One of San Diego County's best arts & crafts events! There will be live music, activities for children and great arts & crafts! Hope you can come by! June 6th & 7th (Sat. & Sun.)
9 a.m. - 6 p.m.
Plaza Street & Highway 101
Solana Beach, California
Sunday, May 31, 2009
Fiesta Del Sol
One of San Diego County's best arts & crafts events! There will be live music, activities for children and great arts & crafts! Hope you can come by! June 6th & 7th (Sat. & Sun.)
9 a.m. - 6 p.m.
Plaza Street & Highway 101
Solana Beach, California
Tuesday, May 12, 2009
Patchwork... indie arts & crafts festival
Patchwork is a unique event showcasing emerging artists & designers in Santa Ana's Museum District. Come out to see us, support handmade, eat great food and listen to some cool tunes!Sunday May 17th 2009
11 - 5 pm
2202 north main street
santa ana, ca 92706
It's on the corner of buffalo & main, right off the 5. For more info check out their website ~ Patchwork Show
Tuesday, May 5, 2009
Roasted Tomatillo and Lime Salsa
This is a great salsa recipe for Cinco de Mayo! Enjoy!
8 ounces small tomatillos (about 8), husked, rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onion
Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
This only makes a cup so you may want to double or triple this one!
Bon Appetit May 2003
8 ounces small tomatillos (about 8), husked, rinsed
1 large jalapeño chile, stemmed
10 large fresh mint leaves
2 tablespoons fresh lime juice
1/4 cup finely chopped white onion
Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.
This only makes a cup so you may want to double or triple this one!
Bon Appetit May 2003
Mint Julep Pineapple
2 tablespoons bourbon or blended whiskey
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")
Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.
Gourmet May 2005
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")
Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.
Gourmet May 2005
Friday, May 1, 2009
Mint Tea Infusion
1 teaspoon dried mint (or 1 tablespoon crushed fresh mint leaves)
1 cup boiling water
Put mint leaves in an infuser & then place it inside a cup. Add boiling water to the cup & cover it. Steep to taste. Drink hot or cold.
You could also add the loose mint to a teapot, add boiling water and pour the infusion through a strainer or cheesecloth to keep the leaves out of the cup.
We have a variety of mint cuttings available here!
1 cup boiling water
Put mint leaves in an infuser & then place it inside a cup. Add boiling water to the cup & cover it. Steep to taste. Drink hot or cold.
You could also add the loose mint to a teapot, add boiling water and pour the infusion through a strainer or cheesecloth to keep the leaves out of the cup.
We have a variety of mint cuttings available here!
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