The Monarda (Bee Balm) is in Bloom Again

The Monarda is blooming around our patio.  Common names include bee balm, horsemint, oswego tea, and bergamot, the last one due to the leaves' fragrance resembling that of Citrus bergamia fruits. The genus was named for Nicolás Monardes, who wrote a book in 1574 describing plants found in the New World.

Several bee balm species (Monarda fistulosa and Monarda didyma) have a long history of use as a medicinal plants by many Native Americans including the Blackfoot, Menominee, Ojibwa and Winnebago. The Blackfoot Indians recognized the strong antiseptic action of these plants, and used poultices of the plant for skin infections and minor wounds. A tea made from the plant was also used to treat mouth and throat infections caused by dental caries and gingivitis. Bee balm is the natural source of the antiseptic Thymol, the primary active ingredient in modern commercial mouthwash formulas. The Winnebago used a tea made from bee balm as a general stimulant. Bee balm was also used as a carminative herb by Native Americans to treat excessive flatulence.  An infusion of crushed Monarda leaves in boiling water has been used to treat headaches and fevers.

Although somewhat bitter, due to the thymol content in the leaves and buds, the plant tastes like a mix of spearmint and peppermint with oregano. Bee balm was traditionally used by Native Americans as a seasoning for wild game, particularly birds. The plants are widespread across North America and can be found in moist meadows, hillsides, and forest clearings up to 5,000 feet (1,500 m) in elevation.

And Rufus, Grand Champion Deep Acres Fields of Gold, is blooming in the show ring.   Currently ranked #8 in all-breed competition, Rufi recently was invited to show at the Top 20 Invitational at the Tibetan Terrier Club of America's National Specialty show.  The following weekend, Dad showed him wearing jeans and t-shirt (Dad, not Rufus. It was 93 degrees after all.)  and Rufus took a  Group 3 placement.  Rufus is now on hiatus for a few years (we think) to enjoy his teenage years.  You are only 2-dog-years-old once, so we say enjoy it.  Sweating at dog shows is not so enjoyable.  Even when you go home with the big rosette.

Nasturtium Pesto

We have a bunch of nasturtium plants in our garden and in pots on the patio.  We like to use the flowers and leaves in salads.  Lately we have seen a number of recipes for nasturtium pesto and last night we substituted one cup of nasturtium leaves for the Italian Parsley we usually use.   We also added a 1/4 cup of raw pistachios to the pine nuts in the pesto.   We forgot to use the garlic called for, but we didn't miss it at all.   The nasturtium leaves give the pesto a savory peppery flavor. Here's a link to the Best Basil Pesto Recipe Ever.  Substitute away!

Our Newest Champ

Our girl, Pandora, who lives with her dad Toby in San Diego took Best of Opposite Sex yesterday in Long Beach and became a new champion. With Pandy's new champion title, Suddie and Toby can brag that a full one-third of their pups are now champions.

AnnesArt.com

I just have to tell you about the trophies that were created for the Tibetan Terrier Club of America's Cut Down Sweepstakes at the National Specialty Show.  First, you are probably wondering what a cut down sweepstakes is.  Well, you see, in normal competition Tibetan Terriers can only be shown in their unaltered coat.  This means that if they have had a nice bob or are sporting bangs they can't strut their stuff in the show ring.  Leave it to the 2012 National Specialty's innovative chairman, Laurel MacMinn, to come up with a special sweepstakes competition for TTs sporting a new 'do.

And you know what they say, if you build it they will come.  And come they did.  Sporting coiffures of all types.  Some sheared like sheep.  One made into a Chinese Crested.  There was a beehive, a bouffant and several bowl cuts.  A chignon and a comb over in honor Donald Trump.  No buns I'm afraid. No cornrows or dreadlocks.  There were pigtails and rattails, a shag and an updo.  What?  No Dorothy Hamel wedge?

Chicago Folk Artist Anne Leuck Feldhaus created original artwork as the awards for Best Cut Down and Best Cut Down of Opposite.   I have written about Anne before, but let me say it again SHE IS AMAZING!

Working out of her Chicago studio, Anne celebrates life with paint. Her simplified forms, sophisticated compositions and vivid color palettes provide a bold mix of contemporary folk and urban pop art.  As a pet adoption advocate, Feldhaus uses her animal-themed art to encourage support of animal welfare and shelter organizations.

Self-taught in painting, Anne retains her childhood aesthetic, which was surely influenced by many Sunday mornings staring at the stained glass windows in a Catholic church. Her color sense was further developed mixing her own frosting colors while baking cutout cookies with her mother. Many of those colors still make up her palette today.

Anne has exhibited nationally in galleries, at fine art fairs, and on-line. Specializing in custom Dog and Pet Portraits, she is also an illustrator and has licensed her designs for stationery and home decor products. Her work has appeared on expressway billboards (in Kansas & Georgia), neighborhood banners, t-shirts, movies (The Number 23 and The Break Up) and even farm fields (an 11 acre field sculpture).  Press includes features in publications such as The Chicago Tribune and The Chicago Sun-Times, Modern Dog and on programs such as Art Beat Chicago and Animal Planet. Anne’s works hang in private collections in over 30 U.S. States, as well as internationally.

Visit AnneArt.com to learn more about Anne and to order a portrait of your best friend.

Trophies for Tibetans (Terriers That Is)

So, my dad was the trophy chairman for the Tibetan Terrier Club of America National Specialty Show this year.   The show was held a few weeks ago in St. Louis.

All the trophies were pretty cool, but I have to mention a few that you just might want to know about.

First of all, these two super cool gals from Iowa City, Alisa and Codi, created these amazing stitched portraits for the puppy and veteran sweepstakes.   We were lucky enough to come across Alisa and Codi last fall at the What a Load of Craft craft fair.  What a Load of Craft is what we would call a hipster craft shindig.  When we came across these rad stitched pet portraits we just knew Alisa and Codi had to help us create some atypical trophies.  And to their credit, Alisa and Codi completed 50 pet portraits without killing our dad.  Although I am sure they fantasized about it.  Dad can be quite the picky PITA (PAIN IN THE ASS) at times.  If you want a stitched portrait of your pup you just need to email or send these gals a photo and they will get to stitching.  The portraits are quite amazing, whimsical and beautiful.

Alisa and Codi have a store in Iowa City called Home Ec Workshop where they do all sorts of crafty things.  Knitting, sewing, silk screening.  They sell great fabrics and supplies...and, on Saturday, they serve up brunch.  My dad went one Saturday and was surrounded by a bunch of women (and maybe one other man) knitting and noshing.  What fun!  For contact info check them out on the web at  homeecworkshop.com

And, oh yeah, they also made these cool Tibetan Terrier stuffed toys for the National Specialty Show.

Best Basil Pesto Recipe Ever

We started Genovese Basil from a seed seller/spice trader in Toronto.  That was last March or so and now the tiny seeds have become small shrubs growing in tubs out on the back 40.  So much Basil!  What to do?  Pesto of course!

The Best Basil Pesto Ever

2 tightly packed cups of basil leaves
1 cup tightly packed Italian parsley leaves (lends a beautiful green color and freshness)
3 cloves garlic
1/4 cup raw pine nuts (roasting, we feel, overwhelms the natural flavor)
1/4 cup parmesan finely grated (use a microplane)
1/4 cup pecorino finely grated
2/3 cup pure olive oil (extra virgin is less desirable as is dominates)
kosher salt and 4 pepper blend (again, from The Spice Trader in Toronto), to taste

Combine the basil, italian parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

We serve mixed with Barilla whole wheat spaghetti.  So good!

Roxie is Expecting....

...beautiful pups this summer!