Happy New Year! Ok, I’m a little late, but for me… I feel like my new year is just beginning. At the start of 2022, I boarded a plane to London to spend three magical weeks with my best friend, her husband, and her pup. Not only did I have the luxury of exploring the land of Harry Potter and the endless history of London and Oxford, but also was able to hop on over to the sensational cities of Madrid and Barcelona.
From eating octopus at the San Miguel Market in Madrid to the gastronomic pilgrimage across the pubs and shops of London, my mind, and waistline, were blown. The architecture, museums, and cathedrals that I was able to explore were just a sliver of what each city had to offer. I took hundreds of pictures, these are only a fraction of what I’ve decided to share.
The trip was nothing short of amazing. I can’t even begin to verbalize it all in a short blog post. The time away gave me a different perspective and a chance to reflect on my life. I was able to really meditate and think about the things I want to pursue and bring to each aspect of my life from my business, music, art, farming, friends, and family. I’m grateful to have had this opportunity and am looking forward to channeling the energy from this trip into this year.
All this to say, I have some exciting updates for all things made by Laura Lee from music, new items in the store, and canned good happenings! So stay tuned over these next couple of weeks as I am excited to share them with you!
The holidays are just around the corner! I’m already dreamily planning Thanksgiving dinner but to hold me over I can’t help but make things that taste like the holidays. One of which is taking advantage of seasonal produce like pears. For this recipe I used these delightful Asian pears, but you can also get away with Bosc pears or Russett apples. For a more savory version of this tart, scroll down to the notes below.
Cardamom Pear Tart
4-6 pears, pealed and sliced
2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon of ground cardamom
butter for greasing pan
puff pastry dough
Remove the pastry puff from freezer to thaw
Preheat oven to 375ºF
Roll out the pastry sheet and curl edges of dough to form 1/2 inch crust
In a saute pan on medium heat, melt butter and honey
Add pears and cardamom to honey butter mixture
Cook pears until they begin to soften, but still keep their structure. Roughly, 5 minutes
Once pears reach desired softness, layer pear slices on puff pastry
Drizzle excess honey butter mixture on top
Bake for 20-23 minutes or until crust begins to turn golden brown.
Let tart cool before cutting
Serve with whipped cream and enjoy!
Note: If you want a more savory tart, I highly recommend adding crumbles of goat cheese under the pear slices and sprinkle with sea salt.
Fall is finally here in this sleepy little New England town. The temperatures are dropping, the leaves are changing, cider and apples fill farm stands across the area, and pumpkins sit on porches glowing orange. It’s been so long since I’ve experienced a Fall in New England. It’s picturesque in every way.
Things are slowing down a tad at the farm which has been allowing me a chance to fall into a better work rhythm and get inspired. Not only do I have seasonal recipes in the works, check back next week for a pear treat, but also all things made by Laura Lee are ramping up for Christmas (get your custom orders in soon), and I’ve announced on my music pages that I will begin performing again.
Transitioning of seasons is always a time to look at the transitions we make for ourselves. For me, going back to performing again is a giant step. I feel old doubt falling away like leaves from the trees. I even launched the old music website and have been posting on the Facebook Page with updates. More importantly, I’m writing songs again. Songs that I actually like. As an artist or a musician, we’re always our own biggest critic. We expect levels of perfection that we wouldn’t ever ask of anyone else, but I’m delighted to be in a place where I’m content.
While I haven’t written that Top 20 hit about a quaint little New England town in Fall, I’m looking forward to sharing tunes with you soon.
Oh… heeeeyyy there! I know it’s been a minute since I’ve written a blog post. I’ve been running around like a crazy farmer working my tail off between growing veggies, slinging plants, making jams, and taking care of cows. I’ve been a busy girl. All while prepping for the holiday season that is rapidly approaching. (Insert exhausted emoji here.)
I’m not complaining. You know me… I live for the thrill of working, creating, playing in the dirt, and cooking up a storm in the kitchen. So much so that I have to remind myself to stop and take a minute to just breathe.
That being said, I thought maybe you could take a moment to enjoy a special moment with me. A couple weeks ago, (yes, that’s how far behind I am on website updating, blogging, and shameless self-promotion), I was featured in an amazing online publication! Handmade Seller Magazine reached out to me because they loved my blog so much! This subscription-based publication features a variety of articles from handmade sellers and their process to blogging, advertising, and plenty of other topics for the small, women-owned business. I’m just delighted to be apart of it! You can check out snippets in the link here or sneak peak down below.
I’m excited and feel like this is a pretty solid article. I hope you enjoy. I look forward to getting back on track and sharing fresh recipes with you as well as new creative creations. Thank you for your continued support!
I know with my last few posts it’s more than apparent that I’m in full swing for Spring. It started back in February for me while I planted hundreds and thousands of herbs, geraniums, and other beautiful plant babies. I’ve since added new items to the shop, got vaccinated, had three interviews and articles come out about made by laura lee, paid off my truck, and still found time to enjoy being back in New England. Sometimes the hustle and bustle can be a little exhausting, but it’s all so rewarding that I don’t really mind.
In fact, it’s amazing to look back at the little plant babies in February, versus now. Hanging baskets are now cascading from their pots, herbs are towering over their little containers waiting to be cooked with, and the geranium flowers are almost fluorescent against their backdrop of green leaves. I’m grateful each and every day to not only be playing in the dirt, but also still be able to maintain made by laura lee.
Admittedly, it’s not sunshine and rainbows all the time, because you can’t have those without a little rain. But even on those days that are overcast and overwhelming, it’s always nice to know that sun will always come back. I know I’m not the only one that gets that feeling like they’ve bitten off more than they can chew, whether you’re still working from home, homeschooling from home, waiting for work to start back up, or really whatever is going on in the midst of waiting for this damn pandemic to pass, you’ve got someone there for you. Even if you think you don’t, you do. Reach out no matter how hard. Hang in there.
We’ve all told someone to hang in there. The fact of the matter is that I tell myself that everyday. I tell my friends to hang in there often as well. We’re all hanging in there together and I made this “Hang In There” Hoop for a friend to express just that. You can share it with someone you care about as well. Let’s keep being there for one another, act with kindness and compassion, and get through this together.
You may remember my last veggie embroidery post a while back, New & In Season. Well, keeping with the theme I thought I’d share with you the latest addition to my stitched up produce wall pieces: The Radish.
Back when I first started these little pieces, I certainly didn’t think that they would be as popular as they had. The beet and broccoli pieces have been such a hit. I fully intend to keep on going with this theme and following up with a farm to table recipe to match. Stay tuned for next week’s blog on a roasted radish recipe.
As promised, I’ve got a kale wall hanging coming up next, so don’t worry!
A little bit more about these is that they are three inch hoops, which are smaller sized hoops 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 this radish hoop, 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!
Yea, so I have been a little quiet on the blog again. I have to say there has been no shortage of excitement here on my end! I’m completely in love with my latest and greatest venture of managing Paisley Farm and Greenhouses and all the excitement that that entails especially now that spring is upon us. On top of that, I’ve had the chance to sit down with Northshore Magazine for a lovely chat and interview as well as the craziness of getting ready for Mother’s Day!
That’s right, the day for celebrating Mama’s and all those Mama-like is getting closer. Of course, I’ve got the 2021 “I Love You, Mom” Towel ready to go in the shop and I’ve even got the Happy Mother’s Day Card to match. I highly recommend getting your orders in by May 1st to ensure arrival by Mother’s Day as the post office has been a little slower than normal lately. I’ve also got a few other new items listed in the shop as well, so feel free to browse and add to your cart. (wink, wink)
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!