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February 2010
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April 2010

March 2010

Red Bubble Prints & Cards

In an effort to make it easier and more economical for people to have some of my art, I have teamed up with Red Bubble.  It gives a range of products and prices for each piece. I will still sell the limited edition giclees privately and they are are personally signed etc., but the prints at Red Bubble alllow a lot more affordable options.  Plus they ship internationally.

There is a Red Bubble link on the side of the blog.  Check it out - it is pretty cool.  The age we live in, I tell you what.

Oven Mexican Rice

I made a big pot (doubled recipe) of Mexican rice to freeze in dinner sized portions today.  I have always had seriously bad Mexican rice mojo until this recipe came along.  This is no wimpy generic Mexican rice - it is my family's favorite bar none and turns out perfect every time. That is saying a lot since Mexican food is a religion to native Arizonans.   It was adapted from a recipe in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats  which is the best cook book I have ever owned and has changed our family's eating habits forever. 


Anyway here is my twist on the recipe.

2 Cups brown rice

1 medium onion finely chopped

2 T butter

2 T unrefined coconut oil

1 t annatto seeds (no you cannot leave these out - you can find them in the bulk Mexican spices)

1 t cumin seeds ( you can't leave these out either)

1/4 t red chili flakes

1 t dried oregano

1 t salt

4 C chicken stock ( I either use my own or buy the Pacific Natural brand)

1 T gelatin optional

1 clove garlic peeled and mashed

In a heavy, flameproof casserole, melt butter and olive oil.  Saute annatto seeds in oil for about 5 minutes, or until oil turns yellow, and remove with a slotted spoon.  In the same oil saute onion, red chili flakes, and cumin seeds until onion is soft.  Add rice and saute until milky.  Pour in liquid, add salt, gelatin, oregano, and garlic and bring to a rolling boil.  Boil uncovered for about 10 - 15 minutes until water has reduced to about the level of the rice.  Cover pot and cook in the oven at 400 degrees for one hour or until done.   Do not stir. Turn off oven and let rice rest on counter for immediate use or leave in the oven to keep warm until dinner. I often do this in the afternoon and just leave the rice in the oven (turned off) until dinner.

This rice freezes really well.  Sometimes I just mix in some ground beef and cheese and just serve the rice.

Chicken Fiesta

Today we cleaned out my overgrown garden in preparation for Spring planting.  We put the weeds and plants in the orchard to compost and feed the chickens.  The chickens really loved this.  It was a big chicken party - their feathers were all in a fluff.


It continues to be too wet too get tractors in the fields.  We are sure glad we put all our rows in and readied our fields in December before it turned into a rain forest.  Now we just need a bit of clear weather in April to plant cotton.

Sadly, Marigold didn't make it.  She was an escape artist and had gotten out of the pasture before she got sick.  We think she probably ate something she shouldn't have.