Love Bluebird Winter Days

Share Button

Fresh baked Provence Herb Focaccia Bread for dinner! Ahhh..the released aroma of freshly baked bread fills my house, and warms my senses!  On these slower, cold winter days, I spend most of my day inside and I enjoy quality time on my favorite hobbies like baking rustic breads, reading, watching movies, pinning photos of our Lavender Farm on Pinterest, “eating”, and sipping lavender herbal tea!

I love to get outdoors for a brisk walk with our two dogs, Sadie and Gunther. The day I took this photo, it was such an extremely gorgeous, cold, yet Bluebird day, with few clouds in the sky. Just perfect!  The lavender plants sit dormant in the warm winter sun. Calm and peaceful is the feeling I have as I walk around our lavender farm taking in the beauty. 🙂

Today I received an order for one pound of our bulk loose lavender, for our customer making sachets out of lovely Doilies! Wonderful idea… in fact I’ve made a few similar sachets for a few of my friends. It makes a beautiful gift to give, that is handmade, personal, and given with love 🙂  <3 Maybe a great idea for next month on “Valentine’s Day” <3

Below is my favorite recipe for Focaccia Bread. A wonderful, quick flat bread with herbs, and lots of yummy flavor!

Provence Herb Focaccia

For the dough:

2 teaspoon instant yeast
1 1/2 cup white unbleached flour
1 cup whole wheat flour
1/4 cup oatmeal or ground flax seed
1 teaspoon sea salt
3 Tablespoons Rosemary
1 1/2 Tablespoons Provence Culinary Lavender
2 Tablespoons honey
6 Tablespoons extra-virgin olive oil

For the topping:

1/4 cup extra-virgin olive oil
1 teaspoon sea salt

Make the dough: Add 1 1/2 cups of warm “to touch” water in mixer bowl. Then add yeast, white flour, honey, and let sit 10 minutes to “proof”.  Then add olive oil, and salt, and mix 5 minutes. Add remaining ingredients, whole wheat flour, oatmeal or ground flax seed, rosemary, Provence culinary lavender, and mix to make a soft dough that does not stick to the sides of the bowl. (Add a few more tablespoons of flour if necessary) Place dough on floured counter top and knead 5-8 times. Place dough in large oiled bowl; cover with towel or plastic wrap, and let rise until doubled, about 1 hour. (Or let it rise in the refrigerator for 24 hours; return to room temperature before proceeding, about 1 1/2 hours)

Cut the dough in half. Place on 2 oiled 11×17 baking sheets. (Apply oil to hands to prevent dough from sticking). Push out dough with your fingers and palm, until it extends almost to the sides of the sheet. (you may need to let the dough rest 8 minutes for it to stretch easily) Then press out toward sides again.

Topping: Mix the olive oil with 1/4 cup of room-temperature water and the salt. Pour over the focaccias. Sprinkle 2 teaspoons Hood River Lavender Spice Blend on top. Dimple with your fingers; let rise at room temperature for 35-45 minutes. Meanwhile, preheat the oven to 450 degrees. Bake 12-15 minutes. This recipe also works great for making Mini Pizza Crust. Children will enjoy covering crust with topping, making a personal mini pizza! 🙂 You will need to extend the cooking time if necessary.
**It is also great to add olives, sundried tomatoes, and chopped garlic on top before baking.**

Recipe adapted from Fox 12 Oregon. ENJOY 🙂

Happy New Year~Much Love And Good Health To You

Share Button

With last year completed, and the entry of 2013, I look ahead with anticipation of the Best Year yet!!

Here are a few of my New Years resolutions starting with living in the moment, loving much, spending more time with family & friends, reaching out with caring respect for others, learning something new, and being more organized! Whew! I’ve read that the best way to predict your future is to “create it“, so Cheers to the New Year with more creative inspiration!

I have a heart filled with thanksgiving and blessings from the year past, and I look forward to seeing this year unfold with beauty, love, and abundance of lovely lavender flowers and heady Aromas!! Come sit in the garden with me and relax, inhale deeply, and let the calming aroma surround you! Cheers to 2013!!

Here is a wonderful “Mocktini” recipe I came across from Anderson Live.

Silver Fox  (special Mocktini treat)

1 oz. fresh lemon juice

.75 oz lavender simple syrup

2 oz. Non-alcoholic ‘Brut’ (dry) sparkling wine

Shake first 2 ingredients with ice, strain into cocktail glass and top up with non-alcoholic sparkling wine. Garnish with lemon twist.

Recipe adapted from Anderson Live 12/31/12. Thank you for sharing this awesome Mocktini recipe, Sean Fredrick from Boston’s Citizen Pub!