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How to Make Fresh Jasmine Blossom Honey
The jasmine is starting to bloom and I am in heaven. The small, delicate white blossoms are so pretty, and is there any fragrance more intoxicating? The scent is said to bring a state of balance and serenity to the soul. It is definitely calming. This recipe for jasmine blossom honey will knock your socks off. It’s quite simple, and oh so yummy.
Ingredients
1 cup filtered honey
2 cups jasmine blossoms*
Use only organic, food grade flowers. The best time to pick jasmine is early in the morning when the blossoms have barely opened. At this time, they will have their maximum fragrance. Make sure to remove all stems and leaves from the blossoms and either compost or throw them away.
Directions
Heat 1 cup of water in a double boiler (or use a heatproof bowl over a water filled saucepan). Bring water to a boil, then add honey to the bowl and stir until liquid. Add the flowers to the honey and stir gently, then remove from heat. Let steep for 1-2 hours, then warm until liquid again. Strain out the flowers using a mesh sieve.
The honey can be kept for up to one week in the refrigerator. It is delicious with yogurt, cheese, fresh fruit, and tea. You may also like Fresh Figs With Cheese, Honey & Thyme and Simple & Delicious Lavender Lemonade. Wishing you peace, love, happiness, & beautiful vistas!
*Ensure that you are using true jasmine from the Oleaceae, or olive family. There are some false jasmines that are highly toxic. These include Day Blooming, Night Blooming, Carolina and Cape jasmine. For more information see false jasmine.
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Simple & Delicious Lavender Lemonade
Spring is here in Monterey County, and that means the lavender is in full bloom. Seeing the hillside covered in these glorious purple blooms is an amazing treat, and their scent is so heavenly. I love that lavender is a perennial, meaning it comes back year after year, and also that it tolerates drought. I have several varieties growing here on my farm, and I love all the wonderful things you can do with it. One of my favorite uses for it is this simple and delicious lavender lemonade. It is so easy to make, and so refreshing. The tartness of the lemons mingled with the floral sweetness of the lavender is so yummy. It is definitely my go-to springtime drink.
I love making things like this that only have a few ingredients. What could be easier? The other great thing about this is it will also fill your house with a fabulous fragrance. Since I am in the process of potty training my new puppy (see last weeks post 11 Fun Facts About Great Pyrenees), this is an added bonus for me, haha!
INGREDIENTS
3 teaspoons lavender (use only organic, unprocessed lavender)
1 cup sugar (can substitute honey)
2 cups water (for syrup)
2 cups freshly squeezed lemon juice (will require around 8-10 lemons)
5 cups cold water
HOW TO MAKE IT
- Combine sugar, water and lavender in a pot, bring to a boil, then immediately remove from heat and let steep for about 15 minutes.
- Strain lavender from the syrup using a fine mesh sieve (the cooked lavender can then be thrown away).
- Once the simple syrup has cooled, combine it with the lemon juice and cold water. Add ice cubes and fresh lavender garnish as desired.
HELPFUL TIPS
- Do not overcook or oversteep your simple syrup or it may be too strong and overpower the lemonade
- This mocktail can easily turn into a cocktail by adding a splash of vodka or gin.
I hope you enjoy this recipe! You can always increase or decrease the sugar, simple syrup, and lemon ingredients to your liking. Thank you for visiting my blog! Wishing you peace, love, happiness, & beautiful vistas.
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Fresh Figs With Cheese, Honey & Thyme
The figs on my fig tree are just starting to ripen. For me, this means making one of my favorite dishes. I love that it only has five ingredients. It is super easy and super delicious and is great to serve along with a charcuterie board if you are having guests over.
Recipe
- 1/2 pound of soft dessert cheese such as brie. I used Brillat-Savarin, a triple cream dessert cheese from the ile de France region. It is very creamy, decadent and luxurious.
- 4-5 fresh figs, cut into quarters
- 1/2 cup organic honey
- 2 teaspoons fresh thyme
- 1/3 cup fragmented walnut pieces
Because it is still fairly warm here I don’t bake or warm the cheese, I just leave it out for about 15 minutes. If you would like to warm your cheese, you can cut off the top, then microwave for 10-15 seconds or bake at 350 for a few minutes. In my opinion, it is better to have a little bit of firmness than have the cheese completely melted. As Ina Garten, one of my favorite cooks says, “it should ooze but not melt”. Also, if you are planning to transfer the cheese to another platter, use parchment paper beneath it before warming it to ease the transfer process. Add your fresh figs. In a saucepan over medium heat, warm the honey and the thyme until it is silky smooth and begins to bubble. This only takes a few minutes. Drizzle the honey over the cheese and figs and scatter with walnut pieces.
I hope you enjoyed this recipe. I just love it and try to only make small batches because it’s so hard to stop eating it! You may also enjoy Find Your Zen Zucchini Bread Recipe and Sugar & Spice: My Favorite Fall Flavors. Wishing you peace, love, happiness, & beautiful vistas.
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Find Your Zen Zucchini Bread Recipe
The days are starting to get shorter and cooler, and I am gathering the last of my zucchinis and tomatoes from the garden. This is the time of year I begin to think about bringing out snuggly throws, building cozy fires in the fireplace, and baking my favorite fall fare. Nothing says comfort like fresh bread warm from the oven. I shared some of my favorite sugar & spice fall flavors on Tuesday. You can add this recipe to the list!
This is my all-time favorite recipe for zucchini bread. It has always been a favorite for my three boys too. This recipe makes two loaves of bread. Just cut all the ingredients in half (you can use two eggs instead of three) if you only want one loaf. It can also be made gluten free. It’s perfect to take on fall picnics with a thermos of coffee or tea. Or just cuddle up with your love bunnies and enjoy!
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups grated zucchini
- 2 teaspoons vanilla
- 3 cups unbleached flour (for gluten free bread use all purpose gluten free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts OR pecans (optional)
Preheat oven to 350 degrees. Beat eggs, oil, sugar, and vanilla. Add grated zucchini. Gradually sift flour, baking soda, baking powder, salt and cinnamon into mixture and continue to beat until smooth. Nuts are optional.
Pour into two greased loaf pans. Bake for one hour. Wait until cool to remove from pan. Run a butter knife around all sides of the bread and gently tap on the bottom to remove from pan.
Thank you for visiting my blog! You may also like Sugar & Spice: My Favorite Fall Flavors and The Very Best 2021 Halloween Pet Costumes. Wishing you peace, love, happiness & beautiful vistas!
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Sugar & Spice: My Favorite Fall Flavors
Summer is ending and cozy fall feels and comfort food are here. Here are some of my favorite fall flavors. I hope that you get to try some!
Best Cinnamon Toast Ever – Southern Bite
What I love about this is that it is so simple, yet so good. And you can use gluten-free bread! Southern Bite’s Cinnamon Toast.
Coffee Mate Natural Bliss Pumpkin Spice Coffee Creamer
When I saw there was only one left on the shelf at Target, I had to try it! My boys still laugh at me for this idea, but hey, I have found some great products this way! You will never need Starbucks for your pumpkin spice latte fix again after trying this. So good.
Baked Pumpkin Oatmeal – The Pioneer Woman
Yum. This woman knows how to cook and this is a fall favorite. Check it out! Pioneer Woman’s Pumpkin Oatmeal.
Maple Cinnamon Roasted Sweet Potatoes – Together as Family
Ask my co-workers how much I love sweet potatoes. I used to bring one for lunch at least every week. This recipe is the perfect combination of fall flavors, and a healthy must try if you enjoy sweet potatoes like I do! Maple Cinnamon Sweet Potatoes.
Oui Apple Pie Yogurt
I love this apple pie flavored limited edition yogurt. Getting my calcium and delicious fall flavor at the same time!
Sweet & Spicy Pecans – Trader Joe’s
You can buy them ready to eat at the store, or make them yourself using this copy-cat recipe from The Modern Locket: Sweet & Spicy Roasted Pecans.
Fall Quinoa Buddha Bowl With Apple Cider Maple Dressing – Eating by Elaine
Eating healthy food doesn’t mean you have to skimp on flavor, and this delicious recipe proves it: Fall Buddha Bowl.
Trader Joe’s Spiced Chai
Trader Joe’s Spiced Chai will satisfies all those sweet & spicy fall cravings with cinnamon, ginger, cloves, cardamom, star anise, nutmeg and more.
I hope you found something new and delicious to try for fall. I would love to hear what your fall favorites are! Thank you for visiting my blog. You may also like Fun & Fabulous Fall Porch Decor and Eight Fall Fun Activities in Monterey County. Wishing you peace, love, happiness & beautiful vistas!
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The Very Best Soothing Summer Herbal Teas
Have you planted herbs that are going growing like crazy now? Or maybe you picked up a bunch of herbs at the farmer’s market and are wondering what to do with them all? Herbal teas are a great way to use them. A cup of tea is one of life’s greatest comforts, and herbal tea can help you stay hydrated and healthy. Many herbs contain vitamins and antioxidants that help strengthen our immune systems and give us energy. They may also have essential oils, minerals and fiber that contribute to overall well-being. Here are some great ways to use those herbs to create homemade teas to help heal your mind and body. The best part is that unlike regular tea, there is NO caffeine. Each recipe is for one cup of herbal tea. For each recipe, pour boiling water over the herbs and steep for 8-10 minutes. The final step? Strain the herbs, and enjoy!
Peppermint Basil Potion
Peppermint tea is often used for soothing heartburn and tummy troubles. Basil is clean and refreshing. Use two teaspoons of chopped peppermint leaves and 4-5 basil leaves.
Ginger Hugs Tea
This tea is useful for stuffy colds and also brings energy and healing. Use a teaspoon of fresh ginger, a teaspoon of chopped mint, and a squeeze of lemon. You can add honey to sweeten it if desired.
Smarty Pants
Smarty pants tea may assist with sharpening memory and concentration. Use 1/2 teaspoon rosemary leaves and 2 teaspoons chopped spearmint.
Love & Peace
This tea is great to drink when you are feeling bummed out or overwhelmed. Use a teaspoon of lavender, a teaspoon of jasmine flowers, and 1 cinnamon stick. Use only Jasminum species such as J. officinale, J. sambac, or J. polyanthum. Pick the flowers during the warmth of the day when the dew has dried, as buds or freshly opened flowers. Lavender relaxes the body and decreases anxiety. Jasmine has anti-inflammatory properties and reduces stress. Both scents are known to induce calm. Cinnamon is known to increase mental focus and help upset stomachs. The scent of this tea is heavenly.
Calming Chamomile
Another calming tea, chamomile is known to reduce stress and tension as well as fight bacteria. It can also improve digestion. It has a fruity, apple-like flavor. Use two teaspoons of chamomile flowers.
Delicious Dandelion
Dandelions are rich in vitamin K which helps prevent blood clots, and calcium which helps maintain bone health. It is also high in vitamin C and antioxidants, which help your body detoxify. Do not drink dandelion tea if you are allergic to ragweed and related plants as it may cause an adverse allergic reaction. It also interferes with the absorption of many common antibiotics. Do not drink dandelion tea if you are taking antibiotics. If you have discussed this with your physician and have been given approval as to its safety, use two to three teaspoons of dandelion flowers.
Fabulous Fennel Tea
The licorice flavor of fennel infuses this tea, and helps with digestion. Use a teaspoon of fennel seeds or several fennel leaves.
Luscious Lemon Verbena
Zesty and refreshing, this tea can also aid health including digestion and pain. Add one to two teaspoons of chopped or torn leaves to your cup.
Ravishing Rosemary Thyme
Bold and invigorating, this tea will give you a pop of invigoration. For one cup use one teaspoon rosemary leaves and two teaspoons lemon thyme leaves. You may add honey if it’s a little too strong.
Helpful Tips
- You can experiment with combining herbs you like to create your own unique concoction; just remember that the longer you steep your herbs, the stronger the flavor will be.
- When in doubt, don’t add too many herbs at the start. You can always add more, but you can’t add less!
- Use only organic, pesticide-free and chemical fertilizer-free herbs & flowers.
- You can substitute dried herbs for fresh, but the steep time will be shorter, usually only 3-4 minutes.
- Always talk to your physician and get approval before consuming any herbal tea to ensure your safety. Some herbs may interfere with medications you are taking, or may be dangerous due to possible health issues you may have.
Thank you for visiting my blog. You may also enjoy Nine Best Fresh Herbs To Use In Your Kitchen and 23 Yummiest Gluten Free Foods at Trader Joe’s. Wishing you peace, love, happiness, and beautiful vistas!
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The 5 Reasons You Will Love These Summer Finds!
What are you up to this summer? Planning any trips? Get-togethers with family or friends? My summer is off to a great start. My keyword for this summer is “optimism”. I was able to recently get together with a group of colleagues for dinner and it just really felt good. Like, finally, a return to normalcy. I have been planning some fun day trips and also some fun activities, such as making homemade soy candles (new post to come!) and working in my garden. Father’s Day will be pretty sad, since I recently lost my Dad in January, but I know he is in a better place. I can carry on all the things we both loved, such as enjoying the sunshine (with sunscreen!), gardening, going to thrift stores, and wearing hats!
Summer = Happy
Whether you will be heading to the beach, the lake, or just chilling out in your own backyard, here are some great summer selections, from sandals to slushies. They are not only comfy, cute, happy, colorful and fun. but will also help make your summer the best one ever. I am obsessed with these and hope you love them too.
Source: birkenstock.com
Summer = Cute
Birkenstock Yara Sandals. One thing about these is that if you are like me, they run about a whole size bigger than your regular size. Crazy but true. Also these are sold out in black on Zappos, but you can still get them at Birkenstock. Super comfy, super cute, and will make your feet super happy this summer
Source: anthropologie.com
Summer = Colorful
Brightly Colored Tops & Dresses. Tired of all the monochromatic trends? Coming out of Covid we all need brighter and happier times. Be gone Voldemort shades. This top from Anthropologie definitely fits the bill.
Source: oldnavy.com
Summer = Comfy
High Waisted Straight Leg Jeans from Old Navy. Have you ever been forced to perform the skinny jeans dance, struggling to free your feet from the teeny tiny pant leg bottoms when trying to take them off? Not so with these guys, loving them! FYI, they run a bit small so you may have to go one size larger than what you usually wear.
Summer = Sweet
Watermelon Slushies. Sometimes the best finds are sweet treats! I love this one. It’s like putting a big ol’ bunch of summer in a glass. Recipe: Freeze 3 cups fresh watermelon cubes overnight. In a blender, combine frozen watermelon with an extra 1 cup fresh watermelon, juice from 1/2 lemon/lime, and add 1 tablespoon of raw honey/ agave/ organic maple syrup. Garmish with fresh mint leaves if desired. Enjoy!
Summer = Old-Fashioned Fun
Picnic Baskets. Pack up the fam and head out to your happy place with this cute picnic basket from amazon.com. Nothing is better than having an old-fashioned picnic with the peeps you love.
Summer is a time to enjoy longer days, more sunshine, and good times with family and friends. Thank you for visiting my blog. You may also enjoy Wine Tasting in Carmel Valley, California! Hope you have a beautiful and blessed summer. Wishing you peace, love, joy, and beautiful vistas!
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Nine Best Fresh Herbs To Use In Your Kitchen
If like me, you have had sticker shock at the price of fresh organic herbs lately, you will be happy to know that they are super easy to grow yourself for much less! One of the things I like most about herbs is that you can grow them pretty much anywhere. Even if you have no space for a garden, you can grow many herbs in pots on your windowsill or in containers on a patio. Fresh, organic, high-quality herbs can make the difference between a bland dish and something filled with exceptional flavor and aroma. Herbs often have powerful health benefits as well, by providing vitamins and minerals, strengthening the immune system, lowering blood sugar and cholesterol, and reducing inflammation.
- Basil is by far my favorite herb. It is a staple in pizzas, salads, sauces, and pesto. In addition, it contains antioxidants and helps moderate blood sugar. It is easy to grow but needs hot weather and must be kept watered regularly to thrive.
2. Rosemary. I love the smell of rosemary! It is a great herb to add to poultry and vegetable dishes. It has a refreshing scent and is super easy to grow, preferring dry conditions. It is said to improve mood, memory and protect the immune system. Here in California, a rosemary plant will grow into a full-sized bush and thrives with neglect. Seriously!
3. Dill is easy to grow. It will also attract helpful insects to your garden such as wasps and other predatory insects. It also is a delicious complement to fish and sour cream dip for vegetables. Dill is a source of calcium (surprise!), iron and magnesium.
4. Thyme is a dainty, low-growing herb with a lemony scent. I love to use it for soups, stews, vegetables, and poultry. It is a staple of Provençal French cuisines. Thymol, an ingredient found in thyme, has been shown to prevent fungal and viral infections, reduce respiratory issues, and alleviate stress.
5. Cilantro is another of my favorite herbs and tastes amazing in salads, with chicken, and in Mexican cuisine. The seeds of cilantro are known as coriander. It grows best in cooler weather and requires moderate watering.
6. Lavender smells fantastic and survives with little care here in California, as long as it has full sun and well-drained soil. Health benefits include the soothing of insect bites and headaches and it has been touted as a sleep aid. I like to keep dried lavender sachets in drawers to keep linens freshly scented. In cooking, lavender imparts a sweet flavor.
7. Chives are super easy to grow and look amazing in herb gardens. Chives are a member of the garlic family and are considered one of the “fine herbs” of French cuisine. Chives are an excellent source of beta-carotene and Vitamin C and taste great with potatoes and other vegetables as well as fish as well as in soups and salads.
8. Mint is super duper easy to grow. There are several varieties of mint. You can use it in drinks like mojitos, mint juleps, and iced tea. It is also used in soups and salads. It is best used fresh. Mint has high antioxidant levels, freshens the breath and will help to calm your stomach. It also relieves congestion and has anti-inflammatory properties. If you grow mint, remember that it’s invasive. Mint will spread!
9. Oregano is also part of the mint family and is native to the warm climates of Eurasia and the Mediterranean. Oregano is a plant, but in colder climates can be grown as an annual. It is sometimes called wild marjoram and is closely related to sweet marjoram. Oregano is used for flavoring and is a staple herb of Italian American cuisine including everyone’s favorite, pizza!
If you grow your own herbs, you can be assured that they are fresh and organic. If you grow your herbs indoors you can enjoy them fresh year-round. But if that’s not an option, consider freezing or drying some of your own herbs to have available for use year round. Be warned that herb gardening can be addicting!
Thank you for visiting my blog! Wishing you peace, love and happiness!
- Basil is by far my favorite herb. It is a staple in pizzas, salads, sauces, and pesto. In addition, it contains antioxidants and helps moderate blood sugar. It is easy to grow but needs hot weather and must be kept watered regularly to thrive.
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The Strange Saga of Monterey Jack
When I first moved to the Monterey area I joined a hiking group. One of the places we went hiking was Jack’s Peak Park, which includes acres of hiking trails through Monterey pine forest and a lovely vista of the Monterey Bay. It was during a hike at Jack’s Peak that I first heard the story of Monterey Jack. Being a former cheesehead and a cheese lover, I wanted to learn more. David Jacks, for whom the park was named, was a much hated land baron in the area. He was also a cheese baron. He owned 14 dairies and mass produced the cheese we know and love. And just as his method of attaining land remains dubiously questionable, so does his right to claim the name of this cheese. Some say that he copied the recipe from Franciscan monks who brought it from Mexico in the 1700s. Others say he swindled the recipe from other local cheese artisans. Unfortunately, we will never know. But we can still be grateful that, whatever its name, Monterey Jack cheese tastes delicious.
Here is one of my favorite comfort foods using this scrumptious cheese!
Monterey Mac & Jack
1 lb. elbow macaroni
4 cups milk
4 cups Monterey Jack cheese, grated
2 cups sharp cheddar cheese, grated
1 stick butter (8 Tbsp)
1/2 cup flour
1/2 tsp black pepper
Optional:
(1)14.5 oz. can diced tomatoes, drained
(1)7 oz. can diced green chiles, drained
- Cook macaroni per package directions.
- Melt butter on low heat, whisk in flour and gradually add milk, stirring constantly.
- Add cheese and pepper, blending until creamy and smooth
- Fold in cooked and drained macaroni
- Place in buttered casserole or baking dish
- If desired, top with tomatoes and chilesBake at 375 for 35 minutes or until top is bubbly and golden.
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The Art of the Artichoke
If you are from the midwest, chances are, like me, the closest you have been to an artichoke is eating the spinach artichoke dip at your nephew’s graduation party. In the Monterey area, however, artichokes are big, so big that they have an annual artichoke festival. It is actually an artichoke and WINE festival, because hey, what is a festival without wine? If you are in the Monterey area this weekend you should check it out! it is being held at the Monterey County Fair & Event Center. I went last year and the highlights for me were eating the fried artichoke hearts (super yum!) and listening to chefs from local restaurants discuss the proper way to cook fresh artichokes. To me, this was important, because the first time I tried cooking them it was a disaster. I learned that you do not boil them, you STEAM them. Eating them was also a novel experience. Here’s how: you take a leaf from the cooked artichoke, put the base of the artichoke leaf in your mouth, put your bottom and top teeth together, and slowly pull the leaf out, skimming the savory artichoke goodness off the leaf. The artichoke is actually the official state vegetable of California, and did you know? Nearly two-thirds of America’s artichokes are grown in Castroville, a small town located north of Monterey. Another interesting fact: Marilyn Monroe served as honorary queen of the Artichoke Festival in 1948 before she became famous.
One of my favorite ways to eat artichokes is in Lemon Chicken Artichoke Soup. My friend Anushka (yes, I named my goat after her) actually told me about this delicious recipe and I adapted it. If you need a light and nourishing soup to warm your spirits this is it!
Monterey Farmgirl’s Lemon Chicken Artichoke Soup
1 lb. skinless chicken breasts, cut into 1-inch pieces
3 leeks, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 bay leaf
(1) 14 oz. can artichoke hearts, drained
4 cups chicken stock
1 cup kale leaves, torn
Juice of 1 lemon
1-2 tsp. thyme, chopped
Pepper to taste
Instructions:
- In a large pot, sautee the leeks in the olive oil for about 5 minutes, or until they are tender and start to turn golden.
- Add the chicken, garlic, bay leaf, artichoke hearts, chicken stock, kale, and thyme and bring to a simmer, cooking for 30 minutes.
- Add the lemon juice and pepper