Tuesday, November 10, 2026

Pineapple Quick Bread


Pineapple Quick Bread

1 stick unsalted butter room temperature
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 eggs room temperature
1-3/4 cup flour
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
1 small can crushed pineapple, drained slightly

Mix ingredients in order creaming the butter and sugar.
Preheat oven to 350 F.  Pour into parchment lined loaf pan
and bake ro 60 to 70 minutes. Cool in pan for 20 minutes,
turn turn out on rack and cool completely.
Meanwhile a pineapple frosting can be made
with some of the pineapple juice and sugar.
You could even add a bit of chocolate to the frosting for a nice visual.

Monday, November 9, 2026

Eco Printing on Silk Scarfs


Eco Printing on Silk Scarf



Eco Printing on Silk and Wool Scarf


I took a local class at an alpaca farm on eco printing on silk
and mordanting with soy milk. In my estimation
using more than soy milk for a mordant might show the leaves better.
The background color was achieved with dyed fabric blankets.
All in all I am happy with the results.
More information coming up later.

Saturday, November 7, 2026

Greek Potato Salad

 
Greek Potato Salad

1 bag small potatoes cut in quarters
5 hard boiled eggs
1/2 cup kalamata olives cut in half
1 shallot chopped fine
1 cup sour cream or Greek yogurt
1/4 cup mint leaves chopped medium
1/8 cup fresh chives chopped small
salt and pepper to taste

Boil potatoes whole in cold water till fork comes out easily. Cut potatoes in quarters. Mix all ingredients and still gently but well. So delicious.

Tuesday, November 3, 2026

Tete-de-Moine Rosettes


Tete-de-Moine Rosettes

Just now an epiphany for me with this cheese;
my first tasting of Tete-de-Moine rosettes.
A delicate flavor, oh yes, sweet and nutty,
and strings of texture, in my mouth, on my tongue.


I'm off to learn more about this sensuous cheese.
And here it is the invention that increased sales of this cheese.
The Girolle, essentially cheese is impaled in the center.
Then the blade rotates across the top of the cheese
making the beautiful rosettes.

I'll be incognito this week due to
an out-of-town adventure. More after the 12th.