We recently received a dozen spurtles we ordered from Tim Cebulla. He made them all of Oregon myrtle wood on his lathe, but each one is a little different from all the others.

 What the heck is a spurtle? you may be wondering. It is a Scottish cooking implement used to stir oats (porridge) as they cook. We will be competing in the 16th Annual Golden Spurtle™ World Porridge Making Championship in Carrbridge, Scotland on October 11 as the first contender from the US. See www.goldenspurtle.com.

 Tim designs and makes hand-turned wood items for his business, Wood I Kid You. In addition to spurtles, he makes writing instruments, kitchen items, desk accessories, vanity items, pendant watches, mirrors, weaving and knitting items, and custom items – he can even make a baseball bat, wine goblets, or a wizard’s wand! He also makes non-turned items such as cribbage boards.

12 Unique Spurtles

A retired USPS maintenance supervisor, Tim has been turning wood since 2002, after working in a woodcraft store and taking a lathe class.

 Tim also makes accessories for his wife Judy and her sister’s business, “Threads of Magique.” They make fantasy dolls, felted wall hangings, and fabric art.

 They both offer their products for sale on etsy.com and artfire.com. Tim also sells his artwork at the Rogue Valley Growers and Crafters Market, where he is a board member.

 Tim uses salvaged wood whenever possible, and native Oregon woods, especially myrtle wood, but also madrone and Manzanita and exotic woods like zebrawood and cocobolo.

 We will be using one of these spurtles to stir our steel cut oats in Scotland. Hopefully it will bring us luck in the contest!

Rosemary and Thyme have complimentary flavors which work well in recipes together.

 This is a great summer dip involving two herbs often times grown in local gardens; rosemary and thyme. The savory flavors are mild and very pleasant. This dip is great for potlucks and family get-togethers. Crackers, chips and vegetables all taste great with it! You could also use this as a spread for a sandwich or wrap. Yum!

Cannellini Herb Spread

1 cup dry Cannellini Beans
1/4 cup Olive Oil
2 Tb Lemon Juice
1 clove Garlic, minced
1 tsp Thyme
1 tsp Rosemary
1/2 tsp Sea Salt
1/2 tsp Black Pepper

Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add 4 cups of water and bring to a boil. Reduce heat and simmer for about 1 hour. Drain and rinse beans with cold water.  Add all ingredients to a food processor or blender.  Blend until smooth.

Grande Whole Grains is a hearty blend of whole grains and seeds.

In an effort to mix up our menu at home, I made Grande Whole Grains Risotto for dinner last night. While I do not have a picture to share, I will say that it was delicious and well received. I served this with crusty bread and a green salad.  Enjoy!

Grande Whole Grain Risotto
1 Tbsp    Butter
2 Tbsp    Olive Oil
1 medium Onion, chopped
2 cups sliced Mushrooms
Pepper to taste
1/2 cup Dry White Wine
4 cups    Chicken or Vegetable Stock
1Tbsp    fresh Thyme or 1 tsp dried Thyme
2 cups    Grande Whole Grains Cereal
2 cups    frozen Peas
3/4 cup Parmesan, grated
Salt and Pepper to taste

In a sauce pan over medium-high heat melt the butter in the olive oil.  Add onions and sauté until soft. Add the mushrooms and sauté until nice and golden brown. Add pepper to taste. Pour the wine in the pan, while scraping any brown bits off the bottom of the pan.  Cook for a few minutes to reduce the wine.

Add the chicken or vegetable stock and thyme to the pan, bring to a boil.  Add the Grandé Whole Grains and stir.  Cover with a lid, reduce heat to medium, and cook for 40 minutes.

When all the liquid is absorbed, add the frozen peas and stir to defrost.  Add the grated Parmesan a little at a time while stirring until creamy.  Add salt and pepper to taste.