Tuesday, September 13, 2011

I do Love Carrot men:)

Hello my Darlin Dears, Fellow meadow creatures who set on my window sill in the morn and the sweet old Gnomes who made me Pear Pancakes this morn when I arrived home from killing wild boar,

Miss Lamb your Rosie cheeked because I took a nap under the pecan tree farmer here,

Oaky doaky my loves...the big news:)

As you loves know, I have been inspired a lot by gardens this past season..They are definitely a labor of love:) I simply adore them...

So, I have put together a small show with the amazing artist Bobby Lee:)

I believe he thinks I am crazy, but in a good way...

I sure hope:)

Just telling him I adore his new creations is not enough...Bobby...yeah you with the handsome glasses...you that is simply more Bear than Rabbit....you are the best:)

(I know...I will stop now:)

The opening will be on Sept. the 23rd from 7-9pm at Cuppies & Joe, my good old favorite meadow of a cupcake shop:) The show shall run through the fall:)

We are doing this particular show in conjunction with the Regional Food Bank of Oklahoma, because we love em and appreciate all of the mouths they feed. But also, because we want to spread the word about all of the programs that you as an individual can help out with. Even stopping in and moving a couple of boxes can help my Darlin Dears:)

We hope to see you all at the show:) Do not mind me though...I will be reminding you of it every time I post more than likely :) Also, posting pictures of our lovely progress:)


Speaking of Progress....as you know, we just had out Pear Harvest:)

The ones in my hair did great:)

Title:"Montana & The Music"

Today...when I woke up next to the camp fire, I had peaches growing from my hair:) & here I thought that our peach harvest was over:)

Ooohhhh dear:)


Here is a picnic I had with Bear & Cotton...with the pears:)

It has no title yet...


Oooohh.....& as promised...here is a Recipe for Wild Boar:)

Wild Boar Tenderloin with fresh Berry Sauce and Truffle oil

32 oz Wild Boar Tenderloin
1 tbs. Diced Shallots
½ cup Extra Virgin Olive Oil
¼ lb Butter
½ tsp Brown Sugar
½ cup Raspberry Liquor
2 cups Fresh Berry Sauce
3 tbs. White Truffle Olive Oil
½ cup All Purpose Flour
1 tbl Juniper Berry
Salt and Pepper to Taste

1) Season Flour with salt and pepper
2) Dust meat with flour
3) Sear meat in hot skillet with olive oil
4) Drain oil from skillet
5) Add butter, shallots, brown sugar and sauté for 2 minutes
6) Glaze with raspberry liquor and juniper berry (If you can not get juniper, I like to use Cranberries)
7) Add Berry Sauce
8) Reduce liquid to half
9) Add Truffle olive oil, salt and pepper to taste and plate.

.........& if you are looking for something simple to pair with wild boar, do not look past your cheeses and wines:) I eat cheese, drink wine and set my heart on a lovely grilled bit of wild boar....Toss it with pasta:)

That is what I shall be eating tonight:)

Did you know that I love you?:)

A lovely tent, a cozy fire & our camping trip this lovely October,

(We hopefully will fish?:)

Miss Samantha Joelle Honey Lamb


Holly said...

The new pear photos are so, so beautiful. I love the one with the bright sunlight the most!

101 Uses for Scrubbies said...

I look forward to the show. I hope to see some of your veggie water colors.

Lisa said...

Hi Sam, I always admire your love for animals. I guess I kind of assumed you were a vegetarian for this reason.

Samantha Joelle Honey Lamb said...

Holly- You are very sweet Holly:) I am glad you like them:) I must take advantage of a sprouting opportunity :)

Samantha Joelle Honey Lamb said...

101- there sure as the day will be:) Hope to see you there:)

Samantha Joelle Honey Lamb said...

Lovely Lisa- Ooohhh I do adore my animals...but the ones I raise for meat I make sure have lovely lives:) I decided if I was going to eat meat, I wanted my food to come from a well treated situation... Plus, the boars were tearing up some peoples farms and killing livestock in some situations...