Slices of Heaven

Citrus & spice: a classic pair

My Slices of Heaven are fantastic for cold sufferers, for tea lovers, and for anyone who just had a rough day. These goodies are made from organic Valencia oranges, honey, cinnamon, cloves and cardamom. Just add a slice or two and a spoonful of the syrup to a cup of hot water for a delish tea-like beverage that will warm your insides and bring a smile to your face.

At the end of a long hard day, or when the weather just isn’t cooperating, I like my Slices with a little instant ginger tea. They’re also a spectacular addition to Indian dishes or anywhere you might use preserved lemons. Add them atop a baked dessert for an edible garnish, or mix them into your iced tea. There are a thousand ways to incorporate a few Slices of Heaven into your day.

Mustard is way more than just a condiment. Here’s proof!

For all you omnivores out there, my dear sister-friend Lana shares a recipe today for Mustard Baked Pork Tenderloin using Mustard After My Own Heart.

Mustard Baked Pork Tenderloin

1 pork tenderloin (veg-heads: five-grain tempeh is a nice substitute here)
1-2 Tbsp olive oil
1/4 cup Mustard After My Own Heart

Preheat oven to 350F. Coat a baking pan with 1 Tbsp olive oil and set aside.

In a nonstick skillet, heat 1 Tbsp olive oil and sear tenderloin (or tempeh steak) until nicely browned. Place the tenderloin in your pre-oiled baking pan. Slater with Mustard After My Own Heart using a spatula for even coverage. Roast for 40 minutes until no longer pink inside. (For tempeh, bake 30 minutes.)

Remove from oven and let stand a few minutes before slicing. Place slices on a serving platter or individual plates and set aside. Reduce the liquids from the baking pan until thick. Drizzle the reduced liquids over the slices.

For an extra special garnish, fry a few sage leaves in olive oil until crispy and pile atop your tenderloin.

Accompanying side dishes included: new potatoes, steamed green beans, and cucumber-tomato salad with olives and feta. Lana’s wine pick for the dish: La Vieille Ferme CĂ´tes du Luberon

Don’t be afraid to experiment! Food is a lot more forgiving than we give it credit for. Enjoy!

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Fresh, organic ingredients

That’s what I call it. You can call it lemon sage wine mustard. Heck, call it whatever suits your fancy. Just eat. Make your tuna sandwich. Schmear some on a toasted bagel. Build a salad dressing with it. Stir it into your potato soup. Eat.

I’ve just finished a new batch of my favorite mustard, combining fresh organic sage leaves, lemons, white wine and agave nectar. It’s a hefty, hearty kind of mustard but the flavors aren’t too strong or too bold. Everything dances together juuuust riiiight. You know you want some and you can find it here.

Welcome – come on in! This shiny new blog will help me (I hope!) keep in touch with all of you, and let you know about my new projects and their progress.

I’m a proud jam/jelly/mustard maker and my wares are available at catzia.etsy.com but that’s not all. I also repurpose found objects into unusually handy items you can’t live without. I glue, sew, crochet, and fashion in all sorts of mediums, and I never know what my next project will be until the inspiration strikes. I’ll be selling my quirky necessities online very soon, but I’m also available to discuss custom orders for anything you’ve always wanted but have just never been able to find.

On top of the made items, I’m also a crafter of words. A writer since I could hold a pencil, I have a long history in creative non-fiction as well as a number of years under my belt as a copyeditor. My day job doesn’t allow much opportunity to exercise these creative urges, so I’m always seeking freelance gigs to flex my verbal skills.

Please stay tuned for news on new projects and opportunities for you to partake of my goods and goodies!