Archive Page 2

Farm Girl Style

I like dressing up. And painted nails. Red lips. Dresses. Linen. Lace. Shoes. Make-Up. Some days I bother with this stuff. Some days I don’t. Some days I get decked out and don’t go anywhere. Other days I leave the house without even looking in the mirror. It depends on my mood. What can I say? I’m a girl.

A couple weekends ago, I shared a picture of myself wearing my gardening clothes, many of you commented that you preferred the honesty of that post. So here is another gardening look from a couple weeks ago.

My typical summer day consisted of me getting up, pulling on a pair of jeans and wandering down to the garden (often with my iPod.) I’d throw myself into weeding and harvesting, often crawling between the tomato cages and rifling through a mass of 6 foot tall pole bean plants. After I finished what I needed to do or the heat finally got to me, I would come back in the house (usually with a few bean leaves stuck to me, dirt under my nails and my hair a frizzy mess) and shower and put on some pretty clothes. (Like seen in the last photo—Old Navy dress and cardigan.) Then I would slip on an apron and clean up and put away veggies, cook or do other household things. After that, I’d run errands or help my Mom with whatever was on the schedule for that day. Sometimes I’d go back out to the garden and pick some more veggies if I didn’t get to them in the morning. (Nothing too strenuous in the afternoon sun.)

Outfit Details:
Top – Secondhand
Jeans – Gap
Boots – eBay

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr


Banana Oatmeal Muffins

It’s autumn. The days are getting chillier. I’m in the mood to bake. So you may end up seeing a lot recipes and food photos in the coming weeks. Here is a simple recipe for banana oatmeal muffins. They are easily made vegan by using a milk substitute and egg-replacer. In this case, I used a cornstarch and water mixture, but you can use a store-bought kind like Ener-G Egg Replacer. Just follow the directions for making one egg. I’ve also read you can use arrowroot powder in the same manner and measurements that I used the cornstarch. I’ve never done this and would love to hear how well it works if you have.

I was inspired by a recipe I found in a little, vintage community cookbook. The original called for oil but I went for apple sauce for a healthier alternative.

Banana Oatmeal Muffins
Makes about 12 muffins

1/2 cup sour* milk of choice
1 egg, beaten OR 1 tablespoon cornstarch whisked into 3 tablespoons water
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 medium very ripe banana, mashed (about 1/2 cup)**
1/3 cup apple sauce
1/2 cup pecans or walnuts, chopped

*I used almond milk this time but cow, rice, soy, etc would all work. To make it “sour” just add 1 1/2 teaspoons of apple cider vinegar. Stir well and let sit for a few minutes, until it starts to “curdle.”

**If you thaw a frozen very-ripe banana, you’ll get more flavor and juice from the banana. Whenever you have bananas getting black, pop them in the freezer until you are ready to use them in yummy baked goods. Take them out to thaw, mash and add the goodness to your recipe.

Preheat oven to 400 F.

In a small bowl, add the vinegar to the milk to make it “sour.” Let sit for a few minutes.

In another small bowl beat your egg or whisk the cornstarch and water until it’s well dissolved.

Now, in a mixing bowl, sift together the oats, flour, brown sugar, baking soda, baking powder and salt.

Add in sour milk, egg or cornstarch mixture, mashed banana and apple sauce and stir with spoon until well incorporated. Don’t over-mix though. The trick to muffin batter is to not play with it too much.

Fold in the chopped nuts.

Spoon into a greased muffin tins, about 1/2 to 2/3 full.

(You can sprinkle a little extra brown sugar or white crystal sugar on top, if you want.)

Bake for about 15 minutes or until nicely browned and baked through. (If you insert a toothpick, it should come out clean.)

Feel free to double or triple this recipe and freeze the extras.

Printable Recipe Document (with image.)
Printable Recipe Document (text only.)

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr

Gratitude Sunday

I didn’t want to do another photoless post so soon so I dug this one out of of my archive. It’s me in the early ’90s with my Grandparent’s pug, Nicky.

I’m joining in Taryn’s Gratitude Sunday—a weekly acknowledgment of all the things (big and little) I was grateful for this week.

Paying jobs.

The undo button in MS Word!

For this surge of creative energy.

As well as the desire and follow through to spend time in my studio.

And actually having a room all to myself to devote to sewing.

Laxing up and enjoying myself.

Access to Applegate and other local meats.*

Seeing my cousin.

That my Dad is making homemade bagels today!

What have you been grateful for this week?

*I’m hoping to go into more detail on my decision to go back to eating meat soon. I just need to formulate my thoughts into something understandable.

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr

Garden Update

Well, summer is officially over. Autumn came breezing right in. We are rounding the bend out there in the garden. It’s just about done. My dad gathered all the butternut and hubbard squash.

And dug up pretty much all the potatoes.

The beans are about done—some large ones were left to dry out for shelling beans.

There are still a couple radishes, beets and a little lettuce.

Once the first frost hits, we can harvest the kale.

Then, come December 1st, we can plant our garlic. We picked some up locally and the farmers said they always plant on the first of December—which gives us time to figure out where we are going to put them. Raised bed, perhaps? It’s our first time growing it, so any tips would be greatly welcome!

Before we left for work this morning, my Mother asked me if I was sad or relieved that the garden is about done. Like a great many things, it’s bittersweet. I’m grateful I don’t have to do all that work. And I feel happy and accomplished. But there have been (very brief) moments where I wondered what I will do with myself now that my free time isn’t so wholly consumed*.

I say brief because I quickly remember how much more I have to do. I sat down last night and wrote up a list of things I want to sew. Lets just say I ended up with a cramp in my hand and alternating feelings of being overwhelmed and excited.

I’m also worried about the lack of responsibility the garden brings. It demands your attention. If you don’t go out and pick that zucchini, by tomorrow it’ll be too big. If you don’t weed, the little carrot shoots will get choked out. I’m hoping I can bring that kind of discipline and urgency into my sewing again. It’s about making habits. I’ve decided I need to go into my studio everyday for at least twenty minutes, even if spend it ironing scraps of fabric.

*Honestly, I don’t understand people who say they are bored. I’ll admit there are times when I am too tired to do anything or too anxious to focus enough to do anything. But bored? Never. It has a lot to do with how I was raised. I think once in my life I sighed and said I was bored and my father responded with: I’ll find something for you to do and promptly handed me a list of chores. Needless to say, I learned to keep myself busy. Or at least never admit to boredom.

Anyway, I think this will be my last weekly garden update for the season.

How did your summer go? Was it bountiful? Did you learn any significant lessons? Planning anything different for next year? Are you excited about Autumn?

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr

Weekly Finds

It’s Friday, already? I have a long list of post ideas and notes, a big stack of photos to share, but somehow I haven’t found the time to get around to sharing them. The week has been a busy one, what with work and appointments. And studio time! Yes, you heard me right. I’ll share more on that situation soon.

Here are some finds for you, for now:


New favorite word might be culled. For some reason, it makes me think of this quote. (Which in turns leads me to think of the White Stripes song “Little Acorns.”)

Speaking of Jack White, this song keeps getting stuck in my head. And this one. And I’m also digging fun. and MB20.

You know what is another lovely word? Murmuration.

Came across these two (one and two) beautifully done how-to videos via My New Roots (found via my three boys.)

Newman’s doesn’t put enough Ginger-O’s in each package.

I wouldn’t doubt it.

This looks decadent.

In the past seven years as a vegetarian, I never really craved meat—except for rarely, when I would want a tuna salad (with onions, celery and grapes) sandwich. (OK, and maybe sometimes a piece of bacon, slathered in maple syrup.) So when I came across this recipe right after I began eating meat again, it seemed a bit like kismet. Must try.

I made the Maple Mustard Green Beans and Potatoes from Vegan with a Vengeance. Another blogger posted the recipe here.

What have you been finding and enjoying this week?

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr

Liesl Made Blueberry Agave Muffins

Back in March of 2011 I shared a recipe for Blueberry muffins sweetened with agave. The original recipe called for sugar but at that time I was experimenting more with alternative sweeteners. So I altered it to use agave and have since made them many, many times that way. They are kind of my go-to baked good. It’s really just one bowl and one muffin tin. Easy to make, easy to clean up and (a bit too) easy to eat.

I haven’t been doing much baking this summer so this recipe lingered, neglected with all my other recipes on the shelf. But autumn in here now and I have the urge to bake. Plus a reader recently asked if the vegetable oil could be replaced with coconut oil. Which is a perfect idea since I am trying to add variety to my diet with more natural fats and oils. I did a little research and you can easily substitute coconut oil with vegetable oil at at 1:1 ratio when baking. (If you want you can skip the coconut and use the same amount of vegetable oil, like in the old recipe.) Maybe someday I’ll try it with butter instead. Because, who doesn’t love buttery muffins?

Recently someone also said they quadrupled the batch and they turned out too salty. I just did a double batch (therefore double the salt) with no problems. But I thought it was worth noting to keep in mind that someone had that problem, in case you are looking to make massive amounts of these.

Another helpful tip: Swirl some of the melted coconut oil in your measuring cup before measuring the agave—it helps the sticky syrup slip right out.

I’m also using larger blueberries. In the old recipe, I used the wild Maine blueberries. The larger ones are bit harder to work with in the batter but you get an awesome burst of blueberry goodness when you bite into one!

New Blueberry Agave Muffins
(makes about 8-12 muffins, depending on size desired)

1 1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup agave nectar
3/4 cup milk (soy/almond/cow’s/rice/etc)
1/8 cup or 2 tablespoons melted coconut oil
3/4 cup frozen blueberries

Pre-heat oven to 375 F.

In a bowl combine dry ingredients.

Stir in wet ingredients until you have a nice thick batter.

Fold in blueberries.

Spoon into greased muffin tins, about half to three-quarters full.

Bake for about 25 minutes, or until done and just getting browned on the top. Cooking time may be a little less or a little more depending on how big your tins are.

(Some folks in this house like a little crunch from crystal sugar sprinkled on top, so that is what you see on some of the muffins in the photos. If you allow sugar in your diet, feel free to do the same.)

I also used frozen sweet cherries in place of the blueberries and they were quite good. I just recommend you cut the cherries into quarters (or at least halves) before adding to the batter.

I’ve been experimenting trying to make them gluten free. I’ll share a recipe if I am successful.

Printable document (with image.)
Printable document (text only.)

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr


I had an insanely lovely weekend. Let’s see: I went for a walk.

Because Saturday was beautiful.

Fell in love with autumn all over again.

Saw a deer on the way home.

Lit a fire.

Started a little fall cleaning in my studio!

Ate a wonderful Sunday dinner, including fried (homegrown) potatoes with fresh rosemary. On the grill.

I ate meat. For the first time in seven years.

Made two pies. (Recipe soon!)

How was your weekend?

Stay in touch at: Facebook | Ravelry | Goodreads | Pinterest | | flickr


A lifestyle blog for the sewing and knitting projects, photography, homemaking adventures, gardening, inspirations and other ramblings of a 20-something artist. (more...)


Follow on Bloglovin

Enter your email address to follow this blog and receive notifications of new posts by email.

Unless otherwise noted, all images and words are copyrighted to the author of this blog. Feel free to use content and images but be sure to link back here! Questions? Contact me.