JulieTopham.com

I went to a gardening class at church tonight. We learned about starting plants from seeds. These were examples of some of the plants the teacher had started for her garden this year. She’s amazing and was really nice to share her wisdom with us. I can’t wait for summer ripe tomatoes!

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We had this pork loin for dinner tonight. So yummy!

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WARNING: the frites (fries) and Gaufre (waffles) are really addicting!
A good friend introduced me to this deliciousness. You simply MUST try it whenever you are in downtown Salt Lake City, UT. Bruges Waffles & Frites. Visit their website and read about the Belgian pearl sugar used in the Liège.
My favorites are an order of Frites with Garlic aioli and a Cinnamon Liège with Crème fraiche and either strawberries or raspberries. The owner Pierre is very friendly and entertaining. He treats the “regulars” wonderfully, he knows them by name, but also treats everyone as a long lost friend.

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1 quart bottled tomatoes
1 tablespoon crushed garlic
1 6 ounce tomato paste
1 14 ounce chicken broth
1 cup cream or half & half  (pick your poison!)

To Taste:
Basil
onion salt
garlic powder

Pour bottled tomatoes into blender, add tomato paste and crushed garlic. Blend until smooth, then slowly add chicken broth while still blending. Pour into pot, add any extra spices you would like, bring to boil, then reduce down to simmer. Cook down to desired thickness. Add cream or half and half just before serving and stir well.

10 cups Quick rolled oats
1 cup coconut
3 cups chopped nuts (Walnuts or slivered Almonds)
1 ½ cups brown sugar
1 ½ cups water
1 ½ cups canola oil
½ cup honey
1 ½ teaspoon salt
2 teaspoons cinnamon
3 teaspoons pure vanilla extract
3 cups raisins or dried cranberries.
Mix first three items in large bowl. Then put brown sugar, water, oil, honey, salt, cinnamon and vanilla in sauce pan. Heat until dissolved ( DO NOT BOIL) pour over dry ingredients and stir well, spread out onto two jelly roll pans and bake @ 300 degrees for 20 Minutes each tray. While cooling put in 1 ½ cups of raisins or dried cranberries on each tray and stir. Let cool then place in air tight container.