I'd love it if you'd vote for my design at Spoonflower

I haven't entered a competition over at Spoonflower for quite some time - it's not that I haven't wanted to but none of the recent competition subjects have intrigued me or been appropriate for my style. So I was glad when they announced a competition for "Farmers Market" because my "Created by Mother Nature" fabric was designed to celebrate the wondrous bounty of Mother Nature and the hard work of your local farmer, and by default the amazing Farmers Market that dot this land and supply us with all their wonderful fruit and veg.

Please click HERE to go to the voting page - you do have to go through the 19 pages, you can only vote once per computer and I can't tell you which page my design is on as they have a shuffle programme so it's different for each new person to the site.

MANY THANKS in advance for your vote, I really appreciate it!!

This design, which was originally created in watercolour on paper, is also available on many different items, including those seen below, in my CafePress shop HERE

Surely you'll need this apron when you are cooking all your local fresh veggies!

...and you'll need this tote to tote all your fruit and veg homewards!

...and you'll need this 't' whilst your shopping at the Farmers Market to declare to the farmers how much you appreciate their work

...and you'll need this iPad case for when you're looking up recipes for all the fruit and veg you've acquired

 Large art posters and other sundry, wondrous items adorned with this design are also available at my Society6 shop HERE

Thanks so much for voting and off to the Farmers Market with you - it is the weekend!!

Vote HERE please :)

Happy Earth Day 2012!

Happy Earth Day one and all!!

Here are links to some organizations I think are doing a wonderful job to help our lovely planet. Who would you add to this list?

SLOW FOOD

EARTH HOUR

MAINE ORGANIC FARMERS and GARDENERS ASSOCIATION

PRINCE CHARLES - yes he's been an avid environmentalist since the early 70's - this link is to just one of his projects.

Earth Day is coming...April 22nd 2010

...not just for Earth Day but all year round...maybe refill your non-disposable water bottle instead of buying new plastic ones?

Celebrate Mother Nature...she does a lot of good work, along with the help of our hardworking farmers. I am donating some of the profits from this design to Maine Farmland Trust whose HQ is on Main Street in Lovely Belfast, Maine

You can buy this organic 't' and the SIGG water bottle above from my print-on-demand (no inventory wastage there!!) online Cafe Press Store

Bilberries, blaeberries, whortleberries, whinberries, whimberries, fraughns, hurts, hurtleberries or wild BLUEBERRIES!!! Blueberry Curd and a Pavlova...

In North America they are called wild blueberries, in England and Ireland they can be called by any of the title names....whinberries, whimberries, whortleberries, blaeberries, fraughns, hurts, hurtleberries or the most popular, bilberry. Traditionally in Ireland the Sunday nearest to the first of August is 'Fraughn Sunday' when the wild blueberry is celebrated, this year that would have been last Sunday July 26th but things are behind here in Maine where the weather has been overcast and rainy forEVER and that has held up the harvest. Nevertheless some blueberries came into the Belfast Coop in the last couple of days and I couldn't resist buying them and making a little something for James and myself!!

Above is a watercolour painting I did for a Maine company a few years ago celebrating the wild blueberry...it took me a LONG time to paint because capturing the bloom was quite the challenge and there's a lot of blueberries there!!

Here are the ingredients...Maine wild blueberries, organic cane sugar, local eggs from happy chickens, flaked almonds that have been toasted for that divine extra flavour, a little lemon juice for complementary tang and delicious salty butter...organic cream adds more lusciousness!!

...and here are the egg whites whipped to a glossy, marshmallow perfection before being baked into crispy, chewy heavenly meringues...reminds me of making nougat, which I did once and it nearly killed me with the amount of whipping.....which I do all by hand because I am a baking purist fool!!.......plus I have this bogus idea that if you burn all the calories you can whipping and beating by hand it may somewhat ameliorate the amount of calories you consume in the dessert...great idea right????

The final result of my wild blueberry endeavour...a meringue nest with blueberry lemon curd and whipped cream sprinkled with blueberries and toasted almonds...would you like the recipe??

THE RECIPE for my PAVLOVA PALAVER

MERINGUE:

4 egg whites at room temperature

6 ozs white sugar...fine if possible

1 teaspoon of cornflour

1 teaspoon of vinegar

1 teaspoon of vanilla extract

1. Whip the egg whites 'til stiff

2. Add sugar 2 tablespoons at a time and whip, whip, whip until all the sugar has been added and the result is glossy and dense and divine as the picture above.

3. Pile dollops of meringue onto parchment and spread out into rough and rustic rounds then pipe the meringue in stars around the edge of the 'circles' so as to form a little well in the centre for the blueberry curd to nestle.

4. Mix cornflour, vinegar and vanilla together in a small bowl and then gently fold into the egg whites

5. Bake in a 250F oven for about an hour then turn oven off and leave meringues in there to cool...I started making the meringues on a blissful sunny day with a slight breeze and by the time I was finished the fog had moved in and the damp arrived so my meringues are, ONCE AGAIN, not perfect...the humidity stops them from drying out as much as you want them to and it makes them get sticky really quickly when they are removed from the oven....oh well what can a girl do about Mother Nature??

BLUEBERRY CURD:

1 cup of wild blueberries

2 tablespoons of sugar

1. Put these two ingredients in a heavy bottom pan and heat gently 'til the blueberries give up their juices and pop open, allow to cool slightly before adding the yolks....

3 tablespoons lemon juice (more or less to taste...you can put this in at the end and see how much you like)

4 more tablespoons of sugar

2 egg yolks

2 ozs butter (I always use salted Amish butter that has a bright flavour)

2. Whisk together the yolks and sugar in the top of a double boiler, add the blueberry mix and heat over simmering water and stir constantly until the curd gets nice and thick, it will thicken more as it cools.

3. Allow to cool completely

ASSEMBLY: Spoon the blueberry curd into the well in the centre of the cooled meringues, add a dollop or more of lightly whipped, sweetened heavy cream and scatter artfully with flaked, toasted almonds and the odd unadorned blueberry. James christened this dessert my Pavlova Palaver!!

Happy baking in dry weather...IF you can find it!!!

Recycling my artwork!

I designed this illustration for a paper products company some few years ago and it was quite successful on paper plates, napkins and the like. Just recently I realized I could rework it with some nice hand lettering into a tribute to Mother Nature and our local farmers so here I am adding the lettering to the basic central design. All my artwork is done by hand, mostly with watercolour paints as here, I do type out the lettering on the computer first but then I trace it and put it onto the necessary curve by hand and that gives me the ability to let the lettering have a human touch in slight inconsistencies here and there in the quality of the line.

Here is little Eleanor helping me paint....she is very good at constructive criticisms!!

The final design with the lettering added...I have to say I am quite pleased with the result!!

Here is the design applied to a fitted women's t-shirt......this one is organic...

...and a cute little baby's bodysuit, this one isn't organic but I do have organic one's at my Cafe Press store along with tote bags, greetings cards, lots of different t's for men and women and children and other various and sundry gift items...please do me the honour of taking a look by clicking here. Thanks so much!!!!

A FOOL for Valentine's Day!!!

Is this a Fool or a Whim Wham...that is the question!

After reading through various books and tearsheets I realized that Fool and Whim Wham are somewhat interchangeable although Fool leans more to crushed fruit and luscious whipped cream gently folded together and Whim Wham tends towards custard, cream and crushed fruit with the excellent added addition of almond macaroons. I have to admit I swooned towards the Whim Wham but, of course, I wanted to use Fool in the title as it works so well with the whole concept of Valentine's Day!!! Tee Hee

Here is the recipe, which honestly is not at all unlike the trifle recipe below...the jelly/jello being the noteable absence.......please make in order...

MACAROONY PART:
2ozs ground almonds
2ozs fine sugar (I actually grind the sugar and almonds together in a coffee grinder to get them finer than they come from the store...the almonds don't go oily if you combine them evenly with the sugar and don't grind for too long).
2 egg whites...whisked to quite dry/stiff peaks
1 teaspoon rose water (not necessary if you can't find it but it does add a certain 'je ne c'est quoi')
Very simply gently blend all ingredients together so as not to deflate the whisked egg whites then drop in small mounds onto a greased baking sheet and cook in a slow oven ie about 275F for about 30-40 minutes until somewhat browned and 'dry'....the net result should be a very crunchy cookie/biscuit to crumble in with the Fool, allow to cool completely before you use them so they are nice and crisp.

CUSTARD/english custard/creme patisserie/pastry cream:
FINALLY, I have found a pastry cream that actually sets when cold, I tried about 3 other recipes that SAID the custard would set when cold but they didn't...this one WORKS!!!, and really well but you have to be vigilant!
INGREDIENTS:
1 cup of milk
1 teaspoon vanilla extract
1/4 cup + 1 tablespoon of sugar
1 whole egg
2 egg yolks
1 tablespoon of regular flour
1 tablespoon of cornstarch (cornflour for the Brits)
1. Combine the milk, vanilla and 1/4 cup of sugar in a pan and heat until the sugar dissolves.
2. In a bowl beat the egg and extra yolks with the remaining sugar until thick.
3. Sprinkle the flour and cornstarch into yolk mixture and beat until well mixed and smooth.
4. Beat half the hot milk into the yolk mix until combined and smooth.
5. Then pour this into the remaining hot mixture in the pan.
6. HERE IS THE VIGILANT PART, keep your eyeballs peeled and whisk moving like the clappers!!! Bring the custard to a quick boil, whisking, whisking, whisking and as soon as it thickens..., take off the heat and whisk until it starts to cool....put pan in a bowl of cold water and continue to whisk until cold...you don't have to do it non-stop, but pretty often to prevent a skin from forming....when I was little if there was a skin on the custard it made me gag,

so don't go there!!!

WHIPPED CREAM:

Preferably organic and about 12 fl. oz of such with a little added sugar to taste and perhaps a teaspoon of vanilla extract/essence

FRUITY PART:

I chose raspberries for my Fool, a package of frozen organic ones which I put into a bowl, sprinkled with sugar and let steep and macerate whilst I proceeded with the rest of the recipe.

You can do strawberries or most traditionally gooseberries if you can find them.

ASSEMBLAGE:

In a tall glass layer the whipped cream, then the custard, then the crushed fruit, then the crumbled macaroons til the glass is elegantly full....add a macaroon to the top...consume!!

DID YOU KNOW??

In Medieval Europe lovers gave one another sprigs of YARROW at the beginning of a Valentine's Day dinner which if they wilted by the end of the repast, meant the love affair was doomed, DOOMED I tell you....now where do you get yarrow at this time of the year in Maine??

(This information courtesy of Gourmet Mag Feb 2008)