*Updated 5-30-2022
]]>It is now my turn taking the lead on this exciting endeavor. I have grown up in the world of precast my entire life. From traveling to conventions, visiting factories, stores with my dad. I know just enough to get my vision going! I am dedicated to bring you high-end crafted pieces at garage sale prices. It is slightly nerve-racking to take this step into this world in a way I haven't experienced it growing up.
Product launch date is May 3, 2021.
Here's to the adventure folks,
Sarah Alajian
Sadly, the sunflowers are done with their show. We planted several varieties this year that ranged from four feet to nine feet tall. They are always fun to watch, like people their heads bob around all day. Time to say goodbye until next spring. We have some seeds called "Russian Giants" that are suppose to be 12 feet tall, so it should be exciting watch.🌼
]]>The garden is run amok with tomatillos, they do not call them the Mexican weed for nothing. They have an amazing mixture of flavors when they are ripe, a combination of sweet and sour, so I decided to put them to use. I sliced the tomatillos thin and a couple of remaining plum tomatoes. Patty rolled out the dough(she does that much better than I) and I topped it with jack cheese slices followed with the tomatillos and tomatoes. I then finished the pizza with some crumbled cooked linguiça sausage. Our Emile Henry stones never fail to toast up a great pizza on the barbecue. The result was delicious and pleasant to look at.
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Girdle Scones
That is what my Scottish grandmother called them. I can remember eating these since I was a wee boy. I always thought “girdle” was a translation mistake for griddle, until I saw it spelled girdle in Scottish cookbook. They are best served with butter and homemade strawberry jam.
1-1/4 cup flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature or colder (don’t melt the butter!)
3 tablespoons sugar
1/3 cup cream (or sour cream)
Heat griddle until water just spats off
Combine flour, baking powder, and salt. Cut butter(the. Butter can also be frozen and then grated) into flour mixture until the mix resembles coarse cornmeal. Mix in the sugar. Add cream and stir.
Knead the dough until it all sticks together in one, big ball (be careful not to over knead). Place onto cutting board or silpat mat and flatten the ball into a disk, then cut across the diameter four times creating wedges. Separate the pieces and cook until brown each side, they will rise slightly on the first side.
Let cool slightly and enjoy😊
]]>Fresh tomatoes & basil. I love this time of year, when our garden is in full swing. My sister started us out with small plants she grew from heirloom seeds. Sweet and juicy, there is nothing like fresh a vine ripened garden tomato. They make our salsas, salads and pizzas sing. In the mix are black krim, Russian Big Roma, Evargreen, Super marmande and Salvateri Select.
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Like the color of the sea before me . . . . not really, I am actually just staring into my Ipad right now. I imagine it would be something like this color if I were there though.
We just returned from Arizona, which has some of the most beautiful vistas and clouds around. The Arizonans think we are crazy coming to Arizona’s 110+ summer heat from Southern California. I guess we probably are.
]]>"Often we look so long at the closed door that we do not see the one that has been opened for us." ~ Helen Keller
This is been so true for me at times. I find myself dwelling so much upon what is been lost and not realizing what has been actually gained. I’m trying to look at the big picture more and more.
]]>Beach days and barbecues, summer is in full swing. Trying to stay cool the best we can. At least it is not as hot as last summer, when records were broken. As much as I like the heat, it was too hot.
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This has to be one of my favorite things my lovely wife makes for me. It starts with beef and vegetables braised in barbecue sauce and red wine, then it is finished with a chipotle masa crust. Always satisfying.
The recipe is from Mark Millers cookbook “Red Sage”.
]]>Nothing like eggs on toast when someone brings you homemade sourdough bread. I Like to crisp the bread in a pan with olive oil, take outrage bread and cook the eggs over easy in the remaining oil and serve. Also nice with a drizzle of balsamic vinegar reduction.
]]>May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons
bring the best to you and yours!
]]>I know it seems a very minimal start, with just seven bricks. Stay tuned to us as we will be releasing more colors and products soon. And more artifacts too.
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