Lillie Belle Farms- Hand Made Chocolates

08/05/2026

Who is comin to the Britt tonight???

08/01/2026

https://youtu.be/H9xg16sxgdA?is=Cfbep69I4R17TFpB

"From its debut earlier in 1989, Standing On The Moon was greeted a...

07/29/2026

A new texture piece on the easel. “The Shallows” 12”x16” Acrylic on canvas.

07/25/2026

Apparently I am bringing the beam!!! Let’s melt some faces!!!!

State of Terrapin LIVE one night only Thursday August 6 at Cedarwood Barn - tickets available at https://www.stateofterrapin.com/event-details/state-of-terrapin-cedarwood-barn-august-6 or at the door.

07/24/2026

Next up on your summer staple is Baba Ganoush. A personal favorite when my eggplants are ripe. This morning I took 4 Japanese eggplants from my garden. I placed a small metal screen over a burner on my stove and set them on it. I turned them frequently and made sure the skin was charred all the way around and they were squishy. I put them in bowl and covered it to let them finish steaming all the way through. About 20 minutes.

I peeled the charred skin off and chopped those mushy innards up fine. Put them in a bowl with:

2 finely chopped garlic cloves
1 tblsp Tahini
1/2tsp salt
2tblsp olive oil
Juice from 1/2 a lemon
Pinch of cumin
Pinch of red pepper flakes
Adjust salt to taste

Then stirred the heck out of it. It became creamy and Smokey and wonderful. When serving you can top it with toasted pine nuts, chopped flat leaf parsley and some more olive oilYou can scoop it up with anything, carrots, celery, pita bread, what have you

07/23/2026

Honestly. Never buy a bag of potato chips again.i know, i know…..but trust me.

Take a large russet, peel off the skin. Use a mandolin and slice it very thin. Wash in cold water until the very thin slices run clear. Dump out some of the water, add 1/4 cup white vinegar, let sit for 1/2 hr.

Remove them onto towels and dry them. Get about 2-3 inches of peanut oil hot to 350 degrees. Fry them in small batches until they are crisp and not bubbling. Repeat.

Salt/season at will.

Trust me.

I know. I know. But the work is worth the reward and HEY! You won’t eat as many!!!!

06/14/2026

This coming Tuesday and Wednesday my good friends from Chicago are returning! They have graciously asked me to bring my BEAM to melt faces during the drums>space segment. Don’t miss out. These guys are the real deal.

✌️TWO NIGHTS with Terrapin Flyer ! Tuesday & Wednesday, June 16th-17th -- For the past 25 years Terrapin Flyer has been touring with the finest in the Grateful Dead community of musicians and has become a fixture of the national music scene, playing regularly at venues around the country and appearing at music festivals. The band has a dedicated following among fans of the Grateful Dead and other jam bands, and is known for their authentic interpretations of rare and classic Dead songs. Over the years, Terrapin Flyer has toured with many notable musicians, including Melvin Seals from the Jerry Garcia Band, Vince Welnick, Tom Constanten from the Grateful Dead and many other Dead-related musicians. Overall, Terrapin Flyer is a talented and highly regarded band that has made a significant impact on the national music scene.

in

06/05/2026

My arm is good enough to cook today.

Here’s a freebie:

Jeff the Chefs 3 Alarm Chile (serves 4 to 5 people)

Ingredients:
2lb chuck roast
5 Dried New Mexican chilies (seeded)
2 Dried Chipotle Chilies (seeded)
5 Dried Ancho Chilies (seeded)
8 Dried Arbole Chilies (seeded)
4 whole garlic cloves
1 tsp Corriander
1tsp Cumin
2cups Beef stock
3tblsp peanut oil
Salt to taste

Take the chilies and toast them in a pan till they just start to turn color. Add them to a pot of boiling water with the garlic cloves and let simmer for 45 min.

Cut chuck roast into 1” cubes and salt them. While chilies are simmering brown the cubes in the peanut oil in batches. Get em good and browned.

Put them in a medium Dutch oven.

Once chilies are softened add them and the garlic cloves to a bullet or a food processor with some of the chilie water and grind smooth.

Add this to the pot with the meat. Add enough stock to cover. Add cumin and coriander. Then on a medium low heat and simmer for 2-3 hours or until meat is very tender. If it gets too thick add water. Salt to taste.Serve with chopped onions, sour cream and hot corn tortillas.

Enjoy

06/05/2026

So…. As I compile the archives….(it’s taking awhile) …. I need to add some “reflections”. Not from me, but from you. I am well aware of what we accomplished on certain levels, but what is missing is YOUR stories.

How did LBF impact your life? What was the generational impact? The personal impact?

It will be anonymous. I will not quote you (unless you want me to). But it has occurred to me that we impacted multiple generations of folk with our creations. I am documenting this stuff for the book.

Admittedly I am slow. But so was the the creation of your favorite chocolate.

So have at it. ❤️❤️

05/26/2026

Well….. painting is on hold for a bit while I heal from ulnar nerve surgery. Twas a long time coming but maybe this will fix the numb and nerveless finger issue.