Mushroom Tarragon Soup

November 2018 BUndle by Emily Wert @QueenNellie1 Yield: 8 servings (serving size: 1 1/3 cups) Ingredients 1 Tblsp teaspoons butter2.5 cups chopped onion1/2 cup dried porcini mushrooms (if can’t find dried, use 1 cup fresh)2 teaspoon minced fresh tarragon1 teaspoon chopped fresh thyme2 bay leaves3 garlic cloves, minced2/3 cup dry white wine2 tsp sea salt,…

Apricot Lemon Scones

by Emily Wert @QueenNellie1 Yield: Makes 12 Ingredients: 4 cups all purpose flour 1/2 cup sugar 2 tablespoon baking powder 1 teaspoon salt 1.5 cups chopped dried apricots (about 9 ounces) (chops easily in food processor) 2 tablespoon freshly grated lemon peel 2 1/2 cups whipping cream 6 tablespoons unsalted butter, melted 1/4 cup sugar…

Stop, Enjoy the Wonder

November 2018 Bundle Stop, Enjoy the Wonder by Dan Cruver Do you ever feel like your life is just too busy? Do you have too much going on, so much so that you feel stressed more often than not? If so, Tolkien has some wisdom for you. “Do not spoil the wonder with haste!”—so answered…