theaskitchen.blogspot.com

Thea's Kitchen

Herbalist and Organic Slow Food Artist. Thursday, February 19, 2015. As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese. Pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety. Dash of cayenne pepper.

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Thea's Kitchen | theaskitchen.blogspot.com Reviews

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Herbalist and Organic Slow Food Artist. Thursday, February 19, 2015. As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese. Pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety. Dash of cayenne pepper.

<META> KEYWORDS

1 thea's kitchen

2 perfect pumpkin soup

3 1 bouillon cube

4 dash all spice

5 1/4 teaspoon nutmeg

6 salt to taste

7 let cool

8 heat on low

9 late winter blessings

10 posted by

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thea's kitchen,perfect pumpkin soup,1 bouillon cube,dash all spice,1/4 teaspoon nutmeg,salt to taste,let cool,heat on low,late winter blessings,posted by,thea summer deer,1 comment,email this,blogthis,share to twitter,share to facebook,share to pinterest

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Thea's Kitchen | theaskitchen.blogspot.com Reviews

https://theaskitchen.blogspot.com

Herbalist and Organic Slow Food Artist. Thursday, February 19, 2015. As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese. Pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety. Dash of cayenne pepper.

INTERNAL PAGES

theaskitchen.blogspot.com

1

Thea's Kitchen: Gooseberry Jam

http://theaskitchen.blogspot.com/2013/07/gooseberry-jam.html

Herbalist and Organic Slow Food Artist. Wednesday, July 24, 2013. We used the dark, ripe wine colored fruits that have a distinct taste somewhat like a cross between a grape and a raspberry. The jam cries out for wild game and pairs well with meat. Try it with pork, marinated and baked chicken thighs, goose, turkey, lamb or buffalo. And beyond that it is simply a delicious preserve to have on your shelf this winter. No pectin is needed as these berries are high in natural pectin. 1 1/4 cups water. Articl...

2

Thea's Kitchen: Zucchini, Sausage & Goat Cheese Quiche

http://theaskitchen.blogspot.com/2013/08/zucchini-sausage-goat-cheese-quiche.html

Herbalist and Organic Slow Food Artist. Thursday, August 1, 2013. Zucchini, Sausage and Goat Cheese Quiche. May be French, but the dish is originally from Germany. Quiche means “cake” and is derived from the German word Kuchen. Since my husband and I both have German origins, I offer this up to the ancestors in celebration of mid-summer. I made this with fresh veggies and herbs from the garden, always using organic ingredients and fertile farm fresh eggs. 4 cups zucchini, grated. 1 large onion, chopped.

3

Thea's Kitchen: November 2014

http://theaskitchen.blogspot.com/2014_11_01_archive.html

Herbalist and Organic Slow Food Artist. Thursday, November 20, 2014. Traditional Cuban Black Bean Soup. Photo courtesy of Heather Homemade. 16 oz Frijoles Negros, dried black beans. I Spanish or yellow onion. 1 ½ teaspoon cumin. 188; teaspoon fresh ground black pepper. 2 Tablespoons cider vinegar. 188; cup dry white wine. Disfrútate de la comida. This recipe was inspired by Nydia's Kitchen. Links to this post. Subscribe to: Posts (Atom). Asheville, NC, United States. View my complete profile.

4

Thea's Kitchen: White Peach and Wild Blackberry Cobbler

http://theaskitchen.blogspot.com/2013/06/white-peach-and-wild-blackberry-cobbler.html

Herbalist and Organic Slow Food Artist. Wednesday, June 19, 2013. White Peach and Wild Blackberry Cobbler. Granddaughter's Aurora and Natalie. It's peach season in the Southern Appalachians! Here is one of my family's all time favorites and a poem to make it even more personal. 1 ¾ cups flour (or any combination of gluten free flours). 188; cup cornmeal. 1 ¼ cups raw organic sugar. 3 teaspoons baking powder. 188; teaspoon cardamom. 1 ½ sticks unsalted organic butter. 2 cups organic buttermilk. And the re...

5

Thea's Kitchen: Perfect Pumpkin Soup

http://theaskitchen.blogspot.com/2015/02/perfect-pumpkin-soup.html

Herbalist and Organic Slow Food Artist. Thursday, February 19, 2015. As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese. Pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety. Dash of cayenne pepper.

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GreenMan Blog: July 2011

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Living on the edge of consciousness! Thursday, July 7, 2011. Are We Really Independent? Since surviving the July 4th holiday with lots of friends, relatives and food, I've been pondering just how independent are we as a country? After all, isn't that what July 4th, Independence Day is all about? The Declaration of Independence. There were no federal taxes early in US history until after the Revolutionary War when George Washington, along with Alexander Hamilton, tried to tax whiskey to help pay off the f...

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New for 2012: “Mac Raw” Enzymatic Specialties |

https://changingseasonsnc.wordpress.com/changing-seasons-personal-chef-service/mac-raw-enzymatic-specialties-from-chef-didier-cuzange

Changing Seasons Personal Chef. New for 2012: “Mac Raw” Enzymatic Specialties. New for 2012: “Mac Raw” Enzymatic Specialties. From Chef Didier Cuzange. GLUTEN FREE, UNCOOKED AND ORGANIC! Made with nuts, seeds, veggies and flax, yummy! Crisp, raw and full of flavor . . . 5 a bag (4oz). No sweetener added and made with seeds, nuts and apples only! Perfect for breakfast or snacks. 5 a bag (4 oz). Made with pecans, cauliflower and flax seeds (neat and delicious; no meat! By the dozen $14. 8×8 pan $45. In the...

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sugar blues!!!… |

https://changingseasonsnc.wordpress.com/2011/09/19/sugar-blues

Changing Seasons Personal Chef. New for 2012: “Mac Raw” Enzymatic Specialties. September 19, 2011. Sugar is the topic of the month as you will see below from all of our upcoming events! Well, anyway, it should be the topic of the millennium! The response was: we just put a little bit ; what is a little bit, I don’t want a little cancer or a little diabetes! The truth is that we are sugar addicts! Sooo, what is one to do? The first thing is to become informed; Lucky for you, the AMA (Asheville Macrobiotic...

changingseasonsnc.wordpress.com

Changing Seasons Personal Chef |

https://changingseasonsnc.wordpress.com/changing-seasons-personal-chef-service

Changing Seasons Personal Chef. New for 2012: “Mac Raw” Enzymatic Specialties. Changing Seasons Personal Chef. Personal Chef Service with a French Flair! Healthy vegan, macrobiotic, and living food options. Custom-designed meals in your home. Cooking classes, small caterings and parties. Macrobiotic consultation, acupuncture and Chinese medicine. Serving the Asheville Area. HELP IS ON THE WAY! Or you might decide that you just want to refine your skills, reorganize your kitchen, or hold a cooking class!

changingseasonsnc.wordpress.com

are our health food supermarket healthy? |

https://changingseasonsnc.wordpress.com/2011/09/26/are-our-health-food-supermarket-healthy

Changing Seasons Personal Chef. New for 2012: “Mac Raw” Enzymatic Specialties. Are our health food supermarket healthy? September 26, 2011. Growing up in France, supermarkets were just starting to get really big, but we went to the “boulangerie” for our daily bread, the “boucherie” for meat, “patisserie”for pastries etc…Those shops were the heart of the town, district or neighbhorhood. 8230; to the present, all of that seems soooo far away! Mad scientists have now replaced our cooks and kitchens. Chi...

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Who Are the Plant Devas? | Wisdom of the Plant Devas

https://theasummerdeer.wordpress.com/book/who-are-the-plant-devas

Wisdom of the Plant Devas. Herbal Medicine for a New Earth. Who Are the Plant Devas? How the Journey Began. Radio and Magazine Interviews. Ask Dr. Deer. Recent and Upcoming Events. Who Are the Plant Devas? Sacred Datura Night Bloomer. May you be perfectly guided by the devas through all the seasons of your life. Or support your local bookseller by ordering through Indie Bound. Do you have a story to share about your relationship with the devas or experience in other dimensions? January 1, 2014 at 4:19 am.

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GreenMan Blog: May 2011

http://chuck-aka-greenman.blogspot.com/2011_05_01_archive.html

Living on the edge of consciousness! Tuesday, May 31, 2011. My Ego and My Music. Thea and I had a great creative experience with our music over the weekend! First of all, we had a concert at The Mountain Retreat and Learning Center. That was a healing experience for me. You see, I used to work at The Mountain. So today I am very grateful for my experiences there. Many of the upper management of The Mountain. What a healing experience as our concert was very well received! Laid down the bass tracks. T...

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Thea's Kitchen

Herbalist and Organic Slow Food Artist. Thursday, February 19, 2015. As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese. Pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety. Dash of cayenne pepper.

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