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Author Notes: Last summer in the Ballard Farmer's Market I came across beautiful, fresh, organic lavender. With the encouragement of the lavender farmer I bought several bouquets and came home and let it dry. Next was to grind some of it and use it as a seasoning. This recipe came from having goat cheese, and a beautiful bottle of Sauvignon Blanc I had brought back from New Zealand. It was a hot day and this is what I came up with. So refreshing! So easy to make! - SKK
- 16 ounces Goat Cheese
- 1/2 cup Heavy Cream
- 3 tablespoons Honey
- 2 teaspoons dried, ground culinary lavender
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- Using your food processor, add all the ingredients and mix until blended. Serve with crackers or crispy bread. The Savignon Blanc is wonderful with it!
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.