haggis reimagined

across the pond

and

north a bit

january 25th

is a big deal

burn's night

as it is known

is in deference

to a favored scottish poet

robert burns

revelry is compulsory

and so is

haggis

words are read

songs are sung

and

haggis is served

prepared haggis is difficult to find

this year

i set out to make my own version

true to the spirit

however

its authenticity 

can be called to question

not for the weak of stomach

nor

those with a flair for the dramatic

my version is 

haggis-lite

using more readily available ingredients

and

served in a less traditional fashion

to learn more about burn's night supper

click here

 haggis

(printable recipe)

for the uninitiated

haggis is lovely as an appetizer

place a nice heap in a phyllo or pastry cup

and

top with mashed potatoes

roasted beet soup

i love borscht

really i do

especially on chilly nights

when 

stick to your ribs

is a necessity

sometimes, however

i like my beet soup

to be rich and creamy

without the meatiness of a borscht

that is when

i make this

vegetarian

(and vegan if you don't add the creme fraiche & butter)

it is light in heft

but not in flavor

roasted beet soup

(printable recipe)

1 lb beets-peeled*

olive oil

2 leeks--white and light green only--cleaned and cut in half

2 cloves garlic--peeled

2 sprigs fresh thyme

1 bay leaf

4 cups vegetable broth (or water)

juice of 1/2 lemon + 1 tsp finely grated zest

knob of butter (optional)

1/4 tsp white pepper to taste (or more to taste)

salt to taste

serve with creme fraiche

preheat the oven to 350F. fill a roasting pan with the beets, leeks and whole garlic cloves.  cover lightly in olive oil and a bit of kosher salt.  toss to make sure the vegetables are all lightly coated in the oil. roast until fork tender (about 1 hour). allow the vegetables to cool slightly and then cut into medium size pieces (1 1/2-2").  toss the vegetables (beets, leeks, garlic), along with any pan juices into a stock pot.  add bay leaf, thyme, lemon juice, lemon zest and cover with broth.  gently simmer for 25-30 minutes or until the vegetables are very tender.  remove the bay leaf and the thyme stalk.  toss in butter (if using) working in batches, whirl the soup in a blender or food processor, until smooth.  if it becomes too thick, add a bit more broth (or water).  pour into clean stockpot as your batches reach your desired consistency.  if you wish for smooth and silky soup, push the blended soup through a fine sieve.  add pepper and taste for seasoning.  serve hot with a dollop of creme fraiche stirred through

*for my soup i used a variety of colors, you can use whichever beets you have on hand.  use red to get the great color of this soup, but golden beet soup would be beautiful as well.

honey spiced latte

i mostly drink tea

but this time of year

i love a festive coffee drink

that isn't filled

with 

syrups and sugar

because we have honey bees

i have a nice fresh stock of honey on hand

at all times

paired with warming spices

it is a delicious addition

to a hot cup of joe

Honey Spiced Latte

perfect for a cool day, or apris ski

1 Tbs honey

dusting of cardamom

dusting of cinnamon

dusting of ginger

4 oz of hot espresso

6 oz steamed milk and foam

Put the honey in the bottom of the mug or glass.  Dust the spices over the honey. Pour the hot espresso over and stir until the honey melts.  Add milk to your liking.  Top with foam and dust with a bit more cinnamon and ginger.  Drizzle honey on top.

spring freeze

i have a really 

positive and beautiful post

to share

very soon

one that celebrates

my and hubsters

love affair

with our cabin

i will share

all that goes with

restoring a once cherished home 

of a disco era character actress

slash

 avid rare rose collector

which

because of

years of neglect and abandonment

is now a bit sagging

however

under our charge

it is making a comeback

from

barely standing

to

a sturdy home

we live in southern california

where winter is a whisper

and flowers can be in bloom year 'round

except in the mountains

in the mountains

winter is a fickle mistress

warm and lingering one minute

bitter hovering cold the next

last year

completely unprepared for frost

rather than morning dew

on mother's day

we found ourselves

fruitless

eight beautiful trees

in mid-bloom

all rendered barren

at the wispy whim of mother nature

and

our carefully planted

vegetable garden 

turned to compost

overnight

thankful

that we live in modern times

and that all did not have to be lost

we replanted the garden

even with a short summer

were able to both

enjoy the bounty it sprung

and

 provide forage space

for our bees

which brings me to today

once again

we find ourselves

thinking about the weather

huddling at the hardware store

debating with the town folk

each of us sharing an opinion of

how cold will it get

and

how long will it sit

at

40 we have hope

at 

30 it can be hit or miss

at 

17 it is a matter of how much will be lost

not if

here's the deal

i don't care

that i can go to a grocery store and find

5 varieties of pear

peaches as sweet as sugar 

cherries with a flush to rival crimson of anger

that.is.not.the.point

the point is

we have trees

trees that have potential

potential that is being shattered

and i won't have that

neither will hubster

we are fighting fire with fire

scrappy and sure

armed with

christmas lights

garbage cans

plastic bags

and

contact paper

giving it the good fight

because

come summer

we have plans

plans like

pear brandy

plum jam cake

cherry pie

and

peach cobbler

just for starters

plans that won't be thwarted

even if it means

standing in freezing wind

stringing twinkle lights

four months after christmas