Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.


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The Lines of Vegetables

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Vegetables’ shapes just bring me joy: The delicate spikes of the asparagus, the sheen of the tomato and red onion. Chopping zucchini relaxes me, and having to cook for someone else helps me try new recipes and not just cycle through my old favorites. Continue reading

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Rainbow Flounder with Mushrooms and Sugar Snap Peas

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Here’s a healthy dinner full of natural colors:

1 lb. flounder filets
1 Tblsp. oil
1 1/2 cup sugar snap peas
2 cups sliced mushrooms
1/2 tsp or so turmerick
1/4 or so tsp paprika
1/4 tsp dried grated lemon peel
1/4 tsp coriander
1/2 tsp salt
1/4 tsp pepper
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Asian-Inspired Sweet Coleslaw

 

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A neighbor taught us how to make this amazing coleslaw! Your tastebuds dance with the mixture of pineapple, pepper, and soy. The first time we made it, two of us ate the whole bowl!

Vegetables:

1 head red cabbage, thinly sliced

1 poblano pepper, julienned

1 jicama, julienned

7 green onions, chopped

2 red peppers, julienned

 

Sauce:  (All of these ingredients to taste!)

2-3 Tblsp. Lime juice

1 tsp. fresh lime zest

4-5 cloves garlic (or to taste)

4-6 Tblsp. Soy sauce

A dash of sriacha sauce, if you like more heat

2/3 cup pineapple juice or crushed pineapple

9 Tblsp. Rice vinegar

3 Tblsp. Seseme oil (The vinegar and oil have a 3:1 ratio)

½ cup. Brown sugar

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Creamy Oyster Chowder

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Photo: Napa, California

This chowder is perfect for a cold day, and it reminds you of the sea.

2 (8 oz.) cans oysters
1 1/2 Tblsp. butter
1/2 onion, finely chopped
6 cups water
2 potatoes chopped into 1/4″ cubes
1 (15.5 oz) can corn
1 (12 oz) can evaporated milk
1/2 cup flour
1 tsp. salt
Dash of pepper
1 Tblsp. butter

Place the water and potatoes in a 4 quart pot and bring to a boil. Boil for 10-15 minutes or until the potatoes are soft. Add the can of corn and simmer until the oysters are ready.

Melt the 1 1/2 Tblsp. butter in a skillet. Drain the oysters (keep the liquid) and start sautéing them in the butter, add the onions and cook together over a medium heat for five minutes. Add the saved oyster liquid and continue cooking for another 5-7 minutes until the oysters curl and are soft. (If you don’t like big chunks, chop up the oysters).

Add the oyster mixture to the potato mixture and bring to a boil. Beat together the evaporated milk and the flour until smooth mixture; add it to the potato mixture and stir until thickened. Add the last tablespoon of butter, the salt, and pepper. Season to taste and enjoy!

Makes about 2 quarts.

By M. H. Campbell Copyright 2015


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The Little Girl Arrived!

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I sent off this crocheted baby blanket to a friend the day the baby girl arrived!
I crocheted a chain stitch the length I wanted, counted four stitches in, then did seven triple crochet stitches in that hole. I anchored it, counted four stitches, and did it on both sides of the crocheted chain. Next I started doing only five triple crocheted stitches in all the rest of the rows back and forth until it was long enough. This is a great way to make blankets!

By M. H. Campbell Copyright 2014


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Happy Thanksgiving, Everyone!

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This is the Thanksgiving centerpiece I designed for our table. 🙂
I’m thankful for flowers, family, and friends (including those of you reading this.)

By M. H. Campbell Copyright 2014