10/14/2012
5/01/2012
Are you smiling at your work?
There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling. Mirabel Osler
I've been neglecting my blog lately...my early morning blog writing has been replaced by CrossFit which is a good thing but I miss the "morning writing habit." I've also been working on content writing and trying my hand at copy writing. Writing for money seems to take a back seat to writing for the fun of it but there are bills to be paid. Last month I've written about Kentucky Derby food, cottage garden flowers, Italian food, and many other random subjects. I've also been working on my garden writing...look for a blog post this week relating to gardening.
That being said I'm always excited when spring is truly here and I can begin working in the garden. My husband says he's too busy this year so I have three raised beds Merry Products Raised Flower Bed that I'm planning out. I try to keep one bed just flowers so the middle one has been planted with sweet peas, snapdragons, sunflowers and alyssum with more flowers to be added in the next few weeks. Truly when I am in the garden I am smiling...it's quiet, at least when the puppies decide to leave me alone and I can see progress in as little as one hour at a time.
11/15/2009
5/31/2009
2/07/2009
12/14/2008
How to make hot spiced cider
Spiced hot apple cider is the perfect beverage for your holiday party. You can add brandy to the mix for your adult guests or keep it non-alcoholic so that everyone can enjoy.
11/16/2008
Cranberry Chutney for your Thanksgiving table
One of my most requested recipes on Thanksgiving Day and all through the holiday season is this Cranberry Chutney. Much better than the cranberry sauce in the can and almost as easy as a quick fresh cranberry relish.
This flavorful, sweet and spicy chutney tastes great with pork, chicken, turkey and vegetarian entrees. It can also be made in advance which is a great time saver on Thanksgiving Day. Make a large batch of this chutney and you can have impromptu holiday, Christmas gifts ready to go in the pantry.
This flavorful, sweet and spicy chutney tastes great with pork, chicken, turkey and vegetarian entrees. It can also be made in advance which is a great time saver on Thanksgiving Day. Make a large batch of this chutney and you can have impromptu holiday, Christmas gifts ready to go in the pantry.
10/01/2008
3/16/2008
Independent Thought
O.k. I admit it this is very much a chick-flick but I loved it and may need to watch it again, the play of language and the acting were brilliant. The idea of a woman making a living as an author or "by the pen"...shocking.
My favorite lines "What's she doing?"
"Writing"
"What can be done about that?"
Lovingly,
The Writing Nag
Calming Orange
I like buying packets of bath products. They're relatively inexpensive, I'm not stuck with a huge box or bottle of something I don't like and I get to try lots of different products. This is a new one to me but one of my favorites. Although many products claim they are "aromatherapy" this one really was. The fragrance of sweet orange, patchouli, lemongrass and ylang ylang filled the bathroom as soon as the hot water hit the sea salts and lingered long after my bath was done. It didn't dry out my skin which is a rarity in bath products. 100% pure essential oils and it had none of the bad stuff...no synthetic colors, fragrances or preservatives.
2/16/2008
the Van Gogh Blues
Writing Nag interviews Dr. Eric Maisel on the release of the paperback edition of the Van Gogh Blues. READ HERE.
12/14/2007
11/22/2007
Writing Nag's Pear and Cranberry Chutney
Writing Nag's Pear and Cranberry Chutney
1 Tbsp vegetable oil
2 Bartlett pears, peeled and cut into small dice
1 Granny Smith apple, peeled and cut into small dice
1 small onion, cut into small dice
2 cloves garlic, chopped fine
2 cups water
1 1/2-2 cups brown sugar
1/4 cup cider vinegar
1/4 tsp. allspice
2 cinnamon sticks
1/2 tsp ground cinnamon
pinch of ground cloves
1/2 tsp crushed red pepper
2 12 oz bags whole cranberries
1/2 cup toasted walnuts, optional
Heat the vegetable oil over low heat and add the onion, pears, apples, and garlic. Cook gently for approximately 10 minutes or until the onion has softened. Add all the spices, water, sugar and vinegar and bring to a boil. Add cranberries, bring to a second boil and then turn down the heat. Simmer until cranberries have burst, stirring occasionally for approximately 20 minutes. Take off heat and stir in toasted walnuts. Serve at room temperature or refrigerate and serve chilled. Adjust the spices to your liking. Remove cinnamon sticks before serving.
Happy Thanksgiving!
Lovingly,
The Writing Nag
1 Tbsp vegetable oil
2 Bartlett pears, peeled and cut into small dice
1 Granny Smith apple, peeled and cut into small dice
1 small onion, cut into small dice
2 cloves garlic, chopped fine
2 cups water
1 1/2-2 cups brown sugar
1/4 cup cider vinegar
1/4 tsp. allspice
2 cinnamon sticks
1/2 tsp ground cinnamon
pinch of ground cloves
1/2 tsp crushed red pepper
2 12 oz bags whole cranberries
1/2 cup toasted walnuts, optional
Heat the vegetable oil over low heat and add the onion, pears, apples, and garlic. Cook gently for approximately 10 minutes or until the onion has softened. Add all the spices, water, sugar and vinegar and bring to a boil. Add cranberries, bring to a second boil and then turn down the heat. Simmer until cranberries have burst, stirring occasionally for approximately 20 minutes. Take off heat and stir in toasted walnuts. Serve at room temperature or refrigerate and serve chilled. Adjust the spices to your liking. Remove cinnamon sticks before serving.
Happy Thanksgiving!
Lovingly,
The Writing Nag
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