Get-Crafty-Hermes-Fur-Scarf-Collar-Zero-Dollars~
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Oooh, wine
*focus Pugsy focus* I mean, I'm sure you can find it there too. 
I'm still googling. With all your fabulous weather, you can grow everything!!!! Roses, lavender,
peonies! Here, everything is just fried!! What a lovely place you live!
It is lovely here, but, like everywhere, it has it's good points and it's badWait!! Didn't you get the coupon in the mail from Neimans that gives you
one free pair of shooz on your birthday!!!!Oops, I was mistaken,
it was free donuts at Krispy Kreme!
No, I got a coupon from darn old DSW, but the shoes I like covet are Neiman's. Pooey.
Allaborsa, http://www.spokanefarmersmarket.org/ looks like one of the vendors is a honey person, you could call them and see if they'll have it
.com is a best friend to many.
I just love that .com store. They just seem to have everything.No, I got a coupon from darn old DSW, but the shoes I like covet are Neiman's. Pooey.
DSW, well, it could be worse! I agree though, We want Neimans shooz!
Neither Williams Sonoma and Dean and DeLuca (my fav) have lavender honey--WS used to have it, I bought it there once...any way they do have it on Amazon.com...although I think I would much rather get it from the source
Allab, while I admit that bringing it home from Provence would be much more satisfying to the soul, I buy mine at a lovely farm in Sonoma, CA (Petaluma to be exact) - Lavender Bee Farm. (www.lavenderbeefarm.com) They grow varities from Provence and are a lovely little family-owned and operated business.
They also carry dried culinary lavender, lavender sachets, and I just looked at their website, and they have a recipe up for lavender creme brulee, which sounds even more heavenly than the lavender honey ice cream if possible.
Lavender Creme Brulee
Ingredients:
2 C heavy cream
3 eggs
2 oz. sugar
1 oz. lavender honey
2 Tbsp dried lavender, finely chopped
1 oz. sugar for caramelizing
Instructions:
Preheat oven at 285 F. Combine all ingredients and pour into 4 to 6 cream brulee dishes. Place the dishes onto a sheet pan with a high rim so you can pour 1/4 inches of cold water onto the sheet pan. Bake for one hour or until the brulee sets up.
Cool in the refrigerator. Finally, finish with a thin layer of the sugar and torch to caramelize.
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No problem there, allaborsa, as long as the cheese was sealed or cryovac packed. They do tend to frown at live animals, though, regardless of how small. So, sorry, pamella, the answer is no to the pair of Provencal bees.
I did manage to sneak fresh pine nuts into the country once, right past the sniffing beagles at the Philadelphia airport. My sister was scared to death - sure I was going to be arrested any minute.
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Okay, you guys are just making this stuff UP!
And I am NOT eating any kind of stuffed leaves or blossoms or what-the-hell ever you are talking about.
And no green stuff!
And I certainly will NOT, under any circumstances, eat FUNGUS.
SMH, you people are crazy, mumble, grumble, just nutso, gripe, moan, out of your freaking minds, grouse, mumble, what kind of a crazy thread did I stumble into...
And I am NOT eating any kind of stuffed leaves or blossoms or what-the-hell ever you are talking about.
And no green stuff!
And I certainly will NOT, under any circumstances, eat FUNGUS.
SMH, you people are crazy, mumble, grumble, just nutso, gripe, moan, out of your freaking minds, grouse, mumble, what kind of a crazy thread did I stumble into...
Oh lily Iyou...now I am really off
and thanks pug I'll check it out.
You're so welcome, allaborsa. We foodies have to stick together afterall!
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