Written by Twincitiesherbs
Some people create chaos
Some people thrive on chaos
Some people need to add to chaos
Some people worry about chaos
Some people create chaos in their minds
Some people try to alleviate chaos
Keep the Waters calm
It will get you through chaos!
Written by Twincitiesherbs.
Dandelions bring sunshine into my life …
They appear first in the spring
So I can eat their greens,
Their beautiful flowers pop up in my backyard
To show that spring is really here.
Then I get to blow their puffballs
So I can make a wish …
When I slow down
I realize
These plants have a lot to say.
What do they teach me?
Resilience
Playfullness
Courage
Not anger
Not ignorance
Not hate
If I have strong roots
I can survive!
Their resilience gives me hope …
People try to get rid of them
yet they come back even stronger.
Staying grounded could be their secret to prosper.
It brings back sweet childhood memories
Reminding me to be playful.
I like to blow on their puffballs
make a wish
and hope they will turn into something fruitful.
They show courage
So I can conquer my fears
So I can achieve my dreams.
The possibilities are endless.
Like a tiny seed traveling for miles
across the land
I have a chance to achieve something out of the ordinary.
When I am feeling
anger
ignorance
hate
The spirit of the dandelions is here to support me in my life journey.
This plant is so powerful,
What a great teacher
bringing me so much inspiration.
Resilience
Playfullness
Courage
Rice pudding was my favorite dish in elementary school. I remember when I went home, I used to tell my poor mom that the rice pudding at school was better than hers. (Yes, I still feel bad about it). All her food was fabulous but she could not make rice pudding. Then later I asked my Indian friend how to make it tasty and she said to use very little rice and lots of milk. My mom used the wrong proportions. She used 1 cup of rice to 2 cups of milk instead of 1/4 cup of rice and 4 cups of milk. It is that simple.
Kheer is the Indian version of rice pudding. It is a very simple dessert. Rice is cooked in milk and is infused with the aromatic cardamom along with the rose water and a little hint of saffron creating a rich and complex flavor. Indians also add nuts like pistachios, cashew nuts and dried fruits like raisins for texture. This is a basic, simple recipe, of course each region in India has its own version.
TIP
The recipe uses saffron. Yes, it is expensive. However, many stores will sell a cheaper alternative, safflower to the expensive saffron. Safflower will be cheaper and I think it still works pretty well.
This is a little trick I learnt from my friend so you don’t have to use too much saffron. Crumple a few strands of saffron between your index finger and thumb. Put the crumpled saffron strands in a small dish (I used a 1/4 measuring cup) with a little warm milk and work it into the milk with a small spoon for about 5 minutes until the liquid turns into a nice orange redish color. Her mom used this technique to save money because saffron is expensive in India too.
Servings: 4
Enjoy!
Photo and text by Twincitiesherbs.
Let your inner child come out! Dandelions are now growing in abundance. They have tasty, vibrant flowers and can be used in cakes. I would like to invite you to taste one! They are sweet with a little hint of bitterness. I created this cake so I can use the flowers. The cornmeal base is mixed with yoghurt, eggs and olive oil and is infused with vanilla extract. It is crunchy and sweet, a perfect dessert for a spring afternoon… when you are ready to play, make this cake.
TIP
Make sure you pick flowers that were not sprayed.
INGREDIENTS
METHODS
Enjoy!
Recipe, photo and text by Twincitiesherbs.
Written by Twincitiesherbs.
Rhythm
Patterns
Cycle
Finding nature inside us
With a relaxed, clear mind
Keep the waters calm
No matter what happens outside.
Find what you desire
Meditation
Walking in the woods
Or clearing your mind
Find the rhythms that are soothing
The patterns that are engaging
The cycles that are moving.
The opposite of calm is chaos.
Don’t let fear overwhelm you
Take charge and do something that moves you.
Keep the waters calm!
Rhythm
Patterns
Cycle
Art: Bug Art on a tree brench
Somethin’ from nothin‘ … In Spain, Migas is a word for something from nothing, a nourishing peasant breakfast made with stale bread and ham that gives a flavorful experience. I was inspired by the Mexican version of this original Spanish dish. In Mexico, this dish is also called Migas but it is served with scrambled eggs mixed with crispy crumbled corn tortilla and black beans. I had this dish at a local restaurant called Neighborhood Cafe in St Paul, MN. It was quite the culinary experience! The Mexican chef at the restaurant served it with corn pancakes. I am not sure if the pancakes are part of the Mexican tradition but I enjoyed the whole breakfast as it was prepared at the restaurant and it is now a staple in our house.
I tried to recreate this meal at home. I made corn pancakes and served them with scrambled eggs. These fluffy corn pancakes are a twist to the traditional buttermilk pancakes. The key is to use medium course corn flour. It gives a bit of crunchiness elevating the usual pancake to another level. I serve them with honey butter. I think it is a must!
You can make this whole meal at home. I made scrambled eggs with chopped green and jalapeno peppers and cheese, added black beans with Mexican spices, salsa and served it with corn chips instead of corn tortillas. I love simple foods that create something from nothing … a mouthwatering breakfast!
INGREDIENTS
METHOD
Enjoy!
Recipe, text and photo by Twincitiesherbs.
If you love coffee and desserts, you are going to love Tiramisu! It is a simple yet sophisticated Italian dessert. Like the Italians say all you need is eggs, mascarpone and lady fingers. The lady fingers are dipped in strong espresso, the mascarpone along with the eggs is infused with coffee liquor and the shredded chocolate sprinkled on the top brings all these ingredients together into a fabulous, sophisticated dessert. Wow your family, guests and they will think you are the most amazing chef …
TIPS
You will need Italian lady fingers. I believe it is a must and you can buy it fairly easily. I get them at Cost Plus. You can even find them at Whole Foods or make it yourself.
Traditionally, raw eggs are used to make tiramisu. Make sure you use fresh eggs. I get my eggs at the farmers market.
Eggs are easier to separate when cold but once they’re separated they need to be kept at room temperature.
Also, I like to put the egg whites individually into a separate smaller bowl first to make sure the egg is not addled and no yolk is mixed in. Then you can collect them in a bigger dish that is suitable for whipping the whites. Of course, the egg yolk can go into another medium sized bowl that will be used to mix egg yolks and mascarpone.
When you immerse your egg in a pot of cold water, it should lie flat on the bottom. If it goes to the top or even one side starts moving up, do not use the egg. You can only use eggs that are fresh here.
Another key ingredient is mascarpone. Yes it is expensive! … but it is an important ingredient and is worth it! So what is mascarpone anyway? It is like cream cheese but is creamier and has a higher fat content as it is obtained from cream and not from milk; cream cheese has 35% while mascarpone has 70% fat.
If you don’t have mascarpone or fresh eggs, you can still make the dessert – with a little cheating of course. My mom used to make it with vanilla pudding. Make enough vanilla pudding to cover your coffee dipped lady fingers. Just follow the instructions of the package you are using and add the shaved chocolate on the top. And add the coffee liquor too if you wish!
The recipe uses alcohol. I used coffee liquor (brand name: Kahlua). Amaretto works well too. If you don’t want to use alcohol, simply use vanilla.
Coffee gives tiramisu the distinctive, interesting flavor, so yes you will need a good strong Italian espresso. The lady fingers are dipped in the espresso so make sure you make a good strong brew. 1 1/2 cup of espresso should be enough for dipping. (If you have left overs, you can drink it or pour it on your plants). For 1 1/2 cups of water, I used 1/3 cup of coffee. If you don’t have a coffee grinder, purchase the coffee already ground. If you have an espresso machine, great! If you don’t, no worries! We have a simple Italian Moka pot (Bialetti). Also, another tip is you can get your espresso at your local coffee shop. When my daughter worked at a coffee shop, she told us that they had people buying coffee to make tiramisu.
You can use different size dishes to assemble the Tiramisu. If you want to put it all in one big dish, you can use a deeper dish that is 2 Qt in size. You can use anything even circular dishes. Sometimes I use ice cream serving dishes and make tiramisu individually. Just make sure that lady fingers are tightly laid down.
This dish is definitely a make ahead dessert. It needs to be refrigerated for at least 6 hours … but honestly, I think it tastes the best after 2 days … although that might be too long to wait … Otherwise, it should be consumed within 7 days.
INGREDIENTS
METHODS
Serve in smaller bowls.
enjoy!
Photo and text by Twincitiesherbs.
What a lovely morning!
I woke up to the birds chirping in my backyard.
Spring is here!
It is finally here after the long winter.
The chilly, fresh air is filled with new energy
I started walking around to see what was happening.
To my surprise
I saw many plants waking up after their long winter slumber.
Well hello my friends!
The Wild Geraniums and the Creeping Charlies
are still here from last fall.
Yes they are always here
but it is nice to see them again now.
The fragrant Wild Geranium
overwinters under the wet snow.
It is great when you need a potent astringent
or just want to look beautiful.
The long forgotten Creeping Charlie
is an evergreen perennial
available all year long and even under the snow.
Think of it when you need protection,
it was once was called a heal-all.
Under the pine trees,
the Hellebore flowers are peaking through the snow,
It is quite the show
but for me the true sign of spring comes
when my native plants show.
The Dandelion leaves are coming up
like every year ready to start spring.
Make a salad with its bitter leaves
to get you through spring.
The gentle Mullein rosettes
are peering through the snow
Their tender leaves are ready
to comfort you in your sorrows.
Yarrow with its finely cut leaves
just started to show.
They are here to heal your wounds
internal or external.
Motherwort like a tough mother is here
whether you like it or not.
It may clear away
your unwanted tension and energy.
Elderberry shoots are moving up and out,
ready to try to get you through troubled times.
Respect it,
As it lives in the world of fairies.
Hello all my lovely garden allies!
It was such a delight to check in with you all.
Feeling the energy of the spring
In my garden.
I am so glad you are here
I welcome you all.
-Written by Twincitiesherbs.
Cooking is good for us.
It keeps us active and relaxed,
keeping us moving ahead.
Recipes are nice
I use recipes to guide but I rely on my senses to surprise.
For me cooking happens when I am present
and feel what I am creating in the kitchen
how colors are changing, textures are transforming,
aromas created.
Listen to the pot!
It is a great teacher!
It teaches how to cook and live in the present
feeling what is happening in the kitchen.
Cook for life!
Making food everyday
Chopping onions, stirring a pot,
Listening to the sizzling sounds.
It heightens our senses
to recognize patterns
so we can create something amazing!
Make mistakes!
I make mistakes all the time.
Every mistake made me who I am today.
Don’t give up!
Don’t worry about doing something wrong
you might create something nice!
Pick a favorite dish
that you can make everyday!
Practice makes perfect
make it so it pleases your senses.
The fire of the stove is radiating warmth
creating bonds.
Bringing food and people to the table
To nourishing our body, mind and spirit
to make us whole
Cook for life!
Written by Twincitiesherbs.
A big theme for my blog is ‘Eating with the seasons’. I have been eating seasonal foods my entire life. I grew up in Hungary and the only foods we were able to eat were foods grown in Hungary. At the time, we were not able to get the exotic foods from Mediterranean countries or Africa. One exception was the bananas around Christmas time. When I moved to the United States, I tried to stay with this concept and only ate locally grown foods as much as possible.
What are seasonal foods?
Foods like fruits, vegetables and other products grown and harvested in a specific region where you live. In other-words, these are foods that are naturally available in your area.
But why eat with the seasons?
Earlier, people ate with the seasons out of necessity, there were no foods available from faraway places. They ate what they got. However, ancient traditions were also aware of the benefits of local foods. The ancient Chinese believe that eating with the seasons supported the balance between the body’s internal environment and the external world. They also believe that instead of counting calories and eating fad diets, we should be looking to our environment and see what we need to do to stay in balance. Let’s look at why local foods are important.
Elder flower drink in the spring
Taste and nutrition
One obvious benefit is that local foods taste better and have more nutrients than foods brought in from far away places. For instance, cherries are a great example in the Midwest, US. Cherries picked from a local tree in the summer are superior to any exotic fruits. When cherries are picked at peak of their ripeness, they are bursting with flavor and nutrients as opposed to bananas that were picked early so they could be sold at super markets after the long travel.
Sustainability
Another benefit is that eating with the seasons is more economical for sure. Our foods have minimal traveling if any so there is less carbon foot print. There is less traveling involved and food is cheaper. Also, another important consideration is that we can support our neighbors and local farmers. This further helps support our community.
Squashes from the farmers market are an excellent example for food sustainability. Squashes grown locally are tasty in the fall and are available in abundance … and we can support our local farmers as well.
Benefits our body
Also, foods grown in our area we live in support our body, our immune system. The energy of the food has the energy that surrounds us and helps us cope with the environmental challenges. They have the nutrients we need and can help the body ward off pathogens easier. As we move through the seasons, we face similar challenges; in other words, the plants have to deal with the same climate to make it through the year. Also, the plants get the native pollinators to pollinate their flowers.
Potatoes in the middle of the winter come to my mind for a good example. Potatoes grown locally and stored in a root cellar have everything we need in the winter. Seriously, we don’t need to get expensive vegetables from warmer places.
Summary
Eating with the seasons has been an important concept for a long time. For many, it is a way of life because there are no other foods available. However, eating seasonal foods has many benefits. The foods grown locally taste better, have the nutrients we need and can support our energies to cope with our environment. Also, they are cheaper and can support our local community as well. Honestly with all these benefits, I can’t imagine not eating the foods that grow in my back yard or I can get at the farmers market.
Text and photos by Twincitiesherbs.
Twin Cities Herbs 