Sunday, February 14, 2010

Introducing my New Website-

Thank you to my wonderful husband!

Monday, February 8, 2010

It may not be spring outside...

But I have tiny green things growing inside!

Meet my micro greens, growing happily in our basement thanks to the florescent light hung by my loving husband.

Thursday, February 4, 2010

Special Order

Mailed out this necklace, designed to match these earrings, to a woman in California this week.

Tuesday, February 2, 2010


I looove these baby animal pictures from Sharon Montrose's Etsy shop.

Monday, February 1, 2010

New addition

The Orchid Show is going at MoBot, so of course, I had to buy an orchid.
I chose this little one, about 4" across the leaves and about 1" diameter flowers; it's a neostylis Lou Sneary, whatever that means. Hopefully I won't kill it.

I do like the name Lou Sneary.

Delicious Dill Pickle Soup

If you like pickles, and potato soup, you may love this polish dill pickle soup as much as we did.

Makes 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes


  • 2 tablespoons butter
  • 1 medium onion, halved and sliced
  • 4 cups chicken or vegetable broth
  • 4 large garlic dill pickles, about 3 cups chopped
  • 2/3 cup liquid from pickle jar or water
  • 4 large potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Salt and black pepper
  • Sugar to taste, if desired
  • Chopped fresh dill for garnish, if desired


  1. Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

  2. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

  3. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

  4. Serve in heated bowls garnished with chopped fresh dill, if desired.

*We blended it and served it with a little diced pickle and some cream. Yum!