travel diaries :)

just playing; and sharing :)
Photos from the road!
Blessings all.
in love.

trish

gifts from far, far away!

I received this delicious package (okay, I overuse that word for my art and supplies (and husband :)! but, it's just SO true!) in the mail a few days ago~From Tasmania! Is that the coolest!?

All these (delicious!) goodies were contained within~that small, tantilizing package held all this!

I get to do whatever I want to finish and play with this one; the pages are wonderfully gesso'ed fabric just begging me to scrib and scratch and yes! apply wax to them~

Trace Willans (http://www.soewnearth.com) is a new friend. It's odd to identify someone as a friend when we have yet to make face to face contact, but the internet, Facebook, twitter and the wonderful world of blogging have drawn us together in the like-minded world of art and creativity~that, and the fact that she happened upon the coolness that I was coming her way and teaching in Australia next year! Not only do I have the pleasure of Trace's company in one of my workshops, she's also going to be in an indulgent time I decided to invest in for myself as well (yes, Trace! I believe you're going to be able to be there!) a Dorothy Caldwell workshop in Brisbane :) Here's to new friends! And the cursed blessings-blessed cursing?-the internet and all the opportunities it offers in discovery and connection with the world~

This little nugget shows just some of what Trace does. Her art has been able textile, and clay and dying. These wool pieces have been dyed and overdyed and the buttons are her creations (I'm not doing her creative process nearly the justic they command! I hope to understand and articulate them better after next spring :)

We are collaborating on this one! An accordian style book with the most delicious! binding and lots of lovely, texture in the plaster pages~She and I are speaking something of the same language in our art and I am more than excited in anticipating just what we will pull off with this project!

LOVE the return address :) Made Patrick say 'cool'-worth it just for that alone!

in love. trish

random images from my life

in love. trish.

i bake for people

Cookies for the boys. Dinner for my over worked girlfriend. Lunch for a long distance friend. Care packages for my miles away son. My favorite time is in the early morning (middle of the night for some!) when the birds are still slumbering, my boys are curled under covers and the kitchen holds nothing but potential.

I do it for those on the receiving end of course, but even more so for myself. I admit it; it's a completely selfish endeavor~

Satisfaction comes on two levels: I get to spend time in the kitchen-creating, experimenting, playing and thinking. Being here is as much fun as splashing in the hot wax in the studio! There is something so very yummy in putting ingredients together and coming away with a finished, tasty delight!

I also get the personal jazz of sharing with the people I care about in my life-letting them know, in this small, tasty way, that I am thinking of them. Great pleasure comes in hearing your child's first stirring include an 'mmmmm mom-what is that smell!'. In packaging up the latest batch of scones and dropping them inside a neighbors screen door. In receiving a text 'thank you!' from a friend eating your paella with a glass of red on her back porch.

I bake for people. in love. trish.

Milk Chocolate Florentine Cookies

1/2 c butter (I've even used 1/4 c olive oil and 1/4 c silken tofu-don't tell the guys!)

2 c oats

2/3 c sugar (I use honey or sucanat)

2/3 c flour

1/4 c corn syrup (dark is yummier)

1/4 c milk

1 tsp vanilla

2 c chocolate chips (melted)

Melt the butter in the microwave and cool slightly. Add oats, sugar, flour, corn syrup, milk and vanilla-mix well. Drop spoonfuls onto foil-lined baking sheet that has been sprayed with cooking spray. Flatten a bit with spoon or spatula.

Bake at 375 degrees for 8 minutes. Cool completely before removing from foil.

Spread a thin layer of chocolate onto the flat side of half of the cookies. Place another on top, creating a sandwich. Allow to cool or refrigerate to speed this along! Eat them people!!!!

sharing

Today I made my favorite biscotti. These have been in my recipe file for many years; a zeroxed copy that no longer reflects its origins. I am a big fan of black licorice. When I go for candy now a days, it's either dark chocolate with almonds or coconibs, or black licorice. It follows then that I would have a soft spot (no pun!) for anise seed anything!

Not long ago I found out a far away friend has similiar weaknesses; her's joined by an infinitely stronger love of biscotti as well! It just goes to follow that, as she embarks on a life change-a path I am all too familiar with, that my desire to walk with her and help hold her up as she treds along the unchartered path, that I do what I can at this moment and make her anise seed biscotti :)

From the mixing bowl, to the oven then gently packed into a priority mail shipping box. With loving care and delicious indulgence I hold her hand. in love. trish

Hazelnut anise seed biscotti

(my alterations in parenthesis)

4 egg whites

1/2 c sugar (1/3 c sucanat)

3 egg yolks

3/4 c sugar (2/3 c agave nectar)

1/4 lb butter, melted and cooled (1/2 c olive oil)

1 T lemon zest (2 T lemon zest)

2 T lemon juice

1 1/2 t anise seed (3 t anise seed)

2 t vanilla

3 1/2-4 1/2c flour (ww flour)

1 1/4 c whole almonds

1 c whole hazelnuts

3/4t baking powder

1/4 t salt

Beat egg whites until stiff. Gradually beat in the 1/2 c sugar. In separarte bowl, beat egg yolks with the 3/4 c sugar. Carefully fold in egg whites.

Mix the next five ingredients together. Fold into egg mixture. Mix flour, , nuts, baking powder and salt in a separate bowl. Stir into egg batter in fourths, adding more flour if needed, so dough is stiff but not sticky.

Divide dough into 4 equal parts. Form each into 3"x12" rectangles about 1/2" high. Bake on buttered baking sheet 30 minutes at 350 degrees. Remove to cutting board and slice diagonally in 1/2" widths to form traditionally shaped biscotti. Raise heat to 400 degrees and bake, sliced side down, for 5-10 minutes until lightly browned.

poppyseed cake and a great time

I had a party on friday night :)...

In honor of a dear friend visiting and in order to get to know my neighbors better!

fun women, great desserts, free flowing wine. Here's to a good time!

in love. trish

This cake harkens back to my high school days of babysitting. A family I used to sit for had this on the counter one night as I watched TV and listened to sleeping-baby-gurgles on the monitor. I indulged in a hefty piece and was hooked-I asked for the recipe. The original version was made with a yellow cake mix. I've modified it since!

poppyseed cake

1 3/4c cake flour

1/4 t baking soda

1 3/4 t baking powder

1/4 t salt

1 small pkg vanilla instant pudding

1/3 c butter

1 c sugar

2 eggs

1/2 c sour cream

1 t vanilla

1/3 c poppyseeds

1/3 c cooking sherry

sift flour, soda, baking powder, pudding and salt into a medium bowl. In another bowl, cream butter and sugar. Add vanilla, sherry, sr cream and eggs to butter mixure and blend well. Make a well in the center of the dry ingredients and pour wet mixture into it. Blend these well then add poppyseeds. Pour batter into a buttered bunte cake pan. Bake 35 minutes at 350 degrees or until golden brown and a toothpick inserted comes out clean.

Allow to cool 30 minutes before removing from pan. Cool completely then glaze with 1/4 c powdered sugar, 1T milk mixed glaze. Indulge!

if I can dream it

If something lives in my heart, in my head, can it live in the world? Can it be made real and take wings? -

A small cozy cottage with a simple three bedroom/three bath, wrap around porch, overstuffed, slipcovered furniture in the sitting room; the heart of this home is the kitchen. Equiped with its six burner gas range, double oven, pot rack hanging with caseron pots and sprigs of drying herbs, the sense in this kitchen is of more than a house, it is home. The island chopping block with a deep well sink for pasta pots and washing vegetables is brimming with just picked early summer flavors; sweet lettuce, crisp asparagus and pungent onions. With the window overlooking the spring blooming flower beds and in the distance a peek at the blossoming fruit trees in the orchard, the sun can not resist turning its warmth inward to spread a morning ray over the counter tops. This is where you find me, taking the piping hot blueberry scones from the oven and adding them to a tray brimming with fresh coffee, fruit bowls and yogurt made from the goats milk on the farm. I take a moment to bask in the heat of this warming sun ray before picking up the tray of delectibles and pushing the side door open with my hip.

Just off the porch I step onto the path that meanders back to the converted barn. Built into the large barn doors is a smaller man-size door that allows my entry with the tasty breakfast fare into the expansive lower level studio. Several workshop attendees are already gently awake and beginning to work on their creations for the day. Catching a wisp of the fresh from the oven breakfast, the rest of the group begins to make their way down the spiral staircase from the loft overhead. Sleeping quarters built into the old hayloft serve as luxuriously simplistic nooks for eight sleepy overnighters; whether they be workshop participants or bed and breakfast registrants, the space serves as a delightful retreat that has been commended by all those lucky enough to happen upon its existence as a slice of heaven in the northwest. With the lower level converted to workshop space, the expansive building is put to great use hosting art retreats in all mediums and disciplines by passionate instructors coming from far and near.

Just off the backside of the studio barn sits a small pond redolent with duck, fish and frog. Alongside the pond is a small goat barn where two buck and six doe reside; three of which are due to kid any day. The chicken coop supplies daily eggs with which the succulent scones and hour-fresh-egg omelets are made.

Traveling back to the cottage I wander around the backside and stop at the brick wood fired oven to ensure that the temperature is right for the loaves of bread that are ready to go in. Lunch for the guests will include fresh bread just pulled from the hot stones, with goat cheese and asparagus quiche. Most of the baking happens out of this over with the pizzas being a hands down favorite. Guests thrill at creating their own masterpieces with dough and have even come up with a few of the current house favorites.

Taking a final sweep through the house to ensure things are at the ready for the next wave of hungry stomachs, and a check to the garden-peeking to make sure the Peter Rabbit visitor hasn't stollen any more dinner salad, I return to the studio to check on the guest instructor and students then head to the computer to continue writing my book. in love. trish

Blueberry Coffeecake Scones

1 c all purpose flour

1 c white whole wheat flour

2 t baking powder

1/2 t salt

1/2 c sugar or organic sucanat

1/2 c butter, chilled

2 eggs

1/4 c milk

1 t vanilla

1/2 t lemon zest

1 1/2 c fresh or frozen blueberries

Preheat oven to 375 degrees. Sift dry ingredients into a mixing bowl. Cut butter into dry ingredients until mixture resembles coarse crumbs. In a small bowl blend remaining ingredients and pour into the dry ingredient crumbles. The dough will be sticky. Gently incorporate the blueberries; if using frozen, do not thaw-simply blend in while still frozen. Place dough onto a greased baking sheet and pat into a 9" circle.

In another small bowl blend:

3/4 c flour

1/4 c brown sugar

1/4 t cinnamon

1/4 c butter, chilled

Pat this topping onto the blueberry scone dough. With a bread knife, score the circle into eight pie shaped wedges.Bake 30 minutes or until lightly brown and the center comes out clean when tested. Irresistable warm with fresh yogurt and a latte!