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Friday, April 29, 2011

Thoughts from days gone by...

Softly, Softly

Tendrils of mist float dreamily by,
softly brushing the twilight sky.
Diamonds sparkle in the twilight,
winking and blinking through the night.
Dew slowly rises to kiss each blade,
while sweetly, quiet dreams are made.
As darkness fills my sleepy eyes,
a glimpse of light shoots 'cross the skies.
I quickly turn to look afar,
hoping to wish upon a shooting star.
But, alas, the clouds of gentle rain,
have covered the star studded plain.
Maybe tomorrow I'll be blessed,
to see the sky with light caressed,
once more as bits of dust ignite,
to bring the spectacle in sight.
Meteors streaking across my view,
hopefully watching for just a few.
I wonder if you'll see them too,
sparkling, twinkling just for you.
As wishes float like dandelion fluff,
to see a few is not enough.
I've wishes far more plentiful,
than the one or two I've sent up full,
of hope and dreams I've kept inside,
sometimes filled with foolish pride.
only pondering deep within my heart ,
and knowing I must do my part,
to make the dreams my reality,
by striving for the dear quality,
of life that only faith can bring.
You see, that's the only thing,
that fills my sweet and lovely desire,
when I pursue them with a fire,
spurred by peace that passes,
all understanding and blesses,
me with many wishes fulfilled.
My heart's desires gently milled,
to match the goodness in store.
Silly me to wish for more,
when all that I could hope for,
is waiting patiently at my door.
The glow of dawn brushes the sky.
Sweet songs of morning make me sigh,
with anticipation for another day,
filled with love and work and play.
As I think of all that belongs to me,
it becomes much easier to see,
that I have nothing for which to pine.
Counting the blessings that are mine,
I'll leave the wishing for tonight,
knowing sleep will win the fight.
And drifting slowly off to sleep,
softly, softly my dreams I'll keep.

Much herbal love,

Tuesday, April 26, 2011

One more chance!

Due to the holiday and multiple internet outages over the weekend, the folks at have extended the cut off date for their Culinary Herbalism Course until Wednesday at midnight!  We've been enjoying the recipe for authentic yogi tea!!

Much herbal love,

Thursday, April 21, 2011

Culinary Herbalism

If you've been thinking about the new Culinary Herbalism Course from but haven't checked it out, take a moment to see what's cooking over there!

Sign up for the course is only open until Saturday or until it's full.  After that, it won't be offered again until some time in 2012.  This segment will be the only one that has K.P. there to answer questions and the price will more than double next time around.

It will only take a minute to look over the info and decide for yourself.

Much herbal love,

Wednesday, April 6, 2011

Scandinavian Kringler

The original recipe for this pastry treat came from an old Pillsbury cookbook.  I've substituted a little to include butter, evap cane juice and unrefined flour.

Scandinavian Kringler
Heat oven to 350°F.

1 cup unrefined, unenriched flour
1/2 cup chilled butter
2 Tbsp ice water

In a small bowl, blend flour and butter with a pastry blender until pea sized lumps form.
Sprinkle with water 1 Tbsp at a time.
Blend with a fork just until a soft dough forms.
divide dough in half, on an ungreased cookie sheet, press half of the dough into a 12" by 3" strip.
Note: I lined my cookie sheet with parchment paper.  This makes it easy to remove the fragile pastry crust from the sheet as soon as it comes out of the oven.

Puff Topping
1 cup water
1/2 cup butter
1 cup unrefined, unenriched flour
3 eggs
1/2 tsp almond extract

In a medium saucepan, heat water and butter to boiling.
Remove from heat and immediately stir in flour until smooth.
Add eggs, 1 at a time, beating until smooth after each one.
Stir in almond extract.
Spoon 1/2 batter over each crust up to 3/4" from the edges.
Bake for 50-60 minutes until golden brown and puffy.
Remove from pan, cool 15 minutes.
Topping will shrink and fall.

1 cup powdered cane juice
1 Tbsp butter, softened
1/2 tsp almond extract
2-3 Tbsp raw cream
sliced almonds

While pastry is cooling, blend all frosting ingredients, except nuts, in a small bowl until smooth.
Drizzle over kringler.
Sprinkle with nuts.
Cut each into 8-10 slices and serve.

This is a holiday favorite that's become a bit of a tradition.  We all look forward to it a couple times each year.  Yummy.

Sharing the love with:
Let's Do Brunch
Full Plate Thursday
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop

Much herbal love,

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The Woodwife's Shop

Preparing small batch natural, additive free products for beauty, health and home right here in our kitchen since 1991 from herbs grown organically in our garden, wild crafted in nearby meadows and woodlands or purchased from reputable, like-minded companies. Dried everlasting wreaths, arrangements and potpourri. Herbal salves, tinctures, soaps, teas and more.