Recipe (or Tip) of the Week- Take it Slow

Today’s tip can be used in many situations, including life and business: Don’t make too many changes all at once. You might regret it and it is harder to see what is working and what isn’t. This has been my life lesson for the past week in a sense.

It started last weekend at the Blueberry Festival. A new steering committee along with a new partnership with a local arts organization infused the show with ideas, and I dare to say, cash. They moved the stage, brought in new entertainment, added stages, added children’s games, brought in a car show, changed ticket prices, added a charge for parking, and added a day to the festival- all this year. I just don’t know how you can effectively look at all these changes and see what it was exactly what impacted attendance and impacted fundraising, there are just too many variables.

This week I have had several opportunities come my way- special order products, starting a line of soaps for bridal showers/ wedding favors, and possibly getting a wholesale distributor. It’s just too much for me to do all at once. I have to break down each opportunity, see how it pans out, and then decide to add the next opportunity or not. I could jump in and do them all, but keeping tract of what is working and what isn’t may just be, well too much work and too distracting from my core, reliable, business.

And the same goes for me personally. We had some work done on the house, and I thought I would also take that time to start changing my diet, and my exercise schedule, and other personal things. It was just too much, so my floors are done and look great, but I haven’t gotten back on my exercise bike yet.

So my tip for the week is to take it slow, one step at a time, and sure it seems too slow sometimes, we all want instant gratification, but taking it slow lets you really figure out what is working and what isn’t.

Recipe (or Tip) of the Week- Tembleque

This week’s tip/recipe of the week is going to be short, well, because I’m tired. I started out early this morning setting up for a craft show, then helped B a little set up too, then sat through a gruelingly boring show with few sales and little to do….oh woe is me….

So a recipe it is for one of my favorite desserts that I just don’t get often enough and that I really should make for myself and maybe I will next week…

Tembleque (Coconut Custard)

3 cups unsweetened canned coconut milk (or fresh if you can get it)
½ cup sugar
¼ cup cornstarch

Blend everything together with a blender. Transfer to a saucepan and bring to boil while constantly stirring. While still stirring, reduce the heat and simmer till the mixture coats the back of a spoon, about 4-5 minutes.

Pour into custard cups, cover with plastic wrap (prevents skin from forming), refrigerate overnight (or 4 hours if you just can’t wait)

Enjoy!

Recipe (or Tip) of the Week- Basil Pesto

This weeks both a tip and a recipe and regards growing Basil and using it for Pesto.

One important thing to remember is that you should not allow your Basil to bloom or flower if you plan on using it to eat. Once the plant flowers, the flavor of the leaves change and can become somewhat bitter. Pinching back the flowers also allows the plant to concentrate on growing those yummy leaves.

Pesto is best preserved by freezing and can last up to a year in a freezer kept at proper temperatures. It is easy to make, consisting of basil leaves, nuts, garlic, olive oil, and cheese.

I find pesto top be fun to make because you can vary the ingredients, getting unique flavors from one basic recipe, this allows you to eat it more often without feeling bored.

Here is how I make pesto (and some variations)…

2 cups clean, healthy, basil leaves
1/3 cup nuts (pine nuts are the norm, try walnuts, cashews, or macadamia nuts for variety)

Grind these together in your food processor and scrape the sides a few times as you do it.

Add…
The equivalent of three garlic cloves, minced (fresh is best, from a jar is fine)
1/2 cup virgin olive oil (different types will change the flavor)
1/2 cup grated cheese (Parmesan, Romano, or try ricotta)
Salt and Pepper (I used Adobo) to taste

Mix well in the food processor. Best if used immediately, can be refrigerated for a week, freeze in small containers or flat in freezer bags for up to a year. The least air in the containers as possible, the better the shelf life of the pesto.

I typically use 1/2 cup of pesto to 1 lb of pasta, but you can always use more (or less) if you'd like!

Recipe (or Tip) of the Week- Tub Teas

A great way to sooth yourself after a long day in the garden is with a tub tea. Even better, you can use herbs that you have grown yourself.

Start with ½ cup each of the following herbs dried
Lavender buds
Peppermint (or Spearmint, or even Catmint) Leaf
Rosemary Leaf

Add to that ½ cup of ground oatmeal.

You can optionally add any (or all) of the following: (1/2 cup)
Dried Rose Petals
Dried Basil
Dried Parsley
Dried Sage
Sea Salt

Mix together and fill a muslin bag. No muslin? Tie up in a few pieces of cheese cloth…Tie your bag tightly closed. Hang the bag under the tub spout and as you fill your tub have the warm water flow through the bag and its contents. After the tub is full you can additionally add the bag of herbs to your bath water.

Properties of the herbs listed above:
Lavender: intended to aid stress and promote relaxation
Peppermint Leaf: Soothing and cooling to the skin
Rosemary Leaf: Energizing

Rose: adds vitamins and nutrients
Basil: helps with fatigue
Parsley: soothing and helps open and cleanse pores
Sage: sooths muscle and joint pain
Sea Salt: naturally rich in minerals