"Gabrielle Osborne is urbanmaven. urbanmaven evolved quite naturally; Gabrielle often called an organic designer by friends and family has been cooking, designing, organizing and shopping as a daily routine since the birth of her fist child 22 years ago. Everyone always says 'you're such a great cook', 'such a great baker' 'your home is so lovely'-'you should market your skills'. Thus urbanmaven was born. Gabrielle can help individuals find more pleasure in being at home by taking care of the daily tasks that must get done, or the not so daily tasks. Offering concierge services to the time-starved individual. Essentially, helping individuals reclaim some freedom and time!Gabrielle is passionate about all aspects of home and garden keeping and believes homes need to be our refuges from the busyness of our working lives. Services range from designing the outdoor garden urn, shopping for groceries or that perfect gift, organizing the home office or linen closet."----North Toronto SNAP newspaper September 2007
15.10.07
26.10.07
pumpkin carving and pumpkin seeds
hi
when carving the pumpkin this year-don't forget to save the seeds to roast and eat as a delicious and nutritious snack. Pumpkin seeds = good source of zinc which is beneficial to the skin and bones.
To roast:
Place the seeds into large bowl, toss with olive oil, and sea or kosher salt.
Spread the seeds onto a parchment paper lined baking sheet and place into preheated 400 degree oven.
Roast until golden brown * at this high temperature about 5-8 minutes, keep your eye on them. (turn the seeds half way through roasting)
when carving the pumpkin this year-don't forget to save the seeds to roast and eat as a delicious and nutritious snack. Pumpkin seeds = good source of zinc which is beneficial to the skin and bones.
To roast:
Place the seeds into large bowl, toss with olive oil, and sea or kosher salt.
Spread the seeds onto a parchment paper lined baking sheet and place into preheated 400 degree oven.
Roast until golden brown * at this high temperature about 5-8 minutes, keep your eye on them. (turn the seeds half way through roasting)
25.10.07
Fines Herbes Butter (something I like to make when I have a good combination of the herbs on hand
220 g (7oz) unsalted butter, room temp
2 Tbsp fines herbes, all herbs organic ( 1/2 Tbsp each of parsley, chives, tarragon, chervil, finely chopped)
1 1/2 tsp lemon juice, organic
Mix the butter, herbs and lemon juice thoroughly. Form into a large roll and keep in the fridge to use as needed. Use instead of a sauce to garnish fish and meat and/or toss with peas, new potatoes or any other veg.
Variation: add watercress, garlic, or spring onions, all finely chopped.
2 Tbsp fines herbes, all herbs organic ( 1/2 Tbsp each of parsley, chives, tarragon, chervil, finely chopped)
1 1/2 tsp lemon juice, organic
Mix the butter, herbs and lemon juice thoroughly. Form into a large roll and keep in the fridge to use as needed. Use instead of a sauce to garnish fish and meat and/or toss with peas, new potatoes or any other veg.
Variation: add watercress, garlic, or spring onions, all finely chopped.
23.10.07
my favourite way to roast a chicken
1 small whole organic chicken, washed and dried - inside and out
combo of any of these herbs - thyme, rosemary, tarragon, parsley
juice of 1/2 lemon, organic
salt and freshly ground black pepper
splash of olive oil
ziploc bag
parchment paper
'Butterfly' the chicken by cutting right down the backbone-so that it will lay flat on the baking sheet
Throw the chicken, lemon juice, herbs, salt, pepper and splash of olive oil into the ziploc bag. Seal and shake gently to dispurse seasonings
Let marinate in the fridge overnight or the afternoon-either is fine
Lay the chicken--bones facing downward--onto the parchment lined baking sheet
Set in pre-heated oven 425 for one hour or so (the high temperature roasts, browns and crisps the chicken quickly)
Let sit for 5 minutes before cutting into quarters or fifths depending
*I must give credit to Nigella Lawson, I saw her do this some time back on one of her shows
combo of any of these herbs - thyme, rosemary, tarragon, parsley
juice of 1/2 lemon, organic
salt and freshly ground black pepper
splash of olive oil
ziploc bag
parchment paper
'Butterfly' the chicken by cutting right down the backbone-so that it will lay flat on the baking sheet
Throw the chicken, lemon juice, herbs, salt, pepper and splash of olive oil into the ziploc bag. Seal and shake gently to dispurse seasonings
Let marinate in the fridge overnight or the afternoon-either is fine
Lay the chicken--bones facing downward--onto the parchment lined baking sheet
Set in pre-heated oven 425 for one hour or so (the high temperature roasts, browns and crisps the chicken quickly)
Let sit for 5 minutes before cutting into quarters or fifths depending
*I must give credit to Nigella Lawson, I saw her do this some time back on one of her shows
21.10.07
colour
urbanmaven planted this balcony garden.....the client loved rosy tones and blues. It turned out to be her little oasis for morning coffee or a glass of wine at the end of the day. Resident cat loved the addition of plants and foliage and would sit happily sunbathing and watch the plants sway in the breeze.
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