Biscuits and Veggie Gravy

Tonite I was craving something savory and comforting. Mmmmhhhh! Biscuits! The leftovers will make great breakfast sandwiches, or a yummy snack with butter or honey. The biscuits were derived from this recipe. I wanted a less sweet variety, so I subbed out the maple syrup he originally called for. I hate having to roll doughs out and use cutters. Re-rolling the dough always toughens it and who really cares what shape they are? Mine were rectangles. :o)

Cornmeal Biscuits with Veggie Gravy

First, prepare your ingredients for the gravy.

• 1 Tbsp butter
• 1/2 small onion, chopped. (I used about 1/4 of a large Vidalia)
  
• 1 medium carrot, diced small
• 8 spears asparagus, chopped
  
• 1/2 cup chopped mushrooms (I used a combination of button and shiitake)
• 2 cloves garlic, chopped
• 1/2 tsp. rubbed sage
• 1/4 tsp fresh ground pepper
• 1/2 tsp salt
• 1/2 tsp vegetable stock paste
  
• 1 1/2 Tbsp flour
• 1 1/2 cup milk

Chop your vegetables and set aside on your cutting board. Then prepare the biscuits.
Biscuit Instructions:

• 2 1/4 cups all purpose flour
• 1/2 cup cup cornmeal
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp sugar
• 2 Tbsp cold shortening
• 1/2 stick butter
• 1 cup milk, plus 1 Tbsp
  

1. In a large bowl, whisk together the first 6 ingredients. I used the pastry cutter to do this. Slice the butter into about 10-12 pieces.
   
2. Using a pastry cutter, two butter knives, or your fingers, work the shortening into the dry mix until crumbly.
   
3. Add the butter, and continue to mix in. This time, keep the butter in somewhat larger pieces.
   
4. Add 1 cup milk. Using a wooden spoon, mix until it starts to come together. Dump out onto a floured surface.
5. Knead the dough gently until all the ingredients are incorporated nicely.
6. Roll the dough out to about 10 by 8 inches or so. Fold the right side towards the middle, then fold the left side over the middle. Turn the dough 1/4 turn and roll out again. Repeat 2 more times.
   
7. Finally, roll the dough to about 1/2". Using your hands, shape the dough into a rectangle. Cut into 8 or 12 pieces. Brush remaining milk over biscuits.
   
8. Place on an ungreased cookie sheet and bake for about 16-20 minutes, depending on size.

While the biscuits bake, make the gravy.

Gravy Directions:

1. Over medium-high heat, melt the butter. Add the onions and cook until softened, about 5-10 minutes, depending on how tender you prefer.
2. Add chopped carrots. Cook for another 5-10 minutes.
3. Stir in asparagus, cook 2 minutes. Add the mushrooms and garlic. Continue cooking for another 5 minutes.
4. Stir in the vegetable broth base and spices. Add flour and mix it into the vegetables. Cook 1 minutes more. Add the milk, stirring vigorously to incorporate.
   
5. Allow the mixture to cook and thicken about 4-5 minutes, adding more milk if you prefer a less thick sauce.
6. Season with salt and pepper.
7. Serve over sliced biscuits and enjoy!
   

Etsy Goodies

Not a day goes by that I don't go and browse Etsy. Also known as the land of handmade goodness! I'm a firm believer in that what goes around comes around. I like to support other artists. I love the feeling of getting something made with love and respect to our bodies, earth and wallet. You get what you pay for!!!

Recently I got some of this soap from Crystalwood on Etsy. If you want a decadent treat for your skin, add this to your shower routine. Finally a body wash that truely is moisturizing!!!

The scents are truely delicious! This lavender one is made with pure essential oils. She also uses high quality fragrance oils that are almost edible with their sweet aromas. While you are shopping for others, be sure to throw a few of these into your shopping cart when you're on Etsy!

For those that know me a little more personally, you've probably already learned that I removed my dreadlocks a few weeks back. Just ready for a change, I guess. That lead me to a new experience, one that I haven't indulged in for years--15 years, to be exact! Hair bling! Now that my hair is free-flowing and finer in quantity than before, I needed some things to help hold my bangs back. These beautiful jewels from ThePinkCamilla were just what I was looking for.

I have no idea how she makes these, but I've never seen hairpins so gorgeous. Her delicate touch makes your hair sparkle and kissed with love.

My friend Lily has become an inspiration to me and many other crafty mamas out there. I'm so glad she is able to share her art with us in her shop. Her ability to use recycled materials in her work is something immaculate. The final product would have you NEVER guessing it was made from repurposed clothing. She scavenges Thrift stores for usable materials to go into incredible pieces of work. Her spats are one of her new creations. You can throw a bag of scraps at Lily and she will love your forever. All those little bits that drive us nuts, gathering in piles in our sewing room?? Lily transforms them into miracles.

These legwarmers are great! It's such a good way to add warmth to those beautiful dresses and skirts that often go hiding during winter. I love to wear an extra layer to my legs and feet during the cooler months when chillin around the house.

Speaking of cooler months, this pair of slipper boots are such a treat for my tootsies! Australian seller Craftidame created these fun and cheery slipper boots completely by hand. I love how she uses lots of color and texture in her work. These have become one of my favorites! They'll keep you warm and make ya look cute, too!

There are a couple more pairs in her shop, so go ahead and grab them before they sell out. You will be SOOOOO glad you did!

Finally, some fine jewelry to talk about. Irish seller Made For An Angel struck me when I came across her listings in a recent Etsy browse. I love the rustic feel to her pieces. A jeweler that is literally beating her metals into art. This Amber ring called for me. The flowers just add to the hand-crafted appeal that drew me in.
She will make her jewelry in your choice of stone. It won't be long before the treasure is in your hands, packed and shipped with love, promptly and safely.

I love Etsy!

Butternut Squash Mac n Cheese

I've been diggin' on some roasted squash lately! Last Saturday we made roasted butternut squash soup, and cheese quesadillas to go along with it. Sunday I wanted more squash! This turned out so good! Both hubby and I went back for seconds!

Butternut Squash Mac N Cheese

• 4 oz whole wheat pasta (I used penne)
• 2 Tbsp butter
• 2 cloves garlic, minced
  
• 2 Tbsp flour
  
• 1 can evaporated milk
• 1 cup vegetable stock
  
• 1 1/2 cups shredded cheese (I used a combination of colby, cheddar and parmesan)
• 2 cups diced roasted butternut or acorn squash. (I used a combination of both)*
• salt, pepper and nutmeg to taste
• breadcrumbs
  

1. Melt butter in a saucepan over medium heat. Once melted and bubbly, stir in the garlic and cook until fragrant. Add the flour. Stir until combined with the butter, then allow to cook for 1-2 minutes. Slowly add the can of milk and vegetable stock. Whisk and stir until thickened, about 3-4 minutes.
2. Add all but 1/4 cup of the cheese and all of the squash. Season with salt, pepper and nutmeg.
3. Pour into a greased dish. Mix a few tablespoons of breadcrumbs with the remaining cheese and add to the top of the pasta.
4. Broil for 3-4 minutes, or until top is golden.

*For roasting the squash, you can do it two ways. I peeled the squash with a vegetable peeler (Not easy to do with the acorn!), cut it into cubes, then tossed it with olive oil, salt & pepper. Roast at 350 degrees, stirring occasionally, until tender--about 20-25 minutes. You can also just cut the squash in half, rub with olive oil, season with salt and pepper, then roast, cut side-down, for about 30 minutes or more. Just slip a knife or fork thru the flesh occasionally to see if it's tender enough. Then scoop the squash out with a spoon and cut up.

I'm baaaack!

I feel so ashamed that it has been nearly 2 months since my last post! I'd been busy with festivals and am actually relieved that the vending season is over for me. No Apple Butter festival for me this year. Just getting kind of sick of the white-trash-vibe and inconsideration for handmade items in my hometown festival. It's kind of sad, how many people around here just don't "get it" when it comes to one of a kind handmade items. Dollar General opened a new store here in town, and I think the community is stoked.

I finished up the vending season close to home, at the Watermelon Park Festival. The fest was small and laid back. The music was awesome and the crowd had a calm, friendly vibe. I ended up packing up and leaving on Saturday afternoon, with reports of a rain storm on the horizon, that wouldn't end for the rest of the day. Maybe I copped out, but the thought of sitting in a booth in the cold rain didn't sound fun to me, so back home I went. Many of my friends stayed for the rest of the day and enjoyed more bluegrass music.

This gal really loved my corduroy and cotton skirt and came back to pick it up just before I left on Saturday.

This happy lady loooved the Sun batik HEMP sundress and put it right on. Moments later, she put on some of my batik panties. I never thought I'd see not one but TWO ladies putting on my hand-dyed panties right inside the booth. Let's just say I wasn't quite ready for crotch-shots, but happy to have the sales!

My memory was somewhere else when I packed up for the festival. I hadn't realized until I was at the venue that I had forgotten to pack the top to one of my canopy tents. Duh!! We jimmy-rigged a top out of side-walls and grip-clamps. It worked for the dry day, but when it rained overnight on Thursday, we woke to a drippy ceiling the next morning. Our friend Tom saved the day when he pulled out an extra tent top and it happened to fit my frame perfectly! Note to self: add "tent tops" to my master vending list for next year!!!

I've been getting caught up with custom orders and starting on new ones here in the Potomac River Goods studio. I finished up pair of patchwork shorts yesterday, for a trade to Burt, who I met at Floyd Fest, and saw again at Philadelphia Folk Festival.
Here's the shorts I made for Burt, but they ended up being a bit too small for him. After a few adjustments, his new shorts are ready to be shipped out. (new ones not photographed)
I don't normally do copywritten images for my appliques, but I made an exception for Burt, who was really eager for me to do so. The patches are a collection of hemp/organic cotton and recycled poly from previous works, all hand-dyed by me. There is even some potato dextrin-dyed pieces in grey. The pockets were a bit of a challenge, but seemed a lot easier the second time around. I just might be doing more of these, because I really like how they feel when you slip your hands inside.

Here's the latest work in progress:
I dye all of my pieces in small batches using all kinds of plastic containers. Today was one of those days that I shuffled items into other containers just so I could use them for dyeing. I've got several tree batiks started in the green bath. When they are done curing, I will let them air-dry and then wax over the piece again. The green will become leaves on the trees. Then they will be dyed a darker color (not sure what shade yet) to reveal a tree with leaves. Other items in the dye are fabric, and other batik pieces. The rust brown piece in the square container is the beginning of a cat shirt for my niece. I made my sister one for her birthday several years ago, and she wants one, too! The colors will be different, but the spotted kitty is nearly the same as her mama's.

Here are some pics of a wedding dress I did earlier this Summer. Kate's wedding wasn't until September, so I held off showing off the pics as to make the dress a surprise to her guests.
Kate's wedding dress was inspired by my original Goddess Dress design, with a few modifications. It was constructed of natural hemp/organic cotton muslin, and trimmed with the same fabric dyed royal blue, earthy green and chocolate brown. I was really happy how it turned out!

It's been getting pretty chilly out here in the woods, and Autumn has officially started. I'll be working on more warm clothing and accessories over the next few months. Stay tuned!

Whole Wheat Bruscetta Tortellini

Run on out to the garden and git some! This simple meal is quick to prepare on a Summer's night, and uses herbs and tomatoes from your own garden.

Whole Wheat Bruscetta Tortellini

• 1 package whole wheat prepared cheese tortellini (or any flavor you'd like)
• 2 Tbsp each chopped basil and parsley
• 2 cloves garlic, crushed
• 1 - 1 1/2 cups fresh chopped tomatoes
• 1/3 cup fresh mozzarella bocconcini (tiny ball size)
• 1/3 cup chopped Kalamata olives
  
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• Parmigiano-Reggiano, to taste

1. Cook tortellini according to package directions in a large pot of salted boiling water.
2. Meanwhile, chop all ingredients and put in a bowl.
3. When the pasta is done, mix thoroughly with the tomato mixture.
4. Top with freshly grated Parmigiano-Reggiano cheese and a sprig of fresh basil

Zucchini and Black Bean Burritos

If you're growing zucchini in your garden, you're probably up to your ears in them and are looking forward to a new way to chow down on these suckers.

These delicious burritos re-heat nicely and can be stowed in the freezer for later in the year.

Zucchini and Black Bean Burritos
(makes 4)

• 2 Tbsp olive oil
• 1 cup chopped onion
• 1 cup carrots, sliced
• 4 cloves garlic, chopped
• 1 1/2 cups zucchini, chopped
• 1 chili, chopped fine (use whatever you'd like, I used a mild Poblano)
  
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp pepper
• 1 tsp salt
• 1 can black beans, drained
• 1 cup baby spinach, roughly chopped
• 4 flour burrito-size tortillas
• 2 ounces each pepperjack and cheddar cheeses, grated
• oil for drizzling, or oil spray
  

Directions:

1. Heat oil over medium high heat and add the onions. After about 4-5 minutes, when they soften, add the carrots. Continue cooking until carrots get tender to your liking (5-8 minutes).
2. Add garlic, zucchini and pepper, and cook for another 5 minutes, until zucchini starts to get tender. Stir in spices.
3. Pour in the black beans and add the spinach, and continue to cook for another few minutes. Remove from heat.
   
4. Pre-heat the oven to 325 degrees.
   
5. Heat the tortillas briefly on the skillet or in the microwave to soften.
   
6. Divide the filling in the pan into 4 portions, by slicing thru the center, then slicing the other way, like a pizza.
   
7. Lay the tortilla on a clean surface and add the burrito filling. Add 1/4 of the cheese, then roll up.
   
8. Spray or rub with oil, and bake for 10 minutes. Turn the burritos and continue to cook another 7-10 minutes, until the burrito gets browned to your liking.
9. Top with your favorite toppings and serve. I used guacamole, sour cream and salsa.
   

Watermelon and Heirloom Tomato Salad

I'm still here, folks! Just been super busy again with these Summer Festivals!! Here's a quick and super tasty salad that is really refreshing!

Watermelon and Heirloom Tomato Salad

• 3 large Heirloom tomatoes, chopped (about 4 cups)
  
• 4 cups watermelon, cubed
• 1 tsp lemon zest
• 2 Tbsp chopped fresh mint
  
• 2-3 Tbsp lemon juice (juice of 1 lemon)
  
• 4 Tbsp olive oil
  
• 3 Tbsp chopped fresh basil
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp pepper

Combine ingredients and allow to chill for at least an hour. That's it!

Garnish with basil sprig. This makes a big salad, about 8-10 servings, so cut it in half if ya need to.

We had it with fettuccine with pesto and a cucumber salad.