Blueberry Cheesecake Bars

Testing recipe gets me in a great mood. Yesterday, my grandchildren and I made Blueberry Cheesecake Bars. The original recipe was published in Better Homes and Garden in the summer of 2008. One of my sisters sent it to me suggesting I modify to include lavender. I changed the recipe some months ago, and yesterday I did the taste test.

I added lavender sugar to the cream cheese topping. The combination of blueberries and lavender is a natural. Although, you can barely detect the taste of lavender, the blueberries just jump out and express all their fantastic flavor.

What do they say about looking good? Better to look good than to feel good! These bars taste terrific and they look elegant, too.

Here is the recipe, enjoy. Please comment and tell me what you think about the lavender.

Blueberry Cheesecake Bars

1/2 cup butter

3/4 cup finely crushed graham crackers

1/2 cup all-purpose flour

1/2 cup flaked coconut

1/2 cup ground pecans

1/4 cup sugar

1 1/2 8-oounce packages cream cheese, softened

2/3 cup lavender sugar

4 eggs

1 tablespoon milk

1 teaspoon vanilla

2 cups fresh blueberries



Preheat oven to 350º F. Lightly grease 13x9x2 inch baking pan; set aside.

For crust, heat butter in small saucepan over medium heat until the color is like light brown sugar. Remove from heat; set aside.

In medium bowl, stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup lavender sugar on medium until combined. Add eggs, milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store covered in refrigerator. Makes 32 bars.

Rug For My Home

Don't you love the colors and the symmetry of the stripes? This small area rug is at the entry to my lower level. I love to see this in my home. It is a work of art.

Lavender Hot Mat Created by Linnea Donnen

Lavender stems woven in to a hot mat is not only beautiful, it will make your kitchen fragrant. This one was designed and woven by Linnea Donnen, a Seattle weaver.

Linnea uses color, texture and pattern to design unique items such as rugs, scarves, table runners and towels. She has incorporated horses hair, twigs and lavender stems in her work. She is inspired by natural beauty. Linnea learned the art of weaving in Sweden. When she is not weaving, Linnea teaches elementary school.

I also own one of her area rugs. I love this rug for its color and simplicity. Every time I look at it, I feel pleased to have it in my home.

Winter Color - Lavender

Seattle, still recovering from a BIG snow storm, offers beauty in winter. I took a long run this morning, and was captivated by this image. In my front garden, this lovely little flower brightens the landscape with a touch of color. Delicate and tough, lavender inspires me with its perseverance.

This past week, I have been working on creating easy recipes for home-made gifts for the holidays. After extensive researching and testing, I have come up with a top ten list. They are easy, fast, inexpensive ideas for UNFORGETTABLE holiday gifts. I will post more tomorrow.

A Rose By Any Other Name is still a Rose?



When is a rose not a rose? The answer is when you are looking a the pure white Christmas Rose, this 'rose' is a hellebore. Specifically, it is a Helleborus niger.

The cultivar is Joseph Lemper.

This photo was taken on January 13th in Seattle. Notice the happy bee!

Hellebores: Here They Come

In early January, I was stunned by the change in the hellebore in the pot on my porch. The chartreuse foliage stood out against Seattle’s gray wet backdrop while the greenish white clusters of drooping blossoms looked like waxy pale fruit. I was amazed to see flowers forming so early in the year. Although I knew these plants were early bloomers, this was the first time I encountered one blooming in my garden.

Members of the buttercup family, hellebores are hardy plants that can be evergreen or deciduous. Their closest cousins are anemone and clematis. My plant, Helleborus foetidus, is one of about twenty species in this genus. As I inspected these blossoms looking so serene at near-freezing temperatures, I wondered what keeps the plant from freezing. Later, I discovered hellebores react to frost by reducing the water content in their cells. It is no surprise that these hardy herbaceous plants have been going strong since the Jurassic period, evolving over millenniums, adapting to climate change and becoming more dazzling over the ages. The elegant beauty of its flower had won my heart, and now the tenacious character of the hellebore had earned my respect.

One of the northwest’s passionate hellebore devotees is Elfi Rahr, whose Bellevue woodland garden is where she indulged her passion. A pioneer in hellebore breeding, she began hybridizing more than 25 years ago, hand-pollinating flowers to encourage specific colors, flower size, spotted or speckle patterns, and flower size and shapes.

On March 2nd, the Northwest Perennial Alliance will host the Hellebore Open House and Plant Sale at the Bellevue Botanical Garden. Rahr’s hellebores, as well as plants from local nurseries, will be showcased at this event.

Tonight I discovered the MOST delicious dessert ever! Easy, only 137 calories per serving, packed with flavor, this sweet treat is called "Honey-Lavender Plum Gratin." The recipe was sent to me by EATING WELL. Let's just say it is a keeper!

Lavender is infused into the custard and creates a subtle, yet distinctive, floral taste complementing the sweetness of the plums.

I used Lavender Honey to sweeten the custard. I am dreaming about making this dessert and using blueberries or peaches in place of the plums. So wonderful!

Thank you EATING WELL! Here is a link to the recipe: http://eatingwell.com/recipes/lavender_plum_gratin.html?utm_source=EWDNL

The plums, peaches and berries are still abundant at the market. The time to try this spectacular dessert is now!

Mount Rainier greeted me as I returned to Seattle from my day on Vashon Island. The entire experience - beginning with an exotic Lavender Mocha and ending with a full on view of this magnificent mountain (not to mention the day spent in lavender fields) was exquisite!

The Vashon Island Lavender Harvest Celebration was the reason for my trip across Puget Sound to this lovely island. First stop was at the Vashon Island Coffee Roasterie where I was delighted to find the perfect beverage to begin my excursion. Lavender Mocha, a sumptuous concoction, consists of coffee, dark chocolate cocoa, milk and lavender syrup. I skipped the whipped cream topping, however the barista made sure there was plenty of foam on which she sprinkled just a few fresh lavender buds. The lavender, although subtle, seemed to make the entire experience fresh and rich.

Roasted Salmon with Citrus Herb Sauce

Looking for a delicious, easy and healthy dinner idea? The Seattle Times published a recipe on Wednesday, April 11th that caught my attention. I love dinners that can be cooked in the oven; no watching over a hot cooktop and minimal cleanup. When the recipe is built around salmon, onions, herbs and citrus, it is even better.

Along with the salmon, I served fresh asparagus and brown rice. The orange juice and green onions in the sauce added an interesting taste and highlighted the rich flavor of the wild King salmon.

This is definitely a recipe I intend to serve again. I am thnking about how to adapt it for halibut!

Discovering Butterfish

Saturday, I went to fishermen's Terminal to purchase Black Cod. Wild Salmon Seafood had fresh Black Cod at $14.99 per pound.

John and I were hosting our investment club for dinner. The star of the menu was this Alaskan fish we discovered in Maui under the assumed name of Butterfish. Black Cod is also known as Sable Fish. In Maui, we enjoyed Butterfish at Sansei, a local favorite for sushi. One of the people we shared dinner with that evening told us he prepared Butterfish for his men's gourmet group, and received rave reviews. That is when I knew I would be preparing butterfish in my own kitchen when I got back to Seattle.

After a bit of research, I figured out that Butterfish is not the name of the fish used in this dish. It is actually a recipe, a way to prepare Black Cod. Several recipes turned up in my google search. White miso, sake and a bit a sugar were ingredients showing up in most of the butterfish recipes. I found one I liked on Aloha World One Recipes.

Black Cod is a fish with lots of omega 3 oils. This white fish is firm like halibut, however the oil content makes it a richer and more moist delicacy. The black skin contrasts with the pure white flesh of the fish. I cut the fillets into eight 5 ounce pieces, marinated them in the miso and baked them for about 25 minutes. Easy, light and delicacies, this fish will be a regular in my kitchen.

Wondering what else was on the menu? Appetizer included Julia Child's Eggplant Puree -- the real title is La Tentation De Bramafam and Mediterranean Tapendade. The first course was a fresh colorful salad called Fiesta Chopped Salad. The side dishes paired with the Butterfish included Lemon Rice and fresh asparagus. The grand finale was a pear and sour cherry crisp served with lemon honey whipped cream. I will need a separate post to describe the wine. Let me just say it was perfect.

I am pleased to announce the addition of a new lavender farm to my list of growers. Of course, the farm has an intriguing name......Winding Brook Estate. Located in Missouri, they have more than 7000 plants and a lovely website ( www.windingbrookestate.com).

We are delighted to add Winding Brook Estate to our list of growers.

Olympia Farmer's Market

Winter is here in the Pacific Northwest. No more sunny warm days. Sandals and shorts will have to wait for the next season. Rain pouring from the sky. My favorite way to cheer up is to spend time at the farmer's market. Olympia's Farmers Market is one of the best.

I came home with pears, plums, cabbage, parsley and carrots. Crunchy and bright orange, the carrots tasted sweet and fresh.

Lavender wreathes remind me of summer. The fragrance is sweet and seductive. The color is vivid.

If you are looking for a way to escape the winter blues, consider visiting a farmers market near your home.

Austin's Sweater

I love to knit! Today I finally completed the sweater and hat for my nephew, Austin. I desperately needed a model, and persuaded my dog, Mattie, to do the honor. Now, you have to admit he looks quite rakish!

About Tisanes and Teas

How about a nice cup of tea or tisane? What is tisane? Simply another word for hebal tea. Calorie-free and caffeine-free, these drinks became popular before black tea became available as a luxury import.

To make a tisane, use the infusion method. I love lavender tisane. Easy to make, refreshing and relaxing, drinking lavender tisane brings me a taste of summer whenever and wherever I want it!

I go out to my garden and pick some fresh lavender. Clean it, wash it, chop it and place the mixture into my tea ball. I cover the tea ball with boiling water and wait for the water to become infused with the floral scent of lavender. Drink your lavender tisane with honey or with out, hot or cold.

When I don't want to make up my own tisane, two of my favorite beverages are: Sequim Farmers' Chamomile & Mint Tea with Lavender (available from www.bluemoonlavender.com) and Lavender Tea offered by Murchie's Tea and Coffee (note, this is a caffeinated tea using China's mild black teas laced with lavender.

Scones: Ginger, Lemon and Lavender

For the last month, I have craved scones. Every morning, I justify my indulgence for a scone and latte by a long and vigorous walk directly to my favorite coffee shop. A warm, sunny autumn provides the perfect weather for my morning outing.

Today, I decided it was time to make my own scones. I tried two recipes: Ginger scones from Nancy Silverton's Pastries (from the La Brea Bakery )and Lemon Lavender Scones, a recipe from Denise Kitchel. I added lavender to the Ginger Scones just for the fun of it!

Nancy Silverton's Ginger Scones are FANTASTIC! With 6 ounces of butter and 3/4 cup heavy cream, the taste was rich and reminded me of a butter cookie. The ginger gives the pastry a little zing! The recipe makes 9 very large scones.

The Lemon Lavender Scones were also delicious. Lemon and lavender seem to compliment one another. This recipe calls for two eggs plus butter and cream! What's not to like?

Lemon Lavender Scones

2 cups flour

2 tsp baking powder

4 tablespoons unsalted butter, cold, cut into 1/4" pieces

1/2 teaspoon salt

3 tablespoons sugar

1 tablespoon lavender, dried, finely chopped

2 teaspoons lemon zest

2 eggs

1/3 cup heavy cream, plus additional for brushing on top

1/4 cup lavender sugar

Preheat oven to 425 degrees Farenheit.

In a bowl whisk together flour, baking powder, sugar, salt, lemon zest and lavender.

Add butter pieces and cut in with pastry blender or using your fingers until most of the butter looks like oatmeal, with a few pieces the size of small peas.

In antoehr bowl lightly beat eggs and cream iwth a fork just unitl combined.

Add the eggs and cream to the flou mixture and stir just unitl combined.

Knead gently until dough comes together into a ball .

Cut the dough in half and shape each piece into a ball on a floured board.

Flatten the balls with palm of your hand until about an inch to an inch and a half thick.

Cut each piece into four wedges. Place scones onto a parchment lined baking sheet. Brush the tops with cream, and sprinkle with lavender sugar.

Bake scones for 15 to 20 minutes until golden brwon. (The bottos should be well browned and the scones should feel just slightly springy when pressed on top.)

Makes 8 scones.

Herbal tea, vibrant and refreshing, replenishes my spirit and delights my taste buds.

The Wu wei blend was created by a Seattle Teahouse in our Wallingford area -Teahouse Kuan Yin. Drink it for its beauty; the color is like a ruby. Also, the taste delights. Hibiscus, lemon balm, orange peel, lavender buds and cloves blend and offer a tastes from the garden.

Drink it cold on a hot afternoon if you please. The temperature in Seattle reached 80 plus today, so the iced tea was a perfect afternoon delight. The helpful young gentleman at the Teahouse Kuan Yin said the tea is also good served hot! The name of this blend is Wu Wei, meaning "effortless doing".

I purchased 1/4 pound of Wu Wei for a personal treat. After brewing a tall glass of Wu Wei in my kitchen, I felt refreshed with a sense of renewed energy. Delicious!

Seattle Lavender on June 20

Sweet, lovely lavender basking in Seattle sunshine. Looking beautiful along the street in my neighborhood. I could not resist taking several photo's. Enjoy!

Of Sunshine and Surprises!

After a lovely walk in the sun, I arrived home to find the most amazing gift on my front porch. Stunningly beautiful and luscious too, this surprise is one I want to share with everyone!

Okay, I know it is a cliche', however there is truth here. A picture is worth a thousand words. Just look at this edible bouquet.

My thoughtful and classy freinds, Lauren & Rion, sent this amazing treat. Many thanks, I feel better already!

Scarface Claw: The Cat Living at the Garden

Yesterday, I tended my garden. I weeded out quick grass, calendulas and other unwanted plants taking root in my p-patch. I also planted four tomato plants, two zucchini plants and six cucumber plants. My raspberries are thriving, with berries galore.

The highlight of my time at the garden happened when Scarface Claw sidled up to me. I tried to get a picture of this guy but he made it difficult. Everytime, I aimed my camera at Scarface, he moved quickly to rub up against my leg making it nearly impossible to get a good shot of him.

Persistence paid off.