Lattes at home with your Keurig

This reduces my Starbucks habit.  I love it!  All measurements are subjective to your preference as well as the size of mug you are using.

I use a larger mug and add maybe 2 teaspoons of honey and about 1/4 teaspoon of vanilla extract.  Then i fill the cup about 1/3 with milk and microwave for 1 minute.  Then I froth it with my handy little milk frother.

Place cup in Keurig - I use the medium setting.  Give it a good stir when done and Voila! 

Optional:  I'm adding about a teaspoon of pumpkin pie spice before I froth at the moment.  Very yummy.

Recipe to make your own Pumpkin Pie spike mix:

http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/

Farm Fresh Eggs

The only problem I've had with farm fresh eggs...is peeling them once they are hard-boiled.  Until today, I found it impossible!  My friend's, Julie O'Malley, mother has a tried and true trick...

"Put eggs in a pot with cool water and bring to a boil.  Boil for 3 minutes and then turn burner off.  Leave on burner for 8 minutes.  Remove eggs and rinse with cool water.  Enjoy!"

Here are a few family pictures from the Grover Farm...the first picture are the chickens that laid eggs for the deviled eggs I made for tonight's feast...

This is going to be interesting...

It's some sort of bag that will generate tons of oyster 'shrooms!  The one poking out is dried up and not a good example of what is to come (fingers crossed).  The only instructions I have thus far are to poke holes in it and they will grow.  If you know me, that isn't quite good enough.  I did a Google search and got a bit more information but this looks to be a simple thing.  Stay tuned...

Rosemary Infused Olive Oil

This weekend in Asheville, we dined at a restaurant (I believe named The Market Place) and they had the most awesome olive oil served with bread...infused with Rosemary.  Ahhh, now I know what to do with my abundance of Rosemary.

I googled a few recipes and it is simple enough:

Wash and dry a few sprigs of Rosemary to your taste, then bruise them with a knife not quite cutting all the way through.  Add them to a clean container where you will infuse.  I used a clean wine bottle with a screw on cap.  I always try to repurpose when I can.

I added some peppercorns and red pepper flakes for a little zest (optional).

Heat up a few cups of olive oil (depending on the size of your storage bottle.  You just want to warm it up; not too hot.  After it cools just a tad, add it to the bottle with the Rosemary and store in a dark, cool place for one week.  Then strain and it is ready to use.  Shelf life is a few months...if it lasts that long.

I made some extra for Jess Woods.

Enjoy

PS...I'll report back next week how it tastes.  Can't wait...

Tazo Tea Tin Project

I strive to live a pretty green lifestyle. So, the first time I bought a tin of Tazo tea, I knew I needed to to find a way to re-purpose those perfect tins.  It is quite a challenge to remove the label and the guys at the shop where I work used some citrus smelling, industrial-strength remover but you be your own guide and find your own way (preferrably environmentally friendly).  Trust me, it wasn't easy.  Remove as much as the label as you can and moving slowly works the best.  Labels are my arch enemy! (or maybe its the residue?)

Once the tin is cleaned up it is ready to have a new label.  I chose the Martha Stewart Chalkboard Labels (with removable adhesive, thank you).  You can find them at Staples in a variety of sizes.  For the tins, you'll  need the 2-1/2" x 3-3/4".  Of course, you'll need some chalk.  Enjoy!

Oh my, Chai!

So, I haven't really been much of a blogger, have I?  Here is a recipe I think you most definitely will enjoy.

Chai Tea Concentrate:

4 t ground ginger
4 t ground cinnamon
2 t ground pepper
2 t ground cardamom
2 t ground coriander
1 t ground cloves
¼ c loose black tea such as Earl Gray (I used 11 teabags of Organic Roobios Earl Gray from Marshall’s)
½ c organic blue agave (you may wish to add more, I like it less sweet)
4 t vanilla extract
1 T fresh lemon juice
4 c filtered water

Heat the spices in a medium-sized, heavy-bottomed pan over medium heat, stirring frequently, until the spices start smoking.  Add the tea and water and bring to a simmer (right before a boil).  Remove from heat, cover and let steep about 10 minutes. 

Strain out tea and spices (I use a wire mesh strainer with cheesecloth).   Some spices will still make it into the concentrate, no worries.  Stir in agave, vanilla and lemon juice.  Store in a glass bottle.  Makes 16 cups of Chai Tea Latte.

Chai Tea Latte:  Heat ¾ cup of skim milk and ¼ cup of concentrate until steamy.  I then use a milk frother and make it all frothy then enjoy immensely.  This is better than Starbucks in my opinion.

~Namaste