Lessons from Mamaw Maggie: How to properly season and care for your cast iron pan

My Mamaw Maggie passed when I was only six months old. I didn’t get to create my own memories with her, but I felt as though I knew her as everyone I met had a fond memory of her and a story to share. One of the very few items I have of my Mamaw Maggie’s is her cast iron skillet. When I was younger I only really used it when I was feeling nostalgic, and would bake up some cornbread. When I was little my Mom always said cornbread, soup beans and buttermilk was her favorite meal. But as I got older, I began to discover the pan’s varied uses.

If you are not familiar with cast iron pans, they can seem intimidating. All that talk of properly seasoning it, how to wash it (or not wash) it, seems like too much work. But trust me, the benefits of the cast iron pan far out way any care concerns. When seasoned correctly, a cast iron skillet will work better than any non-stick pan in your cupboard. They heat evenly and beautifully, and when properly cared for, they will last a lifetime. In fact, Mamaw Maggie’s pan has lasted several lifetimes!

For Christmas, I received another vintage cast iron skillet from my boyfriend’s family. Since I need to season it, I thought that I would just share with you all the secrets I learned from my Mom – who just happened to learn from her mom- Mamaw Maggie!

• Preheat oven to 350 degrees.
• If you have purchased a brand new pan, chances are it will contain a coating of wax. To remove the wax, you will want to thoroughly wash the inside of your skillet with warm soapy water to remove the coating, and rinse it extremely well. Please note that this will be the ONE and ONLY time that you will ever use soap on your pan. After you season it, you will only want to wash with hot water. Since my pan is vintage, and does not have a wax coating, I am just going to wash the pan under hot water for several minutes. It is imperative that you understand that a cast-iron skillet is not dishwasher safe, nor is it made for soaking. For best results, always rinse the pan with hot water immediately after cooking. If you have some stuck on food, try scrubbing with coarse salt or a nonmetal brush.

• Be sure to dry your skillet thoroughly with paper towels, or if you want to dedicate a kitchen towel to your pan, you can. The main thing is to get it completely dry immediately. Never let it air dry or it will rust.

• Dampen a paper towel with a vegetable oil such as canola oil, lard, or a shortening such as Crisco, and wipe your skillet thoroughly. I always use Crisco, because that is what my Mamaw always did, and I rub the entire thing down with a nice even layer. Note: You don’t want the grease to pool up, but you will want to create a nice sheen or glisten to the pan.

• Place the pan upside down on the top rack of a preheated 350° oven. Set a baking sheet, or spread a piece of heavy aluminum foil on the lower rack to catch any grease drippings.

• Let the pan bake for 1 hour.
• Cast iron skillets get very hot so use caution and oven mitts when removing and place on a safe surface for cooling. (In fact, another awesome present they got me was my Lodge Handle Mitt.  I love it!)  Cool for 30 minutes or more until the pan is cool to the touch.

• You will reinforce the nonstick coating every time you heat the Crisco in the skillet, so I like to repeat this process two or three times.
• Rinse and dry skillet thoroughly like mentioned above (no soap).
• Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion. I also like to cover it with a paper towel to protect it from dust.

Some other important things to note:

• After you have seasoned your pan, you should avoid cooking anything acidic the first couple of times. In fact, you should try cooking up some bacon, or some other high-fat food, to help build up the surfaces high gloss.

• Once you have achieved that ultimate gloss, you can cook up just about anything. The only thing you should never try is to boil water. That will cause your pan to rust.

• Don’t let the cast iron sit too long without using it, if you do it may become a bit rancid. If this happens, clean and re-season the pan (no soap).

• Always remember to give the pan a light coat of grease after cleaning the pan and storing.

Mamaw’s Stuffed Peppers

I always miss my Mamaw Cook, but the holidays make me miss her even more. Lately, I haven’t been able to get her off my mind, so I wrapped myself up in this Christmas apron she made for me and got to cooking! It never ceases to amaze me how the smell of these stuffed peppers can instantly transport me back in time to the comfort of her kitchen.  Smells are magical like that. Happy holidays Mamaw,  I miss you so much!

Mamaw’s Stuffed Peppers

Serves 6

Ingredients

• 6 green bell peppers
• 1 pound ground beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 (14 3/4-ounce) cans diced tomatoes
• 1 tsp. Worcestershire sauce
• ½ tsp. ground allspice
• 1 cup cooked long-grain white rice
• Cooking spray
• 1 Tbsp. unsalted butter
• 1/2 cup seasoned bread crumbs
• 4 cups tomato sauce( recipe below)

Directions

1. Preheat the oven to 350°F.

2. Make the tomato sauce. (Recipe below)

3. Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.

4. Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes. Add the Worcestershire sauce, allspice, and rice; stir well.

5. Coat a 9 x 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. Pour tomato sauce over the peppers.

6.  In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.

Tomato Sauce

Makes 4 cups

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cups diced canned tomatoes
• ½ cup finely minced celery
• 1 ½ tablespoon white wine vinegar
• 2 teaspoon minced parsley
• 1 teaspoon sugar
• 1 ½ teaspoon salt
• ½ teaspoon freshly black ground pepper

 Directions

1. In a sauce pan set over low heat, melt the butter.

2. Add the onion and sauté for about 5 minutes or until tender.

3. Add the tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and cook about 10 minutes.

4. Pour the sauce over the peppers before baking.

Kitchen Tip:

Keep your stuffed peppers upright in the oven! When you remove the pepper tops, put them between the stuffed peppers for extra stability. (Yep, my Mamaw taught me that!)

 

Granny Pansy’s Baked Apples

Baked Apples a la Granny Pansy

Granny Pansy, there will only ever be one like her. She was sassy and confident and took nothing from no one, and just happens to have some super amazing granddaughters :)!

(My uncle Keith, Granny Pansy, my adorable Dad!)

She made this dish a lot, but when I think of this dish I go back to a very specific memory with Granny. Once a year, just before Christmas, she would have us (me and my sisters) over to the house and we would spend the day making Christmas crafts and eating baked apples. We glittered and glued and painted and ate until we could do no more. It was at this point that she would send the four of us back home covered in glue, sparkles, and brown sugar!  It was awesome and a time I will always and forever cherish. Will still adorn the family tree with some of the crafty decorations we made with Granny Pansy back then.

½ cup sugar
1 cup water
6 apples
1/3 cup brown sugar
3 tablespoons butter
1 teaspoon cinnamon

Preheat oven to 375F

In a saucepan over medium heat combine 1/2 cup of sugar with 1 cup of water. Heat until sugar dissolves.

Pour this syrup in the bottom of a 9 x 13 inch casserole dish.

Core the apple, but don’t go all the way through to the bottom. (This will help keep sugar filling in the apple.)

In a medium bowl, mix the brown sugar, butter, and cinnamon thoroughly.

 Divide the mixture equally between the 6 apples. Place filled apples in the casserole dish.

Cook for 45 minutes to an hour, or until a knife can be easily inserted into the apple. Let cool for 5 minutes.

Serve with vanilla ice cream.

Baked Apples a la Granny Pansy

Serves 6

½ cup sugar
1 cup water
6 apples
1/3 cup brown sugar
3 tablespoons butter
1 teaspoon cinnamon

Preheat oven to 375

In a saucepan over medium heat combine 1/2 cup of sugar with 1 cup of water. Heat until sugar dissolves. Pour this syrup in the bottom of a 9 x 13-inch casserole dish.

Core the apple, but don’t go all the way through to the bottom. (This will help keep sugar filling in the apple.) In a medium bowl, mix the brown sugar, butter, and cinnamon thoroughly. Divide the mixture equally between the 6 apples. Place filled apples in the casserole dish.

Cook for 45 minutes to an hour, or until a knife can be easily inserted into the apple. Let cool for 5 minutes. Serve with vanilla ice cream.

Pumpkin, Butternut Squash and Sage Soup

There is something magical that happens in the fall: pumpkin-flavored foods are suddenly everywhere you turn. There are pumpkin spiced lattes, pumpkin breads, pumpkin beer, and hold on…there are even pumpkin flavored pop tarts!  To all of those things, I say: yes please! I love fall for this pumpkin flavor explosion, so I decided that I wanted to cook something that celebrates the pumpkin in all its natural glory. Behold the glorious Pumpkin, Butternut Squash and Sage Soup, served in a pumpkin bowl of course!

Typical me, I always seem to make things a lot harder than they need to be, so just know that this soup is delicious even without all the bells and whistles (but hello! sage oil and homemade crème fraîche) so it is up to you how crazy you want to get (that goes for the pumpkin bowls too)! But if you want to go all out (and trust me it is worth it!) then know there is some prep involved.

As seen in the previous two posts, the first thing I did was make my crème fraîche and sage oil the day before. This garnish is optional, and you can always buy the prepared product at the store if you don’t want to make it from scratch. I promise I won’t tell.

Now onto pulling out all my soup ingredients! Pie pumpkin, butternut squash, olive oil, vegetable oil, unsalted butter, onions, fresh sage, shallots, garlic, chicken broth, Salt and freshly ground black pepper. Are you hungry yet? You should be.

Cut pumpkin in half to seed pumpkin, then cut each half in half again (so your pumpkin is now quartered). Rub flesh with olive oil, salt and pepper. Peel butternut squash and cut in half to remove seeds. Cube squash into about 1-2 inch pieces, toss pieces in olive oil and salt and pepper. Bake each on a baking sheet lined with foil for 30 minutes. Set aside to cool.

Melt 6 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions, garlic and 1 cup of the shallots in butter until translucent about 15-20 minutes. Meanwhile, scrape flesh from pumpkin (I used a melon scoop to do this) and add to the onion mixture. Also add the butternut squash. Cook for about 5 minutes.

Add 6 cups chicken stock, 1 tablespoon chopped sage and salt to taste. Bring mixture to a boil and then simmer for 30 minutes.

If you decided to make pumpkin bowls, here is how I did it, but remember this step is completely optional (but completely adorable). When the soup is simmering, it is a perfect time to get these made! I chose a few smaller pie pumpkins than the size of what we use in the soup recipe – they were more around 2-1/2 lbs instead of 5. I guess you could do 5 pound pumpkins, but you had better be really hungry! All you have to do is cut off the tops of the pumpkin or cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. I then coated the inside flesh and outside of the pumpkin with olive oil and then seasoned with salt and pepper. Place the pumpkins and lids on a baking sheet cover with foil and roast in a 350 degree oven for about 35 minutes.

Using a large measuring cup take batches of soup and purée soup in a blender or food processor until smooth, then return to pot. Repeat as necessary. It is ok to have some chunky pieces. I actually enjoy that texture in the soup!

Take the remaining ¼ cup of shallots and the 20 sage leaves and fry in 1 cup vegetable oil until crisp (you will see the shallots turn a nice golden color). Drain on paper towels.

Now that your soup is done, let the garnish games begin.  I promise each one counts! First drizzle on some of the sage oil. Just look how lovely that green color is! The drizzle with crème fraîche, and finish with the crispy shallots and 2-3 sage leaves.

Now celebrate fall with your loved ones!

Pumpkin Bowls: (See method in post)

4 or how ever many small baking pie pumpkins you want to make – up to 2.5 pounds each

Olive Oil

Kosher salt & Cracked black pepper

 
Pumpkin, Butternut Squash and Sage Soup

Serves 8

1 small (about 5 lbs.) pie pumpkin, cut in half then quartered
1 medium butternut squash, peeled, seeds removed, cubed
4 -5 tbsp. olive oil for roasting pumpkins and squash
6 tbsp. unsalted butter
2 medium onions, finely chopped
1 tablespoon fresh sage leaves, chopped + 20 sage leaves for garnish
1 1/4 cups diced shallots, divided
3 cloves garlic, peeled and minced
6 cups chicken broth
Salt and freshly ground black pepper
1 cup vegetable oil
Sage Oil for Garnish (optional)
Crème fraîche for Garnish (optional)

1. Preheat oven to 350°.
2. Cut pumpkin in half to seed pumpkin, then quarter. Rub flesh with olive oil, salt and pepper. Peel butternut squash and cut in half to remove seeds. Cube squash into 1-inch pieces, toss pieces in olive oil and salt and pepper. Bake each on a baking sheet lined with foil for 30 minutes. Set aside to cool.
3. Melt 6 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions, garlic and 1 cup of the shallots in butter until translucent, about 15-20 minutes. Meanwhile, scrape flesh from pumpkin (I used a melon scoop) and add to the onion mixture. Also add butternut squash. Cook for about 5 minutes.
4. Add 6 cups chicken stock, 1 tablespoon chopped sage and salt to taste. Bring mixture to a boil and then simmer for 30 minutes.
5. Using a large measuring cup take batches of soup and purée in a blender or food processor until smooth, then return to pot. Repeat as necessary. It is ok to have some chunky pieces – I actually enjoy that texture in the soup!
6. Take the remaining ¼ cup of shallots and the 20 sage leaves and fry in 1 cup vegetable oil until crisp. Drain on paper towels, then garnish each serving starting with sage oil, crème fraîche and then the crispy shallots and 2-3 sage leaves.

Make Your Garnish Count!

Yesterday we started the prep for garnishes for our upcoming Pumpkin, Butternut Squash and Sage Soup post with learning how to prep crème fraîche, and as promised, today we will make a sage infused olive oil. (Remember folks, baby steps!) And don’t think I don’t know what y’all are thinking! You are thinking I MAY have gone overboard with the garnishes, but I truly believe every single one of the garnishes used in the soup recipe count! In fact, a garnish should always count. If it does not enhance the flavor of the dish, then simply don’t bother.  I am also a big fan of making sure that if I am creating a garnish from scratch, that I have plenty of ideas on how to use any leftover product. I hate to waste anything, so like with the crème fraîche, ideas for additional use are at the end of the post. Besides, when it is this good – you will find lots of ways to incorporate it!

Now let’s get back to the sage olive oil and the heart of this post.  Just think about it…a simple drizzle of good quality olive oil is both delicious and elegant, add a gorgeous herb like fresh sage – and you have magic! With that said, be sure to spring for a good quality olive oil for this recipe. It only has a few simple ingredients, is really easy to prepare and just requires a little forethought.

With that said, the first thing is to take a cup of good quality EVOO and place it in the fridge to chill for 1 hour. (That’s all the forethought you need folks!)  Once chilled, take about a cup of fresh sage leaves (leaves only) and place them in the bowl of a food processor. Pulse the leaves until they are very fine and coarse. With the motor running, slowly drizzle in the chilled olive oil.

When all of the olive oil has been incorporated and the mixture is a bright green color throughout, pass through a fine sieve and discard the solids. Finish off by seasoning with kosher salt to taste.

Store the olive oil in an airtight container of your choice and keep in the fridge for up to 3-5 days. We purposely made this in a small batch so that you can easily find uses for it. Aside from garnishing our pumpkin, butternut squash and sage soup, here are some other ways I love using this:

• Drizzle this over your favorite mushroom pizza to make it sing! Bada Bing!
• Dress up your favorite cheese or pumpkin ravioli by tossing it in this flavorful oil along with some shaved Parmesan cheese. And guess what? You can do the same with risotto!
• Goes great on earthy creamed soups such as a cream of mushroom, butternut squash or potato leek soup.
• Simply splash on roasted root vegetables to pick up a subtle hint of sage.
• Rub it onto chicken or turkey breasts before cooking, and it will taste like Thanksgiving!

Note: The refrigeration will cause the oil to become a bit cloudy and slightly solid. It will return to its liquid state once removed from the refrigerator and placed on the counter for a few minutes. Give it a quick whisk before use.

Crème Fraîche: The Fancy French Cousin.

I used this crème fraîche as a garnish for a Pumpkin, Butternut Squash and Sage soup that I made this weekend. Originally I was going to incorporate the method into the soup post, but since I also garnished with some olive oil that I infused with sage, I thought it might be nice to teach you how to make these separately. That way you can go ahead and make them to have on hand!  Besides, if I put all of that in one blog post it would become more like a small novel. You know I couldn’t just stop there! I also had to make some crispy sage leaves and shallots, then I served the entire darn thing in a pumpkin bowl! It was amazing, but it took some time! So, since the crème fraîche can be stored for up to 10 days, let’s start here — and then tomorrow we can tackle the sage oil — and then head on to the soup in a pumpkin bowl! Baby steps….

So what is crème fraîche, you ask? Well, crème fraiche is sour cream’s thinner, more sophisticated cousin from France. Aside from the accent, it also has a smoother taste and won’t break as sour cream does when added to sauces. (Show off!) While crème fraîche is becoming more and more available in supermarkets, it is actually really easy to make at home. The only thing sour cream has going for her is that crème fraîche doesn’t develop in a hurry. Crème fraîche will make you wait. 24 hours to be exact.

It only takes 3 simple steps to make — the waiting is the hardest part! Simply pour 1 cup heavy cream in a jar, add 1 tablespoon buttermilk, cover and shake. Leave covered at room temperature, stored in a dry place and away from sunlight, for 24 hours. It is ready when it becomes thick, and don’t worry about the cream spoiling; the benign live bacteria in the buttermilk will multiply and protect the cream from harmful bacteria. You know, science stuff. After 24 hours, place in the refrigerator. It will continue to thicken and take on a tangier flavor as it ages. Crème fraîche will keep in the refrigerator for up to 7–10 days.

In closing, here is a teaser shot of the crème fraîche on my soup. Oh, and some other clever uses for it! It really is pretty amazing on about anything.

• Great on black bean and other creamed veggie soups, too!
• Mix into mac and cheese for something completely decadent.
• Stir into marinara to make for a creamier pasta sauce.
• Spoon it in place of whipped cream over chocolate pudding, or on top of your favorite cobbler.
• Make an elegant appetizer by dolloping it onto smoked salmon and rye bread, topped with fresh dill.
• Make your morning brighter by serving alongside your morning scone.

Merry Mushroom Bread Pudding

My dish addiction is no secret. We have discussed it here on the blog many times before. So it should come as no surprise that I have an impressive selection of vintage casserole dishes—from Pyrex to Fire King, and a whole lot of everything in between. One of my favorites happens to be a Corning Ware dish with the “Merry Mushroom” pattern on it. The orange, yellow, and brown color palette screams 70’s, and I love it! The dish keeps me inspired and I am constantly creating new mushroom recipes to proudly serve up in this dish. Trust me, nothing perks up a buffet table like a “Merry Mushroom” painted casserole pan!

Since I just learned that September was National Mushroom Month, I jumped at the chance to make something in this dish! Unfortunately I didn’t find out about this until the next to the last day of the month, so I had to act fast! I picked up my trusty Make-A -Meal cookbook from The Cassserole Queens (maybe you have heard of it?) and immediately turned to the Merry Mushroom bread pudding—one of the finest mushroom masterpieces around! The combination of portobello and button mushrooms makes it especially earthy and super comforting.

Shall we?

Yummy ingredients: Milk, rustic bread, portobello mushrooms, vegetable oil,  button mushrooms, garlic,  fresh parsley,  fresh rosemary, salt, freshly ground black pepper, eggs, and Gruyère cheese.

First take your bread and cube it into 2-inch pieces. Any rustic bread will do, but I used Ciabatta and I liked it a lotta! 🙂 Pour 2 cups of milk over the bread and refrigerate for 30 minutes – stirring occasionally. 

Meanwhile, using a spoon, remove the brown gills from the undersides of the portobellos and remove the stems; discard the gills and stems, slice mushrooms. Heat the oil in a large nonstick skillet set over medium-high heat. Add the portobello and button mushrooms and sauté for 4 minutes, until the mushrooms start to release their juices.

Stir in the garlic, parsley, rosemary, salt, and pepper, and cook for 1 minute.

In a medium bowl, whisk together the remaining 1 cup of milk, the eggs, and the egg white.

Spoon 2 cups of the bread mixture from the fridge into the prepared casserole dish.

Top with the mushroom mixture.

Sprinkle with ⅓ cup of the cheese.

Top with the remaining bread mixture and the remaining ⅔ cup cheese. Pour the egg mixture over top.

Bake for 45 minutes, or until set. Let cool 5 minutes before serving.

Gorgeous and delicious! Happy National Mushroom Month (or in this case – day!) Better late than never, right?

Merry Mushroom Bread Pudding.

Serves 6

Cooking spray

3 cups whole milk

8 cups rustic bread, cut into 2-inch cubes (I used Ciabatta)

2 (4-ounce) portobello mushrooms

2 teaspoons vegetable oil

6 cups quartered button mushrooms (about 12 ounces)

2 garlic clove, minced

½ cup chopped fresh parsley

2 teaspoons chopped fresh rosemary

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 large eggs

1 large egg white

1 cup shredded Gruyère cheese (4 ounces)

1.  Preheat the oven to 375°F. Spray a 9 × 13-inch casserole dish with cooking spray.

2.  In a medium bowl, combine 2 cups of the milk and the bread. Cover and chill for 30 minutes, stirring occasionally.

3.  Meanwhile, using a spoon, remove the brown gills from the undersides of the portobellos and remove the stems; discard the gills and stems, slice mushrooms. Heat the oil in a large nonstick skillet set over medium-high heat. Add the portobello and button mushrooms and sauté for 4 minutes, until the mushrooms start to release their juices. Stir in the garlic, parsley, rosemary, salt, and pepper, and cook for 1 minute.

4.  In a medium bowl, whisk together the remaining 1 cup of milk, the eggs, and the egg white. Spoon 2 cups of the bread mixture into the prepared casserole dish. Top with the mushroom mixture and sprinkle with ⅓ cup of the cheese. Top with the remaining bread mixture and the remaining ⅔ cup cheese. Pour the egg mixture over top. Bake for 45 minutes, or until set. Let cool 5 minutes before serving.

Kitchen Grooves – The Cocktail Edition

I have been completely obsessed with the Tiki culture these days – everything from vintage tiki sarong fashions, to the refreshing tiki cocktail revival! So I doubt that I will shock anyone when I say that I am totally in L-O-V-E with the chill sounds of Exotica! Just the name alone invokes fantasy and the mystical allure of the islands. (Uh, hello…guess who needs a vacation?) But since I am unable to escape to my own private isle, I retreat to my patio and create my own little getaway. All it takes is the company of good friends, a platter of Satay, and a Mai Tai in hand to escape the daily grind. Now, throw on this playlist, close your eyes, and relax.

Don Tiki – Close Your Eyes

Les Baxter – Jungle Flower

Stan Getz – The Girl from Ipanema

Steel Guitar Magic – Maui Chimes

Miles Corbin – Quintana Roo

Herb Alpert & The Tijuana Brass  – A Taste of Honey

Martin Denny – Quiet Village

Stan Getz- Samba De Uma Nota So

Arthur Lyman – Love for Sale

Yma Sumac – Wimoweh (Mbube)

Inside the Queen’s Studio with Tara Miko Grayless

The Queens periodically interview someone we find interesting and inspiring. In this installment, we are excited to introduce you to Tara Miko Grayless. Sandy and I love meeting fellow entrepreneurs and hearing the personal stories on what motivates them to pursue certain career paths.  It was while we were out promoting our book that we met Tara Miko Grayless, owner of Happy Hemp!  Initially it may have been the name of the product that grabbed our attention, but we were equally intrigued by Tara’s story. After 10 years in the fashion industry, the stressful demands of the job were taking a toll on both Tara’s physical and mental well-being.   She was suffering from insomnia, indigestion and was generally feeling blue. After embarking on mission to put her health first, she was introduced to the benefits of hemp seeds. The passion she demonstrated over her product was infectious, and after months of being out on tour, it didn’t take much to convince us to give Happy Hemp a try!  Life on the go was simply not allowing us to make healthy eating decisions, so this was a perfect solution to balance out the airport junk and last minute grab-and go meals that consumed our diet! Just two tablespoons a day is all it took, and it truly did help with our general sense of well-being. Tara provides tons of inspiration and tasty ways to incorporate hemp seeds into your diet through her website and blog and we encourage you to check it out at:  www.happy-hemp.com and http://happyhemp.wordpress.com

 The queens are proud supporters of Happy Hemp and we hope that you get inspired by her story as well.  Enjoy!

The Queens and Tara

Tell us a little about yourself and why you started your business.

After 10 years in the fashion industry, I came to a place where I did not like where my life was headed. Instead of continuing down that same path, I chose to create a passion project. Happy Hemp was born from me starting over and living a life that I choose to live, was proud of, and ultimately creates happiness for myself and others.

Happy Hemp is enlightening thousands of people to hemp seed, an ancient superfood with life-altering benefits. Often touted as “the most nutritionally complete food source in the world,” hemp seeds are vegan and gluten-free, and boast nature’s highest botanical source of essential fatty acid (more than flax or any other nut or seed oil), a perfect 3:1 ratio of Omega-3 and Omega-6  essential fatty acids.

Happy Hemp should be enjoyed as part of a balanced diet either as a satisfying snack on its own, a topping for yogurt or cereal, or incorporated into a healthy recipe.

Behold the power of Hemp Seeds!

What is your “recipe” for success?

I am not afraid to hear the word ‘NO.’ One of my greatest strengths is my persistence, and being a successful business owner means to love your company and believe in your company when NO one else does.

If your personality could be described as any casserole, what would it be?

I would say I am a quiche. You take common ingredients like eggs, ham and cheese and come up with a unique combination.

 If someone wrote a book about you, what would the title be?

Failing to Give Up.

What dish from your childhood brings you the most comfort and why?

Grilled cheese and tomato soup. No matter where I am in the world, this simple dish brings me comfort when I am far away.

Family is in town unexpectedly and coming over for dinner. Quick – what is your go to meal?

When I have an unexpected guest, my go to meal is lasagna, a large salad and garlic bread. And don’t forget beautiful full glasses of red wine. For dessert? Two scoops of laughter.

Tell us about a cooking disaster that you’ve had.

OMG… which one? I am the queen of getting distracted in the kitchen, a professional food burner.

What unique characteristic do you bring to the hemp seed?

Most people are surprised by the way I look. There is a preconceived image of what a hemp seed salesgirl is supposed to look like. Some customers who would have walked past are intrigued to stop, chat and learn about how great Happy Hemp is as a food source.

Tara Miko Grayless

What has been the most interesting dish you have ever tasted with hemp?

Ice cream! Yum. It’s nice to be eating such a rich and tasty dish, knowing that it’s still good for you in some ways.

Let us in on your favorite hemp pairings and how often do you work hemp into an “everyday” dish?
My blog keeps me testing and tasting new dishes weekly. I am personally a fan of simple and easy dishes. I love a fresh fruit smoothie to start my day.

Happy Hemp Takeout Noodles - Yum!

Happy Hemp Sesame Sauce with Kale

Ask Miss Vivian DuBois, Vintage Fashion Advice

Miss Vivian, the Queens need your help! We are hosting a fabulous “Tiki” party, but we have no idea what to wear- any advice?

•  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  •  

Oh, Kittens- of course Miss Vivian has some advice for you; in fact, she is utterly delighted that you ask!

First, a little background: the Tiki phenomenon started with- oddly enough- a restaurant. A nice young man from Louisiana, with the improbable name of Ernest Beaumont-Gantt, opened his Polynesian themed “Don the Beachcomber” in Hollywood in 1934 after a stint as a sailor in the South Pacific. Mmmmm… sailors! Polynesia, as you will recall from freshman geography class, is a series of islands, including Hawaii, New Zealand, Fiji, and- my personal favorite- Easter.

Mr. Beaumont-Gantt served wonderfully exotic food and cocktails (in fact, Kittens, he is the man who is credited with single-handedly inventing the tropical drink; a tip of the mini-umbrella to you, Ernie!) in a delightfully novel setting that was rather loosely based on the Polynesian aesthetic. His restaurant was so popular with the cognoscenti and glitterati of Hollywood alike that he was soon imitated, first by Trader Vic’s, then by a growing cadre of others.

By the 1950’s, fueled by post-war consumer culture and the easy accessibility- for the first time in history- of travel to tropical paradises like Hawaii, Tiki culture spread across the county, where it reigned in all its growing and glorious kitschiness through the 1960’s.

So with that in mind, what to wear? Close your eyes, Kittens, and imagine a warm, tropical breeze caressing your silky skin. Smell the gaudy, gorgeous hibiscus blooms. Hear the gentle roar of the sea on clean white sand. Now, tighten your sarong a bit, and let’s get to work!

A few key phrases: Bright, perhaps clashing, colors. Big, tropical florals. Novelty Hawaiian prints. Sarongs. Batik. Tribal. Think the dark haired, flower bedecked beauties of Gauguin, the muumuu’d and lei’d Hawaiian princess, even the uber-Americanized pop culture tikiness of Ginger from Gilligan’s Island. You can dial up or dial down the kitsch factor to suit your needs, Kittens; Tiki style tended to grow further from true Polynesian culture and more bastardized and silly (nothing wrong with that, however- I love a silly bastard!) as time passed.

For the big night, why not check out those bastions of vintage goodness, eBay and Etsy? Search for terms like “tiki dress”, “sarong dress”, “Hawaiian dress”, or “kamehameha dress”. Genuine tropical splendor from the salad days of Tiki- the late 40’s and 50’s- won’t come cheap, but they are often absolutely stunning sartorial creations which, when combined with a bold bloom tucked behind one ear, have the power to turn any modern girl into an exotic pinup almost immediately! Look for halter-neck or strapless styles, distinctly Polynesian prints and colors, and a wiggle silhouette (although there are numerous nipped-waist, full-skirted dresses in fabulous Tiki fabric which might work brilliantly, if you prefer that shape). If budget presents a problem, there are a plethora of adorable 80s-does-40s/50s, Tiki-inspired little numbers on offer as I type, and newer means cheaper! (Oh, forgive me, Kittens- I meant to say “newer means more affordable”!)  If you prefer a more mod take on Tiki, look for tropical or tribal print shifts and minis from the 60s.

Whatever your shape, style, or budget, I guarantee there is a Tiki dress out there for you, Kittens! Once you find it, accessorize yourself like an island goddess, and enjoy your warm summer evening in all its tropical Polynesian-esque splendor!