tag:blogger.com,1999:blog-91670959582727451762024-02-18T18:58:15.126-08:00Bonda's KitchenWelcome to Bonda's Kitchen where homemade food is fun and reasonably healthful.Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-9167095958272745176.post-81641767525373936452021-11-20T18:49:00.001-08:002021-11-20T18:49:11.467-08:00Cranberry, Chocolate, Orange Bars<div class="separator" style="clear: both; text-align: center;">
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</div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-31298272880524616932021-11-16T20:36:00.000-08:002021-11-18T17:52:56.987-08:00Chicken Lentil Soup<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Made for a friend who has a sore throat. A medicinal soup.</div><div><br></div>In <div>1/4 cup bacon drippings</div><div><br></div><div>Saute briefly:<br><div>1/2 cup chopped celery</div><div>2 Tablespoons mashed, rested garlic</div><div>1 Tablespoon mashed ginger root</div><div><br></div><div><br></div><div>Add</div><div>5 cups water</div><div>1 cup green lentils</div><div>6 Tablespoons chicken broth</div><div>1 teaspoon Jacobsen Sea Salt</div><div>Gently boil 30 to 40 minutes until lentils are softened.</div><div><br></div><div>Add and warm</div><div>3 cups roasted chopped carrots</div><div>2 cups roasted, chunked chicken</div><div>2 Tablespoons Worcestershire Sauce</div><div><br></div><div>Serve hot. About 6 or 8 servings. May need to add salt.<br><div><br></div></div></div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-71000817222985370162021-09-04T20:00:00.001-07:002021-09-05T08:41:55.217-07:00Delicata Squash, Roasted<div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div class="separator" style="clear: both; text-align: center;">
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</div><div><br></div><div>Delicata squash is ready for harvest so I decided to experiment with one.</div><div><br></div><div>I separated the seeds and coated them in the same oil and spices used to coat the squash.</div><div><br></div><div>Cut the squash in half lengthwise, scoop out the seeds and then cut squash in 3/4 inch slices.</div><div><br></div><div>Coat squash slices in about 1/8 cup olive oil, 1/8 cup pure maple syrup, salt, pepper and cinnamon to taste.</div><div><br></div><div>Roast at 425 degrees for 30 minutes.</div><div><br></div><div>Meanwhile, gently roast the coated seeds.</div><div><br></div><div>Once the squash and seeds are ready, toss together and garnish with French thyme.</div><div><br></div><div>On a rare occasion I have currant tomatoes. Today is one of those days.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><br></div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-33022759440786540102021-08-05T12:59:00.001-07:002021-08-05T12:59:21.461-07:00Basil Lemon Parmesan Pasta Salad<div><br></div><div><br></div><div><br></div><div><br></div><div class="separator" style="clear: both; text-align: center;">
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</div>Zest of 2 lemons<div>6 tablespoons fresh squeezed lemon juice</div><div>2 crushed garlic cloves</div><div>1 tablespoon coconut aminos</div><div>1/2 cup white wine vinegar</div><div>1/2 cup olive oil</div><div>Salt, pepper</div><div>2/3 cup toasted pine nuts</div><div>2 lbs bow tie pasta, cooled</div><div>2 cups fresh basil snipped small</div><div>5 ounces grated parmesan cheese</div><div><br></div><div>Mix the dressing together in large bowl while cooking pasta.</div><div><br></div><div>Combine cooled pasta with dressing.</div><div><br></div><div>Snip and add basil and parmesan and stir to combine.</div><div><br></div><div>Refrigerate for at least two hours before serving. Add pine nuts and serve cold.</div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-75557427537303104452021-06-22T15:13:00.001-07:002021-07-05T17:09:23.724-07:00Rose Lemonade With Maple Syrup<div class="separator" style="clear: both; text-align: center;">
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</div><div><br></div><div>Someone important to me wanted rose lemonade today but the usual source did not deliver.</div><div><br></div><div>Since the heirloom rose Ebb Tide is abundantly producing roses it seemed like a good idea to experiment.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>I ended up with 3 cups washed rose petals. In the next photo you see them soaking in alkaline water weighted with a cereal bowl.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div> </div><div>Next up was 6 cups of water set to boil. Once the water boiled the 3 cups of petals went in.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>And very soon it looked like this:</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Which is not attractive.</div><div><br></div><div>But leaving it to cool slightly then straining...</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div>...then adding 3 tablespoons lemon juice, it turned to this....</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>This took two times because the 4 cup measuring dish was too small.</div><div><br></div><div>But in total, it took 6 tablespoons lemon juice.</div><div><br></div><div>In each of the fancy bottles left over from previous purchases, I combined </div><div><br></div><div>1/2 cup cold water</div><div>1/2 cup rose water</div><div>2 tablespoons lemon juice from concentrate</div><div>1 tablespoon maple syrup</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>They are in the fridge for later.</div><div><br></div><div>Today she wanted some as she went out in the heat to work.</div><div><br></div><div>Since the two bottles are still warm, I made another batch in a glass, added ice and sent her on her way.</div><div><br></div><div>Well she poured it all into a travel cup to be more accurate.</div><div><br></div><div>It is a bit watered down with the ice, but now that the rosewater is cooling in the fridge the next batch should be great.</div><div><br></div><div>I prefer less sweetness and maybe one tablespoon maple syrup per bottle is too little for some. Easily remedied by adding to your taste.</div><div><br></div><div>This turned out more peach colored than the original product. But in reviewing the ingredients there is beet juice and no rose water, just rose oil.</div><div><br></div><div>And beet juice is a great color even when diluted.</div><div><br></div><div><br></div><div><br></div><div><br></div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-26889340542604739002021-06-14T12:24:00.001-07:002021-06-14T12:24:06.321-07:00rose apron<div class="separator" style="clear: both; text-align: center;">
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</div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-3365350814954297082021-06-07T11:46:00.000-07:002021-06-07T12:00:45.757-07:00Rose Petal Jelly using Ebb Tide David Austin Heirloom Roses<div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1IcXJLoOUQgtDDVW1QL8CKWwhO12fGsfJyB2T1CTUqC3Mh-mCly2Tl7FxNHqSjhGqCPEUryBuDagkEvIz3MFC4S1SHQtWkFKlWWb5l0YVs84rF2l_pGeC0dlLNGi86xGKJK3vZkaqzkj/s1600/1623086864116167-1.png" width="400">
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</div><div><br></div><div><b>Two years ago I made rose petal jelly. Using a slightly different recipe. I like the other recipe better as it uses less sugar. There is a post about it (June 18, 2019) but I want to do another one anyway because it is such a special thing to make and eat.</b></div><div><b><br></b></div><div><b>And oh the scent and flavor. Lovely!</b></div><div><b><br></b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokTzysvkGz9DRoW28QN-QkplzRTRJRauyld1w_UkLEC9pcEWsH7lEeu4m8BWxVYylvvx_ostRzS6-jHUk5Dg_ywC2Kx7z9HMQewSprHD46UUawCoqNtAjB5DIUUJ-qXi_MiQHADn2xo4P/s1600/1623086860846264-2.png" width="400">
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</div><br></b></div><div><b>Rinse 7 roses and pull off the petals. This should add up to one cup. I made it a heaping cup.</b></div><div><b><br></b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KJSLukVNfUb_O2pP7v_Fo4JsvTKZC-9d6GoIy8drizRL5Rifk3wpHCwZ8WSEi1amzba6uujPjktRhX5rnxUGYuwZ8tuUDTgscQMrdvThphQiHWW9_86BsWc_GRcwhNbUJRVDCCXw4ya6/s1600/1623086857359423-3.png" width="400">
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</div><br></b></div><div><b>Add the petals to 3 cups cold water in a sauce pan and bring to a boil.<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhb8IwvmvJCGh2kiQUXIBvHu7majNjPwuwwAeZmf5h-1Y4vSAx3eDPu3hCa_fZkH13ToKMtKR0onrKbZcU6ChxIgbllCSrNSPwEduyFcv9UZkgoOlFT0aOJ6nHsNRDjwClyfbEeG2CkF5/s1600/1623086853696469-4.png" width="400">
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</div></b></div><div><b> Very shortly they will lose their color.</b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div> Set the pan off the heat and rest 10 minutes.</b></div><div><b><br></b></div><div><b>Strain the juice. Press the juice from the petals.</b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNu1jITSEJX9uk52bfV_iAZFACRd9bpD2sE4TqcUDMWY7tzsf0UA_I4xjMDSFZiYgrRlrufGeSViLnVcT_aiW_x6sE2nZvFScc4FgWdJU49ybdvKju17_VNCzDO2Wf3menuAUMXw608xS1/s1600/1623091575166401-0.png" width="400">
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</div><br></b></div><div><b>Add 3 tablespoons lemon juice and immediately the color looks better.</b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div><br></b></div><div><b>The three cups of juice goes back in the pan. Bring back to a rolling boil that stays boiling while stirring.</b></div><div><b><br></b></div><div><b>Add one pouch of liquid pectin. Stir in well.</b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div><br></b></div><div><b>Add 4 cups sugar slowly while stirring in one cup at a time.</b></div><div><b><br></b></div><div><b>Boil rapidly for one minute.</b></div><div><b><br></b></div><div><b>Pour into sterilized jars/lids and do the step of preserving in a canner if you need to store it more than a month.</b></div><div><b><br></b></div><div><b>I don't do this step because I give it to friends with instructions to use up within one month.</b></div><div><b><br></b></div><div><b><div class="separator" style="clear: both; text-align: center;">
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</div><br></b></div><div><br></div><div><b><br></b></div><div><b><br></b></div><div><b><br></b></div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-24068264328633745782021-01-23T19:44:00.006-08:002021-01-23T21:12:51.757-08:00Gourmet Mexican Rice<div class="separator" style="clear: both; text-align: center;">
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</div>
At work Wednesday I stood in line for over two hours to get my Covid vaccine
booster which made me feel quite ill for over a day. The first shot did
not make me feel poorly but my arm was quite sore for three days. This
time I took Arnica 30c about one hour and again at half hour before the
shot. And again after the shot. This time my arm was a lot better,
but I felt many symptoms of Covid for the following 36 or so hours. But I
digress from the subject of the post.
<div><br></div>
<div>
The kitchen manager was with me in line. We were behind at least 100 others and settled in for a long wait.
</div>
<div><br></div>
<div>
I like to get to know people so I began my usual questioning. My
most frequent go-to question is "Where did you grow up?"
</div>
<div><br></div>
<div>
"Mexico" was the answer. And I wanted to know how old he was when he
came to the USA. "Age 20" was the next answer.
</div>
<div><br></div>
<div>
Eventually, as the line very slowly crawled along, I found myself asking
him if his mom cooked alot..."Yes". And she was a good teacher.
She was and is always cooking food grown on the family farm in Mexico.
</div>
<div><br></div>
<div>
"And how do you fix beans?"... This took up a lot of the time and how fun to be learning about cooking authentic Mexican food.
Hopefully a future post will be about trying out what I learned. I do
wish I had something to write it down, but I am fairly sure I can get a
refresher at some point.
</div>
<div><br></div>
<div>
Hungry for more learning, I asked about Mexican Rice. I mistakenly
called it Spanish rice.
</div>
<div><br></div>
<div>
And again, I can't remember everything he said, but today I gave it a go with
my own twists and turns...because I wanted to use home made chicken bone broth
rather than canned chicken broth.
</div>
<div><br></div>
<div>
Aaaaaannnnnddddd my son recently gave me a sous vide. Really!!!
</div>
<div><br></div>
<div>
So the 6 chicken thighs were in the fridge, thanks to my husband who does all
the shopping for our household.
</div>
<div><br></div>
<div>
I vacuum packed them and put them in the water and using the sous vide at 165
degrees for 1.5 hours they were done just right. And here is an
additional benefit...we left the house with 55 minutes to go on the timer
knowing we would not be back in time for it to be done cooking. We got
home a couple hours later and all was well.
</div>
<div><br></div>
<div><br></div>
When chicken is done in the sous vide, there is a small amount of liquid in the bag
which when refrigerated turns to a wobbly gel. It's the collogen and it's good for us.<div><br></div><div>From these 6 chicken thighs, there was one cup of this liquid and I wanted that for the Mexican rice recipe. The recipe calls for
4 cups broth and to get the other three cups needed, I trimmed the cooked chicken off the bones and put those chicken bones in a
pan with 6 cups water and gently boiled them for a couple hours That was about setting number 6 out of 10 on my stove. </div><div><br></div><div>Also, it was supper time so I wanted to eat a piece of this chicken which by this time was medium warm. And I wanted to crisp the outside.
With some butter in the pan, I fried the chicken for about 10 minutes on a medium heat. There was more liquid in the pan now and some crispy
bits. Which seemed like a great starting point for the rice recipe if you ask me.
Add a 1/2 cube butter to the chicken drippings. Now take a large white onion and cut off some. Finely chop it. I did about 1/4 cup and more would have been fine. Saute in the butter and drippings for about 3 to 5 minutes. </div><div><br></div><div>Using the
morter and pestal, I smashed about 10 small garlic cloves and put them in the chicken fat, butter and onions. Saute 🧄 a minute or so, stirring.
Add 2 cups white Niko Niko Calrose Rice. Saute until some (half?) are golden. Add one cup collogen and 3 cups bone broth along with 1/2 teaspoon sea salt.
Now add 2 scant tablespoons of tomato paste and whisk it in to blend with all the other ingredients. </div><div><br></div><div>Cover the pan and when the lid is hot, turn the heat to a lower setting. I cook it for 20 minutes at a low heat. That is a 3 on my electric stove. </div><div><br></div><div>Ingredient list: </div><div>Chicken drippings from finish browning 6 thighs (already Sous Vide cooked). </div><div>1/2 cube butter </div><div>1/4 cup finely chopped onion </div><div>10 small garlic cloves smashed </div><div>2 cups Niko Niko Calrose Rice </div><div>1 cup chicken collogen </div><div>3 cups chicken bone broth </div><div>1/2 teaspoon sea salt </div><div>2 Tablespoons tomato paste
</div><div><br></div><div>optional:</div><div><br></div><div>Finely chopped Jalepenos added with onions </div><div><br></div><div>And/or cilantro added after cooking<div><br></div>
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</div>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-80238295998159733042021-01-17T18:14:00.000-08:002021-01-17T18:14:44.812-08:00DIY Dried Cranberries<p> Boil water in large pan. Turn burner off. Add 10 ounces fresh cranberries to hot water and let sit 5 minutes while they split open.</p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p><p>With a slotted spoon remove cranberries to mixing bowl containing 2 tablesoons date sugar and one tablespoon coconut oil. Add a generous sprinkle of sea salt.</p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p><p>Let sit until oil melts then gently stir.</p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p><p>Spread the coated berries onto a cookie sheet.</p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p><p>Place in 225 degree oven. Stir in one plus a half hour and bake for yet another 1.5 hours.</p><p>Cool and refrigerate until ready to use.</p><p><div class="separator" style="clear: both; text-align: center;">
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</div><br></p>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-81310529369932909732020-09-12T16:27:00.005-07:002020-09-12T16:57:49.238-07:00Chicken Soup With Secret Ingredients**<p> </p><p> </p><p>Our son is not feeling so well and I want to take something nourishing and digestible.</p><p> </p><p>AAAANNNNDDDD I want a record of what I put in it. <br /></p><p> </p><p>9 Chicken Thighs Roasted at 350 degrees for 75 minutes, cool and chop<br /></p><p>5 Russet Potatoes Roasted at 350 for 45 minutes, cool and chop<br /></p><p> </p><p>Sautee in one cube butter and a tablespoon of bacon fat <br /></p><p>5 carrots diced</p><p>1 large Walla Walla Sweet Onion, diced</p><p>1/2 Bundle of Celery, diced</p><p>One Tablespoon Dried Rosemary **<br /></p><p>1 Large Black Fermented Garlic, chopped **</p><p>Salt</p><p>Turn off heat and add:</p><p>1 Tablespoon Bragg Nutritional Yeast Seasoning**</p><p>2 teaspoons Raw Coconut Aminos**</p><p> </p><p>Thicken flour and water.</p><p> </p><p>1 lb bacon cooked and chopped </p><p><br /></p><p>Add everything together and warm in a pot before serving with corn bread.<br /></p><p> </p><p> <br /></p><p><br /></p><p><br /></p><p> <br /></p>Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-60929446807972572442020-07-06T18:39:00.002-07:002020-07-06T18:42:49.965-07:00Lemon Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyUPjBMFiXyaVpB_7TSnDpelJhHL_sLVthl0rST0tB7QCrsbpxJTEvktc-dl8CJjCs20k_hLYq2ZPXhiLYhZupuEHdLFRVcuvTpzYSsCHeWqwUDroNh6cwGXfJF63lyQ68x4d4NcrJ38R/s1600/IMG_5266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyUPjBMFiXyaVpB_7TSnDpelJhHL_sLVthl0rST0tB7QCrsbpxJTEvktc-dl8CJjCs20k_hLYq2ZPXhiLYhZupuEHdLFRVcuvTpzYSsCHeWqwUDroNh6cwGXfJF63lyQ68x4d4NcrJ38R/s320/IMG_5266.JPG" width="320" /></a></div>
<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-77748640765666733202020-07-06T18:39:00.000-07:002020-07-19T11:26:26.835-07:00Huckleberry Pie, Individual Size<div class="separator" style="clear: both; text-align: center;">
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This was the wrong ratio of crust to fruit. I don't recommend individual pies.</div>
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I made a mistake. I should have tossed the berries with flour before adding in the butter. </div>
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Big whoops. It turned out okay in the end. </div>
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But as you can see from the photo above, I had reason to be concerned. </div>
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fruit pies in Demarle (Now Boncook) silpan products.</div>
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As you can see from the photo below, there was a big mess on the oven liner. </div>
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Thank goodness there was one. But it burned and smoked the house up so much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNSzhKMoFFWyYXnF3oBdEY3CDKtz9VfKbfdZeb7F9V50zHl2hqtk5BuWpmK25bjySuAoCl5Tcm5hPeDDWH18LsexMTygF7dJezsVATH-heHcU_KLw_74unFUSZ-u0zP3pMTV57_5Oxjhn/s1600/IMG_5333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNSzhKMoFFWyYXnF3oBdEY3CDKtz9VfKbfdZeb7F9V50zHl2hqtk5BuWpmK25bjySuAoCl5Tcm5hPeDDWH18LsexMTygF7dJezsVATH-heHcU_KLw_74unFUSZ-u0zP3pMTV57_5Oxjhn/s400/IMG_5333.JPG" width="400" /></a></div>
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To solve this problem, I had the big fans going and doors and windows thrown wide open which of course resulted in an afternoon of fly swatting.<br />
<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-65719994127668168352020-06-14T12:15:00.004-07:002020-07-06T18:28:04.563-07:00Brunch Tarts: Hashbrowns, Bacon, EggsToday we are going to see a treasured 92 year old friend who is in Hospice care. She has no appetite. Her caregivers do. We wanted to take something to share, but the grocery stock is not as plentiful as I would like. <br />
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What DO we have on hand? Baked potatoes (several), one onion, 3 eggs and some dairy items such as sour cream and whipping cream. And later in the project, I found some precooked bacon too. And in the garden, the cilantro is ready.<br />
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Years ago I sold French bake ware called Demarle. Since then it has changed names to Boncook. A favorite treat for our family is to make individual tarts or pies. And this thought came to me today. How fun it would be to deliver savory tarts. And even more fun if I could use what I have on hand without a trip to the store.<br />
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I started with chopping and frying the onion in lots of butter. When those were golden brown, I added 4 grated baked potatoes left over from last night's supper. Those too were sauteed until golden brown.<br />
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Meanwhile, I started the pie crust from scratch.<br />
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7 ounces unsalted butter, cut in chunks. Very cold!<br />
2 1/4 cups all purpose flour<br />
2 teaspoons salt<br />
1 /2 teaspoon sugar<br />
1 tablespoon raw apple cider vinegar (Bragg's)<br />
1/2 cup ice water<br />
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The butter and dry ingredients were cut together with a pastry cutter until the mixture resembled small pea size particles. Then added the wet ingredients. Mixing it just until it hung together.<br />
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Rolled out and cut with the cutter that matches the Silform tray with 12 individual pie shapes. I think it's called the large Silform tray. Mine is years old and it is not currently available on the website.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fzLkvaCxKvtgDj-uiNfgAoaZ55sYI-jilRqAP9GCRBjDpUL9CjOcPkxrZH-nu5KCdcUQ3IDbqBMUT0qJ_E09f1rR9r0bOmHCSgdArsrrQT57en2rGnAHWNLgz7tMg8ambu6Xwv4mlRGE/s1600/20200614_105520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fzLkvaCxKvtgDj-uiNfgAoaZ55sYI-jilRqAP9GCRBjDpUL9CjOcPkxrZH-nu5KCdcUQ3IDbqBMUT0qJ_E09f1rR9r0bOmHCSgdArsrrQT57en2rGnAHWNLgz7tMg8ambu6Xwv4mlRGE/s400/20200614_105520.jpg" width="400" /></a></div>
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Here is an equivalent product which I would love to own as well:<br />
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<a href="https://cindy4bonbite.boncook.com/products/5529-silform-fluted-square-tray-12.aspx">https://cindy4bonbite.boncook.com/products/5529-silform-fluted-square-tray-12.aspx</a><br />
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Continuing on with the savory tart filling while the potatoes and onions are frying...<br />
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I started placing ingredients in a mixing bowl which included:<br />
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3 strips of bacon, precooked and chopped<br />
2 cups grated cheddar cheese<br />
1/2 cup sour cream<br />
3 eggs, 1/4 cup whipping cream<br />
1/4 teaspoon salt<br />
grated pepper<br />
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And sent a child to the garden to pick a cereal bowl full of cilantro.<br />
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When the potatoes and onions were finished, I stirred those into the mixing bowl too.<br />
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Then I filled the 12 individual pie crusts with this filling and topped with cilantro and left over grated cheese.<br />
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Oven was set to 375 degrees and were finished baking at 18 minutes.<br />
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Photo below from old cell phone camera<br />
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Photo below from good camera with good lens.<br />
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-70467817094393660052020-05-04T12:05:00.003-07:002020-07-06T18:41:50.558-07:00Lemon Poppy Seed Sourdough Waffles<div class="separator" style="clear: both; text-align: center;">
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This is the first waffle off the griddle. They went like...well...waffles. I was going to say hot cakes...but you know, they aren't hot cakes.<br />
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We made a batch of lemon cream cheese frosting (next photo) to add to the waffles. </div>
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Some of us tried these with regular syrup too and liked it better.</div>
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Personally I thought the frosting was too thick and too sweet. Here is the recipe:</div>
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<span style="text-decoration: underline;"><b>Lemon Cream Cheese Frosting</b></span></h2>
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4 oz. of cream cheese, softened</div>
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1 tbsp. of lemon zest</div>
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1/4 cup of lemon juice</div>
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2 cups of powder sugar</div>
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<li>Mix the all the ingredients together until smooth and creamy.</li>
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This recipe is rather fantastic as frosting for lemon pound cake. </div>
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Last waffle came off the griddle and we let the frosting melt in. Ugh! Too sweet.</div>
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The next photo shows the recipe.</div>
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Next time I would double the poppy seeds and lemon zest/juice.<br />
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And about the lemon glaze for a topping...it was too thick and too sweet for this application. It was the recipe from the Italian Lemon Cream Cake which is back a couple years on this blog. And just right for the cake. <br />
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We made these waffles because someone important to me wanted to experiment with these particular flavors. We grew our own poppy seeds.<br />
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Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-71119804143933228952020-05-04T12:05:00.001-07:002020-05-07T09:30:14.711-07:00Whiskey Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQc8qW8nABNenJPS_IhovdGoh7jd-Mbq1v2wZAes5KinpD54RVChDwXwDrUhY9jlFg3mn-1Fxk7zi5wGCt8UQ_zcPhZP8c1Gh94-0OULEpVP2PVGAC_ZF9P3CpR7SmqLNTa300_BgFO_M/s1600/IMG_5206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQc8qW8nABNenJPS_IhovdGoh7jd-Mbq1v2wZAes5KinpD54RVChDwXwDrUhY9jlFg3mn-1Fxk7zi5wGCt8UQ_zcPhZP8c1Gh94-0OULEpVP2PVGAC_ZF9P3CpR7SmqLNTa300_BgFO_M/s400/IMG_5206.JPG" width="400" /></a></div>
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A year ago I committed to a birthday pecan pie for my son-in-law.</div>
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This week that was belatedly fulfilled.</div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-45899572202546251002020-05-04T12:04:00.001-07:002020-05-06T18:02:27.895-07:00Brown Butter Chocolate Chip Cookies in Minature<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAF_fl-TRkJ_p1GaZd03IY5r4WfQ9B8S5ke9NzI2lP2QMIgmRrFgfDYC97wcfuAI2q0FGO2rZIifiXf99JO43x7YP-JZ5HpYyvTsuELOz8-Vnh6ONDVcqGomr8Cpq3-7WzBY7fTXM-nK2/s1600/IMG_5180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAF_fl-TRkJ_p1GaZd03IY5r4WfQ9B8S5ke9NzI2lP2QMIgmRrFgfDYC97wcfuAI2q0FGO2rZIifiXf99JO43x7YP-JZ5HpYyvTsuELOz8-Vnh6ONDVcqGomr8Cpq3-7WzBY7fTXM-nK2/s640/IMG_5180.JPG" width="426" /></a></div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-87175534336901960092020-05-04T12:03:00.004-07:002020-05-07T09:35:34.579-07:00Nordic Bakeware Lemon Buttermilk Bundt Cake Mix<div class="separator" style="clear: both; text-align: center;">
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In the winter I was shopping in Klicker's and another lady came in and bought several of these cake mixes off the shelf. I noticed and questioned her about it. She was friendly and let me know her family requests these for the holidays. She was stocking up. So I bought one to try.</div>
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Then it never happened and my husband pulled it out of the cupboard a couple weeks ago and encouraged me to complete the project.</div>
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It calls for a 10 cup mold and mine is 8 cup. So I had some batter left over and made 5 fancy cupcakes which I gave away to friends.</div>
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Then this week, we were back in Klicker's and they had one mix left. I had several children along and we made it the next day but instead of the bundt cake shape, we used other shapes (see Boncook) that were smaller. So those are pictured below.</div>
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They were very good. I highly recommend. </div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-47908205867094114322020-05-04T12:03:00.001-07:002020-05-04T15:58:05.230-07:00Sourdough Rosemary CrackersWe were visiting Klicker's and one of the children wanted "Organic Sourdough Flatbread Crackers." Rather than buying them, we came home and started proofing our sourdough.<br />
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Our friend gave us a sourdough cracker recipe years ago and we got it out. We also went to the garden and picked some fresh rosemary to put in this recipe.<br />
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Here is the final result. We forgot to pierce the dough with fork tines so it puffed up, but we liked the variations in these crackers. We broke it apart and ate it while still warm. <br />
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Twenty minutes baking time was too long. Twelve minutes was about right. And we decided to make it a flatbread instead of small individual crackers.<br />
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The children enjoyed rolling it out. </div>
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Ready for the oven.</div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-73378322361898962782020-03-13T20:18:00.001-07:002020-03-27T15:32:45.136-07:00Four Creative Aprons<div class="separator" style="clear: both; text-align: center;">
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In August 2019, I attended a wedding as a server where I knew many of
the guests. I figured I needed a silent way to communicate with people I
knew that I was not free to visit.<br />
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Old aprons available to me were not suitable or worn out. So I took an old rayon and cotton table cloth with a hole in it and made this assymetrical apron.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDVMDSf2szpEjh3bbs5yoZVmmIddUmTor3gx0DRwW_dFZJ4AFRAG2V_v1EGbojv53iuA6d4moBjk_eb7hN-2ZfT1oxu6LwhDhUXegJb_XdU34nqPxGDFqRkNC-NxHC-8QkGFvvtt03Ry5/s1600/20190702_195016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDVMDSf2szpEjh3bbs5yoZVmmIddUmTor3gx0DRwW_dFZJ4AFRAG2V_v1EGbojv53iuA6d4moBjk_eb7hN-2ZfT1oxu6LwhDhUXegJb_XdU34nqPxGDFqRkNC-NxHC-8QkGFvvtt03Ry5/s640/20190702_195016.jpg" width="360" /></a></div>
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Back view. Made with a button for a closure instead of a tie.<br />
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Next is an apron I started in November 2019 which was a result of answering a facebook advertisement for a bag of buttons offered at $15.00. When I went to buy the buttons, the lady asked if I would be interested in other sewing supplies. Of course I would be. She was responsible for her mother's estate and her aunt's estate. Both those ladies were seamstresses.<br />
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There was a pile of Christmas holiday inspired fabrics that were left over scraps from someone's project...probably runners or tree skirts or place-mats. I started with a pocket and built around it; First finishing the vertical row and then adding the two horizontal pieces:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsOnQCoqclnorLfSCfV_y6hqkIscjdgrC5tbLWvjpBZO0hcLpvpVNEbKnO9ul4jbuJo_SPNJPAIOnoy-qWJdPPyktVN0xgVcnF-cKKkChuqhZo24DOJrHun_79DrwP6fGTdmaJwNS6hHi/s1600/IMG_4830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsOnQCoqclnorLfSCfV_y6hqkIscjdgrC5tbLWvjpBZO0hcLpvpVNEbKnO9ul4jbuJo_SPNJPAIOnoy-qWJdPPyktVN0xgVcnF-cKKkChuqhZo24DOJrHun_79DrwP6fGTdmaJwNS6hHi/s640/IMG_4830.JPG" width="426" /> </a></div>
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Then I needed a skirt piece to put it on and found a scrap that was about 1/8 yard. When cut in half and sewn together the other way, it became the skirt of the apron. It's the background of red poinsettas with gold outlines. </div>
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There were many, many of those partially finished triangular shapes with about 1" strips. </div>
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So I added more to make this at the bottom of the apron:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja6h54B-_OFhShkigD5QyaXYbwy42-Ylie_eznq8X4gX2w2_UfgrZCK_5-u4kJeR5-7cxFcsvs_GrMMJYzPevyCQyYbBGrqyhMWfcPGPCSsTc6TaB9ovkSKUQzCtdvirMfzxJ3cAe7DQ_/s1600/IMG_4831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhja6h54B-_OFhShkigD5QyaXYbwy42-Ylie_eznq8X4gX2w2_UfgrZCK_5-u4kJeR5-7cxFcsvs_GrMMJYzPevyCQyYbBGrqyhMWfcPGPCSsTc6TaB9ovkSKUQzCtdvirMfzxJ3cAe7DQ_/s400/IMG_4831.JPG" width="400" /></a></div>
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The mottled cream/tan was another strip of fabric that was just right for separating the darker colors. You can see this apron is evolving little by little.<br />
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I did not start with a plan other than to make an apron.<br />
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The next step was to make the skirt part wider as it was just not quite wide enough. So I cut and pieced until I had enough for each side of the apron like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz32kFLW-FQDngyA8lNiBo0cwHb2hI4Kvhlaqm4Cm8ihBR36PlT2V5UW6SGvKfYPk174j1jZwunaNfV93zlBx7lmXUal_RFp2MIlQ5XBTUBkjZ9OVoJuujUBe4rwrQHemH8c9KN3TNsOM/s1600/IMG_4834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz32kFLW-FQDngyA8lNiBo0cwHb2hI4Kvhlaqm4Cm8ihBR36PlT2V5UW6SGvKfYPk174j1jZwunaNfV93zlBx7lmXUal_RFp2MIlQ5XBTUBkjZ9OVoJuujUBe4rwrQHemH8c9KN3TNsOM/s640/IMG_4834.JPG" width="426" /></a></div>
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It isn't likely you thought this was a quick project. You would be right about this. I did have fun letting it evolve day by day though. It took a few weeks of working on it here and there to complete.<br />
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Now comes the part that really took a long time...the bib section:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrAVwlcQXBTXviyFXZzeTlzP-LQItMgxAYr_a-da4lkDIwYAw6hlIk2bI5K7AIjX1uTiV6G9RFLuvAom6u1mRXqiy105cl1AFnU1xsoMc-xoj65OGjSKtubrlvbLE6w8ByGu3ThO5y6KD/s1600/IMG_4829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrAVwlcQXBTXviyFXZzeTlzP-LQItMgxAYr_a-da4lkDIwYAw6hlIk2bI5K7AIjX1uTiV6G9RFLuvAom6u1mRXqiy105cl1AFnU1xsoMc-xoj65OGjSKtubrlvbLE6w8ByGu3ThO5y6KD/s400/IMG_4829.JPG" width="400" /></a></div>
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And the neck strap. All pieced and pieced and pieced.<br />
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And the small fabric piece showing a stocking was especially placed to hold the strap rings.<br />
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And this is the finished front view:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYQzpBP6FqjdkyxV4gAuH06ilJRrYitQQGloCkKxgEQITqA8H-uKn-dFqkRy3Qztd8wmXoRyZH0yHZXmJgMXQNh0QpyRcmNWkKoPmie2duNt5ecUJy_l4R5S1CGGtAoRcqXUFmavhyphenhyphenl4H/s1600/IMG_4826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYQzpBP6FqjdkyxV4gAuH06ilJRrYitQQGloCkKxgEQITqA8H-uKn-dFqkRy3Qztd8wmXoRyZH0yHZXmJgMXQNh0QpyRcmNWkKoPmie2duNt5ecUJy_l4R5S1CGGtAoRcqXUFmavhyphenhyphenl4H/s640/IMG_4826.JPG" width="426" /></a></div>
Even the waist ties are pieced from scraps.<br />
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And the back view.<br />
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The back lining was a splurge. I wanted to finish this and wear it for the holiday so I went to the fabric store and bought a backing fabric:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkDI3Dk2ls__M4RV7ntcA5ZxN6vL3TLqnoojpeZm2B6ipvsyla52F5MRgS00tOPnPUEs9HbdGenACiYaqLl7ocpvg8pTbk_HPBBcxfJoYxbulrM37_Ldn6FkBE-hp9XeFags-3qCqo7EG/s1600/IMG_4837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkDI3Dk2ls__M4RV7ntcA5ZxN6vL3TLqnoojpeZm2B6ipvsyla52F5MRgS00tOPnPUEs9HbdGenACiYaqLl7ocpvg8pTbk_HPBBcxfJoYxbulrM37_Ldn6FkBE-hp9XeFags-3qCqo7EG/s320/IMG_4837.JPG" width="213" /></a></div>
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I kept wearing this through Valentine's Day. Now it is put away for next year.<br />
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This next apron was designed and made for a friend. Kauai postcard fabric obtained from www.VickysFabrics.com</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRkSdLmsYzysH3SeskdJG2t_USAvdqJ8y5kUrhPxgB_QoeF8H9eByWlS78PQHAqzlkXxL6lEDDUimASRUyYv_94gVCVuI_3BjCKjzR-ITpjDQySp_5dZ1ki3LkP65JHo0BTDMtAvF_5M6/s1600/IMG_4732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRkSdLmsYzysH3SeskdJG2t_USAvdqJ8y5kUrhPxgB_QoeF8H9eByWlS78PQHAqzlkXxL6lEDDUimASRUyYv_94gVCVuI_3BjCKjzR-ITpjDQySp_5dZ1ki3LkP65JHo0BTDMtAvF_5M6/s640/IMG_4732.JPG" width="426" /></a></div>
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I am excited about the parts I found at the fabric store to make the neck tie adjustable without tying or using a set of rings. I will repeat this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaDgLw9uZgHVzLcH_-y9UZFBY5Cz5NWoUvBID3B3cvClb9M0tYtCvhuDUAbaqZWuUclckX24UU951Gz7pP4umTixKLsIVR6BJ4FGJkLuvNjlso0H6BP7cMCVyFdTVLGpGT14DUXPxaDSZ/s1600/IMG_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaDgLw9uZgHVzLcH_-y9UZFBY5Cz5NWoUvBID3B3cvClb9M0tYtCvhuDUAbaqZWuUclckX24UU951Gz7pP4umTixKLsIVR6BJ4FGJkLuvNjlso0H6BP7cMCVyFdTVLGpGT14DUXPxaDSZ/s640/IMG_4733.JPG" width="426" /></a></div>
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Waist ties, neck strap and lining are from this blue/white pineapple fabric also from www.VickysFabrics.com (Kauai). 100% cotton.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLN_02YjsXjcMgox00pWl8TVv0whYg8W9-9aeaUrVHCKH_LMAw07UpHFwAz74V02VciSgkX2PUi3ZF0O3o6Os0BztE-LBtQJIowAzF9vN35GTrZmVVAFbuV3D-gpO2YGY1OaVVq_JJRbo/s1600/IMG_4734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLN_02YjsXjcMgox00pWl8TVv0whYg8W9-9aeaUrVHCKH_LMAw07UpHFwAz74V02VciSgkX2PUi3ZF0O3o6Os0BztE-LBtQJIowAzF9vN35GTrZmVVAFbuV3D-gpO2YGY1OaVVq_JJRbo/s640/IMG_4734.JPG" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXabREKIzuQD2uJfvsff9LBhNJoIQoCK5Ke3w9AFy6aa_Tbs4Si4Ah-IPILGnrLsvKJfHVhheibA6dHU0LR-pDz_rahm0rI0WmGM9ZDF-NN0R5I-2goyuET0nl6rYENB-bTN8NsQ3Htd_/s1600/IMG_4749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXabREKIzuQD2uJfvsff9LBhNJoIQoCK5Ke3w9AFy6aa_Tbs4Si4Ah-IPILGnrLsvKJfHVhheibA6dHU0LR-pDz_rahm0rI0WmGM9ZDF-NN0R5I-2goyuET0nl6rYENB-bTN8NsQ3Htd_/s640/IMG_4749.JPG" width="426" /></a></div>
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And the forth creative apron is a version of the white rayon/cotton assymetrical apron shown first in this post.<br />
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This next one was made of 100% cotton from www.VickysFabrics.com and it is reversible. I thought this would be easy. And it was not. Looks simple, but I ran into difficulty at every turn.<br />
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And after much reworking, I was rewarded with something that works. Such is the life of a pattern designer hobbiest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU42H-K9JPk4k5fXpqLIj4LNugMfHgQyGfvBNsD3NJZRfH4J1z-tX_iIRWufDyPCu6S9vAcxGXuU32VJBMJHGfCGCF7o6FhSMVbdIUy-Rhvv7CoV8YEOH77Mt8RenGCO6-GPfElOT1L21/s1600/IMG_4845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU42H-K9JPk4k5fXpqLIj4LNugMfHgQyGfvBNsD3NJZRfH4J1z-tX_iIRWufDyPCu6S9vAcxGXuU32VJBMJHGfCGCF7o6FhSMVbdIUy-Rhvv7CoV8YEOH77Mt8RenGCO6-GPfElOT1L21/s640/IMG_4845.JPG" width="426" /> </a></div>
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Last time I used adjustable neck strap hardware I said I would do it again. It worked on the second try. The first try turned out too long. After cutting off 5 inches it was successful.</div>
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But I like it better if I have to cut something off rather than piece together something that was too short. </div>
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Also, this neck design turned out to be about 3 inches too high. But I did not discover it until it was all sewn together including the neck strap which just would not turn out at the correct angle.</div>
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So it took me much of a day to renovate it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08sktqQJy9Kc6bgEezPnCP5iUxTbGtb6DT6jMp-IoSKmpkw3Wz5mehNAARqtZOuoLecXoAnExHAbX498b4IS9ryshhXXeTXfNAyuio1a-Qzktc76nL-HEXShSkuKYgf4HgLkABb9BFV54/s1600/IMG_4848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08sktqQJy9Kc6bgEezPnCP5iUxTbGtb6DT6jMp-IoSKmpkw3Wz5mehNAARqtZOuoLecXoAnExHAbX498b4IS9ryshhXXeTXfNAyuio1a-Qzktc76nL-HEXShSkuKYgf4HgLkABb9BFV54/s640/IMG_4848.JPG" width="426" /></a></div>
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And a pocket. Now this pocket looks perfectly innocent and one would think it would turn out just fine the first time. Think again and again.<br />
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Maybe this was over the top, but I wanted to match the florals on the pocket to the rest of the front of the apron. Success! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_rcaqFCQ5BmKwGfcooQmdabckPSZP9ZW2VdkDovc0xjN8jeaaO92hbr30h6FiYKUy8fDiu5z5wXS_S6OAfoLL_zdaVdtTh01ApRS6LpCBhkyvJnTAv2faYIm2sUKFZX5BP6IBToE3qz1/s1600/IMG_4849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_rcaqFCQ5BmKwGfcooQmdabckPSZP9ZW2VdkDovc0xjN8jeaaO92hbr30h6FiYKUy8fDiu5z5wXS_S6OAfoLL_zdaVdtTh01ApRS6LpCBhkyvJnTAv2faYIm2sUKFZX5BP6IBToE3qz1/s640/IMG_4849.JPG" width="426" /> </a></div>
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The white apron this one was modeled after did not have a button tab. It had a button and a button hole on the main part of the fabric. But this one turned out too small so adding a tab seemed to make sense.</div>
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And the tabs slant wrong. And that's how it will stay. I had to go back and open up the seam to add the tab. Thankfully the top stitching was not done yet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhIl6t9e1rjbHm6xFVIuZFp_Qv6ZcG7VHHgkGdsKcg6PnSjqcYsybybnmfHqKLTA9NuJjyaMUHTjxfbuA1Zca_MdxlaxPWLdIvOl87M14i5fZfF0uFYxvLtdIyhAoYKpRgtNko-Bnc5KK/s1600/IMG_4850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhIl6t9e1rjbHm6xFVIuZFp_Qv6ZcG7VHHgkGdsKcg6PnSjqcYsybybnmfHqKLTA9NuJjyaMUHTjxfbuA1Zca_MdxlaxPWLdIvOl87M14i5fZfF0uFYxvLtdIyhAoYKpRgtNko-Bnc5KK/s640/IMG_4850.JPG" width="426" /></a></div>
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And in the photo above and below, you get a peek at the reversible feature of this lovely apron.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6e9AAGLfBKNg1VGSK3jFre_P5H4mk8_N4abL_TlSxNPlOCDHrcwMprEO9HafMMODuPulv4JoPjnvsZA2LD3ugJ8v7lctdlvL4X2PDamZOf1aIa2zNvX2ovz8KXJwDiG7daucEOayBlkf/s1600/IMG_4852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6e9AAGLfBKNg1VGSK3jFre_P5H4mk8_N4abL_TlSxNPlOCDHrcwMprEO9HafMMODuPulv4JoPjnvsZA2LD3ugJ8v7lctdlvL4X2PDamZOf1aIa2zNvX2ovz8KXJwDiG7daucEOayBlkf/s640/IMG_4852.JPG" width="426" /> </a></div>
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And here is the reverse side of the same apron:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1SVayWLJPPNMDY2ZSB8BjuXfI4RHkWQivwdjHXzJzrwXUFVWI65HRS6SX6jC2r2srG13pYw2nuzeGYfcV-g1NhscKCQFkpckF5fvAAi1Wse0RomdKsa-8Ev7mVhluDzWxsVplBb9pJD-/s1600/IMG_4854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1SVayWLJPPNMDY2ZSB8BjuXfI4RHkWQivwdjHXzJzrwXUFVWI65HRS6SX6jC2r2srG13pYw2nuzeGYfcV-g1NhscKCQFkpckF5fvAAi1Wse0RomdKsa-8Ev7mVhluDzWxsVplBb9pJD-/s640/IMG_4854.JPG" width="426" /></a></div>
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One of the unforeseen challenges is that the dark purple on the reverse side of this apron showed through the yellow. So it started the sequence of renovations. I cut up a white sheet to sew between the two layers. It became a three layer apron. Which means it's not the best weight for summer.<br />
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Next time, I will be more careful about choosing colors that do not show through each other.<br />
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But then it made the yellow layer heavier and with the bias shape here, the two sides did not match.<br />
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So back to the drawing board so to speak to shorten the yellow and white layers to match the purple layer. And the top stitching was already in place by the time I figured it out. So it was a lot of picking to get back to the point I could start over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCN6shqHYy1aTNsD22H0iujU8StDSxJCkzb1sFIVdbq_VfxcR4GgKjlT6Il08ZW6W6ovLM1_P7s_NUUh3AteHbNgJyF5815ULT7e82aMwgtInMX9uQ55v98D4H0zQ5dYWyIwi1H2t2864/s1600/IMG_4855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCN6shqHYy1aTNsD22H0iujU8StDSxJCkzb1sFIVdbq_VfxcR4GgKjlT6Il08ZW6W6ovLM1_P7s_NUUh3AteHbNgJyF5815ULT7e82aMwgtInMX9uQ55v98D4H0zQ5dYWyIwi1H2t2864/s640/IMG_4855.JPG" width="426" /> </a></div>
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Next is the pocket for this side of the apron. I wanted to match the floral pattern here too, but in order to do it, I had to piece the fabric. </div>
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Not my first choice, but I did not have enough extra fabric to work with.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1lXGiAdre_QI0hnUGETfsUCQ29cUtQSfKRHd2huOqvuYEw-HZFLXvoqf07UBaijxsGeBWKLf9TogaouyMdAP9jqZ6fE18odMsO-MBYpF2Hy20lFJsP5E69Uhw-DH8bfJD1Lc53pYMedz/s1600/IMG_4857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1lXGiAdre_QI0hnUGETfsUCQ29cUtQSfKRHd2huOqvuYEw-HZFLXvoqf07UBaijxsGeBWKLf9TogaouyMdAP9jqZ6fE18odMsO-MBYpF2Hy20lFJsP5E69Uhw-DH8bfJD1Lc53pYMedz/s640/IMG_4857.JPG" width="426" /></a></div>
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I ended up stitching this pocket on by hand so it won't show on the other side. Next time I would sew the pockets in place before sewing the front and back together. But it was an after thought to add a pocket to this side of the apron.<br />
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And finally, the back view: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6RwyHiGfz6AgcghZ0H7rTbjJhHgL1iv4FUA3Dgltp9LPEbVk8o32f6WgiuUDTJjPjHSPtXP9cIg-xfZpXpsOl1DFFzNGSGF0F17fdrywLKE01UXHoYNHlZXiES94eMoim7wK5nh6VQev/s1600/IMG_4858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6RwyHiGfz6AgcghZ0H7rTbjJhHgL1iv4FUA3Dgltp9LPEbVk8o32f6WgiuUDTJjPjHSPtXP9cIg-xfZpXpsOl1DFFzNGSGF0F17fdrywLKE01UXHoYNHlZXiES94eMoim7wK5nh6VQev/s640/IMG_4858.JPG" width="426" /></a></div>
<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com0tag:blogger.com,1999:blog-9167095958272745176.post-41197414280952253462019-10-26T16:12:00.001-07:002019-10-26T16:16:09.397-07:00Toll House Chocolate Chip Cookies in Demarle Bon Cook Round 6 TrayYesterday I was with a friend having lunch at the local bakery/bread company.<br />
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The display case there is such a treat to see. And in the case there were cookies in this large round shape.<br />
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We agreed we have to try this.<br />
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Today she's coming for dinner with her husband and I decided to have these for dessert.<br />
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It took three tries to get the baking time and temp. correct.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8BZr-Zh5Cs7E5aUDY6ASBstN7jjN4R1UWI9x062lZY0g6a3fGU-Im7awGheoP49JdIElL36O5BjOYeYAxOTxLFs1QOAuEbCFArH923U7es60XhOM9TaF5vfceIxkVPpC9yqfS720Bj-I/s1600/IMG_4555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8BZr-Zh5Cs7E5aUDY6ASBstN7jjN4R1UWI9x062lZY0g6a3fGU-Im7awGheoP49JdIElL36O5BjOYeYAxOTxLFs1QOAuEbCFArH923U7es60XhOM9TaF5vfceIxkVPpC9yqfS720Bj-I/s400/IMG_4555.JPG" width="400" /></a></div>
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Each one of these very large cookies are about the same amount as 5 cookies. I ended up cutting them in wedges and sharing around.<br />
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Each regular batch of Toll House Chocolate Chip Cookies makes 8 to 9 cookies this size.<br />
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Fill the tray about 1/2 to 2/3 full and bake at 325 degrees for 23 minutes.<br />
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Here they are before removing from the tray: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SxVJxSBkX3qDxKU7Q_T5cwLznGkJwIp_E-9grTVs0pBRzz53MEUNwxupnp9CgJAtpa5YT4i4qxOY65jW8wxWEyePvtdPVegMpMnGs0WAKarspL05Iju1AzCoeZZ8fXQvqnmRa0hkK2_0/s1600/IMG_4552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SxVJxSBkX3qDxKU7Q_T5cwLznGkJwIp_E-9grTVs0pBRzz53MEUNwxupnp9CgJAtpa5YT4i4qxOY65jW8wxWEyePvtdPVegMpMnGs0WAKarspL05Iju1AzCoeZZ8fXQvqnmRa0hkK2_0/s400/IMG_4552.JPG" width="400" /></a></div>
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This is not necessarily something I will repeat. But I wanted to do it once anyway.Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-69139393768573704972019-10-25T19:04:00.003-07:002020-03-13T21:17:06.482-07:00Honey Boat Delicata Squash and a Handmade Rib BasketA few days ago I was basket weaving with friends and our hostess shared her delight in finding Honey Boat Delicata Squash at our local farm stand.<br />
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Today we made a special trip out to the country and picked up a couple.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqEvlv036OG2NtGIegTzyIXXN5W9cd5BSDTUOm707ecWcZo-JkPwSXLfJ8XRsRwVAzmqtFenPfJaJgRguJsIIVbN0GAzjdJYMYMZaxc1uVZ4GKsWRxIGrfoBhCNM2PPamjK4JV5UMDbyG/s1600/IMG_4521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqEvlv036OG2NtGIegTzyIXXN5W9cd5BSDTUOm707ecWcZo-JkPwSXLfJ8XRsRwVAzmqtFenPfJaJgRguJsIIVbN0GAzjdJYMYMZaxc1uVZ4GKsWRxIGrfoBhCNM2PPamjK4JV5UMDbyG/s400/IMG_4521.JPG" width="400" /></a></div>
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In the background of the photo are the saved seeds and maybe I will be in the mood to plant them next spring.<br />
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This special sweet squash was developed by Dr. James Baggett of Oregon State University.<br />
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And we did enjoy it for supper tonight seasoned with "Maldon Sea Salt Flakes" (another story for another time), avocado oil and thin sliced shallots. Baked at 400 degrees for 40 minutes.<br />
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Before baking: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBOxNESVUqTTpz71SQ14xBlg7gghLSUE3YnWdU7-lIWl0UyfqJymqNvvY-JRvQyza7w2ngBIJMbpRx3fww1M_eGZAo6mXswUmtrK5pc5XQZHS6uHRFwu6btJ-vmRW4kJO2pKQnuOmWg2I/s1600/IMG_4524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBOxNESVUqTTpz71SQ14xBlg7gghLSUE3YnWdU7-lIWl0UyfqJymqNvvY-JRvQyza7w2ngBIJMbpRx3fww1M_eGZAo6mXswUmtrK5pc5XQZHS6uHRFwu6btJ-vmRW4kJO2pKQnuOmWg2I/s400/IMG_4524.JPG" width="400" /> </a></div>
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After Baking: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26SXOa9wpumSgmbNCDRJoTofDhrtWtFNpI9AcMrsgFtQJgtnIvD8dL9mY24gcd7XlD2B46JdrJsLctewLlsyoamO24mYmD9LIJCjeNk7xhoXucXDOZZrkvuqsGbnHZSbtkMk0hH7VpNnv/s1600/IMG_4530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26SXOa9wpumSgmbNCDRJoTofDhrtWtFNpI9AcMrsgFtQJgtnIvD8dL9mY24gcd7XlD2B46JdrJsLctewLlsyoamO24mYmD9LIJCjeNk7xhoXucXDOZZrkvuqsGbnHZSbtkMk0hH7VpNnv/s640/IMG_4530.JPG" width="426" /></a></div>
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My new large rib basket. Started last spring and finished this past week. </div>
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It took three classes to finish this one. Orange, red and yellow. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeIOKDRWqTz37aubTq_1eBt8KrFQNJDQGDLJ-veFYGe9IH73pbwBxqOlPXgJusSxsp_HtVsrO4RyT7K9lqo-eUqCPIcteG7-TkCGx3fPHy3BL5MROKyRpYaMmFhOBLiwG7LikE41dCEd4/s1600/IMG_4537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeIOKDRWqTz37aubTq_1eBt8KrFQNJDQGDLJ-veFYGe9IH73pbwBxqOlPXgJusSxsp_HtVsrO4RyT7K9lqo-eUqCPIcteG7-TkCGx3fPHy3BL5MROKyRpYaMmFhOBLiwG7LikE41dCEd4/s400/IMG_4537.JPG" width="400" /></a></div>
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Today's farm stand purchases: Honey Nut Squash, Honey Boat Squash, Heirloom tomatoes.<br />
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Another photo in better lighting:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3g3X7Ce8oIxKVaQN2GxLswmaZz9B6FBOZumApknE4zKRbIB8EyVHkSfgGXDoxN7DUDzLq0eMuaoogjFv7Rxev_ti15Z2rvEy63kY-AqeKLDP1Uiob3XaiTvuEAxm8bXCtG-j8f8mpX3a/s1600/20191022_163821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3g3X7Ce8oIxKVaQN2GxLswmaZz9B6FBOZumApknE4zKRbIB8EyVHkSfgGXDoxN7DUDzLq0eMuaoogjFv7Rxev_ti15Z2rvEy63kY-AqeKLDP1Uiob3XaiTvuEAxm8bXCtG-j8f8mpX3a/s640/20191022_163821.jpg" width="360" /></a></div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-91662264489164807122019-10-25T18:12:00.002-07:002019-10-25T18:26:29.726-07:00Ripening Green TomatoesThis year I wasn't going to plant tomatoes.<br />
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And then a friend gave me two cherry tomato plants.<br />
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This year our first frost came October 7th, which is about two weeks early.<br />
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And I brought in all the green tomatoes and put them on plates in front of the French doors.<br />
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Within 5 days many had ripened so I baked the ripe ones </div>
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plus there were more than fit in the pan that day. </div>
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The next photo shows the baked cherry tomatoes sprinkled with avocado oil and sea salt. These were done at 350 degrees for 50 minutes. Then we turned the oven off and left them in the oven with the door closed. </div>
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Here they are some of the consolidated tomatoes. Not shown: large round bowl was also full and didn't make it in the photo.</div>
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Today is October 25th and I just baked the last of the tomatoes except the few in this small dish:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjb1Xblr-WfyjCVtFN2buVRf5Bmzx1EUsp2zcconeQHavXx5mwKnP79H3EjTiwA7xow-U5vtVtWJ_IoCjIx22VQQ24mYNKGT2rWeAUI9iiW_04LwToePrZ-HJuTIPsh6t_Nun3WA8mLoIh/s1600/IMG_4525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjb1Xblr-WfyjCVtFN2buVRf5Bmzx1EUsp2zcconeQHavXx5mwKnP79H3EjTiwA7xow-U5vtVtWJ_IoCjIx22VQQ24mYNKGT2rWeAUI9iiW_04LwToePrZ-HJuTIPsh6t_Nun3WA8mLoIh/s400/IMG_4525.JPG" width="400" /></a></div>
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They ripened within 3 weeks.</div>
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In years past, I have gathered green heirloom tomatoes from frozen vines and laid them out to ripen. We used them as they turned red and we were eating the last of them in January. </div>
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Looks like the cherry tomatoes ripen much faster off the vine than the heirlooms.</div>
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-20665128796211635562019-06-18T14:04:00.003-07:002019-06-21T18:50:29.390-07:00Rose Petal Jelly<div class="separator" style="clear: both; text-align: center;">
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Thirteen heirloom "Ebbtide" roses became rose petal jelly today.<br />
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Two years ago I was browsing the Internet and found an article about making rose petal jelly.<br />
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I had never heard of such a thing and thought I might like to make it some day.<br />
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Now the roses are in bloom and I needed several from one plant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNNojTnY3vNZLaBFYhf-clLogubf3p90uDppf-NKISjLrVTV9wwJJir4KlWqy6KyhmWx72-p9VWca401R-PMfn7AAMvq0E50d9Bs1CFhql-jDVgPm9HYDdDEwrpIfoGZmRtmOurlRC2Z6/s1600/IMG_2818+web+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="864" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNNojTnY3vNZLaBFYhf-clLogubf3p90uDppf-NKISjLrVTV9wwJJir4KlWqy6KyhmWx72-p9VWca401R-PMfn7AAMvq0E50d9Bs1CFhql-jDVgPm9HYDdDEwrpIfoGZmRtmOurlRC2Z6/s400/IMG_2818+web+copy.jpg" width="400" /></a></div>
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Today's creation is my second attempt and it did not set up right....until I added some boiling time.<br />
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The first attempt from last week was an utter failure. And I followed the recipe to the letter because not long ago someone made what they thought was a helpful remark after reading my pie making attempts that I should consider following instructions when I am cooking. <br />
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Since following the instructions didn't work on the first batch I found a new recipe and promptly altered it because I only had 2 cups of petals instead of three as written in the instructions.<br />
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And to get that many fresh, organic, pesticide free petals all at the same time may take another year.<br />
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Here is the altered recipe which makes 3.5 cups:<br />
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2 cups organic, heirloom Ebbtide rose petals.<br />
4 cups fresh water<br />
1 lemon, juiced and strained<br />
1 package of Sure Jell pectin<br />
2 cups sugar<br />
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Bring the water and rose petals to a boil and then reduce to barely a simmer for 15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_wf80SMwpCKSICiQZxq1mENwvO4xtHcePaotu36bAoZPt0O06ae3-b_vFO6deQD5oyznJ2qRt75TQ92FlAHkfohObSBIrJ5k_iNvoIRsHMeBZShQdiAhocb_XraIMLguAbbETXVwIm1T/s1600/IMG_0123+web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_wf80SMwpCKSICiQZxq1mENwvO4xtHcePaotu36bAoZPt0O06ae3-b_vFO6deQD5oyznJ2qRt75TQ92FlAHkfohObSBIrJ5k_iNvoIRsHMeBZShQdiAhocb_XraIMLguAbbETXVwIm1T/s400/IMG_0123+web.jpg" width="300" /></a></div>
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Soon the petals lose their color.<br />
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Strain the petals from the juice and press on the petals to get all of the liquid out.<br />
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Add lemon juice. This preserves the jelly and restores the beautiful color.<br />
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Return mixture to the pan and whisk in a slow stream of pectin. Mix thoroughly.<br />
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Place the pan back on a burner and bring to a boil. Stirring as you bring it back to a boil.<br />
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Once the mixture is boiling, continue stirring as you add the sugar.<br />
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Now boil two minutes.<br />
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<i>NOTE: The next day, since it did not set up, I put it back in a pan, brought it to a boil and set the timer for two minutes. This time it worked perfectly.</i><br />
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<i>So I have added this note today to boil it for 4 minutes. However, be cautious about this because it might matter how rapidly it is boiling.</i><br />
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<i>The first time, I boiled it gently for two minutes and the second time I boiled it at a hotter temperature and it would have been considered a rapid boil. </i><br />
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Pour into sterilized jars.<br />
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I am not planning to seal the jars.<br />
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Instead, I'm going to put some in the freezer and use up the rest in the recommended two months by sharing and giving tea parties.<br />
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Next morning: locally made rustic bread, toasted with lots of real butter and rose petal jelly:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhOXRBSZLafmJzDm4-iHLt99DkkDU7MXNiJukCV_cxFvBYXnhpAN-O6Z6Vd78fOOjd78kdxD2Z7JYrwy_4dvwUqDXQF5aNR7GeuRC2wUMlvAlO3rCAwgjzu4bnw2LQtSF_O0EAVIdcLxq/s1600/bondaskitchen%2540blogspot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="864" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhOXRBSZLafmJzDm4-iHLt99DkkDU7MXNiJukCV_cxFvBYXnhpAN-O6Z6Vd78fOOjd78kdxD2Z7JYrwy_4dvwUqDXQF5aNR7GeuRC2wUMlvAlO3rCAwgjzu4bnw2LQtSF_O0EAVIdcLxq/s640/bondaskitchen%2540blogspot.jpg" width="640" /></a></div>
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It tasted amazing. Just the right balance of tart and sweet. I love how it tastes like I imagined...like heirloom roses smell.<br />
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After the first batch failed, my amazing, supportive husband recommended that I just keep at it until it works. He says not many things in life are a total success the first time through. Love that man! <br />
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com1tag:blogger.com,1999:blog-9167095958272745176.post-53301765147010696472019-04-06T11:29:00.001-07:002019-04-06T12:13:02.457-07:00Homemade Sausage and Kale SproutsThis post is dedicated to my niece, "J".<br />
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We had a phone conversation today and we shared things we love to do and a few things we are enjoying in the moment.<br />
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"J" loved her delicious oatmeal for breakfast and is enjoying having one of her older sisters/husband come home for a visit.<br />
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She loves math and is breezing through her fractions. She also loves to read and is currently enjoying Laura Ingalls Wilder books.<br />
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I'm celebrating that "J" came into my life.<br />
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"J", I said I would send photos of my breakfast. But then I took it a little further as you can see.<br />
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And I look forward to our call next week to report all the fun we had this week.<br />
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I have some amazing people in my life.<br />
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I am also fortunate to have a grown daughter who among other things, likes to research.<br />
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She's generously shares many things she learns and today I'm specifically thinking about healthy food.<br />
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It just makes sense to primarily eat fresh food without artificial preservatives.<br />
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We like breakfast meat around here, so I set out to make my own sausage with the most pure ingredients I could reasonably obtain.<br />
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This is my favorite "go to" cookbook.<br />
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This is the recipe:<br />
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You can see I made a note about the cinnamon. Some of the children said it was too much and requested it be left out. However, I like it. When they aren't around, cinnamon goes in.<br />
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Last night I made up a batch so it was all ready to go for breakfast this morning. Rather than patties, I just made it crumbled. It's so easy to warm up that way and add it to an omelette.<br />
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This morning when I went out to the garden to take out the crushed egg shells (great calcium for homegrown tomatoes), I found, much to my delight, a big patch of volunteer kale sprouts just to the right of the path.<br />
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I took a handful to apply to the top of my breakfast. Yum!<br />
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And right there beside it is a bunch of peppermint coming up. It is so invasive, so it's going to have to be taken out. But some will be turned into tea...and bath herbs too.<br />
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I did not have my camera with me so I went back out after breakfast with
the camera and picked another handful of kale sprouts for my lunch today.<br />
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Breakfast: Egg, Homemade Sausage, Kale Sprouts.<br />
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And another batch cleaned and drying for lunch:<br />
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And just because it's so beautiful even when we are having a spring rain I had to take a photo of the very welcome green grass, daffodils and service berry tea just beginning to blossom.<br />
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com2tag:blogger.com,1999:blog-9167095958272745176.post-39999384618940552282019-04-06T11:14:00.000-07:002019-04-06T16:20:55.483-07:00Basket Weaving and Birthday TeaFor awhile now a plan has been in place to weave baskets on a certain day. The reason being that it was spring break and our family members who are students could be included without skipping school.<br />
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A fun time was had by all and it wasn't all about the baskets. We laughed and enjoyed the time. Taking a hand crafted basket home at the end of the day was a bonus.<br />
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So that I may respect the privacy of others, I'm including a photo of our basket party without heads:<br />
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Inside my picnic basket I now have a smaller basket to hold a bottle of olive oil, a bottle of flavored vinegar and a travel cup. I usually take a salad on a picnic (and to basket making class) and those bottles/cup used to roll around a bit in the basket. No more, I've made a basket customized for the task:<br />
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Here is the basket I finished the week before, though this is the unfinished version of it.<br />
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And the one before that which was from my mother's birthday:<br />
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And now that we have family visiting from another city and a birthday is coming up, it was fun to prepare for it the day before and arrive home from basket class to have a birthday tea party waiting in the fridge.<br />
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<br />Bondas Kitchenhttp://www.blogger.com/profile/10990778369947807461noreply@blogger.com2