Back to Business!

Thought we'd forgotten about you I bet? 

No way, friends!  Ms. Rabbit and I have been busy, busy, busy little bunnies over the past few months with family, school, work, training, children, gardens, canning and ... you know ... life!  With the cool weather rolling in and the gardens winding down there seems to be a little more time in the day and, naturally, I chose to spend it here catching up with all of you.

This summer was a summer of learning for both Amber and I in many ways.  Amber continues to expand her already massive brain with research, assignments, proposal writing, reading, reading, reading, reading, and cutting through the red tape that seems to firmly envelop academia.  She also found time to do attend some amazing antique shows and auctions, work on her home, and be an all around super-woman!  Maybe if we ask nicely, she will be able to find some time between homework, teaching, and family to share some of her treasures with us! In the meantime, you'll have to make do with my backyard shenanigans!

Other than going back to work full-time (for the first time in about ten years!) my summer has been dedicated to two pursuits: Reiki and gardening.  In the past 6 months or so I have successfully completed my training and practice hours and am happy to say I am a certified Reiki Practitioner!  (Feel free to check me out at www.thehealinghouseschool.com/jennifer-avis.php) As someone who has always been somewhat curious about, if not in-tune with, the energy that surrounds us all this is a first step on what I hope to be a long journey of self-discovery.  It is also a step towards self-employment which has been a goal for some time.  In news more relevant to the world of DIY, crafting, and creating my second pastime this summer has been my vegetable garden.

Ms. Bumble and her hoard of green tomatoes!

Mr. Bumble playing Farmer Jon and his Gentleman Corn

 It was our first garden and my goodness have we learned a lot!  We were a little overzealous in our planting and ended up putting in 4 different typed of heirloom tomatoes (see http://urbantomato.blogspot.ca/ for an amazing blog created and maintained by the fabulous Jillian Bishop, a Peterborough native) for a total of 18 plants, rainbow chard, corn, cucumbers, beets, a variety of herbs, sweet peppers, hot peppers, rhubarb, sweet peas, 3 types of lettuce, and marigolds for good measure.  The garden grew...and grew... and grew!  


It was a wild year and resulted in an epic haul of tomatoes which we have been pickling, canning, dehydrating, making into sauce and salsa, and stuffing into our mouths at break-neck speeds!  Next year the lay out will be different, the supports/cages will be larger and stronger, the soil will be lighter, the compost tea will be applied more liberally, and we will not -- I repeat, WILL NOT -- spook at the first sign of frost and pull everything out of the garden in a fit of madness at midnight in our pajamas with headlamps on. (Yes... that happened.) 

All of that being said, cool weather and darkness are on the way which means more time for crocheting and creating as well as some house renovations for Ms. Bumble. In the meantime, happy creating to you all  xx

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Chocolate-Whisky Cookies (aka. Bliss)

Off we went to glorious Wolfe Island in search of the majestic Snowy Owl but, as every good adventurer knows, keeping warm and fuelled up is of the utmost importance.  With that in mind, I buzzed off to the kitchen and to my particular delight, I came across a bottle of 40 Creek Whisky and got to work.

These cookies are chewy with a nice crumb.  The classic combination of chocolate and whisky is subtle but really does the trick on a cold winter day with a piping hot cup of tea!  Easy to make, fast to bake, and I promise they won't linger on the plate either.  Enjoy!




 Chocolate-Whisky Cookies
(The base for this recipe was inspired by the Mocha Mamas found in Isa Chandra Moskowitz & Terry Hope Romero's Vegan Cookies Invade Your Cookie Jar p. 86-87)

1/2 cup melted Earth Balance
3/4 cup sugar (raw, but not too coarse)
1/4 cup water (or non-dairy milk)
1 tbsp tapioca flour
2 tsp vanilla
2 tsp 40 Creek Whisky (you could change the flavour profile by using a different liqueur!)
1/2 cup cocoa powder
1/2 tsp baking soda
1.5 cups brown rice flour
1/2 tsp salt
1 tsp xanthan gum

Combine the Earth Balance, sugar, and vanilla.  Mix well until as smooth as possible.  In a separate bowl, combine the flours, cocoa powder, salt, xanthan gum and baking soda.  Begin mixing the "butter" mixture and the flour mixture, adding the water and whisky a little bit at a time.  You will end up with a thick cookie dough.  Form into ping pong sized balls and flatten slightly.  Bake in a pre-heated oven at 350F for 10-12 minutes.  Remove from the oven and allow to firm up before placing them on a cooling wrack.

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Nuts! Date & Nut Bars and a Healthy, Hearty Nut-Bread

After the frenzy that was the holiday season, we have been laying low and taking stock.  2012 was an amazing year for us!  We made so many new friends, participated in some great local events, and -- most importantly -- we had a whole lot of fun doing it.  Thank you for all the support and inspiration!

Craft rooms have been cleaned out and we are gearing up for a new year of creativity.  But, before any great endeavor, it is always advisable to fuel up with some healthy and tasty food!

These breakfast bars were simple to make and really fill you up!  Boil your dates until they are soft and can be blended into a smooth paste.  To this, simply add 1/4 cup each of cashews, almonds, walnuts, coconut, and dried cherries (I used sour cherries for an extra twist), some cinnamon, some vanilla, and a touch of nutmeg.  Mix until well combined and spread into a pan lined with parchment paper.  Set in the fridge to set!  Voila-- these ooey-gooey bars are tops with a hot mug of tea before heading out to work.

This Nut-Bread is the very same bread recipe that I have posted time and time again, but to it I have added an additional *light* 1/4 cup of tapioca starch and 3/4 cups of mixed chopped nuts.  Dense, chewy, and nutty-good, this bread is the BEST breakast toast I have had since going gluten-free.

Until next time,

Enjoy xx
Ms. Bumble

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