Barbarian Cooks

Fresh idea for winter salad: Jicama Avocado

2012-01-05T07:22:00.000-05:00

Around this time of year I always find myself craving crisp greens and flavorful veggies - the tastes of summer that are long gone here in Vermont! I try to eat only local veggies, which means a lot of winter squash, carrots, and Jerusalem artichokes. A couple times throughout the winter, though, I treat myself to some fresher fare from balmier climes. Jicama and avocado are two Mexican delights which travel well and don't lose too much taste on their long journey. And we now have a couple of local farms which have been able to build greenhouses, which means we are getting small amounts of local spinach and arugula available every few weeks. Find out your co-op's delivery date and snatch it up while you can!

Jicama Avocado Salad with Basil Mustard Dressing
Gluten-Free and Vegan
Serves 2

1 large fennel bulb, slice stalks and bulbs into thin strips
1 small jicama, peeled, sliced into 1/3 inch pieces
2 cups fresh arugula
1 ripe avocado, peeled, pitted and sliced
1 large carrot, chopped
Juice from 1 organic lemon
2 Tbsp. Foods Alive Sweet Mustard organic flax oil super dressing or your favorite mustard dressing
1/4 tsp. lemon zest
4 fresh basil leaves, finely chopped
Pinch of sea salt and freshly ground black pepper
3 Flax Crackers, crushed
1/4 cup cashews, ground

Directions

Prepare a large ice bath.
Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
Drizzle salad with lemon juice, lemon zest, Flax oil, basil, salt and pepper. Gently toss to coat.
Transfer to serving dishes. Top with ground crushed Flax Crackers and cashews. Serve at room temperature.
Enjoy.

Recipe courtesy of: Amie Valpone
www.TheHealthyApple.com

Turkey, Cheddar and Apple Hand Pies and more fresh ideas for the holidays

2011-11-21T22:11:00.000-05:00

Wow, great ideas for holiday meals - on the Etsy Blog of all places!

Turkey, Cheddar and Apple Hand Pies

Story by continentaldrift

Published on Nov 17, 2011 in Make

Photo by Kimberley Hasselbrink

So often in the kitchen, what I cook is a success. Even if it isn’t amazing to look at, it’s at least decent to eat. This tendency toward success may be giving me an inflated sense of bravado. (It may also explain why I love cooking so much: we gravitate towards what we’re good at, yes?) So, when I have a kitchen fail, I often panic, losing any sense of humor or grace. Such was the case yesterday, attempting and failing, again, with pie crust.

Pie crust eludes me like nothing else. Part of this, I believe, is because it is a rather fussy bit of pastry; it’s demanding and technique-driven, where I am partial to the unfussy and definitelynot technique-driven in the kitchen. I love to make things that allow for a little breathing room, a little flexibility. Pie crust, it seems, is the opposite of that.

Kimberley Hasselbrink

The purpose of this pie crust was to make some mini-turkey pot pies: the perfect vehicle for leftovers following Thanksgiving. But, well, that’s not happening. After another year of uncooperative crust, I think pie and me are through. Plan B, in lieu of the perfect crust, is a simple hand pie, made with pizza dough, that has a filling not unlike pot pie, but is easier to make and a little bit healthier too. (Following a feast the size of Thanksgiving, something that’s a little bit healthier isn’t going to hurt anybody.) What I love about these little pies is how flexible they are: you can fill them with any Thanksgiving leftover you desire, be it stuffing, cranberry sauce, sweet potatoes or green beans. Tuck in some turkey meat and a little cheese, bake them for about 20 minutes, and you’re all set.

Kimberley Hasselbrink

Turkey, Cheddar and Apple Hand Pies

Whole wheat pizza dough (pre-made or following this recipe)
1 tablespoon unsalted butter
1 medium yellow onion, diced
1 cup baby spinach leaves
1 cup roasted and diced turkey meat
1 medium, crisp apple, diced
1 cup shredded sharp cheddar
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
Salt and pepper to taste

Preheat oven to 400 degrees.

If using chilled pizza dough, allow to come to room temperature for about an hour.

Kimberley Hasselbrink

Warm the butter in a skillet over a medium low flame. Saute the onion, stirring occasionally, until caramelized, about ten minutes. Add spinach and stir to wilt the leaves, about two minutes. Remove from heat and transfer to a medium bowl. Add the turkey meat, diced apple, cheddar cheese, thyme and sage and stir to combine. Season with salt and pepper to your liking. Set aside.

On a floured surface, roll the pizza dough into a large square, roughly 12×12 inches. Divide into 16 squares about 3×3 inches. Place the squares on a large, lightly oiled baking sheet.

Kimberley Hasselbrink

Using a spoon or your hands, portion a generous tablespoon of the filling in the center of each square.

Fold one edge of the square over the other, forming a triangle. Fold and pinch the edges together to seal. Pierce the top with a fork. Brush the surface with a little olive oil, and finish with a sprinkle of sea salt.

Bake in the oven until the crust is golden brown, about 20 minutes. Best enjoyed hot. Can be reheated. They freeze well.

Kimberley Hasselbrink

And if you’re looking for Thanksgiving inspiration, I wanted to share some of my favorite Thanksgiving recipes with you:

Kimberley Hasselbrink

Spiced Sweet Potato Latkes

Kimberley Hasselbrink

Kale and Persimmon Salad

Kimberley Hasselbrink

Brussel Sprouts with Parmesan and Lemon

Kimberley Hasselbrink

Apple, Pear and Cranberry Crisp

Beet Gratin with Gruyere and Thyme

Kale and Olive Oil Mashed Potatoes

Honey Roasted Pears

Apple Cider Cream Pie

Honey and Toasted Nutmeg Ice Cream

And as for the bird itself, last year I employed this brine and an unfussy roasting method with great success! Best of luck on the big day! Here’s to our failures making us better.

What’s your most memorable snafu in the kitchen?

More Food Posts on the Blog

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

Carrot Pie

2011-11-13T18:37:00.000-05:00

Thanks to UVLocalvore's great idea for using up the wonderful bounty of carrots provided by our local CSAs this fall! After we finish the Almond Flour Carrot Cake and Morning Glory muffins I made the other day, this will be my next carrot project. I'm thinking I could make a savory version, too, substituting cumin and some other Mexican spices and a little ground turkey (kind of like Shepherd's Pie).

Maple Carrot Pie

1 1/3 cups steamed, mashed carrots
1/2 cup + 2 Tablespoons maple syrup
1 1/4 cup milk
2 eggs
1 T. flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. powdered ginger
1/2 tsp. salt
1 uncooked 9-inch pie shell

Blend all ingredients. Pour into pie shell. Bake at 350 degrees F for 45 minutes or until firm in the middle. Serve with local whipped cream or ice cream.

Full original post at:
UVLocalvores

Book Review: Authentic Patriotism

2011-11-10T15:14:00.000-05:00

Authentic Patriotism: Restoring America's Founding Ideals Through Selfless Action by Stephen P. Kiernan

View all my reviews

Flourless Chocolate Chip Oatmeal Cookies

2011-10-30T21:52:00.001-04:00

Flourless Chocolate Chip Oatmeal Cookies

Mmm, these sound just scrumptious. I love that figs and sunflower butter are used to bind everything together.

Flourless Chocolate Chip Oatmeal Cookies
Makes about 3 dozen medium cookies

1.5 tbsp. Earth Balance Buttery Spread
1/4 cup fig butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sunflower butter (or peanut butter)
2 tsp. vanilla extract
1 egg
1/2 tsp. salt
1 tsp. baking powder
2 cups gluten-free oats
5 tbsp. unsalted roasted sunflower seeds
3/4 - 1 cup chocolate chips

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

Whip together the Earth Balance, fig butter, and white and brown sugar until well-mixed. Add the egg and mix together well. Add in the sunflower butter or peanut butter (depending on your own taste/tolerance) and vanilla.

In a separate bowl, combine the oats, baking powder, and salt. Stir them into the wet ingredients and mix well. Add the sunflower seeds and chocolate chips and stir in to combine.

Scoop the cookies out by the teaspoonful or tablespoonful onto the cookie sheets and space 2 inches apart. Bake for 8 - 10 minutes (JUST until they start to brown on the edges), then remove from the oven. They probably won't look completely done - that's ok. Let them sit on the hot cookie sheet for another 3 - 5 minutes or until you can scrape them off onto a wire rack without their falling apart. Cool completely, then store in an airtight container until ready to serve.

Originally posted at:
http://www.thisglutenfreelife.org/2011/10/flourless-chocolate-chip-oatmeal.html

Upper Valley Localvores: Maple-Applesauce-Carrot-Walnut Muffins

2011-10-17T22:08:00.000-04:00

I am absolutely loving following the posts of UVLocalvores. It's great to hear about who's selling what at the local farmers' markets, and wonderful recipes shared, as well! I have a ton of carrots from Fable Farm in Barnard, as well as a bucket of walnuts left over from my own summer farmers' market products, so the following recipe from UVLocalvores is perfect! I'll substitute GF flour to make the muffins edible by the spouse.

Maple-Applesauce-Carrot-Walnut Muffins

(Recipe from http://ecoike.blogspot.com/2011/03/applesauce-carrot-walnut-muffins.html)

1 cup flour (I used Butterworks organic whole wheat bread flour)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 local organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil (I was leery of olive oil but it was fine!)
1 teaspoon vanilla
1/2 cup local organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins (or cranberries?)

Preheat oven to 400 degrees. Grease and flour 18 mini muffin cups. (Hmmm – I did a half recipe; it made a dozen mini muffins.)

In a mixing bowl; mix the egg and maple syrup together. Add the apple sauce, oil and vanilla. Mix until combined.

In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.

Add the carrots, walnuts and raisins. Mix just until combined.

Spoon the batter into the prepared mini muffin cups.

Bake for 11 minutes at 400 Degrees.

Our Favorite Mojito Recipe

2011-10-16T15:18:00.000-04:00

Cuban Mojito recipethe original authentic recipe from Havana Cuba
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda

There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.

Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

From: Taste of Cuba

(SERIAL)KILLER PUMPKIN MASH

2011-10-14T14:12:00.001-04:00

OK, this recipe post is from a few years ago, but I thought I'd put it up again since Halloween is coming up and we are planning a pumpkin-carving party for this weekend. Enjoy, mwahahahahhah!

***********

We live off the beaten path in a development peopled mostly by retirees, so we don’t get trick-or-treaters. But I love Halloween and dressing up and doing spooky stuff. So, even though it was a work night and we’d gotten our official Halloween party-going done the weekend before, I decided I still had to make a night of it. I dressed up in black, lit some candles, turned on Bach’s Toccata and Fugue, and set about cooking up something really grisly!

What transpired (“expired”!?) was our first ever Pumpkin Dismemberment Party and the invention of “(SERIAL)KILLER” PUMPKIN MASH. (We've been working our way through the first season of "Dexter" on Netflix...)

We lovingly created Smokin’ Jack, our angry little jack-o-lantern, tried (and failed) to set him on fire (we didn’t realize both the food and the alcohol had to be hot for flambéing), cooked him, dismembered him, mashed him, and later ate him while watching our next “Dexter” DVD. Heh.

This recipe will work well for Thanksgiving, too. Stressed out at the idea of having to dine with family? Buy a half dozen pie pumpkins and vent your frustrations while making your very own “KILLER” PUMPKIN MASH! Just think how fun it will be to carve a pumpkin that looks just like your annoying weasel of a brother…and how satisfying to gut, burn, dismember, and pulp the insufferable little bugger! By the time your family Turkey Day celebration gets into full swing, you’ll have blown off all that steam. Plus, you’ll get to cackle maniacally as you dish out a dollop of your delicious evil-doing to each member of your family…

Haha. Well, enough of that. Here’s the “recipe. “ Be forewarned, I made this up as I went, so the amounts are only estimates. If you are doing this with kids, PLEASE skip the fire part!!

mashed pumpkin from 1 medium pie pumpkin

¾ -1 cup whole milk (use ½ and ½ or cream for a richer taste)

¼ cup B grade maple syrup (the real stuff!)

¼ cup salted margarine or butter

2 tablespoons vegetable oil

1 tablespoon cinnamon

½ teaspoon nutmeg

toasted slivered almonds

dark brown sugar

spiced rum

1. Cover your entire kitchen (except the stove and other hot bits) in plastic wrap and sheeting, ala “Dexter”. This makes for easy cleaning, but is not very environmentally friendly. If you are concerned about the environment, buy that plastic stuff that’s made out of wheat field stubble or corn cellulose or whatever. (Lots of handy products for the eco-minded squash killer can be found in the reference section of this blog…)

2. Draw your face of choice on your victim, AKA “a medium pie pumpkin”.

3. Carefully insert a sturdy knife into the top (“stem side”) of the victim’s head, cutting out a round section.

4. Scoop guts (brains?) out and set aside. (Use for pumpkin seed snacks or compost. The worms in my two worm composting bins just love squash guts.)

5. Carve your victim’s face. Show no mercy - all pumpkins deserve ultimate pain and terror! Hahahahahahah!!! Die, pumpkins, die!!!!! Erhem…

6. Preheat oven to 375°F. Set the carved and bleeding victim on a tray. Give a nice little tour of the baking facilities while taunting and telling how the victim’s just won a visit to your primo tanning bed…oil the cavity inside the victim’s hollow carved head with the veg oil and…

7. Bake victim for about 1½ hours. Victim is “done” when he starts slumping dejectedly and looks slightly charred on top. When poked with a fork, victim should feel squishy. (After the first 45 minutes, check pumpkin for doneness every 15 minutes. Depending on the size of your oven, stature of your pumpkin, and amount of flesh you’ve carved away, the pumpkin may need more or less time to cook.)

8. Take victim outside while still smokin’ hot. Set on a fire-proof surface. Follow instructions for flambéing, such as those provided by Food24. Pour flaming alcohol into the carved-out cavity and STEP BACK. Victim should burn for a few minutes, nicely searing flesh inside to a golden brown. Clap a lid over the victim before he’s charred into a pun’kin-puck.

9. (Optional: if you can’t get your pumpkin to light, just go on to the next step. Then put the dismembered pieces back in the oven on an oiled tray - flesh side down - and bake for another 20 minutes.)

10. Allow victim to cool in the night air for several minutes. Just when the victim starts beginning to think he might get out of this alive, haul him back inside and quickly hack him into pieces with a cleaver or large carving knife. Cackling insanely all the while, of course.

11. Peel skin from cooked, dismembered flesh. Put flesh in a large mixing bowl and violently mash to an even consistency. This part is very satisfying! Just try not to break any crockery, cooking implements, or countertops with the force of your blows.

12. Add butter, cinnamon, and nutmeg and mix wildly, spattering bits of flesh all over your carefully plastic-wrapped kitchen.

13. Add maple syrup and milk. Fling more mashed flesh around - though not too much, or you won’t have enough for later.

14. Scoop resulting pumpkin pulp into individual serving bowls.

15. Garnish with a generous splash of spiced rum, dark brown sugar, and slivered almonds.

16. Serve to your horrified family/friends/housemates.

17. Eat the evidence!

Sustainable Woodstock: Community Updates, Flood Relief Fund, and more

2011-09-05T12:58:00.002-04:00

It has been a long week in Woodstock. Dealing with the results of Sunday's flooding has been exhausting, but the outpouring of support from everywhere has been amazing. Loss of power, water or access affected many residents, but the devastation of some homes, roads and businesses affected everyone in our community. And countless individuals have worked tirelessly on relief efforts and on keeping our community operational. As a result of their efforts, we’re making progress.

Many people have asked about volunteer opportunities. A “command center” at the Woodstock Elementary School has been directing individuals to areas where help is needed the most. Much of the initial work included delivery of water and supplies, assessment of needs and some cleanup. This work will continue through the weekend starting at 10:00 am each day. For cleanup duties, people should wear boots and bring rakes and shovels. Dust masks and gloves will be provided. All volunteers MUST sign in at the elementary school. This is a requirement for FEMA funding.

Updated information on relief efforts is available on the Town website under the heading "hurricane updates."

To keep updated on other local news, you can follow the Woodstock Early Bird blog or the "Woodstock VT Flood Response" page on Facebook. The Vermont Standard will be published today (Friday) and you can find current articles on their website.

And please consider donating to The Woodstock Area (VT) Flood Relief Fund. Sustainable Woodstock has joined with other community members to establish this fund to provide emergency assistance to those in need. More details on the fund below.

Thank you for your continued interest and support.

Sally Miller

Director

The Woodstock Area (VT) Flood Relief Fund

Purpose of the fund: This fund provides assistance to residents of the greater Woodstock area who need help securing basic necessities like food, medicine, shelter, and clothing and losses related to Hurricane Irene.

In its initial phase, the fund will direct its resources to the emergency survival needs of people who are most vulnerable, based on age, physical condition, general life circumstances, and the extent of loss.

After responding to the immediate crisis of the flood, and depending on monies available, the fund will consider requests for additional support from eligible persons who need assistance to rebuild their homes and reestablish their lives.

To receive financial support: The fund will consider requests for support from residents of Barnard, Bridgewater, Pomfret, Reading, South Woodstock, Taftsville, and Woodstock for flood-related needs.

Please contact Sustainable Woodstock for an application via email or phone or by stopping at the office. (Sally Miller, director, and volunteers are only in the office part-time, so please understand that someone may not always be available immediately. We’ll respond as quickly as possible.)

Phone: 802-457-2911
E-mail: spm@sustainablewoodstock.com
Office: 32 Pleasant Street

To donate to the fund:

By check: Make your check payable to Sustainable Woodstock. Please put Flood Relief Fund in the memo line. Mail it to Sustainable Woodstock, PO Box 611, Woodstock, VT 05091. Or deliver your check to the Sustainable Woodstock office at 32 Pleasant Street or to the Bond Street office of Lake Sunapee Bank.
Online: You can donate online directly to this fund through Sustainable Woodstock’s secure website.

How the fund is managed: Sustainable Woodstock, a 501(c)(3) organization, administers the fund. All donations are tax-deductible to the extent allowed by federal law. A committee that includes Sustainable Woodstock officers and community representatives will review funding requests to assess eligibility and priorities. Every effort will be made to provide assistance as quickly as possible, so that emergency needs can be met.

Home, Bittersweet Home: Devastation in Woodstock, VT

2011-08-29T22:37:00.000-04:00

Well, looks like we chose the right week to be away... Just down the hill from our home, all roads and buildings in the lowlands have been devastated. We hear from neighbors that everything up on the hill is ok aside from no electricity or water.

The little Ottauquechee River which runs through Woodstock normally averages 2' deep and crested around 20'. Here are some photos and videos taken by friends and neighbors.

Quechee Bridge Near Simon Pearce

Propane tank floating away in Woodstock

Aftermath - Simon Pearce Restaurant, Quechee Bridge, Ottauquechee River

Aftermath - Dead River Oil Company on Rte 4 near our house

Aftermath - White Cottage Snack Bar near our house

Flooding on Rte 4

Barn in Woodstock

Aftermath - Rte 4 on the way to our house

Rte 4 flooding - Woodstock Farmer's Market, glass shop, VT Standard

Rte 4

Woodstock Farmer's Market

Rte 4

Woodstock scool playing field

Dead River propane storage facility

Lincoln Corner covered bridge

Lincoln corner covered bridge

Lincoln Corner area

Woodstock Farmer's Market & Vermont Standard

House on River St, near Rte 4 bridge in Woodstock

water rushing under Rte 4 bridge over Ottauquechee River

Aftermath - Rte 4

Aftermath - Quechee, near Simon Pearce

Historic Covered Bridge Lost To Irene - Video - WESH Orlando

2011-08-29T20:57:00.000-04:00

Historic Covered Bridge Lost To Irene - Video - WESH Orlando

Cooks/Librarians Businesses closed down until at least 9/5

2011-08-29T20:36:00.000-04:00

I'll be on vacation through 9/5, so I won't be filling any food or craft orders until then. See you in Sept!

When Gluten-Free Doesn't Really Mean Free from Gluten

2011-08-21T16:09:00.000-04:00

A cautionary reminder that despite advances, the production of gluten-free products still needs to be improved. I was glad to see that the Upper Valley's very own King Arthur Flour is listed as one of the few producers with strict quality controls in place.

Original post from In Flora's Kitchen.

*******************************

As more and more people eat gluten-free, more and more products labeled gluten-free are hitting the shelves. But what does it mean when something is labeled gluten-free?

I suppose a lot of people are misinformed and believe grains that are naturally gluten-free, say corn for example, would be gluten-free. However, how was it transported, handled, stored, milled, packaged, etc? These issues are real and all too often overlooked by companies trying to get a piece of the very lucrative gluten-free pie.

Recently I became aware of a mill (Butte Creek Mill) in my state that grinds flour, including “gluten-free” flours. However, I could not find any information on their website about how they prevented cross-contamination with their gluten-containing products. I love local, small companies, so I was eager to use their products; I emailed them via their website “contact us” form asking how they ensure the gluten-free products are gluten-free. Here is their response:

The only true gluten free items we sell in the store, are things that we have brought in from other companies (packaged items). We only have one milling room and one packing room, so there could be a dusting of wheat on our products. If you are celiac, we do not recommend using our products. We do have many gluten free flours that we mill here, (rice, quinoa, corn, etc.), but once again, they could have a dusting of gluten.
Hope that helps,
Thank you.

Seriously. I was pretty annoyed with this lame response. Personally, I do not believe that companies should be able to market or label items gluten-free when they are in no way ensuring the products are in fact gluten-free. This issue is extremely important for all those with Celiac or wheat allergies and I am hoping that the FDA makes law the proposed “gluten-free” labeling rule which requires that all products labeled gluten-free have less than 20ppm. This is the standard that most countries have in effect.

The FDA is taking public comment (here is the link to the info) on this issue for a next several weeks and I am hoping you’ll join me and take the time to comment the importance of regulating the label “gluten-free.” For all the time, money, and effort we put into preparing safe meals for ourselves or our loved ones, I think we deserve safe products. If they are marked gluten-free, they should truly be gluten-free.

And I should mention there are companies like Bob’s Red Mill and King Arthur Flour that have precautions and testing in place to ensure the safety of consumers. These companies are going above and beyond any current regulations and I think their efforts should really be praised. Yes, their products cost a bit more than other brands on the store shelves, but when I grab one of their products I know it was batch tested and I feel they are the safest options available to me.

8/18 Hartland Market Menu

2011-08-18T21:48:00.000-04:00

For Dinner

Grilled Eggplant Veggie Roll

gluten-free bread, veggies, mozzarella, and fresh herbs rolled up into a yummy spiral)

For Dessert

Chocolate-Ginger Ice Cream Cake Pops (gluten-free)

a small scoop of mixed chocolate and vanilla cake, chocolate frosting, and ice cream mixed together - kind of like a great birthday party on a stick! ;-)

Caramel Cupcakes (gluten-free)

caramel-flavored cake with a gooey maple dulce de leche caramel center and vanilla icing

Chocolate Cupcakes (gluten-free & vegan)
Fudge Brownies (gluten-free; contains nuts)

Raw Snacks (gluten-free, vegan, and sugar-free; contain nuts)

Free Samples available!

Sun-dried Tomato Crackers
Fresh Zucchini & Walnut Crackers
Vegan "Cheesy" Kale Crackers

K.I.S.S. Your Kale

2011-08-10T14:15:00.000-04:00

Kate's (GlutenfreeGobsmacked) Collard Greens recipe works just as well for that bounty of kale we're getting up here in the Northlands.

I’ve heard how “long” and “tough” it is to cook collard greens and have them turn out fabulously. Seasoning them and making them the right texture and not having either mushy or bitter greens to serve. And you know what? I’m much more of a baker than a cook, so that whole “you’ll know when it’s done” thing? Doesn’t always work for me. Well, unless I’m grilling chicken or pork chops. I’ve got that down.

Last week (and this week’s) CSA box had collard greens, so I bit the bullet. I was going to prepare them and prove my Love wrong. I was going to make simple and tasty collard greens. And guess what? It totally worked. He wants more.

So tonight, with my family here visiting, we’re making grilled chicken breasts, some more KISS (Keep It Simple, Silly) Collard Greens, fresh new potatoes roasted with feta cheese and parsley and watermelon. And for dessert? I’m attempting a checker-board sponge cake. (Yeap, now I’ve gone ’round the bend, huh?)

So, for those of you with greens and not southern touch to your cooking (like me), feel free to copy. These are fabulous greens. I’m thrilled to have an easy recipe to make collard greens with now. And I won’t be swapping out my collards for any more carrots. I promise.

K.I.S.S. Collard Greens
Serves two.
Ingredients

1 bunch of collard greens, cleaned/washed
4 cloves of garlic, mashed and minced
olive oil
salt/pepper for seasoning
2 teaspoons sesame oil
Squeeze of lemon juice.
OPTIONAL/Main Dish Salad: chopped chicken, raisins or dried cherries, toasted almonds.

Directions:

Bring a pot of water (salted. optional) to a boil on the stove. While you wait, prepare your collard greens.
Cut the thick center vein/stem out of the collard greens. Split each leaf in two. Roll together and slice into thin strips (1/4 inch – 1/2 inch). Cut the strips in half. (See picture above of rolled collards that have been cut into strips. I just sliced the rolls in half one time.)
Drop the greens into the boiling water. Boil for 6 minutes (thin slices) – 8/10 minutes for thicker slices. Remove the collards once they have reached the “al dente” noodle stage after 6 – 10 minutes (depending on the thickness of your strips).
Drain and press out the excess water.
Heat a drizzle of olive oil in a pan. Add your garlic and stir until fragrant (1 minute). Add the greens and stir fry for 4 – 5 minutes until tender. Drizzle with sesame oil and season with salt and pepper. Continue over the heat until even temperature. (The greens will remain “al dente” or just tender and not mush after such speedy cooking.) Squeeze a half a lemon over or drizzle a teaspoon of lemon juice over (or more, to taste) and toss.
Serve warm as a side. Or top with a few raisins, sliced chicken and toasted almonds to make a fabulous entree salad.

GF & Healthy Living Website of Note: The G-Spot

2011-08-06T23:07:00.000-04:00

I followed a link to this blogger's chocolate raspberry cupcakes and fell in love with the website. I mean, it's hard to resist the tagline: "The G-Spot: because a healthy life shouldn't be hard to find." Teehee. Plus, I adore someone who has the sense of humor to name a cupcake recipe "Straight to My Bottom."

And just in case you were really wanting that raspberry cupcake recipe, here it is:

Gluten-Free Ratio Rally: Dark Chocolate Raspberry Cupcakes

CAKE. That’s all my Gluten-Free Ratio Rally comrades had to say and I was over the moon about participating in this month’s challenge.

A refresher on the Gluten-Free Ratio Rally: The rally is a wonderful initiative kicked off by like-minded gluten-free thinkers. Our purpose is to make a food item each month that uses standard ratios for the item. This month our challenge was CAKE (I said it was CAKE, right?!) and it was hosted by Kate at Gluten Free Gobsmacked. In the past, we’ve made yummy gluten-free pancakes, quick breads and even scones to name a few! [Learn more about ratios in this post.]

The ratio we were working with this time was simple:

1:1:1:1

Egg : Sugar : Flour : Butter

That is pretty much the ratio I stuck to, changing only the amount of sugar I added to the cupcakes (the extra sugar makes my ratio more like a 1:2:1:1). Maybe my sweet tooth got in the way? (Again.)

I took one of my favorite food pairings (chocolate + raspberry = true love 4eva) and made it into this little number … hope you enjoy:

Dark Chocolate Raspberry Cupcakes (makes 12 cupcakes)

(Print me!)

Ingredients

Cupcakes

1-1/4 cups (160 grams), plus 1 Tablespoon The G-Spot’s Gum-Free, Gluten-Free Baking Flour Mix
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup + 1 Tablespoon gluten-free cocoa powder
1 stick unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup of milk
1/2 Tablespoon of gluten-free vanilla

Raspberry Filling

1/4 cup fresh raspberries
1/4 cup raspberry fruit preserves
1/2 cup granulated sugar
1/8 cup cornstarch

Chocolate Icing

1 stick unsalted butter
1-1/2 cups powdered sugar
1-1/2 teaspoons vanilla
4 oz. dark chocolate, melted
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions

Preheat the oven to 350 degrees. Grease and flour two 12-cup muffin pans or use muffin papers to line the cups.
In a large bowl, combine flour, baking powder, baking soda, salt and cocoa. Set aside.
In a standing mixer or large bowl with a hand mixer, cream the butter and sugar on medium speed until fluffy (about 4 – 5 minutes). Add the eggs, one at a time, until everything is combined.
Combine the milk and vanilla in a small bowl, and then slowly add the milk and flour mixtures to the butter mixture, alternating between the two until both are completely added. Mix on low to medium until well combined. (Do not over-mix.)
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Loosen edges (unless using muffin papers), and remove to racks to cool completely.
Rinse and dry raspberries. Combine fresh raspberries, fruit preserves, sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Cool before using.
For the chocolate icing, combine butter, sugar, vanilla, melted chocolate and salt, mixing on medium speed until well combined. Add heavy whipping cream and beat until a mousse-like icing is achieved.
When cupcakes have cooled, use a long serrated knife to cut a small hole out of the top of each cupcake (like this) and place tops aside. Place the cooled raspberry filling in each hole (about 1 Tablespoon – 1-1/2 Tablespoons each) and then put the tops back on the cupcakes. If you are using a pastry decorator, then prepare it by filling the tube with the chocolate icing. Squeeze over each cupcake, starting from the outside edge and circle toward the center. If you are using a pastry spatula, then spread topping evenly on each cupcake. Garnish each cupcake with a fresh raspberry, if desired.

These cupcakes really are just too much. Rich and absolutely decadent, these treats can trick even the pickiest of non-gluten-free eaters. (You know, the ones who say, “Is that gluten-free [sigh]? No, thanks, I like my gluten.”) Yeah, you’ll make them fall in love too.

Make ‘em. You won’t be sorry.

Re-post: Banana Rum Cupcakes

2011-08-06T22:29:00.002-04:00

These cupcakes look so spectacularly yummy I decided to include Claire's full post from This Gluten-free Life. If you try the recipe, let me know how it turns out! I think it's going to be awhile before I can experiment with something for just B. and me, and I seem to be getting a lot of teetotalers at the farmers' markets. (Several people objected to my Mojito Agave Sweets this week b/c of the inclusion of rum. Sheesh. Get a life, folks. You're talking to someone who thinks 3 glasses of wine in a week is heavy drinking, it's not like I'm out to turn your children into gutter drunks.)

Banana Rum Cupcakes with Rum Glaze for the Gluten-free Ratio Rally

Soft. Fluffy. Spongey. Moist. Tender. Crumbly. Cake-y.

Sadly, those usually aren't the first words that that come to mind to describe many gluten-free cakes I've tried from the store. But that, up there? That is a cupcake. A real cupcake. It is all of those words, to a tee. And what is behind all of those happy descriptors?

A ratio. A beautifully simple ratio.

Our host for the Gluten-free Ratio Rally this month is Kate of Gluten-free Gobsmacked. She's inspired us all to make some delicious variations on white and yellow cake. Check out her blog for her recipe for Basic White Birthday Cake (I could have used this a few weeks ago for my own birthday!) and for links to all of the other fantastic recipes the members of the Rally came up with (which you can also find at the end of this post).

Sometimes the ratios that Ruhlman describes need a little tweaking. A few adjustments; a little less flour here, a little more liquid there, an extra egg here, a dash more sugar there. But for me, his ratio for sponge cake worked perfectly. One equal part each of flour, butter, sugar, and egg gave me a cake with an incredibly tender crumb, and a beautifully brown and spongey top. It tasted like real cake - the kind I remember from my gluten days (you know, the kind that made me sick, but was delicious - but that's beside the point.)

Of course, I had to do SOME kind of tweaking to make it my own. One of my absolute favorite cakes ever is my great aunt Gene's rum cake. (Whenever I see the cover of the cookbook Heirloom Baking with the Brass Sisters, I always think of aunt Gene and rum cakes, for some reason - I think it makes me think of other, older times and places and scraps of paper tucked between the tattered pages of cookbooks, holding the keys to unlock the secrets of the most delicious things your family has passed down.) I wanted to make a cake I could drizzle her rum glaze over, so I used some banana in place of half the butter to balance out the rum flavor (which also had the added advantage of making it a lower-fat cake).

The result was absolutely heavenly. These are best served warm, so either drizzle the glaze over them while they're still cooling and consume right away, or store refrigerated and then reheat them in the microwave for 20 - 30 seconds before serving. Cold, they are still pretty delicious, but they are a bit harder. Warmed up, they practically melt in your mouth. I was both sad and very, very glad that I had used the ratio to make only 4 cupcakes. I shudder to think of myself in the alternate scenario, which would likely have resulted in my eating a full dozen of these. That's another reason ratios are awesome - you can make as many - or as few - as you like.

Trust me, you will not be sorry you made these. The commitment is minimal anyway - you can just make 4 to start and see how you like them. It's perfect for girls living alone, or for you and just a few friends. I'm pretty sure you'll want to get right back into your kitchen to make more, though. It's hard to resist an old-fashioned favorite like rum cake.

Banana Rum Cupcakes with Rum Glaze
Makes 4 cupcakes - can easily be doubled, tripled, or quadrupled, or...you get the idea.

For the cupcakes:
25 grams Earth Balance Buttery Spread
25 grams very ripe banana (about 1/4 medium banana)
50 grams white sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. rum extract
20 grams potato starch
15 grams tapioca starch
15 grams sorghum flour
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. xanthan gum (probably optional, but I didn't try the recipe without it)

For the rum glaze:
1 tsp. Earth Balance Buttery Spread
2 tsp. water
1.5 tbsp. white sugar
1/2 tsp. rum extract

Preheat the oven to 350 F. Place 4 cupcake liners in a muffin/cupcake pan.

In a mixing bowl, combine the Earth Balance Buttery Spread and the banana. Whisk together until smooth, then add the sugar and mix well. Add the egg, vanilla, and rum extract and beat together.

In a separate small bowl, combine the tapioca starch, potato starch, sorghum flour, baking powder, salt, and xanthan gum. Add to the wet ingredients and mix well.

Pour into the prepared cupcake liners and bake at 350 F for 15 - 17 minutes or until a toothpick or knife inserted into the cupcake comes out clean. Mine took exactly 17 minutes.

Remove from the oven and let sit in the hot muffin pan for another 3 - 5 minutes (so they don't fall apart when you take them out). Remove to a cooling rack and let cool the rest of the way, or until you can't stand it anymore and have to eat one. When they are totally cool, poke a bunch of holes in the top with a fork and drizzle a good amount of rum glaze over the top so that it sinks into the cupcake.

Store in the fridge until ready to serve. Microwave for a few seconds before serving.

To make rum glaze: Combine the butter, water, sugar, and rum extract in a small saucepan and bring to a simmer. Continue to simmer for 1 - 3 minutes or until it just starts to get thick. Drizzle over the cooled cupcakes immediately (or it will get too thick to drizzle).

Re-post: Banana Rum Cupcakes

2011-08-06T22:19:00.000-04:00

Banana Rum Cupcakes with Rum Glaze for the Gluten-free Ratio Rally

Cool Treats Served Up at Hartland Farmers' Market Tomorrow

2011-07-21T14:10:00.001-04:00

The forecast for tomorrow is temps in the 90s, so good thing Barbarian Cooks is planning to bring some cool treats for you!
Dinner - Gluten-Free Tabbouleh Salad with fresh mint, baby greens, heritage variety pink rice, and quinoa
Cool Drinks - Fresh Mint Iced Tea sweetened with your choice of agave, local honey, stevia, or sugar
Dessert - Iced Mojito Chocolates (lime, fresh mint, and rum), Raw Mint Cashew Cremes, Dulce de Leche Caramel Ice Cream Topping

Plus, I'll have Gluten-Free Vegan S'Mores Cupcakes and Gluten-Free Decadent Fudge Brownies!

Ginger Rhubarb Crisp

2011-06-26T22:04:00.001-04:00

It's that wonderful strawberry and rhubarb time of year! My strawberries are teeny and slug-eaten this year (too much rain) but I have recently acquired some miniature rhubarb plants, and several local farms have a good strawberry crop. If I weren't on a special cleanse diet I'd be all over this recipe...but since I am, you'll have to enjoy it for me. ;-)
http://glutenfree.wordpress.com/2011/06/26/gluten-free-fresh-ginger-and-rhubarb-crisp/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+glutenfreegobsmacked+%28Gluten+Free+Gobsmacked%29

GF Fig Newtons

2011-06-24T09:21:00.000-04:00

Check out these delicious looking GF, low(er) carb, vegan fig newtons!!
http://realsustenance.com/fig-newtons-gluten-freevegangrainsoyrefined-sugar-free/

I can't wait to try the recipe and play around with this blanched almond flour. The only down side is the flour isn't organic. I know I can't mill nut flour this fine with my limited machinery + elbow grease...

Fable Farm Solstice Celebration on Thursday!

2011-06-21T22:40:00.001-04:00

Dear Fable Farm Folks,

Solstice greets us today. Be sure to celebrate the high mark of the sun’s path as it’s light will be of greatest length. Today is a fantastic day to be outside, especially into evening.

This Thursday we will celebrate Summer Solstice with the pleasure of feast and gathering. It will be another Pot-Luck Pick-up but with a twist: a stone soup will be simmering and the earth oven fired. A stone soup is a soup made in a big pot wherein everyone brings something to add to it. On Thursday morning we will start a chicken broth, to be filled with whatever people bring to the pot that evening. The earth oven will be heated for people interested in experimenting with pizza. You’ll have to bring your own dough and toppings but know that the heat of the earth hearth will be available for use.

We are asking anyone who plays an instrument and wants to jam with others to bring it on Thursday. We are holding an open acoustic jam session. Feel free to invite your musical friends to come and play in round. The more the merrier.

As usual vegetables will be ready to be picked up by 4:30 The stone soup and pot-luck festivities will start around 5:30-6:-00. Come and go as you please.

May we celebrate the changing of the seasons with friends and family over soup and cider, fire and music.

Here’s to a happy Solstice and fruitful Summer,
Your Friends at Fable Farm

Magic 7 Raw Chocolate

2011-06-09T19:16:00.002-04:00

I don't go in much for supplements and herbal powders, but this sure sounds like a tasty way to take in your herbs and antioxidants! I just wish I could make my raw chocolates look this solid and shiny - mine are always more like fudge than actual chocolates.

http://goneraw.com/recipe/magic-seven-chocolate

The Magic Seven Chocolate

Submitted by RawWill on May 12, 2011 - 7:32am

Average:

Average: 5 (1 vote)

Servings:

18 ice-cube-sized confections

Here's my favorite recipe.

The Magic Seven:

125 g cacao butter
5 tbsp cacao powder
3 tbsp lucuma powder
2 tbsp maca powder
2 tbsp organic honey
a pinch of salt
3 drops of essential peppermint oil

Cacao butter is a bit more difficult to melt but with a hot water bath and grating it small it works fine. Then add honey and salt into the fat and mix well. And finally, add powders and the peppermint oil. Mix well again and check that it tastes good. Then pour it into ice-cube molds and put into freezer for 30-60 minutes. Once the chocolate is hardened enough, get it out of the freezer and let it melt for a while in room temperature. Never eat ice cold chocolate, you won't taste all the magnificent flavors. Enjoy!

You can find more recipes and tips on my website: http://www.rawchocolaterecipes.net

Ingredients:

cacao butter, cacao powder, lucuma powder, maca powder, organic honey, salt, essential peppermint oil

Feta Fête

2011-06-08T21:32:00.000-04:00

The first time I set out to make a gluten-free ricotta so my husband could partake, I was stunned by how easy it was. Since then I've successfully made several kinds of yogurt cheese, chevre, and mozzarella. These are all fresh, unbrined cheeses. I'm not yet ready to try real aged cheeses yet, but feta seems like a reasonable step toward more complex cheese making. And my goat milk supplier recently told me that her two current milkers are producing an astounding 4 gallons a week, so she can easily get me enough milk for cheese making! Still not sure I want to brine cheese for 30 days (so many things possible to go wrong in all that time), but if cheese prices keep going up I'll probably risk it.

How to Make Feta Cheese

(from Cultures for Health Newsletter)

Feta cheese makes a wonderful addition to salads, sandwiches or as a garnish for meat or vegetables. Generally made with goat milk, it can be made with cow milk if desired.

What you need:

1 gallon goat milk
Rennet: 1/2 teaspoon liquid rennet or 1/2 rennet tablet
Mesophilic Culture:
- 1/8 teaspoon direct-set Feta Cheese Starter Culture or
- 1/8 teaspoon direct-set Mesophilic Starter Culture or
- One packet direct-set Mesophilic Culture or
- 4 oz. prepared mesophilic culture
  - Note: It is also possible to use 1 tablespoon yogurt in place of the mesophilic starter

Feta Instructions:

Warm the milk in a stainless steel (or other non-reactive) pot to 86 F degrees. Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature. Once the milk has sat, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up and down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over mix. Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd. Use a knife to cut the curd into 1/2" x 1/2" cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed. Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.

Place a tea towel, cotton bag, multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

Make a brine solution using 1/3 cup non-iodized salt and 1/2 gallon of water. Place the curds in the brine solution in a jar with a lid in the fridge. Brine for 4-5 days if using store-bought goat milk or for 30 days if using farm fresh goat milk.

Extra tip: If you find that your curd doesn't set firmly enough, some cheese makers suggest mixing 1/8 teaspoon calcium chloride diluted in 1/4 cup water into the milk the next time you make feta.

Barbarian Cooks Menu for March 5 Farmers' Market

2011-03-04T10:39:00.000-05:00

Well, assuming I get all this finished in time (!!) here's what I plan to be selling on Saturday. And if not this month, then next market day. :-) Want something but can't make it to the market? Call or email me - I'm going to start doing a small number of special orders for local delivery. I suppose the non-refrigerated stuff could even be mailed, too, for you folks from other parts of the country. barbarianlibrarians@gmail.com 802.779.8082

GLUTEN-FREE BAKED GOODS

Cinnamon buns (with or without pecan topping)

Brioche bread loaves

Cornbread mini-loaves

Carrot cake (individual sized)

Thinmint cookies

Gingerbread chickens

Chocolate snap cookies

Almond butter and chocolate cookies

RAW FOOD DESSERTS (all recipes are vegan)

Chocolate "cheeseless" cheesecake (by the slice)

Pineapple "cheeseless" cheesecake (individual size)

Chocolate-mint brownies

VT apple pie chocolates

Hazlenut chocolate frogs

RAW FOOD SAVORY SNACKS (all recipies are vegan)

Apple chips

Mixed veggie flax crackers

"Cheesy" kale chips

The Importance of Names

2011-02-01T14:35:00.000-05:00

When fictional names are done well, they can give a startlingly believable feel to an imagined world (eg: Tolkien). When they are done badly, I find it hard to follow the story. Case in point: R.A. Salvatore's beloved "Dark Elf" series. After many many years of hearing about these books, I'm finally delving into them. And honestly, while I can understand how die-hard combat fans may love his extremely detailed fight scenes, I'm finding a lot that makes me stumble in the reading and stop to scratch my head and go, "WTF!?" First of all, the elf (actually, drow) is named Drizzt Do'Urden. I can't help it - this name just sounds too much like a horrific bout of something that would keep you up on the toilet all night. And even worse, his twin blades of menace are named Twinkle (hee) and Icingdeath (HAWAHAHAHA!!). Perhaps Salvatore is trying to have some fun here, but I really find the names distracting. Right in the middle of every fraught battle scene I drop my computer (I'm reading ePubs) and start shrieking with laughter and wondering if Salvatore was really jonesing for a cupcake when he came up with those weapon names.

ARTSY LIBRARIAN CONTEST EXTENDED TO NOV. 10

2010-11-04T22:23:00.001-04:00

One of the challenges of working in your basement is that when the plumbing busts, the water has a pool party in your office! Horde HQ has been dismantled for repairs and I won't have the workshop back together by the time I'd hoped to start printing. Therefore, I'm moving the submission deadline back. Please pass on this information to anyone interested!
****************************************************************

The Barbarian Librarians Craft Collective in Woodstock, VT is pleased to announce the Artsy Librarian Contest!
Barbarian Librarians is a small but growing group of artists and crafters who believe that public libraries are one of the cornerstones of vital, sustainable communities. Artists and book lovers in small towns share a common cause in their desire to promote a culture of literacy, creativity and inventiveness in their community. Barbarian Librarians strives to facilitate connections between artists and "book people" for mutual benefit.

I would personally like to invite your artistically-inclined library staff to submit digital images of their artwork to our Artsy Librarian Contest. The 5 winners will receive:

A $50 donation for their library*
One year's worth of dividends on Artsy Librarian product sales for their library*
A gift certificate for a Barbarian Librarians T-shirt or stationery pack for themselves

* If the winner's library cannot accept donations, funds will go to the Barbarian Shares program to benefit participating libraries

The 5 winning art images will be used in the creation of Artsy Librarian Stationery and miniature insets for Artsy Librarian Jewelry (bracelet, earrings, etc.).

Artsy Librarian Contest Submission Deadline: November 10, 2010

Who is Eligible to Enter:

Library staff, trustees, volunteers, and Friends group officers

Must be 18 years or older
Must work for any library in the USA (public, school, college, etc.) or be in a MLIS program

Submission Guidelines:

Artwork must be previously unpublished and you must be the only one with rights to the work; you must be able to certify that the work is entirely your own and that the work does not infringe on any existing copyright or trademark (for example, copies of another artist's work are not acceptable)

If your work is in a 2-dimensional medium (painting, drawing, collage, photography, cut paper, digital art, etc.) scanning is preferred, but if your canvas is too large for scanning you may use a high-quality digital photo; if you are a sculptor or do other 3-dimensional work or work in large media (quilts, for example), please take a high-quality digital photo under good light
Scan or digital photo should be at least 5"x7" and 300dpi resolution (600dpi is preferred); larger sizes and resolutions are fine
Color work is preferred
Artwork should "show" well in small sizes (the images will be used on greeting cards and part or all of the artwork will be reproduced on 1" square jewelry panels)

How to Send Artwork:

Email digital images of up to 3 pieces of artwork tobarbarianlibrarians@gmail.com (B.L. respects your privacy and will not put you on any mailing list, send you spam, or give your contact information to anyone else)

Large digital files can be compressed with WinZip to reduce file to a size suitable for emailing
If it will not be possible for you to get a high quality image of your work, please call or email to arrange to send either a conventional photograph or the work itself

What Else to Send With Your Submissions:

Personal Info: include your name, preferred email address, phone number, and your library position title

The name of your library and your library's mailing address (so a donation check can be mailed if you are one of the winners)
For each submission please include a title, the media with which it was created, and any other information about it which you would like to include
Please let us know whether you would like us to publicize your name along with your artwork if you are one of our winners, or whether you would like to remain anonymous
Indicate whether or not your library can accept donations

Rights and Reimbursement:

If your artwork is chosen, it is understood that you agree to allow Barbarian Librarians to alter the work so as to make it suitable for use in a variety of products: this may include but may not be limited to cropping, color correction, resizing, etc.

You, the artist, will retain rights to your original work of art (for example, if you submit a scan of a painting, you can still sell the original painting)
You agree to grant Barbarian Librarians the right to continue to use images of your artwork for products and publicity purposes, in perpetuity
You understand that you, personally, will not receive any cash reimbursement for the use of your artwork - the image of your artwork must be freely offered for charity purposes to benefit public libraries
At least 40% of Artsy Librarian product sales will be donated to public libraries; for one year, a dividend will be donated to the winners' libraries; after that time, dividends will go to Barbarian Librarians Featured Libraries (see the Barbarian Shares program on our website)
Any unused artwork will be deleted or returned to the artist and Barbarian Librarians will not retain any rights

Should you have more questions about the Artsy Librarian Contest, please do not hesitate to call or email. I look forward to seeing your work!!

Sincerely,
Narissa Kent Willever
Founder & Craft Collective Coordinator
Barbarian Librarians
barbarianlibrarians@gmail.com
802.779.8082

Steampunk Challenge

2010-10-16T14:45:00.000-04:00

Thanks to WORD for Teens for passing on this reading challenge! If you're not familiar with the Steampunk genre, here's your chance to get some excellent recommendations; if you're already a fan, sign up for the challenge and feed your obsession. ;-)

From the original Steampunk Challenge announcement on The Bookkeeper:

What is Steampunk? According to the New Oxford American Dictionary the sub-genre Steampunk is

a genre of science fiction that typically features steam-powered machinery rather than advanced technology.

I have been wanting to try out steampunk for a while now and recently read one story which I quite liked. So now I’m on to explore a bit more and it seems there are more people out there who want to get to know this genre better.

You want to read steampunk, share your opinion and reviews with like minded people? You want to get recommendations from others because you have no idea where to begin? Join the steampunk challenge and share the experience!

The challenge runs from October to October and there are no obligations other than to have fun discovering a genre and let other participants know about what you find.

You can sign up here with Mr. Linky. Once the challenge has started I will create another page forreview links or other blog posts related to Steampunk. Also, your reading recommendations are more than welcome.

I’m looking forward to this challenge and to a fun and “steamy” twelve months!

ARTSY LIBRARIAN CONTEST to Benefit Public Libraries

2010-10-15T13:59:00.000-04:00

Dear Fans, please pass this announcement on to your public library and all of your library-loving friends! The contest is open to ALL artists affiliated with any public library. ~N.K.

The Barbarian Librarians Craft Collective in Woodstock, VT is pleased to announce the Artsy Librarian Contest!

Barbarian Librarians is a small but growing group of artists and crafters who believe that public libraries are one of the cornerstones of vital, sustainable communities. Artists and book lovers in small towns share a common cause in their desire to promote a culture of literacy, creativity and inventiveness in their community. Barbarian Librarians strives to facilitate connections between artists and "book people" for mutual benefit.

I would personally like to invite your artistically-inclined library staff to submit digital images of their artwork to our Artsy Librarian Contest. The 5 winners will receive:

A $50 donation for their library
One year's worth of dividends on Artsy Librarian product sales for their library
A gift certificate for a Barbarian Librarians T-shirt or stationery pack for themselves

The 5 winning art images will be used in the creation of Artsy Librarian Stationery and miniature insets for Artsy Librarian Jewelry (bracelet, earrings, and tie tack).

Artsy Librarian Contest Submission Deadline: November 1, 2010

Who is Eligible to Enter:

Public library staff, trustees, volunteers, and Friends group officers
Must be 18 years or older

Submission Guidelines:

Artwork must be previously unpublished and you must be the only one with rights to the work; you must be able to certify that the work is entirely your own and that the work does not infringe on any existing copyright or trademark (for example, copies of another artist's work are not acceptable)
If your work is in a 2-dimensional medium (painting, drawing, collage, photography, cut paper, digital art, etc.) scanning is preferred, but if your canvas is too large for scanning you may use a high-quality digital photo; if you are a sculptor or do other 3-dimensional work, please take a high-quality digital photo under good light
Scan or digital photo should be at least 5"x7" and 300dpi resolution (600dpi is preferred); larger sizes and resolutions are fine
Color work is preferred
Artwork should "show" well in small sizes (the images will be used on greeting cards and part or all of the artwork will be reproduced on 1" square jewelry panels)

How to Send Artwork:

Email digital images of up to 3 pieces of artwork tobarbarianlibrarians@gmail.com (B.L. respects your privacy and will not put you on any mailing list, send you spam, or give your contact information to anyone else)
Large digital files can be compressed with WinZip to reduce file to a size suitable for emailing
If it will not be possible for you to get a high quality image of your work, please call or email to arrange to send either a conventional photograph or the work itself

What Else to Send With Your Submissions:

Personal Info: include your name, preferred email address, phone number, and your library position title
The name of your library and your library's mailing address (so a donation check can be mailed if you are one of the winners)
For each submission please include a title, the media with which it was created, and any other information about it which you would like to include
Please let us know whether you would like us to publicize your name along with your artwork if you are one of our winners, or whether you would like to remain anonymous

Rights and Reimbursement:

If your artwork is chosen, it is understood that you agree to allow Barbarian Librarians to alter the work so as to make it suitable for use in a variety of products: this may include but may not be limited to cropping, color correction, resizing, etc.
You, the artist, will retain rights to your original work of art (for example, if you submit a scan of a painting, you can still sell the original painting)
You agree to grant Barbarian Librarians the right to continue to use images of your artwork for products and publicity purposes, in perpetuity
You understand that you, personally, will not receive any cash reimbursement for the use of your artwork - the image of your artwork must be freely offered for charity purposes to benefit public libraries
At least 40% of Artsy Librarian product sales will be donated to public libraries; for one year, a dividend will be donated to the winners' libraries; after that time, dividends will go to Barbarian Librarians Featured Libraries (see the Barbarian Shares program on our website)
Any unused artwork will be deleted or returned to the artist and Barbarian Librarians will not retain any rights

Should you have more questions about the Artsy Librarian Contest, please do not hesitate to call or email. I look forward to seeing your work!!

Sincerely,

Narissa Kent Willever Founder & Craft Collective Coordinator Barbarian Librarians barbarianlibrarians@gmail.com 802.779.8082

To learn more about the Barbarian Librarians Craft Collective:http://www.barbarianlibrarians.com/ http://www.barbarianlibrarians.etsy.com/http://www.barbariancooks.blogspot.com/ Also, follow Barbarian Librarians onFacebook and Twitter!

Rainy Day Simmering: Goat Cheese and Concord Grape Jelly (not necessarily to eat together...)

2010-10-15T12:39:00.000-04:00

I just happened to need to make chevre today and also had some grapes quickly shriveling their way toward raising status so I'm doing both at the same time. I'm cooking up a storm today in preparation for the Artistree Gallery Opening this evening - my contribution will be a selection of gluten free small breads and cheeses.

I've been making my own yogurt and ricotta for some time now - and a lot of it, ever since an itty bitty kidney stone showed up by chance in some x-rays and my doctor said I couldn't go vegan after all and in fact had to increase my dairy intake. But a couple of weeks ago another wrench was thrown into my diet plans when results came back from some allergy tests showing that I have moderate problems with almonds, eggs, and - !@#$% - cow milk and whey. Since my sluggish metabolism is consistent with food allergies, the naturopath who did the tests suggested I switch to goat and sheep milk. I haven't found a source of sheep milk (and it's probably prohibitively expensive, anyway) and goat milk and yogurt tastes like it's been strained through dirty socks (to me, anyway) but I actually do like goat cheese. So I'm going to try making my own goat cheese to see if I can make it a cost effective dairy option. (I think not, unless I buy my own goat. I'm really wondering if they can be house trained. I know our friend Sarah would provide us with a suitably indoor-sized critter...)

Anyway, here's what's cookin' at the moment:

How to Make French Chevre Cheese

By Angie Marie, eHow Contributor

updated: December 2, 2009

Consider making your own chevre cheese with goat's milk. Chevre means "goat" in the French language. The goat's milk makes a soft pliable cheese that you can mold easily. Goat's milk is also found in a variety of other cheeses such as feta, gouda and camembert. French chevre cheese is the freshest goat cheese available because it ages in just a few hours. Some people allow their curds to set for 24 hours before they make the cheese, but this is not a necessary part of the goat cheese-making process.

Difficulty: Moderate

Things You'll Need:

1/2 gallon goat's milk
Stainless steel pot
Dairy thermometer
¼ cup apple cider vinegar
Stainless steel colander
Cheesecloth
Stainless steel bowls
Strainer
1 tbsp. salt
1 tbsp. pepper
Molds

1 Begin pasteurizing the goat's milk. Fill your pan with goat's milk. Place a dairy thermometer in the pan to keep track of the temperature.
2 Allow the milk to rise to a temperature of 90 degrees F. Continue to stir the milk, or it will scorch. Once the milk boils, allow it to continue boiling for just a few seconds. Turn the burner off and remove the milk from the heat.
3 Add the vinegar to the milk. Continue to stir the goat milk slowly. You will notice that curds have started to form, and this is perfectly normal.
4 Line the colander with cheesecloth. Place the colander on top of a stainless steel bowl. Stir the goat milk for 30 seconds, and then pour it into your strainer.
5 Ensure that the whey (liquid) separates completely from the curds. Discard the whey that is left in the pot, or save it for a sourdough bread starter.
6 Lift the cheesecloth with the curds out of the colander. Gently squeeze the cheesecloth to remove any excess whey.
7 Pour the curds into a bowl. Add salt and pepper to the cheese. Mix the chevre cheese with your hands and form it into a bowl.
8 Press the cheese into molds or a small bowl. Cover the chevre cheese and place it in the refrigerator. Allow the goat cheese to set in the refrigerator for at least 2 days.

Concord Grape Jelly
I'm doing a micro-mini batch (about a half quart of grapes) so I'm not bothering to adhere to a recipe, sterilize jars, etc. If you want to be all official, there are tons of grape jelly recipes online. Here's my off the cuff method:
1. toss grapes in a stainless steel pot and cover with water
2. boil the crap out of them
3. strain out skins and grape bits and puree with about a cup of sugar (reserve grape juice)
4. pour puree and juice back in the pan and boil some more
5. strain out the chunky stuff
6. add a couple of tablespoons pectin to juice
7. boil for a minute, stirring constantly
8. skim off foam
9. put in jars
10. refrigerate overnight
If jelly doesn't set, add a little water and call it grape pancake syrup ;-)

Barbarian Librarian Photos Appearing in Artistree Show

2010-10-09T23:33:00.002-04:00

I've got 3 photos appearing in this gallery show. :-) ~NK

Local Color Art Show

GALLERY OPENING & ART CENTER OPEN HOUSE

Friday October 15th

gallery opening 5:30-8pm

open house 4:30-8pm

We hope you will join us as ArtisTree Gallery hosts the work of talented local artists for our inaugural show. The evening will also be a chance to formally introduce the Gallery's new Director, Adrian Tans and to explore the new ArtisTree Community Arts Center during our open house.

The open house event will begin at 4:30 with a demonstration on our new sound sculpture and drumming circles with Artist and Percussionist Barry Miller, followed by the gallery opening at 5:30.

Full press release & details at:

http://library.constantcontact.com/doc208/1102591619755/doc/8ehjtnhxUvendyLB.pdf

Refreshments provided.

1206 Route 12 - Mount Tom Building - Woodstock, VT - 05091

info@artistreevt.org - www.artistreevt.org - gallery@artistreevt.org

802.457.3500

Taste of Autumn: Winter Squash, Apple & Onion Crackers

2010-10-09T13:48:00.000-04:00

I'm fascinated by the raw food movement, so when I came across this recipe while looking for recipes for Ezekierl 4:9 cereal, I was stoked! We'll be getting lots of winter squash this month, so I'm sure I'll be trying this recipe in the coming weeks.

Winter Squash, Apple & Onion Crackers

Submitted by rawgoodness on October 4, 2010 - 4:56pm

Average:

Servings:

This cracker was inspired by one of my favorite autumn soups and is a great way to make use of all those apples, squash and onions kicking around come fall. Check out our raw foods blog for more chip & cracker recipes: http://eatingfoodraw.com

Ingredients:

1cups walnuts and/or pecans, soaked
1cup sunflower seeds, soaked
1½cups winter squash, diced
1cup apple, cored & diced
⅔cups onion, diced
2tsp salt
1T dried sage
1tsp cayenne
water, as needed to blend

Preparation:

Combine all ingredients in a blender or food processor and add water only as needed to combine into relatively smooth mixture. You want the consistency to be wet and easily spread but not runny. Spread out onto a non-stick dehydrator sheet, smooth to a relatively uniform thickness (about 1/4inch) and dehydrated at 110 for 24 hours, flipping crackers and removing sheet after 14 hours. Store in an airtight container for a month or more.

Dilly Bean Disaster

2010-10-09T13:44:00.000-04:00

This was my first time making anything pickled the "correct" way - i.e. sterilizing jars, using pickling salt, etc. Big mistake. This pickling recipe turned out to be so briny that after eating just one bean I felt like my head might dehydrate. When I looked in the mirror the next morning I was surprised I didn't look like a Polynesian shrunken head. Yup, it really is that bad. If you know of any way of providing disaster control for a huge batch of pickled things, let me know... I rinsed one jar of beans and stuck them in the fridge with a mixture of vinegar and sugar to see if this might mitigate the salt still left in the beans, but I don't know...

Perfect Recipe for End-of-Season Veggies: Ratatoille

2010-10-09T13:32:00.000-04:00

It's that time of year when I'm hardly home and all of my veggies are pretty much going into the food processor and then then into the freezer, so cooking (when there has been any) has been rather underwhelming. So I'm going to share some recipes from folks who are actually in the kitchen and producing yummy stuff! In VT it's what I call "scuzzy veggie" season - lots of produce still coming in from farm and garden, but the tomatoes are split, the few surviving summer squashes scarred and scabby looking, and the herbs are about 2" tall and getting a bit brown. Everything tastes just great but it looks pretty gross! Recipes like ratatouille that are all about flavor rather than presentation are perfect.

Recipe and links provided by Fripperie - more great recipes on her blog, by the way!

INGREDIENTS:

2 onion, sliced into thin rings

3 cloves garlic, minced

1 medium eggplant, cubed

2 zucchini, cubed

2 medium yellow squash, cubed

2 green bell peppers, seeded and cubed

1 yellow bell pepper, diced

1 chopped red bell pepper

4 roma (plum) tomatoes, chopped

1/2 cup olive oil

1 bay leaf

2 tablespoons chopped fresh parsley

4 sprigs fresh thyme

salt and pepper to taste

DIRECTIONS:

1.	Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2.	In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3.	Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4.	Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5.	Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6.	Remove the bay leaf and adjust seasoning.

Ratatouille Raptures:
http://allrecipes.com//Recipe/summer-vegetable-ratatouille/Detail.aspx

http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

CSA Recipes:
http://www.potomacvegetablefarms.com/recipes/all/

Verdict on Baked Beet Chips

2010-09-12T15:07:00.001-04:00

The Beet Chip Experiment was a mixed success. Some chips cooked just fine, while others came out rubbery. If you have the option, I'd still say that deep frying is your best bet. If not, in order to use this baking method, slice your beets with a mandoline. I used my food processor and the slices were mostly to thick; also, the processor will slice unevenly. Don't try slicing by hand unless you have near-surgical control with a kitchen knife! Another note on baking beet chips: no way does the baking take 40 minutes to one hour. If your chips are thin enough, it should take only about 20 minutes, and be sure to check them every 5. At 400 degrees some of mine were burning around the edges at about 7 minutes. I may try partially dehydrating the slices first, then baking them...

Natural Dyes, Wild Silks

2010-09-12T14:51:00.001-04:00

I've been looking through my many unread back-issues of Hand/Eye Magazine and found an article apropos to my new natural dyeing products! "Avani is an Indian non-profit group that specializes in natural dyes and natural fabrics. They generously share some natural recipes that you might adapt at home in Natural Dyes, Wild Silks. "

http://handeyemagazine.com/content/natural-dyes-wild-silk

Grammar Freaks Unite: share your wisdom, funny stories, and read-rage on The Society for the Promotion of Good Grammar's Blog

2010-08-30T17:52:00.000-04:00

Thanks to Fletcher Memorial Library for providing the link to SPOGG's blog!! (How fun is that to say ten times as quickly as you can?) SPOGG on Blogspot is "an online journal in which members of The Society for the Promotion of Good Grammar document their noble efforts." grammatically.blogspot.com

Check out Things That Make Us [sic] by SPOGG founder Martha Brockenbrough. 10% of royalties are donated to a cause very near and dear to my heart, the National Brain Tumor Society.

From Amazon.com:

This book is for people who experience heartbreak over love notes with subject-verb disagreements...for anyone who’s ever considered hanging up the phone on people who pepper their speech with such gems as “irregardless,” “expresso,” or “disorientated”...and for the earnest souls who wonder if it’s “Woe is Me,” or “Woe is I,” or even “Woe am I.” Martha Brockenbrough’s Things That Make Us (Sic) is a laugh-out-loud guide to grammar and language, a snarkier American answer to Lynn Truss’s runaway success, Eats, Shoots & Leaves. Brockenbrough is the founder of National Grammar Day and SPOGG -- the Society for the Promotion of Good Grammar -- and as serious as she is about proper usage, her voice is funny, irreverent, and never condescending. Things That Make Us (Sic) addresses common language stumbling stones such as evil twins, clichés, jargon, and flab, and offers all the spelling tips, hints, and rules that are fit to print. It’s also hugely entertaining, with letters to high-profile language abusers, including David Hasselhoff, George W. Bush, and Canada’s Maple Leafs [sic], as well as a letter to --and a reply from -- Her Majesty, the Queen of England. Brockenbrough has written a unique compendium combining letters, pop culture references, handy cheat sheets, rants, and historical references that is as helpful as it is hilarious.

Barbarians henceforth to do Cooks and Books in the same blog

2010-08-30T17:02:00.000-04:00

"The Horde Board" has now officially been rolled into Barbarian Cooks and will no longer exist as an independent blog. Why? It's simple. I have to cook at least 2 meals a day, whereas with my limited reading time I get through about a book a month. So, a whole separate blog devoted entirely to bookish stuff began to seem kinda silly. So now you can get grog for both yer noggins* in one place!

* in case ya didn't get the joke:
nog·gin /ˈnɒgən/
–noun

1. a small cup or mug.
2. Informal . a person's head.
3. If you're Zaphod Beeblebrox, you have 4 of them at a bare minimum.

Reviews, Blogs, and all-around excellent content on Booklist Online

2010-08-30T16:49:00.000-04:00

Most of us can't afford Booklist's $295 individual subscription price, so it's a blessing that so many of the reviews can be accessed online. To be honest, SO much is available, I'm not sure what that hefty sum and the Booklist password account gives you in addition to the free stuff. In any case, I love what they do put out for free. In addition to a plethora of reviews and articles, they have a great selection of topic-specific blogs.

www.booklistonline.com/

Beet Chips

2010-08-30T16:32:00.000-04:00

It's too hot for roasted beets this week, so I decided to try this snack recipe instead. Most recipes call for deep frying the suckers and removing the peels, so I'm interested to see how this works...
Beet Chips

•4 beets, scrubbed -- do not peel
•1 Tbsp. olive oil
•Sea salt to taste

Preheat oven to 400 degrees F. Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the thickness of a potato chip. Toss with olive oil and salt. Spread evenly on a cookie sheet. Bake 45 minutes to 1 hour (turn halfway through) until crisp. Check often to make sure they don't burn.

Camera Obscura: Ethan Jackson's Visual Art Installations in Woodstock

2010-08-27T23:09:00.000-04:00

From Jackson's Polyopticon Series

Went to see Ethan Jackson's installations at MABI today. Fascinating! I've always been drawn to ephemeral and metamorphosing visual art (Navajo sand paintings, John Luther Adams' "The Place" in Fairbanks, AK). The camera obscura images, interwoven across multiple screens both flat and curved, are serene and poetic. I'd like to see the images during a storm - I expect the effects would be far different!

"Ethan is currently Artist-in-Residence at the Marsh Billings Rockefeller National Historic Park in Woodstock, Vermont. He is installing a series of optical works in historic and contemporary buildings and working with the art collection of the park."

ethanjackson.net
MABI Artist-in-Residence Program

End of Summer Sippin'

2010-08-27T18:45:00.000-04:00

Labor Day fast approaches and the trees started changing color a couple of weeks ago, but we still have some summer-like weather ahead of us here in Vermont. Here are a couple of refreshing drinks to make with the last of your garden's mint to keep you cool through outdoor work and play on hot Indian Summer days.

Sassy Water
Friends trying out Prevention's "Flat Belly Diet" had raves for this daily drink. I like to add a 1/2 tsp turmeric for extra anti-inflammatory power and a tiny bit of stevia or agave nectar for sweetening.
2 quarts water
A couple of handfuls of fresh mint (about 12 leaves)
1 cucumber, peeled and sliced
1 teaspoon grated fresh ginger (or 1/2 tsp powdered)
1 sliced lemon (or about 1/4 cup lemon juice)

Add all the ingredients to the water and refrigerate overnight. Serve chilled. Sweeten with agave nectar if it's too tart.

Cuban Mojitos & "Fauxjitos"

A delicious and easy cocktail! Just omit the rum for a non-alcoholic version. This recipe is from Taste of Cuba.

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
2 ounces white rum
2 ounces club soda

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Barbarian Cooks

Fresh idea for winter salad: Jicama Avocado

Turkey, Cheddar and Apple Hand Pies and more fresh ideas for the holidays

Turkey, Cheddar and Apple Hand Pies

Carrot Pie

Book Review: Authentic Patriotism

Flourless Chocolate Chip Oatmeal Cookies

Upper Valley Localvores: Maple-Applesauce-Carrot-Walnut Muffins

Our Favorite Mojito Recipe

(SERIAL)KILLER PUMPKIN MASH

Sustainable Woodstock: Community Updates, Flood Relief Fund, and more

Home, Bittersweet Home: Devastation in Woodstock, VT

Historic Covered Bridge Lost To Irene - Video - WESH Orlando

Cooks/Librarians Businesses closed down until at least 9/5

When Gluten-Free Doesn't Really Mean Free from Gluten

8/18 Hartland Market Menu

K.I.S.S. Your Kale

GF & Healthy Living Website of Note: The G-Spot

Gluten-Free Ratio Rally: Dark Chocolate Raspberry Cupcakes

Re-post: Banana Rum Cupcakes

Banana Rum Cupcakes with Rum Glaze for the Gluten-free Ratio Rally

Re-post: Banana Rum Cupcakes

Banana Rum Cupcakes with Rum Glaze for the Gluten-free Ratio Rally

Cool Treats Served Up at Hartland Farmers' Market Tomorrow

Ginger Rhubarb Crisp

GF Fig Newtons

Fable Farm Solstice Celebration on Thursday!

Magic 7 Raw Chocolate

The Magic Seven Chocolate

Feta Fête

How to Make Feta Cheese

Barbarian Cooks Menu for March 5 Farmers' Market

The Importance of Names

ARTSY LIBRARIAN CONTEST EXTENDED TO NOV. 10

Steampunk Challenge

ARTSY LIBRARIAN CONTEST to Benefit Public Libraries

Rainy Day Simmering: Goat Cheese and Concord Grape Jelly (not necessarily to eat together...)

How to Make French Chevre Cheese

Instructions

Things You'll Need:

Concord Grape Jelly

I'm doing a micro-mini batch (about a half quart of grapes) so I'm not bothering to adhere to a recipe, sterilize jars, etc. If you want to be all official, there are tons of grape jelly recipes online. Here's my off the cuff method:

Barbarian Librarian Photos Appearing in Artistree Show

Taste of Autumn: Winter Squash, Apple & Onion Crackers

Winter Squash, Apple & Onion Crackers

Dilly Bean Disaster

Perfect Recipe for End-of-Season Veggies: Ratatoille

Verdict on Baked Beet Chips

Natural Dyes, Wild Silks

Grammar Freaks Unite: share your wisdom, funny stories, and read-rage on The Society for the Promotion of Good Grammar's Blog

Barbarians henceforth to do Cooks and Books in the same blog

Reviews, Blogs, and all-around excellent content on Booklist Online

Beet Chips

Camera Obscura: Ethan Jackson's Visual Art Installations in Woodstock

End of Summer Sippin'