I don’t know about y’all, but I think we’re all getting a little stir-crazy. The Pandemic has been tough on all of us and, unfortunately, it’s not quite over with yet. Although, I am very excited to announce I got my first vaccine dose this week. While I sat post shot, I day dreamed of all of the things I’ve been longing to do. Most of which consist of having a glass of wine on a patio and… traveling.
I wasn’t exactly a jet-setter before the Pandemic, but not having the ability to hop on a plane when I want sure does make the itch to travel a little itchier. I’ve always wanted to go to Italy. I’m hoping in the next few years that could be a possibility, but until then stitching up some destination pillows is the best I can do.
For those of you that can think back to what feels like 500 years ago to November, I hosted a little custom order sale. Well, I sure had a lot of pillows to stitch over the holidays. Some of which I cannot share due to personal information being stitched on them, but this little, lovely London piece came out great. Simple, sleek, and looks great on a plush leather couch.
Again, while I won’t be able to travel anytime soon, stitching in my free time allows me an escape. One I’m very grateful for. I hope you are doing well, staying in good health, and taking time to take care of your mental health.
I always love hearing what kind of produce folks need recipes for. My latest request was for a fennel recipe. Depending on where you’re located, fennel is a completely underutilized winter/spring vegetable. This celery like bulb is crisp, slightly sweet, and tastes of anise. Here is a quick, simple, and light recipe for roasted fennel and tomatoes. It makes a great side dish or you can serve it tossed with a pasta.
Roasted Fennel & Tomatoes
3 tablespoons olive oil
3 cloves of garlic, minced
1 pint cherry tomatoes, halved
1 bulb fennel & stems, halved & sliced
1/2 an onion, sliced
1 teaspoon dried oregano
Salt & Pepper to taste
Grated parmesan (optional)
Preheat oven to 425 degrees.
In a roasting pan or baking sheet, toss the onion, garlic, fennel, and tomatoes with the olive oil, oregano, salt, and pepper.
Place pan in oven and roast for roughly 45 minutes or until tomato edges start to brown. Make sure to stir every 20 minutes.
Remove from oven. Top with freshly grated parmesan and serve.
Notes: When chopping the fennel, use some of the feathery fronds, you don’t have to use all of them. You can add a little red pepper flakes if you’d like some kick. I highly recommend adding a little freshly grated parmesan at the end.
If you are interested in putting in a recipe request, let me know! Shoot me a message through the contact form or comment below!
I’ve been quiet on the blog the last month, my apologies. If you have time, I have a lot to share. Take a break, grab a cup of tea and let’s catch up….
Spring is here. There is something magical that happens amongst the flora and fauna as warmer weather begins to creep in. It’s a time of rebirth and growth. I feel as both my personal and professional life are experiencing this same seasonal change as well.
As may or may not know or noticed, I came home to Massachusetts over the Christmas holiday and have been helping family and friends with farms, recovery from surgeries, etc. Life has a funny way of working sometimes and as many of us know, it can certainly be unexpected. Without going into too much detail, I have decided to stay in Massachusetts to continue to help my father on his farm as well as take up a new position at Paisley’s Farmstand and Greenhouse.
Paisley’s & I
I spent my high school years living around the corner and down the way from Paisley’s Farm. I began working there sometime between my junior and senior year of high school and quickly acquired the nickname, “Field Hoe” as I spent a majority of my time in the fields picking produce fresh for the farm stand. I potted plants, worked the farm stand, and so much more. It’s been years, but I still have held the job as one of my favorites. It’s been my dream to own my own farm someday, hopefully sooner rather than later, but I’m excited to be back learning everything I can to prepare me for my own operation.
made by laura lee
What does taking a full-time job mean for made by laura lee? Honestly, not much will change! Perhaps the access to wonderful fresh produce for recipes and canning, the endless inspiration for the blog, and running the business out of Massachusetts. In my mind, these are all good things. I feel like when good things happen, they snowball and I am excited to announce that WickedLocal.com, a Massachusetts publication, interviewed me about the news and the business. Make sure to check it out and give it a share. Please.
There have been a lot of sudden changes this year. Moving, new job, new plans & permits for made by laura lee, etc. It’s exciting but in the midst of it all, I unexpectedly lost a dear, dear friend last week. I’ve been working through my grief and am slowly coming to peace with the loss. Of course, there are still moments of collapsing into an ugly-face crying puddle, but as I planted thousands of geraniums last week it gave me time to reflect and realize the beauty in life, loss, and love. Geraniums symbolize so many different things, depending on the color. Overall, they represent love, friendship, happiness, and positivity. All feelings I’ve been meditating on as I plant each one in remembrance of my first love and best friend.
With that I leave you with nothing but love and appreciation. Remember to tell the ones you love that you love them. Live each day with kindness. Take pleasure in the little things. Most importantly, make sure that you are living the life you want to lead.
With Galentine’s and Valentine’s Day this weekend, I thought I’d pay another tribute to the Hallmark Holiday’s with a recipe in addition to last week’s blog! Nothing says Valentine’s Day like fresh strawberries. While I admit I’m in now way a baker*, I thought an easy and delicious treat was in order. This is great for brunch or dessert!
For ease of following this recipe, please know you’ll be making the strawberry balsamic topping first, then while baking the pastry shells you’ll create the whipped goat cheese.
Preheat oven to 425 degrees.
Place strawberries in a small sauce pan and bring to a boil. Stirring regularly.
Once bubbling, add honey and balsamic.
Reduce to medium heat and simmer for 15 minutes.
Transfer to cool container.
Place strawberry mix in the fridge to cool while prepping other elements of the dish.
Next place pastry shells on a nonstick pan and put in oven. Bake for 15 minutes or until golden brown. (The package says 18 minutes, but that was too long with my oven.)
While pastry shells are baking, in a bowl vigorously mix goat cheese, agave, and milk. Set aside.
After removing pastry shells from the oven, allow to cool for a moment before plating.
Remove the tops from the center of the shell and add goat cheese mixture.
After top with two to three large spoonfuls of strawberry balsamic topping and serve!
Notes: You can use the honey and agave interchangeably or just use one for the entire dish. I, myself, prefer agave, but use whatever you have and it will still be delightful. For the whipped goat cheese, you can use any kind of milk. I’ve tested this with both almond and regular milk, neither will disappoint.
Disclaimer: I am not a baker. I have said it before and I’ll say it again, so please do not judge that I use pre-made pastry shells instead of making them from scratch! It won’t change that these are yummy and easy.
That time of year when celebration of friendship and love is about to fall upon us… I’ve been busy in preparation, or maybe just shoveling snow. It depends on the day, I suppose. Either way, I wanted to stitch up something special for the occasion. The standard “I love you” seemed a little textbook after the 2020 and rocky start to 2021 that we all experienced. I thought something a little more meaningful was in order.
“You are loved.” I think with the inability to see close friends and family over the last year due to this pandemic has made being able to share love increasingly difficult. Perhaps, I just needed to meditate on the words themselves. Maybe you know someone that does too? No matter what you are experiencing this season, please know that you are loved.
This “You Are Loved” Hoop is now listed in the shop and available for purchase. Thank you for your continued support. I’m grateful for all the blog love and readership over the years.
I’ve been wanting Southeast Asian flavors lately without the heaviness of a curry or saltiness of stir-fry. I cooked up this unique combo of earthy beets, tangy tamarind, spicy chiles, and the sweetness of crème fraîche. You can make this as an appetizer, snack, or on a bed of greens for a decadent salad.
Tamarind Beets with Lime Crème Fraîche
5-6 small beets, boiled, peeled, and diced
1 Tbsp butter or cooking oil
1 teaspoon fresh ginger, minced
1/4 teaspoon of cardamom powder
1/4 teaspoon of coriander powder
1 1/2 tablespoons tamarind paste or sauce
1 hot pepper, diced (I used a Serrano)
1/4 cup crème fraîche
Chili powder or cayenne (just a pinch)
Zest of one lime
Juice of half a lime
Salt to taste
Cilantro and green onion for garnish, optional
In a sauté pan, heat butter.
When melted add ginger, spices, and hot pepper.
Once ingredients have blended and spices begin to smell aromatic and ginger caramelizes, add beets.
Add tamarind to beet mixture and coat thoroughly.
In small bowl, add crème fraîche, chili powder, lime zest, and juice.
Serve with cilantro and green onion garnish.
Deep beets and enjoy!
Note: I highly recommend boiling the beets the day before, cooling over night for the easiest way to peel them. The skins will pop right off. Also, if you don’t like spicy food, hold back on the pepper. I thoroughly enjoy spicy food. I admit, the last time I tested this recipe the pepper was so hot, I had to add a touch of agave to the crème fraîche.
Are you expecting a farm to table like post listing all the veggies that are in season during the month of January? Well, while this isn’t exactly what this post is, I’m certainly playing off of it though. As you know, I love vegetables. I love growing them, cooking with them, and most definitely, eating them!
As part of my goal for 2021, I wanted to have my embroidery reflect my love of produce and my embroidery skills. With that being said, here are the first of many new mini veggie hoops I will be introducing to the shop. First to be released are beets and broccoli!
And, yes… beets and broccoli are in season this month. I will be releasing new vegetable embroidery as the veggies are in season. Next on the list are radishes and kale. A little bit more about these is that they are three inch hoops, which are on the smaller than I typically do, but I wanted to allow for focus on the intricacy of stitching while keeping the cost down. Visit the shop and fill up your cart with beets, broccoli, and an “Eat Your Veggies” Towel.
Is there a fruit or veggie that you’d like to have an embroidery hoop of? Let me know and I’ll get stitching!
I think every time a new year begins we reevaluate our habits, particularly when it comes to food. I, of course, am no different. If you’re looking for a quick and healthy addition to your salad repertoire here is a great and easy recipe for you to try.
Combine all ingredients in a large mixing bowl.Take time to massage, yes, massage, the kale with the dressing ingredients.
Kale can be tough, which is why I like it.It doesn’t get soggy like spring mix or baby spinach.Massaging the kale softens it a bit yet you still get that fabulous crunch.If you like sardines, you can definitely add them for a little saltiness.Grilled chicken is great with this too!Obviously, if the thought of vegan mayonnaise makes you weary, go ahead and use the real stuff!
Well, in all honesty, I had this blog post written a couple of days ago but got completely distracted by the news. That being said, Happy New Year! I know it’s been a minute since my last post, but let me tell you! I have been stitching away since Black Friday. Thank you to everyone that put in custom orders and helped a humble little maker like me make it through the holiday season. I’ve been able to spend the first few days of 2021 resting and planning for this year, no matter what it brings!
I thought I’d start this year off a little differently… with a sale! I am doing yet another special on custom embroidery orders since the Black Friday Sale was such a hit! So, any custom embroidery order deposit that is made in the month of January will receive 10% off of their final purchase.
Here are some examples of past work. Let’s get creative whether you want a wall piece, apron, towel, handmade pillow, or something else… I’m ready to design and create.
How It Works
Start thinking about your custom order whether it’s a towel, wall art, pillow, etc.
Here we are…Thanksgiving week! I’ve got my to-do list of cooking tasks ready to go and I cannot wait for the feasting, relaxing, and pecan pie. I’ve been making a point to reflect on all of the things I’m thankful for this year, despite the nuttiness of 2020.
I’m incredibly grateful for all of you that continue to read my blog, like my social media posts, and continue to support my small business. To show my gratitude, I’m hosting a Black Friday Special that is running all week long. All those that place a custom embroidery order this week will receive 15% off of their final purchase.
I’ve never hosted a special like this! It’s exciting! Check out some examples of custom work I’ve done in the past and read on for more details!
How It Works
Start thinking about your custom order whether it’s a towel, wall art, pillow, etc.