Just finished this book by Russel Simmons who is super rich, but not just financially. This book focuses on yoga principles like finding patience, generosity and doing what you love to find wealth in all facets of your life. As you can see from this photo you can get it at your local library.
March 24, 2011
Super Rich!!
March 9, 2011
Bad Pet Birthday
Our new cards are coming out next week and here’s one of them!! Also, I’m thrilled because we are going to have little notepads too. I’ll post a photo of those next week. PS that’s a french bull dog not a pig.
January 29, 2011
Happy Valentine’s Day!!
This is my favorite Valentine’s/every day card. Give it to a loved one–even if it’s not entirely true.
December 21, 2010
Untraditional Holiday Pies:Tangelo Blueberry Crumble and Date Pie
Tangelo Blueberry Crumble Recipe
One round of my pie crust, pushed into pie pan, let chill in fridge. (Recipe on previous post).
Crumble:
1 stick cold salted butter
1 cup flour
1 cup sweetened coconut
3/4 brown sugar
1 cup chopped pecans
1/8 tsp salt
1/4 tsp cinnamon
Mix together all the dry ingredients and then cut in the butter with a pastry knife or two knifes until it looks like pebbles and sand. Use your hands at the end of combining to squeeze together all the ingredients and then crumble it with your fingers. Refridgerate immediately.
Filling:
4 navel oranges and 3 tangelos, skinned with the pith cut off and sliced.
1 cup frozen or fresh blueberries
1 tsp orange zest
1/4 cup of the oranges’ juice
pinch of salt
1/4 tsp cinnamon
1tbsp sugar
1 1/2 tbsp tapioca
Zest an orange to make 1 tsp of zest. Cut up oranges and tangelos in a bowl reserving 1/4 cup of the juice. To the sliced oranges add all the above ingredients and set aside for 30 minutes or more to get the tapioca activated.
Add to mixture to unbaked pie shell, cover with crumble and bake at 350 degrees until golden brown with some liquid bubbling around the crumble, about 35 minutes but could be more depending on your oven.
Tip: Adding salt creates the taste of tartness. As you add the salt to the orange mixture taste a little bit of the orange to make sure it becomes tangy enough. If you don’t add enough salt, mixture will taste flat and almost carroty.
Date Pie:
This is kind of like a minced meat pie except it’s not disgusting. Dates are always available during the holidays and it’s a super easy pie to put together.
Two rounds of pie dough.
Filling:
2 cups finely chopped dates
1 cup raw coconut (It must be raw and not sweetened or it will be too sweet)
1/2 cup chopped pecans
A quarter of a peeled and very finely chopped Granny Smith apple (It must be Granny Smith or it will be too sweet)
2 tbsp molasses
1/2 tsp fresh lemon juice
3/4 tsp fresh orange zest
pinch of salt
Tip: A little salt goes a long way and once it’s in you can’t take it out so add it, literally, a few granules at a time. Salt and tast, salt and taste. You know it’s salted properly when all the flavors come shining through and at the very end of the taste a bit of saltiness will appear on the tip of your tongue and fade right out quietly.
Combine ingredients in the order listed above. Mix well to combine everything. Add salt last. Press down the mixture into bottom pie crust so the it is flat and evenly distributed in shell. Put on top crust and flatten it to the date mixture with your hands. Poke every inch of the crust with a fork and sprinkle liberally with sugar.
Bake for 10 minutes at 425 degrees then reduce temperature to 350 and bake for about another 30 minutes until it’s golden brown.
copyright Sunde White 2011
December 8, 2010
It’s Snowboard Season!
I know the snow is nicknamed “Sierra Cement” here but I can’t help it, I love Tahoe! There are no other views like it, standing on top of a mountain with the view of the lake.
December 2, 2010
Happy Holidays!!
Here’s a couple of our new holiday cards available next year.
www.sundewhiteindustries.com/blog
November 11, 2010
Happy Birthday Skye!!!
It’s my sister’s birthday month so here is a card in her honor. She speaks fluent spanish and french so she’ll definitely know what it means.
Adios Muchachos!
October 31, 2010
Halloween Pie: Double Chocolate Pumpkin
Chocolate Crust:
2 1/2 cups chocolate cookie crumbs
11tbsp salted butter, melted
6 tbsp sugar
1 tbsp cocoa powder
Combine dry ingredients in a bowl, adding melted butter last slowly until the crumbs are moist and stick to the side of the bowl when pushed. Depending on the type of cookies you use you may need more or less butter so add it carefully.
This crust recipe is a little too big for one pay so reserve about a third of a cup to make a mini pie crust, bake it and put a scoop of icecream in it if you like. Put the rest of the crumbs in a pile in the center of the pie pan and start flattening in the center and working outward. Flatten up the sides of the pan then lightly flattening the edge. Crust should be about 3/8″ thick. Bake at 350 degrees for 8 minutes.
Pie Filling:
1/2 cup packed brown sugar
2 eggs
1tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup canned pumpkin puree
1 & 1/2 cup heavy cream
4 oz semi sweet baking chocolate, melted and cooled to room temperature
Whisk together eggs and sugar until sugar is well dissolved. Add salt and spices. Add pumpkin then cream and finally chocolate. This is a very liquidy filling. You’ll think you did it wrong but you didn’t. Pour into cooled crust and bake at 350 degrees for between 40 and 45 minutes. Check it at about 38 minutes because all ovens are different. Filling should be firm but jiggly when you shake it. It should not slop around or swing back and forth when you shake it. If it has a crack in it it has baked too long…it will still taste good but know to take it out earlier next time.
September 30, 2010
Featured Card of the Future!!!!
In honor of October I’ve chosen our Feliz Dia de Los Muertos card. It’s not available yet but will be next spring. This is our second card en espanol. My Feliz Cumpleanos card is hot off the press and will be available for purchase by next week. Espanol es muy bueno!!
September 20, 2010
Dee Dee’s Fashion Gallery
www.sundewhiteindustries.com/blog/
Yes, I am one of those people that dresses up my dog…But she has thin fur and cold and rainy weather is hard for her and bows make people think she’s friendly and so do t-shirts….I still seem crazy.
