Weekly Wrap-Up

A few things from the week that I found inspiring, funny, poignant or just great:

Perserverance and the "slow churn" of creativity and if you liked that, you might like this book. I know I'm intrigued.

Perfect Summer Salad | Limoncello and Balsamic Strawberry Victoria Sponge Teacake

I've been looking for a little something to spruce up my bathroom a little.
I think these just might do the trick.

Puttin' these on my list for a special corner in my kitchen.

Have you seen these photos? They just might change how you think about this tiny creature.

The life of Oliver Jeffers.

Pumpkin Lattes in the Crockpot

It's so fun to try new things. It's especially fun if those things are inexpensive, decadent, make you feel luxurious and are easy to make yourself.  Today, I tried this recipe for homemade Pumpkin Lattes in the crockpot and they turned out delicious! So easy. I got up early, fed the cats (who seem to be starving lately--I don't need an alarm clock any more) put everything into the crockpot and left it to go do my yoga practice, meditation and reading. Two hours later, when the other two finally arose, we had fresh, hot Pumpkin Lattes and everyone loved them! I will definitely be making them again and again...

I tried making these on the stove top as well but using the crockpot really makes the difference as it allows the milk and coffee to really absorb the spices and vanilla. I skipped on the whipped cream and extra cinnamon on top, but you can go fancy if you want.

Below, I've reprinted the recipe. I'll be trying more of Stephanie's crock pot recipes--especially the holiday ones. I really like the idea of saving some time and energy (A crockpot uses approx. .02 of energy) while still making really delicious food.


Pumpkin Latte
(Makes 2)
2 cups milk 
2 T canned pumpkin 
2 T sugar 
2 T vanilla (not a typo. it asks for tablespoons) 
1/2 tsp pumpkin pie spice (or: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger)
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon.

**If you're visiting from AEDM, welcome! I will be posting artwork as well. My philosophy and experience is that any kind of creativity contributes to my artwork, therefore, I focus on being creative each day, whatever that means on any particular day. Thanks for visiting!

Potato Cauliflower Subzi

I love simple, vegetarian meals and dishes. Something about eating that way is elegant to me. I always feel as if I've nourished my body and my soul. Lately I've been craving this dish. It's simplicity makes for a nice lunch or a simple dinner. It's wonderful paired with some whole grain bread or toast and some lentils (which I skipped this time). I also add just a touch of turmeric which is not included in the original recipe. Totally satisfying and easy to make in just minutes.

Potato and Cauliflower Subzi

Makes 4 servings

1 Tbsp ghee or olive oil

½ tsp cumin seeds

½ inch piece of fresh ginger, peeled and chopped fine

½ tsp cayenne pepper (optional)

Salt, to taste

2 medium-size new red potatoes, washed and cubed

1 medium-size head of cauliflower, washed and separated into florets

1 tomato, coarsely chopped

A few cilantro leaves, washed and chopped

1.      Heat the ghee or oil in a large pan.

2.      Put in the cumin seeds, followed by the ginger, pepper, and salt.

3.      Quickly add the cubed potatoes and cauliflower florets; toss to coat thoroughly. (Here is where I add 1/8-1/4 tsp, more or less, of Turmeric)

4.      Add 2 Tbsp of the water, reduce the heat, cover the pan, and cook for about 10 minutes, until the vegetables are soft but not mushy.

5.      Add the chopped tomato and chopped cilantro leaves.

Serve hot with whole grain bread and lentils.

Happy Thanksgiving

I'm thankful for the love I feel within

and see without;

in people

and in nature.

I got up early this morning before anyone else was up. It's my favorite time of day, when everything is still, dark and quiet and I'm rested and ready to create. I have so many ideas that I can't keep up with them all! This print will be added to my Etsy shop (see the link in the sidebar) along with a few others after the holiday. I hope you'll come back and take a look! 

In the meantime, I'm going to go bake my family's favorite holiday breakfast: 

Orange Current Buttermilk Scones (recipe below) and scrambled eggs 

On the menu for later: 

Turkey, Cornbread Stuffing, Green Beans, Potatoes, and Pumpkin Cheesecake for dessert.

We're going out in the snow

and then to see the new Harry Potter movie. 

I'll post more pics as the day goes on!

Orange Current Buttermilk Scones

Preheat oven to 400 degrees.

Mix together 3 cups of flour, 1/3 cup of sugar, 2 tsp baking powder and 1/2 tsp baking soda in a large bowl.

Cut in 3/4 cup butter.

Add 1 cup buttermilk, 3/4 cup currents and 1 tbsp grated orange peel.

Mix together and form two balls. Pat dough into 1 inch pads. Cut into 8 pie sections. Place on cookie sheet and bake for 12-15 minutes. Makes 16 scones.