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Episode #1: Art and Artichokes

Welcome to our first episode!

Art for Life Podcast by Gallery’s Choice
Episode #1: Art and Artichokes

Welcome to our first episode of the Art for Life Podcast! Check out our show notes below for helpful links to the recipes mentioned in the show.

Show Notes:

In this episode we will inspire you, as we share our story of how one passion for art turned into another for farming! We talk about why we decided to launch a Gallery’s Choice podcast show. And finally we’ll provide some fun foodie antidotes about artichokes, and why you should love them!

Episode #1: Art and Artichokes.

This is the Art for Life Podcast by Gallery’s Choice, and I am your host, Rose Jarecki. Gallery’s Choice’s Art for Life Podcast series. Meant to explore the creative side of life by sharing tips techniques, inspirations and recipes with the goal of living well.  Whether you are an artist, an artist wanna be, a regular Jane or Joe Doe, with some time to kill, I promise there is something in here for all of you. We will talk about our business and how to be a great career creative. We will get you started if you never, or you never knew you could. And we will share anything we discover on the topics of being healthy, happy and wise…

Click here for a .pdf of the full transcript.
https://galleryschoice.blog/wp-content/uploads/2020/01/Episode-1-show-notes-Art-and-Artichokes.pdf

Resources:

Never prepped a fresh artichoke before? Check out this video (and get ready to laugh!)

Veggie of the Week: Artichokes!

Recipes:

Bonus: Spinach Artichoke Flower-Heart Dip
https://galleryschoice.blog/2020/01/07/spinach-artichoke-flower-heart-dip/

Roasted Artichokes de Provence
https://galleryschoice.blog/2020/01/07/roasted-artichoke-de-provence/

Sponsors:

This episode was self-sponsored by Gallery’s Choice. Gallery’s Choice is a family-friendly art and gift gallery with a hands on art focus. Featuring the stained glass art of Rose and Bill Jarecki, the art gallery is home to more than 75 local area artists in a variety of media. In it’s 16th year of operation in the Downers Grove, IL area, the gallery teaches classes for young and old at all skill levels in glass art, including stained glass, fused glass, mosaics; fine art, drawing, painting (watercolor, oils and acrylics), and jewelry including metalsmithing, silver clay, and enameling. For a full line up of current classes, check out https://galleryschoice.blog/gallerys-choice-classes-and-events/

Special Recognition:

Royalty free music and sounds in this podcast were sourced from the
YouTube Audio Library
with special shout out to the artists of this episode’s featured tracks:
“Your’re There”
“Stacy and George”
By
The Mini Vandals

Afraid to Ask?

Stained Glass by the Numbers

Piece by piece, these stained glass side lights come together. I almost never stop to count the number of pieces in my designs. Sometimes I think it would scare me to know!

A labor of love, time spent in creation of beauty!

Some studio’s charge by the piece. This is a good indicator of the work’s complexity, given each individual piece will be touched six or more times in the fabrication process. Truly a labor of love in it’s creation. There’s something special about that kind of work – in the doing of it, and in the viewing of it. Both creator and end customer will get joy from the stained glass work. And this joy can last a lifetime. For me, that’s what makes these works meaningful and worthwhile.

Closeup of pattern and petals in various stages of completion.
Detailed closeup of pattern and petals in various stages of completion.
Custom stained glass sidelights soldered and ready for patina.

Lavender Ginger Cantaloupe Tea Bread

Often regarded as a summer fruit, here’s a way to enjoy it all year long!

The fruit is more versatile than one might think! Try this moist and tasty tea bread, with a cup of our GC Lavender Grey tea, of course!

I hope you enjoy!

Lavender Ginger Cantaloupe Tea Bread

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A sweet flavorful recipe for tea time or any time of day.


Credit: galleryschoice.com

Ingredients

  • 3 c. flour (sifted)
  • 3 eggs
  • 2 c. ripe cantaloupe (pureed or smashed)
  • 3/4 c. vegetable oil
  • 1 1/4 t. Saigon Cinnamon
  • 2 T. GC Lavender Candied Ginger, finely chopped (or 2 t. freshly grated ginger or 1/2 t. dried ground ginger)
  • 2 t. vanilla extract
  • 1/3 c. pecans finely chopped
  • 1 t. salt
  • 1 t. baking soda
  • 3/4 t. baking powder
  • 1/2 c. brown sugar (packed)
  • 1 1/2 c. sugar

Directions

  1. Pre-heat oven to 350 degrees F
  2. Grease and flour two 9 x 5 loaf pans.
  3. In a large bowl, combine flour, cinnamon, salt, baking powder, baking soda, and ginger. Whisk together. Set aside.
  4. Place oil, vanilla, brown and white sugar and cantaloupe in a stand mixer (or separate mixing bowl).
  5. Add eggs and mix until well combined.
  6. Fold in pecans.
  7. Add dry ingredients to wet, mixing until well incorporated.
  8. Pour batter into pans, dividing it evenly.
  9. Bake for 60 min. at 350F or until a wooden skewer inserted in center comes out clean.

Cantaloupe is an easy addition to your diet. And with research indicating there might be some sight saving benefit from this plants’ pigments, why not try embracing this “color theory”?

Add our GC Lavender Candied Ginger to your pantry staples. This culinary treasure is extremely versatile: Enjoy as a natural candy, use it in stir fry, or use it as we did here, in bakery!

Episode #3: Color and Cantaloupe

Welcome to this week’s Podcast!

Art for Life Podcast by Gallery’s Choice
Episode #3: Color and Cantaloupe

Welcome to episode #3 of the Art for Life Podcast! Check out our show notes below for helpful links to the recipes mentioned in the show.

Missed our first episodes? Check them out below!

Show Notes:

In today’s podcast, we will help you understand the relationship between colors and how we as human’s perceive them.

Simplify traditional color theory and give you the basic color language as represented in the modern-day color wheel

We will discuss how colors effect our mental well-being and understand the impact of color in our surroundings

undefined Episode #3: Color and Cantaloupe

This is the Art for Life Podcast by Gallery’s Choice, and I am your host, Rose Jarecki. Gallery’s Choice’s Art for Life Podcast series. Meant to explore the creative side of life by sharing tips techniques, inspirations and recipes with the goal of living well.  Whether you are an artist, an artist wanna be, a regular Jane or Joe Doe, with some time to kill, I promise there is something in here for all of you. We will talk about our business and how to be a great career creative. We will get you started if you never, or you never knew you could. And we will share anything we discover on the topics of being healthy, happy and wise…


Color theory is an all-encompassing term which attempts to provide guidance on the relationship between colors and the physiological impacts certain color combinations have. 

In today’s podcast, we will help you understand the relationship between colors and how we as human’s perceive them. We will simplify traditional color theory and give you the basic color language as represented in the modern-day color wheel. In addition we will discuss how colors effect our mental well-being and understand the impact of color in our surroundings.

Using the principles of color psychology along with the color wheel, an artist can drive these sensory experiences to gain my intended results.

As an artist, understanding the complex underlying principles of color theory unlocks a huge world of emotional, non-verbal communication and allows you to have greater impact through your work

If you struggle to understand the role of color in your paintings, or in your life, this episode is for you! 

Click here for a .pdf of the full transcript.
https://galleryschoice.blog/wp-content/uploads/2020/01/Episode-3-Show-Notes-Color-and-Cantaloupe.pdf

Resources:

Culinary Arts:

If you joined us for our first episode you already know that Bill and I are committed to the goal of increasing our “food literacy” by researching and sharing our new found understanding of eating fresh foods. So each week this season, we will be sharing what we discover about one fruit or vegetable that we never tried before and share our discoveries with you. Hope you enjoy this culinary artist side of us and get inspired to eat healthy and enjoy fresh flavors!

Recipes:

Fruit of the Week: Cantaloupe


Click below to view recipe!

Sponsors:

This episode was self-sponsored by Gallery’s Choice. Gallery’s Choice is a family-friendly art and gift gallery with a hands on art focus. Featuring the stained glass art of Rose and Bill Jarecki, the art gallery is home to more than 75 local area artists in a variety of media. In it’s 16th year of operation in the Downers Grove, IL area, the gallery teaches classes for young and old at all skill levels in glass art, including stained glass, fused glass, mosaics; fine art, drawing, painting (watercolor, oils and acrylics), and jewelry including metalsmithing, silver clay, and enameling. For a full line up of current classes, check out https://galleryschoice.blog/gallerys-choice-classes-and-events/

Special Recognition:

Royalty free music and sounds in this podcast were sourced from the
YouTube Audio Library
with special shout out to the artists of this episode’s featured tracks:
“Your’re There”
“Stacy and George”
By
The Mini Vandals

Episode #2: Beeswax and Bok Choy

Welcome to this week’s Podcast!

Art for Life Podcast by Gallery’s Choice
Episode #2: Beeswax and Bok Choy

Welcome to episode #2 of the Art for Life Podcast! Check out our show notes below for helpful links to the recipes mentioned in the show.

Missed our first episode? Check it out below!

Show Notes:

In this episode we will introduce you to the wondrous world of painting with beeswax! you will learn the difference between hot (encaustic) and cold wax mediums and discover how to use these in contemporary work. Sharing tips on how to get started, you will soon to be busy as bees painting with wax!

Episode #2: Beeswax and Bok Choy.

This is the Art for Life Podcast by Gallery’s Choice, and I am your host, Rose Jarecki. Gallery’s Choice’s Art for Life Podcast series. Meant to explore the creative side of life by sharing tips techniques, inspirations and recipes with the goal of living well.  Whether you are an artist, an artist wanna be, a regular Jane or Joe Doe, with some time to kill, I promise there is something in here for all of you. We will talk about our business and how to be a great career creative. We will get you started if you never, or you never knew you could. And we will share anything we discover on the topics of being healthy, happy and wise…


Are you looking for a way to artistically display some mementos from last summer’s vacation?  How about a painting collage? Or think scrap book page on a wall. Or maybe you are tired of traditional oil painting and want to go beyond Bob Ross and try something a little different this time, abstract maybe, impressionism or impasto, direct to canvas. If you’ve never tried painting with wax than listen this week’s episode is for you. We are here to take you in a new dimension.

If I say the word “encaustic” chances are 90% of you won’t know what I am talking about.  Mention cold wax, and I may lose even more of you.  Even if you are familiar with these art terms – would be able to describe the difference between them?  Probably not.

Now if I say “oil painting” – most all of you will give me a nod of understanding. We are familiar with the masters’ work in oils and have seen contemporary paintings in this medium.

Today we will explore the difference between hot and cold wax painting and discuss why you might enjoy exploring one vs. the other.  In addition, I’ll share my personal experiences learning about the exciting ways of incorporating bees wax with oil and other materials to take creativity to a new level. And if you’ve never tried it – painting with wax can be a bit intimidating.  This episode is for you!  We can demystify this amazing media and get you going.

This week we are featuring Beeswax and Bok Choy.

  • In this episode we will explain the difference between hot and cold wax paintings
  • We will discuss how to use wax with your favorite other painting materials
  • And introduce you to some simple crafty projects you’ll be eager to try
  • We will give you some practical tips how to choose your wax medium  
  • And how to get started on your own wax medium projects…

Click here for a .pdf of the full transcript.
https://galleryschoice.blog/wp-content/uploads/2020/01/Episode-2-show-notes-Beeswax-and-Bok-Choy.pdf

Resources:

Wax Painting Examples

“Dove” in Cold wax by Rose Jarecki
“Waterspout” Encaustic by Rose Jarecki

Can’t wait to get started in Cold Wax?
Click the button below to get the Cold Wax Studio Check List

Culinary Arts:

If you joined us for our first episode you already know that Bill and I are committed to the goal of increasing our “food literacy” by researching and sharing our new found understanding of eating fresh foods. So each week this season, we will be sharing what we discover about one fruit or vegetable that we never tried before and share our discoveries with you. Hope you enjoy this culinary artist side of us and get inspired to eat healthy and enjoy fresh flavors!

Recipes:

Veggie of the Week: Baby Bok Choy!


Click below to get recipe!

Sponsors:

This episode was self-sponsored by Gallery’s Choice. Gallery’s Choice is a family-friendly art and gift gallery with a hands on art focus. Featuring the stained glass art of Rose and Bill Jarecki, the art gallery is home to more than 75 local area artists in a variety of media. In it’s 16th year of operation in the Downers Grove, IL area, the gallery teaches classes for young and old at all skill levels in glass art, including stained glass, fused glass, mosaics; fine art, drawing, painting (watercolor, oils and acrylics), and jewelry including metalsmithing, silver clay, and enameling. For a full line up of current classes, check out https://galleryschoice.blog/gallerys-choice-classes-and-events/

Special Recognition:

Royalty free music and sounds in this podcast were sourced from the
YouTube Audio Library
with special shout out to the artists of this episode’s featured tracks:
“Your’re There”
“Stacy and George”
By
The Mini Vandals

Oh, Baby! Bok Choy Stir-Fry

Adding green leafy veg to one’s diet doesn’t have to be difficult or bland. Check out this super simple 15 min recipe for Baby Bok Choy. This makes a great side dish to just about any meat course or as a part of a vegetarian meal. The short cook time ensures the maximum amount of nutrition is retained.

This particular member of the cabbage family isn’t as pungent as most, and it’s sweet and crunch texture lends itself to fresh salads, soups as well as our featured recipe below!

I hope you enjoy!

Baby Bok Choy

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A fresh, light, stir fry recipe perfect for a quick weeknight dinner.


Credit: galleryschoice.com

Ingredients

  • 10 oz. baby bok choy (about three)
  • 3 cloves fresh garlic, minced
  • 1/4 t. red cayenne pepper
  • 2 T. olive oil
  • 1/3 c. vegetable broth
  • 2 T. GC Lavender Candied Ginger, finely chopped (or 2 t. freshly grated ginger or 1/2 t. dried ground ginger)
  • 1 T. soy sauce or “No-Soy Sauce” soy sauce substitute
  • fresh lemon

Directions

  1. Wash bok choy, drain, and cut into diagonal pieces. Separate the leafy green from the thicker stem pieces.
  2. Add olive oil, garlic and cayenne pepper to small frying pan and heat gently on low heat until garlic is fragrant, about 45 seconds.
  3. Mix in ginger.
  4. Add thicker stem sections of bok choy to the pan and increase to medium heat.
  5. Saute bok choy for 3-5 minutes covered, until slightly translucent on edges.
  6. Add broth, soy sauce and remaining leafy green portions of the bok choy.
  7. Add a squeeze of fresh lemon juice.
  8. Cook an additional 5 to 10 minutes, uncovered, until tender.

Bok choy is a cruciferous vegetable, like kale, Brussel sprouts, broccoli, cauliflower and collard greens. For me, adding greens like Bok Choy to my diet makes good healthy sense. With vitamins C, A, B6 and K, beta-carotene, folate, and calcium in the mix, Bok Choy is rich in nutrients as well as a good source of fiber.

A casual perusal of the web shows numerous studies siting the healing benefits of this class of vegetables – helping the body fight cancers, prevent heart disease, ensure healthy bones, etc. With so much to offer, why not explore these vitamin dense, lo calorie foods? What have you got to loose?

Add our GC Lavender Candied Ginger to your pantry staples. This culinary treasure is extremely versatile: Enjoy as a natural candy, use it in baking, or use it as we did here, in stir fry!

Roasted Artichoke de Provence

Art and Artichoke

Artichokes are a vegetable that falls into one of my favorite categories of food: edible flowers! Join me as I explore the culinary world and discover the richness of flavors to add color to the palette!

Roasted Artichoke de Provence

  • Servings: 4
  • Difficulty: easy
  • Print

A simple, sophisticated side to pork, fish, or chicken dishes.


Ingredients

  • 2 fresh lemons or 1/2 c. lemon juice
  • 1/2 c. water
  • 4 fresh globe artichokes
  • 4 Tbs. Extra Virgin Olive oil
  • 4-5 tsp. GC Lavender Herbs de Provence

Directions

  1. Rinse and trim artichokes. Cut in half.
  2. Arrange cut side up in baking dish.
  3. Drizzle olive oil over each artichoke half.
  4. Squeeze fresh lemon juice onto each artichoke half.
  5. Season with a generous amount of GC Lavender Herbs de Provence.
  6. Add water to bottom of roasting pan – just enough to keep artichokes from drying out.
  7. Bake uncovered for 45-50 min. at 375 degrees F.
  8. A Special Note: If you have never eaten fresh artichokes before: The edible part of this fibrous plant is the soft fleshy base of each petal – and is eaten by scraping the soft flesh against the teeth.

Roasted Artichoke de Provence with Euro Glazed Salmon and Diakon Salad

Find GC Herbs de Provence at your local farmers’ market or


If you’ve never tried preparing or eating fresh artichokes, you may find the following video of our artichoke experience helpful. Watch to learn how to trim and prepare this dish.

It’s ok to laugh!
This video will show you how to prep a fresh artichoke!

Also please take care when eating this specialty for the first time: The edible part of the flower bulb is the soft fleshy base of each petal! To eat, scrape the soft part against your teeth. (Trying to eat the whole thing could cause more than minor gastric distress! Way too fibrous!) This was a surprising discovery for me! So much different than the jar artichoke experience! Think delicacy! (OK, like oysters on the half shell – you don’t eat the shell right?!)

Don’t forget to try our Spinach Artichoke Flower-Heart Dip recipe!

This recipe was featured in Episode #1: Art and Artichokes of the Art for Life Podcast by Gallery’s Choice. Check us out and remember to subscribe!

Spinach Artichoke Flower-Heart Dip

Tastes of the Season

A perennial favorite of beer-side munchies – I couldn’t resist putting my own spin on this crowd pleaser! So grab your favorite artisanal craft brew, some friends and mangia bene artfully!

Spinach Artichoke Flower-Heart Dip

  • Servings: 12
  • Difficulty: easy
  • Print

Crowd pleasing appetizer and beer-side staple.


Ingredients

  • 2 T. butter
  • 1 fresh lemon, juiced and zested
  • 1 T. fresh minced garlic, about 3 cloves (Or 3/4 t. powdered garlic)
  • 1 small carrot, shredded (About 1/3 cup)
  • 1/4 cup onion, minced
  • 1 can or jar (14 – 16 oz.) artichoke hearts
  • 12 oz fresh baby spinach (or 10 oz package frozen) chopped
  • 8 oz. cream cheese (regular or low fat)
  • 1/2 c. mayonnaise (regular or low fat)
  • 1/2 c. sour cream (regular or low fat)
  • 1 c. shredded Italian cheese blend (Or 1/2 c. Mozzarella, 1/4 c Romano, 1/8 c. Asiago, 1/8 c. Provolone)
  • 1/2 c. fresh, grated Parmesan cheese, divided
  • 1 can palm hearts, (14 oz.) chopped
  • 1/2 t. freshly ground black pepper
  • 1 t. GC Lavender Culinary Lavender buds

Directions

  1. Pre-heat oven to 350 degree F.
  2. Saute onion, garlic, and carrots over low heat until tender.
  3. Add spinach leaves, and heat until wilted. Set aside.
  4. Beat cream cheese, mayo, and sour cream until smooth.
  5. Add 1/2 t. lemon zest, 2 t. lemon juice, pepper and lavender.
  6. Stir in onion spinach mixture, 1/4 c. Parmesan cheese, Italian cheese mix along with chopped artichoke and palm hearts.
  7. Pour mixture into a 2-quart casserole.
  8. Top with 1/4 c. Parmesan
  9. Bake at 350 degrees F 15-20 min., until lightly browned.
  10. Garnish with some fresh spinach leaves and lavender buds! Great on toast points, pita bread chips, or tortilla chips.

Find GC Culinary Lavender at your local farmers’ market or

Mangia bene – an Italian expression meaning “eat well”.

While I prefer using the freshest food available, these canned artichokes are perfect for use in this recipe – easy to use and ready to eat!

If you would like to try a fresh artichoke experience, read our recipe for Roasted Artichokes de Provence.

The recipe mentioned in Episode #1: Art and Artichokes of the Art for Life Podcast by Gallery’s Choice. Check us out and be sure and subscribe!

Quilt Inspired Multi-Media Glass

We are always encouraging our students to think out of the box. And this works tremendously as students gain inspiration from things that speak to them in a personal way.

In this case, it was a quilt decoration, a gorgeous work of it’s own, that lent its energy to a labor of love in glass!

Quilting becomes inspiration for multi-media stained glass art.

By integrating fusing with traditional cold working techniques, our student Sonia was able to adapt the challenges of translating intricate design into glass.

Fusing glass components solved the problems of texture and detail.

Twisted wire and bead work became the final embellishment and added a delicate sense of whimsy to the beautiful glass. The wispy branches seem to sway in front of glass buildings!

Side by side, inspiration and results of perspiration! Just fabulous!

Congratulations Sonia on a fabulous piece of glass work!

Thinking of something fun and inspiring? Join us for stained glass! Or get involved with glass fusing. Check out our website for more details.

Houska Braided Sweet Bread

Houska Braided Sweet Bread

  • Servings: 24
  • Difficulty: moderate
  • Rating: ★★★★★
  • Print

A beautiful bread for any occasion, so flavorful and dense it needs no butter!

Credit: galleryschoice.com Adapted from a student furnished family recipe “Agnes’ Houska”

Ingredients

  • 4 1/2 c. flour
  • 3 eggs (2 in bread dough + 1 mixed with splash cold milk for brushing)
  • 1/2 c. butter
  • 1 t. salt
  • 1 lemon (zested)
  • 1 t. vanilla extract
  • 1/4 t. almond extract
  • 1 1/4 c. milk + a splash of cold milk (for egg brushing mixture)
  • 2 1/4 t. dry active yeast (=1/4 oz.; =1 pkg.)
  • 3/4 c. raisins
  • 1/3 c. slivered almonds
  • 1/2 c. + 1 t. sugar
  • (opt.) 1/2 c. walnut halves

Directions

  1. Start yeast by placing 2 1/4 t. dry active yeast into a cup with 1 t. sugar and adding 1/4 c. gently warmed milk. Set mixture aside and allow foam to rise.
  2. Meanwhile, gently heat 1 c. milk and 1/2 c. butter and 1/2 c. sugar until melted. Let mixture cool until luke warm when added to flour mixture in next step.
  3. Mix 4 c. flour, salt, lemon zest in a large bowl.
  4. Add activated yeast mixture to flour mixture.
  5. Slowly add the milk, butter, sugar mixture (luke warm) to flour.
  6. Beat 2 eggs, almond and vanilla extract in a separate bowl and add to flour mix.
  7. Beat mixture with wood spoon* until it does not stick to spoon. (Add remaining flour – up to 1/2 c. – as needed to achieve this moist but not runny consistency. This will vary depending on humidity!)
  8. Cover with cloth and set in warm place allowing dough to rise until doubled in size.
  9. Meanwhile, soak raisins in water to plump. (Remember to drain before adding to dough!)
  10. Lightly toast slivered almonds by spreading them in a single layer in a jelly roll pan and place in a 350 degree oven for 7 – 10 min. just until fragrant.
  11. When dough has doubled in size, add raisins (drained) and almonds, mix well and let rise again, until doubled in size.
  12. When dough has risen for the second time, divide in half, and then into thirds to make six even pieces.
  13. Roll into strips approximately 20 inches long.
  14. Line a cookie sheet with parchment paper (or grease the sheet).
  15. Braid 3 pieces of rolled dough.
  16. Beat 1 egg with splash of milk and lightly brush the braid. (It will make it slippery so go easy!)
  17. Twist 2 more pieces of dough and place on top of braid. Brush with egg/milk mixture.
  18. Add last section of dough on top. Add walnuts. Bush again with egg/milk mix.
  19. Let mountain of dough rise for about 20 minutes. (Pre-heat oven to 350 degrees Fahrenheit, while you wait!)
  20. Bake at 350 degrees for 45 minutes.
  21. *Yes, you can use your KitchenAid with dough hook for mixing!

With origins of this recipe from Czechia, Poland, Slovakia, Hungary, Germany, Austria among other lands, this bread is as interesting as it is tasty!

Introduced to this fabulous flavor by a stained glass student, Nancy, this bread instantly brought back childhood memories of Sunday bakery fresh sweet bread my dad and brother would enjoy. A Polish bakery staple, this bread (and it’s many modifications) is known in different countries and revered as Easter Bread, Christmas Bread, etc.

According to http://www.thespruceats.com, “Leftovers are great in bread pudding, makówki (Polish poppyseed bread pudding).” But I wouldn’t know, since I have never experienced any left over!

I can verify it makes great base for French Toast, and I would highly recommend using it in a simple stove top stuffing great with pork or chicken dishes. (Try it in a savory stuffing using our very own GC Lavender Herbs de Provence!) I’ll work up a stuffing recipe for another post, so stay tuned!

When I am stacking the raw dough, I feel like I am watching the leaning tower of pisa, sliding over very slowly! I adjust the dough once – twice – then I close my eyes and let it rest and rise the 20 minutes, and with blind faith, place it into the oven!

A beautiful dark crust (Yes MILK and EGG people! It makes a difference!) with a dense center. The taste – bright (from lemon), mildly sweet, smooth – serve warm or cold. I love the fact that I am not craving butter when I eat this (although a small dab is heavenly!) as the bread’s flavor stands alone.

Thank you Nancy for sharing this fabulous recipe! It has become one of my absolute favorites!

Where in the world is GC Lavender?

This season, Mr. Bill sightings are being reported across the land – delivering holiday cheer and GC Lavender products where ever there is a need for a great gift idea!

Catch him out and about at one of the many local shows or specially requested Pop-Up Shop events!

Marmion Christmas Show
Sat., Nov 30, 9-4
Sun., Dec 1, 10-2
Marmion Academy
1000 Butterfield Rd (Rt 56), Aurora

GC Lavender Pop-Up Shop @
203 N. LaSalle
Thurs, Dec. 3, 10-2
203 N. LaSalle, Chicago

GC Lavender Pop-Up Shop @
Oak Brook 1301
Weds, Dec. 4, 11-3
1301 22nd Oak Brook, Lobby West

WALDORF SCHOOL SHOW
Sat, Dec. 17, 11– 4
Waldorf School of DuPage,
30W160 Calumet Ave West, Warrenville

Oswego East Holiday Shoppe
Sun, Dec. 8, 9 – 4
Oswego East High School
1525 Harvey Road, Oswego

GC Lavender Pop-Up Shop @
MID AMERICA
Mon, Dec. 9, 11 – 2
OAK BROOK

GC Lavender Pop-up Shop @
Rosemont
6133 Higgins Rd, Rosemont Lobby
Wed., Dec. 11, 11-2

9399 Higgins Rd. Rosemont Lobby
Thurs., Dec. 12, 12:30-3:30

And, last but not least, we will be one of the featured guests at
Private GC Lavender Pop-Up Event
Thu, Dec. 19, 12 – 6
Hammond Horseshoe casino
in our final GC Lavender Pop-Up Shop event before Christmas!

Can’t make it out? Don’t worry! GC Lavender products are on line for easy shopping with free shipping on orders over $49. But order early! (Please leave enough time for standard shipping before the holidays!)