—Alice Hoffman, Practical Magic
As summer comes to a close, I’m already prepping to bring my herb pots in from the patio. It inspires me to make pesto, dry lavendar and infuse olive oil with rosemary. Here are a couple of my favorite herb inspired home accessories:
1. Manchester Glass Set ($128) Anthropologie
I got this for Christmas this past year with the intent of hanging it in my kitchen. I love it so much that I ended up hanging it in my office right next to my desk. I love to keep herbs in it or fresh flowers. When I don’t have something fresh, it is great for holding paint brushes.
2. 2014 Herbs and Spices Calendar ($16) Rifle Paper Co.
I love all things Rifle Paper Co. and am coveting one of their calendars. I love this one and their Secret Gardens calendar … my birthday is next month. Thanks.
3. The Back in the Day Bakery Cookbook ($24.95) Back in the Day Bakery (I bought mine at Town’s End General Store in Downtown Franklin)
I just got this new cookbook and am dying to try lots of the recipes in it including these Lavender Shortbread Cookies (recipe below).
I couldn’t resist this aqua and kelly green tea towel. If you haven’t been to Hey Rooster in East Nashville yet … go! It’s beyond adorable!
5. Lemon Sage Candle ($18) Thistle Farms
Thistle Farms is a Nashville-based social enterprise that helps women who have survived prostitution, trafficking and addiction. The women hand-make body care products. Great candles, lotions and lip balms. Great cause.
6. Herbs of Provence ($14.95) Williams-Sonoma
A dried blend of thyme, basil, savory, fennel and lavender from the South of France adds delicious flavor to poultry, meat, sauces and soups.
7. Organic Wheatgrass Seed ($4) AshBlue
Ok so not technically an herb but I’m going to plant these seeds in a oblong glass vase in my kitchen for a pop of color and a detox shot to my morning smoothie.
Recipe from The Back in the Day Bakery Cookbook:
Sublime, with floral notes
Makes 24 cookies
1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fleur de sel
1 1/4 cups confectioners’ sugar
2 cups unbleached all-purpose flour
1 1/2 teaspoons dried lavender
About 1/4 cup granulated sugar for dusting
Special Equipment: Cookie stamp (optional)
1. Line two cookie sheets with parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the butter, vanilla, and fleur de sel on medium speed until smooth and creamy, about 1 minute. Turn the speed down to low, add the confectioners’ sugar, and beat until light and fluffy, 1 to 2 minutes. Add the flour in thirds, beating until just incorporated. Sprinkle in the lavender and mix until just combined, being careful not to overmix.
3. Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. The lavender should be evenly distributed throughout the dough.
4. Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
5. Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. Refrigerate for at least 30 minutes, or up to 3 hours, before baking.
6. Position a rack in the lower third of the oven and preheat the oven to 350°F.
7. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time, until the edges are lightly golden. Let cool completely on a wire rack. Store in an airtight container for up to 3 days at room temperature.