new faces on the farm

We’ve been so enjoying the summer. I’m especially loving the feeling of warmth into evening. That’s maybe the only thing I miss about my home state of Florida, the sleeveless shirts worn into the evening. Although, rare is the day I wear a sleeveless shirt and I can definitely live without the sweltering heat of a day in central Florida. We did have a fantastic visit last month to my sister’s in South Florida- nice family and beach time. I also tripped down memory lane and toured Chloe around my high school. The instant we discovered my graduation stone, we looked at it, then at each other and tears welled up. A sort of cosmic connection that ventured outside of real time. She felt, for that moment, standing in front of my high school, connected to who I was at 18. A glimpse of recognition that I too have been there. It was bittersweet. My best friends Melissa and Kelly- and who we liked/”loved” at that time. Little did I know at the time that my good fortune would bring me an amazing son only a couple years later. Thanks “J”.

WPHS stoneAnd now our new farm friends:)

We have real live livestock. We put up a big fence. Built a goat shed and got ourselves three goats and two sheep. We love them! They are so sweet, funny and curious. We are all getting into a new routine and getting to know each other. The plan is to breed both goats and sheep in the fall and start milking in the spring. And here they are…

Meet blue eyed Dinah. She is a cross of La Mancha and Nigerian Dwarf. A total sweetie who craves attention. April 8th of this year, my birthday, I happened to be in the store filling in for someone. My mood lifted when I met Sherwin from Mountain Lodge Farm. Within minutes I learned she was a goat lady. I quickly stalked her farm and found there was an upcoming open house in May. Ollie was happy to go. I left out the part of the story of her four starter goats turning into over a hundred, supplying the milk for a full on dairy operation.  Point here is, Dinah is one of her babies. It was fate.

wendyellenthomas.comfarm faces farm faces-10 farm faces-9And Shirley. She is a yearling and full Nubian. She came to us as Bon Bon and we named her Etta (as in James) then changed it to shrieking Shirley cause she was so chatty and loud. Now she’s calmed down immensely and goes only by Shirley.

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farm faces-7 farm faces-6Then we have Nina, also a full Nubian from Myers Creamery here on the island. They make wonderful cheese. Nina feels a little intimidated by Shirley who’s a bit of a bossy cow but hopefully as Nina gets bigger she’ll be able to hold her own. Look at those ears! She’s channeling Sally Fields.

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farm faces-15 farm faces-11The dairy sheep, from Glendale Shepherd on Whidbey Island, are an East Friesian Lacaune cross. Having been bottle fed they are rather tame, are gaining more and more trust and are quite endearing. They are letting us rub their chins. Meet Helen and Irene named for a couple of my aunties. Better pics to come of those two.

farm faces-3photo

Time for a little walk and brush clearingfarm faces-13


Otis is SO EXCITED. We are hoping he’ll settle off a little more with time- He just wants to dart around and play.

goat shedBut sometimes he can contain himself. Here they all are in one shot-

farm faces-4He does love to kiss Irene through the fence.

farm faces-16And after a long day in the garden, Otis likes to kick back in bed the following morning

farm faces-2

Hope your summer brings laughter, joy, gardens and farmer’s markets!

Coming soon… nut and seed bars

nut and seed bars


writing at

I often hesitate when asked to go outside of my normal blog routine. My days are often so filled that making another commitment to something, albeit not too difficult and even fun, I still quaver. But how could I pass up a chance to participate in this little tour that taps into how we go about this whole blog thing. I’ve enjoyed reading the process of other’s and felt inspired to articulate mine. Deliciously Nell over at I need a feed invited my to participate. You can look forward to hearing from Karista at Karista’s Kitchen next week. And it simply goes like this:

  • Acknowledge the person that involved you in the blog tour, giving a link to their blog.
  • Answer the 4 questions below about your writing process
  1. What are you working on?
  2. How does your work differ from others of its genre?
  3. Why do you write what you do?
  4. How does your writing process work?
  • Then select three other people to invite to take part in the tour. And link to their blogs in your post as well. Post dates are each Monday so we get to read one or more stories every week that give a little more depth in how each of us write. Miraculously my post will schedule on time for the 16th (barely) and I would love to see the blogger(s) I ask to follow up on the 23rd. I’ll cross my fingers.

1. What are you working on?

I am often working on many things all at once. I cook virtually everyday and dream of how I’d like to instagram, tweet, and post daily because I really believe in my cooking, not to sound big headed, but I do it well and would like to share it more often. But due to the fact that I also run my bricks and mortar shop, Chez Chloe, love to have some time with my family, like to take a few yoga classes, maintain a 2500 square foot garden and have as of yesterday, added livestock to the mix, I don’t post everyday. I’m happy to get a couple posts out per month. And you know what? That’s ok. That’s what works. I love blogging and don’t want to give it up. That much I know and want to continue to work on it. I have a not so secret desire to write fiction. That desire manifests through random classes I take online to stories I start and rarely finish. The desire also ebbs and flows and hasn’t taken strong enough hold to pin my bum to the chair and finish something. The writing in between my recipes has also provided somewhat of an outlet.

2. How does your work differ from others of its genre?

Does it differ? I suppose so. Is the sound of my voice different from yours? Do I articulate and punctuate the beginning and ending of my sentences different from you? Of course. I suppose the topic being primarily recipes and gardening is sort of a food genre… I would like to imagine that how I relate this redundant topic to you might strike you in its own sometimes familiar or sometimes obtuse way… Like this little baby frizz hair on the sides of my forehead that extends from my hairline and almost meets up with my eyebrows. That makes me unique. Ever since day one I think. It’s interesting when I study other cooking blogs that inspire me. I don’t want to copy them but in order to learn and find your own voice and photo skills you often emulate them. The trick is not only allowing your own style to bubble to the surface, but recognizing and grabbing hold of it for dear life!

3.Why do you write what you do?

I don’t really choose what I write per se. I’m not a novelist. Inspired by food and life, I create dialog to wrap around photos and recipes. I greatly enjoy humor and I can’t help but let that seep into my writing because that’s who I am. I find myself talking to you, a reader, as if you were pulling up a wooden stool to sit at my kitchen counter and have a cup of coffee or a jasmine green tea with a drizzle of honey. I hope to inspire a few people amongst the vastness of the web- share some thoughts, advice and all purpose good will.

4.How does your writing process work?

I take photos all the time like many I’m sure. Most frequently with my iphone and often with my Nikon D80. I’ll cruise through them every week or two and pull out a segment that I want to share. I’ll offer a recipe or at least a few broad strokes of a meal in hopes of inspiring you. I look for the most pleasing pics and work in what’s often happening currently in our lives. Though I like to hang out a little of our laundry for the public, I don’t get too personal. I do enjoy good response from readers when I have the time to really focus on a planned post. I pull out the props, maybe even the tripod and it’s a recipe that’s not just our weekly menu. I’ll even take the time to submit photos to Food Gawker, Tastespotting, Stumble Upon, etc. These efforts do garnish the ‘hits’. But rarely do I make the time for that. So my process centers more around the photos and going from there. I imagine it’s like that with many bloggers. Although, I also think we all enjoy writing as well. You can’t just stick a bunch of photos up right?

So that’s me.

Now I’m going to pass you on to a talented lady, Karista, over at Karista’s Kitchen.

She’s a food Writing, farm loving Chef.  Capturing everyday moments with extraordinary food. ~Life Happens Around the Table

I look forward to her responses myself.

And here is our latest adventure… livestock! Meet Dinah


Time for lamb (and a little fish on the side)

Although I am completely consumed with planting vegetables in the garden, watching berries develop by the day, and still do the occasional juicing, I’m also working on keeping up with the meat in the freezer.

So before you get the onslaught of garden posts (haha- lest you think 1 or 2 posts/month is an onslaught!) I’m going to throw out a few of our dinners as of late. These are all real time. No props or primping or going out of my way to edit much. Just some solid dinners to inspire you cause let’s face it- my blogging calendar sucks. I could have stretched these photos into months but ummmm… that’s not happening.

rump roast

When you can buy meat in bulk locally, it is a chunk of change up front but still more economical with far superior quality. Last year we were fortunate, as I’ve mentioned, to purchase from Coffelt Farm located about 15 miles from us, a 1/4 of a cow along with a 1/2 of a pig, 1 lamb and a dozen chickens. We also purchased a second lamb from our neighbors. This has kept us fluid in proteins for the past year. We will be getting ready to purchase more starting the end of May. We have also finished one 10# case of salmon steaks, one 10# case of salmon filets and one 10# halibut filets.

salmon dinner

Salmon steak baked with olive oil and salt at 400 for 15 minutes. We like it RARE. Asparagus and zucchini fennel side…this huge steak fed me for dinner and lunch the next day.. FYI!

Salmon filets baked at 375 for 12 min with olive oil and lemon, side of grilled bok choy

Salmon filets baked with leeks at 375 for 12 min with olive oil, lemon and capers, side of grilled bok choy w/ bits of bacon



The freezer actually has room for a pint of ice-cream.  All went well except for one freezer partial meltdown but we all got the benefits of this Scallop Chowder.

We cruised through the steaks and chops and then had some fun with ribs (do I sound primal?)

lamb chops

Searing lamb chops on a hot pan


Seasoned chops baked at 400 for 5 minutes then flipped, brushed with a little dijon and pinches of fresh thyme and cooked another 5-8. Again. rare.


Mustard lamb chops, greens, creamy parmesan polenta, house made red kraut

Mustard lamb chops, greens, creamy parmesan polenta


and now we are left with large roasts- like the rump roast, (which this is not- and it took me about two hours of studying the photo to confirm this- note string tying up ROLLED boneless shoulder). Rump roasts and the LAMB SHOULDER I have here, work great on a work day when left in the slow cooker as do pork shoulders and butts which we have gone through already- Read pulled pork.

lamb shoulder

First seared in oil and butter and seasoned with salt and pepper. Then laid atop carrots, potatoes, onions, a few sprigs of time and 3-4 bay leaves- cup and a half water at the bottom. Cooked on low for 8 hours.


At first I thought I should be saving them for dinner parties. Dinner parties I do love to have but let’s be honest, they don’t happen every weekend.

Polenta is a great side and I use it often instead of potatoes or just for a little variety. This polenta was put hot in the tin and I fried up the wedges

Polenta is a great side and I use it often instead of potatoes for a little variety. This polenta was put hot in the tin and I fried up the wedges


So I just started cooking them up for our little family and invited Dad up.

Rump roast w/ polenta

Slow cooked LAMB SHOULDER & jus, veggies from the slow cooker atop a fried wedge of polenta with a little garnish of parsley


I love to cook a roast on a Sunday.

leg of lamb raw

Bone in leg of lamb spiked with slivers of garlic and dressed in freshly chopped rosemary, sage and thyme.

The tradition of gathering for a Sunday meal may not have been my experience growing up but I liked what I read in books or saw in movies. My mom did try to get us to sit down for dinner. But I think in my mind the image was more the Walton’s or the Ingall’s and aside from all being of the human race, we had very little in common with either family. Oh and they are all fictional characters. But I’m getting off topic…

leg of lamb cooked

Preheat oven and cook at 425° for 10 minutes. Reduce temp to 350° and cook about 15min/pound for internal temp of 125° and about 20min/pound for medium (135°) and well after that I just can’t recommend… go to Morrison’s cafeteria.

Yukon Golds sliced thin on a mandelin and layered with salt and pepper and a little melted butter

Start with a crepe pan and a pat of butter and 1 T olive oil. Yukon Golds are sliced thin on a mandelin and layered with salt and pepper and a little melted butter

Cook on low-med heat gently pressing on potatoes with a spatula for about 8 minutes then bring the heat up to medium and brown. Gently flip like a big fat pancake and repeat on the other side. Cool and flip on a cutting board and cut into wedges like a pie

Cook on low-med heat gently pressing on potatoes with a spatula for about 8 minutes then bring the heat up to medium and brown. Gently flip like a big fat pancake and repeat on the other side. Cool and flip on a cutting board and cut into wedges like a pie- you’ll see the edges shrinking from the sides. Test that they are cooked through with a toothpick

Roasted leg of lamb, pommes anna, simple veggies

Roasted leg of lamb, pommes anna, simple veggies

Sometimes we have a good bit of leftovers for work lunches and maybe even a stretch to a second dinner. And sometimes I thought, was I thinking that this would serve 6-8? We can chow down pretty good on our own in a night after a long day in the garden. And a lamb sandwich to boot- hell yeah.

Leftover, sliced lamb, mayo, or garlic aioli even better, mustard lettuce, bread... salt and pepper

Leftover, sliced lamb, mayo, or garlic aioli even better, lettuce, bread

Please serve with a couple cornichons aka gherkins aka those little mini pickles

lamb sandwhichand a little hard cider like this one from Seattle Cider Co

hard ciderSo this should figuratively and literally give you something to chew on…

Stay tuned for loads of green posts and cute surprises to follow!

A year in sourdough

I’d like to start with a story of my one hundred year old starter, passed down from generation to generation but alas this is just not so. It started with this little packet of freeze-dried magic from Ed Woods… who I assume was a real person but I’ve no personal connection to except for our encounter. I ripped open the packet and followed the instructions to start developing my newbie starter. It took a mere five days if I remember correctly. We have had a relationship for about 18 months now so the beginning is a little fuzzy.

I continued to nurture it with additional flour and water and the powdered stuff came alive

Until it nearly exploded

Full of life it was…I had to get used to the idea of either using and replenishing or tossing a little to feed it. I even had two jars going so I’d have a back-up. But I’m working from just one jar now.

My original inspirations and methods were sparked by Audra at Girl Meets Dirt. She has a very informative post to read word for word. She’s made some beautiful bread.

I also refer to this simple recipe from Stone Soup blog – rustic sourdough.

I somewhat sacrificed my Creuset dutch oven, unintentionally. I do believe a dutch oven has been one secret to success. I would also buy a cheap one if I was starting over.

Sourdough bread-11

It really only takes one baking round at 500° to toast and speckle it black inside and out. But the enamel has not cracked and the handle has not melted.

I start the night before by weighing all the ingredients… Check out Stone Soup. Sometimes I’ll use 20% whole wheat. So 65 grams of whole wheat bread flour and 260 grams of unbleached organic white flour.

Sourdough bread-17

I tend to keep a fairly hydrated starter. You can see the consistency here- it’s practically pourable. Here is a site that explains in detail about hydration. I have a broader sense of hydration and just sort of eyeball it. I might get more into it if/when I’m ready for the next learning curve.

Sourdough bread-16

I just bring the ingredients together with a spoon. I let it do its thing overnight.

Sourdough bread-18

And when my starter has had regular attention it will go something like this-bubbly and alive. When not, I just try to give it a little more time to develop.

Sourdough bread-25

I have also just started with a sponge and it too is happy when the starter is- The sponge is just the starter with a portion of the flour added to work a little before the rest of the flour and salt are added. Sometimes I skip the sponge.

Sourdough bread-24

The next morning I massage it out to a rectangle and start the ‘no knead’ method. Brilliant
Sourdough bread-19

Then fold the long edge on top down and the bottom edge up and fold in thirds

Sourdough bread-20

I love to make bread on a day off and just do the turns every 45 minutes or so- I go for 3-4 total. After the last turn I put it in a clean, floured tea towel. Or if I want to make it during the work week- I’ll do it in stages over a couple days in and out of the fridge and it will get nice and sour. The trick, I think, is not to be in a rush.

Sourdough bread-21

I wrap it up in the floured towel for a final rise for an hour. During the last 30 minutes I set the dutch oven in the oven and put it up to 500°- My oven temp can run a little under- so I might vary 25-50 degrees.

Sourdough bread-22

I gently unwrap the tea towel and it goes carefully, topside down, into the hot dutch oven. I will score the top with a sharp knife (a bread razor is ideal). The lid goes on, back to the oven, and the loaf begins to cook. The trapped steam creates an incredible crust and I’m not having to mist the oven to create humidity. Out comes something like this

Sourdough bread-12

Or this

Sourdough bread-26

And this… sourdough pizza crust cooked on a stone in my gas grill at about 500+°- SO GOOD! It was last summer with all our garden veggies for toppings- you may see this again.


When the starter is neglected –

You will see this brown liquid forming- just a little alcohol and acetic acid. If it’s pink and stinky you are in trouble and it may be time for the garbage disposal funeral. The King Arthur site has some good info here. And it really takes some serious neglect to do it in.

When we are in gluten free periods the starter gets a little put off. I take it out for a night- drain the liquid off the top and let it get good and warmed up say overnight. Then I leave about a cup of starter and feed it for a couple days. is another valuable resource.

Here’s the latest loaf after a little starter revival..not too shabby.

Sourdough bread-28

Every now and again a bread loaf. But I just can’t get the same crust. And we are so

This one was particularly holey.

Sourdough bread-13 It toasted up nicely with some homemade orange marmaladeSourdough bread-14Last but not least – I want to give you a link to a woman in the UK- She offered kind assistance when I first called for starter rescue help. I love her recipes and philosophy. A good place to start on her site is with an informative post on why sourdough is easier to digest than “healthy” store bought bread.

Happy bread making and eating:)

Compost and pre- gardening

It is a busy busy busy time. And so beautiful. The winter veil has lifted and spring shines with sun and heat-well the Pacific Northwest’s version in the high 50’s and 60’s at least. Not like what I grew up with in Florida! We have been busy in the garden and I’ve been ordering loads of merchandise for the bricks and mortar Chez Chloe. Boy is that fun. Like consumerism on crack, I’m sure I’ve used that line before. And now we are in CA for spring break. Party on garth (that one too). We will spend two days in San Francisco and then head to Santa Cruz and La Selva beach. Once back to Orcas we will be in full on garden mode so I’m making this one long post!

Flowering currant and forsythia

spring happenings 2014

The slugs are are making me nuts eating our daffodils

spring happenings 2014 One of my favorites- hellebores. I get more of these every year.

spring happenings 2014

 Just before we tilled last week. I’m trying to warm up the soil in a couple beds

spring happenings 2014

and keep the girls out of the sorrel- they love this tart, high vitamin C filled green

spring happenings 2014

Budding blueberriesspring happenings 2014

Our garlic is doing well. My original seed came from Filaree Farm in Eastern WA. We’ve got a couple hardecks, rocambole and spanish roja, and two soft neck varieties that I like to braid, nootka rose and inchelium red. It is an easy crop that is planted the first couple weeks of Oct and harvested around the first week of July depending on the weather and amount of rainfall. We are still eating garlic from last year’s harvest but the garlic clove knows it’s seasons and they are starting to grow germ and wanting to reproduce. Still edible though.

spring happenings 2014 Garden view from the house side. Just in front of those plastic covered beds is soil that was cover cropped with an overwinter mix of clover, vetch, rye and field peas. It will all be tilled under shortly.spring happenings 2014

We’ve been working hard on our compost. These shots are from last year. We put the fresh kitchen scraps into this old olive oil barrel and layer with depleted soil often from the greenhouse beds, leaves, and now chicken manure/straw from the coop. We can periodically roll it around to mix it upcompost


Then we shovel it into a wood compost bin



I found the design for this compost bin at vegetable gardening with Lorraine – It was about $175 in new cedar materials but aesthetically pleasing in the garden and it will last yearscompost We love how they stack and the top has a hinged lid but we find we aren’t putting new kitchen scraps in here. I might make some adjustments.compost doing what dogs do- blehcompost compost

The girls waiting to dig their beaks into this yummy stuff

spring 2014 spring happenings 2014

See all that green in the back- we are seriously talking about fencing it off for sheep and maybe even a couple goats:) I’ve been stalking my neighbors with animals, I mean helping them milk their goats and it’s getting my livestock yearnings going again. Well you know I mean that in a good way.spring happenings 2014 This is our new asparagus bed. Nice and deep, layered with our home made compost, some old recycled soil from greenhouse beds that needed refreshing and finally some sacs of Whitney Farms mushroom compost and garden compost. It’s important to do the asparagus bed the right way from the start as it will last years and years if cared for properly.It is now filled to the top. We also planted four new apple trees. I’ve never been a good long range planner but I’ve decided to change that story. We put in a Jonagold, Honeycrisp, Spartan, and an Akane. We presently get so many apples but it’s time to start insuring for the future. Next year more plums.spring happenings 2014 couple shots of the girls- I can rarely get them all in one shot. We started with 15. Lost our 1 exotic chick the first night…Then lost 1 rooster who was left outside of the coop and was taken out by a raccoon. We sold 4 to our neighbor and then for the first time in 20 years, one was snatched by an eagle. And then there were 8spring happenings 2014 They will soon be fenced out of the garden. They do an amazing job of scratch tilling and fertilizing when the time is right (fall/winter) but that time is over. They will do the same to freshly sowed beds and pea starts and this makes me want to put them on the dinner table. So we need to get them secured on their side of the yard!spring happenings 2014

Our new babies- 5 Welsummers including 1 rooster and a little cuckoo maran. We lost one cuckoo the first night home. These guys lay the dark chocolate brown eggs… in about 4-5 months. spring happenings 2014 now a few egg dishes we’ve been enjoying with the abundance of eggs- fresh pea shoots, sorrel, chives and fresh goat cheese

farm eggsFrittata with sorrel, spinach, capers, and a little fresh goat cheese… it’s a staple I tell you

How about a little chives, sorrel and spinach with tomatoes and avocado:) This also had a couple green garlic leaves diced and tossed in.IMG_4955 Ok- here’s a little something different. A couple fried eggs with bacon, polenta croutons and fried avocado IMG_4911 And last just a simple dish with wilted spinach, bacon and fried eggsIMG_4891Hope your spring is off to a good start!

sticky orange and almond cakes {gf}

These little orange and almond sticky cakes and me go back.

sticky orange almond cake GF @wendyellenthomas.comWay back. Back to my time in Paris working in and out of a kitchen that I think two people could maybe stand in… if one of those people was a child at least. I’m going to have to dig out some pics of that adorable little kitchen that served me and my two kids well for two years- and quite a few others for whom I catered.

sticky orange almond cake GF @wendyellenthomas.comIn real time it was 2004. Only ten years ago. But in terms of life chapters it could have been decades for some. I have the capacity to pick up and go and completely change my life and its circumstances. This can be a blessing and a curse and all in between. And I’m sure my kids wouldn’t disagree. I will say our time in France had a profound impact on broadening our cultural awareness, language skills, and we were flung far from our comfort zones. Spending nine months in a cooking school in an “anglo” class at Ferrandi and three months working in a restaurant gave me a foundation to begin building my cooking skills and the passion to bring cooking and merchandising together. I spent hours walking the streets of Paris, taking notes and creating Chez Chloe first in my head and on paper, then opened the original retail store and cafe in 2006. The cafe, though popular, lasted only two seasons. Not cut out for the stress of food service, I opted to keep going with only the retail. I suspect you might here more of this story as time goes on.

sticky orange almond cake GF @wendyellenthomas.comBut for now – let’s get on with these sticky cakes!

  • 2 whole oranges
  • 6 eggs beaten
  • 250g (8oz) sugar
  • 250g (8oz) almond powder
  • 1 tsp baking powder

This is such a simple recipe. It was gluten free before there was ‘gluten free’. I love this orange cake because it is always a no fail recipe, it taste good and travels well. The original recipe comes from a DK book, Canapés, published in 1999 in the UK. I think I picked up this version from the old Librarie Gourmande when it was small and still located in the 6th arrondissement. Published in 2007,  Hors d’Ouervres, the US version is just as good and I always highly recommend it.

In the past, I have topped them with a little greek yogurt or a yogurt/ whipped cream blend. And they are darling with a garnish of pomegranate seeds as is suggested in the book. But for this round, simple sifted powdered sugar was my desire.

{print sticky orange and almond cakes}

You start with boiling 2 oranges till completely cooked- then set them aside to cool. This is the only reason you need to think ahead as they take about 90 minutes to cook and then another 20 minutes to cool.

boiled oranges @wendyellenthomas.comThen split them up and take out the pips

orangesPop them in the cuisinart. Or maybe a blender but honestly I’ve never tried it.

Almond Orange Cake GF-3And chew those puppies up.

Almond Orange Cake GF-4Throw in 6 eggs, 8oz of sugar, 8oz of almond meal and 1 tsp baking soda. That’s it.

Almond Orange Cake GF-5I line my 9×13 glass baking dish with parchment paper

Almond Orange Cake GF-6

and here is how the thin poured batter looks

Almond Orange Cake GF-7Bake at 350 for about 40-45 minutes. It should be firm to the touch. Pull it out and as soon as you can, gently remove the cake from the baking dish and cool on a rack (with parchment). When cooled you can pull off the paper and cut.I use to follow the book’s suggestion of a jelly roll pan so they would be a little thinner. And I’d use a 1″ round biscuit cutter to turn them into bite size pieces with piped topping and a little pretty somethin somethin.

For this batch – I cut the edges off (and ate them), I like to think for a clean edge but maybe it’s just so I could get my paws on some without actually eating the ‘good’ parts.

sticky orange almond cake GF

After the edges are off, I cut it into little individual square cakes.

I brought these to the concert for the band members of Ollie’s Seattle Tentet, who had their debut concert on Orcas Island a couple weeks ago:)

Almond Orange Cake GF-9

sticky orange almond cake GF

So there you have it friends. Try it you’ll like it. Makes for a nice brunch menu item as well.

Have a great weekend!

sticky orange almond cake GF

kimchi bacon fried rice and eggs

So this is far from Irish… but I’m not so on top of the calendar:)
Kimchi bacon fried rice and eggs-8Spring is so near I can practically touch it. The sun and cold do their dance like a strip tease that excites and taunts. You don’t know what’s coming next. I picked delicate new spinach and arugula leaves from plants in the greenhouse creating a bed for my baked salmon lunch today. This first minimal picking sparked a little excitement for the coming growing season. What I realize too, is I don’t mind the winter break and it almost takes a strong nudge to get me in the growing mood. Fresh garden food does not arrive without somebody’s hard work. My first little seeds, planted last weekend will become the seedlings for the first of spring planting. Brassica’s, lettuces, peas… the tomatoes and peppers will grow longer in the glass house.

What we relied on this winter besides store bought veggies was our fermented foods.


The red sauerkraut was made first with our own Red Mammoth cabbages last fall but I continued to make it with organic cabbage from the market. I played with many napas, bok choy, radishes and conical cabbages for the kimchi and can’t wait to try my new Korean coarse chili powder. I’ll try some napa in the garden this year but it’s a little more finicky than the standard head of cabbage.

This recipe was inspired by my weekend brunch in New York City at The Dutch.

Start with the bacon – about 3-4 slices of Hempler’s thick cut uncured bacon is a nice way to go. Cut into small pieces and fry up.

Kimchi bacon fried rice and eggsThen add about 2 cups of rice- either freshly made or even better, leftovers.

I had a little pineapple hanging around from juicing and thought why not? I diced this and added it to the bacon and rice.Kimchi bacon fried rice and eggs-6Throw in about a cup of kimchi – homemade or one of the lovely store bought varieties like one from Seattle’s Firefly Kitchens. Mine below got a little pink from adding red radishes. Kind of fun huh?

Kimchi bacon fried rice and eggs-3Give it all a good toss and that part is done.I scooted the kimchi rice to the side of the frying pan and heated a little red cabbage for some color.

Kimchi bacon fried rice and eggs-5I fried up some of our farm eggs…

Kimchi bacon fried rice and eggs-7And what I’m also loving? Fried avocado. Not new to some but new to me. I had this recently at Irving Street Kitchen in Portland with scrambled egg nachos. A little crispy on the outside, soft in the middle, with the heat bringing out the sweetness of the avocado. I garnished our kimchi fried rice and egg with fried avocado and a little fresh cilantro.

Kimchi bacon fried rice and eggs-11This was a Sunday meal for me and my sweetie.

Kimchi bacon fried rice @wendyellenthomas.comAnd in the real world it looked like this

Kimchi bacon fried rice and eggs-12Just to pull it all together:

  • 2 cups brown rice
  • 3-4 strips of bacon cut into pieces
  • half a slice of pineapple cubed
  • 1 cup kimchi
  • fried egg
  • optional garnish of warmed red cabbage, fried avocado,fresh cilantro, pepper flakes

cold brewed coffee with homemade vanilla almond milk

As much as we are enjoying our latest indulgence of cold brewed coffee and vanilla almond milk now… I can only imagine making this by the gallons in summer.Coffee cold pressed-25It started with ummmm, let’s see, maybe an article from one of my magazines and/or just a few blog post readings such as Food 52 and The Kitchn. These are for iced coffee. I’m saving the ice for summer and just having it cold.

Cold pressed coffee

A little fact about me- I am a magazine JUNKIE and have subscriptions to: Hobby Farm, Bee Culture, Culture Magazine (cheese), Yoga Journal (I’ve recently converted), Women’s Health, Oprah, MS Living, Elle Decor, House Beautiful, Country Living, Bon Appetit,and I’m down to the last of my German Food and Travel. The decor ones are short lived as they are usually the add for $5 special. I have stacks of saved French,UK,Australian and German issues. They are all interesting and I love to peruse them now and again.

Print recipe: {cold brewed coffee and vanilla almond milk}

Cold brewed coffee is quite a simple process of soaking medium ground coffee beans overnight for 12-15 hours

Coffee cold pressed-2You’ll find different ratios for coffee to water but my ratio has been 1 cup ground coffee for about 4 cups of water. I think you just need to play with it a little. I switch it up between our local french roasted coffee from Local Goods (higher oil content) or Herkimer drip blend (a drier bean) from Seattle. And from here- some will used it as a concentrate with the original four cups giving 6-8 cups of coffee. I find I like my ratio virtually straight up. I’ll add up to a 1/2 cup of the vanilla almond milk to 8-12oz cold coffee.Coffee cold pressed-3

AND with the idea of cold pressed coffee being less acidic and thus better for a little elbow joint pain I’ve been trying to keep at bay, we’ve been drinking this pretty regularly now. Check out this informative NYTimes article on cold brewing coffee as well as tea where they will also mention less caffeine and a smoother flavor.

Coffee cold pressed-4

I use a plain old strainer and the butter muslin I bought from New England Cheese Supply for making chèvre. Or you can find something similar on Amazon.

Coffee cold pressed-6Strain brewed coffee
Coffee cold pressed-5And keep in a sealed container in the fridge. I’m making enough for a couple days about every 2-3 days. I’ve read you can keep cold brewed coffee up to a week but in my opinion the flavor starts turning a little bitter.Coffee cold pressed-8The vanilla almond milk also starts the night before with one cup organic almonds soaking in cold, preferably filtered water for 12 hours. I have also read that a minimum of 2-4 hours can suffice.

Vanilla almond milk homemadeStrain out the soaking water Vanilla almond milk homemade-3Place soaked almonds in a blender with 2-3 cups of water. Now I know that is an annoyingly large variable with the water. I’ve seen anywhere from 2-3.5 cups of water used. The first batch I did with 2 cups water and it was lovely and rich. The second batch with 3 cups water, and it was a little thin at first but came together ok the second day… I’ve settled on 2.5 cups for 1 cup almonds.

I used a whole vanilla bean the first batch then moved to 1 teaspoon of Beanilla’s 2 fold madagascar extract.

Applesauce cake-9I add 2 T coconut sugar for sweetener. This you can also adjust to taste. Add a wee pinch of salt.

Vanilla almond milk homemade-6

Puree this for 2-3 minutes till almonds are completely pulverized. Then pull out the butter muslin once more to strain the nut matter from the liquid.
Vanilla almond milk homemade-8Next job is re-cycling the almond refuse. We could pretend it’s ice cream.

Vanilla almond milk homemade-11

The first batch I also used 2 cups of almonds and it was too much to use in just a couple days. Ollie still uses milk on his Meusli… – print recipe here- yes- the link is spelled wrong. I NEVER can remember the u comes first.. even after three years in Germany!

Vanilla almond milk homemade-10

Pouring and shooting

Coffee cold pressed-21

One of my favorite kitchen gadgets is the aerolatte frother- for a quick foam and sometimes even to whip one or two tablespoons of cream.

cold pressed coffee wendyellenthomas.comIt’s really not a lot of work once you get in the rythym every 2-3 days or 4 if you want to stretch it out. I’ve tried heating it up but I just don’t think it’s as yummy. I’ll still have a hot latte in town now and again but use this recipe (for now at least) for the daily consumption. Again, I flavor about 8-12oz of cold brewed coffee with 1/2 cup vanilla almond milk, 1 tsp maple syrup and a dash more vanilla.

Coffee cold pressed-16

Here’s to a smooth, non dairy, low acid morning…or afternoon:)

new york city 2/14 last day

The final installment of new york city Feb 2014. I’m literally regurgitating (i mean that in a good way) the final long and productive day of tromping ten hours from mid town to Brooklyn and back with a few trains in the middle. You saw this one before- the day started with a little snow.

NYC Feb 2014 post 3-3 Before I forget- Your red gloves, Stella, I did not lose. They had a full time job during their visit to New York City. So glad I saw you on the ferry. Thank you for taking them straight off your hands to loan to me for the week!

NYC Feb 2014 post 3-6

NYC Feb 2014 post 3-4

Protecting those little paws

NYC Feb 2014 post 3-8

Great admiration for real life in the city- notice the cane

NYC Feb 2014 post 3-11

And the heroes of days like this one. You take for granted the hard work that precedes the ability to step one foot in front of the other with safety and ease.NYC Feb 2014 post 3-7Miss high heals, refusing to submit to weather conditions should be passing on some high fives and hot drinks to the guys in yellow.

NYC Feb 2014 post 3-5Only a couple hours at the show to wrap things up that morning and then it was off to Brooklyn to visit my son’s friend who manages the baked goods production for Pushcart Coffee. The 150 year old Pfizer building at 630 Flushing in Brooklyn… a long time ago.

New York City Feb 2014 post 3-3And a great article from Edible Brooklyn about this artisanal food production epicenter.
New York City Feb 2014 post 3-5 Shots from what used to beNew York City Feb 2014 post 3-4

And a wonderful snapshot of history from NY curbed-

…”When Pfizer closed down its Brooklyn headquarters in 2008 after more than 150 years of pharmaceutical manufacturing, the company left behind a deserted behemoth: 660,000 square feet of space, filled with lab equipment, computers and furniture. Acumen Capital Partners purchased the shuttered building in 2011 and have slowly brought it back to life”.

New York City Feb 2014 post 3-7The rented space here produces the goods for three Pushcart Coffee locations in lower Manhatten.
New York City Feb 2014 post 3-2 A smattering of the many producersNYC Feb 2014 post 3-22Because the building itself is ironically in an area void of food options outside its own walls, the vendors have started offering meal options from within.
NYC Feb 2014 post 3-20 This pasta is on my list to bring to Chez Chloe.NYC Feb 2014 post 3-19 I bought five different bars of this Madecasse chocolate grown and produced in Africa- 4x the impact of Fair Trade. Each subsequent flavor grew on me. It’s not as smooth to me as the Belgium or French chocolate- these bars were a little more earthy and strong. I’m going to test further as I think variety is key. And I like it.NYC Feb 2014 post 3-18This young entrepreneur hit the raw and vegan scene at an ideal time in 2003 . She has worked long and hard to develop her brand, One Lucky Duck. Despite not being a total fit for Chez Chloe, I’m interested. I love to dabble in raw at home and I own her cookbook already.
NYC Feb 2014 post 3-17 People’s pops wrap up over winter and seem to have their goods stored in the hall till the temperatures rise.NYC Feb 2014 post 3-16 New York City Feb 2014 post 3-6Thanks Maggie for a great tour!

Are you getting tired? I hopped on the train for just 2 stops and another 20+minute walk to the ever-hip Williamsburg.NYC Feb 2014 post 3-21I did have to stop and rest and have a treat. By the end of the week I was far from my juicing days…and that was so fine.

New York City Feb 2014 post 3-10This great little shop, Bedford Cheese, was packed with goodies I could easily have on my shelves.
New York City Feb 2014 post 3-8Now it was the L train back to Manhatten. I thought how fun it would be to stay in Williamsburg sometime and it was so easy to get back downtown. But my son was like you should try it during rush hour when you have to wait three trains and that the L is know for breaking down.

Here’s real life on the subway- only thing I’m reading is my map.

NYC Feb 2014 post 3-12This short break readied me for my round about walking trek to Dean and Deluca. I always go there for a little R&D. Not having the subway totally down (even after 5 days) I actually walked over 30 minutes to soho in what would have been a 5 min train. oops.

New York City Feb 2014 post 3-13 Camera and notepad in close reach. Weary feet put on hold like a hungry, whining (with reason) child.New York City Feb 2014 post 3-12 The simple merchandising always keeps the focus on the food.New York City Feb 2014 post 3-11Oh… and we are not done. Heading back uptown because I also HAVE to make at least one visit to abc home.

New York City Feb 2014 post 3-19who have very cool displays like this

New York City Feb 2014 post 3-22and are opening their own marketplace down in the basement with food and kitchenwares

New York City Feb 2014 post 3-21it is a work in progress
New York City Feb 2014 post 3-20and since Eataly now really is right there- how can i not go in for a snack. 7.30pm on a Thursday night was a good time to go without the lunch crowds.

New York City Feb 2014 post 3-16must take a night shot of the Flat Iron building with the moon shining downNew York City Feb 2014 post 3-14ohhh- Eric Kayser… can’t pass it up- it’s my last day afterall

New York City Feb 2014 post 3-17Pick up a demi baguette for my parma hamNew York City Feb 2014 post 3-18And now after walking another fifteen blocks back to the hotel, because who can get a taxi at 8pm, I eat my snack, pack and get ready to head out to meet my son for dinner AT 9.30pm! I can do city life because I basically stay on west coast time.
New York City Feb 2014 post 3-23

Dinner at cool mediterranean establishment Ilili- I loved the Fattoush salad with sumac vinaigrette and toasted pita. That will be on my list to re-create.

A lovely walk home, a big hug, thank you and goodnight to my son. Back in the room I watched Jay Leno’s last night on air. The day was done.


new york 2/14 second part

My first morning of NOT sleeping in and having brunch at 1pm meant getting myself up and out at 7.45am in this. I had the challenging opportunity to stay calm and carry on… but maybe not the way I had planned. Life’s like that right?NYC Feb 2014 post 2

And then here I am two weeks later…trying to find a chunk of time to sort through photos. A general, oft said statement and a valid dilemma in the day and age of digital photography. Not only sorting the bigger trips and excursions but the daily snapshots that are sometimes almost too easy to capture. My poor, only eighteen month old computer shouts daily “start up disk almost full” or when its pants are really in a wedgy “start up disk full”… and I have to force quit and clean out a corner.

NYC Feb 2014 post 3-3

The week in New York provided daily feasts for my eyes, tastebuds and heart. Inspired by all the new products, merchandise and ideas within the trade show, in my go to shops and on the street, food every night that left me in awe, and quality time with my son sealed the deal.

I generally spent a few hours at the show each day. I imagined more but reality declined. A couple of talks on social media and blogging were quite useful. But the majority of time, I perused and visited my vendors for new merchandise. Couleur Nature for linens always provides. I’m looking for more solids with accents this year.

NYC Feb 2014 spring, I’ll look forward to these

NYC Feb 2014 at the French Farm, an importer, may have been one of the first vendors I connected with in 2006 and has held a strong presence at Chez Chloe ever since. They have such a wonderful range of products and have continued to grow through the years, recession and all. L’Epicurean’s shallots confit is wildy popular and delicious and I’ll look forward to picking up the fig and olive confit. I remember seeing L’epicurean on the shelves when we lived in Paris in 2003. I’m happy to report their repertoire has expanded greatly and the quality has not diminished.

NYC Feb 2014 post 2-14 These cheese confitures are always a win win NYC Feb 2014 post 2-13 I love the classic ivory and stainless steel Laguiole knives but will add a dash of color for the cheese knives or serving utensils.NYC Feb 2014 post 2-12 Fallot mustards might make their way to Chez Chloe shelves once again. La Favorita in the right corner makes an excellent basil pesto and artichoke garlic cream.NYC Feb 2014 post 2-11

These never disappoint

NYC Feb 2014 post 3-47

Andresey jams and Bernard Michaud honeys. Citrus, lavendar and wildflower.

NYC Feb 2014 post 2-10

Izola was new to me this year being outside of the food or table realm. But being in a smaller space, I’ve strayed a little from only selling things related to food. I loved selling their beautiful green glassed, natural candles this year. The Heirloom was a delicious, popular summer scent. I look forward to carrying the new scents of Green Moss and Elderflower.

NYC Feb 2014 post 3-48

I’ll be ordering these fun shot glasses.NYC Feb 2014

NYC Feb 2014 company I’ve admired from afar, John Derrian. Beautiful work. I’m debating how I can fit this in Chez Chloe. He works cleverly with decoupage and design and also has an eclectic shop on the lower east side filled to the brim with his serving pieces, art, books, tablewares and all sorts of unusual items. These paperweights are just a small version of what he creates.

NYC Feb 2014

This wall of ribbon has little shop value for me but I had to add it in because it’s just so fun.

NYC Feb 2014 post 2-9Same with the bed linen displays. I’m indulging my senses and the fantasy that I’d have a housekeeper who actually made the bed look like that everyday… or pretending like I’d have the patience to myself.

NYC Feb 2014 post 2-3I also spent a couple hours in the personal body care aisles dreaming of a full on web shop just so I could buy and sell so many of the lovely products I tested and liked. Who doesn’t want to be surrounded by clean, all natural, salts, creams and age defying jars and bottles. All of course with packaging to match.

One afternoon took me to Chelsea Market on 14th. Always a lot of fun… This red fire hose asked to have its picture taken.

NYC Feb 2014 post 2-15I spend the most time in Chelsea Market Basket, who also sell wholesale and where I do buy our own actual gift baskets and other products. They have an astounding amount of specialty foods from locals in Brooklyn and all over the UK and Europe tucked into every damn corner and inch of that store. Incredible.

NYC Feb 2014 post 2-17I take so many notes when I’m in New York City. My brain is already bulging with the information I’ve been sifting through and I not even close to finished. Here’s one of many interesting producers, Hu Kitchen

NYC Feb 2014 post 2-16I’ll end this post with one of our dinners at Colicchlo and Sons. Tom Colicchio debuted as a cook in many prominent NYC restaurants but I believed launched his career with the opening of Gramercy Tavern in 1994 with Danny Meyer. He has more than one venue from which to choose.

Starting with the steak tartare, always a favorite for me- it was fresh and you can check out chef de cuisine, Chris Lavey’s recipe video here. Only traditional ingredient missing in his recipe is a raw egg yolk- maybe he’s too chicken. Hahahahaha. ahem…to continue.. This photo does not do justice.

NYC Feb 2014 post 2-2-2

And for my main, the seared tuna. I was feeling raw that night:) Reminds me to get some radish seed started so I can garnish with radish sprouts like this at home!

NYC Feb 2014 post 2-3-2********


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