Tuesday, May 5, 2009


A few ideas for the month of May....
From Slow Food Asheville - Take a walk on the wild side, then feast!

Wildflower Walk at Max Patch

Sunday, May 17, 2009 
Hike starts at 2:00

Join us for a great time on this one-hour hike through beautiful Max Patch bald as we look at beautiful and unusual wildflowers. We’ll start out at Kanati Lodge B&B (see directions below). Your host for this hike is David and Jeanne Kendall and the hike will be led by Renee Fortner. Renee is the Assistant Supervisor of Landscaping at Warren Wilson College. In her spare time, Renee hikes the mountains around Asheville with a plant ID book in hand. It was a previous job at the Botanical Gardens in Asheville that sparked her interest in all plants native to North Carolina...yes even poison ivy (birds love the berries)!

Bring food to share (see what is local) and together we’ll have a pot-latch for after the hike! This hike benefits our School Garden Program (See the announcement in the newsletter or on our website) and we are asking for a $10 per person donation! (kids free!!!)

Here's the link, if you'd like to join them.  Also read about the great food projects they have!

I have always gotten such a kick out of Mother's Day, from the time our three were wee mess makers in the kitchen, to now, when they are good cooks and bigger mess makers.
Chocolate always scores, in my book.
So does breakfast in bed.
With coffee first, of course.
Here's a good idea for MOTHER'S DAY PRESENT.....and a luscious North Carolina product:
french broad chocolates liquid truffleartisan chocolates & pastries handcrafted with love in asheville, nc
french broad chocolates liquid truffle

Happy Mothers Day! To get our chocolates to your mamas, where they belongorder online by May 5 for a timely delivery.  htpp://www.frenchbroadchocolates.com

GATHER YE CHILDREN AROUND MOM IN BED . . . Mother's Day Recipes......Crabmeat Omelet, a favorite recipe of this mom's, from THE OUTER BANKS COOKBOOK:  Recipe & Traditions from NC's Barrier Islands. .  Add sliced fresh, local sliced strawberries to the plate, and I guarantee Mom will be happy!

4 tablespoons butter, divided;  1/3 pound crabmeat (about 1 cup);  sprinkle of Old Bay seasoning;  1 tablespoon chopped chives;  4 eggs;  salt and pepper to taste

In a saute pan, melt 2 tablespoons butter.  Add crabmeat and sprinkle with Old Bay and chives.  Gently stir crabmeat until heated through, then place in a small bowl.  In another small bowl, beat eggs together with a fork until creamy and frothy.  Melt remaining butter in the same saute pan over medium high heat, and swirl to coat the bottom and sides of pan.  Add eggs, and season with salt and pepper to taste.  When mixture has become slightly cooked on the bottom, tilt pan and allow the moist eggs to run beneath the cooked eggs, or if you are skilled, flip the omelet over. Add crabmeat to the center, and fold over the two edges.  Remove immediately.  Divide omelet half, and slide onto warmed plates.  Sprinkle with more Old Bay if desired.  Two servings

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