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Favorites December 2016

December 27th, 2016 No Comments

  Tis the season of magical windows…       It’s been quite a year, full of many blessings and challenges.  We said farewell to what seemed like an inordinate number of our artists in the past twelve months–some of my main influences like David Bowie, Prince and Leonard Cohen, then so many other larger-than-lifers—Leon Russell, Merle Haggard, George Michael, Maurice White (Earth Wind & Fire), and John Berry (Beastie Boys), Gene Wilder, Gwen Ifill, Morley Safer, Mohammad Ali, Fidel Castro, Zsa Zsa, Alan Rickman,

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Poppyseed Milk (Aguonpienis)

December 20th, 2016 No Comments

  Since I’m on a cozy-roll these few weeks, here are a few more images of warm, glowing contributions to the feeling of hygge.  This is my lampshade made of agates, I’ve shown it before but as we’re now fully in midst of the chill and long, dark nights it seemed like a good image to bring back.  The question is….do I love warm glowing candles and fuzzy clothing because it’s winter, or do I love winter because I get to wear

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Estonian Buckwheat Blinis

December 13th, 2016 3 Comments

  The Baltic Blitz continues… Blinis are a holiday treat in many traditions hailing from Eastern Europe and Russia.  In older times they were considered a symbol of the sun because of their round shape and were served at the end of winter to celebrate the coming of the new sun.  That ritual was eventually adopted by the Christians and is now known as ‘pancake week’ or ‘pancake day’ and blinis or pancakes are served on Shrove Tuesday (Mardi Gras) before Ash Wednesday.  

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Zeppelins

December 6th, 2016 2 Comments

  It’s been a very Baltic few months!   Zeppelins are adorable stuffed potato dumplings often served at Baltic holidays and they have the coolest name around.  We made these cuties for the Estonian Dinner last fall but I have to admit…I don’t have a Lithuanian grandmother therefore I really struggled with these stuffed dumplings.  Later I found some comfort to read online that other Zeppelin newbies have also struggled and I was not alone.   Though there are many versions,

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Boursin-style Cheese Spread

November 29th, 2016 5 Comments

  This scrumptious little spread is creamy, buttery, herbalicious and highly snackable for nearly any occasion.  It doesn’t have the crumbly texture of French Boursin but it’s still ding dang delicious and great for any edible vehicle that can transport it to your mouth.  The cracker in the photo is a Mary’s Gone Crackers Super Seed, one of my favorite crunchies.  The seedy ones are high in protein and hold up well.     Blend it all together and serve,

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Thanksgiving Revisited

November 22nd, 2016 4 Comments

  A little image of Hyggelig for your Thanksgiving week. We’ve officially entered the dark season of candles and warm fuzzies, and some of you may need a strong dose of Danish hygge to survive the ensuing large family gatherings.  They say that Danes burn the most candles per capita of any country—the radiant glow is a great contributor to the hygge atmosphere of coziness and warm conversations.  So break out the tea lights and the sparkly strings, light the fire, dim the overhead lamp, and put on beautiful music and

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Gluten Free Ladyfingers

November 15th, 2016 2 Comments

  “One of the most calming and powerful actions you can do to intervene in a stormy world is to stand up and show your soul. Struggling souls catch light from other souls who are fully lit and willing to show it.” . -Clarissa Pinkola Estes     A few weeks ago we went to the Barebones production in Minneapolis, and though I kept thinking others would love to see some of the amazing imagery and creatures from the night

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Curried Gratin

November 8th, 2016 No Comments

photo by David Cavagnaro Squash, potatoes, onions, coconut milk, herbs, chili and curry paste…that’s what I had so we’ll see where this goes.  It could be good.  This dish was an experiment on a chilly afternoon and though it probably dips into the ‘vague recipe’ territory, I think you can handle it.   A Gratin generally consists of root or firm vegetables with cream baked in a a shallow dish with a browned topping of breadcrumbs and/or cheese, or perhaps lately it’s morphing into just ‘something baked in a

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Kissel

November 1st, 2016 4 Comments

  An extraordinary project has been happening in our little town this year. Our resident English stone-guru Ted Wilson is building a dry-stone arch bridge with the help of Sean Smyth from Missoula, MT who travels around the country working on complex stone projects like this.  Dry-stone is an ancient building method that uses no mortar.  Dry-stone bridges have been built for centuries—the stones need a trapezoidal shape and a tight fit, then the arch holds its shape by only the pressure of the stones against each other.  Sound formidable

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Favorites October 2016

October 25th, 2016 3 Comments

  Last spring we visited Mike’s Meat Market in Eau Claire, Wisconsin for some of their legendary bacon and spent time admiring their mighty cleaver collection.  Maybe a bit gruesome if you’re not a chef…but you have to admit they tell a story of how we eat (apologies to the vegetarians).  The knives were high on the walls so it was hard to get a great photo, but you get the idea.     These are from the days when all blades were

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