It’s Drying Time Again (& Cookie Recipe)


Autumn is such a great time to reflect on the bounty we’re harvesting from our Spring/Summer planting.

I live in the southwest desert and it can be challenging sometimes to plant, much less harvest, some of my favorite plants, flowers, fruits, vegetables and herbs.

Thankfully, the local grocers carry many of the vegetables and fruits I crave and they’re usually, almost always, fresh.

Sadly, I haven’t had the same experience with flowers, plants and herbs — still two out of five isn’t bad for these parts.

I really miss living in a region with four seasons. Kansas had a wetter climate compatible for growing anything.  Seriously, I literally grew and dried out rocks. (Okay, that’s a fib;-) My intention for drying herbs and flowers is to place them in sachets, body scrubs, Autumn/Winter casseroles and enjoy their yumminess until Spring .

Lavender is definitely my beloved.

It’s so hot in this desert, and with few varieties…well, I haven’t dried out anything….except my skin.

When I think of lavender it bathes my senses and sensibilities and stops me in my tracks; I’m transported to another time and place.

Specifically, England where I’m a child again walking home from school with my sister.

I loved to grab a branch and rub it between my fingers, with nose to palm inhaling its sweet, calming fragrance.

Isn’t it beautiful how scents can delight us in the present and create a pause to transport us back to a sweet yester year?

Some lift our spirits, enhance our memory, tickle our nose and evoke feelings of love.

It’s wonder-FULL how nature’s bounty yields so much to be grateful for.

I invite you to take a moment today and write down your five favorite smells. This is an actual tool!

Yep, consider this a GRATITUDE EXERCISE that will literally walk you down the ol’ garden path.  Scents awaken such powerful memories!

Oh Roses!!!  Persimmons. Hello Sweet Pears!  Indeed, Thyme Matters!


Be sure to try out my new favorite cookie recipe from Ali i Kula Lavender Farm in Maui.

JUST  in time for the holidays.  Enjoy!

LAVENDER EARL GREY SHORTBREAD COOKIES     Earl Grey black tea …. Recipe adapted from Martha Stewart

INGREDIENTS: Makes about 4 dozen

1-cup all-purpose flour, plus more for dusting

1-Tablespoon finely ground Earl Grey tea leaves (8 bags)

1/4-teaspoon salt

½-cup unsalted butter, softened

1/4-cup confectioner’s sugar

1/2-teaspoon vanilla extract

1-Tablespoon dried culinary lavender

1-drop doTerra Lavender essential oil


1.  Combine the flour, tea and salt in a mixing bowl. Whisk together, then set aside.

2.  Using an electric mixer on medium speed for about 3 minutes, blend the butter, dried lavender, doTerra Lavender essential oil drop and sugar together until pale and fluffy.

3.  Set the speed to low and slowly mix in the flour mixture until combined.

4.  Place the dough on parchment paper and shape it into a log. Using the parchment paper, roll the log until it is about 1.25 inches in diameter. (To keep the log narrow, press a ruler along the parchment as you roll it.)

5.  Place the log in a paper towel tube and freeze for at least an hour.  So cool, right?

6.  Cut the dough log into 1/4” thick slices. Line baking sheets with parchment and place the cookies about an inch apart. Bake for 13 to 15 minutes, until the edges turn golden. Cool cookies on wire racks.



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