Wednesday, March 23, 2011

365 ~ 81 ~ Herbs in Macro VI (Last one... I promise!) :)


Used for cooking, Sage has a slight peppery flavor.  It is commonly used in British, Italian and Middle Eastern cooking.  Of course, here in America, we all know it is a key ingredient in Turkey stuffing and seasoning! :)

Interesting Note:  The names Salvia and "Sage" are derived from the Latin salvere ("to save"), referring to the healing properties long attributed to the various Salvia species.  Modern evidence shows possible uses as an anti-sweating agent, antibiotic, antifungal, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic.
Investigations have taken place into using sage as a treatment for Alzheimer's disease patients.

Tuesday, March 22, 2011

365 ~ 80 ~ Herbs in Macro V


Parsley is widely used in Middle Eastern, European, and American cooking.  Green parsley is often used as a garnish, with potato dishes (boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).

In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads.

Intersting Note:  Parsley tea is used to lower blood pressure.

Monday, March 21, 2011

365 ~ 79 ~ Herbs in Macro IV


Thyme is a good source of iron and is widely used in cooking in French,Italian, Greek and many other types of foods.  It is great to use in meats, soups, and omlets. It is a common ingredient of the bouquet garni, and of herbes de Provence.

Interesting Note:  The essential oil of common thyme 20-54% thymol, an antiseptic, and the main active ingredient in Listerine mouthwash.  Before modern antibiotics were invented, it was used to medicate bandages.  It is also effective against toenail fungus, and is the active ingredient in all-natural, alcohol-free hand sanitizers.

A tea made by steeping Thyme in water can be used for cough and bronchitis.  It cna be used treat respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation.

I use Thyme in my hubby's favorite dish... Chicken n' Dumplin's.  I'm quite certain that this flavorful herb is what make this dish so amazingly delicious! :)

Sunday, March 20, 2011

365 ~ 78 ~ Herbs in Macro III

Mexican Tarragon

Also called: Mexican marigoldSpanish tarragon, or Texas tarragon.  Commonly used as a substitute for tarragon. The leaves have a tarragon-like flavor, with hints of anise (or a licorice type flavor).  In late summer or early fall, the plant bears large clusters of golden yellow florets.
Interesting note:  In one study, methanolic extract from the flower inhibited growth of Staphylococcus aureus, E. coli, and Candida albicans cultures—an effect that was enhanced with exposure to ultraviolet light. The roots, stems, and leaves also had the same effect when irradiated with UV light.... not quite sure if that means we should eat it and then go lay in the sun, or what??? lol

I use this herb in a soup I created that my husband just LOVES.... I call it... Kathy's Kickin' Chicken Soup.

Saturday, March 19, 2011

365 ~ 77 ~ Herbs in Macro II


A popular herb in Mediterranean cooking, used both fresh and dried.  The leaves have a very strong scent and a slightly bitter taste, complimenting many foods.  

Intersting note:  Rosemary is extremely high in iron, calcium, and Vitamin B6.  Rosemary extract has been shown to improve the shelf life and heat stability of omega-3 rich oils, which are prone to going rancid.

Here are some ways to use Rosemary...for more, just go to The Wooden Spoon, and type Rosemary into the search box.

Friday, March 18, 2011

365 ~ 76 ~ Herbs in Macro I


Oregano is a very popular cooking herb, often more flavorful when it's leaves are dried and crushed.  It is a staple in Italian/American cuisine, but is also used in Turkish, Greek and Latin foods as well as many others. 

Interesting note:  It became popular in the US when World War II soldiers brought it back with them, calling it the “pizza herb”.  Not only used for pizza, in Southern Italy, it has long been with roasted, fried or grilled vegetables, meat and fish. Oregano combines well with spicy foods, which are popular in southern Italy.  It is less commonly used in the north of the country, where marjoram tends to replace it.


Here are some recipes from my cooking blog that call for Oregano...for more, just go to The Wooden Spoon, and type Oregano in to the search box.

Thursday, March 17, 2011

365 ~ 75 ~ Fondant Preggo

I can't believe I forgot to post this.  I had teased you a few weeks back as I was preparing to make a pregnant woman out of fondant for a friends baby shower.  I promised to show off the final product...well, here she is!

If you click on the link below the photo, you can see the whole photo album and how I made her, etc...

Wednesday, March 16, 2011

35 ~ 74 ~ Cupcake

I was recently asked to make some cupcakes for a baby shower.  I loved that they wanted Chocolate on chocolate!  My kind of shower!!!

Tuesday, March 15, 2011

365 ~ 73 ~ Spring V

This Bouganivilla (Bow-gan-vee-ya) has such a beautiful shocking bright pink color and it has grown into a small tree along my back fence.  Just recently all the Bouganvillas in this are have bloomed out heavily, it's quite a show.

Monday, March 14, 2011

365 ~ 72 ~ Spring IV

Almost muffins.... :)  I can't wait!  This is my first time growing blueberries...I'm looking forward to fresh berries in  my oatmeal and popping inside of warm muffins...oh YUM!

Saturday, March 12, 2011

365 ~ 71 ~ Spring III

Green cabbage sits next to a set of purple cabbage..the tiny little heads are just beginning to form...hope  they hurry, the heat is coming!!

Thursday, March 10, 2011

Wednesday, March 9, 2011

365 ~ 68 ~ Wing... or is it?

This airplane was in a hanger where they do "builds"...this is where a wing gets attached to the plane...doesn't look too safe to me, but hey...I'm no engineer! LOL

Last entry from the Valkaria Airshow

Tuesday, March 8, 2011

Monday, March 7, 2011

365 ~ 66 ~ Dreamin'

My husband deserves this car... I would totally buy it for him if I could... :)

Valkaria Airshow

Sunday, March 6, 2011

365 ~ 65 ~ Don't-nut

Just sayin'... if you only knew how much grease and sugar this wouldn't even think about it! LOL

I don't eat donuts, they don't really appeal to me that much....except for those powdered ones with the frothy chocolate filling...oh, yum! ... and jelly filled, those are pretty tasty too....oh, and, um, I do like glazed donuts I guess.... you know,... is an apple fritter a donut?  'Cause those are pretty good too... do you see why I don't eat donuts?  LOL

Valkaria Airshow

Saturday, March 5, 2011

365 ~ 64 ~ Balloon Pilot

He was just setting up his display as I was passing by...was going to take a candid shot without him looking, but apparently he's not camera shy. :)

Valkaria Airshow

Friday, March 4, 2011

365 ~ 63 ~ Trash

They had people checking the trash cans on the opposite side of the blacktop area...they were empty.  For some reason they didn't seem to think checking the cans by the food tent was important????

Valkaria Airshow

Thursday, March 3, 2011

365 ~ 62 ~ Sweetness

These look really yummy....

Valkaria Airshow

Wednesday, March 2, 2011

365 ~ 61 ~ Something???

I really don't have any idea what this "food" was...but plenty of people were stuffing them into their mouths...ewwwwww....

Valkaria Airshow

Tuesday, March 1, 2011

365 ~ 60 ~ Cotton Candy

The sweet stuff - Cotton Candy and Kettle Corn...

Valkaria Airshow