Gypsy Child

Fall has arrived, it’s time to make a pumpkin blossom sandwich.
The pumpkin blossoms can be picked early in the morning, before 9am.

Take out stamen, soak in Tupperware of water, just enough to cover.

When ready to fry them up just dip them in flour and fry in small amount of oil.

Once crisp, put on piece of soft bread (soft oatmeal by Pepperidge Farm is my favorite), add mustard and you have a delicious sandwich.

I grew up eating these and have passed it down to my kids, they also love them..

While looking for a blossom picture I found this fun blog, http://www.mybitofearth.net

She happens to also have an article about fried blossoms. I love it! We fry ours flat verses hers look like they were picked closed. They also look yummy.

Kokopelli magik

I really am not good at consistency. Not much in my life is consistant. If I had to name them, I could, on a very small list.

• Breathing
• Getting older
• Being a mother
• Eating and drinking something

That’s it. I never eat at the same time, I never wake up at the same time or walk the dog at the same time. I could go on and on but I would definitely bore you and me, klunk……………………….zzzzzzzzzzz. (The klunk was my head hitting the keyboard).

I was going to cook something everyday last week and post it. That never happened so let’s see if I can do it once a week.

Here’s my world famous Banana Bread. I took top trophy-I believe they call it first place- at the “IN MY HEAD” competition in La La Land.      side note, I really did live in a subdivision named La La Land. It was in the valley in St. John.

Banana Bread

• 1/2 c butter
• 1 c sugar(tubano)
• 2 eggs
• 3 lg banana’s (very ripe)
• 2T applesauce (optional)
• 2c whole wheat pastry flour
• 1 tsp baking soda
• 1tsp salt
• 1/2 c chopped nuts
• 1/2 c fine chopped dates

Cream butter and sugar. Mix eggs and mash banana. Mix dry ingredients and add to wet.  Bake 1 hour at 350 degrees in greased bunt pan

Hope you all enjoy this as much as we are right now, YUM.   It really is nice to eat something fresh made and not made in a factory……..who knows when?

Mothering instinct

This must be food week.

This is the second day in a row I felt a need to take a picture of something I made.

I hereby dedicate this week to food.

oatmeal cookie

Ok, I did it again.

Yes I cooked. Well kinda.

I baked.

 Cooking feeds the body while baking nourishes the soul.

This type of psychology is why I will never loose even one pound.

I do ease my conscious by making it so it doesn’t totally clog the intestines.

Yum, that sounds food-ishly delicious. 

But seriously, there are little things you can tweak on a recipe that won’t do too much damage. I never buy white flour; I only buy whole-wheat pastry flour. Let me stress the pastry part because it is not as dense and heavy as whole wheat. I do not buy white sugar. I only buy crystallized brown sugar, it takes a little longer to dissolve in tea but the wait is worth not ingesting white poison. (Hey, that was harsh) Brown sugar has trace minerals from the cane. I never use margarine, as it is partially hydrogenated oil, Yuk. Smart butter or organic butter is best.

Here’s a healthier version of an oatmeal cookie.

• 1c (2 sticks) butter, softened
• 1-1/4c brown sugar-not the white kind with caramel coloring added to it
• 2 eggs-free range, no antibiotic
• 1-teaspoon vanilla
• 1-1/2 c ww pastry flour
• 1-teaspoon baking soda
• 1-teaspoon cinnamon
• ½ teaspoon salt
• 3 c old fashion oats-the kind that takes 5 min to cook but don’t cook
• 1 c organic raisins

Heat oven to 350 degrees              bake about 13-16 min (golden brown)

Beat together butter and sugar until creamy.

Add eggs and vanilla; beat well

Add combined flour, baking soda, cinnamon and salt; mix well

Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

I replaced about ¼ c oatmeal with flax meal to increase the fiber, lignans (antioxidants) and omega-3.

yummy whole grain oatmeal cookie

“I’m so hungry, who’s going to make me lunch, oh yeah…me, who else?”

These are my thoughts as I’m riding my bike for exercise to get rid of the middle age roll.

Did I just say roll?

I meant rollssssssss.

So what did a good mother like me make?

A Stroller.

A what?

You call it a veggie wrap, I call it a Stroller. This is the name I know it as from the days when Luscious Licks was alive and well in St John. The owner, Bonnie Corbeil, turned the whole island into Stroller freaks. 

Here’s my version, today anyway.

• Flour tortilla shell.
• Humus-spread about ¼” across two-thirds of shell
• Shredded cheese, any kind you like
• Shredded carrots, lots then more
• Sprouts-of course I made my own…no really (I have way too much time on my hands)
• Optional: anything that fits (suggestions, red peppers, scallions)
• Fold in thirds and most important……….EAT!!!

stroller