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Wine? It’s just Dandy and it’s laying in your yard! April 29, 2010

Filed under: Drink Recipes,Gardener's dirt — celebrationgoddess @ 10:49 am

Dandelion Wine

Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!

  • 1 package dried yeast
  • 1/4 cup warm water
  • 2 quarts dandelion blossoms
  • 4 quarts water
  • 1 cup orange juice
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 8 whole cloves
  • 1/2 teaspoon powdered ginger
  • 3 tablespoons coarsely chopped orange peel
  • 1 tablespoon coarsely chopped lemon peel
  • 6 cups sugar

Dissolve the yeast in the warm water. Set aside.

Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.

And you can make the greens into salad too!

Ingredients

  • 1/2 pound torn dandelion greens
  • 1/2 red onion, chopped
  • 2 tomatoes, chopped
  • 1/2 teaspoon dried basil
  • salt and pepper to taste

Directions

  1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

BEAUTIFUL DANDELION WINE SONG:

http://www.youtube.com/watch?v=zkoxdd7oN-s

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/index.html

 

Cinco de Mayo is on it’s way! Fiesta with me and your amigas! April 28, 2010

Filed under: Cool party idears — celebrationgoddess @ 3:55 am

Okay you don’t have to have it ON MAY 5 but…

A little history, a little party planning, a big fiesta!

    Cinco de Mayo is a date of great importance for the Mexican and Chicano communities. It marks the victory of the Mexican Army over the French at the Battle of Puebla. Althought the Mexican army was eventually defeated, the “Batalla de Puebla” came to represent a symbol of Mexican unity and patriotism. With this victory, Mexico demonstrated to the world that Mexico and all of Latin America were willing to defend themselves of any foreign intervention. Especially those from imperialist states bent on world conquest.

Cinco de Mayo’s history has its roots in the French Occupation of Mexico. The French occupation took shape in the aftermath of the Mexican-American War of 1846-48. With this war, Mexico entered a period of national crisis during the 1850’s. Years of not only fighting the Americans but also a Civil War, had left Mexico devastated and bankrupt. On July 17, 1861, President Benito Juarez issued a moratorium in which all foreign debt payments would be suspended for a brief period of two years, with the promise that after this period, payments would resume.

The English, Spanish and French refused to allow president Juarez to do this, and instead decided to invade Mexico and get payments by whatever means necessary. The Spanish and English eventually withdrew, but the French refused to leave. Their intention was to create an Empire in Mexico under Napoleon III. Some have argued that the true French occupation was a response to growing American power and to the Monroe Doctrine (America for the Americans). Napoleon III believed that if the United States was allowed to prosper indescriminantly, it would eventually become a power in and of itself.

In 1862, the French army began its advance. Under General Ignacio Zaragoza, 5,000 ill-equipped Mestizo and Zapotec Indians defeated the French army in what came to be known as the “Batalla de Puebla” on the fifth of May.

In the United States, the “Batalla de Puebla” came to be known as simply “5 de Mayo” and unfortunately, many people wrongly equate it with Mexican Independence which was on September 16, 1810, nearly a fifty year difference. Over, the years Cinco de Mayo has become very commercialized and many people see this holiday as a time for fun and dance. Oddly enough, Cinco de Mayo has become more of Chicano holiday than a Mexican one. Cinco de Mayo is celebrated on a much larger scale here in the United States than it is in Mexico. People of Mexican descent in the United States celebrate this significant day by having parades, mariachi music, folklorico dancing and other types of festive activities.

Laugh, learn and liven up your taste buds! Call me up and say OLE!
Bethsheba

http://imacelebrationgoddess.com/themes_fiesta.html

 

So much oregano in my garden. So many uses… April 27, 2010

Filed under: Gardener's dirt,Herbs — celebrationgoddess @ 2:34 am

Holy smokes my oregano is taking over!!! Read on for lots of uses for oregano including aphrodisiacs, protection against demons and awesome antioxidant properties!

What is an aphrodisiac? Aphrodisiac is any food, drink or other agent, which increases sexual desire. This covers both men and women. Although it has not been proved scientifically that particular types of food boost sexual desire, some foods are good for libido due to their health benefits, such as content of various vitamins and healthy substances.

So when you are cooking, don’t leave out the oregano. Oregano has 3 to 20 times higher antioxidant activity than any other culinary herb. Gram per gram, Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and four times more than blueberries.

Oregano is bound to Venus and air. It is an herb of happiness, tranquility, good luck, health, and protection. Make a tea or burn as incense for any of the above.

Plant oregano around your house for protection, and scatter it inside the house to protect it. Carry it as a sachet or charm to bring good luck and good health. It is also said to promote psychic dreams when worn on the head during sleep.

As a romantic gesture, offer a bouquet of fresh herbs, each with its own message.

A bouquet of oregano is a sign of joy (Greece). The name “oregano” translates as “joy of the mountain” and has its origins in the ancient Greek “oros” (mountain) and “ganos” (joy). It is said in Greek mythology, the sweet, spicy scent of oregano was created by the goddess Aphrodite as a symbol of happiness.

In Ancient Greece, bridal couples were crowned with garlands of oregano. Oregano plants were placed on tombs to give peace to departed spirits.

Oregano was quite a powerful plant because a person who carried it with him was believed to be protected from the witches, water sprites, demons and venomous animals. This small bush had also a power to repel snakes from the garden.

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/index.html



 

PIZZA is the mother of invention!!! April 25, 2010

Filed under: Entree Recipes,happy thoughts,Knead this bread? — celebrationgoddess @ 11:45 pm

Ok when you are a human, chef, cook, lover of food and plump girl like me and you have gastritis, you are always hankerin’ for pizza! mmmmm cheese, mmmmm

So damn it I am going to make one that I can eat!!!! I went and bought rice cheese and put plain ole chicken on it with NO EVIL TOMATO SAUCE. TOMATO SAUCE IS THE DEVVVVILLLLL!!!!! HEAL ME plain pizza with no TOMATO SAUCE!!!! Amen!

HOME MADE PIZZA

CRUST:

1 c. white flour
1 c. wheat flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil

TOPPINGS:

olive oil
½ sliced green pepper
handful baby spinach
half a cooked chicken breast diced
shredded rice mozzarella cheese

Mix flour, salt, baking powder and water. Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, with fingers. Smear olive oil on crust, then veges, chicken and cheese on top. Bake at 425 degrees for 20 minutes. This pizza seasoning can be bought, it has all your dried spices all together and you just sprinkle it on.

NOW I’M GONNA POP OPEN A COLD SHARPS (of course I cannot drink that other DEVIL ALCOHOOLLLLLLL) and enjoy my “fake” pizza and “fake” beer.

Laugh, learn (sometimes you have to get a little inventive) and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

Is that an elephant in your garden or are you just happy to grow me?

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 2:42 am

Many people are attracted to elephant garlic and buy it simply because of its size. They assume that it must be more strongly flavored than ordinary garlic. In fact the opposite is true.

What Is Elephant Garlic?

Elephant garlic – allium ampeloprasum – is probably more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic.

In terms of flavour, elephant garlic is to garlic what leeks are to onions. It is much less intense and sweeter. It has been described – rather unkindly – as “garlic for people who don’t like garlic”.

Buying

When buying elephant garlic, follow the same guidelines as ordinary garlic: look for heads that are firm with plenty of dry, papery covering. Elephant garlic is more perishable than ordinary garlic so it doesn’t keep as long.

Cooking

When cooking with elephant garlic, remember that it is not a substitute for ordinary garlic. Instead it is used where a subtle hint of garlic is wanted without overpowering the rest of the food. Elephant garlic is often served raw in salads or sliced and sauted in butter (be careful, it browns very quickly and can turn bitter). It’s also frequently used to give a hint of flavour to soups.

Roasting your elephant

Elephant Garlic is a delicious, mild, and sweet relative of garlic and onions, and is superb roasted.

  • 1 Elephant Garlic
  • 1 t Olive Oil

Instructions: Preheat oven to 400 degrees.

Peel the outer layers of papery skin from a full fist (cluster) of elephant garlic, leaving a small amount of skin behind. Cut the very tops off the cloves with a sharp knife – only about 1/4 of an inch, just enough to expose the individual cloves inside the skin.

Wrap in aluminum foil, and drizzle some olive oil in with the garlic before closing the foil completely.

Bake for 30-45 minutes, or until garlic feels soft when pressed.

Allow to cool slightly, and carefully squeeze garlic out of the skins, or gently slice open the sides and remove with a fork.

Notes:  Roasted Elephant Garlic is delicious eaten as is, or mashed into a paste and spread over warm french bread. It is also delicious mixed with mashed or baked potatoes, or on bagels with sour cream.

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/index.html

 

Fake sushi? Who woulda known? April 23, 2010

Filed under: Entree Recipes,happy thoughts — celebrationgoddess @ 11:43 pm

What a day:

GREAT: My husband’s passport arrived in record time!
GREAT: We probably have renters to replace our renter who was arrested for kidnapping and attempted murder.
BAD: I got 2 tickets from the police. While giving me the 2 tickets, the radio called all Barney Fifes because there was a burglary in progress. Mr. Smiley cute cop says here is  your license and what is your phone number? I will come to where you work to give you your tickets — NICE. Barney comes to where I work and gives me my tickets. I say Barney did you catch the burglars? – NO. neener neener neener!

So fast forward to driving home hoping that another cop won’t nab me on the way I’m thinking about sushi.
BAD: I just got 2 tickets = money that I will have to give to Barney and Mayberry court. So can’t BUY any sushi.
GREAT: I think of a way to make “fake” sushi in a short amount of time at home.

Baked some salmon, made minute rice, diced up some avocado and pickled ginger, stuck some sushi vinegar and teriyaki sauce in there. VOILA! Fake sushi!!!!

Can you see me doing the dance of joy?

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/

 

Happy Earth Day – And Yes I have dirty fingernails…

Filed under: Gardener's dirt — celebrationgoddess @ 1:23 am

Weeding, moving forget me nots, and preparing the vegetable area for planting. Oh what an exciting way to spend a chilly April evening.

The best way to garden is to put on a wide-brimmed straw hat
and some old clothes.  And with a hoe in one hand and a cold
drink in the other, tell somebody else where to dig.
–  Texas Bix Benderl

My wife’s a water sign.  I’m an earth sign.
Together we make mud.
–  Rodney Dangerfield

A weed is a plant that has mastered every survival skill
except for learning how to grow in rows.
–  Doug Larson

Garlic Mustard Weed Pesto
1 1⁄2 cups fresh garlic mustard leaves
1 clove garlic
1⁄4 cup pine nuts or walnuts
3⁄4 cup grated Parmesan cheese
3⁄4 cup olive oil

In a food processor, finely chop the garlic mustard leaves, garlic and nuts.
Slowly mix in the cheese and olive oil. Pesto may be eaten on bread or crackers, on spaghetti or frozen in ice cube trays and stored for future use in sauces.

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/

 

Three times a charm? Another Robin – another near miss! April 22, 2010

Filed under: Dessert - Just apply to thighs — celebrationgoddess @ 1:30 am

Those robins are following me around because I’ve been watering the gardens. And wow a near miss of poop AGAIN! Okay so I was thinking…I have rhubarb, I have birds, I like food….

Bazinga! I’m going to make a birdbath out of a rhubarb leaf this summer when it gets big enough.

So many garden crafts and birdbath-projects are made out of leaves, and a birdbath made from a rhubarb leaf is such a popular item.

It doesn’t have to be huge either. Crafty gardeners make mini-birdbaths that are set in small garden spaces, or hang nicely from the limbs of small trees or posts. A well made “birdbath” can serve as a cute bird-feeder for seed as well.

This recipe is extremely easy to follow, and certainly doesn’t demand any materials out of the ordinary.

You mainly have to decide in the beginning about the shape, and whether or not you would like it to hang from somewhere in your yard. Other than that, you are on your way.

You will need the following Materials:

Medium to large rhubarb leaves
Water
Portland Cement
1 bag of sandbox sand
Trowel
Heavy gauge wire
A shallow pan or pail
Saran wrap

Method

Decide on the size of leaf you would like to use. Make sure it is not ripped or torn, or pieces missing. It should be a nicely shaped leaf that is all in one piece.

Add a little water to your sand, and mix it up until a bit moistened. Find an area on the property where your project won’t be in the way or disturbed.

Construct a pile of this moistened sand in the shape you would like. For this rhubarb-leaf-birdbath, your should have your sand piled and shaped like an upside-down flower pot.

Cover over your sand with the saran wrap. You don’t want the sand sticking to the cement.

Form the leaf over the plastic being careful not to rip or tear it. The “good” side of the leaf should be facing downwards.

Form an inch or so of sand up around the entire circle of sand all the way around the bottom to hold the leaf in place.

In your pail, mix the portland cement 2 to 1. 1 part cement to 2 parts sand. Add water to make it nice and spreadable.

Begin to cover the leaf with this mixture. Pretend you are icing a cake, and make sure to get the portland right down to the edges all the way around until it is at least 1/4 inch in thickness. It should be at least 2 inches thick in the centre of the mound.

Now is the time to think about the wire, if you intend to hang this anywhere. Place the wire in the cement now before it begins to dry. If this is going to hold birdseed and hang, loop the wire in the centre, and make sure the wire is covered well in cement.

Bring the edges of the saran up around the cement at the bottom, but don’t put it directly into the cement. Leave it and let dry for at least 4 days to approximately 1 week.

You can now pull the saran off, and the leaf should peel away nicely. BEAUTIFUL! Now put it in your garden!

Now with the actual rhubarb stalks…How about a tart?

Rhubarb Tart

Ingredients:

Crust:
1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water
3 tablespoons apricot jam

Filling:
1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
pieces (about 6 cups)

Procedure:

For crust:

Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)

Preheat oven to 350­F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.

For filling:

Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.

Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)

8 servings.

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/

 

Feelin’ Caliente Caliente Caliente! April 21, 2010

Filed under: happy thoughts — celebrationgoddess @ 3:19 am

Ok the blues are gone. Being around lots of women, eating, drinking and yaking cheered me up. More eating, drinking and yaking with a new set of senoritas tomorrow night.

But wait at a Mexican restaurant….hmmm me and my bad tummy might not be exactly too happy. I need suggestions on what to eat at a Mexican restaurant that doesn’t involve spice, cheese or fried food.  Is that anything?

I’m up for ideas compadres!!!

Laugh, learn and liven up your taste buds – but easy on the tummy.

Bethsheba

http://imacelebrationgoddess.com/

 

I need cheering up Goddess Gal Pals… April 20, 2010

Filed under: Gigi's — celebrationgoddess @ 6:01 pm

I know that I shouldn’t be blue…but I am today.  Think I’ll go for a walk, think about the chocolate I can’t eat, gaze at the daffodils and enjoy the fresh air.