02NaKLFKiKlRnii9z5PMttCcHZDckeEsqQY4rFTYcRuUOFH4jP_xRPZMVX6b9IfSHA3wHoM2qb4GnnkNJ8w=w640-h576" width="640" /></span></a></div><p><span style="font-family: verdana;">The seeds need to be soaked in water for about 8 to 12 hours first to hydrate the seeds and encourage the start of the germination process. After the first soak, keep the jars in a light and airy spot during the sprouting process, but not in direct sunlight. Sprouting works best somewhere cool and with consistent light levels, such as a north facing window sill or counter out of the sun. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQiHZHpEAtGnkQak-ZyWdzEWC69mgdl7ku1hFG-ddxdSpx0xLDsvZzb9D2m-MSRkFGR9aOxzAGwLU59IbiRxXRi1gx9fjcpYsQJFiME960nYc5zSgsCaqEjdwSfIe7sSY2lAvOwY4nN_Lb24vO0PsnG0Vf4DGxhab2-CdzqE0MYvCEi0KoSrid1elLwg=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="900" height="532" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQiHZHpEAtGnkQak-ZyWdzEWC69mgdl7ku1hFG-ddxdSpx0xLDsvZzb9D2m-MSRkFGR9aOxzAGwLU59IbiRxXRi1gx9fjcpYsQJFiME960nYc5zSgsCaqEjdwSfIe7sSY2lAvOwY4nN_Lb24vO0PsnG0Vf4DGxhab2-CdzqE0MYvCEi0KoSrid1elLwg=w640-h532" width="640" /></a></div><p style="text-align: center;"><span style="font-family: verdana; font-size: x-small;">Multi grain bread, grilled chicken breast, tomatoes, onion and alfalfa sprouts with a side of pickle.</span></p><p></p><p><span style="font-family: verdana;"> Once you’ve soaked your seeds, rinse and drain them several times. Then you will rinse and drain them 2-3 times a day to keep them moist but not wet. It is important that you rinse and drain your sprouts frequently to help avoid bacteria build-up. Growing sprouts should be kept at cool room temps of 65 to 70 degrees because the temperature needs to be high enough to encourage germination, but not too high to cause bacteria or mold to grow. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOa7EEb1cdF1vnTVU8Sk4lkzwZssHrx5G_h0GMkd977OfGPohk_tfb0dDv0O8Q4Sa_dhG8RPzjG7ldKQtDoh8RPsQDjBvljLCPGWC5Yna3_5fkEsVRtNAZVRJTGSsO8bmTREQGVsUfX_ek9sXYbUbwaoW9H0rOJD34hBBjqWNvQE1mNsuU5AST9cixHw=s1215" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="1215" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOa7EEb1cdF1vnTVU8Sk4lkzwZssHrx5G_h0GMkd977OfGPohk_tfb0dDv0O8Q4Sa_dhG8RPzjG7ldKQtDoh8RPsQDjBvljLCPGWC5Yna3_5fkEsVRtNAZVRJTGSsO8bmTREQGVsUfX_ek9sXYbUbwaoW9H0rOJD34hBBjqWNvQE1mNsuU5AST9cixHw=w640-h580" width="640" /></a></div><br /><span style="font-family: verdana;">Note how the seeds are distributed along the sides of the jar. This keeps them from bunching up together at the bottom which allows good air circulation and avoids problems with too much moisture causing the seeds to spoil. The jar that is tilted contains larger peas and beans so they don't stick to the sides of the jar so I shake it to spread them out as best I can and store tilted. I do this each time I rinse and drain - 3 times a day.</span><p></p><p><span style="font-family: verdana;">Keep the seeds relatively spread out by shaking the jar allow the seeds to spread out and allow good airflow. When draining, be sure to shake and tap your container to remove as much excess water as possible and spread the seeds around the surface of the jar.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhT6LjG9nAfAzhOOWYxl4Xs4vVVkmdALxl9t5kUkki54-C39ibunUN8aZQpmRa4PiOHxVxHieEn9YAvwSmWvir9yRZi7NmYmzkxNuVOwm6zSiqoXJiK9TD0sg3UdqJZDhi53PZS9szxg8RlNMy-9q2HW42tAxirtSUDhJpooDb7jebBoepOJPnONI0uWQ=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="900" height="474" src="https://blogger.googleusercontent.com/img/a/AVvXsEhT6LjG9nAfAzhOOWYxl4Xs4vVVkmdALxl9t5kUkki54-C39ibunUN8aZQpmRa4PiOHxVxHieEn9YAvwSmWvir9yRZi7NmYmzkxNuVOwm6zSiqoXJiK9TD0sg3UdqJZDhi53PZS9szxg8RlNMy-9q2HW42tAxirtSUDhJpooDb7jebBoepOJPnONI0uWQ=w640-h474" width="640" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: small;">Spicy ramen with lentil, green pea, mung bean and wheat sprouts.</span></div><span style="font-family: verdana;"><div style="text-align: center;"><br /></div></span><p></p><p><span style="font-family: verdana;">Day two, sprouts are germinating. 2 tablespoons of seeds like alfalfa, clover, broccoli can yield the quart jar filled while large legumes like peas, beans and lentils will sprout and expand a little but not fill the jar.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjCfoxmGmvlMIE-zErOaPAMCA05d_eN_eiroK4sH0qwKV6uiOZ1KJop10QvoICPBy9AJeeLcsjgbYkHdYeHm_LsQU-GmXaEXp-WnOEG3T69IMaFv5XpyfB2jycVwtC4zLCbh1gEUxY9iUvbpHZepABJMbFZAObsGSclilawq0TFNwb-SWl2-3DR9f5DQ=s838" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="612" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjCfoxmGmvlMIE-zErOaPAMCA05d_eN_eiroK4sH0qwKV6uiOZ1KJop10QvoICPBy9AJeeLcsjgbYkHdYeHm_LsQU-GmXaEXp-WnOEG3T69IMaFv5XpyfB2jycVwtC4zLCbh1gEUxY9iUvbpHZepABJMbFZAObsGSclilawq0TFNwb-SWl2-3DR9f5DQ=w468-h640" width="468" /></a></span></div><p><span style="font-family: verdana;">Home-grown sprouts such as peas, beans and lentils will be ready to eat in around 3 to 4 days, when a small shoot is just visible. Sprouts such as alfalfa, clover, beets, broccoli or radish are generally harvested when about an inch long and will be ready to eat in around 4 to 6 days. You can test the sprouts through the process to see the stage you like best. If you prefer the sprouts to "green up" a little you can provide brighter light on the last day or so. You can allow the first tiny "leaves" to develop before harvest but don't let them go too long, just test them to see what you like best.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyAxQaikC9cXxxbtiK8uD5XbG__hZfA6SJv_Kf7PQseb4EfzPxw53TyQJsqq7jyLMcEDpWvDY-WYp2aGsQocwFn4u7cEjuMs_LQVU4GOhMERHdAZX2sof2U6dHP2y1sZFFn1xi9jxcEbqSyZtodeMzVxqRjpHCTrl3wOjB9ivQfDmxr3p7qCbbEhm5WA=s955" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="760" data-original-width="955" height="510" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyAxQaikC9cXxxbtiK8uD5XbG__hZfA6SJv_Kf7PQseb4EfzPxw53TyQJsqq7jyLMcEDpWvDY-WYp2aGsQocwFn4u7cEjuMs_LQVU4GOhMERHdAZX2sof2U6dHP2y1sZFFn1xi9jxcEbqSyZtodeMzVxqRjpHCTrl3wOjB9ivQfDmxr3p7qCbbEhm5WA=w640-h510" width="640" /></a></div><p></p><p><span style="font-family: verdana;">To harvest, give the sprouts a final rinse and drain thoroughly on muslin, tea towel or paper towels. Then, put them in a salad spinner or pat them dry before transferring them to the fridge. I like to store them in glass dishes with tightly sealed lids. Sprouts should not be stored wet.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGz4zRXyABwNr556RNrmOrBN41hW0fwE6u8ys27cDZR_w-EVpWEZLqyX5K6WK_AIsHxRtxHNYHS-2f4ixBBNWi9e2AiB_SqO4KTU5ANr6BfaWW7SBNGfysLt0TLmOP_YJP5LxyVGd_UDuUf9atQsow037k5Yk3ZVdJ4VFcuskG31ACBLfY1eoYKcc-Jg=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="708" data-original-width="900" height="504" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGz4zRXyABwNr556RNrmOrBN41hW0fwE6u8ys27cDZR_w-EVpWEZLqyX5K6WK_AIsHxRtxHNYHS-2f4ixBBNWi9e2AiB_SqO4KTU5ANr6BfaWW7SBNGfysLt0TLmOP_YJP5LxyVGd_UDuUf9atQsow037k5Yk3ZVdJ4VFcuskG31ACBLfY1eoYKcc-Jg=w640-h504" width="640" /></a></div><div style="text-align: center;"><span style="font-family: verdana; font-size: small;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: small;">Whole grain toast points with cheeses, meats, veggies and asst. sprouts.</span></div><p></p><p><span style="font-family: verdana;"><span>Home-grown sprouts that are ready to eat will last up to five days if properly stored in the refrigerator. </span><span>If your sprouts start to </span>discolor,<span> look brown, or smell off they should be discarded. </span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhm-d8GditNB72El5qa1mCc8zo6jfzmYfI55zTUxDPfMieIw0_90e2r3jR5_FJ4UBO7hD9UIGHOcIRVX7O-urg6dvKjYck7a9fcMS8-crkqMKdDH4rLSLA8-GCf8BlXAVnfINQ_SbROS7C1eeIMmuJoAKPCVLO7c1s0DRkt8fgI3-BOUhWbFsDCrEYMWw=s909" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="785" data-original-width="909" height="552" src="https://blogger.googleusercontent.com/img/a/AVvXsEhm-d8GditNB72El5qa1mCc8zo6jfzmYfI55zTUxDPfMieIw0_90e2r3jR5_FJ4UBO7hD9UIGHOcIRVX7O-urg6dvKjYck7a9fcMS8-crkqMKdDH4rLSLA8-GCf8BlXAVnfINQ_SbROS7C1eeIMmuJoAKPCVLO7c1s0DRkt8fgI3-BOUhWbFsDCrEYMWw=w640-h552" width="640" /></a></span></div><span style="font-family: verdana;"><span style="font-size: x-small;"><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></span></div><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;">Ham, provolone, campari tomato croissant sandwich </span></span>homemade pickled dill cauliflower & carrots.</div></span></span><p></p><p></p><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCm4eAIu2hJMhT9xkCOESZH0kAcWKpFvmwRtwb4vZqX-3lwuj7AAZsz8petvY12Capd1_lbD1Dr49s2eueFdmXQYygR4x5tejNxDutmCdGna2s_TrGFgixPFmUF7cu3m9iHAHA_5An3pUO846bn7bIuQ8o7SfFa5IW9ZyvwVV-usB5Gn--dwTL9dFrTw=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="884" data-original-width="900" height="628" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCm4eAIu2hJMhT9xkCOESZH0kAcWKpFvmwRtwb4vZqX-3lwuj7AAZsz8petvY12Capd1_lbD1Dr49s2eueFdmXQYygR4x5tejNxDutmCdGna2s_TrGFgixPFmUF7cu3m9iHAHA_5An3pUO846bn7bIuQ8o7SfFa5IW9ZyvwVV-usB5Gn--dwTL9dFrTw=w640-h628" width="640" /></a></div></span><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-small;">Spring mix orange walnut salad with lentil, adzuki, pea & mung bean sprouts, simply dressed with balsamic, olive oil, sea salt and cracked peppercorns. Snickerdoodles, too.</span></span><span style="text-align: left;"> </span></p></blockquote><p><span style="font-family: verdana;"><span>I hope you'll give sprouting a try, easy, delicious and nutritious.</span></span><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"><span>Thanks for visiting,</span></span></p><p><span style="font-family: verdana;">Bonnie</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyZOPI9evkgFiH7gny8MazHWJeg0ldcCh6yDEyWdURTsSpUcv2R9dymJa2Q0fUvXH9zI-0LPNak5e0w716Ua7BaFonGigbtUQraE6ymrq7SLKeCDXWN4YJjotVTabFl1_NeYyrJLfx14kwEtzzL4slah214-Mux3Kz1iFfIfOqIRg0IteF1io00t9ohA=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="660" data-original-width="900" height="470" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyZOPI9evkgFiH7gny8MazHWJeg0ldcCh6yDEyWdURTsSpUcv2R9dymJa2Q0fUvXH9zI-0LPNak5e0w716Ua7BaFonGigbtUQraE6ymrq7SLKeCDXWN4YJjotVTabFl1_NeYyrJLfx14kwEtzzL4slah214-Mux3Kz1iFfIfOqIRg0IteF1io00t9ohA=w640-h470" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjs1dUR5bqRetfHE7V1th95wyG6kVJTJnu2d33uwkz8at-4__T4k0e4XihgM55Z9pu5Oadqs_y3zwtiW1nMFh6Rva7uLH0myjY0m016qccq-GYllnCzx0w0dfjpQ5ObhbVXahucjWe9eDG5ixZbTQzj3pBrsq4Shdsp0dbXp7hV7SVmIxLyNC0WOId6vQ=s900" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="880" data-original-width="900" height="626" src="https://blogger.googleusercontent.com/img/a/AVvXsEjs1dUR5bqRetfHE7V1th95wyG6kVJTJnu2d33uwkz8at-4__T4k0e4XihgM55Z9pu5Oadqs_y3zwtiW1nMFh6Rva7uLH0myjY0m016qccq-GYllnCzx0w0dfjpQ5ObhbVXahucjWe9eDG5ixZbTQzj3pBrsq4Shdsp0dbXp7hV7SVmIxLyNC0WOId6vQ=w640-h626" width="640" /></a><span style="font-size: x-small;"> </span><span style="text-align: left;"><span style="font-size: x-small;"> </span></span><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"> Lemon pepper grilled haddock, alfalfa, clover and bean/legume sprouts with</span><span style="font-size: small;"> lemon poppy seed dressing. </span></div></span><p><span style="color: #2b00fe;">From the Cleveland Clinic:</span></p><p><span style="color: #2b00fe;"> "What are the benefits of sprouts?</span></p><p><span style="color: #2b00fe;">Sprouts are jam-packed with vitamins and minerals, varying from sprout to sprout. Sprouts carry essential vitamins, minerals, fiber and are a great source of antioxidants. For instance, Broccoli sprouts will be loaded with vitamin A, vitamin C, vitamin K, folic acid and they are a really good source of the powerful antioxidant sulforaphane. Sprouts can also carry other nutrients like B vitamins and minerals like phosphorus and magnesium. Plus, they’re low in things like fat, sodium and calories.</span></p><p><span style="color: #2b00fe;">There’s also the appeal of what they can bring to your meal. They bring a variety to your salad, wrap or sandwich, They can add a crunch and even a different flavor besides those health benefits. And that makes them appealing to a lot of people."</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_RC5z0ULquBQuW6KfpEM-IGREG5gdqnTF5RoKC6onAn6UNBv6RrdAv4fkM6CBITkZujOhT7v9nEyb_e8R9BIND38DDab9p68Z1fb_pf2Gpf8CG3T3jV-3wIgsvvyU_QslYY4vXITfwnexhohjiSD9hQMzS56Bovi5XWN4ycD5IE5yeYycEHFuODDYFg=s1280" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1211" data-original-width="1280" height="606" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_RC5z0ULquBQuW6KfpEM-IGREG5gdqnTF5RoKC6onAn6UNBv6RrdAv4fkM6CBITkZujOhT7v9nEyb_e8R9BIND38DDab9p68Z1fb_pf2Gpf8CG3T3jV-3wIgsvvyU_QslYY4vXITfwnexhohjiSD9hQMzS56Bovi5XWN4ycD5IE5yeYycEHFuODDYFg=w640-h606" width="640" /></a></div><br /><span style="color: #2b00fe;"><br /></span><p></p><p><br /></p><p><br /></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-14195005399427401632021-11-16T15:23:00.000-05:002021-11-16T15:23:09.534-05:00Soapsmith's Bacon Cheeseburger Soup<p> <span style="font-family: verdana;">Hello Friends:</span></p><p><span style="font-family: verdana;">Another recipe to share, bacon cheeseburger soup, yummy! You can easily adapt the recipe using steamed broccoli, cauliflower in place of the meats, use sausage, shredded chicken or ground turkey instead of the beef.</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiUJfxwvA2d3U9xwBugOnloIglpvkrnOXAm4gcv2q9CbltOxew25YVFny0q1sYLP47hyZyFHx9sxo-ZaZ2p-oYtnYnIQHEdcAaMocKgnrVgJmZpAvoTg48fNNLmp6hhJkYSdxggRWoh_C/s960/23415408_1917096378306972_5137356889397740699_o+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="666" data-original-width="960" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiUJfxwvA2d3U9xwBugOnloIglpvkrnOXAm4gcv2q9CbltOxew25YVFny0q1sYLP47hyZyFHx9sxo-ZaZ2p-oYtnYnIQHEdcAaMocKgnrVgJmZpAvoTg48fNNLmp6hhJkYSdxggRWoh_C/w640-h444/23415408_1917096378306972_5137356889397740699_o+%25282%2529.jpg" width="640" /></span></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><span style="font-family: verdana;">Soapsmith’s Cheeseburger Soup</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C45Y-RlMZaeq-Kwjio4uWg2RWAj1UTFfDjnaonzN7II1_Te9QZg7IG1I3o3_-b0uMBA3dULVI-ob6clNlCzh2UQAt3BufzCkG-GQJ2lR72HCzM7RIa1an1X0PWau8Ok_cMWlsVwwdhwc/s661/244826324_4823724570971247_2282054368648427781_n+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="636" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9C45Y-RlMZaeq-Kwjio4uWg2RWAj1UTFfDjnaonzN7II1_Te9QZg7IG1I3o3_-b0uMBA3dULVI-ob6clNlCzh2UQAt3BufzCkG-GQJ2lR72HCzM7RIa1an1X0PWau8Ok_cMWlsVwwdhwc/w616-h640/244826324_4823724570971247_2282054368648427781_n+%25282%2529.jpg" width="616" /></a></div><p></p><p><span style="font-family: verdana;">From scratch version: I don’t measure but these are approximate amounts, easy to adapt to your taste</span></p><div style="text-align: left;"><span style="font-family: verdana;">Pound of ground beef (bacon, sausage, turkey - your choice)<br /></span><span style="font-family: verdana;">Small diced onion<br /></span><span style="font-family: verdana;">Shredded carrots one cup or so<br /></span><span style="font-family: verdana;">Finely diced celery one cup or so – optional parsley, basil, spiced like paprika, peppers etc.<br /></span><span style="font-family: verdana;">Salt and pepper to taste approx. 1 tsp salt, ¼ tsp pepper<br /></span><span style="font-family: verdana;">Combine and brown well, drain off excess fats</span></div><p><span style="font-family: verdana;">Add box of chicken or vegetable broth – about 3 cups (you can use beef broth but the final soup may be brownish)</span></p><p><span style="font-family: verdana;">Simmer a few minutes until the veggies soften a little then add about 3 to 4 cups small diced potatoes. </span><span style="font-family: verdana;">Simmer for about 10 minutes more for potatoes to soften but not too much because they will continue to cook as you finish the soup.</span></p><p><span style="font-family: verdana;">Make a roux with 3 tbl melted butter, blend in ¼ cup flour and cook a minute or so until thick. Salt and Pepper to taste, slowly add 1 ½ cup milk and blend well, return to a boil stirring until it thickens.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqukeeNeGjMCPc9idb-lWVb85jKhD3lASLXWlyx9yP8egKg-MDKAuwsLnw7yn8vKhFVmFsa39bTB29SJAQBf902ICi6TVXDJeD_bowZcvxYaqMKaifv1lQ6DLEhP8QRDxwZ5bmJY8y-RdX/s760/sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="760" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqukeeNeGjMCPc9idb-lWVb85jKhD3lASLXWlyx9yP8egKg-MDKAuwsLnw7yn8vKhFVmFsa39bTB29SJAQBf902ICi6TVXDJeD_bowZcvxYaqMKaifv1lQ6DLEhP8QRDxwZ5bmJY8y-RdX/w400-h380/sauce.jpg" width="400" /></a></div><p></p><p><span style="font-family: verdana;"> Blend in 3 cups cheese of your choice (I use Cooper. Clearfield or Kraft Deli Deluxe American because they melt nicely but any cheese will work – most recipes call for Velveeta if you prefer) and add to soup. Return to a simmer and it is ready to serve.</span></p><p><span style="font-family: verdana;">Add optional toppings like steamed broccoli, cauliflower, crumbled bacon, bacon bits, chopped tomatoes, sour cream – whatever you like.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27fq-Nry1QTM3asSWeBFt13M-4ekQ6blCTHFhUaxUGc2Sv5WSrF2DGBL8-oza7Y9NReVlbpotUyCJMdiiNrGatjq5hZdthO48eMXb72SeiAqo0OZqRnfAF4W4b5piVsLJed16Bw-TcOUN/s874/2222+%25282%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="874" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27fq-Nry1QTM3asSWeBFt13M-4ekQ6blCTHFhUaxUGc2Sv5WSrF2DGBL8-oza7Y9NReVlbpotUyCJMdiiNrGatjq5hZdthO48eMXb72SeiAqo0OZqRnfAF4W4b5piVsLJed16Bw-TcOUN/w640-h440/2222+%25282%2529.png" width="640" /></a></div><p></p><p><span style="font-family: verdana;">Quickie version – the bulk food stores have bacon cheeseburger soup mix. Super easy just follow the directions on the package. You can make it with or without the ground beef, add extra potatoes, broccoli or whatever you like. I usually make it thinner by adding a little more liquid if I am adding beef, turkey or chicken, potatoes, broccoli etc. Locally you can find it at Zimmerman’s or Village Pantry. It is very good for a quick dinner.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnqtW6Be-_ciam_icOhpI69Lyc-e0aWokx3KaxY23HI_OpgOROC8m71wSjSQEdJOVsHhhei77uJs51k2b5axFXygpOccZEXFfnZ9h_AJ4vEITuBVQjwK_LP_zZ6gCFxnD1MGWqJBeGRcb/s694/11111+%25282%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="694" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnqtW6Be-_ciam_icOhpI69Lyc-e0aWokx3KaxY23HI_OpgOROC8m71wSjSQEdJOVsHhhei77uJs51k2b5axFXygpOccZEXFfnZ9h_AJ4vEITuBVQjwK_LP_zZ6gCFxnD1MGWqJBeGRcb/w640-h468/11111+%25282%2529.png" width="640" /></a></div><p><br /></p><span style="font-family: verdana;">Serve with a nice salad, some fresh fruits, homemade croutons, garlic bread or even in a bread bowl. Enjoy!</span><p></p><p><span style="font-family: verdana;">Thanks for visiting,</span></p><p><span style="font-family: verdana;">Bonnie<br /><br /></span></p><div><br /></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-31628684965656985362021-09-12T14:08:00.002-04:002021-09-12T14:10:25.965-04:00Beeswax Belsnickles, Nativities, Father Christmas<span face=""verdana" , sans-serif">Hello friends,</span><br />
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<span face=""verdana" , sans-serif"><a href="https://www.alleghenyhearth.com/product-page/father-christmas-victorian-beeswax-figure" target="_blank"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgyKpgko1GjBH_k9BMf8fXfmwaAz7e1o33yLZpyY9dhEMoFuHif5h3auO3N3WcoAocTp0j3d45XFbx3fscRun5KOIoN0wgohx93nMq770zFw7LoV7y6x37P2jIcQEAaAQBgLTu69Vj7xd/s640/100_1803.jpg" width="640" /></a></span><span face=""verdana" , sans-serif"><a href="https://www.alleghenyhearth.com/product-page/father-christmas-victorian-beeswax-figure" target="_blank">Victorian Father Christmas</a></span></div>
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<span face=""verdana" , sans-serif"> Today I want to share my beeswax ornies and belsnickles. </span><br />
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<span face="Verdana, sans-serif"> The age old craft of casting wax into holiday treasures has been handed down through the generations. German chocolatiers and bakers took great pride in their beautiful molds. They wanted to display their chocolate in the windows to attract customers but the heat melted the chocolate so they cast them in beeswax which has a high melt point. </span><div>
<span face="Verdana, sans-serif"><br /> Over the years, they created beeswax ornaments using their intricate hand carved chocolate and cookie molds. Beautiful examples 300 years old, can be found in museums in throughout Europe. Beeswax figures dating over 3000 years have been found in Egypt. The beeswax still carries the honey fragrance and remains pliable.</span></div><div><span face="Verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="358" src="https://www.youtube.com/embed/5zyYYr9Ih7I" width="525" youtube-src-id="5zyYYr9Ih7I"></iframe></div><br /><span face="Verdana, sans-serif"><br /></span></div>
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<span face="verdana, sans-serif"> Your Allegheny Hearth handmade beeswax ornament should last a lifetime. The beeswax often develops a "bloom" a whitish dusting, this is a natural process. Some enjoy the rustic bloom and leave it develop or you can remove it with gentle buffing, light application of heat from a blow dryer or wash it away - just be careful, not too hot or you will melt the detail.</span><br />
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<a href=" https://www.alleghenyhearth.com/product-page/stern-belsnickle-father-christmas-beeswax-figure" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="500" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqPLstEgA4EtX0_ZhrOeJOhgEjGOlGrlzZnBcLIbH8mRn8lX4iJny98wDdiL0a5xGsLEVdkKvjm2gAwSx9B4sNr_AE-OtT1I7NWZzPS5RxhT7posUC3vomZh6LziXx3rfc17aM8xqQ4Gh/s640/--30000--9236_product_1301262241_thumb_large.jpg" width="640" /></a></div>
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<a href="https://www.alleghenyhearth.com/product-page/stern-belsnickle-father-christmas-beeswax-figure" target="_blank"><span face=""verdana" , sans-serif">Old World Stern Father Christmas Santa</span><br /></a>
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<span face=""verdana" , sans-serif">Exquisite presentations of Father Christmas and holiday images captured in pure natural beeswax. These intricately detailed figures will grace your holiday decor with charm and a delightful light honey kissed scent that emanates from the natural bees wax, no fragrance added.</span><br />
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<span face=""verdana" , sans-serif"><a href=" https://www.alleghenyhearth.com/product-page/belsnickle-beeswax-santa-figure" target="_blank"><img alt="Traditional German Style Belsnickle Santa" border="0" data-original-height="786" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-t9HWg-FFdrdzS3LihjqUz-0e6Vtrbeeacwl0DySsLX5fv_ms0XpgIqvCRYR5q2nnweXoYThGmzvKvlFgPKjE7tVYAaDddN9scZLSq84Qo16WqVQWUGI8sg64BySEF53gVXwBKDf4IAw/s640/100_1490.jpg" width="488" /></a></span></div>
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<a href="https://www.alleghenyhearth.com/product-page/belsnickle-beeswax-santa-figure" target="_blank"><span face=""verdana" , sans-serif">Traditional German Style Beeswax Santa Belsnickle</span></a></div>
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<span face=""verdana" , sans-serif">The Belsnickle is an old tradition of a stern Santa who delivered coal and switches to all the naughty children, thus the muse for these pieces. </span><span face=""verdana" , sans-serif">An old world custom is to rub the belsnickle with dark spices like clove, allspice and cinnamon. This creates a dark black belsnickle and adds another fragrance profile to the honey scent.</span><br />
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<a href=" https://www.alleghenyhearth.com/beeswax-santas-nativity" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span face=""verdana" , sans-serif"><img border="0" data-original-height="800" data-original-width="789" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOfvzo-UC5oRAMZZKR3itoyDDjH0idZjf65LPhcuLX1bN5zWBUnJg1jtwKYXhsEBSyxUU2b2oy9txMO7jdorTce2kzob41yyGFDOPdWHufj9QLq4hd1diVXcJLLC6yCfONB-Sc717UTaV/s400/100_1499.jpg" width="393" /></span></a></div>
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<span face=""verdana" , sans-serif"><a href=" https://www.alleghenyhearth.com/product-page/pere-noel-beeswax-santa-figure" target="_blank"><img alt="Pere Noel" border="0" data-original-height="684" data-original-width="663" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPR2DccMUqltdunPJ_phtnPuQO5T337U4_1lAPIqdhju8rCcVO1GlxLei0MJ7CRdIPN4hZ1JJOidkKRH7WQiYZONqckYkRuQNhXoV0Zv6MgechIG1GIlMnHOACkVCy7Q_qVVlszAhS7i2E/s400/100_1507.jpg" width="387" /></a></span></div>
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<a href="https://www.alleghenyhearth.com/product-page/pere-noel-beeswax-santa-figure" target="_blank"><span face=""verdana" , sans-serif">Pere Noel</span><br /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0rZGcNn00JFbUFtsaOCD9iZQdWsLbLrFbAHRNoSaMIOV4wZXqWEHDCpKrDqg2sI_1rWNSlDWOMSPZofefPEnxZeB9Zb9uZ7MpU2IOmb6VVgV7OpCzXVIz5cMTPWWo22Sl1HJUA3NPth0/s1600/--30000--9236_product_1301262241_thumb_large.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="496" data-original-width="492" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0rZGcNn00JFbUFtsaOCD9iZQdWsLbLrFbAHRNoSaMIOV4wZXqWEHDCpKrDqg2sI_1rWNSlDWOMSPZofefPEnxZeB9Zb9uZ7MpU2IOmb6VVgV7OpCzXVIz5cMTPWWo22Sl1HJUA3NPth0/s400/--30000--9236_product_1301262241_thumb_large.jpg" width="396" /></a></div>
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<span face=""verdana" , sans-serif">Utilizing pure golden beeswax direct from local Amish bee keepers, these hand cast ornament are reminiscent of beautiful European antique chocolate molds. </span><span face=""verdana" , sans-serif">Inspired by the work of the bee. A bee visits 10 flowers to gather a drop of nectar. It takes 10 drops of nectar to yield a drop of honey and 10 drops of honey for every drop of wax. The bee gathers nectar from 1000 flowers to produce just one drop of this precious beeswax</span><br />
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<span face=""verdana" , sans-serif" style="margin-left: 1em; margin-right: 1em;"><a href=" https://www.alleghenyhearth.com/product-page/o-holy-night-beeswax-nativity-plaque" target="_blank"><img alt="Exquisite Nativity Scene Beeswax Springerle" border="0" data-original-height="537" data-original-width="538" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_qeZtk1C06DNbCyW_YbshQeyjZhXnGi6rbEfsW9izOLJwgq86uh-XC0GsiOOwkLNOLytt-FbbLMepLUUMIuedmDKvSUyopZNg3OVx5scltM2Bf3KJeiZLML8Q9VsKf9cicETBqLlxoIJ/s640/Capture.JPG" width="640" /></a></span></div>
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<span face=""verdana" , sans-serif"><a href="https://www.alleghenyhearth.com/product-page/o-holy-night-beeswax-nativity-plaque" target="_blank">Exquisite Beeswax Nativity Scene Springerle Style</a></span></div>
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<span face=""verdana" , sans-serif"> Magnificent natural beeswax manger scene is hand cast in a reproduction old world German Springerle cookie mold. The naturally fragrant Amish beeswax varies in shades of light golden tan to a deep rich brown depending on the wax of the bee. </span><br />
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<span face=""verdana" , sans-serif"> This beautifully detailed rendering of the sacred Nativity features St. Joseph, Mary, the Child Jesus, the Magi, shepherd, cherubs and sheep and comes with a wire easel stand for ease of display.</span><br />
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<span face=""verdana" , sans-serif">The true spirit of Christmas is captured and recreated in warm, fragrant pure beeswax. A lovely adornment to grace your mantel or entice visitors to a quiet little corner table. </span><br />
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<a href=" https://www.alleghenyhearth.com/product-page/jolly-santa-beeswax-figurine" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span face=""verdana" , sans-serif"><img border="0" data-original-height="500" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFSqy2d9maIQDBtoLLrcRza9nHkkO8wMT12KIQV6E_-vyWU8FfLmqOnGfqjiR-3hWqUdGv_eaX7jTmJwuYi0zFq8GolPamwLauJXRZsWptERtKyB6qKR_yvIG6e35hHfjgz4U-in48EwA/s640/--30000--9236_product_1836526448_thumb_large.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zsQOwIr-sYcIPNJpSB7LPOY_7Pgq5Ngzj41XKkWdgcx5b4ecFqURNpR5-1ufZclDpWsdTHBvw7IUuZmEJLtjzK9VR8T_1vWNVENaBVhExaBG06qlagXpZ_SmTqZGXoAdAWGWEXQndznw/s1600/--30000--9236_product_1836526448_6_thumb_large.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img border="0" data-original-height="500" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zsQOwIr-sYcIPNJpSB7LPOY_7Pgq5Ngzj41XKkWdgcx5b4ecFqURNpR5-1ufZclDpWsdTHBvw7IUuZmEJLtjzK9VR8T_1vWNVENaBVhExaBG06qlagXpZ_SmTqZGXoAdAWGWEXQndznw/s400/--30000--9236_product_1836526448_6_thumb_large.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif"><a href="https://www.alleghenyhearth.com/product-page/jolly-santa-beeswax-figurine " target="_blank">Jolly Santa Beeswax Figurine</a></span></div>
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<span face=""verdana" , sans-serif">Beeswax ornies make charming, unique gifts when you want to present a little something that will impress everyone. Great idea for grandparents, teachers, choir directors, pastors, cherished friends and family.</span><br />
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<a href=" https://www.alleghenyhearth.com/beeswax-santas-nativity" style="margin-left: 1em; margin-right: 1em;" target="_blank"><span face=""verdana" , sans-serif"><img border="0" data-original-height="726" data-original-width="653" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxPvUVdFyyTTku3B0cre5HETk8CnRMj_ev4R4_BiaArNMAq8EgtSWo9kOAOOTvH0CDzVzthE8xas_wFcF-ZeVRAQVNEKot91rFp3LQpgCqZRnjJZ9RjAKzQPh1rV8Q27dqyi__0MsYZqN/s400/100_1515.jpg" width="358" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-GjBdDUIJlsBLdAG_1tzkb6bcyiK6rOjoT74RgPS2IRDUfJYWe_AkpxnM2HuyFtYRIY5F3DtXicDE5oGseLxhHnB-FsR_N7KxRTf5gGSaCOrgcYm4oGZWC4HaVuHWwUMIvvhpVB_bTkq/s1600/100_1522.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img border="0" data-original-height="800" data-original-width="694" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-GjBdDUIJlsBLdAG_1tzkb6bcyiK6rOjoT74RgPS2IRDUfJYWe_AkpxnM2HuyFtYRIY5F3DtXicDE5oGseLxhHnB-FsR_N7KxRTf5gGSaCOrgcYm4oGZWC4HaVuHWwUMIvvhpVB_bTkq/s320/100_1522.jpg" width="277" /></span></a></div>
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<span face=""verdana" , sans-serif" style="margin-left: 1em; margin-right: 1em;"><a href=" https://www.alleghenyhearth.com/beeswax-santas-nativity" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="500" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2u1zvgyWUn2RL5B958QWjJE3BsexzOLoiZhmbZlBOPlnV1KgYvvw4VJLwHa6PuleYqCEpcBg0gKsxrN_tnGK5NKuV41HkksubPlC219-m58aZVuirdQW-2qgLYHULZfyxnuW_za_tLIyt/s400/--30000--9236_product_1561804963_thumb_large-1.jpg" width="400" /></a></span></div>
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<a href="http://bonniebartley.wixsite.com/soapsmith/_p/prd4/4657530071/product/beeswax-ornies---angels-%26-more" target="_blank"><span face=""verdana" , sans-serif">Hearld Angel Beeswax Ornie</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R712AvIU14GXMLge1yanQ51Sv6cb_sBg-C3Zo-De0Xje97Ut0TP9S5BDTl1meYJgfHm0UZaB4ZjdgpGNU6wXaJk5YS2Hb-xrTE64t7a7YEr5PiFJa1pe-BAp7G8ePUObGokQW8wlkYHX/s1600/100_1813.jpg" style="margin-left: 1em; margin-right: 1em;"><span face=""verdana" , sans-serif"><img border="0" data-original-height="500" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R712AvIU14GXMLge1yanQ51Sv6cb_sBg-C3Zo-De0Xje97Ut0TP9S5BDTl1meYJgfHm0UZaB4ZjdgpGNU6wXaJk5YS2Hb-xrTE64t7a7YEr5PiFJa1pe-BAp7G8ePUObGokQW8wlkYHX/s400/100_1813.jpg" width="400" /></span></a></div>
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<span face=""verdana" , sans-serif">I offer a full selection of Old World beeswax Belsnickles, Father Christmas, Pere Noel figurines and more, all cast with locally harvested beeswax from the Amish farms of the Cove area of Central Pennsylvania.</span><br />
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<span face=""verdana" , sans-serif"><a href=" https://www.alleghenyhearth.com/beeswax-santas-nativity" target="_blank"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglXPbJbfZWPnnh1ZEtkq0e_vOOKWMv4qbAGFh1qH7zwtnn6Sda2PGWRtxGXRVdxVIsNvX72_YQG8mtkcRW__WOfgQcnDqhCWe9tUPdNGjnzmuNo78Q8YFDKyL3AreeEfAWduG9di0b3SO/s640/100_1806+%25281%2529.jpg" width="640" /></a></span></div>
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<span face=""verdana" , sans-serif">****PLEASE NOTE THESE ARE MADE TO ORDER, POURED FRESH WITH A 48 HOUR CURE TIME. YOUR ORDER WILL SHIP WITHIN 5 DAYS - THANKS!****</span></div>
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<span face=""verdana" , sans-serif">Thanks for visiting,</span></div>
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<span face=""verdana" , sans-serif">Bonnie</span><br />
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-74071284486391619352021-07-04T11:25:00.005-04:002023-07-07T07:46:45.788-04:00Soapsmith's Black Raspberry Cream Pie<p> <span style="font-family: verdana;">Hello Friends,</span></p><p><span style="font-family: verdana;">Early July always means foraging for wild black raspberries. I love them fresh, so sweet and juicy. They make great jelly and jams and here is a delicious black raspberry cream pie with crumb topping. These are black <b>raspberries</b>, not blackberries - two different berries. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgni-ddb4p35ZXYuufXORggQbarKAhk_73LJzabTbhZwlnLqwtDP9yXRM7sfBroeGPmFu7alJJ_J1Qu2H6JqR-o2oopRvNqwksLN4z0dQ9kYw2oU54uou-mlywr_iqfvLK79jQ-vGvPC-U3/s600/baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgni-ddb4p35ZXYuufXORggQbarKAhk_73LJzabTbhZwlnLqwtDP9yXRM7sfBroeGPmFu7alJJ_J1Qu2H6JqR-o2oopRvNqwksLN4z0dQ9kYw2oU54uou-mlywr_iqfvLK79jQ-vGvPC-U3/w640-h446/baked.jpg" width="640" /></a></div><span style="font-family: verdana;"><br />My childhood memories are dominated with gleaning the fields, woodlands, farms and pick your own orchards of wild strawberries, blue berries, raspberries, blackberries, cherries, apples, pears, tomatoes, corn and potatoes. While the wild harvested berries are much smaller than the garden variety tame berries, the flavors are brighter and worth effort. They often carry a tartness that adds to the flavor profile but you can certain get good results with purchased berries instead of traipsing the woods and fields in search of the fruits provided by mother nature. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXg5cpcNGHrNUbxZSMD2m3wrcpYO1EUqVfEQLl3LmAHVWEGacyGQHhr48Bj2B8rP8e2vwrGTV2qeM2-g8oqga3P-1LMs6wswiQERsU17fjengXX9VTrm0pySl1Nyz-XjB6M9TwZ-ihnt8/s402/blackraspberry_01+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="402" data-original-width="367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXg5cpcNGHrNUbxZSMD2m3wrcpYO1EUqVfEQLl3LmAHVWEGacyGQHhr48Bj2B8rP8e2vwrGTV2qeM2-g8oqga3P-1LMs6wswiQERsU17fjengXX9VTrm0pySl1Nyz-XjB6M9TwZ-ihnt8/w584-h640/blackraspberry_01+%25282%2529.jpg" width="584" /></a></div><p><span style="font-family: verdana;">My Dad would often discover stand of the berries on his fishing expeditions and the next day take us along to fill our pots. We would come home, sit at the kitchen table and carefully clean and prep the berries for Mom's jelly. I also remember how much the scratches stung when taking my bath those evenings... ouch! </span><span style="font-family: verdana;">I am lucky enough to have them growing in my own yard along the border of the woods so it is easy picking.</span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSY4opl874ugwcBPEL_m4Bdahj_0cxCG6C1BXspeR86Yp0vmbDjfoKAD_jxSNf4-CpVMh_RIYO87YxN72uXoRNRFR-sHDty57zg6eHe2GZLGAUdOtWPW5zhH5ziGlOzMpXnNZy_J-Uq7_e6jFZc1rFNc7O5RAttFBEJvC6XbqNcm2m10zLHfz569K99fq/s1124/357149883_7036043893078836_8480990006546145015_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSY4opl874ugwcBPEL_m4Bdahj_0cxCG6C1BXspeR86Yp0vmbDjfoKAD_jxSNf4-CpVMh_RIYO87YxN72uXoRNRFR-sHDty57zg6eHe2GZLGAUdOtWPW5zhH5ziGlOzMpXnNZy_J-Uq7_e6jFZc1rFNc7O5RAttFBEJvC6XbqNcm2m10zLHfz569K99fq/w480-h640/357149883_7036043893078836_8480990006546145015_n.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;">Black raspberries are easy to spot as they tend to favor the edges of woodlands and the canes often stretch out to catch the sun. The canes have a dusty, light green color and stand out. They are quite thorny so be prepared for some scratches for your efforts. </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69eC5BzyzLCUXWuSgW6npgqI4HIR1d2WWz67f3l4ceeamNE_nC2VR5g-9NKBM-EGoLEbGwOaHPlAToHtIZR8AY2EED5rAUVv9jsLpGhjdc8Mxmj-uRbYcfqtzChmkIi8_I91AYQhVGq_P/s584/11707724_1131084396908178_6993447119771750286_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="584" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69eC5BzyzLCUXWuSgW6npgqI4HIR1d2WWz67f3l4ceeamNE_nC2VR5g-9NKBM-EGoLEbGwOaHPlAToHtIZR8AY2EED5rAUVv9jsLpGhjdc8Mxmj-uRbYcfqtzChmkIi8_I91AYQhVGq_P/w640-h438/11707724_1131084396908178_6993447119771750286_n.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Look at these beauties, free for the picking!</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2rNRlkVZfRh2r_Nj9YbxTXrdVinc1VmapDCfVOrQ4acgEA1zox_auixuVjUYATs4VYqzrryCJFiik3OzqxcobEZJKTz_awBD5mMqVlOSAkNmuYLeMxLeTUZLplxDXYq-uootEAaQmOgO/s987/pies+%25282%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="987" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2rNRlkVZfRh2r_Nj9YbxTXrdVinc1VmapDCfVOrQ4acgEA1zox_auixuVjUYATs4VYqzrryCJFiik3OzqxcobEZJKTz_awBD5mMqVlOSAkNmuYLeMxLeTUZLplxDXYq-uootEAaQmOgO/w640-h530/pies+%25282%2529.png" width="640" /></a></div><br /><div style="text-align: center;"><span style="font-family: verdana;"><b>Soapsmith's Raspberry Cream Pie</b></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">1 unbaked pie shell </span></div><div style="text-align: center;"><span style="font-family: verdana;">You can make your own from scratch, or use a purchased shell </span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Crust recipe</b>:</span></div><div style="text-align: center;"><span style="font-family: verdana;">3 cups pastry flour</span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 cup lard or sub vegetable shortening</span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 cup cold butter</span></div><div style="text-align: center;"><span style="font-family: verdana;">1 teaspoon salt</span></div><div style="text-align: center;"><span style="font-family: verdana;">1 tablespoon vinegar</span></div><div style="text-align: center;"><span style="font-family: verdana;">up to 1/2 cup ice water</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Combine flour, salt and fats with pastry cutter until evenly crumbly.</span></div><div style="text-align: center;"><span style="font-family: verdana;">Mix the vinegar and water and add drizzle it over the crumbs.</span></div><div style="text-align: center;"><span style="font-family: verdana;">Combine just until it comes together, don't overwork it.</span></div><div style="text-align: center;"><span style="font-family: verdana;">(You can also do these steps in a food processor, pulsing to combine)</span></div><div style="text-align: center;"><span style="font-family: verdana;">Split it into two flattened rounds and chill</span></div><div style="text-align: center;"><span style="font-family: verdana;">Roll out on a floured surface</span></div><div style="text-align: center;"><span style="font-family: verdana;">This makes two bottom crusts or one top and bottom crust.</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;">Gently transfer to your pie and flute the edges. If you are baking</span></div><div style="text-align: center;"><span style="font-family: verdana;">the shell empty, prick the entire surface and bake at 400 degrees</span></div><div style="text-align: center;"><span style="font-family: verdana;">until lightly browned, about 10 minutes. </span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Crumb topping</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;">I use this recipe for all of my fruit pies</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 cup cold butter</span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 cup white sugar</span></div><div style="text-align: center;"><span style="font-family: verdana;">1 cup flour</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Cut with pastry cutter or food processor until crumbly.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Note: you can add spices like cinnamon, lemon zest,</span></div><div style="text-align: center;"><span style="font-family: verdana;">sub 1/2 cup brown sugar for half of the white sugar etc.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b>Blackberry Cream Pie Filling</b></span></div><div style="text-align: center;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: verdana;">4 to 5 cups fresh cleaned black raspberries </span></div><div style="text-align: center;"><span style="font-family: verdana;">4 tablespoons of cornstarch</span></div><div style="text-align: center;"><span style="font-family: verdana;">1 cup sugar (more or less to your taste)</span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 tsp salt</span></div><div style="text-align: center;"><span style="font-family: verdana;">1/2 to 1 tsp cinnamon</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;">1 cup heavy whipping cream</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Optional: lemon zest, nutmeg</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Combine the cornstarch, flour, cinnamon and salt</span></div><div style="text-align: center;"><span style="font-family: verdana;">mix well and dust the berries with the dry mixture</span></div><div style="text-align: center;"><span style="font-family: verdana;">fill the unbaked crust.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjete1xdUuUtW64mty8UI9QU_XvMOLdpdMhPk6SPcS0r5Xr7uksYjf76S0gFsql8uXlnKk4RswUXdF8_nyHytdcEfJBqmDkj9slV6cHMIAPJVlX5phgcluBXZErtwen-d5mZPgjH-JsgqcP/s1000/dustedcrust+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjete1xdUuUtW64mty8UI9QU_XvMOLdpdMhPk6SPcS0r5Xr7uksYjf76S0gFsql8uXlnKk4RswUXdF8_nyHytdcEfJBqmDkj9slV6cHMIAPJVlX5phgcluBXZErtwen-d5mZPgjH-JsgqcP/w640-h640/dustedcrust+%25282%2529.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Pour the heavy cream into the dusted berries.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOJuzLJ10r76Im1SZuLHhUIU3X-PCtphP0WHTw0XM3970UoBPYPh0-tCHCE-ai_-biM64UdR5IE6NHhr61QxrlXvJ-yMgam0TBoUt3F2tsQpT5i3vy-pMAgG9afS2vgJiKgZXfuSXoq-x/s748/creampour.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOJuzLJ10r76Im1SZuLHhUIU3X-PCtphP0WHTw0XM3970UoBPYPh0-tCHCE-ai_-biM64UdR5IE6NHhr61QxrlXvJ-yMgam0TBoUt3F2tsQpT5i3vy-pMAgG9afS2vgJiKgZXfuSXoq-x/w598-h640/creampour.jpg" width="598" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana;">If necessary, gently move the berries to distribute the cream evenly.</span> </div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHanoXsikVp-iJq7E3E4jbNrebcZrBNL_jXkV3gZwJ8lY4ptZNLwtDkwFogXZ-lB47_cgzVIi9-4pThefup723gcMJRKoTq9A6ZO1ekn_n3I1b20zzcxTfjg5fwTLWVXfY9g7BtPRrFrY/s756/filled1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHanoXsikVp-iJq7E3E4jbNrebcZrBNL_jXkV3gZwJ8lY4ptZNLwtDkwFogXZ-lB47_cgzVIi9-4pThefup723gcMJRKoTq9A6ZO1ekn_n3I1b20zzcxTfjg5fwTLWVXfY9g7BtPRrFrY/s320/filled1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Top with the crumb topping and bake at 375 until bubbly and golden brown, about 45 minutes. Note: this pie often overflows so I always bake my fruit pies</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"> on a drip catcher.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpY0yR03NGNYY2d3w3nVRLBJyizibjrXfnfdTvST3oggDC1LJmqYy1CFR8nfqp2_ls9-SpgOgiM9Yb4_fGm6bwrg_l0cUHTHwN708hMWuqur47pS7JtyECA9fyD845uutyoHgmvb7SioCm/s405/23755280_1930382893644987_582632580188234609_n+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="248" data-original-width="405" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpY0yR03NGNYY2d3w3nVRLBJyizibjrXfnfdTvST3oggDC1LJmqYy1CFR8nfqp2_ls9-SpgOgiM9Yb4_fGm6bwrg_l0cUHTHwN708hMWuqur47pS7JtyECA9fyD845uutyoHgmvb7SioCm/w640-h392/23755280_1930382893644987_582632580188234609_n+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><span style="font-family: verdana;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJu4i3HUHYlOH1gsGWNjOnMAyLrZ68pMOOjruZrLhTcfHB-5UfW7WiPGyYY9B1QmnkBH2wmh0byJnlsQ9vdgsWZ9FHhhnUCoKHXADnLZMWGKwyLkP0hDBJ8X2IvkM-hQwF4IOIGz8l8nY/s511/drip.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="421" data-original-width="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJu4i3HUHYlOH1gsGWNjOnMAyLrZ68pMOOjruZrLhTcfHB-5UfW7WiPGyYY9B1QmnkBH2wmh0byJnlsQ9vdgsWZ9FHhhnUCoKHXADnLZMWGKwyLkP0hDBJ8X2IvkM-hQwF4IOIGz8l8nY/s320/drip.JPG" width="320" /></a><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Cool completely before cutting and enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGGwf038XNfSoEIQHSlcGlPp1A5OGTksCM7DvHnlcOXLc_tOJyHoBcoy8x_JaXzSuWF-pADGGfiM53qw4hCoENPfa5R-ps50METRYeGEEP1SRb_-bqwK6EvsIKyTHJMYjFvIEH7I72tG0/s580/pie+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="580" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGGwf038XNfSoEIQHSlcGlPp1A5OGTksCM7DvHnlcOXLc_tOJyHoBcoy8x_JaXzSuWF-pADGGfiM53qw4hCoENPfa5R-ps50METRYeGEEP1SRb_-bqwK6EvsIKyTHJMYjFvIEH7I72tG0/w640-h552/pie+%25282%2529.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Thanks for visiting,</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Bonnie</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Blackberry Sage Shea Butter and Silken Therapy Cream</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Smells wonderful!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://www.alleghenyhearth.com/product-page/refined-shea-butter-scented " style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="400" data-original-width="400" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafaxlUZb2Vauoy7VaJr4dTJW0ByjL-KhvjE0Jl3PeOjCOm3T3Sc_uoHWFUlp90hTjjAvsUVkbwt1O7iBkfA1tpEAurVbRqG-rzvxEh70oFld6-_G-I52nqN7MUKTB9iBrr-0dZyqPQGH1/w640-h640/1737105129639432.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><a href="http://AlleghenyHearth.com">AlleghenyHearth.com</a></span></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVJYPou2GGpNJv4Oxv_-QphpFR6YxZZ7hbgi8UK-zW7FEV3mAhajR38xGV6rb4Q8d72akKzI5Hn8vAkG1-AjRz2iYx9spGXZhvD66gm8sn9t9l3x2hC8u7n7PD9vxkU_9YcOb9krXC-pP/s568/100_3126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="568" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVJYPou2GGpNJv4Oxv_-QphpFR6YxZZ7hbgi8UK-zW7FEV3mAhajR38xGV6rb4Q8d72akKzI5Hn8vAkG1-AjRz2iYx9spGXZhvD66gm8sn9t9l3x2hC8u7n7PD9vxkU_9YcOb9krXC-pP/w640-h640/100_3126.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-119769002345600422021-06-04T12:56:00.005-04:002021-06-06T10:21:45.127-04:00Strawberry Time!<br />
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<span style="font-family: verdana;">Hello friends,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaGGrD2UFb2ACzShntd3C0SmDiEeXx1WzUI6HFIS1byTBJHP09ct3sNZCGLC-g_epVEtoE3TrpfquJTyiM0mS1thAy8tLpd-qq03QWayBi_TxfMzv08MmIHUOjrw-mLPcxcAR9r3FNjC0/s1600/berrry2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="469" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaGGrD2UFb2ACzShntd3C0SmDiEeXx1WzUI6HFIS1byTBJHP09ct3sNZCGLC-g_epVEtoE3TrpfquJTyiM0mS1thAy8tLpd-qq03QWayBi_TxfMzv08MmIHUOjrw-mLPcxcAR9r3FNjC0/s640/berrry2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0e-hpKWTpwWmu85Mljslry0nyKl18BPiXabzF4N5RQBhEptPUI8Y_BnQxOQPo1mgOJefIqvBAy_tBxic0XwZ17bLQnoSimkPDdc2ul0ys7GrKu5w3nb0idpBsLhiBfVQ6VdAbN9FXA9B/s1425/DSC03755+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="1425" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0e-hpKWTpwWmu85Mljslry0nyKl18BPiXabzF4N5RQBhEptPUI8Y_BnQxOQPo1mgOJefIqvBAy_tBxic0XwZ17bLQnoSimkPDdc2ul0ys7GrKu5w3nb0idpBsLhiBfVQ6VdAbN9FXA9B/w640-h492/DSC03755+%25282%2529.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="font-family: verdana;">Our local farms offer pick your own strawberry fields, I can't resist. Each June, my Mom and I took my sons to pick berries fresh from the farm. My Mom is no longer able to go but I still enjoy the experience. Nothing can beat that sweet juicy tangy aroma and taste. These are such a treat compared to the flavorless supermarket berries that are shipped in from other states.</span><div>
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<span face="verdana, sans-serif"><br /><span style="font-family: verdana;">Acres of fields of glossy red beauties, filling the air with fragrance,<br /> shining in the summer sun ready for harvest.<br /><br />I picked 16 quarts, it only took a little while. I was home by 10 AM.</span></span></div>
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<span face="verdana, sans-serif"><br /><span style="font-family: verdana;">We always have homemade strawberry shortcake with sweetened biscuits and fluffy mounds of freshly whipped heavy cream enriched with pure vanilla which is the perfect foil for the rich aromatic berries. This dessert was a favorite of my Father-in-law along with my homemade butterscotch and./or apple pies. When I picked the berries, I would let him know and he would come up for dessert which we enjoyed on the terrace. Pap, Tom and Tommy liked theirs with ice cream , the rest of the family preferred fresh whipped cream as the only adornment. <br />I always think of Pap when we savor this seasonal delight.</span></span></div>
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<span style="font-family: verdana;">Here is the recipe for shortcake. You can also do a quicker version using Bisquick, the recipe is on the box and tastes very good, too.</span></span></div><div><span face="verdana, sans-serif"><br /><span style="font-family: verdana;">Soapsmith's Strawberry Shortcake<br /> 2 cups flour<br /> 1/2 teaspoon salt<br /> 1 tablespoon baking powder<br /> 3 tablespoons sugar<br /> 1/2 cup cold butter<br /> 1 egg<br /> 1/2 cup cold half-and-half, whole milk, or buttermilk<br /><br />whipped cream topping <br /> 6 tablespoons sugar <br /> 1 cup chilled heavy cream<br /> 1 teaspoon vanilla extract<br /><br /> Preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Cut in the cold butter until crumbly. Combine egg and half-and-half; pour into flour mixture. Lightly blend with a fork to form large clumps. If needed you can add a little more half-and-half to the bowl if dough won't come together.<br /><br /> Drop into large dollops about 1 inch apart on a baking sheet. Sprinkle with sugar. Bake until golden brown, about 12 to 14 minutes. It is best served warm, you can reheat leftovers in the microwave for a few seconds.</span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVxwu3Z4hZECBbd6DHj1zcQ8gB2T6DCIKXMtISuKn9JP6jVGQRKxRxLjKKLYONZwhOgvYPn3xxvlGKugohkac-wdZVYXJMJ_72BI69S8DTYaNO52E7nhmfE66gegb0ioZ2NHCMhevZb5n/s660/shortcakes+%25282%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="611" data-original-width="660" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVxwu3Z4hZECBbd6DHj1zcQ8gB2T6DCIKXMtISuKn9JP6jVGQRKxRxLjKKLYONZwhOgvYPn3xxvlGKugohkac-wdZVYXJMJ_72BI69S8DTYaNO52E7nhmfE66gegb0ioZ2NHCMhevZb5n/w640-h592/shortcakes+%25282%2529.png" width="640" /></a></div></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"> Hull and slice fresh berries with sugar in a bowl; let stand until sugar dissolves. Beat cream to soft peaks, gradually adding 1 Tb. sugar at a time then vanilla.<br /><br /> Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.</span></span></div>
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;">We have installed a new strawberry planter this year. Hopefully it will keep the berries out of the reach of the rabbits and deer.</span></span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuT95zpcYPfWNXxI5TuKcrW6tSE7TqbRa9oG7a0vJ3qLoXelm33WF3OK2w_nzACUq9jb-IU6VAQXS2p5nskJqQnbfiPMkJ7CLJUGd1aE-P-lGGcrsq63O3wV_yT4zzcvstDSw_mqgOjTL/s613/101312719_3551083404908253_7046414240210485248_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="613" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuT95zpcYPfWNXxI5TuKcrW6tSE7TqbRa9oG7a0vJ3qLoXelm33WF3OK2w_nzACUq9jb-IU6VAQXS2p5nskJqQnbfiPMkJ7CLJUGd1aE-P-lGGcrsq63O3wV_yT4zzcvstDSw_mqgOjTL/w640-h498/101312719_3551083404908253_7046414240210485248_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKfxGZbyuaGQry2ajxankw54kG2F182IPBjWlSTLuCP6BzkyWDFEfXAcoSHAJR2i8PN-egdNl9rTJvnpmh7mYE1SjivjbezPAunUrKzKDELBF34BX2QSnXSsG_QVyLtV7IQ57ncWBykwQ/s800/straw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="729" data-original-width="800" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKfxGZbyuaGQry2ajxankw54kG2F182IPBjWlSTLuCP6BzkyWDFEfXAcoSHAJR2i8PN-egdNl9rTJvnpmh7mYE1SjivjbezPAunUrKzKDELBF34BX2QSnXSsG_QVyLtV7IQ57ncWBykwQ/w640-h584/straw.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAAut64LqZ_pGYURBIlrSBwFiB5_2kwGlvrrXIE9lCG-ip_fXXTEudffW-4GRxGZf4_T9YiBgiuXFZccNLDutYhWBp7XvOJXJqlhwhJGRjgvSROyfwJxJ98ZRIhuz-C-irmUnd0icTIEt/s800/straw2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="800" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAAut64LqZ_pGYURBIlrSBwFiB5_2kwGlvrrXIE9lCG-ip_fXXTEudffW-4GRxGZf4_T9YiBgiuXFZccNLDutYhWBp7XvOJXJqlhwhJGRjgvSROyfwJxJ98ZRIhuz-C-irmUnd0icTIEt/w640-h448/straw2.jpg" width="640" /></a></div><span face="verdana, sans-serif"><br /><br /><span style="font-family: verdana;">The remaining berries will be processed into strawberry jam to preserve the summer sun for the deep dark winters.</span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXe3ECVfBsCFvgL5QXWGEH5iNmH6Dv7GCqaz04sBfaNXY2iBJ5R9yUxFljPQfCXsL83bdIdA_XaADbAupgO_E7oKq-ndxPOdJTp8HJiwfw0v-bXIofxD3a3xxuozyV-Ogtw04TUfr8UJk/s535/wild.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="535" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXe3ECVfBsCFvgL5QXWGEH5iNmH6Dv7GCqaz04sBfaNXY2iBJ5R9yUxFljPQfCXsL83bdIdA_XaADbAupgO_E7oKq-ndxPOdJTp8HJiwfw0v-bXIofxD3a3xxuozyV-Ogtw04TUfr8UJk/w640-h596/wild.jpg" width="640" /></a></div><br /></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"> Wild strawberries make the best jam, they are tart and flavorful - of course they are tiny and require much more effort than tame. You need to locate fields and spend time gathering enough, but the rewards are a fantastic jelly. Many hours of my childhood were spent gleaning the fields of wild berries of all sorts for my Mom to turn into tasty jellies and jams. </span></span></div>
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Soapsmith's Strawberry Jam<br /><br />5 cups prepared fruit (about 2 quarts fully ripe strawberries)<br />1 box SURE-JELL Fruit Pectin<br />1/2 tsp. butter or margarine <br />7 cups sugar, measured into separate bowl<br /><br />Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.</span></span></div>
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Hull and crush strawberries thoroughly, one layer at a time using the bottom of a canning jar to mash the berries. I like my berries to be lightly mashed so the fruit maintains some texture but you can do whatever you prefer. Measure 5 cups of the mashed berries into 6 quart saucepan.</span></div>
<span style="font-family: verdana;"><br />Stir sur jel pectin into prepared fruit in sauce pot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.</span></span></div>
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<span face="verdana, sans-serif"><br /><br /><span style="font-family: verdana;">Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. The water much cover the jars by 1 to two inches, you can add boiling water if needed.</span></span></div>
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<span face="verdana, sans-serif"><br /><br /><span style="font-family: verdana;">Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If the lid springs back, it is not sealed and refrigeration is necessary.</span></span></div>
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<span face="verdana, sans-serif"><br /><br /><span style="font-family: verdana;">Too bad local strawberry season is so short...up next pick your own cherries from the orchard, yum!<br /><br />Thanks for visiting,<br /><br />Bonnie</span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Tiym__8XoOImTNt_Ky2aw08WbFzOgS2w8v-3lJIPNhZSRg0h3qlaH9R_FKbxrrHtIJJSMKcw7ncinkl6cyXqb1gHjAT5NW2lMc2VEeFS-K09pLrMnjP4kAf1K7prZhzMyvg0O5vuw5t/s800/kids.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="800" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9Tiym__8XoOImTNt_Ky2aw08WbFzOgS2w8v-3lJIPNhZSRg0h3qlaH9R_FKbxrrHtIJJSMKcw7ncinkl6cyXqb1gHjAT5NW2lMc2VEeFS-K09pLrMnjP4kAf1K7prZhzMyvg0O5vuw5t/w640-h430/kids.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;">These were the first two berries I harvested from my planter this morning. The biggest ones I ever had. Look at that glossy, deep rich color - so sweet, juicy and delicious and the fragrance is divine.</span></span></div><div><span face="verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLBLD0KvKdj7FBtujlYp4WfBJuXlqC_KcpGkDYV7U6jpsLFDyrlNjbbw1wPIZo3XZLQRcJMKD4tlJQQUwOAcJdvBYWIEOmV1acJD3kLcwChp03ylkdYymDNtC6tfnaj15F5e_wYVx74QM/s583/DSC03750+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="583" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLBLD0KvKdj7FBtujlYp4WfBJuXlqC_KcpGkDYV7U6jpsLFDyrlNjbbw1wPIZo3XZLQRcJMKD4tlJQQUwOAcJdvBYWIEOmV1acJD3kLcwChp03ylkdYymDNtC6tfnaj15F5e_wYVx74QM/w640-h444/DSC03750+%25282%2529.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><br /><div style="text-align: center;">
<a href="http://alleghenyhearth.com/">AlleghenyHearth.com</a></div>
<br />Reader's Comments<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8711/strawberry_time_#"></a><br /><br />By Guest on 01/14/2013 @ 09:59pmJust found your blog. Pictures are great, and the recipe sounds wonderful for strawberry shortcake. Now I'm wanting some, and can hardly wait til June. Think I'll do desert crepes with strawberries and cream this week. That's yummy too!<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/8711/strawberry_time_#"></a><br /><br />By Guest on 06/22/2012 @ 02:29amLooks so good!</span></div>
Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-44423761955828938392021-05-21T18:27:00.000-04:002021-05-21T18:27:21.784-04:00Classic Pressed Garden Flowers<br />
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<br /><span style="font-family: verdana;">Hello friends,</span></span><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-XpWwnkBXNE5qry6y0IC7BcsxxkaijCyK_ZB2JWvz_XTzbZ1_yVtrpstVglPi5mfzLxKt7YZRoYH56c1fCDr1GjLQv2s8wJjhhEsgXjcPpW2glfeTjs47rmV-i1SUtFGxRLYArIiyPF4/s1000/pressingflowers1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="1000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-XpWwnkBXNE5qry6y0IC7BcsxxkaijCyK_ZB2JWvz_XTzbZ1_yVtrpstVglPi5mfzLxKt7YZRoYH56c1fCDr1GjLQv2s8wJjhhEsgXjcPpW2glfeTjs47rmV-i1SUtFGxRLYArIiyPF4/w640-h384/pressingflowers1.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /> The pleasures of a tranquil walk in the garden or wild flower meadow can be captured and preserved with a simple flower press.</span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9YHCgxbv0zAm4jkvWoC3al0zRM7ax_jDQf101Ifvqwg4659HAd8vfZ53blOvWxiEiZp54YcyEb0D75xistiFd2OMQoZYVzG1SvW50t6NN5euFJSM_McNB2xLCJDLLqM4xq5Y-X83H6vF/s1000/cutflowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1000" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9YHCgxbv0zAm4jkvWoC3al0zRM7ax_jDQf101Ifvqwg4659HAd8vfZ53blOvWxiEiZp54YcyEb0D75xistiFd2OMQoZYVzG1SvW50t6NN5euFJSM_McNB2xLCJDLLqM4xq5Y-X83H6vF/w640-h556/cutflowers.JPG" width="640" /></a></div></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"> My spring garden yields wonderful specimens that are perfect for pressing. Pansies, phlox, impatiens, violas and sweet violets are have a natural flat growing pattern that is ideal. Woodland wildflowers are wonderful - violets, buttercups, phlox and daisies are ideal.</span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;">Before pressing:<br /></span><br /><div style="text-align: center;">
<img height="474" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/viola.jpg" width="640" /></div>
<div><span face="Verdana, sans-serif"><br /></span></div><div><span face="Verdana, sans-serif" style="font-family: verdana;">After pressing:</span></div><br /><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri5YeW9cPw9B_FgjM-dvO-rRhXkhUz9n4794fWMLIBqD9w7H_i9aI1SM_abFqITlfyGyL7WOaSrPAkb2abPoeK-VF4ALPQQCQewsxb7i1sBBByv58KNuzIgHqOCvtffftVvnGjZSSI5Nf/s1012/violas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="1012" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjri5YeW9cPw9B_FgjM-dvO-rRhXkhUz9n4794fWMLIBqD9w7H_i9aI1SM_abFqITlfyGyL7WOaSrPAkb2abPoeK-VF4ALPQQCQewsxb7i1sBBByv58KNuzIgHqOCvtffftVvnGjZSSI5Nf/w640-h496/violas.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Herbs can be pressed as well, flat leaved herbs, lavender, lemon balm, chamomile all work well and offer the added bonus of fragrance to your projects.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uA7BY058_v-mqSm8997idQfHl-qIBRiGtkZ30EQyY7eje2b29DS2-d7fhyphenhyphen1nUfNSwRl_XV8041RzTmc90Crqe18OO-8pkn2VAXopFlKlaQbwPluCG7slVwLwWeMnk6xlbe2LD_XLHPHu/s794/pressedlavender+%25282%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="794" data-original-width="794" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uA7BY058_v-mqSm8997idQfHl-qIBRiGtkZ30EQyY7eje2b29DS2-d7fhyphenhyphen1nUfNSwRl_XV8041RzTmc90Crqe18OO-8pkn2VAXopFlKlaQbwPluCG7slVwLwWeMnk6xlbe2LD_XLHPHu/w640-h640/pressedlavender+%25282%2529.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Delicate fern fronds, newly sprouting leaves and grasses provide elegant additions to craft projects utilizing the more colorful blossoms.</span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-0qsnyTPllm6pJDn0itLOf9LcY5NjKrWCbnr4PzLDDW0PF6xQgtU8DjNzyh4ma8JYctpSstAeQacV9Hqn_U6oyUVWmyHZqejUWY1ExF_xBoxWXNST_pJhjJ83QUNmYtHrD9ctecFbAsi/s946/pressedferns.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="942" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo-0qsnyTPllm6pJDn0itLOf9LcY5NjKrWCbnr4PzLDDW0PF6xQgtU8DjNzyh4ma8JYctpSstAeQacV9Hqn_U6oyUVWmyHZqejUWY1ExF_xBoxWXNST_pJhjJ83QUNmYtHrD9ctecFbAsi/w638-h640/pressedferns.png" width="638" /></a></div><br /><span style="font-family: verdana;"><br /></span><br /><div style="text-align: center;">
<img height="228" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/fern.jpg" width="640" /></div>
<br /><span style="font-family: verdana;"> I have had much success with the spring blooming bleeding heart and creeping phlox, including the green foliage is always a good idea. Always pick your materials on a dry day after the dew has evaporated. Wet petals and leaves will not give optimum results. You can trim the stem close to encourage thicker flowers like daisies and zinnias to lie flat, naturally flat blossoms like violas, pansies and violets can be pressed with stems in tact.</span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFx77XTiMW6VPLm1jdfWSmzzIFhnJrnoaZj7v9ArAMZMsa7TXf2mv3Ab6g4sm7v9UGCUystUiv3HhqoZOpncGmKhtyHwepgugAobk1vw-iRFlJ1pj0mrOj0bK11EUJjQcUkGmnaOlDCsW/s1000/closecut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="1000" height="541" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFx77XTiMW6VPLm1jdfWSmzzIFhnJrnoaZj7v9ArAMZMsa7TXf2mv3Ab6g4sm7v9UGCUystUiv3HhqoZOpncGmKhtyHwepgugAobk1vw-iRFlJ1pj0mrOj0bK11EUJjQcUkGmnaOlDCsW/w640-h541/closecut.JPG" width="640" /></a></div><span style="font-family: verdana;"><br /></span></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><img height="415" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/pair.jpg" style="text-align: center;" width="640" /><br /><div>
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<br /><span style="font-family: verdana;">This old fashioned craft has been handed down for generations. There are variations on the process but all yield good results. Simple presses that utilize acid free blotting paper to sandwich the fresh flowers between layers of cardboard are inexpensive and easy to build or can be purchased in arts and craft stores.</span></span></div><div><span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /></span></span></div><div><span face="Verdana, sans-serif"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg021QDAqf0LXsicG2IRPuP8MooSWjwjlzBQpJNMy4yJrfOR7aDiv-iHSprxVaXZLrAlcFYAP0RbOttOQhR6rcbmkX_MLvcAWYl-WBWGdwX2esuz_hN73yGQWJSVsi6v3d3Lo6ISjzERA7R/s999/closeflowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="999" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg021QDAqf0LXsicG2IRPuP8MooSWjwjlzBQpJNMy4yJrfOR7aDiv-iHSprxVaXZLrAlcFYAP0RbOttOQhR6rcbmkX_MLvcAWYl-WBWGdwX2esuz_hN73yGQWJSVsi6v3d3Lo6ISjzERA7R/w640-h402/closeflowers.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /><br /> I have several sizes. Small lightweight presses are compact enough to carry in a backpack and are great for your gathered wildflowers. Larger presses are perfect for full size ferns, long stemmed flowers or massive amounts of materials. </span><br /><br /><div style="text-align: center;">
<a href="http://www.artfire.com/modules.php?name=Shop&op=listing&product_id=1328607"><img height="443" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/100_1245-1.jpg" width="640" /></a></div>
<br /><span style="font-family: verdana;"> I make my presses with solid boards or plywood cut to the dimensions I need. Four holes are drilled near the corners for the bolts with wing nuts. I usually use 4 to 6 inch bolts, but you can purchase longer bolts that will allow you to press more layers.</span><br /><br /><div style="text-align: center;">
<img height="640" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/press1.jpg" width="593" /></div>
<br /><span style="font-family: verdana;"> I cut cardboard and acid free blotter paper to fit within the bolts. First place a piece of cardboard, then blotter paper. Carefully position your treasures as flat as possible. If I have thicker flowers, I trim the back with scissors to achieve a thinner blossom. Top with another piece of blotter paper and then cardboard. Repeat the process until you have all your specimens prepared. You can do as many or as little layers as needed as long as you don't exceed the thickness of the length of your bolts.</span><br /><br /><div style="text-align: center;">
<img height="341" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/100_1247-2.jpg" width="640" /></div>
<br /><span style="font-family: verdana;">Once you place your florals, don't move the papers. If you wrinkle the tissues, it will be permanently pressed into the final product. I usually leave my press unopened for a minimum of 7 days for thin flat objects and longer for thicker flowers. I tighten the eye bolts when needed as the thicker blossoms flatten through the pressing transformation. </span></span></div>
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<span face="Verdana, sans-serif"><span style="font-family: verdana;"><br /> Other options are to use breathable nylon scrub pads in place of the cardboard, velcro bands in place of the bolts, and use plastic sheets in the microwave to speed up the process. I prefer the traditional method. The anticipation is part of the charm of this time honored art. Good things come to those who wait.<br /><br /> After the waiting period, loosen the bolts and gently separate the layers to reveal your treasures. If more time is needed, the press can be reassembled. The finished pressings are very fragile. They can be used immediately for craft projects or stored between layers of the blotter paper in the press or between the pages of large books.</span><br /></span><br />
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<br /><span style="font-family: verdana;"> Violas, daisy mums and pink larkspur just out of the press. Autumnal splendor can be savored with preserved leaves from your press. Herbs also do well. These beauties are wonderful for elegant projects. Lovely greeting cards or stationery embellished with your pressings are a welcome gift. The flowers and greens can be placed between glass layers for wall and window hangings or coasters. With care, the delicate pressings can decoupaged to candles, decorative boxes, gifts and more.</span><br /><br /><div style="text-align: center;">
<img height="640" src="http://img.photobucket.com/albums/v285/Soapsmith/Soapsmith%20Garden%20Journal/pressaut.jpg" width="378" /></div>
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<br /><br />This is a great craft to introduce to nature lovers of all ages. Spend some time with a child exploring the wonders of the forest and be sure to bring along your flower press to create lasting memories. Gift a press to your grandchildren. What joy!<br /><br />Thanks for visiting,<br /><br />Bonnie <br /><br />Reader's Comments<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/167/classic_pressed_garden_flowers#"></a><a href="http://www.artfire.com/ext/shop/home/Soapsmith"><img src="http://static2.artfire.com/uploads/avatars/thumbs/9236_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Soapsmith">Soapsmith</a> on 06/24/2014 @ 11:11pmI don't sell pressed flowers. I just do this as a hobby for my own personal use. Sorry, I can't be of service! Bonnie<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/167/classic_pressed_garden_flowers#"></a><br /><br />By Guest on 06/24/2014 @ 11:05pmCan I buy roses that have already been pressed and ready for a scrapbook, etc.?</span><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-31954745789182478492020-12-09T17:47:00.001-05:002020-12-09T17:49:41.446-05:00Homemade Dip Mixes<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: verdana;">Hello Friends,</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__HtOwkHg3jLFJVQ_oDNszgIlQOQwlT4tlo93mXtMu6MWulINFyDWoBTtngrkRUCDVjo2lsZpEm5Vr9iDv7pzLhyphenhyphenOCENremUioqSy7vCaFk5rEkatJLtnx5-NnUdLVlmsYKqIjLwbwwZJ/s1890/bestspice.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="1890" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__HtOwkHg3jLFJVQ_oDNszgIlQOQwlT4tlo93mXtMu6MWulINFyDWoBTtngrkRUCDVjo2lsZpEm5Vr9iDv7pzLhyphenhyphenOCENremUioqSy7vCaFk5rEkatJLtnx5-NnUdLVlmsYKqIjLwbwwZJ/w640-h446/bestspice.png" width="640" /></a></div><span style="font-family: verdana;"><div style="text-align: center;"> </div><div style="text-align: center;">Herbs and Spices for Dip Mixes</div></span><p></p><p><span style="font-family: verdana;"> For this year's homemade goodie treats I am doing dip mixes. </span><span style="font-family: verdana;">Over the years</span><span style="font-family: verdana;"> I have done smoked/seasoned/herbal salts, homemade vanilla, cheese balls, party mix, cookies, candies, herbal gifts, homemade hot cocoa mixes etc. I try to do something new each holiday gifting season. You can find recipes and instructions on my other blog posts. <a href="https://soapsmith.blogspot.com/p/soapsmith-blog-archive-recipes.html" target="_blank">Recipes</a><br /><br /> These are quite easy to do with lots of variety to choose. If you want it even simpler, you can purchase dip or herb mixes in bulk and just package them up. Fun project to do with the little ones and they would made wonderful teacher or grandparent gifts, too.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mNI5HHwi0ioAJ4D33VLpbR4lu3DakApj83jNGxidg4UDy_2xjKr6On67XMzzDM6mjckyDWhRG7EdHCn6kZhHRbWs0U41cCUKAHQBUfqy1lFMWhK96m-iM7Ze0MgCU05baOrqzd7Jd3ZY/s900/DSC03369+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="900" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mNI5HHwi0ioAJ4D33VLpbR4lu3DakApj83jNGxidg4UDy_2xjKr6On67XMzzDM6mjckyDWhRG7EdHCn6kZhHRbWs0U41cCUKAHQBUfqy1lFMWhK96m-iM7Ze0MgCU05baOrqzd7Jd3ZY/w640-h552/DSC03369+%25282%2529.JPG" width="640" /></a></div><div><br /></div><div style="text-align: center;"><span style="font-family: verdana;">Cute holiday packaging - Christmas ornaments filled with dip mixes.</span></div><span style="font-family: verdana;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href=" https://soapsmith.blogspot.com/2017/07/how-to-dry-herbs-from-garden.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="412" data-original-width="535" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWS6Ovoic9hn3c2gtsH5pbRqVIXkqnH3KuZWRHcnOHGtWcpVVLdiF3odNUr4tfZ_ADss-jVb1EAfsSVhVYrQrmJ3zRqcIGgbwSc6NJJV9Fw4t9XGcwtbJ2yusFQIGUZgTC7Fzf3CQVOcD/w640-h492/13.jpg" width="640" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">Herb de Provence</div><div style="text-align: center;">with my own garden herbs</div></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"> I use a lot of my own grown garden herbs when possible and purchased other ingredients at the Amish bulk food store. If you don't have a local source for bulk foods, you can find many options to purchase ingredients shopping via the internet. I have included a few recipes and you find many more on line so you can be sure to find something to your favorite flavor profile.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLjZWOFqP4CqfHkzn2scLnUOrik15oiMOyAr_T5dJIIlGr0mM9_MUA6US1vo_deelNhGTZC7n6X5bcmnEcFAd0KkuqfYMrqlM4UbR2NRw0ljFijbvOGuxIKhts5RcI0zOw3Qm66hN7sry/s466/bowl+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="466" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLjZWOFqP4CqfHkzn2scLnUOrik15oiMOyAr_T5dJIIlGr0mM9_MUA6US1vo_deelNhGTZC7n6X5bcmnEcFAd0KkuqfYMrqlM4UbR2NRw0ljFijbvOGuxIKhts5RcI0zOw3Qm66hN7sry/w640-h472/bowl+%25282%2529.jpg" width="640" /></a></div><span style="font-family: verdana; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"><br /></span></div> I purchased things like buttermilk powder, granulated bullion, dehydrated onions, garlic, vegetables, powdered cheeses, sea salt and many spices. You can also purchase dried herbs at great prices if you don't have your own herb garden. I used my own grown and dried thyme, rosemary, lavender, dill, sage, oregano, parsley and marjoram. Dehydrated fruit powders like blueberry, raspberry, strawberry make a nice base for sweeter dips for fruits and cookies </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"> just mix with a little sugar and you are ready to go.</span></div><p><span><span><span style="font-family: verdana;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSI2Z7-jD_tK0jUVO0kwvOLW-nWS_pjQ9rdPSOj6k4nQSnA36LfWPoaQzrjJC0pTcz73_z7K42pRiXJ0dM2AXyMhqFDfSF2fACBwwGgjeuBQz2adJMvAekwL3W5LyHiY1Ff3IHWHfr2kG/s800/DSC03362+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="330" data-original-width="800" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSI2Z7-jD_tK0jUVO0kwvOLW-nWS_pjQ9rdPSOj6k4nQSnA36LfWPoaQzrjJC0pTcz73_z7K42pRiXJ0dM2AXyMhqFDfSF2fACBwwGgjeuBQz2adJMvAekwL3W5LyHiY1Ff3IHWHfr2kG/w640-h264/DSC03362+%25282%2529.JPG" width="640" /></a></span></span></span></div><span><span><span style="font-family: verdana;"><br /></span></span></span><p></p><p><span><span><span><span style="font-family: verdana;"><span> I packed some in clear cello bags with tags and did a few in cute Christmas ornaments. You can find the fillable ornaments and bulb shapes at the craft stores. If you don't find ones with regular screw top lids, you can use plastic ornaments, just be sure to cover the hole with a piece of foil before replacing the cap.</span></span></span></span></span></p><p><span><span><span><span style="font-family: verdana;"></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2gIXM8PlkBRZy0lmqMClQyXB7JeDsIPVym5uCvkEB9TGIccIcLWygMPv-3eiCd5zmZLjTi_VRYcy5x1IXJHEC0iRdSNl27JqJo3-n_JsOtl_0cw3qWhuOs6p2ka7HcepmHXVpHxPu0Fs/s800/DSC03371+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="800" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2gIXM8PlkBRZy0lmqMClQyXB7JeDsIPVym5uCvkEB9TGIccIcLWygMPv-3eiCd5zmZLjTi_VRYcy5x1IXJHEC0iRdSNl27JqJo3-n_JsOtl_0cw3qWhuOs6p2ka7HcepmHXVpHxPu0Fs/w640-h340/DSC03371+%25282%2529.JPG" width="640" /></a></span></span></span></span></div><span><span><span><span style="font-family: verdana;"><br /><span><br /></span></span></span></span></span><p></p><p><span><span><span><span style="font-family: verdana;"></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdL5vAOWpmMVuZaNSS6y7IhZAkD5QnN4G-xNJOGWQV23I6QHLTMu9llAgtmyT93PwGSiIGxNMz990f9hKHmKnSKAjb4Pxl3xrxODBiq6fpiOACPD7Sc-5GqzpVfU8CdqD-iGQiskQhZ7h/s535/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="155" data-original-width="535" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdL5vAOWpmMVuZaNSS6y7IhZAkD5QnN4G-xNJOGWQV23I6QHLTMu9llAgtmyT93PwGSiIGxNMz990f9hKHmKnSKAjb4Pxl3xrxODBiq6fpiOACPD7Sc-5GqzpVfU8CdqD-iGQiskQhZ7h/w640-h186/12.jpg" width="640" /></a></span></span></span></span></div><span><span><span><span style="font-family: verdana;"><br /></span></span></span></span><p></p><p><span><span><span><span style="font-family: verdana;"><span><span> You can package it in individual size packets, cute jars, bulk cello bags, decorative ornaments or glassine bags. Be sure to label everything with directions for use. You can make the gift more upscale by including gourmet or homemade bread sticks, crackers, dip bowls, decorative containers, quality olive oil or a keepsake basket or serving platter. </span><br /></span></span></span></span></span></p><p><span><span><span><span style="font-family: verdana;"><span></span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span><span><span style="font-family: verdana;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJawdxfqdgGKXpaFNdiQmStSVZE2CASGPI5zEcA4UwKwuw-E-0YRLawK5mD6u3tBJLwAvW2ItOI_XBK22n3-AGRblKXL1HboSU5bD3cgOuVn4IgeoiZaitoCBXpDPSVYE_BBLw5-GYcu-/s960/1505553_982927821723837_7923015436329587631_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="834" data-original-width="960" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJawdxfqdgGKXpaFNdiQmStSVZE2CASGPI5zEcA4UwKwuw-E-0YRLawK5mD6u3tBJLwAvW2ItOI_XBK22n3-AGRblKXL1HboSU5bD3cgOuVn4IgeoiZaitoCBXpDPSVYE_BBLw5-GYcu-/w640-h556/1505553_982927821723837_7923015436329587631_n.jpg" width="640" /></a></span></span></span></span></div><span><span><span style="font-family: verdana;"><span><br /><span><br /></span></span></span></span></span><p></p><p><span><span><span><span><span style="font-family: verdana;">Here are some recipes:</span></span></span></span></span></p><p><span style="font-family: verdana;"><b>Bacon Onion Dip Mix</b></span></p><p><span style="font-family: verdana;">1 cup Bacon Bits( imitation if you are not able to refrigerate it, or real if you can)</span></p><p><span style="font-family: verdana;">1 cup Minced Dry Onion Flakes</span></p><p><span style="font-family: verdana;"> ½ cup Beef Bouillon Granules</span></p><p><span style="font-family: verdana;">3 tsp Onion Powder</span></p><p><span style="font-family: verdana;">1 ½ tsp Parsley Flakes</span></p><p><span style="font-family: verdana;"> 1 tsp Ground Celery Seeds</span></p><p><span style="font-family: verdana;">1 tsp Black Pepper</span></p><p><span style="font-family: verdana;"> 1 tsp Paprika</span></p><p><span style="font-family: verdana;"> 1 tsp Salt</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Fiesta Dip</b></span></p><p><span style="font-family: verdana;">1/2 cup dried parsley flakes</span></p><p><span style="font-family: verdana;">1/3 cup dried minced onion</span></p><p><span style="font-family: verdana;">1/3 cup chili powder</span></p><p><span style="font-family: verdana;">1/4 cup ground cumin</span></p><p><span style="font-family: verdana;">2 tablespoons dried minced chives</span></p><p><span style="font-family: verdana;">1 tablespoon salt</span></p><p><span style="font-family: verdana;">2 teaspoons paprika</span></p><p><span style="font-family: verdana;">1/2 teaspoon crushed red pepper flakes</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Italian </b></span></p><p><span style="font-family: verdana;">2 Tbl Garlic Powder</span></p><p><span style="font-family: verdana;">1/4 Cup Onion Powder</span></p><p><span style="font-family: verdana;">1/2 Cup Dried Oregano</span></p><p><span style="font-family: verdana;">1 Tbl Freshly Ground Black Pepper</span></p><p><span style="font-family: verdana;">1 Tbl Dried Thyme</span></p><p><span style="font-family: verdana;">1 Tbl Dried Basil</span></p><p><span style="font-family: verdana;">1 Tbl Dried Parsley</span></p><p><span style="font-family: verdana;">1 Tbl Sugar</span></p><p><span style="font-family: verdana;">1 Tbl Sea Salt</span></p><p><span style="font-family: verdana;">1/2 tsp Celery Seed</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Ranch</b><span style="white-space: pre;"> </span></span></p><p><span style="font-family: verdana;">1 cup powder buttermilk</span></p><p><span style="font-family: verdana;">1/4 cup dried parsley</span></p><p><span style="font-family: verdana;">3 tbsp dried dill</span></p><p><span style="font-family: verdana;">2 tbsp dried chives</span></p><p><span style="font-family: verdana;">1/4 cup garlic powder</span></p><p><span style="font-family: verdana;">1/4 cup onion powder</span></p><p><span style="font-family: verdana;">1/4 cup dried onion flakes</span></p><p><span style="font-family: verdana;">2 tbsp salt</span></p><p><span style="font-family: verdana;">2 tbsp ground black pepper<span style="white-space: pre;"> </span></span></p><p><span style="font-family: verdana;"><span style="white-space: pre;">(Options - add bacon bits for Bacon Ranch, Parmesan for Parmesan Ranch)</span></span></p><p><span style="font-family: verdana;"><span style="white-space: pre;"><br /></span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-cFJUBJ_OiRcN2eTaJ2jeM-_dfaUNFecefC0qMykU55XModyFNGLgz8URNy9zuT9-bgrzAtXX8GfexVfSvlpMKHds-gDCZnejiDAb4HG-WhLqW4XOSIDQ_PfFR3NC-iAzVZ3LYOJTuvZ/s900/DSC03373+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="900" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-cFJUBJ_OiRcN2eTaJ2jeM-_dfaUNFecefC0qMykU55XModyFNGLgz8URNy9zuT9-bgrzAtXX8GfexVfSvlpMKHds-gDCZnejiDAb4HG-WhLqW4XOSIDQ_PfFR3NC-iAzVZ3LYOJTuvZ/w640-h534/DSC03373+%25282%2529.JPG" width="640" /></a></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="white-space: pre;"> </span></div><div style="text-align: center;"><span style="white-space: pre;">Individual sized packets of 3 tbl each make it easy to use.</span></div></span><div><div style="text-align: center;"><span style="font-family: verdana; white-space: pre;"> Each packet makes 2 to 3 cups of dip adjusted to your tastes</span></div><p></p><p style="text-align: center;"><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Onion</b></span><span style="font-family: verdana; white-space: pre;"> </span></p><p><span style="font-family: verdana;">4 Tbsp Minced Dry Onion Flakes</span></p><p><span style="font-family: verdana;">2 Tbsp Beef Bouillon Granules</span></p><p><span style="font-family: verdana;">½ tsp Onion Powder</span></p><p><span style="font-family: verdana;">¼ tsp Parsley Flakes</span></p><p><span style="font-family: verdana;">1/8 tsp Ground Celery Seeds</span></p><p><span style="font-family: verdana;">1/8 tsp Black Pepper</span></p><p><span style="font-family: verdana;">1/8 tsp Sweet Paprika</span></p><p><span style="font-family: verdana;">1/8 tsp Salt </span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Herb Dill</b></span></p><p><span style="font-family: verdana;">1 Cup Dry Parsley</span></p><p><span style="font-family: verdana;">1 Cup Dry Dill</span></p><p><span style="font-family: verdana;">1/2 Cup Dehydrated Onion</span></p><p><span style="font-family: verdana;">1/4 Cup Dehydrated Garlic</span></p><p><span style="font-family: verdana;">2 Tbl Smoked Paprika</span></p><p><span style="font-family: verdana;">1 Tbl Sea Salt</span></p><p><span style="font-family: verdana;">2 Tsp Black Pepper</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg3XcuhpLAVIItjsppb2J0VP1ZOWgpSi2MzjXPpVRG55gbAA8VoPRlaL57X10DSLiCr9qmVrM9abVHtNTAiD0BKkt6OQe6l2UlYzMjBlGWfu4bO8yZ8g-DEN_lkjjM-Tr8od3lNhsc33b/s751/diptags.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="606" data-original-width="751" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg3XcuhpLAVIItjsppb2J0VP1ZOWgpSi2MzjXPpVRG55gbAA8VoPRlaL57X10DSLiCr9qmVrM9abVHtNTAiD0BKkt6OQe6l2UlYzMjBlGWfu4bO8yZ8g-DEN_lkjjM-Tr8od3lNhsc33b/w640-h516/diptags.JPG" width="640" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">My labels</div></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b>Herb de Provence</b></span></p><p><span style="font-family: verdana;">1 tablespoon dried lavender flowers</span></p><p><span style="font-family: verdana;">3 tablespoons dried thyme</span></p><p><span style="font-family: verdana;">2 tablespoons dried savory</span></p><p><span style="font-family: verdana;">1 tablespoon dried oregano</span></p><p><span style="font-family: verdana;">3 teaspoons dried rosemary</span></p><p><span style="font-family: verdana;">2 teaspoons dried marjoram</span></p><p><span style="font-family: verdana;">Process to fine grind with mortar and pestle.</span></p><p><span style="font-family: verdana;"></span></p><p><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EMt8nZAl5a8kooucYoPEtA5Wy6wdrKwl8QrzRiSk_iCPfbC68orcqOLbr_VV0907ZCUq0LublnLWLg0iabIWByeiJRw-ZsDQAy2KMeSiTOW7IFa0ysn4yHcl6zd4uE6QVo_hGdUW4o7O/s960/10574474_982927825057170_3518921209513028638_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="921" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EMt8nZAl5a8kooucYoPEtA5Wy6wdrKwl8QrzRiSk_iCPfbC68orcqOLbr_VV0907ZCUq0LublnLWLg0iabIWByeiJRw-ZsDQAy2KMeSiTOW7IFa0ysn4yHcl6zd4uE6QVo_hGdUW4o7O/w614-h640/10574474_982927825057170_3518921209513028638_n.jpg" width="614" /></a></div><br /><span style="font-family: verdana;"><span> These make wonderful hostess gifts, stocking stuffers and thank you presents for when you need a little something for the special people in your life. Consumable gifts are always appreciated and homemade gifts from the work of your hands makes it heartfelt. Make some up and have fun!</span><br /></span><p></p><p><span style="font-family: verdana;"><span>Thanks for visiting,</span></span></p><p><span style="font-family: verdana;"><span>Bonnie</span></span></p><p><span style="font-family: verdana;"><span><br /></span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href=" https://soapsmith.blogspot.com/2016/12/soapsmiths-party-mix.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="903" data-original-width="1600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc_fbyyUJFkFuP_CCeRLQS121yhxppY0iZg7gZlmSfRydqqghZiMdo9p-ZL5h2nECIIBHbSSjDhyW9yKTlcYzJYenjSzYt6t1k7ocESLR2X_rlGXRwPyb5_zg2CkG4edFlElmvOjOut7P/w640-h362/75143045_3053893167960615_4096095200500252672_o.jpg" width="640" /></a></span></div><div style="text-align: center;"><span style="font-family: verdana;">Soapsmith's Party Mix</span></div><p></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href=" https://soapsmith.blogspot.com/2019/11/soapsmiths-homemade-hot-chocolate.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="421" data-original-width="640" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivJoAEo81SBjyNGtjpF9Q77pNQbSAnIQhosz6jOnYxz5_8X_Laa-oiUMKF8hNwNQFk3T7rC4dlMkN1ihoe5hTSq6Fz6KGlUVpzml04H3BGDy9rBt3h5BkjEWT6YxgNW6edzv_RDClV1P9/w640-h420/129576565_4095227177160537_5824805309405714505_n.jpg" width="640" /></a></span></div><div style="text-align: center;"><span style="font-family: verdana;">Soapsmith's Cocoa Mix</span></div><p></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href=" https://soapsmith.blogspot.com/2015/05/homemade-cheeseballs.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="435" data-original-width="535" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NeEL2glpuNKU8emKqfjQutFZm8iuZQTmBeFHCQtAgYMzSH6cheU9ObMKfX2zjAukvytZjysbiN75I0k_NBVbgbyW5YI-ySHZ7eniQFK7yZ5v-3AWYGQ5LDcl6kQLKbpK4blL7-1l16HQ/w640-h520/92361416711249_blog_thumb_large_9439.jpg" width="640" /></a></span></div><div style="text-align: center;"><span style="font-family: verdana;">Cheese Balls</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href=" https://soapsmith.blogspot.com/2015/04/homemade-vanilla-tutorial.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="576" data-original-width="465" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWFtQTImM0qGpbUFzGMjfHCLA9Y1B75NFp8RB6-28I4k7BNXZWsWTAPtNEQA0KxHVBf0iVc992BvSZq6CwLCFNUlTd67Z43pBY6QNeSRuA0rembWeHEA6UJdarLVV6pWAMGX0V5bGeDDm/w516-h640/100_3280.jpg" width="516" /></a></div><br /><span style="font-family: verdana;">Soapsmith's Homemade Vanilla Extract</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href=" https://soapsmith.blogspot.com/p/soapsmith-blog-archive-recipes.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="275" data-original-width="600" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRVTtsKB5JZXGOitPdwLaTPK0iXQGHRfVPNtknglCH_gxcld6_prfdWuU-PBspSn28AVdnD9jZ4VMiokCWj8PJurLPn-f2JjnUfs7d-s57g3NdnVrr5PryJpkbKCrIA0f8MkU9W7gT4zX/w640-h294/100_2080.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEnU7a08AzevpKNoS5fzp_pSe3rh1GxOdlSsRmSliGe7rbxgHW9PgE4GXu7R5heBM22_iBZt1mz6TFk-vQ507KA2BBis6W_zzxEe6uFotWRun74prrrbWUdmljNAmEVeRapyw3iByNaQc/s411/cookie.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="411" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEnU7a08AzevpKNoS5fzp_pSe3rh1GxOdlSsRmSliGe7rbxgHW9PgE4GXu7R5heBM22_iBZt1mz6TFk-vQ507KA2BBis6W_zzxEe6uFotWRun74prrrbWUdmljNAmEVeRapyw3iByNaQc/w640-h580/cookie.JPG" width="640" /></a></div><br /><div style="text-align: center;">Cookie Delivery Day</div><span><br /></span></span><p></p><p><span><span><span><span><br /></span></span></span></span></p></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-53482541265868253732020-09-19T15:12:00.004-04:002020-09-20T09:26:18.208-04:00Harvest & Replanting Aloe Vera<p><span style="font-family: verdana;"> Hello friends,</span></p><p><span style="font-family: verdana;">Today I harvested some aloe vera and replanted the overgrown container. My aloe vera plant is over 45 years old. My Mother-in-law gave me a pup in the 1970's. It has been divided many times. I move it indoors for the Winter and keep it outside Spring through frost. Frost is coming very soon, time to start prepping the gardens for Winter.</span></p><p><span style="font-family: verdana;">Here was the plant this Spring, I should have taken a photo before I removed it from the pot, it has grown significantly throughout the ideal Summer months. It was huge, almost 6 feet across. I could barely lift it</span><span style="font-family: verdana;">.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAfBLFSDNoTMpgfkzcxpqmqIFWaH1DxKLs08rexrNS-iG31tyQlwzRssyVcckuVYNiT54yYSBVZTl_nZ_ImdEnBIQIcF0CDMBeN2nUVu4719vRYFQijUG-aMDm73jp8NlNsPIBE0JFD59/s800/95751629_3461969807152947_3081949032734523392_n.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="730" data-original-width="800" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAfBLFSDNoTMpgfkzcxpqmqIFWaH1DxKLs08rexrNS-iG31tyQlwzRssyVcckuVYNiT54yYSBVZTl_nZ_ImdEnBIQIcF0CDMBeN2nUVu4719vRYFQijUG-aMDm73jp8NlNsPIBE0JFD59/w640-h584/95751629_3461969807152947_3081949032734523392_n.jpg" width="640" /></span></a></div><p><span style="font-family: verdana;">The plant was root bound, I had to hack away at the roots to get it out of the pot but these plants are tough and can handle rough treatment. I wanted to harvest some leaves for my products and to remove any that were partially cut, used or generally scarred. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sU9Tg8uQ-sDPGKDqNUp6kKhfBHSjRYI_rJCOHqAuTFouF97GwrcNmVa6qbdAx9yboL0dQ3V7BOPkOsUkS2qKKZA3-uSTKsoZIcYzAf0Mdl6UFMihU3MDL3VL_Rv0N-NNljqrVyIkqHxj/s353/333.jpg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="296" data-original-width="353" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sU9Tg8uQ-sDPGKDqNUp6kKhfBHSjRYI_rJCOHqAuTFouF97GwrcNmVa6qbdAx9yboL0dQ3V7BOPkOsUkS2qKKZA3-uSTKsoZIcYzAf0Mdl6UFMihU3MDL3VL_Rv0N-NNljqrVyIkqHxj/w400-h335/333.jpg" width="400" /></span></a></div><span style="font-family: verdana;"> Healthy root system, time to repot.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRwFzhv7g7ksKyvbiVUoSFzyTJHZHA6KrXWbNCM92c-uwiTNk1KaNW75WWxpal_y03ha0xIo90_t7FvlhBZwylGYAJwov2a4OahzBpSvlkOC4S3Z4Y0g5PH33kNl8ZDULWpeT3F4mMjFj/s339/111.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="339" data-original-width="261" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRwFzhv7g7ksKyvbiVUoSFzyTJHZHA6KrXWbNCM92c-uwiTNk1KaNW75WWxpal_y03ha0xIo90_t7FvlhBZwylGYAJwov2a4OahzBpSvlkOC4S3Z4Y0g5PH33kNl8ZDULWpeT3F4mMjFj/s320/111.JPG" /></span></a><span style="font-family: verdana;">Peel off the leaf rather than cut it. Once you do it you will see how easy this comes off and leaves a nice clean stem. When you repot, set the plant so all of that exposed stem is covered with soil and it will develop roots from the newly harvested areas creating a strong healthy plant. This method is the best practice rather than cutting.</span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I save any of the off shoot pups to replant, there were about a dozen of them. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUpbn7y9ul37y1Ak2Nb0fMp1PMA5FD-4aiyA9QLQLQOcX5qHtPmaQ1NGHEQBXUmwPDF_yUmzfPdPb6WTWvRDcd5skFcMcxOtcsGwm5Qkijgf0k-5X4lNK__jjPP9oKa4HxLtncrU81zhF/s405/222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="385" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUpbn7y9ul37y1Ak2Nb0fMp1PMA5FD-4aiyA9QLQLQOcX5qHtPmaQ1NGHEQBXUmwPDF_yUmzfPdPb6WTWvRDcd5skFcMcxOtcsGwm5Qkijgf0k-5X4lNK__jjPP9oKa4HxLtncrU81zhF/s320/222.jpg" /></a></div><br /> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">When you harvest the leaves the best practice is to gently twist and peel the entire leaf from the stem. It circles the stem but comes off cleanly. I took off about 8 pounds of leaves. Note the bottom of the leaves, they aren't cut but removed by simply peeling from the mother plant. This left about a dozen smaller healthy leaves and a 6 inch newly exposed stem with the root system attached at the bottom. The newly exposed area will develop new roots resulting in a very strong and healthy plant with many more years of life.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHT-6RgcWiXKUMnRq-axMObyw8bsro9fZbTH1imj5FnG87Dpt2f0Tej8IVHQ-ThRXHuoVR7BoVOAD-XGQRG9ILEJEHsgmdHrWCW2ZS6vzZk-vBD9ShKrAMP7-tJEc7pXLKkV71LoyOXMG/s700/DSC03253+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="594" data-original-width="700" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHT-6RgcWiXKUMnRq-axMObyw8bsro9fZbTH1imj5FnG87Dpt2f0Tej8IVHQ-ThRXHuoVR7BoVOAD-XGQRG9ILEJEHsgmdHrWCW2ZS6vzZk-vBD9ShKrAMP7-tJEc7pXLKkV71LoyOXMG/w640-h544/DSC03253+%25282%2529.JPG" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_58r4fcmHrFLGJYJ-CCFbIOaqXtqXr9reTLYVqBhSBcXaA0l4Qu2bkfLwPiAtW6yUbDr5nhfXqp36Zif2LhLdL_phyphenhyphenlBFS7gM6YoxsmdfFuJaeV52XCXIr3URrI-_sP7m1V9c8AHZkrk/s700/DSC03255+%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="649" data-original-width="700" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_58r4fcmHrFLGJYJ-CCFbIOaqXtqXr9reTLYVqBhSBcXaA0l4Qu2bkfLwPiAtW6yUbDr5nhfXqp36Zif2LhLdL_phyphenhyphenlBFS7gM6YoxsmdfFuJaeV52XCXIr3URrI-_sP7m1V9c8AHZkrk/w400-h371/DSC03255+%25282%2529.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">The newly repotted plant - 10 pounds lighter with room to grow!</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I use the aloe in my soap, bath and body products so I prepare the harvested leaves ready for use. I use various methods. After washing the leaves, I peel and extract the pure gel by simply pressing. The larger leaves have enough pulp to scoop with a spoon and cube. The cubes are the same as the extracted gel/pulp but they are so pretty, like clear crystals, I just enjoy seeing them that way.</span></div><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy58HKmx8BgkGAy9qFXYQx66zccPZ9yuaFPMPMPHX5MySZAcjADJbId_G2qElxpP6sSvU2QfowzU6-IQqRPfP1-Eh0x0lBUm2PMZJsUZqJdHAj9Fjb5olfqXsd0tuf9How1qXoiWr8DXBI/s801/stack.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="534" data-original-width="801" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy58HKmx8BgkGAy9qFXYQx66zccPZ9yuaFPMPMPHX5MySZAcjADJbId_G2qElxpP6sSvU2QfowzU6-IQqRPfP1-Eh0x0lBUm2PMZJsUZqJdHAj9Fjb5olfqXsd0tuf9How1qXoiWr8DXBI/w640-h426/stack.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;">Truly beautiful crop, sliced and ready for processing.</div><div style="text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNPvPqfzCEafKcSkW81ByyKwj9JGh6S3-e5ByYvU-g1h-_fUTf7gVxZcFEoUpo6maRAsJdCsvgRLa3sV40IKiFe8l6vLIZxBLVxlFNqvE7UqAdhFg58wINuWoZsSUhh8o8RzXi0U7pyai/s800/spoon1.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="785" data-original-width="800" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNPvPqfzCEafKcSkW81ByyKwj9JGh6S3-e5ByYvU-g1h-_fUTf7gVxZcFEoUpo6maRAsJdCsvgRLa3sV40IKiFe8l6vLIZxBLVxlFNqvE7UqAdhFg58wINuWoZsSUhh8o8RzXi0U7pyai/w640-h628/spoon1.JPG" width="640" /></span></a></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Peeling, scooping and extracting the gorgeous gel - such a pretty bowl full.</span></div><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVw4cRBNImPbKxKVc9VWZM9VhvxUibYu760k23h2KhNRcCRgUi4Kfeh7HuYyt82xZKkRlIAKi68I9FBfODg0_0tbqwvk5lDxOjjeE9TSk_deRcglImcXgEhE9MxTRySywKAvM8TlJtJcy/s700/peel.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="660" data-original-width="700" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVw4cRBNImPbKxKVc9VWZM9VhvxUibYu760k23h2KhNRcCRgUi4Kfeh7HuYyt82xZKkRlIAKi68I9FBfODg0_0tbqwvk5lDxOjjeE9TSk_deRcglImcXgEhE9MxTRySywKAvM8TlJtJcy/w640-h604/peel.JPG" width="640" /></span></a></div><span style="font-family: verdana;"> </span><div><span style="font-family: verdana;"> The large leaves yield chunky cubes of the pure pulp.<br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-3Cf-rtL6TcR0ewNn7FcypjNHs4w5Efohqslll2ZLrpk8XTxSmKSKbKebXsw_mFNl5JmHZoL5Jv4jM2O6NbhEveCxXr7uX-PD7uTWJHoLAz_UWsLR-n5EqwXsYFsb5qfnnDebsDz-ZwL/s2048/newbub.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-3Cf-rtL6TcR0ewNn7FcypjNHs4w5Efohqslll2ZLrpk8XTxSmKSKbKebXsw_mFNl5JmHZoL5Jv4jM2O6NbhEveCxXr7uX-PD7uTWJHoLAz_UWsLR-n5EqwXsYFsb5qfnnDebsDz-ZwL/w640-h480/newbub.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJN64nAv0O6BmkBIQiAUE23h3pB6FOIrIoFmPs5cexNK4KpJdrhxtX7Prbq2l_q4IUsYwZe8LVwWtDYh-6udCyFyGaQyR7k-72bP9ueR2z4FICual4q9Rl-SZYpC97lkT8SuQeQ366jS5/s340/666+%25282%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="340" data-original-width="277" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJN64nAv0O6BmkBIQiAUE23h3pB6FOIrIoFmPs5cexNK4KpJdrhxtX7Prbq2l_q4IUsYwZe8LVwWtDYh-6udCyFyGaQyR7k-72bP9ueR2z4FICual4q9Rl-SZYpC97lkT8SuQeQ366jS5/w163-h200/666+%25282%2529.JPG" width="163" /></span></a></div><span style="font-family: verdana;">I also process some of the leaves with the green peel. The food processor works well for this, then they are poured into ice cube trays for a quick freeze for long term storage.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqiD3huRyj3oiZEb_5Q3T5ugnsYnHtRrWlarY6Y-21NgAZE3QXTOCzPuOVVGq2PbBKTDWHpoELfCWADn6xvumlazKKu2sdnWEshFkpa7OCLNyCxKE830-4zEJhNuurv2m1jc9S5JMxL48/s2048/cube.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqiD3huRyj3oiZEb_5Q3T5ugnsYnHtRrWlarY6Y-21NgAZE3QXTOCzPuOVVGq2PbBKTDWHpoELfCWADn6xvumlazKKu2sdnWEshFkpa7OCLNyCxKE830-4zEJhNuurv2m1jc9S5JMxL48/w640-h480/cube.png" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Aloe vera, a wonderful plant that is really easy to grow </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">with wonderful properties for skin care.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Thanks for visiting,</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Bonnie</span></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><br /></p></div>Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-57926681712371203772020-07-18T21:53:00.000-04:002020-07-18T10:59:23.942-04:00Sun Pickles<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<br /><br /><br />Hello Friends,</span><br />
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<span style="font-family: "verdana" , sans-serif;">The vegetable garden is in full production mode. Look at what I harvested this morning!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /><br />Today I would like to share with you a simple recipe for delicious, crispy, dill pickles made with solar power. This is a great fun project to do with the children.<br /><br />The containers are filled with an abundance of pickling cukes and fragrant dill from my herb garden. The pungent aroma of the dill fills the air in the afternoon sun.</span><br />
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<br /><br /><br /> Soapsmith's Sun Pickles<br /><br />Makes about 1/2 gallon. You can use pints, quarts, larger jars etc.<br />Wash jars well with hot soapy water, rinse with hot water and allow to air dry until ready to use.<br /><br /> For crispy pickles you need to start with firm, crisp cucumbers. Best to make them the day you harvest the cukes. If you are purchasing them ask if when they were picked. Pickling or kirby cukes are best. If you use the traditional cucumbers from the grocery store it is more likely you will not be able to get a good crisp/crunch. If you can bend the cuke it will not be crispy when finished. They will be tasty, just not crispy. Also, if you decide to process them for longer storage over winter the pickles will be softer because they are cooked during the processing. You can use Pickle Crisp or Alum in processed pickles to help with crispiness but that won't make a difference in sun/refrigerator pickles.</span><br />
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<span style="font-family: "verdana" , sans-serif;">It is important to use pickling salt. You can use other salts and it will still be good but the brine will not be clear - cloudy but still safe and flavorful.<br /><br />Dissolve together:</span><br />
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<span style="font-family: "verdana" , sans-serif;">1/4 cup pickling salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 1/2 cups white vinegar (or any vinegar combination of your choice)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 1/2 cups very hot to boiling water</span><br />
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<span style="font-family: "verdana" , sans-serif;">Enough pickling cukes to fill the jars - sliced, whole or spears, your choice.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add to each jar:</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp cayenne pepper (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">heads of fresh dill weed </span><span style="font-family: "verdana" , sans-serif;">or dried dill seeds (one to four for each jar depending on the size of the jars)</span></div>
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<span style="font-family: "verdana" , sans-serif;">cloves of garlic </span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">(one to four for each jar depending on the size of the jars)</span></div>
<span style="font-family: "verdana" , sans-serif;"><br />You can add any other spices you like, pickling spice, dry mustard, black pepper, celery seed, chives etc.<br /> <br />Wash cucumbers, rinse dill heads, peel garlic cloves, <br />slightly smash garlic to release flavor.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br />Add heads of fresh dill & fresh garlic to taste. <br /><br />Pour the warm brine to cover and put on lid or covering. <br /><br />Set the jar in the sun for a day or up to 3 days - I usually just do one day if it is in the hot summer sun. Bring in, keep refrigerated. It takes at least a week in the fridge for the best flavor, the longer they sit the more the flavors blend and infuse the cukes but you can eat them at any time in the process.<br /><br />Optional spices as desired:2 tsp. cayenne pepper, pickling spice, black peppercorns, mustard seed, celery salt etc.This works great for cauliflower as well, you can add fresh hot peppers for some extra kick.<br /> <br />Gather your ingredients and utensils. </span><br />
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<br />Wash the jars and lids with hot soapy water, rinse with hot water and allow to drain while you prepare the recipe. It is not necessary to use canning jars as this recipe is for fresh pickles, not processed for long term storage. </span><br />
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<br /> Slice the clean cucumbers lengthwise in quarters or sliced and pack into jar.</span><br />
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<br />Place dill heads, garlic and any spices that you like into the jars. My favorite is cayenne pepper, it does provide some heat so use it to your family's tastes.</span><br />
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<br />Use very hot tap to boiling water, stir in the salt to dissolve and add the vinegars. Pour the warm brine over the cukes to fill the jar. Note, if you need more, you can just supplement the brine with more water and vinegar to cover the cucumbers. This is a forgiving recipe, feel free to improvise.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Put the lid on the jar and set it in the summer sun for a day up to three days. After the waiting period, place the pickles in the refrigerator until full chilled. At least a full day but a week is better. Don't be tempted to try them yet, they need that cold treatment to crisp up and fully develop the flavors.<br /></span><br />
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<br /><br />These pickles will keep well refrigerated for several weeks, but they never last that long in our house! <br /><br />Please note: The pickles are not preserved to be stored on the shelf. They must be kept refrigerated. If you want to make pickles to last through the seasons, you will have to follow traditional safe canning methods utilizing heat processing with proper canning jars. <br /><br />I hope you will give these a try. Delicious, spicy, crisp and refreshing, yummy.<br /><br />Thanks for visiting,<br /><br />Bonnie<br /> <br /><br /><br />Reader's Comments<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 06/17/2014 @ 06:32pmAdd a couple teaspoons of hot red pepper seeds. The best!<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 08/25/2013 @ 06:15pmTo try to see if my solar pickles would be more crisp my recipe called for 3 grape leafs I also tried adding 1 tsp. per gallon of Ball Pickle Crisp Granules I had my cucumbers in cold water for a couple hours before I added all the other ingredients.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><a href="http://www.artfire.com/ext/shop/home/Soapsmith"><img src="https://static2.artfire.com/uploads/avatars/thumbs/9236_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Soapsmith">Soapsmith</a> on 08/08/2013 @ 09:52pmSince these aren't heat processed, I wouldn't want to take the chance that they could spoil without refrigeration. I do know that the strong vinegar and salt might help prevent some spoilage but I am not an expert. The home canning advice is to always heat process for long term storage insure safety. I would not want to advise you what to do because I really don't know for sure and I wouldn't want to be the cause of any bad reaction. Sorry I can't be of help, I just follow the directions and refrigerate them.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 08/08/2013 @ 09:11pmWhat if you do not have enough refrigerator room? My Mother used to put them in a cool dark place for about 3 months. No processing. Some of my jars have sealed and some have not.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><a href="http://www.artfire.com/ext/shop/home/Soapsmith"><img src="https://static2.artfire.com/uploads/avatars/thumbs/9236_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Soapsmith">Soapsmith</a> on 07/30/2013 @ 09:17pmI wouldn't add any more days. The sun helps the process but it isn't vital. The pickles will be fine with cloudy days.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 07/30/2013 @ 09:05pmWhat it you get 1 cloudy day? do you just add another sunny day to it<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><a href="http://www.artfire.com/ext/shop/home/Soapsmith"><img src="https://static2.artfire.com/uploads/avatars/thumbs/9236_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Soapsmith">Soapsmith</a> on 07/29/2013 @ 11:27amI just leave them sit for the three days, I don't refrigerate them at night. After the three days, then I keep refrigerate them.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 07/29/2013 @ 04:09amThis looks like an excellent recipe. Thanks! Quick question: Do you bring them in or refrigerate these at night or just leave the jar out for 3 solid days?<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><a href="http://www.artfire.com/ext/shop/home/Soapsmith"><img src="https://static2.artfire.com/uploads/avatars/thumbs/9236_avatar_thumb_medium.jpg" /></a><br /><br />By <a href="http://www.artfire.com/ext/shop/home/Soapsmith">Soapsmith</a> on 07/22/2013 @ 04:29pmI don't use alum. I know some old time recipes call for alum because they require a longer processing time. The alum is supposed to help with crispness when the pickles are hot processed. Since these pickles are not heat processed, I don't thing alum would make a difference. You could try it to see, maybe add it to one jar and compare. If you do try it, post a comment and let me know if there was improvement.<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a><br /><br />By Guest on 07/22/2013 @ 04:07pmdo you ever use alum<br /><a href="http://www.artfire.com/ext/shop/blog_post/Soapsmith/156/sun_pickles#"></a></span></div>
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-36438955314347692492020-07-09T18:00:00.000-04:002020-07-09T17:57:02.725-04:00Wild Harvest Yarrow<span style="font-family: "verdana" , sans-serif;">Hello friends,<br /><br />A nice little patch of wild yarrow cropped up this year along side the dirt pile from the retaining wall project. It is too rough to mow so we have daisies and yarrow there - conveniently growing right off the back deck.</span><br />
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<span style="font-family: "verdana" , sans-serif;">I harvested enough to distill a hydrosol, small bunch for drying and fresh herbal yarrow tea.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Such a pretty herb - delicate fern like leaves and tiny flower clusters with yellow centers.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Love "volunteers" in the garden! Lots of positive medicinal properties in wild harvest herbs. A delightful herbal tea can be made from fresh or dried yarrow sweetened with a little raw honey from the Amish farms - warm and inviting!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Thanks for visiting,</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bonnie</span></div>
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<span style="font-family: "verdana" , sans-serif;">Visit my on line soap studio</span></div>
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<a href="http://alleghenyhearth.com/"><span style="font-family: "verdana" , sans-serif;">AlleghenyHearth.com</span></a></div>
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0tag:blogger.com,1999:blog-9130650184887760037.post-43073332139920922582020-06-29T21:52:00.001-04:002022-11-01T10:32:34.729-04:00Dead Sea Mud and Clays<span face="verdana, sans-serif">Hello friends,</span><br />
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<span face="verdana, sans-serif">The primordial Dead Sea churning with ancient mineral deposits inspire this mud pack treatment.</span><br />
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<span face="verdana, sans-serif"><span style="font-size: x-small;"><b><a href="http://bonniebartley.wixsite.com/soapsmith/salts-muds--clays" target="_blank">Click the pictures to purchase</a></b></span></span></div>
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<a href="http://bonniebartley.wixsite.com/soapsmith/product-page/dead-sea-mineral-mud-pack-pure-natural" target="_blank"><img alt="Soapsmith's Dead Sea Mud Pack" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfptO2bQHapX5cYqjRTVmQwiuuKpc5LxwVK5iOQorOo99r-37zjn-46P_5GOJQGIT8CIaMC48qoNgvTGL1_BFC3MOSdSjDE7UV6g6DTAbXO4MkaRmhVNxiFq7ePxikG3jj3dbxruEMnXT1/s640/dead_sea_mineral_mud_pack_treatment_for_body_and_face_37fde152.jpg" width="640" /></a></div>
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<span face="verdana, sans-serif">Pure natural dead sea mineral mud pack treatment for your body is also suitable for facial use. Treat your skin with Dead Sea Spa mineral mud. </span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.alleghenyhearth.com/salts-muds--clays" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="846" data-original-width="960" height="551" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVismtB-3vY800az5iTIAWRyAwPr1TpY2cEck0X7AYDD0ncYgxjmTsbTfd92AxYknhBfZTos6UkIJ_aOVKv-HQc9TygZSjQNYP7IrRlPTljUp9TOdCZ44tS_fnWe3glI5vx4DTR1ekPCX_/w625-h551/14449995_1448250138524934_6786152220599133414_n.jpg" width="625" /></a></div><span face="verdana, sans-serif"><br /><br />Highly concentrated with 29 essential minerals including magnesium, calcium, sulfur, bromide, iodine, sodium, zinc and potassium; this mud is extracted from the Dead Sea. My mud is the finest quality as it is harvested from Southern areas of the Dead Sea, where the mineral content of the waters is at its highest. I carefully choose importers who employ high standards of operation. The mud is shipped fresh and I process it by hand to improve the texture by removing some of the excess water and filter out any large pebbles.</span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK76CU3_LzP9c6RkHYGnw9CPgxqhUQp07Bi8rcnY13dtKqxNIV8pLPDVKrC4HmVzX4Oyckax4RUGnaPsudibQ7TLP_VcoCLICXGaVncXo8p_QJVF22BLVw0JgFa2Uwd-LlnJJHfpD34XT3/s538/31933875_2126024034080871_3882895553662550016_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="538" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK76CU3_LzP9c6RkHYGnw9CPgxqhUQp07Bi8rcnY13dtKqxNIV8pLPDVKrC4HmVzX4Oyckax4RUGnaPsudibQ7TLP_VcoCLICXGaVncXo8p_QJVF22BLVw0JgFa2Uwd-LlnJJHfpD34XT3/w400-h313/31933875_2126024034080871_3882895553662550016_n.jpg" width="400" /></a></div><span face="verdana, sans-serif"><br /><br />Soapsmith's dead sea mud is a wonderful skin treatment to stimulate, revitalize, cleanse, purify and soothe the skin. To be used all over the body, prior to showering or as a facial mask. Gently spread a thin layer over the areas you would like to treat, avoiding eyes and mucous membranes, allow the mud to dry and shower off, leaving your skin feeling refreshed. </span><br />
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<a href="http://bonniebartley.wixsite.com/soapsmith/product-page/dead-sea-mineral-bath-salts-natural-aromatherapy" target="_blank"><img border="0" data-original-height="570" data-original-width="570" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxanTzWAS3YaiJbV17Da5vBYWRkzpujfMyjkfoCT5Ke3Y-Z7K7hSTaSvr-d8ADDLAcC05JO0UTGxG_k7uEZViTulHzFuFdoUPYM8XBoQVOBxaThXMGIWLizrPhFBKbn3pOgRLbVn4Ta_Dy/s640/il_570xN.319348872.jpg" width="640" /></a></div>
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<span face="verdana, sans-serif">I also offer a full line of pure natural dead sea and pink Himalayan bath salts and herbal soaks.</span></div>
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<a href="http://bonniebartley.wixsite.com/soapsmith/salts-muds--clays" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEMDRoDr5r6I5MML93cS2KRNxGdAjIYefT0L1zJyNJjFsFVE6VkFp0V-mlQjIBJAyhRiGr9xRkKeSnANjUQLWxTZ9crmnVcrBH60NtH0Yr1olsV7rcmA4dgKBub21PBgvG20mkqIwWl3Z/s640/dead_sea_clay_mud_drawing_mask_pure_all_natural_in_glass_vanity_jar_d7c070f9.jpg" width="640" /></a></div>
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<span face="verdana, sans-serif">My dead Sea clay mud drawing facial mask is formulated utilizing pure all natural ingredients. This mask is perfect for oily to normal skin.</span><br />
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<a href="http://bonniebartley.wixsite.com/soapsmith/product-page/dead-sea-facial-mask-in-glass-vanity-jar" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5pn-mVjtAs2mCBN94cHPkMRGVWZWutTxITrtHC22Sq7QQ1tm7-ZUR3tyVSx9BJtDSYnO83hqH0LEZg_QAlxZlGAHNK7kONoapqAtHEsCm-Ldp4rhoGwZxtqmSKUA4llA9qgG2xm9UsYg/s640/dead_sea_clay_mud_drawing_mask_pure_all_natural_in_glass_vanity_jar_832734af.jpg" width="640" /></a></div>
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<span face="verdana, sans-serif"><br /><br />Wonderful earthy blend of natural clays and essential oils. The sea clay is harvested from the Dead Sea. Filled with 20 beneficial minerals essential for good skin care. The sea clay is combined for white kaolin clay which is a mild clay to compliment the drawing properties of the sea clay.<br /><br />Pure essential oils of Tea Tree and Lavender complete the ingredient list for this 100% pure natural treatment.<br /><br />For normal to oily skin mix with water, aloe or witch hazel.<br />Normal to dry skin mix with yogurt, honey, milk or cream.<br />For a great treat combine the clay with mashed fruits such as banana, avocado, papaya, cucumbers, strawberries etc.<br /><br />For a gentler clay mask, I recommend</span><span face="verdana, sans-serif"> my rose clay mask.</span></div>
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<a href="http://bonniebartley.wixsite.com/soapsmith/product-page/rose-clay-facial-mask-in-glass-vanity-jar" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0__L43C5gNNRtU_xsefm0LPOAQ9f3Oux2Yc-dwM7Yr3C8NH8c19BFUMLF4qvhTVkqv5C8Lk1AbOw6Iqn7DHBHsx04uXQYf3_zqNTYymo9R6y4fuUfm5E-AJSU6WPTpNHoklfFKffQbSQW/s640/21560_108590592490902_1884510_n.jpg" width="640" /></a></div>
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<span face="verdana, sans-serif">Thanks for visiting, enjoy!</span></div><div><span face="verdana, sans-serif"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQTyP61bH-lKqFkvVffYdGoD_sFHjTiqK_EMtpJPhlAB0ge21G6_Kw3F4n-XGH3rXgFdpKA9tgsRtMd2VuPUNE0UoCLGquVN3YawrUsQ9BzKGahVYJNp6xjy-htsFkDxIFdybw_aSFv_-AF2Cf7y0ouiUh6Hb3cfhhxTp_jSI3ctopM4rX1LpV4qp7w/s1216/thumbnail_IMG_1163%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="873" data-original-width="1216" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQTyP61bH-lKqFkvVffYdGoD_sFHjTiqK_EMtpJPhlAB0ge21G6_Kw3F4n-XGH3rXgFdpKA9tgsRtMd2VuPUNE0UoCLGquVN3YawrUsQ9BzKGahVYJNp6xjy-htsFkDxIFdybw_aSFv_-AF2Cf7y0ouiUh6Hb3cfhhxTp_jSI3ctopM4rX1LpV4qp7w/w640-h460/thumbnail_IMG_1163%20(3).jpg" width="640" /></a></div><br /><span face="verdana, sans-serif"><br /></span></div>
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<span face="verdana, sans-serif">Bonnie</span></div>
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<span face="verdana, sans-serif" style="font-size: large;"><a href="http://alleghenyhearth.com/"><b>AlleghenyHearth.com</b></a></span></div>
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com1tag:blogger.com,1999:blog-9130650184887760037.post-55199220029299538092020-05-21T12:48:00.003-04:002020-05-25T14:24:48.386-04:00Soapsmith's Baked Beans<span style="font-family: "verdana" , sans-serif;">Hello friends,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zVIbK1ktxWMg05baLn7DOzc9wqJGb6Imaz492g37buFK3JCpGAvzIn-iJ5qwBlD2tKGN5oRRL3-C6Idai94T3Dk51s343SDUEI6yP_GaCsNCww7mSPPqnWVmh9ssyoHMX5yMeXj1DX4t/s1600/Baked_Beans_with_Bacon_Nueskes_Recipe+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zVIbK1ktxWMg05baLn7DOzc9wqJGb6Imaz492g37buFK3JCpGAvzIn-iJ5qwBlD2tKGN5oRRL3-C6Idai94T3Dk51s343SDUEI6yP_GaCsNCww7mSPPqnWVmh9ssyoHMX5yMeXj1DX4t/s640/Baked_Beans_with_Bacon_Nueskes_Recipe+%25283%2529.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This recipe is for, as my Mom used to say, “doctored up” baked beans. I make these for all of our gatherings and picnics. The recipe is easily adapted for your personal tastes. I don’t measure so I am giving approximate measurements. Like all of my homemade recipes, it is forgiving for any adjustments you want to make. This can easily be reduced or increased to meet a small family gathering or a huge event. This is what I make for family but I make as much as a roaster full for our big holiday cookouts, wedding etc.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvmMD4tMd10c1T248xiQcThbn1X1gn0uXZtnJR2Qt9PqBi8atKaf6oUlAF0msda62weME_DIS1uPnS0JwmiueuF221OE8qvx4mbDZ18f-sbwN9Xz3GceRr_LXMxtEn9vIbGKduq5MB1NA/s1600/flag11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="960" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvmMD4tMd10c1T248xiQcThbn1X1gn0uXZtnJR2Qt9PqBi8atKaf6oUlAF0msda62weME_DIS1uPnS0JwmiueuF221OE8qvx4mbDZ18f-sbwN9Xz3GceRr_LXMxtEn9vIbGKduq5MB1NA/s640/flag11.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">You can use any brands you prefer. Here is what I use:</span><br />
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<span style="font-family: "verdana" , sans-serif;">Soapsmith’s Bacon Baked Beans</span></div>
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<span style="font-family: "verdana" , sans-serif;">Two tall cans (28 oz size) of Bush’s Baked Beans (any flavor)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Two cans black beans (15 oz size)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large onion</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 pound bacon </span></div>
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<span style="font-family: "verdana" , sans-serif;">About 1 cup prepared BBQ sauce – any brand you like</span></div>
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<span style="font-family: "verdana" , sans-serif;">About ½ cup Ketchup</span></div>
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<span style="font-family: "verdana" , sans-serif;">About a cup of brown sugar – more or less to your taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Couple tablespoons each of Molasses, Balsamic Vinegar, and Soy Sauce</span></div>
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<span style="font-family: "verdana" , sans-serif;">Generous amount of black pepper to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fry the bacon crisp, drain and crumble.</span></div>
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<span style="font-family: "verdana" , sans-serif;">(You can substitute a couple of handfuls of purchased bacon bits</span></div>
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<span style="font-family: "verdana" , sans-serif;">just be sure it is real bacon rather than the imitation.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Finely dice the onion and saute in the pan until light browned.</span></div>
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<span style="font-family: "verdana" , sans-serif;">(If you used purchased bacon bits </span></div>
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<span style="font-family: "verdana" , sans-serif;">you can add a little oil to the pan to saute the onion)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Once the onion is soft and lightly browned</span></div>
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<span style="font-family: "verdana" , sans-serif;"> add the rest of the ingredients except the beans</span></div>
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<span style="font-family: "verdana" , sans-serif;">to the pan and bring to a simmer and simmer for 15 minutes or so.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Drain and rinse the black beans. Once I open the cans of the baked beans I drain off some of the sauce from the top of the can. You can leave some but the sauce you made replaces the commercial sauce that come in the canned baked beans.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Add the beans to the sauce. You can simmer on the stove top, grill, smoker or bake in the oven until the sauce is nicely reduced and caramelized – usually about 45 min to an hour.</span><br />
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<span style="font-family: "verdana" , sans-serif;">You can serve warm or cold. I prefer the beans cold, they taste quite different warm or cold – I like them right from the refrigerator as the sauce is very thick and concentrated in taste but others like it warm. I love the beans which are </span><span style="font-family: "verdana" , sans-serif;">spicy and sweet with my savory homemade macaroni or potato salad - a delicious contrast, yum!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://soapsmith.blogspot.com/2015/07/hello-friends-happy-fourth-of-july-to.html" target="_blank">Recipe for macaroni salad here</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Enjoy!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Thanks for visiting,</span><br />
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<span style="font-family: "verdana" , sans-serif;">Bonnie</span><br />
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Bonnie Klisiewicz Bartley, Soapsmithhttp://www.blogger.com/profile/14737398857967771285noreply@blogger.com0