Jul 22, 2011



We have all made moves in our lives. Unlike my parents who have lived at the same address since I was born in 1958, I have moved 15 times on my own! The most drastic move was to Idaho after living in California for 53 years.

The shift to Idaho not only presented a change in culture, but it gave a jolt to my cozy California blog routine. I have needed a new mindset. There is no lack of things to write about, but my approach to blogging needed to change.

To celebrate change, I am hosting a "BACK-IN-THE-SADDLE-AGAIN" GIVEAWAY! I don't have horses (Does joining the Idaho City Shootists count for something?), but it feels good to park my sassy chassis in a new ride!

The winner will receive this wondrously delectable Peach Smoothie Soy Candle from Good Neighbors Candle Co. in Lancaster, PA. Becky K, the loving crafter, creates these environment-friendly candles that lend so beautifully to any situation! I have enjoyed using them in my home!

  1. Leave a COMMENT. Tell me what your favorite SUMMER PLEASURE is. Be sure to leave your name in the post.
  2. You will receive an EXTRA ENTRY for everyone whom you refer to this Giveaway! Make sure that they mention YOUR NAME in their post.
  3. The DEADLINE to enter is: Friday, August 5th at 8 PM Mountain Time.
  4. Please know that this is for ALL of my visitors, even if you don't usually leave comments.

Today's Bouquets

A longtime potato enthusiast (I'm sure it's in my Irish blood), I became a wee bit sentimental when we acquired our first Idaho license plate with "Famous Potatoes" printed on it! I didn't choose this state because of it's spuds, but it is a welcome bonus! Now, if the plate only had my name on it!

I worked 3 days at the Museum this week. I suppose I took my day-off too seriously because at around 7 PM I asked aloud, "Where did I put my day?" At least it felt good to be looking for something other than my reading glasses.

  • I was able to do a little shopping on Etsy for some olive oil based hand soaps! One of my purchases included "Gone Fishing ~ Marine Air Scented Olive Oil Soap with Crushed Sea Kelp." Apparently, this soap is not for the faint of heart, but I grew up in Long Beach, CA and I have been missing the seashore.
  • My Pampered Chef Fall/Winter Kit arrived today and I caught my first glimpse of the amazing NEW products! Limited Edition Taupe Stoneware, Microwave Chip Makers (without using oil), a Veggie Slicer with a 5-blade design for slicing carrots, celery, chives, etc.  I can't wait to get my oven-mitts on this stuff!
  • My Museum paycheck came 6 whole days ahead of schedule! This means that Bear, Brock, and I will be going down to Boise tomorrow! Yahoo!
STAY TUNED! I will be announcing a

Jul 18, 2011

A Sub-lime Find!

I become really excited about culinary discoveries that are ancient to the world but new to me! And Loomi is a sub-lime find! 

Is there any Loomi, also known as Black Limes, sitting in your pantry? Compared to the refreshing attraction of ripe limes, Loomi has little eye appeal. The dark shriveled pods are lightweight and resemble something discovered in a long forgotten mercantile. The intensely aromatic, fermented flavor infuses food with a distinct tartness, lacking the sweetness of fresh limes.

The Silk Road Spice Merchant, located in Calgary, Alberta, Canada, offers the following description...
Categories: Spices, Citrus & Acidulents
Cuisines: Middle Eastern
Loomi (known variously as Black Limes, Black Lemons, Omani Lemons and many more names), are dried, preserved limes used widely in Middle Eastern cuisine. They are made by boiling limes in brine and then sun-drying them until the inside pulp turns black.
Their flavour is very intense, and they add an unmistakable tartness to food that is particularly suited to soups and stews. To use them, simply puncture the lime a few times with a fork and simmer in a dish, or grind to a powder in a spice grinder.

Wikipedia gives this explanation...
Black limes are usually used in legume, seafood or meat dishes. They are pierced, peeled or crushed before adding them to the dish. After cooking they become softer and edible. They can also be powdered and added to rice dishes. Powdered black lime is also used as an ingredient in Gulf-style baharat (a spice mixture which is also called kabsa or kebsa). It is a traditional ingredient of Arabic cooking and also Persian.
It is possible that I have actually tasted this exotic spice while dining in Middle Eastern restaurants; nonetheless, I have never experimented with it in my own cooking. I'll be sharing the results.