I’M TAKING TIME AWAY FROM MY BLOG TO HELP MY FAMILY MOVE. (BUT, I’LL BE BACK!)

My family and I are moving across the country. We will be leaving my current home in Virginia at the end of July, and traveling to Colorado to begin a new chapter of our lives. After much thought and consideration, I have decided to halt blog posts until after we get settled in Colorado. I really hate to pull back, but I believe it’s necessary, in order to focus on my family and this important change in our lives. Don’t go anywhere! I’ll be back! I am hoping to be back at the beginning of September, but am uncertain about this timeframe. I’ll keep you posted.

Wishing you safety and good health!

Until next time….Namaste my friends.

Rosemary Orange Cornbread

We just love cornbread in my home! It forms the basis for the cornbread stuffing my family enjoys each thanksgiving. So, when I was presented the task of creating a recipe using ingredients from the Paradise Fruit Company, I knew cornbread would somehow be involved.

As I looked through all of the wonderful fruits sent to me by the Paradise Fruit Company, I decided the orange peel would pair best with the corn flavor. However, To enhance the flavor of the candied orange peel, I added fresh orange juice, fresh orange zest and a bit of rosemary, for a nice woodsy flavor. The result is a wonderful, slightly sweet orange flavored cornbread, with a hint of rosemary in the background. SCRUMPTIOUS!

Most of the ingredients I used are shown below. However, after taking the photo, I decided to add another egg, as well as baking powder, 2 ingredients missing from the photo.

To begin with, I preheated the oven to 375 degrees and lined a loaf pan with parchment paper.

Next, mix the wet ingredients together in a small bowl.

Mix remaining ingredients in a medium size bowl, including the candied orange peel. It’s important for the peel to get coated in flour. This will help them stay suspended throughout the bread and prevents them from “sinking” during the baking process. Make sure the rosemary and fresh orange zest are very finely minced.

Add liquid ingredients to flour mixture. Mix until just blended. Do not over mix.

Pour batter into lined loaf pan and bake at 375 degrees for one hour or until toothpick comes out clean. If the bread begins to brown too much, cover with foil the last 15 minutes.

You must use the toothpick test to detect doneness, not the browness of the bread. This bread browns nicely and very quickly. The first time I tried, I mistook the browness as the bread being done. The toothpick came out “mostly clean”, (there were wet crumbs on the toothpick, but not batter) The bread was also quite brown, so I assumed it was done. This was after the usual cornbread baking time of 30-45 minutes. When we cut into the bread, the middle was still quite doughy.

So, the second time around, I covered it with foil at the 45 minute mark and left it in a full hour. I did the “toothpick test” again, and it was completely clean this time.

Rosemary Orange Cornbread

  • Servings: 12
  • Difficulty: Easy
  • Print

This is a wonderful, slightly sweet, orange flavored cornbread, with a hint of rosemary in the background. It would pair wonderfully with poultry or make great muffins!


Credit: Tamara Hoerner

Ingredients

  • 1/2 cup melted butter
  • 3 eggs
  • 1 cup buttermilk
  • juice and zest of 1 orange
  • 2 tbs fresh rosemary or 2 tsp dried (or combination)
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1 1/4 cup cornmeal
  • 8 ounces Paradise Fruit Candied Orange Peel
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Directions

  1. Preheat oven to 375 degrees and line a loaf pan with parchment paper.
  2. Mix butter, eggs, buttermilk, and orange juice in a small bowl and set aside.
  3. In a medium bowl, combine remaining ingredients and blend well.
  4. Add liquid ingredients to flour mixture. Mix until just blended. Do not over mix.
  5. Pour batter into lined loaf pan.
  6. Bake for 1 hour or until toothpick comes out clean. If the bread begins to brown too quickly, cover with foil for the last 15 minutes.

I hope you enjoyed my little adventure into creating recipes with Paradise Fruit. Let me know if you try it. This was so much fun, that I already have 2 other recipes: Herb Ginger Roasted Lamb and Old English Coconut Oatmeal Cookies. Look for those coming out in the near future. Thanks for stopping by my kitchen!

For my dad- a Musical tribute

In place of my normal recipe posts, here is a tribute to my Dad, in honor of Father’s day! Love you Dad!

Purple Almond Wellness

Born the oldest of 5 children, my dad was the son of a fabulous electrician/plumber and a wonderful, loving and kind mother. My Dad grew up in South Dakota and Minnesota. He graduated as the class salutatorian from high school, before venturing out into the world. His travels took him to California for a short time, before heading back to Frederick, SD to help my grandfather run the electrician business.

My boys and my parents (circa – 2004) in Stratford-upon-Avon in front of Shakespeare’s birthplace

My boys and my parents in Stratford-upon-Avon-in front of Shakespeare’s birthplace

My Dad is a self-made man, having done so without a college degree. (That’s not easy to do!) He worked construction, building houses, before getting a job building motels for a major motel chain. He worked his way up in this major company, and eventually became the president of the construction side of the…

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Curried Avocado (Indian Guacamole)

If you are a fan of guacamole, OR if you or someone you love doesn’t like guacamole, you may want to give this a try! My better half, who doesn’t like avocados or regular guacamole LOVES this style. I’m so excited I found this recipe! YEA!

Big Sis Little Dish

We used to have a beautiful potted curry tree in our apartment.  We had grown it from a little baby plant that had come from the curry tree that used to belong to my husband’s Indian grandma.  The leaves had the most wonderful scent and it was so lovely to be able to use fresh curry leaves in Indian dishes whenever we wanted to.  The tree survived the introduction of my grey tabby cat who tried to dig it up to use a litter box when he first moved in, but was eventually killed by that crazy heat wave two summers ago.  That’s right, it was so hot for so long in our NYC apartment that the heat killed a plant from India. I grew up in Hawaii myself, so I know hot, but I am here to tell you that these old New York Tenement buildings are like ovens…

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My Paradise Fruit Company Delivery!

I received a huge shipment of dried and candied fruit curtesy of Paradise Fruit Company . The company contacted me and asked if I’d be interested in receiving a free sample of their product to create a recipe for their blog, with a permanent link to my blog. It sounded fun, so I said sure. I was expecting a small sample. Instead, they sent me ALL THIS! My mind is blown! I’ve got some work ahead of me. I’ll need to get my creative juices flowing! Thank you so much Paradise!

Closing thoughts…

Please excuse the roughness of this video and the mistakes made therein! I am very new to the whole video making thing. With that said, it was fun and I plan on making more. You can find my very small and insignificant Youtube channel HERE. I only have three videos and 5 followers, but hey, you gotta start some place! (I’d love more followers! 😉)

Until next time, namaste my friends.

20 LOST RECIPES FROM THE PIONEERS: WHAT THEY COOKED IN THEIR JOURNEY WESTWARD

Today’s post is quick, but very cool, at least to me. 😊 Below is a link to an article which highlights 20 actual pioneer recipes, which were used during their journey to begin a new life. You have everything from “mud apples” and “chuckwagon beans”, to “vinegar lemonade” and “dutch oven trout”. I hope you enjoy this little journey back in time.


Pioneer life was not easy and the daily chores of managing a house where more than a full time occupation.

Cooking was a major part of each day. Early settlers butchered their own meat and made corned beef, sausage, smoked and dried meats. Large gardens yielded produce for canning, pickling and other preserves. Root cellars stored potatoes, carrots, and onions. Milk was separated into cream for butter and baking and milk for drinking. Breads, cakes and pies were of course all baked at home from scratch from whatever was available…

For the full article and to see the 20 recipes,

follow this link!

I AM DIVERSITY By: Charles Bennafield

In place of today’s recipes, I’m posting this article from my main blog “Purple Almond Wellness” which deals with Cultural Diversity.

Purple Almond Wellness

Today, in place of my normal “Middle-age Memoirs”, I am posting a previous article on cultural diversity. I decided to do this for 2 reasons. First, I am writing an article for the H.U.B., the Hawthorn University Blog, on insomnia, which is due today, and I’m just out of time. Secondly, and more important, it is fitting in the current political climate.

I sat awake last night, with a heavy heart, as most people in our country have, I suspect. On top of the COVID-19 pandemic and lockdown restrictions, we are dealing with protests and civil unrest. Our country, still quite young in the grand scheme of the world, has come a long way since its founding 244 years ago. With that said, we have a long way to go, with a lot of growing and change still needed. As I laid in bed last night, eyes wide open…

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