LoveIsInYourCup April 2017………………………

The inspiration in the dire life of a separation in my life…..the inspiration of doing up 12 individual paintings has kept my mind occupied, finally finishing some of the canvases that were started 4 years ago……the two happily went to new owners……my medium in for these two were Oil paints, the original sketch (for the one on the left) took 6 hours…..and this painting was 4 years in the making……..the large sunflower abstract (below) also took 4 years……..you get a preview of some of the artwork I’ve completed……

I have been painting now for about 41 years……starting in school with the creative flair when I was just a kid……..don’t ever stop being creative…..throughout your life…..oddly enough I paint as good as my older brother who went to College of Art in both Calgary and New York…..

                       

With both parents were very artistic…..to this day…..my mom is still happily painting up her scenery sites in oils and acrylic paints……the inspiration still keeps going with each day in my life……..it helps ease the stress, puts myself into a creative mood……although I would be painting away for up to 7 hours a day…….adding colors from one canvas to the other……with several on the go at one time……slowly finishing up the canvases started first…….

               

the passion is too keep other people inspired to create their own artwork………everyone has some kind of creativity maybe not in art, but in another field……..inspire you for next time……with a cup of tea……loveisinyourcup…..till later…….

“Red Berry Smoothie”

Red Berry Smoothie

Book – “Juices” by “Elsa Petersen-Schepelern”

 

1    punnet berries (about 2-3 cups), such as strawberries, cranberries, red currants, or raspberries (for a pink smoothie) or blackberries and blueberries (for blue smoothie)

1    cup plain yogurt

1/2 cup crushed ice

Serves 2-3

Put all the ingredients in a blender and work to a thin, frothy cream.  If too thick, add water to create a pourable consistency.

“Fruit Ice Cubes with Buttermilk Froth”

Fruit Ice Cubes with Buttermilk Froth

Book – “Juices” by “Elsa Petersen-Schepelern”

 

1     tray ice cubes made of fruit juices

1/2  cup buttermilk or low-fat yogurt

sparkling mineral water or seltzer

Serves 4

  • Fill 4 glasses with the fruity ice cubes, add 2 tablespoons buttermilk or yogurt, the top with sparkling mineral water or seltzer.  The ice cubes melt slowly into the drink, so you can top it up with more buttermilk or more mineral water for a long, cool, delicious, and  filling drink.

“CINNAMON COFFEE SQUARES”

“CINNAMON COFFEE SQUARES”

“Farm Journal’s Country Cookbook”

 

3          cups sifted flour

2          tsp. baking powder

2          tsp. ground cinnamon

½         tsp. baking soda

½         tsp. salt

1          cup butter

2          cups brown sugar, firmly packed

2          eggs

1          cup hot black coffee

2          cups sifted confectioners’ sugar

1/3      cup butter

1-1/2  tsp. vanilla

Dash salt

2          Tblsp. Milk

 

-Sift together flour, baking powder, cinnamon, soda and ½ tsp. salt.

-Cream together 1 cup butter, brown sugar and eggs until fluffy.   Alternately add dry ingredients and coffee, beating after each addition.

-Pour into greased 13 x 9 x 2” baking pan.   Bake in moderate oven

(350 degrees Fahrenheit) 35 minutes, or until cake tests done.  Cool.

Combine remaining ingredients.  Mix until smooth.  Frost cooled cake

and cut in squares.  –Makes about 12 servings.

Recipes – “Flavored Butters”

“Flavored Butters”

“Food for Thought” by Colour Library Books

 

 

“St. Clement’s Butter”

 

8       oz. unsalted butter

Juice and rind of ½ lemons

Grated rind of 1 orange

 

“Italian Butter”

 

8       oz. unsalted butter

1       tbsps. Chopped fresh basil

1       tbsps. Chopped fresh oregano or marjoram

1       tbsps. Chopped Italian parsley

½      clove garlic

Dash lemon juice

Salt and pepper

 

“Peppered Watercress Butter”

 

8 oz.           Un-salted butter

½      bunch watercress, washed and finely chopped

2       tsps. Crushed black peppercorns

Dash lemon juice

Directions:

Soften the butter before adding the chosen flavoring ingredients.  The butter can be prepared in a food processor or with an electric mixer to make combining the ingredients easier.

 

Use the butter at room temperature or seal in small containers and refrigerate or freeze.  Bring to room temperature before using.

 

Makes 8 oz. of Each Flavour

For more Butter Recipes – go to butterflybotanicalbaths.wordpress.com

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Recipe – “Jambon Persille”

“Jambon Persille”

“Food for Thought” by Colour Library Books

 

2                 pints made-up aspic

3                 fl. oz. dry white wine

1                 tbsp. gelatin

1-1/2         lbs cooked ham, diced

2                 cloves garlic, finely chopped

2                 oz. parsley, chopped

 

Make aspic according to directions.  Pour wine into a small saucepan and sprinkle on the gelatin.  Soak for 5 minutes then dissolve over low heat.

 

Set the bowl of aspic into ice water and allow to thicken slightly.  Stir in the ham, garlic and parsley.  Pour into a dampened 3 pint mould and chill until very firm.  Slice to serve.

 

“Aspic – to place ingredients in a mould”.