I am not really into modern art or anything that looks remotely modern. I love color! Lots and lots of color. I guess that is why I spend so much time working in my vegetable and flower gardens. As much as I love flowers, I really don't like cutting them. Years ago I discovered a great way to enjoy preserved flowers and have them displayed all year round, thanks to my Mom. After my wedding and without me knowing, my Mom brought my wedding bouquet to Salt Marsh Pottery. They did an impression of the flowers in my bouquet in clay and painted it, dried it and glazed it. She gave it to us on our one year anniversary. Almost twenty-one anniversaries later and I still absolutely cherish this unique work of art. When my children were born, we had impressions taken of their newborn hands and feet. I marvel at how tiny they were and and the detail of every little crease. For dog lovers, you can bring your pooch in for an impression of their paw prints.
If you don't have a piece of Salt Marsh Pottery you don't what you are missing. It truly is a work of art using everyday items. Salt Marsh's pottery is made by pressing flowers, leaves, hands, feet, paws, shells, into clay. They also make light switch plates, mirrors, ornaments, plates, tiles for back splashes, etc. They are open Monday - Saturday and are located at 1167 Russells Mills Road in South Dartmouth. They can also be reached at 1-800-859-5029 or visit them on the web www.saltmarsh.com.
1 package (2 crusts) of refrigerated pie crust dough
1 pound of strawberries, hulled and cut into 3/4-inch chunks
1/2 pound of rhubarb, cut into 3/4-inch chunks
1 cup of raspberries
2/3 cup of sugar
1/4 cup of cornstarch
Arrange a large baking sheet on the bottom rack of the oven and preheat to 400 degrees F.
Line a 9 1/2-inch or 10-inch pie pan with one of the crusts; set aside.
In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.
Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1-inch wide.
Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust. Press edges together to seal, and then trim off or fold under any remaining dough.
Bake 45 minutes, and then reduce heat to 375 degrees F.
Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more.
Set aside to cool. Serve warm or at room temperature.
If you have gone by New Bedford's Buttonwood Park you have certainly noticed some changes like new trees, cleared brush, new walkways, etc. If you have, than you can thank the tireless efforts of "Friends of Buttonwood Park". They are an all-volunteer non-profit organization established in 1986 dedicated to the renewal Buttonwood Park. Their mission is to support the maintenance, management and improvement of the park and to oversee the implementation of the Olmsted Master Plan.
Over the years the Friends of Buttonwood have made a lot of progress with protecting, improving, and maintaining our beautiful park. They have raised thousands of dollars and have volunteered numerous hours to various park projects, including:
Placing the park and its surrounding neighborhood on the National Register of Historic Places.
Creating a lovely Reading Garden adjacent to the library, the Wetlands Buffer Garden, and the Lilac Garden.
Planting more than 300 trees throughout the park.
Clearing invasive plants and uncontrolled brush from throughout the park.
Building speed bumps.
Commissioning a professional tree inventory listing every tree in the park.
Establishing Trees in Our Park, a tree identification program serving New Bedford schools.
Conducting the annual park cleanup on a Saturday each May.
Various other repairs and enhancements.
Currently, the Friends are busy with their newest initiative: Buttonwood on the Move initiative, which encourages physical fitness in the park. Their first project will be building three new basketball courts which should take place this spring. Other projects include improving the tennis courts and expanding the walking trails.
The Friends of Buttonwood Park also has a dedicated group of volunteers called the "Tree Keepers" who maintain young trees in the park year-round through watering, weeding, and mulching. Each Tree Keeper is assigned a tree to care for during the year.
The Tree Education Program is also done by volunteers and leads children on a 45 minute walking tour during which time they learn about the different species of trees in Buttonwood Park.
The Commemorative Tree Program is a thoughtful, environmentally responsible way to honor or remember someone special. A single tree can be purchased for $300 or money can be donated to their tree fund for maintenance.
Want to join the Friends to preserve Buttonwood Park? You can contact them at:
Friends of Buttonwood Park
P.O. Box 2011
New Bedford, MA 02741
You can also email them at firstname.lastname@example.org. And don’t forget to like them on Facebook for news updates, pictures, and more.
On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.
Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.
In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.
In a separate bowl, whisk the eggs until combined.
Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.)
Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent and bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped.
Remove and serve with desired sauces.
To Make The Spicy Dipping Sauce:
Whisk all ingredients together until combined.
Serve immediately or refrigerate in a sealed container for up to 1 week.
Did you know that on the second Thursday of each month from 5:00 - 9:00 PM, downtown New Bedford becomes the epicenter of a FREE arts & culture event? Aha! Night involves over 60 downtown museums, galleries, arts organizations, merchants, restaurants, churches and schools, The New Bedford Whaling Museum and the New Bedford Whaling National Historical Park. Each month there is a different theme to AHA! Night. You will be able to enjoy artisans & exhibits, lectures & films, museums & galleries, performance art/live music, working waterfront, eclectic eateries, family activities, walking tours and boutique shops. For more information and for a calendar of events two weeks prior, please visit their website at www.ahanewbedford.org. Be sure to also follow them on their Facebook page!
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 tablespoon milk or cream
3/4 cup all-purpose flour
1/2 cup mini semisweet chocolate chips
Pour 1 cup of the heavy cream into a medium heatproof bowl, and set aside.
In a medium saucepan, combine the remaining 1 cup heavy cream, milk, sugars, and salt. Set over medium heat and cook, stirring frequently, until the sugars have dissolved and the mixture starts to steam. Remove from the heat.
Whisk the egg yolks together in a small bowl. Gradually whisk in some of the warm cream mixture, 1/3 cup at a time, until about half the cream mixture has been added and the egg mixture is warm to the touch.
Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula (about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F). Make sure not to let it come to a boil. Pour the mixture through a fine-mesh sieve into the reserved cream, discarding any solids left behind. Stir in the vanilla, and allow the mixture to cool. (You can place the bowl into an ice bath, and stir the mixture until it cools.)
Cover the bowl with plastic wrap, making sure to press it onto the surface of the cream to prevent a skin from forming. Place in the fridge until completely chilled, at least 3 hours or preferably overnight.
While the mixture is chilling, prepare the cookie dough: Combine the butter and sugars in a mixing bowl, and beat with an electric mixer on medium speed until light and fluffy (2 to 3 minutes). Add the salt, vanilla, and milk, and mix well. Slowly add the flour, and mix until incorporated. Stir in the chocolate chips. Place in fridge for at least 30 minutes to firm up.
Once the cookie dough is chilled, drop marble-sized balls of dough onto a baking sheet lined with parchment paper. Freeze until ready to use.
Churn ice cream according to manufacturer’s instructions. Transfer to a mixing bowl and stir in the frozen chucks of cookie dough until they’re evenly distributed. Pour into a 9″ x 9″ baking pan lined with foil of parchment paper, using a small spatula to spread it evenly. Cover well and freeze until firm.
Ingredients for Soft Chocolate Cookies for Ice Cream Sandwiches:
1/2 cup vegetable shortening
1 1/4 cups packed light brown sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup dark or Dutch-processed cocoa powder (I use Cacao Barry Extra Brute)
1/2 teaspoon instant espresso powder
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour, divided
Water, as needed
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, beat together the shortening and sugar with an electric mixer for 2 to 3 minutes. Add the baking powder, salt, cocoa powder, espresso powder, and vanilla. Mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water. Add the remaining flour, followed by another 2 tablespoons of water. Mix well, until no dry ingredients remain. The dough should be soft and pliable, but not sticky. If needed, add more water, a little at a time, until the dough comes together.
On a lightly floured surface, roll out half the dough to an even 1/4-inch thickness. Cut out the dough using cookies cutters (or a knife and ruler to make 3-inch squares). Transfer to a prepared sheet pan, and repeat with the remaining dough. Place the sheet of cookies in the freezer for 10 minutes.
Bake for 7 to 8 minutes, until the tops are matte and the cookies are just set. Make sure not to over bake.
Remove from the oven and allow the cookies to cool on the baking sheet for 2 to 3 minutes. Transfer the cookies to a cooling rack to cool completely. Store in the fridge or freezer until ready to use.
Assemble the Ice Cream Sandwiches by carefully remove the ice cream from the baking pan by pulling the foil or parchment up out of the pan, and set it on a cutting board.
Using the same cookie cutter you used for the cookies, cut out pieces of ice cream (or use a knife to cut out 3-inch squares).
Place one piece of ice cream between 2 chilled cookies, and press lightly to adhere. Freeze until ready to serve.
Makes 9 sandwiches of making them as 3-inch squares. Yield varies for other sizes/shapes.
Section 60: Arlington National Cemetery is a powerful biography of what is known as the "the saddest five-acre plot in America". Section 60 is where many of those killed in Iraq and Afghanistan have been buried.
Author Robert Poole book begins with the preparations for Memorial Day at Arlington's National Cemetery. Poole gives the names on the headstones, faces and personalities of the men and women buried there. It also reminds us of the sacrifices their families have also made to our country. Section 60 is a narrative of how explosive devices, suicide bombs, and enemies have changed the nature and aftermath of a conflict. Several of the newest burials in Section 60, are victims of suicide because of post-traumatic stress disorder (PTSD), a war injury that dates back ancient times.
Section 60 is a book about stories of courage and the ultimate sacrifice of fallen heroes. It is a book about how a soldiers' families and friends carry on after their profound loss. Section 60 is a moving tribute to those who have fought and died for our country, and to those who love them.