A glimpse into the daily happenings in the Funky Karma Magick Shop

Archive for July, 2010

Erin Goes off to Law school!

Yesterday we had a visit from one of the best friends of the Funky Karma Shop, Erin, who let us know that she leaves this Sunday to head off to school in the great state of Oregon where she plans to study law. We are so proud of her! Ever since we opened the first Funky Karma Erin would bring her friends into the shop and buy them their first cup of tea. She helped us get of to a great start, we will miss her but know that her life will be a full and happy one. Bye friend Erin, we’ll see you next time you visit Las Cruces!

Advertisements

Herbs de Provence

Today I have just mixed up a new batch of Herbs de Provence, a traditional aromatic blend of vigorous, and resinous herbs that typically grow on hillsides throughout the Provence region of France. It has taken me several years to perfect the blend but now I am satisfied that I have arrived at the best formula. This much-loved blend of Mediterranean Herbs usually combines the subtle flavors of Thyme, the pungent aroma of Savory, the fresh scent of Rosemary , the anise-like flavor from Fennel, the clean scent of Lavender and sometimes Basil, White Pepper, Orange Peel, Marjoram, Mint or Bay Leaves. The trick in blending this formula is to let each flavor come out without overpowering the others. As it is a best seller in the shop I think we have arrived at exactly the right proportions!

I have used Lavender, Mint, Thyme, Rosemary and Basil from my garden, and Savory, Marjoram, White Pepper, Orange peel and Bay Leaves from an organic herb supplier: with all the right amounts of each, blended together these herbs are ready to flavor your fish, meats, olives, potatoes, stews, soups, sauces and vegetables.

Here are some interesting ways to use this herb blend.

A quick and easy salad dressing:
1 or 2 Tablespoons of Herbs de Provence
6 Tablespoons white wine vinegar
6 Tablespoons of olive oil
1 garlic clove crushed
1/4 teaspoon of salt.
Mix together in a jar, then shake, or whisk together in a bowl until well blended.

On meat, rub a light coating of olive oil then liberally coat with the Herbs de Provence, roast your favorite way. If roasting pork add a bit of sage.

Use 2 tablespoons of Herbs de Provence in stir fried rice mixed with vegetables of your choice for a new taste.

Place 2 tablespoons of Herbs de Provence in the center of a doubled square of cheesecloth, tie the ends up with string and place in the cooking liquid of the dish being prepared. Remove and discard before serving.

Experiment with this herb blend, it will not let you down!

Spiced Cookies

We had a great 4th of July cookout Sunday afternoon, hamburgers and hotdogs with all the red, white & blue trimmings, including lots of friends. Pluma’s Auntie Jill came, Linda (who does readings in the shop), Ananda (she bought Janie colored pencils and jewelry making supplies) and Heather, who used to work in the other store and was visiting for the weekend from her new home in Texas.  Granddaughter Janie found a cookie recipe she wanted to make using several spices sold at Funky Karma.  I will post it here so everyone can try them. Henry’s friend Sam bought Janie fireworks and she had a ball with poppers and sparklers.  Later we drove to the Mall and watched the firework displays  from around the valley, Mesilla and Las Cruces. All in all it was a great Happy Birthday America day!

Spiced Cookies; (makes about 2 dozen)

  1. Cream together 3/4 cup of butter and 1 cup of brown sugar until light and fluffy.
  2. Sift 2 cups flour, pinch of salt, 1/2 tsp. baking soda, 1 tsp. ground Cinnamon, 1/2 tsp. ground coriander, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves.
  3. Mix flour and spices with creamed butter until throughly combined.
  4. Stir 2 tbsp juice into mix. (we used orange juice but any juice will work)
  5. Drop by teaspoons onto cookie sheet, bake 350 degrees for 10 -12 minutes, then remove from cookie sheet and let them cool and crispen before serving.
  6. These cookies could be frozen for up to 2 months but I’m bettin’ there won’t be any left over to freeze!…Enjoy.

Tag Cloud