Thank you to everyone who entered the Frayed Apron Granola Giveaway! The response to the launch of Frayed Apron Granola was so encouraging. You all rock my world.
We have a winner for the giveaway…congratulations to Alice Wu Stevens! 1 lb. of Frayed Apron Apricot & Pistachio Granola will be sent to you shortly.
In other exciting news, it is June! That means summer dresses, evenings spent on the front porch with a glass pitcher of sangria, trips to the beach. I love living in Southern California. You all should move here, and join me in enjoying the amazing weather. I have all sorts of things I want to do this summer, including:
- Read my newly purchased The Handmade Marketplace, wherein author Kari Chapin supposedly sheds light on how to sell crafts locally, globally and online. The book cover alone is inspiring creativity, so I’m hopeful that this will be a worthy summer read.
- Plant a garden full of herbs and veggies in our front yard. This will be a longer project, since our lawn is full of weeds, and needs to have some tender lovin’ care done to its soil. But eventually, I envision beautiful green things, like basil, tomatoes and zucchini!
- Watch a film screening at the famous Hollywood Forever Cemetery. Every summer, the cemetery screens old films. You can bring a picnic dinner, and enjoy movie night with some friends. Cool, no?
- Sew another one of these convertible wrap dresses. I need a smaller size, and am in the mood for a simple sewing project. What’s more awesome than a one-stitch dress pattern? The answer is NOTHING.
Do you have any exciting plans for the summer?
As I mentioned earlier, there is a new project I have been working on. After many hours at the computer and in the kitchen, I am excited to share with you Frayed Apron Granola!
That’s right – you can now purchase some of my handmade granola, and have it sent directly to your home. I love granola, and love sharing it with friends and family, so this new venture just made a lot of sense.
Currently, Apricot & Pistachio Granola is for sale. This delicious blend of whole grain oats, dried apricots, and toasted pistachios makes a wonderful breakfast or snack (which my family can personally vouch for, since this has been a staple in our home for a long time). Soon, Frayed Apron will have other yummy granola blends available.
To start spreading the Frayed Apron Granola love, I want to give away a free 1 lb. package of granola to one of you!
The contest will close in exactly one week, on Wednesday June 2nd at noon PST. A winner will be randomly selected and contacted, and I’ll announce it here.
Get your granola on!
*My Black Tea Fig Bread
was entered into a contest at food blog Pham Fatale
. The winner gets a $179 bread knife. Moreover, if you vote, YOU are eligible to win a knife as well. Click here
, sign in, and vote for my bread!*
It is autumn! The temperature in Los Angeles today is around 85 degrees, but who cares? Not me. I am officially welcoming the fall by doing the following this week:
- Wearing scarves.
- Drinking pumpkin spice coffee at Starbucks.
- Burning fragrant candles around the house.
- Sewing Aaron’s first Halloween outfit (more on that some other time).
- Making pumpkin scones and pumpkin soup.
Tell me, what have you been doing to welcome the fall season?
The other day I made this pumpkin curry soup from miscellaneous items we had in our pantry and refrigerator. What a fun way to cook soup – just throw in whatever you’ve got! I had leftover pumpkin puree from the scones I made earlier, and simply worked the rest of the soup around the pumpkin. The addition of garam masala gave the soup a pleasant spiciness that made the house smell wonderful. Homemade soup is so easy to make, and worlds better than store-bought canned soup. Plus, you can make a big batch and store it in the freezer for some quick meals later.
Pumpkin Curry Soup
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
3 stalks celery, chopped
3 potatoes, cut into 1-inch pieces
1 15-ounce can pumpkin puree
2 14-ounce cans chicken broth
1/2 cup sherry
1 tablespoon garam masala
salt and pepper to taste
plain yogurt for garnish
Heat oil in large saucepan over medium heat. Add onion and garlic, and cook until onion is translucent. Add celery and potatoes, and cook for about 5 minutes, until tender. Mix in pumpkin puree, chicken broth, sherry, garam masala, salt and pepper. Bring to a boil. Reduce heat to a simmer, and cook about 20 minutes until desired thickness. Garnish with plain yogurt.