Monday, September 30, 2019

Grain and Gluten Free Waffles

This month, my daughter, Aubree, is sharing a guest   
 blog post with her grain free waffle recipe. This recipe will fit any dietary need plus is very tasty. 

Enjoy,
Bamah

Hello all!! I keep meaning to write up another guest blog post and then forget. Recently, I bought a mini waffle maker on sale, and have been experimenting with some recipes. Grain free waffles are not easy. Thankfully, a new family member has turned me onto chickpea flour which is amazing and versatile.   I tried a pure almond flour recipe, but didn't like the fragility of the waffles, and I tried pure chick pea flour waffles, but thought they needed a bit of tweaking for better rise and batter thickness. I have made the below recipe at least 3 times now and haven't had any major issues, and I really like the taste and how strong they are. I can now enjoy breakfast sandwiches using the waffles, and even better, avocado waffles since I haven't found a good bread recipe for toast. Now I will say, these aren't the best when heated the next day, but a quick pop in the oven or toaster to warm, and they are good. I keep the batter in a blender bottle in the fridge for up to a week and make them as I go. I will say that I have yet to family test these, as this is a new project, but I have also eaten 3 batches worth on my own, so there you go.

Grain free waffles
2 Cups chickpea flour
1 1/2 Cups almond flour
3 1/2 tsp baking powder
2 tsp guar gum ( or xanthan gum)
2 tsp salt
2 Cups water
1/2 cup almond milk ( or any milk)
3T - 1/4 cup maple syrup (depending on preference) 
3 large eggs 

     First, combine all dry ingredients ( chickpea and almond flour, salt, baking powder, guar gum) in a mixer bowl and ensure they are incorporated. 
     Then you combine all wet ingredients in a bowl or container with a spout. ( I use my Pyrex 4 cup measuring cup, but have also used a bowl with a spout). 
     Slowly pour about a third of the wet mixture into the dry ingredients as the mixer is on so that it makes a thick batter and everything is mixed in with no lumps. Very slowly add the rest of the mixture scraping the sides and bottom as chickpea flour tends to settle. 
      And that's it!! Fire up your waffle maker and enjoy!! I have also made pancakes in a pinch but prefer the crispy nature of waffles. Chickpea flour does take a bit more time to cook, so my little mini waffles cook about 8-10 min each. 

A few notes on ingredients: chickpea ( or garbanzo bean floor) can be really pricey, but if there is an Indian store near you, you can find 4 lb. bags for around $6. Which is a much better deal. You can try other ethnic stores, but I know they have it at Indian stores. 
-----Guar and xanthan gum are interchangeable, but xanthan is derived from corn, which I am allergic to. 

--- the maple syrup added into the batter gives them a sweet taste without the need to put syrup on them later. It also makes it easier to eat them on the run. I once forgot the syrup, and it also makes them turn a nice shade of brown. If doing pancakes, leave it out as it makes them look burnt. If you don't want to use syrup, add the same amount of water or milk instead. 
---- I use unsweetened almond milk for this recipe. I have not tried any other form of milk, and if you wish to use something different, just remember that almond milk is thin like regular milk, I don't know how half and half or heavy cream will affect the batter. 

Hope you enjoyed this guest blog!! Just a note, this recipe is gluten free, corn free, grain free, dairy free, and Paleo. If you have anyone with dietary issues you are cooking for. 
Aubree

Friday, August 30, 2019

Fermented Sauerkraut



I've loved sauerkraut ever since I was a little girl even though back then it was out of a can or sometimes a jar. I love, love sauerkraut on hotdogs. A couple of years ago I started making my own and it is so much better.  Fresh is always best and fermenting cabbage into sauerkraut is so easy plus can be ready in as little as 3 days. All that's needed is shredded cabbage, sea salt, and caraway seeds.  The cabbage and salt makes it's own brine so additional brine is not needed.  I ferment mine in large 1/2 gallon mason jars with  Masontops silicone airlock lids and a large jar ring to hold the silicone lid on. The cabbage has to be weighted to stay under the brine so don't fill to the top of jar but leave 2 to 3 inches to allow for this.  I have glass weights but I also like to use a Ziploc bag with water so most of the time put the glass weight in the baggie and add water.  This makes a perfect weight and covers the whole area so everything stays under the brine. Another important step in making sauerkraut is packing the cabbage down in the jars.  I use a wooden tamper that came with my fermenting kit but anything can be used to pack it down and get all the air out plus causing the brine to rise to the top. The beauty of fermenting is it doesn't take a lot of time prepping the vegetables and can be done in large or small batches.  The fermentation process takes anywhere from 3 to 10 days depending on the product and surrounding temperatures.  In hot weather it's a faster process than in cold. There's not an exact recipe but here's the process:
Fermented Sauerkraut
1 to 2 heads lettuce, cored and shredded (I use my food process to shred mine)
1 to 2 T sea salt
1 to 2 t caraway seeds


Core and shred cabbage, a food processer works great for this.  Place in large bowl and sprinkle with sea salt, continue until all cabbage is shredded and salted.  Massage or knead cabbage with hands to work in salt and release brine.  Lightly cover and let sit for 30 to 45 minutes.   The cabbage should be wet and brine pooling in the bowl. Add caraway seeds and taste to check salt levels.  It should be a bit salty but not overwhelming.  Add additional salt if needed in small amounts.  Transfer into large mason jar and pack down with wooden tamper or glass to release air bubbles and cause brine to rise to the top.  Leave 2 to 3 inches at top of jar (headspace) to allow for weight and fermentation process.  Cover cabbage with a piece of cling film, if have glass weight place in quart Ziploc bag and place in top of jar, fill with about 1/2 cup water, release air and seal bag.  Lightly press down, make sure brine is over cabbage and place silicon airlock lid and metal ring on jar. Release air and place on counter away from direct sunlight, in a cool area.  Check daily to release air, (bubbles form during fermentation process) and make sure cabbage stays submerged under brine.  Scum may form on top but is generally harmless. Check taste after 3 days, it should taste pickle-y but not like vinegar.  Kraut should look like cooked cabbage, soft but still a little crunchy. If it's not ready, rinse the off the Ziploc bag and replace the water and continue to monitor daily until it tastes right. When kraut is ready, transfer into smaller jars, tamping down and filling jars and making sure sauerkraut is submerged in the brine.  Store in refrigerator and enjoy.
We love to eat it on hotdogs with plenty of spicy mustard but it's also good in a skillet dish with smoked or lamb sausage, chopped apples and mustard.
Sauerkraut is one of the easiest things to ferment and a perfect starting point.
Happy fermenting.
Enjoy,
Bamah 













Tuesday, July 23, 2019

Cucumber Veggie dips and spreads

In the spring and summer months I love making cream cheese dips and spreads with lots of fresh veggies.  They are so versatile adding whatever vegetable and seasonings to a block of softened cream cheese.  They are very yummy as a spread on a sandwich, or eaten with crackers or chips.  They can be cold out of the refrigerator or heated a few seconds in the microwave.  I make one of these every couple of weeks all summer long with whatever I've gotten at the farmers market and whatever seasonings I have on hand.  I also have several dry dip seasoning mixes that I add to change up the flavors.  The possibilities are endless. One of my favorites is cucumber spread and I like using a combination of regular and Armenian cucumbers. Armenian cucumbers are actually in the melon family and have a nice mild flavor.  They can be eaten raw or cooked and are great pickled.   It's just finely diced cucumbers, cream cheese, a little mayonnaise, seasoned salt, pepper and parsley mix.  This last batch I made I added oregano which was really tasty.  Sometimes I add lemon pepper.  The key is to finely chop or shred the veggies, cut out the seeds in the cucumbers and add a little mayonnaise to make it creamier. My favorite veggies to use are cucumbers, radishes, carrots, celery and some type of greens like kale, spinach or lettuce.  I've also used the green parts of bok choy when I've gotten it at the farmers market. Fresh or dried herbs or any combination are great as well.  When making a basic dip, I often add shredded cheddar cheese.
Here's the recipes:
Cucumber Spread
2 cucumbers, seeded and finely chopped
1 block cream cheese, softened
1 to 2 T mayonnaise
1 to 2 t seasoned salt, pepper, parsley

1 t oregano (optional)
1/4 c finely chopped fresh kale, spinach or lettuce (optional)


Place cream cheese in medium bowl, if not softened, microwave for 30 to 40 seconds.  Cut out seeds of cucumbers and finely chop then add to cream cheese.  Add seasonings and enough mayonnaise to make creamy and spreadable.  Transfer into container and refrigerate. Spread on sandwiches or crackers.


Basic Cream Cheese Veggie Dip
1 block cream cheese, softened
1 cucumber, seeded and finely chopped
1/2 to 1 c chopped veggies, carrots, celery, or radishes
1/4 c finely chopped fresh kale, spinach or lettuce

2 to 3 T mayonnaise
1/4 c shredded cheddar cheese
1 to 2 t seasoned salt, pepper, parsley
1 pkg or 2 T any kind of dry dip mix such as bacon, ranch, onion, herb blend or taco


Place cream cheese in medium bowl, if not softened, microwave for 30 to 40 seconds.  Cut out seeds of cucumbers and finely chop.  Finely chop or shred carrots, celery and radishes or any combination of veggies.  Add dry dip mix, seasoned salt, pepper and parsley to cream cheese and stir until blended.  Add in veggies, fresh chopped greens, cheddar cheese and mayonnaise.  Stir until blended and creamy. If needed, add more mayonnaise. Transfer into container and refrigerate.  To serve as dip with chips, transfer into microwave dish and microwave 20 to 25 seconds.


Enjoy,
Bamah









Monday, July 22, 2019

Fermented Pickles

Ever since I was a little girl, I have loved pickles, especially dill or sour pickles and homemade pickles are the best.  I have memories of my great Aunt Dorothy making fermented pickles and having the huge jars in her bedroom until they were ready to eat.  My parents, brother and I moved to Oklahoma from California when I was in 1st grade and moved in with Grandma and Aunt Dorothy in a 2 bedroom duplex.  It was crowded with my parents and brother in one room, Aunt Dorothy and I in the other and Grandma slept on the fold out couch.  We only lived there about 6 months then moved into a house.  I watched those pickle jars for days until it was time to crack them open and they were the best tasting pickles ever.  Both of my daughters love pickles as well. My oldest, Tabitha, started eating sour pickles as a baby. Everyone was amazed that she loved them. Over the years, I've made my own pickles, canned various kinds and also made easy refrigerator pickles with cucumbers and also radishes (see previous blog post, All things Pickled from Sept 2018). The last couple of years I've gotten into fermenting and am hooked, it's so easy, doesn't take as much time to do as canning and doesn't need much in the way of special equipment.  I've been making sauerkraut, garlic paste, onion and pepper relish and dill pickles.  There is nothing like a home fermented dill pickle, they are so good. I've even gotten my youngest daughter, Aubree, hooked on fermenting.  I was talking to her a couple of weekends ago and we got to talking about pickles because a friend had given me a bunch of pickling cucumbers from her garden and Aubree said she had pickling cucumbers as well so she asked me to email her my recipe.  I made my pickles on a Saturday and she made hers the following Sunday.  My family love homemade pickles.

Masontop fermenting lid
There are a lot of great fermenting books, plus recipes online and all kinds of equipment available but the very basic needs are mason jars, wide mouth works best, silicone airlock lids for mason jars (Masontops is the brand we have) filtered water and sea salt.  If planning on doing a lot of fermenting then glass weights, canning funnel and a wooden tamper are useful as well. It's best to ferment in large jars then transfer finished pickles to smaller jars to be stored in the refrigerator.  A friend gave me 3 huge 1/2 gallon jars that I use for my fermenting process but Aubree just uses quart jars.  It is important to leave at least 3 inches at the top in order to add a weight to keep the cucumbers under the brine during the fermenting process.  A glass weight or a Ziploc bag half way filled with water or combination works great to weight down the cucumbers. If using small cucumbers, keep whole or cut in half but cut off the blossom end.  I prefer to slice mine in 1/2 slices.  Pickling cucumbers or Persian cucumbers work the best for fermenting. My fermenting book states that the pickles will form from 7 to 10 days but to check them at day 7. However, in a hot environment, say no air conditioning or just a hot kitchen, that will speed up the fermenting process so check after day 4.  The jars could mold if they get too hot.  Aubree has mold problems with her 1st batch because her kitchen was hotter than mine so checked them after 4 days with her second batch and they were already fermented.

Here's the recipe:
Fermented Sour Pickles

6 to 8 pickling cucumbers, if small use whole (cut off blossom ends) or slice in 1/2 inch slices
1-2 T sea salt
2 sprigs fresh dill (can use dill seeds or combination of fresh and seeds)
1 T mustard seeds
1 t crushed red pepper flakes
1 t coriander seed
1-2 bay leaves
1 T black peppercorns
1 onion, thinly sliced
5-6 cloves of garlic, peeled
1 t loose green tea leaves (I cut open tea bags and put in 1 tea bag per jar)
3-4 cups of filtered water



To make brine, bring filtered water to boil and dissolve salt. Let cool. Place seasonings, onion, garlic and tea leaves in bottom of large wide mouth mason jars and pack in cucumbers in jars leaving at least 3 inches at top.  Cover with brine until it reaches 1 inch above the top of the cucumbers. Place a piece of plastic wrap in the jar over the cucumbers and brine and then put a Ziploc sandwich bag in the jar (I put my glass weight in the bag for additional weight) and add water then close the bag.  This will act as a weight to keep the cucumbers submerged in the brine.  IT IS VERY IMPORTANT THAT THE CUCUMBERS STAY SUBMURGED UNDER THE BRINE. Cover with fermenting lid and set on counter away from direct sunlight and in a cool place.  Check each day to let out any air trapped in jar.  Pickles will be ready in 7 to 10 days, start checking after day 4.

Pack in smaller jars and refrigerate, will keep for 1 year. (But trust me, they'll be eaten up quickly, they are so good.)

Enjoy,
Bamah

















Sunday, June 23, 2019

Tribute to Grandma from a student






My Grandma, Edna Hill, was a Registered Nurse for over 40 years and taught vocational LPN nursing training for 13 years at a school at Memorial  Hospital which later moved to the Great Plains Vocational Center. She retired from there when she was 66 then worked part time at the nursing program at Cameron University in the skills lab for another 10 years. She received many honors during her career, including nominated for nurse of the year and was always described as an excellent nurse and teacher. While going through some of her papers, I came across this beautiful tribute to her by one of her former students. Mrs. Brodhead's description of Grandma was so accurate that it brought tears to my eyes and memories overwhelmed me including her attention to proper bed making even at home.  This was such a special find that I wanted to share it with everyone.
Enjoy,
Bamah
Mrs. Hill R. N. - The Pride of L. P. N. ' s
by Gayla Brodhead L P N





Presently 2nd Year AON Student
     It was a bitterly cold morning that embraced me as I walked into the small vocational school in January 1975. My heart raced with anticipation and fear, since my knowledge of nursing was nil. Soon after sitting in one of the desks, I gazed at all the strange models, adult size dolls, graphs, hospital beds and a skeleton, until my brain seemed overwhelmed by all the sights.
     The sound of the office door closing brought me to an erect posture and a straight head position. In the corner of my eye I saw the flash of white and heard the '' swish'' of the freshly starched uni­form. Her fast paced walk quickly brought her to the front of the thirty students. Her posture was as erect as the tone of her voice as she began; not a nursing lecture, but she gently opened her Bible to Genesis and began to read. Grey hair flashed above her twinkling hazel eyes and flushed cheeks. She closed her Bible, adjusted her small silver frame glasses and looked directly into each student's eyes as though our flaws were as transparent as the glass windows on one side of the room. I felt as though I wanted to shrink out of sight or somehow become in­visible but after our eyes met, I suddenly felt reassured.
     "So you all want to become nurses," she remarked with a smile. "Remember you have to treat not only the physical but mental and spiritual needs of your patients," she said. "The next year will be hard and you will be required to learn a lot but you are entering one of the most re­spected professions. Nursing will give you pride and confidence in your­self," she said as her face lit up with the eagerness of a proud mother. Throughout the next few months we wrestled with the array of linen trying to demonstrate our bed making ability with the same ease and grace as shown by Mrs. Hill. She once stopped the bed making and remarked, "Your patient has about three feet by eight feet in which to find comfort, safety, and for you as a nurse to perform your functions. If you never do anything right, you learn to make that bed the best one. The patient pays a high price for it." I assumed bed making was just a pet peeve but she tackled each skill from tubes, injections, or sterile procedures with the same zeal, always adding the importance of common sense and the ability to think while on your feet. I watched as she stood beside first one then another student, carefully showing or guiding their movements. Repeatedly she demonstrated until each student had developed skill and ease in the procedure.
      Like any nursing school our training was directed toward the disease processes, however, Mrs. Hill always mentioned not to neglect simplicity in the complex. Her main focus was always the patient. She repeated many times during the year, "always look at your patient and not the machines to do the work for you, use lots of soap and water, be gentle, exercise those limbs, help them to eat and drink, and give a kind word."
      In March we were given three hospital days a week, which at first seemed overwhelming in addition to all of our written work. The days at the hospitals were busy, often frantic at first as students were looking for needed articles, needing questions answered, or just need reassurance. After the first week most of the students developed a calm, relaxed, attitude which seemed at the time to be an adjustment to the setting but now I see the real force was Mrs. Hill. There she was, walking the halls, helping patients or finding new experiences for the students. Some in the class remarked about her extra sense for knowing everything that went on or was about to happen in the hospital. It wasn't unusual for her to gather students and usher them in to see a specific procedure, and of course giving the doctor a reassuring smile.
      Often a disappointed student usually with family or financial problems would begin to cry or withdraw from the group. Mrs. Hill would be the first to spot the student and often without any foreknowledge from the class, have the student in her office. It wasn't long before the student would be responding as though a flash of enthusiasm was injected. No one could ever really found out what went on in the office visits but one could assume that an understanding and compassionate person was the source of the change.
      Actually, Mrs. Hill's ability to help the students with personal problems came as no surprise to me because her own life had been touched with sorrow, pain and death. She became a widow in her thirties and with one daughter, she made the decision to enter Wesley College Nursing Program in Oklahoma City. This was a major sacrifice in that she would be separated from her only child for nearly three years. The adjustment may not have been so difficult for her because of her ability to give of herself so freely, which is still true today.
      If Mrs. Hill had only taught in the class and instructed in the hospital, it would be safe to say that she was adequate. but the unique feature is her total devotion to nursing and her beliefs. Often Mrs. Hill would be seen driving her plain white car, without radio or air conditioner, to attend a lecture or sing gospels at the nursing homes. Her blowing hair and flushed cheeks were the certifiable evidence that something was going on somewhere. Again and again she spoke out for nurse's integrity, striving for acceptance of her students into the specialized areas of the hospital, asking for much needed practice articles, or just devoting her time to many of the non profit organizations. Between lectures, skill practice, counseling, meetings, coordinating the nursing curriculum at the vocational center, personal visits to the sick, and attending every church service; she spent the rest of her time caring for her daughter who was ill at the time, and her grandchildren. Mrs. Hill, well into her fifties, made even the athletic school girl exhausted by just watching her pace.
     She was often found surrounded by eager students in the skills lab with both sleeves of her uniform rolled up for practice injections, blood pressure, hunting for pulses or listening to her heartbeat with a stethoscope. She practiced her motto of learning by doing even if she was often found to be the victim. If anyone happened to pass her skills lab in the afternoon, one would find Mrs. Hill sorting laundry from bed making practice, cleaning instruments or searching in her office files for a philosophical quote. In the mornings she carried packages into the building that almost equaled herself and on weekends carrying laundry out to be taken home and washed.
     In April we received our nursing caps in one of the most beautiful but simple ceremonies. A simple bouquet of flowers, lighted candles and Mrs. Hill speaking on the origin of the cap before placing each cap with pride on the student. Her speech was always eloquent as she often spoke of Florence Nightingale, and of enriching tales of her own nursing experience.
     Before graduation, she approached the lectern with her usual calm, but she had a sorrowful look in her eyes. The students felt the same sadness of parting with Mrs. Hill mixed with the anticipation of starting our new career. It was like hearing and ancient poet when she said, "accept your fellow man, understand his flaws, accept other personalities different from your own, take pride in your abilities, strive for knowledge and accept your own limitations and imperfections. This will give you a healthy mental attitude in life." Needless to say there was not a dry eye in the class.
      After graduation I heard of the vocational school's requirement of enforcing mandatory retirement. Many nurses, including myself, sensed a deep loss to the nursing profession. However, in 1980 I decided to attend the Associate Degree Nursing Program at a local university. I was in the Nursing Department when from behind a partially closed door, I heard the infamous voice and words of Mrs. Hill, "The bed is the most important asset a patient has so make it the very best one..."
     Now I walk the halls of another nursing school with books loaded in my arms, tired burning eyes, and slow dragging gait but it takes only the "swish" of the uniform and the twinkling eyes of Mrs. Hill to remember the devotion and time given to so many. It does not take long for that extra boost of energy to surge through and an uplifting appearance begin to take hold.
      Mrs. Hill, a star in the classroom, a professional in the hospital, a servant of God and the infirmed, a compassionate friend, forever giving and encouraging for so many. The Licensed Practical Nurses' Pride of Oklahoma and also the Pride of the Registered Nurses of District 11, Lawton, OK.
































Saturday, June 22, 2019

Grandmas Personal Philosophy

We celebrated Father's Day this month which has always been difficult for me.  My parents divorced when I was in 3rd grade and my dad was absent more than present when I was growing up. He was abusive to my mom, luckily he never abused me but my mom had a nervous breakdown and never fully recovered. My parents loved me in their own way but they were both broken people and so their parenting skills were challenged. My maternal grandmother was the head of my family and pretty much raised my brother and I .  She was the most influential person in my life and the example I have always followed.  She was a RN for over 40 years, taught nursing, very active in her church and community and a wonderful lady and grandma. One year after I was married and had children she gave us all framed copies of her philosophy as Christmas gifts.  Mine is still hanging in my dining room and my oldest daughter has hers hanging in her apartment.  I recently was going through some of Grandma's papers and came across copies of her philosophy so reread it again.  She was such a special person so I wanted to share her thoughts with more people than just family which is the reason for this blog post.



















My Philosophy by Edna M. Hill




"I believe that the love of God is the greatest power under the sun. It is for every individual that will accept it. I believe that God created man in His own image; that each is a free moral agent and may worship Him in accordance with the dictates of his own conscience. I believe there is life after death and each may choose his own destiny according to his response to Jesus Christ.
I believe that the American way of life is the best in the world; that freedom and liberty are for each individual, but not without the awareness of the rights of others which demands a self-disciplined life in relationship with our duty and loyalty. I believe that everything worth while is achieved only by great effort; that every child should have an opportunity to achieve through education and training to the fullest extent of his capabilities. I believe each individual is endowed with talents and gifts, and if recognized, can be developed to attain success with enjoyment. I believe in American youth today and find most of them seeking sound teaching and striving to improve the morals of our present social order. I believe that every man has a right to work and earn his living honestly, as long as he is able to do so. I believe that faith in God is the fulfillment of our hopes and makes certain of realities we do not see. This is the rewarded answer of the future."


Amongst Grandma's papers was also a collection of encouraging sayings, poems and quotes including one from an unknown author called The Demonstration Way. "I'd rather see a lesson than hear one any day. I'd rather you would walk with me than merely show the way. The eye's a better teacher and more willing than the ear. And counsel is confusing, but example's always clear. The best of all the teachers are those who live their creeds. For to see good put in action is what everybody needs. I can soon learn to do it, if you let me see it done. I watch your hands in action, but your tongue too fast may run. And the counsel you are giving may be very fine and true. But I'd rather get my lesson by observing what you do." I learned many great lessons observing my grandma.  I miss her everyday.


Enjoy,
Bamah





















Tuesday, May 21, 2019

Farmers Market Mecca

The first of this month I went on a trip with my youngest daughter, Aubree, to Seattle, WA and visited Pikes Place Market. I was very excited as this was on my bucket list as the ultimate farmers market to visit.  Aubree called it farmers market mecca and it was that and then some.  It's Seattle's epicenter of fresh produce, specialty foods and independent businesses. Established in 1907 to connect citizens and farmers.  There's a year-round farmers market, crafts market, bakeries, fish markets, butcher shops, produce stands, specialty groceries, take out food counters and fine dining establishments.  We spent 3 hours there, made many purchases, ate a yummy lunch and had a blast.  There was so much to look at, we didn't go into all the shops but pretty much covered the main floor with the open markets.  We saw them throw fish at the famous fish market several times.  I was never fast enough with my phone to get a picture but it was fun watching them.  There were tulips and fresh flowers in abundance at the many flower vendors, so beautiful and smelled great.  My favorite part was the produce vendors, we went to several who gave samples of fruit and were so helpful.  Aubree and I bought a variety of fruits and vegetables to take to her home in Oregon for our meals while I was visiting.  I was very excited about the 2 different varieties of artichokes that I can't really get in Oklahoma, they were so yummy. There was a sign for big sexy tomatoes so I had to buy one of them.  We ate lunch at Uli's Famous Sausage. They are the Pacific Northwest's finest handcrafted artisan sausage. We got a sausage platter with 3 different bratwursts, bacon, apple and lamb plus sauerkraut and red cabbage.  Everything was delicious but the bacon bratwurst was to die for.  They also had a meat counter where they sold the sausages so we bought 2 pounds of the bacon ones, 1 to share with the family we were staying with and the other to take back with us. We enjoyed bacon brats for several days. We went into a spice and tea shop that was really fun.  We bought several kinds of loose tea. Aubree was amused that I shared my secret of adding shredded eggplant to dishes, especially ground meat with several of the young women that were waiting with us to have teas measured out and were talking about how they couldn't get their families to eat eggplant.  I love sharing with people different ways to add and cook vegetables to their meals. I found an awesome canvas tote bag that said
"Produce to the People" that Aubree said I had to buy because it was perfect for me. There were various artists selling all kinds of stuff.  We found one selling prints and I bought one of a lady standing behind a vegetable stand, which I love, and Aubree got one of the Seattle skyline.  We also bought soap products, jam, hand dyed yarn, and a tea towel amongst our fruits and vegetables.  We had such a fantastic time.   It was a wonderful mother/daughter experience together that I'll always cherish. What a fantastic Mother's Day gift.
Enjoy,
Bamah