Wed 30 Jun '10

Recipe Of The Week: Sparkler Pretzels

How cute!!!
(and easy!)

Fourth of July Pretzel Sparklers
Martha Stewart

Like most sparklers, these are extinguished after a short while — with several large bites.

To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

Pretzel Sparklers - Martha Stewart

Pretzel Sparklers - Martha Stewart

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Tue 29 Jun '10

July 4th Decorations

Love these!

Tissue Fan Fireworks with Clip-Art Medallions
Martha Stewart

An array of circular tissue fans, cut to different sizes, creates a marvelous fireworks effect. Snip the center flat to make room for a festive clip-art medallion.

Clip Art & How To

Tissue Fan Fireworks

Tissue Fan Fireworks

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Mon 28 Jun '10

Cool Product: Strawberry Pillow

I LOVE vintage style things and what better way to say summer than with a vintage style Strawberry Pillow from Uneek Pillows!

This pillow would look fantastic on our covered front porch along with a few pots of strawberries!

I have added Uneek Pillows to our Favorite Vendor list for future shopping.

Hint:

They have a couple of very cute and appropriate pillows that would work for the 4th of July!

Uneek Pillows

Uneek Pillows

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Fri 25 Jun '10

Friday Free For All

Before getting our first English Bull Terrier (10 years ago) I did A LOT of research on the breed so we knew what we were in for.

Before we got Brodie (American Staffordshire) I again did a lot of research and I am still fascinated by the history of the ‘bull’ breeds!

Here is a link that compares each ‘bull’ breed (excluding bull dogs) and I will post here about both the American Staffordshire and the English Bull Terrier since those are the two that we have.

I like this comparison because it has pictures of each breed so you can see the differences in body styles!

Pit Bull (wikipedia)

Pit Bull is a term commonly used to describe several breeds of dog in the molosser family. Many breed-specific laws use the term “pit bull” to refer to the modern American Pit Bull Terrier, American Staffordshire Terrier, Staffordshire Bull Terrier and English Bull Terrier. However, a few jurisdictions also classify the modern American Bulldog as a “pit bull-type dog”. All three breeds share similar history, with origins rooted from the bulldog and a variety of terriers. The term can also refer to dogs that were known as “bull terriers” prior to the development of the modern Bull Terrier in the early 20th century.

American Staffordshire Terrier
(Brodie)

Although the early ancestors of this breed came from England, the development of the American Staffordshire Terrier is the story of a truly American breed. This type of dog was instrumental in the success of farmers and settlers who developed this country. They were used for general farm work, guarding the homestead, and general companionship.

A number of the early ancestors were also developed for the “sport” of dog fighting. The extraordinary vitality of this breed is a direct result of breeding for successful fighting dogs.

Until the early part of the 19th century the Bulldog was bred with great care in England for the purpose of baiting bulls. Pictures from as late as 1870 represent the Bulldog of that day more like the present-day American Staffordshire Terrier than like the present-day Bulldog. Some writers contend it was the White English Terrier, or the Black and Tan Terrier, that was used as a cross with the Bulldog to perfect the Staffordshire Terrier. It seems easier to believe that any game terrier, such as the Fox Terrier of the early 1800s, was used in this cross, since some of the foremost authorities on dogs of that time state that the Black-and-Tan and the white English Terrier were none too game, but these same authorities go on to stress the gameness of the Fox Terrier. In analyzing the three above-mentioned terriers at that time, we find that there was not a great deal of difference in body conformation, the greatest differences being in color, aggressiveness, and spirit. In any event, it was the cross between the Bulldog and the terrier that resulted in the Staffordshire Terrier, which was originally called the Bull-and-Terrier Dog, Half and Half, and at times Pit Dog or Pit Bullterrier. Later, it assumed the name in England of Staffordshire Bull Terrier. These dogs began to find their way into America as early as 1870 where they became known as Pit Dog, Pit Bull Terrier, later American Bull Terrier, and still later as Yankee Terrier.

English Bull Terrier
(Maggie)

About 1850, James Hinks started breeding “Bull and Terriers” with “English White Terriers” (now extinct), looking for a cleaner appearance with better legs and nicer head. In 1862, Hinks entered a bitch called “Puss” sired by his white Bulldog called “Madman” into the Bull Terrier Class at the dog show held at the Cremorne Gardens in Chelsea. Originally known as the “Hinks Breed” and “The White Cavalier”, these dogs did not yet have the now-familiar “egg face”, but kept the stop in the skull profile.

The dog was immediately popular and breeding continued, using Dalmatian, Greyhound, Spanish Pointer, Foxhound and Whippet to increase elegance and agility; and Borzoi and Collie to reduce the stop. Hinks wanted his dogs white, and bred specifically for this. Generally, however, breeding was aimed at increasing sturdiness: three “subtypes” were recognised by judges, Bulldog, Terrier and Dalmatian, each with its specific conformation, and a balance is now sought between the three. The first modern Bull Terrier is now recognised as “Lord Gladiator”, from 1917, being the first dog with no stop at all.

Due to medical problems associated with all-white breeding, Ted Lyon among others began introducing colour, using Staffordshire Bull Terriers in the early 20th century. Coloured Bull Terriers were recognised as a separate variety (at least by the AKC) in 1936. Brindle is the preferred colour, but other colours are welcome.

Along with conformation, specific behaviour traits were sought. The epithet “White Cavalier”, harking back to an age of chivalry, was bestowed on a breed which while never seeking to start a fight was well able to finish one, while socialising well with its “pack”, including children and pups. Hinks himself had always aimed at a “gentleman’s companion” dog rather than a pit-fighter—though Bullies were often entered in the pits, with some success. Today the Bullie is valued as a comical, mischievous, imaginative and intelligent (problem-solving) but stubborn house pet suitable for experienced owners.

Here is Brodies dad!
He was in the United States for most of the last year so he could further his amazing career. Just look at all his awards!
We were lucky enough to come across the local breeder who just happened to be hosting Dragon (and subsequent puppies!) during his stay.
(Dragon is back home now in Croatia)

Playmakers ‘Cotton Dragon’

We are curious on just how big Brodie will be once he is full grown!
He seems to think he needs to sit in hub’s chair while I’m working on the computer!

Brodie in hubs' chair

Brodie in hubs' chair

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Thu 24 Jun '10

Eco News: Alberta Takes Environmental Hit

Alberta takes environmental hit in quest for oil
By Eddy Moretti, Vice President, VICE Media

Brooklyn, New York (VBS.TV) — We thought that since you were feeling absolutely dejected watching BP’s underwater gusher spoiling the ecology and economy of the Gulf of Mexico, well, we would try to cheer you up by reminding you how the otherwise environmentally conscious Canadians are degrading their own natural splendor and national soul with oil spillage and seepage on purpose.

Bitumen — A.K.A. tar sand — is barely oil. It’s oil-soaked dirt, but in a world that is constantly scraping the bottom of the fossil fuel barrel, tar sand is oil enough to warrant a mad frenzy to extract. And that’s exactly what is happening in the Canadian northwest.

Northern Alberta is rich — very rich — in bitumen. Fort McMurray is the small town at the epicenter of a boom in tar sand extraction, and it’s a messy, ecologically unsound adventure.

Traditionally, the only way to get oil from the dirt has been to cook it. So, every day, massive excavators rip apart the Boreal forest (also known as the lungs of Canada) to get at the soggy oil sand below, and then millions of gallons of pristine Athabascan water are intentionally spoiled in order to boil the oil out of the dirt (or is it the dirt out of the oil?). It’s a very messy, destructive process, which has contaminated rivers and lakes for miles in every direction.

There is a newer method of extraction, called SAGD, in which steam is injected deep underground, cooking the oil out of the dirt and then siphoning the oil out of the boiling mess.

We spent two weeks in and around Fort McMurray, A.K.A. Fort McMoney, documenting what the recent boom has done to the fragile ecology and the local economy. It’s a classic boom town, with classic boom town problems: expensive housing, high food prices, overcrowding, traffic and congestion, and charming little additions like alcoholism, cocaine and meth addiction, and prostitution.

What we learned is that we desperately need a clean energy policy. The Alberta tar sands must be the dirtiest “last chapter” of our century-long fascination with oil. We shouldn’t want to live in a world which tolerates boiling dirt for every last drop of tar.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Wed 23 Jun '10

Recipe Of The Week: Strawberry Rhubarb Tart

This would NOT appeal to me as I’m not fond of rhubarb…
however, my husband would love it!

From A Joy of Baking:

A two-crusted pie is the most popular way to bake with strawberries and rhubarb, which is probably why rhubarb is often called the “pie plant”. For this recipe, however, we are going to make individual free form tarts. To do this the chilled pastry is formed into small rounds. Then, instead of putting each round of pastry in a pie plate, we just place some of the strawberry/rhubarb filling in the center of each round of pastry and wrap the edges of the pastry up and over the filling. My favorite pastry to use is Pate Brisee, pronounced ‘paht bree-ZAY’, which is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry a wonderful crumbly texture and buttery flavor. The tarts are baked in a fairly hot oven until the fruit’s juices start to run.

If you like, you can add a tablespoon of crystallized ginger or the zest of an orange to the strawberries and rhubarb. Crystallized ginger is ginger that has been cooked in a sugar syrup and then coated with sugar. It has a wonderful sweet yet spicy flavor. You can buy crystallized or candied ginger in small tins at specialty grocery stores or in bulk form from health food stores. It will last indefinitely if stored in a cool dry place.

Strawberry Rhubarb Tarts

Pastry Crust

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon (4 grams) salt
1 tablespoon (14 grams) granulated white sugar
1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.

While the pastry is chilling, line two baking sheets with parchment paper. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether). On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle. Place the eight pastry circles (four on each sheet) onto the prepared baking sheets and cover with plastic wrap. Place the covered baking sheets in the refrigerator to firm the pastry while you prepare the filling.

Filling:

1 pound (454 grams) rhubarb, cut into 1 inch (2.5 cm) pieces (approximately 3 cups)
1 pound (454 grams) fresh strawberries, cut into 1 inch (2.5 cm) pieces
1/4 – 1/3 cup (35 – 45 grams) all purpose flour
3/4 – 1 cup (150 – 200 grams) granulated white sugar

In a large bowl, combine the cut up rhubarb, cut strawberries, flour, and sugar.

Remove pastry from refrigerator. Place approximately 1/2 – 3/4 cup of filling in the center of each pastry circle, spreading the filling out to about 1 inch (2.54 cm) from the edge of pastry. Gently fold the edges of the pastry circle up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 – 30 minutes to chill.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Bake the tarts for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbly and starting to run out from the center of each tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes 8 individual tarts

Joy of Baking-Strawberry Rhubarb Tart

Joy of Baking-Strawberry Rhubarb Tart

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Tue 22 Jun '10

Fresh Strawberry Facial Mask

Our Strawberry Facial Mask mix is a 100% natural product in powder form…which means no cosmetic preservatives are necessary and it will last up to a year.

Sometimes however, it is fun to create a fresh product out of your own ingredients!

Here is great information and a scrumptious recipe direct from Strawberry Recipes!

Making a strawberry facial mask is easy and has many beauty benefits for your skin. Probably everyone knows of the great nutritional benefits strawberries have, but most people do not know, that this fruit also offers plenty beauty benefits.

Strawberries contain salicylic acid that rids the skin of dead cells, makes your skin pores smaller and your face look brighter and shinier. They gently refresh and exfoliate the skin, remove impurities, and reduce redness and swelling, which is wonderful for a cleansing and skin softening facial mask.

In addition, the antioxidants in the fruit help to repair skin damage and counteract aging effects. Your skin produces millions of new cells every day, and regenerates itself completely every 30 to 40 days. But after the age of 30, this natural rejuvenating process slows considerably. At this time, the skin can benefit from a strawberry facial mask.

Further benefits of a strawberry facial mask are:

reinforce your skin’s resisting capability to environmental stress
provide excellent allergy soothing, appeasing, preventing and relieving functions
strengthen skin immune capability
whiten skin

But you have to use it at least twice a week during a longer time of at least three to six months to see lasting effects.

Here are some general tips for homemade facial masks:

Cleanse your face before applying a mask, using a toner
Use soft water or distilled water whenever possible
Apply the mask by beginning at the chin area and moving up to the cheeks and forehead. Apply the nose next, moving outward toward the cheeks. Be sure to leave space around the mouth, eyes, and eyebrows. Finally, spread the mask on your throat, moving from bottom to top.

Always use it immediately! Because you don’t use preservatives, the mixture can go bad and damage your skin!

Homemade Strawberry Facial Mask

Ingredients
4 to 5 very ripe, medium size strawberries
2 teaspoons heavy cream
1 teaspoon honey

What to do
Rinse the strawberries and dry with a clean cloth or paper towel. In a small bowl, mash fruit with a fork. Add cream and honey, mixing well. Apply immediately and leave on for 20 minutes. Rinse of with lots of warm water.

Strawberry Facial Mask with Cornstarch

Ingredients
1/2 cup fresh strawberries
1 tablespoon fresh milk
1 tablespoon rice flour or cornstarch

What to do
Mash together all the ingredients to make a smooth paste. Spread over your face and neck and let sit for 20 minutes. Rinse with warm water and pat your skin dry.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Mon 21 Jun '10

Market Report

Market Report for the Marysville Strawberry Festival Market in the Park.

Friday
Weather held!
Being a Friday it was relatively slow during the afternoon but picked up noticably after 5 pm. All in all sales were as expected.

Saturday
Weather report called for rain and it certainly looked like it was going to for most of the day. Luck held out though and not a raindrop fell!

Customers were relatively steady through most of the day however, I had heard that traffic was less than last year. I’m going to assume the dark, gray skies and the forecast for rain kept a lot of people away.

Sales were less than expected but nothing to complain about.

Sunday
Rain, Rain, Rain!
Need I say more???

Hardly any customers in the entire festival all day.
It did stop raining around 1:30 but it was dreary and cold.

All in all I can’t complain due to the weather issues.
I will give this festival a try again next year.

Top Sellers
Top sellers for the weekend were:

Patchouli (straight up!)
Satsuma Guava
Cola Float

Things I ate:
Chocolate Covered (both white chocolate & dark chocolate) Strawberries
Beer-Battered Fries (best fries I had ever tasted!)

We have another show in three weeks so I will be doing marathon soap making and packaging! We also have a few new items that I really need to get up on the website.

We have two new soaps I would love to debut but I’m not certain they will be cured in time.

One of my very best friends in high school came and visited me. Was a total and complete suprise as I haven’t seen her since 1979! Now that we have reconnected I look forward to catching up.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Thu 17 Jun '10

Market In The Park

Country Meadow will be closed from Thursday, June 17th through Sunday, June 20, 2010.

We will be at the Marysville Strawberry Festival Market in the Park Friday – Sunday as a vendor!

Come see us and get free samples.

Soap logs will be available in limited quantity!

New: Soap on a Rope – Various cut soap strung on hemp rope!

We also be having a sale on our soap: Buy 4 get 1 free!

(not to mention we will be showcasing our 3 newest soap that are not on our website yet!)

Asberry Field
4th & Alder
Marysville, WA

Friday, June 18 – 2:00pm – 9:00 pm
Saturday, June 19 – 10:00 am – 7:30 pm
Sunday, June 20 – 10:00 am – 5:00 pm
See you there!

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Wed 16 Jun '10

Recipe Of The Week: Strawberry Shortcake

I may have already posted this last year but it is so damned good I’m taking a chance and posting it again!

I, personally, hate those soggy sponge cakes the stores sell to make strawberry shortcake.

We have a staple around our house and always keep a box of Bisquick handy. There is a very simple and quite delicious recipe on the box for biscuits which are good plain and for strawberry shortcake!

Classic Strawberry Shortcakes

Ingredients

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream

Directions

Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Strawberry Shortcake

Strawberry Shortcake

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com

Baked Strawberry Shortcake on FoodistaBaked Strawberry Shortcake

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