Motomo Gallery
Rte 153
Eaton, NH
(603) 447-1138

Behind the Scenes

This is a section to share some of what goes on behind the scenes here in the house, gallery and even barn.

This is NOT an active blog! Just me having some fun sharing pics, information and a recipe on occasion. *:)

 



6/7/2018:

In clearing out "stuff" I ran across an old, boxed soap with Ledgelawn Inn imprinted on it. I wasn't sure where it came from, so of course,,,,I googled it. Ledgelawn Inn is an inn in Bar Harbor Maine, that my ex (Ian) and I went to celebrate a wedding anniversary. I didn't know at the time, but this inn is considered to be haunted by a jilted bride to be who hung herself with her own veil. Apparently, many guests have experienced ghostly things,,,,but seems to be mostly on the third floor. I don't remember what floor our room was on, but I don't remember anything ghostly! Heavenly,,,but not ghostly.

Do I believe in haunted places? YES I do!


Uncle Joe

11/20/1927 - 8/30/2014

August 30, 2014: Uncle Joe leaves this world

Sadly, I haven't seen my Uncle Joe in years. I knew my dad still kept contact up until he died, but the families didn't meet up anymore. But, I do remember seeing him when I was an adult and having an incredible conversation with him. He not only still had that killer smile I remembered as a child, but a glint in his eye and willingness to share his wisdom. I never forgot his words and think about them often. I always did. And uncle Joe,,,I'm still running my life with that wisdom. Both you and dad taught me so much!

My one wish,,,we got to know each other even more. You were an amazing man and let me tell you and your immediate family and friends,,,my dad,,,Joe's brother,,adored Joe! Gawd,,,the stories!

I will tell one that I always think about. My dad visited Joe at the firestation one day. My siblings and I were very young and everything looked soooo big to us! I was in awe of all the firemen! Then,,,the alarm went off! We watched uncle Joe and others quickly get into their suits. I was so scared with the loud alarms. The firemen got into their trucks and dad took us outside and held us between the section of the building to separate the entrance for the trucks. Sirens screaming (as I was at this point), I watched the 2 fire trucks rush out, so close to us we could touch them. They turned left. That's the end of that memory.

For years though,,,my dad, would wake us kids up to go to a fire scene. I can still smell the smoke with some of those big fires. Dad was living Joes life in a way. He looked up to Joe,,,envy? I don't know about that, but I do know he was PROUD of his brother. He LOVED his brother! And maybe now,,,they're together again. I hope you both are and I hope you're both watching down on all of us. What men you were! What men,,,you will always be in the hearts of so many! Brothers! My Dad,,,my Uncle.

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CONCORD - Deputy Chief Joseph M. Wescott (Ret.), born Nov. 20, 1927, in Nova Scotia, passed away Aug. 30, 2014, at Concord Hospital. Every child and grandchild who did not need to board a plane to be at his side was in attendance during his final hours. Those few others also wanted to be there desperately in person, but their spirits were powerfully present in the room, as they held vigil in their hearts. Firefighters who loved him sat at his bedside and told stories to his youngest son Sean, a Manchester firefighter.

He was an Air Force veteran, serving during the Korean War as MP, then in strategic security in New England. He went on to be a policeman in Manchester and Concord.

In 1962, Joe joined the Concord Fire Department and retired as deputy fire chief.

At the age of 42, he became a founding member of the Concord Rugby Football Club. Not a youth certainly, he was yet formidable.

After his retirement from the fire department, Joe became a special deputy for the U.S. Marshals Service, and later a security guard at First Capital Bank, and too, a bail commissioner at Concord District Court.

He leaves behind five children and their families: Michelle Greenwood of New Boston, Mark and his wife, Pongpayia of Conyers Georgia, Denise and her husband, Todd Place of Francestown, Kathleen and her husband, Rob Audette of Hooksett and son Sean Wescott and wife Christi of Manchester. Proud grandpa of his six grandchildren and two great- grandchildren.

We, his children, are at a loss by his passing. In our hearts, we know he is watching over us. In Joe's words, always "stay safe." We will miss you pops.



10/18/02 - 7/28/2014

 

July 28, 2014: My Shadow leaves this world

Shadows death was unexpected. He went from happy, to being in pain. An early a.m. visit to the vet, I was told he most likely had a cancerous tumor that burst. He was hemorrhaging. His gums pale and ice cold. There was no way to save him. I had to make the decision fast and once I found out there was no way he'd get past this,,, I told the vet to let him out of his pain. I held him through that until he left this world. My baby!!!!! OMG! My heart is so missing you! You were my shadow,,and Shadow. Now,,,,,I walk around without my Shadow. I love you sooooooooooo much! And I miss you!!! My beloved,,Shadow Man!!!! I am so empty without you.


April 15, 2014: Hungarian Mushroom Soup w/ Buttermilk Biscuits


Hungarian Mushroom Soup

Ingredients

2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour
1 tablespoon paprika
4 cups chicken stock (or substitute 2 cups of the stock for 2 cups of milk for a creamy soup)
2 teaspoons dried dill
1 tablespoon soy sauce
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)

Directions

1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and has evaporated most of the liquid.
2. Mix in the flour and paprika and let it cook for 2-3 minutes.
3. Add the stock (or combination stock and milk), dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

 

Buttermilk Biscuits

These biscuits are great and easy to make. If you can learn to use a gentle touch, you'll never want to use the ones in the exploding packages again. *;)

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk ( I use sa co cultured buttermilk blend in a powder form. That way I always have buttermilk available. It also has a very long refrigeration life.)

Directions

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. VERY gently, pat (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use just enough flour when folding so the dough doesn't stick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.

* You also must pat the dough out with your hands, lightly.
* Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
*You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

 


February 19, 2014: Rye Bread

If you're happy with store bought bread and don't like a deli style bread with personality, you can skip this recipe. I LOVE this bread! Crusty on the outside and perfectly chewy on the inside.

I found this recipe easy and the bread delicious!!! I did however have to make adjustments to the recipe. My dough came out too moist after mixing, so after the first rise, I added more bread flour until I got a velvety dough that didn't stick to my hands. I never used a thermometer before on bread, but it's a good thing I did, because my bread was done after the first 1/2 hour. So, watch your bread, because it might cook a lot faster than the recipe states.


Classic Rye Bread with Caraway Seeds
By Michael Ruhlman | Published: January 10, 2011
A loaf of rye bread

What has surprised me most about all my breads using non-wheat grains is how richly flavored they are. Far more than anything you can find at the grocery store. And they all feel so satisfying to eat, the intriguing flavors and the solid bite they give.

Here is a classic, deli-style rye that would be perfect for some homemade corned beef or pastrami. But you don’t need much to enjoy this bread. One of my favorite ways to eat is to toast a slice, then rub it with a halved clove of garlic, then butter it. So good.

The following recipe can be shaped into a loaf, into a boule or even a baguette (if you wanted small slices for canapes or small sandwiches for instance). The caraway seeds can be omitted if you wish, but I love the added flavor they bring. The ratio here is 3 parts bread flour and 2 parts rye. If you want to use a sourdough starter, an excellent idea if you have starter on hand, use equal parts bread flour, rye, regular starter, and water.
Classic Rye Bread

12 ounces/340 grams bread flour
8 ounces/230 grams rye flour
12 ounces/340 grams water
1 teaspoon/3 grams active dry yeast (if you need a fast rise, you can double this)
1 tablespoon/7 grams caraway seeds
2 teaspoons/10 grams kosher salt

Combine all ingredients in the bowl of a standing mixer (or any bowl if you’re mixing by hand). Mix and knead the dough until the dough is smooth and elastic, about 10 minutes. You should be able to stretch the dough to translucency without tearing it.
Let the dough rise in the bowl, covered, till it’s doubled in size, at least two hours and as many as four.
Knead the dough to force out gas and redistribute the yeast and shape it into a rectangle about an inch thick. Let it rest for ten minutes covered with a towel.
Prepare a loaf pan with vegetable oil spray, oil or butter.
Shape the dough: Starting at the top of the rectangle, fold the dough over on itself and pound it down to seal it. Keep folding and pounding until you have a squat, tubular shape. Roll it back and for the tighten the interior.
Put the dough top side up into the prepared loaf pan. Cover with a towel and let it rise for an hour.
Preheat your oven to 450 degrees.
When the second rise is done, slash it lengthwise down it the center, and bake for a half hour. Turn the oven down to 375 degrees F. and continue baking till done, another 15 to 30 minutes. (If you’re unsure about doneness, use a thermometer and remove the dough when its internal temperature is 200 degrees.

Yield: one 2-pound loaf




February 3, 2014: Desiderata

Desiderata
Max Ehrmann (1872 to 1945), poem written in the 1920's
Desiderata is Latin for "desired things"

Go placidly amid the noise and the haste,
and remember what peace there may be in silence.
As far as possible, without surrender,
be on good terms with all persons.
Speak your truth quietly and clearly;
and listen to others,
even to the dull and the ignorant;
they too have their story.
Avoid loud and aggressive persons;
they are vexatious to the spirit.
If you compare yourself with others,
you may become vain or bitter,
for always there will be greater and lesser persons than yourself.
Enjoy your achievements as well as your plans.
Keep interested in your own career, however humble;
it is a real possession in the changing fortunes of time.
Exercise caution in your business affairs,
for the world is full of trickery.
But let this not blind you to what virtue there is;
many persons strive for high ideals,
and everywhere life is full of heroism.
Be yourself. Especially do not feign affection.
Neither be cynical about love,
for in the face of all aridity and disenchantment,
it is as perennial as the grass.
Take kindly the counsel of the years,
gracefully surrendering the things of youth.
Nurture strength of spirit to shield you in sudden misfortune.
But do not distress yourself with dark imaginings.
Many fears are born of fatigue and loneliness.
Beyond a wholesome discipline,
be gentle with yourself.
You are a child of the universe
no less than the trees and the stars;
you have a right to be here.
And whether or not it is clear to you,
no doubt the universe is unfolding as it should.
Therefore be at peace with God,
whatever you conceive Him to be.
And whatever your labors and aspirations,
in the noisy confusion of life,
keep peace in your soul.
With all its sham, drudgery, and broken dreams,
it is still a beautiful world.
Be cheerful. Strive to be happy.


January 14, 2014: Clam Chowder

Clam chowder is a wonderful comfort food all year. I finally started making it for myself. I wouldn't and never have even wanted to know what it tasted like from a can.

I made this recipe on my new (to me) Vermont Casting stove, as I've been cooking all my food on since I got the stove. Only pasta gets cooked on the gas stove now. I like the charm and everything about cooking on top of a wood stove.. Anyway,,,,I could keep talking about the VC, that I just put the second dragon warming shelf on or get onto the recipe. *;)

New England Clam Chowder:

* 2 tablespoons of salted butter
* 1 medium onion, chopped
* 2 large celery stalks sliced to about 1/4"
* 3 tablespoons of flour
* 2 cups of homemade chicken stock (bought IF you have to). Remember, chicken stock is easy to make and freeze and is soooo much better than buying it in a grocery store where it's mostly tasteless water.
* 2 (10-ounce) cans chopped clams in juice
* 1 cup heavy cream
* 1 - 1 1/2 lbs Idaho potatoes, cut into 1/2" cubes
* salt and coarsly ground pepper to taste.

*optional: oyster crackers

This makes about 4 servings. One serving is enough for me for a dinner. Of course this ranges on your appetite, people you're serving or if using for an appetizer or meal. Suggested servings are kind of silly.

Directions: Heat the butter in a large heavy pot over medium heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream and potatoes and stir to combine. Bring to a simmer, stirring consistently, then reduce the heat to medium-low and cook 20 minutes until the potatoes are tender. Stir often. Once the potatoes are done, add the clams and season to taste with salt and pepper and cook for about 2 minutes for the clams to get firm. I like to add paprika on top,,,just a thing I like to do. *;) I personally like a lot of oyster crackers with this chowder.

Picture: I put my chowder in one of the French Lions Head bowls that I bought for myself for my last b-day. The Laguiole ( I LOVE Laguiole!) flatware is from a vintage set I couldn't resist to buy for myself for a Christmas present a few years ago. I enjoy creating a mood with the food I make. To sit and enjoy the whole experience. Something that's becoming a lost art, unless we eat out and pay for the experience. We can make the same experience at home. Add unscented candles (scented takes away from the taste of the food / too many scenses doing battle), and you have an experience to enjoy! So enjoy!!!! *:) As a couple, a crowd or a single,,,set the mood!




August 25, 2013: Our Small Town Parade


Click on picture to see more pictures of our small town parade




August 19, 2013: Cucumbers & Pickles

This is the first year I tried to grow cucumbers and I was thrilled with the results! With so much of the garden suffering this year because of weather conditions, the cucumbers didn't mind. The largest one to date is the one in the picture and is a healthy 10" long. The runner up is 9" long. Both still growing since I haven't taken them off the vine yet.

The homemade pickles were a gift from a local friend. Thanks Pam! *:) I hope to try my hand at making some myself next year.


August 6, 2013:


9/20/1929 - 8/5/2013

I'm missing you Dad! You were and are my heart! Forever!!!! I love you Dad!


Exciting News!!!!

June 1, 2013: Motomo Gallery makes it into New Hampshire Magazine! Check it out! *:) June 2013 Page: 24! *;)


April 2, 2013: Banana Bread

I thought I had a great banana bread recipe that I kept making for years, but,,it lacked something and I finally stopped using my forgotten banana's to make the bread. Recently,,,I had a few more forgotten banana's and searched out a new, old fashioned recipe that was moist instead of dry,,that took the basic's instead of sour cream and other ingredients not used in the bread of my childhood and I found this one! I love it soooo much, I'm letting my banana's go on purpose! *:) Sorry there's no picture,,,pretty busy right now.

Ingredients:

* 4 ripe bananas, smashed or mixed real good (NO lumps)!
* 1/3 cup melted butter
* 3/4 cup of sugar
* 1 egg, beaten
* 1 tsp. of REAL vanilla! Please, do not settle for imitation! Quality counts! My extract which is strong, quality but not cheap. lol
* 1 tsp. baking soda
* pinch of salt (a secret is to use a bit more than a pinch to bring out the taste even more in anything you bake/cook)
* 1 1/2cups of all-purpose flour
* 3/4 cup walnuts (broken up by your fingers, not chopped) or try pecans or any other nut you'd like.

Method:

I wait on the preheat,,,hey,,we all have to save when we can! But once you're close to being done,,heat your oven to 350F.

With a mixer, mix the butter in a large mixing bowl with the bananas until it's really mushed up or banana clumps will show up in your bread! Mix in the sugar, egg and vanilla extract. Sprinkle the baking soda and salt (remember the extra pinch) over the mixture and mix in. Add the flour, mix VERY well then mix in the nuts or other ingredients you might want to add in with a wooden spoon. Pour mixture into a buttered 4.8 inch loaf pan. Bake for 1 hour or until the center is cooked. Which means,,,when a toothpick comes out clean from the center. This only took 35 minutes for my bread to be done, so keep a close eye on it! Cool on a rack, remove from pan, slice and enjoy! *:)

I can see adding fresh orange zest, pecans and all kinds of fun things to this in the future! *:)


January 31, 2013: Baked Beans & Boston Baked Bread

Some might like Boston Baked Beans and some may not. I was one that didn't like them until I tried this recipie a few years ago. I make them once or twice during the winter months and double the recipe to share with a neighbor that LOVES them. All I can say is if you like canned Boston Baked Beans,,this recipie will make you never want to buy canned beans again!

Boston Baked Beans:

Ingredients:

* 16 ozs. ( 2 cups ) dry navy beans
* 2 qts. cold water
* 1/2 teaspoon salt
* 1/2 cup molasses
* 1/3 cup brown sugar
* 1 teaspoon dry mustard
* 4 ounces salt pork
* 1 medium onion, chopped

Rinse beans add to water and soak overnight. Add salt to beans and water, cover and simmer until beans are tender, about 1 hour. Drain, reserving all the liquid. Measure 2 cups of liquid and adding water if needed, mix with molasses, brown sugar, and mustard. Cut salt pork in strips and grind it and cook it until almost crisp. If you don't have a grinder, chop the salt pork into small bits and cook until crisp.

In a 2 qt. bean pot (I use an antique 4 qt. bean pot so I double the recipe) combine beans, onions and salt pork. Pour molasses mixture over the top. Mix it together and put the top of your bean pot on.

Bake in 300 degree oven for 5 to 7 hours. Add more of the saved liquid if needed.

Comments: I usually double this recipe and find it takes about 6 hours. To reheat,,always add a little water.

Boston Brown Bread

Sift together 1 cup of sifted rye flower, 1 teaspoon baking soda, 1 teaspoon soda, and 1 teaspoon salt. Stir in 1 cup cornmeal, 1 cup whole wheat flower, 1 teaspoon cinnomon and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins and 3/4 cup ark molasses. Beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle, add boiling water to depth of 1 inch (cans should not be resting in water). Cover, steam for 3 hours adding more boiling water if needed. Bread is done when it has risen almost to fill the can and center has puffed sightly. If center remains indented, steam 15 minutes more. Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap, store overnight.

I personally like the brown bread medium toasted with butter, but I also love the beans with corn bread. The beans are also a good side dish instead of chips or french fries. *:)


November 23, 2012: Cinnabar


Seems to be a scent day for me! Cinnabar came before Clairol Herbal Essence though. I searched for my absolute must perfume for Autumn for years, but Estee Lauder took it off the market. I'm talking about Cinnabar. I read many blogs about people begging for the scent to come back and now it has. At least for a limited time every year. Like me,,Estee Lauder seems to think it's an Autumn scent and that's when it's available now. So, get it while you can! Off season it's more expensive (if you can find it), but it's expensive anyway being limited, but worth it!!! BUT,,for me, one bottle lasts for years because I really do only wear it during Autumn and early Winter and that's it.

So, it's back ladies for a limited time, so get it while you can online or any store you can find that carries it. *:) I bought a huge bottle, so should be okay for a few years. <yum, the simple pleasures>




November 23, 2012: Clairol Herbal Essence Shampoo Craving

Do you remember the old Clairol Herbal Essence shampoo from the 70's? I do and have been craving it for a few years now. I'm tired of the cheap perfume scents of shampoo's on the market now. Sooo,,after some researching on the internet, I read about Vanart Herbal Essence shampoo. Most of the feedback was great, so I searched it out! It's available at Walmarts and other stores, but not in my area. Instead of getting the great deals most can get if they can find this shampoo (32 ozs for 2.97), I had to order it online and paid a lot more. Was it worth it?

I found a seller that offered 2 32 oz. bottles for just under 17.00 and I couldn't wait to get it in. Once it arrived, I was a bit apprehensive in opening it after hearing one blog member saying it smelled like pine. But, I disregarded her words over others words and flipped the top of the bottle. I was transformed back to the 70's! Now,,it's been awhile since I've been there, but I was smelling exactly what I was hoping to smell. A wonderful herbal scent that I was craving! So, the answer is yes! It was worth the extra money, even though I would have preferred to pay 2.97 for a 32 oz. bottle like most people do that have it in their area.

So for all of you craving the old Clairol Herbal Essence shampoo,,try the Vanart Herbal Essence! *:)


Oct. 8 2012 Chocolate Drive-Thru Sign


Chocolate Drive-Thru Sign

I never expected my Chocolate Drive-Thru sign to get so much attention. A crazy idea that worked! lol I've seen and met many people taking pictures of it since I introduced it, but Emma was sweet enough to send a picture to me. Thanks so much Emma! You did a wonderful job! *:D



Oct. 8 2012 Gourds & Butternut Squash


Gourds & Butternut Squash

Both are harvests from neighbors. My neighbor John grew the gourds for me, which will sit out on the porch swing to dry until next spring. Later I'll turn them into my Autumn Leaves gourds. *:) Thank you John! *:)

Another neighbor grows LOTS of butternut squash and shares them with some of the towns people every year. This squash is going to make some fine soup! Thank you Don! *:)

Recipe: Butternut Squash Soup with Chipotle Cream
courtesy Marcela Valladolid

Ingredients

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.

In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.

Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.

In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.


Oct. 8 2012 Views from my Backyard


Views from my backyard

I love my backyard and hope to clear the saplings and the dreaded bamboo next year, so I can finally enjoy it a lot more. With the sound of the babbling brook in the back and the loons on the lake,,,,heaven! *:) Hopefully by next year I'll be showing pictures of the backyard with a picnic table near the brook and some shade plants. Keep dreaming, putting in the work, and the dreams do come true. *:)

To the left,,a picture of the back of my house, gallery and barn. To the right, the brook where one on the right (hard to see from this picture), feeds into the main one, where it then runs into the lake.


Oct. 8 2012 Stacking Wood


Wood behind Lace

I decided to stack some of my wood on the front porch this year. This will make it so much nicer to get to instead of hauling it up from the barn in the dead of winter. Although, I'm putting in that time now with having to haul it to the front porch. *;) It's nice weather though and I love stacking wood during Autumn. Two more piles to go for the porch and the rest in the barn.


Sept. 30 2012 Harvesting Herbs


Hanging herbs to dry

Usually, the beam has no room for baskets, hats, etc., because the basil harvest is hanging on both sides of the beam. This year I started harvesting the basil early so I'd have room for other herbs and hydrangea to dry.

Besides my usual huge harvest of basil, this year I also had lavender (for winter recipes), catnip, mint & sage. I also brought in pots of basil, sage and chives so I can have them fresh during the long winter.

I'll harvest the last of the basil once I hear a freeze report coming in. LOVE that basil! *:)


Sept. 30 2012 Green Tomatoes


Getting ready for fried green tomatoes

Recipe: Beat 1 egg, or more if you're frying a lot of tomatoes. Put your choice of coating in a separate bowl. You can use corn meal, panko bread crumbs, bread crumbs, even flour. Put your choice of oil (I use canola) in a frying pan (I never use more than 1/4" of oil at a time) and heat it.

First coat them in the egg batter, then the coating and put them into the hot oil. Let them fry about 4-5 minutes on each side until the coating is nicely browned. Once browned on both sides, take them out and drain them on paper towels. Enjoy! *:)


Sept. 23 2012 My First Homegrown Tomatoes


Beefsteak Tomato and Basil

One of many of my very first crop of tomatoes. Such a beauty! I grew the basil also, but growing basil is hardly new to me. That's why the focus is on the tomato. *;)

Recipe: If you grow tomatoes and basil, a wonderful & simple, but tasty salad is to slice the tomato in quartered slices, julienne the basil (I use kitchen scissors) and top with some shaved, fresh mozzarella cheese. Optional: A drizzle of quality olive oil.



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Motomo Gallery
2350 Eaton Road
Eaton, NH 03832
(603) 447-1138
email: motomogallery@yahoo.com