Two of Our Mature Macadamia Trees

After 22 years we have a first, my husband John and I, have mined for macadamia gold on our property. We harvested, hulled, and processed a large amount of macadamia nuts from our own trees. It was no simple task, and the main reason we haven’t wholeheartedly done it with a vengeance before. It is a lot of work!

We have five mature macadamia trees, three on our north side, and two on our south side that have survived unknown decades and are still heavily producing. We have been happy to have these wonderful trees flanking our property lines for beauty and privacy, and let the wildlife have the nuts. Please note: macadamia nuts are toxic and poisonous to all breeds of dogs.

Last year I collected nine 5 gallon tubs full of macadamia nuts from the ground, and stored them in my garage to dry. Macadamia nuts are labor intensive to process. There is an outer husk, and an inner shell which is very hard to crack. Hand-cracking them is not an option for the amount we have. Finding a machine online, that works well runs about $1,000.00. Luckily we have friends who have one of these machines, and lent it to us. We wanted to try harvesting our nuts first before investing in a machine, like the Universal Nutcracker. You must wear ear and eye protection, and our masks came in handy for the dust. Not for the faint-hearted, nor glamorous, yet very rewarding.

A Slow Process Towards Gold

Macadamia nuts were run through the machine twice, and sometimes a third time to remove nut meat from the shells. This machine was able to process the nuts well, with some nuts coming out whole or in large pieces. This process took us about six hours, and netted about 20 pounds of gorgeous macadamia gold.

A whole macadamia nut reminds me of a giant white chocolate chip. It is the same shape and it has a tiny point at the top. Nature’s dollop of goodness!

First Time Through the Machine

Second Time Through the Machine

After thoroughly rinsing, sorting for any shells, the macadamia nuts were ready for a light roasting for 30 minutes at 275 degrees F.

Simply Golden After Roasting

I roasted the macadamia nuts in the oven the next day. I cooled them, and vacuum-sealed them in 4 cup bags. Slightly toasting them gives them a nice flavor. Completed bags were put in the freezer until needed, and keep nuts fresh until use because of their high fat content.

Macadamia nuts are high in good fat, monounsaturated fats, a type of fat that may boost heart health by lowering your total and LDL (bad) cholesterol levels. They are rich in vitamins, minerals, and fiber. They are also loaded with antioxidants.

I was very encouraged by the process. It takes patience, but very rewarding. I think this is something we will continue to due, and invest in a machine of our own.

Now I am thinking of the all of the recipes using macadamia nuts that I have saved over the years. Macadamia Crusted Halibut, Macadamia Nut Ice Cream, White Chocolate Macadamia Nut Cookies, Macadamia Nut Toffee Tart, Chocolate Macadamia Clusters, and more!

Bon Appétit and Bon Weekend….Bonnie

Young Chartreuse Grapevine Shoots Growing

Every year after pruning our grapevines back in late winter, we patiently wait for budbreak, and for the tiny chartreuse grapevine shoots to begin emerging. There is a bit of anticipation, did the grapevines make it over the winter okay? What will this year bring in terms of weather, vineyard management, and ultimately the grape harvest.

With little winter rains, the vineyard floor is dry. Thank goodness grapevines are drought tolerant with deep roots, once established. Each vine does have drip irrigation, for times throughout the growing season when they might need a little water.

This past April Fool’s Day, April 1, 2021, marked our 15th year since initially planting all our grapevines as the class project with the help of our very enthusiastic classmates in our Mira Costa College, Vineyard Management and Production class. For more related posts on our vineyard.

I say often this, initially the vineyard was a landscape solution to begin with, which has evolved into something so much more! Have you ever had a dream or an idea, with focus, a generous supply of hard work and a dash of persistence, surpassed your wildest dreams.

Tiny Now, Full and Sprawling Later

Bon Appétit and Bon Weekend….Bonnie

Morning South Garden

Coop de Manion

Last of the Wisteria

Happy Heavenly White Narcissus

Incense Mix Sweet Peas—Love the Purples

White Garden Before the Blooms

Cheery Cherokee Rose

Just Joey Rose, World’s Favorite Rose in 1994

Bud Break in the Vineyard

Follow Your True Path

Spring Sunset

Happy Spring and Bon Weekend….Bonnie

Cover of Miss Maggie’s Kitchen

Just when I think there couldn’t be another great French Country cookbook, I am introduced to, Miss Maggie’s Kitchen , by Héloïse Brion. I first learned about her and some of her recipes in an article in My French Country Home, March/April 2021 issue. It is another beautiful story about a very talented woman reinventing herself, and pursuing her dreams. After fifteen years in the fashion industry in France, Brion and her husband purchased an old hunting lodge in Normandy, calling it “Miss Maggie.” This beautiful property and home inspired her to pursue her passion for cooking, developing recipes, and self-publishing her recipe journals full time. Now, her first cookbook.

Wait, there is a bit more to the story, she grew up between two countries: the United States and France. She spent most of the year in Florida with her family and in school, and spent idyllic summers in the family’s old mountain farmhouse in the Pyrenees. Could you ask for anything more growing up? I do believe something magical happens when you are exposed to other cultures, foods, people, and landscapes other than your native land. So, yes, her cookbook, recipes and social media are effortlessly published in English as well as French. Yes, there is a bit of “Ying” and “Yang” to her cooking and relaxing style which must come from the best of both her worlds.

Héloïse Brion’s style is relaxed, and comes from the heart. She cooks seasonally, which I absolutely love, and encourages you upfront to make substitutions for ingredients in her recipes, which I also love. See the Winter Salad recipe below.

Miss Maggie’s Kitchen Tasty Winter Salad

The first time I made and tasted this Winter Salad, there was an explosion of flavors and textures which were so delightful. I think sautéing fresh shallots with a pinch of fleur de sel, and then adding pecan and almond pieces to toast is genius. Further adding sliced pears and burrata cheese is heaven. I did substitute right off the bat, baby spinach for mâche and radicchio for red endives. Mâche, also called Lamb’s Lettuce or Corn Salad, is a small annual plant, with a nutty flavor, dark green, and served as salad greens. I think next year I will grow it, as I couldn’t find it at our Farmers Markets or grocery stores in the produce section.

As we move more into spring now, I will continue to make this salad, and substitute seasonal spring ingredients. I have made this salad with goat cheese which is also very tasty. Enjoy!

Winter Salad

Lovingly Adapted from Héloïse Brion, Miss Maggie’s Kitchen

Published in My French Country Home magazine, March/April 2021

Serves 4, Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:

5 cups mâche or other salad green

2 red endives

2 pears

1 burrata cheese

1 handful of pecan pieces

1 handful of sliced almonds

2 shallots

Olive oil

1 organic lemon

1 tablespoon honey

Salt & pepper

Directions:

1) Peel and thinly slice the shallots. Place 3 tablespoons of olive oil in a frying pan and sauté the shallots with a pinch of fleur de sel. Place the pecans and almonds in the pan with the shallots over low heat for a few minutes.

2) Cut the endives and rinse with the mâche or your substitute salad greens. Drain, dry and arrange them on a dish. Place the shallot-nut mixture on top.

3) Slice the pears, cut the burrata into pieces and add both to the arrangement. In a small bowl, mix the juice of a lemon with the honey.

4) Season with pepper and salt to taste, sprinkling over the salad. Serve immediately.

Bon Appétit and Bon Weekend….Bonnie

Fava Beans in the Potager

Fava Beans are a great spring vegetable, also called a Broad Bean, and somewhat like a Lima Bean. I grow my fava beans from seed each year, because you usually don’t see them in the market. It is best to start them in the fall, and come March or so, you are rewarded with these beautiful bean pods.

Fava beans are great in a spring pasta with lemon zest, spring soups, and even as a puree. I share with you one of my favorite ways to use fava beans in this Moroccan-style appetizer, Warm Fava Bean Hummus recipe, from Bon Appétit.

Warm Fava Bean Hummus

Lovingly Adapted from Chef Rafih Benjelloun

Makes about 5 cups

Ingredients:

1 pound shelled fresh fava beans

3-1/2 cups water

7 tablespoons olive oil, divided

6 large garlic cloves, peeled

5 teaspoons ground cumin, divided

1 teaspoon (or more salt)

2 teaspoons Hungarian sweet paprika

1 tablespoon fresh lemon juice

Warm naan or pita breads for serving

Directions:

Add 3-1/2 cups water, 4 tablespoons oil, garlic, and 3 teaspoons cumin. Bring to a boil over high heat. Reduce heat to medium-low. Simmer uncovered 20 minutes. Mix in 1 teaspoon salt. Continue to simmer until beans are tender and soft, stirring occasionally, about 50 minutes longer. Drain and puree in a food processor until it becomes a smooth hummus texture. Season with more salt and pepper, if desired.

Spoon puree into a shallow serving bowl. Mix paprika and two teaspoons cumin in a small dish; sprinkle over puree mixture. Drizzle with lemon juice, then remaining 3 tablespoons oil, if desired. Serve puree with warm naan or pita breads.

Recipe Notes: Puree can be made 1 day ahead. Transfer to microwave-safe bowl. Cool, cover, and chill. Rewarm in 2 minute intervals in microwave, stirring often, before serving.

More Related Posts from My Blog:

Fab Fava Beans

Do You Grow Fava Beans

My Powder Room, Photo by Shelley Metcalf

I am not sure Frenchness is a word, it was a thought that came to my mind. When I looked it up, it came up as a noun, and means the quality or characteristic of being French, according to Wiktionary. I define Frenchness as ”Joie de Vivre,” a zest for life, an underlying philosophy of quality simplistic everyday living with gratitude and lifestyle rising to elegance. The French are masters at this, and naturally live this philosophy so well, yet everyone can have Frenchness with this philosophy, cultivating their thoughts and lifestyle, where ever they live.

Here I share with you 25 easy ways to create Frenchness in your everyday life.

Beauty

1) Find that perfect lipstick shade that looks great on you, makes you smile, and gives you confidence. Try one a little bolder than what you normally wear. Perhaps a romantic pink or a Chanel red that compliments your skin tone.

“A smile is the best makeup any girl can wear.”

— Marilyn Monroe

2) A signature scent lends itself to an air of mystery. Try a French perfume for fun, if you don’t wear one now. I tend to wear French floral scents, but the classic muskish Chanel No. 5 is still one of the most popular perfumes ever created.

3) Explore some of the great French beauty skin care products, such as Caudalíe for their serum, and La Roche-Posay for their Face 50 Ultra Light Sunscreen Fluid (available at CVS). Read up on French beauty secrets, one of them being Ageless Beauty the French Way.

“ A Girl Should Be Two Things: Classy and Fabulous.” —Coco Chanel Paris Ritz

Style

4) Finish your outfit ensemble to complete your look. Use a scarf, broach, or that certain purse that ties it all together. Cloche hats are always flattering, especially for a special event. For gents wear a fedora or béret, and a scarf.

5) Buy a French striped sailor top with a bateau neck. Great with jeans, white pants, and ballerina flats.

6) Always have a “little black dress” handy in your closet.

7) Be a pearl person. Pearls never go out of style.

8) Flea Market vintage costume jewelry pieces are always fun to hunt for when you travel, and become special unique accessories with a story.

French Press Waiting for Some French Roast

Food & Drink

9) Drink rich, dark French Roast coffee from a vintage “café au lait bowl” or French porcelain mug, made in a French press each morning.

10) Seek out and frequent your favorite local bakery for buttery croissants, crusty country bread, and fresh crusty baguettes. To name a few I like, Wayfarer Bread in La Jolla, Prager Brothers in Carlsbad and Encinitas, and Isabelle Briens French Pastry Cafe in Encinitas.

11) Drink fabulous champagne, and don’t save it for special celebrations and occasions. Chateau Sonoma is now offering Chateau Sonoma Champagne Club. Check it out!

“Come quickly, I am tasting the stars!”

— Dom Pérignon (at the moment he discovered champagne)

12) Indulge in the Apéro hour, a little something to drink, a little something to snack on. Typically, nuts, olives, and savory crackers. A time in the day to relax with friends and loved ones, awaken your appetite and a prelude to dinner.

13) Use real French dijon mustard such as Maille or Edmond Fallon.

14) Substitute crème fraîche for sour cream. Crème fraîche is thicker, richer and less tangy than sour cream. It won’t curdle if you boil it, so it is great to use in soups and sauces.

15) In your recipe arsenal, keep your “tried and true” favorite Gougères, Roast Chicken, Steak au Poivre, Tart, and Vinaigrette recipes. Cook’s Atelier Gougère Recipe

The Cook’s Atelier, Kendall Smith Franchini, Serving Gougères

16) Cook with a few select copper pots. If you like them, expand your selection.

17) Use French sea salt or what is called fleur de sel in your cooking. It is a natural, pure salt, with no additives that is hand-harvested from the surface of the sea. Try Le Paludier Guérande Fleur de Sel from Brittany or Le Saunier de Camargue from Provence.

Cooking With Copper Pots is a Beautiful Thing

18) Grow ‘Provence’ Lavender, the best culinary lavender because of its low camphor level, with a nice floral scent and gentle lavender flavor. Keep “Provence Lavender Sugar” in your pantry to use in your baked goods. Simply add 1 Tablespoon dried culinary lavender buds, finely ground in a spice grinder, to 2 cups sugar. Transfer to a jar and cover tightly. Allow at least 3 days time before using.

Ready to Dry ‘Provence’ Lavender

19) Similar to finishing your ensemble to complete your look, use garnish to finish and complete your food dish for visual appearance and culinary appeal. If it looks great, it is going to taste great. Be imaginative, choose garnishes like lemon zest, toasted nuts, cracked pepper, spices, and edible flowers.

20) Choose quality over quantity, especially when it comes to really good dark chocolate and cheese. A fabulous cheese selection at Fromagerie by Franck is offered at the Saturday Little Italy and Vista Farmers Markets, and Sunday Rancho Santa Fe Farmers Market. Think Black Truffle Gouda, Comté, and authentic Camembert from Normandy.

Fabulous Fromagerie by Franck, at Sunday Rancho Santa Fe Farmers Market

“How can you govern a country which has 246 varieties of cheese?”

— Charles de Gaulle

Mood

21) Spritz lavender linen water on your clean pillow cases, roll up them up and rest them before ironing. Store and fold bedding with dried lavender sachets, either hand made or purchased. Your bedding will be left with a faint fragrance of lavender, and ideal for promoting a relaxing night of sleep. Look for relaxing pillow mist at L’Occitane or sometimes it can be found at HomeGoods.

22) Add essential Lavender Oil to your bubble bath. I pick up essential Lavender Oil at the markets in France. You can find lavender products online and at two local lavender farms, Purple Rain Lavender Farm in Fallbrook, California, and Keys Creek Lavender Farm in Valley Center, California.

23) Create a French library with cookbooks, décor style, lifestyle, novels, and travel. Subscribe to My French Country Home bimonthly magazine and/or MFCH quarterly gift box. Authentic France delivered to your home in the form of a beautiful magazine, or carefully curated French gifts for you and your home.

My French Country Home magazine

24) Program your music to French stations, for example on Pandora, with French Cooking Music Radio, Carla Bruni Radio, The French Cafe Radio, Maurice Chevalier Radio, Pink Martini Radio, Edith Piaf Radio, News in Slow French Podcast, etc.

25) Explore MHZ channel on Apple TV that features many subtitled French films and mini-series, as well as other European media.

This is a short list. I could recommend many, many more. Try adding some Frenchness into your daily life and enjoy Joie de Vivre!

Bon Appétit et Bon Weekend….Bonnie

More Related Links From My Blog:

The Cook’s Atelier

Paris, Provence, Patricia Wells

Plat du Jour by Susan Herrmann Loomis

Lavender Love

Follow the French

Toute de Sweet

Summer Berry Tart Before Demerara Finishing Sugar

I have made a lot of tart recipes in my time, some simple, some complicated. This recipe from Alice Medrich printed in the Wall Street Journal, Summer 2020, is the easiest and tastiest sweet tart dough recipe you will ever need. No cooling the dough or rolling out the dough. It is the best. Use your favorite tart filling, but keep this tart dough recipe in your recipe arsenal.

Easy No-Roll Tart Crust

This smart recipe from Alice Medrich produces the easiest, most delicious tart crust you will ever make. Press it into a tart pan with a removable bottom for a tidy crust with beautifully fluted sides, or push it into a pie plate for a more homespun look. Either way, this crust is remarkably good for something so simple to prepare: buttery, intensely crunchy and deeply flavorful. This immensely accommodating recipe works with either granulated or brown sugar; the latter just gives the crust slightly more complex caramelized taste.

TOTAL TIME: 40 minutes

MAKES: Makes 1 (9½-inch) tart crust or (9-inch) pie crust

KATE SEARS FOR THE WALL STREET JOURNAL, FOOD STYLING BY LIZA JERNOW

Ingredients

• 8 tablespoons unsalted butter, melted

• ¼ cup granulated sugar or brown sugar

• ¼ teaspoon salt

• ¾ teaspoon pure vanilla extract

• 1 cup plus 2 tablespoons unbleached all-purpose flour

Directions

1. Position a rack in the lower third of the oven and preheat to 350 degrees.

2. In a medium bowl, combine butter, sugar, salt and vanilla. Add flour and mix just until well blended. If the dough seems too soft, let it stand a few minutes to firm up.

3. Press dough evenly over the bottom and up the sides of a 91/2 -inch tart pan with a removable bottom or a 9-inch pie plate to make a thin, even layer. Press dough squarely into corners of pan to avoid extra-thick edges. If using a pie plate, press crust up the sides but not over the rim. (Crust can be prepared 2-3 days ahead to this point, wrapped and refrigerated. Bring to room temperature before baking.)

4. Place pan on a baking sheet. Bake until the crust is fully golden brown all over, 20-25 minutes. If the crust puffs up during baking, gently press it down with the back of a fork and prick it a few times. Set pan on a rack to cool. (Once crust is completely cool, it can be kept at room temperature, wrapped airtight, at least 3 days.)

—Adapted from “Sinfully Easy Delicious Desserts” by Alice Medrich

Below is the filling recipe that went along with the above Easy No Roll Tart Crust by Alice Medrich, which is also fantastic. I have made it with strawberries, but also many other fresh fruits. In winter months you could do a lemon curd or chocolate filling without the mascarpone base. Enjoy!

Simplest Strawberry Tart

This is the simplest tart you’ll ever make, and it’s a stunner. Fill a baked crust with sweetened mascarpone and top with the ripest strawberries you can find. Other berries will work, too; so will halved fresh figs. Sprinkle it with Demerara sugar for seasoning and crunch. That’s it.

TOTAL TIME: 50 minutes

MAKES: 1 (9½-inch) tart

KATE SEARS FOR THE WALL STREET JOURNAL, FOOD STYLING BY LIZA JERNOW

Ingredients

• 1 Easy No-Roll Tart Crust (recipe above), baked in a 9½ -inch tart pan with a removable bottom and left in pan after baking

• 1 cup (8 ounces) mascarpone

• 4 teaspoons granulated sugar

• ½ teaspoon pure vanilla extract

• 2 teaspoons unsalted butter, very soft, for sog-proofing (optional)

• 2 pints ripe strawberries, rinsed, hulled, and halved if large, and patted dry

• 2 tablespoons Demerara sugar

Directions

1. In a small bowl, mix mascarpone with 4 teaspoons sugar and vanilla.

2. If you will not be serving the tart within 3-4 hours, sog-proof the crust by spreading the bottom with the thinnest-possible layer of soft butter. Chill crust to set butter, 10-15 minutes, before adding mascarpone mixture.

3. Spread mascarpone evenly over crust. Begin arranging berries, as close together as possible, around edges of tart and work toward the middle. Remove tart from pan and transfer to a platter. Refrigerate unless serving within 2 hours. Before serving, sprinkle with Demerara sugar. Tart is best on the first day but still very good on day two.

—Adapted from “Sinfully Easy Delicious Desserts” by Alice Medrich

Do you have a favorite “go to” tart recipe? If you make this tart recipe, and like it. Let me hear from you!

Bon Appétit and Bon Weekend….Bonnie

Wicked Maine Lobster on Carlsbad Blvd, Carlsbad California

From time to time on my blog, I like to share with you “Places to Know” in the San Diego and Southern California area that are fun, memorable, and real gems. I was recently introduced to one by dear friends, it is called Wicked Maine Lobster. I would like to share this gem with you.

Do you need a fun afternoon right about now? I suggest a casual lunch at Wicked Maine Lobster in Carlsbad for a great Maine Lobster Roll, Cole Slaw, and even a Whoopie Pie for dessert. Then take a quick stroll over to the dynamite Carlsbad Boardwalk and take in the shimmering Pacific Ocean. Good food, fresh air, and beautiful water!

Wicked Maine Lobster Roll and Fries

Two brothers born and raised in Maine, came up with the concept of creating the best Maine seafood dishes to hungry Southern California foodies. Maine seafood comfort food with a California twist. Starting out at local Farmers Markets, Wicked Maine Lobster now has three locations in the San Diego area, and more locations planned in San Diego, and Southern California opening in the near future.

Cozy Outdoor Dining at Wicked Maine Lobster Carlsbad Location

At Wicked Maine Lobster in Carlsbad, you can eat tableside on the sidewalk in front, or venture upstairs to an inviting outdoor eating area, complete with fire rings, European lights, and outdoor heaters.

Wicked Maine Lobster Menu

Sometimes just a change of landscape is enough to jolt you into a fantastic mood. Add a great lunch, and a breathtaking stroll, and you can be transformed. Do you have a favorite haunt, or walk that lifts your mood?

Bon Appétit and Bon Weekend….Bonnie