Life's Journey - On To 2011!!

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"We cannot escape the influence our lives have upon the lives of others."
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I hope everyone had a wonderful Christmas and now it's on to 2011!! ♥
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(Photos Courtesy of Jupiter Images)

Happy Shopping - Annechovie Art via Etsy

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(Above prints are from Anne's Holiday Card collection )

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I'm so excited as I begin my Christmas gift shopping - searching for just the right presents for those that I love and appreciate!!

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One of my first shopping stops -- Annechovie (ANNE HARWELL) via Etsy. Anne is a very talented artist whose work has been featured in Nancy Meyer's movie - It's Complicated - with Meryl Streep (fabulous set design on that entire film, btw). She has also been featured on the House Beautiful Website, Southern Living Magazine, and more.

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I just love "Annechovie's" beautiful paintings, and prints - particularly her many chairs (sigh..) but everything she has to offer is just lovely! Take a few minutes to stop by her Etsy site and/or blog site and check out this creative, fabulous artist and her artwork. You may find the perfect one of a kind gift for yourself (wink, wink) or others on your list.

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Happy Holidays and Happy Shopping!! ♥

Memories, My Daughter and One Vintage Dress

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The other day I was going through and organizing a couple of large chests filled with childhood memories - much to my two girls delight. There was my prom dress, my sparkly baton twirling outfit, tap shoes, my 1976 red, white and blue Speedo bathing suit (that I just HAD to have), along with many other odds and ends -- dolls, love letters from my 4th grade boyfriend (who never even held my hand but thought he was in love with me - lol). But one thing immediately caught my 12 year old daughters eye -- a beautiful dress from the mid 70's, still fresh looking after all this time, and lovely under-slip (the kind you never see any more). I had worn this floor length dress when I was just her age. I can still remember my mom taking my sister and I to this little children's clothing boutique and buying us both matching outfits for some party we were all attending. I think I only wore it once, but I always loved it and now so did my daughter. She begged me to try it on... and when she walked out wearing it...her eyes just beamed. Can I wear it for Thanksgiving, she asked. My mind raced -- what if she spills something on it, what if this, what if that. After a slight hesitation... yes, I said, it looks amazing on you. So now it is at the dry cleaners waiting for one happy little girl to wear it, twirl in it, and feel special in it. Maybe someday she will have the chance to share that same dress with her 12 year old daughter.
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Have a wonderful Thanksgiving everyone...filled with family , love, gratitude and lots of good food!!!

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P.S. I will try to post a photo from our Thanksgiving of her wearing the dress as soon as I can. ;)

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(Above photos courtesy of Jupiter Images)

My Husband's Favorite Thanksgiving Stuffing

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After trying many stuffing recipes over the years, I finally stumbled across one that became my husband's favorite. It so nice to have something you make - become someones favorite. It makes the process of gathering the ingredients and blending them together so much more fun when you know someone just can't wait to eat it. My husband Mark always tries to sneak some too - long before we are sitting at the table. And when he is packing up containers for everyone to take home (which is his designated job - thank you sweetie) I sometimes catch him eating even more. If I do catch him in the act he always laughs uncontrollably, like a little kid, and I can't help but laugh too.

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Corn Bread, Wild Mushrooms, and Pecan Stuffing

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otherwise known as

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"Mark's Favorite Thanksgiving Stuffing"

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Ingredients

Makes 8 cups

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1 1/2 cups pecans
6 tablespoons unsalted butter
5 cups crumbled Cornbread (recipe below, or you can use boxed or prepared)
5 shallots, finely chopped
1 rib celery, diced into 1/4-inch pieces
10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/3 cup heavy cream
1/3 cup Chicken Stock (homemade is best)

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Directions

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1. Heat oven to 425 degrees. Spread pecans on a baking sheet. Place in oven to toast until fragrant, about 6 minutes. Set aside.

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2. Melt 2 tablespoons butter in a small skillet. Cut cornbread into 2-inch-thick slices. Place, cut side down, on a 17-by-12-inch baking sheet. Brush tops with melted butter. Toast cornbread until golden brown, 10 minutes. Transfer to a wire rack to cool.

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3. Heat remaining 4 tablespoons butter in a medium skillet on medium high. Add shallots and celery. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms, thyme, rosemary, salt, and pepper; cook until slightly softened, about 3 minutes. Add white wine; continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

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4. Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

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Note: If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests. Cornbread, Wild Mushroom, and Pecan Stuffing - Martha Stewart Recipes

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Cornbread

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Ingredients
Makes 1 eight-inch square loaf

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1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs

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Directions

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Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside. .
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

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Thank you Martha Stewart for yet another wonderful recipe! Thank you also to Mockumentary and Martha Stewart for the lovely photos.

On the Thanksgiving Menu - Pumpkin Layer Cake

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Today I thought I'd road test Martha's "Pumpkin Layer Cake." It looks perfect to put on the Thanksgiving menu this year. The frosting has goat cheese added in with the cream cheese to give it a more tangy flavor (so I've heard). I can't wait to taste it!

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Pumpkin Layer Cake

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Ingredients

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Makes one 8-inch layer cake

Serves 12

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2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour, plus more for parchment
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
Salt
2 cups packed light-brown sugar
3 large eggs
1 1/2 cups solid-pack pumpkin (from one 14 1/2-ounce can)
1 teaspoon pure vanilla extract
3/4 teaspoon grated peeled fresh ginger
1/2 cup low-fat buttermilk

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Directions

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Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with circles of parchment, and brush with butter. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and 1/2 teaspoon salt.
Beat butter and sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 additions, alternating with butter milk, and beginning and ending with flour. Scrape down side of bowl as needed. Divide batter between pans.
Bake cakes until golden brown, pulling away from sides of pans, and until a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on wire racks for 15 minutes. Invert cakes onto racks. Let cool.
Evenly spread half the goat cheese frosting on top of 1 cake. Top with the second cake, and frost top with the remaining frosting. Top cake with some quince-ginger compote, and serve remainder on the side. Read more at Marthastewart.com: Pumpkin Layer Cake - Martha Stewart Recipes

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Goat Cheese Frosting
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Ingredients

Makes 3 cups (enough for one 8-inch layer cake)

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1 pound cream cheese, room temperature
8 ounces soft goat cheese, room temperature
1/2 cup confectioners' sugar

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Directions
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Beat cheeses until combined. Gradually add sugar (the 2nd time around I added more than double the called for sugar for a sweeter and slightly less tangy result), and beat until smooth and creamy.

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(Photos Courtesy of Jupiter Images & Country Living)

Wonderful (Organic) Wine for Holiday Gatherings

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PASO A PASO TEMPRANILLO -Made with Organically Grown Grapes

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With jazz playing on the stereo and your feet up on the couch, the huge flavor in this floral, deeply colored Tempranillo keeps the stories and laughs going for hours. When everyone gets hungry, serve it with slices of chorizo and Le Gruyère cheese.

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I found this info via Whole Foods top ten wines and decided to give it a try. It turned out to be a wonderful wine - it's nice to find a good Tempranillo and the quality of this wine, for the price, is quite high.

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Region:Spain, Castile-La Mancha
Grape:Tempranillo
Type:Red Wine
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What Whole Foods has to say: From sandy soils in the prized terroir of La Mancha, Spain comes this powerful example of Tempranillo. Six months of aging in French oak barrels results in its deep opaque color and ripe plum and toffee aromas, perfect for drinking with hearty winter stews or bring out the creaminess in P'tit Basque cheese for an intense flavor experience.

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Recipe pairing: Roasted Beef Tenderloin

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(Photos Courtesy of Jupiter Images)

Time For Some Pumpkin Bread

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I was able to grow 4 big huge pumpkins in my garden this year, to my amazement. I'm going to save them for jack -o-lanterns and roasted pumpkin seeds closer to Halloween. I just love this time of year!! In the meantime, I'm baking up some yummy pumpkin bread. Now, if only the fall weather would just arrive -it's 94°F outside right now here in Northern California.!! Where are you lovely Autumn? ;)

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My Favorite Pumpkin Spice Bread Recipe

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3 1/2 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs

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Preparation:

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Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg.

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In a separate bowl, stir together the pumpkin and oil.
Beat in eggs, one at a time, beating well after each addition.

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Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

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Makes 2 loaves of pumpkin bread.

Ordinary Girl ~

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"All I want to be is an ordinary girl, one who is seen, one who is known, one who matters. In this country we pretend that everyone wants fame and celebrity. Maybe the craving for ordinariness, ordinary tenderness and ordinary destiny-- is the deepest hunger of all."

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(Photos courtesy of Jupiter Images)

Something To Think About - Ending Global Poverty Begins with Women

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One third of the world's population lives in poverty; most are women. About 2.3 billion people live on $1 a day. Imagine trying to live on just $1 each day. In Nicaragua that one dollar might buy 14 oz of rice, one egg, a little bit of cream, a tortilla, and maybe one other tiny item, and that may need to feed a family of six. If one of the children gets sick that entire dollar would have gone to antibiotics and that same family would not eat that day.

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One organization that's making a difference is -Women Thrive Worldwide.

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Women Thrive develops, shapes, and advocates for policies that foster economic opportunity for women living in poverty. They focus on making U.S. international assistance and trade programs prioritize women. They bring together a diverse coalition of over 50 organizations and 40,000 individuals united in the belief that women are the key to ending global poverty, and empowering them is not only right, it’s also the most effective long-term solution to world poverty.

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Why Women? Worldwide, women are at the greatest risk of being poor. Research and experience have also shown that women in poor countries are more likely to use their income for food, health care and education for their children, helping to lift entire communities out of poverty. However, women face unequal social and economic barriers that prevent them from earning a living and supporting their families. Women Thrive works to ensure that U.S. policy is addressing these barriers and supporting women’s efforts to find their own path out of poverty.

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P.S. Don't forget to check out the "Shop The Cause" section of their website. You may be able to find a unique gift or item you can purchase and help out that way!

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Kids Are Back In School - Time To Get Walking

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Now that my kids are back at school it's time to get out and start walking once again, it's also time to stock up on some of my favorite gear.

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Athleta - my favorite go-to online sports store. Shoes, hats, pants, jackets - they've got it all! Whether you're into yoga, walking, running, tennis, or cycling you can find everything you need here.

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iPod Nano - loaded with great workout tunes via iTunes.

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U Tablets by NUUN - Yummy Flavored Tablets in lemon chai, tangerine ginger -- that replace electrolytes without adding any calories.

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Hydropak Purebot Water Bottle - a sports bottle free of BPA.
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Immortelle Very Precious Fluid SPF 40 - I have very sensitive skin and am light complected so I haven't been able to find an organic alternative in a face cream that provides enough SPF. For now, L'Occitane is still my favorite.

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Any Great Fitness Watch - Timex has a few great choices with features that tally steps, calories burned and even heart rate -- priced at or under $100.00 (not bad).

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And now - I'm off for a walk!!

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(Photos Courtesy of Jupiter Images)

Mast Brothers Chocolate

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I have kind of have a thing for obsessed people -- who manage to raise whatever they do to an art. This is exactly why I love the Mast Brothers and I bet their chocolate is amazing, with flavors like hispaniola, dried cranberry, and almond sea salt..yum!!
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Mast Brothers Chocolate, located in New York, with brothers Rick and Michael, who turn hand-sourced beans from small farms in Madagascar, Venezuela and Ecuador into beautiful, deeply complex chocolate bars.

Check out the video and you'll see what I'm talking about. ;)

A Little Sunshine

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I have recently been mulling over the idea that I should say farewell to my blog - Barefoot in the Orchard - for many reasons (daily chores, playdates, horseback riding lessons, swim lessons, dance lessons, time with extended family, time with my favorite guy, time alone, and the list goes on...). I have found it more and more difficult to get to my blog on a regular basis. Then - a sign - my wonderful friend over at "Content in a Cottage" (thank you ♥ Rosemary) gave me "The Sunshine Award" and told me I should pass it along. Of course, I immediately began thinking of who I would pass it along to, since many of the people I blog with have become special friends over the years (btw - I would love to have lunch with any of you girls if you are ever in my neck of the woods). So... I have decided that I will continue to blog as much as life allows and hope to spread a little bit of sunshine anywhere I can.

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P.S. xxoo's to all my bloggy buddies!!

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Here is the short list of people who blog and spread a little sunshine along the way - in no particular order.

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♥ Content In A Cottage (Rosemary, your blog has always been a favorite!)

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♥ Five Months Until Paris (Cindy, you are just the best!! See you on SL.)

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♥ Honeygo Beasley (Cindy, you got in here twice but technically it's Chole's blog so...)

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♥ Wild Child (Meg, I wouldn't make a list like this without you on it!)

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♥ Reverie Daydream (Mel, your blog & tweets inspire me daily!)

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♥ Paper Schmaper (Krissy, you are just awesome!)

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♥ Momma Chae (one cool momma!)

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Photos Courtesy Of Jupiter Images

Things To Do Today - Make Ginger Tea (with honey)

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Step 1 Remove the skin from an inch of fresh ginger using a paring knife (I just use a spoon). Chop the ginger and measure a tablespoon per cup of tea.
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Step 2 Add ginger to a saucepan with water, 8oz. per cup. Bring to a boil, then simmer, covered, for 20 minutes. Pour into a teapot.
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Step 3 Remove the strainer from the teapot and discard the ginger. Add honey if desired(yes!). Tea can be refrigerated for up to a day; warm to serve.
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(Above Photos Courtesy Of Jupiter Images)

One Fresh Chef & Restaurant - Getting It Right

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At "Primo" - a world-class restaurant inside a restored Victorian home in coastal Maine - fresh is the vital relationship between the kitchen and the gardens that surround it. It is the morning communication that occurs between the chef and the head grower, coordinating the perfect harvest to fit that nights menu, and the perfect menu to fit that days harvest.

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Co-owned by Executive Chef Melissa Kelly and Baker/Pastry Chef Price and located in mid-coast Maine. "Darn, a little too far away to travel for dinner - about 3000 miles - but if I lived anywhere this restaurant, I know it would be a favorite!" After working at several restaurants, including Alice Waters' Chez Panisse and The Old Chatham Sheepherding Company (where she won the James Beard award in 1999), she opened Primo. "This amazing chef also makes use of every part of the animal (oink to tail) that they serve on the menu. I hope to see more chefs like this in the future and more restaurants that subscribe to these practices!!"

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More Info:

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One and a half of the four acres on the property make up the restaurant’s kitchen gardens. Farming practices at Primo make use of a variety of growing methods including organic, biodynamic and biological – nutritional agriculture.

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The main production gardens are up the hill behind the restaurant. With more than thirty types of heirloom tomatoes are grown in the main gardens, along with an exciting variety of vegetables and fruits: purple cauliflower, fava beans, cardoons, celeriac, white alpine strawberries, and squash blossoms are just a few. Root crops, such as carrots, turnips, and beets, are replanted in these beds throughout the seasons, offering a continuous supply of tender, baby roots at peak quality. Lettuces and salad greens are also planted in the main gardens this way, with plant varieties changing seasonally, encouraging the seasonal diversity that keeps the chef and cooks inspired.

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The gardens immediately surrounding the restaurant are host to edible flowers, herbs, and additional varieties of vegetables and fruits. These beds are designed to be as functional as they are beautiful - a place where the Primo cooks can slip out of the kitchen to cut the herbs or garnish that they need. Teas and tisanes are created out of a special tea section of these gardens. Raspberries, strawberries, rhubarb, and husk cherries are carefully selected from them to grace desserts.

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All of the Primo gardens provide for the restaurant in other ways, too. Beautiful old apple trees can be found throughout the property. In the fall, the apples they drop are carted to a local press, where they are made into cider. Unique seasonal decorations in the restaurant - bundled corn stalks, decorative pots of rye grass, and distinctive tree branches all come from the property itself, as do the dizzying array of cut flowers that they compliment.
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The true stars of the Primo garden, however, are not plants at all: they’re the pigs! Each year, the restaurant raises Tamworth pigs, a heritage breed from England. Tamworth pigs are a beautiful copper color and are renowned for their good temperament. The Primo Tamworths dine on restaurant scraps and a cultivated cover crop of pea tendrils and rye grass throughout the summer and early fall, recycling Primo’s leftovers into delicious, healthy pork. In late fall, the pigs provide the restaurant with a delicious variety of Italian cured meats; House made prosciutto, sopressata, guanciale, salumi, pancetta and lardo are ready by winter and are served on antipasti, pizzas from the wood oven, and other creations.

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Just up the hill are the Italian honeybees. The bees are quiet workers, busy pollinating the diversely planted four acres. They produce up to six gallons of honey, harvested each fall, which will sweeten desserts and teas and compliment Primo cheese platters.

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(Photos Courtesy of Primo's Website)

Primo

Primo Restaurant from Green Living Project on Vimeo.

My Mother's Day

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One breakfast in bed (salmon omelet & cafe mocha w/ whipped cream). Many homemade cards & gifts. Lots of hugs and kisses. One long relaxing bubble bath. An abundance of sunshine, rain, sunshine, & rain. One "Real Simple" magazine. One large terra cotta pot (for my lemon tree). Several yellow & pink roses from the garden. More coffee and food at Cafe Noto's (in Windsor) with my sister & two nieces. A few more gifts (notebook and mood ring). One song and tap dance by the fountain outside Noto's - courtesy of Andy (my 9 year old son). A delicious hamburger (grass-fed beef) with caramelized onions (yummm!!). One long phone call with my mother - laughing, talking, & laughing some more (xo's mom & see you next week). One sweet & dedicated husband who made it all possible, and one happy mom on Mother's Day.

Tub Time

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Many, many years back when I joined the Army Reserves (for extra college money) and I headed off to Basic Training -- I did not know that one of the things I would miss so terribly was my bathtub! I will never forget that when I finally had leave to go off Post for the weekend I headed for the nearest hotel and a long soak, in a warm bubble bath. :)

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FYI - there are many health benefits to a good, long, hot bath. It relaxes muscles, calms your mind, detoxifies, moisturize, and stimulates circulation. Not to mention the psychological benefits of taking time to relax and unwind!! And while your at it light a few candles and make yourself a cup of herbal tea. I sometimes even watch a movie. ;)

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Try -

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Dr. Hauschka's Rosemary Bath $33.00

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Burt's Bees Therapeutic Bath Crystals $10.00

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Bath By Bettijo Eucalyptus Spearmint Tub Tea $24.00

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Above Information via Martha Stewart Whole Living and the photos are courtesy of Jupiter Images.