I bet you didn't know

I bet you didn't know

A while ago I was tagged on Facebook, it said that someone had answered questions about me.
I popped in to see what they answered and just started to giggle...I just hate it when people say, "Oh, I know you." Nope, not even close. So here we go, I will tell you 10 things I bet you did not know about me and I invite you to tell me 10 thinks about you. This way when someone wants to say "I know you" they may actually know a little more about you.

10. I love cat, kittens, and wild cats. I have always had cats in my life and find them to be a comfort. True story, when I was preparing my art studio I wanted a studio cat. My son said, I want kittens. So together we sent out a message for  studio cat and kittens. What did we get two days later? A stray pregnant cat. Yeah, that's how the universe works. :-))

9. The best Christmas present I ever got was a kitchen cooking set. Came with tiny muffin pan, cake pans, small boxes of cake mix, spatula, etc. Wow, I loved it. Probably why I love to bake. But, now I don't eat sugar and have to come up with my own creative desserts.

8. Shopping.....My favorite shopping spree is spent on home decorations, kitchen tools, bedding and French and Italian soaps. And Shoes.

7. The best time of the day for me is 5-7 AM. Up with the sun, candles glowing and meditating, writing in my journal and daydreaming.

6. Going to Museums. This is kind of funny, me being an artist. I walk quickly through museums. I don't stop and ponder too much. In some strange way I'm thinking if I look too closely I might accidentally paint this and think its my own original idea. So, only if its the work of Masters do I linger.

5. I'm learning about art history, works of art leading up to abstract expressionism. Reading about how to analyze works of art and appreciate the artists process.

4. I have grown not to like ground Turkey meat......getting tired of pork....thank goodness BarBQ season is on it's way I do like BBQ Chicken...not crazy about fish.....Maybe innately I'm a vegetarian!

3. I take my Blood Glucose test every morning. Only just borderline diabetic, I watch my numbers and diet closely.

2. The best drink any time of the day or night is Coffee. Just found out that in France you do not drink coffee with dessert. This sadden me a bit.

1. I'm teaching myself French. Self taught through tapes, books and computer. This has been fun, my house looks a little crazy right now with post notes stuck to everything with its french name on them.  

Well, there you go. Now you know 10 things I bet you didn't know about me.. It's your turn.
Be Inspired,
~Jean
www.zazzle.com/jeanhar1/com

Happy pink Saturday!!! Sunday and Everyday!!
I would like to introduce you to my Mom. Luella Mees. She has been staying with me for a couple of weeks.

She flew into Salt Lake City from California where she lives. Its been lots of fun having her spend some time with me and my family.
While she was her it was Matthew's Birthday and she made some Birthday Cookies for him.

Yummy!! Chocolate chip, oatmeal, coconut!!! Its a favorite around my house.
She is 87 years old and gets around very well. Mostly we are spending our time cooking. It seems to take up a lot of our day. She only makes food from scratch nothing from a box.
Really life is much slower and simpler. I like it. I use to think Simple meant Dull, unexciting. Maybe I thought life itself should be more INTENSE, INFLATED, OR URGENT!!!  I'm learning that simple, slow and planned is nice.

So here's to a good life, good people and  a simpler way of life.
Be inspired,
Jean
http://www.jeanhartartwork.com

Does anyone where Aprons anymore???

Does anyone wear apron anymore?

Sarah gave me this wonderful apron for my birthday.....I wear it when ever I cook.
Then it reminded me I've been wanting an apron for a long time.

 I was at a rummage sale last summer and came across a box of old patterns. There in the box with the envelope turning yellow and torn was a pattern for an apron.


I don't think I have worn an apron since I was a kid learning to cook with my mom in the kitchen.

I did have to make an apron once in Home Eco. class. It was my first sewing project as well!! I believe it turned out fine and wore it all through class that year.

Well it was an unexpected find and yes I did buy it and plan on making myself an apron.

I will be wearing it a lot since I have once again taken up cooking.
Thanksgiving is nearing and I will probably bring it out and wear it while making all the festive foods.
Be Inspired,
~Jean
www.zazzle.com/jeanhar1

What's Cooking

Wednesday, What's Cooking
I am still having camera issues, so I am unable to show you a pictures of this. I am on a new program, USANA Shakes. It's a low glycemic diet program. So even though I can't eat desserts I do like baking them. And with Thanksgiving coming up, who doesn't like to bake new items for the big entertaining coming up.
I have a new book I will be cooking from, next week. It's called , "Outsmart Diabetes" by Prevention. It has desserts too!!! So starting next week I will be sharing Diabetes recipes.
Bon Appetite
~Jean


Pear and Apricot Tart

Serves 8
Hands-On Time: 20m
Total Time: 1hr 45m



Ingredients

* 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan

* 1/2 cup raw almonds

* 1/2 cup plus 1 tablespoon sugar

* 1 large egg

* 1/2 teaspoon pure almond extract

* 1 cup all-purpose flour, spooned and leveled

* 1/2 teaspoon baking powder

* 1/2 teaspoon kosher salt

* 2 pears (such as Bosc or Bartlett)—peeled, quartered, and cored

* 1/2 cup dried apricots, halved

* 1 tablespoon fresh lemon juice

* 1/4 cup apricot preserves



Directions

1. Heat oven to 350° F. Butter a 9-inch removable-bottom fluted tart pan.

2. In a food processor, process the almonds and ½ cup of the sugar until finely ground. Add the butter, egg, and almond extract and process until smooth. Add the flour, baking powder, and salt and pulse a few times just to combine (the dough will be soft).

3. Spread the dough in the bottom of the prepared pan.

4. In a small bowl, toss the pears and apricots with the lemon juice and the remaining tablespoon of sugar. Arrange the pears in the dough. Scatter the apricots over the dough, pressing them in gently.

5. Bake until the pears are tender and the center is firm, 50 to 55 minutes (cover the edges with foil if they brown too quickly).

6. In a small bowl, combine the preserves and 1 tablespoon water. Brush over the warm tart. Let cool in the pan before unmolding.

Here is the question for today,


If you knew you were going to die, what would be your last meal?

Well , I do like to eat and I do like to cook too.
 My last meal would be a huge traditional
 Turkey Dinner 
 http://video.search.yahoo.com/search/video?p=how+to+make+to+perfect+turkey with all the trimmings, and all the desserts. The Eggnog, and the homemade pumpkin pie with real whipped cream to top it off with.

Bon Appetite,
~Jean
http://www.jeanhartartwork.com

Rich Fudgy Brownies

Rich Fudgy Brownies

I am sure I am the person Julia Child's was thinking about when she wrote her book for the "American serventless house wife." Here I am shopping, cleaning, and cooking all by myself.

I have received 5 recipes to start with for the next 5 weeks. I am just like a child who can't wait for dessert. Except I'm an adult!! and I can choose to have dessert FIRST. So in that vein of thought I AM STARTING WITH DESSERT.

RICH FUDGY BROWNIE

This recipe is so easy and without a box!! I found that because of where I live in high altitude and a different size pan, I had to some adjustments of my own to the recipe. May I just say, "Really, is there anything more fun than WHISKING!!"

The smell of chocolate wafting through the house is wonderful and festive.

The question in the house was "Wow, what's cooking?"

Tonight I have a wine walk to go to and the brownies will be sitting on my table where I sell my fine art note cards. They will be a great compliment for wine, fun, food and friends.

So there you have, the brownies were easy, smooth, rich and satisfied my sweet chocolate craving. I bet the food critics gave this recipe 5 big stars.

If anyone would like the recipe just e-mail me and I will send it to you,

Enjoy,

Jean Hart

Artist

http://www.redbubble.com/people/jeanhart