Sunday, September 30, 2012

~french breakfast puffs~

i found these on mary beth's blog, 
here and here.

 i love the name
~french breakfast puffs~
so darn much.

if i didn't, i would just call these
~cinnamon sugar donuts without a hole~
because that is exactly how they taste.
ned helped with measuring, mixing,
and buttering.
i showed him the special way you measure flour
by spooning it into the cup & leveling it off.
mary beth made some changes to this recipe,
and i made some, too {like adding some whole wheat flour}.
all changes & improvements are reflected below.

french breakfast puffs

dry ingredients:
1 cup unbleached all-purpose flour
½ cup whole wheat pastry flour
½ cup sugar
1½ teaspoons baking powder
¼ teaspoon nutmeg
⅛ teaspoon salt

wet ingredients:
½ cup buttermilk
⅓ cup melted butter
1 egg

a little dish of cinnamon sugar
a little dish of melted butter

combine the dry ingredients.
combine the wet ingredients.
add wet to dry ingredients & stir.
grease muffin tins {smaller muffins are better for this recipe}.
bake at 350° for 20-25 minutes.

when done, dip the tops into melted butter, then cinnamon sugar until well coated.
serve immediately.

Saturday, September 29, 2012

art-paper-scissors :: genuine DIY scarecrow

you can make the real deal.
a genuine,
bona fide
this awesome scarecrow was made
by miss michalak's 2nd grade
at eagle hills elementary school.
{stumped on how to pronounce her name? here's how: meeHALLick}

if you want him,
he will be up for auction at the
◄ harvest hoedown ►
on thursday, october 4
from 5:30 - 8:30pm

skip the "fall decor" aisle at the store.
make your own scarecrow
right here

p.s. here is the wooden frame we started with.
{looks kinda like a cross, doesn't it?}
directions to build your own are here.

Friday, September 28, 2012

◄ fizzy fun ►

ned had ellie over to play today.
ellie is one of ned's favorite friends.
this is the 3rd year in a row they've been in the same class at school.

i saw this idea at salt and chocolate.
i had the supplies all ready.
baking soda {we used two BIG boxes}
flat pans {we used cake pans} 
food coloring
little cups
these two knew exactly what to do 
freeform rainbow volcanoes  
☼ super fizzy ☼
☼ super fun ☼

Thursday, September 27, 2012

◄ succulence ►

definition: the state of being full of juice.

succulent smoothie
coconut water

succulent almonds
soak raw almonds in water overnight.
store in water the fridge.

Wednesday, September 26, 2012

◄ fresh salsa ►

we have a favorite local salsa,
but sometimes we make our own
not a real recipe,
but below you'll find the ingredients.
start with tomatoes, then add onions
until the proportions look right.
add the rest to taste.

basic ingredients:
tomatoes {chopped}
onions {finely chopped}
jalapeño pepper {minced}
lime juice {freshly squeezed}
cilantro {minced}
salt & pepper

we also added:
fresh sweet peppers
ground cherries {they taste like pineapple}

this incredibly delicious salsa
is very fresh & perishable,
so store it in the fridge.

Tuesday, September 25, 2012

school outfit, school lunch, both good

when she asked to borrow my levi's denim jacket
and my brass bangles, i knew something was up.
i love the outfit she made:
colored denim + sequin tank top + jean jacket
& grey toms
{she slept with her hair in little braids}
{i'll blame my grainy photo on her very early bus}

another planetbox lunch
cheese-avocado-tomato-lettuce sandwich
barbeque pop chips
grapes & pineapple
sugar snap peas
and a little cookie

Sunday, September 23, 2012

vegetarian eggs benedict

my favorite thing to order
when i'm out for brunch is
eggs benedict.

but since my favorite way to eat brunch
is in my pajamas,
it doesn't happen very often.

like many things,
eggs benedict is better at home.

today is our first cozy rainy fall day.
perfect for eggs benedict in our pj's.
ours is a healthy, meat-free version with
spinach, avocado, heirloom tomatoes,
gently poached eggs,
sourdough english muffins,
and this hollandaise sauce.
{i'll reprint the recipe below for quick reference}

we also enjoyed some amazing fruit
freshly-picked by our sweet friend, mary.
thank you, mary!

hollandaise sauce

{recipe source}


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • pinch cayenne
  • pinch salt


vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. continue to whisk rapidly. be careful not to let the eggs get too hot or they will scramble. slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. remove from heat, whisk in cayenne and salt. cover and place in a warm spot until ready to use for the eggs benedict. if the sauce gets too thick, whisk in a few drops of warm water before serving.

Saturday, September 22, 2012

art-paper-scissors :: mason jar sewing kit

charm and more charm.
i'm sure you know the perfect person.
maybe it's you.
make one
right here

Friday, September 21, 2012

:: earthly delights csa - week 18 ::

our last share of the season
being csa members adds so much to our lives.
this marks the end of our fourth consecutive year.
it is so, so worth every penny,
this 18 week journey
of fruit and veggies,
of friends and family,
of sustenance and sustainability.
thank you, casey and interns,
for feeding us these 18 weeks.
it is a privilege and a blessing.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

sending prayers and love to
♥ norm ♥
who has enjoyed an awesome life
right beside his very best friend, casey.
sweet norm, you will be missed here
in the garden of earthly delights.
we'll be looking for your waggy tail
and dry humor in the next one.

Thursday, September 20, 2012

+ pinwheel +

he made it today

Wednesday, September 19, 2012

◄ focaccia from wild west bakery ►

we love to make paninis.
we have always made them with french baguettes.
until now.

a couple weeks ago,
after working hard at the eagle food & wine festival,
naomi from wild west bakery
gave me two GIANT pieces {loaves, really}
of her homemade focaccia.
{thank you, naomi!}

it was unbelievably delicious at the wine fest,
dipped in olive oil & balsamic vinegar.
see the golden crust on top?
it is buttery, light, and almost crispy.
she uses special idaho wheat
and herbs she grows in the backyard of the restaurant.
really special & amazing, this bread.

then a couple days later {we stored it in the fridge}
we made paninis with it that were,
hands down, the best we have ever eaten.
they were delicate, melt-in-your-mouth paninis.
the kind of paninis you might daydream about,
or write a long blog post about.

here's that picture of them again:
phenomenal, i tell you.
{the organic basil & heirloom tomatoes are from our csa farm, earthly delights}

this is what they looked like before grilling:

this is what they looked like in our planetboxes:
these paninis were even delicious as leftovers.
even cold, straight from the fridge.
our family basically arm wrestled for the last bits.

i understand that naomi only bakes her focaccia
for massive special orders only
{like weddings and wine festivals}.

if you live in eagle
you might swing by wild west and let naomi know
you heard about her amazing focaccia.
maybe we can get her to bake it on a regular basis.

in the meantime,
if you want to go halfsies on a huge slab
of focaccia, please let me know.

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