Copyright © 2008 Our Scented Cottage, www.ourscentedcottage.blogspot.com, All rights reserved.

Welcome to our cottage. Feel free to introduce yourself! We love new friends so stop back often!

Playing For You From Our Scented Cottage...

The kiss of the sun for pardon,
The song of the birds for mirth,
One is nearer God's heart in a garden
Than anywhere else on earth.
~Dorothy Frances Gurney, "Garden Thoughts"

Friday, September 24, 2010

Mixed Spice Recipe...


If you bake alot like I do, you may come across recipes that call for mixed spice. Mixed spice is a sweet spice mixture and is frequently called for in traditional recipes for cakes, biscuits and old fashioned puddings and pies. I have never been able to find a jar labeled "mixed spice" in the markets where I am living so I found the recipe to make up my own. If you've been searching for it as well, gather your spices and make up your own batch. Here are 2 variations for it. I use the first one.

Mixed Spice 1
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
2 teaspoons mace
1 teaspoon ground cloves

Mix all ingredients together and store in airtight glass jar.

Mixed Spice 2
1 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/4 teaspoon ground ginger
3/4 teaspoon grated or ground nutmeg
pinch black pepper

Mix the spices together and store in airtight glass jar.

Thursday, September 23, 2010

Will You Be...


Using your ladder or doing any painting this fall? To make sure you are just a bit safer on your ladder paint the steps of it and sprinkle clean sand on the paint before it dries. This will give the steps a non-skid surface and help keep you from slipping off.

Wednesday, September 22, 2010

Did You Know...


That you can easily remedy static cling on your skirts, dresses, pants etc? Simply pin a small safety pin to the seam of your slip or garment and you will not have a clingy skirt or dress. The same thing works with slacks that cling when wearing panty hose. Place pin in the seam of slacks and static is gone!

Sunday, September 19, 2010

Sunday Lunch On A Cool Day...


With cooler weather, it's wonderful to have a lunch of soup and homemade bread. While I love yeast breads, I find it so quick and easy to just bake a couple loaves of Irish Soda Bread. Today I paired it with a Butternut Squash Soup and it was lovely. This recipe makes two loaves so it's easy to send a loaf home with company or save for later.

Irish Dark Soda Bread
3 cups all purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon baking powder
2 tablespoons brown sugar
2 1/4 cups buttermilk (I make my own buttermilk..check in my archives to see how :)

Sift all dry ingredients into a large bowl and mix well. Pour all of the buttermilk into the bowl at once and stir using a wooden spoon just until a soft dough forms. (I use my hands, they are the best tool ever made). Do not try to make dough smooth at this point. Pour the contents of the bowl onto your floured bread board or countertop and knead lightly. Divide in half and shape into two round loaves. Pat down just barely to flatten a bit. Place the loaves onto a large ungreased baking sheet. (I line mine with parchment) Sprinkle just a small bit of flour on the top and cut crosses in the center of the bread to "let the fairies out" so no evil goings on come your way. Allow the loaves to rest for 10 minutes and then bake in a 400 degree oven for 30 minutes or so.
Please note...My oven bakes them quickly...some may take as long as 45 minutes. They are done when they are browned and when you tap on them it sounds hollow.

Saturday, September 18, 2010

Hanging Pictures?


I don't know about you but portraits hanging askew tend to annoy me. No matter where I am I want to right them. (Dr's offices are the worst!) If you are hanging framed art or photos, wrap a strip of adhesive tape around picture frame wire exactly at the center. This will keep the wire from slipping and always hold the picture in place.

Thursday, September 16, 2010

Duin an doras...Shut the door!


I have a yearning to paint the front door on our cottage a lovely green. Green is my favorite color and such a welcoming one. It is relaxing mentally as well as physically, and offers a sense of renewal and harmony. To me, there is something to be said for the wonderful, colored doors of Ireland. They are so beautiful on even the tiniest cottage against the foggy, misty gray skies of winter.

Have you ever wondered why the colored doors in Ireland? I have heard two explanations. You can choose the one to believe.

After the death of Queen Victoria, England ordered the citizens of Ireland (which was still under British rule) to paint all of their doors black in mourning for the queen. The Irish, being ever spiteful and rebellious (a trait I have inherited :), ignored the royal decree and painted their doors every color but black. To this day, the doors remain a colorful reminder of their disobedience.

There is also a story that the women were tired of their husbands going in the wrong doors when they were drunk, going up the wrong stairs, into the wrong bedroom and sleeping with the wrong woman, so they painted the doors different colors to help their husbands distinguish between them. How thoughtful of these women. I'm sure I would not have been so kind and helpful.

A old Irish tradition is to paint your front door red. It is said spirits won't enter a home with a red door. I happily invite all spirits of our ancestors into our cottage, so red would not be the color for me.

Do you love colored doors? Have you painted yours and is there a significance to the color you have painted it? Do tell...I would love to hear from you!

Tuesday, September 14, 2010

The Cornish Chough...



WHERE not a sound is heard
But the white waves, O bird,
And slippery rocks fling back the vanquish'd sea,
Thou soarest in thy pride,
Not heeding storm or tide;
In Freedom's temple nothing is more free.

'T is pleasant by this stone,
Sea-wash'd and weed-o'ergrown,
With Solitude and Silence at my side,
To list the solemn roar
Of ocean on the shore,
And up the beetling cliff to see thee glide.

Though harsh thy earnest cry.
On crag, or shooting high
Above the tumult of this dusty sphere,
Thou tellest of the steep
Where Peace and Quiet sleep,
And noisy man but rarely visits here.

For this I love thee, bird.
And feel my pulses stirr'd
To see thee grandly on the high air ride,
Or float along the land,
Or drop upon the sand,
Or perch within the gully's frowning side.

Thou bringest the sweet thought
Of some straw-cover'd cot,
On the lone moor beside the bubbling well,
Where cluster wife and child,
And bees hum o'er the wild:
In this seclusion it were joy to dwell.

Will such a quiet bower
Be ever more my dower
In this rough region of perpetual strife?
I like a bird from home
Forward and backward roam;
But there is rest beneath the Tree of Life.

In this dark world of din,
Of selfishness and sin,
Help me, dear Saviour, on Thy love to rest;
That, having cross'd life's sea,
My shatter'd bark may be
Moor'd safely in the haven of the blest.

The Muse at this sweet hour
Hies with me to my bower
Among the heather of my native hill;
The rude rock-hedges here
And mossy turf, how dear!
What gushing song! how fresh the moors and still!

No spot of earth like thee,
So full of heaven to me,
O hill of rock, piled to the passing cloud!
Good spirits in their flight
Upon thy crags alight,
And leave a glory where they brightly bow'd.

I well remember now,
In boy-days on thy brow,
When first my lyre among thy larks I found,
Stealing from mother's side
Out on the common wide,
Strange Druid footfalls seem'd to echo round.

Dark Cornish chough, for thee
My shred of minstrelsy
I carol at this meditative hour,
Linking thee with my reed,
Grey moor and grassy mead,
Dear carn and cottage, heathy bank and bower.
John Harris

I came upon this poem and it spoke to my soul. I thought I would share it with everyone in hopes that you will enjoy it as well.

John Harris was born in 1820 in Bolenowe, a small village not far from Camborne, in Cornwall. His father was a miner at Dolcoath Tin Mine where young John also started at the age of 10. He began writing poetry as a child, usually in the open air where he was inspired by nature. After 20 years working in the mine, one of his poems was eventually published in a magazine. It attracted notice, and he was encouraged to produce a collection, which was published in 1853. Shortly after, he obtained a position as a Scripture Reader in Falmouth, where he stayed until his death in 1884. He published several volumes of poetry, including his masterpiece, the descriptive poem: A Story of Carn Brea.

The Cornish Chough is a medium-sized bird related to the crow with a red curved beak. It was once common in Cornwall and in fact is the Cornish national symbol. Sadly, the bird became extinct in Cornwall in the early 1970s, although it still lives in Wales and Scotland.

Monday, September 13, 2010

Irish Tea Cake...


There is nothing like the aroma of baked goods coming from your cottage kitchen that creates the warm, cozy feeling of home. This is a simple tea cake that is wonderful as is, or you can add raisins, dried cherries, etc. to "dress it up." Create memories today with something wonderful from your oven.

Ingredients:
1/2 cup butter, softened (I use I can't believe it's not butter)
1 cup white sugar
2 eggs
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/4 cup confectioners sugar for dusting

Preheat oven to 350 degrees F. Grease a 9 inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. It will be a very thick batter. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners sugar right before serving.

Sunday, September 12, 2010

Today...


Keep your elegant behavior in check. This Victorian tip is helpful advice even in this day and age. If while you are out, you come upon someone you like less than even a little, treat them kindly. If you have an enemy and an opportunity occurs to benefit the person in matters great or small, do good service without hesitation. If you would know what it is to feel noble and strong within yourself, do this secretly and keep it secret. A person who can act thus, will soon feel at ease anywhere. If enemies meet at a friend's house, lay aside all appearance of animosity while there and meet on courteous terms.

Friday, September 10, 2010

Are You Storing Your Summer Items?


If you are storing shoes and boots away for the fall and winter season, first cover them in an old pairs of socks. This will keep them from being scuffed or dusty when it’s time to bring them out again next spring. This is also a great tip if you are traveling and want to avoid scuffing your polished shoes in the suitcase en route.

Wednesday, September 8, 2010

Just In Case...


You should come upon a flock of sheep on a journey, know that it is an omen of good luck! An old Manx belief states that sheep cannot be counted accurately unless the person counting them has washed his or her eyes under running water first. Peaceful sheep, lying in the field, are said to herald fine weather, but rain is foretold if they are restless and baa for no apparent reason. Oh, what to do if you find them right out your door!

Saturday, September 4, 2010

Just What Is...


Allspice? Allspice takes its name from it's aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild.

Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. Whole dried allspice will keep indefinitely when kept out of light and in air tight jars. You can grind it in a spice mill or an electric coffee grinder but know that ground spice loses flavor quickly so for full flavor try not to grind more than you will be using.

Allspice can be substituted for cloves in many recipes. For a flavorful peppercorn mixture for your peppermill, add whole allspice berries in equal proportions to green, black, and white peppercorns.

When using allspice in yeast breads, limit the amount to 1/4 teaspoon per cup of flour as the allspice can inhibit the activity of the yeast in large amounts.

If you are grinding your own spice, 6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.

If you find you're out of allspice no need to rush to the market, did you realize you can make a substitute? Just mix the ingredients below and store in an empty seasoning bottle.

2 part Cinnamon
1 part nutmeg
1 part cloves

Here is a wonderful end of summer cake recipe to use some of your allspice in.

This spice cake is made in a loaf pan but you can also bake this in an 8 or 9 inch square pan, or as muffins. Reduce the baking time accordingly.

Ingredients:
1 cup chopped fresh figs
1 cup raisins
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
Boiling water
1/2 cup solid shortening
1 cup brown sugar, packed
2 eggs, beaten

Preheat oven to 375 F. Grease a standard loaf pan.

Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.

In a large bowl, cream shortening and brown sugar together until fluffy. Beat in eggs.

Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Fold in figs and raisins.

Pour into prepared pan and bake for 35 to 40 minutes. Let cool to room temperature before slicing to serve.

Yield: 6 to 8 servings

Friday, September 3, 2010

What's Cooking In The Kitchen?


Donuts! I love to be in the kitchen creating wonderful things to eat, but Fall always inspires me to spend more time than usual in there. I have been craving homemade donuts of late and I think it's time to give in and just make them. Time to summons up my willpower so I don't consume more than my share. :) Do you love donuts? If so, make a batch to enjoy on a chilly afternoon with a hot cup of tea or coffee. These freeze well too, so you can pull one out whenever you're in the mood.

Buttermilk Donuts
Ingredients:
2 cups buttermilk
2 large eggs, beaten
1 cup granulated sugar
5 cups sifted flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup butter or shortening, melted
Oil for frying

Glaze:
3 cups powdered sugar
1 Tablespoon margarine, softened (optional)
1/2 teaspoon vanilla
Milk or water

Combine the buttermilk, eggs, and sugar. Set aside.

Mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms.

Roll out dough on a lightly floured surface to approximately 1/4-inch thickness (roll thin for best results). Cut with a 2-1/2-inch or larger donut cutter. If you do not have a donut cutter, use a glass and something smaller than the glass to cut out the donut hole. In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the donuts on each side for approximately 1 min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or candy sprinkles if desired. You can also just sprinkle with powdered sugar or shake them in a paper bag with cinnamon and sugar. I will leave most of mine plain.

For the Glaze:
Combine the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the donuts or a thicker consistency will be more like a frosting.)

Yield: about 3 dozen (depending on size)

These pack wonderfully in children's school lunches. Include some apple cider and what a perfect treat for a fall lunch!

Thursday, September 2, 2010

A Few Minutes, Some Herbs...


And you have all you need for a nice facial steam! Steam opens the skin’s pores while deeply cleansing and rejuvenating all of the skin’s layers. Using herbs in facial steams is a wonderful way to nourish your skin. The steam is the easiest and most accessible cosmetic treatment with the most immediate effect.

Herbs have surprising effects on the skin. Many are emollient, softening and lubricating; others hydrate and moisturize; and most are antibacterial and anti-inflammatory. Licorice root is the number one herbal choice for steaming no matter what your skin type, because it helps open the pores, soothes, cleanses,
and lubricates. Just break a piece of root into your steam pot.

Caution: Steam facials should not be used for those with very dry skin, or whose veins are close to the facial surface; nor asthmatics, or those with heart trouble.)

Here is a great one to try:
1 cup of Sage, Calendula, Chamomile or Lavender blossoms
4 cups distilled Water

Pin or tie back your hair, then wash your face thoroughly. Choosing one or a combination of herbs from the above list, measure 1 cup fresh herbs, or 1/2 cup dried, and place them in a large ceramic bowl. Bring 4 cups of distilled water to the boil, then pour it over the herbs. Cover your head with a large towel to form a tent over the bowl. Holding your head about 12 inches over the bowl, allow the steam to surround your face for approx. 10 minutes, or as long as you feel comfortable. Your face and neck will be flushed and supple.

Cool your face down by sponging it with tepid water, or an infusion of cool lavender or chamomile water. It is best to remain indoors for about an hour to let your skin adjust to its normal temperature afterward.

Wednesday, September 1, 2010

Wearing Copper...


Wearing copper bracelets for medicinal benefits has a long history, all the way back to ancient Egypt. It is a commonly held belief that by wearing copper jewelry, your skin will absorb certain minerals and as a result, impact your health positively. Copper is an essential trace mineral that helps melanin production in the skin, aids in the production of red blood cells, and increases the absorption and transportation of iron.

The first time I remember seeing copper jewelry was on my grandmother. I remember her wearing a copper bracelet every day. I was young then, but I wish I had known to ask her about it.

The highest concentrations of copper are in the liver and brain, but it is located throughout the body. Many problems can occur if you don't get enough of it in your diet. Heart problems are possible, like the build-up of plaque in your arteries or a more serious condition known as an aortic aneurysm, a ballooning out and possible rupture of the aorta. Copper deficiency can cause an increase in bad cholesterol and a decrease in good cholesterol.

Copper jewelry can also be worn to alleviate the cramp like pains of menstruation and it is also said to promote the smooth functioning of the glands. Claims have included easing the pain of arthritis or helping to improve the condition and appearance of skin. It encourages a positive attitude, self-confidence and improves decision making. To use its healing powers, Copper is best worn directly on the skin, such as a bracelet or ring.

Stop by again soon!