Welcome June

On the first Wednesday of each month we like to pause and take a look at what’s going on in the world around us, with a particular focus on animal activity, farmers’ fields, and environmental holidays.

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We finally made it to our favorite season! To be fair, we love them all, but there’s just something special about summer with its warm hot days, bbqs, miles of fresh veggies and fruit (particularly the ripe watermelons), and long nights on the deck. Last week was still a bit chilly up in the mountains, but I’m happy to report that summer has finally arrived! We’re planning our first camping trip as a family of four this weekend, and I’ve gone a little crazy making some homemade bug spray and sunscreen this week, but more on that in another post.

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It’s the Season

In researching animal activity for the month of June, this is what we’ve discovered : it’s time to get it on… and if you’re successful in that arena, it’s time to care for those young! We caught these ladybugs in the act last week, and it was around this time last year that we were keeping our eye on the osprey nest with freshly hatched chicks! By now, most migrating animals are in their summer homes (winter if you’re in the southern hemisphere); if they need a nest or den, they’ve built it, and now they’re just looking for a mate and raising the next generation. Want to hear more?

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Ingredient of the Season : Lemons!

Every season we like to pick one ingredient and find a variety of ways to love it and use it. You can find our complete ingredient archive here.

When we think of summer, one of our absolute favorite ingredients is lemons. Think of that first refreshing sip from a tall glass of lemonade. And there’s something so perfect about the tart bite from a lemon bar or a slice of lemon meringue pie at the end of a long summer day. While we like to work with ingredients that are in season, and we know that the primary season for citrus harvests in the US is during the winter, as you’ll see below, lemons sort of break that rule. So we thought they were ripe (haha) to be this season’s featured ingredient!

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Best of the Season : Spring 2015

At the end of each season, we take a look back and highlight our favorite posts. See previous Seasonal Bests here.

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Wow, spring felt like such a long season for us. We think it’s because it was a season filled with so many special events for us, most importantly the birth of Luc. We’re each hoping to fill the next three months with enough special moments that summer feels never-ending too. Wish us luck! In the meantime, we hope you enjoy clicking back through our favorite posts of winter. If you had a fave we didn’t mention, we would love to hear in the comments!

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Notes about Macarons

Nuts are our ingredient of the season. We’ve been using them for sweetsdrinkssnack bars and savory condiments!

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We decided to end our season of nuts with the fanciest and fussiest of all nutty desserts, the macaron. We’re talking French macarons here, the kind made with egg whites and ground almonds, not the double-o macaroons made with coconut. But a funny thing about this food post : we don’t include a recipe! As the title suggests, we’re sharing our baking notes about this fickle treat, because while they may cause us to get flustered while baking, we’re not going to stop trying to perfect our technique any time soon!

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I have to admit, I don’t remember where I had my first macaron, but what I do remember is the perfectly light and delicious almond flavor and the cookie’s combination of crunchy exterior and soft and chewy interior. Something I’ve been trying to recreate ever since.

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Happy Weekend!

Happy Friday! It’s the start of a long weekend, and we hope you’ll find some time to step outside, breath deep, and explore your backyard (whether that’s an actual yard, a forest, a city park, or the salt marsh). Take some time to enjoy nature and give her a bit of thanks. Oh, and the country’s been experiencing some crazy weather these days (caused by us? quite possibly), but don’t let it stand in your way!

These pictures were taken on a little evening hike with my guys yesterday. So glad I took the camera to capture this moment in our life. xoxo

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Walnut Oil Wood Balm

Nuts are our ingredient of the season. We’ve been using them for sweetsdrinkssnack bars and savory condiments! Today we’re finally getting crafty (sort of)!

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All of us have at least a few wooden items in our kitchen, likely a couple of spoons and a cutting board. Maybe you also have a wooden salad bowl? How about some fancy wood-handled serving pieces? All of these items could use some moisture to keep them looking and functioning at their best. If your spoons are looking dull and your cutting board is starting to crack, then this post is for you!

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At a bare minimum, you could rub some olive oil into your wood pieces. I used to do this, but I found that that technique never lasted that long, especially for the cooking spoons and cutting boards that I’m using every day. Then, about four years ago I came across 3191’s post about spoon oil. What is spoon oil? It’s really more of a balm and is made by mixing melted beeswax with a food-safe oil. Once the mixture cools, it turns from a liquid state into the balm.

I used the mineral oil-based spoon oil for years now, and it worked well, but I still felt like my wooden pieces needed it sooner than I would have expected. Well, after a bit of research, I learned why! When applied, the mineral oil keeps the spoon oil in a soft state, which is good and bad. This is great for wooden countertops and butcher blocks that you wipe down, but don’t wash with soap and water every day. The liquid state of the mineral oil allows the compound to soak deeper into the wood, especially with each new application. But, the soft nature of the mineral oil means that it’s easier to wash off and doesn’t hold up as well on the items that you wash nearly every day.

What’s the solution? Walnut oil!

After walnut oil soaks into the wood, due to a reaction with the air, it hardens, making it more resistant to repeated washings. You could use walnut oil on its own (many people do!), but I like using it in the balm as the beeswax adds another layer of protection to the wood. The curing of the walnut oil also stops it from turning rancid, which can be an issue with other kitchen oils.

Making the wood balm is super easy: just follow a 1:4 ratio of beeswax to oil. For example, to make this batch I used 2 ounces of beeswax and 8 ounces of walnut oil. Make an improvised double boiler by placing a mason jar or a glass measuring cup in a pot of simmering water. Place the beeswax and oil in the glass vessel and allow them to warm until the wax melts. Once it the wax has melted, be sure to give the mixture a good stir and take it off the heat. If you used a glass measuring cup for the double boiler, you’ll want to pour the wood balm into a storage container while it’s still a liquid (if you used a mason jar, you can just allow the balm to cool within that jar for easy storage).  I use a thrifted crock for my balm, adding a new batch without bothering to completely clean out remnants from the previous batch.

**It’s essential to warm both the beeswax and the oil. If you don’t warm the oil, when you mix both together the room temp oil will cause the beeswax to immediately solidify, and they won’t blend together. Of course, if this happens to you, it’s not a problem – just place the whole mixture back in the double boiler and let the wax melt again.

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Once made, using the balm is so easy. Just rub a thin layer over your wooden pieces and let them sit overnight, allowing some of the excess balm soak into the wood. I’m so lazy that I pile up my “sticky” pieces and let them sit until I have the time to polish them.

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When it’s time to polish, I use a basic cloth diaper to wipe of the excess balm and give the pieces a shine. Side note : I’ve never used the cloth diapers for actual diapering, but find them to be so helpful around the house, particularly for cleaning. I keep my polishing cloth with the crock of balm, reusing it multiple times.  The cloth covered with excess balm serves double duty as a polishing cloth for other wooden items in our house (for example, we have a few wooden buddha statues that get a quick wood balm rub once in a while). And that’s that, a super simple, completely safe balm that nourishes your wooden kitchen utensils, the same ones that you use to nourish your family! xo

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White Chocolate Macadamia Nut Cookies

Nuts are our ingredient of the season. We’ve been using them for sweetsdrinkssnack bars and savory condiments!

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For a few years now, we’ve kept a steady supply of the white chocolate macadamia nut Cliff bars in the house. They’re mainly purchased as a quick snack for Calder to take along on bike rides, but honestly, we all love them (even, or especially, Alex) as a quick treat now and then. We also used to pick up more flavors in the past, but over time we finally gave in and admitted that the only flavor we truly loved was the white chocolate macadamia. When I packed one in our bag for the park last weekend, I started to think about how it’s been way too long since I’ve actually had a white chocolate macadamia nut cookie, and it was time to put the Cliff bar down and remedy that. This was the result, and it’s delicious!

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While writing this post, I became curious about the history of the white chocolate and macadamia nut pairing, but information was really hard to come by. The cookie doesn’t even have it’s own wikipedia page, rather it’s just listed as a variant of the chocolate chip cookie! When I mentioned this to Calder, his response was “but it’s so much more than that”, and I couldn’t agree more. Somewhere, someone came up with this fantastic flavor pairing, and it’s time to recognize their genius.

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Two Bits

We want to break down these internet barriers and invite you into our lives and we’re hoping you’ll do the same.  You are welcome to share a bit of your week or day in the comments, or if they’re better represented by a photo, tag us on instagram @liveseasoned.

Katie here :

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Our week has been pretty lazy with just a touch of cabin fever. We’ve been overwhelmed by the cloudy and rainy days here (and the forecast for another week of rain ahead, ugg). While we would love spend more time outside than in, we’ve been looking for creative ways to spend our time inside; we’ve painted, played with blocks, and trains, but there’s only so many times you can do those things before even little A starts to go crazy. We still got outside, we just ended up cold and wet! As a result, we had plenty of time to watch the bird feeders this week. As you might have seen on Instagram, we had a flock of evening grosbeaks visit and we had a broad tailed hummingbird fighting with our black chinned hummer fighting for a place at the feeder. So that’s our wet week, how was yours?

Sarah here:

While Kate’s been bird watching, I’ve been dog wrangling.  I’m pup-sitting two other dogs this week, which means dogs currently outnumber the humans in this tiny apartment.  It’s pretty cozy around here besides the lack of a dog door that the two visitor pups are used to. Yes, they’ve taken turns pooping on the living room floor while K and I were asleep.  After night two, I decided to just sleep at the dogs’ house so they have access to their doggy door because I heard you can’t teach an old dog new house training rules anyway…

North Carolina made the switch from Spring to Summer this past week too. It is HOT and soon time to shut the windows and turn on the AC, bummer! The mosquitoes, spiders and ants are out in full force too.  Looks like I’m going to have to learn some ant remedies fast because there is a colony taking over my kitchen counter as I type this post.  There’s also a dog under my desk, one laying behind my chair and another sitting on my lap!  Looks like I have enough creatures to keep me company this weekend 🙂

Hazelnut Liqueur

Nuts are our ingredient of the season.  Dips, cookies, and snack bars, are just a sampling of our many nutty posts. Today, we’re finally combining them with alcohol!

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It’s been a long time since I’ve had Frangelico or any other hazelnut liqueur, but with nuts as our featured ingredient, it was high time that I tried making my own! While doing some research for this project, I came across a Serious Eats article that encourages anyone interested to make their own rather than buy, and I couldn’t agree more. The pure hazelnut flavor really shines through, and I really appreciate being able to taylor the sweetness to my liking, which is often less than store-bought liqueurs.

After liking what Serious Eats’ encouragement to make the liqueur, I clicked through to their recipe and also liked the simplicity of that, so I used it and that’s what you see reprinted below. Making this liqueur couldn’t be easier, it’s the waiting that’s hard. While I want to say it “only” involves three to four weeks of wait-time, that’s three (or four) too many, and I think you’ll agree once you see my new favorite treat below. I say four weeks, because I was supposed to go on to steps 2 and 3 while our family was in town, and I completely forgot! As a result, I had about an extra week of the hazelnuts steeping in the alcohol, but the flavor is that delicious and strong that I have no regrets… although I’m not sure if I’ll be able to wait that long the second time I make this.

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Tonic Water (& Gin)

I love, love, love gin & tonics! When I was pregnant with Luc, our friends in Boulder (a big brewery town) would ask me if I couldn’t wait to have a beer, and I would always so no, because all I wanted was a G&T. In fact, when I hit week 39 of my pregnancy, I stopped in a liquor store to pick up some gin… I’m sure it looked absurd that a hugely pregnant lady was buying gin with her two year old in the shopping cart, but other women get the urge to nest, and I got the urge for gin.

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Meanwhile, waiting at home for me was an awesome homemade tonic water kit that Calder’s sister gave me last July for my birthday. That was days after I became pregnant with Luc, and it killed me to have to sit on it for all those months! While Sarah was in town last month, we finally made the tonic water and broke open some new-to-us gins.

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