Tag Archives: color

spilled nasturtium ice cubes

edible flower ice-cubes + taking stock | 01

I’m just going to waltz along and perpetuate the “I’m in need of some summer cheer!” trend I’ve been setting in this space!  First it was muddled lime caipirinhas, today it is nasturtium ice-cubes, and tomorrow I’ll be starting some marmalade to can over the weekend. These ice-cubes kind of count for a winter treat. They are frozen, after all, right?

Like everyone else, I have spent this week poring over citrus-centric recipes, preserves, cocktails, and colors. I’m also fixated on wintry, citrus-y salads. And my baking addiction has been out of control, and I need to tone down the amount of brownies, crumbles, and cookies that have been occupying my counter top. It doesn’t help that my boyfriend is an excellent baker and gifts me tasty treats from time to time, most recently, a pear-shortbread streusel.

It’s been an up-and-down week here in Denver, as far as weather is concerned. I think it’s almost always the case here. As I walked in from work last night, snow was gently falling, leaving about three inches of sparkling white in our yard. The crazy thing is that I’ll most likely be donning my flops over the weekend.

Fine by me!

I didn’t actually make these edible flower ice cubes recently. In fact, I made them back in late October, when I was still harvesting vegetables and herbs from the garden. I came across a bag of them in the freezer this past week and was reminded how fun and easy it was to make these eye-catching drink decorations. I toss them into green tea, sparkling water, and cocktails. They turn a drab g+t into a work of art.

nasturtiums


edible flower ice-cubes


  • ice-cube tray of your choice
  • distilled water
  • a handful of edible flowers, herbs, or fruit

I had never made edible flower ice-cubes, so I kind of winged it my first attempt. I like to call the way I made my cubes the “abstract and loose” method. It doesn’t require much thought or freezing time. Simply take washed, pesticide-free, edible flowers {here’s a great list of different flowers to consider} and place them in an ice-cube tray. Press them down, as much as you can.

Next, cover with purified water. Press down any petals that want to pop up. If you’d rather not see any air bubbles in the ice-cubes and want a perfectly clear rendition, use distilled water. I was a little lazy and forewent distilling my water. I actually like the pops of white and bubbly lines that resulted. Freeze. Wait. Et voilà!

nasturtiums

Since making these, I found that there are serious techniques for making the most symmetrical and clear ice-cube, graced with a perfectly centered, suspended flower in the center. I call this the “perfectionist” method. It yields a beautiful result, but it takes a little more time and patience. I didn’t have those traits the day I made mine. Do I ever have those traits??

No extra ingredients are needed, but placement and timing are key. This post on Gardenista lays it out well. Simply fill an ice-cube tray 1/3 full with water. Freeze. Next, place a flower on the frozen surface and add more water, until the tray is 2/3 full. Freeze. Finally, add the final layer of water and fill to the top. Freeze. This method yields exactly the scenario I described in the previous paragraph. I’ll have to do this next time because their suspended rose ice-cubes are absolutely beautiful.

nasturtiumsnasturtiumsBe creative with your ice-cube additives and use organic herbs, like mint, and toss into mojitos, tea, or lemonade. I’ve also made ice-cubes with fresh or frozen fruit . As the cubes melt, the fruit adds flavor and provides a frozen treat to enjoy, as the drink warms up. Makes me want to take my time sipping.

Need some more inspiration?

nasturtiumsWhat versions of ice-cubes have you made? I know I want to bring back that retro punch ring. Are you also planning any citrus-inspired recipes or have a link to share? I’ll definitely attempt a few recipes this weekend, specifically, some marmalade riffs. I am closing with a piece inspired by one of my favorite bloggers and fellow Floridian, Keira Lennox. She is a florist with an inspiring Instagram account and routinely posts at A Pretty Penny. Every once in a while, she writes a “Taking Stock” post. A kind of “checking in” of sorts, where she describes what’s going on in her life.

I plan on checking in and “Taking Stock” in the middle of each month, so feel free to play along. Happy weekending!


taking stock | 01


Making  |  good use of my library card for new music and audiobooks!
Cooking  |  actually re-heating canned and frozen soups from the summer, serving alongside this bread.
Drinking Ruby Trust Cellars’ Gunslinger, Syrah blend. Yes, Colorado makes good wine!
Reading  |  Charlie Trotter’s Lessons in Wine Service, Winter Cocktails, by María Del Mar Sacasa, and, of course, the Botanical Interests’ seed catalog.
Wanting  |  to start waking up on time and a little earlier. I’m striving for 8:00.
Looking  |  unabashedly forward to the return of Merlot.
Playing  |  lots of scales and chord progressions on the piano. #newyearsresolutions
Wasting  |  my time, worrying what people will think. Stop. This. Now.
Drawing  |  triangles in my sketchbook and calligraphy each evening.
Wishing  |  to feel well-rested.
Enjoying  |  all the possibilities of the citrus season. I am beyond excited to make marmalade and syrups with all of the oranges and lemons.
Waiting  |  for Guffman. Sorry! That’s what first came to mind {…but I covet that ‘stache!}. Seriously, waiting to hear some news. I am hoping that it’s of the good variety!
Liking  |  the way my foam roller makes me enjoy the pain in my IT bands.
Wondering  |  what my cats are thinking.
Loving  |  how seriously my boyfriend takes his beer and beer pairings.
Hoping  |  I can get finally get to the point, where I treat myself how I treat my best friend.
Marveling  |  at my ability to devour 81 square inches of brownies in less than 36 hours. My sister can vouch. She made a batch with me, via phone and over the internets, in Florida.
Needing  |  another glass of wine. Even more so, to just go to bed.
Smelling  |  all of the citrus I bought this week. I still need to do something with it and not just dream up recipes and stalk Pinterest friends.
Wearing  |  a red bandana, black Nike shorts, yellow flats with rosettes, and a turquoise LS athletic shirt, layered over a navy blue Nike tank. There’s a reason I’m not writing a fashion blog.
Following  |  Pen and Peplum’s #52handlettered prompts over the next 52 weeks.
Noticing  |  how I love my cats to a serious fault.
Pinning  |  lots of citrus drinks.
Thinking  |  I should take my Advanced Sommelier test and then re-thinking if it even matters or would even make a difference in my life.
Feeling  |  happy that my uncle has a clean bill of health at 87 and grateful that I have my aunt as a friend, resource, and secret-keeper.
Listening  |  to Ariana Grande’s “Love Me Harder”. I am secretly in love with some pop. Please, don’t judge. On a more serious note, I am listening to Jo Robinson’s audiobook, Eating on the Wild Side.
Learning  |  how to master Copperplate Calligraphy.
Giggling  |  with my boyfriend about how hilarious Captain Murphy was on Sealab 2021.
Feeling  |  tired from one glass of wine but excited to meet my friend, Aimee, for coffee and calligraphy-talk in the morning.

XO,

Jayme

PS – “Taking Stock” inspired by Keira, who was inspired by Sydney, who was inspired inspired by Pip.

nasturtiumsnasturtiums nasturtiums nasturtiums PicTapGo-Image tabby cat ash nasturtiums


Self-love has very little to do with how you feel about your outer self.

It’s about accepting all of yourself.”

– Tyra Banks


 

the bitters end

Just a quick little blurb for the night.  Just finished up enjoying some homemade tapanade made with ingredients from the garden, alongside some bleu cheese, white truffle oil, sea salt, atop some whole grain crostini.  I really can’t complain about this scenario, except that I am a little bit tired at this point in the evening!  It has really been an amazing summer so far, and I have so many topics to post, but I find that heading off to bed trumps typing out events on the computer most of the time.  I refuse to succumb to my “pressing needs” this time!

House-made bitters at Coohills.  Dave Glasscock, one of my partners-in-crime, and I have crafted our own house bitters blend.  Orange, coriander, lemon, apple, and lavender await to be blended and anticipate shining by themselves in a cocktail in the very near future.

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bloody marys | the cumbersome cocktail | starting bitters

A little time has passed, since my last entry, which showcased our upcoming infused vodkas and the iced tea recipe.  I enjoyed a lovely five days, frolicking in the Sonoma and Napa wine regions of California.  That has been the only thing on my mind’s forefront the past few days…  Back to the routine and reality:  One of our newest libations, the Bacon Bloody Mary has fallen upon parched, Colorado lips and has been requested, by name, on multiple Sundays.  Mad props out to Savory Spice Shop for providing the dried spices found along the rim of this requisite Sunday concoction.  These spices are complemented by finely ground, dried herbs from my garden.

At Coohills…Bacon Bloody Mary, made with house-infused bacon vodka, garnished with cornichon,  olive, onion, bacon, and lime wedge.  Spiced and peppered rim made especially by the Savory Spice Shop in Denver, Colorado
The infusions developed quite perfectly.  To infuse vodka with bacon, it only takes about a week, in order to fully infuse the vodka with bacon intensity.  As far as infusing vodka with jalapeño peppers, it only takes a day or two; be sure to taste along the way, for different peppers vary with intensity.

The close-up of our much-talked-about Bacon Bloody Mary, the brunch cocktail of the summer!  Photographed, along the Platte River Trail, in Lower Downtown Denver… 
We are about two weeks along in our process, creating house-made bitters.  This is my first endeavor, making bitters; we started with five bottles, filled with bitter substances:  apple rinds, orange peel, lemon peel, coriander seeds, and lavender seeds.  My partner-in-crime, Dave Glasscock, well-accustomed to bitters-crafting, assisted me with this arduous process.  We added Everlcear to each container, and we are waiting, as each bitter component integrates with the alcohol.  We will create a cuveé, or house-blend, that combines bits from each of the five flavors, hopefully achieving a balanced bitters blend.  This blend can then be added to Manhattans, Old Fashioned cocktails, or any drink that needs a dash of bitterness.

Our house-made bitters beginnings…apple, orange, lemon, coriander, and lavender.  Each of these bottles contains Everclear, infused with a bitter ingredient.  We’ll see what unfolds!

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picking up the brush

the lineupgouache galore!a lesson in layers and linear markssquarepusheraftermath

Painting, a set on Flickr.

I am currently enrolled in a painting course, Get Your Paint On!, hosted by Lisa Congdon and Mati McDonough. I have not picked up a paintbrush in about nine years, and it is an interesting process to discover how paint interacts with itself and with canvas or paper.

Our first assignment’s directive was to paint, while being inspired by quilting designs. A strong emphasis was placed on using rectangles, squares, and other traditional quilting patterns. I am still not finished with this assignment, which was technically due a week ago. I have been in the midst of a move and some tedious work deadlines. I am so ready for a day off tomorrow!

This process is such a lesson in non-attachment, acceptance in “what is,” and grace. It is also an exciting and exhilarating experience that I will continue to embrace.