Daffodils

The daffodil is symbolic of the power of inner beauty and the clarity of thought. It reminds us that clarity of thought makes our whole world change and it makes many decisions easier if they are not over analyzed but instead clarified and soundly resolved.

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5 Basic Essential Oils & Spring Cleaning

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Herbal Tips - Thyme

Garden Thyme (thymus vulgaris):
This herb is associated with the Element Water and the Planet Venus
It provides it’s user with courage, health, healing, love and purification.
Traced back to the Greeks it was used for cleansing temples as well as being a popular culinary seasoning.

Culinary Thyme:
Has a fresh lemony taste with a faint hint of clove.
It is a classic herb of traditional French Cuisine, and important for a bouquet garni.
Thyme is very versatile for cooking and great for seasoning everything from meats, poultry, and fish, to cream sauces and soups.

Gardening:
A hardy perennial that grows 6-15 inches.
Plant in full sun to partial shade in sandy well drained soil.

Harvest & Storing:
Snip foliage as needed during summer.
Bunch together and hang dry; or strip the leaves and dry on a screen.
Store dry in glass jars or freezes well in airtight containers.

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Early Spring Sale!

We are celebrating spring with a 10% off sale at our store!

Just visit us at http://store.noordinarychick.com and use 

Coupon Code ESS1002 when you check out to receive 10% off your entire order!

Offer Good March 10th-24th, 2015

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Where's the Beef?

This is a short note for those of you out there who are not vegetarians because it’s all about the Beef!

A few years ago on New Years Eve I was lucky enough to enjoy one of the best rib roasts ever that my treasured friends had picked up at their favorite market before arriving.

I used an old method I know with my Too Tasty Beef Herb Rub  and then oven roasting, and I though it would be fun to share the recipe as my son told me it was the best beef he’d ever had when eating the leftovers.

Coat your rib roast with olive oil and a nice coat of Too Tasty Beef Herb Rub and stand for 1/2 hour. 

Preheat oven to 425 degrees. 

Drizzle roast with a bit of cognac and place in 425 degree oven for 25 minutes to sear; then reduce the heat to 375 degrees and cook 20 minutes per pound to desired doneness. Or cook according to meat instructions. 

Here is what ours came out like.

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