Name: Russian Tea Mix
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups dry orange drink mix (i.e. Tang); 1 cup instant tea; 2 cups sugar; 1 .23 oz. package unsweetened package lemonade mix (e.g. unsweetened Kool-Aid mix); 2 heaping teaspoons cinnamon; 2 teaspoons ground cloves

Namanu: Where Magic Lives {+ Seasonal Fairy Garden Terrarium DIY}

October 6 By Renée ♥ 7 Comments

Leaves are falling, pumpkin spice lattes are flowing, and it’s time once again for my annual Camp Namanu Alumni Reunion post {plus my annual reunion-inspired DIY}!

This post may contain affiliate links, but don’t worry – they won’t bite.

Camp Namanu is a world unto itself: it is a family created by choice, and a place where anyone, regardless of age, can hold out hope that Magic is still alive and well in this world.

NOTE: Every September without fail, we campers – young, old, and even aged – return to our beloved Camp Namanu along the shores of the Sandy River for the annual Alumni Reunion Weekend. Three years ago, I began this tradition of sharing a few thoughts about Camp here on the blog, along with an appurtenant DIY. Enjoy!

For more than 90 years, one of the unbroken threads that has woven Namanu campers together is its rich tradition of forest folklore. From the moment each of us campers clambered off that sweltering bus for the first time and skipped up onto the well-worn planks of Uncle Toby’s Storyhouse – whether that was ten years ago or sixty – one of the first things we learned about was the camp’s resident fairies, elves and other magical folks.

We learned about Mr. Skriggleboggle, the elf who lives in a little house at the top of Guardian Fir and answers campers’ questions all summer long; and the wood fairy Gertrude, who has lived in a Worcestershire Sauce bottle hanging from the ceiling at Raker Lodge since World War II. There is a flashlight fairy, and a flagpole elf; in fact, there is a enchanting-someone to watch over practically every facet of camp life.

And just how has this forest Magic survived for nearly a century in a difficult, cynical world, you might ask? Because, though many of us are now ever so much older than twenty, the flame that was lit in our childhood hearts so long ago still flickers brightly – and in our mind’s eye, the fairies still dance – somewhere far across the Meadow.

Seasonal Fairy Garden Terrarium DIY

Camp Fire kids are a crafty bunch, and at Reunion, I am always on the lookout for DIY inspiration to bring home and share with you. This year, I found that inspiration at our annual alumni auction: the moment I saw this glass-block fairy garden (created and offered for auction by Mary C.), I knew what I was going to do.

I loved Mary’s idea, but I wanted to create something living that could change with the seasons. That’s when I had the inspiration to create a fairy garden terrarium!

Trimmed with an easy rotation of simple holiday decorations, my fairy garden terrarium offers an ultra-easy way to put a little extra color and life into the changing seasons.

To make your own seasonal fairy garden terrarium, you will need:

Large glass planter, jar, or other vessel
Pebbles – enough to cover the bottom of the container 1″-2″
Potting Soil
Fairy Garden Miniatures (at least one fairy!)
Seasonal Miniatures
2-3 small, terrarium-friendly plants

The first thing you need for any fairy garden is… a fairy! I found this inquisitive little charmer at Joann’s, and together we immediately set to thinking on where she should live. We agreed that a large, spacious jar would fit the bill nicely!

I chose a large jar with a lid, which will allow me to have greater control over the interior climate of the terrarium. (I got the one I used for this project at Joann’s, but any large-ish glass vessel will work fine.)

I also picked up a few autumn decorations. I have to admit; I had a hard time not buying everything in the fairy garden aisle! But really, it’s important not to overdo it, because it doesn’t take much to fill the floor of a terrarium, and you don’t want it to look cluttered. Also, you want to leave some room for things to grow.

The first thing you need to do is fill the bottom of your terrarium with 1″-2″ of small pebbles. This will assist with drainage. (TIP: Reserve a small handful of pebbles for decorative landscaping as you finish your terrarium.)

Mix some water with the potting soil in a large bowl first so that it is uniformly moist. I added a little sand to my potting soil to improve drainage too. On top of the pebbles, loosely pack 2-3 inched of potting soil in the terrarium.

Now is the time you want to consider how your terrarium will go together. My terrarium has only two live plants – one for ground cover, and one for height. I left room for a seasonal decoration in the back, as well as a few little touches in the front. Having ample space will make it easy to change out decorations as winter and the holiday season approaches.

Lastly, I added the decorative seasonal pieces. The berry stalk (from the floral department) was a great choice. It was very inexpensive, and with it, I created an autumn tree for the back of my terrarium, plus I used the small pieces that I trimmed off the top to make the little “flowers” in the front.

This is also the time to place those pebbles that you held in reserve.

Oh – I almost forgot! If there is a seal on the lid or jar that you are using, remove it. This will reduce condensation and allow a little air to flow if you choose to keep the lid on your terrarium.

That’s it. This is one of the easiest DIYs I’ve ever done. In fact, it probably took you longer to read this post than it will to create your own fairy garden terrarium. Just be sure to check the soil regularly and water as needed, and you will have a lovely little garden full of life for years to come!

Aside from its obvious adorable charm, one of the best parts about this little fairy garden terrarium is that, with just a few simple changes each season, it can easily be decorated and adapted for year-round enjoyment (i.e., holly-berries and snowflakes in the winter, tiny tulips and bunnies in the spring, etc.).

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

Curl Up with a Cup of Russian Tea {Recipe}

November 23 By Renée ♥ 9 Comments

WARNING: Consuming Russian Tea may lead to intense feelings of coziness and an uncontrollable desire to read a good book by a warm fire.

As I get older, I find myself remembering more and more about the women in my mother’s circle who influenced my life. Remember Mrs. Houston? I’ve written about her a couple of times. She was my mother’s super-talented, somewhat cranky friend who taught me to embroider and made my family Nuts-n-Bolts for Christmas every year. Well, she also introduced me to Russian Tea, a warm, incredibly cozy concoction that has ties to both the 1960’s penchant for convenience foods and NASA’s space program.

Tang, the primary ingredient in Russian Tea, was known in my childhood as the drink “the astronauts took to the moon.” It first made its appearance in the late 1950’s, but didn’t sell well until it got a super-powered boost from NASA in the early 60’s when it was included in the food-stores of John Glenn’s Mercury spaceflight, and later on the Gemini missions.

My mom was suspicious of (and therefore rarely bought) anything unfamiliar to her Midwest Depression Era upbringing (i.e., yogurt, pizza, Swiss cheese, etc.); however, if it was good enough for John Glenn, it was good enough for her. Hence, as a child I luxuriated with a glass of ice-cold Tang on a regular basis. (Fun Fact: The creator of Tang, William Mitchell, also invented – among other things – Pop Rocks and Cool Whip.)

That’s enough Tang history for now though: back to Russian Tea. I have no idea why it’s called Russian Tea. I can conjecture that perhaps it has something to do the US-Russian Space Race and the Tang connection, but I really have no solid evidence to support that theory. (If you know, please tell me!) But whatever its origins, Russian Tea is just about the coziest non-alcoholic beverage I know of. It tastes a lot like mulled cider, with a decidedly citrus kick.

Russian Tea is extremely easy to whip together, and makes a lovely housewarming, hostess, or holiday gift. (I’ve included a free printable below just for this purpose.) Now all you need is a good book, a toasty fire, and maybe a warm snuggle-buddy.

Nah zdarovhyeh! (That’s [phonetic] Russian for Cheers!)

Russian Tea Mix

Course Beverage

Cuisine Retro-American

Prep Time 5 minutes

Total Time 5 minutes

Author Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups dry orange drink mix i.e. Tang
1 cup instant tea
2 cups sugar
1 .23 oz. package unsweetened package lemonade mix e.g. unsweetened Kool-Aid mix
2 heaping teaspoons cinnamon
2 teaspoons ground cloves

Instructions

Mix all ingredients together. Store in an airtight container.

To make one cup of Russian Tea:

Add one heaping tablespoon of mix (or to taste) to a cup of hot water and stir.

MOCK Russian Tea:

If black tea is something you choose to avoid, you can make Mock Russian Tea by simply leaving out the instant tea. It still tastes warm and cozy.

Russian Tea Printable | The Good Hearted Woman (8 labels per page)

Nana’s Old-fashioned Pumpkin Gingerbread

September 30 By Renée ♥ 8 Comments

Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season and your tummy with delicious goodness.

This post may contain affiliate links, but don’t worry – they won’t bite.

By the time Thanksgiving rolled around last year, I swore I’d never read, make, post, or eat another “Pumkin+anything” recipe as long as I lived. And yet, here we are. Why? Because a year has past, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories.

I’m one of those bakers who is always fiddling and tweaking my recipes, so of course I made a few changes to my old standard recipe this time too – most notably the substitution of coconut oil for butter. Wow, what a difference that made! All those sweet spices danced across my tongue with whole new level of rich, gingerbready goodness! Just to make sure it wasn’t just my imagination, I made two more batches (all for you, my friends), with equally delicious results. In fact, when I shared it with the family, my mother-in-law Carol even told me I was (and I am quoting her word-for-word here), “A damn good cook.” That’s high praise indeed!

Old-fashioned Pumpkin Gingerbread

Course Quick Bread

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 1 loaf

Author Renée B. ♥ The Good Hearted Woman

Ingredients

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1 1/2 cups flour
1/4 cup powdered milk
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 ounces unrefined coconut oil or butter [1/2 cup melted]
2 eggs
1 cup canned pumpkin
3/4 cup packed brown sugar
1/4 cup molasses
1/4 cup warm water
1 teaspoon vanilla

Instructions

Preheat oven to 325° F. Spray loaf pan with non-stick cooking spray and set aside.
In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside.
In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside.
In a mixing bowl, beat eggs until the are lemon colored. Add pumpkin, brown sugar, molasses, warm water and vanilla. Mix on low to combine. Add coconut oil and mix thoroughly.
Stir in dry ingredients until well combine. (You can also mix this by hand.)
Pour batter into prepared loaf pan. Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes. Loaf is done when a toothpick inserted in the center comes out clean.
Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes. Turn out onto a wire rack to cool completely.
Dust loaf with powdered sugar if desired.

Hint: Spray your measuring cup with non-stick cooking spray before you measure the molasses, and it will slide right out. Or you can do what I do and just use the same measuring cup that you used for the melted coconut oil and eyeball the molasses.

I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful new pumpkin loaf pan.

Disclosure: This post may also contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

Pick of the Season: Apples! {Oregon Heritage Farms}

October 7 By Renée ♥ 5 Comments

The heady scent of fresh apples is in the air, drawing me out to the country once again.

There is nothing like a fresh apple straight from the farm. No mandated chemical wash, no oiling up like little round weightlifting contestants. Just apples – sweet, tart, crisp and clean.

One of my favorite fall produce destinations is Oregon Heritage Farms, a family owned, farm-direct store that offers apples, cider, and fresh local produce from the end of August through mid-November.

Oregon Heritage Farms grows their fruit trees in long, hedge-like rows using a European system known as Espalier. This method has a long history dating back to the ancient Romans, but wasn’t perfected until several hundred years ago by the French, who are responsible for naming the system espalier (a derivation of the French word épaule, meaning shoulder).

I remember many years ago being fascinated as we watched the thousands of apples trees going in, all set in long, carefully cultivated rows and supported by the unique post and wire support system. If you’ve never seen apples grown in this fashion, it is worth a trip out to Washington County just to see it.

Oregon Heritage Farms now grows about 100,000 fruit trees, including ten varieties of apples, as well as Asian pears and a few other fruits.

A perfect way to spend an autumn afternoon with the family, Oregon Heritage Farms offers free apple and cider tasting throughout the season. In addition, weekends in October are full of activities for everyone in the family: hay rides, apple rope maze, jumping apple, and apple slingshot – all $3 each, with proceeds going to benefit the local Hillsboro High School Baseball team. Pumpkin and food sales from the Snack Shack also go towards helping HHS have a successful baseball season!

In addition to apples and fresh flowers, you can find a variety of hand-crafted items in the farm store.

Every year, Oregon Heritage Farms hosts APPLEFEST in early October. This year’s celebration will feature live music by “Get Rhythm” (who doesn’t love a good Johnny Cash cover band?), face painting by Roger, and balloon artist “Not Your Average Joe.” Learn more about APPLEFEST 2014 here.

Oregon Heritage Farms

Many varieties of apples available, featuring Jonagold, Honey Crisp & Gala. Free tasting of apples & cider. Seasonal vegetables & fruits. Country crafts & gifts. Weekend hay rides in October. Annual Applefest, 2nd Sat. in Oct. Fun for whole family.

Directions:
Located 8 miles SW of Washington Square on Scholls Fy. Look for our big red barn & Oregon Heritage Farms sign!

Season:
mid-August – mid-November
Hours:
10am-5pm daily

Website:

22801 SW Scholls Ferry Road, Hillsboro, Oregon
503-628-APPL (503-628-2775)

Disclosure: This post is part of a renewed emphasis on Farm-to-Table, and I received no financial compensation for writing it. I did, however, receive a couple of bags of beautiful apples for free, which I will be highlighting in tomorrow’s recipe post! All opinions are my own.