Archive for February, 2012

Goodbye Until Hello

I’m moving!!  Please join me at my new blog, Artisan in the Woods!  (Tutorials, recipes, and all other Laundry on the Line goodness can now be found at the new site!) 

Today marks a very bittersweet day in the life of this blog.  After 2 ½ wonderful years blogging on Laundry on the Line, this will be my last post. 

It has been quite a journey that we have taken together.  From the day I wrote that first post, to this, my 343rd post, it has been a wonderful adventure!

Original Blog Banner

The name itself is something that has become very dear to me.  It wasn’t the name I originally wanted.  In fact, I had a whole host of names I wanted for the blog (none of which I remember now!) but all were already taken when I went to sign up.  So I let it sit for a while, until one day when I was heading outside to (you guessed it) hang my laundry on the line.  The more I thought about it, the more it seemed to fit.  The laundry line, simple as it may be, has always been really important to me (believe it or not I grew up in a place where laundry lines are illegal!)  For me, it is a symbol for living in harmony with the earth, for living simply, for slowing down and being present in the every day moments of life.  It was the one thing I really, really, wanted when my husband and I were looking for our first house (I think hubby was excited that his new wife would be so easy to please!)

And from those first moments it has taken on a life of its own.

When I learned how to sew, it was documented here.  When I came across a new recipe, you heard about it.  As I tried to make sense of life’s twists and turns, that found its way here too.  From the joy of new sprouts cropping up in the garden to the yummy aroma of homemade zucchini muffins, I have shared our life and adventures on these virtual pages.

And then there is you.  The wonderful readers who have joined me on life’s journey.  Some of you are family, some of you are friends, and some of you have become friends through the words we write on each other’s pages.  Some of you I have never had the pleasure of getting to know, but I know that you are reading these words just the same.  I feel truly blessed to have been able to meet you here, to share with you here, to be a part of the same community, although we may live miles and countries apart.

For all of these reasons, it is hard to write this last post.  But it is not really goodbye. 

One of my favourite camp songs has a line in it that says “and although I am leaving and not coming back, I’ll say goodbye until hello.”  And that is how I feel about this goodbye.  Because although I am saying goodbye to Laundry on the Line and “living simply in a complicated world” I am embracing Artisan in the Woods and all of the exciting things that are going to happen there.  And I am not losing anything, for everything from this site is now found at the new one, and all of my recipes and posts are there too.  And there are so many things I can’t wait to add to the new site.  Not just cooking and gardening and sewing and simplicity but tutorials and workshops and ebooks, oh my!   And it is still the place where I will continue to share the little and big things that happen at our little house in the woods. 

And so, with the sadness that one always has in leaving their first home, it is time to say goodbye to the laundry line.  But I know, that although I am leaving something behind, that I have a new home waiting for me, one where I will begin the next chapter of my blogging life. 

So please join me in a fond farewell to “Laundry on the Line” and the fantastic years we have spent together!  You will always hold a place that is dear to my heart.  And then hop on over to Artisan in the Woods and join me as I continue to celebrate all things handmade, homemade, and the art of every day. 

 How lucky I am to have something that makes saying goodbye so hard.  ~Carol Sobieski and Thomas Meehan, Annie

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Kung Pao Veggies

Every year on Valentine’s Day, Hubby cooks me dinner.  And he never settles for something ordinary, either.  The weeks before he searches cookbooks and online recipes until he finds the perfect dishes.  It is his one day a year to shine in the kitchen!

For the past two years he has made dishes created by Chef Michael Smith (he’s a favourite around here!)  Last year he chose an Asian theme and we feasted on Kung Pao chicken and a cabbage salad with citrus dressing.

And oh the King Pao chicken!  Nutty and creamy and spicy and we were tempted to eat all of it in one sitting.  It is a recipe I have made again several times…..with a few changes of course!

Our new favourite is a vegetarian version (because we still like to eat meatless several nights a week), but keeps the wonderful sauce and is one of our favourite ways to eat cabbage! 

Kung Pao Veggies

  • peanut oil
  • 1 dried chilli, crumbled (adjust amount to your taste preferences)
  • 6 cloves of garlic, sliced
  • 2-inch piece of ginger, chopped
  • 1 red pepper and 1 green pepper, seeded and cut into chunks or strips
  • 1 celery stalk, diced
  • 1/2 red onion, diced
  • 2 cups of chopped green cabbage
  • 1 cup bean sprouts (optional)


  • 2 Tbsp oyster sauce (for a completely vegetarian version, try substituting with soy sauce or tamari or Braggs and a dash of worcestershire – it won’t be the same, but it will still be good)
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 1/2 cup orange juice
  • 1/2 cup water
  • 4 Tbsp rice vinegar
  • 2 Tbsp cornstarch
  • 3 heaping Tbsp natural peanut butter

Combine all of the sauce ingredients in a large mason jar and shake until smooth.

Heat some oil in a wok or large frying pan.  When it’s hot, add the chili and stir.  Then add garlic and ginger and stir again.  Toss in the veggies (except bean sprouts) and continue to stir until the veggies are tender.  Pour in the sauce and stir until thick and bubbly.  (If you want a thicker sauce, simply add cornstarch mixed with water a little at a time until it looks the way you like it.  If things get a little too thick, toss in a little more orange juice.)  Stir in bean sprouts and serve over rice.



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