Lonelygirlarts

Wishing for either a major snowstorm, or a complete warm-up. Life has been a bit dull as of late. Or, I'm just finding it that way.  I have been keeping busy, knitting, crocheting, a little bit of drawing. I've filled up a whole new basket with nice soft baby yarn for hats. And two other baskets are full of yarn and a third one filled with left over balls to make scrap scarves. projects are getting done, but now everything is done and I'm really feeling that Spring itch. My daily to do list is pretty pathetic. I've set up my art table, cleaned it up, and it is just waiting for a shipment of brand new brushes, a few crafty items, a table easel, brushes, watercolor, and acrylic paints. Colored pencils, drawing pencils, paper and canvas. So, NEVER will I be able to say I am bored with life!!!!!  Still baking bread, and cooking for myself everyday, getting a little hard since ulcers are back agitating my esophagus. I knew it was only a matter of time before things go

My first ever attempt at making up a baking recipe with out a guide. Even I was astounded when it turned out the first time!!! I will tweak  recipes when I cook, but I'll have the original recipe to guide me. This one is all on me! and it turned out FANTASTIC!!!!! I used the Foil baking pans, they are a little smaller than a regular size loaf pan, so I was able to make two loaves. I'll use the smaller bread pans for selling this Fall at the Schroeder Christmas Bazaar. But as far as Banana Bread goes, this one turned out so moist, and the chocolate did not overpower the banana flavor. INGREDIENTS 1 3/4 Cups Bread Flour 1 Teaspoon Baking Soda 2 Teaspoons Cinnamon 1/2 Teaspoon Sea Salt 3/4 Cup Sugar 2 Eggs 1/2 Cup Oil 4 Very Ripe Bananas, Mashed 3 Tablespoons Sour Cream 2 Teaspoons Vanilla Extract 1/4 Cup Chocolate Syrup 1 Cup Semi-Sweet Chocolate Chips DIRECTIONS Pre-heat oven to 350 degrees F. Spray loaf pan with Baking Spra

I'm finally getting to this recipe! Well in the North cucumber's are still growing. And who know's maybe it's the beginning of summer for someone!!!! At least it is now off my To-Do list and won't drive me crazy!!!! This recipe is a great do ahead one. And if you find you have to much dressing in your final dish, drain it out, jar it up, and use it for a salad. Greek Cucumber Salad 4 English or hot house cucumbers, thinly sliced 1 container Feta Cheese, to crumble 1 Red Onion, thinly sliced Sea Salt, to taste Fresh Dill, or any Herb of your choice Zest of 1 Lemon 2 Teaspoons lemon Pepper 4 cloves of Garlic Base of the  Vinaigrette 1/2 Cup White Wine Vinegar 1/2 cup Lite Olive Oil, or Canola Juice of 1 Lemon 1/4 Cup of Honey Add all these ingredient's into a jar, along with the Lemon Zest, Lemon Pepper, and Garlic. I put a little Sea Salt in my pestle bowl throw the cloves in and smash it to bits. Shake, Shake, Shake!!!!! If

Zucchini, Potato,Rosemary Pancakes with a Raspberry Chipotle Cream Sauce These are my favorite things in the world to make. When I had a garden, and used just picked herbs and Zucchini...Life in the kitchen was so much fun! I will admit I'm not that great with measuring things when I cook with seasonings, everything is pretty much eye-balled. But I did try to figure them out when I did them to write up. These are so very good you will want to make them all summer long!!!! Ingriedients 2 Cups Zucchini, grated thinly 2 Cups Russet Potato, grated thinly Zest of one lemon Juice of one lemon 1/4 cup Panko bread crumbs  3 cloves minced garlic 2 teaspoons minced Rosemary 2 teaspoons finely chopped Flat leaf Parsley 2 teaspoons finely chopped chives 3 chopped Scallions 2 teaspoons Sea Salt 2 teaspoons Lemon Pepper Mix all together Whisk 2 Eggs with 3 tablespoons heavy cream, Add to above ingredients. Mix all together and form into pattie

Finally some people to share my food with!!!! And a chance to hear how wonderful of a cook I am!!! My Mom and friend came to Grand Marais for a visit and more importantly to pick blueberries!!! So the first night I cooked a really good dinner, I was being a show-off. The menu was Teriyaki Chicken with Mushrooms, Shrimp and Scallion Pancakes, a cold Rice Noodle Salad that I am still craving more of. It was delicious and so palate cleansing. The chicken I have made a few times, but the other two where brand new, so I was a bit scared if they where any good. No need to worry they both where great!!!!   I'll start for the recipe of the chicken.MMMMMMMMMMMMMM Good, nice and moist, and the sauce is delicious! BAKED TERIYAKI CHICKEN INGREDIENTS 1 tablespoon corn starch 1 tablespoon cold water 1/2 cup sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 8 chicken thighs Package of

Rhubarb is a metaphor for finding happiness in your own backyard -Unknown A friend gave me so much beautiful Rhubarb, it was wonderful to get that phone call from Donna. A rainy day, and a day spent in the kitchen!  My first project was making Rhubarb Walnut Bread. And this bread is delicious. Nice and moist, a bit tart, and fantastic with cinnamon honey butter spread on it. So I will share with you the first thing I did with Donna's Rhubarb. Rhubarb Walnut Bread INGREDIENTS 1 Cup Buttermilk 1 Teaspoon Vanilla Extract 1 1/2 Cups Brown Sugar 2/3 Cups Vegetable Oil 1 Egg 2 1/2 Cups All-Purpose Flour 1 Teaspoon Cinnamon 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 1/2 Cups Chopped Rhubarb 1/2 cup Chopped Walnuts Topping 1/4 cup Brown Sugar 1 Teaspoon Cinnamon 1 Tablespoon Melted Butter DIRECTIONS 1. Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans. 2. In a large bowl mix together 1 1/2 cups Brown Sugar, Oil, Egg and Buttermilk. Combine the