Tag: texas

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

Well, I’ve admittedly been a little quiet here on the blog front.  My apologies.  I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold.  I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.

Note: I made and handled this batch prior to being sick.

This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.

Turmeric Carrot Kraut

  • 1 head of green cabbage, cored & thinly sliced
  • 2 pounds of carrots, shredded
  • 4-6 pieces of turmeric roughly 2-3 inches long, grated
  • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded carrots and turmeric making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

It is that time again!  Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts.  I’m so grateful.  I’m thoroughly enjoying the recipe experimentation.  More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!

This recipe was totally made up. I’m definitely loving it.  Earthy and sweet, with a little bit of bite from all the ginger.

IMG_3231The Purple Darling

        • 2 heads of purple cabbage, cored & thinly sliced
        • 4 medium sized beets, shredded
        • 2 pieces of ginger roughly 2-3 inches long, grated
        • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded beets and ginger making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

Embroidery, Updates

Embroidery Festivities

lauraleeimhoff

I realized it’s been some time since I’ve posted anything from the Embroidery Department.  I didn’t want you think I had been neglecting it, as that certainly has not been the case.  In fact, I’ve been quite busy in preparation for the Annual Starving Artist Fair in San Antonio hosted by the Little Church of La Villita.

I start preparing for this two-day event the first of the year.  I have restocked my inventory of “I Heart Texas” Towels from the Christmas rush (thanks to the Austin 360 article) I am beginning to stock “Yellow Rose of Texas” Towels as well.  This year, I am excited to announce a new design of “Our Lady Guadalupe.” I’m envisioning this towel will come to life with vibrant colors.

It’s funny… I don’t think the majority of people realize all the work that goes into just one towel. People only think about the time it takes to stitch the design, which can sometimes take hours on its’ own.  I wash and dry all my towels before I embroider them, then there is time to create the patterns, transfer the design to the towel, stitching them, then washing, drying, and ironing again… It takes hours, even days to make just one towel. That is why hand embroidery is considered a lost art.

I, on the other hand, thoroughly enjoy the time it takes to produce one of these works of art.  Enjoyment through every stitch.  I will have the “Our Lady of Guadalupe” will be in the shop soon! Keep a look out… of course, I’ll probably post a blog when she’s ready.

DIY, Food, Recipes

Roasted Red Carrots & Onions

lauraleeimhoff

Ok, so my last post was “I’m not doing any resolutions this year” but that doesn’t mean I’m not eating healthy over here! I thought it was time to share a delightful, healthy, and easy recipe for you to try this New Year. I will keep my intro short as I am coming to find, reading a thesis in order to get to a recipe is…. Annoying! 

Roasted Red Carrots & Onions

  • 1 bunch JBG red carrots, cut lengthwise 
  • 1 red onion, sliced 
  • 1 tablespoon of oil (I use avocado oil, but olive oil works)
  • 3 tablespoons balsamic vinegar (2 to roast, 1 after)
  • Salt pepper to taste
  • 2 tablespoons JBG parsley, minced
  • Pomegranate seeds for garnish, optional
  1. Preheat oven at 425ºF
  2. Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
  3. Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through 
  4. Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
  5. Garnish with parsley and pomegranate seeds
  6. Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar.  It makes all the difference in the world as far as flavor. 

If you want to try more delicious recipes, go ahead and check out my cookbook! 

Garden, Story

Spring Is On Its Way

lauraleeimhoff

Spring in Texas has its ups and downs.  This year has proven to be no exception.  With 90 degree weather this past Friday to 32 degrees two nights later, there is really no way to know what to expect.  I don’t envy the weatherman’s job right about now, I’m sure he’s receiving hate mail.

The animals are all feisty with the cold weather and the poor plants don’t know what to do.  Every time the sun comes out, they jump at the chance to bloom, only to retreat the following day.  I, myself, am getting a little cabin fever.  While I love a roaring fire in our living room, I’m itching to plant seeds, prep space for the chickens, and work in my wood shop. 

In the Northeast, there were always sure-fire signs that Spring was really on the way.  While Groundhog Day was always a charming notion, however unreliable, my Father always said when the crocus and iris are in bloom, Spring is just around the corner.  

You can imagine my excitement and, admittedly, an overwhelming sense of relief to see the white iris blossoming outside our little farmhouse this past weekend.  Not only a white flag from Winter, but the solid green light and invitation from Spring to finally start prepping the beds for planting.  

Happy Spring, ya’ll!  She’s just about here!

Food, Recipes

Something Sweet in the New

lauraleeimhoff

I am one of those people that if I am not learning something new on a regular basis I begin to feel stagnant.  I feel stuck.  I then become frustrated.  Usually, I don’t pay attention to the nagging in the back of my mind until it’s too late.  The last few weeks I have been overwhelmed with lengthy to do lists, custom orders, and planning some big life changes (more to come soon).  As I was rushing around yesterday, I had a iCalendar notification for an ice cream class that I had signed up for a month ago.  Signing up for this event had completely escaped me.  What a treat, an ice cream class in August! Well done! Thanks, past Me!

The co-owners of Lick Ice Cream partnered with Sustainable Food Center to host this class.  What a great opportunity for such a great cause, for more on that click here. There was a demo and then we broke off into groups to create our own fig inspired ice cream!  We were given a base, chocolate sauce, fig jam, and neufshatel (fancy cream cheese).  I, clearly, fell into the right group when the decision that all of the ingredients would have to be used!  We went with a chocolate and neufshatel base, with fig & chocolate swirls.  Heaven!  Due to the smokiness of the figs this year, it tasted like toasted marshmallow.  As a serious s’mores fan, I was completely blissed out.  In fact, I would have taken a picture of our batch, but…. we ate it all.

Who knew making ice cream was so easy.  I was always under the impression it was much more difficult.  I’m looking forward to testing out new recipes and maybe, potentially, incorporating some recipes into the upcoming cookbook!

Thanks Lick and SFC for a great learning opportunity!

Embroidery, furniture

Spring is in Full Bloom

lauraleeimhoff

With Spring comes glorious blue skies, the occasional rainstorms, blossoming flowers, bustling farmers markets, and of course, allergies, like woah.  I’ve spent the last few days laid up in bed wishing I had the slightest urge to, at the very least, to work on some embroidery, but with a few attempts, I found it not possible.  I’m starting to come around thanks to truckloads of Zyrtec.

Ok, now that my “wah” fest is over, I wanted to share some new items that I’ve completed since the last blog post.  Most have been shared on instagram, but I’ve got a few that haven’t been yet. I’ve got new Easter themed embroidered wall art that I’m particularly pumped about.  I haven’t done anything for Easter since my Grandmother passed away.  She always had these gorgeous Easter baskets for us, we had egg hunts, and dying eggs!  I guess I have been feeling slightly reminiscent.  Below that, I’ve got a new veggie embroidered towel, a refinished chair, and my personal favorite, “I will resist.” wall art.

Stay crafty, ya’ll!

DIY, Mixed Media, Uncategorized

Austin’s Got Talent Part 1

lauraleeimhoff

It’s true.  Although, it’s not like I need to be the one to tell ya’ll that.  I think a more specific statement that I am trying to make is… “Daaaaaamn, my friends are bad ass.”

Let me back up just a little bit.  This past Friday, I met with my friend, Lisa.  This girl takes the cake on just about everything: musician, networking, event planning, starting up her own venue, kicking off a new publication, and pedi-cabbing, just to name a few.  After forty minutes of shooting the shit (as they say) we can put together an event with a side of fundraising in less than twenty minutes.  (link is here) Feeling motivated from our pow-wow and my overwhelmingly successful craft fair on Saturday, I have been determined to continue with my own bad-assery.  In fact, I am taking on a lot this week as I am excited to say that I have to restock my entire inventory before my next event, which brings me to….. details on that.

I will be one of the many female vendors participating in the Hysteria ‘Zine Release Party. What is Hysteria ‘Zine?  Well, let me explain.  Lisa, the rad friend I was telling you about, she has put together a publication, or in this case ‘zine, to provide a safe platform to present stories, art, articles, etc from a female perspective. The release party is going to be a huge event!  Woman supporting one another, coming together to express themselves, their views, and share their work.  Seriously, I can’t wait… but for now I’ll have to because I have to get back to crafting for the event!

I hope to see you there!

 

12 Day of Crafting, Canning, Food, Uncategorized

When Life Gives You Oranges

lauraleeimhoff

FullSizeRenderWhen I first started experimenting with canning I asked everyone what there favorite jam or jelly was.  The people pleaser inside of me was eager to make an impression.  Naturally, I asked my mother. She was quick to let me know that her favorite flavor out of a jar was lemon curd.  I was quick to learn that it is one of mine too.

Being in Texas we have the luxury of having some really great organic citrus grown in our backyard in McAllen, TX.  G&S Grove, check them out. (Seriously, the best grapefruit I’ve ever had.) So why does delicious curd have to stop with lemons?

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I heard through the grapefruit vine that a friend liked grapefruit curd, viola, it appeared!  I had done a blend of grapefruit and orange, which was delightful! This holiday season, I will be introducing straight up orange curd! Yes, I certainly tried my darn-dest not to eat it all before canning it up!

I will have these little babies available at the Holiday Handmade Show at OPA! this Saturday!  See you there!

12 Day of Crafting, Embroidery

How Bazaar, How Bazaar

lauraleeimhoff

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Today the sun is shining and here I am,  I’ve slept in and missed most of the day (in my defense, I was completely unable to sleep last night). My plan today was to have an admin day updating profiles, blog pages, Etsy shop, and email list.  Not exactly what I want to be doing when the sun has come out in what seems like the first time in weeks!

While I may make a post to my blog during what remaining daylight there is, the rest of my computer work will have to wait until this evening. If you need me you can find me outside, with tea towels, embroidery floss, and a very large ice coffee soaking up all the Vitamin D I can.  I just hope amongst hopes that the weather remains to stay nice during the madness of SXSW and next Saturdays Blue Bonnet Bazaar !

That’s right!  I’ll be partaking in the second Bluebonnet Bazaar.  While I won’t be feverishly blogging in the spirit of “12 Days of Crafting” like in December, I will be featuring an item or two before the event. So please, stay tuned, check in, etc. etc. etc.

Featured Images:

Above: set of 4 hand embroidered floral napkins

Below: Set of 6 hand embroidered floral napkins on vintage linens

 

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