Brujas, musique y dulces

My sister owns a dinosaur. Actually it’s a parrot, but she’s a little bit frightening and there's something prehistoric to her. Her name is Bruja (‘Witch’ in Spanish), she likes to dance and will only let my sister touch and hold her. For some reason she doesn't really like our mom, flies at her hair whenever she visits. She loves to eat corn tortillas and to be carried by my sis on her shoulder like a pirate. She also does a killer car alarm impression. Below is a photo of Bruja attempting to murder my camera… not a fan of photographs.



Also ‘Boat Behind’ the new video and single off of the Kings of Convenience latest album, Declaration Of Dependence, set to be released on October 20th. Can't hardly wait!



Lastly, Coconut-Stuffed Lemons. One of my most favorite of sweets:



THINGS YOU’LL NEED
12 lemons
2 cups of shredded sweetened coconut
1 ½ cups of sugar
-green food coloring

DIRECTIONS
(1) Scrape zest of lemons until almost all is gone. (2) Boil for 10 minutes, remove from water and cut a thin slice off the top and slice almost all the way through. (3) Remove all pulp and submerge in water with food coloring, boil for another 10 minutes. (4) Mix coconut and 1/2 cup sugar and 1/2 cup of water, cook on low heat until coconut is soft and syrupy. (5) Fill lemons with coconut mixture. Serve warm or cool in fridge first, but I prefer cool. ♥

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Minty

Few months ago I saw the yummiest recipe in Bust magazine for
Blackberry-Lavender Popsicles. I have tons of Lavender in my garden and
having never used it to cook with before I set out to give it a go:

The Bust recipe is available *HERE* and is shared by Lindsay Laricks of the famous Fresher than Fresh Snow Cones in Kansas City... but after trying the Lavender-Blackberry recipe (even though the pops were a hit with my sister Anna) I realized that they really weren’t for me. The lavender was a little too strong for my taste, even though the recipe only calls for 2 tablespoons of it. Most likely I'm just not used to it, but I loved the formula of fruit and flowers and that Lindsay gave away such an great idea to experiment with.



Using her recipe I decided to make my own version substituting Blackberries with White Nectarines and the Lavender with Mint. I was extremely happy with the way it turned out, including the color:

THINGS YOU’LL NEED
3 White Nectarines Chopped (not pealed)
1 Cup of Mint
1 Cup of Sugar
1 ½ Cups of Water
6 Tbsp. Fresh Lemon Juice
Popsicle Molds (ice cube trays,
disposable cups, or skinny highball
glasses can be used instead)
Wooden Popsicle sticks (plastic spoons,
swizzle sticks or chopsticks will also work).

DIRECTIONS
(1) Put nectarines, sugar, water and mint in a saucepan. Bring ingredients to a boil. Reduce heat, cover and simmer for 8 minutes. (2) Mash ingredients with a potato masher (or fork) to extract most juice possible from nectarines. (3) Let cool about ½ hour in the refrigerator. (4) Remove from fridge and add lemon juice. Mix well. (5) Using a fine mesh strainer or sieve strain mixture into a large measuring cup (or something with a pour spout). (6) Pour mixture into Popsicle molds. (7) Cover with foil, then poke Popsicle sticks through to secure in place. (8) Freeze for approximately 4 hours. (9) Pop out of molds and enjoy!



While photographing my Jewel Pop inspired Popsicles I realized that now was a good time to show-off the Orient watch I won a few months ago through CC♥’s site Carrie Couture. If you happen to not be one of the 700+ readers that already follow the always inspiring Carrie Couture, be sure to swing by for a visit. Along with the latest in design she also has (as you can tell from my gorgeous watch) the most amazing giveaways… Thank you so much dear CC♥, I love love love my watch!! *Bises*

(Lastly, Jewel Pop molds are available *HERE* also visit Drollgirl *HERE* to learn how to make Mojito Pops!)

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