D-lish!

Catherine just brought in some of her magnificent

Soup for Two

Vegetable Tortellini mixes

mmmmm.....

time for lunch yet?

Cleaning....naturally!

We had a great class last night with Catherine!

To get the recipe for the window cleaner we made...

head over to our facebook page.

Salsa your way through Monday....

with some yummy

Fiesta Salsa

1/4 cup rice vinegar

1tbsp olive oil

1 jalapeno, minced

1 clove garlic, minced

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp hot pepper sauce

1 16oz can black beans, rinsed

1 cup frozen corn, thawed

1 cup red pepper, diced

1/4 cup finely chopped red onion

2 tbsp chopped cilantro

Mix together first 7 ingredients. 

Pour onto the remaining ingredients and stir gently until combined. 

Serves 6.

a chop chop here

a chop chop there

here a chop, there a chop...

let's just say there was a lot of chopping!

Thanks to our good friend Catherine from Healthy Bakes,

for hosting our Salsa class a couple of weeks ago!

Want to come to one of her classes?

Get the Dish on Dips

will be on Thursday, October 21st at 6:30pm

The Class is $10...and we'll need your RSVP!

It's Friday! And we're in love...

With Catherine's pesto!

Last night Catherine once again mesmerized us all as she showed us how easy it is to make pesto while Charlie played some beautiful background music.

She also gave us ideas on how to use and keep pesto.

Everyones favorite part... getting to eat!  The first pesto she made was served with her famous home made bread.

The next pesto she made she added to some pasta, mixed it in and then added fresh tomatoes.  Mmmmm.....

It was a gorgeous evening... and everyone was in love with the cooler weather!

And as if the night couldn't get any better...

Out came the lemon thyme sugar cookies and the lemon sorbet!

Thanks to all who attended... you made it the perfect evening!

It's Friday...and we're in love...

Last night we had our Lavender Class.

Catherine came out and taught us all about this herb and it's gazillon uses.

She also taught us how to grow, prune and harvest this fabulous herb.

We also talked about the many foods and drinks you can make with Lavender.  We found out that you can even use the leaves to make things like Lavender lemonade... Who knew?

Then she brought along her collection of Lavender cleaners, room & linen sprays, herbal teas, sachets, and of course, the plant itself for us to shop from.

All this while we devoured Lavender cookies & Lavender tea bread while sipping on some of our Victorian Garden tea, which of course has Lavender in it!

One thing we wanted to make was this recipe for Lavender fudge, but we didn't have enough Lavender buds for it (then we found out that we could have used the leaves!)

So we thought we'd share it with you... then we all can make it!

Lavender Harvest Fudge

2cups(12oz.) good chocolate chips (for special occasions us Belgian chocolate!)

1tin(300ml) sweetened condensed milk

1 Tbsp. dried Lavender flowers (3Tbsp. fresh)

-measure, then grind finely, use a clean coffee grinder

Melt everything together in a double boiler.  Add 3 tbsp. butter.  Stir until smooth and melted. 

Pour into a pan lined with wax paper (approximately 9"x9").  Cover with Saran Wrap.  Chill overnight.

Cut into 1" squares.  Wrap like "sweets" in twists of wax paper. 

*Recipe can be doubled, use 9"x12" pan.  Stripe it using white chocolate for top layer and dark for the bottom.

**Optional:  Sprinkle fresh Lavender on to layer to decorate!

We are in love with Lavender this Friday... what are you in love with today??

Got Dill?

Last night our class was about the 2010 Herb of the Year....Dill!

Catherine prepared fresh dill bread with

dilled butter for everyone to snack on.



The pictures tonight are just gorgeous...there is nothing like fresh veggies & herbs to take pictures of!

Got to love garlic & onion!


Tonight we were told how to make delicious Dill Pesto and a homemade dill pickling mix.


Catherine showed us a Quick Pickle recipe that

"screams summer!"

Quick Pickles:

1 small red onion, thinly sliced
1 cucumbers, sliced
2-4 sprigs rosemary
2-3 sprigs dill
2-4 sage leaves
2-4 garlic cloves
1/3 cup cider vinegar
1 Tablespoon Kosher salt
1 cup cold water

Tightly pack sliced veggies and herbs into a 16oz. glass jar, layering them, until 3/4 full. Combine vinegar and salt in a pan. Bring to a simmer and gently stir til salt dissolves.
Add cold water to this mixture and let cool. Pour liquid in jar to cover veggies. Add more cold water if needed. Leave room at the top. Refrigerate for about one hour, until chilled. Serve.

Feel free to substitute any veggies you have on hand for this beautiful salad!

Give as a gift for a friend - serve right away for freshness!

So, tell us - doesn't this say "summer's here?!!"