Sunday, August 7, 2016
So now that I've apologized, I'll share that I have a semi-inspirational post up over on that busier blog today, ahem. Pop over and read and ponder on my post Just Breathe.
I'll be updating this site with newer photos of the kids soon, and I have a couple of posts floating around my head too. Be patient, but don't go away!
Thursday, June 16, 2016
I thought I'd take time to share some photos of this year's garden. This post serves a dual purpose, first you get to see my lovely flowers, and it we get the terrible storms in out forecast for this afternoon and overnight, I may not have anything but photos of the flowers by morning.
My mailbox garden is one of my favorites, I love the day lilies.
My rosebush has taken on a life of it's own. I need a trellis for next year.
This next little back yard garden has all sorts of things in it, a rosebush, lambs ear, lamium, fever few (which has taken over) black eyed Susan's, columbine, irises, obedient plants, chrysanthemums and purple spider wort. Not everything is currently in bloom obviously.
The garden below is my the upper corner of my back yard. There are day lilies, lily of the valley, cone flowers, spider wort, red hot pokers, a wisteria vine and a hydrangea bush.
The vegetable garden (below) is coming along nicely. I'd thought the late frost had killed the squash, but they have rebounded, and all of them now have blooms. We have 8 squash, 13 tomatoes (4 varieties), lettuce, spinach, endive and onions growing. We've already harvested all of the radishes, so I'll replant those come early fall. I also have a huge patch of sunflowers growing by the garden gate.
Thanks for touring my gardens with me!
Sunday, May 8, 2016
Happy Mother's Day!!
Sunday, February 28, 2016
Friday, January 29, 2016
Here's the recipe I found.
1/4 cup + 1 1/2 tbsp. shortening
3 cups self rising flour
1 cup milk
1/2 cup margarine/butter softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 tbsp. cinnamon
Place flour in bowl and cut the shortening into the flour. Then add the milk and stir well. When a soft dough has formed, place the dough on a lightly floured counter top and knead briefly. Roll out your dough into a 20X14 inch rectangle. Spread butter/margarine evenly over dough.
While the rolls bake, make a simple glaze.
1 1/4 cups powdered sugar
3 tbsp. milk
1/4 tsp. vanilla
Pour the glaze onto the rolls while warm and serve.
Since this recipe uses self rising flour, these rolls have a more dense, biscuit consistency...but they still taste amazing on a cold winter morning. These rolls also rewarm nicely in the microwave.
Thursday, December 3, 2015
Every now and then I find myself with things in my pantry that I don’t normally buy. Sometimes, I find myself needing to create a “food to share” at an event, and when the planets align and I have unusual things on the pantry, I make the best of it.
Such was the case this week, and I found out on Tuesday morning that the kids needed to take finger foods to their 4-H club meeting…on Tuesday evening. (Gah!) I whipped up a tasty batch of corn-flake cookies and amazed the children with it’s simplicity and taste. I thought I’d share with you, in case you happen to have extra corn flakes to use up, ahem.
1 cup corn syrup
1 cup peanut butter
1 cup white sugar
6 cups of cornflakes (or Cheerios, or other cereal)
Pour the cereal in a large bowl and lay out a couple of sheets of waxed paper or parchment paper. Trust me, you want to have this step ready and waiting.
In a saucepan, combine the corn syrup and white sugar and bring to full rolling boil (stirring constantly). Add the peanut butter and stir until well blended.
Pour the hot mixture over the cereal and stir to combine and coat all the cereal pieces. Try not to crush the cereal, but you do need to work pretty quickly.
Drop by the spoonful onto waxed or parchment paper. Allow to cool completely before putting in containers.
You can tweak this to make it your own. Vary the cereal, add chocolate chips, or nuts or mini-marshmallows and see what you come up with !
Monday, September 7, 2015
Fresh, vine ripe tomatoes are one of my favorite things about the summer. Tomatoes are great with any meal, or nice as a stand alone snack. However, there are times when tomatoes are coming in faster than you can eat them. Your choices are to can the excess (salsa, spaghetti sauce) give them to neighbors and strangers alike and then you still have.more.tomatoes.
Here’s a yummy dish that can accompany a meal, or be used as an appetizer or snack. Behold, the Bruschetta!
1 loaf of French or Italian bread
basil (fresh or dried)
garlic (fresh or in the jar)
Wash and core your tomatoes, then cut them up into bite size pieces. Place in a bowl, add a generous amount of olive oil, a clove or two of garlic and some basil. Stir and then set aside and allow the tomatoes to release their natural juices.
Slice the bread into 1-inch thick slices. (I buy these loaves for 50-60 cents on clearance and throw them in the freezer.)
Brush each slice of bread with olive oil, then place a spoonful of the tomato mixture on top of each slice.
Top with grated mozzarella and sprinkle with a bit more basil. The pop the cookie sheet into the oven for 5-8 minutes (at 350) until the cheese begins to melt.
Serve alongside pasta dishes, salad or with a little extra olive oil dipping sauce.
We may have had this several times in the last two weeks. We have more tomatoes, so it looks like I need more bread!