Pepper Paints

Sharing Some Blog Love, Patriotic Cookies & 4th of July Jewelry…….

Here is what I am loving these days……….

Do you have Inspiration Overload?   Um–yeah, I totally do! So I thought like a song that is stuck in your head–I would unload some of what is in my head and in my Google Reader these days!!

Child’s Play has a whole new place!

I will be using some of my mint to make THIS

If ever you can’t find me–look Here

I am all about dirty, hippie children!!

More inspiration at this pretty blog

And if you are looking for the perfect little cookie to make over this 4th of July Here are my favorite patriotic cookies

Or some patriotic jewelry and accessories!!

Happy, Happy 4th of July!!

Thursday’s Recipe …… Gado-Gado (only it’s friday)

This recipe is from Moosewood Cookbook

Sauce Ingredients:

2 T butter

1 cup chopped onion

2 medium garlic cloves

1 bay leaf

1 to 2 t freshly grated gingerroot

1/2 to 1 teaspoon salt

1 cup good peanut butter (although any nut butter would work)

juice of 1 lemon

1 T honey

1 T cider vinegar

1/4 teaspoon cayenne pepper or to taste

dash of tamari

Other ingredients:

shredded cabbage steamed or raw

carrots

broccoli

mung bean sprouts

tofu-raw or sauteed with sesame seeds

hard cooked egg quarters

fresh spinach leaves

Heat butter-add onions, garlic, bay leaf, ginger and salt. Cook until onions are tender. Stir in 3 cups of water and remaining sauce ingredients. Simmer on lowest heat 30 minutes-stir occasionally. Pour sauce over veggies.

My 2 cents—-decrease the water by at least a cup. I wished the sauce was a bit thicker. As I said above any nut butter can be used.  I used all raw veggies and included kale and chard but no cabbage or spinach this time. This is good cold too! It travels well-always a good addition to a pot luck. I have had this over noodles too-yummy!