Market Buys

*Seen in Mercado de San Miguel in Madrid, Spain*




Tintern Abbey
From William Wordsworth’s Poem “Tintern Abbey”
These beauteous forms,

Through a long absence, have not been to me
As is a landscape to a blind man’s eye:
But oft, in lonely rooms, and ‘mid the din
Of towns and cities, I have owed to them
In hours of weariness, sensations sweet,
Felt in the blood, and felt along the heart;
And passing even into my purer mind,
With tranquil restoration: — feelings too
Of unremembered pleasure: such, perhaps,
As have no slight or trivial influence
On that best portion of a good man’s life,
His little, nameless, unremembered, acts
Of kindness and of love. Nor less, I trust,
To them I may have owed another gift,
Of aspect more sublime; that blessed mood,
In which the burthen of the mystery,
In which the heavy and the weary weight
Of all this unintelligible world,
Is lightened: — that serene and blessed mood,
In which the affections gently lead us on, —
Until, the breath of this corporeal frame
And even the motion of our human blood
Almost suspended, we are laid asleep
In body, and become a living soul:
While with an eye made quiet by the power
Of harmony, and the deep power of joy,
We see into the life of things.


Portland is home home  for LS curator Katie. Full of familiar faces and favourite places. Portland is for lovers.

Handpressed by the one and only Diane Toepfer, the creative brain & rocking spirit behind Ferdinand, I can not get enough of her love for Portland, Maine and all things googley, glittery, kitteny, or derby! Check out her site & pick yourself up something real nice!

psssttt…Ferdinand is also the drumming squirrel world headquarters!

Ferdinand, nothing but love!

Great write up of the most recent Mi Casa Su Casa, which raised money for Major Raiser’s Campaign GIVVA Fork. Fab evening, fab people, fab food & fab fundraiser!


Yes, I givvafork ─ yes I do!  And with my knife and fork (& dessert spoon too!) at Mi Casa-Su Casa.

Water Lilies for my hostess

On Saturday, SarahKate of Mi Casa-Su Casa and Katie of Local Sprouts hosted a divine 3-course, Southern American feast, at SarahKate’s apartment.  The evening was hot, and thanks to the balcony breeze and the deliciousspiked sweet tea, we were able to chill, chat and chow down in cool comfort!

SarahKate, along with Katie, decided to host this month’s dinner in conjunction with the Givva Fork campaign, so it was indeed two-layered goodness in one delectable hit!  Let me explain…


SarahKate, an American ex-pat, wanted to bring together her two loves ─ food & people ─ in holy taste-matrimony, so after some research and an a-ha moment or two, she stirred up some serious goodness in the form of Mi Casa-Su Casa, “…Sydney’s newest in-home dining experience!”  And…

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Get out in the sunshine Bristol! Get over to The Green Man for their Spring Beer Festival! Loads of local beers and choice ciders, pigoen & rabbit & pig to snack on, and some of my favourite faces! In the words of the one and only Ben Melvin “Get involved people!”

Local Sprouts

Bristol, it’s that time of year again! Time for The Green Man’s Spring Beer Festival! With over 25 local beers and ciders to enjoy, where eles would you possibly want to be? Celebrate Spring! Celebrate Local! Celebrate YOUR local!

The Green Man Spring Beer Festival

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A great, green mac & cheese to add a little comfort!

Mac & cheese casserole was a staple on the table at Easter. It always tasted so good with the ham that was the centerpiece of the meal and I thought it was something everyone had at holiday dinner. We used to get the entire family together at the house that belonged to Gram, my Dad’s mom– our family, Dad’s two brothers and two sisters and their families– my primary memories are of laughter, Yahtzee, Celtics basketball and that giant, impressive ham. I remember begging Mom for an extra dinner roll, because if you’re eating mac & cheese, Aunt Judy’s legendary potato salad, Gram’s pineapple pie (my favorite) and Easter candy all day, what’s one more roll? One year my youngest brother broke his leg and sat outside by the still-covered pool for… awhile, because he wasn’t crying and the adults were preoccupied with the bounty on the dinner table… I…

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Recipe Friday! Local Chevre is on the menu!

Today’s creamy recipe comes from our friends over at Woodside Cheese Wrights in Adelaide. Using locally sourced milk to make their award winning products, Woodside Cheese Wrights have taken cheese making in Australia to soaring heights. With a lemony tang, the flavour of the chevre is enhanced after being baked…and leaves you wanting more. Their cheeses are stocked across Australia and are well worth seeking out. A Local Sprouts’ favourite is the Mandolin. Those friesians really know what their doing when it comes to milk! So spice up your Easter weekend and cozy up with this garlicky, cheesey, tasty starter and get to know Woodside Cheese Wrights’ idea of local.

Woodside Cheese Chevre Recipe

Woodside Cheese Wrights

Cellar Door open every day except Good Friday and Christmas from 10 – 4 pm

Heritage Park
22 Henry St
Woodside 5244
South Australia

TEDxSydney 2013 Line-Up Announced!

Quick Sydney! Get in on TEDxSydney Takeing place on Saturday, 4th May 2013, you can apply here to be part of the audience at the Sydney Opera House concert hall, watch the simulcast from other areas of the Opera House, or host or attend one of the numerous satellite events taking place around Australia and be part of the action via live stream.

Speakers at TEDxSydney this year include:

Industrial designer Marc Newson, who will engage in a Q&A session withTEDxSydney curator and TV producer Julian Morrow.

Professor David Sinclair, Dept. of Genetics, Harvard Medical School, with a talk that could change the way we think about ageing – forever.

Dr. Alice Gorman, Dept. of Archaeology, Flinders University, South Australia, will illuminate the realm of space junk.

Director of legal advocacy Jennifer Robinson from Bertha Philanthropy Services cross-examines and challenges the limits of the law.

Architect Paul Pholeros talks about architecture’s role in eliminating poverty.

Senior visiting research fellow at Green Templeton College Dr. Andrew Parkersheds light on the curious world of colour.

Author and researcher Dr. Rebecca Huntley explains why we are not consumers and reveals original research for the first time at TEDxSydney.

Emeritus professor Ron McCallum from Sydney University law school, the first blind person appointed to a full professorship at an Australian university, reflects upon a life transformed by technology.

Sungevity founder Danny Kennedy tells us why it’s entrepreneurs who are changing the world in a more meaningful way than any other group.

Human geographer and Associate Professor Bill Pritchard poses new questions about why hunger persists in a world full of food.

Stanford University professor Simon Jackman discusses the shifts in information collection and how voting behaviour is understood during elections.

Sydney artist George Poonkhin Khut unifies electronic art, design and health.

City of Sydney historian Dr. Lisa Murray argues for the preservation of digital records both as a way of remembering the past but also to plan for the future.

Horticulturalist and entrepreneur Joost Bakker welcomes us to the world of CBD farming.

Founding director of International Anti-Poaching, Damien Mander, talks about his role as contemporary warrior of the animal world.

To find out more, visit the Speaker page

Love the idea of a seasonal New Fashioned! Old Fashioneds are top on my tipple list, and the New Fashioned takes it to new heights!

Dickie Brennan’s Bourbon House has been serving the New Fashioned since 2002

Before opening Bourbon House, key members of the Dickie Brennan team ventured to Kentucky to do some hands-on research. While there they talked with Fred Noe, great-grandson of Jim Beam about classic bourbon cocktails and ideas to update them. One idea was using different fruits. The group thought “Louisiana and the Gulf Coast has some of the best produce in the country, why not incorporate that into a classic bourbon cocktail?” Thus the New Fashioned was born. Today, bartenders at Bourbon House use seasonal fruit – peaches, strawberries and blueberries to create this delicious cocktail.

Key Ingredients: Bourbon, bitters, sugar, seasonal fruit



2oz. macerated peaches (fruit marinated in its’ own juices with a touch of sugar overnight – blueberries, raspberries or strawberries may be substituted)

2oz. Knob Creek bourbon

5 shakes Peychaud’s bitters

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